Sweets To Fall For

It’s fall y’all. And that means it’s time for our annual trip to the apple orchard. Some go for the apple cider donuts, others go for the apple pie slushies. But we go for one reason…to get our bake on! With many apple recipes under our belt, we’ve decided that this is the Saturday to give Country Apple Fritter Bread a try. Cinnamon-sugar and apples baked right inside warm bread. A perfect treat for a fall day. Fallalalala!!!

Ingredients

Brown Sugar/Cinnamon Mixture:

• 1/3 cup light brown sugar

• 1 teaspoon ground cinnamon

Bread Loaf

• 2/3 cup white sugar

• 1/2 cup butter softened

• 2 egg whites

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• 1 3/4 teaspoons baking powder

• 1/2 cup almond milk

• 2 Gala apples, peeled and chopped, mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze

• 1/2 cup of powdered sugar

• 1-3 tablespoons of almond milk

Instructions

1 Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

2 Mix brown sugar and cinnamon together in a bowl. Set aside.

3 In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

4 Beat in eggs whites, 1 at a time, until blended in; add in vanilla extract.

5 Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

6 Mix almond milk into the batter until smooth.

7 Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.

8 Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.

9 Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.

10 Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

11 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

12 To make glaze, mix powdered sugar and milk or cream together until well mixed.

13 Let cool for about 15 minutes before drizzling with glaze.

*recipe inspired by The Baking ChoclaTess

Sweet Travels

We have no plans on attending Mardi Gras this year. However, when a love one recently visited New Orleans, she brought us back a box of Cafe Du Monde beignets mix. It’s a little earlier than Fat Tuesday, but this weekend we will be baking up these delicious pastries. And with a few dipping sauces on the side, we will be creating our own little party.

Sweet Spice & Everything Nice

Isn’t it nice when opposites collide and create something magical? We have proof that it is! Toffee Snickerdoodle Blondies have the perfect amount of sugar and cinnamon to guarantee you’ll be back for seconds!

Toffee Snickerdoodle Blondies

Ingredients:

1 cup Crisco

2 cups packed brown sugar

2 egg whites

1 tablespoon vanilla extract

2 and 2/3 cups all-purpose flour

2 teaspoons baking powder

1 and 1/2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon sea salt

1 cup Heath Bits

2 tablespoons granulated sugar (for topping)

2 teaspoons cinnamon (for topping)

Directions:

Preheat your oven to 350 degrees F. Prepare a 9×13 inch pan with parchment paper.

In a large bowl cream the Crisco and the 2 cups brown sugar and continue beating for 1 minute, scraping the sides and bottom of bowl.

Add 2 egg whites and vanilla extract. Beat well.

Add the flour on top of the mixture but don’t mix it in.

Use a small spoon to stir the baking powder, 1 and 1/2 teaspoons cinnamon, nutmeg, and salt into the flour.

Beat the flour mixture in until barely combined. Once the flour streaks are gone you’re done. Make sure to scrape the sides and bottom.

Use a spatula to scrape the dough (it’s a very sticky dough) into the prepared pan. Use a spatula with nonstick spray to press it. Smooth the surface.

In a small bowl, combine 2 tablespoons sugar with2 teaspoons cinnamon. Sprinkle this mixture evenly over the top of the pan. Add Heath to top. Pat it down with your hands a little bit.

Bake at 350 for 25-30 minutes, until a toothpick comes out of the center with no batter stuck to it.

A Sweet Memory

Doughnuts…yum! Doughnuts with cinnamon sugar… even better! When we were little we loved going to stay with our Grandma Baker. Oh how she spoiled us! When it came time for breakfast she let us choose and often we would make doughnuts. We remember vividly sitting at her kitchen counter cutting the biscuits and putting them ever so carefully in the grease. Grandma let us each have our own paper bag full of cinnamon sugar to shake. Only a grandma would find joy in spilled sugar all over her kitchen. Thanks for the precious memory Grandma! We hope you enjoy this easy and irresistible doughnut recipe with your loves.

doughnuts

Grandma Baker’s Doughnut Recipe

  • 1 tube refrigerated biscuit dough
  • canola oil
  • sugar
  • cinnamon

Heat oil in an electric skillet at 350 degrees. Allow oil to heat as you separate biscuits and cut a hole in each center. We used a water bottle cap for this! Fry doughnuts and doughnut holes a few at a time until lightly browned. (Watch for oil splatters!) Flip the doughnuts halfway through to get both sides. Remove from oil using tongs and place in a paper bag filled with cinnamon and sugar to your liking. Shake bag to your heart’s content. Remove and cool on a paper towel.  Indulge!