Apple Maple Pecan Bread

Picture by MK

I got the idea for a maple bread from Williams-Sonoma, however their recipes are usually too bland for my tastes, so I experimented a bit and am pleased with the results. The only thing I would have done differently is run the apples through a food processor or chopped more finely than I did. 

Apple Maple Pecan Bread
By: Rising Wolf Kitchen
Yield: 2 loaves

• 3 1/2 cups bread flour
• 4 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 12 Tbs (1 1/2 sticks) unsalted butter, room temp.
• 1 cup pure maple syrup 
• 2 cups light sour cream
• 2 large eggs
• 1 tsp nutmeg
• 1/2 tsp allspice
• 4 cups (about 4 count) Braeburn apples, very finely chopped
• 1 cup pecans, chopped 

1. Preheat oven to 350F; grease two loaf pans with baking spray; move racks to middle of oven. 
2. In a medium bowl, using a whisk combine flour, baking powder, baking soda, salt, nutmeg and allspice until well blended and free of clumps. Stir in the chopped pecans.
3. Using the whisk attachment with an electric mixer, beat the butter until smooth; slowly add the syrup, whisking constantly until well combined. 
4. Whisk in the sour cream and egg; scraping down the sides and continuing to whisk on medium speed for about two minutes. 
5. Fold in the apples; add the flour mixture and stir just until blended. 
6. Note: the batter will be thick and heavy. 
7. Spoon into the prepared pans and bake for approx 50 minutes or until done - Do not over bake! 
8. Cool on racks for 20 minutes; remove from pans and cool completely before storing. 

Allergy Warning: this posted recipe contains eggs, dairy and nuts. 

Banana Blueberry Pecan Muffins with Oatmeal Streusel

Sometimes I just want a muffin. I always have delicious organic bananas sitting around, a lot of blueberries in the refrigerator, and I love oatmeal--what better way to combine all of these delicious ingredients. If you're in Montana, then substitute delicious Montana huckleberries for the blueberries.

Banana Blueberry Pecan Muffins with Oatmeal Streusel

Recipe By: Rising Wolf Kitchen

Yield: 18 Muffins

Ingredients:

• 3/4 cup granulated organic sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temp
• 5 medium bananas, semi-ripe and semi-mashed
• 1/2 cup light sour cream
• 1 tsp pure vanilla extract
• 2 1/2 cups bread flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup pecans, chopped
• 1 1/2 cups fresh blueberries or fresh huckleberries
  

For the Streusel: 

• 1/2 cup McCann's Irish Quick Oats
• 2 Tbs brown sugar
• 2 Tbs unsalted butter, chilled and cubed

1. Preheat the oven(s) to 350F. 
2. Combine sugars and butter until smooth; add the eggs, bananas, sour cream and vanilla. Beat until well combined (there should be chunks of banana). 
3. Combine the flour, baking soda and salt then add to sugar mixture just until moistened. 
4. Fold in the pecans and blueberries. 
5. For the streusel: combine all three ingredients and using your fingers, combine until crumbly. 
6. Sprinkle topping evenly over muffins. 
7. Bake for 30-40 minutes (check after 30 as oven temps and types vary).  
8. Cool on racks in the muffin tins for 15 minutes before removing.                           

Note: This same recipe can be used to make loaves rather than muffins. Simply make up the same way and pour into two regular-sized loaf pans (may need additional bake time). 
 
Nutritional Analysis: Per Serving (1 muffin) (only for above recipe-does not include variations): 280 Calories; 12g Fat (36.9% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 180mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.

Allergy Warning: This recipe contains dairy, eggs, and nuts (in posted recipe). 

Click Here for Printable Recipe

 

A Bit O'Irish Chocolate Pecan Cake with Cream Cheese Frosting

Yes, I'm aware St. Patrick's Day has passed, but who says you have to save all of the Irish goodies for one holiday? 

 

I don't actually drink alcohol of any kind. However, on occasion I do enjoy cooking and baking with it. One of my favorites is Baily's Irish Cream - it adds a delicious richness to baked goods that leaves the taste buds humming. I don't even drink hot cocoa without a little Irish Cream syrup (DaVinci is my preferred brand. Sugar-free of course). I hope you enjoy this variation on a basic chocolate cake - the pecans were added because I was in the mood for a bit of crunch with my cake. Note: This particular cake recipe is a slightly modified version of the Hershey's recipe. 

CLICK HERE FOR PRINTABLE RECIPE. 

A Bit O'Irish Chocolate Pecan Cake with Cream Cheese Frosting

By: Rising Wolf Kitchen

• 2 cups granulated sugar
• 1 3/4 cups flour
• 3/4 cups dark cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp sea salt
• 2 large eggs
• 1 cup skim milk
• 1/2 cup vegetable oil
• 3/4 cup boiling water
• 1 tsp vanilla extract
• 1 tsp chocolate liqueur (pure flavor or extract will work)
• 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
• 2 cups coarsely chopped pecans

1. Preheat oven to 350 F. 
2. Prepare pans: 1 large bundt pan (a small one will result in overflow) or 1 9x13 metal pan or 2-10" rounds. Spray with non-fat baking spray. 
3. Stir together the first six ingredients; beat in eggs. 
4. Add remaining ingredients, EXCEPT boiling water and pecans.
5. Beat on medium speed for 1 minute and high speed for 1 minute. 
6. Mix in the boiling water - beat on low just until combined. 
7. Stir in by hand, 1 1/2 cups chopped pecans.
8. Bake for 35-45 minutes depending upon oven. 
9. Cool on rack for at least 15 minutes; remove from pan(s) and continue to cool. 
10. Frost (recipe below) and sprinkle with remaining 1/2 cup chopped pecans. 

