Bite Size Apple Fritters Recipe

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apple-fritters

Turn your extra apples into a bite size delicious treat. This Bite Size Apple Fritters Recipe is simple, and quick to prepare, and are, “I bet you can’t eat just one” delicious.

I made my wife hide these because I was on my way to devouring them all.

“An apple a day keeps the doctor away” well it appears this old saying comes pretty close to reality; Check out this article on all the health benefits of apples – 34 Science-Backed Health Benefits of Apples

 

Give this one a try, it’s well worth the time. Enjoy

Bite Size Apple Fritters Recipe
 
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Author:
Recipe type: Entree
Ingredients
  • 1½ cup cake flour
  • ¼ cup granulated sugar
  • ⅔ cup milk
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 egg
  • 2 tablespoons butter (melted)
  • 1 teaspoon vanilla
  • 1 large apple (peeled and diced)
  • Convection sugar (optional)
  • Oil for deep frying
Instructions
  1. Preheat deep fryer to 360F. (If you don’t have a deep fryer use a Dutch oven or heavy duty pot)
  2. In a large bowl whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
  3. In another bowl whisk the egg and then mix in the milk, butter, and vanilla; and then fold in the apples.
  4. apple-fritter-flour-mix
  5. apple-fritter-liquid-mix
  6. apple-fritter-batter-mix
  7. Spoon the batter into the oil about 1 tablespoon at a time (cook in batches to keep them from sticking together, and lowering the oil temperature too much); deep fry to a deep golden brown.
  8. deep-frying-qapple-fritters
  9. Place fritters on a platter covered with paper toweling to absorb any excess oil. Sprinkle with the powder sugar – cool and serve.
  10. apple-fritters-picture2

Adapted from Laura in the Kitchen

Simple Chocolate Sheet Cake Recipe

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chocolate-sheet-cake-recipe

finished-whole-sheet-cake

This Chocolate Sheet Cake Recipe is quick and simple to put together and is super-rich in chocolate.

With several birthdays taking place within a month I needed a cake recipe that wouldn’t take up a lot of my time. My thinking was “well were all adults so a basic sheet cake should at least do the trick.” This sheet cake turned out to be a pleasant surprise, served with a couple scoops of ice cream, it was delicious.

If you’re in the mood for cake give this Simple Chocolate Sheet Cake Recipe a try; it’s quick and simple to put together, and your family will love it.

Simple Chocolate Sheet Cake Recipe
 
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Author:
Recipe type: Dessert
Serves: 1 cake
Ingredients
  • ¾ cup cocoa
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 ounces semisweet chocolate (shaved-I used mini chocolate chips for this)
  • 12 tablespoons unsalted butter
  • 4 large eggs
  • 1 ½ cups sugar
  • I teaspoon vanilla extract
  • Frosting of your choice (optional)
Instructions
  1. Preheat oven to 325F.
  2. Shift the cocoa, flour, baking soda, and salt into a large bowl; whisk to combine.
  3. cake-prep-1
  4. Place the chocolate and butter into a microwave safe bowl, cover with plastic wrap, and microwave for 2 minutes at 50% power. Stir the chocolate butter mixture with a spoon until chocolate is melted and mixture is smooth.
  5. cake-prep-2
  6. In a large size bowl whisk together the eggs and sugar. Add the butter milk and mix until smooth.
  7. cake-prep-3
  8. Mix in the chocolate mixture until well combined and then add the dry ingredients; mix until batter is smooth and glossy.
  9. Pour the batter into a 13 x 9 baking pan lightly sprayed with cooking spray.
  10. cake-prep-4
  11. Bake for 40 minutes and a tooth pick inserted in the center comes out clean.
  12. Cool on wire rack for at least 1 hour before frosting.

Adapted from Baking Illustrated

 

Chocolate Zucchini Bread Recipe

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chocolate-zucchini-bread-recipe-picture

chocolate-zucchini-bread-picture-2

This Chocolate Zucchini Bread Recipe is a chocolate lovers dream. Cocoa and chocolate chips go into this recipe to create a rich chocolate flavor, and the zucchini turns into a nice and moist delicious treat.

If you looking for a great end of the summer recipe give this Chocolate Zucchini Bread Recipe a try; its delicious.

