Easiest Apple Sauce

Easiest Apple Sauce

I must admit that when it comes to apple desserts, I always find that the longer process is to peel the apples. So when my friend showed me how she made apple sauce, no peeling and no coring (no waste!), I knew I would always make apple sauce this way!

The advantages of this apple sauce: less time coring and peeling, almost no waste and much more nutritive (include the skin)!

Easiest Apple Sauce

What you need:

  • Apples
  • Optional: Brown sugar, spices of your choice (cinnamon etc.)

Preparation, Baking & Blending:

  • Preheat oven to 300°F.
  • Wash the apples and remove the stem. Optional: cut the apples in half or in quarters (speed the cooking).**
  • Place the apples in a baking dish. Sprinkle with cinnamon and brown sugar, if desired.
  • Bake for about 1 hour or until the flesh of the apples begin to come out of the skin.
  • Once baked, place a couple of apples in the food processor (depending of the capacity of you food processor). Blend until smooth. Sieve the apple sauce to remove excess seeds and skin.

**If you worry about the apple seeds (it’s seems like the little quantity we ingest is too small to cause any problem) cut the apples in quarters and core them.

Note: I want to thank Natrel for the Canning kit you see on the picture (labels, jars, etc.).

Apple Crisp with Maple Whipped Cream and Spiced Apple in a Jar

Apple crisp with Maple Whipped Cream and Spiced Apple in a Jar

Hi everyone!

How have you been? Ready for apple harvest time yet? Pies, crisps, sauce (my friend shared her amazing technique to do apple sauce, I’ll share it soon!), butter, etc! Well, if you want to spice up (no pun intended) your usual apple crisp, here is a layered one, in a jar, with spiced apples and maple whipped cream. It’s soooooooo good! And you know I’m not a big fan of fruit desserts. But THIS, this is yummy!

Let me know what you think about it!

Apple crisp with maple whipped cream and spiced apple in a jar

Apple crisp with Maple Whipped Cream and Spiced Apple in a Jar
Yield : about 4 jars
Spiced Apples Recipe adapted from A la DiStasio
Apple crisp in a jar adapted from Ricardo

Spiced apples

  • 1/2 cup brown sugar
  • Juice of two lemons
  • 1 teaspoon ground cinnamon
  • 3 bay leaves
  • 3 peppercorns
  • 1/4 teaspoon ground thyme
  • 3 cloves
  • Seeds of 1/2 vanilla bean
  • 6 cups apples peeled, cored and cut into cubes
  • 2 x ½ teaspoons butter
  • 1/8 cup apple juice

Whipped Cream

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon maple extract
  • ** You could also put about 2 tablespoons of maple syrup instead of the sugar and the extract.


  • ½ cup oat
  • ¼ cup flour
  • ¼ cup butter, melted and cooled
  • ¼ cup brown sugar

Spiced apples

  1. Preheat oven to 275ºF.
  2. With a mortar and a pestle, grind the peppercorns and cloves together.
    In a medium bowl, mix the brown sugar, the spices (except the bay leaves), the vanilla seeds and the lemon juice. Add the apples and mix well.
  3. Spread the apples in a large baking tin. Add the bay leaves, butter and drizzle with apple juice. Cover with aluminum foil and bake for about 50 minutes or until the apples are tender. Let cool completely.


  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, combine the dry ingredients. Add the butter and mix until combined.
  3. Spread on the cookie sheet. Bake for about 10 minutes. Stir and continue baking until golden brown, about 7 minutes. Let cool completely.

Whipped Cream

  1. In a bowl, add the cream, the sugar and the maple extract. Whip until soft peaks form.


  1. Fill a pastry bag with the whipped cream. Pipe a layer of cream at the base of each jar.
  2. Spoon a layer of about 1/4 cup spiced apples.
  3. Spoon crisp on top.
  4. Eat immediately.

Creme Brulee Maple Apple Tart

Creme Brulee Maple Apple Tart

Hi everyone!

What’s coming on the blog? A giveaway and a short post on how to follow me on bloglovin instead of google reader (you may know by now that it’s closing on July 1st).

