Tag Archives: apples

Apple Pie Dessert Panini with Salted Caramel

A few week-ends ago I borrowed a Panini press to experiment a little.  I’ve had some good café lunches and wanted to try some of these recipes at home.  As a result, we Panini-d our way through the entire week-end and this Apple Pie Dessert Panini with Salted Caramel was born.

Apple Pie Panini1

I don’t have very many kitchen appliances and I don’t follow too many food fads and now I know why.  I become slightly obsessed with a new toy or idea, and I make a ridiculous amount of food with it for a while.  Remember the cupcake craze?  I didn’t just make cupcakes for every acquaintance I knew, I opened a cupcake shop and made thousands!  That cupcake craze nearly did me in.  And when I bought our first deep fryer?  This place smelled like a fish and chip shop for weeks.   Our arteries are still recovering.  So yup, when I borrowed that Panini press, I dashed to the grocery store and bought all kinds of breads, meats and cheeses and melt-y things to put inside.  I became a bit of a freak about it, grilling something, and then wiping it down and trying something new.   I’m not kidding when I say, I made something in it for every meal.  As you know, I have teenagers, so when I started making grilled sandwiches again for dinner, a lot of eye rolling ensued.  It was getting to be time to back away from that Panini press, before I started planning my next sandwich shop.  I’m not even kidding.

But I lured those teenagers back with dessert (I’ll take any small victory with my teens at this point)!  I presented them with some golden raisin bread, oozing with brown sugar cream cheese, cinnamon sugar and apple slices.  I topped it with a generous scoop of vanilla ice cream and salted caramel sauce while still warm.  All melt-y and sweet and gooey, this Panini dessert was a real winner.  It was a fitting end to a week-end of Panini’s, and a super quick dessert to throw together.

Apple Pie Dessert Panini via SweetRevelations

Just to prove to you how over the top I can be, we ate this insanely good treat, and then I packed the press up to return it to its rightful owner.  I had to get it out of here, before the next days meals rolled around.  But not before I made a batch of homemade cherry pie filling, and showed up at their door with a bag of fresh egg bread, and ice cream.  Then I proceeded to invade their kitchen and make dessert Panini’s for them.

True story.

Salted Caramel via SweetRevelations

Happy week-end everyone!

Apple Pie Dessert Panini with Salted Caramel

  • 2 raisin bread slices
  • butter to spread on bread
  • 2 tbsp. brown sugar cream cheese (store-bought)
  • very thinly sliced apple (you will only use 1/4 of it)
  • cinnamon sugar (mix 1/4 tsp cinnamon with tsp sugar)
  • vanilla ice cream

Salted Caramel Sauce

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tbsp unsalted butter
  • 1 tsp sea salt
  1. Make the salted caramel sauce first.   You will have leftovers, so cut the recipe in half if you need to.  But seriously, why would you?  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.   Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.
  2. While the Panini press is heating up, butter one side of each slice of raisin bread.   Flip the bread over, so the buttered sides are on the bottom.  Spread the cream cheese on one piece of bread.  Layer some apples slices on top of that.  Sprinkle the apples with the cinnamon sugar, and top with the last piece of bread, buttered side out.  Place on the press and grill for 3-4 minutes, until the bread is golden and crispy.  Remove, slice the sandwich in half and top with vanilla ice cream and salted caramel sauce.

 

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Filed under Ice Cream, Sauces and Syrups, Scones and Breads

Easy Pie Crust Recipe ~ For Perfect Pie Every Time! Featured Post

I am ecstatic that my Easy Pie Crust Recipe is being featured today at the fabulous online magazine Hello Creative Family!
 HCFfeature

 

If you haven’t checked them out, you must!  Crystal and Karen, from Hello Creative Family,  have created the go-to resource for parents looking to ignite their creative passion with simple, everyday and back-to-basics projects.   Their motto is all about living the handmade, homemade and heart-made lifestyle so parents can raise their children in a creative home. You’ll truly be inspired!

So follow this link (here), pay them a visit, and leave me some comment love over there too!

