Pumpkin Apple Bread with Sunflower Seeds

If you love the taste of pumpkin bread and apple bread,  here is a delightful recipe that contains both! My husband is not a big fan of pumpkin and won't touch pumpkin pie at Thanksgiving but he loves this pumpkin apple bread.

Also filled and topped with healthy, crunchy sunflower seeds you will have a hard time stopping at one slice!

Wondering what those little green spots are inside the bread?  Sunflower seeds contain cholorophyll, which is also know as chologenic acid, one of their healthy attributes.  When they are baked in a recipe with baking powder or soda, they turn green.  There is absolutely no difference in taste whatsoever.  If the sight of green specks doesn't appeal to you, simple substitute chopped walnuts in the batter and save the sunflower seeds to sprinkle on top.

The original recipe calls for boiling apple cider to a condensed syrup but that takes a lot of time so I substituted unsweetened apple sauce for the apple cider.  I found some organic Gravenstein applesauce at my local grocery store which worked beautifully.

I used my Wilton 4-cavity mini loaf pan but had quite a bit of batter left after filling them, so I used it to make muffins.  The mini loaves and muffins are the perfect size for the two of us!  They would also make wonderful gifts during the holidays or for breakfast and brunch if you have having friends or family staying with you. They freeze beautifully!

Pumpkin Apple Bread with Sunflower Seeds

Printable Recipe

Makes 2-3 large loaves (I made 4 mini loaves plus a few muffins)

1-1/2 cups whole wheat flour
1-1/2 cups all-purpose flour
2-1/4 teaspoons pumpkin pie spice (or make your own using 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves)
2 teaspoons baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup sunflower or other mild vegetable oil
4 eggs
2/3 cup unsweetened applesauce
1 15-ounce can pure pumpkin puree
1-1/2 cups finely chopped, crisp sweet apples such as Gala or Fuji, preferably organic
1/2 cup roasted sunflower seeds* or chopped walnuts

Notes:  If you have more batter than loaf pans, you can use the extra batter to make muffins.  Baking instructions below.

*Don't be alarmed if the sunflower seeds turn green around the edges inside the loaves during baking.  This is due to the natural chlorophyll in the sunflower seeds.  There will be no difference in taste whatsoever.  If the green color doesn't appeal to you, simply sprinkle the sunflower seeds on top and use chopped walnuts in the batter.

Grease loaf pans with butter and line with parchment or spray with a baking spray that contains flour, such as Bakers Joy.

In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice, baking soda and salt.  Stir to blend.

In an extra-large mixing bowl, such as the bowl of a stand mixer, combine granulated sugar, brown sugar and oil. Beat with electric mixer on medium speed until well mixed. Add eggs, one at a time and beat well. Add half of flour mixture and mix, then half of applesauce and mix, repeating with remaining flour mixture and applesauce, beating on low speed after each addition just until combined. Beat in pumpkin puree until combined. Then, fold in apples and sunflower seeds. Fill loaf pans 3/4 full and spread evenly. If making muffins, place muffin liners in muffin pan and fill cups 3/4 full.

Bake loaves in a 350 degrees oven for 55 to 60 minutes for 9 x 5-inch loaves, 45 to 50 minutes for 8 x 4-inch loaves or 40 to 45 minutes for 7-1/2 x 3-inch loaves, or until a toothpick inserted near centers comes out clean.  Bake muffins for 25 minutes.

Cool on wire racks for 10 minutes. Remove from pans. Cool completely before slicing.

Freezes well.  Wrap in plastic wrap and then aluminum foil to freeze.

Apple Date and Pecan Cake

Here is a super moist and delicious apple cake which I've adapted from one of my favorite Scandinavian bakers, Beatrice Ojakangas.  Chock full of apples, dates and nuts, it's what you can't see that may surprise you...coffee, cocoa and cardamom!  Three delightful additions that make this cake extra special and quite Scandinavian :)  It's perfect with a cup of coffee in the morning or tea in the afternoon.    

I was recently gifted a bag of apples from a friend.  From a local farm, she had more than she could use so offered some of them to me.  Beauties!    

