Don’t you love those rare Sunday mornings when you have time to make a special breakfast for the family? Or just for yourself? Apple Pie Crepes are just that kind of special. I know, I know, I always thought that crepes were difficult and scary too, but they really aren’t. All you need is a non-stick pan and some spray oil to insure they don’t stick to the pan, and easy-peasy, you have crepes! And if you make the crepes and filling ahead of time, then all you need do is a little “construction” and you have yummy apple crepes sitting on your breakfast table in no time at all. They smell soooo good and disappear far too quickly. Which is why making extra crepes to have on hand (they keep really well for a few days in the fridge) is a smart thing to do.
For the filling:
4 large apples, cored and peeled
3 tablespoons maple syrup
1 teaspoon cinnamon
2 teaspoons butter
For the crepes:
2 cups milk
1 1/3 cup flour
1 tablespoon coconut oil
1/2 teaspoon baking powder
2 tablespoons maple syrup
For the crepes:
Mix all ingredients (milk through maple syrup) in a large bowl and whisk the mixture until lumps dissolve.
Heat non-stick frying pan on high until very hot, spray it with oil spray. Using a soup ladle, pour small amount of batter into the frying pan as you roll the pan in a circular motion to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladleful, or slightly less. The important thing is to cover the bottom of the pan with just a slightly thick layer of batter. If you coat it too thickly, it will be dough-y.
Let this thin layer of crepe batter cook for 1-3 minutes until the batter on top bubbles and loses all of its sheen and the edges are dark golden brown, then flip the crepe to the other side and let it cook for another minute on that side. To flip the crepe, run the edge of a spatula around the sides of the crepe, until you reach the center of the crepe from all sides and the crepe comes away from the pan. Transfer cooked crepes to a plate, stacking them as you go.
For the apple filling:
Chop apples into small cubes, place cubed apple in a medium bowl, add maple syrup and cinnamon, and toss everything together to fully coat the apples. Let sit for 15-20 minutes.
Melt butter on medium-low heat in a 10” skillet, add chopped apples and saute until soft, about 25-30 minutes.
To serve, spoon about 1/2 cup sauteed apples down the center of a warm crepe, fold the sides of the crepe over the apple filling. Top with whipped cream, if desired.
I saw these Pecan Pie Muffins on Pinterest and they looked so yummy that I knew I had to make them immediately. Well, “immediately” turned into a few days because I was fresh out of pecans, but in fairly short order I was able to gather everything for them and oh my! am I ever glad I did because these little gems are yummalicious! And with only 6 ingredients in the recipe, they’re super easy to pull together! I used maple sugar and molasses to sweeten these pecan pie muffins, but if you’d rather make them with brown sugar, head on over to The Girl Who Ate Everything’s blog and check out Christy’s wonderful recipe.
3/4 cup maple sugar
2 tablespoons molasses
1/2 cups all-purpose flour
2 cup chopped pecans
2/3 cups butter, softened
Preheat oven 350ºF
Spray muffin pan with Baker’s Joy (or similar).
In a medium bowl, stir together maple sugar, flour and pecans.
In another bowl, beat the butter, eggs, and molasses together. Add in 1 egg at a time, beating well after each addition, then add molasses.
Gently stir wet ingredients into the dry ingredients just until combined.
Spoon the batter into the muffin cups to about 2/3 full.
Bake for 20-25 minutes. Let cool slightly, then remove from muffin tins to cool on wire racks.
Generally, coffee cake is considered a breakfast cake. But I ask you, is there ever a time of the day when it isn’t appropriate to eat coffee cake? I didn’t think so. I do think, however, that you are going to love this blueberry coffee cake. Moist, but still light, bursting with those bright berries and just the tiniest hint of cinnamon to accent that sweet goodness. I adapted this recipe from a Buttermilk Blueberry Coffee Cake recipe from the lovely blog: Alexandra’s Kitchen. Head on over there if you’d rather make a traditionally sweetened version of this wonderful cake. Either way, I think you’ll be happy you tried this gem of a cake.