Happy pie making friends,

Renee

xo

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Skillet Apple Scones {with Maple Butter Drizzle}

Fall is here which means it’s apple picking time everybody!  I’ve been heading to local markets every few days, to buy varieties picked fresh from our local orchards.  They’re so, so good.  Good for eating, amazing for baking.  It’s my favourite time of year, and means the leaves are turning colour, temperatures are changing and the days are getting shorter!  It’s truly the best time of year for baking.

applescones

As you know, I love my Sunday mornings and often I’m up before the others to bake something fresh.  I’ve posted my favourite scone recipe a few times, which is so versatile, and it’s easy to adapt the recipe to whatever fruit is in season (these Peach Scones are brilliant).  Apples are an excellent choice too!

I opted for baking in the skillet this morning, which makes for a beautiful presentation.  The scones are rustic looking and full of apple flavour and great texture.  Often people tell me they don’t enjoy scones because they find them dry.  These couldn’t be further from that, moist inside with chunks of cinnamon-y apples and drizzled with an amazing Maple Butter that a friend gave to me.

applescone

You don’t need to bake these in a skillet.  You can easily roll and cut them as I’ve done in this Glazed Cherry Almond Scone recipe.  Bake some now and throw the rest in the freezer for later.  They bake up perfectly, right from frozen, and make an excellent breakfast treat or fast dessert with tea when company arrives.

apple scone

Happy fall baking friends,

Renee

xo

 

Skillet Apple Scones

  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1/2 cup butter, frozen
  • 1/2 cup buttermilk
  • 1/2 cup sour cream (full fat works best)
  • 1 egg
  • 1 cup chopped apples mixed with 1 tbsp. brown sugar and 1/2 tsp cinnamon
  • small apple sliced thinly for garnish
  • Maple Butter for drizzle

Preheat oven to 415°

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda, cinnamon and salt.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, sour cream and egg.  Make a well in the center of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  As best you can, knead in the cinnamon apples.  Pat the dough into a circle about 6 inches in diameter.  Cut the dough into eight even wedges, but still keeping it in the circle shape.  Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too), and top each wedge with two apple slices.  Bake for about 20-25 minutes, until dough is cooked and scones are golden.  Eat warm and drizzle with Maple Butter.

Notes:

  1.  My Maple Butter was from Gilbertson’s Maple Products.  Amazingly good.  My jar is hidden in the back of the fridge.  Some things aren’t meant to be shared, like colds, chocolate, bad photos, and really good Maple Butter.

 

 

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Apple Coffee Cake

This cake is kind of confusing….

It’s a coffee cake, made with a sweet buttery brioche dough, full of apple slices, and topped with an oat streusal topping.

It’s kind of like an apple crisp.

It’s kind of like a coffee cake.

It’s kind of like a sweet bread.

It’s kind of awesome!

cake

If you’ve been following me for a while you know about my love affair with bread (this is awkward because I believe I’m also having an affair with chocolate, cake and frosting…but let’s carry on).  I started making bread several years ago and it’s something I still love to do.  There’s nothing quite as gratifying.  Honestly, don’t let  yeast scare you.

I’ve made this several times and I’ve never made the same cake twice.  It’s made with Brioche Dough from The New Artisan Bread in Five Minutes.  These folks aren’t lying, they’ve really created some masterpiece yeasted doughs that literally take only five minutes prep.  This is one of my books that is completely dog-eared and never leaves the kitchen.   The dough can be made up to five days ahead and refrigerated.  At a moments notice you have a rich, buttery Brioche Dough ready for this Apple Coffee Cake, sticky buns or doughnuts.   The options are endless!

 

slice

I added pepitas, dried cranberries and walnuts along with the apple to the cake this time.  My last one had blueberries and pecans.  Both were sensational.   The cake is fully assembled and then left on the counter to rest for a little over an hour.  Then it’s into the oven and done in an hour.  Nothing to do after but wait for it to cool so you can cut it and enjoy it.

That’s my kinda cake.  Uh bread.  Umm Apple Crisp?!  You get the idea.

I’m sharing the link here to the BreadIn5 website,  for their Brioche Dough.   You will not find a simpler recipe for Brioche Dough anywhere.  Just mix it and leave it, literally.   The following is the recipe for the cake.