Cream Cheese Frosting

• 7 oz 1/3 less fat cream cheese, softened
• 3/4 cup unsalted butter, melted
• 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
• 1 tsp chocolate liqueur (pure flavor or extract can be substituted)
• 1/2 tsp pure vanilla extract
• 3 1/2 cups confectioners sugar

1. Blend cream cheese and butter together until smooth; add the next three ingredients and blend well. 
2. Slowly add the powdered sugar, using a mixer as you add, until frosting is smooth. If you prefer a more 'whipped' consistency, then continue to beat on high speed until you reach your desired consistency.

Allergy Warning: This posted recipe contains dairy, eggs and nuts.

Fresh Apple Hazelnut Cupcakes with Pecan Streusel

When it comes to food, I can be quite particular about what I eat. I have no interest in candy or donuts, or anything sweet that comes in a package, but give me a kitchen, a cart of basic ingredients, and an oven, and I'm in heaven. My greatest weakness comes in the form of breads. It doesn't matter if it's a sweet muffin, or a loaf of homemade honey-wheat bread fresh from the oven. If it resembles bread, or a bread product, (and is homemade) chances are I'll want to try it. Because of said weakness, it became necessary to modify recipes, because let's face it, one can only spend so many hours of the day exercising. 

Photo by MK McClintock

But who says that something delicious can't be healthy, or at least healthier than the alternative. By making a few simple adjustments and using some lower calorie and lower fat ingredients, one can turn a 450 calorie cupcake into one that is 250 calories. The best part is that you don't lose any of the flavor! This recipe was modified and adapted from an Apple Cupcake and Almond Streusel recipe from Cooking Light's Quick Baking. Bonus: this tasty cupcake is great for breakfast, or as dessert, and just one will satisfy you. I like to eat mine with a cup of herbal tea or small glass of fat-free milk for a satisfying breakfast treat.

Because I didn't have a couple of the ingredients on hand, I simply substituted and adjusted and the results were excellent, or so says my panel of taste-testers.

Click here for the printable recipe.


Apple Hazelnut Cupcakes with Pecan Streusel 

• Baking Cooking Spray (the kind with the flour)
• 6.75 oz all-purpose flour (approx 1 1/2 cups)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 3/4 cup organic granulated sugar
• 1/4 cup (2 oz) 1/3-less-fat cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 Tbs hazelnut liquer (or the flavored syrup if you prefer)
• 1 tsp vanilla extract
• 1 large egg, room temp
• 1/2 cup light sour cream
• 1/4 cup fat-free milk
• 1 cup finely chopped Gala apple
• 1 Tbs all-purpose flour
• Streusel:
• 2 Tbs all-purpose flour
• 2 Tbs brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 Tbs unsalted butter, chilled
• 2 Tbs chopped pecans
• Glaze: 
• 1 cup powdered sugar
• 4 tsp fat-free milk

1. Preheat oven to 350F
2. Line the muffin tins with paper muffin cups 
3. Spray 12 muffin cups with baking cooking spray
4. Weight or lightly spoon 6.75 ox flour into dry measuring cup; level. 
5. Combine flour with baking powder, salt, and baking soda in a small bowl; stir with a whisk. 
6. In a mixing bowl, combine granulated sugar, cream cheese, and 1/4 cup butter; mix at high speed until well blended. Add hazelnut, vanilla, and egg to sugar mixture and beat at medium speed until well blended.
7. Combine sour cream and 1/4 cup milk in a small bowl and stir with a whisk until well blended. 
8. Combine apple and 1 Tbs flour in small bowl and toss until apples are coated.
9. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. 
10. Divide evenly among muffin cups (tip: use an muffin/ice cream scoop)
11. Sprinkle streusel evenly among muffin tops (see directions below)
12. Bake at 350F for 20-27 minutes or until done. Cool in pans for 15 minutes on wire rack before removing. 

Mixing sour cream and milk until well combined

Toss apples until well coated.

 To Make the Streusel:

1. Combine all ingredients except pecans. Using a pastry cutter, knives, or your fingers, cut until it resembles course meal.
2. Stir in pecans. 

To Make the Glaze:

1. Combine the powdered sugar and milk in small bowl - stir with whisk. 
2. Drizzle lightly over the cupcakes, after they've cooled on the rack, using up the entire mixture. 

Note: Due to the high dairy content in this recipe, we recommend that the cupcakes be kept refrigerated or in the freezer. They remain moist, and if frozen they defrost nicely.

Allergy Warning: this recipe contains dairy, eggs, and nuts (in posted recipe)