Tag Archives: Apples

Apple Maple Walnut Cobbler

Apple Maple Walnut Cobbler

Yesterday I blogged Apple Crisp, which I think we all agree is one of the more ubiquitous apple desserts. Delicious and classic though? Of course. But it got me thinking, you constantly hear about apple crisps, but you rarely hear about apple cobblers. While technically cobblers (or crisps for that matter) can be made with any fruit, cobblers seem to be mostly peaches, berries and the like. You don’t often see an apple cobbler.

Apple Maple Walnut Cobbler

And since I remain on Team Cobbler, I wanted to make one with my apple picking stash. Like I did last year. Cobblers can be made in one of three ways: fruit under a pie crust, fruit under biscuit topping, or fruit under a cakey crust. This one is clearly in the third category, and this kind of cobbler is probably the easiest to prepare. You simply make a batter that is identical to making a simple cake and drop it by the spoonful over the fruit in a baking dish. Bake in the oven and voila! Scrumptious cobbler awaits you and begs to be served with cold vanilla ice cream. This one was outstanding. The maple syrup flavor really comes out in every bite, giving it a decidedly fall, comforting feel.

Apple Maple Walnut Cobbler

As an aside, I have (finally) joined the Bloglovin’ bandwagon! I usually follow blogs via Facebook or email subscription, but because there are so many fantastic food blogs out there, my email is really getting out of hand. Time to make the switch. And you can follow me on Bloglovin’ too!

Follow my blog with Bloglovin

apple maple walnut cobbler

{One year ago: Oatmeal Cranberry Chocolate Chunk Cookies}

Source: slightly adapted from The King Arthur Baker’s Companion

4 large apples, peeled, cored and sliced ¾” thick
8 tbs unsalted butter, at room temperature
½ cup granulated sugar
½ cup buttermilk
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
¾ cup maple syrup
1 cup chopped, toasted walnuts

Preheat the oven to 350 F. Lightly grease an 8×8” square baker. Place the apples evenly in the baker and set aside.
In a medium mixing bowl, use an electric mixer to beat together the butter and sugar until smooth. Add the buttermilk, flour, baking soda, baking powder, salt, and vanilla. Beat again until smooth. The batter will be pretty stiff. Light spray a large spoon with cooking spray and spoon the batter in clumps over the apples.
Pour the maple syrup over the batter, then sprinkle the walnuts all over. Bake for 55 to 60 minutes; cover with aluminum foil, shiny side up, after 30 minutes of cooking. Remove the cobbler from the oven and let it cool 10 to 20 minutes before serving. I recommend serving warm with vanilla ice cream.

Apple Crisp

Apple Crisp

As we were riding home with our stash from apple picking, I promised Matt I would make one of his faves, apple crisp. I made good with this lovely recipe I found in Joy’s cookbook. It’s quite tasty; such a flavorful, earthy apple crisp with just the right amount of sweetness. All was well in our humble abode.

apple crisp, before baking

Joy actually entitled her recipe “Man Bait” Apple Crisp; Joy is single, but is convinced that this crisp is what will land her a husband someday. Well, this crisp plus some heels and lip gloss.

apple crisp

Since I bagged my man years ago, I really can’t comment on whether this crisp will *get* you a man. But I can say with some authority that it may help you *keep* your man.

Apple Crisp

My hubby was extremely smitten with this dessert, so I’m pretty sure I cemented my place for a few more years, at least. 😉 And on the plus side, when you’ve been together as long as Matt and I have, you can usually get away with skipping the heels and lip gloss as you present him with a dish of this yummy goodness. Just sayin’!

apple crisp

No real recipe notes here, it’s pretty straightforward. It makes a ton, so feel free to halve the recipe and use an 8×8” baker instead. Oh, and obviously what nuts you use for the crispy topping are up to you. I had some hazelnuts lying around, so I went with those. But pecans, walnuts, or almonds would be fantastic too. Enjoy!

