Flakey Apple Turnovers

. Alright, I'll admit it.  I'm super excited about this one.  Mmhmm, super excited.  Not only because the recipe turned out 10x's better than I was expecting, but also because I combined a couple of recipes to create one outrageous treat.

Remember how I mentioned I had made three things during my parents' Halloween visit?  Well, I did.  Baked Cinnamon French Toast and Dorie's Best Chocolate Chip Cookies, just in case you needed to be reminded.  And this here was the third baking extravaganza.  Yes, they took a little more effort than the super quick items I just mentioned, but OoOOo, they were so very worth it.  Hence, the excitement to share my Flakey Apple Turnovers with you all!

There are a couple more prep steps involved, but nothing too hard.  All these require are a little patience [which I tend to not have many a time!] and tender, loving care.  Let me describe, to the best of my ability, these lovely little goodies.

First, we start off with a flakey, flakey outside crust.  MMmMmMMM...just like you would imagine any type of wonderful turnover from some renowned bakery.  A crust that has the ever-so-slight-crunchy exterior but once you take a bit, the crust seems to melt away in your mouth.  Yes, that flakey.  In all honestly, the crust kind of reminded me of an amped up pop-tart, especially in flavor.  But quality?  Incomparable ☺

Then, in that same bite, your mouth will come across a subtly sweet, gooey mixture of apples and delicious apple butter.  Spiced with a striking flavor of cinnamon.  And every bite or so, you'll get a luscious pop of apple tartness.

Apples, butter, cinnamon-sugar, and flakey crust?  Sign me up!

Now do you understand why I was so eager to share these with you?  If not, take a little time to create these heavenly bites and then get back to me .

My Notes:

• Since the dough spends a good amount of time in the refrigerator, you'll need to plan a little ahead to make these.  I made the dough the night before and let it refrigerate overnight.
• When you're ready to roll the dough out for a second time to cut out shapes, don't unfold the dough.  This layering creates the flakey levels you'll find once the turnovers bake.
• I cut my turnovers into about 3x3-inch squares (and some circles using a 3-7/8-inch cookie cutter), but you're free to cut them in whichever shapes you'd like at whatever size.  Just remember to adjust the amount of filling you place in them and watch the baking time.
• I chose to use a combination of Macintosh and Granny Smith apples.  I especially liked these together because I got both a sweet and tart mix, which was divine!

Adapted from Baking: From My Home to Yours and The Craft of Baking

Ingredients:

Dough:

1 c. sour cream
1/2 c. sugar
4 c. all purpose flour
1 tsp. salt
1-1/2 c. cold unsalted butter, cut into small pieces

Apple Filling:
4 large apples
1/4 c. sugar
2 c. apple butter
1 large egg

Final Touches:
1 large egg, beaten with 1 tsp. water
Sugar (for sprinkling)

Directions:

1.  For the dough, stir the sour cream and sugar together; set aside.

2.  Whisk flour and salt together in a large bowl, then toss butter bits over flour and working with pastry blender (or fingertips), cut in butter until mixture resembles coarse meal.

3.  Gently stir in sour cream mixture using fork (dough will be very soft).  Divide dough in half and put each half onto piece of plastic wrap and use plastic wrap to shape dough into rectangle.  Wrap tightly and refrigerate for at least 1 hour or up to 2 days.

4.  Remove one piece of dough and roll into 9x18-inch rectangle.  Fold the rectangle into thirds, wrap, and refrigerate for at least 2 hours or up to 1 day.  Repeat with second rectangle of dough.

5.  When ready to make the turnovers, peel, core and cut apples into 1-inch cubes.

6.  In large skillet, stir together sugar and 1/4 cup of water.  Cooke over medium heat until mixture turns to a golden brown caramel (about 7 minutes).  Add apples cubes and cook until golden and tender (about 5 to 7 minutes).

7.  Strain the mixture, discarding liquid.  In a medium bowl, combine apple cubes and apple butter; fold together to coat apples evenly.

8.  Heat oven to 375°F.  Line baking sheet with parchment paper.

9.  Roll out one piece of dough to 1/8-inch thick, and cut out turnovers as desired.  Gather scraps and reroll dough to cut out remaining shapes.  Place cut-outs onto prepared pan.

10.  Place scant 1 teaspoon of apple filling into center of cut outs.

11.  Fold turnovers in half, sealing edges by pressing them together with a fork or fingers.  

12.  Brush the tops of the turnovers with egg wash and sprinkle with a pinch of sugar.  Bake 20 minutes or until turnovers are puffed, firm to the touch and golden.  Gently transfer to wire rack to let cool.

Yield: 2 dozen turnovers

White Chocolate Banana Cupcakes

. Remember how I said I went home this last weekend for my best friends' wedding shower and bachelorette party?  Well that meant Robbie was home all by his lonesome.  Sad, huh?  Fortunately he had a work BBQ last Friday, so that kept him occupied for at least one of the nights.  But that also meant that before I left, I had to make something for him to contribute to the festivities!  And yes, I had to because Robbie offered up my services and then asked if I could make something.  Funny how that works...