Chocolate Zucchini Bread Recipe
 
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Author:
Ingredients
  • ½ cup butter (melted plus extra for coating baking dish)
  • ½ cup cocoa powder (plus extra for dusting baking dish)
  • 1¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • ⅔ cups chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. Lightly coat a loaf pan with butter and dust it with cocoa power. (I used a butter flavored cooking spray for this)
  3. In a large bowl mix together the flour, cocoa powder, baking soda, cinnamon, and salt.
  4. In another large bowl whisk the eggs, and mix in the sugar until smooth. Add the melted butter and vanilla extract and mix until smooth. Mix in the zucchini and then gradually add in the flour mixture – mixing until just moist and then fold in the chocolate chips. Pour batter into loaf pan and bake for 50 minutes or until a knife inserted comes out with just a few crumbs left on it.
  5. Let the bread cool slightly and then transfer to a cooling rack.

Adapted from blogchef.net – check out the cool Facebook video to see this recipe come together.

Rhubarb Bars Recipe

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raw rubarb recipe

rubarb recipe picture 2

It’s rhubarb season here in Upper Michigan and I figured I should post at least one recipe with rhubarb as the main ingredient.

This recipe almost didn’t get posted because I had some issues putting the crust together – I double checked it to make sure it was right, but had trouble getting the crumbly texture I wanted. The crust mixture was more on a dough side than crumbly. I thought, what is, is, and continued to finish the recipe.

The deciding factor for posting this recipe was that these bars are delicious – it turned out to be one of those that you just can’t eat one recipe. I had to have my wife take them away!!

If you decide to try this Rhubarb Bars Recipe don’t be shook if the crust is a little on the doughy side; just crumble it the best you can when you apply the topping, other than that the doughy texture works out well for forming the bottom crust for the bars. (I used the flat part of a glass to press the topping into place; Enjoy

Rhubarb Bars Recipe
 
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Author:
Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 3 cups fresh (cut into 1 inch pieces)
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1½ cups quick-cooking rolled oats
  • 1 cup packed brown sugar
  • ¼ teaspoon baking soda
  • 1 cup shortening
Instructions
  1. Preheat oven to 375F.
  2. Slice rhubarb into 1 inch pieces
  3. In a small bowl mix together 2 tablespoons of all-purpose flour, and ½ cup granulated sugar; set aside.
  4. In a medium sauce pan mix together the rhubarb, one cup granulated sugar, and water. Cook over medium high heat until mixture comes to a boil, reduce heat to simmer, cover, and cook for 5 minutes. Stir the sugar flour mixture into the rhubarb and continue cooking until thickened; stir in vanilla and set aside.
  5. rubarb sauce
  6. In a large bowl mix together the flour, oats, brown sugar, and baking soda. Using a pastry blender or fork cut the shortening into the flour mixture to form a crumbly dough; reserve 1 cup of the dough for the topping.
  7. bar crust
  8. Lightly spray a 13 x 9 x 2 inch pan with cooking spray, and press the dough into the bottom of the pan. Spread the rhubarb over the crust and then sprinkle the remaining dough over the top.
  9. Bake for 30 – 35 minutes or until golden brown – cool before serving.

Adapted from Midwest Living

Banana Crumb Muffins Recipe

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banana crumb muffins picture2

It has been awhile since I have done any baking and this Banana Crumb Muffins Recipe sounded really good so I thought I would give it a try. The end result was moist on delicious muffins – especially good warm with melted butter over the top. This is a simple recipe that doesn’t require much prep time and you can save the left overs for a couple of days, or freeze them. I prepared the recipe as written, but if I make them again I will add 1 cup chopped nuts into the ingredients.

If you’re looking for a quick and delicious muffin recipe give this Banana Crumb Muffins Recipe a try; it’s really good.

This recipe makes 12 regular or 6 jumbos.

Banana Crumb Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 3 bananas (mashed)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1½ teaspoons vanilla
  • Ingredients for the Crumb Topping
  • ⅓ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon butter (cut into small pieces)
Instructions
  1. Preheat oven to 375F.
  2. For the muffin batter in a large bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. in another large bowl mix together the bananas, sugars, egg, vanilla, and oil. Mix the banana mixture into the flour mixture until just moistened; spoon equally into muffin tins lightly sprayed with cooking spray, or use liners.
  4. For the topping in a small bowl combine all the ingredients together, using a fork press the butter into the ingredients until a crumbly mixture forms. Sprinkle the mixture equally over the top of the muffins.
  5. Bake for 18 to 20 minutes for regular muffins, or 25 to 30 minutes for jumbos, or until a tooth pick inserted comes out clean.
  6. Set on wire rack to cool

banana crumb muffins recipe

Adapted from My Baking Addiction

Whole-Wheat Blueberry Muffins

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jumbo whole wheat muffins recipe

With whole-wheat being the main ingredient in this muffin recipe, they turned out a lot better than I thought they would be. You can use fresh or frozen blueberries in this recipe making it really nice if you have left over blueberries in the freezer from the summer. Serve them hot, with butter, and they are really good.

