Apple Pancakes with Cinnamon Syrup

**Don't forget to enter my giveaway HERE.**

Last week, before I posted the buttermilk pancakes, I asked my Facebook friends if they wanted me to post biscuits or pancakes.

Besides a little "biscuits for president!" thing, the majority of the votes were for pancakes.

One particular person asked for apple pancakes. This definitely intrigued me.

What was really weird, was that another friend randomly posted that she was craving pancakes with cinnamon apples on top. Now I was REALLY intrigued.

So, I did a little digging and combined a few recipes to come up with this delicious breakfast.

You know how I love my Sunday breakfast tradition, so I made these this past Sunday and there were none left by the time my family came around.

The pancake is fluffy while being soft and moist. Each bite studded with fresh apple chunks was heaven. Adding the toasted pecans for a crunchy texture made me super happy...I love texture in food! And pouring the cinnamon syrup atop this stack of melt in your mouth delightfulness was just sheer genius.

What is really great is that these pancakes are low in fat. AND, if you have some left over cinnamon syrup, you can pour it in your coffee for a cinnamon dolce flavor.

So gather your loved ones around your breakfast this Sunday and serve them a plate of these apple pancakes with cinnamon syrup. But beware, Sunday breakfast may become a tradition after a meal this good!

Let's get cooking!

For the syrup. Whisk together some sugars, corn starch and cinnamon.

Whisk in some water and vanilla. Heat it until thickened.

Remove from heat and whisk in some butter.

For the pancakes. Whisk together some flour, baking powder, salt, sugar, cinnamon, and nutmeg.

In a measuring cup, whisk together some yogurt, milk, vanilla and eggs.

Mix together the dry and wet ingredients.

Then stir in the apples.

On a hot, oiled skillet, drop the batter in 1/4 cup increments and cook it up.

Top with butter, toasted pecans, and cinnamon syrup.

Serve and enjoy!!


Apple Pancakes
Adapted from Smitten Kitchen and Allrecipes

Printer Friendly Version

Ingredients:

• 2 cups unbleached all purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1 cup low fat apple yogurt
• 3/4 cup fat free milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 medium gala apples, peeled and finely chopped
• Vegetable oil
• Butter (optional)
• Toasted pecans (optional)
• Cinnamon syrup (recipe follows)

Directions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. In a large glass measuring cup, whisk together the yogurt, milk, vanilla, and eggs.
3. Whisk the wet ingredients into the dry ingredients until just combined.
4. Stir in the apple.
5. Heat an electric skillet or griddle to 325 degrees F. Pour a small amount of oil on the skillet. Using a 1/4 cup measurement, scoop the batter onto the heated and oiled pan and spread slightly with the 1/4 cup measurement to flatten. Let cook until the edges seem dry and bubbles form in the center of the pancake. Flip and cook the other side another minute or two until golden brown. Place finished pancakes in a 200 degree F oven and repeat until all batter is used.
6. Top pancakes with batter, toasted pecans, and cinnamon syrup. Serve and enjoy!

Cinnamon Syrup

Adapted from Food.com and Allrecipes

Printer Friendly Version

Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 Tablespoons corn starch
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup water
• 1/2 teaspoon pure vanilla extract
• 1 Tablespoon unsalted butter

Directions:

1. In a small saucepan, whisk together the sugars, corn starch, salt, and cinnamon.
2. Whisk in the water and vanilla.
3. Heat mixture over medium high heat until it comes to a rolling boil.
4. Reduce heat and allow to simmer, stirring occasionally, about 10 minutes or until desired thickness.
5. Remove from heat and whisk in butter.
6. Serve and enjoy!

Linked at: 

Apple Cake with Maple Cream Cheese Frosting

Do you ever get super disappointed in yourself??

Like, you know what you want to do...you just have trouble getting it done?

That's how I've been feeling lately.

I know I'm just in a funk. It's probably because The Hubble is gone again. This time it's for real. This time he's heading off for Afghanistan. This time we have no idea when (or if) we will see him again.

