Apple Cake with Maple Frosting
This Melt-in-your-mouth Apple cake is a delicious celebration of fall from my NEW BOOK. Filled with fresh apple and smothered in Browned Butter maple vanilla frosting it has your favorite fall flavors with a kiss of thyme and lashings of apple butter between the layers. Crowned with an easy wreath of crystalized thyme, it’s a showstopper you simply need to make this autumn! Thanks SO much to everyone who's already preordered a copy, and if you haven't ordered one yet you can use the links below!
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Cinnamon Streusel Sourdough Spice Cake
This spice cake is filled with bold flavor from warm Fall baking spices and is topped with a buttery cinnamon streusel. With all this flavor, no one will notice there's sourdough starter discard in it!
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Apple Butter Cake (sourdough) with Ermine Frosting
This is a lovely fall dessert that gets an extra boost of fanciness and flavor by utilizing apple butter instead of sauce. It's delicate, spicy, moist and fragrant.
To off-set the flavor substantial cake I used ermine aka boiled milk frosting which is light and fluffy and melts in your mouth! It is made from a combination of whipped butter and a lightly sweet simple milk pudding. Recipe is available without a membership for two weeks. Enjoy!!!!
sourdough baking, cooking from scratch, preparing for baby, and non-toxic living
Home cooking, sourdough recipes, natural living, and some baby prep are all on the agenda today! I’ve got 3 new recipes for you, and one of them is a sourdough recipe which I know you all love. We are also going to chat just a bit about non-toxic alternatives in the home and some baby prep I’m doing as we get closer to the arrival of our fifth sweet baby. Everything I mentioned in the video is linked below!
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Turn Apples Into Amazing Loaf Cake So Moist And Velvety
How to make a moist and velvety Apple Loaf Cake.
Here's what you'll need:
3/4 cup sugar (150g)
1/2 cup softened butter (110g) unsalted
2 tbsp oil (30ml)
1 tsp vanilla (5ml)
2 eggs (room temp)
1 and 1/2 cup all purpose flour (190g)
1 tsp baking powder (5g)
1/2 tsp salt (3g)
1/2 cup milk (room temp)
1 cup of apples cut into small cubes + for toppings (any kind of apple thats available for you????)
Brown sugar
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I appreciate you all so much. Thank you for showing love and support in everything I do and that I will work hard to give you the best and easy to make recipes.
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Cinnamon Maple Sourdough Apple Pie | HEALTHY APPLE DESSERTS
This cinnamon maple sourdough apple pie is the perfect healthy apple treat for fall. With no white sugar, fermented grains and whole ingredients, it can be served for both breakfast and dessert.
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Our family just came back from a trip to beautiful southern Missouri to canoe down the Current river, swim in the ice cold water and take in the bluffs and wild horses. Safe to say we're still enjoying the last bits of summer.
I'm not really ready for it to be over, but the cool morning temps and shorter days remind me that the seasons are changing.
The open signs are out on all the you-pick apple places in our area and a few local farmers have a stand set up at the end of our street.
Fall is definitely upon us.
All things Sourdough
If you know me well, you know I love my sourdough. I use it to make our Saturday morning pancakes, whole grain bread and tortillas.
If you are coming over from one of the other bloggers in this apple recipes blog hop, you may wonder what the heck I am even talking about!
Why sourdough
Before yeast was isolated and sold in little packets, sourdough starter was a valuable commodity in homes and families, passed down for generations.
Have you ever heard of phytic acid? Basically, its an antinutrient found in grains, beans and nuts that interferes with the absorption of certain nutrients. They are present on grains to keep them from spoiling.
There is a reason they are there, but there is also good evidence that our bodies weren’t meant to handle them. Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods.
This is the very reason traditional cultures soaked and fermented their grains, seeds and beans. These days we’ve lost that art. And, what have we found? People can’t handle grains anymore.
Instead of using instant yeast packets, people in traditional cultures leavened their bread with a fermented starter that captured all the yeasts in the environment.
AKA Sourdough starter.
Locally made sourdough starter, with the native yeasts of the area present, is certainly the thing a foodie’s dreams are made of. A jar of healthy, productive starter is teaming with life, as evidenced by all the bubbles you will see rising to the surface.
Once you’ve experienced homemade sourdough baked goods, store bought breads and pancakes simply don’t cut it. Sourdough has a depth of flavor that just can’t be found in something made quickly with a packet of instant yeast.
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