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French Apple Tarte #EasterSweetsWeek

When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts. But when the French bake at home, they keep it simple.  This French Apple Tarte is simply delicious.

French apple tarte on a baking sheetThis post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

About a year ago, I met, my now good friend, Fanette who is originally from France.  Like me, Fanette loves to eat dessert and I find myself yearning to know what her favorite French desserts are!

golden apple tarte on a baking sheet

When it was time for me to choose a recipe for #EasterSweetsWeek, I found out one of the sponsors, Rainier Fruit, was supplying us with fresh Washington Apples.

I knew this was the perfect opportunity to make a French Apple Tarte using an authentic French recipe.

This recipe is a part of #EasterSweetsWeek!
Make sure to scroll down after the recipe to ENTER TO WIN
some great prizes from our sponsors! 

golden apple tarte on a baking sheet

I showed Fanette a few recipes I found online, however none of them were truly the authentic way to make a French tarte… know in France as a Tarte Tartin.

So, she dusted off her French baking cookbook and found the perfect recipe for me to use.  However, it was all in French.  Thank goodness for Google Translate!

golden apple tarte on a baking sheet

The dough for the French Apple Tarte was very similar to our American pie dough.  However, when rolling out for the crust of this tarte it would be much thicker than American pie dough.

I also used a food processor to put together this dough, however the actual recipe in the French cookbook said to put it together by hand on the counter.  Either way though I think would be okay since it produced the same result.

golden apple tarte on a baking sheet

The most unusual part of this tarte is that it bakes upside down from how it’s actually served.  The crust winds up on the bottom and the beautiful apples are on top when the tarte is cut and served.

Think of a pineapple upside down cake… but as a French Apple Tarte!

golden apple tarte served on a plate

If I were to make this tarte again, I’d be sure to stuff more apples into the pie plate before baking.  They shrink up a bit and I don’t like how there are holes of apples in the finished tarte.  Oh well.  It was still caramelly, tarte, and delicious.

Is caramelly a word?  Probably not.  Oh well.

Of course, no French Apple Tarte would be complete with out some fresh cream.   I didn’t include the recipe for chantilly cream below, however it’s super simple to make.

Heavy cream in a bowl, whisk until fluffy.  If you don’t want to whisk by hand, use a stand mixer with the whisk attachment.  Easy peasy.

french apple tarte with chantilly cream on a dark plate

I really hope you try and love this French Apple Tarte as much as I do!

French Apple Tarte

Ingredients

  • 250g all-purpose flour
  • 40g granulated sugar
  • 1/8 tsp salt
  • 125g unsalted butter, room temperature
  • 1 egg white
  • 50ml water
  • 22-26cm pie plate with tall sides
  • 1.5-2lbs fresh apples (about 4-5)
  • 50g granulated sugar
  • 50g graunlated sugar (you need this amount twice - it's not a typo)
  • 3 Tbsp water
  • 40g unsalted butter, cubed
  • 1/2 tsp white vinegar
  • 20g unsalted butter, cubed

Instructions

Crust
  1. In a food processor, add the flour, sugar, and salt and pulse together.
  2. Add the butter and pulse on and off until the consistency is like coarse ground crackers.
  3. Pour in the egg white and water and pulse until the dough comes together in a ball.
  4. Turn the ball out onto a piece of plastic wrap and gently press into a disk.  Cover with plastic wrap and chill for one hour.
Apples  & Caramel
  1. Preheat the oven to 450F degrees.
  2. Butter the pie pan and set aside.
  3. Peel, core and quarter the apples and place in a bowl.
  4. Toss the apples in 50g sugar and set aside.
  5. Take the chilled dough out of the cooler to come slightly to room temperature while you prepare the caramel.
  6. In a heavy bottom pan, over medium-high heat, whisk together the water and 50g sugar.  Cook until the sugar turns a rich, golden brown stirring occasionally.  This will take 5-8 minutes depending on your stove.  Be careful, once the sugar starts to turn brown - it goes quick so keep an eye on it.
  7. Once the sugar turns golden brown, add the 40g cubed butter and vinegar and mix until incorporated.
  8. Pour the caramel into the buttered pie pan so that it covers the bottom of the pan.
  9. Place the apples, cut side up, into the bottom of the pan.  Place them in tight because they will shrink a little during baking.  Make sure the apples are level in the pan.
  10. Add the remaining 20g cubed butter to the top of the apples.
  11. On a lightly floured surface, roll the dough out until it's the size of the top of the pie plate.
  12. Carefully move the dough over to the pie plate and cover the apples.  Pat the dough so it's tight against the apples.  Press the sides down into the pan creating a seal - if you don't do this, juices will come out instead of staying inside where we want them.
  13. Bake for 35-45 minutes or until the crust is dark golden brown.
  14. Remove from the oven to a wire rack and allow to cool completely before removing from the pan.
  15. To remove, place a serving platter on top of the pie dish and quickly flip it over.  The tarte should slide out.
  16. Serve apple side up with chantilly cream.