I tend to get in these moods. I feel like nothing I do is good enough.

I think I just get really hard on myself and feel the need to be perfect because it helps take my mind off of what is really bothering me.

I also have a tendency to procrastinate things, which allows me to be even more hard on myself.

Take this cake for example. I'm disappointed in the pictures AND I was supposed to post this on the 20th. (Yes...I'm a wee bit late).

This cake is our first cake from the new Cake Slice Bakers book!

I'm pretty stoked on this new book. For one, the recipes sound amazing!

For two, this cake...

Though the pictures may not look like much, this is the perfect cake to ring in the Fall weather.

The spices really compliment the sweet fruit and the maple frosting will definitely be used again.

Before we get baking, I wanted to say thank you for sticking around while I've been running around all over Texas and spending time with my little family while The Hubble was home.

Okay..now. Let's get baking!

Whisk together the flour, baking powder, baking soda and a few fall spices.

Cream the butter until smooth then add in the brown sugar.

Add in the vanilla.

And the eggs, one at a time.

Then toss in the flour, in 3 additions...

While alternating with the buttermilk in 2 additions.

Take the bowl off the mixer and stir in the apples and nuts by hand.

Scrape the batter into your prepared pan and smooth it out as best you can.

Bake that baby up then let it cool.

Whip up your frosting by creaming together some cream cheese and butter then tossing in some flavor and spices.

Then adding in some powdered sugar.

Frost the top of your cake with this delicious frosting...

Slice, serve and enjoy!!

Apple Cake with Maple Cream Cheese Frosting

Adapted from The Cake Book

Printer Friendly Version

Ingredients:

• 1 1/2 cups unbleached all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2/3 cup buttermilk
• 2 cups peeled and chopped (1/3 inch pieces) Granny Smith apples (about 2 apples)
• 1/2 cup coarsely chopped walnuts
• Maple cream cheese frosting (recipe follows)

Directions:

1. Preheat oven to 350 degrees F. Spray a 9 inch square baking pan with baking spray.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, ginger, baking soda and salt. Set aside.
3. In a large mixing bowl, cream the butter until light, about 1 minute.
4. Add the brown sugar and beat on medium-high speed until light and well blended, about 2 minutes.
5. Add the vanilla extract.
6. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
7. With the mixer on low speed, add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions. Beat until just blended.
8. Stir in the apples and walnuts by hand.
9. Scrape batter into prepared pan and smooth with a rubber spatula.
10. Bake for 25-30 minutes or until a  tester inserted in the center of the cake comes out clean. 
11. Cool the cake completely in the pan on a wire rack.
12. Frost with maple frosting, cut into squares, serve and enjoy!

Maple Cream Cheese Frosting

Adapted from The Cake Book

Printer Friendly Version

Ingredients:

• 6 ounces cream cheese, softened
• 3 Tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon maple extract
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• Pinch of salt
• 1 cup powdered sugar

Directions:

1. In the bowl of an electric mixer, using the paddle attachment, cream together the cream cheese and butter on medium speed until smooth.
2. Beat in the extracts, spices and salt.
3. Reduce speed to low, gradually add powdered sugar and beat until well blended.
4. Raise speed to high and beat until light and creamy, about 2 minutes.

Apple Cinnamon Carrot Coconut Muffins

I don't really know what I was going to say for this post earlier...but now all I can think about is my aching ankle and knee.

See...I feel like I'm on the run all the time now.

Baby N's doctor found a mass in his neck last week. We went for a scan and it is not cancerous, thank goodness!

He has something called Torticollis. Basically, the muscle on one side of his neck is bunched up and is preventing him from being able to turn to the left (the reference to Zoolander does not escape me here). With the Torticollis he needs physical therapy at least once a week and I have to do neck stretches with him several times a day.

