Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Monday, May 4, 2015

Showing Your Working - Healthy Espresso Jelly Sandwich Breakfast Cookie


Showing Your Working - Healthy Espresso Jelly Sandwich Breakfast Cookie


Sometimes I feel like presenting my cooking or recipes to people is like a Maths test. Not in the sense where x butter + y flour + z eggs and sugar = cake kinda way and people question my x, y and z’s. But in the sense that a question I get asked most frequently is – how did you come up with that? I’ve said that people refer to my cooking as quirky, rather than conventional and I feel like my little recipe pre-amble is my chance to “show my working”. So I try to present where my thinking starts, winds and ends up at the finished dish. I think a little background shows that it’s not quirky for quirky’s sake, there’s a lot of thought going into the flavour combinations, the textural elements, the overall nutritional content and purpose of the dish. So, on that note, this is my maths for what is a pretty novel, healthy and absolutely delicious breakfast. Something delicious enough to be a dessert, but healthy enough to start your day with, guilt free.


In order to beat the traffic, I get to work early and eat my breakfast at my desk while I check through my emails. It’s usually some form of oats with cultured dairy (yoghurt or buttermilk), fruit and nuts & seeds. Carrot Cake Bircher muesli is a firm favourite, but requires a bit more prep than I can usually be bothered with, so that’s more a once every few months deal. My most regular staple is cold-brewed coffee overnight oats. Caffeine + whole grain awesomeness in one bowl. Soak it overnight, then add some fruit (usually bananas, prunes or berries) crunchy nuts and/or seeds before eating. It is so good and portable….but you’re left with dishes. That’s absolutely fine at work, where there’s a kitchen to do the dishes. But I needed a no-dishes portable breakfast. Something still full of healthy whole grains, the fruit and nuts and….the coffee. All in one. Enter the breakfast espresso jelly cookie.

I decided to stick with the elements of my coffee oats and layered based on wanting different textures. So we have two different ‘cookies’, the bottom is a chewy oat and banana cookie – making up the oat and fruit content of my breakfast. The middle is coffee jelly. This idea came from using excess sangria jelly in my granola to delicious effect. And the top is a nuts and seed granola ‘cookie’ to emulate the nutty crunch of my topping on my oats. I threw in some chocolate because…well, why not? My palate is decided not ‘sweet’, especially in the morning, so feel free to customize by adding ¼ cup of sugar to the espresso jelly (I have my long blacks without sugar normally). The honey in the cookies is more than sufficient for me.

And, if you don’t need the portability, serve with honey whipped ricotta or yoghurt. (Or ice cream!!)

Showing Your Working - Healthy Espresso Jelly Sandwich Breakfast Cookie
Showing Your Working - Healthy Espresso Jelly Sandwich Breakfast Cookie


Healthy Espresso Jelly Breakfast Sandwich Cookies

(Makes 12 formed cookies)

Espresso Jelly

6tbsp ground coffee beans
500mL freshly boiled water
5 tsp powdered gelatin


Lightly spray a lamington tin with cooking spray. Put the coffee beans into a plunger and pour over the boiled water. Leave for 5 minutes, then plunge and pour into a bowl. Sprinkle the gelatin over the top of the coffee and whisk in until dissolved. Pour into the lamington tin and put in the fridge to set for at least 4 hours.

When set, cut into rounds with an egg ring. Chop the excess bits up and serve them with normal oats.

Banana Oat Cookies

3 small very ripe bananas
1 ½ tsp cinnamon
1 tsp ginger
2 tbsp honey
2 tbsp chia seeds
½ cup water
2/3 cup shredded coconut
1 2/3 cup rolled oats


Preheat oven to 165C

In a small bowl, mix the chia seeds and water and set aside to form a gel.

In a large bowl, mash the bananas until smooth, then mix in the spices and honey. Add the chia seed mix, stirring to combine evenly. Then add the oats and stir to coat.

Line a baking tray and lightly grease an egg ring.Place a few tablespoonsful of mixture into the ring and press in tightly with the back of a spoon. Gently lift off the ring, and form the rest of the cookies.

