Honey Graham Bread

A veeeery slightly sweet bread with a super soft middle, I’m pretty in love with this one. I’m not sure it’s strong enough for smearing particularly sturdy spreads, but it’d be perfect for a turkey and cheese sandwich, and it’s gone very well on the side of my salad at lunch this week!

Ingredients:

  • 1 tablespoon dry, active yeast
  • 2 cups warm water
  • 1/3 cup honey
  • 1 tablespoon salt
  • 2 cups graham flour
  • 2-3 cups bread flour

In a large bowl, stir the honey and yeast into the warm water, then let sit 10 minutes, or until foamy.

Add the graham flour and salt and mix well.

Mix in 2 cups of the bread flour.

Add as much of the remaining cup of bread flour as needed for a rough dough to begin to form, then turn out onto a floured surface and knead until soft and elastic, adding more bread flour if necessary – I needed the full 3rd cup, and then the dough was still quite moist but no longer a gloopy mess.

Form the dough into a ball and put it in a large greased bowl, turning the dough ball over so that it gets greased on all sides. Cover, and let rise somewhere warm until doubled in volume, 45-60 minutes.

Punch down the risen dough, divide in half, and shape into two loaves. Place in two greased bread pans, cover, and let rise again until doubled, another 30-45 minutes. Meanwhile, preheat the oven to 375 degrees.

When risen, bake for 30-40 minutes, until the the tops are golden brown, and the bottoms of the loaves sound hollow when tapped.

I think mine took toward the longer end of the time-frame. Cool on a wire rack. I do think the texture would suffer on this one if you cut it early and a ton of steam came out, so do be as patient as you can!

Honey Graham Bread

From Kneady Girl.

  • 1 tablespoon dry, active yeast
  • 2 cups warm water
  • 1/3 cup honey
  • 1 tablespoon salt
  • 2 cups graham flour
  • 2-3 cups bread flour

In a large bowl, stir the honey and yeast into the warm water, then let sit 10 minutes, or until foamy. Add the graham flour and salt and mix well, then mix in 2 cups of the bread flour. Add as much of the remaining cup of bread flour as needed for a rough dough to begin to form, then turn out onto a floured surface and knead until soft and elastic, adding more bread flour if necessary.

Form the dough into a ball and put it in a large greased bowl, turning the dough ball over so that it gets greased on all sides. Cover, and let rise somewhere warm until doubled in volume, 45-60 minutes. Punch down the risen dough, divide in half, and shape into two loaves. Place in two greased bread pans, cover, and let rise again until doubled, another 30-45 minutes. Meanwhile, preheat the oven to 375 degrees.

When risen, bake for 30-40 minutes, until the the tops are golden brown, and the bottoms of the loaves sound hollow when tapped. Cool on a wire rack.

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Apple Graham Coffee Cake Muffins

When your friend at a mill gives you some special flour, it’s time to get googling for recipes! The problem with the original recipe I turned up for unbolted/graham flour was that it was 12 muffins, which turned out so big that they wouldn’t have cooked through even if you tossed them into the center of the sun. There’s actually enough batter to spread between 18 muffins and then get actual fully baked baked goods, hooray!

The too big, never baked-through muffins.

Ingredients:

Muffins:

  • 1/2 cup butter, room temp
  • 1-1/2 cup brown sugar
  • 2 eggs
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 cups graham flour
  • 1 cup vanilla Greek yogurt
  • 2 cups apples, peeled, cube into 1/2 inch pieces

Topping:

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoon butter, melted

Icing:

  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • enough water to reach a drizzling consistency

unbolted flour

To make the muffins, first preheat your oven to 350. In a large bowl, cream together the butter and sugar.

Add the eggs and beat well.

Add the baking soda, baking powder, salt, cinnamon, and 1 cup of the graham flour. Beat for 30 seconds – it’s ok even if it’s not fully mixed after that.

Beat in half of the yogurt.

Add both the remaining yogurt and the second cup of graham flour. Beat well, scraping down the bowl as needed.

Stir in the apple chunks.

Divide the batter between muffin pans, filling 18 cups 2/3 of the way full.

Stir together the topping ingredients until crumbly, then spoon evenly over each muffin, using up all the topping between the muffins.

Bake 25-30 minutes, or until they pass the toothpick test – mine took quite a while, but I did open the oven door a whole bunch of times.

