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So I broke down this weekend and finally made that apple crumble I’ve been craving for the past couple of weeks. It was everything I wanted and more. Warm spicy apples, crunchy toasted crumble, and the delicious apple sauce that begs to be cleaned from the inside of the bowl with your finger. I’ve made several different types of crumbles over the years, and I’ve taken all of the best parts and created the recipe below.
- 5 medium granny smith apples
- 1 tbsp ground cinnamon
- 3 tbsp melted vegan margarine (I used Earth Balance)
- 1/3 cup dark brown sugar
- 1 1/4 cup copped pecans
- 1 cup flour
- 3/4 cups brown sugar
- 5 tbsp melted vegan margarine (I used Earth Balance)
- Preheat oven to 350, and spray casserole dish with nonstick spray.
- Peel and slice apples.
- Combine the remaining apple ingredients, and then toss sliced apples to coat. Layer seasoned apples into the bottom of the casserole dish.
- In a clean bowl, combine the topping ingredients. Stir with a fork until coarse crumbles are formed. Evenly distribute topping over the apples in the casserole dish.
- Bake uncovered for 45-50 minutes until the topping is golden and the pecans are toasted.
- Allow to cool for 15-20 minutes or serve piping hot with vegan vanilla ice cream.
We Floridians are having a bit of an odd fall. The leaves are changing, everywhere you look there is PSL everything, but we are experiencing record highs temperature-wise. You shouldn’t be able to go leafing in a tank top. It’s just wrong. But I will be damned if I miss out on my favorite season because of a little ol’ heat wave. Which is why, with some slight modification, I decided to whip up these Caramel Apple Cupcakes from Taste & Tell.
Ingredients – with my modifications
- ½ cup butter, at room temperature
- 1 cup dark brown sugar
- 1 egg
- 1¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon cloves
- ¾ cup milk
- 2 cups chopped tart apples
- ½ cup caramel apple dip (found in the produce section)
- ½ cup butter
- ½ cup brown sugar
- 3 tablespoons heavy cream
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- Preheat the oven to 350. Line 24 muffin tins with paper liners.
- In a large bowl or stand mixer, beat the butter until smooth. Add in the sugar and beat until light and fluffy. Add the egg and mix. Scrape down the sides of the bowl as needed.
- In a bowl, combine the flour, baking powder, salt, allspice, cinnamon, nutmeg, baking soda and cloves.
- Add ⅓ of the flour mixture to the butter and sugar mixture. Mix until combined. Add half of the milk, mix, then ½ of the remaining flour, the remaining milk and then the remaining flour, beating in-between additions. Stir in the chopped apples.
- Divide the mixture between the prepared cups, filling each about ⅔ full. Bake until the center springs back when touched, about 20-25 minutes. Allow to cool completely.
- Spread about 1 teaspoon of the caramel topping on top of each cupcake.
- Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until dissolved, a few minutes. Stir in the cream. Remove from the heat and add in half of the powdered sugar. Beat until combined, then add the remaining powdered sugar. Add the vanilla then beat until smooth and shiny. Transfer to a piping bag and pipe the frosting on top of the caramel sauce.
- I decided to change up the actual cupcake assembly. You see, I found teeny tiny apples at Whole Foods, and I decided that they needed to be dipped in caramel and then stuck on top the of the cupcakes. So I piped the frosting in a doughnut shape, filled the center with the caramel apple dip, and then topped the whole thing with the tiny caramel apple.
- I had a bit of a fail with the caramel apples. Nothing to do with the cupcake recipe, I used this recipe for the apples, but just for future reference, you cannot use the Werther’s Original Soft Chews in place of the recommended caramels. They never really set up, and they actually melted down the side of the apples and on to the cupcakes. Next time I can’t find them in the store I will just order them from Amazon.
- I had some serious issues with the frosting. I followed the directions, but when I added that 3rd cup of powdered sugar the whole thing became a clumpy mass. I had to add at least a quarter cup of the heavy cream to get it back to frosting consistency.
- Overall, I really did like my finished product. There were some technical issues, but at least I’ll know what to do and not to do for next time, and as much as people liked these, there will be a next time.
I am so anxious for it to be tomorrow. Andy and I are packing up the car, waving goodbye to the fuzzy babies and heading up to North Carolina to have Thanksgiving with his parents. Bonus: We’re stopping in Asheville on the way to have a late lunch/early dinner with my younger brother, my aunt and my mother. I can’t wait! Unfortunately there is still a very large to do list to get through before we leave, but as soon as I get home I am packing, cleaning and whipping up this delicious cake by Bird on a Cake to take to Thanksgiving dinner. The rich flavor and subtle hint of tartness are perfect for fall, besides it’s a HUGE crowd pleaser every time I make it.
Apple Cider Spice Cake
- 1 package spice cake mix
- 1 1/4 cups apple cider
- 1/3 cup unsweetened applesauce
- 3 eggs
Apple Butter Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 6 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/3 cup apple butter
Apple Cider Spice Cake
Preheat oven to 350 degrees. Line the bottoms of 3 eight inch round cake pans with wax paper, and spray the sides with cooking oil.
In a large mixing bowl, combine all ingredients. Using an electric mixer, beat on medium speed until thoroughly combined. Pour batter into prepared pans and bake for 18-22 minutes, until toothpick inserted in center comes out clean.
Apple Butter Frosting
In a large bowl, cream butter until light and fluffy. Add the sugar a few cups at a time and mix well. Add vanilla, cinnamon and apple butter; beat until fluffy.
Image and recipe from here.
I am coming across so many great seasonal recipes this month and I want to try as many as possible. Hopefully after the wedding insanity is finally over i’ll be back in my kitchen doing my weekend baking. This recipe is currently on the top of my hit list. I am a huge fan of spiced cider, it’s almost like drinking warm apple pie, and Andy is a huge fan of whoopie pies, so when I found this recipe on A Beautiful Mess I sounded like a match made in heaven.
½ cup softened butter
1 cup brown sugar
1/3 cup sour cream
½ teaspoon vanilla extract
2 cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
1 apple (Granny Smith or other tart variety) peeled cored and cut into small pieces.
Cream together the butter and sugar, add the egg, sour cream and vanilla and mix until just combined. In another bowl combine all the dry ingredients, whisk together. Combine the wet and dry ingredients until there are nearly no lumps left. Then stir in the apple pieces.
Place spoonfuls of batter on a greased (or parchment paper lined) baking sheet and bake at 375 F for 8-10 minutes.
For the filling combine 1 package (8 ounces) cream cheese, 2 tablespoon melted butter, a pinch of cinnamon and 1 cup to 1 1/2 cup powder sugar until you get the frosting consistency you prefer. Pipe filling on to one cookie, the top with another (pictured above).