Apple Salsa

{Recipe} Apple Salsa by JavaCupcake.com

Tonight I’m making a chili and cinnamon rubbed port tenderloin for dinner… and I’m topping it off with apple salsa. Yup… that’s right. Salsa! But… not just any salsa… this salsa is borderline dessert like. It’s sweet, spicy and FULL of damn good flavor! (OMG did JC just swear? Yeah dude, this salsa is THAT good!)

Not only is this apple salsa excellent with a spoon straight from the bowl, but you could use it on top of so many things.  Pork, chicken, homemade tortilla chips.  The possibilities are endless.  The picture below is the apple salsa over a pork tenderloin… which is what we had for dinner tonight! YUM! My hubby even topped his brown rice with it.

Pork Tenderloin topped with Apple Salsa by JavaCupcake.com

And… the best thing about this recipe… it’s fool proof.  Making salsa isn’t an “exact” kinda thing.  Half of this, a pinch of that.  Ya know, whatever works.  If it tastes good to you… then go with it!

Enjoy!

UPDATE:  After I posted this I had several people ask me about the chili & cinnamon rub for the tenderloin.  It’s so super simple and easy that I thought I’d add it to the post!

Pork Tenderloin with Chili & Cinnamon Rub:

  • Whisk together in a rectangle baking dish 2 Tbsp of olive oil, 3 cloves of garlic thru the press, salt/pepper to taste, chili powder and cinnamon (start with 1/2 a tsp and go from there… if you want more/less of each then go for it!).
  • Place the tenderloin in the mixture and roll it around until completely coated. Use your hands to rub and press the mixture onto the tenderloin. Let it marinate for 30 minutes.
  • In a hot pan, sere tenderloin on each side. Place back in the baking dish and bake 18-22 minutes at 350 F degrees until done.
  • Remove from the oven and let sit for a few minutes covered with foil before slicing.
  • Drizzle the remaining pan juices over the sliced tenderloin then top with Apple Salsa!

Apple Salsa

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: About 4 cups of Apple Salsa

Ingredients

  • 2 large Honeycrisp apples, diced or finely chopped
  • 1/2 large red bell pepper, diced or finely chopped
  • 1 medium red onion, diced or finely chopped
  • 40g cilantro, diced or finely chopped (about 1/2 cup after cut)
  • the juice of two limes, freshly squeezed
  • zest of 1 lime
  • 1-2 Tbsp honey
  • light dusting of chili powder (more if you like spicy!)
  • salt/pepper, to taste

Instructions

  1. Combine the apples, bell pepper, onion and lime zest in a large bowl.
  2. Pour freshly squeezed lime juice & squeeze the honey over the mixture and mix until coated.
  3. Add alt and pepper to taste.
  4. Add a light dusting of chili powder to taste. Fold to incorporate into salsa.
  5. Fold in the chopped cilantro.
  6. Cover and chill for 30-60 minutes.
  7. Serve immediately.

Notes

I used my Pampered Chef food chopper to dice/chop everything. I like the uneven look it creates.

Recipe adapted from: Multiply Delicious

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Fall Leaves Toffee Apple Pie

Just like the pumpkin pie… apple pie is another family staple in my home at Thanksgiving.  A few years back, I found a recipe that included toffee chips and chocolate and I fell in love.  Since then, I’ve made dozens of other pies, but I keep coming back to this recipe. It’s simple amazing.

Since I’ll be bringing this pie to my neighbors house for Thanksgiving, I wanted to kick it up a notch and make it, not only taste, but look extra special.  I was inspired by this pie on the Family Feedbag blog and decided I could make my pie look just as cute!

 

I love how the toffee topping under the crust makes the tree look like it’s brown and covered with bark!! Love it!

Enjoy!

Fall Leaves Toffee Apple Pie

Ingredients

    Apple Pie Filling
  • 6-7 Granny smith apples, peeled, cored and sliced thinly
  • 1 lemon, zested and juiced
  • 3/4 cup light brown sugar, packed
  • 1/4 cup flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 pre-made pie crusts
  • red, green, yellow and orange Wilton food coloring gel
  • Toffee Topping
  • 1/2 cup flour
  • 3 Tbsp sugar
  • 1/4 cup unsalted butter, cold & cubed
  • 1/3 cup Hershey's toffee & chocolate chips (you could use Heath bar if you can't find the bag of toffee/choc.)

