This recipe took a bit of changing, but it was SO WORTH IT. It’s magically delicious inside, and wonderfully crunchy outside. Very glad I gave this one another try!
Ingredients:
- 1 1/2 cups apple, chopped small
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- 3 1/4 cups bread flour
- 1 cup whole wheat flour or white whole wheat flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups cool water
- 3/4 cup salted caramel chips
The night before (or early morning, depending on how you want to time this), preheat your oven to 425 degrees while you cut your apple. Small pieces will bake more, drying out somewhat, which is what you’re going for to reduce the amount of liquid that the apple will later put into the dough.
Combine the cinnamon and sugar in a small bowl, then toss the apples in the mixture. Grease a baking sheet and spread the cinnamon sugar apple pieces on it. Bake 10-15 minutes, until fork-tender but not mushy. Set aside to cool, and turn the oven off for now. Once cooled, you can throw the cooked apple in a small container until later.
I actually did a tiny bit smaller and cooked a bit further second time around, but didn’t manage to get a picture of it. You’ll see it later on, dumped on the dough.
In a large bowl, combine both flours, the salt, yeast, and water in a large bowl. Stir together until mostly combined, then knead just until all the remaining loose dry flour has been incorporated. Cover with plastic wrap, and place the bowl in a warm place (your oven with the light on is a good choice). Let rise at least 8 hours, or overnight.
Grease a large dutch oven well – can’t hurt to do the inside of the lid as well.
Turn your risen dough out onto a lightly floured surface. Flatten as much as you can just by patting flat by hand, without using a rolling pin.
Spread the baked apple pieces and the caramel chips over the dough, leaving a clear space around the edge.
You can see little apple bits here somewhat, they’re quite small, and cooked until lightly caramelized.
Pinch the edges of the dough together, creating a large log. Curl the log into a spiral and press it together. Gently transfer the spiral of dough into the greased dutch oven and press down gently on the surface to press it together a bit more. Put the lid on the dutch oven, then place back in the oven with the light on to rise an additional 2 hours.
After the 2 hour rise, turn your oven, with the dough still in it, to 425 degrees. Bake 40-45 minutes, then take the lid off your dutch oven and cook an additional 10-15 minutes, until it’s a nice brown.
Turn the bread out onto a wire rack to cool completely, then store in an airtight container.
Thanks to MaryKate for the french toast suggestion!
Caramel Apple Bread
Adapted from King Arthur Flour.
- 1 1/2 cups apple, chopped small
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- 3 1/4 cups bread flour
- 1 cup whole wheat flour or white whole wheat flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups cool water
- 3/4 cup salted caramel chips
The night before (or early morning, depending on how you want to time this), preheat your oven to 425 degrees while you cut your apple.
Combine the cinnamon and sugar in a small bowl, then toss the apples in the mixture. Grease a baking sheet and spread the cinnamon sugar apple pieces on it. Bake 10-15 minutes, until fork-tender but not mushy. Set aside to cool, and turn the oven off for now. Once cooled, you can throw the cooked apple in a small container until later.
In a large bowl, combine both flours, the salt, yeast, and water in a large bowl. Stir together until mostly combined, then knead just until all the remaining loose dry flour has been incorporated. Cover with plastic wrap, and place the bowl in your oven with the oven light on. Let rise at least 8 hours, or overnight.
Grease a large dutch oven well – can’t hurt to do the inside of the lid as well.
Turn your risen dough out onto a lightly floured surface. Flatten as much as you can just by patting flat by hand, without using a rolling pin. Spread the baked apple pieces and the caramel chips over the dough, leaving a clear space around the edge. Pinch the edges of the dough together, creating a large log. Curl the log into a spiral and press it together. Gently transfer the spiral of dough into the greased dutch oven and press down gently on the surface to press it together a bit more. Put the lid on the dutch oven, then place back in the oven with the light on to rise an additional 2 hours.
After the 2 hour rise, turn your oven, with the dough still in it, to 425 degrees. Bake 40-45 minutes, then take the lid off your dutch oven and cook an additional 10-15 minutes, until it’s a nice brown. Turn the bread out onto a wire rack to cool completely, then store in an airtight container.
Ingredients:
Add the minced meat and combine, then let sit for 5 minutes. When I do this again in the future, I will mix it together by hand, rather than just chopping up the meat with a spoon and stirring it together, as I was never able through the rest of the cooking to get the ground pork into super small bits, and I think breaking it up better earlier would have helped.
Once the meat is mostly cooked, add the gochujang and water.
Cook, stirring constantly, 2-3 minutes, then reduce the heat to low and simmer an additional 8 minutes.
Stir in the honey and pine nuts, if using, and simmer another 2 minutes.
Use immediately, or cool and store in an air tight container up to one month.
Ingredients:
Add the vanilla and eggs and whisk again until well combined.
