Apple Twist Bread

My favorite season is autumn, and I’m so happy that it is upon us! Living in the Midwest, we really learn to appreciate the changing of the seasons. Nature provides us with the most spectacular show- the changing colors of the trees! At the moment, our front and back yard is littered with literally hundreds of dead leaves, but I would be lying if I said that it bothered me.

With autumn comes it’s wonderful produce- apples and pumpkins! I love baking with both, and I truly look forward to it once the weather changes. We went apple picking recently, and these Apple Twist Breads were the result of said harvest. I made these last year as well and they were a hit. I got the recipe from King Arthur Flour, and it was a part of their September Bakealong Challenge as well. These are amazing as is, but their amazingness is elevated when you warm them up a bit…Speaking from experience, you know 😉

 

 

Apple Twist Bread

Yield: 2 Loaves

Ingredients:

For Dough:

  • 3 ½ cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons yeast
  • 1 ¼ teaspoons salt
  • 1 egg
  • 1 cup + 2 tablespoons milk, lukewarm
  • 3 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla

For Filling:

  • 1 cup peeled and grated apple
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt

For Glaze:

  • 1 cup powdered sugar
  • 2 – 4 tablespoons heavy whipping cream
  • 1 teaspoon vanilla
  • Pinch of salt

Directions:

Make Dough:

In the bowl of a mixer, whisk together all-purpose flour, sugar, yeast, and salt. With the mixer running on low speed, add egg, milk, butter, and vanilla. Once the dough comes together, increase speed to medium and knead until the soft and smooth, but still a bit sticky, about 4 to 5 minutes. Transfer dough to a lightly greased bowl, cover, and set aside until doubled, about 2 hours.

Make Filling:

Combine all ingredients in a saucepan and mix well. Cook over low heat, stirring frequently, until the apple begins to release its juices. Increase heat to medium, and bring to a simmer. Cook, while stirring, until the mixture begins to thicken, about 1 to 2 minutes. Remove from heat and cool completely.

Assemble Bread:

Set aside a parchment lined baking sheet.

After the dough has doubled, punch it down. Transfer it to a lightly floured surface. Divide the dough into two portions, and work with one portion at a time. Roll each portion out into a 10-inch by 12-inch rectangle. Spread the apple filling evenly over both rectangles, leaving a ½-inch margin along the edges.

Starting with the long side, roll up the rectangles into logs, pinching the ends together to seal.   Using a sharp knife, cut the logs in half lengthwise. Place two of the half-logs, cut-side facing upwards, on prepared baking sheet. Keeping the filling-side face up braid the two logs together, pinching the ends together. Repeat with remaining dough, keeping several inches space between both loaves. Cover lightly and set aside until puffy, 1 to 2 hours.

Preheat oven to 350°F.

Bake loaves until lightly browned, about 30 to 40 minutes. Remove from oven and cool for 1 hour before applying glaze.

Make Glaze:

Combine all ingredients (start with 2 tablespoons heavy whipping cream, and add more as needed) in a small bowl and whisk until smooth. Pour over the loaves.

 

Note: Leftover bread can be stored loosely wrapped at room temperature.

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Ranch Chicken Pizza

Have you tried pizza without marinara sauce? This was my first foray into making pizza without a traditional red sauce, and MY GOD! WHY DID I WAIT SO LONG?!

Literally, so so good!

I happened upon this recipe after my son asked that I make pizza for dinner (I had already set a packet of frozen chicken out to thaw). It worked out perfectly, because it also gave me a chance to use up a few vegetables that were past their prime. Win-win 😉

(Recipe courtesy of Annie’s Eats; crust and pizza)

 

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Ranch Chicken Pizza

Yield: 1 Large Pizza

Ingredients:

For Crust:

  • ¼ cup warm water
  • 1 ¼ teaspoons instant yeast
  • ½ cup + 2 tablespoons warm water
  • 1 tablespoon olive oil
  • 2 cups bread flour
  • ¾ teaspoon salt
  • Oil, for greasing the bowl

For Pizza:

  • ¾ – 1 pound boneless chicken, cut into bitesize pieces
  • 1 tablespoon oil
  • Salt, to taste
  • Ground black pepper, to taste
  • ¼ cup ranch dressing
  • ¾ cup shredded mozzarella cheese
  • 2 green onions, chopped
  • 1 tomato, seeded and diced
  • ¾ cup shredded cheddar, Colby, or Mexican blend cheese

Directions:

Make Crust:

Combine ¼ cup water and yeast in a small bowl and set aside for 5 minutes. Add remaining water and oil, and stir to combine. Set aside.

