- 5 medium sized apples, peeled and chopped into chunks
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup water
- 1 tbsp maple syrup
- 4 tbsp butter
- 3/4 cup old fashioned rolled oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 tsp salt
- Place apples on the bottom of your Instant Pot. Sprinkle with cinnamon and nutmeg. Top with water and maple syrup.
- Melt the butter. In a small bowl, mix together melted butter, oats, flour, brown sugar and salt. Drop by the spoonful on top of the apples.
- Secure the lid on the instant pot. Use the manual setting, and cook on high pressure for 8 minutes.
- Use a natural release. Let sit for a few minutes, the sauce will thicken.
- Serve warm and maybe top with vanilla ice cream.
1 1/4 pounds (5 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 pound (4 sticks) unsalted butter
1 cup light corn syrup
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans, chopped
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine
the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
1 tablespoon of vegetable oil
2 teaspoons of light brown sugar
4 big onions (I used 1 of each: Vidalia/Sweet, Red, Yellow and Spanish)
4 cups of veggie broth
1 teaspoon dry thyme
- 1 teaspoon of Worcestershire sauce (not shown in the video but I do add this)
1 bay leaf
1/4 teaspoon of garlic powder
1 teaspoon of salt
1/2 teaspoon of pepper
Croutons (you can buy a small bag of your flavor choice in any market or make your own)
Provolone and Swiss/Gruyere Slices
Paprika for presentation
- Cut the onions so they are halved and then slice into strips (don’t dice!) and set aside in a bowl.
- Put the Instant Pot on Sauté and melt the butter and oil until it sizzles.
- Add the onions and brown sugar and stir regularly for about 10-15 minutes or until the onions have cooked down by about half and have become translucent and have a pasta-like consistency. Make sure they aren’t too firm or too mushy!
- Add the broth, red wine, Worcestershire sauce, thyme, bay leaf, garlic powder, salt and pepper. Give it a stir and secure the lid. Hit “Manual” or “Pressure Cook” for 8 minutes. Quick release when done. Preheat your oven to broil while quick releasing. Taste the soup (but be careful – It’ll be hot!) and feel free to add additional salt and pepper as you see fit. But I think it’s perfect as is!
- Ladle the soup into the crocks until it’s just below the brim. Layer the croutons on top of the soup so that it serves as a foundation for the cheese. Seal with 1-2 slices of provolone (depending on how wide your crock is. Mine needs 2 to cover it properly but many will only need 1). And then layer a slice of Swiss or some shredded Gruyere. Leave some a little over the edges so when it bakes, it coats some of the side of the crock. Peeling the cheese off while eating is one of the best parts of the french onion soup experience! Sprinkle lightly with some paprika.
- Place the crock on a baking tray lined with tin foil and pop into the oven for 5 mins or until the top begins to bubble, turns slightly brown and forms a cheese-like crust.
- 8 oz Graham Crackers,
- 150 g / 5 oz unsalted butter , melted
Chocolate Ganache Topping:
- 100 g / 7 tbsp unsalted butter
- 1 cup / 200g (packed) brown sugar
- 2 cans sweetened condensed milk (395g / 14oz each)
- 1 3/4 tsp salt (2 ½ – 3 tsp salt flakes)
- 1/3 cup heavy/thickened cream
- 150 g / 5 oz dark chocolate melts / chips
- Sea salt flakes, for topping
Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9″ tart tin with a loose base. (Or a springform pan of a similar size)Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully.
Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.
Add salt (adjust to taste), then pour the caramel into the tart base.
Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
Cool on counter while you make the chocolate.
Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base – or just leave it on to be safe and just remove the sides.
1. You need about 2 cups once crushed. No need to be exact here, the crumb crust is fairly forgiving so just eyeball the weight based on the whole biscuit packet weight.
Another biscuit that is terrific to use for a biscuit crust is Digestives which is very popular in the UK/Europe and also quite popular here in Australia. If you use Digestives, reduce the butter to 75g because they are more buttery than Marie Crackers and Graham Crackers.
Other biscuits: Basically any plain biscuit works great like Arnott’s Arrowroot works great, and even flavoured ones like Gingernut. The dense sticky filling of this tart makes the crumb crust quite strong so it’s fairly forgiving re: biscuit and butter quantities.
2. STORAGE – This tart keeps SO WELL! It will keep in an airtight container for a week and still taste like it was made yesterday albeit the crust on the edge does soften a bit, but most people wouldn’t even notice (I don’t think). If it’s super hot where you are i.e. the chocolate becomes melty, keep it in the fridge but always bring to room temperature before serving otherwise the caramel won’t be creamy. It also freezes great – again, bring to room temp before serving. I’ve only frozen it for a couple of weeks but see no reason why it wouldn’t keep for sever
3. This is a VERY rich tart. I find that when cut into 12 (so quarters, then each quarter into 3), a slice is too much for me. So I have said that this serves 14 to 16. The nutrition is for 14 servings.
