Holiday Baking: Caramel Apple Fantans

So, here’s the thing.  I like Fall.  But, I don’t love Fall.  I love Spring.  I just feel like I needed to throw that out there.  I enjoy the cooler weather and all, but let’s face it… it’s just not that much cooler in southwest Florida.  It was like 87 degrees the day I made these fantans.  In November.  Of course, since I’m saying that, the low tomorrow is supposed to be 40 and the high on Thanksgiving is like 65.  It will be the coldest Thanksgiving we’ve had in maybe 10 years.  Don’t worry, we’ll still go to the beach and play bocce ball.  Because that’s just what we do in Florida on holidays.

The one thing I actually do love about Fall is the seasonal baking.  In all reality, you can bake with apples and pumpkin (albeit canned, but who purees their own fresh pumpkin for pumpkin pie these days?) all year.  I’m assuming that up north, where the seasons actually change, warm apples and pumpkin deliciousness make everybody feel a little warmer.  Here, it’s partly an excuse to make it feel like the season has changed… and mostly to get us more in the mood for something completely awesome: Thanksgiving and Christmas!  Which, to me, means time with awesome family!  Bah!  All of a sudden SO excited for Thanksgiving!


Okay, to the task at hand.  My contribution for Turkey Day is always these Pumpkin Whoopie Pies, which are dessert for the Thanksgiving Eve festivities (yes, we have those at our house and they usually involve deep frying anything we can get our hands on, including whoopie pies) and then usually breakfast for T-Day morning.  This year, I’m adding these amaze-balls Caramel Apple Fantans.  They take a while to make, but each step in the process is relatively easy, and the end result is  Promise.  They are pull apart, sticky, sugary, apply delicious.  If you don’t have time for Thanksgiving, they would be great for Christmas, too!  And, AND, you can make them ahead of time (sans caramel).  They freeze really well… just make the caramel right before you serve ’em.  Please excuse the lighting in the photos… I made these at night, because that’s when I have time to bake with a newborn.

Here’s what you need: (Adapted from Southern Living)
Makes 12 – allow yourself a total of 3 hours, an hour of which is hands on

For the dough:

  • 1 (1/4-oz.) envelope active dry yeast
  • 1 cup warm water (105° to 115°)
  • 1 teaspoon granulated sugar
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 1 1/2 to 2 cups bread flour
  • 1 1/2 cups whole wheat flour

For the filling:

  • 9 tablespoons butter, softened and divided
  • 3 cups peeled and diced baking apples… I used Envy, but you can use Braeburn, Gala, Honeycrisp, etc.  Envys are huge, so I only used 2 apples
  • 1/2 cup raisins
  • 1/4 cup firmly packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3/4 cup chopped toasted pecans (optional… I didn’t use nuts)

For the caramel glaze:

  • 1/3 cup butter
  • 1/3 cup firmly packed light brown sugar


To prepare your dough, combine yeast, water and the teaspoon of sugar in the bowl of a stand mixer and let sit for about 5 minutes.  Using the paddle attachment, stir in egg, the 1/4 cup sugar, butter, salt and 1 1/2 cups bread flour.  Beat on medium for about a minute or so.  Gradually add in the whole wheat flour and enough of the remaining bread flour to make a soft dough.  Turn the dough out on a bread-floured surface and knead until smooth and elastic… somewhere between 5-10 minutes… sprinkling with bread flour as needed.    Put dough ball into a lightly grease bowl and turn once to grease all sides.  Cover loosely with plastic and let rise in a warm place for 45-55 minutes, until doubled in size.

While the dough is rising, prepare the filling.  In a large skillet on medium-high, melt 1 tablespoon of the butter.  Add apples, raisins and brown sugar.  Saute about 5 minutes, until the apples are tender but still slightly crisp.  Remove from heat and let cool completely… at least 30 minutes.


Punch your dough down and turn back out onto floured surface.  Roll to a 20″ x 12″ rectangle.  Spread remaining 8 tablespoons of butter evenly onto surface.  Mix together 3/4 cup sugar and cinnamon and sprinkle/spread over butter.  Spread apple mixture onto surface.


