Tag Archives: apple

Our Table Cookbook {Review and Giveaway}

Our Table by Renee Muller

 

 In Our Table, food stylist and recipe columnist Renee Muller shares her simple and delicious kosher family recipes. Each recipe calls for everyday ingredients, all easily accessible, and is accompanied by full color photos. Both of those components as well as the easy to follow directions and tips make this cookbook perfect for a beginner in the kitchen as well as a great resource for the seasoned chef. The cookbook is not only for the kitchen, it makes a stunning coffee table book. Renee brings her expert food styling skills to each and every photo. This is something I really look for in a great cookbook. I love looking at beautiful food and love seeing what the recipe will look like.

The book is filled with recipe tips, suggestions, and techniques to help in the kitchen. Some of the recipes also include links to online video tutorials. As Renee was writing she wished she could be there with her readers in the kitchen. “Many times while writing down recipe instructions, I wished I could just invite my readers to join me in my kitchen and cook with me.  That thought led me to create a variety of videos of some of the recipes so you can view them as you want and see some of the techniques I use when cooking my recipes.”  I love this idea, it’s like getting personal cooking classes with Renee Muller!

The categories in the cookbook include Appetizers, Soups & Salads, Fish & Dairy, Meat, Chicken & More, Snacks & Sides, Bread, Cakes & Cookies, and Desserts. Each recipe is labeled as Meat, Dairy,  or Pareve as well as Freezer Friendly or Gluten Free. There is even a Pesach (Passover) guide with substitutions so many recipes can be used over the holiday as well.

I have already made the Belgian Birthday Waffles  and My Most Favorite White Flour Challah which were both a huge hit! I cant wait to try Mommy’s Stuffed Cabbage,  Mushroom Barley Soup Done Right,  Lo Mein, Caramelized Onion and Goat Cheese Tart, Sweet and Tangy Spare Ribs, Oven Baked Honey Mustard Chicken,  Babka Swirls, Just Right Cookies, and Malky’s Old Fashioned Apple Bake.

Apple and Honey Rosh Hashanah Muffins | Renee Muller

I am delighted to share this recipe for Apple and Honey Rosh Hashanah Muffins from Our  Table by Renee Muller reproduced with permission from the copyright holder, ArtScroll Publications, October 2016.

Apple and Honey Rosh Hashana Muffins
Author: 
Serves: 48
 
At our house, Rosh Hashanah cannot happen without honey muffins. At least, that’s the way my kids see it. It’s a family project, and by now, a family tradition, too. This recipe was given to me by a relative in Israel who bakes them all the time and claims that no matter how many batches she bakes, there are never enough. She’s absolutely right. We once baked a quadruple batch of these (sans the apples) for a bake sale on our block and we were left without a crumb!
Ingredients
For The Apples
  • 2 Tablespoons butter OR margarine
  • 4 Granny Smith apples, diced
  • 4 Tablespoons sugar
  • 1 teaspoon cinnamon
For the muffins
  • 2 cups prepared tea, lukewarm
  • 2 cups sugar
  • 2 cups oil
  • 2 cups honey
  • 12 eggs
  • 6 cups flour
  • 2 Tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 heaping Tablespoons cinnamon
Instructions
  1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
  2. Prepare the apples: In a saucepan, melt butter over a medium-low flame. Add apples, sugar, and cinnamon; cook until apples are fragrant and soften a bit, about 15 minutes. Set aside to cool.
  3. Prepare the muffins: In the bowl of a stand mixer, on medium speed, combine tea, sugar, oil, honey, and eggs. Mix until smooth. Reduce speed; gradually add flour, baking powder, baking soda, and cinnamon. Scrape down sides of bowl as needed.
  4. Fill each muffin cup halfway with batter. (I like to use a cupcake pen for this; I find it very helpful.) Top with a teaspoon of prepared apples. Bake for 15-20 minutes, or until an inserted toothpick comes out almost dry with some moist crumbs attached.
note: The apples are optional; I find that some children prefer the muffins plain. We add the apple for Rosh Hashanah (very loudly singing, “Dip the apple in the hooooneeeyy” as we do so) but throughout the year, we bake them plain.
tip: I recently discovered an amazing gadget called “The Cupcake (or Muffin) Pen.” It really removes the whole messy aspect of filling cupcake pans with batter. Look for it in specialty equipment stores.

