Design and Food Assignment 2
Our first idea was making apple chips and covering them with either chocolate, caramel, or brie cheese. Then adding either sea salt or nuts to contrast the sweet taste with something salty. We tried both sweet tango and honey crisp apples and we varied the size of the slices. The thinner slices became crisper quicker and were more chip like. While the thicker ones were still kinda soft and chewy. Both apples turned out pretty sweet still after dehydrating them. After taking them out of the oven, we dipped them in chocolate and covered with sea salt. The chocolate taste was very over powering and you couldn’t taste much of the apple. The idea was pretty simple so we decided not to continue with it.
Apple Onion Potato Dumplings
Our second idea was an apple potato onion soup dumpling. We first cooked the apples, potatoes, and onions in oil on a pan. Once they soften we added chicken broth and continued to cook it. We added some salt, pepper, cinnamon, and sugar to give it more flavored. Then we pureed it together and put the mixture in an ice tray to freeze the soup. The first time we tried to freeze the soup it didn’t freeze all the way and when we covered it in the dumpling dough it would just fall a part. Even when the soup was frozen all the way it was still hard to keep the dough all together, but it was easier when it was a complete solid. The dumplings turned out a lot bigger than we were planning due to the size of the frozen soup cubes. We really liked the taste of the soup, but we struggled filling them into a dumpling.
Apple Pretzel Cake Pop
Our last idea was making an apple cake pop that resembles a candy apple. We made apple bread and a brown sugar mixture to combine the cake in balls. This made the cake kinda turn into a gel like form. It was very sweet tasting along with the red chocolate we used to cover the balls. We tried to balance the super sweet taste with a salty taste by sticking a pretzel through the top and then sprinkling it with pretzel crumbs. The chocolate was still overpowering and you couldn’t taste the apples as much. We still really liked the idea of making it look like a mini candy apple, so we had to figure out a way to make it less sweet.
In order to change the extremely sweet taste of our apple cake pops, we wanted to either contrast it with a salty or sour taste. Our first try was making potato chips and adding sea salt to the chocolate. The chocolate was still an overpowering taste. Then we decided to caramelize lemon to give it a sweet and sour taste. We caramelized the lemons with honey to make the sour taste a little sweet. In the end the caramelized lemon with chocolate tasted like oranges and chocolate. The last thing we changed was was also caramelizing apples to added to the center of the cake pop. We did this to give it more of an apple flavor to it since the chocolate was very overpowering. The added apple is an after taste since it is the last part you chew since it is in the center.
Our final idea, Tiny Apple, is a apple bread cake pop covered in pretzel powder, dipped in chocolate, and has a caramelized lemon on the side. Inside the cake pop is a small piece of honey crisp apple that was caramelized. On the top of the cake ball is a piece of pretzel and a small piece of mint to resemble a tiny apple.
2 Cups White Sugar
½ Cup Vegetable Oil
2 tsp Vanilla Extract
2 Cups Granny Smith Apples (Peeled and Diced)
1 Honey Crisp Apple
2 Cups Flour
1 ½ tsp Salt
1 tsp Baking Powder
½ tsp Cinnamon
3/4 Cup Honey
1 Bag of Small Pretzel Rods
2 Boxes of Baking Chocolate
- Preheat oven to 350 degrees. Grease pan.
- Beat eggs, sugar, vegetable oil, and vanilla extract in a mixing bowl. Add apples.
- Mix flour, salt, baking powder, and cinnamon in a separate bowl. Add apple mixture and stir til evenly combined. Pour into pan.
- Bake for 45 minutes. Cover with aluminum foil, bake for about 15 minutes more. Cool for 10 minutes.
- While the cake is baking, cut up honey crisp apples into small cubes and thinly slice the lemons.
- Boil both the apple cubes and lemon slices in water with honey at low heat for an hour.
- While cake is cooling, fill a small snack size baggie with pretzels and crush them until it turns into a powder.
- Smash cake into little bite size balls with a piece of caramelized apple in the center. Roll balls in pretzel powder.
- Dip balls halfway in chocolate and have the chocolate be on the bottom half of the ball. Stick half of a pretzel rod at the top with a small piece of mint next to it.
- Cut caramelized lemon slices into 6 pieces and place one piece at the side of the cake ball.
- Freeze in freezer for 15–20 minutes, or until chocolate hardens.