Apple Crisp

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

10-12 medium-sized apples, peeled, cored and sliced thin
6 tbs granulated sugar
3 tsp ground cinnamon

2 2/3 cups all-purpose flour
2 2/3 cups packed brown sugar
1 tsp ground cinnamon
1 1/3 cups chopped, toasted, and skinned hazelnuts
2/3 cups old-fashioned oats
½ tsp salt
1 cup (2 sticks) unsalted butter, softened

Place a rack in the center of the oven and preheat to 350 F. Grease a 9×13” baking dish and set aside.
Place the apples in a large mixing bowl. Add the sugar and cinnamon. Toss well. Set aside while you make the crisp topping.
To make the topping, in a medium to large mixing bowl, whisk together the flour, brown sugar, cinnamon, nuts, oats, and salt. Work the butter into the flour mixture with your fingertips until it resembles coarse meal. Remove 1 heaping cup of topping and add it to the apples. Stir to combine.
Spread the apples evenly in the prepared baking dish. Top with the remaining topping mixture. Bake the crisp until the topping is toasted and the apples are bubbling, about 55 to 60 minutes. Remove from the oven and let cool slightly. Serve warm with scoops of vanilla ice cream.

Caramel Apple Layer Cake

Caramel Apple Layer Cake

Happy Monday everyone! I had a WHIRLWIND of a weekend – I was a culinary volunteer at the NYC Wine and Food Festival. I had shifts Friday, Saturday and Sunday, and by about 3 pm yesterday I was BEAT. It was a blast though. I met some amazing chefs, tasted some crazy good food, gained some invaluable cooking experience, and made new friends. And though I am exhausted today, it was totally worth it.

components of caramel apple cake

Over the next few weeks I’m going to be making some food inspired by things I saw and tasted at the festival, and I’ll expound on my experiences more, too. Today, though, we are having cake. I hesitated to blog this recipe, because mine didn’t really turn out as perfect as I’d hoped. But, it was delicious, and with a few recipe notes, I think yours will be quite successful.

caramel butter cream frosting

apple filling

There are three components to this cake, none of which are terribly difficult to make. The cake itself is a basic yellow cake batter; then there’s a sautéed apple filling that goes in between the cake layers, and then a caramel butter cream frosting, which was incredibly tasty. It comes together quite nicely.

Caramel Apple Layer Cake

caramel apple layer cake

So – recipe notes! I changed the original recipe a little. The cake batter called for the liquid to be half a cup of heavy cream and half a cup of applesauce. I hate applesauce, and I’m not buying it, even for baking. So I scoured the fridge and found some sour cream. Then I thought that the combination of sour cream and heavy cream might make the cake batter too thick, so I used whole milk instead of the cream. It worked perfectly fine, but if you want to go with the original ingredients, it’s half a cup each of heavy cream and applesauce.

Caramel Apple Layer Cake

Secondly, the filling was a hot mess, but I quickly realized (too late of course) that it didn’t have to be. The recipe instructed to slice the apples. For the love of all that is good and holy, do not slice your apples. Chop or even dice them instead. The cake doesn’t cut properly when you slice them and the filling slides out all over the place and hangs out and just generally makes the whole endeavor become an ode to sloppiness. There’s no reason for this. Chop the apples and you should be fine.

caramel apple layer cake

And lastly, just make sure your caramel sauce is cooled but pourable. Obviously you don’t want to melt the butter for the frosting. That would be sad.

caramel Apple layer cake

Source: adapted from Every Day with Rachael Ray, November 2007

2 ¼ cup all-purpose flour
1 ½ cups granulated sugar
1 tbs baking powder
1 tsp salt
2 sticks (16 tbs) unsalted butter, softened to room temperature
3 large eggs
2 large egg yolks
½ cup whole milk
½ cup sour cream
2 tsp vanilla extract

