Apple Pie Bread

Another recipe that uses 8,000 dishes, but feels worth it for the end result.

Not remotely cupcakes, but the storage layers are useful.

Ingredients:

Apple Pie Filling:

  • 1/3 cup sugar
  • 1 tablespoon corn starch
  • 1/2 teaspoon ground cinnamon
  • 3 cups chopped cooking apples
  • 1 tablespoon lemon juice

Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 1/4 teaspoon pure vanilla extract

Dough:

  • 4 to 4-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 envelopes/4 1/2 teaspoons RapidRisee Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup butter
  • 2 eggs

Egg Glaze:

  • 1 egg white, beaten
  • 1 tablespoon water

Icing:

  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1 tablespoon butter, softened
  • 1/4 teaspoon pure vanilla extract

To start with, make the apple pie filling by combining the sugar, corn starch, and cinnamon in a medium bowl. Stir in the apples and lemon juice until the apples are evenly coated and set aside.

Next, make the crumb topping by combining all the topping ingredients in a small bowl, using a fork or two knives to mix, then set aside.

To make the dough, first combine 1 cup flour, the sugar, yeast, and salt in a large bowl.

Heat the water, milk, and butter in a small pot until very warm (120-130 degrees – you don’t want it so hot it would burn you, as that would also burn the yeast!).

Drizzle the hot milk mixture into the flour mixture while stirring, and continue to beat until well mixed.

Add the eggs and an additional cup of flour and beat two minutes until smooth again.

Add enough of the additional flour to make a soft dough – for me that was an additional 2 1/4 cups.

cup 3

Turn out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes. Cover and let rest 10 minutes. During that time, grease or line two baking sheets.

Divide the dough into two equal pieces, and roll each piece into a 14×12″ rectangle. Move the rolled dough onto the prepared baking sheets.

Spread half the apple pie filling in a 3″ wide strip down each piece of dough, then sprinkle with the crumb topping.

Down the clear sides, make cuts about 3″ deep (from the edge to about where the filling is) 1″ apart down the length of the sides. Cut off triangles at the corner, to create a rectangle on opposite ends, that folds in over the first inch or two of the filling.

Starting at one end, fold in the strips from the side at an angle, alternating sides and overlapping in the center. Repeat with the second loaf, then cover and let rise somewhere warm until doubled, about 1 hour.

Preheat the oven to 350 degrees. Make the egg glaze by stirring together the egg white and water, and brush over the raised braids.

Bake for 20-30 minutes, until lightly golden. Cool on wire racks.

Whisk together the icing ingredients in a medium bowl, stirring until smooth, then drizzle half over each of the braids.

Apple Pie Bread

From Breadworld.

Apple Pie Filling:

  • 1/3 cup sugar
  • 1 tablespoon corn starch
  • 1/2 teaspoon ground cinnamon
  • 3 cups chopped cooking apples
  • 1 tablespoon lemon juice

Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 1/4 teaspoon pure vanilla extract

Dough:

  • 4 to 4-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 envelopes/4 1/2 teaspoons RapidRisee Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup butter
  • 2 eggs

Egg Glaze:

  • 1 egg white, beaten
  • 1 tablespoon water

Icing:

  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1 tablespoon butter, softened
  • 1/4 teaspoon pure vanilla extract

To start with, make the apple pie filling by combining the sugar, corn starch, and cinnamon in a medium bowl. Stir in the apples and lemon juice until the apples are evenly coated and set aside.

Next, make the crumb topping by combining all the topping ingredients in a small bowl, using a fork or two knives to mix, then set aside.

To make the dough, first combine 1 cup flour, the sugar, yeast, and salt in a large bowl. Heat the water, milk, and butter in a small pot until very warm (120-130 degrees). Drizzle the hot milk mixture into the flour mixture while stirring, and continue to beat until well mixed. Add the eggs and an additional cup of flour and beat two minutes until smooth again. Add enough of the additional flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes. Cover and let rest 10 minutes. During that time, grease or line two baking sheets.

