Desserts

Amish Apple Fritter Bread

Categories Desserts, Recipes2 Comments on Amish Apple Fritter Bread

Apple bread deserves more recognition. This apple bread tastes like a warm apple donut. I cut the apples into bigger chunks because I like the bite to them, but feel free to cut them into smaller pieces. I used fresh grated ginger; I feel like it gives more of a punch than the ground ginger. I need everyone to make this bread; it is the perfect fall treat for these gray, cold days ahead of us.

Ingredients

  • 2 medium Granny Smith apples, peeled, cored, and chopped
  • ½ cup light brown sugar
  • 3 teaspoon ground cinnamon
  • 1 teaspoon ground ginger (I grated real ginger, but feel free to use pre-ground)
  • 1 large egg, room temperature
  • ⅓ cup white granulated sugar
  • ¼ cup vegetable oil
  • ¼ cup full-fat sour cream, room temperature
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Glaze

  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk

Let’s Get Baking

Preheat your oven to 350F. Prepare your loaf pan with nonstick spray.

In a medium mixing bowl, mix the chopped apples + brown sugar+ cinnamon + ginger together and set aside.

In a large mixing bowl, whisk together the egg + granulated sugar + vegetable oil + sour cream + vanilla extract until well combined.

In a separate bowl, whisk together flour + baking soda + kosher salt, then add it to the bowl of wet ingredients. Mix in the dry ingredients until almost completely mixed in.

Fold in ¾ of the amount of the apple-cinnamon mixture into the batter, then pour it into the prepared loaf pan.

Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes.

While the bread is cooking, in a small mixing bowl, whisk together the powdered sugar + vanilla extract + milk until it comes to a smooth consistency.

Let the cake cool in the pan for at least 30 minutes before serving. Pour the glaze over the fritter bread generously right before serving.

Made with Love,

Hannah

Cast Iron Apple Crisp

Categories Desserts, RecipesLeave a Comment on Cast Iron Apple Crisp

In the fall, two flavors reign supreme: pumpkin and apple. I have a special place in my heart for both, but for this very recipe, apple is number one. The recipe from The Modern Proper screams fall with tons of cinnamon and caramel apples. I highly recommend pairing with homemade vanilla ice cream.

Ingredients

  • 5 Cups Granny Smith Apples, peeled, cored, and sliced
  • 1 1/3 Cups Brown Sugar
  • 1 1/2 TSP Cinnamon
  • 3 TBSP Butter
  • 2/3 Cup Melted Butter
  • 1 Cup Flour

Let’s Get Baking

Preheat your oven to 375°F and ensure there is a rack in the center of the oven.

Add in the sliced apples to a medium bowl; add in 1/3 Cup brown sugar + 1/2 TSP cinnamon, toss to coat.

Thinly slice 3 TBSP of butter and place in the bottom of a 12-inch cast-iron skillet. Pour the apples over the butter into the skillet.

Heat the remaining 2/3 Cup butter until soft but not fully melted. Pour the butter into a mixing bowl. Add in the 1 Cup Brown sugar + 1 TSP cinnamon + 1 Cup flour to the melted butter. Using your hands, mix the ingredients until fully combined and a loose dough forms. Crumble over top the apples.

Bake until the top is golden brown, for about 40-45 minutes. Allow to cool for about 10 minutes before enjoying.

Serve with vanilla ice cream.

Enjoy, trust me it’s impossible not to!

Made with Love,

Hannah

Sourdough Discard Pumpkin Chocolate Chunk Bread

Categories Desserts, sourdoughLeave a Comment on Sourdough Discard Pumpkin Chocolate Chunk Bread

October is one of my favorite months. The leaves are changing, the weather is cooling off, and it is time to lean into all things cozy. Cozy for me includes slower moments, spices, candlelit rooms, and being wrapped up in a blanket. I think that this sourdough pumpkin bread from This Jess Cooks adds to the experience of fall. It has the perfect balance of spices, pumpkin flavor, chocolate, and my favorite, a little tang from the sourdough discard. This all comes together quickly and is ideal for sharing!

Ingredients:

  • 1 cup + 2 Tablespoons All Purpose Flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/2 cup light or dark brown sugar
  • 1 cup pumpkin purée
  • 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
  • 1/3 cup vegetable oil
  • 1 egg
  • 3/4 cup dark chocolate chunks or chips
  • 1-2 teaspoons turbinado sugar for topping (I did not have & used regular sugar instead)

Let’s Get Baking

Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.

