Tag: fall recipes

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

Blue Cheese & Walnut Sourdough Loaf

Categories bread, Fermentation, Recipes, sourdough1 Comment on Blue Cheese & Walnut Sourdough Loaf

I love how customizable sourdough can be! I have been trying out different variations, and this combo may be one of my fall favorites. The walnuts add this wonderful crunch while the blue cheese highlights the tanginess of the sourdough. It makes a wonderful bread for grilled cheese, to dip into soup, and to eat toasted with some butter!

Ingredients

  • 300g Water
  • 175g Active Sourdough Starter
  • 450g Bread Flour
  • 10g Sat
  • 1 Cup of Walnuts, roughly chopped
  • 1 Package of Your fav Blue Cheese, crumbled

Let’s Get Baking

In a large bowl, combine 300g water + 150g active sourdough starter and whisk until fully incorporated.

Then add in 450g of bread flour + 10g of salt. Mix well until there are no dry spots on the dough. The dough should be sticky. Cover with a damp towel and let sit on the counter for an hour.

After the initial hour, uncover the dough and add in most of the chopped walnuts + blue cheese. Be sure to save some of the fillings for the shaping process! Now we begin stretch and folds. Wet your hands and place them underneath the dough, pull the edges of the dough up and fold them on themselves. Repeat on all sides of the dough. Once folded, cover the dough with the towel and repeat the stretches every hour until the loaf has doubled in size – the timing will vary. The dough will feel light, airy, and it will be less sticky when it is ready.

Time to shape! Turn out your dough on a lightly floured surface. Pull out the edges of the dough to create a rectangle. Add in the remaining walnuts + blue cheese. Fold one side halfway into the rectangle and fold the other side over that. Roll the dough away from you, creating a log. Place your hands on the sides of the dough and begin pulling towards yourself to get rid of the seams and create a tighter ball. Prepare a bowl by placing a towel in the bowl and sprinkling flour on the towel. Place the dough ball upside down [or seam side up] into the prepared bowl. Cover with the towel and let it proof for one hour on the counter before moving it into the fridge overnight.

Preheat the oven to 500°F and put your Dutch oven in the oven while it preheats. Place your dough on a piece of parchment paper and score the bread to release the steam. Carefully remove your Dutch oven once the oven has preheated and place your dough inside. Cover with the lid and bake at 500F for 20 minutes. After the initial 20 minutes, reduce the heat to 475°F and bake for another 25 minutes.

Allow to fully cool before cutting into the dough – this is the hardest part! Then enjoy!

What will you serve this bread with?

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

Anthony Bourdain’s Candied Sweet Potatoes

Categories Recipes2 Comments on Anthony Bourdain’s Candied Sweet Potatoes

Thanksgiving, the Chef’s Holiday, is on it’s way.

My mom’s side has been doing an early Thanksgiving for 3 years now and honestly, it has been so nice! Way less pressure and no lines at the grocery store! What I love about Thanksgiving is all the sides, though the turkey is the main the side dishes are really the stars of the show! These sweet potatoes from Anthony Bourdain deserve their own recognition as one of the best. They feature apple cider and bourbon giving you a perfect taste of fall! A perfect addition to your Thanksgiving Day menu!

Ingredients

  • 3 LBS Sweet Potatoes, cut into quarters
  • 6 TBSP Unsalted Butter
  • 1 Cup Dark Brown Sugar, Packed
  • 1/3 Cup Apple Cider
  • 1/4 Cup Bourbon
  • Pinch of Salt

Let’s Get Cooking

Preheat the oven to 375F

Place the sweet potatoes in a medium pot and cover with cold water. Bring to a boil, reduce heat to HIGH simmer, and cook for 15-20 minutes. At this point the sweet potatoes should be cooked through but offer some resistance to a fork. Drain and once they are cool enough to handle, peel the potoates and cut them into 1-inch chunks.

Use 1 TBSP of Butter to grease a roasting pan thats large enough to hold the sweet potatoes in a single layer, place the sweet potatoes in it.

In a small saucepan, melt the remaining 5 TBSP of Butter + 1 Cup Dark Brown Sugar, then whisk in 1/3 Cup Apple Cider + 1/4 Cup Bourbon + Pinch of Salt. Let bubble on the stove top for 1 minute, then remove and drizzle over the sweet potatoes, tossing gently to coat. Roast in the oven, stirring with a wooden spoon every 10 minute for about 40 minutes, until the sweet potoates are tender.

Serve with the rest of your delicious thanksgiving meal!

Made with Love,

Hannah

Butternut Squash & Sausage Pasta

Categories Recipes1 Comment on Butternut Squash & Sausage Pasta

Fall is officially here and I could not be happier. I love nothing more than being cozy, snuggled up, with a hearty and comforting meal. In trying out some new recipes this year I stumbled across a few recipes for butternut squash pasta and I figured I had to try it, and I had these super cute Halloween-shaped noodles.

Ingredients

  • 2 1/2 Cups Butternut Squash, cubed
  • 1 Yellow Onion, chopped into halves then quartered
  • 3 Garlic Cloves
  • 2 TBSP Olive Oil + 1 TBSP
  • 1/2 Cup Chicken Broth
  • 16 oz Hot Italian Sausage
  • 2 TBSP Butter
  • 1 TBSP Dried Sage
  • 1/2 TSP Nutmeg
  • Salt + Pepper
  • 1/4 Cup Parmesan
  • 1lb Pasta, cooked according to package
  • 1/4 Cup Pasta water

Let’s Get Cooking

Preheat the oven to 400F.

