Old-Fashioned Apple Sour Cream Cake

I was ready to experiment in the kitchen yesterday.  I planned on making something with some Granny Smith apples I had on hand.  I considered making a pie, muffins, bread, and apple crisp, but I couldn’t shake the idea of creating a deliciously moist apple cake.

I started out with a big bowl and worked my way into this delicious cake.  I promise you this cake is super moist (thanks to the sour cream) and will quench any hankering you have for the combination of apples and cinnamon.   What’s even better?  You can don’t need an electric mixer to whip this cake up; simply mix by hand.

I decided to title this recipe as Old-Fashioned Apple Sour Cream Cake because it is the type of dessert my mother or grandmother would have whipped up to serve following one of their delicious home cooked meals. 

Old-Fashioned Apple Sour Cream Cake

1 c. granulated sugar

1 large egg

1 stick of butter, softened

1/2 c. sour cream

1/4  tsp. cinnamon

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla

1 c. all-purpose flour

1 Granny Smith apple peeled, cored, and sliced very thin

Cinnamon and sugar mixture – 1/2 c. granulated sugar and 1 tsp. cinnamon;  add prepared apple slices and set aside

Preheat oven to 350 degrees.  Grease an 8”x8” glass baking dish

In a large bowl mix by hand the sugar, egg, softened butter, and sour cream.  Add cinnamon, baking powder, baking soda, vanilla, and flour; mix until all ingredients are combined.  Don’t over mix.  Pour half of the batter into the prepared baking pan.  Layer half of the apple slices on top of the batter.  Repeat with remaining cake batter and apple slices.  The apples will be the top layer.

Bake for approximately 30 – 35 minutes, or until a toothpick comes out clean after being submitted into the center of the cake.

Cool slightly and serve warm with your favorite vanilla ice cream, or allow to cool and serve later. 

 

What is your favorite fruit to bake with?

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One Bowl Corn Muffins for My Dream Restaurant

Order up!  I’ve often thought that I’d like to own a restaurant.  I envision it being a small place known for serving some of the best food north of the Mason Dixon Line.  I’d offer daily specials that could be read off an overtly large antique blackboard and I‘d serve the meals on vintage mismatched dinnerware that I’d scour local thrift stores to find.

The focus would be on good food made from scratch, using local farm fresh ingredients whenever possible.  And while I would offer plenty of healthier choices, there would be lot’s of comfort food to choose from too. 

Daily specials would consist of homemade soups, hand-pulled BBQ pork sandwiches, slow roasted beef and ham, country fried chicken, homemade mashed potatoes and gravy, macaroni and cheese, and my grandma’s famous coleslaw.  And what is a good meal without delicious homemade dinner rolls and corn muffins?   And let’s not forget the dessert cooler filled with slices of homemade cakes and pies – yum.

Okay, I’m back, no longer daydreaming… 

Since I really don’t see myself going into the restaurant business anytime soon, if ever, I decided to do the next best thing and make homemade The Joy of Caking’s One Bowl Corn Muffins to share with you.

These muffins are moist, sweet, and won’t crumble apart in your hands. And just so we’re clear, these are the muffins I would serve if I ever do open a restaurant. 

The Joy of Caking’s One Bowl Corn Muffins

1/2 c. sugar

1 egg

1/4 c. Chobani Plain (low fat) Yogurt

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

3 TBSP. olive oil

1/2 c. ground cornmeal

1 c. all-purpose flour

3/4 c. skim milk

Spray a 12 cup muffin pan with non-stick cooking spray.  Preheat oven to 325 degrees.

In a large bowl, add sugar, egg, yogurt, baking soda, baking powder, salt, and oil; mix thoroughly by hand.  Add in remaining ingredients of cornmeal, flour, and milk.  Mix until all ingredients are completely blended.  Fill muffin cups a little over half full and bake for 12-14 minutes, or until toothpick comes clean when inserted into the center.

Cool before removing them from the pan.

The Chobani Yogurt and skim milk helps make these muffins a bit healthier too.  You don’t’ have to feel so guilty when you eat one, or two…

Have you ever dreamed of opening a business?  What would it be?

