2 Apple Recipes

 Happy Tuesday!

I have embarked on the 30 Before 30 adventure (see the tab to see my updates), and it’s been a great challenge to fit in these little goals in between a hectic season at work and in life. ūüôā But it’s happening!

And there’s nothing more comforting, home-y and delightful on cold winter days and nights than apple treats. I have 2 for you today, and they’re not my original recipes but * of course * I modified them a little for you. One is TOO EASY, a dessert, can be made with FOUR ingredients, and is great for your family or a last-minute dinner party. The second is hearty, healthy and really delicious (ignore the word BRAN, one of the ugliest words in the English language, ha). This can be a breakfast food, snack or dessert and freezes beautifully for keeping on hand. Let’s bake!

Apple Pie Pull-Apart Bread with Vanilla Glaze
From The Comfort of Cooking

Yield: Makes 1 loaf (serves 6-8)

Ingredients:

For Apple Pie Pull Apart Bread:
Nonstick cooking spray
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon allspice (optional)
1 (16 oz.) tube Pillsbury Grands Flaky Layers Biscuits
1 medium apple, cored and thinly sliced


For Vanilla Glaze: (optional)
1 cup powdered sugar
1 1/2 tablespoons milk, any kind
1/4 teaspoon vanilla extract

Step 1: Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray lightly with nonstick cooking spray. Mix sugar, cinnamon and nutmeg in a shallow dish and set aside.

Step 2: Remove biscuits from tube and slice each in half, creating 16 rounds. Coat each round and each apple slice with the cinnamon-sugar mixture and layer in the loaf pan, alternating biscuit rounds with apple slices. Begin and end with the biscuit rounds on the ends.

Step 3: Bake for 40 minutes, or until bread is fully baked throughout.


For Vanilla Glaze:
Step 4: Mix all ingredients in a medium bowl and drizzle over warm bread.

 
Eat with vanilla ice cream and an extra drizzle of glaze on top!


Apple Almond {Bran} Muffins
From The New Laurel’s Kitchen¬†

Bran. The word just sounds like eating cardboard. But these muffins are so not cardboard. You’ll want to grab a piece of cardboard to make a big, colorful sign proclaiming your love for these {bran?} muffins. They’re just that tasty…with a surprising orange flavor and filled with lots of apple-y goodness, these muffins will be a hit with all haters of bran. Serve for breakfast, a snack or as dessert.
Makes 12 muffins, easily doubles

Step 1: Preheat your oven to 350 degrees. In a large bowl, combine the following using a fork:

  • 1 cup whole wheat flour
    So many apple bits inside!
  • 3/4 cup wheat bran
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 2 teaspoons grated orange rind (or 1 orange)
  • About 1 cup chopped apple (1 medium apple)
  • 1/4 cup chopped almonds (or other nut)
  • No, I did not write a cookbook. But this is a fun one. ūüôā
  • 1/4 cup raisins (optional)

 
Step 2: In a second bowl, combine the following:

  • Juice of 1/2 orange (eat the other half!)
  • 7/8 cup buttermilk or sour milk (skim milk + 1 1/2 teaspoons vinegar did the trick)
  • 1 beaten egg
  • 1/4 cup packed light brown sugar or 1/4 cup molasses
  • 1 tablespoon oil

Step 3: Stir the “wet bowl” into the “dry bowl” with a few swift strokes. Pour into greased muffin cups (at least 2/3 full cups) and bake for 25 minutes. Enjoy the bran.

Happy apple-ing!
Laurel

~Laurel~

Day 16: The Ultimate Compromise Pie

Ever watch The Chew, that show?

I’m not often home when it’s on, but I caught an episode a couple of weeks and HAD to make this pie for Thanksgiving. You see, I’m not the biggest pie nerd. I really like to eat pie but, on my list of 25 top items to bake, pie might not make it. It’s nothing against pie, I just like other things, too. So, when I saw this awesome recipe by Carla Hall and realized how awesome it was, I had to make it. I got excited about pie!

My mom helped me make this because I am pie dough-illiterate. My dough tastes pretty good, but it’s not pretty. I’ll work on that.

The Ultimate Compromise (Pumpkin Pecan) Pie

Lightly adapted from Carla Hall from The Chew

For the family that can’t agree on pumpkin OR pecan pie. For the people who like pecans but can’t stand the super-sugary sweetness of the pecan pie filling. For those who like to put pumpkin in everything they eat between the months of September and December. This pie is for you.

