Apple Cranberry Crumble Pie

Merry Christmas Lovely,

Yesterday was Christmas and today was Boxing Day! I can’t wait to get into how I celebrated, but that’s a separate post that you’ll have to wait until tomorrow to read. Normally I take the two weeks surrounding Christmas and New Years off, but there’s just so much happening, I had to share. This is the last recipe of the year, and although it’s simple, it’s still really special. I originally planned on sharing this recipe the week before Christmas, but when I got invited to Christmas dinner with my childhood best friend, Sheena, I knew this would be the perfect dish to bring! I’ve done apple pies before, but there’s something about adding cranberries that just makes it super festive.

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I didn’t put a lot of cranberries in, because  I don’t want their flavor to overpower the apples, but if you want more cranberries, go ahead and add them, just reduce the number of apples a bit. Sheena and her family loved the pie so much there was nothing left! I didn’t carry it to my family’s dinner, because I knew it would be better appreciated with a smaller crowd. My family will be bringing various foods and desserts; this pie deserves the opportunity to shine! I feel bad that I didn’t get that “Perfect” picture but I think you guys understand how good this was. I used granola as a topping instead of a crumb topping because it’s easier and I wanted a different flare.

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Apple Cranberry Crumble Pie

yield: 8 SERVINGS

prep time: 30 MINUTES

cook time: 30 MINUTES

inactive time: 40 MINUTES

total time: 2 HOURS

Ingredients

  • Pie dough for single crust for a 9.5 inch deep dish pie plate, or you can use your favourite crust recipe

  • 3 cups apples, peeled and thinly sliced

  • 1/2 cups fresh cranberries

  • 1/2 cup Truvia or 1 cup granulated sugar

  • 1/3 cup all purpose flour

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 3 tablespoons butter

  • 2 tablespoons dark rum

  • 2 teaspoons lemon juice

Instructions

Prepare your crust and line a 9.5 inch deep dish pie plate with the pastry. I used a store bought graham cracker crust to save time. Preheat oven to 350 F. Toss the apples and cranberries with the sugar, flour, rum, lemon juice, nutmeg, cinnamon and salt. Let the apples and cranberries sit for 30 minutes to marinate. Place the apples and cranberries into the pastry lined pie plate.

Top the apples with any granola (I used cinnamon flax granola) and even more cranberries. Then before you put it in the oven, add small dots of butter to soften the granola and bake at 350 F for 20-30 minutes. Or until apples are tender and crust is lightly browned. Bake time can greatly very based on how crisp and ripe the apples were. Serve with ice cream and enjoy!

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Simple Apple Pie Ice Cream

Simple Apple Pie Ice Cream

We all love apple pie or apple crisps with a big scoop of vanilla ice cream, right? So how delicious would it be to actually have ice cream that tastes like apple pie à la mode?!

Answer: Very delicious! Super delicious! Unbelievably delicious! Creamy ice cream filled with all the flavors of apple pie make this ice cream the easiest and tastiest way to enjoy apple pie!

Read More

Pumpkin Apple Bars

Hello Lovely,

It sucks to say that I’ve been sick with a possible sinus infection for the past week. I was able to push through most of the days at work, but by Friday I just crashed! It’s really hard when you have a schedule of things you want to do but everything gets thrown out of the window when an illness strikes. Even now I’m typing to you in pain, with mucous sitting on my chest and I’m breathing with my one nostril I can still breathe out of. But my spirit sill feels like twerking so I’ve got a little fight left in me. One of the things I really wanted to try this weekend was a recipe from Publix for Pumpkin Apple Bars. Everything about it sounded amazing so I just had to give it a try!

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As I started mixing the ingredients, I immediately knew this wouldn’t be what I expected. This recipe calls for two grated apples AND apple sauce! That is waaaaay too much apple in the apple to pumpkin ratio. So the end result really tasted more like apple than pumpkin. And THIS GIRL likes her pumpkin so that was a No No. So my recommendation is for you guys to only grate one apple and use 3/4 cup pumpkin puree instead. I also took out the whey protein powder Publix recommended because that is not something I just keep on hand. The oats provide a nice texture and for once I didn’t mess up something with Almond Flour (shout out to Trader Joe’s for having them at just under $8).

