We just came through Thanksgiving and I know I am FULL! I’m really trying hard to not gain weight this year, through the holidays.
I love the idea of grabbing a granola bar or something quick, in the morning. The problem is that a lot of the commercial bars you can get at the grocery store are really high in calories, fat or sugar. I made this recipe the first time and it was too dry to “slice and bake”, as I wanted. I pressed it into a sheet pan and made it into bars. They were good, maybe a little dry but good. I added a 1/2 cup of applesauce and got the moisture I was looking for. This made a perfect cookie.
I hope you enjoy this quick breakfast recipe and don’t gain any weight during the holidays!
Preheat oven to 325°.
Beat Butter, honey and salt until creamy.
Add flour, baking soda and vanilla and beat until blended. Add applesauce until just combined.
Fold in dried fruit and nuts. I used apricots and walnuts but you can choose your own combination. How about cherries and almonds? Go tropical with dried pineapple and macadamia nuts.
Shape dough into a log. I like a bigger cookie, so a larger roll is better.
Wrap in plastic wrap and store in refrigerator for at least 8 hours. Slice 1/2" cookies and bake on silpat or parchment paper, lined cookie sheet.
Bake for 20 minutes or until golden brown.
You can also make these into bars, follow all the same directions, but press dough into a 9X13 pan or 1/4 sheet pan, lined with parchment paper. Bake until golden brown. It shouldn't take more than the same 20 minutes. Cool and then cut into 12 - 14 bars.
Stir together sugar and juice until desired glaze consistency. Drizzle over cookies or bars when completely cooled.
As promised on Instagram here is the recipe for that delicious Caramel Apple Upside Down Cake. I used store bought Caramel Sauce (Mrs. Richardsons). You can easily make your own. Here is a quick recipe:
1 cup brown sugar, 1/2 cup unsalted butter, 1/4 cup whole milk, and 1 tsp. vanilla
Stirring constantly bring all ingredients to a boil and cook until thickened, about 2 minutes. Remove from heat and stir in vanilla. You can use right away or store in an airtight jar in refrigerator.
On another note can you do me a favor? I am trying to get a book deal and need to up my Instagram followers. If you aren’t already following me, will you please go to @diaryofalostchef on Instagram and give me a follow? I really appreciate it. As soon as I have my book deal I will give away books to the first ten of you that follow me.
Caramel Apple Upside Down Cake
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This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.
Preheat oven to 320°
Melt the 2 Tbsp. butter in caramel sauce and remove from heat.
Pour caramel sauce into a 9" non-stick cake pan.
Arrange apples on top of caramel in circles and in center.
In a large, bowl beat the 1/2 cup butter with both sugars, until light and fluffy. Beat in eggs one at a time. Add sour cream and vanilla and continue beating until just smooth.
In a medium bowl whisk together flour, baking soda, baking powder and salt together.
Alternating with buttermilk, add dry ingredients to butter mixture. Start and end with dry ingredients.
Pour cake batter over apples in cake pan and smooth out.
Bake for 35 - 40 minutes, until tester is almost clean.
Cool in pan for 10 minutes then invert onto plate.
This would be great served warm with vanilla ice cream or room temperature with whipped cream.
Pour yeast into warmed (110°) milk, let sit for 5-10 minutes until foamy.
Meanwhile cream together butter and sugar until fluffy. Beat in vanilla and egg yolks, until well blended.
Whisk together flour and salt.
Give the yeast mixture a quick stir and pour into egg mixture. Slowly start adding flour/salt mixture into yeast/egg mixture until dough starts to form. I reserve about 1/4 cup of the flour mix.
You want the dough to be soft.
Use some of the reserved flour and turn soft dough out onto floured board. Knead slightly and add flour if necessary. Place kneaded dough in a lightly oiled bowl and cover tightly with plastic wrap. Let rise for at least an hour until doubled in size.
While dough is rising you can make your fillings and streusel.
Melt together dark chocolate and oil. Set aside.
I like to make the milk chocolate filling in a food processor. Make sure your butter is very cold. Pulse milk chocolate and butter in processor until small pea-sized pieces. Put back in refrigerator until ready to use.
Using the same processor, pulse together brown sugar, flour, and cold butter. It should be very crumbly. Put in refrigerator until ready to use.
Putting it All Together
Cut a piece of parchment to a little bigger than 14"x18". Place it on cutting board and lightly flour it. Roll out your dough almost to the edges, in a rectangle.
Using a pastry brush, spread the melted dark chocolate all over the dough, edge to edge.
Then sprinkle the milk chocolate all over the dough. Try to get edge to edge here too.
Using the parchment paper as a guide, start rolling the dough on the long side. Press as you go to keep the roll tight.
pinch the ends closed and wrap in parchment. Place in refrigerator for 5 minutes to firm up.
While dough is refrigerator line bottom of 2 loaf pans (9X5) with parchment paper, then spray whole pan with non-stick spray.
Take roll out of refrigerator and remove from paper. Cut in half.
Take each half and, making sure the seam side is down, cut the rolls in half length wise, leaving one end in tact. Essentially you are "opening" them.
With cut sides up, start twisting pieces over each other, keep the open side up. Tuck other end under and place in loaf pans. Cover loosely with plastic wrap and let rise another hour. You should have 2 twisted loaves.
Preheat oven to 350°.
Whisk together reserved egg white and 2 Tbs. milk.
Once dough has risen, brush tops with egg wash and gently press streusel topping into dough.
Bake for 20-25 minutes. Here's the trick, if it looks just slightly golden brown but not quite done, it's ok. It will continue to cook in pan and you DON'T want to overcook it or It will be dry.
Let cool in pan for 10 minutes then turn out onto rack. You can serve it warm or it is certainly good at room temperature.