Crust Ingredients:

  • 1 tablespoon Sugar
  • 1/2 teaspoon Table Salt
  • 1/3 cup Water
  • 1/2 pound (2 sticks) cold Unsalted Butter (cut into 1/2-inch dice)
  • 2 1/4 cups All-Purpose Flour (plus more for rolling)

Crust Directions:

  • In a small bowl, dissolve the sugar and salt in the water. ¬†Refrigerate until very cold, about 30 minutes. During that time, refrigerate your butter, flour, mixer bowl, and paddle, too. (optional)
  • In the chilled bowl, combine the cold butter and flour. ¬†With your hands, toss the butter in the flour until each cube is lightly coated.
  • With the chilled paddle, beat the flour-butter mixture on low speed to just break up the butter, about 60 seconds. ¬†Add the water mixture all at once and raise the speed to medium-low. ¬†Beat just until the dough comes together in big chunks, then turn off the mixer.¬†
  • Divide the chunks of dough in half and very gently pat each group into a round 1-inch-thick disk. ¬†Wrap each tightly in plastic wrap and refrigerate until firm, about 1 hour, before rolling. ¬†You can refrigerate the disks for up to 1 day or freeze for up to 3 months.¬†

Pie Ingredients:

  • 1 recipe for Carla’s Perfect Pie Crust
  • 2 tablespoons Butter (softened)
  • 1/2 cup Granulated Sugar
  • 3 Eggs (lightly beaten)
  • 1 tablespoon White Vinegar
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1 cup Dark Corn Syrup
  • 1 1/2 cups Pecans (chopped)
  • 1/3 cup Pumpkin Puree
  • 1/4 cup Cinnamon Sugar (for garnish & topping)¬†
  • Whipped Cream (for garnish)

Pie Directions:

  • Preheat oven to 350¬įF.¬†Roll out pie dough to 1/8 inch thickness and line a 9 inch pie plate, allowing excess to drape over edge. Fold over edges and crimp, then trim any remaining excess. Line the pan with parchment and pour in baking beans or weights (or use a round, flat oven-safe bowl for pressure, like Corningware). Bake for 10 to 12 minutes or until crust is light golden.
  • Meanwhile, cream 1 TB butter and sugar, then add beaten eggs, vinegar, salt, vanilla and corn syrup. Stir in 1 cup of the pecans and all of the pumpkin puree.
  • Pour filling into prepared pie crust. Place pie on baking sheet.¬†Bake on center rack of oven for 50 minutes or until set; after 40 minutes, toss the remaining 1/2 cup of chopped pecans in cinnamon sugar and remaining 1 TB butter, melted. Top the pie with the pecans and continue baking. ¬†Cool completely on wire rack.¬†Serve with a garnish of whipped cream and remaining cinnamon sugar.¬†*Note: ¬†If crust is browning before center is cooked, tent edges of pie with foil and continue baking.

¬†There you have it, the ULTIMATE COMPROMISE. It’s delicious, and it’s even better the next day. Thanks, Carla, thanks.

Happy compromising!
Laurel
~Laurel~

Healthy No-bake PB Banana Pie

Oh. My. Wordy.

Thanks to Katie at Chocolate Covered Katie, we have a new, fun HEALTHY(ish) dessert! A no-bake peanut butter banana pie that even Elvis would approve of. Have 10 minutes? Let’s make it!

No-bake Peanut Butter Banana Pie
This pie is easy, pretty healthy and is a kid-pleaser, too. You can substitute the marshmallows for dehydrated fruit or a natural, sugar-free alternative. Enjoy crustless or with the flavor combination of sweet from the bananas, nutty from the peanut butter and salty crunch from the pretzels.
Adapted from Chocolate Covered Katie 

STEP 1: In a blender, combine these ingredients:
1 1/4 cup peanut butter (you can use creamy, chunky, or a combo of both)
4 medium bananas (ripe is good)
2 teaspoons vanilla extract
2 tablespoons brown sugar or sweetener (optional)

STEP 2: Coat a pie pan with nonstick cooking spray/butter. Transfer the peanut butter mixture to a large mixing bowl. Fold these into the peanut butter mixture:
1 cup mini marshmallows

STEP 3: Using small pretzels, spread one layer into the bottom of the pie pan:
1 to 1 1/4 cups “waffle-style” pretzels (regular 2-inch pretzels from the chips aisle work, too)

STEP 4: Carefully pour the peanut butter mixture into the pie pan. Note: the pretzels will shift and move as the heavy peanut butter filling is poured in. Don’t worry about it. Put the pie pan in the freezer and let chill for 3+ hours. Slice and serve.

I have to work today, but this is a fun treat to look forward to after a long day! Hope you can enjoy this one, too!

Happy Saturday!
Laurel

~Laurel~

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