Apples, Coffee, and Betty Crocker

Dear Bunhead, I miss you. Just like the last time I went on an involuntary blogging hiatus, here I am again---months of abandoning the kitchen for real life and now, I'm eagerly attempting my return. The fall is here and I just could not resist. 

My dad's birthday happens to fall in September and I had my first opportunity to get back in the kitchen. My first thought was to start with apples, since my dad can't get enough of my mom's famous apple pie. Since my mom was a little busy planning the dinner we'd be making him, I volunteered to make the birthday dessert.

So obviously, my dad likes apples. And cinnamon, of course. And instead of attempting to recreate my mom's pie without her assistance in executing her secrets, I immediately remembered a cake I had made in my initial post-college baking extravaganza--- the Apple Upside Down Streusel Coffee Cake. No combination of words have ever sounded better together. My dad and I also share a love of coffee, so I knew any kind of treat that would marry perfectly with our caffeine addiction would be the perfect choice. 

This cake is unbelievable. The combination of streusel and the baked apples (that have bathed in butter and brown sugar, might I add) puts the average coffee cake to shame. And its a classic---I found this recipe a few years ago in my mom's Betty Crocker Cookbook from 1987 (5th Edition). I couldn't pass it up when I first came across the recipe and I knew it would be perfect for this occasion, especially with my coffee the next morning!

Apple Upside Down Streusel Coffee Cake  
adapted from Betty Crocker 

Streussel

• 1/3 cup packed dark brown sugar
• 1/4 cup flour
• 1/2 tsp cinnamon 
• 3 tbsp firm butter

Mix all ingredients until crumbly. Set aside. 

Apples

• 1/4 cup butter
• 1/2 cup packed dark brown sugar 
• 2 medium apples, thinly sliced 

Heat oven to 350 degrees. While preheating, heat butter in 9x9x2 in pan until melted. Sprinkle with brown sugar and arrange apples in pan. Make sure the sides of the pan are greased.

Coffee Cake 

• 2 cups flour
• 1 cup sugar 
• 3 tsp baking powder (omit if using self rising flour)
• 1 tsp salt (omit if using self rising flour)
• 1/3 cup butter, softened
• 1 cup milk (I used vanilla soy milk for some extra flavor)

Make sure oven is heated to 350 degrees and that streusel and apples are prepared. Beat remaining ingredients in a large mixing bowl, or stand mixer, low speed for 30 seconds. Beat on medium speed, scraping the bowl occasionally, for 2 minutes. Spread half of the batter in the pan on top of the apples, sprinkle with half of the streusel, top with remaining batter and sprinkle with remaining streusel. Bake for 50 minutes, or until a wooden toothpick comes out clean. Immediately invert the pan on a heat proof serving plate. Let pan remain a minute for drizzle from the apples. Eat with coffee or tea, or by itself, & enjoy! 

all photos © Bunhead in the Kitchen, 2012

Pumpkin Perfection

If you aren't already a pumpkin advocate, I can almost promise that this will convert you into one. When I was younger, I rarely associated pumpkin with food---back then, its sole purpose was for picking and carving around Halloween time. I think sticking my hand into the gooey insides of a carved pumpkin as a child is probably what turned me away from wanting to try pumpkin flavored goodies. Well, I am proud to say that has significantly changed over the years and the fear of the inside of the pumpkin is far behind me. Pumpkin is another one of fall's most delicious flavors, and one of my favorites in fact, whether it's in a coffee, a bread, a pie, or in this instance, a mini cupcake.

My fear of pumpkin has truly turned into an unhealthy obsession... I have been compiling pumpkin recipe upon pumpkin recipe. The amount of recipes that I have saved is quite ridiculous. Like I mentioned in my last post, I tried a pumpkin butterscotch cookie recipe (that was ridiculously good, by the way), which really made me want to experiment with that recipe in ice cream form. Unfortunately, I have yet to make this pumpkin butterscotch ice cream, nor have I really had the time, but I had been dying to use my new mini cupcake pans that I had found for an amazing deal during my lunch break one day.