Bake for 10 minutes, or until starting to turn golden on top. Remove, gently flip over the biscuits and bake for a further 10 minutes, until that side is also golden. Cool for 10 minutes on the trays, then on racks.

Showing Your Working - Healthy Espresso Jelly Sandwich Breakfast Cookie
Showing Your Working - Healthy Espresso Jelly Sandwich Breakfast Cookie
Showing Your Working - Healthy Espresso Jelly Sandwich Breakfast Cookie
 

Chocolate Nut Brittle Biscuits

1 ½ tbsp. cacao powder
3 tbsp cacao nibs
1/3 cup pistachios, roughly chopped
1/3 cup walnuts, roughly chopped
1 cup pumpkin seeds
2/3 cup almonds, roughly chopped
1 tbsp vanilla extract
¼ tsp sea salt
1/8 tsp pepper
3 tbsp honey
3 tbsp olive oil

Heat the oven to 165C

Mix the nuts, seeds and cacao nibs together in a bowl. In a separate bowl, mix the oil, cacao powder, pepper, salt, vanilla, honey and oil. Make sure it is well combined. Pour the nut mix into the wet mix and stir to thoroughly coat everything.

Line a tray with baking paper, and lightly grease an egg ring. Place a few tablespoons of mixture into the ring and press it in tightly, pressing down with the back of a spoon. Gently remove the ring, and repeat for the rest of the mixture.

Bake for 15 minutes, or until caramelised and 'solid'. The mixture will spread a little, but still retain the basic round shape. Cool on the trays. Trim the edges to neaten your sandwiches.

Layer one oat cookie, espresso jelly then a nut brittle cookie on top. If you assemble, wrap and store in the fridge. They will last a few days. The cookies will last up to a week separate at room temperature in air tight containers. Store the jelly in the fridge.

Showing Your Working - Healthy Espresso Jelly Sandwich Breakfast Cookie
Showing Your Working - Healthy Espresso Jelly Sandwich Breakfast Cookie

Showing Your Working - Healthy Espresso Jelly Sandwich Breakfast Cookie

Tuesday, April 14, 2015

Fancy Brunch Canapes - Enoki Tacos with Orange Hollandaise

Fancy Brunch Canapes - Enoki Tacos with Orange Hollandaise

Most weekends, I try to do something a little different for breakfast. Oats is a work day food, so the weekend needs to be a bit more playful! That'll mean different things, depending on time, how much I need to do grocery shopping, how much I'm feeling the night before...that sort of thing. I woke up on Saturday hungry - but not knowing what I feel like. Lance is generally unhelpful when you ask him what he wants for meals. "Whatever you feel like making", is a fairly common response. I was at a loss for ideas, so I looked in the fridge for inspiration.

5 egg yolks that needed using fairly soon. Half a packet of enoki mushrooms. Half a packet of tortillas. Bam! Inspired. I would whip up a Hollandaise sauce, adding orange from the few ripe ones recently fallen from our tree. I'd sautee up the mushrooms with a few fresh herbs. And I'd make tacos. For fun and presentation, I cut mini tortillas out of the larger sized ones before toasting a little of the stale out of them. Like this, they make a wonderful canape. Elegant and simple. But you can be lazy and have normal sized tacos if that's more your speed. Or you can make your own smaller sized ones to start with.

Either way, start to finish, this takes around 10 minutes to make, and is a bloody delicious way to start the day, if I do say so myself. (Lance said so too, if that sways you!)

And if you are serving this for brunch, a glass of bubbles to drink with it certainly wouldn't go astray!
Fancy Brunch Canapes - Enoki Tacos with Orange Hollandaise
Fancy Brunch Canapes - Enoki Tacos with Orange Hollandaise
Fancy Brunch Canapes - Enoki Tacos with Orange Hollandaise


Orange Hollandaise Sauce

5 egg yolks
1/2 teaspoon salt
1 tsp Tabasco sauce
1/2 cup fresh squeezed orange juice
zest from 1 orange
6 tablespoons softened butter

Set up a double-boiler with a small saucepan with a few inches of water, and a glass bowl for the top that won't touch the water. Bring the water to a simmer while you whisk together the egg yolks until lightened in colour and thickened, about 2 minutes. Whisk in the salt, Tabasco sauce, orange zest and orange juice until well combined.

