Maple Cookies with Apple Cider Glaze

I love fall baking and my husband loves maple and apple, so this is always a very yummy few months for us. Just because I decided to give up gluten, it doesn’t mean my family has. Of course they support my new eating lifestyle, but truth be told, gluten-free baking is a whole world of its own. Ingredients are different, baking times are different, the whole chemistry of it all is different. It intimidates me, so I still bake some “regular” treats for my boys to enjoy, and to keep my confidence up amidst countless gluten-free recipe fails.

I ended up making this recipe up. My husband was in the mood for something maple flavored, and I was anxious to perfect an apple cider glaze. I figured I might as well try to kill two birds with one stone, because, why not?

The result exceeded my expectations. YUM! The cookie wasn’t too sweet, and the glaze gave it a little extra. I’m always afraid glazes will taste to much like powdered sugar, but this one kept the apple flavor and was sweet without tasting just like sugar. Success! The cookie was good without the glaze, but I really think the glaze just made the cookie. I brought some extras to work and they didn’t last long. Give this one a try! It would be great on the Thanksgiving dessert table, too. Enjoy!

Maple Cookies with Apple Cider Glaze

Ingredients:

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. maple extract
  • 1 3/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt

For the glaze:

  • 1 cup apple cider
  • 1/2 – 3/4 cup powdered sugar
  • 2 tablespoons butter
  • dash of salt

Directions:

  1. Preheat oven to 375°F and cover cookie sheets with parchment paper or a silicon baking mat.
  2. Cream shortening and brown sugar until fluffy.
  3. Beat in the egg, syrup, and extracts until well mixed.
  4. Combine flour, baking powder, and salt.
  5. Add dry ingredients to the creamed mixture.
  6. Chill the dough for an hour.
  7. Drop by tablespoonfuls onto cookie sheets.
  8. Bake for 10-12 minutes.
  9. While the cookies are cooling, make the glaze. Bring the cider to a boil over medium heat, reduce heat to low, and simmer for 10 minutes or until reduced by half. Stir in the butter, cinnamon, salt, and 1/2 cup of powdered sugar until well combined. Add remaining powdered sugar to thicken the glaze, if desired.

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Old Fashioned Apple Slab

I know, I had no idea what an apple slab was, either.

One of my favorite email subscriptions has to be to King Arthur Flour. I’m obsessed with them – their ingredients, products, recipes, you name it. It is also one of the few paper catalogs that I actually read (and look forward to receiving) every single month.

When I was trying to decide what to make for Thanksgiving dessert, I immediately thought of that KAF email sitting in my inbox. My husband loves all things apple, and I had already decided to make a Pumpkin Roll, so this Old Fashioned Apple Slab recipe was a clear winner. I had all the ingredients except for the buttermilk powder. I did, however, have buttermilk, so I used about 2 Tablespoons of buttermilk in the crust, and cut down on the amount of water I used.

The result was a better version of the best apple pie you’ve ever had. Essentially, an apple slab is an apple pie baked in a 9×13 pan, with a glaze drizzled on top. I don’t know how it can be so much better than an apple pie, but it is. You have to try this for yourself – you can thank me later.

old fashioned apple slab

Caramel Pumpkin Cheesecake Dip

Have I mentioned how much I love fall baking?! One of my fall favorites is definitely apples. I’m normally a purist and eat my apples just plain, but this lovely recipe landed in my inbox earlier this month and it inspired me to make some kind of dip for apples. I wanted to use up some canned pumpkin I had, so I decided to use that recipe as inspiration and start experimenting in the kitchen.  I admittedly did not write down what I did while I made this, but because it turned out so yummy, I attempted to use the old noggin to try to remember what I did. To the best of my memory, this is what I did:

  

Caramel Pumpkin Cheesecake Dip

Ingredients:
8 ounces cream cheese, at room temperature
½ cup pumpkin
¾ cup powdered sugar
½ teaspoon vanilla extract
¼ cup caramel sauce
Granny Smith apples, cored and sliced

Directions:

  1. Whisk (or beat with an electric mixer) the cream cheese and pumpkin together.
  2. Add the powdered sugar a little bit at a time, incorporating each addition before adding more.
  3. Stir in the vanilla extract and caramel sauce.
  4. Refrigerate the dip for a couple hours.
  5. Serve with cored and sliced Granny Smith apples.

Caramel Apple Pie with Cinnamon Roll Crust

Perhaps you recall my Fall Baking List from a couple posts ago. On there, I briefly mentioned my obsession with Pinterest and posted a recipe I found on there for a sweet potato pie with cinnamon roll crust. I love this crust idea and couldn’t wait to try it!

This weekend was my husband’s birthday and he happens to love fall apple treats, so I was anxious to make this caramel apple pie and use cinnamon rolls as the crust. Seriously, how could this NOT be spectacular?

