Apple Crumb Top Pie with Whole Wheat Crust

I love aprons. I love the designs, I love how they make you feel when you put them on. I love the nostalgia of them. I almost feel like June Cleaver when I wear them. Today was one of those days. It was cloudy and a little chilly, I needed something warming, something to warm the soul. So, I came home and donned my newest apron that was given to me by a good friend. So, my apron and I set out to make apple pie.

This is just not some regular pie. This pie is a little healthier, made with a whole wheat crust and a whole wheat crumb topping, I didn't feel so bad with a scoop of caramel swirl ice cream on top.

I saw this recipe over at Fun Foods on a Budget and have been wanting to make this ever since. The instructions on the crust are different from pie crusts that I have made before. This crust is mixed right in the pie plate. I loved it, one less bowl to clean!

Apple Crumble Pie with Whole Wheat Crust

Crust:

1 1/2 cups whole wheat flour

1/2 cup cooking oil

3/4 tsp. salt

2 tbsp. sugar

2 tbsp. cold water or milk

Filling:

1/2 cup sugar

2 tbsp. flour

6 cups thinly sliced, peeled cooking apples

3 tbsp. lemon juice

1 tsp cinnamon

Crumb Topping:

1/2 cup sugar

1/2 cup flour

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

1/4 cup butter or margarine

To make crust: Dump flour in an ungreased pie plate. Add the oil, salt, and sugar, and stir well. Pour in the water or milk, and mix with a fork into a stiff dough. Press into shape in the pie plate. Set aside (or if you need a baked crust for an unbaked pie: bake at 350 for 10 to 12 minutes).

In a mixing bowl stir together 1/2 cup sugar and 2 tbsp. flour; set aside. Sprinkle apple slices with lemon juice. Toss apples with sugar mixture to coat. Turn apples into pastry-lined pie plate.

Combine the crumb topping dry ingredients. Cut in the butter or margarine till crumbly; sprinkle atop the apple slices.Bake pie at 375 for 1 hour or till topping is golden. Serve pie warm with vanilla ice cream!

Doughnut Muffins

First off, I really hope that blogger decides to separate my paragraphs, it is really starting to bug me!

Ok, now that I have that off of my chest, let's get to these muffins. Saturday mornings are normally pretty lazy mornings for me and the kids. I try to make muffins, pancakes, or cinnamon toast. Sometimes we stick to the normal bowl of cereal, but for the most part, I try to make something. I had seen these muffins make their way around the blogosphere and really wanted to try them. This was the perfect Saturday morning to try them. These muffins are really good. Nice and fluffy, with the cinnamon sugar topping. They were exactly what we needed on this rainy morning!


Doughnut Muffins
3 cups flour
3/4 cups sugar, plus 1/8 cup of sugar
1/2 tbs. plus 1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ground cinnamon
1/2 cup butter, softened
1 tsp. vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream

For Topping
1/4 cup butter, more if needed
1 cups sugar
1 tbs. ground cinnamon

1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.

2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed in. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Combine the vanilla, milk and heavy cream, in a different bowl.

3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over mix.

4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.

5. To finish, Melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Chewy, Chunky Blondies

Let's face it, sometimes, I just need that little something that is just pure comfort. I need that gooey, warm, something that you can just sink you teeth in, treat. What I really wanted was a dense, moist brownie. But, you see, I have been slacking and my chocolate stash was low, so I found these blondies in Baking From My Home to Yours, and it satisfied my craving for the day. The title is chunky, and I think that is because the recipe called for coconut and some sort of nut. I left those out and only added chocolate chips that I had and butterscotch chips that I had left.

Chewy Chunky Blondies

By: Dorie Greenspan

2 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 sticks (8 oz) unsalted butter, at room temp

1 1/2 cups light brown sugar, packed

1/2 cup sugar

2 large eggs

1 tsp vanilla

6 oz bittersweet or semisweet chocolate, chopped into chips or store bought chips

1 cup butterscotch chips or Heat Toffee Bits

1 cup coarsely chopped walnuts, did not use

1 cup sweetened shredded coconut, did not use this

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9x13 inch baking pan and put it on a baking sheet.

