apples

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

Posted by on Aug 21, 2019 in alcohol, apples, Blog, boozy, Bready or Not, pie | 0 comments

A trusty cast iron skillet bakes up a beautiful apple pie in this delicious recipe.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

This pie is also special because it includes a drizzle of ginger liqueur. I posted a recipe a few weeks ago on how to make a cheap, sublime version at home in under a week.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

The ginger liqueur does add some lovely nuance to this pie, too–the complexity and freshness come across in a different way than, say, using some lemon juice on the sliced apples as I sometimes do to prevent them from browning.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

The whole process of this recipe is pretty neat, too. The biggest dose of sweetness is actually at the bottom of the pie, as butter and brown sugar are baked into the bottom crust!

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

I had to make this recipe three times to finally figure out the right balance of ingredients and how best to bake it. The second try was the most disastrous, as I ended up with the dreaded soggy bottom.

soggy bottom

Do be sure to follow the advice to use a rimmed cookie sheet in the oven. It’ll catch the overflow from the skillet and save you from suffering a soggy bottom.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

 

Click here for my Homemade Ginger Liqueur Recipe

 

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

Use a large iron skillet to bake up a delicious apple pie! Ginger liqueur adds complex flavor and elevates this beyond the average pie.
Course: Dessert
Keyword: alcohol, apple, pie
Author: Beth Cato

Ingredients

Skillet base:

  • 1/4 cup unsalted butter half cube
  • 1/2 cup brown sugar packed

Pie:

  • 2 prepared rounds of piecrust dough bought or made
  • 1/4 cup white sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons flour
  • 5 Granny Smith and/or Honeycrisp apples peeled, cored, and sliced
  • 1/4 cup ginger liqueur

For top:

  • 1 egg slightly beaten with 1 teaspoon water, for egg wash

Instructions

  • Preheat oven at 350-degrees with a large rimmed cookie sheet in the oven. [THIS IS IMPORTANT. The skillet will likely overflow as it bakes and the hot cookie sheet will also reduce the likelihood of a soggy pie bottom.] Add butter to skillet and place in oven until butter is melted. Remove skillet; stir in brown sugar, then return to oven until sugar starts bubbling, about 10 to 15 more minutes.
  • In the meantime, in a small bowl combine the white sugar, cinnamon, and flour. Set aside.
  • Roll out one of the pie crusts, if not already done. Carefully lay crust inside hot skillet so that bottom and sides are covered. Pour apple slices inside. Drizzle liqueur over the apples, followed by the dry ingredients.
  • Roll out second pie crust. Lay atop the mounded pie. Wary of the hot pan, tuck the crusts together as much as possible. Cut several slits in the top of the pie.
  • Brush egg wash over the top crust. Set pie on top of hot cookie sheet in oven.
  • Bake until pie is golden brown and apples are tender when jabbed with a fork, about 45 to 50 minutes.
  • Let cool at least 30 minutes before cutting. Store covered with foil, at room temperature or in fridge.
  • OM NOM NOM!
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Bready or Not Original: Easy Apple Cinnamon Cake

Posted by on Jul 24, 2019 in apples, Blog, blondies, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Easy Apple Cinnamon Cake

Easy Apple Cake! This delicious cake is great to bake up, slice, and store in the fridge or freezer to enjoy for weeks to come.

Bready or Not Original: Easy Apple Cinnamon Cake

If this recipe looks familiar, it’s because this is a rewrite of a recipe I posted back in 2016. The original version asked the baker to arrange the apple pieces in the middle and again on top.

Bready or Not Original: Easy Apple Cinnamon Cake

After making this cake many, many times, I realized that was an unnecessarily fussy step. Ain’t nobody got time for that!

Bready or Not Original: Easy Apple Cinnamon Cake

I started folding all of the apple chunks into the batter, and this saved a lot of time. The apples were perfectly distributed and the taste was the exact same.

Bready or Not Original: Easy Apple Cinnamon Cake

This cake remains a very favorite for both my husband and my dad. They’ll eat it for breakfast, snack, or dessert.