3 tbs unsalted butter
3 crisp apples, peeled, cored, and chopped
1/3 cup granulated sugar
3 tbs heavy cream

2 sticks (16 tbs) unsalted butter, softened to room temperature
1 ½ cups confectioners’ sugar, sifted
1 cup caramel sauce, store-bought or homemade, cooled but pourable

First make the CAKE. Preheat the oven to 350 F. generously grease two 9” round cake pans. Combine the flour, sugar, baking powder, and salt. Using an electric mixer, mix in the butter until the mixture is crumbly.
In a medium bowl, whisk together the eggs, egg yolks, milk, sour cream, and vanilla. Pour into the flour mixture and beat until just combined.
Divide the batter evenly between the two cake pans. Bake until a cake tester inserted into the center of a cake comes out clean, about 25 to 30 minutes. Transfer the cake pans to a rack and cool for 10 minutes. Line the cooling racks with parchment (otherwise your cake will stick). Run a knife around the edges of the cakes to release the layers, then invert the cakes onto the racks. Let cool completely.
Make the FILLING. In a medium skillet, melt the butter over medium-low heat. Add the apples and the sugar. Cook, stirring often, until the apples are tender and the juice is syrupy, about 10 to 15 minutes. Stir in the heavy cream and simmer another 3 minutes. Remove from the heat and let cool completely. I immediately poured it into a small mixing bowl, which I think made assembling the cake easier.
When the filling and cakes are cool, make the FROSTING. Using an electric mixer, beat the butter and confectioners’ sugar together until creamy. With the mixer on low, slowly pour in the caramel sauce. Mix until just combined.
Now assemble the cake. Place 1 cake layer (your ugliest one, if there’s a discrepancy) on a cake plate. It’s helpful, though not essential, to line the cake plate with two pieces of parchment paper. This will make your finished frosted cake look a lot neater. But, not necessary.
Spread the apple filling evenly in a layer on the top of the first cake. Top with the second (prettier) cake layer. Using an offset spatula or butter knife, cover the top and sides of the cake with the caramel frosting. Cut into wedges and serve.

Savory Apple, Oat, and Herb Scones

Savory Apple, Oat and Herb Scones

Remember how I made Funnel Cakes a few weeks ago and mentioned that I hadn’t been to the Texas State Fair in years? Well… drum roll please… I actually went to the Fair last weekend!!! Matt and I jetted down to Texas and went with my sister, bro-in-law, and three-year-old Nephew 2 on Sunday. It was so much fun!! And I got to show Matt a part of my childhood. He definitely enjoyed himself, though I think he regrets having worn a Boston Red Sox shirt.

making savory apple scones

So – the Fair! Big Tex has a new shirt; not sure how I feel about that. We strolled through Midway, where all the rides and games are located. We cheered Nephew 2 on as he rode some kiddie rides, and won him some stuffed animals. And my sweet hubby won me a sock monkey!

We hit up the car show, then wandered over to the animal exhibits. There was a poultry exhibit which Nephew 2 deemed “too loud!”; we ambled through a rather substantial petting zoo area where you could purchase feed for the animals. We didn’t partake in the feed, mostly because we’d been at a similar and less crowded petting zoo the day before at the Fort Worth Stockyards. As an aside, I think I’ve seen the Geico camel commercial too many times, because when the camel came up to get my feed, I was almost expecting to hear “Mike, Mike, Mike, Mike! Guess what day it is. Guess what Day. It. Is.”