Whisk together the flour, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts, and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.

Bake for 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

Raisin Swirl Bread

This past weekend I had a girl day with one of my best friends. One of the things we wanted to do was to bake bread. I had never baked bread until then, but we baked with a breadmaker. We baked 4 different loaves, and the only one that really turned out was the garlic bread. The first one that I baked was a wheat granola raisin. I envisioned that it would be like a raisin swirl bread, I was completely disappointed. All of my raisins and granola went to the bottom and the swirl that I wanted was not there. So, I set out to make the raisin swirl bread by hand, and yeasty, cinnamon raisin swirl was achieved!

I used the recipe from Dorie's book, Baking From My Home to Yours, and it did not fail me. Almost always, I can depend on a Dorie recipe to come through for me. The only problem I had was that I added too much sugar, so my swirls separated a little to much, but it still tasted delicious, and the bread was moist and soft. My son, Blake, said that it tasted like a cinnamon roll. This bread pretty much took me all afternoon with the rising time, but the dough itself was simple to put together. I think I am addicted to bread baking! I can't think of anything better than mixing the dough together, a little kneading and seeing the dough rise like it should. There is just that sense of achievement when that happens.

Raisin Swirl Bread

By: Baking From My Home to Yours

For the Bread:

1 packet active dry yeast

1/4 cup sugar, plus a pinch

1 1/4 cups just warm to the touch whole milk

1/2 stick (4Tbsp) unsalted butter, at room temp

3/4 tsp salt

1 large egg

1/4 tsp vanilla (optional)

Grated zest of 1/2 orange (optional)

Pinch of freshly grated nutmeg (optional)

3 3/4 to 4 cups all purpose flour

For the swirl:

1 Tbsp sugar

2 tsp ground cinnamon

2 tsp unsweetened cocoa powder (optional)

1 cup moist, plump raisins (don't or golden)

3 Tbsp unsalted butter, softened to a spreadable consistency

To make the bread: Put the yeast in a small bowl, toss in the pinch of sugar and stir in 1/4 cup of the warm milk. Let rest for 3 minutes, then stir-the yeast may not have dissolved completely and it may not have bubbled, but it should be soft.

Working with a stand mixer, preferably fitted with a paddle attachment, combine the remaining 1 cup milk, the butter and the remaining 1/4 cup sugar and mix on low speed for a minute or two. Add the salt, egg and vanilla, if you are using it, as well as the zest and nutmeg, if you're using them, and mix for a minute. In all likelihood, the mixture will look unpleasantly curdly (it will look even worse when you add the yeast). Add the yeast mixture and beat on medium-low speed for 1 minute more.

Turn the mixer off and add 2 3/4 cups of the flour. Mix on low speed just until you work the flour into the liquids-you'll have a sticky mix. If you've got a dough hook, switch to it now. Add another 1 cup flour, increase the mixer speed to medium and beat the dough for a couple of minutes. If the dough does not come together and almost clean the sides of the bowl, add up to 1/4 cup more flour, 1 Tbsp at a time. Keep the mixer speed at medium and knead the dough for about 3 minutes, or until it is smooth and has a lovely buttery sheen. The dough will be very soft, much too soft to knead by hand.

Butter a large bowl, turn the dough into the bowl and cover the bowl tightly with plastic wrap. Put the bowl in a warm place and let the dough rise until it is doubled in size, about 1 1/2 hours.

Scrape the dough onto a large piece of plastic wrap, wrap it and put it in the freezer for 30 minutes to firm enough to be rolled easily. (At this point, you can instead refrigerate the dough overnight if that is more convenient.)

To make the swirl and shape the loaf: Butter a 9x5 inch loaf pan.

