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Apple Pies and Pastry Tricks

September 23, 2016 By Korena in the Kitchen 3 Comments

Apple Pies & Pastry Tricks | Korena in the Kitchen

Now that it’s officially fall, part of me is like, “where the heck did summer go so fast?” and the other part of me (the part that prefers slippers to shorts and likes putting on a jacket to go outside) is all, “FALL! I’VE BEEN WAITING SO LONG!” Other than the wardrobe options, I love this season because pretty much every year, someone or other gives me a bunch of baking apples from their tree or their parent’s tree or their cousin’s neighbour’s son’s teacher’s tree. Everyone has apples to give away and I will happily take them all, because it means I can make apple pie, and that is about my favourite thing to make.

peeling apples | Korena in the Kitchen

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Filed Under: Cakes & Pies, Fruit, Recipes Tagged With: apple pie, baking, fall food, lattice pie, pastry, pie dough, recipe, slab pie

Sugar & Spice Almond Danish Crescents

September 23, 2013 By Korena in the Kitchen 11 Comments

IMG_5432I’ve been holding out on you. I made these danishes back in full summer, but with their warm notes of spice and orange, they seemed too cozy and autumnal to share just then. But now, since yesterday was the Fall Equinox and Nate has already had to go up on the roof to clear off the maple leaves (that’s why it’s called “fall”, right?), it’s danish time!

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Filed Under: Bread, Breakfast & Brunch, Other Baked Goods & Sweets, Recipes Tagged With: almond, baking, breakfast, Danish pastry, fall food, orange, recipe, spices, yeast

Roasted Pear and Chocolate Chunk Sourdough Scones

November 20, 2012 By Korena in the Kitchen 24 Comments

Coincidence (noun): a striking occurrence of two or more events at one time apparently by mere chance.

Serendipity (noun): good fortune; luck; the faculty or phenomenon of finding valuable or agreeable things not sought for.

Was it a coincidence or serendipity that just days after bookmarking these roasted pear and chocolate chunk scones, I discovered that the Sourdough Surprises project for this month was sourdough scones?

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Filed Under: Breakfast & Brunch, Chocolate, Other Baked Goods & Sweets, Recipes Tagged With: breakfast, brunch, chocolate, coffee break, fall food, food, recipe, roasted pears, scones, sourdough scones, Sourdough Surprises

Pumpkin Spice Cream Cheese Muffins

November 3, 2012 By Korena in the Kitchen 17 Comments

Pumpkin spice muffins are one of those things that seem to spring up in every coffee shop and bakery on the very first day of fall. The ones I’ve had the most are the Starbucks version – not because they are the best, but because they are everywhere. The Starbucks pumpkin spice muffin is more like a pumpkin cupcake and has a cream cheese filling inside, which, while a good idea, has sort of an odd, gelatinous texture. My ideal pumpkin spice muffin – which I have been on the hunt for – is denser, warmly spiced, and has a cream cheese filling with a much more cream cheesey texture. I tried to create such a muffin last year and failed miserably, so I’m happy to say that this recipe pretty much nailed it.

Oh hai, Riley-cat!

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Filed Under: Breakfast & Brunch, Other Baked Goods & Sweets, Recipes Tagged With: autumn food, baking, breakfast, brunch, cream cheese filling, fall food, muffins, pumpkin, pumpkin spice muffins, recipe, squash puree, Starbucks pumpkin spice muffin

Plum Coffee Cake

October 13, 2012 By Korena in the Kitchen 18 Comments

When late summer/early fall hits and I start seeing dark purple plums showing up in the grocery store and at the farmers’ markets, all I want to do is make plum coffee cake – which, contrary to the name, doesn’t actually have any coffee in it. Instead, it contains plums (of course) and a cinnamon struesel topping, the combination of which is much more than just the sum of its parts.

My Nana had a recipe for a great plum coffee cake, but unfortunately neither my Mum nor I could find it anywhere. Luckily I found a pretty similar recipe on the internet, and it came out exactly the way I was hoping: moist, deep cake studded with jammy puddles of plum, topped with crumbly struesel and finished off with a drizzle of lemony glaze. So good as a mid-morning pick-me-up, or mid-afternoon snack, or dessert, or pre-bedtime nibble…

We had our first “fall” day a few days ago, and while I made this cake while it was still warm and sunny, it is definitely an appropriately cozy treat for cool, crisp weather. This makes a large amount of cake, but Nate and I weren’t complaining. Plus it meant I had some to take to my co-workers, who weren’t complaining either…

Plum Coffee Cake with Cinnamon Struesel

Adapted from The Kitchn. Makes a 9″ x 13″ cake. I used tiny purple Damson plums, but use any kind you want – we had an Italian prune plum tree growing in our yard when I was a kid and they made excellent coffee cake. Also, I used frozen leftover struesel from making muffins to top the cake, so the final product according to the recipe as written might look slightly different than mine.

Preheat oven to 350˚F. Grease a 9″ x 13″ baking pan and set aside.

Depending on how big they are, pit and cut into quarters or sixths:

about 20 small, ripe plums (or equivalent – the more, the better, in my opinion!)

Set aside.

In a large bowl, cream together:

3/4 cup soft, unsalted butter

1 1/2 cups brown sugar

One at a time, beat in:

3 eggs

Stir in:

1 1/2 cups plain yogurt

1 tsp vanilla

In a smaller bowl, mix together:

3 cups all purpose flour (I used 2 cups all purpose and 1 cup whole spelt)

1/2 tsp salt

1/2 tsp nutmeg

1 1/2 tsp baking soda

1 1/2 tsp baking powder

Sift the flour mixture over the wet ingredients and fold with a spatula to combine thoroughly.

Spread half the batter in the prepared pan and top it with half the plums, cut side up. Gently spread the other half of the batter on top and cover it with the remaining plums.

For the struesel topping, combine in a small bowl:

1/2 cup melted unsalted butter

1 tsp cinnamon

1/2 cup brown sugar

3/4 cup all purpose flour

Mix until crumbly, then sprinkle evenly over the top of the cake. Bake in the preheated 350˚F oven for about 60 minutes, until a toothpick inserted in the middle comes out with a few moist crumbs sticking to it. Let cool for about 15 minutes.

In a glass measuring cup, combine:

1 1/2 cups icing sugar

1 tbsp lemon juice

Stir in enough milk to make a not-too-runny glaze, and drizzle it over the baked coffeecake. Serve warm or at room temperature. It will keep, covered in plastic wrap at room temperature, for a few days.

Filed Under: Breakfast & Brunch, Cakes & Pies, Fruit, Recipes Tagged With: autumn food, baking, brunch, cinnamon struesel topping, coffee cake, fall food, fruit, plums, recipe

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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