Pay attention here:  Cut dough into 5 (12″ x 4″) strips and stack, replacing any apple mixture back onto the dough.  Then, cut into 6 (4″ x 2″) rectangles.  THEN, cut those rectangles in half so that you have 12 (2″ x 2″) squares.


Stuff each set of squares sideways into cups of a greased muffin pan (cut sides up).  Cover loosely with plastic and let rise about 45 minutes – 1 hour, until dough has risen 3/4″ above pan.  Preheat oven to 375 and bake 18-20 minutes, until deep golden brown.  Cool in the pan on a wire rack.  You’re supposed to remove the fantans after 5 minutes and let cool completely on a wire rack, but mine started falling apart, so I let them completely cool on a plate.


For the glaze, bring butter and brown sugar to boil in a saucepan over medium heat, stirring constantly.  Boil for 1 minute, remove from heat and drizzle over rolls.  As I said before, the pre-glazed rolls freeze well.  The post-glazed rolls refrigerate well, also!  Enjoy!


Stuff I Feed My Kid: Pancakes!

Let’s be honest… who doesn’t love pancakes?  Actually, there’s a guy I work with that doesn’t like anything breakfasty, so I take that question back.  That’s weird though… to not like pancakes or waffles or crepes, right?

Anywho.  Every morning for breakfast, Bug eats pancakes, fruit & YoBaby.  I should probably mention that we don’t give him syrup or anything… he just eats the pancakes plain.  He used to eat the Nutrigrain Whole Wheat Eggo waffles, but one day I realized that I could make pancakes and freeze them myself for WAY cheaper.   So, every time I make pancakes for Hubby & I, I make a double batch and freeze the leftovers.

Here’s my pancake recipe… it’s a recipe I’ve adapted from a few found recipes over the years.  Try it and you’ll never use Bisquick again.  I apologize for the fantastic picture quality & color.

Here’s what you need:

  • 3/4 cup regular all purpose flour
  • 3/4 cup whole wheat flour (all purpose)
  • 3 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons melted butter
  • 1 egg – room temperature
  • 1 1/4 cups milk – room temperature
  • 1 1/2 teaspoons vanilla extract

In a medium to large mixing bowl, combine dry ingredients… flours, baking powder, salt & sugar.  Mix together.

In a smaller bowl, mix together wet ingredients… butter, milk, egg & vanilla.  It’s important that your egg & milk aren’t cold.  It’ll cause the fat in the butter to congeal.  Room temperature is ideal.  The microwave is a handy tool.

Pour wet ingredients into dry and mix together.  That was hard, huh?

Heat skillet over medium heat and put some butter in the pan (or spray oil, whatevs).  Pour batter in pan.  Flip when bubbles form… after a couple of minutes.  My mother-in-law gave me these adorable pancake molds & batter pourer thing from Williams-Sonoma.  Adorable.  And, the batter pourer thing is awesome.  I made a couple of each mold for breakfast this particular morning, and then the rest of the batter I just poured silver dollar pancakes.

As far as freezing the pancakes goes… I just let them cool off a little and then throw the lot into a gallon Ziploc freezer bag.  They’ll freeze well for probably about 3 months.  To thaw, just put them in the microwave for 20-30 seconds.  They stay nice & moist.

Like I said… Bug’s a fan!

What do your kids eat for breakfast?

Maple Syrup Pancake Muffins

Sometimes you want a simple, easy recipe that you just know is going to be yummy. This is that recipe. It is Bakerella’s Mini Maple Chocolate Chip Pancake Muffin recipe. These little guys are super easy to make and taste super delicious. They are perfect for breakfast, dessert or a mid-afternoon snack. They are also perfect for your husband to take on the boat for him and his buddy to snack on while scuba diving… not leaving any for his wife at home to eat.

That’s not exactly true. I think he left me one or two.

