Apple Scones with Maple Glaze


I never made it apple picking this fall. I know fall isn’t technically over yet, but let’s get real – it’s not happening. And even if it did, sweater-clad families lining the East Coast have already picked the trees clean.

Instead, I’ve lived vicariously through friends and relatives … on Facebook. Scrolling through pics of newly married couples in matching vests posing in a pumpkin patch moved me. Seeing photos of my rosy cheeked nieces and nephews in Ohio chomping down on apples while their parents tried to pull off the elusive family selfie was heart warming.  But what really piqued my interest even more than the apples themselves were the fresh doughnuts my sister-in-law raved about. Fresh, hot apple and maple doughnuts that crowds lined up for. She said the whole family fell silent in the car (not an easy feat with two kids under 5) while they each devoured their doughnuts. Eating doughnuts and apple picking (secondary to the doughnuts, come on) are on my fall bucket list for next year.

In the meantime, here’s a fall baking project for utilizing those glorious fresh picked (or grocery store) apples. Nutmeg, cinnamon and allspice infuse these scones with classic, delightful fall flavoring. Whole wheat flour and oats create a really nice texture and the maple icing is quite simply – on fleek.





Apple Scones with Maple Glaze

Adapted from Ina Garten

1 3/4 cups all purpose flour

1/2 cup whole wheat flour

1/2 cup quick cooking oats

1 tbsp baking powder

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1 tbsp sugar

1 tsp salt

1/2 pound cold butter, diced

3/4 cup chopped apple (I used half of a medium sized granny smith apple)

1/4 cup maple syrup

1/4 cup buttermilk

2 eggs, lightly beaten

1 egg, lightly beaten with a little water for egg wash

Maple glaze:

1/2 cup confectioners’ sugar

1 tbsp maple syrup

1/2 tsp maple extract

2 tbsp milk

Preheat the oven to 400 degrees. In an electric mixer combine flours, oats, baking powder, sugar and salt. Add in the butter and mix until the butter is the size of peas. Combine the buttermilk, maple syrup and eggs and add to the flour and butter.  Mix until the dough just comes together.

Place the dough on a floured surface. Using a floured rolling pin, roll the dough about 1 inch thick. Using the bottom of a glass or small bowl, cut the dough into little circles and place on a parchment-lined baking sheet.
Brush the top of the scones with your egg wash. Bake for about 20 minutes, until the tops are golden. Let the scones cool for about 5 minutes before topping with icing.

For the glaze, whisk the confectioners’ sugar, maple syrup, maple extract and milk. When the scones are done. Drizzle each scone with 1 tablespoon of the glaze. You can sprinkle the top of the scones with a few oats.






I never got on the snickerdoodle bandwagon. Once I learned that the cookies had no actual Snickers in them, I wasn’t interested. Why would someone ever choose a sugar cookie with a little cinnamon on top over a chocolate chip cookie? And furthermore, why hasn’t anyone baked a cookie with actual Snicker bits in it? I’ve got to get on that. I decided to be an equal opportunity cookie lover and baker and give snickerdoodles another shot. As I sampled a warm snickerdoodle straight our of the oven, I honestly felt like someone was giving me a warm hug. Delightful. Buttery. The perfect balance of cinnamon and sugar. I’m not saying it’s better than a chocolate chip cookie- that’s blasphemy. But, snickerdoodles, you won a place at my table and in my heart.

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From Smitten Kitchen

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks room temperature butter
1 3/4 cups sugar
2 tablespoons ground cinnamon
2 large eggs

Preheat the oven to 400°. Line baking sheets with parchment paper.

Mix together flour, cream of tartar, baking soda, and salt. In the bowl of an electric mixer combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes.  Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Form balls of dough with your hands and roll in cinnamon sugar. Place about two inches apart on the baking sheet. Bake for about 10 minutes, rotating the baking sheets after five minutes. Transfer cookies to a wire rack to cool.


