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Posts Tagged ‘Cinnamon’

HungryLittleGirl
It’s time for another Surprise Recipe Swap!

Every month, Jutta, from Hungry Little Girl, matches participants with another blogger. We choose a recipe we want to make, or re-create, and then we all post on the same day!

This month, I was given Nancy’s blog: On the Home Front. Nancy’s blog is full of information, from saving money tips, to gardening tid-bits, and of course, recipes! I chose to make her Overnight Coffee Cake.

While the recipe is geared towards making the batter ahead of time, you can also make and bake it right away. That is what I did, and it came out wonderful. I made very small changes: I didn’t use nuts, but added a handful of chocolate chips to half of the coffee cake, and I increased the salt and cinnamon. This is a wonderful recipe to have tucked away, both for that lazy weekend morning (make and bake) but also for that busy, run-around, “family is coming” brunch (make ahead)!

Overnight Coffee Cake

Overnight Coffee Cake

2 cups flour
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 cup buttermilk
11 tablespoons butter, melted
2 large eggs

Topping Mixture:
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped nuts (optional)

To make and bake:

Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with cooking spray and set aside.

In a large bowl, whisk together all the coffee cake dry ingredients. Add in the wet ingredients and stir until combined. Spread the batter evenly into the pan. To make the topping, combine the ingredients in a small bowl and stir until combined. Sprinkle evenly on top of the batter. Bake in a preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes. Serve and enjoy!

*Nancy’s information for making this ahead of time, is to cover the pan with plastic wrap or aluminum foil and then refrigerate for 8-12 hours. Preheat the oven to 350 degrees. Remove the covering and bake for 30-35 minutes.

Overnight Coffee Cake

Made with love, not calories!

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Recently I tried my hand at making homemade granola, so I thought the next step should be granola bars. Right? You can either nod your head or roll your eyes. Go ahead- I’ll wait!!!

These granola bars are no bake and are really easy to put together. I made 2 different batches and changed up the flavors a little. This batch has roasted sunflower seeds, raisins, and a little cinnamon. For the 2nd batch I used peanut butter and mini chocolate chips (I’ll be posting that recipe soon). At room temperature, the bars are slightly bendy (pliable might be the better term!), but I like them that way. I have a hard time eating crunchy (hard) granola bars. Feel free to add in whatever you like. Shredded coconut, different nuts, mini Reese pieces (yum), small pretzel pieces. I know that I will be making these for future road trips!!

Cinnamon Raisin No-Bake Granola Bars

One Year Ago: Biscoff Filled Snickerdoodles

Cinnamon Raisin No-Bake Granola Bars
Makes 12 bars

1/4 cup (1/2 stick) butter
1/2 cup brown sugar, packed
1/3 cup honey
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 cups quick oats
1 1/2 cups rice krispie cereal
3/4 cup raisins
1/3 cup roasted sunflower seeds (unsalted)

Line a 13 x 9 inch baking pan with aluminum foil. Spray the foil with cooking spray, then set aside.

In a large mixing bowl, combine the oats, cereal, raisins, and sunflower seeds. Set aside.

In a small saucepan over medium heat, combine the butter, brown sugar, and honey. Once the butter has melted, add in the salt and cinnamon. Bring this mixture to a boil while stirring continuously. Once the mixture comes to a boil, remove from the heat and immediately pour over the oat mixture. Stir this until everything is well combined and the oats look coated in the sugar mixture. Transfer the granola to the prepared pan and press evenly and firmly. Note: the mixture may be warm, so be careful. Place the pan in the refrigerator for 15 to 20 minutes, to allow the granola bars to firm up. Remove the pan from the refrigerator, lift the aluminum foil from the pan, and cut the bars using a sharp knife. Enjoy!

Cinnamon Raisin No-Bake Granola Bars

I’m linked at: 2 Girl’s and a Party, Cornerstone Confessions, Chocolate, Chocolate & More, Hungry Little Girl, The Busy B Hive, Craftionary, The Frugal Girls, The 36th Avenue, Miz Helen’s Country Cottage, Pamela’s Heavenly Treats, Michelle’s Tasty Creations.

Made with love, not calories!

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Ok, so I really could have just called this a Cinnamon Chip Pie, and left it at that. But, this crust! This crust is special!

I’m not kidding. It’s really special!

