all things food
The Smitten Kitchen Cookbook, my first cookbook, turns 10 years old in a few weeks, and inside it is what I call one of the best summer desserts I’ve ever made, peach dumplings with bourbon hard sauce. These were a whim that occured to m…
Baked Oatmeal is a comforting, satisfying, and delicious breakfast. I love making a pan so I have breakfast ready to go for the week. This is a great meal prep recipe. Just reheat and breakfast is done! This Apple Cinnamon Baked Oatmeal recipe is seaso…
Baked Oatmeal is a comforting, satisfying, and delicious breakfast. I love making a pan so I have breakfast ready to go for the week. This is a great meal prep recipe. Just reheat and breakfast is done! This Apple Cinnamon Baked Oatmeal recipe is seasoned with cinnamon and filled with lots of fresh apple chunks.… It’s the season for apple tarts, Fall, when the biggest bounty of apples shows up at the market. I’ve had to learn about all sorts of other varieties of apples since the ones available in France differ from the ones in the United States that I was used to. But it’s been a wonderful journey of discovery and I’ve found unusual varieties that were one day, abundant at the…
It’s the season for apple tarts, Fall, when the biggest bounty of apples shows up at the market. I’ve had to learn about all sorts of other varieties of apples since the ones available in France differ from the ones in the United States that I was used to. But it’s been a wonderful journey of discovery and I’ve found unusual varieties that were one day, abundant at the market, and the next week, all gone.
When I lived in California, we had some terrific apples, coming from places like The Apple Farm, which resurrected many varieties of “lost” apples, or what would be called in French – pommes oubliées. Thankfully most are as close as my local market.
Continue Reading French Apple Tart (Tarte normande)...
Pumpkin desserts tend to jump into the spotlight when fall rolls around, but apple desserts are fall favorites for me, too. Whether you’re talking about apple pies, breads or muffins, apple desserts are always crowd-pleasers. Like pumpkin in fall desserts, apples are often paired with spices like cinnamon and nutmeg – sometimes to …
The post Apple Vanilla Bean Bundt Cake appeared first on Baking Bites.
Pumpkin desserts tend to jump into the spotlight when fall rolls around, but apple desserts are fall favorites for me, too. Whether you’re talking about apple pies, breads or muffins, apple desserts are always crowd-pleasers. Like pumpkin in fall desserts, apples are often paired with spices like cinnamon and nutmeg – sometimes to the point where the natural sweetness of the apple is dominated by the flavor of the spice. This Apple Vanilla Bean Bundt Cake keeps apple in the spotlight by pairing fresh apple with vanilla bean – and while it may not be the most traditional apple cake flavor combination, it is an amazing one.
As the name Apple Vanilla Bean Bundt Cake suggests, I used real vanilla bean in this recipe. The bean should be split and the seeds should be scraped out and added to the apple cake batter. The vanilla seeds will leave small specks throughout the cake once they are stirred in. The vanilla not only highlights the flavor of the apple, but it adds a subtle floral flavor that reminds me of apple blossoms, not just of apples. You can substitute in a couple of teaspoons of vanilla extract for the vanilla bean if you don’t have one available, but the investment of the bean is well worth it because you’re not going to the get same floral vanilla quality without using a whole bean.
The batter itself is loaded with plenty of shredded apples which ensure that apple is distributed evenly in every bite. You do not need to peel the apples before shredding because any peel will be shredded into such small bits that they won’t be noticeable in the finished cake.
The cake has a tender, moist crumb and is very satisfying to eat. I finished mine off with a little bit of vanilla glaze to boost the flavor of the vanilla even more, but you could stick to a dusting of confectioners’ sugar if you want to keep things simple. If you like your cake with a little extra frosting, a thinned-down cream cheese frosting (just add a little extra milk until it is pourable) that is flavored with vanilla beans would also be a nice alternative. Regardless of what topping you choose, the cake will be delicious and it will keep very well for several days after baking.
