apple fritters

Extra crunchy apple fritters mind you. Just have to have my apple fritters done extra crunchy. It's that crunch mixed with that sweet sugary glaze--the perfect bite. A bite that gets the saliva, in the back of your mouth running full time because it knows whats coming and it is so ready! That first bite of warm, crisp, apple fritter covered in a sugary sweet almost hardened glaze? Oh yeah baby. So happening. These--are way better than any fair fritters.

Do me a favor? Make these next weekend. Trust me everyone in the house will come to the table for these. They are not too hard to make; the only hard part (if you want to call it hard) was the the deep frying. But all you have to do is test a small batch first and see if the dough is ready. Then all you have to do is just set up camp at the fryer and watch them. Do not walk away from the fryer as these cook up fast; depending on the size. I got this recipe from pioneer woman. , only made a few adjustments and made mine fritters a bit bigger. I used pink lady apples as they are sweeter with more tart--I really wanted to taste an apple-ly like taste to the fritters knowing I was going to make them extra crunchy. But feel free to use whatever apples you like.













apple fritters
adapted from pioneer woman
print recipe

fritters
2 cups AP flour
½ cup white sugar
2-1/4 ts baking powder
1-1/4 ts salt
2 ts cinnamon
2 large eggs
3/4 cup whole milk
2 ts vanilla extract
3 TB melted butter, cooled
2 regular size pink lady apples, peeled, rough chop (use any apple you like)

glaze
2 cups confectioners sugar
1/4 ts salt
1/4 cup PLUS 3 TB half & half (or more depending on how thick or thin you like glaze; I like mine thick)

In large bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, mix the eggs with milk and vanilla extract, then add in cooled melted butter; mix well.
Fold in the dry with the wet ingredients; only mix till just combined. Lumps are fine. If you overmix you will have tough chewy fritters—that’s a no no. Next fold in the chopped apples.
Heat about 3-4 inches of canola oil over medium to medium-low heat.
When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
Drop oversized tablespoons of batter (using an ice cream scoop, medium size, helps a lot, if you don’t have an ice cream scoop you can use two spoons to roll out the scoops of batter) into the hot oil. Only do about 3 -4 fritters at a time. They cook fast about 1-1 ½ minute per side or if you want extra crispy about 2 minutes per side—if that? Make sure to flip them.
Remove and drain on a paper towels or brown paper bags. Let these cool a bit before the glaze bath.

For the glaze:
Mix all the glaze ingredients together in a medium sized bowl. Mix well. Then quickly dunk each fritter and let them rest on wire rack with cookie sheet on bottom to catch drippings.
Don’t let the fritters sit too long in the glaze as they will get soggy.

coconut clusters

Do you have a favorite homemade candy shop? I do. It's gross really how much money I dropped at the last visit. And the people that work there 'almost' know me by name. Sad. Let's blame it on winter and winter time makes people eat more carbs. Sounds right. Stage Stop Candy in Dennisport, MA makes the best peanut butter logs and coconut clusters--oh of course many other things, but those two are the main reasons I go there (and the occasional sea salted Tahitian vanilla caramel).

One of these days I will do a post on them with photos so you can see how 'old school' it is. All old antique glass counters filled with homemade truffles, hand dipped cranberries, potato chips, smores, oh the loveliness. Granted their candy is homemade and thus a bit more expensive, so I had to find a way to make my own coconut clusters at home. (still working on the peanut butter logs--figuring out how to get the right butterfinger-like texture inside).

AND congrats to the winners of the Sweets on a Stick Cookbook giveaway. Tree #8, Janet Rudolph #59 and Cake Duchess #66. Please email me your address so we can get these books out to you. CONGRATS!

Also, Jen of Duluth, GA (#62) you were the winner of the Nescafe Piccolo Giveaway. You still haven't contacted me and only have a few more days left before I choose another winner on Monday Jan 9, 2012. Please email me ASAP Jen!

coconut clusters
print recipe

7 ounces of toasted coconut*
11.5 ounces of high quality milk chocolate (you could try dark chocolate)
A pinch or two of sea salt

Cook notes:
*Toast your coconut on a parchment lined baking sheet in a 250 degree oven for about 15-25 minutes. You will have to toss the coconut around on the baking sheet a couple times during cooking; this prevents uneven browning. You know the coconut is done when the coconut is a very light golden brown—this is when to take it out of the oven. The coconut gets dark fast! So watch it at the 15 minute mark.
I used mini cupcake pans to make even, round clusters. Use whatever mold you like, just make sure you use liners or non stick spray or even silicone molds since the chocolate might stick to the pan.
If it does stick all you need to do is put the pan in a larger pan of warm/hot water for a few seconds to a minute. This should loosen the bottom a bit and you will be able to lift them out. Do not let it sit in the water too long as they will melt. If you want to decorate tops of clusters with toasted coconut then save a little on the sides.

