Dessert

Apfelkuchen…aka apple torte

The finished product!

On a cold Saturday afternoon we decided to give Sunny Anderson’s Apfelkuchen, that was featured on Food Networks-The Kitchen, a try. My German roots from the Schreck and Meyer familie came out to bake. And the real reason, we knew my Mom would love this recipe.

Look at the layers!
Great pattern with the apples.

For the past couple of years we would buy her a tin of real German Lepkucken from Germany for Christmas. She has always told me the story of her having to stir the batter of these dense molasses cookies. We knew the Apfelkuchen world be a hit.

Ingredients

Apples:

1/4 cup fresh lemon juice

5 Granny Smith apples, peeled, cored and sliced into 1/8-inch wedges 

Batter:

One 15.25-ounce box white cake mix

1 1/4 cups apple cider 

1/3 cup sour cream 

3 large eggs, whisked

Nonstick cooking spray, for the pan

Streusel:

2 1/2 cups packed light brown sugar

1 cup all-purpose flour 

1 teaspoon cinnamon sugar, plus more for dusting

2 sticks (1 cup) salted butter, frozen for 20 minutes

Directions

  1. Preheat the oven to 325 degrees F.
  2. For the apples: Add the lemon juice and 2 cups of water to a large bowl and stir. Add the apple wedges. Set aside.
  3. For the batter: Add the cake mix to a large bowl. Whisk together the cider, sour cream and eggs in a separate bowl. Add the wet ingredients to the cake mix and stir until combined.
  4. For the streusel: Add the brown sugar, flour and cinnamon sugar to a large bowl. Stir to combine. Using a box grater, shred the chilled butter into the bowl. Use a pastry cutter or fork to mix and toss the mixture until crumbly. Place back in the refrigerator if needed while preparing to bake.
  5. To assemble: Spray the bottoms and sides of a 9-inch springform cake pan with cooking spray. Place a circle of parchment paper on the bottom and spray again. Pour half of the cake batter in the pan. Sprinkle the top with half of the streusel mixture, then add half of the apple slices in a circular fanning pattern. Repeat the layers and dust the top with cinnamon sugar.
  6. Bake until a wooden skewer inserted in the center of the cake comes out clean, 1 hour 30 minutes to 1 hour 45 minutes. Cool on a rack for 30 minutes before releasing the spring form.
  7. For serving: Serve the cake slices with Whipped Cream.
Cookies, Dessert

Molasses Cookies

This recipe brings back many childhood memories. My mom would make these Molasses cookies a couple times a year. I remember coming home from school and finding these on the counter fresh from the oven.

So this morning I found her recipe in my collection. Now when you look at this you can see how special having family recipes and memories passed down. She wrote this down on medical notepaper she had in the drawer. Lol!

When you find something like this, cherish it. Mom is soon going to be 92 years old. She still cooks now and then. Macaroni and cheese is a staple and loved by her Grandchildren. She does love her sweets. Last week I took over the apple pie. When I asked her how it was She said it was delicious and was quickly gone, but next time she would like pumpkin.

So this morning our kids were planning a visit so I decided to make some of mom’s Molasses cookies. As you can see from the recipe, not much detail. But they go together pretty quickly.

As soon as I started to put together the wet ingredients I was in love with the flavor. Just opening up the Molasses jar and smelling brought back memories. Adding the cinnamon and the ginger pushed it over the edge.

Now to push these over the edge you have to try them with butter. Just spread a little on the bottom and savor the flavor.

  • 3/4 cup shortening
  • 1 cup sugar
  • 2 well beaten eggs
  • 1 cup molasses
  • 3/4 cup strong cold brewed coffee
  • 4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 tsp ginger

Mix together shortening and sugar.  Add eggs and mix well.  Next add Molasses and coffee.

In a separate bowl sift together dry ingredients. Then slowly add dry ingredients to wet ingredients. Once combined drop by teaspoon full on greased cookie sheet at bake at 350 degree oven for 12 minutes. Remove to wire rack to cool.