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

#EasterSweetsWeek Logo

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

PRIZE #2

 

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

 

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

 

Brownies:

Cakes:

 

Candy:

 

Cookies:

 

Baked Desserts:

 

No Bake Treats:

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Apple Pie

Traditional apple pie with tart green apples and an all-butter crust is the perfect dessert for any occasion!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

I usually only make apple pie during the holiday season.  It’s one of those desserts that is really so simple to make, but is a huge crowd-pleaser.

One of the tools I use to make this apple pie so easy to make is an apple-peeler-corer-slicer! The one I have is from Pampered Chef, however I’ve seen them in Walmart, on Amazon online and in Bed, Bath, and Beyond.  If you make apple pie, you must get one of these!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

In about 20 seconds, one apple is completed peeled, cored, and sliced… perfect for pie!

Seriously… it’s a dream.  Get one here or here! (affiliate links)

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Once you’ve got your apples ready, you can start adding all the ingredients that make the pie perfection.

Brown sugar, cinnamon, nutmeg, vanilla, a pinch of salt and BUTTER.  SO MUCH BUTTER! 

Apple Pie | The JavaCupcake Blog https://javacupcake.com

For the crust you can either go simple with just a few slits in the top for ventilation or you can be creative!

Lately, I’ve been following @karinpfeiffboschek on Instagram and her pie crust game is ON FIRE!  You need to check her out! 

Personally, I like a simple crust only because I know my family doesn’t really care what the crust looks like… they’re interested in what’s under that crust!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Using cookie cutters to cut a few shapes in the crust adds a simple, fun, seasonal, festive flair to the pie and takes no time at all to do.

Finishing off the crust with an egg wash and sugar will help brown the crust and give it a sweet crunch!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Bake this apple pie until it’s a caramel golden brown, let it cool, then slice it up and EAT IT!

The combination of spices, sweetness of the sugar, tartness of the apples and the buttery, flakey crust make this apple pie PURE PERFECTION!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Apple Pie

Apple Pie

Yield: 1 pie
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes

Ingredients

Pie Crust

  • 2 All Butter Pie Crusts
  • 1 egg
  • 1 Tbsp water
  • sugar
  • coarse sugar (I use Sugar in the Raw)

Filling

  • 5lb bag of green apples
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 2 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 Tbsp vanilla extract
  • 1 lemon - zested & juiced
  • 1/4 cup all purpose flour
  • 1/3-1/2 cup cubed unsalted butter
  • 1 8" or 9" pie plate