1/2 cup unsalted butter, room temperature
2 tsp. lemon zest (1 large lemon should do)
3/4 cup maple sugar, plus 1 tablespoon maple sugar for sprinkling
1 egg, room temperature
1 tsp. vanilla
2 cups flour, divided
2 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. salt
2 cups fresh blueberries (or frozen, thawed)
1/2 cup buttermilk
Preheat the oven to 350ºF
Cream butter with ¾ cup of the maple sugar and lemon zest until light and fluffy.
Add the egg and vanilla and beat well.
Toss blueberries with ¼ cup of flour, then whisk together remaining flour, baking powder, salt and cinnamon.
Beating slowly, add in the flour mixture to the batter, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch diameter spring-form pan with butter or coat with Baker’s Joy spray (or similar). Spread batter into pan. Sprinkle batter with remaining tablespoon of maple sugar.
Bake for 35 to 45 minutes. Test for doneness with a toothpick. (Baking for 10 minutes more may be necessary). Let cool slightly before serving.
When it comes to fruits and veggies, summer is truly the season of plenty and while its here I devour all it has to offer. A favorite summer fruit of mine are cherries, sweet or sour, they’re all good! And no one has to ask me twice to make any kind of hand pie, soooo…hello, Sour Cherry Hand Pies! I short-cut this recipe by using store-bought pie crust (love the Marie Callender’s!), but you can use this whole wheat crust recipe from my Apple Pie post if you have some extra time. Tart, juicy, sour cherry filling is surrounded by tender, flaky crust. Mmmm, good! Just like Summer, they won’t last long…better enjoy some Sour Cherry Hand Pies while you can!
2 packages Marie Callender’s pie crust (2 rolled crusts per package)
1/3 cup maple syrup*
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/2 tablespoon lemon juice
2 1/2 cups pitted, sour cherries, cut in half
pinch of salt
1 egg yolk
2 tablespoons of cold water
Preheat oven to 375°F
In a small bowl, mix together the cornstarch, ground cinnamon, and pinch of salt. Slowly pour in maple syrup, whisking until thoroughly blended.
In a medium saucepan, cook cherries with maple syrup mixture over medium heat for 15 minutes or until cherries are softened. Remove from heat and stir in lemon juice.
Combine egg yolk and water to create egg wash. Set aside
On a lightly floured counter top or board, unroll one of the pie crusts. Cut 5-inch diameter rounds from each pie crust. (I used a plastic storage bowl as my cutter).
Fill the center of each crust round with 1 ½ -2 tablespoons of the cherry mixture; brush the edges of the crust with egg wash, then fold the crust in half and press the tines of a fork down on the edge to seal in the fruit.
Chill hand pies for a half hour in the refrigerator before baking.
Remove hand pies from the refrigerator and brush the tops of each pie with remaining egg wash. Cut a couple of small slits on the top of the hand pies for the steam to escape during baking.
Bake for 20-25 minutes or until hand pies have turned golden brown.
Cool hand pies for 10 minutes before serving.
Yields: 8 hand pies
*NOTE: If you don’t have maple syrup on hand or you’d rather use granulated sugar, just substitute 1/2 cup granulated sugar for the maple syrup.
Ahhh, comfort food. It comes in many forms for me – macaroni and cheese, chicken pot pie, baked potato soup, and fresh bread; I could go on and on and on…. When it comes to comfort food in dessert form, however, it’s all about apples and cinnamon. And what could be more satisfying than this Apple Cinnamon Cake? (You’ll just have to take my word for it until you try it…). And this cake is so, so simple to make, which adds to it’s appeal. The original recipe from Pinch of Yum called for brown and cane sugars, but as usual I’ve subbed in maple syrup and maple sugar. If you prefer to use traditional sugars, head on over to Lindsey’s amazing site for her version. This satisfying, lightly sweet, cinnamon-y cake is especially yummy when served warm – with a dollop of whipped cream, of course.
