Apple Oats Crisp

Last year apple picking was totally a new experience for all of us including my parents. I know, I made this simple and tasty apple crisp last year and could not get a chance to post it from then. I cant take more excuses to post it. Though I am not so happy with the pictures, I do believe that it tastes much better than it looks; so worth trying it. 

We went to this beautiful apple picking place, and was shocked to see so many varieties of apples. We ended up picking more than we should, which was absolutely fun. They had a store attached, where we got to taste apple cider, which was absolutely yummy ( I was tasting that for the first time) and their donuts, gosh no words....still I can feel that wonderful soft donuts and also bought honey. I always appreciate and prefer the locally made honey.

Well to the recipe now...I wanted to make something simple with these beautiful apples, which are crisp and fresh, as I was tired by end of the day, came up with this simple recipe and by the time I was ready with the dish, it got dark and could not get good enough pictures. Now I can say, maybe that may the reason I didn't post it then. ;)

Ingredients:
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7 Apples
1 cup Rolled Oats
1/2 cup Butter room temperature
4 tsp fresh Lemon Juice
1/2 tsp Vanilla Extract
1 cup Brown Sugar
1/2 tsp ground Cinnamon
1/4 tsp Salt
1 tbsp Corn Starch

Method:
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1. Preheat oven to 375 F.
2. Wash and core the apples, cut into thin pieces and transfer them to a bowl. As you cut few pieces, sprinkle with some lemon juice and mix it.

3. Add 1/2 cup brown sugar, salt, corn starch and 1/4 tsp cinnamon to the apples and mix it well so that all the sugar and cinnamon is well coat the apples.
4. In another bowl mix oats, rest of the sugar and cinnamon.

5. In a oven safe baking dish or a pie plate, apply butter, add the apples as the bottom layer.

6. Add the oats on top of the apples. and add rest of all the butter in small pieces on top of the oats.
7. Bake it for about 30 to 40 mins or until the oats is cooked and crispy on the outside and the apples are soft enough.

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Almond Butter Cookies - NO Flour - Gluten-Free - 4 Ingredient Fix

The simplest, tastiest and healthiest cookies I have ever made. I should definitely not forget to thank the person who shared this recipe to me, that is, Randi. She is one of the best person's I have met. Thank you so much Randi. I always look for easiest methods to get make things and make the most of the ingredients that I use; so eventually you will end up with using less ingredients. "LESS is always MORE"....I strongly believe in this. The lesser ingredients you use, it enhances the flavor of each ingredient and if you use more, most of the ingredients are hidden. I am not telling that all recipes with lot of ingredients does taste bad, but for some recipes it will give the best results if you use less ingredients, whose end result will always be elegant and tasty.

I liked these cookies more than any other, because it had the right texture that I always look in cookies; kinda soft, melt in the mouth and a very slight crispy outside. 

Ingredients:
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1 cup Almond Butter (Click HERE for my recipe to make it at home, else you can use a store bought)
2/3 cup Brown Sugar (you can use either white sugar or a combination of both)
1 Egg
1/2 cup Dark Chocolate oven roasted Almonds (I bought the Blue Diamond brand, if you don't have you can use plain roasted almonds)

Method:
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1. Preheat oven to 375F.

2. In a bowl mix all the ingredients except the roasted almonds.

3. Crush/chop these roasted almonds to small pieces and lay it flat on a plate or on a flat surface/counter.

4. Take a scoop of the almond butter cookie dough, roll it to a ball and then flatten a bit and place it over the chopped almonds and cover the two sides.

5. Make all the cookies as in step 4, and place them one by one on a lined baking sheet, leave enough space so that the cookies don't stick to each other.
6. Bake it for about 7-10 mins or until it's done. Enjoy!

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Strawberry Chocolate Cinnamon CheeseCake (No Bake)

Travelling to India after 3 1/2 years was great last year. It's just been few weeks we came back to this freezing cold weather, which totally added up to jet lag, laziness and rest all which comes with it. After I come home, just feel like sitting on the couch doing nothing, but I know, I could not do that. I thought I need a reason to get back to blogging in a inspiring way, so here I come making dessert for this beautiful day.