Instructions

    Toffee Apple Pie
  1. Preheat oven to 450 F degrees.
  2. Mix together the brown sugar, flour, cinnamon, and spices in a small bowl.
  3. In a very large bowl bowl, toss apples with the zest and juice of the lemon.
  4. Sprinkle the sugar mixture over the apples and fold together until all the apples are coated.
  5. Line pie pan with one pre-made crust. Poke a few holes in the bottom and sides of the crust with a fork.
  6. Mound the apple mixture into the pie pan and spread evenly. I used the back of my spatula to gently press the apples into the corners of the pan.
  7. In a small bowl, combine the flour, sugar and toffee/chocolate chips together.
  8. Spread the cubed butter over the top of the apples. Sprinkle the toffee mixture evenly over the entire pie.
  9. Place second pie crust with the tree cutout over the top of the apples. Trim the edges and crimp the sides together using your finger and thumb. Reserve the excess dough for the leaves. (see below)
  10. Brush the entire crust with milk.
  11. Place the prepared leaves around the tree.
  12. Sprinkle the top of the pie with sugar.
  13. Bake at 450 F degrees for 10 minutes then reduce to 350 F degrees and bake another 35-45 minutes or until center is bubbly.
  14. Fall Leaves & Tree
  15. Using a sharp paring knife, cut out the shape of a tree in the second pie crust.
  16. After you place this crust on top of the pie and trim the edges, use these scraps to make the leaves.
  17. Separate the dough into 4 equal parts and color them with red, yellow, green and orange food coloring gel. Roll out the dough and cut into leaves. You can even mix a few colors and create multi-colored leaves.
  18. Use the sharp paring knife to score the leaves (veins).
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Thank You Bread & And a Story About Cora

Although this post has a recipe at the end… it’s not the usual  post you’ll see here on my blog.  This is a very personal story of my life in November 2102.  A story that has changed me forever… 

The last three weeks have been the hardest weeks of my life.  I’ve been through a lot of stuff as an adult, but nothing really can compare to the devastation I have faced.

Three weeks ago on a Thursday, I went in for what my German doctor called a “special ultrasound.”  I was about 12 weeks pregnant and super excited to see my growing baby!  Typically, this screening & ultrasound isn’t done until 16-20 weeks in the States, but here in Germany, the doctors like to do it sooner.

For 30 minutes, I laid on the table, watching my little nugget swim around in my belly.  It had fingers and toes and was jumping around like crazy.  I watched in awe as I saw this precious life, my baby, alive in front of me! I was so excited!  But… sadly, that excitement was put to a stop when my doctor had asked me to wait in the lobby while he was called away for an emergency.  As he left he told me we’d have to “discuss the situation and how to proceed.”  My heart dropped.  Shit.  Something was wrong with my baby.

Those 15 minutes were probably the longest of my life up to then.  I called my husband and began sobbing, worrying, speculating what in the world could be wrong with my baby.  Finally, the doctor returned and began to explain what he saw in the ultrasound.

There are some things I really appreciate about having a German doctor.  This day, I was grateful for his inability to know how to “sugar coat” things in English.  He knew only enough English to tell me the facts and nothing more.  The doctor explained to me that my baby had a layer of fluid built up under the skin, surrounding the entire body and that the intestines were growing into the umbilical cord.  Both of these key indicators that the baby had a genetic disorder.  Which disorder, he was unsure of but needed to have further testing done to give a proper diagnosis.

The Chorionic Villis Sampling was scheduled for Tuesday.  Similar to an amniocentesis  this sampling tests the genetic make up of the tissue around the baby, which is the same as the baby.   It would tell us which genetic disorder the baby had.

I’ve had surgery before, I’ve broken bones, I’ve been in car accidents… but the pain this test caused me was like nothing I’d ever felt.  The needle into my uterus felt like it was just prodding into my soul, ripping my heart out at the same time.  This test was going to tell us the fate of our child… and I was scared and sad.  So very sad.

The results of the test came in on Friday.  The doctor confirmed what he suspected, our child had a genetic disorder called Trisomy 18. What this meant is that on the babies 18th chromosome, instead of two pairs of DNA, there were three.  This disorder causes all kinds of physical disabilities including a shortened life span.  Most don’t make it to birth and those that do die with in days.

Wow.  This was a lot to take it.  I mean, we’d researched the possibilities of what genetic disorder it could have been… but Trisomy 18 was just about the worst one possible.  Our baby was going to die.  Die sooner than any baby should die.  How in the world was I going to deal with this?

Our first decision was an easy one.  When the doctor asked how we wanted to proceed… either abortion or let the baby live as long as possible… we knew right away we wanted to give our baby a chance at life.  However short or long that would be… she deserved a chance to live.  So, we began planning what steps we’d need to take to get the best medical care possible for our child and a move back to the USA was starting to take place.