Apple Streusal Coffee Cake

*adapted from BreadIn5

For the Topping:

  • 1 cup large flake oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 1 cup chopped walnuts
  • 1/2 cup pepitas
  • 1 cup melted unsalted butter
  • 1/2 teaspoon cinnamon

1.  To make the streusel, place all of the ingredients in a small bowl and mix until combined.  Set aside.

For the Cake:

  • 1 pound of the chilled Brioche Dough
  • 2 1/2 small apples thinly sliced – I used honey crisp apples
  • 3/4 cup dried cranberries
  • 3 tablespoons brown sugar
  • streusel topping (above)

To make the cake:

Preheat oven to 350° and grease and flour an 8 x 3 inch cake pan or springform pan.

1.  Mix the apple slices, cranberries and brown sugar in a small bowl and set aside.

 

2. Split your pound of brioche dough into two equal pieces.   Roll out each piece to be a circle slightly larger than the cake pan.  Place one dough circle in the bottom of the pan.  Top with half of the apples and 3/4 cup of streusel.   Place the remaining dough circle on top and layer again with apples and the remaining streusel.

3.    Let the cake rest, uncovered, for an hour and 20 minutes.  Bake for approx. 45 minutes or until a cake tester comes out clean.

4.  If you used a cake pan, invert the cake onto a plate and then quickly invert back to a cake plate.

 

Enjoy!

Renee

 

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Apple Cranberry Bread Pudding

Are any of you returning to work or school this September?  This whole house is, including me.  My boys are headed off to their first year of high school to join their sister.  I’m returning to the classroom to spend time with some of my favourite young people.

Fall is my favourite time of year.  Even though I do love the summer holidays, I love getting back into routine and the first crazy days of the school year.

applebreadpudding2

 

I start baking all of those warm comforting desserts with the spices and flavours that scream autumn.  First of the season apples are out and I’m all over it.  We have plenty of orchards and markets around here.  I usually make several apple pies ahead for the freezer.  In the dead of winter, there’s nothing better than an apple pie that reminds me of the warm, breezy days of fall.

applebreadpudding

Bread pudding is a simple and versatile dish that can be eaten as a warm gooey breakfast  treat or comforting satisfying after dinner dessert.  I filled mine with thinly sliced apples, cranberries and walnuts then topped them with a dollop of local Apple Butter and a drizzle of caramel sauce.   Outstanding.

It’s full of fruit and nuts so it has to be good for you right?

applebreadpudding1

 

Enjoy the rest of your summer everyone.

 

Apple Caramel Bread Pudding

*makes 7-8 3.5 inch ramekins or one large 9 inch pie plate

  • I used half of a slightly stale sour dough loaf, ripped into chunks
  • 2 small apples, peeled cored and very thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 tsp cinnamon
  • pinch of cloves
  • 1/2 tsp vanilla
  • pinch of salt
  • 2  cups half and half cream
  • 3 eggs

Butter ramekins and set aside.  Preheat oven to 350°

 

1.  Rip bread into chunks and place in a large bowl.  Add apples, nuts and cranberries and mix well, set aside.  In a medium bowl, mix all remaining ingredients.  Pour over the bread and apple mixture making sure to soak all of the bread.  Let the mixture sit for 20 minutes or so until all of the liquid has soaked in.  The mixture can be used right away or refrigerated for a few hours until ready to bake.

2.  Fill each ramekin with the bread pudding.  Place the ramekins in a larger container (I used a 11 x 15 cake pan, a roasting pan would work too) and fill with an inch of hot water.  The water bath ensures the bread pudding bakes with moist heat.  Bake for 35-40 minutes.

3.  Serve warm with caramel sauce, Apple Butter, or fresh whipped cream.

 

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Praline-Apple Fig Bread with Rum Butter

The week has been a bit hectic around here.   Maybe you’re following closely or you’ve been affected by the terrible weather that has damaged many homes on the US East Coast and made for some miserable days in parts of Canada.  We were very lucky here to only have some storm weather with few power outages.

I think the weather along with the usual ups and downs of family life has left me feeling kind of reflective and unsettled about things.    Dusting off some of my grandmothers treasures this morning I was wondering what she would think about how the world is today.   I was feeling really lucky that my children and husband were just hanging out at home while I did all of the mom things that they depend on me for.

