Nutella: The European peanut butter

I grew up eating toast with Nutella every morning as a kid.  Nutella is for Europeans what peanut butter is for Americans – a staple food.  The only difference is that Nutella is a chocolate-hazelnut spread.  Just like with peanut butter, you can indulge yourself in Nutella straight from the jar – a very dangerous thing to do!  For that reason, I try to store my Nutella in the very back of my pantry so that I don’t have easy access to it; otherwise, I could devour it in one sitting, and then go to the store and buy a brand new one.   

I was in middle school when Nutella became extremely popular in Romania.  At first, my mom didn’t really understand what all the fuss was with this new chocolate spread on bread.  She thought that the two didn’t go together at all and hoped that my fixation would just go away.  It didn’t.  In fact, my love for Nutella continued throughout high school.  Every morning, it was the same – toast and Nutella with a cup of tea or cocoa.  This was my ultimate breakfast.  I still love Nutella to this day, although my breakfast choices have evolved since.  However, from time to time, I still like to make myself a nice cup of cocoa and enjoy it with toast and Nutella.  It immediately brings back childhood memories.  

But aside from eating the hazelnut spread from the jar with a spoon or on toast, I also like to make sweet, rich, decadent treats with it.  Anything tastes better with Nutella!  So, when I found Giada’s recipe with Nutella I was immediately hooked, intrigued and ready to try it.  I’ve always loved calzones.  I’ve had calzones before at various pizzerias, like I imagine many of you have, but I’ve never had a dessert calzone, or better said a Nutella calzone.  Let me tell you, these ricotta and chocolate-hazelnut calzones are over the top!  

Ricotta and Chocolate – Hazelnut Calzones

Adapted slightly from Ricotta and Chocolate-Hazelnut Calzones by Giada De Laurentiis

Serves: 6 servings

Ingredients:

·         ¾ cup ricotta cheese, at room temperature

·         ¼ cup mascarpone cheese, at room temperature

·         1 large egg yolk, at room temperature

·         2 Tablespoons confectioners’ sugar, plus more for dusting

·         8 ounces frozen strawberries or any other berries you prefer, thawed (I used 16 ounces of frozen strawberries and it worked perfectly)

·         2 Tablespoons sugar

·         2/3 cup chocolate-hazelnut spread (recommended: Nutella), at room temperature

·         3 Tablespoons heavy cream, at room temperature

·         6 (2-ounce) pieces homemade or purchased pizza dough, cold

·         1 large egg, beaten to blend

Instructions:

Blend the ricotta, mascarpone, egg yolk, and confectioners’ sugar in a food processor until smooth and creamy.  Transfer the ricotta mixture to a small bowl, cover and refrigerate for 30 minutes. 

Meanwhile, blend the strawberries and sugar in a clean food processor until smooth.  Transfer the strawberry sauce to a small bowl and set aside.

Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.

Position the oven rack in the center of the oven and preheat to 450°F.

Line a heavy large baking sheet with parchment paper.  Roll out each piece of pizza dough into a 7-inch-diameter round.  Spoon the ricotta mixture atop the center of the lower half of each pizza dough.  Spoon the chocolate-hazelnut mixture atop the cheese mixture.  Brush the upper edges of the dough with egg wash.  Fold the plain dough halves over the filling, forming half circles.  Pinch the edges of dough firmly together to seal.  Using a pastry wheel, trim the edges to make them look pretty.  If you don’t have a pastry wheel, don’t worry, just use a fork and press on the edges – that’s what I did and I was pleased with the final product.  Transfer the calzones to the prepared baking sheet, spacing evenly.

Brush the tops of the calzones with more egg wash.  Bake until the calzones puff and become golden brown, about 10 minutes.  Transfer the baking sheet to a rack and cool for 15 minutes.  Transfer the calzones to plates and dust with the confectioners’ sugar.  Drizzle the strawberry sauce around the calzones and serve.  

The sweet cheese mixture is light, the chocolate is rich and creamy, and the strawberry sauce is tart and brightens up the flavor and color of these sweet pockets.  They are unique, chocolaty, totally different, and a definite must-try! 