Savory Apple, Oat and Herb Scones

Anywho, back to the Fair. We pet Elsie the Borden cow, who I’m pretty sure was stoned. I mean, I know cows are naturally docile, but this was realllly pushing it. And may I just say, baby goats are the cutest things ever. Next to baby piglets. Be still my heart…

Savory Apple, Oat, Herb Scones

And of course, there’s the food. Woohoo! We noshed on Fletcher’s corn dogs (the only legit kind!), barbecue brisket tacos, catfish po’boys, fried green tomatoes, fried s’mores, a funnel cake, fried beer, and a coconut cream pie milkshake, which was the best thing ever and I must recreate it at home sometime! I hope I didn’t leave anything out.

savory apple oat herb scones

And all this has well, really nothing to do with these apple scones; I was looking through my list of dishes to blog, and none of them are terribly State Fair-themed, but I really wanted to commit my experience to writing, so I’m just going with it. These scones are beyond delicious. I’ve been wanting to make more savory scones, so when I saw these run across my Pinterest feed, I knew they would be perfect for my apple stash. Indeed. Crazy good. Try them soon.

apple oat herb scones

{One year ago: Poutine}

Source: adapted from Cannelle et Vanille

1 ½ cups all purpose flour
½ cup whole wheat flour
½ cup old-fashioned oats
1 tbs baking powder
½ tsp baking soda
1 tsp salt
12 tbs unsalted butter, very cold
1 tsp each minced fresh parsley, thyme, and rosemary
1 apple, peeled, cored, chopped
2/3 cup buttermilk, plus extra for brushing tops
Cracked black pepper for the tops

Preheat the oven to 400 F. Line a baking sheet with a silpat or parchment paper. Set aside.
In a large bowl, combine flour, whole wheat flour, oats, baking powder, baking soda, and salt. Quickly cut the butter into small pats with a butter knife and add to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until it resembles coarse crumbs. Add the herbs, apple, and 2/3 cup buttermilk. Using a rubber spatula or wooden spoon, stir the mixture until it comes together. When it’s mostly together in one big lump, flour your hands and knead a few times until all the straggly crumbs are incorporated.
Turn the dough out onto a floured surface and pat it down to about a 1″ thick rectangle. Dust a sharp knife with flour and cut the dough into 8 squares. Place the squares on the prepared baking sheet and brush the tops of the scones with buttermilk. Sprinkle lightly or liberally (your choice) with fresh cracked black pepper.
Bake in the oven for about 18 minutes, until golden on the sides and just cooked through. Let cool for a few minutes, then enjoy!

Apple Pie Bagels

Apple Pie Bagels

Three things I know to be true.

1)      I got thisclose to stepping on a rather large slug this morning. Shudder…
2)      Amazon Prime is a *very* dangerous thing. Beautiful, yes, but oh so dangerous.
3)      Bagels are way easier to make at home than you’d think.

apple pie bagels, after second rise

I should admit that these took two tries to get perfect, but I think two tries isn’t bad for a total homemade bagel rookie, which I was a week ago.

apple pie bagels

And you guys, these are outstanding. Seriously some of the best bagels I’ve ever eaten. The flavor was bar none, the texture was perfection, and I could go on and on. Whether you’re a bagel pro or a bagel novice, you need to make these soon. No one doesn’t deserve this deliciousness in their life.

crumble topping

So now let’s learn from Julie’s mistakes! First, I found that I needed to add all of the flour called for. I stopped shy by about half a cup the first time, and the dough was insanely sticky after first rise. Like, so sticky I couldn’t even work with it until I kneaded in quite a bit more flour. The second time around, I used all the flour called for and didn’t have any problems.

apple pie bagels

Now let’s talk shaping bagels. It’s actually really easy, though somewhat counter-intuitive. You want to form them into a ball; think of it like a large meatball. Then you use your thumb to poke a hole in the center. Use both thumbs to widen the hole a little. Do not shape your bagels into patty-type shapes before poking the hole, even if that seems more natural. If you do, they will look so funky and ugly after second rise.

apple pie bagel

And thirdly, the crumble topping here is just genius, but when you’re mixing it together, leave it a bit crummy. If you work it until it completely comes together, it clumps onto the tops of the bagels and you don’t get uniform-tasting bites. Not to mention it looks really, really weird.

Apple Pie Bagels

And now you know, so go forth and enjoy homemade, seasonal bagels! They are awesome!!