So how does it taste? This is some really healthy tasting stuff. Because of the almond flour it’s super light but it doesn’t count as keto because apples and oats aren’t keto. But it is carb smart and one or two bars shouldn’t totally send your diet to hell. So go on, indulge in a few this Thanksgiving! Your tummy will thank you.

PUMPKIN APPLE BARS

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Ingredients

Cooking spray
1 small apple, shredded
1 egg
1/4 cup coconut sugar
1/4 cup unsweetened apple sauce
3/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/4 cup old fashioned oats
1/2 cup almond flour
1/2 teaspoon baking powder

Steps

  1. Preheat oven to 375°F. Coat 9-inch square baking dish with spray. Core apple and shred, then place in large bowl. Add egg, sugar, apple sauce, and pumpkin puree; stir until blended.

  2. Combine remaining ingredients in second bowl; whisk until blended. Add dry ingredients to wet ingredients and stir until blended.

  3. Pour batter into baking dish; bake 30–35 minutes or until a wooden skewer inserted in centre comes out clean. Let stand 10 minutes to cool (or chill overnight). Slice and serve.

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Nutritional Information

CALORIES (per 1/10 recipe) 170kcal; FAT 6.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 60mg; CARB 23g; FIBER 3.00g; SUGARS 13g; PROTEIN 9g; CALC 15%; VIT A 0%; VIT C 0%; IRON 10%

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For more pumpkin-y goodness, check these out!

Cinnamon Mini Cakes with Peach Wine Compote

Hello Lovely,

I made these mini cakes in early August for a party with some friends. Once it was time for dessert, these went so quickly, I didn't even get to have one! My friends LOVED them! I love cinnamon. It's used in so many things because it just compliments EVERYTHING! This recipe comes from the Cakes By Melissa cookbook, but I came up with the topping all on my own! I started by making a cinnamon sheet cake and I cut out the mini cakes with a round cutter. While all of this was happening, I had some canned peaches soaking in red wine. You could have a cinnamon cake with cinnamon icing, but how basic is that? Go deeper into flavour profiles and see how you can related them to people or to other delicious foods that you love. For example, cinnamon cake with a peach wine compote topping - yum!

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Cinnamon Mini Cakes with Peach Wine Compote

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan
  • 1 1/4 cups packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 3/4 cups whole milk
  • 1 cup diced peaches
  • 1 cup red wine (any kind)
  • powdered sugar for dusting
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Directions

  1. Have all your ingredients at room temperature. Preheat the oven to 350 F. Butter the pan of your choice or line the pan with wax or parchment paper.
  2. Before you start mixing, soak the peaches in the wine.
  3. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
  4. Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
  5. With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
  6. Combine the flour, baking powder, cinnamon and sea salt in a separate bowl.
  7. With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
  8. Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it (30-35 minutes).
  9. Let cake cool completely before cutting with round cutter.
  10. Top each cake with peaches and a little powdered sugar.
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The only thing about this recipe I changed was the amount of sugar in it. The original recipe calls for 2 cups. I can't imagine why anyone would need 2 whole cups of sugar; that's waaaaaaay too much. So I shortened it. Truthfully I may have only used 1 cup of sugar. Adjust it according to your taste and dietary needs.

Mint Leaf Doughnuts with Matcha Icing

Hello Lovely,

Ever since starting the keto diet in May, I haven't even touched a doughnut! I loooooove doughnuts but I couldn't buy them any more. And with the past few months being as hectic as they were, I definitely didn't have time to make any. So when I saw a recipe for Mint Leaf Cake in my new cook book, Cakes by Melissa: Life is What You Bake It, I couldn't resist trying it in doughnut form! I have a mint plant that has miraculously survived this gruesome weather so I was really excited to finally use it for something other than a mojito.

