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Sunday Dinners and Irish Apple Cake

March 24, 2020 by chrissy@mythankfultable.com

Sunday dinners are still a thing. Well, at the moment they are a smaller thing, but typically we eat together on Sunday. With work schedules, school schedules, and life in general, we try to all eat together before the week kicks off again. If I am lucky, I don’t have to cook (Sunday I meal prep for the week so the idea of creating something specific for dinner does not bode well). Even if I do, sitting together with my family and puppy at my feet, that’s the norm. I look forward to it. It’s the little things.

My heart is always thankful for the family that gathers together, but once in a while we get to eat with our chosen family, and that is a special treat. It starts with a group text, evolves to a Facebook event with a sign up sheet, and ends with a driveway full of cars and me having someone back my car out when I leave because I am afraid of hitting someone’s truck. True story. There are packaged up leftovers, drinks and laughter. You can move from one room to another and there is always someone to talk to. Those are the extra special Sunday dinners.

This cake made an appearance at last year’s Saint Patrick’s Day Dinner. When the menu included items such as corned beef and cabbage, shepherd’s pie, bangers and mash, and the like…I was on the hunt for a more traditional dessert. We did have a selection of bailey’s cupcakes and trifle, but for some reason, this simple apple cake called out to me.

Flash forward to now. Here we are at the onset of an “essential trips only” stay in place advisory. I find myself asking if I really need anything…or can we make do? Do we risk exposure to this virus or worse, endangering others if we don’t need to? No. Our family is staying put.

That said, I don’t want to waste one thing. I usually have a large bowl of fruit in the middle of the table and I am finding myself with some apples I need to turn into something and quickly. Enter this recipe.

This simple apple cake is layers of dough and prepared cinnamon sugar apples. It is easy to prepare, and if you make it in a spring form pan, looks really pretty when plated. A quick note about making the cake part, if you grate the butter ahead of time and stick it back in the refrigerator to chill, when you cut in the butter to the dry ingredients, it goes really quickly.

While the dough is light and slightly sweet, this dessert isn’t overly so. The apples retain their texture and so there is a nice tooth to this recipe. In a world of crazy sweets, this cake brings a change to the table. You also don’t feel overly guilty having a slice because hey, its mostly apples.

I don’t know when the next big Sunday dinner will be. I know I will be thankful for the invite. I know there will be laughter and friendship. I know we will be changed by what we are living now. I also know that the hearts of those people were already precious and tethered before something like this came into our lives. Because, those are the types of people I am lucky enough to have in my life. I may swim in my own lane, but I know who is with me in the pool. And while I don’t get to go to every thing, they can have my toilet paper if they find themselves without.

To the next family dinner, when we are hearty and hale, and together again. Sending you love friends.

I hope you enjoy this recipe, and thank you for coming to the table.

Irish Apple Cake

Print Recipe

This lightly sweet apple cake combines spicy apple chunks between two doughy layers, sprinkled with confectioner’s sugar. It can be served with a caramel or custard sauce, but it is delicious on its own. Adapted recipe from Irish Traditional Cooking.

Author: chrissy@mythankfultable.com

Ingredients

Scale

3 Granny Smith Apples, peeled and chopped
2 Cups All Purpose Flour
2/3 Cup Sugar
8 Tablespoons Butter, Chilled and Cut/Grated
1 Egg
½ Cup Milk
2 Teaspoons Sugar
1 Teaspoon Cinnamon

Instructions

Peel and chop apples into chunks. You could do slices if you prefer.
Toss apples with cinnamon and sugar to coat. Set aside.
Preheat oven to 350* and spray springform pan or cake pan with cooking spray.
In a bowl, combine flour, baking powder, and sugar.
Cut in butter using a pastry blender or two knives. until pieces are no larger than pea sized.
In a separate bowl, mix egg and milk together.
Pour wet ingredients into dry ingredients.
Mix until just combined.
Pat one half of mixture into prepared baking dish.
Spread apple cinnamon sugar mixture over the dough.
Cover apples with remaining dough. It is ok if this is imperfect looking.
Bake for 40 minutes. Cake will be lightly brown on the top.
Remove and let cool.
Right before serving, dust with confectioner’s sugar.

Mary’s (Sort of) Apple Cake

February 19, 2019 by chrissy@mythankfultable.com

This past year we were blessed at our school with the best intern anyone could ask for. When you work in a team, you count yourself lucky when every one who comes to the table (figuratively) is a contributing member.

In the world of primary education, we wear a lot of hats. We aren’t just teachers, we are so much more…but more on that in another post. You have to jump in with both feet and hit the ground running a lot of the time. You get a lot of great stories, and loving children is a gift in itself, but it’s like the ocean; you don’t turn your back on it.

When a new member joins the team, there is always that time period where you lean in and wonder if it is going to work. Then, you have someone like Mary who just fits right in, right away. Mary not only was kind, but also always did more than was expected, got the job done, and just grafted right into our school family (she is actually a first grade teacher in our building this year). Oh! and she shared this cake…which I then stole the recipe and made myself.

This recipe is the quintessential apple cake. Loaded with chunks of crisp apple and surrounded with cinnamon cake-y goodness, it is not only for autumn when the apples are abundant. I actually made this recipe in the spring, when the final snows were melting and it was time for the freshness of strawberries. To commit to a fall-is recipe when you can dream of sunshine and fresh berries says something!