Here’s what you need: (Adapted from Bakerella)
To print this recipe, click here

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2/3 cup buttermilk
  • 1 egg
  • 2 tablespoons maple syrup
  • 2 tablespoons butter (melted)
  • 1/2 cup chocolate chips, plus more for sprinkling (I used milk, use what you like)

Preheat your oven to 350 & grease a mini-muffin tin (this makes about 24 mini-muffins). Whisk together your dry ingredients – flour, baking powder, baking soda, salt and sugar – in a large mixing bowl. In a separate bowl, combine your dry ingredients – buttermilk, egg, syrup and butter – and stir until just combined.

Pour the wet ingredients into the dry ingredients and stir. Stir in chocolate chips. Baker Bee tip – always try your batter. This batter = yum.

Fill muffin tins 3/4 full.

Sprinkle with chocolate chips and bake for 8-10 minutes… until tops are golden brown. See the muffin with lots of chips? That one was especially for Hubby.

Let cool for a couple of minutes in the pan and then gently remove… use a knife or a toothpick to get them out in one piece. They are tasty on their own, or dipped in maple syrup. Bakerella also suggests dipping them in melted butter.

You should make these today – they are that easy!

Raspberry White Chocolate Oatmeal Scones

I’d like to throw it out there that I love breakfast. It’s my favorite meal of the day, and I can eat it for any meal of the day. Breakfast for dinner anyone? It happens often in my house.

Scones are one of those breakfast items that I find scrumptious, but I have always been afraid to make them myself. Then, one day, Joy the Baker posted a scone recipe. See, Joy says that she sucked at scone baking until she made this particular recipe. She made me think, “Hey, I could do that!” And so, I tried. And I succeeded.

These scones are amazing. Crunchy on the outside, soft and tasty on the inside. Plus, they are so pretty with their hot pink raspberry speckles! The fun thing about scones, kind of like Palmiers, is that you can really “fill” them with anything… any type of fruit or nut or whatever your heart desires! Joy used just raspberries, but I added white chocolate chips to mine. ‘Cause, you know, chocolate makes everything better!

Here’s what you need: (Adapted from Joy the Baker)
To print this recipe, click here

  • 1 large egg
  • 1/2 cup buttermilk
  • 1 2/3 cups flour (all purpose)
  • 1 1/3 cups old fashioned oats
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 stick + 2 tablespoons (10 tbsp all together) cold butter
  • 1/2 to 3/4 cup raspberries (fresh or frozen)
  • 1/2 to 3/4 cup white chocolate chips

Preheat your oven to 400, with the rack in the center. Stir together the eggs and buttermilk and set aside. Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg until combined.

Grate the butter. You heard me. This is easiest to do if you put your butter in the freezer for 10 minutes or so to get it good and hard. A box grater would probably work better than a microplane, but I don’t have one 🙂

Now for the fun part… dump the butter into the flour mix and quickly incorporate it with your hands until good and crumbly. The grated butter makes it easier to mix together than butter cut into small pieces, but if you don’t have a grater, small pieces will work.

Pour the buttermilk mixture over the dough and mix with a fork until just wet. Put in your raspberries and chocolate and carefully knead with your hands, turning the dough over 8-10 times.

Turn the dough out onto a lightly floured surface and shape into a circle that is about 1 1/2″ to 2″ thick.

Using a spoon or ice cream scoop (I’m tellin’ you… an ice cream scoop works really well) to portion out scone balls.

Place on a parchment paper lined baking sheet.

Let your cat peer into your oven, then bake for about 20 minutes, until golden. Cool on a wire rack before serving.

A little secret:

The first time I made these, I ate a couple when they are warm and delicious, then I saved the rest for the next day. Scones are not as good the next day. Something cool about scones, though, is that you can freeze the dough and bake them from frozen! You can either freeze out the portioned balls on a baking sheet, wrapped airtight, or you can do what I did. I portioned out individual scones and wrapped each one airtight in saran wrap and then put them in a Ziploc baggie. That way, Hubby and I can pull a few out for breakfast or dessert (or dinner) when we want to. If you do bake your scones from frozen, give an extra couple of minutes in the oven.