Chocolate land

We are entering chocolate land.  And when I’m saying chocolate land, I’m not kidding, I’m getting down to serious business.  I’m not a chocoholic, I’m more of a vanillaholic (is that even a word…well…it should be), but who doesn’t like chocolate?  I definitely have to have some chocolate from time to time.  And the holidays are the time to have it.  Dark, milk, white, you name it; this will be a chocolate adventure!  Chocolate is and always will be paramount when it comes to desserts.  One might even say that anything tastes better with chocolate.  Chocolate is rich, luscious, bold, decadent, and an eternal aphrodisiac.  If you want to impress a girl, bring her chocolate.  All right…maybe some flowers, too. 

Chocolate is everywhere and has a positive impact on everyone.  In the movie Chocolat, the main character, Vianne Rocher, moves to a small French village with her daughter, Anouk, and opens a chocolate shop.  At first, Vianne is met with skepticism and resistance. But little by little, her friendly personality and mouth-watering chocolate confections win the locals over.  I guess that chocolate can work its magic on anyone.        

Chocolate is so important in the sweet world that famous pastry chef Ron Ben-Israel, the so called Sweet Genius on the Food Network’s newest show, dedicates an entire challenge to chocolate on his show.  In this competition, the contestants, who are all premier pastry chefs by the way, have to create whimsical and delightful desserts using the surprise ingredients and inspirations provided by Ron Ben-Israel, the host of the show.  Did I mention that they have to come up with these sweet creations in a finite amount of time, and that chef Ron critiques their work?  And he’s not holding back a thing.

The three challenges are: frozen, baked and chocolate.  In the first challenge, the competitors have to create something frozen, in the second one something baked, while in the third one something chocolaty.  The show is so intense and keeps you on the edge of your seat for a whole hour.  You cheer and suffer together with the contestants, and wish to be able to taste their desserts alongside chef Ron.  Some of the combinations that the chefs put together makes you think that would never work.  But when you see chef Ron mesmerized by the taste of some of the creations, it makes you curious, you want to try them, and, ultimately, invent a delicious and whimsical sweet treat, too.  

I’m no sweet genius… yet, but these chocolate chip and mascarpone cupcakes might just well be!  In addition, they incorporate a bit of all the three challenges on the Sweet Genius show (not that I was looking to do that) – frozen, baked and chocolate.  Most importantly, they are rich, luscious, moist, crunchy and oh, so chocolaty.  If you didn’t have an affinity for rich, chocolaty, indulgent sweets, you will now. 

Chocolate Chip and Mascarpone Cupcakes

Adapted slightly from Chocolate Chip and Mascarpone Cupcakes by Giada De Laurentiis

Serves: 22-24 cupcakes

Special Equipment: 2 (12-count) muffin pans with paper liners

Ingredients for the cupcakes:

·         5 ounces unsweetened chocolate, chopped

·         1 cup water

·         1/3 cup mascarpone cheese, at room temperature

·         2 ¼ cups sugar

·         1 cup vegetable oil

·         3 large eggs, at room temperature

·         1 Tablespoon vanilla extract

·         3 cups all-purpose flour

·         1 teaspoon baking soda

·         1 teaspoon salt

·         ½ teaspoon baking powder

·         6 ounces semisweet chocolate chips (recommended: Nestle morsels)

Ingredients for the ganache:

·         6 ounces semisweet chocolate chips (recommended: Nestle morsels)

·         2/3 cup heavy cream

·         ½ teaspoon vanilla extract

Instructions:

For the cupcakes:

Place an oven rack in the center of the oven and preheat to 325°F.

Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes.  Cool for 2 minutes.  Off the heat, whisk in the mascarpone cheese until the mixture is smooth. 

Using a hand mixer, beat the sugar, oil, eggs, and vanilla extract in a large bowl for 30 seconds.  Using a rubber spatula, stir in the mascarpone and chocolate mixture.  In a medium bowl, whisk the flour, baking soda, salt, baking powder, and chocolate chips.  In 3-5 batches, add the dry ingredients to the chocolate mixture.  Stir until just blended. 