3/4 cup maple syrup
1/3 cup oil
1/2 cup light sour cream (you can substitute buttermilk)
1/4 cup milk
1 teaspoon baking soda
1 teaspoon vanilla
2 cups white flour
1/2 cup white whole wheat flour
1 1/2 cups chopped apples
1/2 cup maple sugar
1 teaspoon cinnamon
1/4 cup chopped walnuts or pecans (optional)
1 tablespoon butter
Preheat oven to 325ºF
Mix the wet ingredients (maple syrup through the sour cream) in a medium bowl.
Measure both flours and baking soda into a large mixing bowl, add the wet ingredients and chopped apples Stir until well blended.
Pour batter into a 9×13 greased pan.
Combine maple sugar, cinnamon, nuts (if using), and butter to make a topping; sprinkle it evenly over the batter.
Bake for 45 minutes. Really good with a dollop of whipped cream.
Why, oh why, we must wait until Fall to create luscious pumpkin desserts? I understand the importance of tradition, but come on…canned pumpkin is available year round! And now that I’ve found these Pumpkin Donuts with Brown Butter Glaze, I’m so grateful for that fact. I had a heck of a time getting these little morsels to adapt to maple syrup instead of brown sugar, but then I tried The Cafe Sucre Farine’s recipe, and with a wee bit of tweaking everything came out just right! They have a moist, tender crumb and that delectable pumpkin and spice flavor. Mmmm, irresistible!
For the donuts:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon salt
¼ cup butter, melted
¼ cup vegetable oil
1 tablespoon plus 1 teaspoon milk
1 large egg
1 egg yolk
¾ cup maple syrup
1 cup pumpkin puree
1 teaspoon vanilla extract
For the glaze:
¼ cup butter
⅔ cup maple sugar
2 tablespoons milk
2 tablespoons bourbon (optional)*
1 teaspoon vanilla extract
Preheat the oven to 350°F
Spray 2 6-well donut pans with cooking spray that also has flour in it. (I use Pam cooking spray with flour)
Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl. Set aside.
Combine melted butter, oil, milk, egg, yolk, maple syrup, pumpkin puree, and vanilla in a medium size bowl. Whisk until completely smooth.
Pour dry ingredients into the wet, stirring just until flour disappears (You don’t want to over mix – it’ll make the donuts tough).
Pour batter into a gallon size plastic zippered bag. Zip up bag and press out air. With scissors, cut ¼ inch off of one bottom corner of the bag. Squeezing the bag, fill donut wells with batter, evenly dividing between the 12 wells.
Place on center rack of your oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center of one of the donuts comes out without any crumbs on it.
Remove the doughnuts from the oven, cool for a few minutes, then remove from pan to a wire cooling rack.
For the icing:
Place butter in a small, heavy-bottomed saucepan. Cook on medium-high heat for 6-7 minutes or until dark golden brown. Be careful because butter can burn quickly.
Remove browned butter from heat and allow to cool for 5 minutes. Add maple sugar, bourbon (if using), and vanilla extract and stir with a whisk until well combined. Return browned butter to the stove and cook on medium for 3-4 minutes or until bubbly and smooth, whisking to prevent burning. Do a “taste test” and if it’s still grainy, return to heat for another minute or two. Continue to whisk until smooth.
Dip each donut into the frosting, covering the top with icing. Repeat with remaining donuts. If icing starts to get thick, return to stove for a few seconds. You can also add a couple more drops of milk.
Yield: 12 donuts
NOTE: *If you choose not to use bourbon, just add 2 more tablespoons of milk.
Ahhh, the sweet smell of Banana Streusel Muffins, in the morning! In one of my favorite daydreams I picture myself lounging in a plush-cushioned chaise on the sun-dappled deck of a lake cottage, steam drifting from the coffee cup in one hand, an azure glow from the i-pad in the other, where I’ve completely lost myself in the drool worthy images of Francesco Tonelli. The hungry rumble from my belly brings me back to earth. But then I realize that I have Banana Streusel muffins to sweeten my day! And that’s a reality to smile about! I hope you enjoy these lightly sweetened, very banana-y muffins!
