It’s time for another Milk Bar Monday. It’s a small one today – just Audra and I!
But that’s okay, we have a tasty new recipe for you.
Remember the apple pie layer cake I made back in February? Imagine that (minus the frosting) rolled up into a cake truffle covered in white chocolate. Just like those carrot cake truffles we made.
These were fairly easy, as far as MBM posts go. No new ingredients or techniques, just a different assembly process.
It’s time for another Secret Recipe Club reveal day!! What is Secret Recipe Club? Find out more info about the club and how to join the fun here!!
This month I was assigned Danielle from Mostly Food and Crafts.
She has a lovely blog filled with fun recipes and crafts that are especially perfect for kids!
When I was looking around her recipes I stumbled upon a few brownie recipes that almost got me.
But I finally decided against them (due to my recent over consumption of these brownies) and went with her apple pancakes.
This recipe came at the perfect time! I had a leftover granny smith apple to use up, a free morning from class to make delicious pancakes, and all the ingredients I needed on hand.
How often does that happen?! (Answer…not often at all!)
I added a few spices to the pancakes, and made sure to chop up the apples very finely – which I highly recommend you do as well.
Unfortunately my pancakes didn’t turn out a wonderful golden brown color, but the bf said they were still the best he’s ever had.
So what are you waiting for? Make some pancakes today!
Welcome to another Milk Bar Monday! Milk Bar Monday is a group of me + 6 other ladies that are baking our way through the Momofuku Milk Bar cookbook. Buy the cookbook here to bake along with us!
This week Nicole from Sweet Peony chose our challenge. She decided on the apple pie layer cake.
I must admit…I was a little nervous about starting this adventure. There are a few specialty cake tools needed that I’ve never used before, and this cake has a lot of components to it.
There were a few bumps along the way.
The biggest problem: My acetate cake collars didn’t show up in time for me to make the cake.
Luckily Krissy had read about substituting overhead plastic sheets in place of the acetate. I stopped by the bookstore on campus and only found a few of the plastic project covers, but bought them anyways.
I cut the sheets into 3 inch wide strips, used in place of acetate collars and it worked!
It’s the perfect solution for any one that either can’t find, or doesn’t want to buy acetate cake collars.
The other problem…no buttermilk. Luckily you can make your own! Simply add 1 tbsp white vinegar or lemon juice to a little bit less than 1 cup of milk. Let stand 5 minutes then use immediately.
Overall, this cake was not as intimidating as I thought it would be. And it is totally indulgent. [Read more...]
Thanksgiving is quickly approaching and last minute my family decides to have dinner at home.
Go figure, right? Well, I just finished throwing together a quick Turkey Day menu.
A few things that are new to the menu this year: an amazing looking butternut squash salad & sausage stuffing from Brown Eyed Baker. Michelle has a vast collection of Thanksgiving related recipes, it’s a great place to go for recipe inspiration!
I also decided on apple dumplings, inspired by one of my classes.
Although these apple pies didn’t make the cut, they are a delicious fall time dessert. The classic apple and caramel combination makes for an extra special treat. Pair with a little vanilla ice cream and you have a masterpiece.
I originally made these pies, along with a bunch of other pies, for a friend of the family.
Of all the pies I made that weekend, the apple pies turned out the best. Granted it took me a few tries….but I finally got it.
I found that pre-baking a mixture of apples, a little sugar and cinnamon for about 20 minutes made them release enough of their juices so that the crust didn’t puff too much.
By the way, thank you to my awesome Twitter followers for helping me solve this problem! I can always count on Twitter for a quick and helpful response.
Next time I made this recipe I plan on adding more caramel. Yes, more caramel.
I kind of made this one up as I went and didn’t think it through very well. I only added a layer of caramel to the top of the apples, when really it needs to be layered in 2 to 3 different parts of the pie. [Read more...]
Apples have been mentioned a lot lately. It’s starting to be the time of year when the leaves change, squash is in season, and apples are falling off trees.
When we had our first fall teaser a few weeks ago I was in the mood to do something with apples. I decided on apple butter.
Last year I made pumpkin butter and I somehow made it through the fall with out making apple butter. I must have been little traumatized from the fudge and whoopie pies…
But this year apple butter was first on my fall to do list, and I was so happy with the results. If you have never tasted apple butter, imagine a smoother and slightly sweeter applesauce…
This recipe tastes clean, homey, and isn’t half bad for you! I decided to cut down on the sugar for a healthier spread.
I also chose to leave out the spices. After reading through different recipes online, I noticed the different variations. Some people liked a lot of sugar, some people wanted a little less. Some people wanted to add nutmeg, cinnamon, ginger, salt and other spices…while other wanted a simple and purely apple butter.
You can be as creative as you want with this. Use what you have on hand, and the type of apples you like.
