Jasmine Green Tea Pancakes

Jasmine Green Tea Pancakes-3 copyI love anything infused with tea (remember these earl grey tea sconesearl grey tea ice cream, and green tea ice cream?). My sister threw my bridal shower with a theme focused around tea! We had three types of tea and had a very classy tea party, and I loved it. So what do I do with the leftover varieties of tea? I incorporate it into my food of course. Please enjoy these jasmine green tea pancakes. They are incredibly easy to make with ingredients you probably have already in your pantry. You can substitute jasmine green tea with earl grey or other teas.

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RECIPE: Jasmine Green Tea Pancakes

Ingredients
1 cup flour
1/2 tsp baking soda
1 tsp baking powder
1/4 cup sugar
1 egg
1 cup milk
2 tbsp loose leaf jasmine green tea (or, 2 tea bags)
1/2 tsp vanilla extract
coconut oil for cooking (I prefer coconut oil, but you can use butter, vegetable oil, or cooking spray)
1/2 tsp ground up jasmine green tea leaves.

1| Place loose tea leaves in a tea strainer. Place in a small saucepan, and bring milk to a gentle simmer. It’s easy to scald milk, so keep an eye on it. Remove from heat and let the tea seep for 10 minutes.
2| Meanwhile, sift together flour, baking powder, baking soda, and sugar.
3| Wait for milk/tea to become cool (or at least lukewarm!!). Remove tea leaves.
4| Whisk egg, milk, and vanilla together. Add this mixture into dry ingredients. Add 1/2 tsp ground up jasmine green tea leaves.
5| Fold until just combined – do not over mix.
6| Let batter rest for 10 minutes.
7| Heat up a non-stick skillet over medium-low heat. Spread a thin layer of coconut oil on pan.
8| Drop 1 ice cream scoop full of batter (or, 2 tablespoons) into pan. Fit however many you can, but make sure there is enough space to spread. Let it cook – tiny bubbles will start to form on the surface, about 2 minutes. Be patient! Flip, and cook for another 1-2 minutes.

TIPS

  • If you’re not serving them immediately, you can keep them warm in a single layer in the oven. Do not stack them, because the steam will cause pancakes to be soggy. I usually heat my oven to 200F and spread pancakes out on a baking sheet.
  • There are two steps you should not skip: 1) sifting dry ingredients together – this gets rid of any unwelcome lumps 2) letting batter stand – the starch molecules in the flour will be swelling, absorbing the liquid present. This will contribute to a thicker consistency. During this time, air bubbles will also be making their way through, ensuring a delicate texture.
  • Do not over mix. I feel like I say this in a lot of my recipes, but that’s because it’s true!! If you over mix you will get flat, not fluffy pancakes -and let’s be honest, who wants those?

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Baked Apple Cider Doughnuts

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Or is it donut? I never know. It’s Monday, so I’ll keep it short and let you get straight to the post – apple cider doughnuts! It’s a New England classic when apple picking, and now you can make them at home. These are baked donuts. They are different from fried donuts. These baked donuts are more cake-like and incredibly moist!! Biting into one rolled in cinnamon sugar is like biting into a cloud, or some cotton candy, but with substance. You’ll see what I’m talking about if you make one.

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This weekend we had two engagement sessions – both on Sunday, the cloudy day that had a high of 54F. It felt more like 34F, to be honest, but our clients were such troopers! They braved the breezes and chilled fingers and smiled and laughed together. I was armed with my fleece lined leggings, beanie, and two knit sweaters. My fingers froze anyways, but when our clients are happy, I am happy. And then I’m reminded, as with every session, why I love my job. I get to photograph couples in love. Their happiness is infectious – I literally become happier when I do my job. I love it :).

This recipe uses a reduced, spiced apple cider. The cider is simmered with cinnamon stick, orange peels, and some spices to get a concentrated stock. That is then used with the donut batter to get a stronger taste of cider!