Soft Glazed Pumpkin Sugar Cookies

How many times do you pin a recipe in hopes that some day you will get around to making it?  Yes, yes, I do it all the time too.  But this time, I decided to pick a recipe that I pinned and actually make it.  I also decided to follow the recipe to the letter.  Well, almost to the letter.  But I’ll get to that in a minute. 

This recipe came from the blog Lauren’s Latest.   I’m going to send you directly to her blog to pick up her recipe because I know you are going want it.  I do have to agree with Lauren, these cookies really need the icing on top to WOW you.  Alone they are just kind of ho hum, but with it they are amazing. 

Okay, now back to the minor recipe changes. When I made these cookies I added 2 teaspoons of apple cider to the batter and I eliminated the 1/2 c. of confectioners sugar.  If you compare Lauren’s photo’s to mine you will notice a slight difference in the texture but I’d say they are moist and delicious either way you make them.

What is your favorite recipe that calls for pumpkin?

The Cookie, and Cookies of the Month

Thinking up a title for this new cookie recipe was extremely difficult.  This recipe came about only because I found some adorable little pumpkin and autumn sprinkles and some mini dark chocolate chips at a local Amish market where nearly everything is packaged bulk and sold by the pound.  It’s so much fun strolling the isles of this store and deciding what baking ingredients I need (or want).

So, with only these two simple ingredients in front of me I went to work and created what is now my new favorite cookie. 

A little of this and a little of that, and…

I’m pleased to introduce you to The Cookie.

These cookies are soft.  And they are even softer if they are stored in an airtight container overnight.  The flavor of these cookies is best described as a cross between a scrumptious sugar cookie and a great chocolate chip cookie – all morphed into one. 

The Cookie

1/2 c. margarine, softened

1 egg

3/4 c. granulated sugar

1/4 c. sour cream

2 tsp. vanilla extract

2 tsp. cornstarch

1 tsp. baking soda

1/4 tsp. salt

1 3/4 c. all-purpose flour

4 tbsp. sprinkles

1/4 c. plus 1 tbsp. mini dark chocolate chips

Preheat oven to 350 degrees.  Line two large cookie sheets with parchment paper.  Makes about 1 1/2 dozen cookies.

In a large bowl, cream margarine, egg, sugar,  vanilla, and sour cream together.  Add cornstarch, baking soda, salt, and flour; mix thoroughly.  Fold in sprinkles and chocolate chips.  Refrigerate dough 30 minutes before baking.

Using a dining sized teaspoon scoop onto prepared cookie sheets.   Bake for 8 minutes, or until lightly golden.  Do not over bake.  The cookies will firm up once they are removed from the oven.  Allow to cool completely before removing from cookie sheets.

Store in airtight container under lock and key!

Last year at this time, I shared a post each month (from September to December) where I featured a delicious new cookie recipe.  If you’re already thinking ahead to the holidays (are you?) then be sure to check out these great recipes, and don’t forget to bookmark or pin this post for future reference too! 

September – Walnut & Chocolate Cappuccino Chunk

October – Shortbread Sprinkles

November – Chocolate Chip Shortbread Bars

December – Kahlua Chocolate Shortbread Bars

Happy Baking!

Banana Peach Quick Oat Bread (Mini’s)

The peaches sitting in my stoneware bowl on our dining room table were ripe and fragrant.  Overly ripe bananas in our freezer were falling out every time I opened the door.  The combination of both of those things could only mean one thing; it was time to bake. 

Sometimes when I decide to bake I’m not quite sure which direction I’m headed in when I pull my mixing bowl and measuring cups out of the cupboard.  All I know is that my impromptu creativity could ultimately prove success or disaster in the kitchen.

This bread definitely falls within the perimeters of success.  The bananas make this bread sweet, but the peaches give it a slightly tart finish that makes you want just one more slice. The oats give it a hearty texture so you feel like it’s good for you – even if it’s not the most healthy choice on earth, and it’s super moist.  So moist, you can hear it when you cut into it.

 Banana Peach Quick Oat Bread (Mini’s)

1 cup of diced peaches

3 very ripe mashed bananas

1/4 c. brown sugar

1/2 c. granulated sugar

1/2 c. margarine, or butter

1 egg

1/2 tsp. salt

2 tsp. baking powder

1/2 tsp. vanilla

1/2 c. old-fashioned oatmeal

1 1/2 c. all-purpose flour

Spray four mini loaf pans with non-stick cooking spray.  Preheat oven to 325 degrees.