Doctors appointments were made for 5 hours away at Landstuhl Medical Center… the closest American doctor and actually the only place in Europe, Asia and Africa that had a genetic specialist, a visit to the Chaplain and we gathered the necessary paperwork for a move back home.  The puzzle pieces were moving and things were looking hopeful that we’d get our baby the best care possible.

We were holding on to the hope that our baby would make it to birth.  That we’d be able to hold her, touch her, tell her how much we loved her.  Oh…. did I mention that the genetic test also told us she was a girl?  So yes!! A girl! And we named her Cora Marie!   Through all the sadness, my husband and I truly believed Cora would beat all the odds and she’d be in that small percentage of babies who make it to birth and we’d be able to meet her! It really was the only way we kept our sanity, day to day…. the only way we could remain happy.

And we held on to that hope until Thursday of this past week.  Thursday, everything changed.  I woke up early in the morning and found blood after going to the bathroom.  I wanted to ignore it, but I couldn’t.  I started to worry.   I hoped that maybe it was just nothing… that’d it would go away.  But… it didn’t.  By early evening there was more blood… enough not to ignore.  So, my husband took me to the Emergency Room.

We were seen by a doctor who actually helped deliver Matthew back in March.  It was nice to see a familiar face.  She did an ultrasound to see how things were with the baby.  Immediately, I could tell something was wrong.  Cora wasn’t moving, she laid there in my belly so still, no movement at all.  And then, when the doctor moved the image to her chest area… there it was… no heartbeat.  And I knew… she was gone.   The doctor confirmed with a few more tests and measurements on the screen and then told us what we were seeing… no heartbeat and no bloodflow… our baby had died.

Wow… this was not what I wanted, expected or ever dreamed of happening.  It had already been such a stressful and emotionally charged 2 weeks… I just thought I’d have more time before I had to deal with this part.  I really just thought I’d have more time.

Now what? I asked the doctor.  Another shock came… I had to deliver my baby.  HUH? WHAT?  Yes… she was too big for the doctors to remove with a D&C and too small for a C-section removal.  I had to let my body deliver her naturally.  I was to stay overnight, see if my body would start the process on my own and if not, they’d give me some medication to help things along.

The next morning, nothing had happened so the doctors gave me that medicine.  It wasn’t until the second dose later that afternoon that I really felt things happening, changing, progressing.  My uterus was contracting and I was in so much pain… none of the pain killers the doctors had me on all day were working anymore.  We called the nurse in to let her know of the pain I was in and she said ok, left the room and wasn’t to be seen again.

As I was trying to get myself comfortable to help ease the pain, I got on my knees with my head on my pillow on my bed.  This seemed to be the only position I could get any relief.  And then… it happened.  My water broke.  With my first two kids, I had never experienced this sensation.  It was like a balloon burst between my legs and water spilled out everywhere.  I rushed to the bathroom to sit on the wheelchair toilet they had put in my room to collect fluids in situations just like this.  The remaining fluid rushed out and my contractions began to ease.   We called the nurse again, told her my water broke… and again she disappeared.

With no clue for what I should do next, I laid down on my bed and tried to rest.  My husband stroked my forehead and I fell asleep.  The first sleep I had gotten since I’d been at the hospital.

What happens next… it maybe be hard for you to read.  It’s graphic and upsetting.  So please, skip ahead as it may be difficult to get through.

As I lay in bed, trying to sleep, I am awakened by more fluid coming out of me.  I head back to the bathroom wheelchair toilet and sit there.  Still, no nurse or doctor had come to check on me or help me.  By this point, it had been about 20 minutes since my water broke.

Without warning from my body, I feel something warm slip out of me.  Not certain of what it was… I thought maybe a blood clot, I asked my husband to look.  I sat forward and he looked behind me.  His words still haunt me… It’s Cora, he said.  My hand covered my open mouth and I sat there in shock.  My baby was dangling from me.  I had just delivered her in a toilet.  I sent my husband outside to get a nurse, anyone to help… but no one came.  For 10 more minutes, I sat there.  What was I to do?  My baby was hanging from me and all I could do was sit there.  I held my husbands hand and we cried.  Cried for my baby, cried for us.  Cried.

Finally, the doctor arrived and he looks at me like… What? What’s going on?  I tell him… THE BABY CAME OUT!  She’s hanging there!!! He instructs me to get up and move to the bed.  The nurse holds Cora between my legs and I waddle to the bed.  I sit down, the doctor cuts the umbilical cord and lays my baby down on a feminine pad.  (This didn’t bother me until later…. but really, a pad?  He couldn’t find a blanket or towel or something?!!)  They left the room and gave us some time with our daughter.