Place butternut squash + onion + whole garlic cloves on a baking sheet. Toss with 2 TBSP of olive oil and toast for 15-20 minutes.

Once roasted, add to a blender + 1/2 Cup chicken broth and blend until creamy.

Cook the pasta according to package instructions. While the pasta is cooking add the remaining 1 TBSP of olive oil and cook the sausage. Remove and set aside.

In a large skillet, turn the heat to MED-LOW and add in butter. Once it begins to melt add in the 1 TBSP of sage and cook until fragrant. Add in the squash puree + salt + pepper + 1/2 TSP nutmeg. Slowly add in the reserved pasta water and allow to thicken up. Add in cooked pasta + cooked sausage + parmesan and toss to coat.

Serve immediately & enjoy!

Made with Love,

Hannah

Creamy Boursin Spaghetti Squash

Categories Recipes2 Comments on Creamy Boursin Spaghetti Squash

I am here with another easy weeknight dinner; the hardest part of this recipe is cutting the squash. This recipe is everything you need, it’s creamy, it’s cheesy, and you’re getting some vegetables in. Also, great meal-prep if you’re a single person like me; enjoy half for dinner and lunch the next day! I got this recipe from @themodernnonna on TikTok.

Ingredients

  • 1 Spaghetti Squash, halved and seeds removed
  • 1 Boursin Cheese, [I used Garlic and Fine Herbs]
  • 1 Container of Cherry Tomatoes
  • Olive Oil
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 400F

Place your halved spaghetti squash on a lined baking sheet and drizzle with olive oil + salt + pepper. Flip the squash over and puncture the hard outer skin with a fork a few times.

In a separate baking dish, combine cherry tomatoes + borsin cheese + olive oil + salt + pepper.

Bake both the squash and tomatoes for about 45 minutes. Remove the squash from the hard outer shell with a fork, making spaghetti-like strands, and place it into the dish with the cheese + tomatoes. Mix until the squash is well coated with the sauce. I like to top it with a little extra parm.

Serve immediately and enjoy.

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

Spicy Sardines Pasta

Categories RecipesLeave a Comment on Spicy Sardines Pasta

I am mad at myself for being so late on the tinned fish game. I had these spicy sardines from the Tinned Fish Market and pasta sounded like the perfect thing to add them to. This recipe comes from Crafty Cooking Mama and it turned out great! With it just being me the sauce made enough for left overs for the next night! Feel free to use whatever kind of sardines you like, I used spicy ones to add an extra kick.

Ingredients

  • 1/2 Onion, minced
  • 3 TBSP Olive Oil
  • 4 Garlic Cloves, minced
  • 1/4 Cup White Wine
  • 3 Cups Crushed Tomates
  • 1 TSP Red Pepper Flakes
  • 1 TSP Dried Basil
  • 1/2 TSP Salt
  • 1/2 TSP Dried Oregano
  • 1/2 TSP Dried Parsley
  • 3 Sardines + a little oil from the tin
  • Spaghetti of your choice
  • Salt + Pepper

Let’s Get Cooking

Heat olive oil in a large skillet.

Saute the onions until translucent, about 10 minutes. Add in the garlic and saute for a minute. Add in the white wine and scrape the pan to deglaze.

Add in the crushed tomatoes + red pepper + basil + salt + oregano + parsley and simmer covered for about 15-20 min.

Cook the pasta according to package instructions. Reserve 1/4 Cup of the pasta water and add to the sauce.

After simmering, add in the sardines + a little of the oil and simmer on low for about 10 min, use your spatula to break up some of the sardines. Add more red pepper if needed.

Add in the pasta and stir well to combine.

Plate & enjoy!

Made with Love,

Hannah

Midnight Pasta w/ Garlic, Anchovy, Capers & Red Pepper Flake

Categories Recipes2 Comments on Midnight Pasta w/ Garlic, Anchovy, Capers & Red Pepper Flake

Hello, it’s been a while. Life has been happening; I traveled abroad, I left my job of 4 years and went into private practice and in the meantime, I kind of got into a cooking funk. I was making the same couple meals, eating just because I had to, not because of my usual enjoyment. So this past week I decided I needed to do something about it! I had bought some tinned fish while at Borough Market in London [one of my fav places] and figured I should make pasta with it! I found this recipe from NYT Cooking and it is absolutely going to be a staple. It is so quick and easy, relatively little prep is required and it’s easy to modify with how many people you are cooking for. It’s time to step out of your comfort zone & cook with some tinned fish!

Ingredients

  • 1/2 LB Spaghetti
  • 3 TBSP Extra Virgin Olive Oil + 1 TSP Oil from Anchovies
  • Salt
  • 4 Garlic Cloves, peeled and chopped
  • 4 Anchovy Filets, rinsed and roughly chopped
  • 1 TBSP Capers, rinsed
  • 1/2 TSP Red Pepper Flakes
  • 2 TBSP Chopped Parsley
  • Parmesan

Let’s Get Cooking

In a large pot, fill with water & salt well. Bring to a boil and cook the spaghetti to just under al dente, about 1 minute less than required cooking time. Drain when done but don’t forget to reserve the pasta water.

While the pasta is cooking, warm the olive oil in a small skillet over MED heat. Add in the garlic and cook for about 1 min, don’t let it brown. Stir in the anchovies, capers, and red pepper, cook for about 30 sec and turn heat to low.

Add in the reserved pasta water, and turn heat back up to MED-LOW. Add in the cooked pasta + parsley and toss well to coat. Add in the parmesan and once the sauce thickens, plate & enjoy.

Made with Love,

Hannah