In a large bowl, add fruit, sugar, eggs, and margarine; beat with electric mixer on medium speed.  Add salt, baking powder, and vanilla; mix thoroughly.  Beat in flour and oatmeal until all ingredients are completely blended together.  Pour batter into prepared mini loaf pans.  Bake for about 30 minutes, or until a toothpick comes out clean when inserted into the center. Cool before removing from pans.

I would have loved to add some nuts to this recipe.  If you were going to add nuts to this bread what kind would you choose?

Homemade Sweet Rolls with a Secret Ingredient (Pumpkin)

IN CASE YOU MISSED THIS RECIPE THE FIRST TIME AROUND, I’M SHARING IT AGAIN!

THE JOY OF CAKING

One of my most favorite baked treats is the one I tend to make least often.   That might be a good thing for my waistline, but I’ve decided that is just plain unacceptable.

Now, many of you probably call these cinnamon rolls, but from the time I was a little girl I’ve known them as sweet rolls.   Making homemade sweet rolls can take a little time out of your already busy schedules but there isn’t nothing like um…

These rolls have a soft and chewy texture, and their yellow color is a result of using my secret ingredient – pumpkin.   And while I’m talking about the color yellow, some of you have noticed that many of my baked goods tend to be more yellow than other similar recipes.  That’s because I use our very own farm fresh eggs that our busy little chickens lay for us each day.  The…

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Homestead Peach Hand Pie

Friends of ours sent us home with a bag of their homegrown peaches from their small homestead orchard.  They are good people, and their generosity put me on cloud nine.  I haven’t had nearly enough peaches to quench my craving for them this summer.  In fact, this is the first peach recipe I’ve posted and that is just wrong!

Now, some of you are going to argue that a pie should be round and in a pie plate.  And I might have been inclined to agree with you until I got it in my head that I was going to make a square hand pie.

I really like how easy this pie went together and I think you will too.  Minimal crust wrestling required.

 

For this recipe you will need to make your favorite double pie crust recipe.  *Keep dough refrigerated until you have prepared your fruit filling.

Peach Pie Filling

9 small peaches, peeled, pitted, and thinly sliced

1/2 c. sugar

1/4 tsp. cinnamon

2 dashes of nutmeg

1 tbsp. all-purpose flour

1 tbsp. chilled butter

Mix all ingredients together (except butter) and set aside.

Preheat oven to 400 degrees.

Line a large baking sheet with parchment paper.  *Don’t skip the parchment paper because it will catch all the bubbly goodness and will keep your pie from sticking to the baking sheet.

Divide refrigerated pastry dough in half.  On a lightly floured surface, roll the bottom crust into square that will be slightly larger than the top piece; trim edges to square it up if necessary. Place on the prepared baking sheet.  Spoon peach filling on top of bottom pie crust, being careful to keep the fruit and juice on the crust.   Divide and distribute the tbsp. of butter equally over the fruit filling.

Roll the second crust out; trimming edges if necessary.  Place 2nd crust on top of the pie filling.  Use a fork to seal the edges together.

Bake for 15 minutes at 400 degrees and lower the heat to 350 degrees.  Bake for an additional 12-15 minutes, or until crust is light golden brown.  Remove from oven and sprinkle sugar on top. Allow to cool completely before cutting.

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This pie is not overly sweet and that was deliberate on my part.  If you’d like it a little sweeter then just increase your sugar by 1/4 cup.

Peach and apple pie are my favorite fruit pies.  Do you have a favorite?

If you’re looking for a delicious peach pie recipe –  click here!

Fresh Baked Molasses Cookies

It’s officially fall (in my mind).  We don’t need a confirmed date on the calendar to substantiate that.  Do we?  After all, it is the 3rd of September, the kids are back in school, the morning air is crisp and cool, and I’m looking forward to apple and pumpkin everything.

It’s funny how the changing of our seasons brings about subtle changes in our lives.  Changes that most of us embrace without much thought.  How many times have you opted for a new hair style for the summer months, scoped out a new menu for chilly autumn nights, looked for that perfect winter coat for the coldest months of the year, or decided to take on the challenge of a good spring cleaning of your house? 