I saw this crust on the Oh Nuts blog and I knew I needed to make it. I had been wanting to make another version of a Toll House Pie, and as soon as I saw that crust, I knew what I needed to do! You know the cinnamon roll pie crust pieces that I made and used in the Pumpkin Pie Ice Cream? Well, that’s what you start with. But you slice the pie dough and press it into a pie pan. That way when you look at it, you have all these slices of cinnamon rolled pie crust. It is so cool! Top that with the cinnamon chip filling, and well, this is one tasty pie!

Cinnamon Chip Pie/Bake, Run, Live

One Year Ago: Brownie Filled Chocolate Chip Cookies

Cinnamon Chip Pie with a Cinnamon Rolled Pie Crust
Pie filling lightly adapted from Very Best Baking

Pie crust:
1 1/4 cups flour
1/2 teaspoon salt
2 1/2 tablespoons sugar, divided
5 tablespoons butter, divided (4 tablespoons cold, 1 tablespoon melted)
4 tablespoons shortening
2 teaspoons cinnamon
5 tablespoons cold water

Pie filling:
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup flour
2 eggs
3/4 cup butter, melted
1 cup cinnamon chips

Preheat oven to 325 degrees. Grease or lightly spray a 9 inch pie pan with cookie spray. Set aside.

To make the pie crust:
In a small bowl, combine 1 tablespoon sugar and 2 teaspoons cinnamon. Set aside. In a medium-sized mixing bowl, combine the flour, 1 1/2 tablespoons sugar, and salt. Add in the 4 tablespoons cold butter and shortening, and with a pastry cutter or a fork, combine the mixture until it resembles small pebbles. Add in the cold water and mix until the dough comes together. Turn out the dough onto a lightly floured work surface. Knead the dough a few times, then roll it out until it is thin (you want to roll this thinner than you normally would if making a pie). Spread on the 1 tablespoon melted butter, then sprinkle on the cinnamon-sugar mixture. Starting at one end, tightly roll the dough up. Using a sharp knife, cut the dough into 1/2 inch pieces. Place the cut pie pieces in the pie pan, making sure to set them close to each other. When the bottom of the pan has been filled, gently press down on the pieces to flatten and to fill in any holes. Continue adding and pressing in pieces until you have covered the pie pan (including up the sides- see picture below). Trim along the top edge, if needed.

To make the pie filling:
In a medium-sized mixing bowl, mix together the sugars and flour. Add in the eggs and whisk to combine (the mixture will be thick). Pour in the melted butter and slowly whisk until all the butter has been incorporated. Fold in the cinnamon chips, then pour the batter over the pie crust. Bake in a preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean and the top is set. Remove from the oven and let cool for 10 minutes, then serve warm. Enjoy!

Cinnamon Chip Pie/Bake, Run, Live

Cinnamon Chip Pie/Bake, Run, Live

Can’t get enough cinnamon? Try my Cinnamon Lover’s Scones!

Cinnamon Lover's Scones/Bake, Run, Live

I’m linked at: Crazy for Crust.

Made with love, not calories!

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Francijn of Koken in de Brouwerij was our January 2013 Daring Bakers’ Hostess and she challenged us to make the traditional Dutch pastry, Gevulde Speculaas from scratch! That includes making our own spice mix, almond paste and dough! Delicious!

Come the 1st of every month, I am like a little kid at Christmas time. That is the day in which we find out our next Daring Bakers’ challenge!  I really enjoy these challenges. Most of them have been desserts that I have never heard of, or never made, and that is exciting. This month was no different!

The spices that are used in speculaas, remind me of spices that go into pfeffernuesse cookies or gingerbread; cinnamon, cloves, nutmeg, and ginger. Then for a surprise, white pepper, cardamom, and corriander. Note: the recipe provided also included mace, but it is a spice I have never used, so I omitted it from my spice mixture. Francijn has wonderful directions on how to make this delicious pastry so I am going to direct you here, in order to get the recipe.

003 Gevulde Speculaas

Gevulde Speculaas

One Year Ago: Daring Bakers’ Basic Biscuits

Made with love, not calories!

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After the holidays, I take stock of what ingredients are left over from all the baking. Then I try to make recipes that will use up those items. I try! That normally means that instead of going to the store everyday, I go every other day!

Ok, so maybe that needs to be a resolution for this year- to use up what is in my pantry (it’s almost over-flowing), before buying more baking stuff. Hmm, I’m not holding my breath!

