cinnamon

Apple Pie

Apple picking is easily the best part of fall. This past weekend, my friend Haewon and I headed off to a local Ithacan orchard, and literally frolicked through the fields. The act of picking apples was just as fun as eating the pounds of it that we brought home. Apple picking was concluded with some hot apple cider doughnuts (YUMM), and then it was time to get creative in the kitchen. After our successful day of apple picking, Haewon and I gathered our bright red apples, cinnamon and spice, and set off to bake a mouth-watering pie of heaven. 

 
 
When it came to the orchards, you'd always find me near the apple trees. 

When it came to the orchards, you'd always find me near the apple trees. 

 
 
And here's the final product! Photo Creds to  Haewon  

And here's the final product! Photo Creds to Haewon 

The wonderful  Haewon Hwang

The wonderful Haewon Hwang

And well.. that's me. You wouldn't believe how wonderful the house smelled while the pie was baking. Out. Of. This. World. 

And well.. that's me. You wouldn't believe how wonderful the house smelled while the pie was baking. Out. Of. This. World. 

Click to View Video

Yield: 1 pie

Ingredients:

1 sheet refrigerated pie crust (I used Pillsbury)
1 sheet frozen puff pastry
4-5 apples of your choice (I used Cameo and Fuji) 
1 tablespoon lemon juice
1/3 cup packed brown sugar, plus 1 tablespoon for dusting

2 tablespoons butter
1 tablespoon cinnamon powder
1/2 tablespoon ground nutmeg

1 egg, beaten

Directions:

  1. Dice the apples. 
  2. In a small bowl, combine the apples, lemon juice, and brown sugar. Toss to coat and set aside.
  3. Butter/Oil a 9-in. pie plate and line the bottom with the pie crust
  4. Preheat the oven to 375F
  5. Melt butter in a large saute pan set over medium-high heat. 
  6. Add the apple mixture to the pan and stir to coat fruit with butter and cook, stirring occasionally. 
  7. Once the apples begin to soften, after 3-5 minutes, sprinkle the cinnamon and nutmeg, and cook another 5 minutes. 
  8. Fill with pie crust rimmed pan with the apple mixture and the juices that were released during cooking. 
  9. Roll out the puff pastry and cut into 7 even strips about 1/2-in to 3/4-in. wide 
  10. For a lattice design, lay out 5 parallel strips of the puff pastry dough on top of the filling, with 1/2-in to 3/4-inch space between them. Fold back every other strip. 
  11. Place one long strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip. 
  12. Now take the parallel strips that are underneath the perpendicular strip and fold them back over the perpendicular strip. Lay a second perpendicular strip of dough next to the first strip. Unfold the folded parallel strips over the second strip. Continue this process until the weave is complete. (for a video tutorial, click here)
  13. Press the edges together, trim the excess. 
  14. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
  15. Place pie in oven and bake for 45-55 minutes. Continue to cook until the interior is bubbling and the crust is golden brown. Remove and allow to cool. 
  16. Slice and serve warm (and with ice cream). Enjoy!

 

Haewon Hwang is a student at Cornell University, and freelance works in photography, web design, and brand identity. Her portfolio can be viewed here: http://www.haewonhwang.me

 

Chili Hot Chocolate

You can never fail with hot chocolate, a nice read, and a cozy fireplace. Fall's approaching, and I decided on a new take for my original version of hot chocolate. Stivii was wonderful to gift me their made in Switzerland Chili Dark Chocolate with no added sugar. Because of this, my two favorite tastes- spicy and sweet- found their love in my creamy, chili hot chocolate. 

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Yield: 2 cups

Ingredients:

2 cups milk
1- 3.5 oz bar Stivii Chili Dark Chocolate bar
1/2 teaspoon ground cinnamon powder
1/2 teaspoon nutmeg

1/4 cup heavy cream
1 teaspoon sugar
1 teaspoon vanilla extract

2 cinnamon sticks, for garnish

Directions:

  1. Roughly chop the chocolate bar, and leave some to shave for garnish. 
  2. In a saucepan, heat 1/4 cup of the milk on medium-high until warm. 
  3. Add the chocolate and whisk to melt the chocolate chunks. 
  4. Add the rest of the milk, cinnamon powder, and nutmeg. 
  5. Heat until simmering, whisking occasionally.
  6. Remove from heat. 
  7. In a small bowl, whisk together the chilled heavy cream, sugar, and vanilla extract until stiff peaks form. 
  8. Ladle hot chocolate into two mugs, and top with fresh whipped cream. 
  9. Garnish with leftover chocolate bar shavings, and a cinnamon stick. 
  10. Enjoy!