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RECIPE: Baked Apple Cider Doughnuts (Donut) 

Ingredients
1 cup apple cider (need 1/2 cup reduced cider)
1 cinnamon stick
orange peels
250 g all purpose flour (2 cups)
2 tsp baking powder
1 tsp cinnamon
pinch salt
pinch nutmeg
1 egg
2 tbs butter, melted
3/4 cup brown sugar
1/2 cup buttermilk
1 tsp vanilla

Directions
1| Preheat oven to 350F. Reduce apple cider: heat up apple cider with cinnamon stick and orange peels and bring to a boil. Turn heat to low and simmer for 10-20 minutes, until reduced. You will need 1/2 cup of this.
2| Sift together baking powder, 250 g flour, cinnamon, salt, nutmeg. Set aside.
3| Whisk together egg, butter, brown sugar until smooth. Whisk in buttermilk and 1/2 cup cider. Mix in vanilla.
4| Fold wet into dry ingredients, until just mixed. Do not overmix.
5| Pipe or spoon into donut pan, filling each indent 3/4 of the way. Do not fill the donuts up, otherwise the hole will close. I fill it until there is 2 mm of space between the batter and the edge, if that makes sense.
6| Bake at 350F for 9-10 minutes, until golden brown. You can use the toothpick test to see if the donuts are done.

Cinnamon Sugar Topping
1/4 cup sugar
1/4 cup brown sugar (optional – you can use all granulated sugar if you want)
2 tbs cinnamon
2 tbs butter, melted

To finish up donuts, brush melted butter onto tops of donuts and dip into sugar/cinnamon mixture. Enjoy!

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茶叶蛋 Tea Eggs (Cha Ye Dan)

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Alex and I clutched each other’s hands, wearing our matching couple shirts (when in China, right?), as we navigated through the hoards of local tourists in 桂林( GuiLin), China. Giulin is known for its karst mountains –its beautiful, breathtaking scenery. There’s a saying – 桂林山水甲天下, meaning something along the lines of Guilin’s mountains and waters are the best under heaven. There’s so much lost in translation – the saying is much more romantic and poetic in Chinese. (sorry about the low quality photos – this was back in 2011, before I knew anything about cameras :) )

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We did a boat tour. These days, the only way you could get out to the water and observe the famous karst mountain scenery is either via someone local who has a boat, or via a tour boat. Anticipating a rush to the decks despite the torrid humidity, we decided to wait until things calmed down. There’s no point in fighting local tourists. They get quite feisty, we’ve learned. We boarded the ship, clinging onto the railing, fighting for balance. Instead of a rush to the decks, we drowned under a rush into the cabin. Shrimp and crabs were bought. Peanut shells started to pile up on the tables inside the air conditioned glass. We stood outside, feeling sweat accumulate on our skin despite standing still. Nobody ventured outside. Everyone was content to stay comfortably indoors, peering out through the glass at the best mountains and waters on earth. I felt almost like a zoo animal –no, a rock inside the zoo, with all the attention focused on the scenery but through a tangible barrier. We were outside that barrier.

I was born in America, but I have a strong background in Chinese culture, because of my parents. I am bilingual. I am fluent in Chinese Mandarin. I can read, write, and listen –maybe not like a native, but enough to get by. I’ve interned in a Chinese architecture firm and traveled around China. I eat a lot of Chinese food and pride myself on being able to identify if a dish is “Americanized” or “authentic”. I like to think that I am strongly rooted in Chinese culture, but whenever I return, I realize more sharply just how different the culture is, and I am humbled. Alex and I expected local tourists to behave the way we do, to have the desire, despite the heat, to simply turn our faces to the wind and enjoy the scenery (and snap a couple of photos).

I guess the reason I decided to revisit our trip to Guilin is to highlight one of my favorite street snacks. It turned in a different direction, but doesn’t that always happen when writing? I love street snacks. Of course, please be careful! You never know how they are made, and if you’ve never been to China before, you may want to nibble just a little before digging in. Whenever we travel within China, there are two things I get. For breakfast, I get Shanghai-style shaomai and pork buns. For a snack, I get 茶叶蛋 cha ye dan (marbled tea eggs). These tea eggs are incredibly easy and fun to make!!

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Tea eggs are made by cooking them, cracking them, then simmering them in a tea / anise / soy sauce broth, and finally steeping them in that same marinade overnight. The flavor seeps in through the cracks and spreads through the entire egg. It also leaves beautiful marbled lines from the gentle cracks of the shell. It’s a good snack anywhere.

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I use star anise, cinnamon stick, five spice, sugar, soy sauce, and tangerine peels as my flavorings. I imagine you could use other spices – cloves, nutmeg, maybe even some bourbon?

