Posts Tagged ‘Apple’

Brown Butter Caramel Apple Blondie Cupcakes

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat! 

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

Happy fall, y’all! Yesterday was the first day of fall and I celebrated by making these brown butter caramel apple blondies! However, I had to make them as cupcakes because I seem to have lost my brownie pan. Oops. #movingfourtimesinfouryearsproblems

You guise. GUISE. These blondies are the bombdotcom. (Side note: do the cool kids still say that? IDK. I’m old.)  Lily took one bite and promptly informed me that we will not be sharing these. Apparently I’m not allowed to tell people about these, because then we will have to give more away. (So please keep the fact that I’m sharing these here on the dl.)

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

So you can come here to Philly and steal some from me (please don’t, I don’t condone breaking and entering), or make your own. I suggest making your own. I mean, what’s not to love: BROWN BUTTER (which is kind of the bombdotcom in it’s own right), apples, a hefty dose of cinnamon, and caramel. I used AverieCooks base blondie recipe that I’ve used in the past, because it is SO SIMPLE and SO EASY to remember, and results in a consistently excellent blondie every single time. There’s really no reason to reinvent the wheel here.

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

The caramel sauce I used was a homemade sauce I made in my crockpot (recipe coming soon! It just needs a little more perfecting.), but feel free to use any caramel sauce you prefer! A quick pinterest search will result in about 59239430192 caramel recipes, or feel free to use your favorite store bought brand!  Like I said earlier, I baked these in cupcake tins, because I couldn’t find my brownie pan. However, I am including instructions for both in the recipe below!

So lets recap: Brown butter blondie base. Cinnamon -y apples. Ooey, gooey, caramel drizzled on top. YES PUH-LEAZE. Brown butter caramel apple blondies will be the highlight of your Thanksgiving table!

Brown Butter Caramel Apple Blondie Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!
Ingredients
  • ½ cup (1 stick) butter
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 large apple
  • about 8 teaspoons caramel
Instructions
  1. Preheat oen to 350˚F. Spray brownie or cupcake pan with nonstick baking spray and set aside.
  2. Brown the butter: in a light colored saucepan over medium heat, melt the butter. Once completely melted, start stirring and don't stop. It will foam and bubble, and brown specks will start to appear. Remove from the heat at this point, and place into a heat proof mixing bowl.
  3. Mix in sugar and egg. It is important for the egg to room temperature so we don't accidentally cook it!
  4. Mix in flour, cinnamon, and salt. The batter will be very thick, this is okay!
  5. Peel and slice apple. Gently fold into blondie batter.
  6. Press batter into prepared baking pan. Drizzle caramel on top of blondies and bake for 15-20 minutes, until a toothpick inserted into the middle comes out mostly clean.
  7. When you pull the blondies out of the oven, run a knife around the edge(s) of the pan so that the caramel does not stick to the pan as it cools. Let cool completely before slicing (if using a brownie pan) or removing (if using a cupcake pan.)
  8. If you are using a brownie pan, I suggest lining it with parchment paper or tinfoil so it is easier to remove and slice the blondies.

 

Apple Spice Muffins #SundaySupper

Apple Spice Muffins | Pixiedustkitchen.com Warm, apple-filled muffins full of fall flavor!

I’m blogging with the folks over at #sundaysupper again this week, and this week’s theme is Fall Foods! When I think of fall, I think of Thanksgiving. When I think of Thanksgiving, I think Apple Pie. Not quite having all the resources nor the want to make an apple pie, I decided on muffins. I love muffins, and they’re a great quick breakfast- easy to freeze and then reheat when you want them.

I adapted a muffin recipe from Sally’s Baking Addiction, not quite being up to developing a recipe completely myself.  Three tests in a week kind of knocks everything else out of you! Sally’s recipe is simple, foolproof, and makes soft, moist, high-domed muffins. Here’s how: First, you fill the muffins all the way to the top- not just 2/3 of the way full. Then, the muffins are baked at two different temperatures- at 425˚F for the first 10 minutes, then at 350˚F for the remaining 10-15 minutes.

Apple Spice Muffins | Pixiedustkitchen.com Warm, apple-filled muffins full of fall flavor!

Having limited resources and a small budget, I adapted the recipe for what I had on hand. I halved the recipe, used butter instead of oil, and brown sugar instead of white to make up for the loss of moisture from omitting the oil. I also added in some apple pie spice- since these are apple spice muffins, after all. I didn’t have any baking powder, so I used baking soda- another reason I used brown sugar. Baking soda needs an acid in the recipe to react to, such as a citrus, or in this case, molasses which is found in brown sugar.

These are warm, homey muffins full of fall flavor! These are a must for september and october early mornings.

