Showing posts with label apple. Show all posts
Showing posts with label apple. Show all posts
Thursday, September 19, 2013
Apple Cranberry Crisp with Ginger Cookie Crumble
Wednesday, September 12, 2012
Apple Cinnamon Pull-Apart Bread
I'm not sure what I really need to say about this pull apart bread. Just look at it! It speaks for itself...and it's saying "you know you want me!" There are several steps involved in making the bread but it's completely worth the extra effort. Seriously what's not to like about apples, cinnamon, and pecans, baked up into sweet dough? All that's missing is a cup of coffee.
Cinnamon Apple Pull Apart Bread
Source: kingarthurflour.com adapted
Yield: 1 loaf, about 12 to 15 servings.
PRINTABLE RECIPE
For the filling:
2 tablespoons unsalted butter
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon vanilla extract
3 medium apples (about 2 cups), peeled, cored, and thinly sliced
For the filling:
2 tablespoons unsalted butter
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon vanilla extract
3 medium apples (about 2 cups), peeled, cored, and thinly sliced
1/2 cup pecans or walnuts, chopped (optional)
For the dough:
1/4 cup (4 tablespoons) unsalted butter, melted
1/3 cup lukewarm milk
1/4 cup lukewarm water
2 large eggs
1 teaspoon vanilla extract
3 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1/2 teaspoon salt
2 1/4 teaspoons instant yeast
For the dough:
1/4 cup (4 tablespoons) unsalted butter, melted
1/3 cup lukewarm milk
1/4 cup lukewarm water
2 large eggs
1 teaspoon vanilla extract
3 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1/2 teaspoon salt
2 1/4 teaspoons instant yeast
1 cup powdered sugar
1 tablespoon milk
mix both ingredients together in a small bowl. Add more milk if necessary to get desired consistency. I like it to be the consistency of a thick syrup.
To make the dough:
Whisk together the butter, milk, water, eggs, and vanilla extract.
In the bowl mixer, mix together the flour, sugar, salt, and yeast, then add the wet ingredients. Using the dough hook attachment mix and knead, until the dough is smooth. The dough will be quite soft. If it seems too dry add a little water, if it seems too sticky add just a little flour, up to a 1/4 cup.
Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size, about 1 hour.
Grease a 9" x 5" loaf pan.
Gently deflate the dough and turn it out onto a lightly greased surface.* Roll the dough into a 12" x 20" rectangle.
Stir the vanilla into the melted butter. Spread the butter mixture over the entire top on the dough, Use a pastry brush to get the butter even spread over the surface of the dough. Sprinkle the brown sugar over the top, using your hand to spread it evenly over the butter. Sprinkle the cinnamon evenly over the dough. Add the apples, on top of the cinnamon and sugar and sprinkle on the nuts, if using.
Cut the dough crosswise into six 3 1/2" x 12" strips. Stack the strips on top of one another. Cut the stack into six pieces, about 2" x 3 1/2" each. This part is a little messy but it doesn't have to be perfect.
Turn the pieces on edge, and place them in the loaf pan one in front of the other from one end of the pan to the other, squeezing them in tight. I sprinkled any nuts or apples that had fallen off over the top of the dough after I put it into the pan.
Cover the pan and allow the loaf to rise for 30 to 60 minutes, until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
Bake the loaf for 45 to 55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
While still slightly warm, spoon the glaze over the top of the bread.
*Notes: I lightly sprayed a non-stick mat with cooking spray.
I kind of diced up my apples but after making the bread, I think sliced apples would be easier to keep on the pieces of dough as you stack them. (Which is what the recipe stated but I like to do things my aka the hard way!)
The long pieces are hard to move on top of one another. I kind of rolled the ends of each slice inward toward the center to make them easier to pick up to move. I had to spread the nuts and apples back into place but it made it easier for me to get the pieces stacked. Don't freak out if your apples and nuts fall off (they will!) just put them back on the dough after you've moved it onto the stack. (Hopefully these instructions will make sense when your actually making the bread!) I cooked mine the full 55 minutes. I probably could have taken it out at about 50 minutes.
Whisk together the butter, milk, water, eggs, and vanilla extract.
In the bowl mixer, mix together the flour, sugar, salt, and yeast, then add the wet ingredients. Using the dough hook attachment mix and knead, until the dough is smooth. The dough will be quite soft. If it seems too dry add a little water, if it seems too sticky add just a little flour, up to a 1/4 cup.
Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size, about 1 hour.
Grease a 9" x 5" loaf pan.
Gently deflate the dough and turn it out onto a lightly greased surface.* Roll the dough into a 12" x 20" rectangle.
Stir the vanilla into the melted butter. Spread the butter mixture over the entire top on the dough, Use a pastry brush to get the butter even spread over the surface of the dough. Sprinkle the brown sugar over the top, using your hand to spread it evenly over the butter. Sprinkle the cinnamon evenly over the dough. Add the apples, on top of the cinnamon and sugar and sprinkle on the nuts, if using.
Cut the dough crosswise into six 3 1/2" x 12" strips. Stack the strips on top of one another. Cut the stack into six pieces, about 2" x 3 1/2" each. This part is a little messy but it doesn't have to be perfect.
Turn the pieces on edge, and place them in the loaf pan one in front of the other from one end of the pan to the other, squeezing them in tight. I sprinkled any nuts or apples that had fallen off over the top of the dough after I put it into the pan.
Cover the pan and allow the loaf to rise for 30 to 60 minutes, until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
Bake the loaf for 45 to 55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
While still slightly warm, spoon the glaze over the top of the bread.
 |
| Roll the dough into a 20"x 12" rectangle |
 |
| Add the filling |
 |
| Slice crosswise into six even pieces |
 |
| Stack the pieces on top of one another. |
 |
| Slice the stack into six pieces. |
 |
| Turn the pieces on their side and put them into the bread pan. |
I kind of diced up my apples but after making the bread, I think sliced apples would be easier to keep on the pieces of dough as you stack them. (Which is what the recipe stated but I like to do things my aka the hard way!)
The long pieces are hard to move on top of one another. I kind of rolled the ends of each slice inward toward the center to make them easier to pick up to move. I had to spread the nuts and apples back into place but it made it easier for me to get the pieces stacked. Don't freak out if your apples and nuts fall off (they will!) just put them back on the dough after you've moved it onto the stack. (Hopefully these instructions will make sense when your actually making the bread!) I cooked mine the full 55 minutes. I probably could have taken it out at about 50 minutes.
 |
| There's no need for a knife with this bread. It really does just pull apart! |
Tuesday, January 3, 2012
Apple Pie Oatmeal
Apple Pie Oatmeal
Ingredients:
2 large tart apples
1 1/2 tablespoons butter
1 tablespoon brown sugar (or substitute Stevia or Stevia in the Raw)
2 tablespoons maple syrup (or use honey, or just more brown sugar)
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch of ground ginger
a large squeeze of fresh lemon juice, about a teaspoon or so
1/8 cup water
a large squeeze of fresh lemon juice, about a teaspoon or so
1/8 cup water
Cooked oatmeal. (I use steel cut oatmeal because I like the flavor and texture but use whatever oatmeal you prefer.)
Method:
Core the apples and chop into small 1/2 inch pieces. In a skillet over medium heat, add the butter. When the butter is melted, add the brown sugar, cinnamon, nutmeg, lemon, apples and water. Let cook for about 5-10 minutes or until all the apples are soft and tender.
The apples can be made in advance and stored in an air-tight container in the refrigerator for a couple of weeks.
To serve: I like to stir a spoonful or two (depending on how many servings of oatmeal I'm making) of the apples into the oatmeal when it's finished cooking then I divide oatmeal into bowls and serve with a dopple of apples on top.
I suggest making a double recipe of the apples and keeping them in the fridge. This way on those busy mornings, you'll still have time for a bowl of apple pie oatmeal.
The apples are also delicious mixed into yogurt, on top of pancakes, baked into puff pastry for a quick dessert, or even served along with pork.
Monday, September 12, 2011
Apple-Butterscotch Blondies
with praline frosting.
I thought about calling these stress relief bars. Not because they have any magical stress relieving ingredients or powers. They don't. Although they taste so good, you might momentarily forget about your worries. No, while the blondies themselves are not stress relieving, the act of making them is, at least for me. I'd have to say, and I'm sure those that know me would agree, I inherited more traits from my father then my mother. I look more like my dad than I do my mother but I also, for better or worse, share more of his personality traits. He would say that's a good thing but the jury is still out on that one.
