Cinnamon Sugar Apple Cake

iNGREDIENTS

Apple Cake:

• 1 1/2 cups brown sugar
• 1/3 cup oil
• 1 egg
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar)
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 2 1/2 cups flour
• 2 1/2 cups chopped apples (see notes)

Cinnamon Sugar Topping:

• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter, melted

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INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. Mix ingredients in order given, stirring until just combined.
3. Pour batter into a buttered 9×13 pan.
4. Combine last 3 ingredients to make a topping and sprinkle / spread it evenly over the batter.
5. Bake for 45 minutes. Serve with honey butter or whipped cream if you want. APPLE CAKE IS THE BEST!

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NOTES

Apples: I found that two average sized apples was about the right amount to get 2-ish cups of cut apples. For cuts/textures, see the photo and notes in the post! I like to use a crispy, sweet apple like Honeycrisp for this cake, but honestly, I think just about any type of apple would work.

Types of Oil: Canola or vegetable oil is what I normally use, but olive oil is also really delicious in baked goods – it just has a unique, distinct, olive oily flavor. Also, I haven’t tried it yet but I’d be willing to bet that an equal amount of coconut oil or butter would work, too.

Banana Muffins

Ingredients

• 3 large ripe bananas
• 3/4 cup white sugar
• 1 egg
• 1/3 cup oil (vegetable oil is best)
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and line your muffin tin with 12 paper muffin cups.
2. In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
3. Add the sugar, egg and oil and mix with a wooden spoon until everything is incorporated.
4. Measure the flour, baking powder, baking soda and salt into a separate mixing bowl and stir them together with a fork. Once they’re mixed together, dump the dry ingredients into the wet ingredients.
5. Using a wooden spoon, carefully mix the wet and the dry ingredients together. The danger here is over-mixing which will result in dense, flat and dry muffins. The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (like you’d stir your coffee, for example). Continue mixing this way just until the dry ingredients have been incorporated. It’s fine if there are a few small streaks of flour in the batter; it’s the large pockets of flour you want to make sure are incorporated.
6. Spoon the batter into 12 lined muffin cups. Try your best to ensure you fill the cups evenly. This will ensure each of the muffins is finished baking at the same time (you don’t want some over-baked and some raw in the middle!)
7. Bake the muffins in the oven at 350 degrees for about 23 minutes (anywhere from 22-25 minutes, depending on your oven), or until they are golden brown.
8. Let them cool in the tins for about 5 minutes and then turn them out of the tins to let them cool completely on a cooling rack. Or, enjoy one warm from the oven slathered in butter.

Carrot Cake Breakfast Cookies

Thick, soft, and full of fresh carrot and apple, these Carrot Cake Breakfast Cookies are a healthy make ahead breakfast or snack. They're whole grain and refined sugar free, and keep well in the freezer.

Recipe type: Breakfast, Snack

Serves: 18 large cookies

Ingredients

• 2 ¼ cups old-fashioned oats
• 1 cup oat flour or whole-wheat flour*
• ½ cup ground flaxseed
• 2 tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. baking soda
• ½ tsp. salt
• 1 cup unsweetened applesauce
• ½ cup honey or pure maple syrup
• 1 large egg
• 2 tsp. vanilla extract
• ¼ cup (4 tbsp.) unsalted butter, melted and cooled slightly
• 1 cup grated carrot, chopped smaller if desired (2 medium carrots)**
• 1 cup finely chopped (or grated) apple (1 medium), no need to peel

Directions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a large bowl, stir together oats, flour, flaxseed, cinnamon, nutmeg, baking soda, and salt.
3. In a medium bowl or liquid measuring cup, whisk together honey (or maple syrup), applesauce, egg, and vanilla. Mix in the melted butter. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated carrot and apple.
4. Use a large scoop or measuring cup to drop ¼-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won't flatten on their own during baking.
5. Bake 14-15 minutes, until set and lightly golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.) Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
6. Cookies can be stored in an airtight container in the freezer for up to 2 months.

*You can make your own oat flour in your food processor. For 1 cup of oat flour, process 1 heaping cup of old-fashioned oats until finely ground, about 1 minute.
**I used my food processor to make grating the carrots quick and easy. A box grater would work as well.

