Chef Mia

Easy Amish Apple Fritter Bread

Get ready to fall in love with fall baking with this Amish Apple Fritter Bread! Easy to make and loaded with cinnamon and fresh apples, this recipe delivers a slice of heaven with every bite. Ideal for a quick breakfast or a sweet afternoon indulgence.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Amish Apple Fritter Bread

  • Author: Chef Mia
Print Recipe

Description

Celebrate apple season with this delicious treat: a country apple fritter bread covered in a sweet glaze. It’s a fabulous gift and an absolutely delicious addition to your holiday table!

Ingredients

Scale
  • 2 medium baking apples, peeled and chopped
  • ½ cup light brown sugar
  • 2 teaspoon ground cinnamon, heaping spoonfuls
  • 1 teaspoon ground ginger
  • 1 large egg, room temperature
  • cup white granulated sugar
  • ¼ cup vegetable oil
  • ¼ cup full-fat sour cream, room temperature
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Instructions

  1. Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
  2. In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.2 medium baking apples, ½ cup light brown sugar, 2 teaspoon ground cinnamon, 1 teaspoon ground ginger
  3. In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.1 large egg, cup white granulated sugar, ¼ cup vegetable oil, ¼ cup full-fat sour cream, 2 teaspoon vanilla extract
  4. In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
  5. Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
  6. Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
  7. Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it's room temperature.
  8. In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it's too thin for your liking, sift in a little more powdered sugar.1 cup powdered sugar, 1 teaspoon vanilla extract, 3 tablespoon milk
  9. Pour the glaze over the fritter bread generously right before serving.

Notes

You can make this an apple cake by using a 6 cup bundt pan, bake until the internal temperature of the cake is 200 degrees F. So make sure you have a thermometer handy.
Use your favorite baking apples. Baking apples are those that can hold up to heat and cooking without turning to mush: my personal faves are Empire, Pink Lady, Granny Smith, and Honeycrisp.
This recipe works in an 8×4 inch loaf pan, a 9×5 inch loaf pan, and in the 10.1×5.7×3.2 loaf pan I used.
Let the apple fritter bread cool completely to room temperature before wrapping in plastic wrap and placing in a gallon-sized zip top. It’ll last for two days on the countertop or for 1 week in the fridge.
To freeze: Once the bread is completely cooled down, wrap it in many layers of plastic wrap, then put it in a freezer-safe zip-top bag. It’ll stay good for up to 3 months.
To thaw: let the bread thaw on the counter overnight until it is room temperature and ready to eat.

Nutrition

  • Calories: 315kcal
  • Sugar: 42g
  • Protein: 3g

Brown Sugar Overnight Oats

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Sugar Overnight Oats

  • Author: Chef Mia
Print Recipe

Description

This brown sugar overnight oats recipe is such a delicious and easy breakfast to start off the day! Paired with mashed bananas and hints of cinnamon, youll love these comforting flavors. Thanks to the mashed bananas, this overnight oats recipe is made without yogurt! Its the perfect overnight oats recipe for those who dont usually have yogurt on hand.

Ingredients

Scale
  • 2 cups rolled oats
  • 4 tablespoons chia seeds
  • 3–4 tablespoons brown sugar
  • 1 cup mashed banana, (2 ripe bananas)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ¼ teaspoon cinnamon, or more
  • 2 cups milk

Instructions

  1. Add the rolled oats, chia seeds, brown sugar, mashed bananas, cinnamon, salt, vanilla extract, and milk to a large bowl. Stir until well combined.
  2. Cover with a lid or plastic and refrigerate for at least 4 hours or overnight.
  3. When ready to enjoy, top with your toppings of choice.

Notes

You can use dark, light, or regular brown sugar. This recipe was created with dark brown sugar.

Nutrition

  • Calories: 372kcal
  • Sugar: 22g
  • Protein: 12g

This semi-homemade recipe for easy cruffins is going to knock your socks off!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cruffin

  • Author: Chef Mia
Print Recipe

Description

A Cruffin is crescent roll dough that is buttered and coated with cinnamon and sugar, rolled, cut, and baked in a muffin tin.