Whisk together the sugar, cinnamon, and cocoa, if you're using it. Check that the raisins are nice and moist; if they're not, steam them for a minute, then dry them well. Put the dough on a large work surface lightly dusted with flour, lightly dust the top of the dough and roll the dough into a rectangle about 12x18 inches.

Gently smear 2 Tbsp of the butter over the surface of the dough-this is most easily done with your fingers. Sprinkle over the sugar mixture and scatter over the raisins. Starting from a short side of the dough, roll the dough up jelly roll fashion, making sure to roll the dough snugly. Fit the dough into the buttered pan, seam side down, and tuck the ends under the loaf.

Cover the pan loosely with wax paper and set in a warm place; let the dough rise until it comes just a little above the edge of the pan, about 45 minutes.

Getting ready to bake: When the dough has almost fully risen, center a rack in the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.

Melt the remaining Tbsp of butter, and brush the top of the oaf with the butter. Put the pan on the baking sheet and bake the bread for about 20 minutes. Cover loosely with a foil tent and bake for another 25 minutes or so, until the bread is golden and sounds hollow when the bottom of the pan is tapped. Transfer the pan to a rack and cool for 5 minutes, then unmold. Invert the bread and cool to room temperature right side up on the rack.

Chocolate Chip Scones

My friend Megan's laptop was held ransom by her daughter. The ransom had to paid with chocolate chunk scones with mock devonshire cream. I knew that they had to be good if demands like this one were being made. I secretly thanked her under my breath for making such a demand. If she made them, just maybe she would post the recipe for the rest of us! What could she do? I mean, no laptop means no Facebook, Twittering, or blogging. The scones were made, the laptop handed back over and one happy kid!

I have been wanting to make these ever since I saw the post. So, today, a quick stop at the only store that I can find Mascarpone and I was ready to make them. This was the easiest scone recipe! I didn't have chocolate to chunk, so I used chocolate chips. You could substitute the chocolate for other add ins. I am thinking cranberries! Were these as good as I thought they would be? YES!!! and better. I have eaten 2 of them already. Thanks Megan for sharing the recipe! OH, and a big THANK YOU to Kelly for taking the hostage! :)

Cream Scones
Borrowed from: Megans Cookin

2 cups all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into pieces
1 large egg
1 teaspoon pure vanilla extract
1/2 cup whipping cream
1 cup chocolate chips

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven.

Line a cookie sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix. This is where I added the chocolate chips.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round.Brush the tops of the scones with a little cream and sprinkle with a course sugar if desired. This helps to brown the tops of the scones during baking.Bake for about 15 - 18 minutes or until nicely browned.

Mock Devonshire Cream

4 oz mascarpone cheese
1 cup heavy cream
1 teaspoon vanilla extract
1-2 Tablespoon granulated sugar

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.
Makes about 1 1/2 cups.

Butterscotch Bars

This is the only bar left before I could snap a picture, that should indicate how good these were! These are from my newest favorite, Cooking Light Dessert book, and again, the recipe did not disappoint! Crispy on the top and moist and chewy in the middle! More or less, this bar is a blonde brownie topped with butterscotch chips and could easily be topped with chocolate chips or peanut butter chips and would be delicious!

Butterscotch Bars
From: Cooking Light Dessert

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 large egg whites
1 tsp vanilla
1 1/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
Cooking spray
1/2 cup butterscotch morsels

Preheat oven to 350 degrees.

Beat sugars and butter with a mixer at medium speed until well blended (about 4 minutes). Add egg whites and vanilla; beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended.

Spread batter evenly into an 8-inch square baking pan coated with cooking spray, sprinkle evenly with morsels. Bake at 350 degrees for 25 minutes or until a wooded pick inserted comes out clean. Cool in pan on a wire rack.