Just like Melissa, I'm not one for peppermint (unless I have an upset stomach) but I do love fresh mint! Although the original recipe didn't call for matcha icing, I just decided it would be a good fit; probably because they're both green. This recipe is enough to make 12 mini doughnuts (baked) and 6 muffins. I did make a few adjustments to the recipe though. For the doughnuts, there was no way I was putting 2 cups of sugar in it and topping it icing; that's waaaaaaay too much sugar. So I used 1 instead. I also felt the matcha frosting wasn't sweet enough by itself (matcha leaves a strong after taste) so I added 2 teaspoons granulated sugar and that did the trick, but the sugar didn't dissolve as well as I needed it to. I didn't use all of the mint leaves required because I thought it was excessive since the scent was so strong while mixing, but after baking, I couldn't taste the mint at all, so that may have been a mistake. So I'm still listing the full recipe as is, and you guys can make any adjustments you need.
 

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Mint Leaf Doughnuts with Matcha Icing

Ingredients

  • 2 cups sugar
  • ⅓ cup packed fresh mint leaves
  • ½ pound (2 sticks) unsalted butter
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 1 ¾ cups whole milk

Matcha Icing

  • ½ pound (2 sticks) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 3 ¾ cups confectioners sugar
  • 2 tablespoons matcha green tea powder
  • ¼ teaspoon fine sea salt
  • 1 drop green food colouring

Instructions

  1. Have all your ingredients at room temperature. With a hand mixer or food processor, combine the sugar and mint leaves and process until the leaves are completely incorporated.
  2. Preheat the oven to 350°F. Grease your doughnut pan with non-stick spray.
  3. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape the sides of the bowl with a spatula.
  4. Add the sugar-mint mixture to the butter and beat on high speed for 2 minutes. Scrape the sides of the bowl again.
  5. With the mixer on medium-low speed, add the vanilla, then add the eggs one at a time. Scrape the sides of the bowl midway through.
  6. Combine the flour, baking powder and salt in a separate bowl.
  7. With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
  8. Pour the batter into the prepared pan and bake until the middle feels springy when you gently press your finger against it ( approx. 15-20 or 20-25 minutes). Let the doughnuts cool completely before icing.
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Matcha Icing: 1. With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.

2. With the mixer on low speed, gradually add the confectioner's sugar and matcha powder 1 cup at a time, until completely incorporated. Scrape the sides of the bowl between additions.

3. Add the salt and the food colouring and whip on high speed for 3 minutes, until light and fluffy.

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I really hope you guys try this recipe. If you have any suggestions, I'd love to hear them! Share your thoughts in the comment section below! And if you do try it, don't forget to tag #LifeByOlivia when you share it!

 

Simple Blueberry Galette

Hello Lovely,

Who doesn't love a good blueberry pie? I love pies, but I don't always have the time to make the crust from scratch; especially before I got my food processor, it was just a nightmare. The scent of blueberry pie bubbling away in the oven is comforting and familiar, even in high summer, when pie baking isn't desirable because of the heat. Before I left for my summer travels, my mother insisted that I make a dessert for her. I had wanted to make a blueberry pie for awhile, so I figured it would be the easiest thing to do. I already had frozen pie crusts in the freezer and blueberries happened to be on sale. This recipe is easily done in , so you can have a warm blueberry pie on table in no time!

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Simple Blueberry Pie

Ingredients:

  • 1 Pillsbury frozen pie crust, thawed
  • 3 1/2 cups fresh blueberries
  • 1/2 cup sugar
  • 1 tsp cornstarch
  • 2 tbsp water
  • 1 tbsp lemon juice

Instructions:

1. Preheat oven to 375° F.

2. Line pie dish with one pie crust. The pie dish I used was smaller than needed so I actually had a little leftover. I folded it over to form the top crust in Step 5.

3. In a saucepan, add blueberries, sugar, cornstarch, water, and lemon juice. Stir just to combine.

4. Cook the blueberries over medium low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down.

5. Pour berry mixture into the crust. If you have enough to cut: Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Or fold the edge of the crust over to make a galette, like I did.

6. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown. Cool before serving! I got greedy and didn't wait and that's why my pie fell apart, but it was still delicious!

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If you try this recipe, don't forget to share it with the hashtag, #LifeByOlivia! Happy baking!