This recipe is for baked donuts using donut molds instead of deep frying in hot oil. No need for a candy thermometer or an air fryer… just silicone donut molds and your normal oven.

Sourdough desserts are my new favorite things! Sourdough bread can be hard to get right sometimes and a lot of people give up on baking sourdough when they can’t get the right rise in their breads. I personally don’t make the fancy Instagram loafs that you picture when you hear the term sourdough. Mostly I make sourdough desserts, pancakes, apple fritters, flat bread, cookies, banana breads, muffins the non-rising baked goods. 

The idea of sourdough is to use a ferment dough/batter in your baking for added health benefits. When our dough is fermented it brakes down the grains making them easier to digest as well as making it easier to absorb the nutrition from the grains. Fermented dough also have prebiotics that the bacteria in our gut feed off of also helping us digest not just the bread but everything we eat. 

When we make non-rising sourdough baked goods we mix our sourdough starter, flour and liquids. Let sit on our counter for about 4 hours or in the fridge for overnight. Then we add the rest of our ingredients and bake. The longer you let if ferment (sit on the counter) the healthier the benefits but also the more sough flavor it will get. I don’t mind the sour flavor but some people don’t want to taste that in their desserts. 

Many sourdough recipes for baked goods like these will are considered sourdough discard recipes. The problem with these is that they mix 1/2 or 1 cup of discard to the recipes but don’t let the batter ferment. This will add only a very little amount of the benefits that true fermented sourdough brings.

Ingredients for Baked Sourdough Apple Fritters

Ferment the following ingredients

• Sourdough Starter. If you don’t have a sourdough starter you can buy a starter off of Amazon or learn to make your own. 
• Milk. I you don’t like the idea of having whole milk in your batter sitting on the counter for 4 hours you can use water and add 1/3 cup dry powdered milk to it later. 
• Flour. I use all purpose flour for these apple fritter donuts. You can use a combination of whole wheat flour and all purpose flour but I wouldn’t go all whole wheat flour for this recipe. We want a light and airy texture and that can be hard to accomplish with whole wheat flour. 
• Brown Sugar or Honey. The flavor changes a little depending on if you use brown sugar or honey. Both bring great flavors to our apples fritters donuts so its up to you and what you choose. 
• Eggs. I don’t add the eggs at this stage unless I’m letting them ferment in the fridge. If I fermenting on the counter I will add the eggs later, right before I bake them.
• Coconut Oil. If you don’t have coconut oil around you can substitute with another oil, apple sauce or butter.

Add after fermented

• Chopped Apples. Granny Smith apples are best for this recipe but often I just use what ever apples I have on hand and they all seem to work out. Dice your apples in to small pieces, about the size of a fingernail. For the best apple fritters avoid larger chunks of apple. They make your donuts more crumby and harder to hold together. Keeping them small will help them cook faster and provide the best texture. 
• Baking Soda. Baking soda is our rising agent that will help keep our apple fritters light and airy. the baking soda will react to the fermented dough and create little gas bubbles giving us the desired texture. 
• Cinnamon & Nutmeg. My two favorite spices, especially with apples. the ground cinnamon and nutmeg will give us a warm flavor that pairs perfectly with our apples.  
• Salt. Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.
• Vanilla or Almond Extract. I love almond extract, but its expensive and not many house holds keep it around. Vanilla extract is just as good. If using vanilla use 1/2 a teaspoon. Almond extract can be a bit stronger so only use 1/4 a teaspoon for the apple fritter donuts.

How To Make Baked Apple Fritters

Ferment The Batter

In a large mixing bowl, mix together the active sourdough starter, flour, sugar, milk, coconut oil and eggs together. Cover with a lid, wet cloth or plastic wrap and let sit on a the counter for 4 hours or in the fridge overnight.

Add The Rest of Ingredients

When you are ready to bake, preheat the oven to 350.
Add the rest of the ingredients, small chunks of apple, cinnamon, nutmeg, salt, vanilla extract, and baking soda.

Pour Into Donut Molds

Pour you apple fritter batter into silicone donut molds. Bake for 8-10 minutes at 350 degrees. 

Note: you can also make this into sourdough apple fritter bread by using a loaf pan instead of donut molds.

Glaze Baked Donuts

Let cool for a couple minutes before taking the donuts out of the molds. Then transfer them to a wire rack. To make your sweet glaze mix together 1/2 cup powdered sugar and 1-2 tablespoons milk and 1/4 teaspoon vanilla extract or maple syrup. Glaze the donuts and let cool completely.

Sourdough Apple Fritter Donuts

Yield: 12

Prep Time: 4 hours

Cook Time: 8 minutes

Total Time: 4 hours 8 minutes

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Ingredients

Sourdough Batter

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• 1/2 cup sourdough starter
• 1 cup milk
• 1/3 cup brown sugar
• 1 1/2 cup all purpose flour
• 2 tablespoons coconut oil
• 2 eggs

Add After Fermentation

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• 2 cups diced apples
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

Glaze

Toggle ingredient group

• 1/2 cup powdered sugar
• 1-2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

1. In a bowl, mix together the sourdough starter, flour, sugar, milk, coconut oil and eggs together. Cover with a lid, wet cloth or plastic wrap and let sit on a the counter for 4 hours or in the fridge overnight.
2. When you are ready to bake, preheat the oven to 350. Add the rest of the ingredients, diced apples, cinnamon, nutmeg, salt, vanilla extract, and baking soda.
3. Pour you apple fritter batter into silicone donut molds. Bake for 8-10 minutes at 350 degrees.
4. Let cool for a couple minutes before taking the donuts out of the molds. Mix together 1/2 cup powdered sugar and 1-2 tablespoons milk and 1/4 teaspoon vanilla extract. Glaze the donuts and let cool

The post Simple Sourdough Apple Fritters | Baked Donuts for Kids appeared first on Embracing The Home.

This homemade eggnog recipe is a cooked version but if you don’t mind the raw eggs you can follow this recipe and simply skip the heating and cooking and enjoy your eggnog. 

This homemade eggnog recipes is also safe for young children. This is not a traditional eggnog recipe with aged rum, brandy or bourbon. Although, for you older adults, feel free to add your desired spirits and make it your own treat!

Ingredients for Eggnog

Eggs Yolks

Egg Yolks add flavor as well as some of the creamy thickness. As you heat up your milk and eggs the yolks will cook slowly while mixing in with the milk, cream and sugar. In the end they will be cooked and if done correctly not clumpy.