To make clusters, take cooled toasted coconut and mix with about 11.5 ounces of melted/tempered milk chocolate. Sprinkle a couple small pinches of sea salt. Mix well, then transfer to your molds. Push them down into molds to make even and get out the air. This would be the time to sprinkle the tops of the clusters with the saved toasted coconut, if desired. I did a few, not all. Let cool/harden at room temp then finish setting up in fridge.

Should make about 15 mini cupcake sized clusters. Stores for about a week in air-tight container.

quick and easy chocolate-gingerbread

As in very quick and easy. As in the fastest quick bread I've ever made 'quick & easy'.

I probably should have posted this a while back for the holiday season. And I think Trader Joe's will stop carrying this for the season soon.
But saw these photos sitting in the archives and said "why not post it--someone out there will dig it".
Remember what I did with the gingerbread mix last year? The gingerbread cupcakes with white chocolate ganache frosting? Tres fab.
Did you also know that I made a batch of waffles with this box mix too? Pretty good. No photos on that one. If you do try it, use fresh whipped cream, not syrup--you already knew that didn't you?

Easy peasy. Follow box directions, pour in 1/2 the batter into greased loaf pan, put down as much or as little chocolate as you like, then pour remaining batter on top and bake according to box directions.

friday links AND cookbook giveaway

Let's just get to the good stuff. There's lots of good stuff we need to click on.


Is this not the coolest clock?

I'm a leggings junkie no doubt about that. Have you seen these "Leggings in a Bag"?

Or how about these leggings from Billabong. LOVE!

Super cute dress for summer.

Crazy brownie combo that totally works. Bacon-bourbon brownies. I am so trying that one.


I just love this new 'chalk board paint' craze that's going around. Martha Stewart gives a small tutorial on how to make that fabulous check board like calendar.


Want to make your own chili powder at home? I never thought of doing this, but apparently it is a LOT cheaper. From Nick at Macheesmo

Do you use parchment paper on a daily basis? Here are half-sheet parchment sheets already perfectly sized for you baking sheet. Brilliant!

The latest food craze and I love it. The Meatball Shop in NYC. A place I must go. Have you been there? Even the website is cool. Click on the little meatball slider image in corner! LOL


Dean & Deluca spice rack. It is so pretty but so expensive. I need way more than a rack to hold all my spices.

Are you throwing a party for New Years Eve? Want to learn an inexpensive way? Here are a few smart tips from thekitchn. Don't make a full meal! True.


Peanut butter smores with strawberry marshmallows AND bacon peanut brittle. Irvin is a genius at eatthelove.com

Tips and places to use coupons for organic produce? Right here.


That bow is just fabulous.


Slouchie hats are in. Love or hate?


I'll take this one too. Would be fabulous in a black & white color too.


Dear Sir Richard Branson: please hire me. I will do a fabulous blog post all about your perfect Necker Island.


Petite indoor gardens. How cute is this?

Can boot trays be made somewhat pretty? Yes they can.

Lately I've been into hats, like this one. Element Thistle hat. How cute is that?

Does your pie crust always shrink? Follow these steps--this is exactly what I do. It works.


I really want a Soda Stream. Talk about saving money on soda. What a great invention.


Extra dark brownies with fresh lime. This is new but I can definitely see why it would work well together.

Chubby Hubby Truffles! From Brown eyed baker. Heavenly.

Just in time for New Years Eve party, Heather makes a champagne mousse.


I do love the mini pie craze that's happening now. I'm all for it!


This is the backsplash I want!


This is how I should be spending my winter, right here.


Argan oil seems to be all the craze lately. Do you use it?


Now this is a fabulous way to display your travel photos. Love love!

Cherry pie shortbread bites from raspberri cupcakes. I have no words, just drool.

Pulled pork empanadas with peach bbq sauce. Clever little baker!

Pepperoni pizza monkey bread! Thanks Shawnda at confections of a foodie bride.

Giveaway! Three lucky people can win a copy of this book!

SWEETS ON A STICK is the only cookbook that provides recipes for cakes, cookies, brownies, pies, and candies that are convenient, eye-catching, and a treat to make. You will find everything from cake pops and mini pies to cookies and marshmallow kabobs. From fruity to chocolate, crunchy to smooth, there are dozens of tasty bites to tempt your taste buds.

