How to Make Baked Apple Hand Pies 蘋果批 (餡餅)

Are you enjoying the cooler temperature and the scenery of fallen red and golden Maple leaves?  I sure love them both.  But what I love even more are all the warm and hearty recipes that fit for Fall!  There should be no surprise that dessert always makes the top of my list!  These adorable and heart-warming Apple Hand Pies are definitely my favorite Fall dessert.  They are also both of my kids' favorite!  What a surprise!?  It’s seldom that they both love the same item or a dish!  So, I’m happy to bake up these cuties more often!



Many hand pie recipes are deep fried.  However, I don’t like to deep fry for obvious reasons.   To me, deep fry usually involved absorbing too much unnecessary oil and calories!  Besides, I don’t want to deal with a large pot of left-over oil and greasy smell in the kitchen as well.  So, I opt for a baked version!  These baked Apple Hand Pies are just as scrumptious and decadent, if not better, than the deep fried version!



The crust of these Apple Hand Pies is buttery and flaky, the apple filling is slightly sweet and tart, and very juicy.  The combination of earthy cinnamon and refreshing apples is simply heavenly!  These hand pies are fun to eat and very portable.  You can easily pack them for picnic or bring them to parties for sharing.  I shared them with some friends and they all loved them!



If you haven’t check out the video tutorial, please do so as I shared more tips and tricks in the video and you don’t want to miss them.   I hope you enjoy today’s post and recipe.  Please subscribe to my Youtube channel here.  That way, you won’t miss out on any future videos and you’ll be the first to know when I have a new tutorial published.  And remember, Eat, Drink, and Be Happy!  Stay tuned for more Fall and Holiday baking next week!




Ingredients and Tools Used:
Apple Shape Pocket Pie Mold (Click here for more information)
4-icnh Round Cookie Cutter (Click here for more information)
Mini Cookie Cutter Set (Click here for more information)
Organic Ground Cinnamon (Click here for more information)
Cooling Racks (Click here for more information)
Rolling Mat (Click here for more information)
Rolling Pin (Click here for more information)
Measuring Spoons Set (Click here for more information)
Baking Sheets (Click here for more information)
Microplane Zester (Click here for more information)
Whole Nutmeg (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Organic All-Purpose Flour (Click here for more information)




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Pumpkin Roll Cake with Cream Cheese Filling

Did you check out my recent blog post with a recipe and a tutorial on how to make the Autumn Leaf Tuile Cookies?  Those cookies are so good!  I hope you have the will power to save some to decorate your Fall desserts, such as this amazing Pumpkin Roll Cake with Cream Cheese Filling!



Due to the rain earlier this week, we’re finally getting a bit of cooler temperature in L.A., thank goodness!  I almost thought that I can keep my jackets in the closet until next year!  The chilly Autumn temperature definitely put me in the mood for some Fall flavors and pumpkin spiced treats. 



This Pumpkin Roll Cake is packed with wonderful Fall flavors.  You can definitely taste the pumpkin and spices in it.  The slightly tangy cream cheese filling balanced perfectly with the earthy spices.  This cake is super silky, tender, and fluffy.  It’s not overly sweet at all, which is the way how I like my desserts.  The creamy whipped cream and crispy tuile cookies on top not only are beautiful to look at, they are also delicious, and give this cake a wonderful contrast of texture as well.



For the up coming Thanksgiving dinner and any Fall gathering, this cake will be the perfect dessert to share with friends and family!  You can make all the components of this cake ahead of time.  However, to ensure the crispiness of the tuile cookies, I recommend that you put them on the cake right before serving.  They tend to absorb the moisture from the cream if you add them onto the cake too early.  Don’t forget to check out the video tutorial at the beginning of this post.  This cake is surely easier to make than it looks.  Have a Flavorful Fall Friday!       



Don’t forget to subscribe to my YouTube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.
 
Autumn Leaf Tuile Cookieshttps://goo.gl/y4LjCM

Whipped Cream Recipehttp://goo.gl/SuRhus

Tools and Ingredients used:
Powdered Sugar Shaker (Click here for more information)
Cream of Tartar (Click here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
Wilton 2D Decorating tip (Click here for more information)
Pastry Bag (Click here for more information)
Cooling Racks (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Parchment Paper (Click here for more information)
Cake Flour (Click here for more information)
Organic Pumpkin Puree (Click here for more information)
10 x 15-inch Baking Pan (Click here for more information)
Ground Cinnamon (Click here for more information)
Ground Nutmeg (Click here for more information)
Cream Cheese (Click here for more information)

 

Autumn Leaf Tuile Cookies

Are you in the mood for Autumn, or Fall as that’s how we call it in the States?  My mind is definitely ready for it, but the Southern California temperature certainly didn’t think so!  Seems like we’re having an extended summer this year, again.  Seriously, I’m so ready to take out my coats and jackets already!