Apple Vanilla Bean Bundt Cake
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 3/4 cups sugar
3 large eggs
1/2 cup vegetable oil
1 vanilla bean
1 1/2 cups shredded apple (3 medium apples)
1/4 cup plain apple sauce
1/2 cup milk
Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together sugar and eggs until light. Stir in the vegetable oil. Split the vanilla bean lengthwise and use the back of a knife to scrape out the seeds. Save the pot to make the vanilla glaze. Add the seeds to the batter and stir in shredded apples and apple sauce. Blend in half of the flour mixture, followed by the milk. Stir in all the remaining dry ingredients and mix until batter is uniform and no streaks of flour remain.
Pour batter into prepared pan.
Bake for 45-55 minutes, or until a toothpick inserted into the cake comes out clean and the cake springs back when lightly pressed.
Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Serves 12.
It isn’t worth using a second vanilla bean just for the glaze. Re-scrape the vanilla bean that you used in your cake to get the last seeds and add them in to the glaze. If you can’t get any seeds at all, simply trim a 1/2-inch piece off of a fresh vanilla bean, scrape the seeds out and add that to your glaze. Store the leftover bean in a glass container until you’re ready to use it in another project.
Vanilla Bean Glaze
1/2-1-inch piece vanilla bean
2 tbsp butter, softened
2 tbsp milk
1 1/2 cups confectioners’ sugar
Split the vanilla bean and scrape out the seeds using the back of a knife. In a medium bowl, beat together vanilla, butter, milk and 1/2 cup confectioners’ sugar. Gradually blend in the remaining confectioners’ sugar until the frosting becomes thick, smooth and pourable.
Drizzle onto cooled cake.
The post Apple Vanilla Bean Bundt Cake appeared first on Baking Bites.
The original Apple Cider Moscow Mule recipe! This cocktail is a fall twist on a classic Moscow Mule. It’s a lightly spiced mule and is easy to make, and best served in a copper mug to keep it icy cold. It’s one of our favorite apple cider c…
The original Apple Cider Moscow Mule recipe! This cocktail is a fall twist on a classic Moscow Mule. It’s a lightly spiced mule and is easy to make, and best served in a copper mug to keep it icy cold. It’s one of our favorite apple cider cocktails to make! We had to put the […]
The post Apple Cider Moscow Mules appeared first on Sugar and Charm.
The post Eve’s Pudding appeared first on Izy Hossack – Top With Cinnamon.
The post Eve’s Pudding appeared first on Izy Hossack - Top With Cinnamon.
This shaved fennel salad is light and refreshing, pairing the raw vegetable with apple, lemon, and Parmesan cheese. “I thought…
This shaved fennel salad is light and refreshing, pairing the raw vegetable with apple, lemon, and Parmesan cheese.
“I thought I didn’t like fennel salads, until I tried this one.” That was my dad after taking a few bites of this salad, and what an endorsement! This delightful fennel salad is one anyone can enjoy despite any preconceptions, pairing the shaved raw vegetable with sweet apple, zingy lemon and savory Parmesan cheese. Delicate fennel fronds make a feathery garnish, and each bite is irresistibly crunchy with a pop of acidity. Welcome to our (and your?) new favorite side dish, versatile enough to pair with fish, chicken, or vegetarian mains beautifully.
There are several common flavor pairings with the licorice bite of fresh fennel. A common Mediterranean pairing is fennel and orange, like this Fennel Orange Salad. This shaved salad features fennel and apple, another ideal pairing where the sweetness of the fruit offsets the licorice crunch of the vegetable. Here’s what you’ll need for this salad:
The most difficult part of this fennel salad? Thinly slicing the fennel! This vegetable can be tricky if you haven’t worked with it before. Here are the basic steps to how to cut fennel: or head to this video tutorial for more!
Remember to save those wispy parts: the fennel fronds! They look a bit like dill, and infuse even more fresh flavor into the salad.