Milk and Cream

The more heavy cream you use the thicker and richer your eggnog will be. I remember as I kid my sister would always add a little milk to the eggnog because to thin it out a bit but I always liked the thickness. So depending on how you like it you can change the ratio of milk and heavy cream. You could go as far as all cream (I wouldn’t suggest it) or you could do all milk and it will still turn out.

Sugar

Sugar is going to sweeten up our creamy drink. If you want to substitute for a more healthier choice you could try monk fruit sweetener at a 1:1 ratio. Or honey or maple syrup at a 1:3/4 ratio.

Spices

Nutmeg is the star of the show with eggnog. Its warm, sweet, nutty flavor taste like Christmas. You can use ground nutmeg or whole cloves. I prefer using the whole cloves. Just grate them with a fine grater and enjoy freshly grated nutmeg. 

The other spice we will be adding is cinnamon. Cinnamon and nutmeg complement each other very well as the are both warm and very reminiscence of the holiday season.

Vanilla Extract/Powder

Vanilla is another wonderfully warm flavor that bring out all the other flavors. I like to use vanilla powder for most of my baking and cooking. The flavor is just as wonderful and measures out the same as vanilla extract. If you’ve never given it a try let this holiday season be you chance!

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Eggnog

Separate eggs

Get two bowls, one for the yolks and one for the egg whites. Separating eggs is simple, crack the egg over the bowl set aside for the whites. Pour or catch the egg yolk in one half of the broken egg shell. Let the egg white fall into the bowl. Pour the egg yolks into the other half of the broken egg shell to get rid of the rest of the egg whites. Place you egg yolks in the other bowl. 

Double Yolk with my first egg! Always very special!

Whisk Eggs and Sugar

To brake up the egg yolks and to keep it from clumping up while it cook, whisk it with the sugar until it turns a light or pale yellow. This will make for a very nice smooth eggnog.

Add The Rest Of The Ingredients

In a pot add the milk, cream, cinnamon, nutmeg, salt, vanilla powder and the sugar and egg mixture and whisk together.

Heat on The Stove

Turn on medium – medium high heat and stir. DO NOT whisk anymore just stir it all together and keep an eye on it. You don’t want the eggnog to boil but you do want it to steam and maybe bubble a little but don’t let the milk burn. Stir for about 10-15 minutes until your hot milk mixture starts to thicken as the egg cooks.

Let Cool and Enjoy!

Once thickened, let your eggnog cool down. I like my eggnog warm just as much as I like it cold, enjoy how to you like it. For an extra treat add a little whipped cream with a pinch of cinnamon on top.  

Store you eggnog in an airtight container in the refrigerator for as long as the original expiration date for your milk and cream that you used in this recipe.

Eggnog

Yield: 1 quart jar

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

• 6 egg yokes
• 3 cups milk
• 1 cup cream
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. Separate the egg white from the eggs. (read above to learn how to separate eggs.)
2. Whisk Eggs and Sugar together to brake up the egg yoke and to keep it from clumping up while it cook, whisk it with the sugar until it turns a light or pale yellow.
3. In a pot add the milk, cream, cinnamon, nutmeg, salt, vanilla powder and the egg and sugar mixture and whisk together.
4. Heat on the stove on medium - medium high heat and stir. Don't whisk anymore just stir it all together and keep an eye on it. You don't want the eggnog to boil but you do want it to steam and maybe bubble a little but don't let the milk burn. Stir for about 10-15 minutes until it starts to thicken as the egg cooks.
5. Let cool and store in the refrigerator in a jar until the expiration date on the milk and cream that you used in the recipe.

The post How To Make Homemade Eggnog – From Scratch Holiday Recipes appeared first on Embracing The Home.

Ingredients for Caramel Dip

Sugar

Sugar is the main ingredients in caramel syrup. I have no experience substituting any other ingredients. I do not thing honey or maple syrup will work the same at all but monk fruit sweetener might work the same.

Water

In order for the sugar to not burn we add a little bit of water for the sugar to melt in. As the sugar caramelizes the water will evaporate and you will just be left with yummy hot caramelized sugar.

Butter

The fat from the butter is what is going to help keep our caramelized sugar from becoming hard like candy.

Cream

The cream will also help the caramelized sugar from recrystallizing and keep it a smooth syrup. Too much cream will cause the caramel to be too runny not suitable to dip in. Not enough cream and cause the caramel to recrystallize and crunchy rather than smooth.

Salt

If you like salted caramel feel free add more salt. A little salt is good, more salt is sometimes just a bit better! Add your salt to taste and make it your own.

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

Vanilla

I like to use vanilla powder rather than extract. You can find the vanilla powder on amazon. This powder is a 1:1 ratio for vanilla extract so you don’t have to do any extra math when substituting. I like the flavor a lot and its been a great addition to my pantry.

How To Make Caramel Syrup Dip

Caramelize Sugar and Water

In a heavy small pot or heavy bottom sauce pan mix together the water and sugar on medium heat. Let the mixture bubble and not get to hot to a rolling boil. Do not stir and just let it bubble and caramelize for about 10 minutes. The sugar should darken into a light amber caramel color and will have a liquid consistency that will thicken when it cools.

Add Butter and Cream

Turn the heat on low and add the butter first. Mix until thoroughly melted then add the cream. Bring back to that bubbly/but not a boil state to ensure its mixed completely.

Add Salt and Vanilla

Take off the heat and add the salt and vanilla. Stir or whisk them in and let cool. Pour into a glass jar and let it thicken while cooling down completely.

Storing Your Caramel

Store your caramel in a air tight container in the refrigerator until the expiration date of the cream that you used. You can also freeze to keep good for a little longer.

You can store to save for later OR you can make a fun dessert date with your kids with fun topping like sprinkles, mini chocolate chips, coconut, or walnuts for you apple slices and caramel!

Caramel Syrup Dip

Prep Time: 1 minute

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 11 minutes

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Ingredients

• 1 cup sugar
• 1/4 cup water
• 1/4 cup butter
• 1/4 cup cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Instructions

1. In a heavy bottom sauce pan caramelize the sugar and water over medium heat. Let the sugar and water bubble but not full on boil for about 10 minutes. Don’t stir but keep an eye on it so it doesn’t burn. Once the sugar is a nice amber color and thickening up like honey turn the heat on low.
2. Immediately add the butter and whisk in.
3. Once the butter is all melted, mixed the heavy cream in slowly while continuing to whisk. Turn the heat off.
4. Whisk in the salt and vanilla.
5. Let cool then store in a glass jar. It will thicken as it cools.

