Breakfast, Brunch, Comfort food, Quick-breads, Sweet

Applesauce Bread

It is almost that wonderful time of year when the weather starts to cool and you ( if you are like me) are anticipating fall colors, pumpkin everything and the holidays. In my opinion, the last four months of the year are the best! The food is great, the clothes are cozy and there is always somethings to look forward to each month. Yesterday, morning was one of those “almost fall” morning where there was a crisp breeze in the air and the only thing missing was the smell of cinnamon. So, I decided to fix that and make this simple, but very satisfying quick bread. I had some homemade applesauce (courtesy my mother-in-law) and few honeycrisp apples and so I decided to make this recipe. It yields 24 muffins OR 2 larges loaves. I ended up making 12 muffins and 4 mini loaves–perfect for having some over the weekend and freezing some for later. I hope you had this recipe to you fall breakfast/snack menu!

INGREDIENTS

 4 large eggs, at room temperature

 1 1/2 cups granulated sugar

 2 cups store-bought or homemade applesauce, at room temperature

2 medium apples, grated

 2 sticks (8 oz) unsalted butter, melted and slightly cooled, plus more for the pan

 3 cups all-purpose flour

 1 tablespoon baking soda

 1 teaspoon kosher salt

 1/2 teaspoon ground cinnamon

DIRECTIONS

Preheat the oven to 350°F. Lightly butter 2 loaf pans or place paper liners in 24 cupcake or muffin tins. I ended up making 12 muffins and 4 mini loaves.

Toss the eggs and sugar in the bowl of a mixer fit with the paddle attachment and beat until the mixture thickens and turns the color of lemons, 2 to 3 minutes.

Add first the applesauce and then the butter and beat well, scraping down the sides of the bowl after each addition. T

Dump the flour, baking soda, salt, and cinnamon in a separate bowl and mix well. Stir it into the applesauce mixture and beat to combine. Add the nuts, if desired, and mix well. Scrape down the sides of the bowl.

Scrape the batter into the prepared loaf pans or, if making muffins, use a 2-ounce ice cream scoop or heaping tablespoon to fill the prepared tins. Bake the bread until golden brown and firm in the center, about 1 hour for loaves and 20 to 25 minutes for muffins.

Let the bread cool in the pans for 5 minutes, then transfer to a wire rack and set

Serve warm or room temperature. If you can resist the temptation and choose to save these treats for later, freeze muffins individually on a sheet tray, before transfering to a storage bag. For the loaves, wrap them tightly in plastic wrap and then with tin foil and freeze.

Cookies

Caramel Stuffed Pumpkin Cookies–Christmas Cookie #2

OLYMPUS DIGITAL CAMERA

Ingredients
1/2 cup unsalted butter, room temperature
1 + 1/2 cups granulated sugar, divided
1/3 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon vanilla extract
1 + 1/2 cups all-purpose flour
2 tablespoons + 1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) bag Kraft Caramels or Rolos (unwrap about 30 of them)
Instructions
1. Line 2 large cookie sheets with silpats or parchment paper.
2. In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 2 more minutes.
3. In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate 30 minutes.
4. After 30 minutes scoop up very slightly rounded tablespoons of the dough, stick a caramel in the center and roll into a ball. Set on one of the parchment lined cookie sheets – it’s ok if they’re crowded just try not to let them touch. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight.
5. When ready to bake preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
6. Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Refrigerate the unbaked cookies in between batches.
7. Allow the cookies to cool completely on the baking sheets. Store in tightly covered containers up to a week

OLYMPUS DIGITAL CAMERA