This is the recipe story of the barrel of apples that never ended…
I was lucky enough a few weeks ago to get the chance to go apple picking. I don’t think I’ve even actually been before – I have some faint memories of it, but pretty sure it may have just been a dream •_•
For some reason, I thought that half a bushel wouldn’t be enough… Little did I know they’d last for two solid weeks of baking. Apple sauce. Pie. Crisp. And a new favourite, apple pull-apart bread.
I adapted the recipe from this one on from Baked by Rachel. Wonderful recipe. Easy to follow. Turned out perfectly.
3 1/4 – 3 1/2 cups all purpose flour
1/4 cups brown sugar
3/4 tsp cinnamon
2 1/4 tsp yeast
4 tbsp melted butter
1/4 cups warm water
1/2 cups brown sugar
3/4 tsp cinnamon
1/2 tsp vanilla
3 tbsp butter, melted
2 cups apples, sliced thin
Make it happen:
For the dough, combine the dry ingredients. In a measuring cup, combine the wet ingredients. Put the mixer on low, then slowly add the liquid ingredients. The dough will form into a ball as the ingredients mix. Add additional flour if the dough is too sticky.Cover the bowl and wait for the dough to double in size.
To prepare the filling, peel, core and thinly slice the apples. Roll out dough in a long rectangle. Cover with cinnamon filling, then layer with apples. Add layers. Cut chunks to layer into the loaf pan. All the dough to rise for another 30 minutes.
Bake at 350F for about 45-55 minutes.
Enjoy. Enjoy. Enjoy!
Workplace celebrations are a perfect excuse to bake. I can test out a new recipe and don’t have to worry about having leftovers. This was a great recipe to try for my first coffee cake – simple, few ingredients, and rather quick.
Here’s what you’ll need and how it’s done:
• ¾ cup white flour
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ cup butter, melted
• ½ butter, room temperature
• ½ cup sugar
• ¼ cup brown sugar
• 1 egg + 1 egg yolk
• ½ sour cream
• 1 tsp vanilla extract
• 1⅓ cups flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 pinch of salt
• Several dashes of cinnamon
For the topping, mix the dry ingredients, then stir in the melted butter. Mix until well blended.
For the cake, cream together the butter and sugars. Add the egg and egg yolk, mix. Add the sour cream and vanilla, mix. Mix the dry ingredients together, then add them to the wet ingredients. Stir until just blended. Add the topping.
I added a layer of wildberry jam between the batter and the topping. Fresh blueberries would be another excellent option. Lots of possibilities!
Bake at 350°F for ~20 minutes for cupcakes / ~35 minutes for cake (8 inch pan), or until a tester comes out clean.
The recipe has been adapted from Anna Olson’s book Back to Baking.
Yes, I know it’s been way too long. Moving, extreme heat, and slacklining have all distracted me from baking and blogging for quite a while! I now, however, have something wonderful and delicious to share…
Baked salami sandwiches and tomato salad. It’s more amazing than I can actually demonstrate via text and not terrific photos. You’ll just have to trust me on this one and try it out for yourself. The crunchy salami, warm goat cheese, and roasted pepper make the perfect combo for a sandwich, while the grape tomatoes, bocconcini, and basil provide for a light and refreshing side.
Here’s what you’ll need and how it’s done:
• Hot genoa salami (sliced, 50-100g / person)
• Roasted red pepper
• Goat cheese
• Fresh focaccia bread
Heat a pan to medium-high with ~1tbs of olive oil. Add salami and chopped roasted red pepper. Fry up for 7-10 mins until it begins to get slightly crispy on the edges. While this is frying, cut up the focaccia and prepare it for the oven. When frying is done, place the salami and pepper on bread and crumble goat cheese on top (best to be generous – you can thank me later). Bake for a maximum of 5 minutes.
• Grape tomatoes (1-2 pints)
• Bocconcini (pearls)
• Red onion (1/4 finely chopped)
• Fresh basil
• Olive oil
• Balsamic vinegar
• Salt and pepper
Cut tomatoes in half. Strain and add bocconcini pearls. Finely chop and add basil and onion. Make a small mix of olive oil (1-2 tbs), balsamic (1-2 tbs), salt, and pepper and add it to the salad.
This was such a fantastic combo that we’ll definitely be making again, and when we do I’ll take and post much nicer photos. Enjoy, enjoy!