Enjoy Your Caramel More Recipes!

The post How To Make Caramel Syrup Dip appeared first on Embracing The Home.

Ingredients For Whipped Cream

Heavy Whipping Cream

You need heavy whipping cream, not just cream, not half and half, not milk. The good thick heavy whipping cream. Its literally in the name whipping cream. That’s the one you want for whipped cream.

Powdered Sugar

Just a little powdered sugar. We don’t need to make our cream as sweet as our dessert we are putting it on, we just want to lighten it a little. If you don’t have powdered sugar you and make your own by added a cup of white sugar to you vita-mix blender, food processor or coffee grinder and blended till its powder.

Vanilla

I like to use vanilla powder in place of vanilla extract. The two are equal in flavor, I believe the price for the powder is cheaper then the extract, but mostly I feel more confident in measuring out the powder than extract so its a lot easier for me to write recipes out using the powder.

Tools for Whipping the Cream

I use my Kitchen Aid mixer with the whisk attachment. If you don’t have a kitchen aid you can also use a hand mixer, or you can whisk by hand. Whisking by hand take much longer and is a great arm workout as you have to whist fast. Its doable but I don’t really recommend…

How to Make Whipped Cream

Step One: Whip the Cream!

In your Kitchen Aid or a bowl and hand mixer or by hand whisk the cream by its self until it comes to a soft peak.

A soft peak is when the cream gets just thick enough to stand up yet still a little floppy, not firm enough to be molded.

Step Two: Add Powdered Sugar and Vanilla

Once your cream is at a soft peak add the powdered sugar and vanilla and whisk still the cream is firm. Don’t over whip your cream or it will start to separate the cream and the little bit of milk and start turning into butter. When firm you are done!

Storing Whipped Cream

Store you whipped cream in a air tight container with a little room on top. We don’t want to smash the cream down and lose its fluffiness. Keep in refrigerator.

You can keep your whipped cream in the fridge up until the expiration date on the whipping cream carton.

Whipped Cream

Yield: 3 Cups

Prep Time: 5 minutes

Total Time: 5 minutes

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Ingredients

• 2 Cups Heavy Whipping Cream
• 3 Tablespoons Powdered Sugar
• 1 Teaspoon Vanilla Powder or Extract

Instructions

1. In a bowl with a hand mixer or whisk or in your Kitchen Aid mixer, pour 2 cups of heavy whipping cream. Whisk on the highest setting till the cream forms a soft peak.
2. Once the cream is at a soft peak add the powdered sugar and vanilla and continue whipping until the cream is firm.
3. Store in an air tight container in the refrigerator and enjoy!

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The post How To Make Whipped Cream From Scratch appeared first on Embracing The Home.

Ingredients For Pecan Pie

Pecans

You can use pecan pieces or pecan halves for this recipe. I use the pieces. The pieces make it easier to chew in my opinion. If you do use pecan halves I suggest dividing the the pecan and chopping half of them while keeping the rest to make a pretty design on the top of the pie.

Can you substitute pecans with other nuts?
Yes you can! I had a friend who was allergic to pecans and so she always made a walnut pie for the holidays. I’ve seen recipes for walnuts pie, sliced almonds pies, and even macadamia nut pies all with the same ingredients as pecan pie recipes.

Brown Sugar

You can use brown sugar or white sugar for your pie but I like the molasses flavor from the brown sugar. I think the brown sugar and pecans pairs so beautifully together, along with the honey of course.

Butter

Butter is important to both the texture and the flavor. One day I would like to try this recipe out with coconut oil. I think the texture would stay the same and the slightly nutty flavor form the coconut oil would fit right in with the other flavors. I have yet to try coconut oil as a substitute so if you try it let me know how it turns out in the comments.

Honey

I use honey instead of corn syrup for my pecan pie. I love the flavor of honey and it just so happens to be way healthier than corn syrup. I’ve seen recipes also use maple syrup, but I have yet to try it. I do think it would be wonderful.

Eggs

The eggs help keep the sugar and honey from caramelizing too much and making the nuts candy hard and un-chewable. They also help hold together the pie so that it not a crumbly mess.

Vanilla & Salt

Vanilla and salt for flavor! You don’t need much to enrich the flavor of the this pecan pie and you could add more of either on to make a bold statement. Maybe adding a little extra salt for a salted caramel pecan pie, or adding more vanilla for a sweeter undertone.

Flour OR Cornstarch

Just a tablespoon or so of some flour or cornstarch keeps the filling from becoming runny. Just a little goes a long way, we don’t want a cake like texture. I go back and forth all the time with using flour and cornstarch. They both do the job, as to which one you use is purely preference.

How To Make Honey Pecan Pie

Step One: Make Pie Crust

Make your pie crust! I usually make my crust a day or even a week before I’m making my pie. I keep the crust in the back of the fridge till I’m ready to make my pie.

Step Two: Melt Butter, Sugar and Honey

In a sauce pan heat up butter, honey and brown sugar until the sugar is melted and it starts to bubble. You don’t need to boil and caramelize you filling yet, this step is just so the these three ingredients are completely combined. Take off heat and let cool down.

Step Three: Prepare Pie Crust

While the hot filling is cooling is when I roll out my pie crust and mold it into the pan. Place your prepared pie pan in the refrigerator while you mix the other ingredients together. We want our pie crust to stay cold.

Step Four: Mix All Ingredients Together

Once the butter, sugar and honey mixture has cooled down add the eggs, flour, vanilla and salt and mix thoroughly. Add the pecans. Pour the filling mixture into your prepared pie pan and bake!

Step Five: Bake

Bake the pie at 400 degrees for 10 minutes. We want the crust to get hot quickly at a high temperature so that the butter can do its work in making a flaky crust. After the first 10 minutes reduce the temperature to 350 degrees and bake for another 30 minutes. At this time also place foil or a pie shield over the edge of the crust so that it doesn’t burn.

Step Six: Let Cool

Before you can enjoy your pie let it cool down for 4 hours before serving. During this time the filling is going to cool and settle. If you serve to early you will have a runny pie. Serve with some caramel syrup, whipped cream, eggnog or vanilla ice cream and enjoy!

