Author Archives: Better Baking Bible

Walnut Stuffed Oven Baked Apples – Perfect Healthy Thanksgiving Dessert!

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Looking for a healthy low-calorie fall dessert? These walnut stuffed oven baked apples make the perfect treat for Halloween, Thanksgiving, Sunday brunch, or just about any time of the day or year! The recipe is easy to make and only requires a few simple ingredients you most likely already have in your pantry.

Not a fan of walnuts? You definitely should be! Walnuts are an excellent source of ant-inflammatory omega-3 essential fatty acids, rich in antioxidants and are a very good source of manganese and cooper. They are also the healthiest of nuts you can eat, and are very filling. I have to admit, after eating one of these apples I was definitely stuffed and satisfied!  
If you are on a vegan diet or lactose intolerant, you can easily substitute the milk with almond or soya milk. Having an adults-only party? Spike these apples with rum or Irish whiskey to get the party started!

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!   

Walnut Stuffed Oven Baked Apples

 
Serves 6
Oven baked apples stuffed with a mixture of walnuts, cinnamon, sugar and raisins!
 
Ingredients:
 
  1. 6 medium sized apples, tops cut off and generously cored
  2. 200g ground walnuts
  3. 1 1/2 tsp cinnamon
  4. 2 tbsp granulated white sugar or brown sugar
  5. 1 tbsp rum or Irish whiskey (optional)
  6. 1 tsp vanilla extract
  7. 1/2 cup milk
  8. ¼ cup rum soaked raisins (optional)
Instructions:
 
  1. Preheat oven to 300F (150C). Mix together walnuts, cinnamon, sugar, rum, and vanilla extract (raisins are optional).
  2. Bring milk to a boil and pour over walnut mixture and mix into a paste. If the paste appears watery, let it sit for a few minutes until thickened. Allow to cool for 15 minutes and then spoon paste into apples until filled to the top. Place apple top back on.
  3. Carefully transfer apples to a baking sheet (no need to grease it) and bake for 1.5 hours until apples are softened and cooked through (you should be able to easily poke a toothpick all the way through the apple). Remove from oven and allow to cool for 10 minutes. Enjoy!

 8 walnut stuffed oven baked apples halloween thanksgiving ideas easy punjene jabuke sa orasima easy recipe raisins better baking bible blog

Apple Spice Walnut Cake with Caramel Icing

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CARAMEL APPLE CAKE / SHARI’S BERRIES / CC BY

Cinnamon, apples, brown sugar, caramel, and walnuts are the perfect combination for a cozy cold-weather dessert! This apple spice bunt cake is very moist and dense, and makes the perfect after-dinner dessert or simple cake to eat with tea or coffee. Apples are super cheap this season which makes this the ideal cake to use up some in-season fruits you may have stored in the cupboard!

Apple Spice Walnut Cake with Caramel Icing

 
An apple bundt cake loaded with walnuts, cinnamon, and nutmeg with drizzled caramel
on top!
 
Ingredients:
 
For Cake
 
  1. 1.5 cups vegetable oil
  2. 1/2 cup granulated sugar
  3. ½ cup brown sugar
  4. 3 large eggs
  5. 3 cups of flour
  6. 2 tsp cinnamon
  7. 1 tsp baking soda
  8. 1 tsp nutmeg
  9. Pinch of salt
  10. 3.5 cups of apples, peeled and diced into small squares
  11. 1 cup of chopped walnuts, toasted
  12. 2 tsp vanilla extract
For Icing
 
  1. ½ cup brown sugar
  2. 1/3 cup half-and-half cream
  3. ¼ cup butter, cut into chunks
  4. Pinch of salt
  5. 1 cup powdered sugar

Directions:

To Make Cake
 
  1. Preheat oven to 325 F and grease and flour a bundt pan.
  2. In a large mixing bowl, sift together the dry ingredients: flour, cinnamon, baking soda, salt and nutmeg. In a separate bowl, combine oil, sugars, eggs, and vanilla extract and combine it with the dry mixture.
  3. Fold in chopped apples and walnuts. Pour into prepared pan and back for 1.5 hours or until a toothpick comes out clean.
  4. Remove from oven and cool in pan before transferring to a wire rack.
To Make Cake
 
  1. Preheat oven to 325 F and grease and flour a bundt pan.
  2. In a large mixing bowl, sift together the dry ingredients: flour, cinnamon, baking soda, salt and nutmeg. In a separate bowl, combine oil, sugars, eggs, and vanilla extract and combine it with the dry mixture.
  3. Fold in chopped apples and walnuts. Pour into prepared pan and back for 1.5 hours or until a toothpick comes out clean.
  4. Remove from oven and cool in pan before transferring to a wire rack.
To Make Caramel Icing
 
  1. Place brown sugar, cream, butter and salt in a saucepan over medium heat and stir constantly until dissolved.
  2. Pour into a small bowl and allow it to cool to room temperature. Add in the powdered sugar and beat until smooth. Drizzle over cooled bundt cake and enjoy!

