Autumn-y Apple Fritters

I am failing miserably at all of my goals for the month.

But in my defense, I have not bought anything new and we’re 20 days in and we just tried our first new recipe last weekend. We hit up Larriland Farms with some family friends up in Howard County, picked pumpkins, took a hayride and generally enjoyed the season.

 

We also saw cows! Ethan has started mooing which is highly amusing.

We did not pick Apples (that would have been a nightmare with little man) BUT we did buy some fresh picked ones and so Hubs has been in full on apple baking mode. His first mission? Apple fritters. Cue Pinterest. Thank sweet baby jebus for Pinterest.

I’m not a HUGE apple fan but these? Were amazing. I’m not going to post the recipe since it was NOT my own but I am going to link back to it and tell you it was easy (Hubs isn’t the best at following directions and I don’t usually trust him to bake, but he baked these incredibly well without burning anything so huzzah!)

neon

 

{Recipe here}

And no, this recipe does not require a deep fryer. Just a lot of vegetable/canola oil. It was super simple. Not hugely messy and not incredibly time consuming. So huzzah! A+ on all fronts!

apple fritters

He also made apple dumplings but ehhhh I wasn’t so down with those. And not just because half of those pots and pans are STILL in my kitchen sink uncleaned.  BUT, we still have a good 6-8 apples left so we’re trying to figure out what to make next. I may get him to make more apple fritters – those were AMAZING!

What’s your favorite Apple recipe for the fall?

 

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Foodie Friday: Fudgy Brownies a la Martha

This week, was my team’s week for FACABO. AKA First Annual Consumer Advocate Bake Off.

We were the last team but also the most competitive. We hovered as the judges crooned over the decadence. I tasted my coworkers’ masterpieces and oh my gah. I work with some amazing Betty Crocker imposters.

It took me a LONG time to decide what to bake – I had just baked cookies for the cookie swap hosted by Lexi last weekend so I was a little baked out.

But I found an amazing recipe. Tweaked it a touch and oh. em. gee. They were fabulous.

Martha Stewart Fudgy Brownies with Green Sprinkles

Ingredients

1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
12 ounces bittersweet chocolate, coarsely chopped
2 1/4 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
Green sprinkles, for topping

Directions
(Sorry there’s no photos here – it was like 9p and I just wanted to go home after a commute from hell which involved standing in the rain for 30 minutes without umbrella while waiting for a bus that was late after JUST missing one)

1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside.
2. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
3. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
4. Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
5. Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.

I used semi-sweet chocolate chips instead of the bittersweet chocolate, added additional chocolate chips (though I wish I had used mint chocolate chips) so they were chocolate chip fudgy brownies and oh mah gah. So. Good.

Super easy, delightfully decadent and an amazing recipe. I did make the mistake of not letting them cool long enough so they got a bit…messy and didn’t look nearly as pretty as they could have if I had let them cool over night.

I highly recommend if you’re looking for some fun holiday treats to pack up 🙂

*Yes I know it’s not a healthy recipe but I haven’t been eating in as much as I should be because of schedule MADNESS. I mean…I’m not leaving for Oklahoma for 5 days but here’s the agenda:

Today – work 8-630 then happy hour with S in Annapolis
Sat – work 8-5 then Georgetown with the girls, stay at Lexi’s
Sun – work 8-5 then home (talk to hubs!)
Mon – work 1-10p then stay at Lexi’s
Tues – work 8-5 then Comms Council meeting then hotel near BWI
Wed – attempt to get on 620a flight to OKC (if not then I’m on the 820 flight)

FIVE DAYS!!!! After over 2 months apart, we’re down to  FIVE FREAKING DAYS! So. Excited 🙂 🙂

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Weddings and Cupcakes oh my!

{alternatively titled how I managed to see a wedding beautiful enough for a Martha Stewart magazine and duplicate her amazing cupcakes in 48 hours time}

This weekend was my mother-in-law’s birthday, since we were at a wedding Friday night –

{Hubs and I}, {the view in Westport}, {my gal M and I, love her!}

After all the stress this week, Hubs and I were happy to let loose a little bit. Saturday I worked, Saturday night I baked.

My mother in law is a chocolate-a-holic. Love her to death but she’s half German so she loves her some chocolate much like my late Grandfather did. So for her birthday, since we couldn’t really spend money on anything, I baked cupcakes.

Devils Food Cupcake {via Martha Stewart}

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Chocolate Ganache Frosting
Chocolate Curls, for decorating (optional)

Directions

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  • Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  • Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
  • I also made, the suggested frosting…

    Chocolate Ganache {via Martha Stewart}

    Ingredients

    1 pound good-quality bittersweet chocolate, finely chopped
    2 1/3 cups heavy cream
    1/4 cup corn syrup

    Directions

    • Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
    • Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
    • Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

    The chocolate ganache took a bit longer to harden than I initially thought, definitely should have made it last night instead of this morning but it worked out and I ended up just frosting them up at my in-law’s house.

    The cupcakes? A huge hit. Though next time I would consider making only a half batch as opposed to a full batch – I have so many cupcakes and so much ganache left over! Definitely something I’d make again though! A big fan of both! I indulged myself in one cupcake earlier, though I definitely plan on pawning a few of these badboys off at work, lawd knows I don’t need a dozen cupcakes laying around my house!

    I know, I know I still need to get my BlogHer’10 recap up, as well as a review of the Bar Method class I went to earlier this week! Coming up. I promise. Soon. Prooommmmmm-ise.

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