This cake is one of those recipes that could be served for dessert, but is just as wonderful for breakfast with a cup of your favorite warm beverage. It is sweet, but in a naturally apple-y way.

The original recipe is from Burdick Orchards of New Hartford, Connecticut. Some differences between the original and my changes…

The original called for for more than a cup of oil, which I reduced by reducing the amount and adding applesauce to make up the difference. It also calls for sliced apples and for the cake to be baked in a rectangular baking pan. I changed up the recipe a bit, adding more apples, tweaking the oil; I also baked my cake in a bundt pan and chunked my apples for more texture.

This cake is so moist and flavorful, it doesn’t require a glaze or frosting. It doesn’t even need a dusting of confectioner’s sugar…though any of those would work. I loved that this versatile cake celebrates one of the best parts of New England, the season of apple picking. Yet, it can be made year round.

Just like our Mary, when you encounter something so precious, you tuck it away in your heart and are thankful the universe brings it to you.

I hope you enjoy this recipe. Thank you Mary for sharing! And as always, thank you for coming to the table!

Love,

Chrissy

Click below for a printable recipe.

Mary’s (Sort of) Apple Cake

Print Recipe

This delicious, apple and cinnamony cake brings together all of the wonders of fall, although truth be told, the first time I made this was spring! Original recipe is from Burdick’s Orchard, with some alterations by myself.

Author: chrissy@mythankfultable.com

Ingredients

Scale

3 well-beaten Eggs
1/2 Cup Vegetable Oil
1 Cup unsweetened Applesauce
2 Cups of Sugar
3 Cups AP Flour
1 1/2 Teaspoon Baking Soda
1 Teaspoon Salt
3 Teaspoons Cinnamon
4 Cups chopped Apples
1 Cup Chopped Walnuts (if desired)
2 Teaspoons Vanilla

Instructions

Preheat oven to 325*
Prepare either a Bundt Pan or a 8 X 12″ pan with non stick spray.
Combine Eggs, Vegetable Oil, Apple Sauce, and Sugar and Vanilla.
Sift together Flour, Baking Soda, Salt, Cinnamon.
Add Flour mixture to Egg mixture.
Add Chopped Apple, and Nuts (if desired).
Pour batter into prepared pan and bake at 325*
Bake for 45 minutes or until cake tester comes out clean.
Serve plain or with whipped, sour, or vanilla ice cream.

Harvest Salad

November 7, 2018 by chrissy@mythankfultable.com

I have embraced all that is butternut squash of late. Bake it and make it into soup, roast it as a side dish, or use it in this autumnal salad.

I have not loved kale, however, ever. But chop it up, use it as a base with some delicious ingredients, and use a little lemon dressing…I find, I look forward to my kale-based lunch. No, seriously, I am slowly falling in love with this vegetable. (Does anyone else think of the chard solicitation in the Farmer’s Market episode of Parks and Recreation? No?) Well, maybe I’m falling in like with this vegetable…

This salad is a full-course meal in that it incorporates a lot of vegetables, quinoa (I like tricolored for the visual) and crunchy apples, cranberries, and creamy goat cheese. It is also sort of weight watcher’s friendly as it is veggie based and if you only use a little cheese/cranberries you get a solid meal for not a lot of points.

The beauty of this kind of salad is it is interchangeable. As in, you don’t like dried cranberries or goat cheese you can eliminate or swap them out. You don’t have quinoa but have farro on hand, same deal. You make the meal unique in what makes you happy and is available in your pantry.

For this recipe, I cubed up butternut squash, tossed it in a little maple syrup and olive oil, roasted it up for an hour or so (Think glorious orange cubes of tastiness). While that is happening, I am first cooking a quinoa in a little butter on the stove top, then adding chicken stock to cook. In my research, I read that browning the quinoa adds depth of flavor and “sets” the protein. While I like quinoa as is, even cooked in water, I definitely like the flavors of the butter and the stock. (Again, you do you). Meanwhile I am tearing up kale, dicing apple, red peppers, and even this time, raw thin asparagus stalks, and getting ready to combine.

I have made this where I do the squash and quinoa the night before, and assemble the rest the next day, and I have made it when the quinoa is still slightly warm when assembling. Both turn out great. I also like that in a land of meal prepping on Sunday, this salad holds up, unlike the regular lettuce or baby spinach salad, which can’t really be made too many days in advance (nothing is worse than the smell of spinach turning…blah).

For the dressing, I combined lemon juice, olive oil (I used blood orange olive oil but any will do), salt, pepper, and a little bit of maple syrup (can also leave it out). I shake it up in a mason jar and keep it on hand for when it’s time to serve. I am not a fan of pre-dressed salad, but you could certainly dress the salad prior to serving and it will hold up.

If you are like myself in that you try to pack healthy lunches ahead of time and stay on track during the day (I won’t pack the halloween candy so I can’t be tempted and then around two I am asking myself why…) this is a salad for you. If you don’t love kale, this is the salad for you. My children aren’t fans but I make it anyway. It’s a recipe for Chrissy. And we need those in our lives. Recipes that make us healthier and stronger and happier, right?