Well, one thing that I did use, were pecans. After making nut balls and pecan tassies, I still had quite a few left. So I decided to make some pecan nut butter. Nut butter and apple slices (peeled- sorry, I don’t like the skin) are a snack that I enjoy. And making your own nut butter is easy and can be customized so many different ways. I went pretty basic with mine and just added cinnamon and a little vanilla bean paste. Note: if you are interested in making different flavors of nut butters, I highly recommend Ashley’s blog, Edible Perspective. She has a nice list of nut butter recipes.

Cinnamon Pecan Nut Butter/ Bake, Run, Live

One Year Ago: Hot Chocolate Cookies with Marshmallow Bits

Cinnamon Pecan Nut Butter

10 oz. pecan pieces, toasted
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla bean paste
1/4 teaspoon sea salt

To toast the pecans, preheat oven to 300 degrees. On a baking sheet, evenly spread the pecans. Toast in a preheated oven for 5-7 minutes, stirring every 2 minutes. Remove from the oven and let cool for 5 minutes.

After 5 minutes, place the toasted pecans in a food processor. Process until the pecans are smooth. You may need to scrape down the sides a few times before you reach the desired texture. Add in the cinnamon, vanilla bean paste, and sea salt and process for another minute. Scrape the pecan butter into a jar or plastic container and enjoy!

Note: I usually eat mine fast enough that I don’t bother to refrigerate it. However, if I still have the same batch after a weeks time, then I will move it to the refrigerator. Also, while I am giving you exact measurements of how I made this nut butter, feel free to play around with it (different spices, different nuts)! Some nuts (like cashews) need a little help in becoming smooth, so I add a little oil (melted coconut oil is my first choice, but vegetable oil will also work). The pecans for this recipe, became smooth quickly and without adding any oil.

Cinnamon Pecan Nut Butter/ Bake, Run, Live

I’m linked at: Create With Joy, Addicted to Recipes

Made with love, not calories!

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November 21st is National Gingerbread Day!

Gingerbread is a sweet food product flavored with ginger and typically using honey or molasses (treacle) rather than just sugar. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger biscuit. The different types likely share a common origin.
The first documented trade of gingerbread biscuits dates to the 16th century, where they were sold in monasteries, pharmacies and town square farmers’ markets. One hundred years later the town of Market Drayton in ShropshireUK became known for its gingerbread, as is proudly displayed on their town’s welcome sign. The first recorded mention of gingerbread being baked in the town dates back to 1793; however, it was probably made earlier, as ginger was stocked in high street businesses from the 1640s. Gingerbread became widely available in the 18th century.” (Source)

While my first thought of gingerbread went to gingerbread men and gingerbread houses, I knew I wanted to make a soft gingerbread dessert. Note: I have never made a gingerbread house. I need to make a gingerbread house! I did some searching and found a recipe for gingerbread cupcakes. Ok, now what kind of frosting? I knew a cream cheese frosting would be really good, but that wasn’t thrilling me. I decided on a salted caramel frosting. The combination is wonderful! The cupcakes are a delight- rich with molasses and spices, while the frosting has a little hint of salt that hits your tongue, followed by the sweetness of the caramel. Don’t be too surprised when I post this combination in other recipes!

One Year Ago: Apple Cider Bread Pudding

Gingerbread Cupcakes with Salted Caramel Frosting
Cupcake recipe from Martha Stewart
Makes 18 cupcakes

Cupcakes:
1 cup boiling water
2 teaspoons baking soda
2 1/2 cups flour
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking powder
1/2 cup (1 stick) butter, softened
2/3 cup brown sugar, packed
1 cup molasses
2 eggs, lightly beaten

Salted Caramel:
1 1/2 cups sugar
1/3 cup water
1 cup heavy cream
1/2 teaspoon vanilla bean paste
2 tablespoons butter
1/2 teaspoon sea salt

Frosting:
1/2 cup butter, softened
1/2 cup salted caramel sauce
3 tablespoons milk
2 3/4 cups powdered sugar

To make the cupcakes:
Preheat oven to 350 degrees. Grease or line 18 muffin cups with liners. Set aside.

In a small heat-safe bowl, whisk together the boiling water and baking soda. Set aside. In a large mixing bowl, sift together the flour, spices, salt, and baking powder. Set aside.