Quick Tip! How to Make a Foil Crust Shield

Honey Pecan Pie

Yield: 1, 9 inch Pie

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 4 hours

Total Time: 4 hours 55 minutes

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Ingredients

• 1/2 cup butter
• 3/4 cups brown sugar
• 1/2 cup honey
• 2 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 1/2 tablespoons flour or cornstarch
• 1 1/2 pecans

Instructions

1. Make Pie Crust. Classic Pie Crust - Gingerbread Pie Crust
2. Melt Butter, Sugar and Honey. In a sauce pan heat up butter, honey and brown sugar until the sugar is melted and it starts to bubble. You don't need to boil and caramelize you filling yet, this step is just so the these three ingredients are completely combined. Take off heat and let cool down.
3. Prepare Pie Crust. While the hot filling is cooling is when I roll out my pie crust and mold it into the pan. Place your prepared pie pan in the refrigerator while you mix the other ingredients together. We want our pie crust to stay cold.
4. Mix All Ingredients Together. Once the butter, sugar and honey mixture has cooled down add the eggs, flour, vanilla and salt and mix thoroughly. Add the pecans. Pour the filling mixture into your prepared pie pan and bake!
5. Bake. Bake the pie at 400 degrees for 10 minutes. We want the crust to get hot quickly at a high temperature so that the butter can do its work in making a flaky crust. After the first 10 minutes reduce the temperature to 350 degrees and bake for another 30 minutes. At this time also place foil or a pie shield over the edge of the crust so that it doesn't burn.
6. Let Cool.Before you can enjoy your pie let it cool down for 4 hours before serving. During this time the filling is going to cool and settle. If you serve to early you will have a runny pie. Serve with some caramel syrup, whipped cream, eggnog or vanilla ice cream and enjoy!

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The post Honey Pecan Pie Made To Perfection! (no corn syrup) appeared first on Embracing The Home.

Ingredients For Gingerbread Pie Crust

Flour

Use All-Purpose flour for this gingerbread pie crust recipe. I do not suggest using any whole wheat for this crust recipe. You could substitute with an All-Purpose, 1:1 ratio of gluten free flour or almond flour.

Cold Butter

Cold butter is extremely important. The colder the butter the better. I freeze my butter for pie crusts. Keeping the butter cold keeps the water that’s in the butter from absorbing into the flour too soon. We want the steam from the water in the butter to make lots of air pockets in order to create glorious flakes in our crust. If you let the butter get warm the flour will absorb the water and you will get a dense crust.

Blackstrap Molasses

Molasses creates the texture and classic flavor of gingerbread, along with the ginger of course.

There are a couple different types of molasses. Blackstrap molasses is very strong so we don’t need a lot of it. If you add to much your crust will become bitter. For light molasses or regular molasses you might want to add a little bit more then this recipe calls for. I only ever use blackstrap so I’m not sure how much more you would want but probably not to much more. If anyone tries regular molasses let me know in the comments how much you use and if it turned out.

Blackstrap molasses can be difficult to find in stores but you can buy it from Azure Standard or Amazon online.

To Read more about why I always cook with blackstrap molasses read “The Benefits of Blackstrap Molasses“

Cinnamon, All-Spice, Ginger and Salt

To make this crust really taste like gingerbread we can’t forget our spices! Cinnamon, All-Spice and Ginger are the classic gingerbread flavors. You could also add Nutmeg or substitute All-Spice with Cloves at a 2:1 Ratio (1/2 the amount of cloves).

Sugar

Because our molasses is a strong and can be a little bitter I add a little extra sugar compared to my perfect classic pie crust recipe. The we don’t want the crust to be too sweet but just sweet enough to complement out pie filling.

I use organic cane sugar from Azure Standard for just about everything and it works just as well as regular granulated sugar. You could also substitute for Monk Fruit Sweetener at a 1:1 ratio.

Apple Cider Vinegar

The acids in apple cider vinegar slow down the gluten production and keep the dough from becoming elastic like. If your dough is worked too much the gluten molecules will activate and your dough will become tough. Apple cider vinegar will slow this down to insure a tender, flaky pie crust. Don’t worry, your crust will not taste like vinegar. Remember to use COLD apple cider vinegar, if your liquid is cold your butter will also stay cold.

An Ice Cube (optional)

You can either place your ACV in the freezer for 20 minutes or so in order to get it cold or you can place an ice cube in it. I usually use an ice cube but its up to you. You will not be putting the ice cube in the dough. Its just to make your apple cider vinegar cold.

5 Tips You Don’t Want to Skip

(Especially number 4)

Tip # 1: Cold butter.

The colder the butter the better. I freeze my butter for pie crusts. Often I cut the butter in cubes and then freeze before adding to my flour. Keeping the butter cold keeps the water that’s in the butter from absorbing into the flour too soon. We want the steam from the water in the butter to make lots of air pockets in order to create glorious flakes in our crust. If you let the butter get warm the flour will absorb the water and you will get a dense crust

Tip # 2: Cold Apple Cider Vinegar

The acids in apple cider vinegar slow down the gluten production and keep the dough from becoming elastic like. If your dough is worked too much the gluten molecules will activate and your dough will become tough. Apple cider vinegar will slow this down to insure a tender, flaky pie crust. Don’t worry, your crust will not taste like vinegar. Remember to use COLD apple cider vinegar, if your liquid is cold your butter will also stay cold.

Tip # 3. Refrigerate for at least 1 hour.

By now I hope you realize we want things to stay cold. After you mix all the ingredients making your dough but before you roll it out make sure you refrigerate for at least one hour. This will help solidify the butter again after it is worked into the flour. Don’t let your dough sit on the counter for too long, always put it back in the refrigerator.  Once I’ve rolled out my pie crust and placed it in the pie pan I always put them back in the refrigerator until I’m ready to put the filling in. If the filling is in the crust and the oven is not preheated yet, I put it all back in the refrigerator. Keep it cold.

Tip # 4: Do Not Overwork.

I believe this is the number one reason people have tough, dense pie crusts. When you overwork your dough the butter melts and the gluten actives. So if you remember anything from this post, remember this. Do No Overwork The Dough! This often happens when we try to make the fancy, pretty crust we see on Pinterest. But don’t worry, you can still make the pretty crust, I have a tip for that as well.

