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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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.

Blackberry Muffins Recipe

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blackberry muffin picture recipe

blackberry muffin picture2

Fresh from the blackberry patch and into the oven – these Blackberry Muffins are moist, and delicious.

This is a simple recipe that requires very little prep, and cooking time. Serve them warm topped with butter and they turn into a special breakfast treat!

Blackberry Muffins Recipe
 
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Author:
Serves: Makes 10
Ingredients
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 4 tablespoons unsalted butter (½ stick melted and cooled)
  • 1 large egg
  • ¾ cup plus 2 teaspoons milk
  • 1 ½ cups fresh blackberries
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together the flour, baking powder, salt, and sugar.
  3. In another bowl beat the egg, and then mix in the milk, and butter.
  4. Slowly mix the milk mixture into the dry ingredients until just moist, and then gently fold in the blackberries.
  5. Spray a 12 cup muffin tin with cooking spray and divide the muffin batter between 10 of the cups – fill the other 2 cups half way with water.
  6. Bake for 20 – 25 minutes until muffins are nicely browned and a tooth pick inserted comes out clean.
  7. Remove muffins from tin; let cool slightly and serve warm.

Adapted from Rasa Malaysia

Fresh Blackberry Cream Cheese Pie Recipe

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blackberry pie recipe picture

blackberry pie picture 2

Fresh blackberries, cream cheese, and a hint of lemon make this no bake blackberry pie a delicious treat.

Blackberries are very abundant her in Upper Michigan this year and I like to use as many of them fresh as possible. It has been years since I have eaten a no bake blackberry pie. I was getting ready to bake a regular blackberry pie, but it was so hot outside I was reluctant to fire up the oven for a long period of time – so I decided to do a little surfing and came across this  Blackberry Cream Cheese Pie recipe. This is not exactly a no bake, but close, the pie crust is prebaked. You can substitute a graham cracker crust if you want to turn this into a 100 percent no bake recipe.

If you have blackberries available give this Fresh Blackberry Cream Cheese Pie recipe a try; it’s delicious!!

Fresh Blackberry Cream Cheese Pie Recipe
 
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Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 regular pie crust or graham cracker crust (store bought or your favorite recipe)
  • 5 cups fresh blackberries (divided)
  • ½ cups Water
  • 3 tablespoons Cornstarch
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon juice
  • 6 ounces cream cheese (softened)
  • 1 tablespoon milk
  • 1 teaspoon grated lemon zest
  • Whipped cream and additional Berries for garnish
Instructions
  1. Bake pie crust according to package directions for single crust; set aside to cool.
  2. Place 3 cup of berries and water into a medium saucepan and cook over medium high heat until mixture comes to a boil – continue cooking until berries start to soften, stirring occasionally; set aside to cool.
  3. While berry mixture is cooling using an electric mix in a medium size bowl mix together the cream cheese, milk and lemon zest until smooth; set aside.
  4. Press the cooled berries through a sieve over a bowl to remove the seeds and return the berry juice to the sauce pan and mix in the cornstarch, sugar and lemon juice until cornstarch is dissolved. Bring mixture to a boil over medium heat and boil for 2 minutes stirring constantly to thicken; off heat and set aside to cool.
  5. Spread cream cheese mixture evenly over the bottom of the pie crust followed by 2 cups of berries. Spoon the cooled berry sauce evenly over the top of the berries; refrigerate for at least 1 hour.
  6. Serve garnished with fresh berries and whipped cream.

Adapted from Tasty Kitchen

Basic Waffle Recipe

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waffle recipe

waffle recipe picture 2

Homemade waffles are so easy to make and purchasing a waffle iron wont brake the bank. For topping you can use butter, maple syrup, or any other delicious combination of flavors like berries and whip cream.

Basic Waffle Recipe
 
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Author:
Recipe type: Dessert
Ingredients
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ¾ cups milk
  • ⅓ cup vegetable oil
  • 2 eggs
Instructions
  1. In a large size bowl whisk together the flour, sugar, baking powder, and salt.
  2. In a another bowl beat the eggs until lightly beaten and then whisk in the milk and vegetable oil.
  3. Slowly mix the milk mixture into the dry ingredients until just combined – batter will be kind of lumpy.
  4. Cook according to waffle iron instructions.