Want to win your own copy? Artscroll has graciously offered to give one copy of Our Table to one of you! Head over to my Instagram @lilmisscakes and enter for a chance to win! US mailing addresses only-sorry!

Apple Cinnamon Oatmeal Cookies {Recipe}

Apple Cinnamon Oatmeal Cookies | Lil Miss Cakes

Summer is winding down and Fall is in the air! It’s time for cozy sweaters, boots, and apple recipes! I love apple picking this time of year, and I always pick way too many. Here’s one great way to incorporate apples into a delicious dessert. This is also a great alternative to oatmeal raisin cookies. They are sweet and full of cinnamon for that delicious Fall flavor.

Apple Cinnamon Cookies | Lil Miss Cakes

 

These cookies are sweet and full of cinnamon to satisfy your Fall flavor cravings. My recipe is simple and dairy free! I shared it with my friend Melinda of Kitchen Tested fame. You can find my Apple Cinnamon Oatmeal Cookie recipe there!

If you are looking for more apple desserts try my Spiced Apple Cider, Apple Honey Crumb Muffins, Apple Pie Bundt Cake, or Mini Apple Pies.

Apple Honey Crumb Muffins {Recipe}

Apple Honey Crumb Muffins | Lil Miss Cakes

For some reason I really like baking cookies. Alot.  Most of the recipes I share are for cookies-they look good, are easy to bake and serve and they freeze well. For the holiday season my most popular recipe is for simple honey cookies. I also shared a recipe for honey sugar cookies and honey whoopie pies which are like an elevated snack cookie/cake hybrid. So naturally when I found an old recipe for apple honey cookies I knew it would be a perfect recipe for the Jewish New Year. After baking the first batch, the cookies were just too soft and tender to hold up as a cookie, and they were coming out all wonky instead of perfectly cute and even. I thought they would be better suited as a muffin. They needed a bit of excitement though, the batter itself was a little one note for me. So I added a simple crumb topping. Then the crumb topping really just needed a bit of icing, but that’s totally optional. My family really doesn’t like traditional honey cake so I’m always looking for recipes that work in apples and honey and this one is perfect! The muffins are sweet, spiced and tender with bits of fresh apples throughout. The crumbs give the muffins a bit of a crunch and the icing adds a touch of sweetness. There is quite a bit of honey in the recipe and these muffins go perfectly with a cup of tea or coffee, but they definitely don’t taste like that old school dry honey cake.

Apple Honey Crumb Muffins {Recipe}
Author: 
Serves: 18 Muffins
 
Ingredients
Muffin
  • ½ cup shortening
  • ¾ cup brown sugar
  • ½ cup honey
  • 2 eggs
  • ¼ cup dairy-free sour cream
  • 2 cups flour
  • 1½ tsp. baking soda
  • ¾ tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1½ cups peeled and chopped apples (1-2 apples)
Crumb Topping
  • ½ cup sugar
  • ½ cup flour
  • 1 tsp. cinnamon
  • pinch of salt
  • ¼ cup oil
Icing
  • ⅓ cup powdered sugar
  • ½-1 Tbs. water
Instructions
  1. Preheat the oven to 350 degrees F. Line muffin or cupcake pans with 18 liners and set aside.
Cupcakes
  1. In the bowl of an electric stand mixer fitted with a paddle attachment beat the shortening, brown sugar, and honey until smooth.
  2. Mix in the eggs and sour cream and beat until smooth.
  3. Slowly add in the flour, baking soda, salt, cinnamon, and vanilla.
  4. Peel and core the apples and then dice them into small pieces. Stir them into the batter.
  5. Divide the batter between the cupcake pans, filling each about ¾ of the way full.
Crumb Topping
  1. In a small bowl, mix the xugar, flour, salt, and cinnamon. Pour in the oil and mix until large crumbs form.
  2. Sprinkle about 1 Tbs. of topping on each muffin.
  3. Bake for about 15 minutes until the muffins are golden brown and spring back to the touch.
  4. Allow to cool before adding the icing.
Icing
  1. In a small bowl, pour in the powdered sugar. Slowly sir in a bit of water at a time until the icing is a nice thick consistency. Use a spoon to drizzle a bit of icing on each muffin. I prefer to fill a disposable pastry bag with the icing and drizzle it that way. You can also use a Ziploc bag and snip the tiniest hole in the corner.