In a stand mixer, using the paddle attachment, cream together the butter and brown sugar. Add in the molasses and the water/baking soda mixture, and mix well. With the mixer on low-speed, slowly add in the flour mixture. Add in the eggs and mix until well combined. Fill the muffin cups 3/4 of the way full. Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes. After 10 minutes, remove the cupcakes from the pan onto cooling racks and let cool completely.

To make the salted caramel sauce:
In a medium-sized saucepan, combine the sugar and water and cook over medium-low heat until the sugar has dissolved. Increase the heat to medium and bring to a boil. Continue to boil until the mixture reaches 350 degrees on a candy thermometer, or is a medium brown color. Note: you will usually see the color start to change in the center of the pan. Once you see that happening, start to carefully swirl the pan the make sure the sugar mixture doesn’t burn in the center.
Once the mixture has turned medium brown, remove from the heat and add in the butter. Carefully stir until the butter has melted, then add in the heavy cream. The mixture will bubble and boil when the cream is added, so be careful and don’t lean directly over the pan. Return the pan to the heat, this time over low, and continue stirring until the mixture is smooth. Once it is smooth, remove from the heat and add in the vanilla bean paste and sea salt. Let cool completely before using it in the frosting. Note: The caramel sauce can be refrigerated until needed. Use any leftover sauce over ice cream or apple pie!

To make the frosting:
In a stand mixer with the whisk attachment, cream together the butter and salted caramel sauce. Add in the powdered sugar, alternating it with the milk. Mix until you have the frosting consistency you like (adding more powdered sugar or milk to get the consistency you prefer).

To finish the cupcakes:
Once the cupcakes are cool, frost the cupcakes. Note: I used a pastry bag with a star tip. Once the cupcakes are frosted, drizzle on additional salted caramel sauce, if desired. Enjoy!

I’m linked to: Chocolate, Chocolate & More!, Taste and Tell.

I’m featured at Taste and Tell!!

Made with love, not calories!

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It’s been a while since I have posted a brownie recipe. Which is a shame, because I really, really like brownies!!

Pumpkin and chocolate go well together. Add in some cheesecake and I will say that you have a tasty brownie! These are simple to put together, as I took a little help from the store and used a box brownie mix. However, you can use your own homemade brownie recipe if you like. The pumpkin cheesecake mixture is creamy with just the right amount of pumpkin and spices. As an added Fall touch, I added leaf sprinkles to the tops of the brownies, but they aren’t necessary!

One year ago: Apple Cider Cinnamon Raisin Bread

Pumpkin Cheesecake Swirl Brownies

1- 19.5 oz. box brownie mix
3 eggs, divided
1/4 cup water
1/2 cup vegetable oil
1- 8 oz. package of cream cheese, softened
3/4 cup pumpkin puree
1 tablespoon brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 350 degrees. Prepare a 13 x 9 baking pan, by either greasing it or lining it with aluminum foil and then greasing the foil. Note: I use aluminum foil and cooking spray. Set aside.

In a medium-sized mixing bowl, combine the brownie mix with 2 eggs, the water, and vegetable oil. Mix until everything is well combined. Pour the brownie batter into the prepared pan and spread evenly. Set aside.

In the same bowl (no need to wash it!), and using a hand mixer, combine the cream cheese, pumpkin, remaining egg, brown sugar, cinnamon, and nutmeg. Once the mixture is well combined and is smooth, spread it evenly over the brownie batter. Using a dinner knife or a small spatula, swirl the 2 mixtures together. Note: I accomplish this by doing an up and over motion with the brownie batter, all the way around the pan. Then drag the knife back and forth, width-wise and length-wise (you can see in the picture below, the drag marks made length-wise).

Bake in a preheated oven for 33-35 minutes, or until a toothpick comes out clean when inserted into the center of the brownies. Remove from the oven and let cool completely. Cut into pieces and enjoy!

One additional note: another way to accomplish the marble effect would be to layer the 2 batters. Put half of the brownie batter in the pan, top it with all of the pumpkin cheesecake batter, then add the remaining brownie batter by little spoonfuls. Then use your knife to drag through the circles. There really isn’t a wrong way, so have fun with it!!

Made with love, not calories!

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I wasn’t going to make this.

For some reason, the idea of pumpkin ice cream seems weird to me. However, it keeps taunting me. Pumpkin Pie Blizzard is on the sign at Dairy Queen, and I drive past it every day, and I look at that sign every day. Taunting me.