Apple Pie Bagels

{One year ago: Proper Texas Nachos}

Source: slightly adapted from Bakeaholic Mama

2 cups apple cider
1/4 cup butter
5-6 cups King Arthur Bread Flour (AP works well too)
1/4 cup brown sugar
1 tsp salt
3/4 tbs ground cinnamon
1/4 tbs ground nutmeg
2 1/2 tsp (1 packet) instant dry yeast
1 cup peeled and diced apples (1 medium apple)

1 egg white, beaten until smooth and no longer “gloppy”
1/4 cup room temperature butter
1/3 cup flour
1/2 cup brown sugar
Pinch of ground cinnamon
1/4 tsp salt

On your stove top, warm the cider and butter just until the butter is melted. Remove from heat and allow to cool to room temperature.
In the bowl of your electric mixer, add one cup flour, sugar, cider mixture, salt, cinnamon, nutmeg, apples and yeast. Using the dough hook, mix on medium speed until it is combined. Keeping the mixer on medium, mix in the remaining flour a 1/2 cup at a time until the dough comes together and is just barely sticky.
Turn mixer to high and “knead” the dough for about 4-6 minutes or until the dough is elastic. If the dough seems too wet while mixing slowly add 1 tbs of flour at a time while mixing.
Turn dough out into a large bowl greased with cooking spray, cover with plastic wrap and place in a warm spot. Allow to rise until the dough has doubled in size, about 1 hour.
Punch dough down with your fist, and separate into 12 equal sized pieces. Place on a lightly floured surface. Shape the bagels by forming a ball and poking a hole in the center with your thumb. Use two thumbs to widen the hole a little until they are the size you want.
Once bagels are shaped, allow to rise for another 10-30 minutes on your floured surface, covered with a clean and slightly damp kitchen towel.
Bring a large pot of water to a boil. Preheat your oven to 420 F.
While you are waiting on the water, make the topping. To prepare the topping, add all of the ingredients into a small bowl and use a fork to mix until it is crumbly but not completely combined.
When the water comes to a boil, drop 3 bagels in at a time and boil for about 30 seconds per side. Remove with a spider or large slotted spoon.
After boiling, place bagels onto a silpat or parchment paper lined cookie sheet. Brush with your egg white and sprinkle with your topping. Bake for about 20 minutes or until they bagels are golden brown and cooked through.

My Mom’s Apple Cake

My Mom's Apple Cake

As promised this morning, I’m ba-ack! It’s today’s second post, to make up for my absence yesterday, and yes, we are having more apples. This recipe is extra-special because it’s the apple cake my mom has been using for years, and she gave me the recipe when I got married.

apple cake batter

This cake is very moist and tender, filled with bites of apples and earthy, fall spices. I absolutely love it, 1) because objectively speaking, it’s a great cake that is simple to make and comes together quickly; and 2) I love it in that biased, subjective, nostalgic way we all love childhood favorites and family recipes.

apple cake, before baking

The cake itself is very easy to make, and I think it’s pretty versatile, because of all the ways you could potentially serve it. I can say with some authority that it’s delicious unadorned and just served plain. But you could dust it with some confectioners’ sugar – that would be very pretty and tasty. Or, you could ice it if you wanted, and a simple frosting would not detract from the cake’s flavors. A cinnamon cream cheese would be lovely, or a basic vanilla butter cream would work nicely, I think. I’m betting a glaze would be lovely too. Maybe something with apple cider? Or maybe apple brandy? I have not tried any of those, though I’m definitely getting some ideas for the future; but please let me know what you think if you do!