Using an ice cream scoop, divide the batter among the prepared muffin pans filling them three quarters of the way up.  For puffier cupcakes, allow the batter to rest in the muffin pans for 20 minutes before baking.  Bake for 40 to 45 minutes until a tester inserted into the center of a cupcake comes out with no crumbs attached.  Cool the cupcakes completely before dipping, about 1 hour.  

For the ganache:

Place the chocolate chips in a small bowl.  Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat.  Cook until small bubbles appear on the outside edge of the cream.  Pour the hot cream mixture over the chocolate chips.  Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.

Dip the tops of each cupcake in the ganache and transfer to a baking sheet.  Place the dipped cupcakes in the refrigerator to set, about 15-20 minutes.  Allow cupcakes to return to room temperature before serving.  

When I first made these chocolate cupcakes, I thought that the vanilla side in me would not be able to handle this much chocolate.  I was wrong.  Once I ate one, I wanted more.  Now, I make these cupcakes almost all the time.  They are pure chocolate goodness.  I can say that our chocolate therapy has already begun!

A vision in red

Do you know that store, Anthropologie?  It’s a unique clothing and home store.  It has a bohemian flair that just draws you inside.  My friend Rachel introduced me to this store for the first time.  Before her initiation, I had only heard about this store, but I hadn’t known about it.  Today, I do frequent the store from time to time.  Every time that I’m in there, I feel as if I were in an antiquity museum.  The atmosphere, with scented candles burning all over the store, transcends me to a different era.  It is magical.  Sometimes, I feel that I go there only to relax and clear up my mind.  For me, this works better than yoga!   

Unfortunately, clothing wise, I hardly ever find anything that would fit me.  But I always find something in the home section that would fascinate me.  I practically get lost in their house & home area.  From their colorful cups and lemon-shaped sugar holders, to their interior design ideas and cookbooks, Anthropologie has it all, and they all catch my eyes and curiosity.  Sometimes, I get lost in there, in the ideas and selections.  I simply forget about the world outside, and get transported into a whimsical world.  

I can’t help myself and I always skim through the pastry books, especially those about cupcakes.  I sprawl onto a sofa and start getting mesmerized.  I really like cupcakes!  They deliver a delectable array of flavors and colors in a petite, elegant, individual package.  You can make them extra special on top, and dress them up in any kind of paper costume you like.  Not to mention that they are so fun and easy to make.  What else can you ask for?

This week, I’ve decided to try something new.  I’ve never made red velvet cupcakes.  I’ve always been intrigued by the red velvet cake, so I thought, why not transform the cake into cupcakes?  And for that, I found the perfect recipe – Chuck Hughes’s Red Velvet Cupcakes recipe.  Chuck Hughes is a world-renowned Canadian chef.  He loves food so much that he has his favorite foods tattooed on his arms.  If you didn’t know he was a chef, you would think he’d be a tattoo artist or some rock and roll, unconventional, tough guy.  But, fortunately for all of us, he is an amazing chef, who shows a lot of finesse and creativity in his food.  And these cupcakes are here to prove it!

 
Red Velvet Cupcakes
Adapted slightly from Red Velvet Cupcakes by Chuck Hughes

Yield: 20 - 24 cupcakes

Ingredients for the cupcakes:

•    1 ½ cups sugar
•    2 eggs, at room temperature
•    1 ½ cups vegetable oil
•    1 cup plain yogurt, such as Dannon
•    2 Tablespoons red food coloring
•    1 teaspoon vinegar
•    1 teaspoon vanilla extract
•    2 ½ cups flour
•    1 Tablespoon cocoa
•    1 teaspoon baking soda
•    1 teaspoon salt

Ingredients for the icing:

•    2 cups mascarpone or cream cheese, at room temperature
•    1 cup confectioners’ sugar, sifted
•    ½ cup heavy cream
•    Zest of 1 lemon

Instructions:

For the cupcakes:

Preheat the oven to 350°F.