Transfer muffins to a cooling rack to cool completely.

Once the muffins are cool, stir together the powdered sugar, vanilla, and a tablespoon of water to make the icing. Add as much water as it takes to reach a good drizzling consistency, then drizzle over the muffins and enjoy.

Apple Graham Coffee Cake Muffins

From Nutmeg Nanny.

Muffins:

  • 1/2 cup butter, room temp
  • 1-1/2 cup brown sugar
  • 2 eggs
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 cups graham flour
  • 1 cup vanilla Greek yogurt
  • 2 cups apples, peeled, cube into 1/2 inch pieces

Topping:

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoon butter, melted

Icing:

  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • enough water to reach a drizzling consistency

To make the muffins, first preheat your oven to 350. In a large bowl, cream together the butter and sugar, then add the eggs and beat well. Add the baking soda, baking powder, salt, cinnamon, and 1 cup of the graham flour. Beat for 30 seconds – it’s ok even if it’s not fully mixed after that. Beat in half of the yogurt, then add both the remaining yogurt and the second cup of graham flour. Beat well, scraping down the bowl as needed. Stir in the apple chunks, then divide the batter between muffin pans, filling 18 cups 2/3 of the way full.

Stir together the topping ingredients until crumbly, then spoon evenly over each muffin, using up all the topping between the muffins. Bake 25-30 minutes, or until they pass the toothpick test. Transfer muffins to a cooling rack to cool completely.

Once the muffins are cool, stir together the powdered sugar, vanilla, and a tablespoon of water to make the icing. Add as much water as it takes to reach a good drizzling consistency, then drizzle over the muffins and enjoy.

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(Triple) Maple Cinnamon Cupcakes

I hope you’re ready to lean hard into maple flavored things today! I got a stuffed cupcake cookbook from my Secret Santa, and it doesn’t mess around! This is going to seem like a huge ingredient list, but you use many of the same things through all three parts, which really cuts down how many various packages you have to take out of the fridge/cabinets.

Ingredients:

Maple Cinnamon Custard:

  • 1 cup milk
  • 1 cinnamon stick
  • 2 large egg yolks
  • 1/4 cup maple syrup
  • 2 tablespoons cornstarch
  • 2 teaspoons unsalted butter

Maple Cinnamon Cupcakes:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, room temp
  • 1 cup maple syrup
  • 2 large eggs, room temp
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream
  • 1/3 cup milk, room temp

Maple Buttercream:

  • 1 cup unsalted butter, room temp
  • 1/3 cup maple syrup
  • 4 cups sifted powdered sugar

 

  • ground cinnamon, for garnish (optional)
  • maple candies, for garnish (optional)

To make the custard, combine the milk and cinnamon stick in a small saucepan over high heat. As soon as you see the first bubbles of a boil beginning, turn off the heat, cover, and let sit at least 30 minutes for the cinnamon to infuse.

Remove the cinnamon stick and place the milk over medium heat.

Meanwhile, combine the yolks, syrup, and cornstarch in a bowl and whisk until the cornstarch is all mixed in. Don’t do this way ahead of time of the cornstarch becomes less effective.

Once the milk has been heated again, add a few tablespoons of the milk to the egg yolk mixture, whisking as you add it in. Continue adding the milk slowly into the yolks, whisking all the time, until all the milk has been transferred to the bowl.

Transfer back to the saucepan, pouring through a sieve if you have any cooked egg chunks to remove. Return to medium heat and stir constantly until the mixture thickens, and becomes smooth.

Remove from the heat, stir in the butter, and transfer to a small bowl/dish. Press a piece of plastic wrap directly to the surface of the custard, so it can’t form a skin, and refrigerate several hours until chilled. The custard can be made several days in advance if desired.

To make the cupcakes, preheat oven to 350 and line cupcake tins for 16 cupcakes. (I actually got 18 cupcakes out of this much batter.) Sift together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and set aside.

In a large bowl, beat the butter until smooth. Add the syrup and beat another 1-2 minutes until fluffy.

Ok this looks disgusting and I probably should’ve beaten the butter longer first to make it more ready to break up even more into the syrup.

Add the eggs one at a time, beating after each.

Add the vanilla, sour cream, and milk, mixing until combined.

Fold in the dry goods mixture.