Place the glass bowl over the simmering water and whisk. The eggs will lighten and thicken to a custard like consistency. One tablespoon at a time, whisk in the butter, allowing it to fully incorporate before adding the next one.

Take off the heat, taste for seasoning - adding extra salt or Tabasco as required. Cover and set aside.
Fancy Brunch Canapes - Enoki Tacos with Orange Hollandaise


Enoki Mushroom Tacos

1/2 packet of Enoki mushrooms
small handful snow pea shoots
small handful of basil leaves
bunch of coriander, finely choppeed
1 spring onion, finely sliced
to serve
5 tortillas
Orange Hollandaise Sauce
smoked paprika for dusting

Heat a non-stick frypan to medium heat. Chop the bottom off of the enoki mushrooms and discard. Separate the clumps a little. If making mini-tacos, cut the enoki in half. Add the mushrooms and spring onion. Stir frequently witha wooden spoon, breaking the mushrooms apart more as you go.

When the mushrooms are wilted and browning slightly, add the basil leaves, coriander and snow pea shoots. Stir well to combine and take off the heat.

Serve the mushroom mix on a tortilla with a generous dollop of orange hollandaise sauce and dust with smoked paprika.
Fancy Brunch Canapes - Enoki Tacos with Orange Hollandaise
Fancy Brunch Canapes - Enoki Tacos with Orange Hollandaise

Friday, April 3, 2015

Easter Treats - Spiced Honey Buttermilk Buns

Easter Treats - Spiced Honey Buttermilk Buns
Easter Treats - Spiced Honey Buttermilk Buns

We have a few very strong holiday food traditions in my family. Firstly, we have Christmas Biscuits. These are a traditional Estonian biscuit, sort of like gingerbread but soooo much better! They are a heavily guarded family secret recipe. And you are only allowed to make and eat them at Christmas (much to my husband’s dismay!)

And for Easter, we have Pasha. Pasha is a sweet lemon and vanilla cream cheese, designed to go on sweet yeast breads, such as Hot Cross Buns. It is a smooth and airy cream cheese, made by whipping a few types of cream cheese together, and adding the flavouring ingredients. The lemon makes it feel light and moreish, but it is so creamy and decadent still.

These buns here are the perfect base for Pasha, if you don’t want to go the Hot Cross Bun route. They are lightly spiced, soft and slightly sweet. They go equally well slathered in butter and jam. Or jam and cream. Or honey and ricotta. Or my Chocolate Halva Spread. You know, if you don’t have a secret family recipe for Pasha. Eat them warm, straight from the oven (after allowing to cool enough to handle!), or halve and toast them like you would a hot cross bun.

These buns are barely adapted from the Honey Buttermilk bread on Local Milk. I’ve merely added spices to make them more festive, and swapped out some of the flour for Rye Flour. I love rye bread, and I love the extra nutty/sweet flavour dimension it gives these buns. I also lazily use my KitchenAid to do all the kneading.

I find this dough is also good to leave the second rise overnight, and you can bake them fresh for the morning. Simple form the buns, then loosely cover with plastic wrap. Place in the fridge overnight. In the morning, remove the plastic wrap, brush with egg and place in the oven while it’s heating up. They will still take around 40 minutes from when your oven reaches temperature, but if they start to get too brown before they’re ready, cover the tray with foil for the last 10 minutes or so.

Enjoy! Happy Easter!
Easter Treats - Spiced Honey Buttermilk Buns
Easter Treats - Spiced Honey Buttermilk Buns
Easter Treats - Spiced Honey Buttermilk Buns
Easter Treats - Spiced Honey Buttermilk Buns


Spiced Honey Buttermilk Buns

(adapted from Local Milk)
(makes 12 small buns)
¼ cup warm water
1 tsp sugar
2 ¼ tsp yeast
1 ½ cups buttermilk
1/3 cup honey
3 tbsp butter
1 tsp salt
1 ½ cups rye flour
3 cups plain flour
1 ½ tsp ground ginger
2 tsp ground cinnamon
¼ tsp cloves
¼ tsp nutmeg
1 egg, lightly beaten for brushing

Mix the warm water with the sugar and add the yeast. Set aside to get frothy for 10 minutes.
In the bowl of your standmixer, mix together the two flours, spices and salt.