In the bowl of a mixer, combine bread flour and salt. With the mixer running on low speed, slowly add yeast mixture. Once all of the dough has come together, increase speed to medium and knead until smooth and elastic, about 5 minutes. Transfer dough to a lightly greased bowl, cover, and set aside until doubled, about 2 hours.

Make Pizza:

Heat oil in a small saucepan over medium-high heat. Add chicken and season with salt and pepper. Cook until golden brown, while stirring often, about 5 to 10 minutes. Remove from heat and set aside.

Preheat oven to 500°F.

Lightly sprinkle pizza pan or half-sheet baking pan with cornmeal or semolina. Roll out pizza dough to fit pan, leaving the edges slightly thicker for the crust.

Spread the ranch dressing evenly over the crust, followed by mozzarella cheese. Top the cheese with the cooked chicken, green onions, and tomato. Sprinkle on the remaining cheese.

Place the pizza in the bottom rack of the oven and bake until the crust has browned and the cheese has melted, about 13-17 minutes.

 

Cranberry Orange Scrolls

Winter is here, and it’s here in full effect. Although I can do without the snow and freezing temperatures, there is something awe-inspiring about watching the seasons transition and the changes they bring. I enjoy buying produce seasonally, and this was the first time I bought fresh cranberries. I stumbled upon this recipe from Smitten Kitchen, and I’ve been on a roll (pun intended) making these scrolls!

The marriage between cranberries and oranges is a match made in heaven, and the cranberries, when baked, dot the dough like gorgeous little rubies!

 

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Cranberry Orange Scrolls

(Overnight)

Yield: 12 Scrolls

Ingredients:

For Dough:

  • ¾ cup buttermilk
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 4 large egg yolks
  • 1 large whole egg
  • Zest of 1 orange, divided
  • 3 ¾ cups all-purpose flour
  • 2 ¼ teaspoons instant or active dry yeast
  • 1 ¼ teaspoons salt

For Filling:

  • 2 tablespoons unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 cup fresh cranberries, pulsed into a course crumb in the food processor (not fully pureed)
  • Orange zest from above

For Icing:

  • 1 cup powdered sugar
  • 1 ½ tablespoons orange juice or milk

Directions:

Make Dough:

In the bowl of a mixer, combine buttermilk, butter, sugar, egg yolks, whole egg, and ¾ of the orange zest together. Add 2 cups of the all-purpose flour, yeast, and salt, and mix until evenly moistened. Add remaining 1 ¾ cups all-purpose flour and mix on low speed until soft and not overly sticky, about 5 to 7 minutes. Transfer to a lightly greased bowl, cover, and allow the dough to double in size, about 2 to 3 hours.

Assemble Buns:

Lightly grease two 9-inch pans or a 9”x13” pan. Set aside.

After the dough has doubled, punch it down. Transfer it to a lightly floured surface. Roll the dough out into a large rectangle about 12”x18”. Spread the melted butter evenly over the surface, followed by the brown sugar, pulsed cranberries, and remaining orange zest.

Starting with the longer side, gently roll into a log. Lightly pinch the seams together to seal. Using a knife, gently cut the log into 12 sections. Place the scrolls cut-side up in the prepared pans. Cover, refrigerate, and allow them to rise overnight, up to 16 hours.

Remove scrolls from the refrigerator 30 minutes before baking.

Preheat oven to 350°F.

Bake until puffed and golden, about 25 to 30 minutes.

Make Icing:

In a small bowl, whisk powdered sugar and orange juice or milk together until smooth and no lumps remain. Drizzle over warm scrolls.

Pumpkin Cinnamon Rolls (with Maple Cream Cheese Frosting)

You guys, pumpkin season is here and I’m all about it! I’ve made these rolls 5 times in the past month (not all for myself! I’ve been making them and handing them out like halloween candy)!  I’ve been going through cans of pumpkin like no one is watching, and I’ve got no intention of slowing down. There’s something just so irresistible about the combination of cinnamon and warm spices like nutmeg, cardamom, and ginger.  Oh Fall, how I love thee ❤

(Recipe adapted from Smitten Kitchen <<< you know you can’t go wrong with that!)

