cinnamon apple bourbon

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I’ve been infusing my alcohol for awhile now, as you may recall, but this is the first time I’ve ever chosen bourbon as my vessel. Partly because I never drink bourbon (personally, I’m not a fan) and… well no, that’s probably the only reason. Mr. Eats’ family on the other hand… well they ARE bourbon drinkers. Or whiskey. Or scotch. Or anything, really.

With the winter season around us, the weather just screams for something rich, warm, and comforting. So what better way to celebrate than with a spin on a hot toddy using none other than apple-infused bourbon. You want to start the infusion at least one week ahead of time, but you can keep it going longer if you please. For a more mellow infusion, remove the cinnamon sticks after the first couple days, or you can leave them in for a spicier experience (think, “Fireball” with a bit less burn).

apple bourbon

You can let it infuse in the refrigerator, giving it a shake every few days or so, until you’re ready to strain out the infusers. There will be some sediment after you strain the bourbon, but it can easily be removed with a quick trip through some cheesecloth.

Create your own toddy using 2 ounces of this bourbon with 6 ounces of warm apple cider, sweeten to taste and add a twist of lemon or cinnamon stick for garnish if you so please. Or, if you’re feeling sassy, shots for everyone! It’ll warm you up in no time at all.

(Drink responsibly, of course.)

cinnamon apple bourbon

Prep Time: 10 minutes

Yield: 500 mL

Ingredients

  • 1 (500 mL) bottle bourbon (I used Maker's Mark)
  • 2 apples, preferably organic, washed, dried, and sliced
  • 2 to 3 sticks cinnamon
  • 1 vanilla bean
  • 1 large jar, washed and sanitized (a trip through the dishwasher will do)

Instructions

  1. Place apples, vanilla bean, and cinnamon in a large clean container. Place the cinnamon sticks in last so they will be at the top in case you want to remove them early for a smoother infusion.
  2. Secure lid and place in refrigerator for at least one week, shaking every few days, making sure that the apples stay submerged.
  3. When ready, pour through a fine mesh sieve and discard apples, cinnamon, and vanilla bean (or you can keep the vanilla bean if you have a use for it). If there is still sediment in your alcohol, run the liquid through some cheesecloth to remove the sediment and transfer to a smaller container for storage.
  4. The concoction should keep indefinitely in the refrigerator.

Notes

If you don't want to "waste" your apples, you can use just the skins (I would increase the amount to three or four apples in that case) and enjoy the apple insides as you like!

Enjoy mixed with warm cider or on its own!

http://wee-eats.com/2015/01/17/apple-pie-bourbon/

apple pie biscuits

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Apple pie isn’t something we really do around here. I mean, I’ve made it once or twice, but it’s just not usually on my radar. And that, my friends, is a shame because I love apples. Like, a lot.

I love them in muffins and cakes, I love them dipped in peanut butter, piled on top of toast, or even on their own.

So why, you may wonder, when fall presents itself and apple pie season rains down upon us, do I not use the opportunity to make a thousand apple pies?

I don’t know. I honestly couldn’t tell you, except that I tend to be pie-averse in general. Generally speaking I hate rolling out dough, but then I just spent like two days rolling and shaping croissants with no problems so what’s the big deal with apple pie? It just… doesn’t excite me.

BUT, if you take that very same apple pie flavor and stuff it inside of some biscuits, like that lovely lady Joy the Baker did recently… well, now you’ve got my interest.

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When I told Mr. Eats what I was making, he thought I was a crazy person and replied with “Hm, weird.” About a half a dozen biscuits later though, he was forced to wave his white flag and submit to the glory that is these biscuits.

