Tag: food

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

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

Vitamin C Juice

Categories Recipes1 Comment on Vitamin C Juice

Everyone is getting sick & I just do not have time for that. I know sometimes catching these nasty bugs is completely out of our control; so I like to do what is within my control and that involves making this drink. This juice is packed with oranges, lemons, grapefruits, cinnamon, ginger, turmeric, and black pepper. It provides us with antioxidants, vitamin C, and anti-inflammatory properties that keep us nice and healthy in the upcoming cold months. I like to drink the juice with some lemonade warmed up in the microwave as a nice tea, or you can drink it cold on its own.

Ingredients

  • 1 Grapefruit
  • 2 Oranges
  • 3 Lemons
  • 1 Knob of Fresh Ginger
  • 1 TBSP Apple Cider Vinegar
  • 1 TSP Turmeric
  • 1 TSP Cinnamon
  • 1 TSP Black Pepper
  • Water

Let’s Get Juicing

Prep all your fruits by removing the rind and cutting them into slices.

Place all the ingredients into a blender and fill the blender 3/4 full of water, leaving the top of the fruits uncovered.

Once completely blended, prepare a pot with a strainer over top. Strain the juice to remove all the pulp.

After straining, jar the juice to store and place it in the fridge for up to a month.

Drink with lemonade or own it’s own!

Stay warm out there.

Made with Love,
Hannah

24 Hour Turkey Brine

Categories Recipes2 Comments on 24 Hour Turkey Brine

If you’re not brining your turkey for Thanksgiving what are you even doing?

Brining allows for the turkey to be more tender and flavorful as the salt breaks down some of the turkey’s protein. Though the process at surface level seems complicated, it’s really not, just ensure that you have given yourself enough time.

You can be as creative and complicated or as simple as you’d like with your brine. I like incorporating citrus fruits like oranges and lemons, garlic, rosemary, and bay leaves.

Ingredients

  • 7 Quarts (28 Cups) Water
  • 1 1/2 Cups Kosher Salt
  • 2 TBSP Black Pepper Corn
  • 2 TBSP Dried Rosemary [or use Fresh]
  • 2 TBSP Dried Thyme [or use Fresh]
  • 2 Oranges, sliced
  • 3 Lemons, Sliced
  • 1 Head of Garlic, the top removed
  • 6 Bay Leaves

Let’s Get Brining

First things first, make sure you have a thawed turkey and a container large enough to hold it. I use a roasting pan and flip the turkey 12 hours into the brine.

Line the bottom of your roasting pan with your lemons + oranges + garlic cloves. I also like to stuff a few orange slices and garlic cloves into the turkey while it brines.

In a saucepan, combine 4 cups of water + 1.5 Cups Kosher Salt + 2 TBSP Black Pepper Corns + 2 TBSP Dried Rosemary + 2 TBSP Dried Thyme + 6 bay leaves. Bring to a simmer, stirring until the salt dissolves, about 3-5 minutes. Immediately remove from heat and place the saucepan into an ice bath to allow to cool.

Take the salt mixture that was just created + remaining 24 cups of water and submerge the turkey into whatever vessel you are using to brine. Use a weight if needed to keep the turkey submerged.

Keep refrigerated for 24 hours. Remove from the brine and pat dry 1 hour before you intend to roast it. Be sure to remove any citrus or garlic you stuffed into the turkey as well.

I would love to know if you brine your turkey and what else you add to yours!

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