She was so tiny.  Only 2 inches long.  Her bones had not developed yet, but her body was forming.  Head, body, arms, legs…. even little toes and fingers, knees too.  She had eyes, nose and a mouth too.  She was so tiny.  She was beautiful.

I held Cora and I told her how much I loved her, how sorry I was that she didn’t get to live longer… but that she was going to join my Mom in Heaven.  Grandma Nancy was waiting for her… I told Cora that Grandma was going to hold her, snuggle with her, sing to her and take care of her until we got to Heaven to be with her.

And that was it… 10 minutes with my daughter.

The nurses took me to the operating room and a D&C was performed to clean out my uterus and ensure everything was okay.  An hour after that procedure, I was heading home.

The following day was the most emotional for me.  I was pregnant, delivered a baby in a toilet and then came home… with no baby.   I wanted her so badly.  I wanted Cora in my life.  I wanted to hold her.  Love her.  Raise her.  I wanted for Matty to be a big brother to her.  For Emily to teach her everything she knew about what it meant to be a girl, a teenager.  But… I was never going to have any of that.  She was gone.  I was lost.  I cried most of the day.  I needed to release it all.

Last night, I had a dream… Cora came to me.  She looked to be about two months old.  Big eyes like Matty but they were brown like Emily’s and she had a head full of dark brown straight hair.  She looked healthy, happy and she gave me a look… a look so deep into my soul and she told me… Mommy, I’m okay.  I made it to Heaven and I’m with Grandma and everything is going to be okay.  I love you Mommy.

And I instantly felt peace.

See, a few years ago when my Mom died… she came to me in a dream a few days after she died too.  She told me something similar, that she had made it to Heaven and that everything was going to be okay.   I also, felt at peace with her passing.

Today, three days after I said goodbye to Cora… I am at peace.  I am still sad, I will always miss her.  But I feel peace.  I know she is in Heaven and I know that everything will be okay.

My husband and I also decided to get matching tattoos today to have something tangible to remember Cora by.  I didn’t have anything with her name on it, no blanket she laid in, no clothes she wore… so I thought a tatoo was fitting.  I got her name on my left wrist and Dave got the day she went to Heaven on his right wrist.  That way, everytime we hold hands… Cora will be there.

And I feel I need to take a moment to thank my husband.  Dave… there isn’t another person in this world that I would have wanted to experience all of this with.  You are the love of my life and I am so thankful to have your love through all of this.  This was the hardest thing I’ve ever done and having you with me made it somewhat more bearable.  Thank you Dave for loving me.  Thank you for loving Cora.  Thank you for holding me as I cried.  Thank you. Thank you. Thank you.

During that 24 hours at the hospital, I was lucky enough to have two amazing friends step up and help out.  My friend Chrissy offered me emotional and moral support and my friend Chasity watched my kids for me.  And as the Facebook messages, text messages and emails poured in from friends near and far… it was these two ladies who really held my life together for me as I felt as it was all falling apart.

Chasity, Chrissy – I will forever be thankful what you did for me those days.  You held my family in your hands and you never let us fall.  You loved us, cared for us… and I can’t say it enough how grateful I am to have you in my life.  I love you!!!

So today, I baked some bread for them.  I simply call this bread “Thank You Bread”.  I’ve never made it before, but this recipe was derived from an applesauce bread my Dad makes every Christmas.  I just kicked it up a notch!

If you have sometone you need to say Thank you to, consider this bread and think of Cora for me! :)

Thank You Bread

3 loaves

Ingredients

  • 11 Tbsp unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 4 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 3 Tbsp dark chocolate cocoa powder
  • 3 cups unsweetened applesauce
  • 1 2/3 cup cinnamon chips (1 10oz bag)
  • 1 cup semi-sweet chocolate chips
  • 1 cup raisins

Instructions

  1. Preheat oven to 375 F degrees. Grease and flour 3 9x5x3 loaf pans. I also lined the bottoms with parchment paper.
  2. Cream together the butter and sugars. Add the eggs and vanilla and beat on high for 4-5 minutes. Make sure to scrape the sides of the bowl to make sure everything is incorporated.
  3. While that's beating, sift together the flour, cinnamon, nutmeg, baking soda, salt, and cocoa.
  4. Add the flour to the creamed mixture in three parts. Between each part, add half the applesauce.
  5. Fold in the cinnamon chips, chocolate chips and raisins.
  6. Scrape the sides of the bowl and mix 10 more strokes to ensure the batter is fully incorporated.
  7. Divide the batter into the three pans evenly.
  8. Bake for 40-50 minutes or until a toothpick comes out clean.
  9. Cool in pans for 20 minutes then remove to a wire rack to cool completely.
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One day at a time… that’s how I’m getting through this.  Great friends, an amazing husband… and one day at a time.