Divide the dough into two equal pieces, and roll each piece into a 14×12″ rectangle. Move the rolled dough onto the prepared baking sheets. Spread half the apple pie filling in a 3″ wide strip down each piece of dough, then sprinkle with the crumb topping. Down the clear sides, make cuts about 3″ deep, 1″ apart down the length of the sides. Cut off triangles at the corner, to create a rectangle on opposite ends, that folds in over the first inch or two of the filling. Starting at one end, fold in the strips from the side at an angle, alternating sides and overlapping in the center. Repeat with the second loaf, then cover and let rise somewhere warm until doubled, about 1 hour.

Preheat the oven to 350 degrees. Make the egg glaze by stirring together the egg white and water, and brush over the raised braids. Bake for 20-30 minutes, until lightly golden. Cool on wire racks.

Whisk together the icing ingredients in a medium bowl, stirring until smooth, then drizzle half over each of the braids.

 

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Pickled Cranberries

A bit of a weird one, but people have thought these are good, and I am definitely eager to try them in chicken salad. They’d also be good on a cheese platter, and I’m sure you could make some sort of weird cocktail with the brine after, were you in the mood. They’re sweet, in a way that reminds me of bread and butter pickles, but also plenty tart. It’s an unusual flavor worth trying!

Ingredients:

  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1 teaspoon kosher salt
  • 2 cinnamon sticks
  • 1/2 teaspoon whole cloves
  • 2 cups fresh cranberries

Combine the vinegar, sugar, salt, cinnamon sticks, and cloves in a small pot. (I was doing a triple batch, so needed a bigger pot!) Boil for 2 minutes, then add the cranberries and boil an additional 3 minutes, until you start to hear the berries begin to pop.

Remove from the heat and pour into a 1 pint canning jar. Cover, cool to room temperature, then store in the refrigerator at least 48 hours before eating.

If you’re into canning and want to save these, you can take them from the stove to the hot water bath canner, processing for 15 minutes.

Pickled Cranberries

From HGTV.

  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1 teaspoon kosher salt
  • 2 cinnamon sticks
  • 1/2 teaspoon whole cloves
  • 2 cups fresh cranberries

Combine the vinegar, sugar, salt, cinnamon sticks, and cloves in a small pot. Boil for 2 minutes, then add the cranberries and boil an additional 3 minutes, until you start to hear the berries begin to pop.

Remove from the heat and pour into a 1 pint canning jar. Cover, cool to room temperature, then store in the refrigerator at least 48 hours before eating.

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Butterscotch Cookies

Despite the name, these cookies have no butterscotch chips or anything, just a lot of brown sugar and butter. The recipe is from a 1937 cookbook, so I’ve been making them at work (at my depression era farm). If you chill the dough thoroughly (ie in the freezer at least overnight) they’re soft, just slightly puffy, delicious cookies that got some newspaper reporters interested in sharing the recipe. If you don’t adequately chill the dough, they spread tremendously, get huge and thin and run into each other and are a bit of a mess, but the sugars also caramelize a bit, which is tasty in its own way, so, since the original recipe is old and super vague, you can do whatever you want and call it correct!

Ingredients:

  • 2 cups tightly packed dark brown sugar
  • 1 cup unsalted butter
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 4 cups all-purpose flour

In a large bowl, cream together the brown sugar and butter until smooth.

Add the eggs and vanilla and beat until combined, then beat in the dry goods.

Divide the dough into two roughly equal halves, then shape each into a log and wrap in plastic wrap, pulling the plastic wrap around the dough to help shape and round it. Place both logs in the freezer for at least 12 hours.

When ready to bake, preheat oven to 350 degrees. Grease two cookie sheets. Thinly slice the cookie dough and place on the greased sheets.

Bake 10-12 minutes, rotating the pans halfway through, until golden at the edges. For under-frozen dough, 10 minutes was plenty, for well frozen dough it took 12 to get a bit of browning. Cool for a few minutes on the pan, then transfer to a wire rack to cool completely while you bake additional batches of cookies.

Butterscotch Cookies

Adapted from The Kinsman Cookbook (1937).

  • 2 cups tightly packed dark brown sugar
  • 1 cup unsalted butter
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 4 cups all-purpose flour

In a large bowl, cream together the brown sugar and butter until smooth. Add the eggs and vanilla and beat until combined, then beat in the dry goods. Divide the dough into two roughly equal halves, then shape each into a log and wrap in plastic wrap, pulling the plastic wrap around the dough to help shape and round it. Place both logs in the freezer for at least 12 hours.