Tip # 5. Freeze Your Decorative Pie Crust

When making a fun decorative top for your pie we often work it too much, melting the butter and activating the gluten molecules resulting in a tough, dense pie crust. Follow these steps. Mix your dough according to the recipe, refrigerate the dough for 1 hour, roll out the dough on wax or parchment paper for easy transporting. Freeze for 10 minutes. Cut out your pretty shapes and place them back in the freezer till you are ready to assemble them on your pie.

If you have scraps from the cut outs that you want to use place them in the freezer as well for 10 minutes before working them again. Don’t combined them into a ball to roll out again but instead try to layer them on top of each other then roll out. Again, don’t overwork. The shapes you make with the scraps wont turn out as well as the first set. They have been worked more, so that is just how it is.

How To Make Gingerbread Pie Crust

Step One: Freeze or Refrigerate Ingredients.

First combine the apple cider and the ice cube in a small bowl. You want to use cold ingredients to make your pie crust. If you don’t have an ice cube you can simply place the bowl in the freezer for a few minutes till it is cold.

Step Two: Combine Dry Ingredients

Add flour, sugar, cinnamon, all-spice, ginger and salt to your food processor. Pulse to mix together.

Step Three: Add Cold Butter

Cut your cold or frozen butter in cubes and add to food processor. It can be hard to cut frozen butter so sometimes I cut the butter then place in the freezer for 10-20 minutes before adding to the flour mixture. I want the butter to be as cold as possible before this step because this is when it is most worked. Pulse a few time until it it starts to combine with the flour mixture.

Step 4: Add Molasses and ACV

Add molasses and the apple cider vinegar 1 tablespoon at a time while continuing pulsing
the food processor till you dough starts to look like little beads. Don’t overwork.

Step Five: Refrigerate Dough

Place the crumbly dough on floured surface and bring together into a disc. Again, don’t overwork. do not knead the dough. Just simply combine together and form into a disc.

Wrap dough in plastic wrap or a zip-lock bag and place in the refrigerator for at least an hour. I have also used a Pyrex glass container to store my dough but the zip-lock bag is my favorite to use. I often make my dough the day before I plan on making my pies. You can leave your dough in the refrigerator for up to a week and it will stay good. You can also place it in the freezer for up to 6 months.

Step Six: Make A Pie!

Unlike a classic pie crust we are not going to roll out the dough all the way. The molasses makes the dough a little sticky and easily fall apart when lifted up. So, roll the dough out. If the dough seems to be tear then go ahead and mold it up onto the sides with your hands. Try not to overwork.

Follow your pie filling recipe for baking instructions.

Side Story: So my daughter got upset when playing outside with her big brother and immediately, without any prompting, as shes is still crying, started helping me finish making my pumpkin pie. She was soon happy again. This just goes to show baking truly does make everything better!

Gingerbread Pie Crust

Yield: 2 Pie Crust

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

4.8 Stars (6 Reviews)

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Ingredients

• 2 Cups Flour
• 4 Tablespoons Sugar
• 1 Teaspoon Salt
• 1 Cup Butter
• 2 Tablespoons Blackstrap Molasses
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Ginger
• 1/2 Teaspoon All-Spice
• 2 Tablespoons Apple Cider Vinegar
• 1 Ice Cube (optional)

Instructions

1. Combine apple cider vinegar and ice cube in a small bowl to get cold.
2. Add flour, sugar, cinnamon, ginger, all-spice and salt to your food processor. Pulse to mix together.
3. Cut you cold or frozen butter in cubes and add to food processor. Pulse a
   few time till it it starts to combine with the flour mixture.
4. Add apple cider vinegar and molasses mixture 1 tablespoon at a time while continuing pulsing the food processor till you dough starts to look like little beads.
5. Place dough on floured surface and bring together and divide into two discs.
6. Wrap discs in plastic wrap or a zip-lock bag and place in the refrigerator for at least an hour.
7. Unlike Classic Pie Crust you will roll out dough just a little then use your hands to mold into pie pan. Follow your pie recipes for baking instructions

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Golden Barrel Unsulfured Black Strap molasses, 32 oz

Monk Fruit In The Raw Sweetener Baker’s Bag, 16 oz., Keto Certified Monk Fruit Sweetener, Zero Calories, Zero Net Carbs, Non-GMO Project Verified

Hamilton Beach Food Processor & Vegetable Chopper for Slicing, Shredding, Mincing, and Puree, 8 Cup, Black

The post How to Make Gingerbread Pie Crust appeared first on Embracing The Home.

Ingredients for Pumpkin Pie

Pumpkin

I love using fresh pumpkins from our own garden but we never grow enough for all the pies, breads and soups that I start making in the fall. Canned pumpkin puree is really easy to use, makes the process quick and then making fresh pumpkin puree. I like to cook a few pumpkin then freeze the puree so I can have my own pumpkin all season long.

Substitutes Sweet potato or butternut squash also make some really good pie and you can substitute the pumpkin with equal amounts of either of them.

Evaporated Milk

For some reason evaporated milk is always hard for me to find in the store. Sweeten Condensed Milk is everywhere but evaporated milk likes to hide in the aisles of the store along with the molasses. So I’ve stopping looking for it and instead I make my own.

Its really easy to make your own evaporated milk, simply simmer the milk until it is reduced by 50-60%. Check our Jenny’s Blog on how to make Evaporated Milk. To make Sweetened Condensed Milk you do the same but add sugar.

Sugar

Sugar is our sweetener, you can substitute with a 1:1 ratio of Monk Fruit Sweetener. I have never tired to substitute honey or maple syrup for this pumpkin pie recipe but I believe it could be done. If you do try consider reducing the milk by 1/4 of a cup to make up for the added moisture.

Eggs

Eggs are a binding agent in baking as well as adding a creamy texture from the rich egg yoke.

Cinnamon, Nutmeg, Ginger, & All-Spice

Our spices include cinnamon, nutmeg, ginger and all-spice. These spices add so much flavor and you can easily adjust the amounts and create a whole new flavor. If you favor one flavor over the other you can experiment by adding a extra 1/4 teaspoon to the spice you want to stand out. Reduce another spice you want to be more subtle then the others.

I also really like freshly ground nutmeg. This is optional but if you have never tried grating your own nutmeg from whole cloves you are missing out. I love the taste of nutmeg and fresh nutmeg does not disappoint.

Vanilla Powder/Extract

You can use vanilla powder or vanilla extract. The vanilla is optional but I like the subtle background flavor it gives to my pumpkin pie.

