Lisa’s Table
@just_lisa_cooking • 28,600 subscribers
Videos
The ultimate Thanksgiving Pie!! 🍎 Bourbon Apple Crumble Pie • One partially blind baked crust OR graham cracker crrumb crust Apple Filling * 1½ lbs Granny Smith apples * ¾ lb Honeycrisp apples * ¾ lb Golden Delicious apples * 3 tbsp butter, divided * ⅓ cup granulated sugar * ¼ cup brown sugar * 2 tbsp bourbon * ¼ cup apple cider (not vinegar!) * 1 tbsp lemon juice * 1 tsp cinnamon * ¼ tsp nutmeg * 1 Tablespoon vanilla bean paste * ¼ tsp salt * 2 tbsp cornstarch + 2 tbsp cold water Instructions: Peel, core and cut apples into ¾-inch chunks. Heat a large skillet over medium-high heat. Cook each apple variety separately, adding 1 tbsp butter for each batch. Arrange apples in a single layer and allow them to develop golden edges before turning. * Granny Smith: 3 minutes per side (6 minutes total) * Honeycrisp: 2 minutes per side (4 minutes total) * Golden Delicious: 90 seconds per side (3 minutes total) Transfer each batch to a bowl, reserving any juices in the skillet. Work in additional batches if needed to avoid overcrowding. Add sugars, bourbon and apple cider to the skillet. Simmer 3–5 minutes to concentrate the flavors. Stir in lemon juice, cinnamon, nutmeg, vanilla and salt. Mix cornstarch with cold water and whisk into the simmering sauce until thickened and glossy. Gently toss with apples and allow to cool. Brown Sugar Crumble * 1 cup flour * ½ cup brown sugar * ¼ cup granulated sugar * ½ tsp cinnamon * ¼ tsp salt * ½ cup cold butter, cubed Instructions: Combine dry ingredients and cut in cold butter until large, irregular crumbles form. Refrigerate until ready to use. Assemble & Bake (Full recipe and details of making my pie crust is on my page) Fill a partially blind-baked deep 9-inch pie crust with cooled apple filling. Cover generously with crumble. Bake at 375°F for 40–50 minutes until golden and bubbling. Shield crust edges with foil if needed. Cool at least 3 hours before slicing. Finish with warm salted caramel sauce! My homemade pie crust and salted caramel sauce recipes are available in separate videos on my page. ❤️ #thanksgivingdessert #pie #applepie #caramelapplepie #fallbaking
Lisa’s Table200,200 просмотров • 3 дней назад
After baking thousands of chocolate chip cookies over the years, I’ve learned it’s the little things that make a great cookie! Today I’m sharing my favorite techniques, including toasted milk powder for incredible flavor. I’m also using my longtime favorite chocolate, @Valrhona USA Not an ad, just a brand I’ve loved for years! 🍪 🍪 Toasted Milk Chocolate Chip Cookies Makes 10–12 large cookies Ingredients * 2⅓ cups all-purpose flour * 2½–3 tbsp dry milk powder * ¾ tsp baking soda * ¾ tsp fine sea salt * ¾ cup unsalted butter, softened * ¾ cup packed dark brown sugar * ½ cup granulated sugar * 1 large egg + 1 egg yolk * 2 tsp vanilla extract or paste * 10½ oz chocolate discs total (approximately 1¾–2 cups) * Flaky sea salt for finishing Choose your chocolate combination: * Sweeter cookies: 8 oz semisweet chocolate + 2½ oz milk chocolate * Less sweet cookies: 8 oz dark chocolate (70% cacao) + 2½ oz milk chocolate I prefer the dark chocolate combination, but both are delicious! Instructions 1. Toast milk powder: Stir in a dry skillet over medium-low heat until golden brown and fragrant. Cool. 2. Cream: Beat softened butter and both sugars for 1–2 minutes until creamy, but not overly fluffy. 3. Add eggs: Mix in egg, yolk, and vanilla until incorporated. 4. Combine: Whisk flour, toasted milk powder, baking soda, and salt. Add to half of the drys to the wet ingredients, mix for 30 seconds, add the remainder of the drys and mix just until there’s a little dry flour left. Add chocolate mix on low just until combined. Rest 15 mins. 5. Portion & chill: Scoop into 2 oz cookies. About 12-14 cookies. Cover tightly and refrigerate for 24 hours. 6. Bake: Place cold dough on parchment-lined baking sheets. Bake at 350°F for 14–17 minutes, until edges are golden and centers remain slightly soft. 7. Finish: Sprinkle with flaky sea salt immediately after baking. Rest on the baking sheet for 10 minutes before transferring to a cooling rack. My tips: Keep your butter cool, don’t overcream, and don’t skip chilling the dough! I prefer chocolate discs over chips because they melt into beautiful layers throughout the cookies. #ChocolateChipCookies #CookieMasterclass #BakingTips #BakingFromScratch
Lisa’s Table36,800 просмотров • 17 дней назад
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