Bready or Not Original: Easy Apple Cinnamon Cake

When I travel back home to California, I always make this cake for my dad. Since my mom doesn’t stock baking ingredients, I measure up my own (one sandwich baggy with brown sugar and cinnamon; another with flour, baking soda, and salt; one more with white sugar) and whip him up a cake in no time!

 

Bready or Not Original: Easy Apple Cinnamon Cake

These dense, luscious apple cake squares are perfect for breakfast, brunch, snack or dessert! Use firm baking apples like Granny Smith.
Course: Breakfast, Dessert, Snack
Keyword: apple, bars, cake
Author: Beth Cato

Ingredients

  • 3 medium apples peeled, cored, & chopped into small chunks
  • 1 teaspoon cinnamon heaping
  • 1/4 cup brown sugar packed
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1/3 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs room temperature
  • turbinado or maple sugar for topping optional

Instructions

  • Preheat oven to 350-degrees. Line a 9×9 square pan with foil and apply butter or nonstick spray.
  • In a medium bowl, toss peeled and chopped apples with cinnamon and brown sugar.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • In a larger mixing bowl, whisk together the white sugar, vegetable oil, sour cream/yogurt, and vanilla extract until it's smooth. Add the eggs.
  • Add the dry ingredients into the wet ingredients until everything is just mixed. Fold in the apple chunks.
  • Pour batter into the prepared pan. Sprinkle turbinado or maple sugar over top, if desired.
  • Bake 1 hour, until it passes the toothpick test in middle. Cool completely, chilling in fridge if desired. Use foil to list contents onto a cutting board. Cut into pieces.
  • These are great individually plastic wrapped and stored at room temperature or in the fridge; bars can be frozen and keep well for months. Eat from the fridge, or at room temperature, or warm in the microwave or oven. However you eat it, it'll be delicious!
  • OM NOM NOM!
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Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

Posted by on Jun 5, 2019 in apples, Blog, blondies, Bready or Not, cookies | Comments Off on Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

Apple Chips are delicious to eat out of the bag, but they can also be used to make delicious baked goods like these Chewy Oatmeal Apple Chip Cookies!

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

If you recall last month, I shared a new recipe for Apple Chip Blondies as I searched for ways to utilize a Costco-bought gigantic bag of apple chips. I decided to find a way to use them in cookies as well.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

This ended up being tricky. I tried one recipe, and while the result was tasty, the cookies were crumbly and turned hard within a few hours. That would not do.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

I turned to one of my own old recipes for Chewy Oatmeal Raisin Cookies (which I need to bake again to post here, as I posted before on my old LiveJournal). I modified it to use apple chips instead of raisins, and to use one of my new favorite grocery store finds, caramel chips.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

These cookies worked in the best kind of way. The apple chips soften, but remain chewier than raisins. The cookies themselves are chewy and stay chewy in a sealed container. The caramel chips–well, like liquid caramel, they pair perfectly with apples. The caramel flavor is at the forefront, followed by the sublime taste of the apple chips.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

 

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

This Bready or Not Original recipe uses apple chips, such as Bare brand, along with caramel chips for an innovative, delicious spin on oatmeal cookies. Makes about 45 cookies using a tablespoon scoop.
Course: Dessert, Snack
Keyword: apple, cookies
Author: Beth Cato

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter melted
  • 1 cup brown sugar packed
  • 1/2 cup white sugar
  • 1 teaspoon cinnamon
  • 1 Tablespoon pure vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup caramel chips
  • 1 cup apple chips broken small

Instructions

  • Preheat oven to 325-degrees. Line cookie sheets with parchment paper or silpat, or use seasoned stoneware.
  • Melt butter and let cool slightly.
  • Mix flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2 to 3 minutes until light and creamy. Mix in the flour mixture. Add the oats, caramel chips, and apple chip pieces. Mix until just blended.
  • Using a tablespoon scoop, place dough balls on pan. Bake for 10 to 13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 5 to 10 minutes before transferring to a cooling rack.
  • OM NOM NOM!
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Bready or Not Original: Caramel Apple Chip Blondies

Posted by on May 1, 2019 in apples, Blog, blondies, Bready or Not, chocolate, cookies | Comments Off on Bready or Not Original: Caramel Apple Chip Blondies

Caramel Apple Chip Blondies! This recipe is what happens for you buy a big bag of apple chips at Costco and your kid doesn’t like them.