 

15 Minute Chocolate Fudge Recipe

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old fashoned chocolate fudge recipe

This is the quickest and most simple Old-Fashioned Chocolate fudge recipe I have ever made, and the texture is almost perfect. The recipe is basically a combination of semi sweet chocolate, unsweetened chocolate, and sweetened condensed milk. This recipe makes 2 ½ pounds, so there is plenty to eat fresh, with left overs for the freezer.

These chcolate fudge squares would make a wonderful Christmas gift for a special someone over the holidays!

15 Minute Chocolate Fudge Recipe
 
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Author:
Recipe type: Dessert
Serves: 2½ pounds
Ingredients
  • 16 ounces semisweet chocolate, chopped fine
  • 2 ounces unsweetened chocolate, chopped fine
  • ½ teaspoon baking soda
  • ⅛ teaspoon table salt
  • 1 can sweetened condensed milk (14-ounces)
  • 1tablespoon vanilla extract
  • 1cup coarsely chopped walnuts
Instructions
  1. Line a 8 x 8 baking dish with aluminum foil; lightly spray foil with cooking spray.
  2. In a medium size bowl mix together the chocolates, salt, and baking soda until well combined, and then stir in the condensed milk.
  3. Place 2 cups of water in a 4 quart sauce pan and heat until simmering. Place the bowl in the pan to create a double boiler. Stir chocolate constantly until most of the chocolate is melted, but a few small pieces remain, remove from heat and continue stirring until all the chocolate is melted; and then fold in the nuts.
  4. Using a rubber spatula layer the chocolate mixture over the bottom of the baking dish; refrigerate at least 2 hours before cutting, and serving.
  5. Wrap left over fudge with plastic wrap to keep it from drying out and store it in the refrigerator, or freezer (can freeze for up to 3 months).

Adapted from Cooks Country

Strawberry Rhubarb Custard Ice Cream Recipe

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strawbberry rhubarb custard ice cream recipe

strawbberry rhubarb custard ice cream recipe

Strawberry season is here in Upper Michigan so I thought it would be a great time to post this Strawberry Rhubarb Custard Ice Cream Recipe. The sweet strawberries with the sour flavor of the rhubarb makes for a delicious combination of flavors – and the opportunity to use fresh fruit makes it even better.

This is a simple recipe, but it is a little time consuming, but worth the effort.

Strawberry Rhubarb Custard Ice Cream Recipe
 
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Author:
Recipe type: Dessert
Ingredients
  • 3 cups whole milk
  • 12 ounces of heavy cream
  • 1 cup sugar (divided)
  • ¼ teaspoon salt or to taste
  • 2 tablespoons corn syrup
  • 4 large egg yolks
  • 1 teaspoon cornstarch
  • 1 tablespoon vanilla
  • Ingredients of Rhubarb Swirl
  • 1 cup strawberries (diced)
  • 3 rhubarb stalks (sliced)
  • ½ cup sugar
  • ⅛ teaspoon salt
Instructions
  1. To make the swirl combine all the ingredients into a medium size saucepan and cook over medium heat until rhubarb is tender and syrup forms; set aside to cool in the refrigerator.
  2. In a small bowl whisk together the egg yolks, ¼ cup sugar, and the cornstarch; set aside.
  3. custard egg mix
  4. In a large pot or saucepan (be sure to use a large enough pan for this the mixture will boil up pretty high)mix together the milk, cream, ¾ cup sugar, salt, and corn syrup. Bring the mixture to a boil over medium heat, reduce to simmer. Mix 1 cup of the milk mixture slowly into the egg mixture to temper the eggs, and then mix the egg mixture back into the milk and cream mixture to form the custard. Continue cooking on simmer stirring constantly with a wooden spoon until custard thickens; remove from heat and stir in the vanilla. (custard is ready when you slide your finger across the spoon and the streak it makes stays in place).
  5. cooking custard
  6. Pour the custard into a food grade zip lock bag and place it in a large bowl seam side up. Surround the bag with ice cubes and water – mostly ice cubes and let the mixture cool for 30 minutes.
  7. cooling custard
  8. Process custard in ice cream maker according to ice cream maker directions.
  9. Layer the ice cream in a dish starting with the strawberry rhubarb sauce. (A 9x5 glass bread pan is just the right size for this)
  10. ice cream mix
  11. Cover with plastic wrap and freeze for 3 – 4 more hours.

Note: I prepared this recipe as written and thought it was really good – but if I make this again I will use 1 teaspoon vanilla and 1 tablespoon of cornstarch in place of the amounts it calls for; I do believe that is a typo in the recipe.

Adapted from  A Cookie Named Desire

 

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