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Brown Sugar Apple Cupcakes with Candied Ginger

As wonderful as apple pie is, it isn’t the only dessert out there that uses apples. These Brown Sugar Apple Cupcakes with Candied Ginger are an excellent choice for times when you want an apple dessert, but only have a single apple on hand. Anyone who has baked a pie knows that you’ll need at least a few apples to create the filling, and it’s nice to know that there are some options out there for times when you have only one apple to use up.

These cupcakes are a wonderful option for fall and winter baking. The base is a buttermilk and brown sugar batter that is spiced with ground ginger, nutmeg and vanilla. They’re packed with bits of diced apple and candied ginger. They have a tight, but very soft crumb, and the flavor of the apple and spices comes through really well. They’re downright addictive – and very satisfying if you’re in the mood for an apple dessert.

For best results in these cupcakes, you will need to dice your apple very fine. Any type of apple can be used – unlike apple pie, where you need apples that will hold their shape during a long bake – so feel free to use what you have on hand. My apple was diced into pieces that were less than 1/4-inch, which was about the same size as the pieces of candied ginger that I used. The apples blended almost seamlessly into the batter at that size, giving the cupcakes a lovely apple flavor without making them soggy due to excess moisture (a problem for cupcakes that use fresh fruit, sometimes).

Brown Sugar Apple Cupcakes with Candied Ginger

The cupcakes are finished with a vanilla cream cheese frosting and a sprinkling of candied ginger. They’re actually delicious enough to eat on their own, without the added frosting, but a little cream cheese is always a nice match for an apple cake. A few bits of candied ginger ties the frosting in nicely with the cupcakes and gives those eating them a look at what they’ll find inside.

Brown Sugar Apple Cupcakes with Candied Ginger
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup butter, room temperature
1 cup light/golden brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/4 cup candied ginger pieces
3/4 cup finely diced, peeled apple
1 batch Vanilla Cream Cheese Frosting (recipe below)
candied ginger, for garnish

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt, ginger and nutmeg.
In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Stir in half of the flour mixture, followed by the buttermilk. Mix in the remaining dry ingredients and add in the ginger and diced apple when almost all the flour has been incorporated. No streaks of flour should be visible in the finished batter and both the apple and ginger pieces should be well-distributed.
Divide batter evenly into prepared muffin cups.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs attached. Allow cupcakes to cool on a wire rack before frosting with Cream Cheese Frosting and decorating with candied ginger.

Makes 12.

Vanilla Cream Cheese Frosting
1/2 cup butter, room temperature
8 oz cream cheese, room temperature
2 – 2 1/2 cups confectioners’ sugar
2 tsp vanilla extract
pinch salt

Combine butter and cream cheese in a large bowl and beat until smooth. Blend in 1 1/2 cups confectioners’ sugar, vanilla and salt and mix until frosting is smooth. Gradually blend in remaining confectioners’ sugar until frosting is thick and spreadable.

The post Brown Sugar Apple Cupcakes with Candied Ginger appeared first on Baking Bites.


How To Make Apple Butter by Sommer


Kitchen Utensil Set – 23 Nylon Cooking Utensils – Kitchen Utensils with Spatula – Kitchen Gadgets Cookware Set – Best Kitchen Tool Set Gift by HomeHero

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With our premium 26-piece high-quality utensil set, you have everything at hand you need for cooking, no matter what dish you are planning to make. It features the most extensive selection of cooking utensils currently on the market.

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The simple yet modern design of our utensil set fits perfectly in any kitchen and easily matches the style of any other items or appliances. Got a new neighbor or it is your mom’s birthday? The stylish set comes in a nice box and thus makes the perfect gift for many occasions.

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Thanks to its premium quality, the set is fit to last forever. All items of the set are dishwasher safe and meet strict FDA and LFGB standards.

What’s in the box?

-Whisk

-Solid spoon

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-Potato pusher

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Apple Sharlotka

Photo: Greg Seber

This post was originally published on October 16, 2009 and is now updated. I have added a recipe video and tweaked the recipe for best results.
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Apple Sharlotka is a classic Russian cake that is prepared with tangy apples. Anyone who spent a chunk of his or her life (like me) in Soviet Union knows this cake. Born in Russia and popular across the vast Soviet geography, the cake belonged to the category of foods dubbed as perfect for gostya na poroge, or guests-at-the doorstep. So, this is a cake that a host can put together in no time, while chatting away with the guests to “blame.”

continue reading

The post Apple Sharlotka appeared first on AZ Cookbook.


KitchenAid KFP0711ER 7 Cup Food Processor, Empire Red

The KitchenAid 7-Cup Food Processor is powerful and durable. This model has a 7-cup work bowl with 2-in-1 Feed Tube and pusher for continuous processing. The 7-cup capacity is ideal for many home cooking needs, allowing you to chop, mix, slice and shred with ease, offering multiple tools in one appliance.

