• 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!

  • Honeycrisp Apple Fritters

    Okay everyone, full disclosure, I made these apple fritters WEEKS ago, and for some reason never got around to writing this down. My bad. Never fear however because it’s always the right time for apple fritters, specifically these ones. I’ll be honest, I’m only recently allowed to fry things in my house, apparently it was thought that I would somehow manage to burn the house down (love you mom!), but I fought for it and here we are, house still standing, fritters warming. This recipe is adapted from America’s Test Kitchen, and what interested me about these originally is that they’re fried in a cast iron skillet. I’ve shied away from other frying projects mainly when they include a huge dutch oven’s worth of oil, it feels wasteful and a little gross if I’m honest. But these beauties fry in only a half an inch of oil, meaning fewer burns for me and less ruined oil, without compromising the flavor and crunch of the fritters themselves.

    I haven’t made many adjustments on the original recipe, however I had such a surplus of Honeycrisp apples and I was so in love with their flavor (I still can’t get over how they ACTUALLY taste like honey), and thought that the flavor would fry up nicely. As a result, I cut back some of the sugar, since the original uses Granny Smith apples which are much more tart. Still delicious though, and definitely something I’ll try next time. Also, I’m not the biggest fan of nutmeg, I find the flavor to be overpowering and I think a little goes a long way, so I cut that amount in half, but if nutmeg is your thing, feel free to use a full ½ tsp.

    Okay, logistics out of the way, let’s talk about what is approaching. Next week, I’ll somehow be reaching my 50th Sweet D recipe post and I can hardly believe it. How fitting that it comes the week of Thanksgiving, my second favorite holiday! I certainly am thankful for this blog, thankful for anyone who has read since the beginning, for those who have provided me with the inspiration, and for FOOD because without a love of food none of us would be here would we. Anyway, I love everyone and everything and here’s to 50 more Sweet D posts times a hundred.

    As is tradition, here are 5 things to be happy about today!
    ONE. The Radio City Rockettes.
    TWO. Ugly Christmas sweater parties.
    THREE. Maple-flavored coffee drinks.
    FOUR. Coming home to a package you weren’t expecting.
    FIVE. Having exact change.

    OKAY it’s fry time!!

    Makes: 10-12 fritters
    Prep Time: 5 minutes
    Fry Time: 30 minutes (total)

    Ingredients

    2 Honeycrisp Apples, peeled, cored, and cubed
    2 cups all purpose flour
    1/4 cup white sugar
    1 tbsp baking powder
    1 tsp salt
    1½ tsp cinnamon, divided
    ¼ tsp nutmeg + a pinch (for glaze)
    1 cup apple cider
    2 eggs
    2 tbsp unsalted butter, melted and cooled
    4 cups vegetable or peanut oil, for frying
    2 cups confectioners’ sugar

    Steps

    ONE. Place your oven rack to its middle position and preheat your oven to 200ºF. As you finish frying the fritters, you’ll be transferring them to a cooling rack-lined sheet pan in the oven to drain excess oil and keep them warm. Spread your diced apples out in one layer on a paper towel-lined baking sheet and thoroughly pat them dry.

    TWO. In a large bowl, whisk together flour, sugar, baking powder, salt, 1 teaspoon of the cinnamon, and the ¼ teaspoon of nutmeg. In another bowl, mix ¾ cup of the apple cider (the remaining ¼ cup is for glaze), eggs, and melted butter until smooth. At this point, add the apples to the flour and toss until all apples are coated in flour. Pour the apple cider mixture into the flour and apple mixture and mix until all is incorporated.

    THREE. Place a wire cooling rack in a rimmed baking sheet and line with paper towels. In a cast iron skillet or other pan suitable for frying, add the oil until it’s about ½ inch deep in the pan, and heat on medium until it reaches 325ºF. It’s pretty crucial to use some kind of candy thermometer here, as the oil temperature fluctuates as you fry and you’ll need to keep track to adjust as necessary.

    FOUR. Using a 1/3 measuring cup, scoop and drop the batter in rounds into the oil, frying around 4 at a time depending on how large your skillet is. Flatten slightly with your spatula or a spoon and fry for 6 to 8 minutes, flipping halfway through. Remember, you can always cook for longer but can never take back cooking time, so start with three minutes on each side and then add more time if needed. Transfer finished fritters to the paper-towel lined sheet in the oven and repeat batches until all the batter is used.

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    FIVE. In a separate bowl, whisk together the confectioners’ sugar, remaining ¼ cup of cider, remaining ½ tsp of cinnamon, and a pinch of nutmeg until smooth. Drizzle about a tablespoon of the glaze over each fritter, and allow to set for 5 minutes (if you can bear it) before eating.

    ENJOY!! xoxoxoxox