When ready to bake, preheat oven to 350 degrees. Grease two cookie sheets. Thinly slice the cookie dough and place on the greased sheets. Bake 10-12 minutes, rotating the pans halfway through, until golden at the edges. Cool for a few minutes on the pan, then transfer to a wire rack to cool completely while you bake additional batches of cookies.

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Cream Cheese Stuffed Chocolate Bundt

A delicious chocolate cake with a cream cheese filling! I thought the cake tasted more moist and richly chocolatey from the second day on, which is convenient because this cake makes nearly an entire dishwasher full of dishes, so you can just make it the day before a party and have your dishes cleaned up before the actual event? It works!

Ingredients:

Cream Cheese Filling:

  • 4 ounces cream cheese, room temperature
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup milk chocolate chips

Cake:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 3/4 cup cocoa powder
  • 3/4 cup water, boiling
  • 3 ounces bittersweet chocolate, chopped
  • 3/4 cups buttermilk
  • 3/4 cups butter, melted and cooled to warm
  • 1 2/3 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla

Icing:

  • 1 cup of powdered sugar
  • 2 tablespoons of milk
  • 2 tablespoons mini chocolate chips

Preheat oven to 350 degrees. Grease a bundt pan, then coat with cocoa powder.

To make the filling, combine all ingredients in a medium bowl and beat until well combined. Transfer to a pastry bag (or large ziplock) and place in the refrigerator.

To make the cake, combine the flour, baking soda, and salt in a small bowl and set aside.

In a heat-proof bowl, combine the cocoa powder and boiling water, whisking to combine. Add the chopped chocolate and whisk until melted and smooth, whisk in the buttermilk, then set aside.

In a large bowl, beat together the butter and brown sugar.

Add the eggs and beat until light and fluffy. The longer you beat, the lighter the color gets (because of added air), and the more arm workout you get!

Add the vanilla and beat to combine. Add the flour mixture in 3 batches, alternating with the chocolate mixture.

Pour half the cake batter into the bundt pan, then use your piping bag(/ziplock with the corner cut off) to pipe a layer of cream cheese filling.

Top with remaining cake batter.

Bake for 50-60 minutes, until when gently pressed, the cake springs back. You can do the toothpick test, but the cream cheese layer will make that harder to ‘read’.

Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

It came out so well! Good work, cocoa powder!

Once the cake has cooled, whisk together the powdered sugar and milk, and drizzle over the cake.

Sprinkle the mini chips over the icing.

Cream Cheese Filled Chocolate Bundt

Adapted from bakers royale.

Cream Cheese Filling:

  • 4 ounces cream cheese, room temperature
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup milk chocolate chips

Cake:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 3/4 cup cocoa powder
  • 3/4 cup water, boiling
  • 3 ounces bittersweet chocolate, chopped
  • 3/4 cups buttermilk
  • 3/4 cups butter, melted and cooled to warm
  • 1 2/3 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla

Icing:

  • 1 cup of powdered sugar
  • 2 tablespoons of milk
  • 2 tablespoons mini chocolate chips

Preheat oven to 350 degrees. Grease a bundt pan, then coat with cocoa powder.

To make the filling, combine all ingredients in a medium bowl and beat until well combined. Transfer to a pastry bag and place in the refrigerator.

To make the cake, combine the flour, baking soda, and salt in a small bowl and set aside.

In a heat-proof bowl, combine the cocoa powder and boiling water, whisking to combine. Add the chopped chocolate and whisk until melted and smooth. Add the buttermilk and whisk until combined, then set aside.

In a large bowl, beat together the butter and brown sugar. Add the eggs and beat until light and fluffy. Add the vanilla and beat to combine. Add the flour mixture in 3 batches, alternating with the chocolate mixture.

Pour half the cake batter into the bundt pan, then use your piping bagto pipe a layer of cream cheese filling. Top with remaining cake batter. Bake for 50-60 minutes, until when gently pressed, the cake springs back. Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Once the cake has cooled, whisk together the powdered sugar and milk, and drizzle over the cake. Sprinkle the mini chips over the icing.