This cake was so moist, I had trouble keeping it dusted with powdered sugar :)  Next time I make it, I will reduce the amount of apples and dates slightly and I've made note of that in the recipe.

It has lasted several days in the frig and freezes beautifully.

If you love the combination of apples, dates and pecans, I hope you give this recipe a try.  I thought it was one of the most delicious apple cakes I've baked!

The leaves are falling and the temperatures are cooling.  It's a great time of year to visit a local apple farm and buy or pick apples!  Our farmers' market had a wonderful variety too.

Apple Date and Pecan Cake

Printable Recipe

Serves 10-12

1 cup sugar
1/2 cup (1 stick) softened butter
2 large eggs
2 teaspoons unsweetened dark cocoa
1/2 teaspoon ground cardamom
1-1/4 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla
1/2 cup cold, strong coffee
4 cups tart apples, peeled, cored, and chopped (next time I will use only 3 cups)
1 cup chopped, pitted dates (next time I will use only 3/4 cup)
1 cup finely chopped walnuts or pecans

Preheat the oven to 350°F. Butter an 8-inch bundt pan or 13 x 9-inch baking pan.  I sprayed my bundt pan with Bakers Joy.

In a large mixing bowl, cream the sugar and butter until smooth. I used a stand mixer on medium speed.  Add the eggs and beat until light and fluffy.

Stir the cocoa, cardamom, cinnamon, and soda into the flour and blend until combined.

Add the flour mixture to the creamed mixture along with vanilla and coffee. Beat until batter is very smooth. Stir in the apples, dates, and nuts until evenly blended.

Pour the batter into the prepared pan. Bake 50-60 minutes for a bundt pan or 35 to 40 minutes for a 13 x 9-inch pan - or until a wooden skewer inserted into the center of the cake comes out clean.

Cool the tube cake for 5 minutes in the pan, then turn out onto a wire rack to finish cooling. Cool the rectangular cake completely in its pan on a wire rack.  Dust with powdered sugar, if desired.

Apple Cranberry Almond Streusel Cake

I'm still working on satisfying my autumn cravings!  After seeing this cake on Pinterest recently, I was taken by the creamy texture of this coffee cake dotted with bright red cranberries.  

When I found the recipe and read the list of ingredients there weren't even any almonds in it!  Just a tiny bit of almond extract.  So, I made a few changes and added some chopped almonds to the streusel topping and also added some chopped apples to the cranberries in the filling.

The result was a wonderfully delicious fall dessert - perfect for snacking on any time of day! Actually, I've been snacking on it for several days so I know it keeps well covered and refrigerated.

If you don't like cranberries (growing up in Wisconsin, it's in your DNA), you could substitute reconstituted dried cherries.  I like to reconstitute dried cherries in a little Kirsch liqueur but Triple Sec or Grand Marnier would also make good reconstituting liquids as well as plain orange juice.

A little sprinkle of powdered sugar, slice and enjoy!  The generous amount of sour cream in this recipe creates a moist, almost creamy texture.  I found I had to bake it slightly longer. This would make a delicious dessert for a holiday brunch! 

As October draws to a close, we are surrounded by a sea of yellow, which means that soon the trees will be bare. I can't complain, it's been a beautiful October - one of the nicest I can remember. 

 

Cranberry Apple Almond-Streusel Cake

Printable Recipe

Serves 12 or More

Note: I used a 9-inch spring-form pan with 3" sides. You could also use a 10" spring-form pan with 2" sides.

Cake:

2-1/2 cups all-purpose flour (I used half white whole-wheat flour)
2 teaspoons baking powder
1/2 cup (1 stick) butter, room temperature
3/4 cup granulated sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1-1/2 cups sour cream
2 cups fresh cranberries, rinse and dried
1 cup (1 large) apple, peeled, cored and cut into 1/2 inch dice
4 tablespoons granulated sugar
1 heaping teaspoon flour

Streusel Topping:

1/2 cup packed light brown sugar
1-1/2 cups all-purpose flour
1/2 cup (1 stick) cold butter, cut into 1/2 inch pieces
1/2 cup chopped almonds (I used slivered almonds and chopped them coarsely)

Preheat oven to 350 F. Butter the pan or spray with Baking Spray such as Bakers Joy

In a medium bowl, whisk together the flour and baking powder (be sure it's fresh). Set aside.