Then there is the whole running Little Butt to and from school thing. I'm not ready to let her ride the bus yet (even though she really wants to look all around inside) so I've been taking her and picking her up.

Today, I was taking her to school and carrying Baby N in his carseat/carrier thing and my left ankle found a hole in the ground. I twisted my ankle really good and scraped up my right knee. Blah!! I also kind of landed on the baby...but he's fine!

Poor Little Butt was so traumatized though! Mommy's are NOT supposed to get hurt. She cried and cried until her teacher took her inside. I'm still not sure if she has stopped crying...poor thing.

Anyway, since I'm on the run constantly nowadays it helps to have quick and lower fat options for breakfast. These muffins really do the trick for me. I mean, you dump some stuff in a bowl, stir it up and bake it! Easy peasy!

This recipe is basically doctored up muffin mix. But it is so worth it. If you are not averse to using boxed cake mix then you will be totally cool with making these muffins. They are too easy and delicious not to make them!

Here's what you do:

Mix all the ingredients together in a large bowl until combined.

Spoon the batter into the muffin pan until each one is about 2/3 full. And bake! Let them cool when they come out of the oven.

Serve and enjoy!!

Apple Cinnamon Carrot Coconut Muffins

Adapted from Sandra Lee Semi-Homemade Cooking Made Light

Printer Friendly Version

Ingredients:

• 1 (19oz) box apple cinnamon muffin mix (I used Duncan Hines)
• 4 (4oz) jars organic carrot baby food puree
• 1 cup shredded coconut
• 1/4 cup apple juice
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground ginger

Directions:

1. Preheat oven to 400 degrees F. Spray a muffin pan with baking spray.
2. In a large mixing bowl, mix together all ingredients until combined.
3. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full.
4. Bake until tops are golden and a toothpick inserted in the center comes out clean (there will be a few crumbs), about 20-25 minutes.
5. Cool in the pan on a cooling rack about 10 minutes. Remove from pan and allow to cool completely.
6. Serve and enjoy!!

Caramel Apple Upside Down Cake

Summers at my grandma's house in Lawton, Oklahoma are some of my very favorite memories of my childhood and growing up.

Her house was like that "coming home" feeling. And let me tell you...as an Army Brat, getting that feeling is hard to do.

We always arrived at about 2 or 3 in the morning. The sky was dark, yet the air was hot and sticky. Our parents would wake us up and we would reluctantly open our eyes. We would groggily stumble up the steps to the front porch. The only nighttime sounds were that of the bug zapper on grandma's porch. Illuminated by that faint purple/blue glow of the bug zapper we would reach the front screen door and peer inside (grandma always left the wooden door open at nights in the summer) and there was grandma, sleeping on the couch waiting for us. She would wake up and let us in and we instantly knew we were home.

Now grandma is gone and that feeling of restlessness has returned to my soul. Especially since I married an Army man myself.

Where is home? I'm not sure. Well...actually I am sure. I do know where home is. Home resides in the hearts of The Hubble and Little Butt. (cue loving sighs).

Anyway. You're probably wondering what all of this has to do with this cake.

Well...see...my grandma had a garden in her back yard. Now...don't underestimate. This was not your normal back yard garden. The woman had to have had at least an acre of the back yard sectioned off for her garden.

She grew everything. From tomatoes and cucumbers to peaches and, yes, apples.

One of our favorite snacks growing up was a cut up green apple with salt. Yes, I know, it sounds weird. But give it a try before you diss it.

The problem is that we ate those apples until our fingers were pruned and we were in desperate need of hydration.

Now, in my adult years, I really don't care for apples at all. (I recently found out my Older Sister has the same aversion to the fruit that I do)

From time to time I will crave a sweet red apple with some sharp white cheddar cheese, but it's rare.

I don't tend to choose apple pie. I cringe away from apple sauce. I don't tend to buy apples for our home (that was The Hubble's job if he wanted any).

So when this cake was suggested by a member of my Facebook baking group I was a little leery.