As for this recipe, it answers the question “What can I do with my egg yolks when I make an Angel Food Cake?”. Lucky you, you can do this tart! If you are a creme brulee fan, you won’t be sorry you tried this recipe! I think I’m beginning to have a thing for creme brulee now! Maple syrup makes everything better 😀

It is quite an easy recipe if you have a store-bought shortcrust or if you have one in the freezer. It’s the longest part, but it’s not that long either.

When you make the recipe below, you might have too much creme brulee mixture for the pie. If you do, pour the remaining mixture into ramequins. Place them in a baking dish and pour hot water to about 3/4 up the sides of the ramequins. Bake for 40 minutes at 325°F. Sprinkle with brown sugar or powdered sugar and caramelize, using a gas torch. You can also broil the cremes in the oven.

Creme Brulee Maple Apple Tart

Creme Brulee Maple Apple Tart
Yield : about 8 servings

  • 1 Shortcrust Pastry, I used this recipe (it makes 2 crusts)
  • 2 Cortland apples, peeled and each cut into 8 wedges
  • 1/8 cup sugar
  • 6 egg yolks
  • 1/3 cup maple syrup
  • 1/2 teaspoon maple extract
  • 1 1/4 cups 35% cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons powdered sugar, to caramelize
  1. Place the oven rack in the lowest position. Preheat oven to 375 °F. 
  2. Line a 14×4 inches tart pan with the shortcrust. Place the apple wedges over the crust, overlapping them slightly. Sprinkle with the sugar. Bake for 40 minutes.
  3. Meanwhile, in a medium bowl, whisk together the egg yolks and maple syrup. Add the cream, the vanilla and the maple extract. Pour over the hot pie and continue baking for 15 minutes.
  4. Sprinkle the tart with icing sugar and caramelize, using a gas torch (or broil in the oven). Let cool and refrigerate until completely chilled.

Creme Brulee Maple Apple Tart

Choux Pastry with Caramelized Apple


Hi everyone!

Hope you had a great week! Mine was a bit crazy, and they will probably be until Christmas (back to school!)! I’ll try to enjoy as much as possible the next few days off!

Here is a quite sinful recipe! It’s delicious and if you are comfortable with pate a choux then it’s very easy!

Choux Pastry with Caramelized Apple

You will need

Choux Pastry with Caramelized Apple

Prepare 2 baking sheets with parchment paper or a silpat. Prepare the pate à choux as indicated. Place the dough in a piping bag and pipe onto the baking sheets into puffs of about 3 cm, keeping the puffs 3 cm apart.




Caramelized Apple
Recipe from Recipe Tips

  • 4 apples
  • 2 tablespoons butter
  • 4 tablespoons brown sugar


  • Peel the apples and cut into 1/2″ thick slices.
  • Place the slices in a bowl of cold lemon water to prevent browning. Soak for 5 or 10 minutes and then drain the apples and pat them dry with a paper towel.
  • In a large skillet, heat the butter until it’s bubbling.
  • Add the apple slices to the skillet and continue to cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown. Turn several times to brown evenly.
  • Add the brown sugar and continue to cook until sugar has melted and started to caramelize.


Cut the top off the choux with a knife.

Fill with some caramelized apple and vanilla ice cream. Drizzle with caramel syrup and YUM 😀

Choux Pastry with Caramelized Apple

Apple Buttermilk Muffins with Caramel Glaze


Hey everyone!

Did you have a nice week? Me? I’ve been trying to work for school, but I find, as always, that being motivated while students are on strike is hard (strike against a rise in tuition fees). No courses so no deadlines which means a flickering motivation (and by flickering I mean being motivated for 1 hour a day at best!). I’ll keep trying because thinking of our return to school and the many many things I have to do before the end of the semester makes me very nervous.

Well, while being unmotivated for school, I was working at my job and of course doing some desserts and photo.