 

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Pumpkin Cinnamon Rolls

With Maple Cream Cheese Frosting

Yield: 12 – 18 Rolls

Ingredients:

For Rolls:

  • ¼ cup unsalted butter
  • ½ cup whole milk, slightly warmed
  • 2 ¼ teaspoons yeast
  • 3 ½ cups all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, optional
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • 2/3 cup pumpkin puree, canned or homemade
  • 1 egg

For Filling:

  • 2 tablespoons unsalted butter
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 teaspoons ground cinnamon
  • Pinch of salt

For Frosting:

  • 2 tablespoons unsalted butter, melted
  • 4 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 3 tablespoons maple syrup
  • 2 tablespoons milk

Directions:

Make Dough:

Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and pour the melted butter (with the bits) into a glass or metal container and allow it to cool slightly.

Combine milk and yeast in a small bowl and set aside for 5 minutes.

In the bowl of a mixer, combine all-purpose flour, brown sugar, sugar, salt, cinnamon, nutmeg, cardamom, and ginger. Mix on low speed until combined. Add browned butter, milk and yeast mixture, pumpkin puree, and egg. Mix on medium-low speed until combined. Reduce speed to low and mix for 5 minutes. Transfer dough to a large oiled bowl, cover, and set aside until doubled, approximately 1 to 2 hours.

Make Filling:

Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and pour the melted butter (with the bits) into a glass or metal container.

In a medium bowl, combine brown sugar, sugar, cinnamon, and salt.

Assemble Rolls:

Lightly grease 2 9-inch pans, or one 9”x13” pan. Set aside.

After the dough has doubled, punch it down. Transfer it to a lightly floured surface and divide into 2 portions. Working with 1 portion at a time, roll the dough out into a large rectangle, about 9”x13”. Spread the browned butter evenly over the surface, followed by the sugar mixture.

Starting with the longer side, gently roll into a log. Lightly pinch the seams together. Using a knife, gently cut the rolls into 6 to 9 even sections. Place them cut-side up in prepared pans. Cover and allow them to rise for an additional 45 to 60 minutes.

Preheat oven to 350°F.

Bake until puffed and golden, about 25 minutes.

Make Frosting:

In a large bowl, combine butter and cream cheese. Mix on medium speed until light and fluffy. Add powdered sugar, and mix on low speed until completely combined. Add maple syrup and milk, and mix on medium speed until smooth and combined. Add additional milk if the consistency isn’t thin enough.

Pour or spread on rolls once they are done baking.

 

Note: Unbaked rolls can be prepared in advance. After being cut and placed in baking pans, cover and refrigerate. Remove a few hours before baking to allow them to finish rising.

Jalapeno and Cheese Artisan Bread (Overnight)

Friendy McFriends! So sorry for being out of the loop for so long! Everything has been running smoothly, I’ve just been wrapped up in a few commitments. I know, that’s no excuse, and I’m sorry for totally disappearing. I’m feeling a surge of motivation, and I’ve got a slew of fun things to share with you 🙂

About today’s recipe- I saw Asiya post this fabulous Cheesy Jalapeno Bread recipe some time back and haven’t been able to get it out of my head! I’m a total carby, and can survive on just cheese and bread (although that probably wouldn’t help in my odds of “surviving” for very long LOL). The dough can be thrown together in no time, and is delicious on its own, but even better when it’s sliced, toasted, and slathered with cream cheese 🙂

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Jalapeno and Cheese Artisan Bread

(Overnight)

Yield: 1 Loaf

Ingredients:

For Bread:

  • 3 cups all-purpose flour
  • 1 teaspoon yeast
  • 1 teaspoon salt
  • 4 ounces cheese (Monterey jack, Cheddar, or Colby), diced small
  • 1 jalapeno, seeded and diced small
  • 1 ½ cups water, lukewarm

For Topping:

  • 1 ounce cheese, shredded (¼ cup)
  • ½ jalapeno, seeded and sliced thin

Directions:

The night prior to baking the bread, in a large bowl, whisk together all-purpose flour, yeast, and salt.   Add cheese and jalapeno and stir to coat. Add water and stir until evenly combined (dough will be very wet and sticky), cover with plastic wrap, and allow the dough to rise overnight, 12 to 18 hours. Do not refrigerate.

The following morning, preheat oven to 450°F. Place a dutch oven or oven-safe casserole dish, with the lid on, into the oven for 30 minutes. Turn the dough out onto a well-floured surface, shape into a ball, and transfer to a piece of parchment paper. Once the dish has been heated, pick up the dough using the parchment paper and place it directly into the baking dish (with the paper). Cover with lid and bake for 30 minutes.

Remove the lid and sprinkle the cheese and jalapeno (that were set aside for topping) over the top of the loaf. Return to oven, uncovered, and bake until golden brown and the cheese has melted, 10 to 15 minutes.