Wednesday, October 19, 2011

Apple Coffee Cake with Crumb Topping and a Brown Sugar Glaze

Thank you food network. Thank you. This is a 5 star recipe from Emeril Lagasse..and it lived up to 5 stars!

We went apple picking a week ago, so I have a large bag of apples (and over flow) that are begging to be baked. I've made apple muffins, apple sauce, my favorite apple crisp and now I'm going to the Apple Coffee Cake seen here. I'm making apple french toast for this weekend...I can hardly wait!

That being said- this was good! It was super moist, had great flavor, and I'm thrilled that I sent it to work with my husband! It would be terrible if I had it sitting here...

Apple Coffee Crumb Cake
  • 1 stick butter
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups peeled, cored and chopped apples

Crumble Topping:

  • 1/2 cup packed light brown sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons water

Preheat the oven to 350 degrees F. Parchment line a 9x13.
In a large bowl, cream together the stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Friday, October 14, 2011

Oh man...

It's been too long since I've done anything related to this baking fiasco. I have been baking still, I just haven't been photographing anything. Usually my baking gets done and I quickly pack it up for my husbands office before the kids either a) stick fingers in it b) take bites out of it and put it back c) just plain eat it all. It's amazing how fast a 4 year old (almost 5) and his 3 year old little brother can do in the 15minutes I'm tied down nursing. Seriously...when I hear the feet running from the kitchen I'm sure that something has gotten into. I know you mom's know what I'm talking about.

My mom left her very nice camera here (by accident of course) so I've been snapping pictures up of the kids and in general trying to figure out a dslr. I'm having a blast with it and it reaffirms how much I want one!! So hopefully in the next few weeks I'll get a chance to photo what I plan to bake and get it up.

I will tell you on my list I'm hoping to get to some pumpkin cream cheese cupcakes and some really cute Halloween cupcakes too...hopefully recreate some of my favorite things I've made over the past few weeks - scratch that - months and get the photoed and back up on the blog. I might sneak in some savory dishes too.

Until then...

Sunday, May 8, 2011

Marshmallow Swirled No-Bakes

Well, it's been a month. I suck. I gotta say while I have been baking (ello- baby- in- belly) I haven't been photographing much. I pretty much get tuckered out from baking- eat one or three of said treats and take a nap. No wonder I've put on some poundage. (but that's for another day) I was looking through photos I had saved on the laptop and came across these- realized I hadn't posted them yet! I'm gonna rectify that situation.

I do love easy treats. Seriously- I like those treats that you can make on a whim with stuff that you always seem to have on hand and they end up looking purdy to boot. First found these @ Sweet Treats and More, they looked most awesome. Enough that when I found them I remember printing off the recipe immediately. Then setting it aside for a while- as the photo is dated a bit later than when I bookmarked the recipe. Another one of those I'm not sure why it took me so long, but in the end I'm glad I made them kind of recipes. I do that often with dinner ones too- looks so awesome, but I'm waiting until the meat goes on sale, or I can't find that specific pepper so I'll wait until I make a trip to a big ole fancy store to look there...I'm wandering here.

Marshmallow Swirled No Bake Cookies
-via Sweet Treats and More

1/2 stick of butter (4T)
1/2 c. milk
2 c. sugar
1 tsp vanilla
1/4 tsp salt
3 Tbs cocoa (heaping)
1/2 c. peanut butter (creamy is my fav here)
2 1/2-3 c. quick oats
1 c. mini marshmallows

In a medium saucepan, melt butter, milk, sugar, vanilla, salt and cocoa.
Bring to a boil and let boil for about 90 seconds (boiling longer will make cookies dry).
Remove from heat. Stir in peanut butter, then oats. *stir in oats 1 cup at a time to check the consistency- too many = dry crumbly cookies.
Lastly, stir in marshmallows and mix until just combined. If you over-stir you will lose the marshmallow-swirly effect , not cool.
Immediately drop heaping spoonful onto wax paper and let cool.

Friday, April 8, 2011

Faux Hostess Cupcakes

Oh dear. These were so very good! So very much worth the effort!! I've seen several 'tutorials' available all over food blogs but I used The Apron Archives. I've seen them @ Annie's Eats and Culinary in the Desert as well and I'm sure a slew of other's I haven't come across yet!