Whole-Wheat Blueberry Muffins
 
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Author:
Recipe type: Breakfast
Serves: 6 jumbo or 12 regular
Ingredients
  • Streusel
  • 3 tablespoons sugar
  • 3 tablespoons brown sugar (packed)
  • 3 tablespoons whole-wheat flour
  • Pinch salt
  • 2 tablespoons unsalted butter (melted)
  • Muffins
  • 3 cups whole-wheat flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter (melted)
  • ¼ cup vegetable oil
  • 1¼ cups buttermilk
  • 1½ teaspoons vanilla extract
  • 1½ cups blueberries
Instructions
  1. Directions for streusel
  2. In a medium size bowl using a fork mix all the ingredients together until mixture forms small bits and pea size chunks; set aside.
  3. Directions for muffins
  4. In a large bowl whisk together the flour, baking powder, baking soda, and salt.
  5. In a medium size bowl lightly beat the eggs, and then mix in the melted butter, oil, vanilla, sugar, and butter milk; mix until well combined.
  6. Mix the wet ingredients into the dry ingredients until just moistened and then fold in the blueberries.
  7. Preheat oven to 400F.
  8. Spray a 6 cup jumbo muffin tin with cooking spray including the top of the tin. Using a heaping ½ cup measuring cup fill the muffin tins with the batter. (Cups will be very full) sprinkle the Streusel over the top of the muffins.
  9. Bake for 25 to 30 minutes until muffins are golden brown on top and a table knife inserted in the center comes out clean.
  10. Let muffins cool for about 5 minutes, remove them from the muffin tin, and cool on a wire rack for 5 more minutes – serve hot with butter.

jumbo whole wheat muffins recipe 2

Adapted from Cooks Country

Cloud Cakes Recipe

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pancakes

A couple blasts of cold air from Canada cooled things down quite a bit here in Upper Michigan this week. This early fall like weather put us in the mood for pancakes, so I decided to give this Cloud cakes Recipe a try.

This is basically a pancake recipe that’s a little bit on the lighter side. Egg whites are gently mixed into the batter to give the pancakes a lighter texture.

Serving them with butter and maple syurp turned them into a delicious treat.

Cloud Cakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: Serves 4
Ingredients
  • 1¼ cups all-purpose flour
  • 1 ½ tablespoons sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ¼ cups buttermilk
  • ¼ cup sour cream
  • 2 large eggs separated plus 2 extra egg whites
  • 2 tablespoons butter (melted and cooled)
  • Vegetable oil for frying
Instructions
  1. in a large bowl mix together the flour, sugar, salt, and baking powder. In a separate small bowl mix together the buttermilk and sour cream until combined.
  2. In a medium size bowl using an electric mixer beat the egg whites until soft peaks form.
  3. Stir the egg yolks into the buttermilk mixture until combined, and then into the dry ingredients until just moistened. (The batter will not be smooth – lumps are ok) gently fold in the egg whites until just combined. (Don’t over mix)
  4. Lightly oil a skillet or electric griddle on medium high heat. Spoon the batter onto the skillet, or griddle, for the size pancakes desired. Cook until pancakes are well browned and starting to bubble on top. Flip, and cook until done and browned on the other side. (If pancakes are getting too brown before bubbles start to form reduce heat. (For my electric griddle 300F. is perfect.)

 

Graham Cracker Buttermilk Pancakes Recipe

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Gramcracker pancakes recipe

This is a little different take on pancakes. This recipe combines graham crackers, buttermilk, sour cream, and cornmeal. This is a simple recipe, and the final results are really good.
The next time you have a craving for pancakes give this one a try – it’s a lot better than you would think. Enjoy

Graham Cracker Buttermilk Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: Serves 4 - 6
Ingredients
  • 1 cup graham cracker crumbs
  • 1 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • ¼ cup sour cream
  • 2 large eggs
  • 3 tablespoons butter (melted)
  • Oil for cooking
Instructions
  1. Whisk all dry ingredients together in a medium size bowl.
  2. Whisk all wet ingredients together in another starting with the eggs.
  3. Mix the wet ingredients into the dry ingredients until just moistened. Batter will be lumpy.
  4. Lightly oil a skillet or electric griddle on medium high heat. Spoon the batter onto the skillet, or griddle, for the size pancakes desired. Cook until pancakes are well browned and starting to bubble on top. Flip, and cook until done and browned on the other side. (If pancakes are getting too brown before bubbles start to form reduce heat. (For my electric griddle 300F. is perfect.)