This fennel salad is ultra simple: toss all the ingredients together with olive oil, lemon juice and salt and pepper. It makes for beautifully fresh flavor with very simple ingredients. Here are a few more things to note with this fennel salad:
Fresh fennel is a unique vegetable that adds intrigue in flavor: its raw licorice flavor is softened when cook. Here are a few ideas to try after this fennel salad:
Vegetarian and gluten-free.
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Total Time: 15 minutes 
Yield: 4 This shaved fennel salad is light and refreshing, pairing the raw vegetable with apple, lemon, and Parmesan cheese.
Prep Time: 15 minutesCook Time: 0 minutes
Category: Side dish
Method: No cook
Cuisine: SaladKeywords: Fennel salad
This kohlrabi slaw recipe is bright, crunchy and zingy! It’s one of the best ways to eat this unique vegetable.…
This kohlrabi slaw recipe is bright, crunchy and zingy! It’s one of the best ways to eat this unique vegetable.
Got a bulb of kohlrabi and not sure what to do with it? This unique vegetable looks a little like an alien, and if you’re like us: you were stumped on how to use it the first time. Here’s a perfect way to highlight the crunchy, raw texture of this veggie: Kohlrabi Slaw! It’s bright, crunchy and zingy paired with tart apple, sweet carrot and a Mediterranean-style vinegary dressing. It’s our favorite way to use it: bar none.
Kohlrabi, also known as the German turnip is a cruciferous vegetable. It’s in the same family as cabbage, broccoli, cauliflower and kale: so it’s no surprise that it has the flavor of broccoli stems! It comes in both green and purple varieties, and it’s easiest to find at farmer’s markets, though you can also come across it at standard grocery stores.
The kohlrabi may come with leaves attached, or they may be already cut off (as shown in this photo). You can save the greens for use in salads: or finely chop them for use in this slaw if you like!
The texture of kohlrabi is crunchy and hydrating: it’s similar in texture and flavor to jicama. So it’s at its best used raw, in our opinion! This kohlrabi slaw is a simple way to highlight its super powers: use it thinly sliced into matchsticks along with carrots and apple with a tasty vinaigrette-style dressing. Here’s what you’ll need:
The main time-consuming portion of this recipe? Cutting the kohlrabi! It takes a while to cut the matchsticks, so be patient! Here are the main steps for how to cut kohlrabi:
And that’s it! All you need to know about making kohlrabi slaw. There are so many different ways to serve this tasty kohlrabi recipe:
How are you planning to serve it? Let us know in the comments below!
This unique vegetable is fun to use in recipes throughout the winter months! Here are a few more ideas to try:
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
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Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Yield: 4 This kohlrabi slaw recipe is bright, crunchy and zingy! It’s one of the best ways to eat this unique vegetable.
Category: SaladMethod: RawCuisine: AmericanKeywords: Kohlrabi slaw, kohlrabi slaw recipe
Baked Brie is an easy appetizer that is deliciously decadent and perfect for a holiday party or a special night in at home.
The post Easy Baked Brie with Apples appeared first on Budget Bytes.
Okay, I’ve got one more delicious drop for you before I take a few days off for Christmas. If there is one special thing you make for yourself this holiday season, let it be baked brie. There’s no appetizer or delicious treat that is easier than baked brie. It’s basically pure heaven. I topped my baked brie with caramelized apples and pecans, but I’ve got some other topping ideas for you below!
Brie is a soft, ultra-creamy cow’s milk cheese that has a pillowy white outer rind and a soft and creamy beige-colored center. The cheese is soft and spreadable when room temperature, and it gets ultra melty and creamy when briefly baked. Brie is so ultra rich and creamy, that I definitely consider it a treat and perfect for special occasions, like Christmas.
You’ll usually find brie sold in small wheels or in wedge-shaped portions. For this recipe, you’ll want a whole 8oz. wheel so the melty cheese can stay contained in the rind as it melts into a near-liquid state.