I used my own chocolate cake recipe- a doctored box mix that has never failed me. I've come to realize though that I may be over filling my cupcake tins though. I dunno, something. I always dream of the cupcakes giving me a beautiful dome with nothing spilling over and cooking on the lip of the cup. I can continue to dream. I've done the let the whole let them set @ room temp for 15ish minutes before putting them in a 400 oven, closing the door and lowering temp to 350 as per normal instructions. It works about 25% of the time. I'm going with I want a straighter cup pan. And a smaller (but just slightly) scoop to portion out my cupcakes. Whine, whine.

On to the awesome cupcakes.

I'd use your favorite chocolate cupcake recipe. Let's be honest, they're really only a vessel for the filling and the chocolate ganache on top.
The Filling:
12 Tbsp. unsalted butter, softened
3 cups confectioners’ sugar
1 1/2 cup Marshmallow Fluff (or if you're like me- a jar of the stuff, I love marshmallow)
3-5 Tbsp. heavy cream- start with 3)

In a mixer or a large bowl, beat together butter, sugar, Fluff, and heavy cream until light and fluffy. Remove 1/2 cup of the filling and place into a pastry bag fitted with a #3 or #4 tip (wilton round). To the remaining goodness and add another teaspoon or two of heavy cream. Mix well to combine. Take a larger pastry bag fitted with a large round tip ( I wanna say it's a #12 or a 1a- whatever large round tip you've got that floats your boat) and fill with the slightly runnier stuff.

Insert the large tip into the cupcake roughly 3/4 way in and squeeze, moving up slowly until you see the icing squish up around the tip. Do this with all 24 of your cupcakes. You want a good amount of this stuff- its good.
The Ganache
1/2 cup heavy cream
8 oz. bittersweet chocolate, chopped
2 tbsp. unsalted butter, softened

Heat the cream in a saucepan just until it begins to steam. Do not let it boil. Remove from heat and add the chocolate. Allow the mixture to sit for a bit, then add the butter and stir until smooth. Transfer the ganache to a small bowl and dip the top of each cupcake into the chocolate, smoothing with a knife if necessary. Place in fridge for chocolate to set- 10-15 minutes.

Take your remaining the remaining filling (the first bag- of the thicker stuff) and pipe on your lil swirly Qs. Standard is 7- but you can do whatever floats your boat.

If you have any of the cream left, it's awesome as a dip for fruit (thinned out a little more), as a 'sauce' for fruit pizza (add a bit of cool whip to lighten it up) or sandwiched between some cookies. It's all fantastic.

Wow everyone with these awesome cupcakes.

Friday, March 18, 2011

Review: NordicWare Mini-Scone Pan

So several weeks ago (slacker here), CSN offered me the opportunity to purchase an item from their vast amount of stores and give it a go. After some polls and much deep debating, I went with a mini scone pan by Nordicware- from CSN.

These babies were adorable! It's a great cast/aluminum pan with a super non-stick surface. It just has a 'good' weight to it!

I used a modified recipe from Creations By Kara, pretty much subbed out strawberries (on sale here for $1 a lb!) for the blueberries. They got RAVE reviews at my husband's job and I almost didn't want to send them I was munching on them so much! This recipe made 12 mini scones for me, probably because I'm not terribly good at proportioning out the dough.

Lemon Strawberry Scones with a Lemon Glaze
modified from

2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
6 Tbsp cold butter
1/3 cup milk
1/4 cup fresh lemon juice
1 Tbsp lemon zest (+ ½t zest for glaze)
1 cup chopped strawberries (about the size of a blueberry chop)

3/4 cup powdered sugar
1 Tbsp lemon juice
1/2t of lemon zest


Combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients till crumbly.
Stir in milk, lemon juice, and zest till just moistened. It will seem dry and crumbly- like it won’t hold together. Fold in strawberries.
Pat into a ‘shape’ about 1″ thick on lightly floured counter. You may have to work with it to get it to come together. Don’t over do it, just until it’s combined you don’t wanna mush up the berries!

Cut into wedges the approx size of shape of your pan. If you’re not using a scone pan, pat into a circle. Then cut wedges as close to uniform as you can get. Place on lightly greased scone pan - work it into the corners. Or place on a lightly greased cookie sheet.

Bake at 400° for about 12-17 minutes or till light golden brown. Watch your times here, you don’t wanna over do them! Time depends on size as well. Cool slightly, remove from pan and drizzle with glaze.