In a large bowl, beat the sugar, eggs, oil, yogurt, vinegar and vanilla with an electric hand mixer.  Using a rubber spatula, mix in the food coloring.

In a medium bowl, sift together the flour, cocoa, baking soda and salt.  Add the dry ingredients to the red mixture and blend until just incorporated.

Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn’t overflow.  Bake for 25-30 minutes.  Remove the cupcakes and let cool.
 

For the icing:

In a bowl, blend the mascarpone, confectioners’ sugar, heavy cream, and lemon zest together until the mixture is smooth.  Spoon a dollop of mascarpone cream on the cupcakes.  

The cupcakes are red and elegant on the outside, velvety and moist on the inside, and the lemon zest in the mascarpone icing brightens them up.  Like Chuck says, “these sweet bundles of heaven are just delicious”.  And they will definitely bring a pop of color to your holiday table.  Enjoy!

A girl on a mission

I’m a girl on a mission!  With Halloween behind us, we have officially entered the holiday season.  As a result, for the weeks to come, I will share with you inspiring recipes, which will enrich your holiday table, whether it is Thanksgiving, Christmas or your traditional Sunday dinner.  I will share with you anything from savory to sweet and everything in between, in order to add excitement, fun and deliciousness to your holidays and mine, as well.  Besides, it will also help me decide what to bring to the upcoming Thanksgiving dinner.

So let’s start then.  First, I have to say though that Halloween is one of those holidays that didn’t really have much impact on me as a European.  Fortunately, I can’t say the same thing about Thanksgiving.  As a matter of fact, I fully embraced Thanksgiving ever since my first year in the U.S., and it has rapidly become one of my favorite holidays and one that we get to spend with our family here in the States.  For the past few years, Adrian and I have been regular guests to our family friends’ Thanksgiving feast, which always brings me joy and gratitude.  Thank you Tom and Louise for making us part of your beautiful family!   

Have you heard of popovers?  You probably have.  Well… I haven’t until the November issue of the Food Network Magazine, where Alton Brown apparently shares the foolproof formula for these old-fashioned favorite delights straight from his latest cookbook, Good Eats 3: The Later Years.  I will have to take Alton’s word for it because I’ve never had popovers until his recipe, and they were phenomenal!  These popovers are light and fluffy on the inside, and perfectly crafted on the outside. 

But I’m getting ahead of myself.  When I read the article, I instantly knew that I had to try this recipe.  But first I had to buy the popover pan.  So, first thing the next morning I went in a hurry to Williams-Sonoma.  When I got to the store I couldn’t find the pan on the shelves in the baking aisle; fortunately, one of the ladies working there found extra popover pans in the back.  To be honest, I almost always have to ask the nice ladies in the store to help me find what I’m looking for because I can never find it due to the immense variety they offer; I always get lost at Williams-Sonoma because of the amount of choices and temptations, which my eyes and mind can’t handle all at once.  This time, I was a good girl; I didn’t break the bank, and only bought myself a lovely popover pan, which I couldn’t wait to put to the test.  Nevertheless, the cashier lady did ask me: “Is this all for today?  You know that we have a 15% discount on all kitchen tools, this week!”  I did take a good look around, but in the end I just said, “This is all, thank you!”  And then, the weirdest thing happened, she started telling me how she never liked popovers as a kid, but that now she did.  I suddenly started to second guess myself and wondered whether I was just impulse buying this pan, and if these popovers would only be some bland fancy looking dough.  I felt a bit strange and out of place, nodded and smiled, and hoped that she didn’t see it on my flustered face that I had never had a popover in my life. 

On my way home, I regained some of my confidence, curiosity and enthusiasm, which sent me to the store in the first place, and knew that I would bake some amazingly flavorful fancy looking dough.  And I was right!  These popovers will pop your socks off! 