And honestly, what’s not to love about a light and tender biscuit dough filled with freshly sliced apples that have been sauteed in cinnamon, sugar, and butter. Though not the most photogenic thing I’ve ever made, these babies would (and did) make an excellent after dinner snack, midday snack, or an equally delightful breakfast treat.

apple pie biscuits

Ingredients

    For the Apple Filling:
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 2 tablespoons packed brown sugar
  • 1 large Fuji apple, peeled, cored and sliced very thin
  • pinch salt (about 1/8 teaspoon)
  • For the Biscuits:
  • 2 cups Self-Rising Flour (I made my own - see below)
  • 1/4 cup cold unsalted butter, cut into half-inch cubes
  • 2 tablespoons granulated sugar
  • 2/3 to 3/4 cup cold buttermilk
  • For the Topping:
  • 1 large egg, beaten
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Line a baking sheet with parchment paper and set aside. Preheat oven to 425 degrees F. In a small bowl, whisk together sugar and cinnamon for the topping.
  2. Make the filling:
  3. Heat butter in a 9 inch skillet over medium heat until it melts. Add cinnamon and sugar and stir to dissolve to sugar. Add the apples and toss to coat. Cook for about 4 minutes until the apples are just slightly softened, but not cooked through.
  4. Set aside to cool.
  5. Make the biscuit dough:
  6. Place flour in a medium bowl and add cold butter cubes. Using your hands or a pastry cutter, work the butter into the dough until the pieces are about pea-sized. Add the granulated sugar and stir to combine.
  7. Create a well in the center of the butter and flour mixture and add 2/3 cup buttermilk. Stir the mixture together until it is well-moistened and holds together well.
  8. Add the remaining buttermilk if the dough looks too dry, as needed.*If you're using your own homemade self-rising flour or you'll want to add the full 3/4 cup of buttermilk.
  9. Spoon dough onto floured work surface and use your hands to gather it into a ball and gently pat it into a small rectangle.
  10. Using a rolling pin, gently roll the dough into a rectangle 1/2-inch thick, about 7-inches x 10-inches.
  11. Arrange cooled apples in a single layer over half of the rolled out biscuit dough and fold the bare side of the dough over the apples. Gently press the edges to seal in the apples and pat the dough into a 6 x 8-inch rectangle.
  12. Use a sharp knife to slice the dough into 12 squares.Carefully transfer each biscuit onto the prepared baking sheet, placing them about 2-inches apart.
  13. Bake the biscuits:
  14. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture.
  15. Bake 12 to 14 minutes until the biscuits are golden brown and puffy.
  16. Remove from the oven and place on a wire rack to cool slightly, about 5 minutes.
  17. Serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.
  18. Reheat briefly at 400F in the oven before eating.
http://wee-eats.com/2014/12/02/apple-pie-biscuits/

[ Recipe Source: Joy the Baker ]

apple pie biscuits | wee-eats.com

Apple Muffins

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Apple season is upon us, and as we’ve already discussed that pies are not my favorite thing to make, and after achieving great success with apples in cake form, I turned my focus to the next logical apple vessel: muffins.

I recently inherited a wonderful America’s Test Kitchen cookbook, called the “Quick Family Cookbook.”  While it’s not winning any awards in the style department, it is chock-full of AMAZING recipes.  And, I see that it’s super cheap on amazon.  If you don’t own this book, quickly run to amazon (or your local bookstore, whichever you prefer to support) and pick up a copy right now.  Like, “now,” as in before you even finish reading this post.

Do it.

Anyway, back to the muffins!

They require ingredients that you probably have on hand and very minimal effort, and  what you get in return is a light, flavorful muffin packed with apple flavor.  This muffin is light enough that it won’t make you feel guilty about going in for a second one, and flavorful enough to sate even the strongest apple craving.

 

Apple Muffins

Yield: 12 muffins

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups applesauce
  • 1 cup sugar
  • 10 Tablespoons unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375F degrees and prepare a 12-cup muffin tin (either grease or line with liners)
  2. 1. In a large bowl, whisk flour, baking soda, cinnamon, and salt to combine.
  3. 2. In a separate bowl, mix the applesauce, vanilla, and sugar. Whisk in the melted butter until smooth, then whisk in the eggs one at a time, being careful not to overmix. .
  4. 3. Gently fold the applesauce mixture into the flour mixture just until combined. It might be a little lumpy, that's OK.
  5. 4. Portion batter into prepared muffin cups, Bake 15 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before removing from the pan.

Notes

These are great with a sprinkle with sugar or cinnamon sugar (because what doesn't taste better with a sprinkle of cinnamon sugar?) For my usual cinnamon-sugar, I mix 1 teaspoon of cinnamon with 1 Tablespoon of sugar).s - sprinkle on top of muffins before putting them into the oven.