- 3 cups fresh blueberries
- 2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 cup milk
- 2/3 cup brown sugar
- 1/2 cup slivered almonds, optional, plus more for garnish
- 1/4 cup vegetable oil
- 1/4 cup melted butter
- 1 large egg, beaten
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Preheat oven to 350º and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, combine oats, flour, sugar, baking powder, cinnamon and salt, and mix together.
- In a separate bowl, whisk together milk, oil, butter, egg and vanilla extract until combined.
- Pour wet ingredients into the dry ingredients and stir until just combined, then fold in blueberries and almonds, if using.
- Transfer mixture to greased baking dish and place in oven.
- Bake for 30-35 minutes, or until oats are tender and cooked through.
- Serve warm, sprinkled with more almonds, and enjoy!
- 8 fresh peaches, peeled and sliced
- Juice from ½ small lemon
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup flour
- 1 cup milk
- 1 tablespoon baking powder
- 1 pinch salt
- Preheat oven to 375°F. Pour melted butter into a 9×13-inch baking dish.
- Place peaches into pot of boiling water for 30 seconds. Turn off heat and, with a slotted spoon, transfer peaches to a bowl of ice water. Once cool enough to handle, remove skins with a paring knife. Slice peaches and set aside.
- Combine granulated sugar, flour, baking powder, and salt, stirring until well blended.
- Slowly stir in 1 cup milk until mixture comes together into a batter. Pour batter over butter in baking dish.
- In a saucepan, combine peaches, cinnamon, brown sugar, vanilla, and lemon juice. Bring to a boil, stirring frequently. Turn off heat and pour peaches over top of batter.
- Bake for 40 minutes or until top crust has become a golden brown color.
- 2 1/2 cups all-purpose flour
- 2 cups (mini) semi-sweet chocolate chips
- 1 cup light brown sugar
- 1 cup (2 sticks) unsalted butter, melted
- 2/3 cup sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (14 oz.) sweetened condensed milk
- 1 package (10 oz.) soft caramels, unwrapped
- Preheat oven to 325°F and line a 9×13 inch baking pan with aluminum foil. Coat foil with non-stick spray.
- Combine the sweetened condensed milk and unwrapped caramels in a medium sauce pot and place over medium-low heat. Stir frequently until the caramels melt and the mixture is smooth and a medium-dark amber color. Set aside.
- In a medium bowl, combine flour, baking soda, and salt and mix together.
- In a large bowl or mixer, beat together butter and sugars until combined. Then add eggs one by one, mixing after each addition.
- Add in vanilla extract, then gradually mix in dry ingredients until just combined.
- Fold in chocolate chips, then press half of the cookie dough into foil-lined baking dish.
- Pour the caramel mixture over the cookie dough, and spoon the remaining cookie dough over the top taking care that the spoonfuls are evenly distributed across the whole dish.
- Bake for 25-30 minutes, or until golden brown and the edges have begun to pull away from the sides of the pan.
- Remove from oven and let cool completely. Lift bars out of pan by the edges of the foil and cut into bars. Serve and enjoy!
1 1/2cups heavy whipping cream
1/3c up Lyle’s Golden Syrup or corn syrup
2 tablespoons dark brown sugar
- 1/4 cup (20 grams) cocoa powder
- 6 ounces (170 grams) bittersweet chocolate, roughly chopped
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1teaspoon vanilla extract
- 1teaspoon flaky vanilla salt (regular flaky salt is fine, too)
- 1 1/2 tablespoons toasted sesame seeds
- 1 1/2 tablespoons turbinado sugar
- In a saucepan, combine the cream, syrup, sugar, and cocoa powder. Bring to a boil, reduce the heat, and let simmer for 5 minutes, stirring occasionally.
- Remove the pan from the heat and stir in the chocolate, butter, salt, and vanilla. Once the chocolate and the butter have melted, strain the entire mixture to ensure that no pesky cocoa powder clumps remain.
- Let cool to room temperature. If you are making this in advance, refrigerate until ready to use and then gently reheat on the stove or in the microwave until the hot fudge is pourable. Store in the fridge for up to 2 weeks.
- For the salty sprinkles: Combine everything in a small bowl and mix well. Store in a small jar and sprinkle on ice cream, sugar cookies just before baking, puddings, hot cocoa, milkshakes, etc.
- 1 small wheel of Brie or Camembert (about 9 ounces)
- 1/2 cup pecan pieces
- 3 tablespoons light-brown sugar
- 3 tablespoons pure maple syrup
- crackers or sliced baguette, for serving
Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
- 8 fresh peaches (peeled, pitted, and sliced into chunks)
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 1/2 cups all-purpose flour
- 3 tablespoon white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
- 1 tablespoon white sugar
- 1/2 teaspoon ground cinnamon
- Bake the cobbler for about 30 minutes, or until the topping is golden.
- Preheat the oven to 425 degrees F.
- Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
- In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.
- In another large bowl, combine some of the ingredients from the second list– flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture, or use a pastry blender ñ until the mixture looks like coarse meal. Then, stir in the water until just combined.
- Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
- Bake the cobbler for about 30 minutes, or until the topping is golden. Enjoy!