My Mom's Apple Cake

Anyways, enjoy this one, guys. It’s wonderful and so, so perfect for fall.

my mom's apple cake

2 ½ cups all-purpose flour
1 ½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground nutmeg
¾ tsp salt
½ cup plus 1 tbs unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
½ cup buttermilk
3 cups peeled and diced apples (3 medium)

Preheat oven to 350 F. Grease a bundt pan very well, making sure you coat all surfaces.
Combine the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Put butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth. Add eggs one at a time, beating well after each addition.
With the mixer on low speed, add half the flour mixture. When that is combined, add all of the buttermilk, beat until just combined, then add the other half of the flour mixture; mix until just combined. Shut off the mixer.
Fold in the apples with a spatula. Spoon the batter into your prepared bundt pan (it will be thick), and then bake about 45 minutes, or until a cake tester inserted into the center comes out clean.
Cool in the pan for about 10 minutes, then carefully invert onto a cooling rack. Serve warm (with ice cream!) or cool to room temperature first.

Apple Butter Doughnuts

Apple Butter Doughnuts

I must apologize for the lack of posting yesterday. I tried to write something, really, I did. But I spent a whirlwind weekend in Texas visiting family, had a very early flight yesterday morning, couldn’t sleep on the plane like I’d intended, and then for whatever reason the Dramamine just wouldn’t wear off, so I felt loopy until bedtime! As I’m sure you can imagine, everything I tried to write just came off as terribly incoherent.

apple butter doughnuts, out of the oven

Last night I slept like the dead, and I feel like a new woman this morning. So I’m making it up to you with two posts today! We shall begin our day with breakfast, like the experts say we should. I’m not sure doughnuts are what they have in mind, but sometimes, when those doughnuts are this delicious, you just gotta do it anyway.

Apple Butter Doughnuts

dipping doughnuts in cinnamon-sugar

When Matt and I went apple picking a couple weeks ago, in addition to two bushels of apples, we also picked up some of the farm’s house made apple cider and apple butter. I immediately put the apple butter to work and it rewarded me with these aaaahhhh-maaaa-zzzziiiinnnggg doughnuts. These are moist, cakey, rich, and just all around perfect. You’ll need some considerable willpower (or a top-notch hiding place) to not plow through them in the first hour they are out of the oven.

Apple Butter Doughnuts

Oh yes, I said oven – they are baked! Score!! That will make us (and the experts?) feel a tad bit better about how many you will inevitably eat. Make these very soon. You really shouldn’t miss out on these scrumptious little treats. Enjoy!

Apple Butter Doughnuts

{One year ago: Cornmeal Fried Okra}

Source: The Frugal Foodie Mama

2 cups flour
3/4 cup brown sugar
1 tsp salt
2 tsp baking soda
1/2 tsp cinnamon
1/2 cup apple butter
1/2 cup milk
2 eggs
2 tbsp butter, melted
1/2 cup chopped apples

3 tbsp sugar
1 tbsp cinnamon
2 tbsp butter, melted

Preheat your oven to 425 F. Spray your doughnut pan(s) with cooking spray. Set aside.
In a large bowl, whisk together the flour, brown sugar, salt, baking soda, and cinnamon. In a 2 cup measuring cup, whick the apple butter, milk, eggs, and melted butter until smooth. Pour into the flour mixture and whisk until just combined. Then fold in the chopped apples with a rubber spatula.
Spoon the batter into each doughnut mold of the pan about half full. This works best with a small cereal spoon that is lightly greased.
Bake 7-9 minutes or until the tops of the doughnuts spring back when touched.
Let the doughnuts cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
Once cool enough to handle, melt 2 more tablespoons of butter in a microwave safe bowl.
In another small shallow bowl, whisk together the sugar and cinnamon.
Quickly dip the top of one of the doughnuts in the melted butter and then twist immediately into the cinnamon-sugar mixture. Repeat this for each doughnut.
This makes at least 12 doughnuts. If you have more than one doughnut pan, use them both. If you only have one, then just bake these in batches, remembering to grease the pan between each batch.