In a medium bowl, whisk together flour + cinnamon + nutmeg + cloves + ginger + baking soda + salt. Set the bowl aside.

In another large bowl, whisk together the granulated sugar + brown sugar + pumpkin purée + sourdough discard + vegetable oil + egg.

Slowly add the dry ingredients to the wet ingredients and stir until combined.

Fold in the chocolate chunks, keeping at least 2 Tablespoons of chocolate chunks for the topping. Pour the batter into the prepared pan and spread evenly. Sprinkle the top with turbinado sugar and the leftover chocolate chunks.

Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool for 10 minutes in the pan. Then remove the loaf from the pan and transfer it to a cooling rack to cool completely.

Once cool, slice & enjoy!

Made with Love,

Hannah

Lemon & Raspberry Pound Cake

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I was home a few weekends ago, and my mom kept talking about how she wanted a pound cake. I love a good loaf cake, especially in the summer when bright flavors can be added. I decided to switch it up and go with a lemon and raspberry combo. I wanted something extra tart with this heat wave we have been having. Shout out to YEY Food for the recipe.

Ingredients

Pound Cake:

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon grated lemon zest (from about 2 lemons)
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries

Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Let’s Get Baking

Full transparency: when making this cake, I missed ingredients and had to remake it. Do not be like me and make sure to read the instructions!

Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside. Zest your lemons and rinse the raspberries.

In a large bowl, using an electric mixer, cream together butter + sugar until light yellow and fluffy. Beat in eggs one at a time, then stir in vanilla extract.

In a separate bowl, whisk together flour + baking powder + salt. Add dry ingredients to wet ingredients and alternate with milk, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in lemon zest and fresh raspberries. Do not overmix, or the raspberries will break down.

Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5-10 minutes, then remove from pan and place on a wire rack.

Lemon Glaze

In a small bowl, whisk together powdered sugar + lemon juice to make a thin glaze.

Once the cake is completely cool, drizzle the lemon glaze over the top.

Eat immediately or wrap tightly in foil/plastic wrap and keep in the fridge.

Made with Love,

Hannah

    Rhubarb & Strawberry Crumble Bars

    Categories Desserts, Recipes4 Comments on Rhubarb & Strawberry Crumble Bars

    Rhubarb does not get the hype that she deserves. I am still new to the rhubarb world, and I am kicking myself for waiting so long. I made Claire Saffitz’s rhubarb loaf a few years ago, and I am so excited to bake with it again. With Memorial Day coming up, I needed a dessert to share with my family, and I figured you could never go wrong with a dessert bar. I found these rhubarb crumble bars from Molly’s Home Guide, which I changed a bit by adding lemon zest and almond slices! If you like tart over sweet, then these are the desserts for you!

    Ingredients

    • 1¼ to 1½ cups rhubarb, cut into small pieces
    • 1¼ to 1½ cups strawberries, hulled and diced
    • 1 tablespoon lemon juice
    • Zest of 1 Lemon
    • 1 teaspoon vanilla extract
    • 2 tablespoons brown sugar
    • 2 teaspoons cornstarch
    • ½ teaspoon ground cinnamon
    • Pinch of salt
    • 12 tablespoons softened unsalted butter
    • ⅓ cup packed brown sugar
    • ¼ cup granulated sugar
    • 1⅔ cups plain flour
    • ¼ cup rolled oats
    • ½ teaspoon salt
    • ¼ cup chopped nuts (optional) – I used almonds

    Let’s Get Baking

    Preheat the oven to 375F

    Line a 8×8 square pan with parchment paper and set aside.

    In a large bowl, combine the diced rhubarb + strawberries + cornstarch + lemon zest + lemon juice + cinnamon + vanilla extract + salt + brown sugar. Mix well and set aside.

    Using a mixer, cream together the butter + brown sugar + white sugar until the mixture is light and fluffy. Slowly add in the flour + oats + salt, mixing until incorporated.

    Take 2/3 of the dough and place it into the prepared pan. Using your hands, press the dough evenly into the bottom of the pan to create the crust.