Divide evenly into the prepared cupcake tins, filling the cups about 2/3 of the way full.

Bake until the cupcakes spring back when lightly pressed on top, 15-20 minutes. Let cool completely before filling/frosting.

To make the frosting, beat the butter in a large bowl on medium-high speed for 4 minutes until smooth and fluffy, then add the syrup and beat another minute.

Add the powdered sugar, beating on low at first and then increasing to medium when most of it has been incorporated (and can’t fly up in your face). Add small amounts of powdered sugar or milk if the mixture is more liquid or stiff than you prefer.

To assemble, use a spoon, or even better an apple corer, to remove the center of each cupcake.

Oh no, tiny bits of spare cake!

Spoon some of the custard into the hole, then top with frosting.

Sprinkle with cinnamon and/or maple candies, if desired. Store any uneaten cupcakes in the fridge.

Could get away with making deeper holes to fill next time.

 

 

Maple Cinnamon Cupcakes

Recipe just slightly reordered from Fantastic Filled Cupcakes.

Maple Cinnamon Custard:

  • 1 cup milk
  • 1 cinnamon stick
  • 2 large egg yolks
  • 1/4 cup maple syrup
  • 2 tablespoons cornstarch
  • 2 teaspoons unsalted butter

Maple Cinnamon Cupcakes:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, room temp
  • 1 cup maple syrup
  • 2 large eggs, room temp
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream
  • 1/3 cup milk, room temp

Maple Buttercream:

  • 1 cup unsalted butter, room temp
  • 1/3 cup maple syrup
  • 4 cups sifted powdered sugar

 

  • ground cinnamon, for garnish (optional)
  • maple candies, for garnish (optional)

To make the custard, combine the milk and cinnamon stick in a small saucepan over high heat. As soon as you see the first bubbles of a boil beginning, turn off the heat, cover, and let sit at least 30 minutes for the cinnamon to infuse. Remove the cinnamon stick and place the milk over medium heat.

Meanwhile, combine the yolks, syrup, and cornstarch in a bowl and whisk until the cornstarch is all mixed in. Don’t do this way ahead of time of the cornstarch becomes less effective.

Once the milk has been heated again, add a few tablespoons of the milk to the egg yolk mixture, whisking as you add it in. Continue adding the milk slowly into the yolks, whisking all the time, until all the milk has been transferred to the bowl. Transfer back to the saucepan, pouring through a sieve if you have any cooked egg chunks to remove. Return to medium heat and stir constantly until the mixture thickens, and becomes smooth. Remove from the heat, stir in the butter, and transfer to a small bowl/dish. Press a piece of plastic wrap directly to the surface of the custard, so it can’t form a skin, and refrigerate several hours until chilled. The custard can be made several days in advance if desired.

To make the cupcakes, preheat oven to 350 and line cupcake tins for 16-18 cupcakes. Sift together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and set aside.

In a large bowl, beat the butter until smooth. Add the syrup and beat another 1-2 minutes until fluffy. Add the eggs one at a time, beating after each, then add the vanilla, sour cream, and milk, mixing until combined. Fold in the dry goods mixture. Divide evenly into the prepared cupcake tins, filling the cups about 2/3 of the way full. Bake until the cupcakes spring back when lightly pressed on top, 15-20 minutes. Let cool completely before filling/frosting.

To make the frosting, beat the butter in a large bowl on medium-high speed for 4 minutes until smooth and fluffy, then add the syrup and beat another minute. Add the powdered sugar, beating on low at first and then increasing to medium when most of it has been incorporated. Add small amounts of powdered sugar or milk if the mixture is more liquid or stiff than you prefer.

To assemble, use a spoon, or even better an apple corer, to remove the center of each cupcake. Spoon some of the custard into the hole, then top with frosting. Sprinkle with cinnamon and/or maple candies, if desired. Store any uneaten cupcakes in the fridge.

 

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Lemon Cornmeal Cake with Blueberry Compote

A bright lemon-glazed cornmeal cake paired with an easy fruit compote makes for a cheery (probably summery?) dessert.

