Order a few sides via DoorDash, and you’ll free up the oven for everybody’s favorite course: dessert. Involve your guests with the baking while you sit back and relax knowing that your food is on its way.
Molly Yeh, food blogger and host of the Food Network’s Girl Meets Farm, and chef Sam Talbot shared their delicious dessert recipes with us at our Friendsgiving celebration in L.A. on Nov. 8. Read on for both recipes.
Molly Yeh’s Hawaij Apple Pie
The way that I like to show people that I love them is by baking for them. I love making cute cookie boxes, or something that’s homemade and freshly baked and has some fun quirkiness to it — just anything that brings a smile to people’s faces. It’s what I love putting my time into. The Hawaj apple pie is made with hawaij, which is a Yemeni spice mix that is heavy on the cardamom. It’s kind of like pumpkin spice and goes great with apples. The crust is really thick and flaky.
— Molly Yeh
For the filling
8 apples, washed and dried Juice of 1 lemon
1 cup dark brown sugar
2 tsp. hawaij
1⁄4 tsp. cinnamon
3 tb. cornstarch
3⁄4 tsp. kosher salt
1 tsp. vanilla extract
For the assembly
2 tb. Land O’ Lakes® European-Style super premium unsalted butter 1 egg, lightly beaten
1 1⁄2 tb. turbinado sugar Flaky salt, optional
For the crust
1 tb. apple cider vinegar
6 tb. water
2 1⁄2 cups all-purpose flour, plus more for dusting
1 tb. sugar
1 tsp. kosher salt
1 cup Land O’ Lakes® European-Style super premium unsalted butter, cold and cubed
For the cardamom whip
1 cup Land O’ Lakes® heavy whipping cream
1⁄4 cup powdered sugar
1⁄4 tsp. ground cardamom
Chop the apples into 1⁄4” slices, place them in a large bowl, and toss with the lemon juice. Add the brown sugar, hawaij, cinnamon, cornstarch, and salt and mix to combine. Mix in the vanilla and boiled cider. Cover the mixture and let it sit at room temperature for an hour or so (while you make the pie dough).
To make the dough, combine the cider vinegar and water in a measuring cup and stick it in the fridge. In a large bowl, combine the flour, sugar, and salt. Add the butter and use your hands to toss it with the flour and pinch the butter into flat sheets, incorporating the butter so that about 75% of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands until the mixture comes together to form a dough.If it seems dry, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap, and refrigerate for 30 minutes.
Adjust a rack to the lower third of the oven and preheat the oven to 400oF. On a floured surface, roll out one of the discs to a circle just larger than 12 inches. Place it in a 9” pie plate and refrigerate it for 15 minutes.
Meanwhile, you can roll out your top crust. For a basic top crust roll out the remaining dough disc on a floured surface until it’s a little larger than 10”.
Fill the pie crust with the apples and pour the juices over it. Chop the 2 tbsp. of butter into small pats and distribute it all over the top. Place the top crust over the pie, pinch the edges to seal, trim any stray bits with kitchen shears, and then fold the edges over and crimp. Cut 4 slits in the top. Give the edges a little hug to make sure they are sitting snuggly on the rim of the pie pan otherwise they could fall off in the oven.
Freeze the pie for 15 minutes. Brush it with egg wash, sprinkle with turbinado sugar and flaky salt, if desired, and then place it on a baking sheet and bake until the internal temperature reaches 195oF. Begin checking for doneness at 45 minutes. Let it cool slightly.
To make the cardamom whip, combine the heavy cream, powdered sugar, and cardamom in a large bowl or stand mixer fitted with a whisk attachment. Beat on medium-high to stiff peaks.
Sam Talbot’s Vegan Chocolate Chip And Salted Chili Cookies
At my restaurants in the past, I offer classic comforts that people already know and love, but I update the recipes so everyone can enjoy them. I have a foundation and we inspire millions of people living with type 1 and type 2 diabetes. I like show people who are newly diagnosed that diabetes doesn’t have to be this big, dark cloud that you have to succumb to, but that you can have really delicious things like vegan cookies that are not made with white sugar, that are sweetened with apple cider or apple sauce. These crazy delicious cookies put sweet and savory together in the best way. Trust.
—Sam Talbot
Hands-on prep: 25 minutes
Total: 50 Minutes
Makes 3 Dozen cookies
Ingredients
2 cups (about 8.5 ounces) organic flour
1 ¼ teaspoon baking soda
1 1/2 teaspoon smoked ancho chili powder
1 1/2 teaspoon fine sea salt, plus more to finish
1 3/4 cup coconut sugar
1/4 cup date sugar
½ cup coconut oil
¼ cup organic apple cider
2 tablespoons applesauce or apple puree
1 to 2 tablespoons almond milk or water, if needed
1 3/4 cups dark chocolate chips (70% cacao)
1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. Whisk together the flour, baking soda, chili powder, and salt in a bowl.
3. Combine the coconut and date sugars, coconut oil, cider, and applesauce in a bowl. Beat with an electric mixer at medium-high speed until well blended. Gradually add the flour mixture, beating at low speed just until blended. (If the dough looks dry, beat in 1 to 2 tablespoons almond milk or water, a little at a time, just until the dough comes together.) Stir in the chocolate chips.
4. Drop the dough by rounded spoonfuls onto the prepared baking sheets, 2 inches apart.
5. Sprinkle the dough with the sea salt.
6. Bake in preheated oven, in batches, until the edges are set, 10 to 12 minutes. Cool the cookies on wire racks.
Friendsgiving: All About Dessert was originally published in DoorDash on Medium, where people are continuing the conversation by highlighting and responding to this story.