APPLE BUTTER PANCAKES w/ SAUTÉED APPLES

Why yes, it is yet another apple-focused recipe coming at you today! It might be the third one in just about a month, but I for one will never get sick of apple recipes so I hope you all feel the same way. I also wanted to use up the rest of my big batch of apple butter that had been sitting in my fridge since the rugelach post, so that’s really how I developed today’s recipe for apple butter pancakes with sautéed apples.

The last, and only, time I shared a pancake recipe was back in April 2020 when, as we all know, life was looking pretty grim for the entire world. I remember thinking that my orange ricotta pancakes were a little bright light at a very dark time, and how something as simple as writing and sharing a recipe could make me feel just a little bit better. Luckily, today’s recipe won’t be associated with any pandemics and we can all just focus on one thing: the deliciousness of these pancakes.

Although I’m usually more of a waffle person, there will always be room in my heart (and stomach) for pancakes, especially when they have autumnal flavors. The apple butter flavor may not be particularly in your face, but you’ll definitely get a hint of it in each bite. Because of this subtlety, I wanted to amp up the apple flavor by adding a topping of apples sautéed in butter, brown sugar and cinnamon. It’s of course an optional addition, but I have to say it really took these pancakes to a whole different level. But these pancakes will be perfect as well with a simple pat of butter and/or drizzle of maple syrup.

Apple Butter Pancakes

Makes about a dozen medium-sized pancakes

Ingredients

• 1 1/4 cups all-purpose flour

• 1 tbsp. granulated sugar

• 2 tsp. baking powder

• 1 tsp. cinnamon

• 1/2 tsp. kosher salt

• 1 cup milk, any kind works

• 2 large eggs, separated

• 1/2 cup apple butter, homemade or store bought

• 2 tbsp. unsalted butter, melted

• 2 tsp. vanilla extract

• Sautéed apples, to finish (recipe below)

Directions

1. In a large bowl, whisk the flour, sugar, cinnamon, baking soda and salt together until well combined.

2. In a medium bowl, whisk the milk, egg yolks, apple butter, melted butter and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and using a spatula, fold all ingredients together until almost combined.

3. Using a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer) whisk the egg whites until have stiff peaks. Gently fold the egg whites into the batter, being careful not to over mix. Let the batter rest for about 10 minutes. *This is a good time to start working on your sautéed apples.

4. Preheat a lightly-greased griddle or nonstick pan over medium heat. Scoop about 1/4 cup of batter for each pancake and cook on the first side until the edges appear set and bubbles start to show on the top surface, about 2-3 minutes. Carefully flip and continue to cook for a few more minutes, or until golden brown. Repeat until all batter is used up.

   *If not serving immediately, place pancakes on a baking sheet in the oven preheated to 200°F. This will keep them warm until ready to serve.

5. Top with butter, maple syrup and/or sautéed apples. Enjoy!

Sautéed Apples

Ingredients

• 2 large apples, peeled and chopped (I prefer Granny Smith or Pink Lady), about 2 cups

• 2 tbsp. unsalted butter

• 1 tbsp. brown sugar

• 1/2 tsp. ground cinnamon

Directions

1. In a skillet over medium heat, sauté the chopped apples in the butter for about 5 minutes, stirring every so often.

2. Once slightly softened, add in the brown sugar and ground cinnamon and continue to cook for another 5-10 minutes, or until fork tender.

ROASTED APPLE AND CHINESE FIVE SPICE SCONES

The other night, Alex and I were on our typical after-dinner walk when the topic of discussing our favorite month of the year came up. Yes, I know that’s a topic that’s usually saved for bad dates or icebreakers on the first day of summer camp, but we were honestly interested in what each other thought. We both agreed that October was far and away our favorite month for the same typical reasons: we love the change in weather and the cozier, chillier nights, the increase in watching horror movies all throughout the month leading up to Halloween, and lastly, all the seasonal food/drinks (apple pie, ciders, hearty soups, pumpkin baked goods, etc.) that start to creep back into our diets.

Alex brought up one more reason, a sentimental one, which was that October was the month in which we first ever visited Portland, Maine. Just in case you’re new here, Alex and I lived in Portland for about a year and a half starting in 2020, and we miss it greatly. Although there’s beauty to be found in just about every season of the year in Portland, whether it’s the abundance of blooming flowers in the spring after a long, hard winter, or the sun-drenched days of summer that are filled with beach/lake swimming, hiking, etc, it is autumn when Portland and the entire state of Maine truly peaks. From the beautiful crisp weather, to the blazing fall foliage showcasing gold and crimson colors, to visiting orchards for apples and other local harvests, it’s hard to think of a more ideal time. Essentially, visiting Portland in October led us to fall in love with the city so much that we moved across the country because of it.

