Tag: fall baking

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

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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

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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

‘Slutty’ Brownies

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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