Basic Popovers

Adapted slightly from Food Network Magazine (November 2011)

Makes: 6 large popovers 

Ingredients:

·         1 Tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for greasing the pan

·         4 ¾ ounces (135 grams) all-purpose flour

·         1 ½ teaspoons (10 grams) kosher salt

·         2 large eggs, at room temperature

·         1 cup (250 ml) whole milk, at room temperature

  

 

Instructions:

Heat the oven to 400°F (200°C). 

Grease a 6-cup popover pan with the 1 teaspoon of butter.

Combine the 1 Tablespoon of butter, the flour, salt, eggs and milk in a food processor or blender and process for 30 seconds. 

Divide the batter evenly among the cups of the popover pan, filling each one-third to one-half full.  Bake on the middle rack of the oven for 40 minutes, taking care not to open the oven door.  Remove the popovers to a cooling rack and pierce each one in the top with a knife to allow steam to escape.  Serve warm. 

If you want to substitute your basic Thanksgiving bread basket, and go with a twist this year, these giant airy golden puffs might be the perfect option and will definitely do the trick.  These popovers are strong contenders for my big feast.  They are impressive looking (you just know that your guests and family will be jaw-dropping at first glance), and also soft, warm, moist and strikingly delicious.  And if you didn’t love them as a kid, trust me – now, it will be love at first bite! 

Oktoberfest – Don’t forget the Potato Salad

“Once is happenstance. Twice is coincidence. Three times is enemy action” (Ian Fleming).  Potatoes are my enemies, actually boiling potatoes.  I have to be honest.  I hate having to boil potatoes because, for some strange, inexplicable reason, I always manage to overcook them and they come out watery and way too soft.  I then become frustrated, I start hitting the floor with my right foot as if I would be a raging bull ready to attack the facing matador; I slouch and cross my arms, and I refuse to accept any kind of help or suggestion.  Horrible!  At that point, the best thing to do is to just stay away from me.  

So, that’s why I don’t make too much potato salad, although I love it.  But I did want to try my grandmother’s potato salad for Oktoberfest week.  I just couldn’t leave out the potato salad!  Maybe, fourth time the charm.  Throughout the entire cooking process, my heart was racing as if I were running the marathon.  I was nervously sweating while wondering whether I would turn fork tender before the potatoes.  By the time my potatoes were perfectly cooked, (although I checked them ten times before I turned off the stove) I was exhausted, ready to go to bed and forget all about the potato salad.  However, thinking that I overcame the most difficult part made me realize that I could actually bring this dish to the finish line.  And I did.  It’s a very easy dish to make once you’ve past the stage of boiling the potatoes, which for me is always nerve-racking. 

Potato Salad

By Simply Romanesco inspired by my Grandma Vicki

Yields 4 servings

Ingredients:

·         2 pounds (1.25 kg) potatoes, such as Red, Yukon Gold or Russet potatoes

·         1 small to medium yellow onion (depending on how much you like onions in a salad), sliced

·         Olive oil or vegetable oil

·         Salt and pepper

·         A pinch of paprika (optional)

Instructions:

Slice the onion; put it in a medium bowl and season with 1 teaspoon of salt.  Mix well and let it sit in the salt for 30 minutes until it softens. 

Meanwhile, put the potatoes in a large pot and cover with cold water.  Bring to a boil and cook the potatoes for 20-25 minutes, uncovered.  Drain the potatoes and let them sit until just cool enough to handle, about 10-15 minutes.  Peel the potatoes and slice them. Put them in a large bowl.

Drain the onion with your hands and mix it in with the sliced potatoes.  Season with salt and pepper to taste.  Drizzle with olive or vegetable oil and stir well.  Serve with a pinch of paprika on top.  Enjoy!

Note: Instead of oil you can also use mayonnaise.      

This is a very simple dish.  You can serve it as an appetizer, as a side dish, or as a light lunch.  The only thing that you may want to take into consideration is to have Life Savers, Tic Tacs, or any kind of hard mints on hand, afterwards. 

P.S.:  Happy Halloween!

Oktoberfest – Pork and Sauerkraut, please!