One thing that I most definitely inherited from mother was my love of baking. Mom is a great cook, but baking is her true love. Growing up there was always some freshly baked good being made or consumed in our home. Mom bakes all the time, but if life ever gets a little stressful or she's really worried about something, look out. She turns into a baking maniac. We laughingly joke that we can gauge moms stress level by how much baking she's done. If only one pie is being made, it's okay, she's fine. During one particularly stressful time several years ago, my sister called and said that she knew mom was stressed out because she'd made two loaves of fresh bread, two pies and a pan of cinnamon buns. Another time when a hurricane was headed our way, she was in the kitchen furiously whipping up a batch of cookies. When asked why she was making cookies, she said that they were "emergency cookies". Just in case, you never know the power might go out, hence the emergency cookies. Mom has always said baking makes her feel better. Baking is about more than just the end product, for me as well. Don't get me wrong, I love a good (emergency) cookie, but many times I enjoy the act of making the cookies almost as much as eating them...almost!
Life has thrown us for quite a loop in the past couple of weeks. I know things will work out in the end, but change is rarely easy. So lately I, like mom, find myself wanting to measure, chop, and stir. Perhaps its being in control of that little bit of life that makes it so satisfying. I don't know what it is but I do know it's a lot cheaper than going to a therapist, so hand me a whisk!
The original recipe was just the blondies but when they came out of the oven they looked a little plain jane so I added the praline frosting. I'm sure they are good without the frosting but they are superb with the frosting!
Apple Butterscotch Blondies with Praline Frosting
Printable recipe
Ingredients:
Blondies:
1 cup chopped pecans
2 cups firmly packed dark brown sugar
1 cup butter, melted
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large Granny Smith apples, peeled and diced (about 2 cups)
Praline Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
I thought about calling these stress relief bars. Not because they have any magical stress relieving ingredients or powers. They don't. Although they taste so good, you might momentarily forget about your worries. No, while the blondies themselves are not stress relieving, the act of making them is, at least for me. I'd have to say, and I'm sure those that know me would agree, I inherited more traits from my father then my mother. I look more like my dad than I do my mother but I also, for better or worse, share more of his personality traits. He would say that's a good thing but the jury is still out on that one.
One thing that I most definitely inherited from mother was my love of baking. Mom is a great cook, but baking is her true love. Growing up there was always some freshly baked good being made or consumed in our home. Mom bakes all the time, but if life ever gets a little stressful or she's really worried about something, look out. She turns into a baking maniac. We laughingly joke that we can gauge moms stress level by how much baking she's done. If only one pie is being made, it's okay, she's fine. During one particularly stressful time several years ago, my sister called and said that she knew mom was stressed out because she'd made two loaves of fresh bread, two pies and a pan of cinnamon buns. Another time when a hurricane was headed our way, she was in the kitchen furiously whipping up a batch of cookies. When asked why she was making cookies, she said that they were "emergency cookies". Just in case, you never know the power might go out, hence the emergency cookies. Mom has always said baking makes her feel better. Baking is about more than just the end product, for me as well. Don't get me wrong, I love a good (emergency) cookie, but many times I enjoy the act of making the cookies almost as much as eating them...almost!
Life has thrown us for quite a loop in the past couple of weeks. I know things will work out in the end, but change is rarely easy. So lately I, like mom, find myself wanting to measure, chop, and stir. Perhaps its being in control of that little bit of life that makes it so satisfying. I don't know what it is but I do know it's a lot cheaper than going to a therapist, so hand me a whisk!
Apple Butterscotch Blondies with Praline Frosting
Printable recipe
Ingredients:
Blondies:
1 cup chopped pecans
2 cups firmly packed dark brown sugar
1 cup butter, melted
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large Granny Smith apples, peeled and diced (about 2 cups)
Praline Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
Toffee pieces, optional
Method:
Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together brown sugar, melted butter, eggs and vanilla.
In a separate mixing bowl, stir together flour and next 2 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured or foil lined, 8-by-8-inch pan; spread in an even layer.
I line my brownie/blondie pan with foil with about an inch overhang. It makes getting them out of the pan a snap. When cool simply lift them out and cut.
Bake at 350º for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool completely (about 1 hour).
To prepare frosting:
Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisk constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled blondie. Top with more toasted pecans and toffee.
Source: Southern Living
September 2011 (Adapted)
Method:
Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together brown sugar, melted butter, eggs and vanilla.
In a separate mixing bowl, stir together flour and next 2 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured or foil lined, 8-by-8-inch pan; spread in an even layer.
Bake at 350º for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool completely (about 1 hour).
To prepare frosting:
September 2011 (Adapted)
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