Spiced Apple Walnut Bundt Cake

With Easter fast approaching, and then Mother’s Day in the not so distant future, Lisa and I wanted to come up with an alternative dessert, that was not chocolate, to serve. Lisa had been saving this Spiced Apple Walnut Bundt Cake for just the right occasion and we thought this might be just what we had been looking for.  It is a really delicious blend of spices, apple and the soft texture of the walnuts.  I liked that the cream cheese frosting is dribbled rather than completely covering the cake, not only is it pretty but it doesn’t overwhelm the cake. Lisa served it as a dessert after dinner, but I think it would also be a nice addition to a breakfast or brunch. If you are looking for other cake ideas here are a few favorites we have featured: New York Style Crumb CakeBishop’s Cake, Olive Oil Cake and Chocolate Angel Food Cake. And don’t miss these bundt pans, it might be fun to add another pattern to your kitchen.

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

RECIPE: Spiced Apple Walnut Bundt Cake

Looking for more ideas for Easter?  Follow my Easter Board on Pinterest

 

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Blueberry Muffins

I have been craving blueberry muffins, so one morning recently I was up early and made a batch.  They were so good, jam packed with blueberries and the perfect muffin.. fluffy and light. I wish I had one to eat right now!  They were delicious right out of the oven and later in the day I toasted them and spread on butter. My son suggested making them next time with chocolate chips and I think he is right, the batter would work perfectly with chocolate chips or other berries.  I will give those ingredients a try next time and let you know how they turn out.  I f you are looking for other breakfast treats, the Raspberry Baked French Bread is a real show stopper or try the Apple Cider Donuts which are a huge hit with everyone I have ever served them to.

Ridgely Brode shares her favorite Blueberry Muffin recipe on Ridgely's Radar

 

Ridgely Brode shares her favorite Blueberry Muffin recipe on Ridgely's Radar

 

Ridgely Brode shares her favorite Blueberry Muffin recipe on Ridgely's Radar

 

Ridgely Brode shares her favorite Blueberry Muffin recipe on Ridgely's Radar

 

Ridgely Brode shares her favorite Blueberry Muffin recipe on Ridgely's Radar

 

Ridgely Brode shares her favorite Blueberry Muffin recipe on Ridgely's Radar

Blueberry Muffins
 
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • ½ cup milk
  • 2¼ cups fresh blueberries
  • 2 tablespoons turbinado sugar
Instructions
  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes.
  4. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
  5. Beat in the vanilla extract
  6. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
  7. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
  8. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full.
  9. Sprinkle the turbinado sugar evenly on top of the muffins.
  10. Bake for about 30 minutes, until lightly golden and a cake tester comes out clean.
  11. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

Ridgely Brode shares her favorite Blueberry Muffin recipe on Ridgely's Radar

 

New York-Style Crumb Cake

Are you entertaining for Memorial Day Weekend? Or maybe you are visiting friends and family?  How about making a delicious New-York Style Crumb Cake  for your guests or hosts to enjoy for breakfast, dessert and/or a snack?  Lisa made it recently, she omitted the jam layer in the recipe, and shared a few pieces with me.  YUMMY… !! There is plenty for everyone as it is made in a 9 x 13 inch baking dish. I am going to make it for my family and hope it comes out as well as Lisa’s….  What are you cooking this weekend?

New York-Style Crumb Cake (1) | Ridgely's Radar

New York-Style Crumb Cake (2) | Ridgely's Radar

New York-Style Crumb Cake (3) | Ridgely's Radar

Recipe: New York Style Crumb Cake

 

 

Raspberry Baked French Bread

My husband recently gave me Ina Garten’s new cookbook  Make It Ahead: A Barefoot Contessa Cookbook and we made the raspberry baked french bread last weekend.  It was just the two of us, so I cut the recipe in half, assembled it the evening before and left it in the refrigerator over night.  I threw it into the oven when I got up and it made the house smell delicious.  It was really yummy!  The bread had a crusty top, soft middle and a sweetness of berries that blended perfectly with the maple syrup.  This is going to be a dish I bring out for my family and guests when I want something tasty to feed a group with little fuss.

Raspberry Baked French Bread | Ridgely's Radar

Raspberry Baked French Bread (2)| Ridgely's Radar

 

Raspberry Baked French Bread
 
Author:
Recipe type: Breakfast
Serves: 8-10
Ingredients
  • 1 tablespoon unsalted butter, room temperature
  • 10 extra large eggs
  • 2 ¾ cups half and half
  • ⅓ cup granulated sugar (+ 2 tablespoons to sprinkle before cooking)
  • ⅓ cup light brown sugar, lightly packed
  • 1 tablespoon vanilla extract
  • 1 teaspoon grated orange zest
  • ½ teaspoon kosher salt
  • 10 cups day old challah bread, diced 1 inch
  • 12 ounces fresh raspberries
  • Confectioners sugar and maple syrup for serving
Instructions
  1. Grease a 9 x 13 x 2 inch baking dish with butter and set aside
  2. In a large bowl, whisk eggs, half and half, ⅓ cup sugar, brown sugar, vanilla, orange zest and salt.
  3. Spread half of the diced bread into baking dish. Sprinkle raspberries and then top with the rest of the diced bread.
  4. Pour egg mixture over bread. press down and moisten all of the bread
  5. sprinkle remaining 2 tablespoons of sugar, cover with plastic wrap and refrigerate for 1 hour.
  6. pre-heat oven to 350℉ degrees.
  7. place baking dish on a rimmed baking sheet and cook in the middle of the oven for 60 to 70 minutes. Check at 45 minutes. If getting too browned cover with aluminum foil until finished baking.
  8. remove from oven and cool for 10 minutes. Serve with a sprinkle of Confectioners sugar and maple sugar.