In a saucepan over a low heat, melt the butter, then add the honey and buttermilk. Keep over the heat until the buttermilk is warm. Not hot, else the buttermilk will separate, just warm. Take off the heat and stir through the yeast mixture.

Pour the buttermilk mix into the flour and, with the dough hook attached, start kneading into a dough. Leave it kneading for 5-10 minutes, adding extra plain flour 1 tbsp at a time if the dough is sticky. It’s ready when it forms a firm ball.

Grease a large bowl lightly, and place the dough in. Turn to coat the other side with oil too, then drape a clean tea towel over it and leave it in a warm place to rise for 1 ½ - 2 hours, or until doubled in size.

Grease a lamington tray. When the dough has doubled, punch down to remove the air. Divide into two equal balls. Re-cover half of the dough, and divide the other half into 6 equal balls. Roll into neat balls between your palms and place in the tray, spacing them a little. Do the same with the second half of dough.

Set aside to rise again, this time for 40 minutes or so, until doubled. They’ll probably all be touching now. That’s good. Brush with egg.


Heat the oven to 170C and bake for 40 minutes, or until toasty and golden on top, and hollow sounding when you tap the bottom. Allow to cool for a few minutes before slathering with butter, or pasha!

Easter Treats - Spiced Honey Buttermilk Buns
Easter Treats - Spiced Honey Buttermilk Buns
Easter Treats - Spiced Honey Buttermilk Buns
Easter Treats - Spiced Honey Buttermilk Buns
Easter Treats - Spiced Honey Buttermilk Buns

Tuesday, January 20, 2015

Easy Dinner - Chickpea Dutch Baby with Gin and Blood Orange Ratatouille




Easy Dinner - Chickpea Dutch Baby with Gin and Blood Orange Ratatouille

Have you ever had a dutch baby? It’s not the most common of dishes here in Perth, but I absolutely love them because of how versatile and easy they are. It’s essentially one large baked pancake. And like normal pancakes, you can flavour them up in any way you want. But unlike normal pancakes that require cooking in batches, this is all done in one go. That makes it one of my go-to dinner dishes for something quick after the gym. I’ll serve it with some form of vegetable concoction to go on top. It’s also one of my go-to breakfast/brunch dishes. It is a super quick dish to prep, and you can chuck it in the oven while you shower, or sitting and quietly having your morning coffee…and before you know it, you have deliciousness. If I’m making a savoury Dutch Baby, then I love making them with chick pea flour. Both for the added protein it adds, and more importantly, for the flavour profile it adds. Just by swapping out the flour, you add that specific slightly smokey, slightly nutty flavour that chickpeas have. It also makes it gluten free, if that’s an issue for you.

I didn’t get any meat out for dinner when I cooked this dish, so I thought I’d make a ratatouille to go with it. I always have tomatoes and zucchini in the house. Always. And, it has been pointed out to me that I cook with booze a lot. Which I did here. I added some gin and blood orange marmalade to add a little oomph.

If you want my favourite version of a chickpea dutch baby, you’ll need to grab a copy of the Recipes and Ramblings III cookbook. In it, it has the recipe for a Spicy Chickpea Dutch Baby with a Tomato Bacon Jam.
Easy Dinner - Chickpea Dutch Baby with Gin and Blood Orange RatatouilleEasy Dinner - Chickpea Dutch Baby with Gin and Blood Orange Ratatouille

Easy Dinner - Chickpea Dutch Baby with Gin and Blood Orange Ratatouille



Easy Dinner - Chickpea Dutch Baby with Gin and Blood Orange Ratatouille
Easy Dinner - Chickpea Dutch Baby with Gin and Blood Orange Ratatouille


Gin and Blood Orange Ratatouille

(serves 2)
1 tbsp olive oil
2 brown onions, thinly sliced
1 zucchini, thinly sliced
3 cloves garlic, crushed
2 tbsp blood orange marmalade
1 shot Gin (I like West Winds Sabre or Gin Mare flavours in this)
3 roma tomatoes, roughly chopped

1 roasted capsicum, roughly chopped
¼ tsp thyme leaves
½ tsp salt
Pepper

Chickpea Flour Dutch Baby

½ cup chickpea flour
¼ tsp salt
½ tsp pepper
½ cup milk (soured with ½ tsp lime juice)
2 eggs
1 tbsp butter.

