All across the spring semester, I was testing Oslo for the perfect cinnamon bun. Whenever I would spot one in a display case, that was what I would order. And almost inevitably be let down. Either the buns were too dry, too little filling… or just plain wrong.
What can I say, cinnamon buns are almost sacred to a girl from the western coast of Norway.
So, when the weather changed from summer to autumn, it was time to get baking.
Since I have a lot of apples on my hands, I found yet another recipe I had book-marked and went to work.
I opted for a modification, since I have a lot of apples, and made The Pioneer Woman’s Caramel apple sweet rolls.
I replaced a fourth of the flour with a slightly less refined option, and replaced the sugar in the dough with Steviosa (a sugar-like Stevia product.) Since the rest of the recipe is filled with brown sugar, I’m not sure there was much effect going on with the latter replacement, but every little bit helps? *shrug*
It will not be completely wrong to say that these were devoured. The caramel in the filling and the icing was delicious, albeit maybe a touch too sweet. If I make it again, I would use less powdered sugar in the icing. (I used the four cups listed, and could well have done with 2, to have the icing more runny.)
When this recipe came across my RSS reader, I bookmarked it. And forgot it.
And suddenly it was September, and the crazy old apple tree in the garden that magically produced edible apples this year was booming with apples. I searched through the recipes and found this again.
Caramelized Apple Tarte Fine Recipe – Chocolate & Zucchini.
I made the rough puff pastry the night before. Basically because I was procrastinating so much during the day (hello Civilization V) that I didn’t have time to make it all in one night. The rough puff is super easy. It also had to rest for an hour, so I gave it all night.
And the next day, I cut up the apples and did the rest of the preparation, baked it and served it to huge acclaim.
If I were to make it again, I would probably cut down on the sugar. I went with white sugar as that was what I had, and one tablespoon on the bottom and one on the top would have been more than enough given that the apples were also sweet.
Chutneys are becoming one of my favorite things to make – essentially it is just a matter of putting the ingredients into a saucepan and letting them bubble together for a long period. The downside is that the chutneys need to stand for a while to mature, so no instant gratification.
The apple tree in my grandmother’s garden is notorious for producing small cooking apples that are not good for much beyond apple cake.
I decided to try my hand at putting a couple of them into a chutney once I found this recipe.
As always, there were modifications as to what were in my pantry, and I’m not a huge fan of sultanas – so I left those out entirely. I also cut down on the amount of onions due to what I had. I reduced the sugar slightly because of it.
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