It took me over a month to work up the desire to make this cake, but make it I finally did.

I will admit that I took the big chunk of apple off of my piece and left it on the plate when I was finished with the cake itself. ;-)

The cake was actually quite good. It was moist and tender, but dense. It's definitely a hearty cake and I can see it being perfect for the Fall season.

I, personally, think the cake is rich and did not need to serve my piece with the extra caramel as suggested by the recipe. But maybe you are like my JerBear and believe that the more sugar in a dish, the better.

Who knows. But if you like apples, or even if you don't, I suggest you try this cake.

Let's bake!

We'll start by making the caramel. Heat up some corn syrup and sugar in a large skillet.

Good God when they say LARGE use a large skillet! Use a large stockpot if you have to because see what happens next:

When it's nice and amber, remove it from the heat and add in the butter and cream. Let it sit for a minute then pour some in a glass measuring dish....

The mixture starts to bubble...then it rises, pretty much like crazy! If you don't have a large enough skillet, I can tell you from experience that the mess this makes is spectacular! Here's a visual: my Niece, running from the stove shouting "What do I do? What do I do?!?!" Me responding "There's nothing you can do, just keep stirring! We'll clean it later!"

And pour the rest in the pan.

Arrange the apples, top side down in the pan.

Whisk together the flour, baking powder, baking soda, salt and cinnamon in a bowl.

In a separate bowl, whisk together the orange juice, sour cream and vanilla.

In the bowl of a mixer, cream together the butter and sugar.

Mix in the eggs, one at a time.

In an alternating fashion, add half the sour cream mixture...

Then half the flour mixture, repeat.

Stir in the chopped apples.

Evenly spread the batter over the apples in the pan. Bake it up until nice and golden. Immediately invert the pan onto a platter (watch out! The caramel spreads quickly).

Slice it up and serve it with the extra caramel on top. Or not...it's perfect without the extra. Enjoy!!


Caramel Apple Upside Down Cake
Retrieved from Food Network


Printer Friendly Version


Ingredients


For the Caramel and Apples:

• 4 tablespoons unsalted butter, plus more for the pan
• 3 cups sugar
• 5 tablespoons light corn syrup
• 1 cup heavy cream
• 4 large Golden Delicious apples (1 3/4 to 2 pounds)

For the Batter:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup sour cream
• 1/3 cup fresh orange juice
• 1 tablespoon vanilla extract
• 1 stick unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs

Directions

1. Butter a 9-by-3-inch round cake pan. 
2. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.
3. Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.
4. Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. 
5. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.
6. Cut 3 apples into quarters and cut out the cores with a paring knife. (I also peeled the apples)
7. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.
8. Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.
9. Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.
10. Preheat the oven to 350 degrees F. 
11. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. 
12. In a small bowl, whisk the sour cream, orange juice and vanilla.
13. Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
14. Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.
15. With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. 
16. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.
17. Spread the batter over the apples in the pan. Top with the chopped apple. (I added the chopped apples to the batter)
18. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). 
19. Cool in the pan on a rack.
20. Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry. (I skipped this step and inverted the cake immediately while it was still hot from the oven)
21. Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. 
22. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.
23. Enjoy!

Sweet Apple and Onion Stuffed Pork Chops

I have to tell you something.

As a self proclaimed foodie I'm rather ashamed of this...

But I'm going to tell you anyway. Because you are my friends right??

Okay...here goes.

I'm a fairly timid cook.

I said it!

When I started this blog, I knew that I wasn't very creative. But that hasn't stopped me from being able to share great food with you all.

I have found many great dishes to share with my family and friends throughout this bloggy world.

However, I think that having this blog is making me more...adventurous? Creative? Something.

I want to be able to walk into a grocery store or market, pick up and item and come up with an amazing dish in my head that centers from this one ingredient.

When we moved here to Austin and I ventured into my first HEB Plus, I walked by the butcher and saw these gorgeous boneless pork tenderloin chops. I couldn't help but to purchase them. They were practically screaming at me!