Loaded with Sprinkles! Pink Funfetti Cupcakes with Vanilla Buttercream Icing

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PINK FUNFETTI CUPCAKES / SHARI’S BERRIES / CC BY

Let’s admit it – who doesn’t love SPRINKLES? I always get super excited over recipes that include sprinkles, or just about anything with the word funfetti in it. These pink funfetti cupcakes are absolutely perfect for a girl’s birthday party, baby shower, wedding, or if you are just looking to add some color to your life! To make these cupcakes even better, they are piped with vanilla buttercream frosting, and garnished with pretty pearls of sugar. What are you waiting for? These are super easy to make, so let’s get started! 

 

Loaded with Sprinkles! Pink Funfetti Cupcakes with Vanilla Buttercream Icing

 
Ingredients:
 
For Cupcakes
 
  1. 1.5 cups all-purpose flour
  2. 1 tsp baking powder
  3. ¼ tsp baking soda
  4. ½ cup unsalted butter, melted
  5. 1/2 cup granulated sugar
  6. pinch of salt
  7. 1 large egg
  8. ¼ cup of plain yogurt
  9. ¾ cup milk
  10. 2 tsp vanilla extract or vanilla sugar
  11. ½ cup of sprinkles
For Icing
 
  1. Two drops of red food coloring
  2. 12 ounces of unsalted butter, softened
  3. 2 cups of powdered sugar
  4. ½ tsp vanilla extract
Instruction:
 
To Make Cupcakes
 
  1. Line cupcake pan with cupcake liners and preheat oven to 350F. In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together butter and sugar. Slowly add in the egg, yogurt, milk, and vanilla and mix until incorporated. Add the dry ingredients to the wet ingredients and mix until smooth and combined. Then mix in the sprinkles.
  3. Fill cupcake liners with batter and bake for about 20 minutes, or until an inserted toothpick comes out clean.
To Make Icing
 
  1. In a mixing bowl using an electric mixer on high, beat butter until light and creamy. Gradually add in sugar, continuously beating on medium until combined. Mix in vanilla extract and two drops of red food coloring.
  2. Using a piping tube, pipe frosting onto completely cooled cupcakes. Add sugar pearls on top of the icing to garnish!

Easy Halloween Pumpkin-Chocolate Marble Cake

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CHOCOLATE PUMPKIN MARBLE CAKE  / EMILY CARLIN / CC BY

 

Fall is here, making pumpkin a staple in our kitchen when it comes to baking. From pumpkin pie, to pumpkin strudel, muffins, and cake, what is there not to love about this sweet, low-calorie food that swings us into the Halloween spirit! The bunt cake we are showcasing today is SUPER EASY to make and makes the perfect combination of pumpkin and chocolate – marbled! After all, a cake isn’t a cake without a dash of chocolate! And did we forget to mention, the glaze is made out of cream cheese? Now we’ve definitely got you hooked…

Easy Halloween Pumpkin-Chocolate Marble Cake

 
Pumpkin chocolate marble bundt cake with cream cheese frosting.
                                       
                                       Cook Time
                                       1 hr 10 min
 
Directions:
 
Pumpkin Cake Batter
 
  1. .75 cups unsalted butter
  2. 3 large eggs
  3. 1 ¼ cups pumpkin, canned
  4. ½ cup granulated sugar
  5. 1 ¾ cups white all purpose flour
  6. 1 tsp vanilla extract
  7. 1 tsp baking powder
  8. 1/2 tsp salt
  9. 1 tsp cinnamon
  10. ½ tsp nutmeg or allspice
  11. Orange food coloring
Chocolate Cake Batter
 
  1. .75 cups unsalted butter
  2. 3 large eggs
  3. 1/2 cup granulated sugar
  4. 1 tsp vanilla extract
  5. 1 cup white all purpose flour
  6. 1 tsp baking powder
  7. ½ tsp salt
  8. ¾ cups cocoa powder
Cream Cheese Frosting
 
  1. 4 ounces of cream cheese at room temperature
  2. ½ cup confectioner’s sugar
  3. 1 tsp salt
  4. 1 tbsp lemon juice
  5. 3 tbsp milk, add more if needed
Instructions:
 
  1. Grease/flour bunt pan and preheat oven to 350 F.
  2. To make pumpkin batter, beat butter and eggs until light and fluffy. Add in the rest of the ingredients and mix until combined. Add a few drops of food coloring to make the batter more orange.
  3.  Follow the same steps to make the chocolate cake batter and then pour in half of the pumpkin batter into the bundt pan. Now pour in half of the chocolate batter, then again the pumpkin batter, and finish off with the chocolate batter again.
  4. Use a knife to gently swirl the cake batters together and create a marbled effect. Bake for about 70 minutes or until a toothpick comes out clean.
  5. Remove from oven and let the cake cool in pan for 10 minutes, before transferring to a cooling rack to cool completely.
To Make Cream Cheese Frosting
 
  1. Using an electric mixer, beat cream cheese on high until light and fluffy. Slowly add in sugar and keep beating until combined. Add in salt, lemon juice and milk, and mix on low until frosting comes out smooth without clumps. If glaze is too thick to pour, add in more milk 1 tbsp at a time.