When I was 12 years old, I went to a tennis school in Augsburg, Germany, during the summer. Back then, I was playing professional tennis and my dream was to become the next Steffi Graf.  At that age, I was well on track to achieve that goal; hence, my parents’ decision to send me to a tennis school.  Unfortunately, the injuries just kept coming.  Five years later, my tennis career was over.  

In the summer of 1997, I was playing a lot of tennis, going to long and challenging practices, winning tennis tournaments, playing more tennis, and more tennis, and even more tennis.  It was during that summer, on one of the few breaks from tennis, when my dad took me to a German beer garden for the first time.  There were wooden benches, live music, good traditional German food, and lots of beer. 

It was early afternoon.  The weather was nice and warm, the sky was clear, and we were just in time for lunch.  I remember that both my father and I ordered the Pork Schnitzel with French fries.  Of course, my dad also had the local beer.  I don’t recall specific details about the food, but I do recall the unique and joyful atmosphere.  That was my first experience with a German beer garden.  These days, we love to go to the Hofbrauhaus in Pittsburgh.      

The pork schnitzel, which we had at the beer garden in Augsburg, was very similar to what my grandmother frequently makes.  German food has always been a staple in our family.  However, today I don’t want to talk to you about the boring breaded pork (maybe we’ll talk about it some other time), and I want to introduce to you a very interesting version of the traditional German Pork and Sauerkraut dish.  This dish is a classic of the German culinary world, but traveling through Austria and Hungary, by the time the dish made it to Romania, it assimilated several local influences.  Furthermore, my grandmother put her own spin on it, and created her own version of this classic dish. 

Szekely-Gulyas (Pork and Cabbage Goulash)

By Simply Romanesco inspired by my Grandma Vicki

Yields 4-6 servings

Ingredients

·         1 green cabbage of 3.5 – 4 pounds (1.5 kilograms)

·         3-4 Tablespoons vegetable oil

·         3 large onions, sliced

·         Kosher salt

·         1 Tablespoon Hungarian paprika (10 grams)

·         2 – 2.5 pounds boneless pork chops, cubed (1 kilogram)

·         2 – 2.5 cups water

·         1.5 cups tomato sauce mixed with ½ cup water

·         2 dry bay leaves

·         Sour cream (optional)

·         Good bread (optional)

Instructions

Cut out the core and slice the cabbage.  Put it in a large bowl and season with 1 Tablespoon of salt.  Mix well.  Let it sit for 1 hour. 

Meanwhile, put a large pan on medium heat.  Add the oil and the onions.  Season with salt and cook the onions until translucent, about 10-12 minutes.  Add the Hungarian paprika and stir.  Add the pork and cook together with the onions and paprika for 10-15 minutes.  Add the water to cover the meat and bring to a boil.  Turn the heat down and simmer for about 30-40 minutes until the meat is cooked. 

Strain the cabbage between your hands before adding it to the pan with the rest of the ingredients.  When the meat is cooked, add the strained cabbage and stir well.  Add the tomato sauce mixed with water and the bay leaves.  Bring to a boil.  Turn the heat down and simmer for about 45-50 minutes, until the cabbage is tender.  Season with salt to taste.   

I love to serve the goulash with a dollop of sour cream on top and with good bread because I really enjoy dipping the bread in the sauce.  Devine!  The best thing about this dish is that it’s even better the next day.  As it sits in the fridge, the flavors will develop further.  You’ll definitely enjoy these leftovers!

Oktoberfest – Dessert first

It’s time for Oktoberfest!  Since Adrian’s company celebrated Oktoberfest, today, I’ve decided that this week will be Oktoberfest week for me, too.  Thus, I’d like to share with you some German recipes – better said…Romanian recipes with German influences.  Let’s start with a little bit of history!

As you may know by now, I’m originally from Transylvania in Romania.  Transylvania, which means “beyond the forest” in Latin, is the western region of Romania.  It is also the largest and most visited province of Romania.  Most people, when they hear about Transylvania, they immediately think of Dracula.  Dracula was, in fact, Vlad Tepes or Vlad the Impaler, a Romanian king who lived in the 15th century.  Although, Dracula’s Bran Castle is perhaps the main tourist attraction in Transylvania, we shouldn’t overlook the beautiful scenery created by the Carpathian Mountains, the historic cities, the architecture and, most importantly, the food, all of which define this amazing region.  

