Kats’ Kitchen

Apple Cream Cheese Coffee Cake April 28, 2016

Filed under: Breakfast,cake,Uncategorized — stacielk @ 10:34 am
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I was planning to head to my mom’s one Friday.  My husband was going to be out of town for the weekend, my mom was having outpatient surgery the day before.  So I thought it would be nice for her to have some company and entertainment (aka my little ones)apple.

Before heading over there she started talking about this coffee cake she pinned.  She asked if I had a block of cream cheese.  I did.  I usually do have extra of those.  So I planned to bring it so she could whip this together.  My mom called back, “do you have flour” she asked.  I did, I ALWAYS have flour, plus some.  She was running low, so I lugged my flour container and block of cream cheese over.  Little did I know I was going to be ‘throwing’ this coffee cake together. :)

It was simple to make, maybe slightly time consuming because of the 3 components and the chopping of the apple.  But not difficult.

I popped it in the oven and before we knew it the house aroma was divine!  The coffeecake turned out great.  The sugery topping was a bit over the top…hence the comment on reducing the sugar in the recipe.  But otherwise, I loved it!  It was delicious slightly warm or chilled.  With a good cup of coffee.

Cream Cheese Apple Coffee Cake

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups chopped apples (chopped small)Cream Cheese Layer Ingredients:
  • 8 oz. softened cream cheese
  • 1 teaspoon vanilla
  • 3 tablespoons white sugarStreusel Ingredients:
  • 3/4 cup white sugar(reduce if you don’t like extremely sweet topping!)
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons cold butter

Preheat oven to 350ºF and grease an 8×8 inch square pan.

Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.

Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.

Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.

Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.

Bake for about 45 minutes or until the topping is browned.

Can be stored in the refrigerator.

Recipe from Yammie’s Noshery

 

Apple Pecan Coffee Cake February 12, 2013

Filed under: Breakfast — stacielk @ 7:00 am
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Apple-Pecan-CCNot sure how much I have expressed my love for pecans on this blog, but they are my favorite nut!  I love almost all nuts, but pecans are at the top for me.  When I find recipes that have pecans in it, I usually hold on to the recipe hoping I will eventually have a chance to make it.  This is one of those recipes.  I pulled it out of a magazine that I was looking through while I had some down-time at the cottage.  My mom always has a handful of magazines around.  Not sure exactly which magazine this came out of but I want to say it was Country Woman…maybe…an old one, probably from 7-10 years ago.

I have an extremely hard time making recipes without looking at reviews, thanks to the internet, which I have a love/hate relationship with.  I wanted to search this recipe on the internet so badly, whether it was on allrecipes.com or even just a google search, but I held back and went ahead and made it.  So glad I did!  First of course my favorite part is the topping, which contained…PECANS!  Yum!  The cake part was a super tender cake and had a nice extremely thin layer of apple (unless you cut your apples thicker than I do) to bring about the apple flavor.  Loved it and the recipe will be staying in my ‘binder-of-coffeecakes’.

This recipe can easily be cut in half to make a 9 inch coffee cake instead of 2 – 9 inch coffee cakes, but I bet it would freezer really well for at least a couple of months!

Apple Pecan Coffee Cake

Cake:

1/2 cup shortening

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 3/4 cup buttermilk (I made my own=1 3/4 T vinegar + the remaining milk to come up with 1 3/4 cup liquid)

2 medium apples, peeled and thinly sliced

Topping:

1/2 cup all-purpose flour

1/2 cup sugar

1 1/2 tsp cinnamon

3 T butter

1/2 cup coarsely chopped PECANS

In a mixing bowl, cream shortening and butter.  Add sugar gradually, beating until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.  Spoon half of batter into two greased and floured 9-in. round cake pans.  Arrange apples slices over batter; top with remaining batter.

For topping, combine flour, sugar and cinnamon.  Cut in butter; stir in pecans.  Sprinkle EVENLY over batter.

Bake at 350 degrees for 45 minutes or until cake tests done witha  wooden pick.

Recipe from Ethel Hodges which was posted in an old magazine

 

Morning Glory Muffins February 28, 2012

Filed under: Breakfast — stacielk @ 7:00 am
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These muffins are delicious.  The mixture of the shredded carrots and apple along with the coconut, walnuts and raisins adds great flavor and keeps them very moist.  They may take a few more minutes than other muffins to whip together because of the shredding but worth the work!