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RECIPE: Tea Eggs 茶叶蛋 (cha ye dan)

 Ingredients
2 tbsp Chinese black tea
1/4 cup soy sauce
1 cinnamon stick
3 strips of orange peel
2 tbs brown sugar
4 pieces star anise
dash five spice
1/2 tsp szechuan peppercorns or black peppercorns

Directions:
1| Place eggs in one layer at the bottom of a pot. Fill with cool water, until water is 1″ above eggs.
2|Bring to a simmer, then remove from heat, cover, and let sit for 4 minutes. Drain and rinse immediately with cold water (30-60s)
3| Gently crack with the back of a wooden spoon, until entire surface is cracked. Return eggs gently to pot and refill with water, until water just covers the eggs.
4| Add in tea, soy sauce, cinnamon stick, orange peel, brown sugar, star anise, and peppercorns. Stir to incorporate. Bring mixture to a boil, then turn to low and simmer for 30 minutes to 1 hour. Let it cool to room temperature and then steep in mixture overnight in the fridge.

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Bourbon Rosemary Apple Crisp

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My long two-pointed ladder’s sticking through a tree
Toward heaven still,
And there’s a barrel that I didn’t fill
Beside it, and there may be two or three
Apples I didn’t pick upon some bough.
But I am done with apple-picking now.
Essence of winter sleep is on the night,
The scent of apples: I am drowsing off.”

-“After Apple-Picking” by Robert Frost

Apples, apples and apples. I think I will never tired of the smell of an apple baking in something – a pie, a crumble, a crisp, a cake, sprinkled with cinnamon and nutmeg. Sometimes, I feel as if I’m baking not for the final product, but for the sweet, deep aromas that emanate from the oven. In my small apartment, the smell wafts throughout the space, unforgiving, permeating every corner. In that rest period when the dessert is baking and I’m washing all my bowls and spatulas, I inhale deeply, taking in not those soapy suds but the smell of fall. Fall = apples.

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Bourbon and apples go so well together, don’t you think? I added in a little sprinkling of rosemary to the crumble, as well as some orange zest. I loved the result!

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The apples are tossed in bourbon and then cooked on the stove. This allows the apple to soften. It’s OK to sneak in a couple of slices. I certainly did…

Next, you want to layer apples in your baking vessel. Once the crumble is properly chilled, sprinkle it over the apples. DO NOT PRESS. Only sprinkle!!! This creates that lovely texture of a crumble/crisp.

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Isn’t it so tempting to just dive in at this point?? Well, don’t!! Let it cool just a little, so that the juices and flavors can really settle. Plus, now you can make whipped cream or scoop out some ice cream.

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Because whipped cream!!! Tell me, have you all gone apple picking yet? What’s your favorite kind of apple?

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RECIPE: Bourbon Rosemary Apple Crisp

Ingredients
5 baking apples, thinly sliced
3 tbs bourbon
1/2 cup butter
3/4 cup heaping flour
1/2 cup brown sugar (I mixed in some raw sugar for complexity)
1 tsp cinnamon
pinch nutmeg
1/2 cup rolled oats
1 tbs finely chopped rosemary
zest of an orange

Directions
1| Crumble: Cut butter into flour – I like to use my hands and pinch the butter into the flour. It’s 100% OK to have pea sized chunks throughout. Add in sugar, spices, and oats. Sprinkle in rosemary and orange zest. Chill in fridge for 30 minutes.
2| Apples: Toss apple slices with bourbon. Cook in a large skillet for about 10 minutes on low heat. We want to soften the apples a bit as well as let the bourbon reduce. I can’t say I did not sneak a couple bourbon-coated apple slices.
3| Preheat oven to 400F.
4| In an oval dish or individual ramekins or an 8×8 square pan (anything really), layer apples. Sprinkle on crumble – do not press. Bake for 30 minutes, until bubbly.

Serve warm or with a dollop of whipped cream! Or ice cream!!!

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Butternut Squash Sage Pizza with Apples, Bacon, and Arugula

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Butternut squash is one of those foods that, once you taste it for the first time, you just become its biggest fan. Last fall I made so much butternut squash soup that I was constantly harboring tiny burns from transferring the cooked chunks to my blender. This year, my arms are spotless, because I got an immersion blender, which was probably one of the most useful gifts I’d received in my registry!! Now I can make butternut squash soup, tomato soup, pumpkin soup, and more with this nifty tool. Thanks Diana :).