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

Harvest Salad

Print Recipe

Other options of this delicious fall salad could include chopped raw asparagus, pecans or walnuts (raw or roasted) or any additional seasonal vegetable/fruit. It is hearty, healthy, and versatile!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Butternut Squash, Cubed
2 Tablespoons Maple Syrup
2 Tablespoons Oil
Salt and Pepper
1 Cup Tri-Color Quinoa
2 Tablespoons Butter
2 Cups Low Sodium Chicken Broth
1 Diced Granny Smith Apple
½ Cups Craisins (Dried Cranberries)
1 Diced Red Pepper
2 Cups Kale, Washed and Chopped
2 Ounces Crumbled Goat Cheese

Dressing:

1/3 Cup Olive Oil
Juice of 1 Lemon
1 Tablespoon Maple Syrup
Lemon Zest

Instructions

Toss Butternut Squash Cubes in maple syrup and oil, season with salt and pepper.
Spread out Squash on a sheet pan and bake for 375* until roasted. (45-60 Minutes).
In a pan, melt butter and add quinoa, stirring until slightly toasted.
Add Two cups chicken broth and simmer until quinoa is cooked.
Wash and roughly chop Kale, add remaining ingredients to the salad and toss.
Combine dressing ingredients and add to salad (I put mine in a mason jar on the side).

Momma’s Apple Nut Sour Cream Coffee Cake

January 22, 2018 by chrissy@mythankfultable.com

Momma’s Apple Nut Sour Cream Coffee Cake

Growing up, the holidays for me meant two types of cookies, and these breads. Every Christmas, my parents would bake chocolate chip and oatmeal raisin cookies, and this Apple Nut Sour Cream Coffee Cake.

If you were loved by my parents, you got one or two of these to eat Christmas Eve and Christmas morning and a tray of cookies. Our dining room table would be covered, as well as every other possible surface, with wrapped breads and cookies to be delivered. It was a confectionary wonder when I was little. My Mom and Dad worked together and it was a fun time. My parents were not everyday bakers, so for me, this was such a great tradition. Cookie dough batches were literally mixed in a lobster pot to accommodate the measurements of ingredients. Giant foil bows awaited to be placed on top of the breads and cookies. It was our pre-christmas tradition.

Momma’s Sour Cream Apple Nut Bread

I have only ever seen this coffee cake made in double, triple, or quadruple batches. The idea of only making only one of these breads has never happened- so this recipe actually makes two breads. Which is perfect, because it will be gone so fast you will be happy you have a back up. Or, you could be like my mom and dad and give one away.

This is a one bowl mix recipe, with a topping you combine either on the stovetop or after microwaving the butter to melt.

When I made this bread for the first time, I doubled the apples and the topping and essentially got hot, warm, apple cinnamon goo. It was awesome. But, it was not bread. So, if you add more of either, go a little at a time and see how it goes. For me, the topping is what makes this bread and it is amazeballs. It sinks into the bread and makes the apples sing.

Think apple dumpling or apple fritter into coffee cake but not cake cakey. As in, it doesn’t have the same crumb when you cut into it like a buckle.

These breads keep for a few days, if they last that long, but not much longer. Kept cold you may extend the shelf life, but I recommend eating it within the first day or two. We have never frozen these breads to my knowledge, but I can’t see why it wouldn’t freeze well, if warmed gently in an oven before serving.

I know every family has traditions, especially around the holidays. It’s funny that even as I am writing this, I am wondering why I never make this bread during apple picking season- but I don’t. It’s for the Christmas table. You, however, can make it whenever you want.

Momma

I have to admit, when I was helping my mom with these breads, and watching my daughter put the topping on, my heart was full. Three generations of family creating something wonderful and delicious for our loved ones. In my world, it doesn’t get any better than that. The only thing that would have made it better would be if my Dad was there with us, but in a way, he was.

My Dad Mixing Christmas Cookies

I intentionally choose to live a life where I search for the blessings and view every day a gift. On days like these, with loved ones far and near and crossed over, I am thankful for the simple things like cinnamon and walnuts sinking into a sour cream apple bread. They will head out to other kitchens and rest on other people’s tables. My bread will have the most topping because I choose the one with the most (baker’s privilege). It’s that simple. Though the list of people who receive them has shortened, because some have already passed on, the people who do get them know that this is part of Christmas for us. They too, remember, and it will be something I carry on when Mom decides she is tired of making these breads (this will never happen).

For the two mornings after it is baked I will eat a breakfast of Momma’s bread and coffee and be thankful. Thankful for who I am lucky enough to call Mom and Dad, thankful for my children, thankful for this life we live.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Momma’s Apple Nut Sour Cream Coffee Cake

Print Recipe

This sour cream apple nut coffee cake has been a part of my family’s Christmas for decades. Delicious apple coffee cake topped with a brown sugar cinnamon walnut mixture.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Shortening
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Cups Flour
1/4 Teaspoon Salt
2 Cups Chopped Apples
1 Cup Sour Cream

Topping:

1/2 Cup Chopped Walnuts
1 Cup Brown Sugar
1 Teaspoon Cinnamon
2 Teaspoons Butter, melted

Instructions

Preheat oven to 350*
Chop apples into small pieces.
Cream together shortening and sugar.
Add eggs, vanilla, and combine well.
Add flour, salt, baking soda, and baking powder alternately with sour cream.
Fold in chopped apples.
Spread batter in a prepared pan (grease and flour in advance).
Combine topping ingredients and spread over the top of the batter.
Bake for 35-40 minutes.

