Tag: 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

Lemon & Raspberry Pound Cake

Categories Desserts, RecipesLeave a Comment on Lemon & Raspberry Pound Cake

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

    Pickle-Lemonade ft Homemade Pickle Vodka

    Categories Recipes1 Comment on Pickle-Lemonade ft Homemade Pickle Vodka

    I’m going to share this recipe with you, and some of you are going to respond with, “Ew pickle lemonade, that sounds so gross!” To which I’ll respond, “no one asked your opinion, go be a hater elsewhere.” I originally saw this glorious combo from NYT cooking and I had to give it a try. I made the virgin option first, and it was DELICIOUS, so I thought, why not spice it up and add some vodka? To take it a step further, I wanted to make my own pickle vodka. It is incredibly versatile, adding it to Bloody Marys and other delightful cocktails. Obviously, you can skip making the pickle vodka and buying your own, but why would you want to do that?

    Ingredients

    Pickle Vodka

    • 3 Cups Vodka [it should be Tito’s]
    • 1 Cup Dill Pickle Juice
    • 3 Dill Pickles
    • Large Mason Jar
    • Lemonade

    Let’s Get Mixin’

    In a large mason jar combine your vodka + dill pickle juice + dill pickles. Tightly seal, shake the jar and place in a cool, dark space for 5 days. Patience is a virtue.

    After 5 days, it’s time to start mixing!

    In a cold shaker, add in ice + pickle vodka + lemonade and shake well. Strain into a glass with ice cubes and garnish with a pickle [preferably one that was soaking in the pickle vodka].

    Enjoy!

    Made with love,

    Hannah

    Dill & Lemon Sourdough Loaf

    Categories bread, Fermentation, Recipes, sourdough1 Comment on Dill & Lemon Sourdough Loaf

    I have so much dill in my garden now that I don’t know what to do with it! I usually plant it for my homemade pickles but I wanted to find ways to incorporate it into other dishes. I decided that adding dill to my sourdough loaf would be a perfect start to using up my harvest. All I could think about was making BLTs on homemade bread. I loved how the dill and lemon highlighted the sourness of the bread. This might be my new go-to summer loaf! I used Sourdough by Syd recipe on TikTok – I make the perfect loaf with it every time!

    Ingredients

    • 300g Water
    • 175g Active Sourdough Starter
    • 450g Bread Flour [I used bread flour and whole wheat just because I did not have enough bread flour]
    • 10g Sat
    • 1 Bunch of dill, chopped
    • 1 Lemon, zested

    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 the dill + lemon. 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! On a place your dough on a floured surface. Pull out the edges of the dough to create a rectangle. 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!

    I would love to hear about all the creations you make with this bread! What are your favorite dill recipes?

    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

    California Roll Cucumber Salad

    Categories Recipes1 Comment on California Roll Cucumber Salad

    I like the idea of ‘deconstructed’ recipes, and I was intrigued by this ‘California roll’ cucumber salad on TikTok [@NutritionBabe]. I made mine differently, keeping the avocado on the side so it didn’t get brown and yucky when I meal-prepped. I highly recommend trying this recipe, as it is SO delicious and perfect for weekday lunches/dinners!

    Ingredients

    • 1 Cucumber, finely sliced
    • 1 Package Imitation Crab, shredded
    • 1 Avocado, sliced
    • 2 TSP Sesame Oil
    • 2 TBSP Kewpie Mayo or whatever mayo you have at home
    • 1 TSP Rice Wine Vinegar
    • Cooked Rice

    Let’s Get Cooking

    Prep all your ingredients and grab a large bowl.

    Combine the shredded imitation crab + sliced cucumber + 2 TSP Sesame Oil + 1 TSP Rice Wine Vinegar + 2 TBSP Kewpie Mayo in a large bowl. Mix well to make sure everything is evenly coated.

    Plate up the salad with some cooked rice + sliced avocado. Feel free to top with some sesame seeds as well & enjoy!

    Easy peasy!

    Made with Love,

    Hannah

    French Onion Pasta

    Categories Recipes2 Comments on French Onion Pasta

    I have been seeing French Onion Pasta EVERYWHERE, and I finally got the opportunity to make it. If you love French Onion Soup, I strongly recommend this dish. It’s sweet with the caramelized onions, it’s savory with the beef broth and gruyere, it’s everything you want in a pasta dish. Make sure you don’t rush it and give yourself some time to let those onions caramelize. At first, you’re going to think, I don’t need 3 large onions chopped, but yes you absolutely do!

    Ingredients

    • 500 grams pasta of choice, I used Rigatoni
    • 2 tbsp olive oil
    • 1/3 cup butter
    • 3 garlic cloves, minced
    • 3 large yellow onions, sliced
    • 1 tbsp Worcestershire
    • 1/2 cup dry white wine, like a chardonnay
    • 6.5 cups beef stock
    • 1/2 cup heavy cream
    • 1/4 tsp black pepper
    • 1 TSP Dried Thyme
    • 1 cup gruyere, shredded

    Let’s Get Cooking

    Start with slicing your onions and set aside. In a large deep pan, add your olive oil and butter and set to medium heat. Add your onions and begin sautéing for at least 30 minutes, stirring frequently. Turn the heat to low to prevent them from burning and to ensure they caramelize. Be patient with this, it may take longer than expected!

    Once your onions are caramelized and a deep brown color, add your garlic + nutmeg + pepper + fresh thyme and sauté for an additional 2 minutes. Deglaze the pan with your white wine + Worcestershire, scrapping all bits from the bottom of the pan. Let simmer for 1-2 minutes, or just until the wine is reduced by half.

    Add your pasta and beef broth, ensuring the broth just covers the pasta. Cover and let simmer on medium heat for 10-12 minutes, or until the pasta is cooked and the broth has been absorbed.

    Remove from heat, carefully add your heavy cream + shredded gruyere, and mix until combined, making sure to scrape up all the onions.

    Serve immediately & top with more cheese if you’d like!

    Made with Love,

    Hannah