Ingredients:

Cake:

  • 1 1/2 cups all-purpose flour
  • 1/3 cup yellow cornmeal (I used our pink stuff from work!)
  • 3/4 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 3/4 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, melted, cooled

Glaze:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice, plus more as needed

Blueberry Compote:

  • 1 10 ounce bag frozen blueberries
  • 1 tablespoon maple syrup
  • a wide strip of lemon zest
  • a pinch of ground cardamom
  • 1/4 cup + 1 tablespoon water, divided
  • 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon juice

Preheat oven to 350 degrees. Grease a 9″ cake pan with 2″ tall sides and line bottom with parchment. (You don’t have to use a springform, but my regular cake pans aren’t tall enough.)

In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt, and whisk together. In another, smaller bowl, whisk together the buttermilk, eggs, lemon peel, vanilla, and butter.

Something bigger than that measuring cup would be very smart.

Pour the liquids into the dry goods. Use a rubber spatula to gently fold everything together until just combined.

Turn out into the cake pan and spread evenly.

Bake until the cake passes the toothpick test and the cake pulls away from the sides of the pan, about 30 minutes.

Meanwhile, in a medium bowl whisk together the powdered sugar and lemon juice, adding more lemon juice if needed to get a good drizzling consistency.

When the cake is done baking, immediately run a knife around the sides of the cake, then turn out onto a cake rack with some foil or parchment underneath the rack. While the cake is still hot, drizzle the lemon glaze onto the cake, then let cool completely.

To make the compote, combine the blueberries, syrup, zest, cardamom and 1/4 cup water in a small saucepan.

Bring to a boil, then reduce to low and simmer until the berries have burst, 8-10 minutes.

In a small dish, combine the cornstarch and remaining tablespoon of water, stirring well, then whisk into the blueberry mixture. Simmer until thickened, another ~2 minutes.

Remove from the heat and stir in the lemon juice. Can be stored in the fridge for up to a week. Serve spooned over a slice of the cake.

Lemon Cornmeal Cake with Blueberry Compote

Cake from epicurious, compote from the October 2021 Bon Appétit magazine.

Cake:

  • 1 1/2 cups all-purpose flour
  • 1/3 cup yellow cornmeal
  • 3/4 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 3/4 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, melted, cooled

Glaze:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice, plus more as needed

Blueberry Compote:

  • 1 10 ounce bag frozen blueberries
  • 1 tablespoon maple syrup
  • a wide strip of lemon zest
  • a pinch of ground cardamom
  • 1/4 cup + 1 tablespoon water, divided
  • 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon juice

Preheat oven to 350 degrees. Grease a 9″ cake pan with 2″ tall sides and line bottom with parchment.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt, and whisk together. In another, smaller bowl, whisk together the buttermilk, eggs, lemon peel, and vanilla. Pour the liquids into the dry goods, and add the melted butter. Use a rubber spatula to gently fold everything together until just combined. Turn out into the cake pan and spread evenly. Bake until the cake passes the toothpick test and the cake pulls away from the sides of the pan, about 30 minutes.

Meanwhile, in a medium bowl whisk together the powdered sugar and lemon juice, adding more lemon juice if needed to get a good drizzling consistency.

When the cake is done baking, immediately run a knife around the sides of the cake, then turn out onto a cake rack with some foil or parchment underneath the rack. While the cake is still hot, drizzle the lemon glaze onto the cake, then let cool completely.

To make the compote, combine the blueberries, syrup, zest, cardamom and 1/4 cup water in a small saucepan. Bring to a boil, then reduce to low and simmer until the berries have burst, 8-10 minutes. In a small dish, combine the cornstarch and remaining tablespoon of water, stirring well, then whisk into the blueberry mixture. Simmer until thickened, another ~2 minutes. Remove from the heat and stir in the lemon juice. Can be stored in the fridge for up to a week. Serve spooned over a slice of the cake.

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Chocolate Chip Bundt

A chocolate chip bundt cake with a chocolate topping? Sign me up! A little bit towards dense on the dense vs fluffy scale, and quite enjoyable.

I thought it might be a good idea to ‘flour’ the bundt pan using Ovaltine to add some flavor/get the Ovaltine out of the cabinet, but it turns out something in Ovaltine melts and sticks to the pan, so this was actually a terrible idea that tore much of the outside of my cake off. Learning experience, so now you never have to try!

a bad idea

Ingredients:

Cake:

  • 2 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1 3/4 cups granulated sugar
  • 1 cup salted butter, softened
  • 3/4 cup milk
  • 4 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups mini chocolate chips (I had to mix in some other sizes to get to 2 cups)

Glaze:

  • 3/4 cups semisweet chocolate chips
  • 3 tablespoons salted butter
  • 1 tablespoon light corn syrup

Place an oven rack in the middle of the oven and preheat to 350 degrees. Grease and flour a bundt pan well. In a medium bowl, combine the cake flour and baking powder, then set aside.