Instructions

  1. Preheat oven to 375 F degrees.
  2. Prepare first pie crust according to directions above.
  3. Gently place pie crust in pie plate and press into the plate. Trim excess dough off the edges. Chill until ready to fill.
  4. Peel, core, and slice the apples and place them in a large bowl.
  5. Add lemon zest, lemon juice, sugars, vanilla, salt, and flour. Toss together until completely coated.
  6. Pour apples into prepared cold pie crust. Gently press the apples into the plate so no pockets of space are left and apples fill the entire crust. Place small cubes of butter across the top of the pie. Use as much or as little of the butter as you want - there's no right amount of butter to add here.
  7. Chill while preparing top crust.
  8. Prepare second crust according to directions in recipe above. Roll out the dough and use cookie cutters to cut out a couple shapes in the top. You can skip this step if you prefer to just put a few slits in the top for vent holes.
  9. Gently place second crust on top of apples and butter. Trim off the extra crust and crimp the edges together.
  10. Place extra dough cut-outs on top or slit the dough in a few places to vent.
  11. In a small bowl, mix together the water and egg. Brush the egg wash over the entire surface of the pie.
  12. Sprinkle generously with coarse sugar.
  13. Place the pie on a baking sheet and bake for 15 minutes at 375F degrees. Reduce heat to 325 F and continue baking for 45-70 minutes or until the crust is dark, golden brown.
  14. If the edges begin to burn, cover them with a pie crust cover or tin foil.
  15. Allow pie to cool completely before serving.

 

Apfeltasche - German Apple Turnover | JavaCupcake.com

Apfeltasche – German Apple Turnover

This is a sponsored conversation written by me on behalf of KitchenAid. All opinions and text are mine.

Apfeltasche - German Apple Turnover | JavaCupcake.com

I am inspired by the world around me every day to create and try new things in the kitchen.  Recently, I’ve been seeing pastries pop up in the local German bakeries filled will delicious apples.  The Apfeltasche or the Apple Turnover is one of my husband’s absolute favorite goodie from the bakery so I knew I had to try and recreate it at home!

I absolutely love my KitchenAid Stand Mixer and use it any chance I get.  This Apfeltasche recipe is the perfect opportunity to use my KitchenAid Stand Mixer because it requires the use of both the paddle and and dough hook to make the dough.

If you don’t know anything about KitchenAid, you really should check out KitchenAid’s new line of black stainless steel appliances.  It’s sleek, sexy and top of the line!

Apfeltasche - German Apple Turnover | JavaCupcake.com

I was especially inspired by this recipe because the dough calls for the use of Quark.  If you aren’t farmiliar with Quark is a warmed soured milk that is strained until you have a thick creamy cheese left.  It is similar to cottage cheese, ricotta or mascarpone.  Since quark is hard to find in the USA, I used mascarpone in this recipe.  The quark is mixed with oil and eggs before flour is added.

One of the best things about German baking is that their pastries are not overly sweet.  This recipe is no exception.

Apfeltasche - German Apple Turnover | JavaCupcake.com

The apples are really the star of this apple turnover.  Tart Granny Smith apples are used to fill the turnover and are simply spiced with sugar and cinnamon.  Each bite of this turnover is a bit sweet but a lot tart, delicious apple.  Serving this Apfeltasche with a cup of coffee would be the perfect Sunday morning treat for you and your loved one.

Do you have a favorite apple recipe?  A recipe that stands out from the crowd? KitchenAid & The Food Network want to see your recipe for a chance to win some amazing prizes!  To enter is simple.  Make your favorite apple recipe, snap a photo and upload it to Instagram or Twitter and use the hashtag #KitchenAidContest.  So simple!  Your recipe could win you a private cooking lesson with Chef Zakarian and the new black stainless suite of appliances from KitchenAid.

Apfeltasche

Yield: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

Filling

  • 1 kg (6 medium) Granny Smith Apples
  • 1 Vanilla bean, seeded
  • 50 g (¼ cup) Sugar
  • 6 EL (½ cup + 2 Tbsp) Water
  • 4 Tbsp Apple juice
  • 1 Tbsp Corn starch
  • ¼ tsp Cinnamon

Dough

  • 600 g (5 cups, not packed) Flour
  • 2 tsp Baking powder
  • 300 g (1 ¼ cup) Quark or Mascarpone
  • 200 g (1 cup) Sugar
  • 10 EL (½ cup + 2 Tbsp) Milk
  • 10 EL (½ cup + 2 Tbsp) Vegetable oil

Assembly

  • 1 Egg, separated
  • 1 Tbsp water
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 200 C or 390 F. Line baking sheets with parchment paper.