I’m going off topic here for a moment. Do you do that? Do you notice looking at the same things when you drive a certain route or road everyday? I do. I try not to, but it’s like I can’t help myself. There is a house that I drive past, that has a manikin head on the front porch. Don’t ask me why, but it’s been there for months (so I know it isn’t just a Halloween decoration). Everyday I drive past this house, I look for the manikin head. Yes, I am weird.

Ok- let’s move on to the ice cream!

I gave in and made pumpkin pie ice cream. However, instead of just adding pie crust pieces to the ice cream, I did something just a little different. Whenever I make pie crust and have extra crust, I do what my grandmother used to do. I roll it out, smear on some softened butter, sprinkle on cinnamon-sugar, then roll it up and bake it. So, that is what I added to the ice cream.

Ok, I will admit that I really like this ice cream. While I can’t see myself buying it at the store or at Dairy Queen (chocolate still rules!), I am glad that I made it! I have a feeling that I will be making this ice cream every Fall!!

Pumpkin Pie Ice Cream

Ice cream:
2 1/2 cups half and half
1 1/2 cups heavy cream
1 1/4 cups pumpkin puree (not pie filling)
7 egg yolks
1 cup sugar
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Pie crust:
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup + 1 1/2 tablespoons sugar. divided
8 tablespoons butter, (4 tablespoons cold, 4 tablespoons softened)
4 tablespoons shortening
1 teaspoon cinnamon
5 tablespoons cold water

To make the ice cream base:
In a medium-sized saucepan, whisk together the heavy cream and half and half. Bring to a simmer over medium heat.

In a large mixing bowl, whisk together the pumpkin, egg yolks, sugar, brown sugar, cinnamon, nutmeg, and cloves, until the mixture is well combined.

Once the cream mixture comes to a simmer, pour 1/3 of the cream mixture into the pumpkin mixture and whisk quickly to combine. Repeat this step 2 more times, until all the cream has been incorporated into the pumpkin mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain through a sieve into a heat-safe bowl. Let cool to room temperature, cover and refrigerate for at least 4 hours.

To make the pie crust rolls:
Preheat oven to 400 degrees.
In a small bowl, combine 1/2 cup sugar and 1 teaspoon cinnamon. Set aside. In a medium-sized mixing bowl, combine the flour, 1 1/2 tablespoons sugar, and salt. Add in the 4 tablespoons cold butter and shortening, and with a pastry cutter or a fork, combine the mixture until it resembles small pebbles. Add in the cold water and mix until the dough comes together. Turn out the dough onto a lightly floured work surface. Knead the dough a few times, then cut the dough in half and set one piece aside. Roll the other piece out until it is thin (you want to roll this thinner than you normally would if making a pie). Smear on 2 tablespoons of the softened butter and sprinkle on half of the cinnamon-sugar mixture. Starting at one end, roll the dough up. Pinch the ends and place this, seam side down, on a parchment paper lined cookie sheet. Repeat the process with the 2nd piece of dough. Bake in a preheated oven for 25-35 minutes, or until lightly golden brown. Remove from the oven and let cool completely. Once cool, chop into small pieces. Set aside.

To finish the ice cream:
After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, scoop (or pour- the ice cream should be a thick milkshake consistency) into a freezer-safe container. Stir in the chopped pie crust pieces then cover and freeze for 4 hours. Serve and enjoy!

*Notes: I don’t fill my ice cream machine’s canister the whole way- I only like to fill it 1/2 to 3/4 of the way, so I did my ice cream in 2 batches (and only added half of the pie crust pieces to each batch).
Made with love, not calories!

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I buy my pumpkin in the large cans (29 oz.), so sometimes I have pumpkin left over from a recipe. I was able to use this can of pumpkin for 3 recipes! That means lots of yummy pumpkin treats!

I found this recipe for Pumpkin Apple Gingerbread Cake and I thought it sounded like a nice Fall dessert. However, I made a few changes. I don’t have pumpkin pie spice, so I added the individual spices (yeah, I would much rather have 4 jars of spices, instead of 1!!). Also, I was too lazy to peel and grate an apple, so I left that out. And I changed the hard sauce for a ginger glaze. (Just a few changes!)