 

 

 

 

 

 

Apple Pie Bars

Oh yeah.  It’s definitely Fall here in Germany.   Leave leaves are changing colors, the weather has turned brisk and cold and the apples are calling my name!

This past weekend I picked up a big bag of mini Granny Smith Apples for my family to take in their lunches at school & work, but… hehehe… they didn’t make it to their lunches.  Today I decided to bake something with them.  Not just anything… something that screams FALL and DELICIOUS and that would make my house smell like HEAVEN.

I succeeded.  Let me introduce you to my friend the Apple Pie Bar.  This bar has a super yummy crust topped with caramelized apples and a crumble topping that’s so gooood. I’m not sure if my family will have more than just one to sample when they get home today… they might all end up in my belly!

So if you have some apples in your fridge and an hour to spare… make these bars for your family (or yourself).  They’re gonna love you for it!

Recipe inspired by Annie’s Eats and My Baking Addiction

Apple Pie Bars

9 bars

Ingredients

    Crust
  • 1 1/3 cup flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • Filling
  • 6 small Granny Smith apples - sliced, peeled and cored
  • 4 Tbsp unsalted butter
  • 1/4 cup sugar
  • 2 Tbsp light brown sugar, not packed
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp corn starch
  • Topping
  • 1 cup flour
  • 1/2 cup light brown sugar, not packed
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold & cubed
  • 1 cup quick oats

Instructions

    Crust
  1. Preheat oven to 375 F degrees. Line 8x8 baking dish with foil and spray with cooking spray.
  2. In the bowl of a food processor, combine all the dry ingredients. Add the butter.
  3. Pulse 6-7 times or until a crumbly dough forms and most of the butter has been broken up and incorporated.
  4. Press into baking dish.
  5. Bake 15-20 minutes or until edges begin to brown.
  6. Filling
  7. While the crust is baking, prepare the filling.
  8. In a large frying pan, melt the butter over medium-high heat.
  9. Add the apples, sugars and spices and mix until combined.
  10. Bring mixture to a simmer and cook for 4-5 minutes or until the apples just begin to become tender.
  11. Add the corn starch and stir GENTLY 2-3 minutes or until it becomes thick.
  12. Remove from heat and allow to cool until crust is ready.
  13. Topping
  14. In the food processor, pulse together 4-5 times everything except the quick oats. DO NOT OVER PULSE. You want the butter to be in chunks, but not completely combined.
  15. Fold in the oats.
  16. Assembly
  17. After the crust has cooked to golden edges, pour over the apple filling.
  18. Sprinkle the topping over the apples and spread to the edges. NOTE: I only used about 2/3 of the topping, but feel free to use all or as much of it as you like.
  19. Bake at 375 F degrees for 30-35 minutes or until the top is golden brown in color.
  20. Cool completely before removing from pan and cutting. You may want to cool them in the refrigerator to help set them up before cutting.
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Caramel Apple Milky Way Cupcakes

The Fall season is right around the corner and all the yummy seasonal candies are out in the stores already!  I posted a link to my Fall Recipe Round-Up that I put together last year and I’ll be adding all of this year’s recipes to it as I make them.  This cupcake is the first one of the season!

I saw a bag of new mini Milky Way candy bars at the PX last week… Caramel Apple in flavor.  Interesting… very interesting, I thought.  But once I popped one in my mouth, the combination of smooth caramel and the apple flavored nougat all covered in chocolate I knew I needed to make a cupcake!

So, I took my favorite chocolate cake recipe for the cupcake, filled with the chopped apples covered in caramel sauce and topped it with a caramel buttercream, caramel drizzle and a Caramel Apple Milky Way bar.  I’ve done some apple cupcakes in the past, but none with a chocolate base…. GENIUS I tell you!!  DELICIOUS even more!

So… run to Target and find a bag of these and make these cupcakes!  Perfect transition into Fall flavors!

Caramel Apple Milky Way Cupcakes

51

Yield: 12-16 cupcakes

Perfect cupcake to transition into Fall! Chocolate cake filled with caramel apples topped with caramel buttercream, caramel sauce and a Caramel Apple Milky Way bar!