In a stand mixer, cream the butter and sugar until light. Add the eggs, one at a time, until blended. Add the extracts and sour cream and mix together. Add the flour mixture and mix until combined.

In a small bowl, toss the cranberries and apple chunks and toss with the sugar and flour. Fold the fruit into the batter.

Pour the batter into the prepared pan.

To make the streusel, place all ingredients into a medium bowl. Work in the butter with your fingers or pastry cutter until everything is blended and crumbly. Sprinkle over the batter in the pan and level with your fingers.

Bake the cake until golden brown, approximately 50-60 minutes, or until a toothpick insert in the center comes out clean. Note: My cake took slightly longer because I used a deeper pan. Cool in the pan on a rack for about 30 minutes and remove the side of the spring-form pan.

Apple, Pear and Cranberry Tart

This easy-to-make upside down tart, or tarte tatin, is the essence of fall with apples, pears and cranberries in a deliciously different pastry crust.

The tart is prepared in an oven-proof skillet with a layer of caramelized brown sugar, butter and spices at the bottom and a delicious oat and butter crust on the top.  After baking, it is flipped upside down onto a plate so the caramel layer coats the filling mixture for a delicious and not too heavy dessert.  Vanilla ice cream would be a great addition!

The recipe says to serve warm but it was just as good after a night in the refrigerator.  We loved it!  The crust was a delightful surprise and I could have eaten the whole thing if my husband hadn't beat me to it.

We had our first freeze this past weekend.  With the temperatures reaching the 70s today through Wednesday we are officially having Indian Summer.

 

Speaking of Indian Summers is anyone else watching the PBS series? I'm enjoying it very much. The cast is wonderful!   

Apple, Pear and Cranberry Tart

Printable Recipe

This easy to make upside-down tart or tarte tatin in French, uses the best that autumn has to offer and the crust is delicious! See My Notes below.

8 servings

Crust

1 cup white whole-wheat flour
1/2 cup old-fashioned rolled oats
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons cold butter, cut into small pieces
2 tablespoons canola oil
3 tablespoons ice water

Filling

2 ripe but firm pears, peeled and thinly sliced
1 large apple, peeled and thinly sliced
1 tablespoon lemon juice
1/2 cup light brown sugar
2 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup fresh cranberries

To make the crust:

Put the flour, oats, granulated sugar and salt in a food processor and process until the oats are finely ground. Add the butter, a piece at a time, and pulse two to three times after each addition, until blended. Add the oil and water and pulse only until the dough starts to come together. Put the dough on a lightly floured surface and knead it a few times until it holds together. Pat the dough into a 5-inch disk and wrap in plastic or wax paper.  Refrigerate while the filling is prepared.

Preheat oven to 375°F.

To make the filling:

Toss the pear and apple slices with lemon juice in a large bowl.

Put the brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet and cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from heat. Arrange the pear and apple slices in concentric circles, starting at the center and work outward, overlapping the slices and adding another layer until all the slices are in the pan. Scatter the cranberries over the top.

Return the pan to medium-low heat and bring the liquid to a simmer.  Peek under the fruit or listen for the bubbling if you cannot see it. Cover and cook for 5 minutes. Uncover and cook, gently tilting the pan occasionally, until the sauce becomes a thicken and caramelly, 7 to 10 minutes. Remove from the heat.

Roll the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork. 

Bake in the preheated oven until the crust just begins to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust then place a serving plate larger than the pan on top and invert the tart onto the plate. Serve warm.

My notes: I used King Arthur White Whole Wheat Flour for the crust and used a seasoned 8" cast iron skillet for the tart. While there was a little too much dough, the filling ingredients were just about right.  I did need to add another half apple.  Perhaps mine were a little smaller.