Filling

  1. Peel, core and small cube apples and place them in a medium pan. Mix corn starch with the apple juice then pour it over the apples. Add water, lemon juice, cinnamon, sugar and vanilla bean seeds and mix until combined. Heat to high then reduce to low and simmer for about 5 minutes or until the apples are just soft, but still firm to the touch and the liquid has begun to thicken. Remove from the heat and allow to cool.

Dough

  1. In the bowl of your stand mixer with the paddle, combine the mascarpone, oil, milk and sugar and mix until combined. In another bowl, whisk together the flour and baking powder. Gently add the flour to the wet ingredients and mix with the dough hook until just combined.
  2. Turn the dough out onto a floured surface and knead 2-3 times. DO NOT overwork the dough. Roll the dough out into a large rectangle, very thin rectangle. Cut 16 rectangles from the dough.
  3. On 8 of the dough pieces, cut 4-5 slits across the middle of the dough to create vents. Arrange the remaining pieces of cut dough on the prepared baking sheet. Brush egg whites on the outside edges of each piece then spoon apple filling in the center. Spoon as much of the apple filling as you can on to the dough. The apples will cook down so you want to use up all of the apple in the filling.
  4. Place a vented piece of dough on top of the apple filling with the floured side down. Pinch the sides of the dough together until sealed. Brush the top of the turnover with egg yolk mixed with 1 Tbsp of water. Repeat this process with the remaining pieces.
  5. Bake for 15-20 minutes or until golden brown.
  6. Once cooled, sprinkle with powdered sugar.

From the first-ever black stainless steel to the first-ever five-door refrigerator, KitchenAid pushes the limits with our appliances, so our home cooks can do the same with their cooking. See the revolutionary new line of KitchenAid appliances or visit the Kitchenthusiast™ blog for recipes, tips and more.

This is a sponsored conversation written by me on behalf of KitchenAid. The opinions and text are all mine.

Apple Fritters

The best way to enjoy these warm, chewy, crisp on the edge full of delicious flavor Apple Fritters is with a big cup of coffee and your loved ones!  Perfect for a cold fall Saturday!

Apple Fritters  | JavaCupcake.com

I have loved Apple Fritters me entire life.  When I was a child, every Sunday my parents would take my family to church and most times we’d stop after for “coffee & doughnuts” in the church hall.  If they were out of my favorite maple bars, my #2 was always an apple fritter.

Apple Fritters  | JavaCupcake.com

There’s just something about the crisp pointy edges, sweet glaze on top and the juicy apples in the center of the chewy dough that I couldn’t get enough of.   And in the town I grew up in there were several local bakeries that whipped up these fritters every day so I was never without one! Unfortunately, most of those bakeries have closed and a hot, fresh fritter is hard to find now a days.

Apple Fritters  | JavaCupcake.com

Until I came to Germany.  Apple Fritters are easily found during apple season here and I’ve fallen in love with them again!  So much that I decided it was time to try making them myself at home!  When I scored a big bag of local German apples for only 2 Euro, I knew it was a sign to make me some Apple Fritters!

Now, the process was long and there were a lot of steps, but let me tell you… it WAS WORTH THE EFFORT!  I’m already planning the next time I’m going to make these.  Seriously, they are so good.

Apple Fritters  | JavaCupcake.com

Soft in the middle and slightly chewy.  Juicy apples.  Crisp edges.  Sweet glaze.  You can’t ask for anything more in an apple fritter.

Well, except maybe MORE FRITTERS please!

Enjoy!