Warm the olive oil to medium in a pot. Add the onions and cook until translucent, but not coloured – around 5 minutes. Add the minced garlic and cook a further 2 minutes until that is translucent. Add the rest of the ingredients and reduce to a simmer and leave for half an hour or so until all the vegetables are soft and the flavours have intensified. About the time it takes to make the dutch baby!

Heat the oven to 180C

Heat a frypan that can go into the oven to a high heat. In a large bowl, whisk together the salt, pepper and chickpea flour. Beat the eggs until light and fluffy. Then beat in the soured milk. Pour the liquid into the dry ingredients and whisk until completely combined.

Add the butter to the pan and swirl to coat the whole bottom of the frypan. Carefully pour the pancake batter into the pan and tilt back and forth to coat the pan. Place in the oven.

Bake for 20-25 minutes or until the dutch baby puffs up and is golden.
 
Remove from the oven carefully (the handle will be HOT. I have learnt this the hard way!). It will deflate once removed from the oven. Spoon over the ratatouille and a scoop of fresh ricotta or Greek Yoghurt

Easy Dinner - Chickpea Dutch Baby with Gin and Blood Orange Ratatouille
Easy Dinner - Chickpea Dutch Baby with Gin and Blood Orange Ratatouille
Easy Dinner - Chickpea Dutch Baby with Gin and Blood Orange Ratatouille
Easy Dinner - Chickpea Dutch Baby with Gin and Blood Orange Ratatouille
Easy Dinner - Chickpea Dutch Baby with Gin and Blood Orange Ratatouille

Thursday, October 9, 2014

Breakfast of Champions - Carrot Cake Bircher Muesli

Breakfast of Champions - Carrot Cake Bircher Muesli

I’m a big fan of carrot cake. It’s not my favourite cake (not actually sure what that would be), but it’s generally a good safe cake. If you’re spoiled for choice and aren’t leaning towards anything in particular, it’s always going to be there. In all it’s cream-cheese-icinged glory. There’s a reason it’s a classic. Now that I’ve been getting up and it’s not entirely dark and you can feel the hint of Spring just over there, I’ve gone off of my coffee porridge just a little. And instead of going back to just soaking the oats in coffee, I decided I wanted something a bit fresher. A bit fruity. A bit carrot cakey. This is just my riff on the traditional Bircher muesli, where you soak your oats in grated apple and apple juice to soften them, and then served with yoghurt and nuts.

The traditional carrot cake flavours are there, cinnamon and ginger and orange. I’ve used earl grey tea to help the soaking process rather than apple juice so I’m not overwhelming the muesli with the apple flavour. Or sugar. The bergamot is subtle here, but really adds a little something. I cover one teabag with cold water and leave for 2 hours.

Instead of the tangy cream cheese icing, I’ve still just used greek yoghurt, then drizzled a nice bit of honey over the top and topped it with more traditional toppings – walnuts, coconut and pumpkin seeds. The muesli itself is vegan, to keep it that way, just substitute Co-Yo for the normal yoghurt. It can also be gluten free if you use GF certified oats.
Breakfast of Champions - Carrot Cake Bircher Muesli
Breakfast of Champions - Carrot Cake Bircher Muesli
Breakfast of Champions - Carrot Cake Bircher Muesli
Breakfast of Champions - Carrot Cake Bircher Muesli
Breakfast of Champions - Carrot Cake Bircher Muesli

Carrot Cake Bircher Muesli

(serves 2)
1 cup grated carrot
1 large Pink Lady Apple (or similar tart apple)
2 tbsp sultanas
4 dates, chopped into small pieces
1 cup rolled oats
1 cup cold-brewed earl grey tea
Juice and zest from one orange
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
¼ tsp ground cardamom
¼ tsp salt

