Apple Cinnamon Roll Muffins

Apple Cinnamon Roll Muffins

Dough:
2 cups milk
1 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, plus more for rolling
2 eggs
1/4 cup unsalted butter, room temperature

Filling:
1/4 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups finely chopped apples (I used Golden Delicious apples)

In a small saucepan, heat milk to about 110 degrees.  Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve.  Add salt and two cups of flour and beat for two minutes.  Beat in eggs and butter.  Stir in the remaining flour half a cup at a time, beating well after each addition.  Switch to dough hook and knead about five minutes, until smooth and elastic.  Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel.  Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.

Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl.  Melt remaining butter in a small dish.

Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick.  Brush with about half of the melted butter.  Top with the apple mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides. Line cupcake pans with 24 liners.  Roll dough into a log beginning on the long side of the rectangle.  Trim off both ends to remove the uneven part that doesn’t have any filling.  Slice the log into approximately 24 even pieces.  Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners.  Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F.  Brush the tops of the cupcakes with remaining melted butter.  Bake for about 20 minutes or until the tops are golden.

Glaze:
1 cup powdered sugar
About 2 tablespoons milk

2 Tablespoons butter, softened

In a small bowl, mix powdered sugar and milk and butter until combined.  Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon.  Drizzle over warm cupcakes and serve.  Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.

Caramel Apple and Irish Whiskey Clafoutis

Caramel Apple and Irish Whiskey Clafoutis

for the batter:
80 g (2/3 cup) flour
75 g (1/3 cup) sugar
1/4 teaspoon cinnamon
pinch of salt
3 large eggs
100 g (6 tablespoons) butter, melted
250 ml (1 cup) milk
1 teaspoon vanilla

for the caramel apples:
30 g (2 tablespoons) butter
4 crisp eating apples, peeled, cored and sliced
60 g (1/3 cup) light brown sugar
1/4 teaspoon cinnamon
2 or 3 tablespoons Irish whiskey

Preheat the oven to 200°C (400°F). Butter a 25 cm (10 inch) pie plate or cast iron skillet or large individual ramekins.

To make the caramel apples, melt a knob of butter in a large pan over a medium-high heat. When it’s sizzling, reduce the heat to medium and tip in the apples, sugar and cinnamon, stirring to coat the apples in the butter and sugar. Cook the apples for about 5 minutes, until they have softened and the sugar has turned syrupy. Keep warm.

Whisk the flour, sugar, cinnamon and a pinch of salt together in a large bowl. In a separate bowl, mix together the eggs, melted butter, milk and vanilla. Pour half of the liquid ingredients into the dry ingredients, whisking until it looks like a paste, then add in the rest of the liquid, whisking until the batter is smooth and well blended. (Alternatively, you could just place all the batter ingredients in a blender and whizz until smooth.)

Place the pie plate or skillet on a baking sheet to catch any drips when the clafoutis is cooking in the oven. Pour in the batter, then using a slotted spoon, transfer the apples to the plate or skillet, leaving as much of the caramel sauce in the pan as you can and making sure the apples are evenly distributed. Bake the clafoutis in the oven for 25 to 30 minutes, until the clafoutis is puffed up and golden brown and the centre is set.

About 5 minutes before the clafoutis is done, reheat the caramel in the pan to loosen it again, then stir in the whiskey and allow to cook for 1 or 2 minutes to burn off the alcohol. Serve the clafoutis warm with the caramel whiskey sauce drizzled over.

apple crumble bars

apple crumble bars

For the base:1 1/3 cups all-purpose flour2 tbsp. sugar1 tsp. salt1 stick unsalted butter, at room temperature

For the filling:4 medium-sized apples, peeled, cored and coarsely diced5 tbsp. sugar¼ tsp. cinnamon2 tsp. cornstarch2 tbsp. lemon juice¼ cup fruit jam (I used peach)
For the topping:½ cup all-purpose flour3 tbsp. sugar4 tbsp. unsalted butter, softened
Directions:To prepare the filling, in a large skillet combine the apples, sugar, and cinnamon.  Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender but still firm.  In a small cup, whisk together cornstarch and lemon juice.  Add to the apple mixture and continue cooking, stirring constantly for 3 minutes or until thickened.  Remove from heat and set aside to cool.
Preheat oven to 350°.  Line an 8×8” baking dish with foil, leaving overhang on both sides for easy removal later.  Grease foil.
To make the base, in a medium bowl combine flour, sugar and salt.  Mix well.  Cut the butter into the flour mixture using a pastry blender, two forks or your hands, until it resembles breadcrumbs.  Press the mixture into the bottom of the prepared pan.  Bake for 10-12 minutes, until lightly browned around the edges.  Remove from the oven.  Spread the fruit jam evenly on the base while it is still hot.  Top with the cooked apple mixture.
In a medium bowl combine all ingredients for the topping.  Mix well until combined and crumbly.  Sprinkle over the apple layer.  Bake for 25-30 minutes or until golden brown. Remove from the oven and allow to cool.  Using the foil, lift out of pan.  Cut into squares and serve.  (If desired, refrigerate before cutting to firm up a bit for easier slicing.)


(Source)

roasted brussel sprouts, bacon & apples

Ingredients

* 3 slices bacon, cut into 1/2-inch pieces
*4 pints Brussels sprouts, ends trimmed and halved
*Coarse salt and ground pepper
*1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
*2 teaspoons red-wine vinegar

1. Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
2. Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
3. Toss vegetables with vinegar, and serve immediately.