For glaze: Combine all ingredients in a small bowl. You may need more or less lemon juice to get the consistency you need.

Friday, February 25, 2011

Reeses Peanut Butter Bars

So I was rolling through photos on the computer, found this one on the desktop. Apparently, I had made these, went through the effort of photoing them, and then did nothing else with them. It took me an entire day to remember what I did to make them. I do remember that they were one of those recipes where I wanted to make something, but didn't have much oomph to go from scratch. I do always seem to have an abundance of candy. Sad thing, this might have been before I was pregnant and had no valid 'excuse' to have so much of one thing in the house. Maybe it was on sale.

Really no 'recipe' needed. Happened to be what I had on hand and sounded good together.

Reeses Peanut Butter Bars

Box of peanut butter cookie mix. ( I have slew of Krusteaz brand from a sale )
-ingredients required on the box to make said cookies
8 or so reeses peanut butter cups- coarsely chopped
1 cup or so of chocolate chips
caramel ice cream topping or homemade caramel drizzle if you feel you MUST make something from scratch

Make cookie dough as instructed.
Press firmly in bottom of 8x8.
Press in coarsely chopped reeses and chocolate chips.
Bake at instructed temp (350) for 20-25 minutes or until center is set. This might be longer than 20-25minutes, I'm stabbing at how long I had these in the oven.
When done, drizzle caramel topping.
Cut, eat. Remember that it's okay, not everything has to be made from scratch.

I realize that this isn't quite like my usual posts. That being said, the photo wasn't 1/2 bad, so I had to use it somewhere!

Happy Weekend!

Wednesday, February 16, 2011

Baked Red Velvet Doughnuts and...CSN!

So I'm working on getting out of the baking rut. I've been tired. I know, whine, whine. But it's true. For some reason my youngest (for now) has been waking up around 2 am and SCREAMING! I go in to find out what the deal is, he just tells me "It's not bed time, I don't wanna go night, night!" He won't stay in his room to sleep. So he ends up on a make shift bed on the floor in our bedroom. Judge me all you like, but being pregnant I toss and turn a lot, and he sleeps sideways and likes to hug my head, so the floor or screaming is his option. NONE of that has anything to do with these doughnuts.

I didn't like them though. I love me some red velvet, but these didn't work for me. They were dry, maybe I over baked them or something, but outside of looking kinda pretty (my dip and drizzle sucked) I actually didn't even let my husband take them to work. I chucked them in the trash. But I give you the recipe anyway, so you can try and see if I was just particularly challenged that day (very, very possible) or if it just needs tweeking. I mean, I got the recipe from Taste and Tell and she got it elsewhere, so that's at least 2 rounds of what I'd assume was success.

AND I need your help. The rocking people @ CSN is giving me the opportunity to review a product from their website. You know CSN right? The people who carry this FANTASTIC sleep in all day Eames Lounge Chair all the way to Paula Deen Bakeware? Yeah, those guys! Well, as usual I need help deciding on what to try out. Options are:

NordicWare Mini Scone Pan-

Calphalon Bar Pan-

Nordicware Mini Bundt Pan-

Product to Review via CSN

View Results
Create a Blog Poll

Now: The recipe!
Baked Red Velvet Donuts printable
via Bittersweet and Taste and Tell

makes about 1 dozen donuts

2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 large egg
2 tablespoons unsalted butter, melted
2 ounces unsweetened chocolate, melted
1/2 tablespoon vanilla extract
1/2 cup buttermilk
2 big ole drops of Super Red red food coloring (americolor)

Preheat the oven to 350F. Spray a donut pan with cooking spray.

In a large bowl, combine the flour, baking powder, baking soda and salt.

In another bowl, mix together the sugar and egg. Add the melted butter and melted chocolate to the egg/sugar mixture. Add in the vanilla and buttermilk and red food coloring.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fill the donut pan with the batter, filling each about 2/3rds full. Bake in the preheated oven for 12-15 minutes.

Vanilla Glaze
from Velveteen Baker and Taste and Tell

2 tablespoons hot water
2 cups confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

In small bowl, stir together all ingredients until sugar is completely dissolved. Use immediately to glaze donuts. You can either toss them in or dip just the tops. If the glaze starts to harden you can add more hot water.