Adapted from Eating Well.com

Sandy's Browned Butter Applesauce

This delicious, Browned Butter Applesauce is a recipe I had saved from the Milwaukee Journal Sentinel food column of Sandy (Sanford) D'Amato, a James Beard Award-winning chef and former owner of famed Sanford Restaurant in Milwaukee. He sold his restaurant to his talented chef-de-cuisine and moved to New England with his wife to write his cookbook and memoirs, Good Stock, and has recently opened a cooking school in Massachusetts called Cook Stock Farm Cooking School. With autumn and apple season in full throttle, I made his recipe this past week.

Speaking of New England, I was the VERY fortunate winner of a seafood giveaway from Fresh New England recently!  El lives in and promotes New England through her gorgeous photography and amazing baking skills. The giveaway was her way to celebrate the recent launch of her new website, Fresh New England Eats which, with her team, promotes the New England food community.  Not only did I win 2 beautiful, live, New England lobsters...

 

...but an entire clambake for two including mussels, steamers and clam chowder direct from Ipswich Shellfish Market in Ipswich, Massachusetts.  They were a pleasure to contact and very helpful with tips on how to store the shellfish until time to cook them. The shellfish came beautifully chilled and packaged this past Friday, arriving early the very next morning after it was shipped, which just happened to be National Lobster Day!

Two very dear friends, who have many years of lobster boils under their belts, were invited to share our bounty, cooked over our back yard fire pit.  We supplemented with Gulf shrimp, Littleneck clams, Wisconsin corn-on-the-cob, locally made sourdough bread and my garden tomatoes. A delicious collaboration of East meets Midwest, and, what a feast! Warm clam juice, melted butter, and seafood sauce were supplied for copious dipping of the shellfish.  FYI, I had never eaten New England Steamers before and they are unlike any other clam I've eaten. Thankfully, our friends had and were able to teach us how it's done. They are delicious!

The clams, mussels and shrimp were wrapped and tied in cheesecloth 'bags' for the boil and were our first course followed by the lobsters, corn and tomatoes for the main course. Here is an easy method for an Indoor, Stove-top Clambake from Ina Garten if you'd like to try one at home! Ours was kept simple with no other additions to the water for the boil.

Not only were the fresh shellfish delicious and a special treat in itself, but we were lucky enough to enjoy a gorgeous, early fall evening with the almost-full Supermoon overhead! It was a magical night!

If all this weren't bounty-enough to shout about, I also received this charming, vintage-replica basket loaded with New England goodies from El! A variety of crackers, preserves, raspberry and hibiscus jam (oh my), New England honey and maple syrup, country ketchup, and a bottle of craft made, pure cranberry soda mixer. The basket also included Food Rules - an eaters manual by Michael Pollan, which is wonderfully well written, humorous and beautifully illustrated.  I highly recommend it for anyone who wants to live a healthier life by eating good, natural food.

Thank you very much to El, Fresh New England and Fresh New England Eats for this amazing, delicious, bountiful, fresh, New England prize!!

Sandy's Browned Butter Applesauce

Adapted from Chef Sanford D'Amato

Printable Recipe

Use this wonderful applesauce to top pancakes for breakfast, add to cottage cheese for lunch or serve with pork chops or roasted pork for dinner. Even the apple peels are put to use. It is loaded with the rich flavors of cardamom, butter, vanilla extract and a touch of bourbon.

Makes approximately 1 quart

My Note:  Instead of mace, cardamom and cinnamon, I used Penzey's Baking Spice mix which contains all three.

2 tablespoons salted butter
4 pounds Gala, or another tart apples (about 6 large), peeled (reserve peels), cored and cut in half, each half cut into 8 pieces
2 bay leaves
½ teaspoon ground mace
½ teaspoon ground cardamom
½ teaspoon ground cinnamon, cassia preferably
1 teaspoon kosher salt
½ teaspoon vanilla extract
2 teaspoons fresh lemon juice

Cider peel liquid:

1 tablespoon butter
Reserved apple peels
¼ cup bourbon
1 ½ cups unsweetened apple cider

Place a large heavy-bottomed pot over medium heat. When hot, add the butter, let it melt and turn golden brown. Immediately add the apples and stir. Add bay leaves, mace, cardamom, cassia cinnamon and salt.  Cook, covered and stirring regularly, so that the apples evenly turn a light golden brown, about 15 minutes. Remove from heat.

