Apple Cinnamon Rolls

In case you weren’t aware, apples are a favorite around here. I eat an apple every single day (even in the off-season, which I hate to admit). So when Fall finally rolls around and local US-grown apples begin to fill the fruit stands, I bake with them as often as I can.

Cinnamon rolls aren’t something I grew up eating. To be honest, my earliest memory of a cinnamon roll is located in the middle of a suburban food court. Thankfully, when I learned to bake, I made a batch of cinnamon rolls early on. My house smelled just as delicious as those ubiquitous cinnabons, and I couldn’t believe that I could produce something even lovelier (with real, normal ingredients too!)

Last night, after a long day of teaching, I knew I needed to bake to unwind. With cooler days increasing my desire for comfort food, cinnamon rolls floated to the top of my list. But then I thought of my beloved apples; I wanted to do something with the apples sitting in my fridge. And so, I decided to grate an apple. Grated apple can do wonders in quick breads…and I thought, why not try adding one to the dough of my cinnamon rolls? And just as I hoped…the grated apple added moisture and just the right amount of flavor. We enjoyed these apple cinnamon rolls with a drizzle of maple syrup the next morning.

Apple Cinnamon Rolls

1 packet instant yeast (2 1/2 teaspoons)

1/2 cup lukewarm water

1/2 cup lukewarm whole milk

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

6 tablespoons butter, room temperature

1/4 cup coconut sugar

1 1/4 teaspoons salt

1/2 cup instant mashed potato flakes

1 large apple, peeled and grated (about 1 cup)

Filling:

1/4 cup coconut sugar

1 1/2 teaspoons cinnamon

2 teaspoons milk, to brush on dough

Vanilla Glaze (optional):

1 1/4 cups powdered sugar

1/2 teaspoon vanilla extract

4 to 5 tablespoons heavy cream

Combine the yeast, the lukewarm water, the lukewarm milk, the flours, the butter, the sugar, the salt, the potato flakes, and the grated apple. Mix and knead everything together–by hand or mixer–till you have a smooth dough. This will take about seven minutes if you are kneading with your stand mixer. The dough should clean the sides of the bowl, perhaps sticking a bit at the bottom.

Place the dough in a lightly greased bowl. Cover the bowl and allow the dough to rise till it has nearly doubled in bulk, about 1 to 2 hours.

While the dough is rising, grease two nine-inch cake pans. Make the filling by combining the coconut sugar and cinnamon.

Transfer the dough to a lightly greased work surface and pat it into a 16″ x 12″ rectangle. Brush the dough with the two teaspoons of milk and sprinkle the filling over the dough, covering the entire surface. Roll the dough into a log the long way. It will stretch to about 20″ as you roll.

Using a serrated knife, slice the log into 16 slices. Space eight rolls in each of the prepared pans. Flatten them slightly. Cover the pans and let them rise for an additional 1 1/2 to 2 hours. They should spread out and start to crowd each other. While the rolls are rising, preheat oven to 375 degrees Fahrenheit. Bake the rolls until they’re golden brown, about 20 minutes. Remove the rolls from the oven, loosen their edges with a knife, and turn pan onto a rack. Spread with icing (simply combine powdered sugar with vanilla and cream) and serve.

Banana Chocolate Snack Cake

Bananas….and chocolate…and a slight sprinkle of cinnamon. I know you can already imagine how good your house will smell. This banana chocolate snack cake was delightfully simple to throw together and received rave reviews from everyone who tried it at my house. My seven-year-old nephew said, “I think I’m falling in love,” after his first bite (and we all know that seven-years-old aren’t afraid to tell the truth!).

I found this banana chocolate cake to be the perfect hybrid between dessert and snack. You could even enjoy it for breakfast! The dark chocolate chips make it feel a bit more decadent, but then the bananas and whole wheat flour throw a few points towards wholesome. But whatever you want to call it or whenever you want to enjoy it…this cake is good.

What’s also good? Sweet Lu is sixteen months old this week. She grows brighter by the day. We are so very blessed.

Banana Chocolate Snack Cake

1/2 cup butter, softened

3/4 cup brown sugar

1 egg

1 cup mashed, ripe bananas

1 teaspoon vanilla extract

2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup whole milk

3/4 cup dark chocolate chips

Preheat oven to 350 F. Line a 9 x 9 inch square baking pan with aluminum foil. Allow foil to slightly hang over sides. Grease lightly with butter.

In a medium bowl, beat together softened butter and sugar, until creamy. Add in egg and vanilla extract. Stir well. Fold in mashed bananas. Set aside.

In another medium bowl, whisk together flour, baking soda, cinnamon, and salt. Gently fold dry ingredients into banana-butter mixture, alternating with the whole milk. Once combined, gently fold in chocolate chips. Spread into prepared pan and bake in preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before removing from pan.

Pear Butternut Squash Muffins

Remember the butternut squash bread I made last week? Well, I’ve taken it one step further. On Sunday morning, after a blast of cold air arrived, I chopped up a ripe pear, shredded a cupful of butternut squash, and pulled out my mixing bowls. These muffins rose beautifully in the oven and made my entire house smell like the very best parts of fall.