While they watched movies and vegged out in that way that teens do, I headed into the kitchen for some comfort of my own.    The process of kneading breads and baking goodies seems to be so therapeutic for me sometimes.   The typical stress and chaos of the world around me seems to be absolved with an afternoon in the kitchen.  It helps me focus on the things that make me happy and fills me up with positive feelings.  Kind of like the effects of an afternoon with an old friend.

I’m curious to know, what’s your place of comfort?

I sure hope that some of my readers in the US are safe and warm and with family today.  I’m sending you all a little piece of virtual comfort in the form of warm Praline- Apple Fig Bread.   It’s moist and nutty and full of fall apples and fresh figs.  This bread is amazing on its own, but to ramp it up a bit I also made a Rum Butter.  Wow.

Praline-Apple Fig Bread

Adapted from myrecipes.com

*preheat oven to 350 degrees and grease and flour a 9 x 5 loaf pan

  • 1 cup chopped pecans
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • pinch of grated nutmeg
  • 1 1/2 cups finely chopped, peeled apples
  • 2 fresh figs, finely chopped
  • 1/2 cup butter
  • 1/2 cup firmly packed light brown sugar
  1. Beat sour cream, sugar and eggs at low-speed for 2 minutes or until well blended.  Add vanilla.
  2. Stir together flour, salt, baking powder, baking soda and nutmeg. Add to sour cream mixture, mixing just until blended. Stir in apples and figs. Spoon batter into a greased and floured 9 x 5 inch loaf pan. Sprinkle with chopped pecans; lightly press pecans into batter.
  3. Bake for 1 hour or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
  4. Bring butter and brown sugar to a boil in a small saucepan over medium heat, stirring constantly;let boil 1 minute. Remove from heat, and spoon over top of bread
  5. Note:   This bread freezes well.

Rum Butter

Remember the rum syrup I made here?  Make it and allow it to cool completely.  Stir about 2 tbsp into a 1/4 cup of whipped unsalted butter.  Delish.

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Apple Spice Cupcakes with Apple Butter Swiss Meringue Buttercream

Well fall is definitely upon us!  I was at the market this morning and was instantly drawn to crates and crates of local apples.  This is one of my favourite seasons to be baking, and apples are by far one of my favourite fruits!

I also bought a huge jar of homemade apple butter and decided to use it to flavour the icing.   Anyone who has been following SweetRevelations knows how much I adore my yummy Swiss Meringue Buttercream icing!

The cakes were really good.  I love any cinnamon/nutmeg/allspice combo.  And the icing was pretty yummy too!  Great apple flavour that screams fall and Thanksgiving dinners.  I thought the cakes were so good that I left some un-iced (the horror!) and packed them in the freezer for lunch treats.

The Pastry Case is where I found this yummy recipe and I have no doubt that the cakes would taste awesome with the Salted Caramel Italian Meringue Buttercream that she has on her site.  Or, you could make the Salted Caramel Swiss Meringue Buttercream that I made here (delish).

Apple Spice Cupcakes

from The Pastry Case

yield: 30 cupcakes

  • 1 1/2 cups unsalted butter at room temperature
  • 3 cups sugar
  • 2 tablespoons light molasses
  • 6 large eggs
  • 3 cups cake flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 cup full fat sour cream
  • 3 tart baking apples, peeled and shredded (about 1 1/2 cups)
  • 1 tablespoon pure vanilla extract

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

1.  Using a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula then beat in the molasses. Add the eggs, one at a time, beating for 30 seconds between each addition.

2.  In a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend.

3.  Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture. After each addition, beat on low-speed just to combine the ingredients. Stir in the shredded apples and vanilla.

Spoon the batter into the muffin cups. Bake 20-25 minutes until the cupcakes spring back lightly when touched and a toothpick inserted in the middle comes out clean.

Apple Butter Swiss Meringue Buttercream

  • 2 cups unsalted butter cubed, at room temperature
  • 5 large egg whites
  • 1 cup + 2 tbsp of sugar
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 3/4 cup of apple butter or more to taste

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and apple butter and beat until combined.  Use immediately.

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