Tag Archives: Glaze

Glazed Apple Cookies

I woke up this morning and was in the mood for the fall season. Being in South Florida though, there really is no such thing. You can go into the store and see all the Halloween and Thanksgiving displays and then step outside and it’s 90 degrees. So I decided to do a little baking to satisfy the mood.

This cookie recipe is one of Paul’s favorites and he was very excited I decided to make them. I got this recipe years ago from a Taste of Home baking magazine. They are hearty and moist with lots of chunky goodness in them, and are kind of like a half muffin half cookie. The nutmeg, cinnamon and clove spices fill the house with a warm & cozy delicious scent and wonderful autumn flavor.

Cookie Ingredients:

1/2 cup shortening
1 1/3 cups packed brown sugar
1 egg
1/4 cup milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup chopped apple 
1 cup raisins

 

Vanilla Glaze:

1 1/2 cups powdered sugar
1 tablespoon melted butter
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 teaspoons milk

 

Preheat the oven to 400° and line a cookie sheet with parchment paper.

In a large bowl, cream together brown sugar and shortening with an electric mixer until well blended. Beat in the egg and the milk. In a medium bowl, combine the flour, baking soda, nutmeg, cinnamon, and cloves. Gradually add it to the creamed mixture and blend with mixer just until combined.

Grab a wooden spoon to stir in the remaining ingredients. For the apple, I prefer to use a Pink Lady or Gala since they have a slightly sweeter and softer texture than a Red Delicious. A good baseball size apple will give you about 1 cup. Peel and core the apple, then chop into small size chunks. The walnuts can also be chopped, but I like mine chunky and prefer to just crumble them in larger pieces. The raisins can be regular or golden raisins or a combination of both. Add the apples, walnuts and raisins to the bowl and mix with the spoon until well blended.

Drop rounded teaspoonfuls onto cookie sheet 2 inches apart and bake for 8 – 10 minutes until golden brown. Let cool on a wire rack.

Time to make the glaze. I think I could eat this stuff by the spoonful. In a small bowl, melt 1 tablespoon of butter. Add vanilla extract, then the powdered sugar and salt. Add the milk and stir until a well combined and you can achieve a good drizzling consistency.

While cookies are still warm, drizzle glaze over cookies. If the glaze does not seem thin enough to drizzle, you can melt it the microwave for a few seconds.  Allow cookies to cool.

Mmmmmmm. Nom, Nom, Nom!

 

 

 

 

 

Berries and Cream Cheese Monkey Bread

Ok, who does not love warm, sweet, gooey goodness, straight from the oven? That’s right, no one! Berries and Cream Cheese Monkey Bread is the perfect treat for dessert, for breakfast, or really any time of the day. On a side note, I wish I knew how this style of bread got the name “monkey bread”. I of course Googled it like I do most things, and did not get a clear answer, but after watching my family tear into it with their fingers and gobble it down, I started to get a clearer picture of how the term “monkey” was a good description. This recipe is super easy, inexpensive, and requires very little ingredients.

I initially found the recipe on Pinterest here. I decided though, that it needed a few modifications, so here is my version.

Bread Ingredients:

  • 2 (11 ounce) cans of Pillsbury Thin Crust Pizza Dough
  • 1/2 cup strawberries
  • 1/2 cup blueberries
  • 3 tablespoons sugar
  • 1 (8 ounce) package of cream cheese

Glaze Ingredients:

  • 1/c cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla
  • 1 tablespoon softened butter

Preheat the oven to 350 degrees. Spray a spring-form pan with non-stick spray and set aside. Leave the pizza dough in the fridge until you are ready to use it.

Take all the berries, cream cheese, and 2 tablespoons sugar and mix in a food processor. Feel free to use any other berries you like. I was thinking raspberries might be nice too. Now, I don’t have a food processor, so I used a blender. This takes a little longer and you have to stop to stir it a few times, but it worked fine. Blend until smooth. Take your berry mixture and place it in the fridge, until you are ready to use it. In the meantime, grab the pizza dough. Open and unroll one can on a lightly floured counter or cutting board. I also rolled mine a little with a rolling pin. It’s very stretchy, so try to keep it in a rectangle the best you can. Spread half of the berry mixture evenly onto the dough about an inch or two away from the edge. Put the unused portion back in the fridge. By letting the ingredients sit out, they get too runny and soft making them difficult to work with. Regardless, it will be slightly runny, like yogurt, but keeping it cool helps.

Roll up the dough on the long side, like a jelly roll and cut them into 1 inch pieces.

 

Now start to place each piece in your spring form pan. Grab the second pizza dough can, the remaining berry mixture, and repeat the process again, until your pan is full. Take the remaining tablespoon of sugar and sprinkle over the top.

Bake for 35 minutes until the bread is lightly golden. While the deliciousness is baking, combine all the glaze ingredients in a bowl and blend until smooth. When the bread is done, release the spring form pan and place warm bread on serving platter and drizzle with glaze.

Now, step back and steer clear of crazy monkeys that will come in for the attack!