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Italian Olive Bread

1,000 (7) years ago, I made a Kalamata Olive Bread. This is a remarkably different olive bread! It’s super soft, and light, and uses both black and green olives. Normally I don’t like the green ones, but once they’re cooked in the bread here they’re good. I definitely recommend it giving it a go!

Ingredients:

  • 2 1/2 – 3 cups bread flour (divided)
  • 1 package dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/3 cup hot water (120-130 degrees)
  • 2 eggs
  • 2 tablespoons butter, room temperature, cut into several pieces
  • 1 tablespoon olive oil
  • 1/2 cup green pimento-stuffed olives
  • 1/2 cup pitted black ripe olives
  • 1 egg yolk, beaten

In a larger bowl, combine 2 cups of the flour, the yeast, sugar, and salt, and stir together with a wooden spoon. Form a well in the flour and pour in the hot water.

Using your spoon, draw the flour into the water to combine.

Add the eggs and stir vigorously until they have been absorbed.

Add the butter and oil, and beat until the mixture is smooth and silky. At this point, I actually had to just start working the mixture by hand.

Well heck.

Stir in an additional 1/2 cup of the flour, and as much additional flour as needed until the dough stirs into a ball that pulls away from the sides of the bowl.

Getting there…

Turn out onto a floured surface and knead aggressively until smooth and elastic, about 8 minutes.

Not a huge dough ball, but it does rise a bunch in the oven!

Place the kneaded dough into a greased bowl and let rise until doubled, about 90 minutes.

Once risen, punch down and turn back out onto lightly floured surface. Pat out to a 14″ square, then let it rest 3-4 minutes while you drain the olives.

Spread the olives over the dough square, pressing them lightly into the dough.

Roll up the dough from one side, like a jelly roll, then place seam-side-down on a greased or lined baking sheet.

Tuck the ends over underneath the roll, then press the whole thing down gently to shape into an oval about 2″ thick.

Cover with waxed paper or saran wrap and set aside to rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350 degrees.

Uncover the risen loaf and brush with the beaten yolk.

Bake 45 minutes, or until richly brown.

A totally different looking loaf!

Cool on a wire rack at least 10 minutes, then enjoy warm or cooled to room temperature.

Italian Olive Bread

From The Complete Book of Breads, as slightly adapted by the person I borrowed the book from!

  • 2 1/2 – 3 cups bread flour (divided)
  • 1 package dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/3 cup hot water (120-130 degrees)
  • 2 eggs
  • 2 tablespoons butter, room temperature, cut into several pieces
  • 1 tablespoon olive oil
  • 1/2 cup green pimento-stuffed olives
  • 1/2 cup pitted black ripe olives
  • 1 egg yolk, beaten

In a larger bowl, combine 2 cups of the flour, the yeast, sugar, and salt, and stir together with a wooden spoon. Form a well in the flour and pour in the hot water. Using your spoon, draw the flour into the water to combine. Add the eggs and stir vigorously until they have been absorbed. Add the butter and oil, and beat until the mixture is smooth and silky. Stir in an additional 1/2 cup of the flour, and as much additional flour as needed until the dough stirs into a ball that pulls away from the sides of the bowl. Turn out onto a floured surface and knead aggressively until smooth and elastic, about 8 minutes.

Place the kneaded dough into a greased bowl and let rise until doubled, about 90 minutes. Once risen, punch down and turn back out onto lightly floured surface. Pat out to a 14″ square, then let it rest 3-4 minutes while you drain the olives.

Spread the olives over the dough square, pressing them lightly into the dough. Roll up the dough from one side, like a jelly roll, then place seam-side-down on a greased or lined baking sheet. Tuck the ends over underneath the roll, then press the whole thing down gently to shape into an oval about 2″ thick. Cover with waxed paper or saran wrap and set aside to rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350 degrees.

Uncover the risen loaf and brush with the beaten yolk. Bake 45 minutes, or until richly brown. Cool on a wire rack at least 10 minutes, then enjoy warm or cooled to room temperature.

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Chocolate Chip Cream Cheese Marshmallow Cookies

Even the name/description of these cookies is a mouthful, but all the various parts come together into something really magical! The cream cheese frosting is delicious, and the marshmallows sort of disappear into it with just a bit more vanilla flavor in the pile.