Some tips: I like baking with granny smith apples since they don’t break down in the oven, they really hold their shape.
Store in an airtight container, but I wouldn’t keep them at room temperature for too long, since the apples can start to go bad. Refrigerate for short term, but the fridge can cause baked goods to dry out. The best storage solution is to freeze them until ready to serve. The muffins defrost really quickly.

Apple Pie Bundt Cake {recipe}

Apple Pie Bundt CakeThis month, the Kosher Connection blogging buddies took on a challenge to all post recipes about apples.  I knew eactly what I was going to bake!  I saw this recipe for apple pie bundt cake on a blog I follow called Buttercream Bakehouse.  She originally adapted the recipe from Lucky Leaf, a company probably best known for fruit pie fillings.  I love the ease of using a ready made filling, I use a canned strawberry filling in my strawberry banana crumb cake, and it tastes great!  I am all for using shortcuts to make life easier and the original recipe calls for canned apple pie filling, but sometimes there is nothing better than homemade.  For this recipe I made my own apple pie filling and then mixed it into a sweet cake batter.  (If you are using my pie filling recipe special for this cake I would only make a half batch).  The cake was perfect there but I took it a step further and topped it with a homemade salted caramel glaze.  You can definitely skip the glaze and just finish it with a dusting of powdered sugar before serving.  The cake is moist, delicate and sweet all on it’s own.  This is a perfect cake for your holiday table, plus it is so quick and easy to prepare; and my recipe is non-dairy!

Apple Pie Bundt Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
Cake
  • 3 cups flour
  • 2 cups sugar
  • 1 tbs. baking powder
  • ½ tsp. salt
  • 1 cup vegetable or canola oil
  • ⅓ cup apple juice
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2½ cups apple pie filling (21 ounces if using canned)
Salted Caramel Glaze
  • 2 cups confectioners sugar
  • ½ cup caramel sauce
  • 3-4 Tbs. water
Instructions
  1. Preheat oven to 350 degrees F.
  2. Prepare a 10 inch tube pan with baking spray or regular cooking spray and flour. Set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment combine the flour, sugar, baking powder, and salt.
  4. Add in the oil, apple juice, eggs, and vanilla.
  5. Beat until combined.
  6. Fold the apple pie filling in by hand so the apples don't break down.
  7. Pour into prepared pan and bake for 35-40 minutes until the cake springs back to the touch and a toothpick inserted comes out clean.
  8. Allow the cake to cool and then flip it out onto a cake plate.
  9. Prepare glaze by mixing the confectioners sugar with the caramel sauce. Slowly stir in the water until the glaze is smooth and able to be poured. Pour glaze over top and enjoy!

For more great apple recipes, check out these great blogs!

 

Mini Apple Pies

I was baking my traditional apple pie for Thanksgiving and had some extra pie filling.  I have been itching to make mini apple pies for a while and now I had my chance!

Mini Apple PiesI can’t believe how cute they look.  Once I started making them, I couldn’t stop.  After finishing my first batch of pie dough, I had more filling left so I had to mix up another batch of dough.  My husband thought I was nuts, but they are so stinkin’ cute that I needed to make more and more.