One of my friends from high school had posted online that she had made pumpkin spice cupcakes with cinnamon cream cheese icing. OH. MY. GOSH. Right then and there, I knew what pumpkin recipe I was making next that wouldn't be as time consuming as experimenting with pumpkin butterscotch ice cream. Not only that, but I could totally put my new mini cupcake pans to good use!

I was on a mission and I tracked down a pumpkin spice cupcake recipe that I already had all the ingredients for, just to make life a little easier. I also came across a simple cream cheese icing I wanted to try, which I would obviously add cinnamon to for even more flavor. And let me tell you---these were some AWESOME recipe finds. So good that I made them twice within two weeks.

Now, this recipe definitely made more than enough for two 24-count mini cupcake pans. I had already anticipated that I'd have leftover batter, so I had my regular-sized cupcake pans out, lined and ready to go. The extra batter gave me enough to make 12 regular-sized cupcakes in addition to the 48 minis. Those regular-sized ones are quite dangerous---at least the mini ones made me feel less guilty if I had more than one! This recipe is pretty simple and you can obviously use it to bake whatever sized cupcakes you desire... or you could even make a cake, if you're feeling extra ambitious!

These cupcakes have been graciously taste-tested by my family, all the girls at my dance studio, and people in my office at work----they have definitely been given the seal of approval! They are not only addictive, but they hold the staple flavors of the season. The combination of the cream cheese, the pumpkin, and the spices round out this little treat to perfection. They are unbelievable right out of the oven without any icing on them. And they are die for when they are cold and stored in the fridge...that cream cheese icing is just heavenly!

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing

adapted from prettygoodfood.com

Cupcakes:

makes approx. 48 mini cupcakes and 12 regular-sized cupcakes

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup firmly packed dark brown sugar
• 1 cup sugar
• 3 large eggs, room temperature
• 1 cup pumpkin purée (not the pumpkin pie filling)
• 1 cup buttermilk (See previous post to make your own! Also, the recipe called for 1/2 cup buttermilk, but I just made it a full cup for an extra moist cupcake.)
• 1 teaspoon pure vanilla extract
• 2 cup all-purpose flour, sifted
• 2 teaspoons baking powder
• 1 1/2 teaspon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon fresh-ground nutmeg (If you can grate it yourself, then it will taste so much better!)

Frosting:

makes 5 cups (I had enough icing to make the cupcake recipe TWICE!)

• 1 pound cream cheese, room temperature
• 2 sticks unsalted butter, room temperature
• 4 cups confectioners' sugar, sifted
• 2 teaspoon vanilla extract
• add cinnamon to taste or to your liking :)

Preheat your oven to 350 degrees F. Line your cupcake pans with liners. (If you decide to make a cake rather than cupcakes, grease and flour three 8-inch cake pans -- use unsalted, softened butter then a handful of flour. Tap out the excess flour and you should have no problem getting your cakes out!)

Cream softened (not melted) butter until smooth in a stand mixer or a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add room temperature eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.

In a medium bowl, combine the pumpkin purée, buttermilk, and vanilla and set aside. In a large bowl, combine the sifted flour, baking powder, cinnamon, baking soda, and nutmeg and set aside. In thirds, alternately add the dry mixture and wet mixture to the butter mixture, blending well after each addition until smooth.

Fill cupcake molds ¾ of the way and bake for approximately 10 minutes for mini cupcakes and 21 minutes for regular-sized cupcakes, or until a toothpick inserted into the middle comes out clean. (If making cakes, pour batter into the prepared pans and bake until done, approximately 35 to 40 minutes.)

Allow your cupcakes to cool completely before icing. Don't jump the gun on this one, or you'll have a giant melty mess!

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes. Add the butter and continue to beat for 2 to 3 minutes more. Slowly add the confectioners' sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible. Add the vanilla and the cinnamon and beat until combined.

