so, I often crave something sweet, but my cravings are never worthy of a full on baking session. However, today I embarked on a journey that should have and could have happened sooner in my baking career. For the first time ever, I made a crumble for one - a crumble cup, if you will. Super easy. Super delicious. and super 'why didn't I do this before?'
an apple (granny smith today)
a dash of brown sugar
two spoonfuls of honey
a ramekin dish
1. no need to peel the apple, we're all adults here, just dice it up and fill the ramekin to the top
2. mix almonds, sugar, honey, cinnamon and oats and sprinkle on top of apples
3. pop into oven at 350f, bake for 20 min
4. eat the entire thing because it's literally just for you
For the longest time, I have intended to go to the Buchon Bakery in Beverly Hills. Coincidentally (or not. . .) I received a Buchon Bakery cookbook this past Christmas. The recipes are absolutely divine. Only the finest ingredients, detailed descriptions, stunning photographs and the most decadent collection of crispy, flakey, buttery pastries, cookies and other baked treats. Needless to say, I made a point to visit the bakery, ASAP.
I ordered a TKO, which the lady behind the mystical counter of treats, said is "a million times better than an oreo". I'm not a big oreo fan, but I was so intrigued.
. . . it . was . amazing . Two rich dark chocolate shortbread cookies filled with a white chocolate ganache. The cookie had fluted edges and the filling was piped to mirror the cookie. Adorable.
As I followed the recipe in my cookbook, I learned that TKO stands for Thomas Keller Oreo. T. K. is the founder of Buchon. Genius.
The recipe suggests to use some classy, expensive, fancy chocolates and ingredients for the cookies . . . . . . but . . . Ralphs for some reason didn't carry the specific ingredients so I opted for Hershey's cocoa powder (oh, don't hiss at me - they still tasted amazing! ) and ghirardelli's white chocolate for the ganache.