Salted Caramel Apple Pie

November 28, 2017 by chrissy@mythankfultable.com

Salted Caramel Apple Pie

I wish I could tell you that I do everything right the first time. That, without flaw, I tackle projects, and recipes, and parenting, and life in general with the best possible attitude and right mindset. I don’t.

I know the right thing to do, and I even do the right thing a lot of the time, but sometimes…there is that nagging, grumpy feeling that just plain honestly feels good to indulge in.

I recently asked my good friend how it is even physically possible for me to live in this “totally blessed” mindset (Which I do). And simultaneously live in a “grumpy” mindset. (Which sometimes, I do).

Please don’t miss the excessive lemon zest. My bad.

I have a very thin filter, and at this point in my life I am kind of transparent about how I feel on things. I just don’t have the time to fake it. Life is too short. I am not talking about slaying someone over something minuscule. Big picture stuff.

If I disagree, you know.

The best advice I ever got about the holidays and divorce was from my bestie (the ricotta maker), who said, “We all navigate the holidays Chrissy, even the married people.” That is true. We all decide to go to where and what are we bringing and when. Or, we choose to order in and stay on the couch in quiet. We navigate. Sometimes it is easy, sometimes, not so easy. Gratitude and Grumpy.

Salted Caramel Apple Pie with Lattice Crust

Which brings me to this pie. Salted Caramel Apple. Granny Smith and Macoun Apples. Lemon Zest. Salted Caramel. Flaky Crust. This pie is beautiful and I am not even an apple pie lover.

I did make the Salted Caramel and yes, it is spectacular. The apples did not mush and get runny.

The lattice was sprinkled with cookie sugar and my son, who says very little says, “I don’t know how you do this. That is really pretty.” Cue the mom tears.

So imagine my surprise when my daughter bites into it and says, “It’s kinda tangy.” “Good tangy? Sour? Bad? I mean, does the caramel balance it out?” (this is Thanksgiving and my pie is bad)?

“No mom, it’s really good, just tangy.” Lemon zest. you sneaky devil. You are the grumpy to my blessed life. So true confession? I added more lemon zest than the recipe called for. I like lemon zest. Oh well. But, it did get me thinking. It was the zing of the zest that made the pie tangy.

Salted Caramel Apple Pie

Life lesson, once in a while it’s ok to have a little grumpy with your gratitude. To say, “I am tired and may not want to do this thing.” or,

“You know what, I baked pies all day and I am not cooking supper because I am getting up tomorrow at the crack to drive.” or,

“Is this holiday going to be ok, now that some major parts of our lives are different?”

Which is the heart of this holiday for my kids.

It’s ok to feel a little sad or a little tangy. It’s not good to wallow in it. But to feel it? Yeah, that’s ok.

This Thanksgiving was wonderful, and cherished; and, it was sad. Which is fitting. A lot of people who grieve during the holidays have the additional emotions that they too have to navigate.

Salted Caramel Apple Pie

It doesn’t mean that it’s easy. It’s got a little zing. You can love the people you are with and miss the people you aren’t. You can cry when you wash the holiday dishes and think, “he/she should be here.” It’s all a part of it.

I personally loved the tang of the extra lemon zest, and when you top the pie with salted caramel, it balances out really well. Like life. You get a little zing to balance the sweet. I used a combination of Granny Smith and Macoun apples- and the amount of flour in the mix with the apples prevented the apples from getting runny and soft. (Not a fan of apple soup in my pie crust).

I will do my best to get the salted caramel recipe up asap, as it is used in the pie as well as for topping. (The finished picture was actually my daughter’s Thanksgiving dessert). This pie, originally from www.sallysbakingaddiction.com is simply beautiful and delicious. I use my own pie crust recipe (yes, I actually make pie crust on the holidays…) but the lattice I brushed with egg wash and sprinkled with decorating sugar, like the original recipe calls for.

Although our Thanksgiving was a “first” in many ways, the mix of bitter-sweet made the holiday. We loved on family, sat with friends, and said goodbye to some parts of who we used to be. Life is a gift. Thankful hearts, both blessed and grumpy, are still thankful. And hey, nobody wants a super sweet apple pie, anyway. That’s all about balance. Big hug friends!

I hope you enjoyed this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

Salted Caramel Apple Pie

Print Recipe

Delicious chunks of apple with lemon zest and salted caramel. Original recipe from www.sallysbakingaddiction.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

Two pie crusts (lattice is optional but you will want two)
homemade salted caramel sauce (I made mine but you can use purchased caramel- I won’t tell)
10–12 Cups Peeled and Sliced Apples -I used four Granny Smith and three Macoun. I kept my apple slices relatively 1/2 in slice- not super thin and not super chunky. Every apple pie lover likes their apples a certain way- you do you!
1/2 Cup Granulated Sugar
2 Teaspoons Fresh Lemon Zest. (I used at least 2 tablespoons. I zested the whole lemon)
1/4 Cup fresh Lemon Juice (I used the juice from the lemon I zested)
1/4 Cup flour
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Nutmeg (I used my microplane and ran the nutmeg over it a few times)
1 and 1/2 Teaspoon Ground Cinnamon

Egg Wash:

1 Egg beaten with 1 Tablespoon Water or Milk
Decorating Sugar for sprinkling on top pie crust after egg wash

Instructions

Place apple slices in a bowl with lemon zest, lemon juice, sugar, and spices. Toss to combine.
Roll out pie crust and place dough in pie dish.
Fill pie dish with apple mixture. This will be a fairly large mountain of apples, but that’s what we are going for. Drizzle 1/2 Cup of Salted Caramel mixture over apples. (So pretty).
Cover apples with remaining pie crust.
For Lattice- measure and cut out strips of pie crust dough with a pastry cutter or knife (I use an old tortellini cutter – it has a rippled edge that I like and it is about a million years old).
I start my lattice by securing one side of strips to the pie, then weaving the second side over and under the established strips. Then trip excess crust dough and pinch edges for a pretty finish.
Brush with egg wash, then sprinkle decorative sugar.
Bake in a 400* oven for 20 minutes, then reduce the heat to 350 and bake for an additional 40-50 minutes. When baking pie, don’t wander to far, you want to watch your crusts to make sure they don’t get too brown. You can tent your edges with foil if crust is getting browner than you would prefer.
Allow Pie to cool. Drizzle additional Salted Caramel over each slice when serving.

Apple Walnut Raisin Slaw

November 21, 2017 by chrissy@mythankfultable.com

Fresh Chopped Apples

For me, Thanksgiving is ALL ABOUT THE SIDES. I enjoy a turkey sandwich the next day, but really, my plate is filled with the sweet potato casserole, the Swiss vegetable medley, the cranberry sauce my mother makes, and the rest of the sides. My Thanksgiving table is 80% vegetables, 15% Turkey, and 5% bread/starch. Bring on the side dishes. I don’t care that I have four green vegetables and two orange vegetables, I just want the leftovers.

This side dish is easy, and not unlike another one I have posted- but it includes dried cranberries, golden raisins, walnuts, and shredded cabbage in addition to chopped apples. It has a great combination of chew to crunch, sweet to tart, and healthy too. I do purchase the pre-shredded cabbage, and I purchase the finest shred I can.

Apple Walnut Raisin Slaw

I know Santa is bringing me a shredder attachment for my KitchenAid for Christmas, and perhaps I will shred my own cabbage then (Ah the beauty of being a single mom and picking out your gift for the kids to give you). I made a basic Cole slaw dressing with almost no sugar, and actually, the sweetness of the craisins and raisins make it possible to eliminate all sugar.

This salad is really nice with poultry or meatloaf, or any time you need something different. Especially when apple season makes apples so abundant.

This also makes for a great salad topper. As in, the next day you can fill a container with the lettuce or greens of your choice, and scoop the leftovers of this salad on top. you have variety, additional crunch, and built in dressing.

I know not every recipe needs to be complicated- but on a scale of one to ten this is a one. Chopping the apples is the hardest part, and truth be told, measuring the nuts and raisins are optional. This is one of those “toss in a handful” recipes in real life and “measure” in blog life.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

Click below for a printable recipe.

Apple Walnut Raisin Slaw

Print Recipe

2 large Apples, Chopped
1 Cup Shredded Cabbage/Coleslaw Mix
1/2 Cup Walnut Pieces
1/8 Cup Golden Raisins
1/8 Cup Craisins
1/4 Cup Apple Cider Vinegar
1/4 Cup Miracle Whip/Mayonaise
2 Tbsp Sugar

Author: chrissy@mythankfultable.com

Ingredients

Chop Apples into bite sized pieces.
Mix Apples, Cabbage, Walnuts, Craisins, and Raisins together in a bowl.
In a separate bowl, mix Miracle Whip, Apple Cider Vinegar, and Sugar together.
Toss vegetable mixture with dressing mixture until combined.
Refrigerate and serve.

Cinnamon Apple Rolls with Cream Cheese Glaze

October 27, 2017 by chrissy@mythankfultable.com

Apple Picking

Apple picking. I’m a big fan of apple picking day in this #newenglandgirl’s life.

My family? They aren’t in love with it as much as I am.

That’s ok. I call it mandatory fun. I got that term from my PA friend, and it seems the perfect descriptor. You are required to go on this adventure. You are required to be present and subject yourself to your mother’s awkward selfies.

What awkward selfie?

My children do two things for me every year without complaint (OK, there may be complaining but they do it). They pose for photographs for our Christmas card (they love our photographer), and they go pick apples with their momma. They may have really loved it at one point, and now, they are just really good sports.

Cinnamon Apple Rolls with Cream Cheese Glaze

The bottom line is, this is one of the things I remember my mom and dad doing with my brother and I as children, and continued this tradition with their grandchildren. So we go.

My dad always said to pick the apples near the top. He said they were sweeter. So every year, I reach for the higher fruit and say “This one’s the sweetest, Dad!”

He should be there with us. It would be better if he was, but we go…and carry him in our hearts. He helps me spot the highest apples.

All that to say I am knee deep in apples and ever so happy. I am so glad I waited until October to post apple recipes. I kind of chafed at the bit waiting to do this recipe, but it is so worth the delayed gratification.

Cinnamon Filling

Cinnamon Apple Rolls. Oh. Yes. This is a bit of delayed gratification right here.

How?

Because technically, you start them the night before.

I know, I know, sounds like a lot of work.

It is more work than popping open that delicious dairy aisle can of cinnamon rolls, which have their place in this world.

However, it is done in simple steps, broken down between two days, and you can do this. The force is strong with you.