Ingredients

    Chocolate Cupcakes
  • 3/4 cup strong coffee
  • 1/2 cup unsalted butter
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup sour cream
  • Caramel Apple Filling
  • 2 Gala apples (or your favorite), diced/chopped
  • 1/4 cup brown sugar, loose
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 4 Tbsp unsalted butter
  • juice of 1/2 lemon (optional - I didn't have any time time, but I really recommend it if you have it!)
  • 1 Tbsp flour
  • Caramel Buttercream
  • 1 cup unsalted butter, room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1.5lbs powdered sugar
  • 2-3 Tbsp heavy cream
  • 1 tsp vanilla
  • 3-4 Tbsp caramel syrup (I used Smuckers)
  • Garnish
  • Caramel syrup
  • Caramel Apple Milky Way bars, halved

Instructions

    Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, baking soda and salt.
  3. In a medium bowl, whisk together the egg and sour cream.
  4. In a small sauce pan, melt the butter on medium-low heat. Add the coffee, cocoa and vanilla and whisk together. Cook for 2 minutes until cocoa has melted and you have a smooth consistency.
  5. Slowly pour a few tablespoons of the chocolate mixture into the egg/sour cream and whisk until combined. You're tempering the egg with this step. Add the remaining chocolate and whisk until combined.
  6. Make a well in the flour mixture and pour in the wet. Whisk together until smooth, about 2 minutes.
  7. Pour batter into cupcake liners 3/4 full. Bake about 17 minutes or until a toothpick comes out clean.
  8. Cool completely on a wire rack.
  9. Use an apple corer or core out the center of each cupcake.
  10. Caramel Apple Filling
  11. In a large frying pan, melt the butter.
  12. Add the apples, sugars, cinnamon and lemon. Mix until combine and the sugar is completely melted. Cook for 3-4 minutes on medium heat until bubbly, stirring constantly. You don't want it to burn, but you want the apples to get semi-soft, but not mushy.
  13. Add the flour and mix until the sauce on the apples thicken.
  14. Remove from heat, transfer to a glass bowl and allow to cool completely.
  15. Fill each cored cupcake with the apple filling.
  16. Caramel Buttercream
  17. Cream together the butter and brown sugar until smooth.
  18. Add the powdered sugar, vanilla and heavy cream and beat until smooth. Scrape the sides and bottom of bowl to make sure everything is incorporated.
  19. Add the caramel sauce until you reach your desired consistency. Beat on high for 3-4 minutes.
  20. Top each cupcake with a swirl of buttercream.
  21. Garnish with with a drizzle of caramel sauce and the halved Milky Way bars.
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Apple Cinnamon Cupcakes

I’ve made apple cupcakes a million times. I’m most known for my Tree Hugger Apple cupcakes which I debuted at Cupcake Camp Seattle a few years ago. I’ve made them dozens of times for family and friends. The only problem with these cupcakes is the amount of time they take and the number of steps needed to make them. I wanted to come up with a simpler, yet equally as delicious version of an apple cupcake that could be made in one bowl.

Now, there’s no getting around prepping the apples in butter, sugar and spices. That’s just a MUST for these cupcakes, especially if you want them filled. If you wanted to skip the filling step, you could add the cooked apples to your batter before baking and omit the raw apples from the batter. You’d have swirls of cinnamon and apple throughout the cupcake. YUM!

But, I wanted filled cupcakes this time so I chopped up half a large apple and put that in the batter. I’ll fill the cupcakes when they’re cool with the cooked apple mixture.

I topped these cupcakes with an apple, cinnamon and caramel buttercream… it took has chunks of apples running through it. Super good… super sweet!

Enjoy!

Apple Cinnamon Cupcakes
Makes 12 cupcakes

1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup milk (you could use apple juice too)
1/2 cup chopped apples

  1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
  2. Cream together the butter and sugars.
  3. One at a time, mix in the eggs. Add the vanilla then beat on high for 2 minutes. Scrape the sides of the bowl.
  4. Sift into the batter the flour, baking powder, salt and cinnamon. Mix by hand about 5-6 strokes.
  5. Add the milk and mix only until all the flour and milk are incorporated.
  6. Gently fold in the apples. Do not over mix!
  7. Bake for 17-19 minutes or until a toothpick comes out clean.
  8. Leave in pan for 3-4 minutes before removing to a wire rack to cool completely.