So, before any of the coats, boots, or down filled jackets can get out of the closet, I’m at least filling up my belly with food that are fitted for the season!  Let me present to you, Autumn Leaf Tuile Cookies!  These cookies are quite easy and fun to make.  I love that they are light and crispy, that truly resemble the Autumn falling leaves, except tastier, I assumed (cos I never tasted a real leaf, of course)!   



These cookies are delightful on their own.  They are crispy, light, buttery, and sweet, along with a hint of vanilla aroma.  I can easily enjoy a whole dozen in one sitting.



However, they are even better if you use them on your Fall desserts!  They make the most beautiful topping for my Pumpkin Roll cake and add a nice crunch for contrast in texture.  I’ll share the video tutorial on how to make the pumpkin roll next week.  So stay tuned!  For now, let’s enjoy these gorgeous Autumn Leaf Tuile Cookies!  Have a Fall Fantasy Friday!

**Update:  Click here to check out the Pumpkin Roll Cake Recipe!***





Tools and ingredients used:
Leaf Shaped Stencil (Click here for more information)
(Click here for more information)
Silpat (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Silicone Cookie Spatula (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
Kerrygold Butter (Click here for more information)
Offset Spatula (Click here for more information)

Apple Harvest Cocktail

Are you ready for Fall yet?  I guess I’ve been ready since last winter!  However, the nature is not quite cooperating as we’re still having pretty warm temperature.  The good news is, this Apple Harvest Cocktail will sure put you in the mood for Fall, or at least help makes me feel Fall has arrived!



This is a delightful and crisp cocktail that you can enjoy any time of the year.  But the apple cider and cinnamon really helps set the tone for Autumn. 




I’ve also added some bourbon, which harmonized wonderfully with apple and cinnamon.  The maple syrup slightly sweetened the drink and gives a depth of flavor as well.



Of course, the dash of ground cinnamon on top isn’t just for garnish.  It adds the earthy and warmth to this drink which complement the apple cider perfectly. 



I top this cocktail with a little bit of ginger ale for the evanescent and the little carbonation really makes this drink crisp and refreshing.



Last but not least, this cocktail also serves as a small snack with the thin apple slice on top!  I hope you really enjoy today’s video tutorial and recipe.  Give this recipe a try on your next gathering, or simply because, it’s 5 o’clock!  Cheers!

Props and Ingredients used:

9 ounce Old Fashion Glasses (click here for more information)
Ground Cinnamon (click here for more information)
Cinnamon Sticks (Click here for more information)
Hard wood coasters (Click here for more information)




Please drink responsibly.  Health and General Disclaimers.

Roasted Gold Acorn Squash with Arugula

Finally, the temperature is cooling down in Southern California.  Phew….I thought the summer would never end!  It’s time to bring out the light sweaters and Autumn ingredients.  Some of my all time favorite Fall ingredients are on this plate, Gold Acorn Squash, Arugula and Pomegranate!  Nice and simple.  This dish is not just only a gorgeous to look at, but also delightful to the palates.



I love to keep the flavors nice and clean in this recipe so that you can taste each ingredient.  When the fruit and vegetable you use are in season, they taste the best!  In my opinion, the best way to prepare them is to keep it simple.  Therefore, I roasted these gold acorn squashes with just a little brown sugar, salt, pepper and oil to bring out it’s natural sweetness and slightly nutty flavor.  After roasting, it is tender, creamy and oh so satisfying!  The soft and tender squash is resting in a bed of crisp and peppery arugula, sprinkle with the crunchy, sweet and tart pomegranate seeds on top. Each bite is heavenly.  




Here’s how I prepare this dish, follow me to the kitchen!

1) & 2)  Preheat oven to 400F degree. Wash and pad dry the gold acorn. Cut them into 1/2-inch thick slices and remove seeds.

3) Place on two large sheet pan and drizzle with grapeseed oil.



4) In a small bowl, mix the brown sugar, salt and pepper together. Sprinkle over the acorn squash slices. Gently toss with your hands to evenly distribute the seasonings.

5) Roast the acorn squash for 10 minutes, then flip the squash and rotate the baking pans. Bake for another 10 minutes, or until squash is golden brown on the edges and tendered. Remove from heat and let cool slightly.

6) In a large bowl, toss all the salad ingredients together. Taste and adjust flavor to your own preference.  To assemble:  On a large serving platter, place the arugula salad on the bottom and top with roasted gold acorn squash. Enjoy!



Nice and simple, isn't it?  This dish is perfect for your upcoming Thanksgiving gathering.  You can serve it as an appetizer, or as a side dish.  It’s elegant enough to impressed your guests and super easy to prepare, in other words, a very host friendly dish!  I hope you’ll give this recipe a try.  I’m sure your friends and family will fall in love with it just after trying a bite. Stay warm and wish you all a happy gathering.