4 medium, very ripe bananas, mashed
1 egg, lightly beaten
1/3 cup maple sugar or natural maple syrup
1/3 cup butter, melted and cooled
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 cup white whole wheat flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons maple sugar
3 tablespoons walnuts, finely chopped
1/4 cup cold butter
1/4 teaspoon cinnamon
Preheat oven to 350º
In a large bowl, mash bananas and add the lightly beaten egg, maple syrup, vanilla, and butter; mix well to combine and set aside.
In another bowl add the flour, baking soda, baking powder and salt and whisk well.
Add dry ingredients to wet ingredients and mix until almost all the flour has been incorporated. You don’t want to over mix or your muffins won’t be tender. (We’re going for tender muffins…).
Pour batter into greased and floured cupcake pans, sprinkle a scant 1 tablespoon of streusel over the top of the muffin batter and bake for about 20 minutes or until a toothpick comes out clean.
For Streusel Topping:
Place all ingredients into a small food processor and pulse until it’s streusel-ly (or crumbly). If you don’t have a processor, using a pastry cutter will work too.
These Cinnamon Pecan cupcakes are another of my mom’s “oldie-but-a-goody” recipes. Actually, the original recipe was for a bundt cake, but I adapted it into cupcakes. There’s something a bit indulgent about having your very own little cake, plus it takes half the time to bake as when its made as a cake; and trust me you will not want to wait any longer than necessary when the aroma of yummy cinnamon and toasty pecans starts to fill your home. Mmmm! These cupcakes are from scratch, which takes a tiny bit more effort than using a box cake, but the difference in texture and taste is totally worth the extra time and energy that goes into making these little gems. This could probably go without saying, but these are soooo good served warm from the oven. You really need to try them and see!
For the streusel topping:
2/3 cup brown sugar
1 cup pecans, finely chopped
2 ½ teaspoons cinnamon
For the cake:
1 cup butter
1 cup sugar
2 cups sour cream
2 cups all-purpose flour
1 tablespoon vanilla
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Preheat oven to 350°
Spray muffin tins with Baker’s Joy or use large aluminum muffin cups.
In a small bowl, combine the 2/3 cup brown sugar, pecans and cinnamon; set aside.
With a hand or stand mixer, cream the butter and sugar for about 3 minutes.
Add the eggs, and mix well. Add the sour cream and vanilla, mixing until combined.
Measure and whisk the flour, baking powder, baking soda, and salt together in a small bowl.
Add the dry ingredients to the wet; fold together until thoroughly combined, but don’t over mix it. Its normal for the batter to be a little stiff.
Fill each tin half-full with batter; sprinkle on 1 1/2 tablespoons of the streusel, then add enough batter to almost reach the rim of the tin (¼” below the rim).
Sprinkle 1 tablespoon streusel on top of the batter in each tin.
Bake for 25 minutes or until a toothpick comes out clean. Cool for about 5-10 minutes before removing from muffin tins. (Run a knife around the edge of each muffin to ease removal from the tins)
Yields: 10 Large Muffins
NOTE: I used Jumbo muffin pans – the kind with only 6 tins, but you could easily adjust the recipe to make these muffins in a standard 12-tin pan.
Does anything say “home” more than the scent of baked apples and cinnamon? Except maybe, home-baked bread. Yeah, there’s that… My comfort food usually comes in the form of some flaky crust-covered apple creation. These Apple Turnovers are so easy when you use store bought puff pastry. You do have to chop some apples, which has never been my favorite thing to do in the kitchen, but its the price to be paid for all that apple-y aroma and deliciousness. I’ve added a creamy cinnamon topping for something a little different, but, of course, a drizzle of caramel is sooo yummy too.