I make pizza quite often. Its easy, delicious, and boundless in possibilities. I decided to whip up a butternut squash sage sauce, which turned out fragrant and mellow. I topped the pizza with goat cheese, crispy thick cut bacon, thin tart apple, and more goat cheese.

Yum.

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RECIPE: Butternut Squash Sage Pizza topped with Apple, Bacon, Arugula, and Goat Cheese

 *Pizza dough here

Butternut Squash Sage Sauce
1 butternut squash, peeled and diced
1 cup chicken broth
6 leaves sage
1 bay leaf
1/2 yellow onion, diced
1 tbsp olive oil
salt and pepper, to taste
pinch nutmeg

Directions
1| Heat olive oil. Add in yellow onion and cook until it starts to change color
2| Add in butternut squash pieces. Season with salt and pepper. Caramelize each side of cube
3| Add in chicken broth, sage, bay leaf, pinch nutmeg. Bring to boil and simmer until butternut squash pieces are fork tender.
4| Remove bay leaf. When butternut squash pieces are soft and fork tender, use an immersion blender to blend everything into a smooth paste. Alternatively, scoop into a blender and mix. Watch out for hot splashes!
5| Set aside. Should be thick, like a sauce instead of a soup.

Toppings
4 slices thick cut bacon
thinly sliced apple, tart (Granny Smith, Honeycrisp, Pink Lady, or other tart apple)
crumbled goat cheese
1 cup arugula
1 tbsp dijon mustard
1.5 tbsp olive oil
2 tbsp water
1 tbsp lemon juice
2 tsp honey

Directions
1| Cook bacon until crispy. Chop roughly. Set aside.
2| Mix together dijon mustard, olive oil, water, lemon juice, and honey. Whisk well. Toss with arugula. Drain remaining dressing. Set aside.
3| Prepare pizza dough – either with a rolling pin or by hand pulling.
4| BY OVEN: preheat oven to 450F. Place an upside down baking sheet in oven (or a pizza stone). Dust a pizza peel with cornmeal, and place dough on it. Brush with some olive oil. Take out heated baking sheet with gloves and set it right next to the cutting board. Gently shake dough onto heated baking sheet. Cook for 8 minutes. Remove from oven.
BY PIZZA MAKER: This will vary according to your pizza maker. I am using the Breville one. Preheat your pizza maker. When ready, dust a pizza peel with cornmeal, and place pizza dough on it.
5| both methods: spread a thin layer of butternut squash sauce on it. Sprinkle goat cheese. Layer apple slices. Sprinkle bacon. Sprinkle some more goat cheese.
6|BY OVEN: Bake for 5 minutes, until crust is golden brown.
BY PIZZA MAKER: Shake pizza from peel to pizza stone. Close lid and bake for 5-7 minutes, depending on thin-thick setting. I set mine to “thin” setting and baked for 5 minutes. Keep an eye on it and watch for the crust to turn golden.
7| both methods: Remove from oven. Top with arugula and some more goat cheese.

Earl Grey Tea Ice Cream

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There’s always a vignette of a little kid who gets an ice cream cone, and then because there are too many scoops piled on the cone, the top scoop just falls, splat, onto the ground. The kid cries, but everything is OK because they get a new cone. Well, that has happened to be, but I was too embarrassed to ask for a new cone, and well, let’s just say I was not 5.

I was showing a close friend around San Francisco. I’m from a small town about 40 minutes from the city, so let’s be honest – the level of familiarity I had with this city was akin to the level of familiarly I had with…. gorillas.

I was young. I was not organized. I was new to this hosting – planning process. We went to the MOMA. It was closed, but we did get to peer up the atrium (I admire you, Mario Botta). We debated going to the California Academy of Sciences, but she didn’t like animals or science. She did, however, like food. It’s one reason we’re so close (we both know our priorities when travelling). She looked up an ice cream place in the Dogpatch neighborhood. It was closed, even though the website said it was open. We trek, on foot, to Bi-Rite Creamery, and to my great relief, it was open! By that time we were sweating, even though it was a nice cool 64 degrees, and we grabbed onto those waffle cones with three scoops of ice cream without any regard for decorum or grace. So much, in fact, that when I swirled around in triumph, clutching my ice cream cone topped with lavender honey ice cream, the top scoop fell off. I swear I didn’t touch it. I didn’t even try one lick. It just went with the momentum and fell right off.  I was mortified and squeeze two fat tears out. I was that girl who cried when her ice cream fell off. Mind you, I was not sobbing. I simply allowed two tears to stream down.