Ingredients:

Dough:

  • 1/2 cup butter, room temp
  • 3/4 cup packed light brown sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cornstarch
  • 2 cups all-purpose flour
  • 1 1/2 cups chocolate chips
  • 10 large marshmallows, cut in half

Frosting:

  • 8 ounces cream cheese, room temp
  • 1/2 cup butter, room temp
  • 3 cups powdered sugar

Preheat oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, cream the butter and brown sugar until light and fluffy.

Add the egg, yolk, and vanilla, beating until combined.

Add the baking soda, salt, and cornstarch, again beating until mixed, and then the flour, beating until just combined.

Stir in the chocolate chips, and scoop the dough into large mounds onto the lined sheets.

Bake for 8 minutes, then remove from the oven and gently press half of a marshmallow onto each cookie.

Bake an additional two minutes, until the marshmallows are just slightly puffed, and the cookies just turning golden at the edges. Transfer to a wire rack to cool.

To make the frosting, beat together the butter and cream cheese in a large bowl.

Beat in the powdered sugar until smooth.

Spread a heaping tablespoon of frosting onto each cookie. Enjoy, storing any leftovers in the fridge.

Chocolate Chip Cream Cheese Marshmallow Cookies

From Cookies and Cups.

Dough:

  • 1/2 cup butter, room temp
  • 3/4 cup packed light brown sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cornstarch
  • 2 cups all-purpose flour
  • 1 1/2 cups chocolate chips
  • 10 large marshmallows, cut in half

Frosting:

  • 8 ounces cream cheese, room temp
  • 1/2 cup butter, room temp
  • 3 cups powdered sugar

Preheat oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, cream the butter and brown sugar until light and fluffy. Add the egg, yolk, and vanilla, beating until combined. Add the baking soda, salt, and cornstarch, again beating until mixed, and then the flour, beating until just combined. Stir in the chocolate chips, and scoop the dough into large mounds onto the lined sheets. Bake for 8 minutes, then remove from the oven and gently press half of a marshmallow onto each cookie. Bake an additional two minutes, until the marshmallows are just slightly puffed, and the cookies just turning golden at the edges. Transfer to a wire rack to cool.

To make the frosting, beat together the butter and cream cheese in a large bowl. Beat in the powdered sugar until smooth, then spread a heaping tablespoon of frosting onto each cookie. Enjoy, storing any leftovers in the fridge.

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Apple Cider Punch

In the 7 1/2 years I’ve done this blog, I’d apparently only shared one drink. Let’s bring it up to 2!

I was recently contacted by Moscow Muled, a company that makes copper mugs. They’re hoping that people can realize that not only are copper mugs good for Moscow mules (…I don’t drink, someone had to tell me what those even are), but they’re good for other drinks as well, and they sent me two mugs to help that cause. I originally thought I’d make a warm cider drink, but since I’d been told that the ginger beer in a Moscow mule, as it passes the copper rim of the mug, has an exciting zip to it (plus it was 88 degrees, IN OCTOBER), I went for a chilled, ginger beer-containing drink instead!

This one’s simple, with just bowl, and barely 2 steps. It’s very fall-y, but definitely not in a mulled cider way. The copper mugs from Moscow Muled look nice, stay chilled, and are a good shape to hold, so if you’re into Moscow mules, or just want some nice looking mugs on hooks in your kitchen, these are a very solid choice!

Ingredients:

  • 8 cups apple cider
  • 1/2 cup orange juice
  • 2 12 ounce bottles ginger beer
  • 1 apple, sliced
  • 1 orange, sliced
  • ice
  • rum (optional)

Combine the apple cider and orange juice in a pitcher or large bowl. Add the ginger beer and sliced fruit when ready to serve, and serve with ice. Add rum to taste, if desired.

This is actually a half recipe – gotta buy myself a nice looking pitcher next!

Apple Cider Punch

From My Heart Beets.

  • 8 cups apple cider
  • 1/2 cup orange juice
  • 2 12 ounce bottles ginger beer
  • 1 apple, sliced
  • 1 orange, sliced
  • ice
  • rum (optional)

Combine the apple cider and orange juice in a pitcher or large bowl. Add the ginger beer and sliced fruit when ready to serve, and serve with ice. Add rum to taste, if desired.

 

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