To make the cider peel liquid, place a large sauté pan medium-high heat. Add the butter and, when hot, add the peels and sauté, stirring, for 4-6 minutes, until golden. Remove from heat and add bourbon and cider. Place back over the heat and bring to a boil for 1 minute. Puree this mixture in a blender, then strain through a medium strainer while pressing on the solids — this should yield 1¼ cups.

Add the cider peel liquid, vanilla and lemon juice to the cooked apples and cook for an additional 5 minutes, stirring, over low heat. Remove bay leaves and puree coarsely by pulsing in a food processor. Adjust seasoning with salt and refrigerate until needed.

Fresh applesauce will keep for about 10 days refrigerated or, up to a year in the freezer.

Apple Cake with Toffee and Caramelized Apples

If you are more of a cake person than a pie person, this could be the perfect Thanksgiving dessert for you.  I tested this recipe on my family this past weekend and there was already talk of messing with tradition this year.  Heresy, I know, but understandable after you taste this cake.

The apple cake is first baked then drizzled with a toffee glaze while still warm.  Toothpick holes poked in the cake help the glaze sink deep into the cake and flavor it with warm, toffee-flavored goodness creating a toffee 'crust' on the bottom when it cools.

If that doesn't sound delicious enough, the cake is served with warm toffee sauce, caramelized apples and vanilla ice cream. Exclamation point. 

This is one delicious cake! 

Since National Bundt Day is coming on November 15th , I baked the cake in one of my traditional Bundt pans rather than the spring form pan with tube center stated in the recipe.  It worked perfectly. 

Apple Cake with Toffee and Caramelized Apples

Adapted from Food and Wine

Printable Recipe

Note:  I  reduced the original 2 cups of sugar in the cake to 1-1/2 cups and think it could even be reduced to 1 or 1-1/4 cup since the cake was still fairly sweet.

SERVINGS: 10 to 12

(See Do-Ahead Instructions at the End)

For the Cake:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil (I used Safflower Oil)
1-1/2 cups granulated sugar
3 large eggs
2 large or 3 small Granny Smith apples (peeled, cored and diced into ½” pieces)

For the Toffee Glaze:

1 stick unsalted butter
1/4 cup heavy cream
1 cup light brown sugar
1 teaspoon pure vanilla extract

For the Toffee Serving Sauce:

1 1/2 cups granulated sugar
1/2 cup water
3/4 cup plus 2 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon brandy

For the Caramelized Apples:

2 tablespoons unsalted butter
2 tablespoons light brown sugar
3 large Granny Smith apples (peeled, cored and sliced into 8 wedges)
1/8 teaspoon cinnamon
2 tablespoons water

Serve with vanilla ice cream

Preheat the oven to 325°.

Butter and flour a traditional Bundt pan (I sprayed with Baker's Joy instead).

Whisk the flour, salt and baking soda together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, mix the oil and granulated sugar until creamy. Add the eggs, one at a time, blending thoroughly. Then, add the dry ingredients about a cup at a time and blend until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into prepared Bundt pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. (My cake only took 1 hour). Let cool slightly.

While the cake is cooling slightly, combine the butter, cream and brown sugar in a medium saucepan and bring to a boil over moderate heat while stirring. Remove the toffee glaze from the heat and stir in the vanilla.

Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking gently with a toothpick (I also tiled the pan from side to side). Then, allow the cake to cool completely, about 2-1/2 hours. Invert the cake onto a serving platter.

In a medium saucepan, combine the sugar and water and bring to a boil over high heat while stirring. After the sauce is boiling, use a moistened pastry brush and wash down any sugar crystals on the side of the pan. The, cook without stirring until a medium-amber caramel forms.  This will take about 5-7 minutes so watch carefully so that it does not burn. Remove from the heat and quickly but very carefully stir in the cream and butter (the sauce will bubble up). Reduce the heat to medium and simmer the sauce for 2 minutes, then remove from the heat and stir in the brandy. Allow to cool slightly and pour the toffee sauce into a pitcher.