Apple Fritters

Apple Fritters

Yield: 12
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

Ingredients

Dough

  • 1/2 cup whole milk, room temperature
  • 2 eggs, lightly beaten, room temperature
  • 1 packet of active dry yeast (2 1/4tsp)
  • 3 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1tsp salt
  • 1tsp cinnamon
  • 1/3 cup unsalted butter, room temperature

Apples

  • 6 small/medium apples
  • 3Tbsp unsalted butter
  • 2tsp cinnamon
  • 1/4 cup sugar
  • 4Tbsp apple cider vinegar

Glaze

  • 1 1/2 cups powdered sugar
  • 3-4Tbsp heavy cream
  • 1tsp vanilla

Frying

  • Vegetable Oil
  • Thermometer
  • Spider spatula (Asian style wire spoon)

Instructions

Dough

  1. Whisk together the yeast, sugar, 3 cups of the flour, cinnamon and salt in the bowl of your stand mixer. Fit the dough hook onto the mixer.
  2. With the mixer on low, pour in the room temperature milk until combined. Add the eggs and continue mixing until incorporated. Do your best to get as much of the dough mixed together to form a ball. It's okay if it's not all together, you can knead it in the next step.
  3. Sprinkle the remaining 1/4 cup of flour on your work surface and roll out the dough ball. Knead the dough a few times until the ball is smooth and everything has been incorporated.
  4. Add one tablespoon of butter to the dough and knead until incorporated. Repeat until all the butter has been added.
  5. Lightly butter a glass bowl and turn the dough out into it. Flip the dough a few times in the bowl to coat with butter. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubles in size This should take an hour or two.

Apples

  1. Peel, core and cut the apples into small chunks. Place the prepared apples in a bowl and toss in the lemon juice.
  2. In a medium pan over medium high heat, melt and cook the butter until it browns and smells nutty. Add the apples and toss to coat. Sprinkle the cinnamon and sugar over the apples and stir. Cook on medium high until just tender. Add the vingear and cook until the liquid has reduced by about half. Remove from the heat and set aside to cool.

Assemble the Dough

  1. Line two baking sheets with parchment paper.
  2. Flour your work surface and turn the dough out onto the flour. Roll the dough out into a long rectangle about 1/2in thick.
  3. Spread 3/4 of the apple over the dough. Beginning with the long edge closest to you, roll the dough away from you in a tight spiral to create a log. Turn the dough 90 degrees and press to flatten. Spread the remaining apples over the dough. Beginning with the edge closest to you, roll the dough away from you in a tight spiral. NOTE: Don't worry if the apples squeeze out, just shove them back in where you can!
  4. Roll the dough out into another rectangle about 1/2in thick. Cut the dough into 12 even pieces.
  5. Place a piece in your hand and pull each corner up into the center creating a rough ball. Place the ball on the prepared baking sheet. Repeat with the remaining dough.
  6. Cover the baking sheets with plastic wrap and allow the dough to almost double in size. Make sure the dough rises in a warm place.

Glaze

  1. Just before you're ready to begin frying the fritters, prepare the glaze.
  2. In a small bowl, whisk together the heavy cream, vanilla and powdered sugar until smooth. You'll want a slightly thick and spreadable consistency. Stir often to prevent a crust forming on the top of the glaze.

Fry the Fritters

  1. In a heavy bottomed pan or Dutch oven, heat 6 inches of vegetable oil to 360F degrees.
  2. While the oil is heating, prepare a cooling rack by lining it with paper towels.
  3. Once the heat is to temperature, gently lay 2 dough balls into the hot oil. The fritters sink at first but will float to the top. Cook about 60-90 seconds on each side. You want them to cook all the way through and have a dark brown color. Use the metal spider spatula to flip and remove the fritters. Place the cooked fritter on the paper towels to drain and cool. Allow the oil to come back to 360F degrees before frying another batch of fritters. Continue until all the dough has been fried. NOTE: After the first batch has been fried, cut into a fritter to check that the dough has been cooked through, if not then adjust the time you fry on each side accordingly.

Glaze the Fritters

  1. Once the fritters have cooled to the touch, brush the glaze generously over the top and side of each fritter. No need to flip them over, just make sure to get the sides that you can reach.
  2. Allow the glaze to harden before serving.
  3. Store in a non-airtight container for up to 3 days. They are best if eaten immediately.

Notes

Recipe adapted from The Kitchn.

