Tuesday, October 20, 2015

Caramel Apple Cheesecake Cookies

I've spoken of my cake mix/pudding mix addiction before.  I just can't resist when I see fun new seasonal flavors.   I've amassed quite a collection, and it's time to start working my way through them.

Carol posted this recipe for Caramel Apple Cheesecake Cookies, and I knew that the guys would love them.    I did omit the cheesecake emulsion, and I used King Arthur Flour mini cinnamon chips instead of the full size.    The first tray I forgot to flatten, the second tray I flattened too much, and the third was just right.    I was slightly worried because I've been overloading the guys with apple stuff lately, but they were a huge hit.  Thank you Carol!

* Exported from MasterCook *

                     Caramel Apple Cheesecake Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               pkg.  caramel apple cake mix -- (15.25 oz.)
  1               pkg.  cheesecake instant pudding mix -- (4 serving size)
     1/2             c  KA Flour mini cinnamon chips -- plus a T or so for the tops
  2              large  eggs
     1/2            c.  vegetable oil
  1               tsp.  pure vanilla extract
  1               tsp.  caramel extract
  1               tsp.  cream cheese bakery emulsion (optional) -- Omitted

Heat oven to 350ยบ. 

Combine cake mix, pudding mix and 1/2 cup of mini cinnamon chips.   In another bowl, whisk together oil, eggs, extracts and cream cheese emulsion (if using).     Add the wet ingredients to the dry and mix until well combined.

Scoop dough with 1 1/2" cookie scoop onto parchment lined baking sheets.   You can easily fit 8 per sheet.    Flatten slightly with the bottom of a glass.   Add a few more cinnamon chips to the top of each cookie, pressing slightly.  

Bake 8-12 minutes or until cookies are lightly browned and center is set. Cool on sheets for 2 minutes, then move to wire racks to cool completely.   Yield: approx 2 dozen

Source: Carol1229

Monday, October 19, 2015

Sweet Apple Pancakes with Cider Syrup

Back when my husband worked nights, breakfast for dinner used to be a fast, easy meal for Jake and myself.  Now we are day shift people, and I've got a stockpile of Shake N Pour Pancake mixes that need to be used up.    I went looking for a recipe to participate in this week's Cook's Corner Challenge  and this one stood right out for me.   

No changes to this one, other than to reduce the amount of water slightly- my apples were incredibly juicy.    I was worried that the batter still seemed runny, but they cooked up perfectly and I got exactly 12.    I treated myself to a nice late breakfast, and the rest I'll freeze on cookie sheets and then move to ziplocs for Jake to reheat.   Thank you so much to Janet V for sharing her recipe!

* Exported from MasterCook *

                  Sweet Apple Pancakes with Cider Syrup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  complete pancake mix -- used Shake N Pour
  1 1/2           cups  water -- used about 1 1/4c
     3/4           cup  grated apple -- used Honeycrisp
     1/2      teaspoon  ground cinnamon
Butter or cooking spray for griddle
                        CIDER SYRUP:
     1/2           cup  sugar
  1         tablespoon  cornstarch
     1/8      teaspoon  ground cinnamon
     1/8      teaspoon  ground nutmeg
  1                cup  apple cider
  2        tablespoons  butter -- cubed
  1         tablespoon  lemon juice

In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.

Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes. Yield: 12 pancakes (1-1/4 cups syrup).


Linked to The Weekend Potluck #193
and the Taste of Home Cook's Corner Ingredient Challenge- Cider

Monday, October 12, 2015

Caramel Apple Cake Mix Donuts

I am addicted to cake mixes (and pudding, but that's another post)...  I can't seem to go to the grocery store without one ending up in my cart.   I love the seasonal flavors, and last week's find was Caramel Apple Cake mix.   I had originally planned on mini cupcakes with them, but then I ran across this recipe for donuts.

