The Ultimate Harvest Cake: Carrot, Apple, Zucchini Goodness
Carrot cake with a few extras!!! What?? I came across this recipe while on Facebook, clicked the link and decided to give it a try. I'm so glad I did. This turned out amazing!!
The website this recipe came from is called Mom on Timeout. I think I might give some more of her recipes a try.
Here is the link to her recipe.
The only changes I made were:
I doubled the cream cheese frosting and I added cardamom to the cake.
The other changes I would make would be to not squeeze out so much of the water out of the zucchini. I found after a few days the cake went dry really quickly. It needs a little added moisture...maybe next time I'll add some crushed pineapple into it too.
Fantastic recipe!! Give it a try.
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Lughnasadh | Lammas | First Harvest | How to make Eggless Vegan Apple Bread Recipe
Hello, I'm Mussetta Lee Storm, head witch (the only witch) and person in-front of the camera here at Storm Haven Homestead and Witchery! I post twice a month on Wednesdays at 10 am PST. On this channel I'll be doing a lot of cooking for witchcraft holidays, exploring vegan/vegetarian recipes, making non-vegan recipes vegan, homesteading, and witchcraft outside of the kitchen. I hope you enjoy this journey and learn and grow with me! ????????????????
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Apple Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped walnuts
3 cups apples, peeled, cored, and chopped
1 cup vegetable oil
2 cups sugar
3/4 cup apple sauce
2 teaspoons cinnamon
Preheat oven to 350°F (177°C)
Grease 2 loaf pans. Mix together flour, salt, baking soda, walnuts, and apples. In a separate bowl, whisk together oil, sugar, applesauce, and cinnamon; add to flour mixture and mix until moist. Evenly divide the mixture between the two pans. Bake for about 90 minutes or until toothpick comes out clean. Cool for about 10 minutes before removing to rack to complete cooling.
Apple Challah for Rosh Hashanah
INGREDIENTS (1 challah)
1 cup warm water
2 1/4 tsp. dry active yeast
2 eggs + 1 for basting
1/3 cup white sugar + 1 tsp.
1 1/4 tsp. salt
1/3 cup canola oil
1 drop of sesame oil (a “smidge”, to be technical)
3 3/4 cups all-purpose flour + 1/4 more for dusting
1 large granny smith apple, thinly sliced
3 tbsp. sugar
2 tsp. ground cinnamon
1 tsp. raw sugar for topping
PREPARATION
1. Add the warm water, yeast and 1 tsp. of sugar to a large mixing bowl. Stir briefly until yeast is dissolved. Wait 10 minutes until the mixture has a foamy layer on top.
2. Add the eggs, 1/3 cup of sugar, salt, canola oil, and sesame oil. Mix well. You can’t clearly taste the sesame oil in the challah, but it adds a hidden delicious flavor.
3. Add the flour gradually while mixing until a dough forms. When the dough is too dense to mix with a spoon, use your hands. After all the flour is mixed in, knead the dough for 10 mins. Use the 1/4 cup flour to dust the dough while kneading. It should be a bit wet and sticky. Don’t over-flour it. Place in a greased bowl and cover with a towel. Place in a warm area in your kitchen. Let rise for at least 1 hour or until double in size.
4. After the dough has doubled in size, knock it down with your hands to release the air bubbles. Time for the second rise. Let rise for 1 more hour.
5. Preheat oven to 350F/176C. On a floured surface, roll out the dough into a rectangle until dough is a 1/4 inch thick. If the dough is too tough to work with, let it rest for 10 minutes then try again. The length of the rectangle should be slightly more than the width. You can trim off extra dough to make it a rectangle. Place a line of apple slices 1/3 of the way from the bottom of the rectangle (see picture below). There should be enough space below the apples to fold the dough over them. Sprinkle 1 tbsp. of sugar and 1/3 tsp. cinnamon over the apples. Fold the dough over and repeat two more times. There may only be enough space for 2 rows of apples, and that’s okay. If there is any extra dough at the top, fold it over the rest of the roll.
6. Cut the roll into 8 sections. Place each section in a greased bundt pan with the sides facing up & down (see below). Place an apple slice between each section. Baste with egg and sprinkle with raw sugar. Rest 15 mins then bake for 30-35 minutes on middle oven rack, or until top is golden to your liking. If you have a thermometer, the challah is ready when the inside hits 185°F/85°C.
Rosh Hashanah Twisted Apple Honey Challah
This challah is loaded with apple flavour, thanks to sautéed apples and apple butter. The twisted design makes it look complicated, but it's actually quite simple.
Autumn Apple Pie Bread | Full Recipe and Tips | Cozy Kitchen Witchery
Thank you for all the wonderful ideas on how to use up the rest of the apples I had! This was the idea I finally settled into! I hope you enjoy this apple pie brioche bread!
Half-Baked Harvest's Recipe:
Ingredients:
Bread
2/3 cup warm milk
2 1/4 t yeast
1/4 cup honey
5 eggs - 4 in dough and 1 for brushing
3 1/2 - 4 cups flour
1 t salt
4 T butter (room temperature)
1 1/2 cup butter (cold)
Apple Filling
5 apples
1/2 cup brown sugar
1/2 a lemon
a good pinch of salt
1 t cinnamon
1/4 t nutmeg
1/4 cup maple syrup
1 1/2 T corn starch
1 T butter
Timestamps:
00:00 intro
01:48 ingredients
03:40 beginning of recipe
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Apple Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Apple Cake. An Apple Cake is the perfect Fall dessert, with its chunks of apples, nuts, and raisins, all wrapped in a cinnamon-laced batter. This cake is best served warm from the oven with a dollop of softly whipped cream, a small scoop of vanilla ice cream, or with a little heavy cream poured over the top. Absolutely delicious.
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