This starts with a yeast dough. A couple of packets of dry active yeast, some water, and some sugar will start the bloom. It is an amazing process, and I love the smell.

Apples and Cinnamon ready to be rolled!

I know, call me weird.

You mix your dough and let it rise in a warm place. Here is where you assess your home and think…Do I need weather stripping around the kitchen door? Is that a draft? Where is a warm place in my home in almost November?

In a separate bowl, make your buttery cinnamon and brown sugar mixture. Walk away.

Come back and roll the dough out. Spread your mixture on top and then wait….the apples. Oh this finely chopped special addition to this recipe…It is like a little bit chewy and a little bit tart and a little bit sweet. You can chop your apples at any point – I wait until right before I spread them the finely chop them up. Think – smaller than an apple pie chunk. Bigger than a dice of onion. Find your perfect apple size and move forward.

Apple Cinnamon Rolls Ready to Rest

Roll your dough, cut into slices or “rolls,” place in your baking pan and cover in the refrigerator to rest overnight.

Story time:

Once upon a lifetime ago when I was very pregnant with my son, I was traveling with a friend on a road trip. In the rest stop there was a cinnamon bun place. I hauled my large bellied body over to the counter. In addition to picking out the specific roll I wanted from the pan, I also had the audacity to ask the lovely woman behind the counter to scoop the extra glaze into the box. I had no shame. Fortunately for me, the server was gracious to the pregnant lady with a serious craving. I still can see that sugary box as perfect as it was today.

That friends, is the power of a cinnamon roll.

Ok, back to baking. That was essentially the hard part. The next morning you let them rise again, then finally, finish them off in a 350* oven.

I love the idea of waking up early, letting them rise, coming back in an hour, and then baking these up. You have to be present enough to turn your oven on. It is essentially the same thing as turning your coffee pot on. While you start your day, cinnamon roll magic is afoot.

Cinnamon Apple Rolls Waiting for Icing

The smell of Apple Cinnamon Rolls baking is nothing short of spectacular. It should be more than a candle scent. It should be what they pump into vents at schools to calm small children. Choirs should sing about it.

If it were perfume, I’d have a following of cinnamon roll lovers trailing behind me carrying their mugs of coffee like the cinnamon rolled pied piper.

But, I’ve gone off on a tangent, haven’t I?

While these darlings are baking, mix up your glaze, then get your schmear-er ready.

Then, fresh out of the oven, get-a-glazing. Watch that sexy frosting melt, and get out your plate, knife, and fork.

I would like to say these lasted. I would like to tell you they went untouched and that I wasn’t forced to bring them to school by my own conscience that made me because I can’t be trusted.

But, I can’t. I brought them to school. My school peeps need all the baked love I can bring them.

Closer to my heart was the fact that my son had eaten one while I was driving my daughter to school. I missed seeing him drive off, but I did catch the plate and fork he left in the sink. To me, that says, “Well done, momma.” It also says, “We need to have a talk about putting our first rinsed dishes into the dishwasher.”

Cinnamon Apple Rolls with Cream Cheese Glaze

I don’t make cinnamon rolls daily, or weekly, or even monthly. It is a special treat for a special day, and it is indulgent.

But on the morning after you pick a more than a bushel of apples…

And you have been thinking about how you’ve done this every year for as long as you can remember…

And how next year you aren’t promised another opportunity, because life is like that?

You make the apple cinnamon rolls.

Apple picking in and of itself is a gift of a day, isn’t it? It needs to be celebrated.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

Cinnamon Apple Rolls with Cream Cheese Glaze

Print Recipe

Delicious overnight cinnamon rolls with a delicious addition of apples.

Author: chrissy@mythankfultable.com

Ingredients

Scale

For the Yeast Dough:

2 Packets Dry Active Yeast (4.5 Teaspoons)
3–4 Tablespoons of warm water
2 Tablespoons of Sugar
1 Cup warmed milk
1/3 Cup Sugar
1 Beaten Egg
3 to 3 and 1/2 Cups of Flour
1/4 Teaspoon Salt
6 Tablespoons Melted and Cooled Butter

For the Cinnamon Apple Filling:

1/2 Cup Dark Brown Sugar
1/2 Cup Softened Unsalted Butter
3 Tablespoons Ground Cinnamon
Three Apples Chopped finely (You may want to increase this based on your personal taste)

Cream Cheese Glaze:

8 Ounces of Softened Cream Cheese
4 Tablespoons/ 1/2 A Stick of Butter
2 Cups Confectioner’s Sugar
1/4 Cup Heavy Cream or Half-and-Half