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

Flour or Cornstarch

We don’t need much but just a little flour or cornstarch mixed in to our pie batter thickens our pie just enough to keep hold our pie together, especially when we cut into it.

How To Make Pumpkin Pie

Prepare Your Gingerbread or Classic Pie Crust

I have a recipe for both a gingerbread crust or a classic crust. I love the gingerbread spices and if you’ve followed me for any amount of time your might have notice I love Blackstrap Molasses. So making a gingerbread crust with blackstrap molasses makes me so happy! But if you just want just want a classic perfect crust I have that too or if you are gluten free… I’ve got a recipe for that as well

Make Evaporated Milk (if you can’t find in store)

You can use store bought evaporated milk or make your own. Its really easy to make your own evaporated milk, simply simmer the milk until it is reduced by 50-60%. Check our Jenny’s Blog on how to make Evaporated Milk. To make Sweetened Condensed Milk you do the same but add sugar.

Mix Ingredients Together

Let your evaporated milk cool down to room temperature then mix it with all the other ingredients, pumpkin, spices, vanilla, eggs and flour/cornstarch

Pour Into Pie Pan and Bake

In your prepared unbaked pie crust, poor your pumpkin pie batter into the pie crust. Bake at 400 degrees for 10 minutes and then reduce the temperature to 325. We want the crust to get hot so that the butter can do its job in making a flaky crust, then we reduce the temperature so that we don’t burn the tops of our pies before the center is cooked through.

Let Cool and Enjoy!

Let cool all the way before serving. Pumpkin pie is served best with homemade whipped cream! A cup of hot coco or eggnog or some vanilla ice cream on the side would also complement this pumpkin pie recipe.

Side Story: So my 3 year old daughter got upset when playing outside with her big brother and immediately, without any prompting, as shes is still crying, started helping me finish making my pumpkin pie. She was soon happy again. This just goes to show baking truly does make everything better!

Classic Pumpkin Pie

Yield: 1, 9 inch Pie

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

No Ratings

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Ingredients

• 2 cups or 15 oz can of Pumpkin
• 2 Eggs
• 1 Cup Evaporated Milk
• 3/4 Cup Sugar
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon All Spice
• 1/2 Teaspoon Ginger
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Salt

Pie Crust

Toggle ingredient group

• Classic Pie Crust
• Gingerbread Pie Crust

Instructions

1. Prepare Crust (Classic Pie Crust, Gingerbread Crust) in 9 inch pie pan and place in the refrigerator until we are ready to bake.
2. Make Evaporated Milk (additional 30 minutes) or use store bought.
3. In a large bowl mix together all your pie filling ingredients.
4. Pour batter into prepared pie pan with the uncooked pie crust.
5. Bake at 400 degree for 10 minutes. Reduce heat to 325 degrees and baked for another 25 minutes. Its done when the center does not jiggle when moved.
6. Let cool completely and serve with whipped cream, eggnog or ice cream!

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Cook’s, Pure Vanilla Powder, World’s Finest Gourmet Fresh Premium Vanilla, 4.5 oz

The Spice Way Nutmeg Whole – (4 oz)

Monk Fruit In The Raw Sweetener Baker’s Bag, 16 oz., Keto Certified Monk Fruit Sweetener, Zero Calories, Zero Net Carbs, Non-GMO Project Verified

Antenda Adjustable Silicone Pie Crust Shields – Baking Protectors Cover Ring Fits 8-11.4 Inch Pies

The post My Classic Pumpkin Pie Recipe appeared first on Embracing The Home.

Ingredients for Banana Donuts

Banana

Banana’s are sweet, full of potassium, magnesium and antioxidants. They sweeten and keep any baked goods moist. These donuts stay light, moist and sweet with banana’s. The sweetest banana’s are overripe banana’s, do not use the green ones for this recipe.

Greek Yogurt

Greek yogurt is full of protein and vitamin B12, calcium, phosphorus and selenium. This recipe doesn’t have any oil or butter because the healthy Greek yogurt provides the needed moisture while adding a lot more nutritional value then butter or oils.

Milk

I use rice milk or regular milk sometimes I even use just plain water. What ever type of milk you typically use will work for this recipe. If you use water use a little less, instead of 3/4 cup use 1/2 at first then add a tablespoon more if needed.

Egg

Eggs are a bonding ingredient, they are very important to the texture of baked goods. We want our donuts to be soft with a little springy but not crumbly. Eggs also help with the raise, keeping the donuts from becoming dense.

Sugar

I use organic cane sugar from Azure Standard, and this recipe calls for 1 whole cup. It seems like a lot to me to use a whole cup of sugar as I’m trying to make ‘healthy’ donut and that is why I don’t call these donuts healthy. You could substitute with honey (1:3/4 ratio), maple syrup (1:3/4 ratio) or monk fruit sweetener (1:1 ratio).

Spices, Nutmeg, All-Spice & Cinnamon

These donuts are fall flavored with all the lovely fall spices such as nutmeg, all-spice and cinnamon. These spices are full of warmth and joy. I like to use fresh nutmeg but that is optional. If you don’t have all-spice you can substitute with 1/4 teaspoon of cloves. Cloves is very strong and can easily overwhelm a recipe so be careful.

All Purpose Flour

In most of my recipes I like to use 1/2 all purpose 1/2 whole wheat but for these donuts, again as a dessert and not a breakfast I choose to use 100% All Purpose Flour. All purpose has a much lighter texture insuring a good rise and lighter donut.

Baking Soda and Powder

This recipe calls for both baking soda and baking powder. Baking soda is activated as soon as it is mixed in with the liquids (namely the greek yogurt) So we want to add it in last. Baking powder is also activated at the mixing point but also has some agents in it that need heat to insure activation. By adding both of these raising agents we get a longer raise throughout the baking process giving us a fluffy donut.

Salt

A little salt goes a long way in enhancing the flavor of every wonderful meal, including sweet desserts.

More Banana Baked Goods…

How To Make Banana Donuts

Mix Wet Ingredients

In a large bowl mash the bananas and add yogurt, egg and milk and mix together.

Mix Dry Ingredient

Add in the dry ingredients starting with the sugar and ending the the baking soda. You can also mix all the dry ingredients in a separate bowl then add together but personally I like to use less dishes.