Old Fashioned Oatmeal Chocolate Chip Cookies

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I have been searching for that old fashioned oatmeal chocolate chip cookie recipe for ages! This recipe brings me back to the good ol’ days and I’ve finally mastered every pinch of ingredient to create a crunchy yet still soft, fiber loaded, super filling, oatmeal chocolate chip cookie. This recipe will be my staple cookie to have in the pantry as it can keep for a few weeks in an airtight container. I’ve added in a dash of flax seed to make it even more healthier, as well as Bob’s Red Mill Muesli, coconut oil, cinnamon, and a few other surprises! 

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!  

Old Fashioned Oatmeal Chocolate Chip Cookies

 
Yields 30
An old fashioned recipe for the most delicious crunchy yet soft oatmeal chocolate chip cookies bound to bring back childhood memories…
 
Ingredients:
 
  1. 1 c (100g) instant oats
  2. 1 cup Bobs Red Mill Muesli
  3. 1.5 c whole wheat flour
  4. 3 tsp baking powder
  5. 3 tsp ground cinnamon
  6. 1 tsp salt
  7. 2 tbsp flax seed
  8. 4 tbsp coconut oil or unsalted butter, melted
  9. 2 large eggs
  10. 2 tsp vanilla extract
  11. 1 c agave syrup (or 1 cup honey or 1 cup of white or brown sugar + approx. ¼ cup water)
  12. 1 ¼ cup chopped dark chocolate
Instructions:
 
  1. Place all ingredients in a large mixing bowl and mix well with a wooden spoon until combined.
  2. Form the dough into round balls and press onto a parchment paper lined baking sheet. Bake at 325 F for about 10-15 minutes or until slightly golden at the top. Remove from oven and transfer to baking sheet to cool completely.

Moist and Soft Apple Chunk Banana Bunt Cake

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A bunt cake that melts in your mouth! Inspired by the fall season just around the corner, this apple chunk banana bunt cake is a spin-off of regular banana bread. I am a huge fan of banana bread and so is everyone in my family – we’ve tried all the combinations you could think of except spicing it up with apples! All I basically did was follow my classic banana bread recipe I posted here and added one large chopped apple to the mix (I also omitted the chocolate). The apples made the bread super duper moist and down right addicting. Baking it in a bunt pan and sprinkling powdered sugar on-top gave it a little more oomph. Here’s the recipe once again: 

Quick tip: Because of the apples, I baked my bread about 10-15 minutes longer than usual because it was really moist. I also covered the top with tin foil near the end to give the insides time to bake and to prevent the top edges from burning!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

Moist and Soft Apple Chunk Banana Bunt Cake

 
Ingredients:
 
  1. 1 large apple, chopped into small chunks
  2. 2 cups All purpose flour
  3. 1 cup fine oatmeal
  4. 1 tsp baking soda
  5. 2 tsp baking powder
  6. 1/8 tsp salt
  7. 1 tbsp cinnamon
  8. 1/4 cup oil
  9. 2 tsp vanilla extract
  10. 4 ripe bananas
  11. 2 cups water/yogurt mixture (container of 200g plain yogurt mixed with water and 1.5tbsp of vinegar)
Instructions:
 
  1. Preheat the oven to 180 C and greese a loaf pan.
  2. Mix together flour, oatmeal, baking soda, baking powder, salt, and cinnamon.
  3. Mix yogurt/water mixture together with oil, mashed bananas, and vanilla extract. Combine with the dry ingredients and mix until all lumps disappear. Now fold in the chopped apples.
  4. Pour into loaf pan and bake for about 1 hour and 10 minutes or until a toothpick comes out clean.

Rich and Juicy Apple Strudel Recipe – Quick to Make and Oh-So Easy!

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This homemade apple strudel recipe is as easy as it gets, but it tastes so rich and full of flavour you’ll be addicted after your first bite! The store bought phyllo dough helps to make it a quick dessert that takes minutes to make. Just mix up the ingredients, spread them onto the dough sheets and roll em’ up. It’s that easy. What made me fall in love this is really basic recipe (only 6 ingredients!) is that it tastes so juicy and full of flavour. This strudel is not dry and flakey like those you have tasted in the past. It is moist, rich, and jam-packed with nutritious apples. I know you will love it! 

Fast and Easy Apple Strudel Recipe

Fast and easy homemade apple strudel. So moist and jam-packed with lovely apples!

Ingredients:
 
  1. 500g package of phyllo dough
  2. Oil for oiling phyllo dough
For Filling
 
  1. 1 large egg
  2. 8 apples, peeled and grated
  3. 200 ml of sugar
  4. 1 tbsp ground cinnamon
  5. 2 tsp vanilla extract or 1 package of vanilla sugar
  6. 2 tsp baking powder
Instructions:
 
  1. Preheat oven to 200 C or 392 F. Mix all filling ingredients together in a large bowl. Using a pastry brush, evenly oil pastry sheets and stack three on top of eachother. On the third one spread an even amount of filling and roll up. Keep repeating until you have used up all the filling and pastry sheets.
  2. In a well oiled pan, arrange the strudel in a swirl and bake for 25-30 minutes.
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