Glazed Chunky Apple Coffee Cake Swirled with Brown Sugar, Cinnamon and Toasted Walnuts or Pecans!

Loaded with apples and swirled with a scrumptious mixture of brown sugar, cinnamon and toasted nuts, this cake makes an ideal treat to enjoy with your coffee on these brisk Fall days!  For an awesome Autumn dessert, try it with my Butter Pecan Glaze and/or a premium vanilla ice cream.

This versatile coffee cake also makes a delectable quick, light breakfast, with or without a cup of your favorite yogurt...it's especially good with pumpkin yogurt!                                                                                                                                
                                       I Think I Need A Coffee Break...

                                                Care To Join Me?

Pepper Jack Cheese Hamburger Skillet Pie with Triple Cheddar Cheese and Jalapeno Cornbread Topping

Not your typical hamburger pie, this one is crowned with a cozy cornbread topping that has a moist interior with a crunchy top.  The triple Cheddar cheese and jalapeno cornbread topping perfectly complements the slightly peppery ground beef base.

Though this dish isn't extremely peppery; if you have any family members who are a little pepper-skittish, of course you can omit the jalapenos from the cornbread topping and substitute the pepper jack cheese with Cheddar or Colby Jack cheese.

You and yours will enjoy this hamburger skillet pie as a satisfying and comforting weeknight meal.  I've also provided directions for using the topping recipe for an 8" or 10" skillet of just cornbread.

                                             It's Kinda Like A...

                                     Hamburger Skillet Pot Pie!     
                             

Big, Fat Soft Pretzels with Rich Chocolate Custard Spread

Okay, I missed Valentine's Day...I hope yours was a very sweetheart of a day...you know I'll remind you of this recipe next Valentine's!  It's that time of year... everyone got sick all at once, then the computer decided not to cooperate, and so forth.  Well, my wonderful son has my computer back on track; and hopefully the two recipes in one post I'm sharing with you will make up for my belated Valentine's blog.  These pretzels actually make a fantastic, satisfying treat or dessert anytime of the year!

I was inspired to make these large soft pretzels when I watched Alton Brown share his recipe on the Food Network recently.  I added a very decadent, stove-top chocolate custard to use as a spread for the pretzels that's unbelievably delicious... it was inspired by Home Maker By Choice's recipe for chocolate filling.  Naturally, the custard would make a fantastic pot de creme, topped with or without homemade whipped cream. By the way, for a great whipped cream recipe, see my Black Forest Cherry Trifle...adjust the amount of the ingredients for the whipped cream to the quantity of custard you prepare.

As I've explained in my tip below, and as encouraged by Alton Brown, you'll definitely not want to top these pretzels with any salt other than pretzel salt...also, I recommend using it sparingly!  If you can't access, or don't have time to order the pretzel salt, I strongly advise not topping the pretzels with salt at all.


                             Pretzels Will Never Be The Same Again...

                                             Without Chocolate!

Makes 8 large pretzels and about 2 cups of chocolate custard spread

Ingredients

The Chocolate Custard Spread

• 1/2 c. sugar
• 3 1/2 TB cornstarch
• 5 large egg yolks (You can get creative w/those egg whites....right?)
• 1 1/2 c. half and half (milk and cream)
• 6 oz. premium semi-sweet chocolate chips
• 1 TB salted butter
• 1 tsp. pure vanilla extract

The Pretzels

• 1 1/2 c. warm (110 to 115 degrees F) water (I just use hot tap water.)
• 1 TB sugar
• 2 tsp. kosher salt
• 1 pkg. active dry yeast
• 1/4 c.--or 1/2 stick (before melted) salted butter
• 4 1/2 c. all-purpose flour
• vegetable oil for the bowl, pan and work surface (I use canola oil.)
• 8 c. water
• 2/3 c. baking soda
• 1 large egg yolk beaten w/1 TB water
• Pretzel salt*

*Tip
If you can't find or don't have time to order online the pretzel salt, I would recommend not topping these pretzels with salt at all...kosher salt or any other salt taste too salty on these pretzels and can cause the tops to become soggy.  (Pretzel salt does not melt as quickly as other salts.)


                                                        After All....

                                    Chocolate Makes Everything Better!