Spoon or Pipe into Donut Molds

You can spoon the batter into your donut molds or pipe them in. Using a piping bag goes a lot smoother, faster and cleaner but is not necessary.

Bake and Add Toppings

Bake on a baking sheet so that you can handle the silicone molds easily. Set oven to 350 and bake for 12-15 minutes.

While they are baking combine some sugar and cinnamon for the topping. Once baked, let cool just enough to handle then remove from the molds. While still warm rub some butter on the tops of the donuts and butter side down, dip them into the sugar and cinnamon mixture.

You can also melt some chocolate chips and dip the donuts in chocolate. My kids especially love it when I add a little bit of sprinkles on the chocolate.

Let Cool and Enjoy!

Let the banana donuts cool down all the way before letting the kids bite into them. Enjoy and happy baking!

Baked Banana Donuts

Yield: 24 Donuts

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

No Ratings

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Ingredients

• 3 Ripe Bananas
• 1 Cup Yogurt
• 3/4 Cup Milk
• 1 Egg
• 1 Cup Sugar
• 2 Cups Flour
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon All Spice
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Salt

Cinnamon Sugar Topping

Toggle ingredient group

• 1/2 Cup Sugar
• 1 Tablespoon Cinnamon
• 1-2 Tablespoon Butter

Chocolate Topping (Optional)

Toggle ingredient group

• 1/2 Cup Chocolate Chips, Melted
• Sprinkles (optional)

Instructions

1. Mix wet ingredient together, banana, yogurt, egg and milk
2. Add dry ingredients starting with the sugar and ending with baking soda.
3. Spoon or pipe into donut molds.
4. Bake for 12-15 minutes at 350 degrees
5. Mix together the cinnamon sugar topping and/or melt you chocolate chips.
6. Cool just enough to handle and remove gently from molds. Rub a some butter on the tops and dip, butter side down, into the sugar and cinnamon mixture.
   
   For chocolate topping there's no need to butter them, just dip into melted chocolate then let cool completely. Add sprinkles if desired.

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Aichoof Silicone Donut Mold for 6 Doughnuts, Set of 2. Food Grade LFGB Silicone Bagels Baking Pan, Non-Stick, Dishwasher Safe, Heat Resistant and Microwave Safe(Blue)

The post Baked Banana Donuts That My Kids Love appeared first on Embracing The Home.

Ingredients for Snickerdoodle Peach Cobber

Peaches

Fresh peaches, apricots, nectarine you could probably substitute with an summer stone fruit. My mother in law has a peach tree and gave us a big bag full of ripe and ready to use peaches. We needed to use them quickly so I washed them, cut out any bruises and blemishes and prepped for cobbler.

This recipe would also work with canned peaches or frozen peaches. If canned I suggest draining most (80%) of the juices before adding them to the cobbler. Frozen peaches need to be thawed for this recipe to work. If you don’t thaw them you will need to cook them for longer risking the burning of the snickerdoodle topping.

Sugar

I use organic can sugar for this recipe and it turned out great! You can sweeten this with other sweeteners such as honey or maple syrup, monk fruit sweetener, etc… Honey or maple syrup will work will to sweeten the peach filling but the snickerdoodle crumble topping should be a granulated sugar of some work. So if you are looking for a healthier alternative I suggest monk fruit sweetener. It works just like normal sugar and the substitution ratio is 1:1.

Cornstarch

Cornstarch will help thicken the juices from the peaches as it cooks. Sugar in the peaches also helps thicken the juices by caramelizing but because this recipe doesn’t call for a lot of sugar in the filling cornstarch helps out a bit. If you are using honey or maple syrup in the filling maybe add a little extra cornstarch as the honey and syrups have more liquid in them and don’t caramelize the same as sugar.

Nutmeg

I love nutmeg. Fresh nutmeg is amazing. If you have never used fresh whole nutmeg buy it today! It has a long lasting shelf life and is easy to grate into recipes. A little hard to measure but so worth it. The flavor is bright and nutty, sweet and spicy but warm. I love all things with nutmeg in them.

Flour

All purpose flour is idea for this recipe. Most of the time when I bake I use 1/2 whole wheat and 1/2 all purpose but for dessert I typically only use all purpose. It’s a much lighter flour with less flavor letting the sugar, butter and cinnamon flavors shine through without the bread flavor.

Cinnamon

Cinnamon is what makes our topping taste like snickerdoodles! Along with the sugar and butter… the cinnamon sure adds a lot and this recipe wouldn’t be called snickerdoodle peach cobbler with out the cinnamon.

Salt

A little salt for brightening all the other flavors we have going on. Not too much just enough.

Butter

Although I don’t use a lot of butter for this recipe it plays a big part. The butter get hand mixed, while cold, beading up the flour and sugar till they just start to hold together. Don’t overwork it. We don’t want the butter to melt fully before baking.

Egg

1 egg to add a little more moisture, help hold everything together and keep the crumble from becoming dense.

How to Make Peach Cobbler

Make Peach Filling

Step One: Wash, and dice peaches

If using fresh peaches wash them and cut off any bruises or blemishes that you don’t want to eat. I cut mine in half, then quartered them then cut them in chunks. You can cut them as big or small as you like. I prefer a small bite size chunk. I cut them straight into my 9 inch pie pan or 9×9 square baking dish till it’s full to the top. This was 19 peaches.

Step Two: Add Sugar, Cornstarch, Nutmeg and Salt

In a small bowl combine sugar, salt and cornstarch. The cornstarch likes to clump up so mixing it with another dry ingredient help distribute evenly. If you are using ground nutmeg you can add it too. If you are using fresh whole nutmeg you can grate it either into a bowl or straight into the peaches.

Sprinkle the cornstarch and sugar mixture on to the peaches and mix in. Grate in the nutmeg and mix in.

Make Crumble Topping

Step 1: Mix Dry Ingredients

In a separate bowl mix together flour, sugar, cornstarch, baking powder, cinnamon, and salt. Mix so everything is combined with a whist, spoon or fork.

Step 2: Add Butter and Egg

First add the cold cubed butter. Mix in with a fork or your clean hands. Press the butter into the flour mixture with out melting the butter still its seem to be distributed evenly and starts to hold together when you squeeze it in your hands. At this point add the egg and mix it in either with you hands or a fork. The texture should be a little crumbly but hold together well.

Assemble and Bake

Take your snickerdoodle topping and crumble it on top of the peaches. Place a baking sheet under the pie pan or 9×9 dish to catch any drippings.