I didn’t even have a chance to prepare a Halifax favourites post before actually leaving Halifax – too busy wrapping up school & jobs. As time consuming as that was, I’m now done, back in lovely Ottawa, and have the time to share a few of my favourite spots in Halifax.
What’re your favourites? I’m sure there are many places I didn’t even get a chance to try, as my time there flew by so quickly!
- Ace Burger (@aceburgerco) - the classic & deluxe – such a busy place, you’re lucky if you get a seat!
- Sugah (@SugahHFX) – blueberry ice cream with fog burner coffee mix-in – zillions of combos available
- Tom’s Little Havana (@TomsHavana) – scotch night & cards – what beats drinks, eats & games? Also, this used to be a cigar bar, making it even more fantastic!
- Two if by Sea (@Twoifbyseacafe) - croissants beyond belief – both in Halifax & Dartmouth
- Propeller (@PropellerBeer) & Garrison (@GarrisonBrewing) – local seasonal & standard brews, as well as growlers (best deal)
- Hamachi Kita (@HamachiHouse) - salmon & tuna maki with tempura (yes!) & lots of other fresh options
- Julien’s Bakery (@JuliensHydro) - the most delicious almond croissants, brioche & café
- Charlie’s Club - cheapest pool in town
Some photo creds to Kevin James
Actually. Lemon really is the best. I’ll be honest, I’ve had zero time for making anything photo / blog worthy, as school is wrapping up and I’m close to graduation (!!). While school’s ending soon, I thought I’d do a quick round-up of some must-try recipes featuring lemon as a key ingredient. Obviously, I’m missing lots of options, so please suggest your favourites!
Meyer Lemon Loaf - Sprouted Kitchen
Lavender and Lemon Cloud Cupcakes - Sweetapolita
Lemon Poppy Seed Cupcakes with
Lemon Curd Filling & Blueberry Cream Cheese Frosting - Adventures in Cooking
Blueberry-lemon Coffee Cake - Sweet Pea’s Kitchen
I’ve been trying to think of ways to switch up some of my staple meals in an effort to be a bit more healthy and eat more veggies. This salad is one that my mother made over the holidays and it was a hit with everyone that tried it. As you may know, I love recipes that don’t really need to be followed precisely. Once I got a sense of the basic ingredients for the salad and dressing, I customized this recipe for what I had on hand and what I wanted to eat.
In the salad:
- 1 1/5 cups lentils
- 1/2 cup cooked wheat berries
- 1/4 yellow pepper
- 1/4 cup broccoli
- 1/2 zucchini
- 2 stalks green onion
- 1/4 cup grape tomatoes
In the dressing:
- 1/4 cup olive oil
- 1/8 cup red wine vinegar
- 1/4 tsp cumin
- 1/4 tsp curry powder
- 1/4 tsp cinnamon
All of the above are pretty approximate, so definitely experiment and make the recipe suit your own tastes. As for the veggies, everything is finely chopped and the wheat berries are cooled before being mixed in. Once you get the contents all together, add the dressing, mix, and serve!
On another note, I currently have a lovely loaf of whole wheat, seven grain, cranberry loaf rising and waiting for the oven. Another post will follow shortly!
[A guest post by my dear friend, Amit Ajwani]
Wellington shares its name with many famed things, one of them being a Duke. Adding to its snobby appeal, even its name is capitalized. This was a source of great segregation in the past.
“Mi lord, may’ive a bit more beef wellington please?”
“It is Beef Wellington, you fishwife. Make that mistake thrice and I shall have you killed.”
This sort of back and forth was common amongst the classes.
I typically shy away from costly and elaborate home-cooked meals for peasantry’s sake, so I never really knew what Beef Wellington was. I just knew that it was a classic and opulent English dish, and a likely candidate for one of the most sacred Christmas dinner traditions of all: oneupmanship.
In its essence, Beef Wellington is the finest cut of beef, the tenderloin, used for fillet mignon, seared in a hot pan and basted with English mustard, then wrapped in prosciutto (or foie gras, if you are an especially horrible person), a paste of tasty seasoned mushrooms called a duxelles, all rolled up in pastry, and baked as you would any baked thing.
Serving a Beef Wellington is nothing short of dramatic. You slice into what appears to be a dense loaf of bread, and it bleeds steamy pink meat juices. It’s magical, in an odd sort of way, like you’re a child again, experiencing wonder for the first time, combined with the feeling that something’s just been murdered.
“Mi lord, how’d the beef get in’ere?” an especially classless voice pipes up. “Issit witches agin? Mi lord, iffit’s witches, may be burns dem?”