Please see User Manual, pages 10-12 for troubleshooting. Please refer to the instructional video for the food processor.

Product Features

  • High, Low & Pulse speed options allow you to precisely and properly handle soft or hard ingredients with the touch of a button.
  • The 2-in-1 Feed Tube lets you use either the large or narrower opening during continuous slicing or shredding, depending on the size of the ingredients.
  • The UltraTight Seal Features a specially designed locking system with leak-resistant ring that allows you to fill the work bowl to capacity with ingredients without worrying about making a mess.
  • Model KFP0711 includes 7-Cup Work Bowl, internal adjustable slicing disc, reversible shredding disc and multipurpose blade.
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G.H.Cretors Giveaway!

I’ve learned a few things about myself lately. I took one of those genealogy tests and got the results. Do I look Greek to you? More on that later. I also discovered that despite my age, I may have a thing or two in common with millennials. According to the results of a survey sponsored by G.H.Cretors, 65% say “I’ve eaten popcorn I picked off my clothes” and 64% admit licking their fingers after they are done snacking on popcorn. I fit right in with those millennials!
As long as I’m in a confessing mood, I’ll tell you the photo above represents the sad remains of a deluxe shipment I received including quite a several organic flavors of popcorn from the aforementioned G.H.Cretors. While I pretty much like all their popcorn I will admit that nothing so far has topped my favorite flavor, The Mix, which is a combination of caramel and aged cheddar cheese popcorn, an addictively delicious salty sweet snack. If you’ve flown through Chicago O’Hare airport you may find this flavor reminds you of the popcorn you’ll find there. 
GIVEAWAY

Currently G.H.Cretors is hosting a quiz anyone can take to determine their ultimate TV and snack pairing. Feel free to check it out and leave a comment with your pairing OR choose your own ultimate pairing of snack and TV show. I will choose one winner at random who will receive several different flavors of popcorn plus a deluxe canvas zippered tote bag and a snazzy S’Well bottle that keeps cold drinks cold for 24 hours or hot drinks hot for 12 hours. You must have a US mailing address to win. The comment form includes a field for your email address, so no need to include it in your comment. One entry per person please. Winner to be chosen at random on November 1, 2017.
Good Luck!
Disclaimer: My thanks to G.H.Cretors for sponsoring this giveaway. I was not compensated monetarily for this or any other post. 

9 Ways to Use Up Holiday Leftovers by PW Food & Friends


KitchenAid KSM150PSGA Artisan Series 5-Qt. Stand Mixer with Pouring Shield – Green Apple

Choose from over 20 different colors of the KitchenAid Artisan Series Tilt-Head Stand Mixer for the one that perfectly matches your kitchen design or personality. Easily make your favorite cakes and multiple batches of cookie dough with the 5-quart stainless steel mixing bowl with comfortable handle. With 10 speeds, the standmixer will quickly become your kitchen’s culinary center as you mix, knead and whip ingredients with ease. And for even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more.

Product Features

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Turkey Tetrazzini

This classic turkey tetrazzini recipe is creamy, cheesy, and full of noodles – a perfect way to use up Thanksgiving leftovers!

A plate of turkey tetrazzini with the fork picking up noodles and a mushroom.

The countdown to Thanksgiving is officially on! I cannot believe that it’s only a week from Thursday… it totally snuck up on me this year! I’m totally ready for my kitchen to be a hot mess of pie crust, cranberry sauce, stuffing, peeled potatoes, and a turkey ready to take a dip in some hot oil. I can’t wait to fill my belly with all sorts of deliciousness next week!

It seems that no matter how much we manage to eat on Thanksgiving day, there is always an infinite amount of leftovers. The good news is, Thanksgiving leftovers take very well to reheating, making them easy to eat again and again. The bad news? There are only so many turkey sandwiches one can eat. It gets boring, fast. Luckily, we’re not relegated to turkey sandwich prison; you can repurpose that turkey in a ton of different ways. Previously, I’ve made my grandma’s famous Thanksgiving leftovers casserole, a turkey-rice soup and turkey pot pie. Those are all fabulous, but I have to say, I think turkey tetrazzini definitely takes the cake.

I really can’t resist any type of baked noodle dish, be it baked ziti, macaroni and cheese, or something like tetrazzini.

I also can’t help myself when it comes to picking the crunchy bread crumb and cheese-coated noodles off of the top layer. Shhh, if anyone asks, it wasn’t me!

An overhead shot of a plate of turkey tetrazzini.

I won’t lie. I ate this tetrazzini for lunch and dinner multiple days in a row after making it. That’s sort of a big deal for me, as I tend to accumulate leftovers without finishing them off. Ask my husband about the sheer number of take out and Tupperware containers that threaten to take over a refrigerator. It’s downright scary. Not this time, though. This time I finished every last morsel and was seriously bummed when I realized it was gone. I secretly didn’t even want to share it. Between the noodles, the creamy sauce, mushrooms, turkey and peas, it was baked perfection.