So I chatted with the butcher a bit and secured my lovely chops into my cart.

I carried that brown paper wrapped package of meat as tenderly as a birthday present. And I pretty much thought of it as such.

I came home and started wracking my brain trying to figure out what I was going to do with these luscious chops.

It just so happened that my friend The Chef called that night and I was telling her how badly I wished she was here so she could help me figure out what to do with these bad boys. Her immediate response was "stuff 'em!! Anything that thick and lovely should be stuffed!"

My brain quickly went into overdrive and I started thinking about my favorite flavor combination with pork: onions and apples. But I also love sweet, red apples with Vermont Sharp White Cheddar cheese.

It sounded like a winner to me! But I was sure The Hubble would veto the idea...the man hates cheese! I know, I know...how have we stayed married this long? Well, I just figure that means more cheese for me!

Anyway. I digress. So I told The Hubble about my conversation with The Chef and my resulting idea. He thought it sounded like a winner too! So I set to work!

This is the first time I have ever stuffed meat that wasn't a Thanksgiving turkey. And let me tell you, it was fun! LOL!

I threw together a quick stuffing and crossed my fingers as they made their way to the grill.

At one point, some of the stuffing fell out onto the grill. Of course, The Hubble and I set upon it like vultures. After that nibble I knew dinner would be off the hook that night!

And I was right! These things were freaking amazing. They were juicy and tender. The stuffing was sweet and subtle. The perfect compliment to the lightly seasoned pork chop.

Seriously, looking at these pictures and talking about these pork chops is making me hungry all over again.

And! I'm pleased to say, I was inspired to create my own recipe! Maybe I'm on my way after all.

So now, it's up to you to go make these and love them as much as we did...because I know you will. You don't believe me?? Try it for yourself! Here's how:

Let's start by sauteing up some onion...

And tossing in some apple. This is the delicious base to our stuffed pork chops!

Melt some butter in a bowl and toss in the bread crumbs. Stir them up until the bread crumbs are well coated in butter.

Now mix in the apple and onion.

And, of course, the cheese!

Now slice your chop, NOT all the way through...just create a sort of pocket. Then stuff those bad boys full of the bread crumb mixture.

Now seal them up with toothpicks. Spray each side with nonstick cooking spray and season with salt and pepper.

Toss them on the grill and cook them until the juices run clear, about 20-25 minutes.

Once cooked, place the chops on a cutting board and let them rest for about 5 minutes. Remove the toothpicks.

Serve them up with some veggies of your choice and enjoy!!!

Sweet Apple and Onion Stuffed Pork Chops

Printer Friendly Version

Ingredients:

• 6 boneless pork tenderloin chops, at least 1 1/2-2 inches thick
• 1 medium onion, diced
• 1 medium apple, diced (I used a red apple)
• 2 Tablespoons butter, melted
• 1 cup bread crumbs (I used Italian style)
• 1/4 cup shredded cheese (I used Vermont Sharp Cheddar)
• salt and pepper to taste

Directions:

1. Heat a medium skillet over medium-high heat. Spray with nonstick cooking spray.
2. Add the diced onion and saute until tender, about 5 minutes.
3. Add the diced apple and saute until tender, about 3 minutes.
4. In a medium mixing bowl, melt the butter then add the bread crumbs and toss to coat.
5. To the bread crumb mixture, mix in the onion and apple.
6. Add the shredded cheese and mix to thoroughly combine.
7. Slice the pork chops lengthwise leaving about 1/2 an inch on one side still in tact. 
8. Stuff pork chops with bread crumb mixture. Secure with toothpicks
9. Spray each side of the pork chops with nonstick cooking spray and season with salt and pepper.
10. Grill the pork chops (or cook on a skillet) until the juices run clear, about 20-25 minutes.
11. Remove from the grill and let rest about 5 minutes. 
12. Remove toothpicks.
13. Serve and enjoy!!