Apple Spice Muffins
Author: 
 
Warm, fluffy muffins full of apples and spices. Perfect for freezing and reheating on cool early mornings.
Ingredients
  • 1 cup chopped apple (about one small apple)
  • 1 and ½ teaspoons apple pie spice, divided (1 tsp + ½ tsp)
  • 1 and ½ C all purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ c brown sugar
  • ½ C milk
  • ¼ c butter, melted (1/2 stick)
Instructions
  1. Preheat oven to 425˚F. Line a muffin tin with cupcake liners.
  2. toss apple pieces with 1 teaspoon of the apple spice.
  3. in a medium bowl, toss together flour, salt, baking soda, and the remaining ½ teaspoon of apple pie spice.
  4. In a small bowl, mix together egg and brown sugar. Add in milk and butter. Fold wet ingredients into dry ingredients and mix in apples.
  5. Fill prepared muffin tin to the top of each cup.
  6. Bake at 425˚F for 10 minutes before reducing to 350˚F for another 10-15 minutes. Tops should be firm but not hard, and a toothpick inserted into the middle should come out clean. Let cool before serving.

Check out the rest of the fall foods from this weeks #sundaysupper!

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

Apple Biscoff Rustic Pie

Biscoff/Cookie Butter spread topped with apples and cinnamon, all on a pie crust.

Apple Biscoff Rustic Pie. Biscoff Spread (cookie butter) on a pie crust with apples and cinnamon. Simple and delicious!

If you thought the combination of peanut butter was mind blowing, just wait until you try apples and Biscoff (cookie butter.) A match made in heaven, indeed. Actually, I think chocolate and biscoff might top them all. But that’s a different post, for a different day. (Note to self, try said combination.)

Anyway, “What’s a Rustic Pie?!?!?” You may be asking. A rustic pie, or a Galette, is a freeform pie. So, you roll out your crust, top with cookie butter and apples, fold over the edges, and bake. it’s easier and less fussy than a pie, and my lazy self LOVES it. So easy, and so good. This takes so little time Ray Ban outlet and is SO SO easy. If you have a ready made pie crust (I make my favorite homemade and keep disks in the freezer for easy access), then it’s less than 10 minutes of prep time and 25 minutes baking.

Apple Biscoff Rustic Pie. Biscoff Spread (cookie butter) on a pie crust with apples and cinnamon. Simple and delicious!

I can’t wait to make this pie again- and I don’t repeat recipes often.

Apple Biscoff Rustic Pie
Author: 
Recipe type: Dessert
 
Apple Biscoff Rustic Pie
Ingredients
  • 1
  • Pie Crust
  • ¼ C Biscoff or Cookie Butter Spread
  • 2 small apples
  • Cinnamon, to taste
Instructions
  1. Preheat oven to 375˚F. Core and thinly slice apples.
  2. Roll out pie crust to about 10'-12' diameter. Top with Biscoff and apples, leaving 1-2 inch edge.
  3. fold edges over toppings. Bake for 25-30 minutes, or until crust is golden brown.
  4. Galette is best day made, but will keep for up to 7-5 days.

Apple Bread

First things first, Google Reader is going away in 1 week! I don’t want anyone to miss my new posts and recipes, so be sure to follow me on bloglovin’ or your new reader of choice! I have been using Bloglovin and love it! Plus, there’s a smartphone app, so you can even catch up on your favorite blogs on the go. If you switch before google reader goes away, they make it very easy to import your Google feed into bloglovin’.

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Anyway, Apple Bread. My mom has been baking this for YEARS and it is always a favorite. She got this recipe years and years and years ago back in the Stone Age from the Richmond newspaper. (Kidding about the stone age! I love you mommy!) (It was actually 1988.) (I think. Sometime in the 80’s.)

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Whenever we have apples that are starting to go bad, apple bread gets made, and then things are right in the world. This bread is full of apples and cinnamon and nutmeg, with an ooey, gooey top crust. Dad and I like slathering it with peanut butter and eating it for breakfast.  This makes two loaves, so we Ray Ban outlet usually eat one right away, and freeze the second, or give it away to a neighbor or friend. Last Saturday Brian and I went to where I grew up in Pennsylvania and we took it as road trip fuel!

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Don’t be fooled by the apples. This is not a skinny recipe by any means. It’s full of butter and sugar and FIVE eggs! But, this is a damn good recipe. You go, Richmond Times.

Note: The original recipe calls for 3 sticks of butter. I baked the bread only using two sticks, and it was very good. If you want a more moist bread with an ooey, gooey, top, use three sticks. If you want a firmer loaf or to cut calories, use two sticks. Both variations will make a wonderful bread.