3 apples, finely chopped (I used Jonagold, but any sweet-tart, crisp apple will work just fine)
2 tablespoons sugar
¼ teaspoon cinnamon
1 teaspoon lemon juice
1 tablespoon water
1 package puff pastry (thaw on counter for 40 minutes)
1-2 teaspoons butter
2-3 tablespoons flour (for dusting work surface)
⅔ cup cinnamon chips
2 teaspoons shortening (do not substitute butter or margarine)
Preheat oven to 400°
Place chopped apples in a large bowl, sprinkle with lemon juice.
Mix sugar and cinnamon together; add to apples, stirring until combined. Let stand for 15-20 minutes.
Beat egg and water in a small bowl with a whisk or fork.
Remove 1 sheet of the puff pastry from package and unfold. Place on flour-dusted counter and roll out to 12” square. (Use extra flour, if needed to keep dough from sticking) Cut into four squares.
Spoon 1/4 cup apple mixture over one-half of the pastry, bringing it to ¼ “ of the edge. Dot with 3 tiny pieces of butter. Brush the edges of the pastries with the egg mixture. Fold opposite corner of the pastry over the filling creating a triangle and press the edges to seal. Crimp the edges with a fork. Cut a few slits in the top of each filled pastry. Place the pastries onto an air cookie sheet or a parchment paper lined baking sheet.
Repeat steps 4 and 5 with the remaining pastry sheet.
Bake on the middle rack of your oven for 20 minutes or until the turnovers are golden brown.
Cool on wire rack.
For the cinnamon drizzle: Add cinnamon chips and shortening to a medium microwave-proof bowl. Microwave on High for 1 minute. Stir until all of the chips have melted. Using a fork, drizzle the tops of the turnovers.
Makes 8 Turnovers.
You can easily substitute blueberries for the apples in this recipe.
Try using caramel sauce or a simple glaze made with 1 cup powdered sugar, 3 tablespoons milk, and ⅛ teaspoon almond extract, for different drizzle options.
I love home made donuts, especially the cream-filled ones, but who has the time?! These Baked Apple Donuts with Maple Glaze are all kinds of super easy deliciousness and are totally doable on a weekend morning for your family. My “cheat” this time is a cake mix. With just a few other ingredients, you have yummy baked cake donuts without the guilt of the fried-in-oil version. You couldn’t exactly call them health food, but they are a smidge healthier. To make these lovelies, you’ll need a donut pan, but they’re easy to find at Michael’s or Bed, Bath & Beyond, and they won’t break the bank at only $9.00-10.00 per pan, plus you can use the store’s discount coupons for additional savings. In a pinch you could make them in a standard-sized muffin pan – the baking time and oven temperature will be the same. Give these a try! Betcha they’ll become a family fave!
1 package white or golden vanilla cake mix
1 16.5 oz. jar apple butter (remove 3 tablespoons for another use)
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
¾ cup finely chopped apple
1 tablespoon butter, melted
1 cup powdered sugar
½ teaspoon maple flavoring
2 tablespoons milk
Preheat oven to 400°
Mix the cake mix, spices, chopped apple, and the jar of apple butter, less the 3 tablespoons in a large mixing bowl. (Don’t add the other ingredients called for on the cake box). The batter will be thick.
Spoon the batter into a disposable piping bag or a one-gallon ziploc bag with one of the corners snipped off and pipe it into the greased pan.
Fill each pan cavity ½-¾ full. Bake for 8-10 minutes.
Donuts are done when the toothpick you stick in them comes out clean without crumbs on it. Cool completely on a wire rack.
For the maple glaze: In a medium bowl, whisk melted butter, powdered sugar, maple flavoring, and the milk together until smooth. If the glaze begins to thicken, add more milk, a teaspoon at a time, to thin it to the desire consistency. You can also add a little more (¼ tsp.) maple flavoring, if desired.
Makes 14-16 donuts.
Make sure the donuts are completely cooled before adding glaze or powdered sugar.
If you plan on storing these donuts, do so in an airtight container, but don’t add any topping until you are ready to serve them. They’re most yummy the first day.