Apple Streusel Bread

Apple Streusel Bread

This bread is ridiculously easy to make and so delicious that you need to invent a whole new word to describe it because delicious isn’t quite adequate enough a word. Suffice it to say, I was completely blown away.

apple streusel bread

As I mentioned yesterday, Matt and I traveled up to the Catskills to go apple picking again this year. I’ve already done quite a bit of baking with my stash, and I’m, oh, maybe a quarter of the way through it. So there will be LOTS of apple recipes in the coming weeks.

Apple Streusel Bread

In the meantime, I thought I’d share what happened with last year’s stash. Enjoy! And be sure you do not miss out on this apple bread. It’s AMAZING. You should definitely make it soon.

Apple Streusel Bread

Apple Pie
Apple Fritters
Apple Pecan Cheesecake Cupcakes
Apple Jalapeno Cheddar Scones
Macaroni and Cheese with Butternut Squash, Apples, Onion and Bacon
Apple Escarole Salad
Apple Hatch Chile Cobbler

apple streusel bread

slice of apple streusel bread

{One year ago: Veal Ricotta Meatballs}

Source: What Megan’s Making

4 cups peeled and chopped apples (4 medium to large apples)
4 large eggs, beaten
1 cup canola oil
2 tsp vanilla
2 tsp baking soda
2 tsp salt
2 tsp cinnamon
3 cups all-purpose flour
2 cups granulated sugar

3/4 cup all-purpose flour
1/4 cup granulated sugar
2 tsp cinnamon
1/2 cup butter, at room temperature

Preheat oven to 350 F. Grease 2 standard loaf pans and set aside.
In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Gently fold in the chopped apples. Divide the mixture between the two loaf pans.
For the topping: combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork (or your fingertips) until all ingredients are moist and crumbly. Sprinkle the topping equally over the two loaf pans and lightly press into the batter.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the pan to cool completely.

Beer Waffles with Cinnamon Apples and Caramel Sauce

Beer Waffles with Cinnamon Apples and Caramel Sauce

Alright, guys, you know what time of year it is, so you know it’s the time for certain things. Certain things like football. And changing leaves. And cooler weather, and back to school and fall flavors like pumpkin and sweet potato. We’re getting ready for impending holidays and busting out the hoodies.

beer waffles with apples

It’s also the time for two more things of note. 1) Apple picking! Wow, New Yorkers are apple picking people. Before last year I had never picked an apple off of a tree ever, in my life. It’s just not a thing in Texas. Does Texas even have apple trees? I don’t know. I digress. But yes, last weekend Matt and I ventured upstate and came home with about fifty pounds of apples. You’ve been warned.

beer waffles with cinnamon caramel apples

And 2) tis the season for flu shots. Speaking of which, I got mine today, so if this post is a tad loopy, you know why. If you are able to handle the vaccine, go get your flu shot. {End of PSA}.

This dish was the very first recipe I made with my apple stash. I’ve been eyeing it up for over a year now. It was worth the weight, I must say. Beer waffles are a thing of beauty and genius. You really do taste the tanginess of the beer! And the carbonation makes them incredibly light. So these waffles were more on the savory side, but then the caramel sauce and sweet sautéed apples on top balanced it out and I think would solidly categorize the dish as overall sweet. Though I suppose reasonable minds could differ. What I’m confident we’ll all agree on is that they’re delicious. Make them soon!