Ingredients

Scale
  • 3 tubes (8 ounces each) refrigerated crescent roll sheets
  • 6 tablespoons unsalted butter, softened, divided
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
  2. Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
  3. Spread 2 tablespoons of softened butter evenly over each sheet of dough.
  4. In a small bowl, whisk together the sugar and cinnamon.
  5. Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.
  6. Starting on the long end of the dough sheet, tightly roll it up into a log.
  7. Cut the log in half, creating two shorter logs.
  8. Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
  9. Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
  10. Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
  11. Place into the prepared muffin tin. Repeat with the remaining 11 sections.
  12. Bake for 18-20 minutes, or until golden brown.
  13. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

Nutrition

  • Calories: 183kcal

salted caramel banana cake (gluten free)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Caramel Banana Cake (Gluten Free)

  • Author: Chef Mia
Print Recipe

Description

This easy, gluten free banana cake recipe couldnt be more delicious! Imagine if banana bread and vanilla cake had a baby.thats exactly what this delightful banana cake tastes like. Yum!

Ingredients

Scale
  • 2 1/2 c almond flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 c coconut oil melted
  • 2 ripe bananas mashed
  • 1/4 c maple syrup*
  • 1/4 c honey
  • 2 eggs room temperature
  • 1 tbsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 F. Line an 8 or 9 baking pan with parchment paper and set aside.
  2. In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt.
  3. In a separate medium bowl, mix together the coconut oil, bananas, eggs, honey, maple syrup, and vanilla.
  4. Add the wet ingredients into the dry ingredients, stirring it together until it forms a batter. The batter will be thick.
  5. Pour the cake batter into the baking pan, smoothing the top so its flat.
  6. Bake for about 30-35 minutes, until the cake is lightly browned and the center is firm to the touch.
  7. Remove the cake from the oven and cool completely on a rack.
  8. In the bowl of a stand mixer, beat the cream cheese, vanilla, and maple syrup until fluffy, about 2-3 minutes. You may want to start with the lesser amount of maple syrup, and add more to your desired sweetness.
  9. Spread the cream cheese frosting on top of the cooled banana cake.
  10. Mix all ingredients together in a medium bowl until smooth.
  11. Drizzle the sauce on top of the cake, and serve.

Notes

Notes You could certainly use only maple syrup or only honey to sweeten this cake, but I like the unique flavors that come from using both. Feel free to use a non-dairy cream cheese to keep this recipe dairy-free. Almond butter or cashew butter are great choices for the base of the caramel sauce because of their neutral flavor, but you can use any nut butter youd like!

Strawberry Cream Cheese Cookies

Cream Cheese Strawberry Cake Mix Cookies are some of the most delicious cookies I’ve ever made. These cookies are creamy, strawberry melt in your mouth goodness.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Cream Cheese Cookies

  • Author: Chef Mia
Print Recipe

Ingredients

Scale
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter-softened
  • 4 oz cream cheese-softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped fresh strawberries
  • 2 Tablespoons lemon juice
  • 1–2 Tablespoon flour
  • 5 oz white chocolate-chopped
  • sanding sugar

Instructions

  1. Preheat the oven to 350 F and line pans with parchment paper.
  2. Pour fresh lemon juice over chopped strawberries, and drain them after a few minutes.
  3. Whisk together 1 1/4 cup all-purpose flour, salt, and baking powder and set aside.
  4. Beat butter with sugar and cream cheese until its light and fluffy.
  5. Add egg and vanilla and mix well.
  6. Gradually add the flour mixture and mix until its well combined.
  7. Stir in chopped white chocolate.
  8. Sprinkle strawberries with 1-2 tablespoons flour, toss them until all strawberries are coated with a thin layer of flour, and then stir them gently in the batter.
  9. Drop a heaping tablespoon of batter onto the pan leaving an inch of space between.
  10. Set the cookies in the refrigerator for 5-10 minutes before baking.
  11. Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
  12. Bake for 13-15 minutes( until the edges become golden brown).
  13. Let them cool for a few minutes in the pan then transfer them to a wire rack to cool completely.

2026 Exorecipes. All rights reserved.

Contact Us

Privacy Policy

About me