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

Beat in the milk, eggs, and vanilla until evenly combined.

Add the flour mixture and beat until just combined.

Fold in the chocolate chips.

Pour the batter into the prepared bundt pan and bake 1 hour, or until it passes the toothpick test.

Cool the cake in the pan for 45 minutes, then turn out onto a wire rack to cool completely. While the cake finishes cooling, combine the glaze ingredients in a double boiler over boiling water and stir until everything is melted and smooth.

This is definitely thicker than it’s supposed to be, but I just rolled with it rather than adding some extra butter/corn syrup, all it needs to do is help cover the torn off bits anyway!

Pour the glaze over the cake.

Slice and serve, possibly with vanilla ice cream!

Chocolate Chip Bundt

From Food Folks and Fun.

Cake:

  • 2 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1 3/4 cups granulated sugar
  • 1 cup salted butter, softened
  • 3/4 cup milk
  • 4 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups mini chocolate chips (I had to mix in some other sizes to get to 2 cups)

Glaze:

  • 3/4 cups semisweet chocolate chips
  • 3 tablespoons salted butter
  • 1 tablespoon light corn syrup

Place an oven rack in the middle of the oven and preheat to 350 degrees. Grease and flour a bundt pan well. In a medium bowl, combine the cake flour and baking powder, then set aside.

In a large bowl, beat the butter and sugar until light and fluffy. Beat in the milk, eggs, and vanilla until evenly combined, then add the flour mixture and beat until just combined. Fold in the chocolate chips. Pour the batter into the prepared bundt pan and bake 1 hour, or until it passes the toothpick test.

Cool the cake in the pan for 45 minutes, then turn out onto a wire rack to cool completely. While the cake finishes cooling, combine the glaze ingredients in a double boiler over boiling water and stir until everything is melted and smooth. Pour the glaze over the cake.

Slice and serve, possibly with vanilla ice cream!

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Apple Cider Donut Cake

A moist and very apple-y cake! Good for this time of year for sure.

Ingredients:

Cake:

  • 1/2 cup of unsalted butter, softened
  • 2 large Granny Smith apples, peeled, cored, and chopped
  • 1 1/2 cups apple cider
  • 1/2 cup milk, at room temperature
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1/4 cup coconut oil, melted, or vegetable oil
  • 1 teaspoon pure vanilla bean paste

Cider Glaze:

  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/8 cup water
  • 1/8 – 1/4 cup hard cider (I just used more of the apple puree you’ll cook up)

Cinnamon Sugar Coating: (I had a free container of cinnamon sugar I wanted out of the cabinet so just used that)

  • 6 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Combine the chopped apples and the cider in a medium saucepan over medium heat.

Bring to a boil, then reduce to medium and simmer 10-12 minutes, or until fork tender.

Cool for a few minutes, then blend in a blender or food processor until pureed. I used an immersion blender which was handy.

Scoop out 1 cup of the puree, stir the milk in, and set aside. Drizzle the remaining puree over ice cream, put it in yogurt, or slurp it later.

Preheat oven to 350 and heavily grease a bundt pan.

In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside.

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

Add the eggs one at a time, beating after each.

Add the oil and beat to combine.

Add the flour mixture in 3 additions alternating with the apple puree mixture in 2 additions.  Add the vanilla and beat until just evenly mixed.

Pour the batter into the greased bundt and bake 35-45 minutes, until a toothpick inserted into the middle comes out clean.

Cool in the pan 10 minutes, then turn out onto a cooling rack for at least 30 minutes.

While the cake cools, make the glaze by melting the butter, sugar, and water over medium high heat. Boil 1-2 minutes, then remove from the heat and add the hard cider (or extra puree) and stir together. Make the cinnamon sugar coating by stirring the ingredients together in a small dish.

Put a pan under your wire rack, then pour or brush the glaze evenly over the cake. Sprinkle the cinnamon sugar coating onto the glaze, pressing into the sides as needed. Slice, and enjoy!