Bake in the oven at 350 degrees for 15 minutes uncovered and then cover with foil so the topping doesn’t burn. Cook for another 25 minutes. The peach juices should start to get all bubbly and possible bubble over the pan. If the juices are not bubbly the cobbler is not done leave for another 5-10 minutes. If everything looks good take it out of the oven and let cool completely.

Serve your family and friends this delicious Snickerdoodle Peach Cobbler with vanilla ice cream or whipped cream, and maybe even some caramel sauce… and ENJOY!

Snickerdoodle Peach Cobbler

Yield: 9 inch Pie Pan

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Ingredients

Peach Filling

Toggle ingredient group

• 18-20 Fresh Peaches OR 3-4 cans of peaches OR 6 cups frozen peaches
• 2 Tablespoons Cornstarch
• 1/3 Cup Sugar
• 1/2 of a Whole Nutmeg Pit. Grated.
• A pinch of salt

Snickerdoodle Crumble Topping

Toggle ingredient group

• 3/4 Cup Flour
• 1/2 Cup Sugar
• 1 Teaspoon Cornstarch
• 1 Teaspoon Baking Powder
• 1 Tablespoon Cinnamon
• 2 Table Spoons Cold Butter. Cubed
• 1 Egg

Instructions

Preheat oven to 350 degrees

Peach Filling

1. Wash and cut up 18-20 peaches.
2. In a small bowl mix together 1/3 cup sugar and 2 Tablespoons cornstarch
3. Combine the sugar, cornstarch, nutmeg and salt with the peaches in a pie pan or 9x9 baking dish.

Snickerdoodle Crumble Topping

1. In a medium sized bowl mix together the dry ingredients. 3/4 cup flour, 1/2 cup sugar, 1 teaspoon cornstarch, 1 Tablespoon cinnamon, 1 teaspoon baking powder.
2. With a fork or your clean hands mix in 2 Tablespoon cold cubed butter into the dry ingredients.
3. Once the butter is evenly incorporated and the dough is able to hold together add 1 egg and mix in.

Assemble and Bake

1. Sprinkle the Snickerdoodle topping on the top of the prepared peaches.
2. Bake at 350 for 15 minutes uncovered.
3. Bake for an additional 25 minutes with a foil covering so that the topping doesn't burn.
4. Take out of over and let cool completely before serving with ice cream or whipped cream or caramel syrup, or even just simply by its self!

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Most of these ingredients should be very easy to find in your local grocery store or you already have in your pantry. Although fresh nutmeg and monk fruit sweetener (optional) may be hard to find… here are some links to make it easier.

Monk Fruit In The Raw Sweetener Baker’s Bag, 16 oz., Keto Certified Monk Fruit Sweetener, Zero Calories, Zero Net Carbs, Non-GMO Project Verified

Whole Nutmeg – The Spice Way – 4oz

The post Simple Snickerdoodle Peach Cobbler (Fresh Peaches) appeared first on Embracing The Home.

Heads up! My post do contain affiliate links, which means I may make a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

More Calzone Recipes…

Calzones for dinner! Try my Mushroom and Onion Calzone or Spinach and Artichoke Calzone next!

How To Make Chocolate Cinnamon Dessert Calzones

This recipe is very simple. I make dessert calzones whenever I am making calzones for dinner. My dough is already made the oven is already up to 500 degrees. To make this very simple dessert, just grab a little bit of butter, some chocolate chips, a little brown sugar and a sprinkle of cinnamon.

1. Make pizza/calzone dough

I make my pizza dough from scratch but you can also buy pizza dough for your local grocery store or pizzeria’s sometimes sell dough. Click here for my pizza dough recipe.

2. Roll out your dough

Roll the dough out just like pizza dough. You can even do the little throw in the air trick if you are that cool. Before placing the filling on make sure you place some parchment paper under the dough.

3. Add filling

Add your dessert filling ingredients to one half of the rolled out dough. Start with some chunks of butter or melted butter on your dough. Now brown sugar, then some chocolate chips and last but not least cinnamon.

4. Fold the calzone

Fold over the plain side of dough over onto the side with the filling. Leaving about an inch of room to seal. Pinch the edge a little and roll or twist the edge all the way around.

5. Butter or Egg wash the top

In my other calzones recipes I egg wash the top. For this dessert calzone I wanted to do a little more… Instead of the egg wash you can use butter. After the butter I sprinkled a little more cane sugar and cinnamon on the top. It was delicious!

6. Bake and enjoy!

Score the top. Bake on a cooking sheet at 500 degrees for about 7-9 minutes. Not too long or the sugar will burn. I left my in just a tad to long and the top is a little dark. But it didn’t taste burnt, just had a few rough edges.

More Dessert Calzone Toppings!

I hope this simple recipe encourages you to explore a little when making a dessert calzone. Its as simple a sprinkling a few ingredients that you like together to satisfy your sweet tooth. Here are some other ingredient combinations that you might enjoy.

S’mores Calzone

• Marshmallows
• Chocolate Chips
• Cinnamon
• Butter

Fruit Calzone

• Cream cheese
• powdered sugar
• blueberries and strawberries (or another favorite fruit)

White Chocolate Calzone

• White chocolate chips
• Cream cheese
• Sliced Almonds
• Nutmeg

Nutella Calzone

• Nutella (That would probably be enough…)

Be creative! There’s so many options out there and you will learn more about baking and cooking by trying new things then just following a recipe. So go for it!

Chocolate Cinnamon Calzone

Yield: 1 Calzone

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

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Ingredients

• 2 tablespoons butter
• 1/4 cup brown sugar
• 1/4 cup chocolate chips
• 1 tablespoon cinnamon

Instructions

1. Make Pizza/Calzone dough
2. Roll out dough in a circle like a pizza
3. Put Butter, Brown Sugar, Chocolate Chips and Cinnamon on 1 half of the dough. leaving about an inch on the sides for sealing.
4. Fold over the dough on top of the filling. Push down on the edges to
   seal and twist and fold the edge into the calzone creating a swirly
   crust.
5. Use egg wash or melted butter on the top and sprinkle a litt more sugar and cinnamon on top.
6. Cut 5 steam holes on the top of the calzone
7. Bake at 500 degrees for 7-9 minutes.
8. Let cool and enjoy!

The post Simple Recipe for Dessert Calzones appeared first on Embracing The Home.