Frost cupcakes any way you choose... pipe them, spread the icing on, whatever you prefer :) I piped my icing on---I piped a tiny swirl on some of them and for others, I piped the whole thing. I personally don't like a whole lot of icing, but I know others do, so I did a combination of both. However you end up frosting them, make sure you don't forget to sprinkle a little cinnamon on top!

all photos © Bunhead in the Kitchen, 2010

For the Love of Fall

As much as I love the summertime, there are two upsides to it ending. One being the fact that I get to pull out my scarves and my boots... and the other being the fact that I can finally do some fall baking. It's my absolute favorite. In my opinion, nothing is better than apples, cinnamon, nutmeg, pumpkin, cranberry, pear, and pretty much every fall ingredient imaginable. So, as soon as I got the opportunity, I went out and bought some fresh apples for my first fall baking adventure. Apples seemed like a good place to start. I'd been eyeing up a handful of different recipes, but the Caramel Glazed Apple Bread seemed to be the one that I kept coming back to. I took my first free moment on a Saturday afternoon to whip up two loaves and I'm already trying to clear a few more hours in my schedule to make more. It's delicious for dessert, for a quick snack, or even toasted in the morning with some butter slathered on it. The freshly shredded apples make it unbelievably moist and the hint of cinnamon and nutmeg just round out the flavors of the fall. Especially when it's warm. It's the absolute epitome of a fall bread.

And that caramel glaze.... oh my gosh. It's to die for. It just completes this recipe. I had never made caramel from scratch before, so that whole process was new to me and luckily, it came out perfectly! I could have eaten it straight out of the pot from the stove (...and I'm not going to lie, but I may or may not have taste tested it right from the stove...a few too many times!) And although I'm not the biggest nut fan, I do have to admit that the chopped pecans were just the cherry to top it all off.

Although I wasn't able to take pictures, I do need to share that I already had a second fall baking adventure with a friend of mine. I waste no time taking advantage of this season. We baked them at her house and unfortunately, I forgot my camera (which is very much unlike me... I usually bring that thing everywhere!) We made pumpkin butterscotch cookies and they were so incredibly delicious that the flavor combination inspired me to turn that recipe into an ice cream recipe. The combination of pumpkin, cinnamon, and butterscotch would probably make the most delicious fall-themed ice cream and once I tackle it, I will be sure to post some pictures...and the recipe of course. And for those cookies... I will probably be making them again shortly, so no worries, I will post that recipe as well!

I really love this time of year and I especially cannot wait to go to a farmers market to pick some fresh apples and pumpkin. So be sure to stay tuned because I can assure you that there will be PLENTY more where this came from.

Caramel Glazed Apple Bread

adapted from passthesushi.com

Apple Bread:

• 1 1/2 cups shredded peeled baking apples (2 large..I used Granny Smith)
• 1 cup packed brown sugar
• 1/2 cup buttermilk (see previous post to learn how to make your own!)
• 1/2 cup vegetable oil
• 4 eggs, lightly beaten
• 3 cups all-purpose flour
• 1/2 cup chopped pecans
• 2 tea spoons bak­ing soda
• 2 tea spoons ground cinnamon
• 1 tea spoon salt
• 1 tea spoon ground nutmeg

Caramel Glaze:

• 2 table spoons butter or margarine
• 1/4 cup packed brown sugar
• 1 tablespoon milk
• 1/2 cup powdered sugar, sifted

Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening.

In a large bowl, stir together shredded apples, 1 cup brown sugar, buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into the 2 loaf pans.

Bake 45 to 55 minutes or until tooth pick inserted in center comes out clean. Cool 10 min­utes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely (about 1 hour).

In 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to luke warm, about 30 minutes.

Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in addi tional milk, 1/2 tea spoon at a time, or heat over low heat, stirring constantly (I had to add quite a bit of milk, so don't be concerned if it becomes too stiff). Drizzle glaze over loaves and sprinkle extra pecans on top.

Wrap tightly and store at room temperature for up to 4 days, or refrigerate up to 10 days.

all photos © Bunhead in the Kitchen, 2010