Enjoy the as I suggested….with a little butter!

Dessert

Crumb Top Apple Pie

Once again I wanted to bake something last Saturday. Scouring the pantry and refrigerator I found some utility apples and some Empire apples that seem to call to me….bake a pie. They might not be the “choosen” apple to make a pie with but it didn’t matter because this came out pretty good. Not wanting the traditional two crust pie I found a recipe for a crumb top pie.

The original recipe did not have it’s own crust recipe so I went to my favorite pie crust recipe in my Better Homes and Garden red checked cook book.

This has been a favorite recipe to make as it is pretty simple and uses crisco. Pretty simple to follow and easy to mix when you have the right tools.

Single pie crust recipe

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup shortening
  • 4 – 5 tablespoons cold water

Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.

Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.

On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

With the crust ready it was time to pull the filling together.

Crumb Top Apple Pie

Ingredients

  • 1 pie pastry
  • 1/4 c. sugar
  • 3 Tbsp flour
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 5 1/2 c. peeled and thinly sliced apples

Crumb Topping

  • 1/2 c. brown sugar
  • 1/2 c. flour
  • 1/2 c. quick oats
  • 1/2 c. butter
  • 2/3 c. caramel ice cream sauce, divided
  • Preheat oven to 375 degrees. Place pastry in a 9″ deep dish pie pan. In a large bowl, combine the sugar, flour, cinnamon, salt and 1/3 cup Caramel Sauce. Toss the apples in this mixture and pour into the pie crust. Throughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake the pie for 20-30 minutes. Then cover with foil and bake another 20 minutes until the apples are tender. Remove pie from oven and drizzle with the remaining 1/3 c. caramel ice cream sauce. Cool and serve with ice cream.

Give this a try and let me know what you think.

Dessert, Dinner

Butterscotch Blondies

Are you looking for a quick and easy dessert? I found these on the Inspired by Charm blog post. I love to follow this blog for recipes and design ideas. Michael has great eye for decorating and great recipes to try.

Butterscotch Blondies

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 sticks unsalted butter melted and cooled
  • 1 1/2 cups brown sugar
  • 1 tablespoon vanilla extract
  • 3 eggs lightly beaten
  • 1 1/4 cups butterscotch chips divided
  • Flake sea salt to garnish
  • Optional: ice cream and butterscotch sauce

INSTRUCTIONS

  1. Begin by preheating your oven to 350 degrees F. Spray a baking pan with baking spray, line it with parchment paper, and then spray the parchment paper with baking spray.
  2. Tip: You can use two metal butterfly clips to hold the parchment paper in place. Clipping them to the long sides of the pan.
  3. In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
  4. In a large bowl, whisk together the melted butter and brown sugar until combined. Add the vanilla and eggs and then stir to combine. Fold in the flour mixture and stir until almost combined. Gently fold in one cup of the butterscotch chips.
  5. Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the remaining butterscotch chips over the top. (I also saved a few chips to add to the top once the blondies come out of the oven.)
  6. Bake for 20 to 25 minutes or until the top is light brown. You can also check for doneness by inserting a toothpick near the center. The toothpick should come out clean.
  7. Allow the blondies to cool in the pan. Remove from the pan and sprinkle with a little flake sea salt. Then slice and serve.

RECIPE NOTES

I served the blondie warm with a scoop of vanilla ice cream and a drizzle of butterscotch sauce.

Adapted from The Pioneer Woman and Inspired by Charm
This Butterscotch Blondie Recipe is one of my favorites! You're going to love it too! #blondie #recipe #butterscotch #dessert #bars
This Butterscotch Blondie Recipe is one of my favorites! You're going to love it too! #blondie #recipe #butterscotch #dessert #bars

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POSTED BY MICHAEL WURM, JR. AT 4:01 PM
TAGS: BAR // BARS // BLONDIE RECIPE // BLONDIES // BUTTERSCOTCH // DESSERT // DESSERTSLOVE IT?
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comments

