cinnamon apple bourbon

DSC_0184-apple-bourbon

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/

cinnamon almond scones

cinnamon almond scones 2 - wee eats

‘Tis the season for cups of hot cocoa, gift-giving, and out-of-town relatives. Chances are that you (or someone you love) is traveling this month. There will be brunches, dinners, parties, and overnight guests and all of those wonderful things that come with the holiday season.

What are you to do in times like this? Make scones, of course! These come in handy both as a host and as a guest, and are so easy to whip up that you can really make it from start to finish in about 30 minutes. They don’t have any tricky ingredients (except a dash of almond extract, which is totally optional anyway) and so they can be made from almost anyone’s kitchen. Or, better yet, you can make them ahead of time in your own kitchen and freeze them until you need them!

Scones are very thoughtful like that, always there when you need them.

cinnamon almond scones - wee eats

Situations in which these scones may come in handy:

  • Your brother or sister is in from out of town and staying with you and you need an easy breakfast treat.
  • You are staying at your in-laws and want to surprise them with the smell of cinnamon wafting through the air in the morning.
  • You’re hosting Christmas brunch and need something you can make-ahead so you aren’t running around like a crazy person on the day of.
  • You have to go to a holiday party and have NO IDEA what to bring the host/hostess – Bring a batch of scones wrapped with a bow for them to enjoy for breakfast the next morning!
  • You have to work on the holiday and want to do something nice for your fellow co-workers.
  • You need to make something sweet but are pretty sure that if you see one more cookie you might just finally snap…

cinnamon almond scone 3 - wee eats

The trick to getting big and fluffy scones is to make sure they touch when you bake them. I don’t separate mine at all after cutting. You see, scones (and biscuits) are friendly treats. They like to hold hands with their brethren when they bake so they can use each other for support and grow big an fluffy. If you want flatter scones, just leave an inch or two in between the wedges and they won’t bake up quite so tall.

Since this recipe makes six large scones, I’ve also included directions on how to turn this recipe into mini-scones. Again, if you want them to bake up big and fluffy leave some of them touching (maybe in pairs) so they can use each other for support.

These scones are great because they aren’t overwhelmingly sweet. They have a delightfully cinnamony dough topped with crunchy almonds and a delectable cinnamon-sugar topping which gives them just the perfect touch of sweetness to accompany your morning coffee.

cinnamon almond scones pin - wee eats

cinnamon almond scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 large scones

Ingredients

    For the Scones
  • 2 cups all ­purpose flour
  • 2 Tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • Cinnamon-sugar (below)
  • For the Topping
  • 1 Tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 cup sliced almonds

Instructions

  1. Preheat oven to 400° and line a baking sheet with parchment paper.
  2. Whisk flour, brown sugar, baking powder, cinnamon and salt together in a large bowl.
  3. Using a pastry blender, cut in the butter cubes until the largest pieces of butter are about the
  4. size of small peas.
  5. Make a well in the center of the butter-flour mixture and add the milk and vanilla. Stir with a wooden spoon or sturdy spatula until a shaggy dough is formed.
  6. Gather dough into a ball and transfer to a your parchment-lined baking sheet. Gently pat the dough into a disk about 7 inches wide.
  7. Scatter almonds over the top of the dough and sprinkle with cinnamon-sugar mixture.
  8. Cut into 6 wedges and place into oven - if you leave the wedges together they will get taller than if you separate them.
  9. Bake 15 to 20 minutes until golden brown. Place on wire rack to cool.

Notes

To make mini scones:

You could make these into mini scones by shaping the dough into a rectangle that is about 1/2-inch thick. Cut that rectangle into 6 to 8 rectangles, then cut each rectangle in half diagonally to make triangles. Bake mini scones 15 to 20 minutes until golden brown.

To freeze scones:

You can freeze scones either right after cutting or after baking. To freeze before baking, place cut scones (prior to cinnamon/almond topping) on a parchment-lined baking sheet and freeze for 1 hour. Remove from freezer and place into freezer-safe baggy. Bake directly from freezer, adding an additional 2 to 5 minutes for baking. You may want to use an egg wash to get the cinnamon-sugar and almonds to adhere to the frozen scones.

To freeze after baking, cool scones completely on wire rack. Place on lined baking sheet in freezer 1 hour until firm. Place in freezer-safe baggy. Thaw and enjoy at room temperature or warm for 5 to 10 minutes in a 400 degree oven.

http://wee-eats.com/2014/12/09/cinnamon-almond-scones/

 

[ Recipe from: Bake or Break ]

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

monkey bread

monkey bread instagram

Hey guys, remember this thing from my Christmas brunch?

Allow me to refresh your memory: it involves soft, pillowy dough, lots of cinnamon and sugar, and a warm, gooey, butterscotch glaze.  Is that jogging your memory at all?

Good.

You know those dishes that just instantly transport you back to your childhood?  You smell it cooking and suddenly you’re eight again at grandma’s house rolling pieces of dough around?

This is one of those dishes.

I know we all love to do all the things and make things from scratch, but sometimes it’s nice to just take it easy, ya know?

When I was little, monkey bread started with cans of biscuit dough and cinnamon sugar, then over the years taking bits and pieces from other family traditions the biscuits evolved into bread dough and the cinnamon sugar got amped up with pudding mix.

I know what you’re thinking, because I thought it at first too.  Pudding mix?!?

Yeah, wipe that skeptical look of your face.  It works, and it’s not only “good” but it’s like, irresistibly good.