Apple Bread
Author: 
 
An easy quick bread with apples and full of spiced flavor!
Ingredients
  • 3 sticks butter, softened. (optional: 2 sticks, see note in post)
  • 2¼ c granulated sugar
  • 5 eggs
  • 3 c flour
  • 1 tbs baking soda
  • 1 and ½ tsp cinnamon
  • ¾ tsp ground nutmeg
  • ¾ tsp groun cloves
  • 3 c grated apple (3 small apples)
Instructions
  1. Preheat oven to 325˚F. Grease two 5x9 bread pans and set aside.
  2. Cream butter and sugar until light and fluffy. Add eggs one at a time and combine.
  3. Sift dry ingredients together. Alternately add apples and dry ingredients until well blended. Pour into prepared pans.
  4. Bake for 60-75 minutes until lightly browned and when a toothpick inserted into the middle comes out clean.
  5. Let cool for 10 minutes before removing from pans and transferring to a wire rack to cool.

 

This bread would be wonderful with some homemade cookie butter!

cookiebutter3(fgts)

 

If you love apple and cinnamon together, try this Apple Cinnamon Swirl Bread!
cinnswirlbread2

Cinnamon Apple Swirl Bread

I always get my best inspiration from foods I eat elsewhere and love so much I want to replicate them at home. Last week when I was traveling with my grandparents, they bought apple cinnamon swirl bread, which is pretty much the best bread I ever ate. And I eat a lot of bread- my parents call me the Carbohydrate Queen.

cinnswirlbread4

I decided after one slice that this was something I needed to make at home. The day after I came back from my trip, I researched and developed a copycat bread recipe.  This is a simple recipe, containing only 7 ingredients, but it does require some time, (an hour to rise and 30 minutes to bake) and a dough hook.

cinnswirlbread1

To make a lighter and fluffier bread, you want to use as little flour as possible. I used just over 2 1/4 of flour, which for bread isn’t much. I normally prefer not to use a dough hook and stir and knead doughs by hand. But I knew this was going to be a very sticky dough and opted for the dough Magliette Calcio A Poco Prezzo hook. If you don’t have a dough hook or a stand mixer, you can easily mix this by hand with a wooden spoon and knead by hand if you wish- just add a few more tablespoons of flour.

Let it rise, and then knead by hand on a liberally floured surface. You’ll also want to flour your hands, especially if it’s humid. I made a second loaf on a very humid day with a broken oven, and dough soaked up the flour like nobody’s business. I was constantly re-flouring my hands and silicone mat. The first time I made the bread, with a working AC and on a less humid day, I used less flour kneading and rolling.

cinnswirlbread2

You’re going to roll out the bread, and brush 3 Tbs of butter over every inch of the dough. I mean it when I say every inch. If you forget to butter the edge, the swirl will get hidden in the center of the loaf and will be uneven. Then you add two teaspoons of sugar and as much cinnamon as your heart desires. I didn’t measure this, I just turned the bottle over and shook out a ton of cinnamon. Again, cover every inch of the dough. Every. Single. Inch. Then you toss on some diced apples and roll up the dough. You can stop here and finish the bread the next day, or can bake it right away.

This could easily be doubled to make two loaves of bread if just one isn’t enough. This is a small bread that goes quickly! But it is delicious and worth making more of.  It’s wonderful toasted with butter, peanut butter, and I’m sure it would be paired perfectly with a vanilla glaze.

cinnswirlbread6

Recipe:

Ingredients

  • 2 and 1/4- 1/2 Tbs Flour
  • 2 Tbs brown sugar
  • 3 Tbs olive or vegetable oil
  • 1 C warm water
  • 1 packet yeast
  • dash salt, to taste
  • dash cinnamon, to taste
  • For the filling: 
  • 3 Tbs butter, melted
  • 2 tsp sugar
  • cinnamon, to taste
  • 1/2 medium apple, peeled and diced.
  1. Measure out the water in a glass measuring cup and add the yeast. Set aside.
  2. In the bowl of the stand mixer mix together 2 1/4C flour, brown sugar, oil, salt, and cinnamon. Add the water and mix for 5-10 minutes with the dough hook attachment. If necessary, add the remaining flour 1 Tbs at a time.  Transfer to a greased bowl and let rise for one hour.
  3. Turn out onto a well floured surface and knead until springy. Roll out into a 9×14 rectangle and brush with butter. Sprinkle on cinnamon and apples. Roll into a cylinder and place in a 5×9 bread tin.
  4. bake at 400˚F for 20-30 minutes or until top is golden brown. let cool on wire rack.