    Using a slotted spoon, transfer the fruit mixture into the pressed dough crust. Spread the fruit evenly over the crust.

    Mix together the remaining dough mixture with almonds (or nuts of your choice if using). Spring the crumble over the fruit layer, gently pressing it into the fruit mixture.

    Bake the bars for 35-40 minutes. The crumble on top should be golden brown. Remove from the oven and allow to cool before cutting.

    Enjoy warm or keep in an airtight container in the fridge for about 5 days.

    Made with Love,

    Hannah

    Chocolate Orange Baked Donuts

    Categories Desserts, Recipes5 Comments on Chocolate Orange Baked Donuts

    Chocolate and orange is such an underrated combo. We always reach for the strawberries or the Oreos to pair with chocolate, but what about the oranges!?! With all this lovely orange citrus, Love Eat Sleep Food helped me with my ode to chocolate and orange with these baked donuts. They are such a yummy treat and you don’t need to stress with all the frying.

    Ingredients

    Chocolate Cake

    • 1 Cup + 2 TBSP All Purpose Flour
    • 5 TBSP Cocoa Powder
    • 3/4 TSP Baking Powder
    • 1/4 TSP Baking Soda
    • 1/4 TSP Salt
    • 43g Butter
    • 1/3 Milk Chocolate Chips
    • 1 TSP Coffee
    • 1 Egg
    • 3/4 Buttermilk
    • 1 TSP Vanilla
    • 3 TBSP Orange Juice
    • 1 TSP Orange extract
    • Zest of 1 Orange

    Icing

    • 4 oz Chopped Dark Chocolate
    • 1/2 Cup Heavy Cream
    • 1 TBSP Orange Juice
    • 1 TBSP Butter
    • Orange slices for decoration

    Let’s Get Baking

    Preheat the oven to 350F

    In a small saucepan heat the butter until melted. While waiting to melt, combine the flour + baking powder + baking soda + cocoa powder + salt in a medium bowl.

    Add the chocolate chips to the saucepan, as well as coffee + orange juice + vanilla + milk, mix to combine. Let cool briefly until adding brown sugar + orange zest + egg. Stir to combine.

    Add the wet ingredients to the dry and fold, don’t over mix. Pour the ingredients into a zip log bag and make a small incision. Pipe into a donut pan until it’s 2/3 full.

    Bake for 13-15 minutes.

    While baking make the icing!

    Place the chopped chocolate to a heatproof bowl. In a seperate saucepan, add the heavy cream and bring to a simmer. Add in the chocolate + orange juice, stir to combine. After letting sit for 5 minutes, add in the butter and stir until smooth.

    Wait for the donuts to cool before dipping in the ganache.

    Top with orange zest + slices.

    Made with Love,

    Hannah

    Blueberry & Lemon Sourdough Scones

    Categories Desserts, Recipes, sourdough5 Comments on Blueberry & Lemon Sourdough Scones

    I have come to the realization that I do not use my sourdough starter enough! I use it primarily to make bread and failed tremendously once while making donuts. But one failure shouldn’t stop me from branching out! I wanted something relatively easy to whip up for a late breakfast treat so I decided on scones. I found this recipe from Savor the Best which incorporates two of my fav flavors, lemon and blueberry. I highly recommend making these if you’re like me and want to branch out with your sourdough starter.

    Ingredients

    • 2 1/4 Cups All Purpose Flour, 270g
    • 1/2 Granulated Sugar, 100g
    • 2 1/2 TSP Baking Powder
    • 1/4 TSP Baking Soda
    • 1/2 TSP Salt
    • Zest of 1 Lemon
    • 1/2 Cup Cold Butter, 1 stick, grated [I recommend putting in the freezer for 15 min before you need it]
    • 1/2 Cup Sourdough Discard, 120g
    • 3 TBSP Cream or Buttermilk
    • 1 Egg
    • 1 TSP Vanilla Extract
    • 1 1/4 Cup Blueberries, fresh or frozen

    Let’s Get Baking

    To make your dough, combine the flour + sugar + baking powder + baking soda + salt + lemon zest in a large mixing bowl.

    Add the grated butter to the bowl and use your fingers to blend the butter into the flour until it looks like coarse sand.

    Add the cream + sourdough discard + egg + vanilla to the flour mixture. Mix until the flour is moistened, it should look a bit dry and crumbly. Fold the blueberries into the dough using your hands.