This turkey tetrazzini is a total no-brainer when it comes to using up some of that leftover turkey, plus, don’t throw away that almost-empty bottle of wine! You can use it in this, too! It’s the perfect dish to pop in the oven when you’re taking out all of the Christmas decorations; total comfort food.

What’s your favorite way to use up leftover turkey?

An overhead shot of a pan of turkey tetrazzini with a spoonful removed.

Four years ago: Cinnamon-Sugar Candied Pecans
Five years ago: Pumpkin Roll
Six years ago: Cranberry Sauce

Did you make this recipe?
Leave a review »

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Turkey Tetrazzini

This classic Turkey Tetrazzini recipe is creamy, cheesy, and full of noodles – a perfect way to use up turkey leftovers from Thanksgiving!

Ingredients:

  • 12 ounces mushrooms, sliced
  • 11 tablespoons (156 grams) unsalted butter, divided
  • ¼ cup (35 grams) all-purpose flour
  • 12 ounces egg noodles
  • 1½ cups (360 ml) whole milk
  • ¼ cup (60 ml) heavy cream
  • 2 cups (480 ml) turkey stock (can substitute chicken stock/broth)
  • ¼ cup (60 ml) white wine (can substitute stock or broth)
  • 3 cups (375 grams) chopped cooked turkey
  • 1 cup (110 grams)  frozen peas
  • 6 ounces Gruyère cheese, shredded (about ¾ cup shredded), divided
  • 3 ounces grated Parmesan cheese (about ⅔ cup), divided
  • Salt and pepper, to taste
  • 1 cup (112 grams) plain bread crumbs

Directions:

  1. Preheat oven to 375 degrees F. Butter a 9×13-inch baking dish; set aside. Fill a large pot with water and put it over high heat to boil.
  2. In a large, 12-inch skillet with sides, melt 3 tablespoons of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until all of the liquid has evaporated, about 10 minutes. Transfer the mushrooms to a bowl and set aside.
  3. In the same skillet, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour is browned and has a nutty aroma, about 3 minutes.
  4. While the flour cooks, add the noodles to the boiling water and cook to al dente. While the noodles are cooking, continue on with the recipe.
  5. Slowly whisk the milk, cream, turkey stock and wine into the butter/flour mixture. Bring to a simmer, then reduce the heat to medium-low and cook, stirring constantly, until the sauce is thickened, 6 to 8 minutes.
  6. Drain the pasta when it is finished, then add the cooked pasta, mushrooms, turkey and peas to the sauce in the skillet, tossing everything together until it is evenly coated. Add half of the Gruyere and half of the Parmesan cheese, stirring until the cheese is melted. Add salt and pepper to taste. Pour the mixture into the prepared baking dish.
  7. Melt the remaining 4 tablespoons unsalted butter. In a small bowl, toss together the bread crumbs, remaining Gruyere, remaining Parmesan and the melted butter. Toss with a fork until the bread crumbs and Parmesan are evenly moistened. Sprinkle the mixture evenly over the top of the tetrazzini.
  8. Bake for 30 to 40 minutes, or until the filling is bubbling and the top is golden brown. Let sit for 10 minutes before serving. Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Simply Recipes)

All images and text ©Brown Eyed Baker, LLC.

A pan of freshly baked turkey tetrazzini.

This recipe was originally published on November 21, 2012.

The post Turkey Tetrazzini appeared first on Brown Eyed Baker.


Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowls, ¾ – 1.5 – 3 – 4 – 5 – 8 Quart – Cooking Supplies

The versatility of premium quality lightweight stainless steel mixing bowls by FineDine are endless. This commercial quality mixing bowls set doubles as serving bowls, and are your essential tools in the kitchen. Made of durable construction that does not stain, absorb odors and bacteria nor rust. You’ll love the generous wide lip that makes handling easy and comfortable for pouring. Whether you’re preparing dough, chilling salads, popcorn and snacks you’ll have the perfect size every time. Choose from a handy ¾ and 1.5qt size for meal prep and portion control. Graduating to the 3, 4 and 5qt makes creating meal ideas a breeze. These bowls are deep preventing splatter and spills. The largest 8qt is perfect for serving and preparing foods for large gatherings. Perfect for everyday use their convenient space saving design allows for nesting and compact storage, keeping your space organized. The attractive polished mirror finish will compliment any décor, use indoor or outdoor as they are easy to transport. Dishwasher, refrigerator and freezer safe makes cleaning up quick and easy. STAINLESS STEEL MIXING BOWLS BY FINEDINE IS THE RIGHT CHOICE FOR STYLE AND CONVENIENCE, AND A BOOST TOWARDS GREATER HEALTH.

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