Apple Season Recipes Part 2
Welcome to week number two, featuring apples!
This week, we will feature some favorite ways to enjoy apples - in desserts!
We made the Apple Pecan Cake with Caramel Glaze this past week for a birthday gathering, and it was a HUGE hit! We gave out multiple copies of the recipe, with a note on the top stating it was a favorite! Shredding the apple like you would a carrot for a carrot cake, gave the cake a super moist texture and great flavor! Give it a try! (Sorry, we didn’t get a photo, it disappeared too quickly.)
Have a great week!
Apple Pecan Cake with Caramel Glaze
Prep Time: 30 min.
Cook Time: 1 hr.
Total Time: 1 hr. 30 min.
Servings: 12
1-1/2 C. of cooking oil
2 C. granulated sugar
4 lg. eggs
3 C. all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla extract
3-1/2 C. Granny Smith apples peeled and finely chopped (approximately 3-4 apples)
1 C. pecans finely chopped
Caramel Glaze:
3/4 C. unsalted butter
1 C. light brown sugar
1/4 C. whole milk
1 tsp. vanilla extract
Begin by preheating the oven to 325°F. Thoroughly grease and flour a tube pan, (or two loaf pans) to ensure easy removal of the cake once baked.
In a large mixing bowl, combine the cooking oil, granulated sugar, and eggs. Beat these ingredients together until the mixture is creamy.
In a separate medium bowl, sift together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter, which can result in a tough cake.
Stir in the vanilla extract.
Fold in the chopped apples and pecans, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan(s). Place in the preheated oven and bake for approximately 1 hour. At around the 50-minute mark, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue baking but monitor closely to avoid overbaking.
While the cake is cooling, prepare the glaze. In a small saucepan, melt the butter over low heat. Stir in the brown sugar and milk, and bring the mixture to a boil over low heat. Once boiling, reduce to a simmer and continue to stir constantly. Allow the mixture to boil for 10 minutes until it thickens slightly, then remove from heat.
Stir in the vanilla extract and let the glaze cool slightly; it should still be pourable but not too hot.
Once the cake is slightly cooled and the glaze is the right consistency, pour the caramel glaze evenly over the top of the cake, allowing it to drip down the sides.
Twix® Caramel Apple Salad
Total Time: 15 min.
Servings: 6
4 med. apples (Granny Smith or Honeycrisp), chopped
6 fun-sized Twix® bars, chopped
1 C. caramel sauce
1 C. Cool Whip®
1/2 C. chopped pecans
Wash and chop the apples into bite-sized pieces, removing seeds or cores.
Chop the fun-sized Twix® bars into small chunks.
In a large bowl, mix chopped apples with half of the caramel sauce until coated.
Gently fold in Cool Whip® until combined.
Add chopped Twix® bars and pecans; fold carefully to keep chunks intact.
Transfer to a serving bowl, drizzle remaining caramel sauce on top, and chill in the fridge for at least one hour before serving.
Salted Caramel Apple Date Bark
Prep Time: 15 min.
Servings: 9
15 lg. dates - seeds removed
1-2 apples - finely sliced
3/4 C. chocolate chips
1/2 tsp. coconut oil
pinch flaky sea salt
Add dates to a sheet pan lined with parchment paper. Add another piece of parchment paper to the sheet pan and flatten the dates.
Top dates with apple slices.
Melt together chocolate and coconut oil. 30 seconds at a time. Stirring after each microwave session.
Pour chocolate over dates and apples. Make sure chocolate goes in between all the grooves of the apples and dates so everything sticks together.
Refrigerate date bark for 15 minutes, until set. Slice and enjoy.
Maple Glazed Apple Blondies
Prep Time: 20 min.
Baking Time: 30 min.
Total Time: 50 min.
Servings: 16
Blondies
2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 C. unsalted butter, melted
1-1/2 C. packed brown sugar
2 lg. eggs
2 tsp. vanilla extract
2 med. apples about 2 C., peeled and diced
Maple glaze
1/4 C. unsalted butter
1/2 C. pure maple syrup
1 C. powdered sugar
Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
In a large bowl, cream together melted butter and brown sugar until smooth.
Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
Gradually mix the dry ingredients into the wet mixture.