Healthy Smash Cake

Recipe type: Dessert

Serves: makes a double layer 4 ½-inch cake, or one 6-inch cake, or 7 cupcakes

Ingredients

For the Cake:

• butter and whole wheat flour for the pans
• 1 cup white whole wheat flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ⅛ teaspoon salt
• 1 medium ripe banana (about 3 ounces)
• ⅓ cup unsweetened applesauce
• ¼ cup milk (whole preferred)
• ¼ cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract

For White Whipped Cream Frosting:

• 1 cup heavy whipping cream

For Purple Whipped Cream Frosting*:

• 1 cup frozen blueberries
• ¼ cup water
• 1 cup heavy whipping cream

DIRECTIONS

Make the Cake:

1. Preheat oven to 350 degrees F. Butter the cake pans and lightly dust with whole wheat flour, tapping out the excess. (I used two 4½-inch pans. You can also use one 6-inch pan or make cupcakes.)
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Place banana, applesauce, milk, and maple syrup in a blender and blend until smooth. Pour into a medium bowl or large liquid measuring cup. Whisk in the egg and vanilla.
4. Pour the wet ingredients into the bowl with the dry and mix with a rubber spatula or spoon until just combined. Be careful not to overmix; it's ok if there are a few bits of flour still visible in the batter.
5. Pour batter into the prepared cake pans. Pans should be just over half full with the batter. Bake for about 20-23 minutes, until a toothpick inserted into the center of the cake comes out clean. (Cupcakes will bake for about 14-16 minutes.)
6. Let cakes cool in the pans for 10 minutes. Then, gently run a knife around the edges and carefully transfer to wire racks to cool completely before frosting.

To Make White Whipped Cream Frosting:

1. Using an electric mixer, beat the heavy whipping cream until it is the consistency of whipped cream. Frost cake as desired.
2. To frost a double layer cake, first add a spoonful of frosting to the top of the bottom layer. Place the second cake layer on top. Using an offset spatula, spread frosting over the top of the cake and then down the sides.

To Make Purple Whipped Cream Frosting:

1. Place frozen blueberries and water in a small saucepan. Heat over medium-low heat, stirring often, until blueberries soften and burst, about 8 minutes. Set aside to cool slightly.
2. Transfer blueberry mixture to a blender and blend until smooth, scraping down the sides of the blender as needed. Place in a bowl to cool completely.
3. Using an electric mixer, beat the heavy whipping cream until it is the consistency of whipped cream. Gently fold in the blueberry mixture. Frost cake as desired.
4. To frost a double layer cake, first add a spoonful of frosting to the top of the bottom layer. Place the second cake layer on top. Using an offset spatula, spread frosting over the top of the cake and then down the sides.

*If you plan to make the purple whipped cream frosting, you will want to get started on it ahead of time as the blueberry mixture needs to cool completely before being mixed into the whipped cream.

Cornbread

Ingredients

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder

• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 10 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil and whisk for 5 min. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Apple cake

Mom's Best Apple Cake

Examiner.Com

From Anne Marie Hurley, Livonia, Michigan

Ingredients

Cake

• 1 cup vegetable oil
• 2 cups sugar
• 3 eggs
• 1 ½ tsp. vanilla
• 2 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
•  3 cups apples, peeled and diced

Topping

• ½ cup butter
• 1 cup brown sugar
• ¼ cup milk

 Directions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 baking dish.

Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, and baking soda. Beat together until well-incorporated. Stir in the apples.

Pour the cake batter into the prepared baking dish. Bake for 55 – 60 minutes. Cool completely before adding the topping.

Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.

Chocolate Chocolate Chip Zucchini Cake

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 cup cocoa (I used Hersheys)
• 1 teaspoon Baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 1 cup vegetable oil (or 1/2 cup oil and 1/2 cup applesauce or 1 cup applesauce)
• 2 cups packed grated zucchini, I left the skin on
• 1 1/2 cups chocolate chips

Instructions

1. Combine flour, cocoa, baking soda, baking powder and salt in a large mixing bowl, just till blended. Set aside.
2. In a medium mixing bowl beat eggs and sugar until fluffy. Add in oil and vanilla, beat again till well combined and oil doesn't separate after sitting for a few minutes.
3. Blend egg mixture to flour mixture. Beat till blended but don't over beat. It'll be the consistency of thick brownie batter.
4. Fold in zucchini and chocolate chips.
5. Pour batter into 2 greased or sprayed loaf pans.
6. Bake in a preheated 350 degrees over for 50-60 minutes. Test for doneness using a toothpick.
7. Let cool for 20 minutes in pan before removing to rack to cool completely.
8. Sprinkle with powdered sugar, slice and serve.

Olive Oil Dough

Yield: Makes 6-8 pizzas

Ingredients:

2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast (2 packets)
1-1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour

Directions:

1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.

2. Mix in the flour without kneading. I found this process to be incredible simple with my stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour.

3. Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Notes:

Cinnamon Rolls

From http://www.gimmesomeoven.com/1-hour-easy-cinnamon-rolls-recipe/

 

Yield: 11-12 cinnamon rolls

1-Hour Cinnamon Rolls

This delicious and easy cinnamon roll recipe can be ready to go in about an hour!