    Transfer the dough to a lightly floured counter and use your hands to push it into two 6-inch round disks. Use a knife to cut each disk into 8 wedges.

    Move to a baking sheet lined with parchment paper and place in the freezer for 20-30 minutes.

    Preheat the oven to 400F. Brush the scones with cream and sprinkle the tops with sugar. Bake for 20-25 minutes or until golden brown.

    Transfer the scones to cool, though it is so difficult to wait!

    Enjoy as soon as they are cool enough to eat!

    Made with Love,

    Hannah

    ‘Slutty’ Brownies

    Categories Desserts, RecipesLeave a Comment on ‘Slutty’ Brownies

    Not sure why exactly these brownies are called ‘slutty’, I don’t think they should be chastised for being absolutely delicious. After deciding to leave my job in community mental health and move into private practice I wanted to leave my co-workers with one final treat for them to remember me by. I figured these brownies would be the way to do it! You can get all fancy with this if you want and make your own chocolate chip cookie dough but if you want to save some work for yourself, you can buy the premade stuff! I ask you to make these brownies & take the power back!!!

    Ingredients

    • 1 package Pillsbury Chocolate Chip cookie dough [ or make your own]
    • 1 package of Oreo Cookies, I went for double stuffed but do what you want.
    • 1 box Brownie Mix, of your choosing + the necessary ingredients [eggs + oil]

    Let’s Get Baking

    Lightly grease a 9×9 pan with butter.

    Prehear your oven to 350F

    Make your brownie batter according to the package instructions.

    Place your cooking dough into the pan and press until it covers the bottom. Then place a singler layer of oreos on top of the cookie dough.

    Pour over the brownie batter over the oreo + cookie layers. Spread with a spatula to make an even layer.

    Bake for 45-60 minutes. Test with a knife to see if it’s done.

    Allow it to cool before cutting into it, it’s hard to resist I know!

    Made with Love,

    Hannah

    Sour Cherry Crumb Cake

    Categories Desserts, Recipes1 Comment on Sour Cherry Crumb Cake

    Young Hannah would be questioning me right now as I never was one to like fruits in my desserts. But then you turn 27 and all of a sudden you don’t mind it! This recipe comes from Bon Appetit and I made it a while back solely because the picture in the magazine looked so delicious and I had to see if it tasted just as good. Though this is a bit more of a summer recipe, in using fresh cherries, I used frozen cherries and it came out AMAZING. If you’re not normally a ‘fruit in dessert’ person, trust me on this one.

    A note from Bon Appetit: If you can’t find sour cherries, you can use sweet ones! Just reduce the sugar in the cherry swirl to 1/4 Cup and mix in the zest + juice of 1 lemon after it’s cooled.

    Ingredients

    Cherry Swirl

    • 1 1/2 lb Fresh Sour Cherries, pitted or frozen
    • 1/2 Cup Granulated Sugar
    • 1/2 TSP Diamond Crystal or 1/4 TSP Morton Kosher Salt

    Streusel

    • 1 1/4 Cups All Purpose Flour
    • 1 Cup Light Brown Sugar
    • 1/4 TSP Salt
    • 1 TSP Ground Cardamom [ I couldn’t find in my grocery store so I replaced with Nutmeg]
    • 1 TSP Cinnamon
    • 1/2 Cup Unsalted Butter, melted, slightly cooled

    Cake

    • 2 Cups All Purpose Flour
    • 1 TSP Baking Powder
    • 1 TSP Baking Soda
    • 1/2 TSP Salt
    • 1 Cup Granulated Sugar
    • 1/2 Cup Unsalted Butter, room temp
    • 2 Large Eggs
    • 1 Cup Sour Cream [ I used low-fat Greek yogurt]
    • 1/3 Cup Buttermilk
    • 2 TSP Vanilla Extract

    Let’s Get Baking

    Make the cherry swirl: in a medium saucepan bring the cherries + granulated sugar + salt to a boil. Cook, stirring often and smashing cherries with a wooden spoon, until they are softened and just coasted in Syria, about 15-20 min for fresh, 25-30 min for frozen. Let cool.

    Make the streusel: whisk flour + brown sugar + salt + cardamom + cinnamon in a medium bowl. Pour butter over and gently mix with a fork until just crumbs begin to form. Be careful not to overmix, set aside.