I really enjoyed the taste of this. I think the pumpkin and gingerbread works well together- neither one over-powered the other. This would be great for dessert or at a brunch. You can serve this while it is still warm, or serve it after it has cooled completely. I let it cool just long enough to take pictures, then I dove right in (breakfast!)!!

Pumpkin Gingerbread Bundt Cake
Adapted from Very Best Baking
Prep time: 12 minutes     Bake time: 55-60 minutes

Cake:
3 1/2 cups flour
1 cup sugar
1/2 cup brown sugar, lightly packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 teaspoons ground ginger
15 oz. can of pumpkin (not quite 2 cups)
4 eggs
1/2 cup molasses
1 cup (2 sticks) butter, melted
1/4 cup whipping cream

Ginger Glaze:
1 cup powdered sugar
1/4 teaspoon ground ginger
2 1/2 – 3 tablespoons whipping cream

Preheat oven to 350 degrees. Grease and flour a 10 or 12 cup bundt pan*. Set aside.

In a large mixing bowl, whisk together all the dry cake ingredients. Add in the pumpkin, eggs, molasses, butter, and whipping cream. Stir until everything is well combined. Pour into the prepared bundt pan and bake for 55-60 minutes, or until the toothpick test comes out clean. Remove from the oven and let cool for 10 minutes.

To make the ginger glaze, in a small bowl, whisk together the powdered sugar and ginger. Slowly stir in the heavy cream, starting with 2 tablespoons. Add additional heavy cream to get the spreading/pouring consistency you prefer (I left mine a little thick and spread it on the cake before it cooled).

After 10 minutes, invert the cake onto a serving plate and spread/pour on the ginger glaze. Serve while warm or let cool completely. Enjoy!

*Note: the original recipe calls for a 12 cup bundt pan. Mine is a 10 cup- it works, the baked cake will just dome up a little instead of having a flat bottom. If you have a 10 cup bundt pan and want a flat bottom to the cake, I suggest filling it only two-thirds of the way full and use the extra batter for cupcakes (just make sure to adjust your baking time- both for the bundt cake and the cupcakes!).

 

I’m linked at Chocolate, Chocolate & More!

Made with love, not calories!

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July 5th is National Apple Turnover Day!

Do any of you like the apple pies that you can buy at McDonald’s?

What if I told you, that you can make them yourself?

And guess what?

They taste better!

And they are cheaper!

And they taste better (oh sorry- I said that already!)

AND…they go really well with homemade cinnamon with candied pecan ice cream (I did this- though you would never know by the lack of pictures, because I was too busy eating it!)!!

Apple Turnovers
Makes 6
Prep time: 10 minutes     Bake time: 15-17 minutes

2 large golden delicious apples, peeled and finely diced
3/4 teaspoon cinnamon
pinch salt
1 tablespoon flour
2 tablespoons sugar + additional for sprinkling on top
1 sheet puff pastry, thawed (I used Pepperidge Farms)
egg wash (1 egg, beaten with 1 teaspoon water)

In a small bowl, combine the apples, cinnamon, salt, flour, and 2 tablespoons sugar. Mix well, then set aside.

Preheat oven to 400 degrees.

Lightly flour a flat surface. Unfold the sheet of puff pastry and using a rolling pin, gently roll out the dough. Cut the dough, lengthwise into 3 pieces, and then make 1 cut widthwise- so that you end up with 6 rectangles. Spoon 2 to 3 tablespoons of the apple filling into the center of each piece of dough. Brush the edges of the dough with the egg wash. Take the top edge of the dough and fold it down to the bottom edge. Press on the 3 edges to seal. Using a pancake turner, move the pastry to a parchment paper lined cookie sheet. Repeat until all 6 pastries are on the cookie sheet. With a fork, crimp the 2 sides and bottom of the pastries. Using a sharp knife, make 2 slits on the top of each turnover. Brush the tops with the egg wash and sprinkle with additional sugar. Bake in a preheated oven for 15-17 minutes, or until the dough is cooked and the tops are golden brown. Remove from the oven and let cool for 10 minutes. Enjoy!

Note: 2 pieces of advise…1. finely chop your apples. See mine in the pictures- too big. Go smaller! 2. Don’t skimp on the filling. I did (hangs head). My diced apples were too big, so I didn’t use as much filling as I should have. I made an update in the directions, so that you should be using more filling than I did.

Made with love, not calories!

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