Apple Cider Donut Cake

From Lee and Jay.

Cake:

  • 1/2 cup of unsalted butter, softened
  • 2 large Granny Smith apples, peeled, cored, and chopped
  • 1 1/2 cups apple cider
  • 1/2 cup milk, at room temperature
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1/4 cup coconut oil, melted, or vegetable oil
  • 1 teaspoon pure vanilla bean paste

Cider Glaze:

  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/8 cup water
  • 1/8 – 1/4 cup hard cider (I just used more of the apple puree you’ll cook up)

Cinnamon Sugar Coating: (I had a free container of cinnamon sugar I wanted out of the cabinet so just used that)

  • 6 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Combine the chopped apples and the cider in a medium saucepan over medium heat. Bring to a boil, then reduce to medium and simmer 10-12 minutes, or until fork tender. Cool for a few minutes, then blend in a blender or food processor until pureed. I used an immersion blender which was handy. Scoop out 1 cup of the puree, stir the milk in, and set aside. Drizzle the remaining puree over ice cream, put it in yogurt, or slurp it later.

Preheat oven to 350 and heavily grease a bundt pan.

In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside.

In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating after each. Add the oil and beat to combine. Add the flour mixture in 3 additions alternating with the apple puree mixture in 2 additions.  Add the vanilla and beat until just evenly mixed.

Pour the batter into the greased bundt and bake 35-45 minutes, until a toothpick inserted into the middle comes out clean. Cool in the pan 10 minutes, then turn out onto a cooling rack for at least 30 minutes.

While the cake cools, make the glaze by melting the butter, sugar, and water over medium high heat. Boil 1-2 minutes, then remove from the heat and add the hard cider (or extra puree) and stir together. Make the cinnamon sugar coating by stirring the ingredients together in a small dish.

Put a pan under your wire rack, then pour or brush the glaze evenly over the cake. Sprinkle the cinnamon sugar coating onto the glaze, pressing into the sides as needed. Slice, and enjoy!

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Cookie Dough-filled Pretzel Sandwiches

A perfect party snack, these are a delicious combo of cookie dough, salty pretzels, and the all-important choco-coat. How could you go wrong? And to make sure everything stays right, you start off by toasting the flour, if not the eventual dough, as raw flour can have E. coli and no one needs to deal with that.

Ingredients:

  • 1 1/4 cup unbleached, all-purpose flour
  • 1/8 teaspoon kosher salt
  • 1/2 cup salted butter, room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips
  • pretzels
  • 8-10 ounces melting chocolate

Preheat oven to 350 degrees. Line a sheet pan with parchment/a silpat. Spread the flour evenly on the pan and bake for 10 minutes.

Lifting the parchment, use it to pour the flour into a bowl and whisk out the clumps. Add the salt and set aside.

Cream the butter and sugars in a medium bowl until light and fluffy.

Beat in the milk and vanilla.

Add the flour in two batches, beating on low.

Stir in the mini chips by hand.

Get your pretzels and your cookie dough ready back by your pan. Scoop out two-teaspoon portions of cookie dough – an actual dough scoop would be useful and provide more even portions, but my scoop is definitely bigger than that. Sandwich each ball of dough between two pretzels and squeeze until they hold together, then place on the pan. Once all the dough has been sandwiched, freeze all the sandwiches for at least 15 minutes.

You could get a handful more with small dough balls, but…why?

Melt your melting chocolate according to package instructions. Dip half of each sandwich into the chocolate, shaking off the excess, and place back on your lined sheet.

Refrigerate until set, then transfer to a tupperware and store any you don’t eat right away in the fridge.

Cookie Dough-filled Pretzel Sandwiches

From Bake at 350.

  • 1 1/4 cup unbleached, all-purpose flour
  • 1/8 teaspoon kosher salt
  • 1/2 cup salted butter, room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips
  • pretzels
  • 8-10 ounces melting chocolate

Preheat oven to 350 degrees. Line a sheet pan with parchment/a silpat. Spread the flour evenly on the pan and bake for 10 minutes. Lifting the parchment, use it to pour the flour into a bowl and whisk out the clumps. Add the salt and set aside.

