Tag: 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

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

Giant Crinkled Chocolate Chip Cookies

Categories Recipes3 Comments on Giant Crinkled Chocolate Chip Cookies

I am on vacation in France right now so that is why I have been a little behind on my posting. However, passing all the Boulangeries, and smelling all the amazing baked goods has encouraged me to get this post out into the world. This recipe comes from the New York Times cookbook, again. These cookies are MASSIVE, due to the upped butter and the literal smashing of the cookie, you get these amazing ripples along the edges and an almost lacey finish.

Ingredients

  • 2 Cups All Purpose Flour
  • 1/2 TSP Baking Soda
  • 3/4 TSP Saly
  • 1/2 LB/ 2 Sticks Unsalted Bytter
  • 1 1/2 Cups Sugar
  • 1/4 Cup Packed Brown Sugar
  • 1 Large Egg
  • 1 1/2 TSP Vanilla Extract
  • 2 TBSP Water
  • 6oz Bittersweet Chocolate, chopped coarsley

Let’s Get Baking

Preheat the oven to 350F & line two baking sheets with parchment.

Whisk the flour + baking soda + salt together in a small bowl.

Place the butter in bowl of a stand mixer with a paddle attachment, and beat until creamy [you can do this by hand or with a hand mixer, just be sure to beat it until it is creamy]. Add in the sugar + brown sugar and beat until light and fluffy, about 2-3 minutes.

Add in the egg + vanilla + water and mix on low to combine. Add in the flour mixture on slow and be sure to not let the flour spray all around your kitchen like I did. Stir/mix in the chocolate chips and then you’re good to let the dough rest in the fridge for a few hours or even overnight.

Shape 4 cookies at a time, using the 1/3 cup. Place the cookies on the parchment-lined pan and place the pan in the freezer for about 15 minutes. Prepare the second tray and place in the fridge while the other one is baking.

Remove the first chilled pan from the oven and bake for 10 minutes. Lift the baking sheet and let it drop down against the oven rack so the edges of the cookie set and fall back down. After the cookie center puffs up again, about 2-3 minutes, lift the tray and drop the pan again. Repeat a few more times, every 3 minutes. Bake for a total of 16-18 minutes, until the edges have spread and are golden brown but the center is lighter and not fully cooked. 

Transfer to a wire rack and let cool. Repeat with the remaining trays, first letting the dough cool in the freezer first. 

Made with Love, 

Hannah

Apple Cider Whoopie Pies

Categories Desserts2 Comments on Apple Cider Whoopie Pies

Sorry, I was MIA for a few weeks, school is back in session and blah blah blah. BUT It’s October so we know that means all things pumpkin and apple cider. The cooler weather always makes me want to stay in the kitchen and baking, staying warm with the oven. This is a delicious recipe featuring all things apple cider. The recipe is from Parsley and Icing, she has many amazing options for frostings as well, I used a bourbon buttercream for the filling but you can use whatever your heart desires.

Ingredients

  • 1 Cup Apple Cider reduced to 1/4 cup
  • 1/2 Cups Unsalted Butter, room temp, divided 6 TBSP for dough + 2 TBSP melted
  • 1 3/4 Cups Flour
  • 1/2 TSP Salt
  • 1 TSP Baking Powder
  • 1/4 TSP Baking Soda
  • 1 1/2 TSP Cinnamon + 1/2 TSP for Coating
  • 1//4 TSP Ginger
  • 1/2 TSP Nutmeg
  • 1/2 Cup Granulated Sugar + 1/4 Cup for Coating
  • 1/4 Cup + 2 TSP Brown Sugar, packed
  • 1/4 Cup Applesauce
  • 2 Eggs
  • 1/4 TSP Vanilla

Bourbon Butter Cream

  • 1/2 Cup Unsalted Butter, room temp
  • 1 1/2 Cup Powdered Sugar, sifted
  • 2 TBSP Your Choice of Bourban
  • Pinch of Salt

Let’s Get Baking

Heat the oven to 350F

Bring the apple cider to boil over MED-HIGH heat and let reduce until it’s down to 1/4 cup

In a medium sized bowl, sift the flour + baking powder + baking soda + salt + cinnamon + ginger + nutmeg together

In a large bowl, with an electric mixer, beat the 6 TBSP of butter with the sugars until combined. Add in the vanilla + eggs, make sure you are scraping down the sides while completing. Add in the apple cider + applesauce and combine on low, slowly pour in the flour.

Place cookies onto lined baking sheets, about 1/2 TBSP each, bake about 11-13 minutes each, depending on your oven. Once out of the oven, brush with melted butter and sprinkle them with the cinnamon + sugar.

While the cookies are baking and cooling, make the buttercream. Beat the butter then add in the powdered sugar and bourbon.

Once the cookies are cool, full them with the homemade buttercream.

Enjoy with your friends and fam and a cold glass of apple cider.

Made with Love,

Hannah

Antoni’s Salty Lemon Squares

Categories RecipesLeave a Comment on Antoni’s Salty Lemon Squares

It seems like my posts all have a common thread, the quarantine, but we are going to get past that. My moms friend had a birthday coming up and requested something lemony. I have been dying to make this recipe, but it makes it hard to cook a dessert for yourself. I mean it’s not hard, but I have no self control & will eat the whole thing. Her birthday was a perfect reason to make these squares. The recipe is super easy & was a hit.

Ingredients

Crust

  • 1 Cup All-Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 1/2 Tsp. Kosher Salt
  • 8 TBSP/ 1 Stick Unsalted Butter, melted & slightly cooled

Filling

  • 2 Large Eggs
  • 1 Cup Granulated Sugar
  • 1/2 Tsp. Baking Powder
  • Finely Grated Zest of 1 Large Lemon, about 1 1/2 – 2 TBSP
  • 1/4 Cup Fresh Lemon Juice
  • Confectioners’ Sugar for Dusting
  • Flaky Sea Salt

Let’s Get Baking

Preheat the oven to 350. Line an 8in square baking pan with two sheets of foil. Lightly grease with butter.

To make the crust mix together flour + sugar + salt. Mix in the cooled butter. Turn the mixture into the baking pan & press down.

Bake the crust until the edges brown, about 18-22 minutes

While the crust is baking, with an electric mixture beat the eggs until combined. Add sugar + baking powder + lemon zest + lemon juice. Beat on med-high until mixture is frothy, about 2-3 minutes

Pour the filling over the hot crust. Place the pan back in the oven & bake until set, about 22-25 minutes.

Let the pan cool for about 1-1 1/2 hour. Antoni recommends leaving the squares chill in the fridge for about 4 hours-1 day. This will allow for more flavor & easier cutting.

Let the pan cool for about 1-1 1/2 hour. Antoni recommends leaving the squares chill in the fridge for about 4 hours-1 day. This will allow for more flavor & easier cutting.

I made the squares day before & they were delcious.

When ready to serve, cut into 2 in squares, powder with confectioners sugar + sprinkle with flaky salt

Baked with Love,

Hannah