Parents will encourage kids to play with their food when they get together to create these delicious and decadent desserts, including unique holiday creations such as:

• Coconut Christmas Wreaths
• Abominable Snowman Pops
• Gingerbread Cookie pops
• Christmas Tree Cookies

Whether its cake pops or candied fruit, this book offers a variety of treats to satisfy everyone's sweet tooth. Many of the recipes in this book make the perfect activity for a play date or party. Invite kids of all ages to make, bake, and decorate—then sit back and watch as they laugh and play with the unique results. It’s just plain fun for everyone involved, and with full-color photos and step-by-step instructions, this book is guaranteed fun for the whole family.

All you have to do to enter is leave a comment here telling me what kind of "sweets on a stick" you'd like to see.

Please also make sure to LIKE Vanilla Sugar Blog on Facebook.

And please have and SHOW a valid email address when you leave a comment.

Drawing held Friday Jan 6, 2012

ONE COMMENT PER PERSON please.

Contest closed. Congrats to: Tree #8, Janet Rudolph #59 and Cake Duchess #66. Please email me your address so we can get these books out to you. CONGRATS!

quick and easy chocolate chip cookies

If you're like me you hate waiting for the butter to come to room temp to make chocolate chip cookies. You want them now, not in a few hours because by then the craving for the cookies will be gone--well, maybe for some of you.
So you turn to the melted butter version of chocolate chip cookies and turns out they always turn out to be flat: thin and crispy. Which is fine, but I don't always like thin & crispy. I lean more towards the side of thick and chewy with a nice crisp outside.
After a few experiments using a basic cookie recipe from america's test kitchen or cooks county whatever they call themselves today--I found a good one using melted butter that resulted in giant, thick, crispy on the outside, chewy on the inside chocolate chip cookies. It's really all about the right ratio of baking powder to flour to salt and butter. haha. But all that does make a difference if you break it down. Less flour less chewy, more butter more crisp/flakiness, and of course using good quality chocolate helps too as well as using the right kind of chocolate. If you used milk chocolate the cookie might be too sweet, so using a bittersweet won't overpower the chocolate thus making the dough flavor shine through. You all know this already..... just get to the cookie recipe already!


Use an ice cream scooper for all cookie doughs. Makes the cookies nice and round and even. Use any size really, just watch the baking times if you use smaller scoops.





Baking times matter! Of course this is dependent on various ovens, but keep an eye on your cookies after the 10 minute mark. They burn up fast.

quick & easy chocolate chip cookies
based on America’s Test Kitchen
print recipe

2 cups plus 2 TB all-purpose flour
1/2 ts baking soda
¾ TB baking powder
¾ ts sea salt
1 and ½ sticks (12 TB) unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
2 ts pure vanilla extract
1 1/2 cups semisweet chocolate chips

Cook notes: make sure to let the melted butter cool a bit (about 15 minutes before using). When you are ready to use the butter give it a good stir to incorporate the butter solids and fats back together.
Preheat oven to 350 degrees. Line about 4 cookie sheets with parchment paper. I found that using milk chocolate chips were just too sweet with this dough. Using bittersweet or semi was just right. Always make sure your baking soda and baking powder are fresh; when they go stale they result in thin tasteless cookies. I love to use ice cream scoopers to make the perfect, round size cookies. I adore large cookies so I used a regular sized ice cream scoop. If you want smaller size cookies, use a smaller ice cream scoop but remember to reduce the baking time a few less minutes!

Whisk all the dry ingredients together; set aside.
In a large mixing bowl, either by hand or using a mixer (I don’t have a mixer so I did this by hand) mix butter & sugars until thoroughly combined. Add in the egg and egg yolk and vanilla extract, mix well. Then add in the dry mixture, mix until just combined, do not overmix. Next FOLD in the chocolate chips (if you want to add in nuts go ahead—about 1 cup).

Using an ice cream scoop, and making sure to compact the dough in the scooper as much as possible, scoop out on baking sheets about 1 & ½ inches apart.
Bake about 11-14 minutes, rotating pans halfway through. You’ll know the cookies are done by light golden brown edges and slightly puffy middles. As soon as they turn golden brown, in a matter of minutes they turn dark, so take them out, plus they do continue to bake once out of the oven. Don’t try and take them off the cookie sheets, they will just break. Should make about 15-18 large, if using a smaller scoop then you’ll have a few more.