Angel Food Cake

Here is recipe #2 from my Cooking Light cookbook. A light and spongy angel food cake. A friend of mine had just told me that she was wanting to make an angel food cake, that she didn't realize how easy it seemed, she had seen one being made on FoodTV, and she is correct when she said that they are simple. Just a few ingredients folded into whipped egg whites and bake it. That's it!

The temps have been in the high 70's this week and this angel food cake made the perfect strawberry shortcake!

Angel Food Cake
from: Cooking Light Desserts

1 cup sifted cake flour
1 1/4 cups sugar, divided
10 egg whites
1 1/4 tsp cream of tartar
1/8 tsp salt
1/8 tsp vanilla

Preheat oven to 350 degrees.

Sift together flour and 1/4 cup sugar, set aside. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 1 cup sugar, 2 Tbsp at a time, beating until stiff peaks form. Sift 1/4 cup flour mixture over egg white mixture, and fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time. Fold in vanilla.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 degrees for 40 minutes or until cake springs back when lightly touched. Invert pan, cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto a serving plate.

Apple Turnovers

How about an apple turnover that is 100 calories and light and crispy? Here is the one that you need to try. I bought the Cooking Light Dessert cookbook and have been eyeballing this recipe from the first time that I opened the book. Sometimes, well, really most of the time, I am skeptical for any recipe that claims to be good for you. I mean, how can it be healthy and still taste good? This one did not disappoint! I think that I will have to make everything in this book!

I have never used phyllo dough before, and had a little trouble with it at first. It kept wanting to rip on me, they weren't kidding when they said it was super thin and would dry out quick! So, make sure you have a damp towel to keep it moist and you won't have any trouble at all.

Apple Turnovers

From: Cooking Light Desserts

1 large cooking apple, peeled, cored, and finely chopped

1/4 cup chopped dates-I left these out

2 Tbsp brown sugar

1/4 tsp salt

4 (14x9 inch) sheets frozen phyllo dough, thawed

Butter-flavored cooking spray

1/4 cup sifted powdered sugar

1/2 tsp water

1/8 tsp vanilla

Preheat oven to 400 degrees.

Combine apples, dates, brown sugar and salt into a bowl, and mix until combined. Place 1 phyllo sheet on a damp towel (cover remaining dough to keep from drying out). Lightly coat with cooking spray. Place second phyllo sheet over first sheet, lightly coat with cooking spray. Cut stacked sheets lenghtwise into 3 equal strips (each about 4 1/2 inches wide).

Working with 1 strip at a time (cover remaining strips), place 2 Tbsp apple mixture at base of strip. Fold the corner over apple mixture to form a triangle. Continue folding triangle back and forth to end of strip. Place triangle, seam side down, on a baking sheet coated with cooking spray. Repeat with remaining 1 phyllo sheets and apple mixture. Coat triangles with cooking spray.

Bake at 400 degrees for 12 minutes or until golden. Remove from pan, and cool 5 minutes on a wire rack.

Combine powdered sugar, water, and vanilla, stirring until smooth. Drizzle sugar mixture evenly over turnovers.

Chocolate Silk (Tofu) Pie

Yes, you read correctly, the title does include "Tofu". I had never used tofu in anything before, especially not in a pie. But, Megan made this pie and begged us not to be scared. Honestly, I was scared, I kept thinking, who in their right mind would do this? I didn't even know what part of the grocery store you would find this stuff, curiosity got the best of me! Needless to say, this pie was really, really good and you wouldn't know that it was made with tofu, if you weren't told. I made this for our small group that we meet with every week and didn't tell them until after they ate a piece what the secret ingredient was. They didn't even know it, well, Mary Jo did...only because she used to sneak tofu into her kids food! Ha!

So, I would say if you are wanting to be healthy, and just need that piece of chocolate pie..make this one. You really won't be disappointed!

Moo-Less Chocolate Pie
Recipe courtesy of Alton Brown

2 cups chocolate chips
1/3 cup coffee liqueur, I used Bailey's Irish Cream
1 block silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
1 prepared chocolate wafer crust

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.