Here is the Daring Bakers’ Challenge summary: The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

At first I wanted to do an apple bread with a caramel glaze but finally decided to do apple muffins. I’m working on my photography skills, I’m happy with these but I’m not equipped yet to do overhead photos so for now it’s a real pain in the “you-know-what” 😉

Apple Buttermilk Muffins with Caramel Glaze

Apple Buttermilk Muffins
Adapted From Living Tastefully
Yield : 12 muffins

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup buttermilk
  • 1/4 cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups peeled, cored and diced apples
  • 1/2 cup walnuts, chopped

1.  Preheat oven to 400˚F.  Grease 12 muffin pan cups.
2.  In a small bowl, mix first 6 ingredients.  In a large bowl, beat buttermilk, oil, vanilla extract, and egg until blended; stir in the flour mixture just until flour is moistened.  Fold in apples.
3.  Spoon batter into muffin pan; sprinkle batter evenly with chopped walnuts.  Bake muffins for 20 to 25 minutes, or until toothpick inserted into the center of the muffin comes out clean.  Immediately remove from the pan.

Caramel Glaze
Adapted from Pass the Sushi 

  • 2 tablespoons butter or margarine
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1/2 cup powdered sugar, sifted

In a saucepan, combine the butter and brown sugar. Bring to a boil, then remove from the heat and let it sit for 5 minutes. Whisk in the milk and powdered sugar. Immediately pour over the muffins.




Hey everyone!

I hope you had an amazing Christmas time and a great 2012 so far! I did, I went to Disney World, what could be bad about that? It was our second time and we loved it all over again! We had some great hot days and some very cold ones (nothing compare to Montreal, but still!).

So I wanted to share this homemade gift I did for my boyfriend. I’m a bit late I know but I couldn’t tell you before I gave him (he would have known I lied) and after we were gone to Orlando.

Yes you did read that I lied to him. Let me explain! Each year, for the last 4 or 5 years my boyfriend’s family do a homemade gift exchange for a person we randomly pick. So this year, once again, because I picked him last year too, I had my boyfriend and I had to skillfully hide that from him. So I made an arrangement with my mother-in-law so that I could tell him I did my gift for the person she picked instead. I pushed the trick even to the point of doing another false-gift so that he trusts me *mischievous laugh*. In the end he was really surprised and I was happy 😉


I made four flavors of tea. I bought the tea leaves and I dried some fruits. Here are the different flavors :

Peach white tea

Apple and Cinnamon green tea

Strawberry Green Tea

Pomegranate, apple and strawberry white tea

You can go wild with the flavors, you can make about every combinations you want. You can also add nuts if you want.

To dry the fruits cut very thin slices of each fruit (the thinner the less time to dehydrate the fruits) and put them in the oven at about 150F (my oven doesn’t go lower than 170 F but it did the trick).

Then assemble in little jars and add a label to identify the different flavors.

I’ll be back with desserts very soon! I have my eyes on a couple of recipes I really need to try!


Apple time and apple crisp!

Apple Crisp

It’s apple time here in Quebec! My sister and I went to pick some (ok I admit it, a lot of) apples last week. It’s time to do all sort of apple recipes: puree, crisp, cake and so on!

What is funny with this blog is I’m not used to translating recipes from French to English (the other way around is much easier!). I have on the contrary no problem doing a recipe that is written in English. Well, it’s true that it’s not the same to understand and to translate, but still, I though that it would be easier! For this post, I didn’t know what a croustade aux pommes was in English. I thought it was apple crust, but when I searched the web, it really wasn’t! And then there was the crumble, which resemble but isn’t the same thing as a crisp! So I finally figured out the name (I think!).

This is a very easy recipe. It takes about 15 minutes… hum, depending on your dexterity to peel apples (I am improving, but this is the longest part of this recipe).  Here is the recipe!

Before I forget, I just added some facts in the about me page. You might like to take a look!

Apple crisp

Apple Crisp

Yield : not enough! I strongly suggest you double the recipe. About 6 portions.

1 ¼ cups rolled oats
¼ cup flour
¼ cup brown sugar
cup butter or margarine, melted

6 big apples, little squares or thin slices as you prefer
½ teaspoon cinnamon
¼ cup brown sugar

1.    Preheat oven to 350°F
2.    Combine the oat, flour, and brown sugar in a large bowl. Add the butter. Mix well. Reserve.
3.    In a medium bowl, mix together the brown sugar, the cinnamon and the apples. (I prefer to do the apple mix after the crisp one because the apples tend to turn brown quickly)
4.    Put the apple mix in a square baking pan (8 or 9 po). Add the crisp mix evenly over apples. Bake for about 50 minutes or until brown and crispy.
5.    This is heavenly with vanilla ice cream!

Apple crisp