Adapted from cooks country

Blondies Recipe

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blondies recipe

I have never prepared Blondies before so when I saw this recipe I had to give them a try. These bars are very rich consisting of butter, brown sugar, with white and regular semi-sweet chocolate chips. They are very good and have a rich buttery flavor.
The next time you in the mood for sweet treats give this simple Blondies Recipe a try.

Blondies Recipe
 
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Author:
Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 1 ½ cups all-purpose flour (unbleached)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter (melted)
  • 1 ½ cups light brown sugar (packed)
  • 2 large eggs (lightly beaten)
  • 1 ½ teaspoons vanilla extract
  • ½ cup semisweet chocolate chips
  • ½ cup white chocolate chips
  • 1 cup pecans (roasted and coarsely chopped)
Instructions
  1. Preheat oven to 350F.
  2. Line a 13 x 9 baking pan with aluminum foil, and lightly coat it with cooking spray.
  3. In a medium size bowl whisk together the flour, salt, and baking powder.
  4. blondies flour mixture
  5. In a large bowl mix together the brown sugar and melted butter until thoroughly combined,
  6. blondies batter mixtureand then mix in the eggs and vanilla. Add the dry ingredients and mix until just moistened.
  7. Fold in the nuts and chocolate chips. Pour the mixture into the baking pan and spread it out using a rubber spatula.
  8. folding in chocolate chips
  9. Bake for 20 to 25 minutes or until surface is shiny, cracked, and is slightly firm to the touch.
  10. Set the bars on a cooling rack to cool. Remove the bars by lifting out the aluminum foil and slice to desired size.

 Adapted from Baking Illustrated Cookbook

Marshmallow Fudge Brownies with Chocolate Topping

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marshmallow brownies recipe

You will love the rich chocolate flavor of these moist and gooey brownies. When I was preparing this recipe it reminded a lot of s’mores. When these were done, they looked so good; I couldn’t wait for them to cool. Warm they were really good, but a little gooey, because the marshmallow was warm, when they cooled they were delicious.

The next time you’re in the mood for a sweet treat, give these Marshmallow Fudge Brownies with Chocolate Topping a try. Enjoy

Marshmallow Fudge Brownies with Chocolate Topping
 
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Author:
Recipe type: Dessert
Serves: 12 depending on size
Ingredients
  • ⅓ unsalted cup butter
  • 1 chocolate square of unsweetened chocolate (shaved)
  • 1 cup sugar
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
  • 16 large marshmallows (cut in half)
  • Chocolate Topping
  • 1 chocolate square of unsweetened chocolate (shaved)
  • ½ cup brown sugar
  • ¼ cup water
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1⅔ cup powdered sugar
Instructions
  1. Directions for Brownies
  2. Preheat oven to 350F.
  3. Sift the salt, flour, and baking powder into a bowl.
  4. In a small sauce pan over low heat melt the butter and chocolate together, remove from heat, and stir in the sugar. Stir the chocolate mixture into the flour mixture, and then mix in the eggs and vanilla until thoroughly combined. Fold in the nuts.
  5. Pour the brownie mixture into an 8x8 baking dish lightly sprayed with cooking spray. Bake for 35 minutes or until a tooth pick inserted comes out with just a few crumbs left on it. (I lined the dish with aluminum foil to make for easier handling)
  6. Remove the brownies from the oven and arrange the marshmallow pieces in a single layer on top. Return the brownies to the oven and bake for an additional 3 minutes or until marshmallows are soft and easy to spread. Gently spread the marshmallows over the top.
  7. While the brownies are cooling prepare the topping.
  8. Directions for Chocolate Topping
  9. in a medium sauce pan over medium high heat mix together the chocolate, sugar, and water. Bring the mixture to a boil, and boil for 4 minutes. Remove from heat and stir in the butter. Mix in the rest of the ingredients until thoroughly combined. Spread the mixture over the marshmallow topping on the brownies.
  10. Cool and serve