Instructions

Make sure your water and milk are warm but not hot. Too hot will destroy the yeast.
In your dough making bowl, place yeast, warm water, and sugar and combine. Allow the yeast to “bloom” making a layer of bubbles and dissolving.
Add warmed milk, sugar, and beaten egg. Mix. Add melted Butter and combine.
Add initially 2 to 2 1/2 flour and salt, mixing by hand, then gradually add remaining flour until the dough pulls away from the side of the bowl and forms a ball – but still feels slightly sticky to the touch.
Find a warm place in for dough to rise, covered with a clean damp cloth.
Allow the dough to rest and rise for approximately 2 hours.
While you are waiting for dough to rise, combine butter, brown sugar, and cinnamon in a separate bowl and set aside.
Chop apples into bite sized chunks.
When dough has sufficiently risen, turn out onto a floured surface and roll out into a large rectangle. If the edges aren’t perfectly straight it is ok, you can either trip before or after you roll the dough up into cinnamon rolls.
Smear your butter and brown sugar mixture over the surface of your rolled out dough.
Add a fine layer of chopped apples covering the surface of the dough.
Gently, starting at one of the longer sides of the rectangle, roll your dough into one long log. This will give you more “rolls.” If you want to go with bigger but less “rolls” you can roll from the shorter end of the rectangle.
Slice your log in half, and then slice the halves in half, making equal sized roll slices. If you want to be extremely controlled, you can pre-measure with a ruler of sorts as well. (I don’t).
Place each roll into a prepared (greased) baking dish so you see the side of the roll – (The cinnamon and apple goodness should be spiraling out and showing its glory).
Cover and refrigerate baking dish over night.
The next morning, remove baking dish and allow to rise in a warm spot for about an hour. (I usually start my oven and allow the bread to sit on top of your stove or set the oven at the lowest setting it can go and let the rolls rest inside).
Preheat oven to 350*
Bake for 25-30 minutes until dough has baked into a lovely golden color but not over cooked.
In a mixer place cream cheese, butter and combine.
Slowly incorporate confectioner’s sugar.
Add heavy cream or half and half to thin mixture into a glaze.
When Apple Cinnamon Rolls are fresh from the oven, spread glaze on top.

Apple Blueberry Crisp

October 5, 2017 by chrissy@mythankfultable.com

If Autumn had a smell, it would be a combination of apples and cinnamon. While I save my pumpkin spice love for dessert and coffee, If I had to make a candle of the greatest hits of fall smells, cinnamon wins the prize.

Apple Blueberry Crisp

We are still in the crossroads between summer and fall, with put-your-socks-on-it’s cold mornings, warm sunny afternoons, and “Did you bring your sweatshirt to the game?” evenings.

Yards display a combination of plants ready to pull up, and the marigolds which are nothing short of spectacular color wise. (Though, a marigold will never be a candle of choice in my world. No thank you.)

I am hankering to pick apples this weekend, weather permitting, and yet, I still have blueberries in the freezer. What’s a girl to do?

Last weekend we made stroganoff (recipe to come soon) and in the cool night air after supper, my kids said, “Too bad you didn’t make apple crisp. It’s a good night for it.” Sigh. Missed opportunity, but hey, I made stroganoff. so, there ya go.

Which brings me to this recipe. I have never used Gluten Free Oats, I found these at Trader Joe’s actually for another recipe (coming soon). I wanted to play with them, and here was my opportunity to make that apple crisp. But, with blueberries. I love blueberries, and after being at the Fair, where Apple Crisp is sold in the Vermont Building and Blueberry Pie in the Maine building, it made sense. Let’s mix those two flavors and put an oat crisp topping on it!

A mixture of apples, blueberries, cinnamon and sugar nestled in a ceramic baking dish that has been buttered, cinnamon and sugared, then baked for 25 minutes in the oven, without the topping.

If I were a Rhianna song, I would say my dessert is Nakey-nakey-nakey. But only for half of the baking. I like my apples to be soft but not mush. I always find that if I time the crisp based on the topping, the bottom layer is undercooked.

Apple Blueberry Mixture

That is a personal taste thing. So, I bake the fruit layer first, then add the top crisp layer, and cook for the remaining time. The crisp gets crunchy and brown, the fruit bubbles underneath. Perfection.

The best part of a fruit crisp for me is the combination of the warm spicy compote and the crunchy top layer, complimented with a cold, creamy ice cream topper.

Apple Blueberry Crisp

However, when you finally do bake the crisp and look in the freezer and find…mini ice cream sandwiches, you make due. The fourteen year old wonder that is my daughter took the time to take the chocolate sandwich part off, and place the perfect square of less than perfect vanilla ice cream on top. Well done kid, well done. That’s why you are my favorite (her brother doesn’t read the blog-he knows he’s my favorite too).

While this recipe is definitely is different, it isn’t so out of the box that it I couldn’t share it. I loved the way the oats did not get soggy, and added a nutty flavor to the crisp. Even the next day, the crisp held it’s crunch, and that says something. Cinnamon, Brown Sugar, Oats, Blueberries, Apples, baked together to make a wonderful fall dessert, even if it was a day late.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

Apple Blueberry Crisp

Print Recipe

A combination of fruit with a gluten free oatmeal crisp topping!

Author: chrissy@mythankfultable.com

Ingredients

Scale

3 Granny Smith Apples, peeled and sliced
3 Macoun Apples, peeled and sliced
2 Cups Blueberries – Fresh or Frozen
1/3 Cup Dark Brown Sugar
2 Tablespoons Cinnamon
3 Tablespoons Butter

Oatmeal Crisp Topping

1 and 1/2 Cups Gluten Free Oats
4–5 Tablespoons Butter
1/3 Cup Dark Brown Sugar
1 Tablespoon Cinnamon

Instructions

Preheat oven to 350*
Prep your baking dish by giving it a coat of butter, then mixing some brown sugar and cinnamon and coat the baking dish. Just like you would with flour only yummier.
Peel and slice apples and combine with blueberries in a bowl.
Add cinnamon and brown sugar for apple mixture.
Place apple and blueberry mixture in baking dish and dot with butter.
Bake for 25 minutes without topping.
In a new bowl, combine oats, brown sugar, cinnamon, and butter, mixing until crumbly.
Remove apple blueberry mixture from oven
Place crisp topping on now hot apple blueberry mixture and return to oven
Continue to bake for another 25 -35 minutes. Depending on how bubbly you want your bottom layer.