To serve
½ cup Greek yoghurt
Drizzle honey
Chopped walnuts
Pumpkin seeds
Toasted coconut flakes

Breakfast of Champions - Carrot Cake Bircher Muesli
Breakfast of Champions - Carrot Cake Bircher Muesli
Breakfast of Champions - Carrot Cake Bircher Muesli
Breakfast of Champions - Carrot Cake Bircher Muesli
Breakfast of Champions - Carrot Cake Bircher Muesli

Tuesday, August 5, 2014

Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple

Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple

There’s a restaurant in Perth that sells dessert nachos. Whilst dessert pizzas are a bit of a thing these days, I’d never heard of dessert nachos before. Whilst I haven’t had them, the description was unsalted tortilla chips with fruit sauces (strawberry and mango if I recall correctly) that are designed to look like salsa and cheese. It sounds delicious, and it sounds like something I’ll definitely be wanting to try at some point BUT it got me to thinking – why plain tortilla chips? Why not flavoured? That could be a thing, yeah?

I decided upon trying my hand at chocolate tortillas. And then I decided I wanted to make dessert tacos, instead of nachos. If I’m making the tortillas fresh, I might as well eat them fresh, too, right? We don’t often eat dessert in my house. Occasionally there’ll be a bowl of ice cream, but more often than not if there’s sweets after dinner it’s just some squares of chocolate or something snacky like that. I just can’t be bothered making dessert for two of us, especially on weeknights. So the obvious next choice for dessert tacos was as a lovely breakfast or brunch spread. You surely all know by now that I love breakfast!

The fillings for the tacos were mainly based on things I had in the house already and things that work for breakfast. The combination of which would feel decadent, but not super rich. I wanted it to be basically a healthy breakfast. Knowing that I had two different types of homemade caramel sauce ready to go in the fridge (the caramel sauce from my pavlova and a homemade dulce de leche) the other accompaniments had to have minimal sweetness. Even the tortillas themselves had minimal sugar to keep them fairly neutral (but chocolatey!). Add Philly cream cheese for dairy, peanut butter, fresh banana, toasted walnuts, cacao nibs and a spiced apple mix and it made a pretty awesome DIY taco bar. My favourite combination was cream cheese, dulche de leche, spiced apple and walnuts. Feel free to add whatever other fillings you have on hand. Strawberries or blueberries would be amazing. Nutella to ramp up the chocolate factor. Cream and Ice Cream if you want to forego the illusion of healthy.

This makes a lot more tortillas than 2 people need for brunch. But the leftovers make amazing chocolate tortilla chips. Sprinkle with cinnamon sugar!
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple

Chocolate Tortillas

3 cups masa harina
¾ tsp salt
¼ cup sugar
1/3 cup cocoa powder
2 1/3 cups warm water

Whisk together the masa, salt, sugar and cocoa powder until completely combined. Add the warm water, starting with the two cups and knead until it becomes a smooth, slightly tacky ball. Set aside to rest for 10 minutes.

Heat a pan to medium high heat

Grab two bits of baking paper about the size of a tray. Pick up golf ball size pieces of dough, roll into balls, then place between the two bits of paper and roll out with a rolling pin into a tortilla.

Gently peel the tortilla off the paper and place in the hot pan. Flip after 30 seconds, cook for 45 seconds (it will puff up), flip and cook for another 30 seconds. Set in a shallow flat bowl (or plate) lined with a clean kitchen towel and cover to keep warm.

Repeat for the remaining tortillas.

Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple


Spiced Apple

3 pink lady apples, finely diced
½ teaspoon cinnamon
¼ teaspoon ginger
½ teaspoon vanilla extract
Juice half orange
1 tbsp maple syrup

Stir the orange juice, maple syrup, vanilla and spices together in a small saucepan. Add the apple pieces and stir to coat. Place over low heat and simmer for 10-15 minutes until the apple has softened, but still holds it’s shape

Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced AppleBrunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple
Brunch Stars - Chocolate Taco Bar featuring Chocolate Tortillas and Spiced Apple