Cream the butter and sugars in a medium bowl until light and fluffy. Beat in the milk and vanilla, then add the flour in two additions, beating on low speed and scraping down the sides/bottom of the bowl. Stir in the mini chips by hand.

Get your pretzels and your cookie dough ready back by your pan. Scoop out two-teaspoon portions of cookie dough – an actual dough scoop would be useful and provide more even portions, but my scoop is definitely bigger than that. Sandwich each ball of dough between two pretzels and squeeze until they hold together, then place on the pan. Once all the dough has been sandwiched, freeze all the sandwiches for at least 15 minutes.

Melt your melting chocolate according to package instructions. Dip half of each sandwich into the chocolate, shaking off the excess, and place back on your lined sheet. Refrigerate until set, then transfer to a tupperware and store any you don’t eat right away in the fridge.

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Korean Beef Bowls

Tasty marinated ground beef with some veggies for healthiness sake, and rice because what’s a meal without carbs? You can use a wide variety of vegetables to suit your preference, but thinly cut/shredded/spiralized ones are the way to go both for quick cooking and for the texture of the finished dish. The original recipe called for spiralizing your own zucchini, but since my spiralizer is a 12 hour drive away I just bought some frozen zoodles and only cooked them partway before adding to the dish. Do what makes sense for you! I also ignored the suggestion for jasmine rice, as I already have/prefer sushi rice!

Ingredients:

  • 1 cup uncooked rice (jasmine, sushi, other unseasoned rice of preference)
  • 1 pound lean ground beef
  • 3 tablespoons brown sugar
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chili garlic sauce
  • 1/4 teaspoon freshly ground ginger
  • 4 green onions thinly sliced
  • 1 zucchini squash spiralized/1 package zoodles
  • 1 carrot freshly grated
  • 1 to 2 tablespoons sesame seeds for topping (left those out, still hate seeds)

Cook the rice according to the package directions. You’ll do the rest of the cooking while your rice simmers.

Heat a large skillet over medium heat and add the ground beef. Cooking, breaking up the ground beef and turning until the beef is evenly browned.

Add the sugar, soy sauce, sesame oil, chili garlic sauce, and ginger, stirring well.

Reduce the heat to low and cook for 5 minutes, continuing to stir.

Add the green onions followed by the zoodles and stir in briefly – just long enough to warm, not long enough to turn your zucchini squishy.

Serve the beef mixture over rice, topped with grated carrot and sesame seeds.

Korean Beef Bowls

Vaguely messed with from How Sweet Eats.

  • 1 cup uncooked rice (jasmine, sushi, other unseasoned rice of preference)
  • 1 pound lean ground beef
  • 3 tablespoons brown sugar
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chili garlic sauce
  • 1/4 teaspoon freshly ground ginger
  • 4 green onions thinly sliced
  • 1 zucchini squash spiralized/1 package zoodles
  • 1 carrot freshly grated
  • 1 to 2 tablespoons sesame seeds for topping

Cook the rice according to the package directions. You’ll do the rest of the cooking while your rice simmers.

Heat a large skillet over medium heat and add the ground beef. Cooking, breaking up the ground beef and turning until the beef is evenly browned. Add the sugar, soy sauce, sesame oil, chili garlic sauce, and ginger, stirring well. Reduce the heat to low and cook for 5 minutes, continuing to stir. Add the green onions followed by the zoodles and stir in briefly – just long enough to warm, not long enough to turn your zucchini squishy.

Serve the beef mixture over rice, topped with grated carrot and sesame seeds.

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Avgolemono

A rich, creamy, lemony soup that I quite enjoyed! This one’s from a cookbook that’s all recipes from different mystery writers, and this recipe was submitted by J. T. Ellison, who I’m not actually familiar with!


Ingredients:

  • 2 tablespoons extra virgin olive oil, plus more if needed to brown the chicken
  • 1/2 medium onion, diced small
  • 2 stalks celery, diced small
  • 2 large carrots, diced small
  • 2 large chicken breasts, cut into 2-3” pieces, seasoned generously with salt and pepper
  • 2 quarts chicken stock
  • 1 cup arborio rice
  • 2 teaspoons salt, divided
  • 3 eggs, whisked
  • 1/2 cup fresh lemon juice from 2 lemons
  • 1-2 teaspoons black pepper
  • fresh parsley or dill

In a large pot, heat the olive oil on medium heat. Add the vegetables and saute until soft, about 5 minutes.