  • LEAH AT 11 AM ON AUGUST 21, 2019I am making these for our next girls’ night. Your additions make this a sublime blondie! Hats off to you.Reply
  • PAT WEST AT 9 AM ON AUGUST 24, 2019Michael…..what size pan?Reply
  • PAT AT 9 AM ON AUGUST 24, 2019Couple of other questions…why spray bottom of pan when you put down parchment? And, I always second guess myself about when to use light or dark brown sugar…any helpful hints?Reply
  • JOHN R. HUFF JR. AT 12 AM ON AUGUST 25, 2019Almost as good looking as you, Michael.Reply

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Dessert

Lemon Squares

As summer is slowly coming to a close I knew I needed to make my favorite lemon bars. This recipe has been a favorite of mine for years. Originally from a Cooking Light magazine from around 1999, I love to make these during the hot days of summer for their cool citrus flavor. And being a Cooking Light recipe I never feel guilty enjoying a couple pieces.

A shortbread crust with a smooth citrusy filling topped with a dusting of powdered sugar makes a great summer dessert.

Ingredients

  • 1/4 cup granulated sugar
  • 3 tablespoons butter or stick margarine, softened
  • 1 cup all-purpose flour
  • Topping:
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons grated lemon rind
  • 1/3 cup fresh lemon juice
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 teaspoons powdered sugar

Directions

Preheat oven to 350°.

To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.

Dessert

Chocolate Whiskey Bundt Cake

Chocolate, moist and absolutely delicious!  This is what you will get if you make this cake.  We were having our friends in one night for some wine and dessert.  I looked through the folder of recipes that I wanted to try and found this one.  It has been hanging around for quite some time and i thought what goes better with wine than chocolate.  And in this definitely fit the bill.

The coffee added brings out the flavor of the chocolate and the whiskey adds great flavor.  The recipe said it would taste even better the next day, and it sure did.

Ingredients

1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan

1 1/2 cups brewed coffee

1/2 cup American whiskey

2 sticks (1 cup) unsalted butter, cut into 1-inch pieces

2 cups sugar

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla

Accompaniment: lightly sweetened whipped cream

Garnish: confectioners sugar for dusting

PREPARATION

  1. Put oven rack in middle position and preheat oven to 325°F. Butter a 10-inch bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
  2. Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
  3. While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
  4. Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
Cookies, Dessert

Madelines

I bought a Madeline pan on clearance at Marshalls a couple of years ago and it sat in my basement. I wanted to try it but maybe felt intimidated. Then a couple of weeks ago I started watching The Great British Baking Show. Amateur bakers in England competing in three baking challenges against each other. I quickly started binge watching season one and started season two. This inspired me to try my skills at using that pan.

Now I am no where near the quality of these amateur, but I can say these came out pretty good. I knew I did okay when my mom approved.

Ingredients
MADELEINES

3 large eggs room temperature

1 teaspoon vanilla extract

1/8 teaspoon salt

1/2 cup (100g) granulated sugar

3/4 cup (94g) all-purpose flour

6 tablespoons butter melted

powdered sugar

Melt butter and let it cool to room temperature.  Meanwhile, beat eggs, vanilla, and salt with an electric mixer until light in color. Gradually add in the sugar and continue beating for 5-10 minutes until mixture is thick, pale, and drops down in the bowl like ribbons.

Sift a third of the flour into the egg mixture, folding it in after each addition.
Take about 1/2 cup egg mixture and mix it with the cooled butter. (This is important for adequately mixing in the butter into the batter.) Mix this tempered butter into the rest of the batter, folding it in until combined.
Cover batter with plastic wrap and chill in fridge for 60-90 minutes.

Preheat oven to 350°F. Brush molds with melted butter and then use a cookie scoop to drop the batter into the wells. No need to spread. Bake for 11-13 minutes or until edges start to lightly brown and tops spring back when gently pressed with your fingertip.

Immediately remove from pan onto a cooling rack with the bottom ruffle edge up. Sprinkle with powdered sugar and serve.