Today is my parents wedding anniversary as well. God bless them. :)
This dessert to them and as well as to my family.
I drafted all this to post it on Valentine's Day, and didn't post it until now. :( Glad that I could pull it all together at least now. :)

Ingredients:

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1 pkg Chocolate Graham Crackers
4 tbsp Butter
1 pkg Cream Cheese
1 pkg Whole Milk Ricotta Cheese
1 box Strawberries fresh or frozen (I prefer to use fresh)
1 tsp Cinnamon powder
1 tbsp Corn Starch
1/3 + 3 tbsp cup Sugar
4-5 tbsp Powdered Sugar
Water as needed
Pearl White Sprinkles as needed

Method:
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Cinnamon Chocolate Graham Cracker Crust:
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1. In a food processor add the graham crackers, 3 tbsp sugar, butter and cinnamon and blend it to a coarse powder.
2. Place this crust mixture in a pie plate or in a dish where you want to make the cheesecake and press it to a even layer. keep it in fridge until you make the filling and the topping.

Cream Cheese and Ricotta CheeseCake Filling:
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1. In a mixer/food processor add room temperature cream cheese, ricotta cheese, powdered sugar and blend it until it's smooth.
2. Add it on top of the graham cracker crust and spread to an even top layer and again keep it in fridge.

Strawberry glaze topping:
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1. In a heavy bottom sauce pan add diced strawberries, sugar, corn starch, and little bit water and mix with a wooden spoon, make sure that you don't mush the strawberries.
2. Cook it on high stirring it occasionally, when you see bubbles starting.
3. Lower the flame to low and cook it until the cornstarch and the strawberries are soft for about approximately 6-7 mins.
4. Now cool this mixture in the fridge a little bit and then spoon it on top of the cheese mixture and spread it evenly as well.
5. Cool the whole cheesecake for about 2 hours at least or you can even make it the previous day, if you want to.

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3 Tier Green and Purple Marble Cake with Butter Cream Frosting

Thinking about making a cake, that too a 3-tier cake after almost more than 1 1/2 yr makes me nervous. Just felt that I lost out of touch. I went to the store to pick up necessary things to make this cake and I was kinda lost...as to what to buy.

I made this cake for one of my friends daughter who is turning 13th birthday, I should surely not forget to say that, I was a bit nervous before agreeing to make the cake, but after she sent me a pic of how she wanted the cake to look like, I was to happy and right away I knew what I need to buy and how to make. Thank you to her... :)

Nothing much to add to making of this cake....as it is very clear as the name specifies it all. Anyways, to add up few words....This is a 3 tier round cake of sizes 10", 8" and 6".

 I made the upper two layers marble cake and the bottom last layer white cake. I made the first and the 3rd layer with green color...that was a pretty green and the middle layer with purple butter cream frosting.

Wrapped it with golden ribbon at the bottom of each cake and decorated with purple frosting and added golden sprinkles.
Tadaa...the Cake is done!! :)

LEGO HEAD Marshmallow Pops

This year birthday of my son was kinda not so stressful, but it was exciting and bit easier. Maybe as my parents are here and were helping me around or for the reason that I choose to make easy recipes and which were fun as well. I was just googling one day and was kinda looking for some lego themed party goodies and this struck my eyes; as soon as I saw these cute Lego head pops, I fixed my mind to do it, whatever it takes. Firstly I had no idea what were candy melts, I thought it was something like the hard candy. But when I read about what ingredients were in the candy melts, I was much happier to go ahead. Actually it is white chocolate which comes in so many colors, I chose yellow for Lego head. Also I read about Almond Bark, but I decided to use candy melts itself, as almond bark would have almonds and I cannot use it in the party where some kids would be allergic. 

This was fun and exciting kids pops. You can get creative and make so many different toppings and coatings for this marshmallow pops.

Here is the post of the party snacks that I prepared....Anush's 6th LEGO Party Snacks.