Yes, the soft white rind on the wheel of brie is 100% edible. Some people don’t like the slightly musky flavor, but I love the contrast between the earthy outer layer and the creamy interior. If you don’t like the flavor of the rind or you’re just not sure yet, go ahead and slice the rind off the top of the wheel before topping and baking. That will allow you to scoop the cheese out of the center without getting any rind in your bite. Leave the sides and bottom rind intact to hold the melted cheese inside.
Brie can range in price quite a bit, but honestly, even lower level brie is just so creamy and delicious that I wouldn’t worry about buying a less expensive cheese. I was able to find one at Aldi for $2.99, and another on sale at Kroger for $3.49 (other brands can easily be 2-3 times this much). I usually see the more expensive brie cheese at the specialty cheese counter, while less expensive wheels are near the other pre-packaged refrigerated cheeses.
A good way to shop around without having to drive around from store to store is to check your local grocery stores’ websites. Search for “brie” on each one to see what their selection and prices look like before heading out the door.
For baked brie, you’ll want to use an oven-safe dish that is close in size to your wheel of brie. If you’re adding something like the caramelized apples that I added below, you’ll want the dish to be slightly larger (maybe 1-inch wider in diameter) to allow room for the toppings to overflow.
I topped my baked brie with caramelized apples and pecans (instructions included in the recipe below), but there are so many other options, some of which require nothing more than opening up a jar. Here are some other ways you can top your baked brie:
Preheat the oven to 350ºF. Peel and chop one apple.
Melt 2 Tbsp butter in a small skillet over medium heat. Once melted add the chopped apples, 3 Tbsp brown sugar, and a pinch of cinnamon.
Cook the apples in the butter and brown sugar over medium heat until the apples are softened and the brown sugar has turned into a thick caramel sauce (about 10 minutes). You can stir in the chopped pecans now (¼ cup) if you want them more like candied pecans, or add them later if you want them to have a more toasty flavor.
Place your wheel of brie in an oven-safe dish that is close in size to the wheel of cheese. If you don’t like the flavor of the rind, slice the rind off the top of the wheel. I like to simply score the top in a hatch pattern, which makes it easier to dip the crackers in without breaking. You can also leave the rind intact if you prefer.
Pour the caramelized apples over the wheel of brie and top with 1/4 cup chopped pecans. Bake in the preheated 350ºF oven for 15 minutes.
Dig in while it’s still hot! 🤤
The post Easy Baked Brie with Apples appeared first on Budget Bytes.
Crispy and chewy oatmeal cookies meet toffee-coated apples… it’s a seasonal flavor combination you’re sure to love! These unique and delicious oatmeal cookies are a textural delight: crispy on the edges, soft and chewy in the center, and studded with chunks of cinnamon-spiced dried apples and crunchy toffee bits throughout. Look, when it comes to […]
The post Toffee Apple Oatmeal Cookies first appeared on Love and Olive Oil.
Crispy and chewy oatmeal cookies meet toffee-coated apples… it’s a seasonal flavor combination you’re sure to love!
These unique and delicious oatmeal cookies are a textural delight: crispy on the edges, soft and chewy in the center, and studded with chunks of cinnamon-spiced dried apples and crunchy toffee bits throughout.
Look, when it comes to cookies I’ll admit to being lured by the fancy: the filled and the frosted, the stuffed and the sprinkled. I tend to write off anything else as boring and not worth my time. I mean, I don’t even have a classic chocolate chip cookie recipe on this site for gosh sakes.
That said, despite the fact that these toffee apple oatmeal cookies are decidedly not fancy, not to mention not the least bit photogenic, they may just be one of my favorite cookies of the year.
Texturally, they’re a delight, something that’s incredibly hard to convey with photos. I’d describe them as both chewy AND crispy, proof that the impossible is possible.
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