Try adding chunky applesauce or some apple chunks to boost up the apple-appeal even further.

http://wee-eats.com/2013/10/29/apple-muffins/

[ Adapted from The America’s Test Kitchens Quick Family Cookbook ]

apple cake tatin

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Now, I’ve never been a huge ‘pie’ girl.  All the rolling and cutting and par-baking and fussing… I just don’t have that kind of energy (generally speaking).  As ashamed as I am to admit it… when I do bake a pie, it’s often with the aid of a store-bought crust.   I know, I should probably just go kill myself now.  Especially when we have such dedicated bakers who make such marvelous pies and poor Ms. Natalie can’t be bothered to run her food processor for 30 seconds and wait for the dough to chill after rolling it out.

I should just throw myself off of a cliff.

So when apple pie season rolls in and you’re not a huge pie person but you still want to serve a delightfully autumnal dessert, what’s a girl like me to do?

Cake!

apple cake

FYI: I find that in much of life’s dilemmas, the answer is usually cake.

I spotted this cake ages ago on an episode of Barefoot Contessa, and it’s been sitting in the back of my brain ever since.  Just gnawing at my willpower.  Whispering from my subconscious to my brain, “make me…”  So, I did!

It basically ends up like a caramel apple upside-down cake, which isn’t as fancy as Ina’s title of “apple cake tatin”, but let’s be realistic here.  This is a caramel apple cake.  I’d bet it’s best served warm with a scoop of melty vanilla ice cream, but a cold slice for breakfast is enjoyable as well.

I mean, it’s healthy… “apple a day” or something like that.

Apple Cake Tatin

Ingredients

  • *6 tablespoons (3/4 stick) unsalted butter, room temperature
  • *1 1/4 Granny Smith apples, peeled and sliced into 1/2-inch slices
  • *1 3/4 cups granulated sugar, divided
  • *2 large eggs, room temperature
  • *1/3 cup sour cream
  • *1/2 teaspoon grated lemon zest
  • *1/2 teaspoon pure vanilla extract
  • *1 cup plus 2 tablespoons all-purpose flour
  • *1/2 teaspoon baking powder
  • *1/4 teaspoon kosher salt
  • *Confectioners' sugar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Generously butter a 9-inch glass pie dish (I used a cake pan lined with parchment) and arrange the apples in the dish, cut side down.
  3. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, and registers about 360 F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices. Stare in awe while it bubbles.
  4. In a large bowl, cream the 6 tablespoons of butter and the remaining 3/4 cup of sugar until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined.
  5. In a separate bowl, sift together the flour, baking powder, and salt. Add to the butter mixture and mix just until combined, being careful not to overmix.
  6. Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean.
  7. Cool in the pan for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm with ice cream, or at room temperature.
http://wee-eats.com/2013/10/14/apple-cake-tatin/

[ Adapted from Barefoot Contessa ]

apple and brie bruschetta

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Ok, so I  noticed (after the fact) that I’ve been posting my bruscetta recipes on Tuesdays.

And I’m a total idiot because if I had actually planned it I could have given it a catchy name like, “TOASTY TUESDAY!” or “Tuesday Toast” or … ya know… something with alliteration.

Alliteration is the best.

Anyway, this might actually be the easiest of all the bruschetta recipes because you don’t really have to make anything, you just need to be able to slice an apple without cutting your fingers off.  I realize that this is easier said than done sometimes, but it’s really that easy!

Just spread some super-creamy brie on a piece of toast, top it with a drizzle of honey, and then put your sliced apples on top!  Voila!  I used to drizzle the honey on top, because I thought that looked prettier, but I learned that it’s much neater to put the honey UNDER the apples.  No more sticky honey fingers!

If you love bruschetta as much as I do, you should probably visit my other recipes:

Apple & Brie Bruschetta

Printable Recipe

  • 1 loaf french bread, sliced cross-wise and toasted
  • 2 to 3 medium crisp apples, like granny smith
  • 1 Tablespoon lemon juice
  • Creamy brie, at room temperature
  • Honey

1.   Slice and toast your bread as desired.  Slice apples and toss with lemon juice to help prevent browning.

2.  Spread each slice with brie while still slightly warm.  Drizzle with honey and top with sliced apples.

3.  Sit back and enjoy!

 

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