In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.

Slice the cake and serve with the caramelized apples, toffee sauce and vanilla ice cream.

Do Ahead:

The unmolded cake can be stored overnight at room temperature wrapped in plastic wrap or foil. The toffee sauce can be refrigerated for up to 1 week and gently reheated before serving. The apples can be made 3 hours ahead and kept at room temperature.

Apple and Cheese Turnovers

My first official dessert of autumn!  I knew it had to be something with apples.  Apple and spice and every nice, you know.  An absolute must at this time of year.

What is your favorite kind of apple?  I love an apple that is sweet and juicy and has a lot of crunch.  I usually pick Fuji, Braeburn or Honey Crisp.  I still haven't tried the new Sweet Tango yet.  I was thrilled to see organic Honey Crisp apples at the market this week.  I do try my best to avoid the "Dirty Dozen".

These little turnovers, or hand pies as people like to call them now,  are made with store bought puff pastry, a perfect example of easy and delicious!  With the addition of Farmers' Cheese, they become a tasty twist on a blintz.
 

This was the first time I had baked with Farmers' Cheese (dry curd).  It tastes like a cross between cream cheese and ricotta cheese, flavor and texture-wise so don't be put off by the itsy-bitsy curds in the filling.  It tastes delicious! 

The original recipe calls for 1 lb (or 2 sheets of puff pastry). If you use only one sheet of puff pastry you can make six turnovers, which I did for just my husband and myself.  I'm going try and freeze a couple to reheat on Sunday morning. They would make perfect picnic food for a trip to a park or to the country to see the fall colors.

My husband and I recently returned from attending a wedding near Atlanta, Georgia for the daughter of very good friends.  While there, we did some sight-seeing in and around Atlanta.  One of the most impressive of the places we visited was The Atlanta Botanical Gardens. Those of you who have followed me for a while know that I am an avid gardener.  The living sculptures at the Atlanta Botanical Gardens were just amazing and are so well maintained and beautiful.  Here are just a few of the many photos I took.  

At the top is the Earth Goddess.  She is 25 feet tall and a waterfall flows from her hand.  Her tresses are real plants and are tended to and changed regularly. Below her are a gorilla and cobra, both made with living plants and 10-20 feet tall.  There are many more amazing living sculptures like this throughout the gardens. I highly recommend a visit to the Atlanta Botanical Garden.

Apple and Cheese Turnovers

Adapted from Food and Wine

Printable Recipe

SERVINGS: makes 12 hand pies (can be easily halved by using only 1 sheet of puff pastry - roll out to 8 x 12 and cut 6 squares)

These turnovers or hand pies have a filling that combines tart and sweet apples with farmer cheese and cinnamon.

1 1/2 tablespoons all-purpose flour, plus more for dusting
1 pound puff pastry (2 sheets)
2 Honey Crisp apples, or apples of your choise, coarsely grated (I used the large holes on a box grater)
3 tablespoons sugar, plus more for dusting
1/2 cup farmer cheese (most well-stocked stores carry it in tubs).  See Note*
1/8 teaspoon cinnamon

1/8 teaspoon nutmeg (optional - my addition)

Pinch of salt
1 large egg, beaten

On a lightly floured work surface, roll out the pastry into 2 8 x 12 rectangles and cut out twelve (6 per sheet) 4-inch squares. Transfer the squares to a baking sheet and freeze until firm, 10 minutes. In a bowl, toss the apples with the sugar, farmer cheese, cinnamon, salt and 1 1/2 tablespoons of flour.

Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Brush the edges of the squares with the egg and mound 2 tablespoons of the apple filling on each one. Fold to form triangles and press to seal. Freeze until firm, about 15 minutes.

Using a fork, crimp the edges of the triangles. Brush the tops with egg and sprinkle with sugar. Cut 3 small slits in each to release steam. Bake until golden and crisp, about 30 minutes, shifting the pans front to back halfway through. Let cool, then serve.

*I've read that you can use small curd cottage cheese in place of Farmers Cheese.  Just drain it very well and then pulse it in a food processor for a creamier texture. 