Raspberry Baked French Bread (3)| Ridgely's Radar

How to Cook Crispy Bacon

I love bacon!  I love the salty crispy crunchy kind of bacon, not the limp under cooked floppy bacon. I want it to crumble and break off when I touch it.  Yes, that is what I like. We buy bacon at Costco, that should tell you how much my family loves bacon.  We put it on paper towels and cook it, one minute per slice, in the microwave.  That is for the days we are in a hurry or just want our bacon.  But if we really want to make, and then eat, the most delicious bacon, we have to sloooooow down and wait for it to cook.

How to Cook Crispy Bacon (1) | Ridgely's Radar

First, you have to buy the thick cut bacon, not the thin cut or low sodium kind will do. Then, lay the bacon strips on a rimmed baking pan with cooling rack and bake at 400 degrees for 15-20 minutes or until done.

How to Cook Crispy Bacon (2) | Ridgely's Radar

The real grease, mess lovers will probably not use a rack, but I like using the rack because the grease drips off the bacon and then you can, carefully, pour the hot grease into a can.  It makes the clean up much easier and I don’t think it compromises the taste. The bacon is crispy and really delicious. Look how good it looks…

How to Cook Crispy Bacon (3) | Ridgely's Radar

The only problem is that it is so good, we have to make lots of bacon..

How to Cook Crispy Bacon (4) | Ridgely's Radar

Cooks Note:: If you read my post from earlier this week, you must be thinking I cheated on my plan with this bacon, but I was really good and just made it for my family. Luckily, it wasn’t too hard to abstain because it disappeared almost the minute it came out of the oven. 🙂

Coffee Time: Apple Cider Donut Holes

After a week of Gift Guides, I am hungry!!  I thought you might be too, so today I am serving up Apple Cider Donut Holes.  YUMMY! They are light, moist (my least favorite word, but it works here because they really are…) and delicious.  They can be made as donuts, but why do that when you can make small, pop in your mouth treats??!!  The best news is they are BAKED, no oil, no major calories, just morsels of goodness.  Did I mention the cinnamon sugar topping?  A little crunch of sugar mingled with cinnamon… add a side of coffee…divine.  I am going to munch away and then start decorating our Christmas tree.  Make a batch and let me know what you think!

Apple Cider Donuts (1) | Ridgely's Radar
Apple Cider Donuts (2) | Ridgely's Radar
Apple Cider Donuts (3) | Ridgely's Radar
 

Coffee Time: Apple Cider Donut Holes
 
Author:
Serves: 24
Ingredients
  • 2 cups Apple Cider (not spiced)
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 apple, quartered
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • 2 tablespoons salted butter, melted
  • ⅔ cups light brown sugar
  • ½ cup buttermilk (I used light)
  • 2 tablespoons applesauce, no sugar added
  • 1 teaspoon vanilla extract
for the topping
  • 3 tablespoons melted butter
  • ½ cup granulated sugar
  • 1 tablespoon cinnamon
Instructions
  1. Simmer the apple cider, cloves, cinnamon stick and one apple quartered in a small saucepan until the liquid reduces to ½ cup. Once reduced strain out the apple, cloves and cinnamon. This takes a fair amount of time and you will need to refrigerate the liquid while you make the batter. (I did this step the night before)
  2. Pre-Heat the oven to 350 ℉ and place the racks in the middle of the oven. Spray mini muffin tins ( I used two) or donut pan with cooking spray.
  3. In a large bowl whisk the dry ingredients (Flour through Salt) to combine
  4. In a mixer with paddle attachment, combine the egg, butter, brown sugar, buttermilk, applesauce, vanilla and cooled reduced apple cider.
  5. Lightly mix in the dry ingredients. It will be slightly lumpy.
  6. Using a ice cream scoop, fill the muffin or donut tins ¾ ’s full.
  7. Cook for 9-11 minutes
  8. While the donuts cook, combine the cinnamon and sugar for the topping in one bowl and put the melted butter in another bowl - both bowls need to be big enough to roll the donuts.
  9. remove the donuts from the oven when a wood stick comes out clean. Cool the donuts on a wire rack.
  10. Roll the donuts in the butter and then in the cinnamon sugar topping.
Notes
Reduce the Apple Cider the night before if you plan on making them for breakfast.

  

Apple Cider Donuts (4) | Ridgely's Radar

photographs by Ridgely