Apple Fritters with Honey Cinnamon Cream Cheese

2013-10-13 11.12.16-2As I mentioned in my last post, I have gone slightly apple-crazy lately.  After going apple-picking in Wisconsin, my friends and I came back with tons (I’m talking like 20 pounds) of delicious fresh apples, and I’ve been desperately trying to find recipes to use them all. I came across this one from Southern Bite and couldn’t wait to try it. One of my favorite parts of apple-picking are the fresh apple cider doughnuts, and I figured this could be my own spin on the delicious fried treat.

They turned out amazing! With the soft, sweet dough, large chunks of apple throughout, and a nice crunch to the outside, the consistency was mind-blowingly delicious. Plus, the honey cinnamon cream cheese added an additional layer of flavor that shouldn’t be skipped. This recipe gets 5 stars!

DSC02145Apple Fritters with Honey Cinnamon Cream Cheese

  • 2 cups self-rising flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon all spice
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 apples, finely chopped (about 2 cups chopped)
  • vegetable oil for frying
  • powdered sugar
For the Honey Cinnamon Cream Cheese
  • 1 (8-ounce) package cream cheese, softened
  • 3 tablespoons honey
  • 1 teaspoon cinnamon

DSC02146Make the Honey Cinnamon Cream Cheese by stirring the honey and cinnamon into the softened cream cheese; set aside.

In a large bowl, combine the flour, cinnamon, all spice, and brown sugar. Add the eggs, milk, and vanilla and stir well. Stir in the apples.

In a large skillet or Dutch oven, heat about 1 to 1 1/2 inches of vegetable oil to about 350 degrees F. Once the oil is hot, drop the fritter batter by heaping tablespoonsful into the hot oil. Cook about 1 1/2 to 2 minutes then carefully flip the fritters over and cook another minute or so – or until golden brown.

DSC02148Drain the fritters on paper towels. Dust with powdered sugar and serve with the Honey Cinnamon Cream Cheese.



Oatmeal Buttermilk Sandwich Bread

DSC02033Another buttermilk recipe, yay! I decided to make this one, first, because I still have A TON of buttermilk left, and this one uses one and a half whole cups…super exciting. I also love making sandwiches for lunches during the week, and homemade bread puts them over the top. I love that this recipe uses whole wheat flour, honey, and oats; it also doesn’t require a bread maker. The end result if absolutely delicious, moist and dense. Be sure to store the bread in an airtight container of some kind, otherwise it will mold easily.

DSC02032This bread can be used for all kinds of sandwiches and paninis; here is one of my delicious concoctions: a Pesto, Avocado and Spinach Turkey Sandwich, which blended perfectly with the flavors of the honey and oatmeal. I used swiss cheese on this sandwich so I elected not to grill it as a panini. I also highly recommend trying this bread out topped with some roast beef, provolone, brown mustard, arugala and balsamic vinegar for a spicy treat. Enjoy!

Oatmeal Buttermilk Bread
barely adapted from Pink Parsley
makes 1 10-inch loaf

  • 1 1/2 cups rolled oats
  • 1 cup boiling water
  • 1/4 cup warm water
  • 2 tsp + 2 Tbs honey
  • 2 tsp instant yeast
  • 1 1/2 cups buttermilk
  • 1/2 cup extra virgin olive oil
  • 2 1/2 cups whole wheat flour
  • 2 1/2 cups all purpose flour
  • 2 tsp salt

Set aside 1/4 cup of the rolled oats, and stir the remaining 1 1/4 cups into the boiling water.   Allow to soak for 10 minutes, stirring frequently.

Whisk 2 teaspoons of the honey into the warm water in the bowl of stand mixer fitted with a paddle attachment.  Stir in the yeast, then add the soaked oats, buttermilk, and olive oil.  Stir to combine.  With the mixer on low speed, add the flours, 1 cup at a time, until a soft and shaggy dough forms.  Add the salt, mix to combine, and switch to the dough hook attachment.

Increase the speed to medium, and knead for about 10 minutes.  Add more flour or water as necessary, but I don’t think I added any extra of either.

Transfer the dough to a large, lightly-oiled bowl, and cover tightly with plastic wrap.  Allow to rise in a warm place 60-90 minutes, or until it has doubled in size.

Turn the dough out onto a lightly floured surface, flatten it with your hands, and press into a 12×6 inch rectangle, positioned so the long side is facing you.  Fold the 2 short halves to meet in the center. Starting with the end closest to you, roll the dough into a tight log, and allow it to sit on its seam for about 5 minutes.

DSC02023Transfer the log to a well-oiled 10-inch loaf pan, and press the dough into all the corners.  Mix the remaining 2 tablespoons of honey with 1/2 teaspoon of very hot water.  Brush the top of the dough with the mixture, then sprinkle the top with the remaining oatmeal.  cover lightly with plastic wrap or a lint-free kitchen towel, and allow to rise 35-45 minutes, or until it clears the top of the loaf pan.

Bake at 385 degrees for 1 hour, or until the top is well-browned and the center is cooked through.  Allow to cool completely before slicing.