Tag Archives: fruit

Skillet apples

baking, breakfast, dessert 5 Comments

This is another one of those recipes that I have written down on a scrap of paper and tucked away. I have no idea where it came from, but it’s so yummy.

It’s also what I had for breakfast this morning. Is that wrong? It’s fruit, people.

Try this. Seriously. Gather:

  • 1 skillet (I used my smallest cast iron)
  • 2 Granny Smith apples
  • 2 Tbsp. butter
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  • Sprinkle of nutmeg

And then:

  1. Core and slice apples (uniformly sized pieces are your friends so they’ll cook evenly; you can also peel them if your little heart desires, but I dig the peels)
  2. Melt butter in skillet
  3. Add apples, sugar, cinnamon and nutmeg to skillet and stir to combine and coat apples (note: the mixture will look a little dry at first and you’ll be tempted to add more butter, but don’t; as the apples cook down they’ll get nice and juicy and everything will be great)
  4. Cook, stirring occasionally, for 15-20 minutes or until apples are nice and tender and sauce is starting to thicken
  5. Serve for breakfast

I can neither confirm nor deny that these are crazy good with a scoop of vanilla ice cream. Just sayin.

Craisin bagels

baking, breakfast 15 Comments

Oh my moly.

Can one addition change a really great recipe into a really amazing recipe? You bet your Red Rider it can. Especially when that one addition is a bag of Craisins.

I started with the recipe for super simple bagels. You remember this, right? Flour, water, yeast, salt. I said they were simple! But to the mix, toward the end of the kneading, I added a bag of Craisins.

They still puffed up just right.

They survived the boiling just fine.

And they baked up beautifully.

And I got to eat this for breakfast!

Hard to argue with that, isn’t it?

Here’s a quick run-down of the recipe; full details can be found at the original post.

Make a starter of:

  • 2 1/8 oz bread flour
  • 2 oz. cool water
  • a pinch of yeast

and let it sit overnight at room temperature.

The next morning mix your bubbly starter with:

  • 17 ounces bread flour
  • 10 ounces cool water
  • 1 3/4 teaspoons salt
  • 1 1/2 teaspoons instant yeast

Then:

  1. Knead with abandon. Bread flour is high protein and will take longer to develop gluten; I let the stand mixer have at it for about eight minutes
  2. About five minutes into the kneading, add one bag of Craisins
  3. Let the dough rise for one hour, then deflate it. Let it rise for thirty minutes more
  4. Divide the dough into 12 roughly-equal parts, roll into balls, and let rise under plastic wrap for 30 minutes
  5. Preheat oven to 425 and bring a pan of water with 1 Tbsp. brown sugar to boil
  6. Poke your finger through the middle of the dough balls and twirl on your finger to shape into a bagel. Poke in any Craisins trying to escape
  7. Boil bagels, a few at a time, for 2 minutes on one side; flip with chopsticks and boil for one minute on the second side, then move to parchment-lined cookie sheets
  8. Bake at 425 for about 20 minutes, but start checking after 15 — you want them browned, but not too crispy

Enjoy! These are great with cream cheese. They also mail rather well, which is a nice bonus. 😀

Strawberries!

baking, breakfast, dessert, drinks 17 Comments

Ah, summer. Does it get prettier than this?

I picked these up over the weekend and just could not decide what to do with them. Strawberry scones? Strawberry shortcake? What about strawberry shortcake cookies?

Decisions, decisions.

In the end, I cut them up like this: And I ate them.

Every single one.

Just like that.

So now I clearly need to go buy more strawberries, and maybe actually make something with them this time.

What will you be doing with strawberries this summer?

Strawberries!

baking, breakfast, dessert, drinks Leave a comment

Ah, summer. Does it get prettier than this?

I picked these up over the weekend and just could not decide what to do with them. Strawberry scones? Strawberry shortcake? What about strawberry shortcake cookies?

Decisions, decisions.

In the end, I cut them up like this: And I ate them.

Every single one.

Just like that.

So now I clearly need to go buy more strawberries, and maybe actually make something with them this time.

What will you be doing with strawberries this summer?