 

Patriot Day Apple Pie Cupcakes | JavaCupcake.com

Patriot Day Apple Pie Cupcakes

September 11, 2001 is a day that changed the face of America forever.  Today, on the 13th anniversary of the attack on America at the World Trade Center in New York City, let’s take a moment to remember those lives lost and to thank the First Responders who selflessly put themselves into harms way to save those they could.  Let’s not also forget the military men and women who, since 9/11, have put their countries safety first and have fought vigilantly to bring the terrorists who attached us to justice.

Sign up for my newsletter and never miss another recipe or post… sign up here!

Patriot Day Apple Pie Cupcakes | JavaCupcake.com

There is no way that a cupcake can ever be enough to thank the first responders for what that did on 9/11 and in the weeks following.  There is no way a cupcake could should ever be used to celebrate 9/11.  But, maybe this cupcake could serve as a reminder of all the great things that America is, was and is still to become.

Because really… what’s greater in American than apple pie?

Let these Patriot Day Apple Pie Cupcakes serve as a beacon of light, love and joy on a solemn day and remind us of what is great in America.

My Patriot Day Apple Pie Cupcakes are a light cinnamon cupcake filled with apple pie filling and topped with a light whipped cream.  Simple, easy and so delicious.

Patriot Day Apple Pie Cupcakes | JavaCupcake.com

Thank you to all those First Responders on 9/11.  Thank you to the men and women in the military who fight to keep us free.  And to those who lost their lives…. You will NEVER be forgotten.

Grease-proof cupcake liners are from Sweets & Treats Boutique.

Apple Pie Cupcakes

Apple Pie Cupcakes

Yield: 18 cupcakes
Prep Time: 45 minutes
Cook Time: 18 minutes
Total Time: 1 hour 3 minutes

Ingredients

Cupcakes

  • 3/4 cup milk
  • 1/4 sour cream
  • 3 egg whites, room temperature
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 2 cups cake flour, sifted 3 times
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/8 cup sugar
  • 5 Tbsp unsalted butter, soft & at room temperature
  • 4 Tbsp vegetable shortening

Apple Pie Filling

  • 3 large tart apples, cored and diced small
  • 3 Tbsp unsalted butter
  • 1 Tbsp cinnamon
  • 1/4 -1/2 cup sugar (depending on the sweetness you want)
  • 1 tsp vanilla

Whipped Cream Topping

  • 2 cups cold heavy whipping cream
  • 1-2 Tbsp sugar
  • 1 tsp vanilla

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a small bowl , whisk together the egg whites, egg, vanilla extract, 1/4 cup of the milk and sour cream. Set aside.
  3. In a large bowl, sift the cake flour three times. Add the cinnamon, nutmeg, cloves,baking powder, salt and sugar and sift two additional times.
  4. In the bowl of a stand mixer, combine the flour mixture with the butter and shortening on medium speed for about 30 seconds or until it looks finely clumped.
  5. Scrape the sides of the bowl and add the remaining 1/2 cup milk and mix until just combined. It will be thick. Scrape the sides of the bowl again.
  6. Add the egg mixture in three parts, mixing for 20 seconds on medium speed and scraping the sides of the bowl between each addition. NOTE: DO NOT OVER MIX the batter. You want it to be smooth with all the ingredients incorporated.
  7. Fill cupcake liners 2/3 full and bake for 17-19 minutes, rotating pan after 12 minutes. A toothpick will come out clean when they are done.
  8. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Apple Pie Filling

  1. In a frying pan on medium high heat, melt the butter. Add the diced apples and stir until coated with butter.
  2. Sprinkle over the sugar and cinnamon and stir until coated.
  3. Add the vanilla and mix to combine.
  4. Cook over medium-high heat until the apples begin to soften and their juices begin to come out, stirring often. NOTE: You want the apples to still be slightly firm, so try not to cook them too long. The sauce around the apples will also need to thicken during this time. This will take about 15 minutes, give or take 5-10 minutes.
  5. Once you've reached your desired tenderness in the apples and the sauce has thickened, remove from the heat and allow to cool completely.