Filling
1 large apple, chopped
2 tbsp butter
1/4 cup sugar
1/4 cup dark brown sugar
1 tsp vanilla
1 tbsp milk mixed with 1 heaping tbsp corn starch

  1. In a medium pan, melt the butter on medium-high heat.
  2. Add the apples, sugars and vanilla and stir. Cook until bubbling, about 5 minutes.
  3. Add the milk + cornstarch mixture and bring to a bubble. Cook for 1-2 minutes until thickens.
  4. Remove from heat and continue to stir for about 1 minute.
  5. Set aside to cool.
  6. Fill cupcakes and reserve remaining apple mixture for buttercream.
Apple Cinnamon Buttercream
1/2 cup unsalted butter, room temperature
1/4 cup vegetable shortening
1 lb powdered sugar, sifted
2-3 tbsp heavy cream
remaining apple mixture
1/8 tsp salt
1/8 tsp cinnamon
  1. Cream together the butter and shortening.
  2. Add about 1/2 the powdered sugar and mix until smooth.
  3. Add 1-2 tbsp cream and mix until combined.
  4. Add all of the remaining apple mixture, cinnamon and salt.  Mix until smooth.
  5. Add remaining powdered sugar and beat until smooth.
  6. Add enough cream until you get the consistency you desire.
  7. Scrape sides of bowl and mix on high for 1 minute.
  8. Frost cupcakes and drizzle your favorite caramel sauce over frosting.
Assembly
  1. Core the center of your cupcakes out.
  2. Fill with apple filling.
  3. Top with apple cinnamon buttercream.
  4. Drizzle with your favorite caramel syrup.

Apple Cinnamon Pull Apart Bread

I had the pleasure of getting 11 apples from a new friend here in Germany that came from her parents apple trees in Schweinfurt, Germany.  I can’t say that I’ve ever tried an apple from Germany so this was a real treat.  The apples she gave me were crisp and slightly tart, but full of great flavor!

Everyone told me I should make an apple pie with the apples, but I really wasn’t in the mood for pie.  So, I surfed the internet for inspiration and saw a pull apart bread baked with diced apples and tons of cinnamon and brown sugar.  I’ve always wanted to try a pull apart bread so I thought this would be the perfect time to start.

The recipe I got my inspiration from came from Flour Me With Love.  It’s got a great photo tutorial that I followed to put together the dough and bread.  I changed up the ingredients just slightly and of course added my own flair to it. :) I liked this recipe a lot because I didn’t have to wait for the bread to rise. I just made the dough, rolled and cut it and into the oven it went! :)

Apple Filling:
6 apples, peeled & diced (I used my apple peeler, corer, slicer then cut into pieces. This worked great!)
juice of 1/2 a lemon
1 cup packed brown sugar
1 tsp vanilla
3-4 tbsp unsalted butter
1 tbsp cinnamon
1/2 tbsp nutmeg
pinch of ginger
1 tbsp cornstarch mixed with 2 tbsp warm water

  1. Peel, core and dice your apples.  Squeeze the juice of half a lemon over them.
  2. In a large pan, combine the butter, apples, sugar, vanilla and spices.
  3. Mix the corn starch and water together then add to the mixture.
  4. Bring to a light boil and cook for 3-4 minutes,
  5. Reduce heat and simmer for an additional 2-3 minutes,  continually stirring.
  6. Set aside to cool and thicken.

Dough:
3 cups flour (plus more for work surface and kneading)
1 package yeast
1/4 tsp salt
1/2 cup packed brown sugar
1/4 cup water
1 egg, beaten
3/4 cup milk
1/4 cup unsalted butter

2 tbsp unsalted butter, softened

  1. Preheat oven to 350 F degrees.  Grease and flour a 9×5 loaf pan.
  2. In a small sauce pan, bring the milk to a simmer… just until bubbling.  Remove from heat and add the butter, stirring until melted.  Set aside.
  3. In the bowl of your stand mixer with the hook attachment, whisk together the flour, yeast, salt and brown sugar.
  4. Add in the water, egg and milk/butter mixture.
  5. Turn on your mixer to medium speed and mix until a ball forms.  My dough wasn’t coming together, so I added another 1/4 cup of flour to help it come together.
  6. Remove the dough from the bowl and place on a well floured surface.
  7. Knead for 5 minutes adding more flour to keep the dough from getting sticky or sticking to your hands or counter.
  8. Roll out into a large rectangle (or the best you can do), about 1/4 inch thick.
  9. Spread 2 tbsp butter over the dough then spread the apple mixture over it evenly.  Reserve about 1/4 cup of apple mixture.
  10. Using a pizza cutter.  Cut about 4×5 inch pieces of dough.  Stack them into piles of three pieces.  Don’t worry if sizes aren’t exactly the same, just do your best to stack like sizes together.  If you have odd sizes, just add them to the tops of your piles of three.
  11. Hold your baking pan on it’s end.  Stack your pieces into the pan.  Set the pan down and spread the pieces out so they fill the entire pan.
  12. Use the reserved 1/4 cup apples to spread on top.
  13. Bake for 55-60 minutes or until golden brown.  If the apples on top start to brown or burn, cover the loaf with foil.
  14. Let cool in pan for about about 30 minutes, there may still be some raw dough in the middle, but don’t worry!
  15.  Run a butter knife along the edges of the pan to help it come out.
  16. Glaze and enjoy!