Apple & Spice 'Anytime' Cake

When Joanne Chang's new cookbook Flour came onto my radar recently, I immediately requested a copy from my public library (as I often do before buying). I had to wait 3 weeks to get a copy! Now I know why - it's a wonderful book full of delicious recipes from her Flour Bakery and Café in Boston.  I'm sure I will be owning a copy of this terrific book soon.

I don't often make desserts unless we're having company for dinner or we're invited for dinner and I offer to bring the dessert. After leafing through the book, the recipe for Apple Snacking Spice Cake first attracted my attention. This was a cake that could be eaten any time of day and not just for dessert...with tea in the afternoon or even for breakfast (I've already done both)! 

When the cake comes out of the oven, it has a beautiful texture that looks like craters on the moon!

Other than tasting fantastic, the another great thing about this cake is that it freezes beautifully.  Since my husband and I are empty-nesters, I froze more than half of the cake in sections to savor slowly.  My husband loved it and keeps asking for more! 

The only changes I made were to omit the raisins since my husband doesn't care for them and, also, I used half all-purpose and half whole wheat flour instead of all AP flour. The next time I made this cake I'm going to try adding some dates!

Apple and Spice 'Anytime' Cake
Adapted from Flour by Joanne Chang
Printable Recipe

Makes one 10-inch round cake

1/2 cup (140 grams) all-purpose flour (original recipe calls for 1 cup AP flour and no WW flour)
1/2 cup (140 grams) whole wheat flour (my addition - I use King Arthur White Whole Wheat)
3/4 cup (90 grams) cake flour (such as Pillsbury Softasilk)
1-1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups (300 grams) granulated sugar
3/4 cup (1½ sticks, 170 grams) unsalted butter, at room temperature
2 eggs
4 cups (450 grams) peeled, cored and chopped apples
1/2 cup (80 grams) raisins (I omit because my husband doesn’t like raisins)
1 cup (100 grams) pecan halves, toasted and chopped
confectioners’ sugar, for dusting (I also omit)

Place a rack in the center of the oven and preheat it to 350 degrees. Butter and flour a 10-inch round cake pan. I used a 10-inch springform pan which was deep enough and made releasing the cake easy.

Sift the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger and cloves together into the bowl of a stand mixer. Add the granulated sugar and softened butter to the bowl and, using the paddle attachment and beat on medium speed for about one minute until the butter is fully incorporated into the dry ingredients, stopping the mixer several times to scrape the paddle and the sides of the bowl to make sure all the butter is mixed in. Add the eggs, one at a time, and mix on low speed for 10 to 15 seconds, or until fully incorporated. Then turn the mixer to medium high speed and beat for about 1 minute, or until the batter is light and fluffy.

Using a rubber spatula, fold in the apples, raisins (if using) and pecans. The batter will be very stiff and thick. It will look like too many apples and not enough batter, but that’s okay. Scrape all of the batter into the prepared pan, then spread evenly with a spatula.

Bake the cake for about 1 hour and 20 minutes (mine was done about 5 minutes sooner), or until the cake feels firm when you press it in the center and the top is dark golden brown. Let the cake cool completely in the pan on a wire rack.

When cool, release the side of the spring-form pan and invert the cake onto a large baking pan, lifting away the bottom, using a long flat knife to separate the bottom from the cake, if necessary. Then invert the cake again onto a serving plate so it is right-side up. Slice and plate, the dust the slices with confectioners’ sugar (I felt the cake was sweet enough without the powdered sugar).

The cake can be stored in an airtight container at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to two weeks; thaw overnight at room temperature for serving.

Baked Apple Dumplings with Fruit and Nuts

Somehow National Apple Dumpling Day has escaped my radar, though there's probably a national day for just about every food imaginable. I had some apples left from my French Apple Tart and I decided to celebrate National Apple Dumpling Day!

Given the abundance of great apple dumpling recipes to try, I did my best to pick the best of several. I was intrigued by a baked apple with dates shared at Homemade Heaven where she had used dates to fill her baked apples.  Great idea, I thought.  Since I had dates, dried apricots and dried cherries in the house along with three apples, I decided to make one filled with each!