This recipe came from, once again, King Arthur Flour!  I hope sometime during my life I will have a chance to head to Vermont to visit their bakery store and school and THANK them for all the great recipes they provide!

(Picture from King Arthur Flour)

Morning Glory Muffins

1/2 cup (2 1/2 ounces) raisins

2 cups (8 1/2 ounces) King Arthur whole wheat flour, traditional or white whole wheat  (I used 1 cup all-purpose and 1 cup whole wheat)

1 cup (7 1/2 ounces) brown sugar

2 teaspoons baking soda 2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups (7 ounces) carrots, peeled and grated

1 large tart apple, peeled, cored, and grated

1/2 cup (1 1/2 ounces) sweetened shredded coconut

1/2 cup (2 ounces) chopped walnuts

1/3 cup (1 1/2 ounces) sunflower seeds or wheat germ, optional

3 large eggs

2/3 cup (4 5/8 ounces) vegetable oil (I omitted the oil and used 2/3 cup applesauce instead to make them healthier)

2 teaspoons vanilla extract

1/4 cup (2 ounces) orange juice

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ, if using. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they’ll be full almost to the top; that’s OK).
Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

Recipe from King Arthur Flour

 

No-Knead Harvest Bread December 10, 2011

Filed under: Bread,Miscellaneous — stacielk @ 7:00 am
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I have been enjoying this bread for the last month or so.  After eating it the first few days after baking it, I decided to freeze the remainder.   I really love the cranberries, raisins and walnuts that are in this bread!  It adds a nice flavor and crunch to whatever sandwich you make with it!  My fav:

Turkey Apple Brie Sandwich.  Not much of a recipe but here’s what I do:  Layer some thin slice of apple (or spread some apple butter down which is very tasty also!), turkey and top with slices of brie.  Broil it for a bit until the brie starts to melt.  My other fav:

Carrot Apple Brie Sandwich.  Spread some honey mustard on the bread, top with shredded carrot, thin slices of apple and top with Brie.  Broil till cheese starts melting.

As for the bread, it is really pretty simple.  It just has to sit for quite a few hours or overnight before baking, so don’t expect to eat it just a couple hours after mixing up the ingredients.

No-Knead Harvest Bread

3 1/4 cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour

1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour

2 teaspoons salt

1/2 teaspoon instant yeast

1 3/4 cups cool water

3/4 cup dried cranberries (might have been a bit too much in my opinion, reduce to liking)

1/2 cup golden raisins (same as cranberries)

1 cup coarsely chopped pecans or walnuts

Mix the flours, salt, yeast, and water in a large bowl.  Stir, then use your hands to mix and form a sticky dough.

Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.

Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.

Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock.

(Since I don’t have a lidded stoneware baker or deep casserole dish with cover, I used a large bread pan (or possibly 2 if they are smaller).  I would suggest reducing the  baking temperature to about 350-375.  Place tinfoil over the top and bake about 30 minutes, remove for 5-15 minutes as directed below.  I highly suggest using a thermometer to check the center temp for doneness.)

Place the dough in the lightly greased pan, smooth side up.

Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.

Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F.

Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Recipe from King Arthur Flour

 

Apple Butter & Happy Birthday! November 1, 2011

Filed under: Miscellaneous — stacielk @ 7:00 am
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First I need to announce a birthday, my little nephew who lives in Nigeria is TWO today!  Since I can’t see him in person I thought a personal happy birthday through my blog would be the next best thing…hopefully I can skype with him soon! :)  Happy Birthday Elijah!

As I was searching for good places to eat in NY, I found a restaurant called Peanut Butter and Co.  I found their menu on-line and saw some great ideas to change up a normal same-old peanut butter sandwich.  One called for apple butter, and with a plethora of apples sitting in my fridge, I found a recipe for apple butter on allrecipes.com and whipped some up.

It was on one of my busier kitchen days, the one that seem like I step out of my kitchen only to use the bathroom and change my daughter’s diaper but yet I still decided to whip the apple butter together, after the little one was down for the night.  It’s one of those recipes that needs to cook through the night.  When I woke up smelling sweet apple cinnamon deliciousness lingering in the air the next morning, I couldn’t wait to try it!  It takes a while to cook, but the hands-on work is very minimum!