Linked to: buns in my oven

Apple Pie Tarts

I know, I know. So much apple pie right now. (Okay, like three pie recipes, including this one. Whatever. On my blog, that’s a lot.) I promise you, there’s a reason.

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See, when I bake pies, I ususally have some pie crust leftover from trimming the edges of the pie, and there’s often some filling leftover as well. So what do I do with the leftovers? I make mini pies, of course! Before the days of me having a mini pie maker, I baked them in muffin tins. I occasionally do that now, too. I’m missing my pie crust cutter that goes with the pie maker, so I went back to my good old standby of baking them in muffin tins.

Which honestly, is more convenient for a blog, since not everyone has mini pie makers. I just happen to bake a lot of pies, so my parents bought me one for christmas. Anyhow, these are Ray Ban outlet great to make for get togethers, or when you made a pie but have leftover crust and/or filling. You can forgo making a full pie and just make these tarts, but you will be putting in a lot of effort if you do.

Let’s break down the process:

First you’ll roll out the dough. You’ll want to make it a bit thicker than your average pie crust, because once you cut the crusts you’ll be rolling them out further.

piecruststep1

Next you cut out circles in the dough. I do this one at a time; you could do them all at once or one at a time- it’s your choice. I used a biscuit cutter that was just under three inches; it was 2 3/4 to be exact. Use a cookie cutter; round glass; whatever is best for you.

piecruststep2

Next, you’ll take that circle, and roll it out bigger so it can fill up the muffin tin.

piecruststep3

Place it in the muffin tin…

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And fill with filling!

piecruststep5 Yield varies depending on how much filling and crust you have leftover. With the leftovers from my Colonial Apple Pie (baked in a 9-inch pie tin), I made 6 mini pie tarts; 2 of them had tops.

Bake at 400 for 5-10 minutes, or until crusts are golden brown.

Chef In Training

Colonial Apple Pie

applepie2

A few weeks ago, I shared with you all my perfect pie crust recipe. Only the crust- I never shared with you a filling to go with that pie! I figured I should share an amazing filling to go with the perfect crust.

This apple pie filling is from the same source as the crust- the book I bought when I was eight years old in Colonial Williamsburg. It’s just as amazing as the crust and has my friends and family asking me constantly for apple pie. If a pie is needed at a family gathering, I get asked to make it. Some people bake cookies. I bake pies.

applepie1

Anyway, about the apples. I use a mixture of sweet and tart apples; usually granny smith and pink lady. They get sprinkled with lemon juice, which does two things- it brings out the apple flavor, and keeps them from browning while you’re working on everything else. I slice cheap oakley sunglasses them, and then dice them into smaller pieces. I don’t peel them- ain’t nobody got time for dat! Also my mother SWEARS that it makes the pie seem more homemade.

After the lemon juice bath, you mix together sugar and some spices (cinnamon, nutmeg, sage, etc.) to taste and toss them into the apples; throw them in the pie crust, and bake at 400 for one hour. As far as the spices go, I just sprinkle them in to taste, but I’ve included suggestions for measurements if you would prefer to use those.

You will have people coming back asking for more when you make this!

Here’s how to do it:

Ingredients
For the crust

  • 3 cups all-purpose flour
  • 1 cup (2 sticks) butter, thawed
  • 1 teaspoon salt
  • 1 eggs, lightly beaten
  • 1/2 cup very cold water; dived in half (two 1/4 cup)

For the apple filling

  • 5-7 medium sized apples
  • 3/4-1 cup sugar
  • cinnamon to taste (around 1/2 teaspoon)
  • nutmeg to taste (around 1/4 teaspoon)
  • ground cloves to taste (around 1/4 teaspoon)
  • 1/8 teaspoon mace
  • 1-2 tablespoons butter

Instructions
for the pie crust:

  1. Combine the flour and salt. Add the butter and cut the mixture with a knife or pastry blender until it is mealy.
  2. Add the egg and 1/4 cup of water. Gradually add the remaining water to make a soft pastry.
  3. chill well, at least 45 minutes and up to 3 days. (I usually chill around 2 hours)
  4. On a floured surface roll out two round crusts around 1/8 inch thick.

For the filling:

  1. Preheat the oven to 400 degrees or 375 on convection.
  2. Core, slice, and dice the apples. Place them in a large bowl and sprinkle with lemon juice. 
  3. In a separate bowl, mix 3/4 cups of the sugar and spice and gradually mix into the apples. Add the rest of the sugar if needed.
  4. Add filling to a pastry-lined pie plate and dot with butter.
  5. Add the top crust; pitch edges together and slash vents into the top. Bake for 50-60- minutes or until crust is golden brown or apples or done.