Mini Apple Pie PocketsLook at them all lined up…so adorable!  I used pie dough and apple filling that I made from scratch, but you can cut corners by using frozen pie dough and canned pie filling.  The rest of the process is so easy.  Roll out your chilled pie dough and cut out circles using a cookie cutter, biscuit cutter, even a drinking glass or an empty can.  Anything you have on hand will work, it just depends what size pie you want to make.  Fill each circle with pie filling.  The pie needs some sort of vent so they don’t explode in the oven.  I used a small apple cookie cutter to cut a hole.  Then I attached the apple for an added decorative touch.

Mini Apple PieTo “glue” the bottom and top of the pie pocket together, brush a small amount of egg wash (an egg that is beaten and thinned with some water) and gently press the seam together.  Once the seams are lined up, use the tines of a fork to completely seal the seam and add that professional look.  Egg wash the tops before baking to make sure each pie bakes to golden brown perfection.  The pies should be baked on a parchment lined baking sheet at 400°F until golden.

Individual Apple PieBefore baking them I sprinkled each one with cinnamon.  I know the apple filling has plenty of cinnamon, but I just can’t get enough.  It’s one of my favorite flavors.  After the pies were baked and cooled I glazed them with a thin coat of icing.  These were a huge hit, everyone loved them!  I can’t wait to try other shapes and flavors!

Mini Apple Pies
 
Ingredients
Pie Dough
  • 2 cups flour
  • 1 tsp. salt
  • 6 Tbs. cold margarine
  • 4 Tbs. cold vegetable shortening
  • ¼-1/2 cup cold water
Apple Pie Filling
  • 3 pounds granny smith apples, peeled, cored and cubed
  • 4 cups + ½ cup cold water
  • 1½ Tbs. lemon juice
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 Tbs. cinnamon
  • 1 stick cinnamon
  • ¼ tsp. nutmeg
  • 1½ tsp. salt
  • ½ cup cornstarch
Sugar Glaze
  • 1 cup confectioners sugar
  • 3-6 Tbs. water
Instructions
Pie Dough
  1. In the bowl of an electric stand mixer fitted with the paddle attachment add the flour and salt.
  2. Then cut the margarine and shortening into small cubes and add to the mixer. Mix until it looks like sand.
  3. Slowly add in the cold water until the dough starts to come together. Do not mix all the way. Finish mixing by hand and shape into 2 round discs.
  4. Wrap in plastic wrap and chill in the fridge for at least 20 minutes before working with it.
Apple Filling
  1. Peel and core the apples. Then slice the apples into small cubes. Place apples in a large pot.
  2. Add 4 cups of water, lemon juice, sugars, cinnamons, nutmeg and salt.
  3. Cook over low heat until the apples are soft, about 20-30 minutes, stirring frequently.
  4. Remove the cinnamon stick and discard.
  5. Mix the ½ cup water with the cornstarch and stir into apples. Stir constantly until thick, about 10 minutes.
  6. Once thick, remove from heat and cover with plastic wrap. The plastic wrap should be applied directly to the apple filling so it does not develop a skin. Allow to cool completely before using.
Sugar Glaze
  1. Place the confectioners sugar in a small bowl. Slowly add the water 1 Tbs. at a time until smooth and thin.
To assmble the mini pies:
  1. Preheat the oven to 400°F.
  2. Roll out the chilled pie dough and cut out circles. 2 circles are needed for each pie.
  3. Fill one circle with the cooled apple filling.
  4. Brush the edges with egg wash and before topping with a second circle, cut a steam vent. I like using a mini cookie cutter to cut out a shape but slits are also okay.
  5. Then apply the top circle and seal with the tines of a fork.
  6. Brush each top with egg wash and sprinkle with cinnamon.
  7. Bake on a parchment lined baking sheet until golden brown.
  8. Once the pies are cooled, mix the glaze and brush onto each pie. Enjoy!