The morning after throwing the ingredients in the slow cooker, I took a spoonful to give this stuff a try.  The one word that comes to mind:  Thanksgiving.  Normally I think of turkey when I think Thanksgiving but for some reason, when I tasted the warmed apple butter that’s what came to mind, it gave me goose bumps.  Let me tell you, it was strange!

The recipe is simple and I’m looking forward to all my apple butter toast, sandwiches, maybe even pork roasts, etc.  Do you have any recipes that call for apple butter?  I’d love to hear about them!

I’ve made a few changes to the recipe according to comments I read about the recipe, below is the recipe with my changes.

Apple Butter

5 1/2 pounds apples – peeled, cored and finely chopped

2 cups white sugar (this is half the amount the original recipe called for, it may possibly be even cut down more)

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour.

Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.  (I didn’t stir occasionally b/c I was sleeping, the edges did get a touch burned, but it turned out fine)

Uncover and continue cooking on low 1 hour.  Stir with a whisk, if desired, to increase smoothness.  (I used a hand blender, which splattered and made a mess, would maybe put it in blender next time, less mess but smooth apple butter!)  I cooked another 3-4 hours in the slow cooker after blending until it really thickened.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Recipe adopted from allrecipes.com

And the sandwich recipe I found was from ilovepeanutbutter.com.  This is actually a restaurant in NY that I did not get to visit when I went a couple weeks back, but would have been a fun place to go.  They have a sandwich that has a honey peanut butter along with apple butter, sprinkled with wheat germ.  Yum!  It was tasty!  I’m looking forward to re-making some of the other sandwiches that are on their menu!

 

Carrot Cake Oatmeal October 11, 2011

Filed under: Breakfast — stacielk @ 1:53 am
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I can’t believe I’ve generally been eating the same 2 breakfasts for almost 3 years!  I think it’s time for a change.  My usual go-to breakfasts are old fashioned oats cooked in water with raisins and walnuts and drizzled with honey to sweeten, cinnamon and a bit of milk for creaminess.  The other, I call it a fruit and yogurt parfait:  Any type of fruit in the house (banana, strawberry, peaches, blueberries, etc.), cut up with yogurt on top and cheerios mixed in.  Yum, love that one especially in the summer!  Last week I’ve decided those two are getting old so I went on a search for something new.  Something yummy but still healthy.  I don’t know about you but I love to start my day with something good for me.  I feel more energized and don’t get a slump mid-morning.  May sound lame, sorry.  Don’t get me wrong, I do love the breakfast breads/muffins, etc., but when I do make those, I make them a mid-morning snack.

This oatmeal turned out great!  I don’t need a ton of sweetness in my oatmeal, so it was perfect for me.  You may need to add a bit of sugar to your liking.  I made the recipe exactly as is.  The only thing I would possibly change next time is omit the apples and add more carrots.  I’m not a huge fan of the sour/tartness in the oatmeal.  I actually liked it better the next day, the tartness didn’t seem as strong.

Carrot Cake Oatmeal

4 cups water

1 cup steel-cut oats

1 apple – peeled, cored and chopped

1/2 cup shredded carrot

1/2 cup raisins

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 pinch salt

1 tablespoon butter

3/4 cup chopped pecans

1 tablespoon brown sugar

1/2 cup plain yogurt

Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.

While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.

Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

(Reheat leftovers in microwave and stir in a bit of milk to your liking.)

Recipe from Allrecipes.com

 

Brie May 4, 2011

Filed under: Main Dishes,Miscellaneous — stacielk @ 4:46 am
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I headed out to Trader Joe’s a few weeks back and picked up some brie cheese.  I really love any kind of cheese but this one is especially good.  Here is one of my favorite ways of eating brie:

Take a tortilla, spread some honey mustard (or honey & mustard if you don’t have a combined version) on top and top with a few pieces of thinly sliced ham.  On top of that cut up your brie into thin-medium slices and lay it on the ham.  Cut some apple  in thin pieces and lay a few on top of the brie and top it all off with some walnuts (toasted walnuts if you have time and patience).  Then roll up the tortilla and there you have it, a delicious unique wrap made in the comfort of your own home.

I love brie with pears also!  On a whole wheat bagel, do pretty much the same exact thing that I did to the tortilla replacing the apple with pear, without rolling it up of course.

Enjoy!