The recipe for the filling comes, in large part, from a Martha Stewart recipe. The dried fruit is first marinated in brandy.  Then, the fruit is strained and mixed with flour, finely chopped almonds, sugar, cinnamon, nutmeg,  sugar and butter.   I made sure each apple was filled with as much filling as I could possibly stuff into them - and then some!

Meanwhile, a reduction syrup is made from brandy, apple juice, brown sugar, honey, maple syrup and butter, oh my! I covered my apples with puff pastry, brushed with egg wash and then baked in the oven with the reduced syrup, which was used to baste the apples a few times. 

They came out golden and delicious! I couldn't wait to try one. Waiting for them to cool off long enough was torture!

It was worth the wait! Unfortunately, most of the reduced syrup hardened in the baking pan so there was little left to use as a sauce for eating the apple dumplings.  Next time, I'll double the sauce and reserve some for serving.  The first apple I tried was the one filled with dates.  It was excellent and my personal favorite. I think dried figs would be delicious also.

It's definitely the time of year to have these handy plunger-type dough cutters in the shape of leaves. Whether using to cut out shapes from puff pastry or your own pie dough you can use these right through Thanksgiving. I've even used them to make mini cookies. You can find my personal favorites by clicking here.

4 Forks!

Apple Dumplings with Fruit and Nuts
Printable Recipe

Makes 3 apple dumplings

3 Granny Smith apples
1 sheet thawed puff pastry
1 egg, beaten with a little water added

Filling:

1 tablespoon brandy
3 heaping tablespoons dried fruit, such as apricots, dates, figs or cherries, chopped
1 tablespoons all-purpose flour
6 teaspoons finely ground blanched almonds
3 tablespoons brown sugar
1 tablespoon unsalted butter
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Syrup (double if you'd like lots of sauce):

1/8 cup packed light-brown sugar
1 cups clear apple juice
1 tablespoons honey
1/4 cup brandy
1/8 cup pure maple syrup
3/4 teaspoon freshly grated ginger
1 tablespoons unsalted butter
1 tablespoons freshly squeezed lemon juice (squeeze a little extra for rubbing on apples to prevent discoloration)

Combine all syrup ingredients in a small, heavy saucepan. Cook over medium-low heat until liquid has reduced by half and has slightly thickened, about 30 minutes. Set aside.

Combine brandy and dried fruit in a small bowl and allow to mariinate for 20 minutes. Drain fruit, reserving brandy and add to reserved syrup. In another bowl, combine the marinated fruit, flour, almonds, brown sugar, butter, nutmeg and cinnamon and blend together.

Remove stems from apples and top 3/4 of core, leaving 1/4 inch intact at bottom. Rub each apple with some fresh lemon juice to prevent discoloration. Divide filling among the 3 apples, filling generously.

On a lightly floured surface, unfold the thawed puff-pastry sheet. Cut along the folds into three pieces. Roll each piece into a 9 by 4 rectangle, cutting off about 1-1/2 inches off the short end to reserve for cutting decorations, with these leaf-shaped cutters. Put one of the apples, upside down, in the middle of the rectangle. Gather the four corners of the pastry and pinch them together. Pinch the edges together to seal. With a scissors, trim any excess pastry from where the edges meet and on the bottom. Repeat with the remaining pastry and apples.

Using a small knife or tiny leaf cookie cutter, cut six small leaves from the scraps of pastry. Brush the backs of the leaves with the beaten egg and attach two of them to the top of each dumpling.

Chill the dumplings for 15 minutes.

Preheat the oven to 425.

Place the apple dumplings on a heavy baking sheet at least 1 inch apart and lightly brush them with the beaten egg.

Bake for 15 minutes. Reduce the oven temperature to 375 degrees. Remove the pan from oven, and pour the reserved syrup over dumplings. Return pan to the oven, and bake 10 minutes more, basting 2 or 3 times. Continue to bake the dumplings until deep-golden brown, about 10 minutes more. Transfer the pan to a wire rack to cool slightly. Serve dumplings with the warm syrup.