Earlier this week, I photographed another birth. This first time mama labored with such strength and beauty…but oh-my-heavens what a long birth! I left my house at 4:00pm on Wednesday and didn’t return home until 10:00am on Thursday morning.

KeeganPreview

I’ve gained even more respect for my sweet sister, who works as a night nurse, in West Virginia. After staying up all night to capture Zebulon’s entrance into the world, I could barely function. And I feel like my body is STILL trying to catch up from that missed night of sleep. But was it worth it? Absolutely. And there’s little that a strong cup of coffee and one of these muffins can’t fix.

Pear Butternut Squash Muffins

1 ripe pear, unpeeled and chopped

1 cup shredded butternut squash

1 cup whole wheat flour

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, softened

3/4 cup coconut sugar (or brown sugar)

2 eggs

1/2 cup whole milk

Preheat oven to 425 F. Line a standard muffin pan with paper wrappers. Set aside. In a medium bowl, whisk together flours, baking powder, salt, and cinnamon. Set aside. In a large bowl, beat together butter and coconut sugar until creamy, about 2 minutes. Add in eggs, beating well after each addition. Alternate adding dry ingredients and milk into butter-sugar mixture. Mix until just combined. Gently fold in butternut squash and pear. Scoop into prepared muffin pan. Upon placing in oven, reduce temperature to 375 F. Bake for 15-20 minutes or until muffin domes have peaked and a toothpick inserted into the center comes out clean.

Butternut Squash Bread

Is it just me, or do you also hate the thought of peeling a butternut squash? The skin of those autumnal vegetables is extraordinarily tough…and I get nervous even though we have good, strong knives. And yet, their deep orange flesh just begs to be tossed in oil and roasted in a hot oven. I just can’t resist them in the fall…and so I take deep breaths and work slowly but steadily with my knife.

This butternut squash bread is a perfect way to welcome October (is it really already October?) We roasted half of a squash for dinner, and then I grated the rest. Coconut sugar, whole wheat flour, walnuts and then a heaping two cups of grated butternut squash make this bread a wholesome indulgence. I’m enjoying a slice right now, alongside a cup of tea, as I watch the sun set and wonder, will one of my moms go into labor tonight? I have three moms due in October, which means that I’ll likely be disappearing when the moon is high…my camera bag in tow. And wouldn’t a slice of this bread be the perfect midnight treat? A jolt of energy and flavor to prepare me for the unpredictable beauty of labor.

So make this. It will leave your house smelling a bit more like fall.

Butternut Squash Bread

1 1/2 cups whole wheat flour

3/4 cup baking soda

1/2 teaspoon salt

1 teaspoon roasted cinnamon

1/2 cup butter, melted and cooled

3/4 cups coconut sugar (or brown sugar)

3 eggs

2 cups grated butternut squash

Line a standard loaf pan with parchment paper. Grease lightly with butter and set aside. In a medium bowl, whisk together flour, baking soda, salt, and spices. Set aside. In a larger bowl, beat together melted butter and coconut sugar. Add eggs, beating well. Gently fold dry ingredients into wet ingredients. Stir in grated buternut squash. Spread in prepared pan and sprinkle with walnuts. Bake in preheated 350 F oven for 50 minutes, or until a toothpick inserted in the center comes out clean.

Pear and Dark Chocolate Oatmeal Cookies

I photographed a beautiful birth last Monday night…and I still haven’t processed it all. Birth is one of those beautiful, sacred experiences that most people only witness a handful of times. As I move more into the world of birth photography, I still can’t believe I’m able to take part in these miracles month after month. Monday was a late night, a beautiful night, a night full of strength, primal energy, and the glorious first breaths of a new life. I’m already counting down the days to my next one. (You can see more pictures of the birth here).

FrankDelivers2BW

And so I filled my week with mothering, with editing, and with baking. Despite a VERY early cold snap a few weeks ago, Fall has seemingly left us again as recent days have been hot and the sun strong. But the change in weather hasn’t stopped me from baking some of my favorite seasonal treats. These pear and dark chocolate oatmeal cookies are moist and wholesome. I used coconut sugar instead of brown sugar, and two ripe organic pears. I also threw in dark chocolate chips because you can never go wrong with oatmeal and dark chocolate. The batter was wetter than most, but when dropped by the spoonful onto a parchment-lined baking sheet, it rose beautifully and created the most perfect, chewy, oatmeal cookies. They would make the perfect mid-day snack and they sit lovely next to a cup of good coffee.

Pear and Dark Chocolate Oatmeal Cookies

1/2 cup butter, unsalted (room temperature)

3/4 cups coconut sugar (or brown sugar)

2 large pears, peeled and diced

2 eggs

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 cups whole oats

In a medium bowl, beat together butter, sugar, and diced pears for about 3-4 minutes. Add in eggs and beat until just combined. In a separate bowl, whisk together flour, baking soda, salt and cinnamon. Fold in oats and chocolate chips. Add flour mixture to butter mixture and stir until combined. Dough will be very wet. Chill in refrigerator for 30 minutes.

Meanwhile, preheat oven to 350 F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoons onto prepared cookie sheets. Bake for 8-10 minutes.