Anywho, I had a couple bananas left over from my attempt at trying out some wedding cupcakes last week [that didn't happen though because the groom was going to be out of town and I didn't realize that!].  So instead of letting those lovely, ripened bananas go to waste, I perused my recipes for anything banana.  And settled upon these.

The complete recipe for this treat [and they are a treat!] comes from two different sources, the cupcakes are from The Craft of Baking while the cream cheese frosting is adapted from More from Magnolia.  The combination of the white chocolate and banana-ey flavors are exactly what you're thinking.  PHENOM!  That's what you were thinking, right?

The cupcakes themselves are just like banana bread but much lighter in texture.  More of a fluffy cake then the dense loaf we're used to.  The cupcakes are also outrageously moist from the second they come out of the oven.  And you guessed it, they only get more flavorful as the time passes. 

The white chocolate cream cheese frosting is oh-so-yummy as well.  Thick, smooth, and the absolute perfect compliment to the banana cupcake.  The flavor of the frosting isn't overpowering whatsoever, really letting the naner's shine.  Yes, I just typed 'naners .

My Notes:

• The cupcake batter will be very runny, but don't fret, it's supposed to be!
• Make sure to buy good quality white chocolate (e.g., Lindt, Ghirardelli, Guittard).  I didn't buy the best bar because there was only one option at the grocery store I was at, but next time I will definitely go somewhere that I can get a nice brand.
• The original recipe for the frosting did not include any powdered sugar.  But both Robbie and I felt like the frosting needed a little something to bring out the white chocolate flavor and I think the addition hit the nail on the head.  But you can always leave it out, too!

Ingredients:

Banana Cupcakes:

3/4 c. sugar

1/2 c. plus 2 tbsp. grapeseed oil

3/4 c. mashed bananas (about 2 medium)

1 large egg

1 large egg yolk

1/2 c. plus 2 tbsp. buttermilk

3/4 tsp. vanilla extract

1 c. plus 2 tbsp. all purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

White Chocolate Cream Cheese Frosting:

8 oz. quality white chocolate, chopped
6 tbsp. unsalted butter

2 (8 oz. each) packages cream cheese

1-1/2 tsp. vanilla extract

3/4 c. powdered sugar

Directions:

1.  Heat oven to 350.  Line standard 12-cup muffin tin with liners.

2.  In a medium bowl, whisk together sugar and oil.  Whisk in bananas, egg, egg yolk, buttermilk, and vanilla extract.

3.  In a small bowl, sift together flour, baking soda and salt.  Using a whisk, mix the flour mixture into the banana mixture just until combined.

4.  Divide the batter evenly among the muffin cups.

5.  Bake 18 to 20 minutes or until toothpick inserted in centers comes out clean.  Transfer cupcakes to wire rack to cool completely.

6.  For frosting, place the white chocolate in a microwave-safe bowl and melt in microwave for 30 second intervals, stirring in between.  Set aside to cool for 10 to 15 minutes.

7.  In a medium bowl, cream the butter and cream cheese together until light and fluffy.  Add vanilla extract and beat until combined.  Add the melted white chocolate and beat until well combined.  Add powdered sugar and beat on low speed until well combined.

9.  Frost cupcakes as desired.

Yield: 1 dozen cupcakes

Chocolate Cake Donuts with Chocolate Crackle Glaze

. All right, fellow friends and bloggers, I need your help.

With donuts.

Probably weren't expecting that, huh?

This weekend I set aside some time for baking and nothing else.  No work.  No pups.  No boyfriend.  Just a few hours that I could spend in the kitchen doing something I truly enjoy and haven't had as much time lately, as I would like, to devote to it.  I wanted to try my hands at something that took a little more attention, a goodie that I've been putting off for just a day like this.  Narrowing down my options actually wasn't as hard as I thought it was going to be.  Thankfully (but still mourning), the misfortune of Borders, I snagged three new baking books [all for $80!] a couple of weeks ago that I still hadn't tried out yet.  Not even one measly recipe.  So whatever I was doing, it was coming from one of these three books.

And then I saw it.  One of my new gems, The Craft of Baking by Karen DeMasco, had the most mouthwatering pictures of donuts [or doughnuts, as the book calls them], I had ever seen.  Thick, fluffy, cakey, chocolate donuts, with drips of chocolatey glaze running down the sides.  Irresistible?  I think so.  I'd wanted to try homemade donuts for longer than I could remember, and here was my chance!

Hmmmm.  Somewhere, something went wrong.  Because I definitely did not end up with donuts looking or tasting like my above description.  I mean, certain elements turned out great.  But my donut-making skills are in need of some fine tuning.

Here's what I think happened.  And please keep in mind I've never made donuts before, so don't laugh...