Since our conversation led us to being nostalgic over Portland and reliving our favorite memories, I wanted to bake something that reminded me not only of when we were living there, but mostly of the visit where we were first introduced to the magic that is Maine. On our first morning in Portland (we had flown a red-eye in and arrived starving for breakfast), we had breakfast at the beloved Tandem Bakery. I’ve discussed my love for this bakery numerous times in various blog posts, but I’ll just say again that if you ever find yourself in Portland, make sure you stop in (early!) and get yourself anything from the pastry case… you won’t regret it. I’ve never had anything short of amazing from Tandem, whether it was their signature biscuits, slices of loaf cakes, or the various seasonal pies, but the scones were what always called to me. Ever changing to reflect what was in season, the scones at Tandem were my favorite because not only did they have the best texture and level of sweetness, they were unique flavor-wise.

Today’s recipe is an ode to Tandem and their perfect scones that I crave on a weekly basis. I can’t remember if the flavor I’m sharing with you today was the first kind I had ever tried at Tandem, but I’ll definitely say it was a favorite of mine. The scone is apples with Chinese five spice, and although it sounds simple enough, the scones are unique and unlike typical autumnal flavors. If you’re unfamiliar with Chinese five spice, it’s a blend comprised of cinnamon, star anise, fennel seed, clove, and peppercorn. It’s the perfect balance of earthy, sweet, and spicy, and works beautifully in baked goods. It can be found in normal grocery stores in the baking aisle, but just make sure you get a blend with the spices that I mentioned above since some of them might have cumin or bay leaves.

I decided to roast my apples before adding them to the scone dough because I feel like it not only led to a better and deeper caramelized apple flavor, but it also helped with avoiding having unbaked apples in the final product. I roasted the chopped apples with maple syrup, vanilla extract and a bit of ground cardamom (my forever favorite spice) to really drive home the cozy, fall flavors that I wanted these scones to possess. I know it’s adding more work/time with roasting the apples beforehand, but it truly makes all of the difference. One final, and optional, element of these scones is finishing them with an apple cider glaze. Apple cider can be pretty pricey, so if you don’t feel like purchasing it just for the glaze, it’s totally skippable.

Roasted Apple and Chinese Five Spice Scones

Yields 8 large scones

Ingredients

• 1 large or two small apples, unpeeled and chopped (Pink Lady, Jazz or Braeburn work best)

• 1 tbsp. maple syrup

• 1/2 tsp. vanilla extract

• 1/4 tsp. ground cardamom

• 3 cups (360g) all-purpose flour

• 1/3 cup granulated sugar

• 1 tbsp. ground Chinese five spice

• 1 tbsp. baking powder

• 1/2 tsp. kosher salt

• 1 1/3 to 1 1/2 cups heavy cream, plus more for brushing

• 1 tsp. vanilla extract

• Turbinado sugar, for topping

For the glaze (optional)

• 1 cup confectioners’ sugar

• 2-3 tbsp. apple cider

• 1/2 tsp. ground Chinese five spice

Directions

1. Make the roasted apples: Preheat the oven to 375°. Place the chopped apples in a small baking dish and toss with the maple syrup, vanilla and cardamom. Mix to combine and arrange in an even layer. Bake in the oven for about 30 minutes, or until fork tender, flipping halfway through. Allow the apples to cool completely before continuing (you can pop them in the fridge to speed this up).

2. In a large bowl, whisk together the flour, sugar, Chinese five spice, baking soda and salt.

3. Pour 1 1/3 cups of the heavy cream into a measuring cup and mix in the vanilla extract. Drizzle this mixture slowly over the dry ingredients while using a wooden spoon to gently mix it together (I actually use my hands so I can get a good feel for the dough). The goal is to have no dry spots left in the dough, so you may need to add more heavy cream. Add in a tablespoon at a time until no more flour bits remain, but try to avoid making the dough too sticky. Carefully fold in the roasted apples.

4. Turn the dough out onto a lightly floured surface and knead it a couple of times. Using your hands or a rolling pin, work the dough into a 1-inch thick circle. Using a sharp knife, cut the circle into 8 wedges, transfer them to a large plate(s), and put them in the freezer for 30 minutes

5. Preheat the oven to 400°F and line a baking sheet with parchment paper. Transfer the scones to the prepared baking sheet, leaving about 2 inches between each scone. Brush each scone with heavy cream and sprinkle with turbinado sugar.

6. Bake the scones in the oven for 18-23 minutes, rotating halfway through, until the tops are a light golden brown. Let the scones cool for about 15 minutes before adding the glaze (optional).

7. For the glaze: Sift the confectioners’ sugar into a small bowl (I always sift mine to ensure a smooth glaze) and add 2 tbsp. of apple cider as well as the five spice. Whisk thoroughly and add more apple cider if it’s too thick. Drizzle over the scones and enjoy!