Beer Waffles with Cinnamon Apples and Caramel Sauce

{One year ago: Apple Escarole Salad}

Source: Brown Eyed Baker

½ cup granulated sugar
¼ cup milk
2 apples (Golden Delicious is recommended), peeled, cored and sliced into ¾-inch-thick wedges
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
¼ cup quick-cooking oats
1 tablespoon granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup milk
¾ cup beer
2 tablespoons unsalted butter, melted
First, make the APPLES: Sprinkle the sugar over the bottom of a large skillet and place over medium-high heat. Cook or 4 to 5 minutes, or until the sugar dissolves into an amber-colored caramel syrup, tilting the pan to distribute the sugar evenly, but not stirring. Meanwhile, heat the milk on the stove or in the microwave. Remove the caramelized sugar from the heat, and stir in the warmed milk. Return the pan to the heat, and stir in the apples and cinnamon. Cook for about 3 minutes, or until the apples begin to soften and the sauce begins to thicken. Turn off the heat, stir in the lemon juice, and cover to keep warm.
Now make the WAFFLES: Preheat the waffle iron according to manufacturer’s instructions. Whisk together the flour, oats, sugar, baking powder, baking soda, and salt in a large bowl. Quickly whisk the milk, beer and melted butter into the flour mixture, mixing until it is just combined (the batter will be lumpy).
Coat the waffle iron with cooking spray. Spoon the batter into the waffle iron and cook until the waffle is crisp and golden brown. The length of time will differ depending on your waffle iron, of course. Repeat with the remaining batter. Spoon some of the cinnamon apples and caramel sauce over each waffle.
This recipe as written will give you 3 round waffles.

Blackberry Orange Sangria Ice Pops

Blackberry Orange Sangria Ice Pops

Sangria + Ice Pops = Oh Yes I Did.

This is the other (and final for the season) blackberry recipe I promised to share with you. And it’s a doozy of a good one, one that might make you a bit doozy if you eat too many of them. Haha!

blackberry sangria ice pop mix

Bad jokes aside, this one is a huge winner. As Matt said, “Wow. It’s sangria… in an ice pop!” No false advertising here, I assure you. And of course what I’m really sharing here is the method for transforming sangria into an ice pop – you can vary up the specific ingredients however you please.

instant ice pop maker

Blackberry Orange Sangria Ice Pops

The only recipe note I have on this one is to please be careful pouring, as there are chunks of fruit in the liquid, and it will spatter all over if you pour too fast. And due to its rich, deep purple-red color, I’d advise having paper towels extremely handy when you are pouring into the ice pop molds. We all know how red wine can stain if not mopped up immediately. Oh, and if your ice pop molds don’t come with a spill guard, use an apple slice for that purpose (when you remove the frozen ice pops from the mold, quickly slip a slice of apple onto the stick at the base of the treat). Again, that deep purplish hue will stain like nobody’s business, so just something to watch out for. But, the good news is that the kids aren’t eating this one, so it’ll be easier to control for that! Enjoy!

Blackberry Orange Sangria Ice Pops

{One year ago: Baba Ghanoush}

Source: adapted from Ice Pops by Shelly Kaldunski

2 oranges
1 (750-ml) bottle light red wine, such as Rioja
¼ cup plus 2 tbs granulated sugar
1 small tart apple, peeled, cored, and diced
1 cup fresh blackberries
Pinch of salt

Juice 1 orange into a measuring cup. You should have 1/3 cup. Cut the top and bottom from the remaining orange, then use a sharp knife to cut off the peel. Holding the orange over a bowl, cut along each side of the membranes between the sections. Let the sections fall into the bowl along with any juices. If your first orange didn’t give enough juice to make 1/3 cup, add any juice in the bowl to the measuring cup. Chop the orange segments into about a ½-inch dice and set aside.
Place the blackberries in the same bowl and mash with a wooden spoon or a potato masher. Add the diced oranges and apples and stir to combine. Set aside.
In a small saucepan, bring the wine to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to 2 cups, about 5 minutes. Lower the heat level to low. Add the sugar, orange juice, bowl of fruit, and salt. Add 6 tbs of water. Stir until the sugar dissolves completely. Remove from the heat and let cool to room temperature. Place in the refrigerator until thoroughly chilled.
If using conventional molds, divide the mixture among the molds, cover, and freeze until solid, about 4 hours, inserting the sticks according to manufacturer’s instructions. If using an instant ice pop maker, follow the manufacturer’s instructions to freeze the pops (mine took 9 minutes). Unmold and enjoy!
Makes 12 to 14 ice pops.