• I rolled my dough out way too thin.  The directions said to roll the batter out to about 3/4-inch thick.  Mine were easily less than 1/2-inch.  This pretty much doomed every succeeding step, huh?
• The recipe specified a high-sided skillet [which I have a skillet, but not sure if it was 'high' enough], so I just used one of my basic pans.  Since it was smaller [and I didn't want to overwhelm myself], I only fried one donut at a time.  The recipe also said to fry three at a time, but I'm not sure if this makes a difference?
• The peanut oil was way too hot to begin with.  I fried the first donut for about 45 seconds [total] and let's just nicely say that it looked like a piece of coal.  I rechecked the temperature of the peanut oil and the gauge flew off the charts.  Whoops.  Once I got the temperature down and lessened the frying time to about 30 seconds [total], the donuts turned out much better.

I had to show the burnt donut because it's quite comical!

• But remember how I scorched that first donut?  Well, after tasting, both Robbie and I agreed there was a little char-taste to everything.  Uh, gross.  I HATE char.  Can't stand it.  Never will.  Especially on a supposedly sweet donut.  Did I ask for grilled donuts?  I don't think so.  I know, mom, you will beg to differ [she's one of those people who likes burnt marshmallows].  But char is not welcome in my world.  Anywho, I'm not sure if that char taste was due to the first burnt donut or if I simply kept the donuts frying too long?

All in all, I think my biggest mistake was rolling out the dough too thin.  Everything had to be adjusted from there on out and I obviously didn't handle that loop too well.  Dang it.  

You can see that I made a few mistakes, so I need some donut-making advice ASAP!  What's the best thickness to roll out the dough?  What's the best oil to use [peanut, vegetable]?  What's the best type of pan to use?  How do you know when a donut is done frying?  Should you swap out the oil if you burn any of the donuts?  Is there a reason why the donuts were a tad bit oily?  HELP!

Now don't let my donut troubles steer you away, the recipe itself is fantastic.  I can vouch for this because even though we had slightly charry-tasting donuts, the insides were absolutely wonderful.  Like the picture I described, the insides were subtly chocolatey, light, and fluffy.  And the glaze that I have yet to mention?  Perfection.  Completely rich and so simple, rounding out the chocolatey goodness to a 'T.'  So no fault goes to the recipe, only to my amateur novice pre-beginner-donut-maker mistakes.  

So if anyone can offer me any advice, I would greatly appreciate it.  Or if anyone tests out this recipe, please tell me about your experience, what you did differently, etc.  I'm desperate to hear because I will be trying these out again.  I won't let the donuts defeat me.

From The Craft of Baking

Ingredients:

Donuts:

3 oz. bittersweet chocolate, finely chopped

3 tbsp. unsalted butter

1-3/4 c. cake flour

1/2 c. sugar

1 tbsp. unsweetened cocoa powder

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/3 c. plus 1 tbsp. buttermilk

1 large egg

1 large egg yolk

Chocolate Crackle Glaze:

1 c. powdered sugar

2 tbsp. unsweetened cocoa powder

1/2 tsp. vanilla extract

1/4 tsp. salt

Peanut Oil, for frying

Directions:

1.  In heatproof bowl, melt chocolate and butter together until smooth; set aside.

2.  In large bowl, whisk together 1 cup flour, sugar, cocoa powder, baking powder, baking soda, and salt.  

3.  In separate bowl, whisk together buttermilk, egg, and egg yolk.

4.  Make well in center of dry ingredients.  Pour in buttermilk mixture, and using a spatula, fold two or three times.  Add the chocolate mixture and fold together until dough is smooth and shiny. Sift the remaining 3/4 cup flour over the mixture and fold to combine well.

5.  Transfer dough to large piece of waxed paper.  Place second sheet of waxed paper on top and roll out dough between the paper to 10x12-inch oval, about 3/4-inch thick.  Set the dough, still between waxed paper, on baking sheet and freeze until firm enough to cut (about 30 minutes).

6.  Remove dough from freezer and remove top sheet of waxed paper.  Dust dough with flour and replace waxed paper.  Flip over dough; remove the now top sheet of waxed paper. 

7.  Lightly coat a baking sheet with non-stick cooking spray.  Using a floured 3-inch cookie cutter (or inverted drinking glass), cut out donuts.  Cut out centers with floured 1-inch cookie cutter.  Transfer donuts and donut holes to baking sheet.  Re-roll scraps and repeat to make 10 donuts and 10 donut holes.  Cover with plastic wrap and refrigerate for 30 minutes or up to 1 day.

8.  Before frying, prepare glaze by whisking together powdered sugar, cocoa powder, vanilla extract, and salt in wide, shallow bowl.  Add 2 tablespoons hot water and whisk until smooth (glaze will be thick).  Set aside.

9.  In large high-sided skillet or wide pot, heat 2 inches of oil to 350°F.  Working in batches of 3, fry donuts about 45 seconds per side or until cooked through (fry donut holes about 35 seconds per side).  Transfer donuts to paper towels to drain and immediately dip one side of donuts into glaze.  Transfer to rack, glaze side up, and let sit until glaze sets (about 3 minutes).  

Yield: 10 donuts and 10 donut holes