So good that your fiance may have an intense internal debate on Christmas morning about which is more important: eating monkey bread or your relationship.

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He may then stare at you in still in his pajamas, lured out of bed by the smell of baking cinnamon,  like you’re the meanest person in the world for telling him that he has to wait for company to arrive before he can eat it.

This may force you to remind him that the only way he will have monkey bread in his future is if you’re still around to make it.

All theoretical, of course.

Oh, and the best part about this delicious magical breakfast bread?  You can assemble it the night before and then just bake it in the morning.  Doesn’t that just beat the crap out of getting up at the buttcrack of dawn to make some fresh cinnamon rolls or pull-apart bread?

Yeah, I thought so too.  I mean, I love my family, but we all have our limits.

So make this and it can be your “easy” dish, or your only dish, no one will care how long it took (or didn’t take) you to make it because it’s so gosh darn delicious.

FH and I were still eating it like five days later and IT WAS JUST AS SOFT AS THE FIRST DAY.  I swear this stuff is magic.

monkey bread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 13 hours, 45 minutes

Yield: 1 bundt cake

Ingredients

  • 22 frozen dinner rolls, I use Rhodes
  • 1 small package cook-and-serve butterscotch pudding
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Set out rolls to thaw slightly - I laid mine on a baking sheet lined with plastic wrap and then covered the tops with plastic wrap to keep them from drying out. It took about 45 min to 1 hour for them to thaw.
  2. Grease and flour a bundt pan. Melt butter in microwave and then stir in brown sugar, cinnamon, salt, and vanilla extract; let cool slightly to room temperature.
  3. Cut rolls in half and toss into bundt pan.
  4. Once half the rolls are in the pan, sprinkle with half of the pudding mix and pour half the butter mixture. Repeat with remaining rolls, brown sugar mixture, and butter.
  5. Cover with plastic wrap and place in the fridge overnight.
  6. The next morning, preheat the oven to 350F and set bundt pan on the counter about 30 minutes to warm to room temperature (I actually set mine on top of the oven while it was preheating to try to get more lift out of it).
  7. Once ready to bake, place bundt pan on a sheet pan and remove the plastic wrap. Bake 30 to 40 minutes until golden brown and cooked through, covering with foil after 20 minutes.
  8. Remove from oven and let cool 10 minutes. Invert onto a rimmed serving dish (this is important, because there will be goo oozing everywhere).

Notes

*If you don't want to wait overnight, place your covered bundt cake on the counter and let rise until doubled in size (about 2 hours) and then follow baking instructions. The speed of the rise will depend on how warm your kitchen is.

*If you can't find (or don't want to use) frozen dinner rolls, you could definitely use homemade rolls - I recommend sticking with either white bread or brioche dough.

http://wee-eats.com/2014/01/27/monkey-bread/

 

monkey-bread-pin

cinnamon smile bread

cinnamon swirl bread DSC_0404

 

Because it’s Sunday.

And Sundays are for baking.  And for breakfast.

And for eating something sweet and calling it breakfast.  Because, why not?

cinnamon swirl bread DSC_0422

Especially when it smiles at you.  Doesn’t your day feel better already?

Sundays are for cinnamon and sugar and not waking up at 5 am to let dough rise and cut and fold cinnamon rolls.

Sundays are for easy recipes that you can make in your pajamas.

And for recipes that prepare you for Monday.

cinnamon swirl bread DSC_0424

Because Mondays are evil, and can only be improved with some leftover cinnamon bread.  With a smile built in.

If you’re feeling extra generous, you could even make an extra loaf and take it to work to comfort your co-workers, too.

Cinnamon Smile Bread

Makes 1 9-by-5 inch loaf

Printable Recipe

  • ⅓ cup granulated sugar

  • 1 Tablespoon cinnamon

  • 1 Tablespoon brown sugar

  • 1 Tablespoon cocoa powder

  • ¼ cup unsalted butter, melted

  • 1 large egg

  • ¾ cup brown sugar, packed

  • ¼ cup vegetable oil

  • 1 tablespoon vanilla extract

  • 1 cup buttermilk

  • 2 cups all-purpose flour

  • ½ teaspoon ground nutmeg

  • ¾ teaspoon baking soda

  • ⅛ teaspoon salt

1.  Preheat oven to 350F and grease a 9-by-5-inch loaf pan.

2.  In a small bowl, combine ⅓ cup granulated sugar with the cinnamon, brown sugar, and cocoa powder; set aside. .

3.  Melt butter in a large microwave-safe bowl, about 1 minute; set aside to cool.  Once butter is cooled, whisk in the egg, ⅓ cup brown sugar, vegetable oil, and vanilla extract.  Whisk in buttermilk until incorporated.

4.  Add the flour, nutmeg, baking soda, optional salt, and gently fold ingredients until just combined.  Be careful not to overmix, the batter will still be thick and lumpy.

5.  Pour half the batter into prepared pan, smoothing the top with a spatula.  Sprinkle three-fourths of the cinnamon-sugar mixture over the batter, the top with remaining half of the batter.  Smoothe the top with a spatula and sprinkle remaining ¼ of cinnamon-sugar mixture evenly over the top.

6.  Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Allow bread to cool in pan for about 15 minutes, then invert onto wire rack to cool completely.

*Bread will keep at room temperature wrapped tightly for up to 5 days.  You can also freeze the loaf (whole or sliced) for up to 3 months.

[ Recipe adapted from Averie Cooks ]