• Apple Cinnamon Coffee Cake Biscuits

    Well well well, another week into September, and I’m still alarmed at how fast this year is moving. Not so alarmed, however, that I didn’t leap wholeheartedly into Fall baking before the official start of the season. As far as I’m concerned, once September hits, it’s Fall. And what comprises fall baking? Apples! Cinnamon! Biscuits! Whatever your heart desires! This week’s recipe has a little bit of everything, some brown sugar cinnamon sauteed apples and some brown butter streusel, folded all cozy into a biscuit dough and slathered with cinnamon glaze. I give you, Apple Cinnamon Coffee Cake Biscuits.

    I went on my first ever grown-up business trip this past week, which was a huge win for me since thinking about the airport usually strikes fear in my heart. It turned out to be really fun and interesting, and I feel like a certified adult now. I then ended up going back to my parent’s house for the weekend, and I knew I had to take advantage of having a big kitchen again. So, I got my coffee and took a quick walk around my favorite garden, and then got to work.

    A quick note to all, I know that my posts as of late have been not as consistent as usual, please know that I am trying my best, but it’s tough to photograph the things I make when we’re still eating off of paper plates. Rest assured things will be back to normal so soon, I am just settling in!

    Before we get started, here are 5 things to be happy about:
    ONE. Coming home from a long day, lighting a candle, and getting cozy.
    TWO. Halloween decorations.
    THREE. When your alarm goes off but then you remember that it’s Saturday.
    FOUR. Making plans for the weekend to motivate you through the work week.
    FIVE. Doing the “big grocery shop” late on a Sunday evening.

    Inspired in part by recipes from here and here.

    Apple Cinnamon Coffee Cake Biscuits

    All of the best parts of baking for fall, folded into one little biscuit and doused in cinnamon glaze. Apples! Cinnamon! Brown sugar! Streusel! Let's bake!
    Prep Time1 hr
    Cook Time20 mins
    Total Time1 hr 20 mins
    Course: Breakfast, Dessert
    Keyword: apple, biscuits, cinnamon, coffee cake, fall baking
    Servings: 8 biscuits

    Ingredients

    Cinnamon Apples

    • 2 large baking apples; peeled and thinly-sliced
    • 2 Tbsp butter
    • 1 tsp cinnamon
    • 2 Tbsp brown sugar
    • Pinch of salt

    Brown Butter Streusel

    • 1 stick butter
    • 1 cup + 2 Tbsp flour
    • ½ cup white sugar
    • 3 Tbsp brown sugar
    • Pinch of salt
    • 1 tsp cinnamon

    Biscuit Dough

    • 3 cups flour
    • ¼ cup brown sugar
    • tsp baking powder
    • 1 tsp salt
    • ¾ cup butter; cold and grated on a box grater
    • cup whole milk; plus more for brushing
    • Raw sugar; for sprinkling

    Cinnamon Glaze

    • ½ cup heavy cream
    • 3 cups powdered sugar
    • 2 tsp cinnamon
    • 1 tsp vanilla extract

    Instructions

    Cinnamon Apples

    • Place the apples, butter, cinnamon, brown sugar, and salt in a large saucepan over medium heat. Stir to combine all the ingredients until the butter melts completely. Allow the apples to cool in a bowl while you prepare the rest of the parts.

    Brown Butter Streusel

    • In the same pan as before, melt the stick of butter over medium heat, stirring frequently, until the butter becomes nutty and fragrant and golden brown.
    • In a separate bowl, whisk together the flour, white and brown sugars, salt, and cinnamon. Drizzle the brown butter over the flour mixture, and stir until it comes together in crumbles. Cool the streusel in the fridge while you make the dough.

    Biscuit Dough

    • Preheat your oven to 400°F. In a large bowl, combine the flour, brown sugar, baking powder, and salt. Add in the grated butter and mix with your hands until it's about pea-sized and crumbly. Add a cup of the milk and stir until a dough begins to form, adding the remaining ¼ cup as necessary- you may not need all of it!
    • Dump the dough into a floured surface and work it gently with your hands into one cohesive ball. Roll out into a rough 9" x 13" rectangle, making sure nothing is sticking.
    • Spread the apples into an even layer on half of the dough, and then add a layer of the streusel on top. Fold the other half of the dough on top of the filling and gently seal the edges so that nothing falls out while you cut the biscuits.
    • Using a sharp knife or bench scraper, cut the dough into 8 biscuits. Carefully transfer each biscuit to a parchment paper-lined baking sheet. Brush the tops with milk and sprinkle generously with the raw sugar.
    • Bake for 20-22 minutes, until the tops are golden brown and crisp. Allow to cool slightly before glazing and serving.

    Cinnamon Glaze

    • In a bowl, whisk together all the glaze ingredients until a thick but pour-able glaze forms, adding more heavy cream or powdered sugar as necessary until the desired consistency is reached. Cover each biscuit with a generous amount of glaze and enjoy!!

    Into more scones and biscuits? Look here, here, and here!

  • Julia Child’s Blueberry Clafoutis

    Hellooooooo my friends it’s September isn’t that wild? Are you ready for summer to be over? I am for sure, I really was that girl that got a pumpkin spice latte the day it came out, even if it was still August. I won’t apologize for it either so don’t even ASK. But, before we get to this fricken Blueberry Clafoutis, I hope we all had lovely Labor Day Weekends! I started mine off seeing the Jonas Brothers in concert (for the 4th time!!) and crying my eyes out, and finished by moving into my apartment! What a time to be alive, I can’t wait to start cooking in my tiny bb kitchen.