Add the chicken and about 1 tablespoon of additional olive oil if needed. Brown the chicken on both sides, stirring so vegetables don’t over-brown.

Add the stock, rice, and 1 teaspoon of salt. Bring to a slow boil, then reduce to low and simmer 30 minutes.

Transfer 1 1/2 cups of broth to a small bowl to cool slightly. Remove the chicken with tongs and shred with a fork, then set aside.

In a medium bowl, whisk the eggs with the lemon juice. Whisk about 1/2 cup of the cooled chicken broth into the egg mixture to temper the eggs, then repeat, gradually adding all the broth while continuing to whisk.

Once all the reserved broth has been added, slowly whisk the mixture back into the soup.

Return the shredded chicken to the soup and heat on low. Add the black pepper and remaining salt, then top with fresh parsley or dill and serve hot.

Avgolemono

From The Mystery Writers of America Cookbook.

  • 2 tablespoons extra virgin olive oil, plus more if needed to brown the chicken
  • 1/2 medium onion, diced small
  • 2 stalks celery, diced small
  • 2 large carrots, diced small
  • 2 large chicken breasts, cut into 2-3” pieces, seasoned generously with salt and pepper
  • 2 quarts chicken stock
  • 1 cup arborio rice
  • 2 teaspoons salt, divided
  • 3 eggs, whisked
  • 1/2 cup fresh lemon juice from 2 lemons
  • 1-2 teaspoons black pepper
  • fresh parsley or dill

In a large pot, heat the olive oil on medium heat. Add the vegetables and saute until soft, about 5 minutes. Add the chicken and about 1 tablespoon of additional olive oil if needed. Brown the chicken on both sides, stirring so vegetables don’t over-brown.

Add the stock, rice, and 1 teaspoon of salt. Bring to a slow boil, then reduce to low and simmer 30 minutes.

Transfer 1 1/2 cups of broth to a small bowl to cool slightly. Remove the chicken with tongs and shred with a fork, then set aside.

In a medium bowl, whisk the eggs with the lemon juice. Whisk about 1/2 cup of the cooled chicken broth into the egg mixture to temper the eggs, then repeat, gradually adding all the broth while continuing to whisk. Once all the reserved broth has been added, slowly whisk the mixture back into the soup.

Return the shredded chicken to the soup and heat on low. Add the black pepper and remaining salt, then top with fresh parsley or dill and serve hot.

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Sweet Cornbread

I’m always on the lookout for a cornbread recipe that’s similar to supermarket bakery cornbread, with the lightly sweet, sticky top. This is by far the closest I’ve gotten, and is definitely a keeper! I used cornmeal from the Jimmy Red corn we grew at work, which went through interesting color changes in the process – pinkish batter, bluish cornbread. Weird!

This is thick enough cornbread that this is a stupid-large slice!

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup stone-ground cornmeal
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 10 tablespoons unsalted butter, divided
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons honey

Preheat your oven to 350 degrees. Butter and flour a 9″ cake pan.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt, then set aside.

In a medium bowl, melt 8 tablespoons of the butter. Whisk in the buttermilk, eggs, and vanilla.

My buttermilk had been frozen and thawed, so looked slightly curdled until it was all mixed together.

Stir the wet mixture into the dry mixture until evenly mixed.

Transfer to the prepared cake pan.

Bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let cool in the cake pan for 15 minutes, then turn out onto a plate/platter.

Melt the remaining 2 tablespoons of butter and stir together with the honey.

Spread evenly over the top of the cornbread, then serve either warm or at room temperature.

Sweet Cornbread

From Food Network.

  • 1 cup all-purpose flour
  • 1 cup stone-ground cornmeal
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 10 tablespoons unsalted butter, divided
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons honey

Preheat your oven to 350 degrees. Butter and flour a 9″ cake pan.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt, then set aside. In a medium bowl, melt 8 tablespoons of the butter. Whisk in the buttermilk, eggs, and vanilla.

Stir the wet mixture into the dry mixture until evenly mixed. Transfer to the prepared cake pan and bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let cool in the cake pan for 15 minutes, then turn out onto a plate/platter. Melt the remaining 2 tablespoons of butter and stir together with the honey. Spread evenly over the top of the cornbread, then serve either warm or at room temperature.

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