Now when I tell that story, I laugh, because if I don’t laugh, then I’ll just mope. Losing a scoop of lavender honey ice cream is worth crying over, especially if it’s a scoop of Bi-rite creamery ice cream.

We aren’t as in control as we think we are. Sometimes, I hold on to these less than happy, and definitely not graceful, moments, because it’s then when we realize who we can cry in front of, and who we can trust when we let our mask slip.

Of course, I like to think I’ve become a better hostess. Come visit Boston, y’all!

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For my last ice cream, I tried out a no-egg mixture (honey green tea), and it worked out well. It did become soft quicker, and as it sat in the freezer, I could definitely taste the re-crystallization. For this earl grey tea ice cream, I experimented with a custard base. More steps, but easy enough to do. I found that it froze well and had a firm structure. It was delicious! I think I’m going to always make custard based ice creams from now on. I literally could not stop eating this. Thankfully I came to my senses and invited friends over to help. I also made chocolate chip cookies and made ice cream sandwiches. I refuse to feel guilty.

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Earl grey tea is one of my favorite flavors and teas to play with. It’s a nice, black tea flavored with the citrus-y bergamot. It’s very different from the Chinese black teas I grew up on, but I love earl grey for its delicate aromatics. I find it particularly delightful to bake with (as with these earl grey tea scones). I have a long list of other concoctions I can come up with using this wonderful flavor. For this ice cream recipe, I not only let the milk/cream mixture seep in earl grey for a good amount of time, but I also sprinkled in ground up earl grey tea to add that lovely speckled look and that extra oomph of flavor.

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RECIPE: Earl Grey Tea Ice Cream
*Churn according to ice cream makers directions

Ingredients
2 cups whole milk
2 cups heavy cream
2 tbs earl grey tea, (or 2 earl grey tea bags)
1 tbs earl grey loose leaf tea, ground into a fine powder
1 cup granulated sugar
1 tbs vanilla extract
5 egg yolks 

Directions
1| Prepare the night before: Stick freezer bowl in the back of the freezer the night before you plan to make ice cream.
2| Place 2 tbs earl grey tea in a tea sieve if you are using loose leaf tea. Take another tablespoon and grind using a spice grinder. Set aside.
3| Heat milk and heavy cream until it begins to simmer – do not let it boil. Remove from heat and add in tea, in sieve. Let it steep for 5-7 minutes, stirring occasionally.
4| In the meantime, whisk yolks and sugar until pale in color and thick. When tea milk mixture is done steeping, gently stream into yolk/sugar mixture, whisking constantly after each addition. This is called tempering – the point is to prevent cooking of egg yolks. Have patience, and do this slowly.
5| Sprinkle in ground up early grey tea. Pour mixture back into a saucepan and heat until custard is thick. I like to use the spoon test – dip a wooden spoon into the mixture, and remove it. Run a finger in a line down the back of the wooden spoon. If the line remains visible, then the custard is thick enough.
6| Pour custard through a sieve into a bowl. Cover with plastic wrap and immediately chill in fridge for at least 2 hours.
7| Pour into ice cream maker and churn according to instructions.
8| Pour churned ice cream into an airtight container and freezer for another few hours.
9| Serve with chocolate chip cookies and waffle cones!
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Spiced Caramel Apple Cinnamon Rolls

spicedcaramelapplecinnamonroll-10coverI don’t remember when I started to use checklists. This weekend, I fished out the pocket moleskins journal I brought with me to Greece and placed it on the ever growing stack of moleskins I’d already used up. I randomly picked one and flipped through, expecting sketches but finding words.  I found minute checklists, reminding me to learn AutoCad, to sign up for this club, to walk over to the DUC and grab a sandwich for later… meaning I had a long night ahead of me. This must be from freshman year. I grabbed another journal, this one larger with one of those elastic straps. I found a recipe for scallion pancakes. The next page was filled with scribbled notes on the decor and service of a restaurant. This must be when I eagerly strove to be a Yelp reviewer. This time, I reached far and swept out a tiny pocket notebook, purple in color, with lines, similar to the one I brought to Greece. I found sketches of layouts, probably for a portfolio, and more checklists. Go to printing studio. Call for pricing. Finish plans and sections. Buy dowels. Flipping through the notebook, I found checklists of all varieties: scribbles, one-liners, ineligible ones that seemed to have been scratched out in anger.

