Apple Crumble Tart

Hands up if you want the recipe for the easiest, coziest, summer dessert! Warm apples with a luscious caramel sauce on a bed of buttery flaky crust.

Top it off with some vanilla ice cream, or eat it warm. It’s sure to please any crowd!

Please note- If you prefer store bought pie dough- that works perfectly fine! However, I’d still bake the crust before putting the filling inside. This is not a traditional pie or tart recipe since the filling and crust are baked before the crumb topping but I promise it’s delicious!

• Servings: 6
• Time: 45 minutes
• Difficulty: easy
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Yields 6 slices

INGREDIENTS:

For The Crust:

• 1 1/3 cup white all purpose flour
• 3/4-1 teaspoon salt
• 1 stick butter or 1/2 cup
• 3 tablespoons vegetable shortening
• 3 tablespoons iced cold water

For The Filling:

• 2 apples cored and sliced into cubes
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 1/2 stick of butter or 1/4 cup
• 1/4 teaspoon corn starch
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 teaspoon salt
• 2 tablespoons half and half milk

For The Crumble:

• 3 tablespoons butter cubed
• 2 tablespoons canola or vegetable oil
• 1/4 cup rolled oats
• 1/2 teaspoon cinnamon
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 cup brown sugar

DIRECTIONS:

For the crust:

• Start by preheating the oven to 450 degrees F and making the crust.
• Mix the flour and salt together, then add the cold cubes of butter, and vegetable shortening and mix everything together with a pastry cutter or fork until you have pea sized pieces in the dough.
• Add the cold water and mix with your hands until you form a the dough. Add extra flour if the dough is too sticky or extra water if the dough is too stiff.
• Cut the dough into 2 equal pieces and save one half in a plastic bag in the freezer! You can use it for another time or use it to make empanadas 🙂
• Roll the dough into a circle and place it on a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much.
• Bake the crust for 16 minutes- it should be golden in color.

For the filling:

• Grab a frying pan and melt the butter at medium high heat, add the apples and brown them up, add the cinnamon, sugar, salt, corn starch, and milk and mix everything together. The apples will soften up and the sauce will get nice and thick and caramel like.
• Turn off the heat, and pour the apple filling onto the prepared crust.

For the crumble topping:

• Mix all of the crumble ingredients together until it forms a crumbly dough. Then pour it on top of the tart.
• Bake the tart for 16 minutes or until the top is golden brown, and the crumble topping is cooked through.
• Allow the tart to cool 15 minutes, then slice and serve with vanilla ice cream! It stores well in the fridge for 5-6 days.

-Enjoy!

Hilda ❤

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Coconut Dream Donuts

These dreamy donuts melt in your mouth because they are so soft, and incredibly moist. If you love that fresh coconut taste and smell you will LOVE these donuts! The coconut isn’t over powering. It’s the perfect spring dessert!

• Servings: 8
• Time: 30 mins
• Difficulty: easy
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Servings: 8 Donuts

INGREDIENTS

Donut:

• 1 Cup and 2 Tbsp (160g) all-purpose flour (scoop and level to measure)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup (70g) granulated sugar
• 2 Tbsp (29g) unsalted butter, softened
• 2Tbsp (30ml) vegetable oil or canola oil
• 1 large egg
• 1/2 tsp real coconut extract
• 1/4 tsp vanilla extract
• 1/2 cup (118ml) canned light coconut milk
• 1/2 Tbsp apple cider vinegar

Glaze:

• 3/4 Cup (89g) powdered sugar
• 1 1/2 Tbsp (23ml)  coconut milk, or as needed
• 1 Tbsp (11g) salted butter, melted
• 1/4 tsp real coconut extract
• 1/2 cup (28g) finely shredded coconut, toasted or untoasted (as needed)

INSTRUCTIONS:

• Preheat the oven to 400 degrees F.
• In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter and sugar then mix in vegetable oil. 
• Mix in one egg then mix in second egg, coconut extract, and vanilla extract. 
• Add in 1/3 of the flour mixture then mix on low until combined, mix in 1/2 of the coconut milk and the apple cider vinegar. 
• Mix in another 1/3 of the flour mixture followed by remaining 1/2 of the coconut milk. Mix in last 1/3 of the flour, fold batter with a rubber spatula to ensure it’s evenly incorporated. 
• Spray donut pans with non-stick baking spray. Transfer batter to a gallon size resealable bag. 
• Cut a small corner from bag and pipe batter into donut pans, coming about 1/3-inch from the top. 
• Bake in preheated oven until donuts are set, about 8 – 11 minutes. Let cool in pan for about 3 minutes then invert onto a wire rack to cool.

Glaze Instructions:

• In a medium mixing bowl whisk together powdered sugar, milk, butter and coconut extract until smooth.
• Place coconut in a bowl. Dip cooled donuts in glaze then let excess run off and dip glazed portion in coconut. 
• Return to wire rack to let glaze set. Store donuts in an airtight container at room temperature.

Enjoy! 🙂

-Hilda

Chocolate Tuxedo Cake

This is hands down the best chocolate cake I have ever made. It’s super moist, and decadent. I love this recipe because it’s simple to make! Isn’t that everyone’s favorite recipe? Ha! Another thing that I wanted to mention is that I used an old fashioned buttercream frosting here because I didn’t have powdered sugar. I promise this is absolutely DIVINE! If you want to use a classic buttercream frosting with powdered sugar – then by all means, but this came out perfect. I hope you enjoy this wonderful cake with your loved ones 🙂

• Servings: 12
• Time: 1 Hour
• Difficulty: easy
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Recipe: Yields 12 Servings

Ingredients:

For The Cake:

• 1 3/4 Cup All Purpose Flour
• 2 Cups Sugar
• 3/4 Cup Unsweetened Cocoa Powder
• 1 Tablespoon Espresso Powder
• 1 1/2 Teaspoon Baking Powder
• 1 1/2 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 2 Eggs
• 1 Cup Half and Half (or milk)
• 1/2 Cup Vegetable Oil
• 2 Teaspoons Vanilla Extract
• 1 Cup Boiling Water

For the Cream Cheese Buttercream Frosting:

• 1/2 Cup Half and Half (or milk)
• 2 Tablespoons Flour
• Pinch of Salt
• 3/4 Cup Sugar
• 1/2 Cup (1 Stick) Butter Softened
• 4 oz Cream Cheese Softened
• 2 Teaspoons Vanilla Extract

Directions

For the Cake:

• Heat the oven to 350°F then grease and flour two 9″ round baking pans.
• Stir together the flour, sugar, cocoa, espresso powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake it at 350°F for 30-35 minutes or until a wooden pick in the center comes out clean.
• Cool the cakes for about 10 minutes then place them on wire racks to cool completely. (Very important to cool COMPLETELY before frosting :))

For the Frosting:

• Whisk milk, flour, and salt together in a saucepan over medium-low heat. Keep stirring until the mixture gets very thick and bubbly.
• Remove from heat and let cool to room temperature.
• In a mixing bowl using an electric mixer beat sugar and butter, and cream cheese together until smooth and creamy. Beat in the cooled flour mixture until it is light and fluffy (this takes about 2 minutes or until its lighter in color). Beat in the vanilla.
• Put the frosting in a piping bag or a bowl and let it cool in the fridge until you’re ready to frost the cakes!

Tip* If you want the frosting to be thicker, you can add more sugar. If you want to speed up the cooling process of the cakes, you can put them in the freezer to cool faster!

Enjoy!

-Hilda 🙂