Note:
* Buy already colored Candy Melts, as if you buy white candy melts and try to add food color it will harden the candy melts when you try to melt and use it.
* Buy Puffed Marshmallow, as it holds the shape better, else they will be soggy or out of shape

Method:
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1. If using cardboard box, prepare it by piercing holes where you can stick the candy or ice cream sticks. If using Styrofoam block you don't have to worry about piercing holes.

2. In a microwave safe bowl, add the candy melts and first melt them for about 30 to 45 secs, stir and melt it again for 30 secs, keep stirring and reducing the time you keep in microwave, when the melts starts melting almost to a thick batter consistency, take it out of microwave and let it cool a bit.

3. Now to prepare the pops, do the below steps one by one.
4. Take a candy or ice cream stick, dip the tip into melted candy melt, then pierce into the bottom portion of one marshmallow and then pierce it into the Styrofoam/cardboard box.

5. Allow it to cool and harden so that the marshmallow sticks to the stick.
6. Now take each marshmallow with the stick and dip the other end into the candy melt, then roll into the candy melt on all sides, now smooth it out with the help of the spatula or butter knife.
7. Add a yellow m&m on top of the marshmallow.

8. Now stick it back on to the Styrofoam/cardboard box and allow it to harden.
9. Now with a tip #1 attached to the black decorating icing tube, draw smiley face as shown.
10. Allow it to harden, enjoy this delicious and fun kids party snacks.

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ALMOND BUTTER N Banana, Chocolate N Apple Cinnamon Almond Fudge

ALMOND BUTTER

--------------------------

It's all in the name.....why do I say this?? Well whenever I hear about a name of the recipe or a product sold in the market, the first thought in my mind is that it's not possible for us to make it at home and that why they are sold in the market. Well that's not true always. It could be the most simplest thing that you can make it at home, or with a little bit effort with great results, with lots of flavor and freshness. This same applies to this name "Almond Butter" as well. When I heard this name, I was like OMG! and when I first saw the price, I didn't feel like buying from the store. So as always took the help of google and was shocked to see that it was so simple to do and can be used in so many recipes and a best alternative for flour to make it more healthier and rich.

 Note:

* You can always add more according to the quantity you need, else you can very well store it in fridge. 

* I am not sure how long it can be stored in the fridge, as never got a chance to keep it more than a week. :)

Method:

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1. Preheat oven/toaster oven to 350 F.

Note:

* If using toaster oven, put it in toast setting.

2. Line a baking sheet with parchment paper and add the almonds, make sure you don't over crowd the sheet.

3. Bake/toast it for about about 7-8 mins or until golden brown.

4. Allow it to cool for 1-2 mins. But make sure it's still hot enough so that the steam will help it to become paste than powder.

5. Now blend the almonds in a mixer to a smooth paste.

BANANA ALMOND FUDGE

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Method:

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1. Mix all these ingredients in a bowl, if it is too hard to mix, then microwave it for few secs and blend well.

2. Now pour the batter to a glass bowl or desired shape and allow it to cool in a fridge.

3. Cup it into the desired shapes and garnish with few toasted almonds and serve.

DARK CHOCOLATE ALMOND FUDGE/HALWA

--------------------------------------------------------

Note:
* You can use coconut butter as well, but I didn't, so the fudge was not as hard as the banana almond fudge. It was soft and kinda melt in the mouth because of the chocolate. For best result you can pop the fudge into freezer for an hour to make it hard.

Method:

----------

1. In a microwave safe bowl add the chocolate chips and butter or coconut butter, and melt it for the first 30 secs, mix, again microwave for more 20-30 secs.

2. The time depends on the type of microwave you are using. So watch while you melt, else the chocolate will burn.

3. Mix in rest of the ingredients to the melted chocolate and pour the mixture into a shaped bowl and cool it in fridge or freezer.

4. Cut into desired shapes and serve.

APPLE CINNAMON ALMOND FUDGE

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Method:

----------

1. Mix all the ingredients in a microwave safe bowl, if little hard to mix, microwave it for few secs an dthen mix.

2. Pour this in a shaped bowl and cool it in fridge or freezer.

3. Cut into desired shapes and serve.

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