Directions

The Chocolate Custard Spread

1. Hand whisk the sugar and cornstarch in a heavy-duty electric mixer bowl.  Using the mixer beater attachment, beat the egg yolks into the sugar mixture.
2. Bring the half and half to a simmer over medium-low to medium heat in a medium saucepan, hand whisking occasionally to prevent scorching.  Remove from the heat.
3. Using the wire whisk attachment to your mixer, whisk on low speed, in a slow stream, the hot half and half into the egg yolk mixture. 
4. Return the mixture to the saucepan and hand whisk over medium-low heat until hot. Add the chocolate and butter and continue hand whisking constantly until smooth and thickened, about 2-3 minutes. 
5. Transfer the custard to a 1 1/2 qt. (ideally glass) bowl and whisk in the vanilla.  Cool, stirring occasionally.  Gently press plastic wrap directly onto the surface of the custard.  Cover the entire bowl with additional plastic wrap and chill until the custard is cold.  Keep in the refrigerator until ready to serve.

The Pretzels

1. Combine the 1 1/2 c. warm water, sugar and kosher salt in the bowl of a heavy-duty mixer and sprinkle the yeast on top of the mixture.  Allow to sit for 5 minutes, or until the mixture begins to foam.
2. Melt the butter and add, along with the flour, to the yeast mixture.  Using the dough hook attachment, mix on low speed until well combined.  Change to medium speed and knead the dough until it is smooth and pulls away from the side of the bowl...about 4 minutes.
3. Remove the dough from the bowl.  Clean the bowl and then oil it well with the vegetable oil.  Return the dough to the bowl and cover with plastic wrap.
4. This is my tried and true method of creating a warm place for dough to rise:  Put the bowl of covered dough in a turned-off oven.  On the rack below, place a baking pan beneath the bowl; and, using a tea kettle, fill the pan about halfway up with boiling water...add more boiling water as needed.  (It should not be necessary to add more boiling water to the pan for this recipe).
5. Let the dough rest for about 55 minutes, or until it has doubled in size.
6. Preheat the oven to 450º.
7. Line a jelly roll pan or baking sheet with parchment paper and lightly brush the paper with the vegetable oil.  Set the pan aside.
8. Punch the dough down and turn it out onto a slightly oiled work surface.  Divide it into 8 equal pieces.
9. Roll out each piece of dough into an approximate 17 1/2" long rope.  Make a U shape with the rope.  For a heart-shaped pretzel:  Holding the ends of the rope, cross them over each other and press onto the bottom of the U.  Place onto the parchment-lined jelly roll pan or baking sheet.
10. Bring the 8 c. of water and baking soda to a rolling boil in a 4 qt. saucepot.
11. One by one, place the pretzels onto a wide flat spatula and gently lower into the boiling water.
12. Boil each pretzel for 30 seconds.  With the wide flat spatula, remove from the boiling water and return to the jelly roll pan or baking sheet.
13. Brush the top of each pretzel with the beaten egg yolk/water mixture and lightly sprinkle with the pretzel salt.  Bake until golden brown, about 10-12 minutes.
14. Transfer the pretzels to a wire rack and let cool for at least 5 minutes before serving.
15. To freshen leftover pretzels, place in a preheated 350º standard oven or toaster oven and bake for only 5 minutes--watch closely.

Serve the custard as a spread in individual ramekins.  You'll know you've done your job as you enjoy watching each person slather the decadent chocolate custard onto their big, fat soft pretzels, close their eyes and...hmmm!    

Printable Recipe

Can-Do Baked Whole-Grain Apple Doughnuts/Muffins with Apple Glaze

You know by now that for recipes, I unabashedly peruse not only cookbooks, but magazines and newspapers as well.  I always remind you to keep an open mind, as some of my best recipes have been inspired by these publications. I've adapted this recipe from the Fall/2011 Publix magazine "Family Style"...it's been on my to-make list all this time.  It drew my attention because it looked like a healthy recipe to try in the unused doughnut-pan set, which was a gift from my daughter to her dad.

Referring to them as "do-nots", I've always avoided eating doughnuts like the plague! I can only tell you that I wish I'd tried this recipe sooner and that I'm now excited to keep trying doughnut recipes in the non-stick pans! These easy and healthy baked whole-grain apple doughnuts are surprisingly moist, light and tender.  Absorbing the marvelous apple glaze, these not-so-typical doughnuts are simply super good! 