    Make the cake: preheat the oven to 350 F and line a 13×9″ baking pan with parchment paper, leaving an overhang on the sides.

    Whisk flour + baking powder + baking powder + baking soda + salt in a medium bowl to combine.

    Beat granulated sugar + butter in a bowl of a stand mixer with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes. Add in eggs one at a time.

    Mix in sour cream + buttermilk + vanilla. Reduce speed to low and add in the dry ingredients, mix until just combined. Using a rubber spatula, scrape down the sides of the bowl to incorporate everything.

    Scrape 2/3 of the batter into the prepared pan and spread into an even layer. Spread the cherry swirl over then top with the remaining batter. Top with the reserved streusel.

    Bake for about 35-40 minutes or until a tester comes out clean. Let cool in the pan for at least 30 minutes before cutting.

    Enjoy!

    Made with Love,

    Hannah

    Claire Saffitz’s Rhubarb Cake

    Categories Desserts, Recipes3 Comments on Claire Saffitz’s Rhubarb Cake

    SUMMER = RHUBARB SZN!

    I’m new to this rhubarb game, but from what I know of it, rhubarb can be tart, which is right up my alley. My mom and I were invited up to Maine to celebrate her friend’s husband’s birthday. I was digging through my cookbooks to figure out something good to bake and BAM, I come across this recipe from our girl Claire. As we know I love a recipe that features seasonal produce and so when I saw a rhubarb cake I was in! It is absolutely delicious, sweet and tart, and incredibly moist. Claire notes to bake this cake longer than you think & I totally agree, I would have baked mine an additional 10 minutes. For the life of me I could not find Demerara sugar that she calls for so I just used regular sugar.

    Ingredients

    You will need an 4 1/2 x 8 1/2 in loaf pan

    • 1 LB (454g) Rhubarb Stalks
    • 1/2 TSP Baking Soda
    • Butter & Demerara Sugar for the pan
    • 1 3/4 (228g) Cups All Purpose Flour
    • 2 1/2 TSP Baking Powder
    • 3/4 TSP Salt
    • 1 1/4 Cup Granulated Sugar
    • 1 Stick Unsalted Butter, melted and cooled
    • 2 Large Eggs
    • 1 1/2 TSP Orange, finely grated
    • 1/3 Cup Plain Whole-Milk Greek Yogurt
    • 1 TSP Vanilla Extract
    • Demerara Sugar for sprinkling on top [I used regular sugar]

    Let’s Get Baking

    Preheat the oven to 350F and coat the pan with butter. Line with parchment paper and sprinkle sugar on the bottom.

    Choose the thinnest rhubarb stalks, or trim accordingly, making about 4-5 pieces that are about 8 1/2 in in length. Set these pieces aside.

    Chop up the remaining rhubarb into 1/2 in pieces. Transfer 227g into a small sauce pan and set aside the remaining 113g to fold into the batter later.

    Add 1 TBSP water to the saucepan and cook the chopped rhubarb over MED heat, stirring often and mashing with the back of a wooden spoon, until the pieces have broken down. Claire notes the mixture should begin to resemble applesauce, which will take about 5-7 minutes. Remove from heat and set aside to cool. Once the mixture is cooled, stir in the baking soda, it will bubble and turn a grayish color which is normal! Set mixture aside.

    In a medium bowl, whisk the flour + baking powder + salt, set aside.

    In a large mixing bowl, whisk together the granulated sugar + melted butter + eggs + orange zest. Whisk in the yogurt, vanilla, and rhubarb mush until smooth. Scrape the bowl as needed until all the dry ingredients disappear. Switch to a flexible spatula and fold in the remaining 113g of chopped rhubarb into the batter.

    Scrape the batter into the prepared pan and smooth the top. Place the reserved rhubarb stalks over the top of the batter in parallel lines. Sprinkle with Demerara sugar [ or regular sugar] and bake for 60 minutes. Reduce the temp tp 325F and cook for an additional 30-40 minutes or until the cake tester comes out clean. Tent the top with foil if it starts to get too brown.

    Let cool for 20 minutes in the pan before removing it from the pan and letting it cool completely.

    If you’re a rhubarb person, trust me you’ll love this!

    Made with Love,

    Hannah