Fold in diced apples, being careful not to overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 min., or until a toothpick inserted in the center comes out with a few moist crumbs.
Maple Glaze: In a small saucepan, combine 1/4 C. of butter and 1/2 C. of maple syrup.
Heat over medium heat, stirring constantly, until the mixture comes to a boil.
Reduce heat and simmer for 2 min.
Remove from heat and stir in 1 C. of powdered sugar until smooth.
Let the glaze cool slightly before drizzling over the cooled blondies.
Cheesecake Stuffed Apples
Total Time: 60 min.
Servings: 4
4 med-sized apples (Granny Smith or Honeycrisp)
8 oz. cream cheese, softened
1/2 C. granulated sugar
1/4 C. brown sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 C. sour cream
1/2 C. crushed graham crackers
1/4 C. chopped nuts (optional, walnuts or pecans)
1/4 C. caramel sauce (for drizzling)
1 T. lemon juice (to prevent browning of apples)
Preheat your oven to 350°F.
Wash the apples thoroughly under cold water and pat them dry. Carefully remove the core from each apple, leaving the bottom intact to create a cavity. Drizzle a little lemon juice inside each apple to prevent browning.
In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat on medium speed until smooth and creamy.
Add the brown sugar, vanilla extract, ground cinnamon, and salt. Mix until well incorporated.
Add the sour cream and mix until fully combined.
Fold in the crushed graham crackers and chopped nuts with a spatula.
Fill each apple with the cheesecake mixture using a spoon or piping bag, packing it gently but firmly.
Place the filled apples upright in a baking dish. Spoon any leftover filling around the apples.
Cover the baking dish with aluminum foil.
Bake in the preheated oven for 25-30 min. until the apples are tender but not mushy.
Remove the foil and bake for an additional 10-15 min. to brown the tops slightly.
Let the apples cool for about 10 min. before serving.
Drizzle with caramel sauce and sprinkle with extra cinnamon if desired.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.
Allow any leftovers to cool completely before storing in an airtight container in the refrigerator.
Apple Cider Cupcakes w/ Spiced Buttercream Frosting
Total Time: 40 min.
Servings: 12 cupcakes
1 C. apple cider
1-1/2 C. all-purpose flour
1 C. granulated sugar
1/2 C. unsalted butter, softened
2 lg. eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 C. powdered sugar
1/2 C. unsalted butter, softened (for frosting)
1 tsp. vanilla extract
1 tsp. ground cinnamon (for frosting)
Preheat the oven to 350°F and line a cupcake pan with liners.
In a saucepan, bring the apple cider to a boil and reduce it to about 1/2 C. Let it cool.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
Gradually add the dry ingredients to the wet mixture, alternating with the reduced apple cider, and mix until just combined.
Fill the cupcake liners about 2/3 full with the batter.
Bake for 18-20 min. or until a toothpick inserted comes out clean.
Let the cupcakes cool completely before frosting.
Frosting: beat together the softened butter, powdered sugar, vanilla extract, and ground cinnamon until smooth and creamy.
Frost the cooled cupcakes with the spiced buttercream frosting.
Apple Pie Cookies
Prep Time: 20 min.
Cook Time: 18 min.
Total Time: 38 min.
Servings: 12 cookies
1 (14.1 oz.) package refrigerated pie crusts
1 C. finely chopped peeled Granny Smith apples (about 1 med.)
1/4 C. granulated sugar
1 T. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. salt
1 lg. egg, lightly beaten
1 T. coarse sugar
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Unroll the pie crusts on a lightly floured surface. Use a 2-1/2-inch round cookie cutter to cut out 24 circles from the pie crusts. Reroll scraps as needed.
In a medium bowl, combine the chopped apples, granulated sugar, flour, cinnamon, nutmeg, and salt. Mix well.
Place 12 of the pie crust circles on the prepared baking sheet. Spoon about 1 T. of the apple filling onto the center of each circle, leaving a small border.
Top each filled circle with another pie crust circle. Gently press the edges together to seal, then crimp with a fork.
Brush the tops of the cookies with the beaten egg and sprinkle with coarse sugar.
Bake for 15-18 min., or until golden brown and the filling is bubbly.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Quote of the Week:
“The thankful receiver bears a plentiful harvest.”
~ William Blake