                                          "Yes Virginia" There Are...

                                             Can-Do Doughnuts!                  

Makes 6 doughnuts

Ingredients

The Doughnuts

• 3/4 c. whole-wheat pastry flour (or...what I used:  1/2 c. all-purpose flour & 1/4 c. whole-wheat flour)
• 1/4 c. ground flaxseed meal (milled flaxseed)
• 1/4 c. granulated white sugar
• 1 tsp. apple pie spice (or...what I used: 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/8 tsp. ground allspice & a dash of ground ginger)
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2 TB salted butter, chilled, cut into cubes
• 1/3 c. buttermilk (see my Morning Muffins w/Bran & Raspberries for the buttermilk blend I use as a substitute for buttermilk, because it has a better shelf life...follow directions on the can for how much you need.)
• 1/4 c. plain or vanilla yogurt--99% fat free, 2%, or full fat--(I used vanilla, 99% fat-free yogurt)
• 1 large egg (room temperature), slightly beaten
• 1 tsp. pure vanilla extract
• 1 medium Granny Smith apple, peeled, cored and finely chopped (about 3/4 c.)
• butter-flavored non-stick cooking spray

The Glaze

• 3/4 c. powdered sugar
• 1/4 tsp. ground cinnamon
• 2 TB apple juice

Directions

The Doughnuts

1. In a large bowl, whisk together well the flour, flaxseed meal, sugar, apple pie spice, baking powder, salt and baking soda.  With a pastry blender or fork, cut in the butter until the size of small peas.
2. In a small bowl, whisk together the buttermilk, yogurt, egg and vanilla until well combined.  Make a well in the center of the dry ingredients and add the wet ingredients just until combined (don't overmix).  Gently fold in the chopped apple.
3. Coat a six-cup, standard, non-stick doughnut pan with the cooking spray.  Using a teaspoon, equally distribute the batter into the pan*.  Lightly drop the pan on the counter to spread the batter evenly.  Cover the pan tightly with plastic wrap and refrigerate for 1 hour.
4. After the first 45 minutes of refrigeration, Preheat The Oven to 350º.
5. After the doughnuts have been refrigerated for a full hour, remove from the refrigerator.  Bake for 13 to 15 minutes; or until lightly golden brown, the doughnuts spring back when gently pressed with your finger and an inserted toothpick comes out clean. (Mine were done in 13 minutes.)
6. Cool the doughnuts in the pan on a wire rack for at least 1 hour or overnight.  The doughnuts will be very tender, so handle carefully:  If necessary, run a very thin-bladed knife around the edges of the doughnuts and cup them with a plastic spoon to loosen.  Invert onto another wire rack with wax paper underneath. 

*The original recipe directed to use a pastry bag with a 1/2" round tip to fill the pan.  I knew better, but followed these directions.  The flaxseed stuck to the bag; and it was altogether a messy, more time-consuming experience.  Grant you, my bag is a traditional cloth pastry bag; maybe if I'd used a disposable bag, I would have been happier with the directed technique. In conclusion, I would discourage using a pastry bag for this recipe unless you're making a large quantity...and then, use a disposable bag.

The Muffins

All directions remain the same as for the doughnuts; except, using the cooking spray, coat a standard muffin pan with six/ea. 2 1/2" cups.  With a large, scooped cooking spoon, divide the batter evenly between the cups.  (I've adapted these directions from the original recipe. Although I've not yet used this recipe for muffins, I'm sure they would be great!)

The Glaze

Whisk together the powdered sugar and cinnamon; and then, whisk in the apple juice.  Using a plastic spoon, carefully add the glaze to the doughnuts or muffins...then, spread the glaze with the back of the spoon.

Because these doughnuts have apple in them, I suggest you refrigerate any left over after a couple of days.

Enjoy these doughnuts guilt free; because not only are they healthy and delicious, they're very satisfying... therefore, you will not be tempted to eat too many at once!

I have not, to date, provided any nutritional facts for any of my recipes; but I thought you would appreciate these facts, as they were included in the original recipe:

Per Serving:  221 cal., 7 g total fat (3 g sat. fat) 47 mg chol., 368 mg sodium, 39 g carb., 3 g dietary fiber, 5 g protein.

Printable Recipe