I considered replacing half the water called for in the cake mix with cider, and didn't.   Next time I might.  I didn't find the plain donuts overly flavorful.  She also says to bake them to golden brown, and the one pan I cooked that way would have been inedible.  Mine are pale, but taste good.   I nixed the store bought frosting/crushed candy for a homemade apple cider glaze.  

They don't really remind me of baked donuts, but they are fast, fun and a nice treat.  You definitely could make them as cupcakes or mini muffins instead.

* Exported from MasterCook *

                        Caramel Apple Baked Donuts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pillsbury® Caramel Apple Cake Mix
  1                     Egg
     1/4           Cup  Vegetable Oil
  1                Cup  Water
 1T melted butter
1T apple cider
1/2 cup powdered sugar

Heat oven to 350.

Beat the cake mix, egg, oil and water together until smooth. Spray donut pans with cooking spray.  Place batter in a piping bag and pipe into pans.

Bake for  6 to 7 minutes for mini donuts, 10-12 minutes for large.  Let donuts cool completely and then remove from pan.

Combine melted butter, apple cider and powdered sugar.    Dip the top of the donuts into the glaze, then set on a cooling rack above a baking sheet to set.   (I line my baking sheet with foil for easier clean up)

Adapted from  "http://seevanessacraft.com/2015/09/recipe-caramel-apple-cake-mix-donuts/"

Linked to Taste of Home Cook's Corner Ingredient Challenge- Cake Mixes

Saturday, October 3, 2015

Caramel Apple Strudel

I know people go bonkers over pumpkin everything, but to me, Fall= apples.  We are situated near several amazing orchards, and I try to get around to all of them at least once during the season.    I get into a frenzy of baking, some to eat now, some to stock the freezer.  

Today's baking coincided with apple being the ingredient on the Taste of Home Cook's Corner Challenge.   Perfect!   I made pies and apple zucchini bread last week, and this week I wanted something different.   Something that used puff pastry.  I went back and forth between strudel and turnovers, and in the end, this recipe won out.

I read through the reviews carefully, and it gave me a few things to look out for.  My apples were not overly sweet and neither was my cider, so I went with slightly less than 1/4c sugar.  I started with 1/2 a cup of cider and kept an eye on it in case it needed more.   It didn't.    Be sure to cool the mixture completely- it says it in the directions, don't be tempted to save time there.   It will make the pastry unworkable.   I also couldn't get my storebought pasty to roll to the dimensions stated.  I rolled it out on parchment, then moved it, parchment and all, to the baking sheet to assemble.  The slotted spoon is vital so that you only add the apples and not the cooking liquid.    I didn't measure how much caramel I used- just a drizzle zigzagging from end to end.  I started at the lowest baking time and then kept an eye on it.  It's a very quick transition between golden brown and burnt, especially with the turbinado sugar on top.   

I waited until it was mostly cool to try slicing, and was very happy with the results.  My guys ate two slices each.    Thank you so much to Sarah H for sharing her recipe!

* Exported from MasterCook *

                          Caramel Apple Strudel

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5 cups apples -- peeled and chopped- I used Jonamacs
  1/2- 3/4           cup  apple cider or juice- used cider
  scant   1/4           cup  sugar
     1/2      teaspoon  ground cinnamon
     1/4      teaspoon  ground allspice
     1/4      teaspoon  ground cloves
  1                     frozen puff pastry sheet -- thawed
     1/4           cup  fat-free caramel ice cream topping
  1                     egg
  1         tablespoon  water
  1         tablespoon  turbinado sugar
                        Sweetened whipped cream and additional caramel ice cream topping -- optional

Preheat oven to 375°. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely.

Unfold puff pastry onto a large sheet of parchment paper; roll into a 16x12-in. rectangle. Transfer paper and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal and tuck ends under.

In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping. Yield: 8 servings.

Source "http://www.tasteofhome.com/recipes/caramel-apple-strudel"

Linked to The Weekend Potluck #191
and Taste of Home's Cook's Corner Ingredient Challenge- Apples
and Flour Me With Love: Mix it up Monday