Prep: 40 mins Cook: 20 mins Total: 1 hour

Ingredients:

Dough Ingredients:

• 1 cup milk (I used 2%)
• 1/4 cup butter
• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
• 1 egg

Cinnamon-Sugar Filing Ingredients:

• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 Tbsp. ground cinnamon
• 4 Tbsp. butter, (completely) softened

Cream Cheese Icing Ingredients:

• 1/2 cup butter, softened
• 1/4 cup cream cheese, softened
• 1 1/2 cups powdered sugar
• 1-2 Tbsp. milk (if needed)

(Optional Substitution: Standard Icing Ingredients:

• 1/4 cup butter, melted
• 1 tsp. vanilla
• 1 1/2 C powdered sugar
• 1-2 Tbsp. milk

Directions:

To Make The Dough & Filling:

Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.
In a separate bowl, whisk together 3 cups flour (not all of the flour), sugar and salt until combined.
In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the bowl with a damp towel and let rest for 10 minutes.

Meanwhile, make your filling by whisking together sugars and cinnamon in a bowl until combined.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to "cut" off the two ends of the roll (an inch on each end - discard that dough) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)

(*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to "cut". Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it -- although the standard knife method still works too.)

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes.
While the dough is rising, make the icing (instructions below).

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

To Make The Cream Cheese Icing:

Either in the bowl of an electric stand mixer, or a mixing bowl, whisk softened butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.

To Make The Standard Icing:

Whisk together butter, vanilla and powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin. If the icing is too thin, add a tablespoon or two of powdered sugar to thicken.

**If you do not have an electric stand mixer with a dough attachment, you can simply stir the ingredients together, and then knead by hand for 5-7 minutes.

Apple Pie Cinnamon Rolls

Ingredients

• For the dough:
• 1 package Active Dry Yeast (2¼ tsp)
• ½ cup water, lukewarm
• ½ cup + 2 tsp sugar
• ½ cup milk, lukewarm
• ⅓ cup butter, melted
• 1 egg, room temperature
• 2 tsp salt
• 4 cups all-purpose flour
• For the Apple Pie Cinnamon Rolls Recipe filling
• 5-6 Medium Apples, peeled and chopped
• 2 Ttbsp Lemon Juice
• ½ cup Brown Sugar
• ½ cup Sugar
• ¼ cup Cornstarch
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• 2 cups Water
• 4 tbsp Butter, softened
• 1 cup brown sugar
• 2 tbsp ground cinnamon

Instructions

1. Now, this is kind of a long...looong process, what with waiting for yeast to rise and all. But it is totally worth it! If you love store-bought cinnamon rolls, you are going to flip over how incredible this Apple Pie Cinnamon Rolls Recipe tastes!
2. In a small bowl, stir together the yeast, water and 2 tsp sugar and let it sit until it foams up, about 10 minutes.
3. In a large mixing bowl add the milk, melted butter, egg, sugar, and salt and mix until well combined. Add about half of the flour and mix until smooth then mix in the yeast mixture. Slowly add the remaining flour until combined, if using a mixer you will have to switch to using your hands or a wooden spoon.
4. Remove the dough to a lightly floured surface and knead for about 5 minutes. Put dough into a greased bowl, cover with a tea towel, and set aside to allow the dough to rise, about 2 hours.
5. Meanwhile toss the apples in a large bowl with lemon juice to keep them from browning and set aside. This will ensure that your Apple Pie Cinnamon Rolls recipe are perky and fresh-looking! Pour cornstarch into a large saucepan and slowly whisk in water to prevent the cornstarch from getting lumpy. Mix in the sugars, cinnamon, nutmeg, and a pinch of salt and bring mixture to a boil over medium-high heat. Allow to come to a hard boil, stirring constantly for 2 minutes. Add the apples and bring back to a boil then reduce the heat to medium low and simmer for 15 minutes or until apples soften to the desired texture. Remove from heat and set aside.
6. When dough has risen punch the dough down and remove from the bowl. Roll the dough out on a well-floured surface into roughly a 16x24 inch rectangle Spread the softened butter over the dough.
7. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter. Spread the apple mixture over top of the the brown sugar. Roll into a log, starting lengthwise; the log should end up approximately 24 inches long. Slice evenly to create the seperate rolls.
8. Line a 9x13 baking pan with parchment paper and place the cinnamon rolls in the pan, making sure they are not touching. Cover with a clean dish towel and allow the dough to double again, about 2 hours.
9. Preheat the oven to 375. Bake the rolls for about 22-25 minutes....and voila! Your Apple Pie Cinnamon Rolls are ready, ooey and gooey, just in time for brunch!

Cinnamon Apple Muffins

Prep Time 5 min 
Cook Time 25 min
Total Time 30 min

Serves: 12

INGREDIENTS

• 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
• 2 cups diced apples
• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup milk
• For the Topping:
• ½ cup butter, melted
• ½ cup granulated sugar
• ½ cup ground cinnamon

INSTRUCTIONS

1. Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
2. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
3. Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
6. Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.