Add the salt and flour and whisk a final time.
Transfer to the crock pot and spread evenly.
Spread the chocolate chips evenly over the top.
Cover the crock pot with paper towel, and then put on the lid to hold it down. This will catch any condensation and prevent it from falling back on the cookie.
Cook on high 2 1/2-3 hours. At 2 3/4 mine had started to burn at once edge, so for my crock pot anyway, 2 1/2 would be good.
Using the foil, remove from the crock pot and let cool in the foil 1 hour before eating.
No scooping and shaping, no baking multiple trays, just one huge delicious cookie!
Ingredients:
Bake 5-7 minutes, until golden brown. (If using gluten free bread crumbs, remember that most of them somehow never brown, so you’ll just have to pull them after a few minutes anyway.)
While the panko browns, whisk your eggs well in a small bowl and finish any chopping for the cauliflower. Once the panko is done, dip each piece of cauliflower into the egg, shake off excess, then roll in the panko and place on the other lined sheet pan. This actually took kind of a while, just because there were so many pieces.
Bake 15-20 minutes, or until the cauliflower is cooked and the crumbs are a darker brown.
While the cauliflower cooks, make the sauce. First combine the water and cornstarch in a small dish and stir until completely dissolved. Combine the honey, garlic, soy sauce, and gochujang in a saucepan over medium high heat and bring to a simmer.
Add the cornstarch mixture and stir it in. Let simmer until the mixture begins to thicken, stirring occasionally, 3-4 minutes. Remove from the heat and allow to cool briefly to thicken further.
Drizzle the sauce over the baked cauliflower, and garnish with sliced scallions.
Preheat your oven to 325. Line two baking sheets with parchment.
Add the oats, craisins, and chocolate chips and mix again until evenly combined.
Scoop 1/4 cup mounds of dough onto the prepared sheets, flattening slightly. The cookies don’t expand much while baking, so you don’t need to space them widely.
Ingredients:
Transfer to a large bowl, then stir in the remaining can of beans, the eggs, and 1 cup of the breadcrumb, until combined.
Add the remaining bread crumbs, 1/4 cup at a time, until the mixture holds together and forms patties.
Serve right away, or let cool to room temperature and then freeze. Thawed patties can be reheated in a skillet, on a grill, or in the oven.
Ingredients:
Pour the milk mixture into the flour mixture, and add the egg. Beat on medium speed for 2 minutes, or whisk quickly for a similar period of time.
Add an additional 1 3/4 cups of flour and stir together, adding as much of the remaining 1/2 cup as needed to make a soft dough.
Knead until soft and elastic, 6-8 minutes. Cover and let rest 10 minutes.
Roughly chop 2 of the 3 chocolate bars and set aside. Grease a 9×5″ bread pan and set aside.
Sprinkle the graham cracker crumbs and chopped chocolate evenly over the surface, pressing them gently to stick into the dough.
Cut the dough in half lengthwise, and stack one on top of the other.
Cut the stack into 6 even pieces.
Place the stacks upright in the bread pan, long-side down. Sprinkle any crumbs/chocolate that fall off over the pieces in the pan.
Cover and let rise 30-35 minutes, until just risen to the top of the pan. While the dough rises, preheat oven to 350 degrees.
Bake the risen loaf 30 minutes.
Sprinkle the cup of mini marshmallows over the top, and return to the oven 3-5 minutes until lightly browned.
Cool in the pan 10 minutes, then remove from the pan to cool on a wire rack.
Melt the remaining chocolate bar and drizzle over the loaf, then serve.
Ingredients:
Combine the egg yolks and caster sugar in a medium saucepan and whisk until the sugar has dissolved and the mixture is creamy.
Add the butter and strawberry puree and place over low heat. Cook, stirring constantly, until the mixture nearly comes to a boil (you may need to raise the heat to medium, once the butter has melted). Once the mixture coats the back of a spoon, so that a finger drawn through leaves a solid line that isn’t filled back in with drips, remove from the heat.
I turned mine into the center of a Neapolitan cake. I baked a plain pound cake (but it wasn’t the most exciting pound cake, so I’m not going to waste your time with that recipe), let the cake cool completely, then sliced it in half, spread about half the strawberry curd in the center, put the top of the cake back on, and topped with most of a jar of fudge sauce. Yum.
Rub the mixture all over both sides of the ribs.
Place the ribs meat-side-up on the lined sheet, and bake 50 minutes for spare ribs, 70 for pork back ribs.
While the ribs cook, combine the berries, ketchup, syrup, ginger, vinegar, and hot sauce in a blender and blend until smooth. (An immersion blender is fine here too, as would be a food processor.)
Turn the sauced ribs meat side up again, and bake an additional 10 minutes.
Remove from the oven and cut into pieces, brush with some more sauce, and serve with the remainder for dipping.
sparecake 