Bready or Not Original: Caramel Apple Chip Blondies

Apple chips are pretty expensive at the grocery store, so buying them at a big membership club is a great way to get them. They are seriously delicious, crisp like potato chips but made of pure apples.

Bready or Not Original: Caramel Apple Chip Blondies

When baking with apple chips, break them into small pieces. They will soften up as they bake, taking on a raisin-like chewy texture with loads of apple flavor. Larger pieces will be even chewier, though, and get caught on the knife when slicing.

Bready or Not Original: Caramel Apple Chip Blondies

The chips are easy to break up. You can do it with your fingers or throw them into a sealed sandwich bag and smash them with a rolling pin of the bottom of a heavy glass.

Bready or Not Original: Caramel Apple Chip Blondies

In the end, these blondies are sweet and chewy with a mild but very present apple flavor throughout that’s complemented nicely by the caramel and white chocolate chips.

Bready or Not Original: Caramel Apple Chip Blondies

 

Bready or Not Original: Caramel Apple Chip Blondies

Apple chips are crisp like potato chips. For this recipe, break them small, to the size of raisins. Otherwise, larger pieces stay chewier and will be more likely to catch on the knife when the bars are sliced.
Course: Breakfast, Dessert, Snack
Keyword: apple, bars
Author: Beth Cato

Ingredients

  • 2 1/8 cups all-purpose flour
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon baking soda
  • 3/4 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup white sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup white chocolate chips
  • 1/2 cup caramel chips
  • 1 1/2 cup apple chips crumbled, Bare Brand recommended

Instructions

  • Preheat oven to 350-degrees. Line a 9×13-inch baking pan with aluminum foil and apply nonstick cooking spray.
  • In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
  • In a large bowl, mix butter and sugars together until fluffy. Add eggs and vanilla. Slowly add dry ingredients. Stir in the white chocolate and caramel chips followed by the apple chips.
  • Pour blondie dough into the prepared pan and smooth out with uneven spatula.
  • Bake for 28 to 30 minutes or until the top of the blondies are light golden brown and the middle passes the toothpick test. Remove from oven and cool on a wire rack.
  • Once they are cool, use foil to lift blondies onto cutting board to slice into bars.
  • OM NOM NOM!

 

Bready or Not Original: Caramel Apple Chip Blondies

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Bready or Not: Caramel Apple Cookies

Posted by on Nov 21, 2018 in apples, Blog, Bready or Not, cookies | Comments Off on Bready or Not: Caramel Apple Cookies

These Caramel Apple Cookies involve some extra work, but they are worth it. These are among the best cookies I have ever made. That’s saying something.

Bready or Not: Caramel Apple Cookies

They also might involve some blood-letting. Let’s just say I will never again try to grate apple. I’m fine with finely dicing with a knife from now on.

Bready or Not: Caramel Apple Cookies

But hey, as history and mythology has taught us, sometimes blood-letting comes to good purpose. These are chewy, sweet, soft apple cookies topped with caramel. If that’s not worth sacrifice, what is?

Bready or Not: Caramel Apple Cookies

Use some variety of sweet-tart apple like you’d use for a pie. I used Braeburn, but Granny Smith and Jonathan are also good choices. 1 cup grated/diced is most of a medium apple.

Bready or Not: Caramel Apple Cookies

These cookies reminded me of a fresh-made and frosted version of the Little Debbie’s Apple Delights that I loved loved loved as a kid. I have never before had a homemade cookie that was like this.

Bready or Not: Caramel Apple Cookies

You may have some frosting leftover at the end; I had about 1/3 cup. Just look for random things you can frost like Golden Oreos, the cat, graham crackers, human flesh, etc. Trust me, you don’t want this apple-caramel frosting to go to waste.

Bready or Not: Caramel Apple Cookies

Modified from Fall Baking 2016 by Better Homes & Gardens.