I was a little worried that it would be too sweet, so I adapted the recipe I found to account for this. I used this recipe from a blog called “From the Lilypad” as a starting point. The result was nothing short of phenomenal, in my opinion! The apple part was this warm, gooey, caramel-y goodness and the top had a crunch to it thanks to the toffee pieces. The crust didn’t taste like crust, but rather it tasted exactly like soft cinnamon rolls (as it to be expected, right?). A-maze-ing. I strongly urge you to give this one a shot! It’s a nice change of pace from your everyday apple pie, but not so out there where it loses some of the apple pie nostalgia that so many of us have. If When I open my pie shoppe one day, you can bet a variation of this will be served quite often! Enjoy 🙂


Caramel Apple Pie with Cinnamon Roll Crust

Ingredients:

Crust:
1 refrigerated can of read-to-bake cinnamon rolls (8 cinnamon rolls)

Filling:
5 cups apples (I used Granny Smith + Pink Ladies)
1/2 c packed brown sugar
1/2 c sugar
1/4 c all-purposeflour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 Tbsp lemon juice
1 tsp vanilla
4 Tbsp heavy cream
4 Tbsp butter

Streusel Topping:
1/2 c all-purpose flour
2 Tbsp brown sugar
3 Tbsp butter
3 ozs toffee bits

Directions:

  1. Preheat oven to 450 degrees.
  2. Butter your pie plate.
  3. Open refrigerated can of cinnamon rolls. Press one roll in the center and circle the others around it. Flatten with your hand so they all touch each other and all the spaces are filled in. (Make sure to press them up the sides of the plate as well)
  4. Peel and slice apples and sprinkle with the 1 Tbsp of lemon juice.
  5. Combine the dry ingredients in a large bowl.
  6. Add the apples to the dry ingredients and toss to mix. Add vanilla and cream.
  7. Melt the butter in a heavy skillet.
  8. Add the apple mixture and cook approximately 8 minutes, to soften apples.
  9. Turn into pie shell.
  10. To make the streusel topping, combine the flour and sugar.
  11. Mix in the butter with a fork until it becomes coarse crumbs.
  12. Stir in the toffee bits.
  13. Sprinkle the topping over pie.
  14. Cover the entire pie with foil.
  15. Bake for 15 minutes.
  16. Reduce the heat to 350 degrees and bake 30 minutes longer.

Fall Baking To Do List

Is anyone else obsessed with Pinterest? OK, good.

With fall in the air (never mind the few days we had that were 90+ degrees), I can’t help but think of fall baking. Its my favorite! Apples, pumpkin, pies, cookies…it’s my favorite time of year when it comes to everything, especially baking.

I love Pinterest for the fact that you can find such great ideas or recipes in no time. However, I’m often a victim of information overload, especially when it comes to things to bake. There are so many recipes I want to try and I feel like there is just so little time to get to all! Here are just a few things I plan on making in the coming months. What’s on your baking To Do list?

Slow Cooker Mocha Pudding

Whiskey, Marshmallow, Caramel and Bacon Bark

Black Velvet Halloween Trifle

Cinnamon Roll Pie Crust (but probably with an Apple Pie)

Curious as to what else I’ve pinned to my boards? You can see here and follow any boards you like!

Pumpkin Fudge

‘Tis the season for all things pumpkin! I have friends who seriously get obsessed with pumpkin anything this time of year. I’ve never been that person, though I am noticing myself ordering more pumpkin spice latte’s and being drawn to pumpkin treats. I’ve always loved pumpkin pie, but that was it for pumpkin-anything until my recent adult life.

I figured this year I would expand my baking endeavors and include a couple unfamiliar pumpkin recipes. So, this weekend I stocked up on my Libby’s canned pumpkin (not the pumpkin pie mix) and got to work in the kitchen.

First up: pumpkin fudge. I have to admit that my baking repertoire has historically centered around pies and cookies, so this fudge thing was new to me. I’d made basic chocolate fudge in the past, but made sure to find easy recipes with minimal steps. The results were always fine, but nothing that blew me away. This fudge, however, did in fact blow me away.

I was skeptical, because when I think of fudge, I think of milk or dark chocolate. I seem to always forget about white chocolate since on its own, it isn’t a flavor I love. But, the use of white chocolate in this pumpkin fudge recipe is perfect.

Unlike the easy fudge recipes I’ve made in the past, this recipe seemed to be a true candy recipe, and allowed me to break in the old candy thermometer. It’s more involved than some recipes, but SO worth it! I brought the fudge to work today and it’s already gone. Definitely a hit!

Enjoy 🙂

Pumpkin Fudge
Yield:  about 3 lbs

Preparation Time: 45 minutes

2 cups granulated sugar
1 cup brown sugar (I almost always use dark brown sugar instead of light)
¾ cup unsalted butter
2/3 cup or 5-ounce can evaporated milk
½ cup canned pumpkin
2 teaspoons pumpkin pie spice (I didn’t have this, so I just used cinnamon, ginger, nutmeg, and allspice – I didn’t measure either – just shook a little of each)
2 cups white chocolate chips
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1½ teaspoons vanilla extract

1. Line a 9×13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.

2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft ball stage).

3. Stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Note: have these things ready – you have to work pretty quickly at this point! Stir vigorously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, remove from pan, remove foil or parchment paper, and cut into 1 inch pieces.

(Recipe adapted from Christmas Candy Recipes)