Whipped Cream Topping

  1. In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on high speed for about 1 minute.
  2. With the mixer still running, slowly add the sugar and vanilla.
  3. Continue beating until the whipped cream is stiff.

Assembly

  1. Core the center of each cupcake out.
  2. Fill generously with the apple pie filling.
  3. Top with a swirl or dollop of whipped cream.
Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

The Great Food Blogger Cookie Swap 2013:
Apple Snickerdoodles

A twist on a traditional cookie, these Apple Snickerdoodles are full of shredded apples, spices and loaded with flavor! They are the perfect cookie for your next cookie swap!

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

Today’s post is a special one.  Yes, it includes pretty pictures.  Yes, it includes a recipe.   Yes, there’s a story.  But, here’s where it gets good… this post and hundreds of others were involved in the 3rd annual Great Food Blogger Cookie Swap!

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The Great Food Blogger Cookie Swap pairs 4 amazing bloggers together to swap cookies with each other.  Each person makes 1 dozen of their favorite cookie, packages it up and ships it off to the other 3 bloggers! And then the yummy part… three different types of cookies!

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

Last year I made Candy Cane Crinkle Blossoms and the year before it was Grinch Cookies!   This year, I’ve made a super delicious twist on a classic cookie… the Apple Snickerdoodle!

Oh… and this year we raised a butt-load of money for a great cause!  $13,778.40 this year was raised and it’s all going to Cookies for Kids’ Cancer!  This organization raises money for pediatric cancer research.  Such a great cause!  How sweet is that?

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

The bloggers I swapped with this year are some pretty sweet ladies!

I had never heard of any of these bloggers before, so I was thrilled to be able to get to know them and their recipes!  Each blogger is unique in style and type of recipes they like to post on their blog.  Make sure you visit them to see what cookies they made for the swap!

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

The cookies I made are a twist on a traditional cookie.  To make these Apple Snickerdoodles, I took a classic recipe and added shredded apple to the batter!  The apple flavor was subtle, but really changed the entire dynamic of the cookie!  They were deeeeelicious!

To decorate them for shipping, I packaged them in plastic bags and tied yellow curling ribbon at the top to close the bag.   Then, I attached some cute tags that the Swap provided for us! Aren’t they cute?

So, if you need a cookie for a cookie swap, a teacher girl… or just a Tuesday afternoon, try these Apple Snickerdooles!  You’ll really love them!

Enjoy!

Apple Snickerdoodles

Yield: 3+ dozen cookies
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup brown sugar, lightly packed
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp cream of tartar
  • 2 Tbsp corn starch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground nutmeg
  • 1 cup shredded apple (about 1 large apple)
  • 1/2 cup sugar + 2 Tbsp cinnamon, for rolling

Instructions

  1. In the bowl of your stand mixer, cream together the butter and sugar for about 2 minutes.
  2. One at a time, add the eggs and mix until incorporated. Scrape the sides of the bowl and add the vanilla. Mix again.
  3. In another bowl, whisk together the flour, cream of tartar, corn starch, baking soda, salt and nutmeg.
  4. In two parts, add the flour to the wet mixture and mix on low until just combined.
  5. Place the shredded apples on top of 3 paper towels and roll up. Squeeze out the juice of the apples as if you were wringing out a towel. (NOTE: You want the flavor of the apples, but not the juice from the apples in these cookies.) Fold in the apples.
  6. Cover and chill in the freezer for 30 minutes or in the refrigerator for 2 hours.
  7. When ready to bake, preheat oven to 350 F degrees. Line 2 cookie sheets with parchment paper.
  8. In a small bowl, mix together the 1/2 cup sugar and 3 Tbsp cinnamon.
  9. Roll 1" balls of dough in your hands and drop into the cinnamon/sugar. Toss the balls until they are covered in cinnamon/sugar. Place them on the prepared cookie sheet 1" apart.
  10. Bake for 12-15 minutes or until the edges are golden, the tops are set and no more wet dough can be seen in the center/top.
  11. Allow to cool on the pan for 1 minute before removing to a wire rack to cool completely.
  12. Store in an air tight container for up to a week.
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