Spiced Flatbread Burgers

Sometimes you just need red meat.  I eat a lot of vegetarian dishes during the week, because it’s easy, convenient and doesn’t require planning ahead (aka defrosting or purchasing meat). Stanbys include pasta, veggie chili, shakshuka and soup.  But, sometimes I just want a burger. You get that, right? This recipe is not only easy, but effing delicious.  The recipe calls for ground lamb, but I used ground beef. Cumin, coriander and cinnamon flavor the meat which sits between two flatbreads and is then grilled to juicy perfection. The beef cooks inside the flatbread creating a crunchy juicy burger scenario unlike anything you’ve ever tried.   Please make these. They’re effing delicious.

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Spiced Flatbread Burgers

Adapted from Bon Appetit

1 lb ground beef

1 small onion, finely chopped

1/4 cup flat leaf parsley, chopped

1/2 tbs coriander

1/4 tsp cinnamon

1/4 tsp cumin

1/2 tsp salt

freshly ground pepper

olive oil

3 flatbreads or pitas

Mix the beef, onion, parsley, coriander, cumin, cinnamon, salt, pepper in a large bowl. Heat grill or grill pan to medium heat brush with olive oil.  Cut the flatbread into four triangles and place filling onto flatbread wedges and top with another wedge. I put about an inch of meat. Grill flatbread sandwiches until filling is cooked through and bread is crisp, about 5 minutes per side. Serve with Israeli salad.


Baby Babka Buns

I have babies on the brain.  No, not in a maternal, newly married kind of way— this blog is not becoming the Pregnant Princess anytime soon. More so in a youngest child with pregnant older siblings kind of way.  (Speaking of baby fever, check out this amazing website my pregnant sister in law, Miriam, alerted me to. Instant mood booster.)  A few weeks ago, a new arrival, Baby Emily, joined the family and I thought what better way to welcome the little nugget of joy into the world than baking Baby Babka Buns in her honor? And for the still pregnant ladies in my life, these will keep your chocolate cravings at bay. And I promise not to judge you when you eat the whole pan. But let’s get real, I’m going to make you work for this. You’re going to want to do some lamaze breathing for these labor intensive indulgences. They don’t take exactly nine months to make, but close to it. Trust me though, the result will be worth the wait. Spirals of gooey, chocolatey-cinnamon in a rich, heavenly dough. And this bun in the oven doesn’t poop, cry or spit up. A dream dessert, really.

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Believe it people. Believe it.

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Baby Babka Buns

From Smitten Kitchen. Because really, who else could dream up these delights? Makes 12 buns.

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1/2 cup milk (girl, put that skim down. Clear eyes, whole milk, can’t lose.)
1/4 cup plus a pinch of sugar
2 tsp active dry yeast
1 egg
2 cups flour
1/2 tsp salt
3 tbsp unsalted room temperature butter, plus more for bowl and muffin tins.

3 tbsp room temperature butter
1/4 cup sugar
8 oz semisweet chocolate chips
pinch of salt
3/4 tsp ground cinnamon

Egg Wash
1 egg
2 tsp milk

Dough Prep: Warm the milk  and a pinch of sugar in the microwave for 30 seconds.  You want it warm but not too hot to the touch. Stir in the yeast and let sit for 5 minutes. Whisk together egg and 1/4 cup sugar. Slowly whisk in the yeast mixture. Combine flour and salt in a stand mixer with the paddle attachment. Mix on low and slowly add the egg mixture. Add the butter and mix until combined. Switch to the dough hook attachment and turn mixer on low and let it go for 10 minutes. Butter a large bowl and place dough in the bowl. Cover loosely with plastic wrap and let it rise for 45 minutes or until it doubles in size.

Filling: Place chocolate chips, salt, sugar and cinnamon in a food processor. Pulse until chocolate mixture is very finely chopped. Add butter and pulse until butter is mixed into the chocolate mixture.

Assembly: Take the dough out of the bowl and deflate lightly with your hands. Let it sit for 5 minutes. On a well floured surface (such as your dining room table), roll out the dough into a large rectangle that measures about 11 x 15-20 inches. Sprinkle the filling over the dough evenly. Tightly roll the dough from one short end to the other. With a serrated knife cut the log into 1 inch pieces and place pieces into a buttered muffin tin. Loosely cover with plastic wrap and let sit for 25 minutes.

Preheat your oven to 350. Whisk up egg and milk and brush onto the buns.  Bake for 15-20 minutes. Take a nap. Eat one first though. These truly are a labor of love.

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Too bad this little guy won’t grow up to be a full sized babka…