    Today’s recipe is a classic by Queen Julia Child, one that I’ve similarly tried before here, but this Blueberry Clafoutis is the real deal. Kind of like a cross between a pancake and a dutch baby, a clafoutis is maybe one of the easiest desserts to make. It can be done in one blender (or one bowl with a whisk and some determination), and be in the oven in 10 minutes. It can be customized with other fruits and spices however you’d like. Sound good? Cool cool cool we’ll get to that in just a second.

    Before we get started you know what’s coming next, here are 5 things to be happy about today!!
    ONE. Coming home from a long day and pouring yourself a glass of wine.
    TWO. A phone call that turns your day around.
    THREE. Having a crush.
    FOUR. Finding a new song that you never want to turn off.
    FIVE. Feeling a chill in the air.

    Let’s bake!!

    Julia Child’s Blueberry Clafoutis

    One bowl, 10 minutes, full of jammy blueberries and a custardy base, there's literally no excuse not to make this right NOW!
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Dessert
    Keyword: blueberries, clafoutis, dessert, french
    Servings: 12 people

    Ingredients

    • Butter; to grease the pan
    • cups whole milk
    • cup granulated sugar
    • 3 eggs
    • 1 Tbsp vanilla
    • pinch salt
    • 1 cup flour
    • 1 pint blueberries
    • powdered sugar; for topping

    Instructions

    • Preheat your oven to 350°F and generously butter a medium-sized (I used 9×13 inch) baking dish.
    • In a blender or large bowl, add the milk, ⅓ cup sugar, eggs, vanilla, salt, and flour. Blend for 1 minute until smooth, or whisk vigorously until no lumps are present.
    • Pour a ¼-inch amount of batter into the baking dish and place in the oven for 2 minutes, until slightly set. Add the blueberries, sprinkle the remaining ⅓ cup sugar evenly over them, and then pour on the remaining batter.
    • Bake for 50 minutes, until set and slightly golden on top. Dust with powdered sugar before serving, warm, cold, or room temp!!
  • Peachy Cobbler

    Good news for anyone who doesn’t think they have time to make this summer peach cobbler today. If I can go to a Scottish Festival and a Shawn Mendes concert on Saturday, spend Sunday college shopping with my sister, AND still have time to make this, so can you. So let’s unpack this. Peaches. Don’t even need to be peeled, just sliced, slathered in batter, and baked until the top is shiny and crisp. Delicious and wonderful and purely peachy. Have I convinced you yet?

    This weekend, as mentioned above, I went to a Shawn Mendes concert with two of my sisters. Full disclosure, I bought these tickets last March, and anticipated being just a chaperone. BUT. Oh boy did I have a blast! Don’t you love when that happens? Aside from being in the literal last row of the Barclay’s Center, we were dancing and yelling and oh man that boy is cute.

    Buuut, since that was my Saturday, and my Sunday was full of errands, I didn’t even think I would have time to make a post this week. Then, all I could think about were peaches because it’s the end of summer and there’s no better time to have a mind completely occupied by peaches am I right? Then, this recipe came along, and it was fate! I tinkered with some proportions, but I had never tried a recipe where the top is flooded with hot water before baking, and I’m intrigued! Combine that shiny top with the jammy peaches and you’ve got the perfect summer peach cobbler.

    Before we get started, here are 5 things to be happy about today:
    ONE. Switching from your summer wardrobe to your fall wardrobe.
    TWO. The first pumpkin-flavored treat of the season. (PSL’s I see you!)
    THREE. British Cadbury candies.
    FOUR. Sneakers with ankle socks.
    FIVE. A pair of fuzzy slippers to put on when you come home from a long day.

    Peachy Cobbler

    An incredibly low maintenance peach dessert, these peaches don't even need to be peeled before they're sliced, slathered in a brown sugary batter and flooded with sugar and hot water for a shiny, shattery crust.
    Prep Time30 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 40 mins
    Course: Dessert
    Keyword: cobbler, dessert, peach
    Servings: 12 people

    Ingredients

    • 8 peaches; cut into 8 wedges each
    • Juice + zest of ½ a lemon
    • 1 stick butter; softened
    • cups white sugar
    • 1 Tbsp brown sugar
    • cups all-purpose flour
    • 2 tsp baking powder
    • ¾ cup whole milk
    • 1 tsp vanilla extract
    • ½ cup hot water

    Instructions

    • Preheat the oven to 350°F. Line a baking sheet with foil, which will catch the drips from the cobbler. Place the sliced peaches into a 9"x13" baking dish, then add the lemon zest and juice on top.
    • In the bowl of a stand mixer, beat together the butter, 1 cup of the white sugar, and the brown sugar, until fluffy. Add the flour and baking powder until the mixture is evenly sandy. Turn the mixer to low and slowly add in the milk and the vanilla, mixing for an extra 2 minutes until the batter is light.
    • Drop dollops of the batter evenly over the top of the peaches in the dish and, using an offset spatula, smooth the batter out so that the peaches are barely visible and the batter is no more than ½ inch thick in any place.
    • Sprinkle the remaining white sugar over the batter evenly, then drizzle the hot water on top. Bake for 60 to 70 minutes, until the top is crackled and golden.
    • Allow to sit for 30 minutes so that the filling can thicken, then serve warm. YUM!

    Looking for more fruity summer desserts? Look here, here, and here!