PEACH + RASPBERRY MUFFINS

It’s been just over a year since I posted my last recipe featuring peaches - the peach and blackberry pie bars and if you haven’t made these yet, do so, especially if you find baking pies stressful - so I figured it was about time to give the popular stone fruit some spotlight. After glancing over my blog and seeing what I already had available in the stone fruit department (the pies bars and a perfect peach and nectarine crisp), I thought I’d make something that would be great for breakfast or brunch. With that, I settled on making peach and raspberry (and pistachio!) muffins and they came out amazing.

This is my 4th consecutive post highlighting summer fruit and I feel like I have Maine and weirdly, the pandemic, to thank for that. Since moving here, I’ve found myself going to the local farmers market just about every week whereas back at home I went to the one in Laguna Beach like, twice a year. I think this is because not only do I go on walks right by the farmers market on Wednesdays, but also because I find myself wanting to support the small, local farms that are definitely taking a hit financially due to the pandemic. Everything that I’ve bought from the farmers market so far has been worth every dollar, from the wild blueberries to the fresh corn to the maple syrup, and I know it’s made my recipes taste even better. Additionally, being able to meet the people in charge of making such great produce/products makes my day and makes me feel like I’m more a part of the community even though it’s so easy to feel alone at this time.

For today’s muffin recipe, I turned to an old standby of mine that I also used for my blueberry lemon muffin post. It’s quite possibly the simplest recipe for a multitude of reasons: 1) The whole thing comes together in about 40 minutes, including the time it takes to peel the peaches and bake the muffins, 2) Besides the small bowl for the fruit and flour, you’ll only need one large bowl to mix the batter together, so clean-up time is a piece of cake and 3) No ingredients need to be brought to room temperature so you can essentially wake up early one morning and immediately get started on breakfast. As for the taste of the muffins itself, each one is filled to the brim with fruit so much so that I guarantee every bite will have a piece of peach and/or raspberry, which I kind of think is a big deal since I’ve had my fair share of muffins with about two blueberries hidden inside. Because the peaches and raspberries are the stars of the recipe, I definitely recommend springing for local or organic fruit, but like I always say, do whatever feels right for you (and your wallet).

Unlike my previous muffin recipes (apple crumb, blueberry lemon and sweet potato chocolate chip ) this was the first time I added nuts, in this case pistachios, to the recipe. It’s no secret that my nut of choice when it comes to baking is pistachios, but if you want to use pecans or walnuts, those would definitely work in this recipe as well. Or, if you’re not a muffin with nuts person, feel free to leave the nuts out completely.

One last note: the easiest way to peel peaches is to submerge them in boiling water (in a Dutch oven or soup pot) for about 30 seconds and then immediately transfer them to ice cold water. After this, you should be able to peel off the skin using your fingers (the more ripe the peach, the easier it’ll come off).

Peach and Raspberry Muffins

Yields 12 standard muffins

Recipe adapted from Smitten Kitchen

Ingredients

• 1/2 cup granulated sugar

• 5 tbsp. unsalted butter, melted and slightly cooled

• 3/4 cup sour cream or yogurt (plain or Greek)

• 1 large egg

• 1/2 tsp. ground cinnamon

• 1 1/2 tsp. baking powder

• 1/4 tsp. baking soda

• 1/4 tsp. kosher salt

• 1 1/2 cups plus 1 1/2 tbsp. all-purpose flour, divided

• 1 cup peeled and chopped fresh ripe peaches

• 1/2 cup fresh raspberries

• 1/4 cup shelled pistachios, finely chopped

• Turbinado sugar

Directions

1. Preheat the oven to 425°F. Grease a 12-cavity muffin tin with cooking spray or butter, or line with cupcake wrappers.

2. In a small bowl, gently combine the peaches and raspberries with the 1 1/2 tbsp. of flour. This is to prevent the fruit from sinking to the bottom of each muffin. Set aside.

3. In a large bowl, whisk the sugar and melted butter together until incorporated. Add the sour cream/yogurt and egg, and whisk again. Stir in the cinnamon, baking powder, baking soda and salt.

4. Using a spatula, carefully fold in the flour, the peaches and raspberries (mixed with the 1 1/2 tbsp. of flour) and pistachios until you can no longer see any dry ingredients. If you want, you can add half of the pistachios to the muffin base and sprinkle on the other half on the top of each muffin. Up to you!

5. Using a spoon or an ice cream scoop, fill each muffin cavity 3/4 full with batter. Sprinkle turbinado sugar over each muffin top (measure with your heart).

6. Bake for 5 minutes at 425°F, and then turn the oven down to 350°F and bake for another 18-22 minutes, or until a toothpick inserted in the center comes out clean. The blast of initial heat helps the muffins get their height.

7. Allow the muffins to cool in the pan for a couple of minutes before taking them out. Muffins are best eaten on the day they are baked, but can be enjoyed for 1-2 days after if covered and left at room temperature.