Everyone says photos are a great way to bring back memories. But checklists, they give you a different kind of recall.

Checklists can be a window to everyday life. They are everyday life. I can flip back and see the mundane. I can see what classes I took, what clubs I joined. I love sketches, and it gives me a great sense of happiness when I flip through all my sketches of famous (and ordinary) buildings in Italy. They’re a thorough study of my travels. But it’s when I look at the checklists that I remember the reality.

Atul Gawande said, during his TED talk in 2012, that “An aviation checklist…. isn’t a recipe for how to fly a plane, it’s a reminder of the key things that get forgotten or missed if they’re not checked.” Checklists are not fancy. You can’t dress up a checklist and brag about it to your friends. They’re practical, efficient, and the hidden tool that can make a day productive.

Today, I start my day off with checklists. It’s a habit that stuck with me, even outside of school. When I get to work, I have a simple routine: tea, breakfast, and a list of tasks I need to do today. As I finish task by task, even mundane ones such as “prepare out of office email”, I put away my weak ball point pen and take out a black-ink flowing pen, and I find immense satisfaction in crossing one of my tasks off. When I refer back to this list, I’ll see a ladder of lines grow and build, reminding me not only of what I have yet to do, but of what I’ve already accomplished today.

And today, I can cross off “publish blog post!”

Cinnamon-Roll-Drizzle

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spicedcaramelapplecinnamonroll-14The star of this recipe is, of course, the caramel apple filling.

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This spiced caramel apple cinnamon roll is soft, fluffy, and tastes like apple pie! Without the delicious crust, of course. I think cinnamon rolls must be one of my favorite desserts. They’re pillow soft, and I always serve them warm. They’re the perfect fall treat. Eat it with a strong cup of coffee, and there you have the perfect morning.

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RECIPE: Spiced Caramel Apple Cinnamon Rolls 

Cinnamon Roll Dough:
4 cups all purpose flour
1/2 cup + 2 tbs warm water
1/2 cup whole milk
2 tbs honey
1/2 tsp salt
1 egg
1 tsp vanilla
2 1/4 tsp active dry yeast (or one pack)
2 tbs melted butter

Directions:
1| Mix warm water, yeast, and honey. Let rest for 5 minutes, until bubbly / foamy – this lets you know if the yeast is active!
2| Mix together egg, milk, vanilla, water/yeast mixture, butter, salt. Add in 1.5 cup flour until incorporated.
3| Add in 2-2.5 cups flour and knead for 3-5 minutes, until the dough is not as sticky and springs back with a poke of the finger.
4| Place in an oil covered bowl, and let rise for 1 to 1.5 hours.

Spiced Caramel Apple filling:
2 tart apples (Granny Smiths or Honeycrisp or Pink Lady work well!), diced finely
1/2 stick butter
1/2 cup brown sugar
1/4 cup heavy cream
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp sea salt

Simple Glaze: 
1 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla
pinch salt

Directions:
1| Sautee apples on medium heat for 2-4 minutes, until brown. Set aside.
2| In the same skillet, melt butter and brown sugar until dissolved. Stir and pour in cream. Be careful on this part – the cold heavy cream added to the hot butter/sugar mixture may splatter a bit. Simmer for 2-3 minutes, until thick.
3| Turn down to low heat, and add the apples back in. Add in cinnamon, nutmeg, and ginger. Simmer for 1 minute.
4| Remove from heat, and stir in 1/2 tsp sea salt.
5| Make glaze: whisk ingredients together until thick.

ASSEMBLE
1| Place dough on a floured surface. With a rolling pin, roll dough out to a large rectangle. Mine covered my entire cutting board. Try to make it as rectangular as possible so that you don’t have to waste the ends!
2| Spread apple filling across surface evenly. I like to sprinkle some brown sugar + cinnamon on it as well, but I have a sweet tooth…. which may not be a good thing.
3| Starting from the bottom at the long edge, roll tightly.
4| Cut 1″ pieces and place onto a baking pan. You can either space them out and let them rise horizontally, or you can place them right up against each other and force them to puff up. I did the latter.
5| Let rise for another 30 – 45 minutes.
6| Preheat oven to 350F. Bake for 20 -25 minutes, until light golden brown. Remove from oven, and let it cool slightly.
7| Drizzle glaze over cinnamon rolls when they are warm.