Apple Cider Fritter Cake

October 4, 2017 by chrissy@mythankfultable.com

Apple Cider Fritter Cake

Even though Mother Nature keeps throwing us warm afternoons, and believe me I am thankful for it, the month of October is in full swing and all things fall are happening here in New England.

Mums and Pumpkins adorn doorsteps, the Halloween Decorations are appearing on lawns, and the Christmas stuff is out at various stores. Wait, What?

True. I was told last night Christmas is something like twelve weeks away. have I mentioned I am wearing capris to work? That my flip flops are still in my closet? That I still have to mow the lawn? YES! So this gal is going to hang onto fall with a death grip. Including this cake. Especially this cake.

Freshly Diced Granny Smith Apples

This cake can also be a “bread,” and is coffee cake like in nature. If you look up Apple recipes on the Pinterest (I also call Facebook the Facebook), you will see various recipes for Apple Fritter Bread. Which, had me at hello.

My Dad was a big fan of Apple Fritters. So, when a road trip would happen when I was younger, specifically to pick apples, another Mom and Dad memory, an apple fritter acquisition generally happened. As we grew up, this changed into a monster cookie with granola that is a particular specialty of the farm we visit, but the apple fritter still showed up on occasion.

If you haven’t ever eaten an Apple Fritter, think soft chewy bits of apple, cinnamon, caramel, and dough. Fried. Glaze covered. Sharable in size. I know right? That is a beautiful thing.

So, when I stumbled upon these recipes, I made some changes, turned it into a cake, and hoped for the best. Not every test recipe is a gangbuster. In truth, when I ask my taste testers, I am looking for negatives to improve… and I would maybe add more cinnamon to the batter, but other than that, this one be banging.

It looks complicated, it isn’t. Actually, it’s pretty forgiving, and you get to lightly smoosh apples into the batter to make the middle layer. Then repeat the process. The brown sugar and cinnamon bake up into this delicious caramel layer and the apples get soft, but hold their apple-y-ness. (Have you noticed I make up my own words? It’s a thing. Fortunately those who live with me love me and can interpret for me on occasion).

Apple Cider Fritter Cake

If a recipe can bring my son up from the basement, where his man cave is, with the question, “What are you making?” with a sense of awe and wonder…I consider it a win. (Slight exaggeration in the awe and wonder, he is seventeen). When he asks for seconds, I know I’ve hit the mark.

This cake smells like everything perfect about fall. It would be ok as is. However, you need the glaze. If you wanted to do a simple glaze of powdered sugar and milk, it will satisfy. It will be delicious.

But hey, I had cream cheese frosting made up already. So…

This cake looks and smells like a gigantic cinnamon roll, but with the beautiful apple layer tucked inside.

Mic Drop. I can’t sell it any more than that. You need to make this cake. Just saying.

Another story for another day, my thankful table actually broke over the weekend. So, we are making due. This cake made my makeshift table my thankful table once more.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Click below for printable recipe!

Apple Cider Fritter Cake

Print Recipe

This is the ultimate apple cake, filled with a cinnamon caramel sauce and topped with a cream cheese frosting.

Author: chrissy@mythankfultable.com

Ingredients

Scale

Apple Cider Fritter Cake:

3 Granny Smith Apples, peeled, chopped into small pieces
1/3 Cup packed Dark Brown Sugar
1 Tablespoon Ground Cinnamon
1 stick or 1/2 Cup Unsalted Butter
2/3 Cup White Sugar
2 Large Eggs
1 Tablespoon Vanilla Extract
1 1/2 Cups Bread Flour (this can be made with AP Flour)
1 3/4 Teaspoons Baking Powder
1/4 Cup Apple Cider
1/4 Cup Milk

Cream Cheese Frosting

One package of cream cheese (usually 8 ounces)
1/2 Cup Butter
3 1/2–4 Cups of Confectioner’s Sugar (Add more for thickness)
1 Tablespoon Vanilla (If you can find the clear vanilla-it won’t tint your frosting…but the real vanilla has a bean in it and it will be worth the trade off color vs. flavor)

Instructions

Preheat oven to 350*
Prepare a 9″ Springform Pan
Peel and dice Granny Smith Apples into bite sized chunks.
Mix Dark Brown Sugar and Cinnamon and set aside.
In a mixer, cream butter and sugar together until light and creamy.
Add eggs, one at a time.
Add vanilla extract.
Combine dry ingredients and add to butter mixture.
Add Apple Cider and Milk to mixture and scrape down sides so all is incorporated.
Pour approximately one half of the batter into the pan.
Take one half of the apples, and press lightly into the cake batter.
Sprinkle Half of the Brown Sugar Cinnamon mixture on top.
Repeat. with remaining batter, apples and cinnamon mixture.
Bake 40 minutes or until cake tester comes out clean.
I put the frosting right on the hot cake and let it melt into a soft white glaze.

For Frosting:

In a mixer, whip Cream together Cream Cheese and Butter until combined.
Slowly incorporate confectioner’s sugar
Add vanilla.