Glaze:
3/4 cup powdered sugar
1/2 tsp cinnamon
1 tbsp unsalted butter, softened
1 tsp vanilla
3 tsp milk

  1. In a medium bowl, whisk together the powered sugar and cinnamon.
  2. Add the vanilla, butter and milk and mix until you get a smooth consistency.
  3. Pour over slightly cooled bread.  Allow to set up before cutting into the bread.

Caramel Apple Cupcakes

Jenn and I planned to make caramel apple cupcakes without even chatting about it first!  I guess those Fall flavors are just in the air and we’re ready to get baking!! Apples, cinnamon, nutmeg… OH MY!

You may remember the Tree Hugger Apple cupcakes I made before!  I brought them to my first Cupcake Camp and they were a HUGE success!  My very first recipe I came up with on my own from scratch!  I knew I didn’t want to make these caramel apple cupcakes exactly the same, but some elements of it I knew were too good to pass up.

I started these Caramel Apple Cupcakes with the same pan cooked chopped apples that I used with my Tree Hugger Apple cupcakes.  Sugar, apples, lemon, and spices cooked on low heat to create a ooey gooey apple filling.  Seriously, I could eat it by the spoonful.

Apple Mixture
Makes about 2 cups apple mixture

3 Granny Smith apples, diced
Juice of 1/2 lemon
1 tbsp cinnamon
1 tsp nutmeg
1/3 cup sugar
1/4 cup dark brown sugar
1 tbsp hot water + 1 tbsp corn starch

  1. Over medium high heat,  mix together all the ingredients in a frying pan on the stove.
  2. Bring to a boil then reduce to low and cook for about 10 minutes.  Stirring frequently.
  3. Set aside to cool completely.

Apple Cream Cheese Filling

8 oz cream cheese, room temperature
1/2 cup butter, room temperature
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 cup apple mixture
1 tbsp heavy cream (optional)

  1. Cream together the cream cheese and butter using an electric mixer with a paddle attachment.
  2. Slowly add the powdered sugar and mix until smooth.
  3. Mix in the vanilla.
  4. Add the apple mixture and mix on low until just combined.
  5. If mixture is too thick, add a tbsp of heavy cream to smooth out.
Caramel Buttercream
1 cup butter, room temperature
1/2 cup light brown sugar
1lb powdered sugar
2-3 tbsp heavy cream
1 tsp vanilla extract
3-4 tbsp caramel syrup
  1. Cream the butter and brown sugar together.
  2. Mix in the vanilla.
  3. Add the powdered sugar and beat until smooth.
  4. Add the cream to loosen.
  5. Mix in the caramel syrup and mix until smooth.
  6. Beat on high for 30 seconds, scrape the sides of the bowl and beat again.
  7. EAT!

Apple Cupcakes
Makes 18 full size cupcakes and 24 mini cupcakes

2 cups sugar
3 eggs
1 cup canola oil
1/2 cup applesauce
1/4 cup apple juice
1 tbsp vanilla extract

3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tbsp ground cinnamon
1 tsp nutmeg

1 cup apple mixture

  1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.
  2. In a large bowl, whisk together the sugar, eggs, oil, applesauce, juice and vanilla.
  3. In a medium bowl, whisk/sift together the flour, soda, salt, cinnamon and nutmeg.
  4. Add the flour to the wet mixture and mix together just until combined.
  5. Fold in the apple mixture.
  6. Fill regular size liners about 2/3 full.  Fill mini liners 1/2 full.
  7. Bake for 18-20 minutes or until tops are golden brown and a toothpick comes out clean.  Rotate pan after 12 minutes of baking.
  8. Cool in pans for about 7 minutes before removing to a wire rack to cool completely.
Assembly
  1. After cool, cut a cone out of the center of each regular size cupcake.  Trim off the bottom of the cone.
  2. Core out the center of each mini cupcake using an apple corer.
  3. Fill each cupcake with the cream cheese apple mixture.  Replace to tops of the regular size cupcakes only. (I used a small ice cream scoop to fill the regular size cupcakes and a piping bag to fill the mini’s)
  4. Top with caramel buttercream and then rim with your favorite topping. (Nuts, candy, sprinkles, caramel sauce)
  5. Insert popsicle stick or lollipop stick into center of cupcake.