With fall (here) I’ve been thinking about change too.  I’ve been thinking of ways to shake up the content on my blog a little. 

I’m not talking about writing politically controversial posts that would ignite a spark or a wildfire.  Although, every once in awhile I’m tempted by to do something like that because I love a good debate, and I like to use that part of my brain that doesn’t get exercised nearly enough.  I know – curse me if you must.

With my thinking cap on,  I have a couple ideas that I’d like to implement here in the future.  If I do, I may even ask for your help in orchestrating some of them.  Are you game?

In the meantime, while I’m working all of that out in my head, let’s get down to business.  Cookie business.

These cookies are the result of me having a craving for molasses cookies.  It’s not like I haven’t made molasses cookies here before – twice actually.  I do fear that these cookies have just moved to the front of the line though.  Probably because there is an ingredient in these that you won’t find in the other two cookies that I’ve made.  Coffee!

This recipe is simple to make.  One bowl actually.  Drop, not roll, too. The flavor is especially good, and I’m really drawn to the texture of this cookie.  One of my other recipes produces a chewier, flatter cookie.  I do like those too, but I think that if both cookies were sitting next to each other on a plate I’d choose this cookie over the other just because of the texture.  I know that’s not true for everyone though, so here is the recipe for my chewier, flatter molasses cookie.

Fresh Baked Molasses Cookies

1 c. sugar

1/2 c. vegetable shortening

1/2 c. molasses

2 small eggs, beaten

1/2 tsp. salt

2 tsp. pumpkin pie spice

1 tsp. baking soda, dissolved in 1/2 c. cold brewed coffee

3 c. all-purpose flour

Course sugar for sprinkling on top

Line two large cookie sheets with parchment paper; grease lightly with non-stick cooking spray

Makes about 2 1/4 dozen cookies

In a large bowl, add all of the ingredients except the flour.  Mix well with electric mixer.  Beat in 1 cup of flour at a time until they are all mixed in thoroughly.  Let dough rest for 15-20 minutes and preheat oven to 350 degrees.  Drop onto prepared cookie sheets using a dining tablespoon.  Sprinkle with course sugar.  Bake for about 8-10 minutes, or slightly firm to the touch.  Cool on cookie trays for several minutes before transferring to baking rack.

What kind of cookie texture do you like?  Does it depend on the type of cookie, or is it across the board?

Yesterday’s Post

My post yesterday was all about making One Rise Honey Rye Skillet Rolls.  The only thing that I failed to mention when I wrote that post was that I made skillet rolls with half of the dough and I made a loaf of bread with the other half.  I wasn’t sure how it would work out so I (temporarily) kept it under my hat.

Well now, I’m here to tell you that I was even more impressed with the bread than the rolls.   How could that be?  The bread was absolutely perfect in my opinion.  I’m still amazed that it’s only a one rise bread because it is super moist, flavorful, and slices so easily.   I made egg salad sandwiches for lunch today and I am just looking for an excuse to make another sandwich.

The next time I make this recipe I’m going to make two loaves of bread and pass on the rolls because it was that good!

One Rise Honey Rye Skillet Rolls

A while ago I favorited a recipe from the blog Kolpona Cuisine for Cast Iron Skillet Quick Rise Rolls.   The rolls looked super moist, buttery and only required one rise.  So today, on a day that felt like one of the most humid days of this year, I found myself in the kitchen making these.

Tahmina’s recipe called for the rolls to be baked in a cast iron skillet which I loved the thought of since I love rustic.  *Note – I wouldn’t be afraid to make them in a glass baking dish if that’s all you have on hand.  Because I was a little short on all-purpose white flour I opted to use both rye flour and all-purpose flour.  I could imagine how the rye flour and the honey (that the recipe calls for) would compliment each other, and I was right.  

If you like rolls that are heavier, super moist, chewy, and only requires a 20 minute rise, then this is the recipe for you. 

I did not use a mixer to make my rolls.  I mixed the dough the old-fashioned way; by hand.  Because of this, I kneaded the dough slightly before rolling into balls. .

These are belly filling, stick to your ribs kind of rolls.  I found them perfect for sopping up the left over barbecue sauce left on my plate from my hubbies famous pork ribs.