Bready or Not: Caramel Apple Cookies

These stunning Caramel Apple Cookies involve a little extra work, but their deliciousness is well worth the effort. Use a tart or sweet-tart apple like Braeburn, Granny Smith, or Jonathan. Recipe makes about 36 cookies using a tablespoon scoop.
Course: Dessert, Snack
Keyword: apple, cookies
Author: Beth Cato

Ingredients

Cookies:

  • 1/2 cup unsalted butter 1 stick, softened
  • 1 1/4 cups brown sugar packed
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • sprinkle cloves
  • sprinkle nutmeg
  • 1/4 teaspoon salt
  • 1 egg room temperature
  • 1/2 cup apple cider or juice
  • 2 1/2 cups all-purpose flour
  • 1 cup tart apple peeled and coarsely shredded or diced, most of a medium apple

Frosting:

  • 1/2 cup brown sugar packed
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons apple cider or juice
  • 2 2/3 cups confectioners' sugar

Instructions

  • Preheat oven at 350-degrees. Line cookie sheet with parchment paper.
  • In a large bowl, beat butter until smooth, then add brown sugar, baking soda, cinnamon, cloves, and nutmeg, and salt. Continue to beat until fluffy, scraping bowl as needed.
  • Beat in the egg and apple cider or juice. Slowly mix in flour. Fold in the apple bits last; dough will be very soft.
  • Use a tablespoon scoop to space out dollops of dough on the parchment paper. Bake about 12 to 14 minutes, until golden brown; be careful not to under-bake, as the cookies need to be sturdy enough to be frosted. Completely cool cookies on wire rack.
  • When the cookies are cool, begin making frosting on stovetop. On medium heat in small saucepan, stir together brown sugar, butter, and apple cider or juice. Heat until the brown sugar is dissolved. Gradually stir in the confectioners' sugar.
  • Begin frosting cookies immediately; the back of a spoon works well. If the frosting in the pan begins to harden, stir in a few drops of hot water until it is smooth again.
  • Store cookies in a sealed container at room temperature with wax paper between the layers.
  • OM NOM NOM!
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Bready or Not Original: Apple Butter Bars

Posted by on May 30, 2018 in apples, Blog, blondies, Bready or Not, breakfast | Comments Off on Bready or Not Original: Apple Butter Bars

Last month I shared a recipe for Apple Butter Oatmeal Bars. This time around, I’m sharing easy and straightforward Apple Butter Bars.

Bready or Not Original: Apple Butter Bars

This is a totally original recipe out of necessity. I tried another recipe, and ended up with a crumbly mess. Therefore, I decided to adapt my Lemon Cheesecake Bar recipe.

Bready or Not Original: Apple Butter Bars

That attempt turned out perfect. It’s fast to make, as you don’t have to bake in stages, and the end result was cohesive.

Bready or Not Original: Apple Butter Bars

Do note that these are best chilled. They will get softer if kept at room temperature for a while.

Bready or Not Original: Apple Butter Bars

The taste is phenomenal. The crumb layers taste like vanilla shortbread, with a sporadic crunch from nuts. The thin layer of apple butter adds just the right about of spice and flavor.

Bready or Not Original: Apple Butter Bars

This would be great with other fruit butters, too!

Bready or Not Original: Apple Butter Bars

This easy recipe will produce a large dish of delicious Apple Butter Bars. The crumb topping tastes like vanilla shortbread, while the thin apple butter layer adds just the right amount of spice and sweetness.
Course: Breakfast, Dessert, Snack
Keyword: apple, bars
Author: Beth Cato

Ingredients

  • 2 cups all-purpose flour
  • 1 cup walnuts chopped finely
  • 1 cup confectioners' sugar
  • 3/4 cup unsalted butter 1 1/2 sticks, softened
  • 2 teaspoons vanilla extract
  • 1 1/2 cups apple butter or other fruit butter

Instructions

  • Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray or butter.
  • In a large bowl, blend together flour, walnuts, confectioners' sugar, butter, and vanilla, until it is crumbly. Reserve 1 1/2 cups of crumbs; press the rest into the ready pan.
  • Bake for 18-20 minutes, until the edges are turning golden brown and crust is set.
  • Pour apple butter over crust and smooth to edges. Crumble reserved flour mixture all over the top. Return the pan to the oven and bake for another 20 to 25 minutes.
  • Cool to room temperature then chill in fridge. Use foil to lift out bars to slice. Store in sealed container in the fridge for maximum flavor and cohesiveness.
  • OM NOM NOM!
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