Transylvania was under foreign authority for almost a thousand years, although its existence dates way before then.  Transylvania was occupied by the Hungarians and the Habsburgs, who later created the Austrian-Hungarian Empire.  For centuries, Romanians, Hungarians and Germans were the main ethnic groups in Transylvania.  Therefore, the cuisine reflects a plethora of Hungarian, Austrian and German flavors while maintaining its Romanian identity.  Our food is diverse and rich in flavors, decadent, and fully satisfying.  At the same time, it is simple and easy to make using basic everyday ingredients.  As far as I’m concerned, I’ve always believed that the simplest ingredients produce the most memorable dishes.  

I hold a special place in my heart for desserts.  And let me tell you, growing up, my grandmother spoiled us with mouth-watering sweet creations.  There wasn’t a meal that wouldn’t end with some sort of dessert.  Cakes, tortes, pies, crapes, cookies, pudding, you name it, we’ve always had dessert.  And the Vanilla Pudding Apple Torte was one of my favorites.  Regardless of season, this sweet treat will make your taste buds dance with joy and fully satisfy your sugary cravings.                

Vanilla Pudding Apple Torte

By Simply Romanesco inspired by my Grandma Vicki

Yields 12 servings

Special Equipment: a 9-inch round pan

Ingredients:

·         Butter for coating the pan

·         4-5 medium Gala Apples or any other firm apple

·         Heaped 1/2 cup (75 - 80 grams) walnuts, chopped

·         ½ Tablespoon (5 grams) ground cinnamon

·         5 large eggs, at room temperature

·         1/3 cup (75 grams) sugar, plus more to coat the pan

·         7 Tablespoons (70 grams) all-purpose flour

·         1 teaspoon (5 grams) baking powder

·         1/8 teaspoon (0.5 grams) salt

Ingredients for the Vanilla Pudding:

·         1 packet Dr. Oetker Vanilla Pudding

·         3 Tablespoons (50 grams) sugar

·         2 cups (450 ml) milk

Instructions

Preheat the oven to 350°F (180°C).  Coat the 9-inch pan with butter and sprinkle generously with sugar.  Peel and slice the apples and place them in the pan to cover the entire bottom.  Sprinkle the walnuts on top and then the cinnamon.  Bake the apples for 20-25 minutes until they soften but still hold their shape.  Take them out of the oven and set aside.

Meanwhile, in a small bowl combine the flour and baking powder and keep close at hand.  Separate the egg yolks and egg whites.  In a large bowl, beat the egg yolks and sugar with an electric hand mixer on medium speed for about 2-3 minutes until the sugar dissolves.  In three batches, beat in the flour and baking powder mixture.  

In a medium bowl, beat the egg whites with the salt on medium speed until they hold medium-firm peaks.  Carefully, fold the egg whites into the egg yolks, sugar and flour mixture.   Pour the batter over the apples, walnuts and cinnamon.  Bake for 25-30 minutes at 350°F (180°C) until golden brown and a tester comes out clean.  Let it cool for 5-10 minutes in the pan.  Invert the torte on a platter and let it cool.

The Vanilla Pudding

In the meantime, in a small bowl combine the vanilla pudding and sugar.  In a small saucepan over medium heat, bring the milk to a boil.  Add the pudding and sugar mixture.  Turn the heat to medium-low and whisk until it thickens, about 15-20 minutes.  Take the pudding off the heat and immediately pour it over the apple torte.  Let the vanilla pudding and apple torte cool completely before serving.  

Next up on my Oktoberfest adventure, I am going to show you how to make one of my favorite dishes from Transylvania: Szekely Gulyas (Pork and Cabbage Goulash).  Stay tuned!  Until then, I hope that you enjoy the vanilla pudding apple torte and the aroma of freshly baked apples infused with sugar and cinnamon!