Pumpkin pie might seem a little intimidating and a little challenging, but it’s actually one of the simplest desserts to make, so we’ve decided to challenge ourselves and add another ingredient: cheesecake!

Ingredients

• 1 cup flour
• 1/2 cup almonds, crushed
• 1/4 cup brown sugar
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 3 tbsp butter, melted
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 8 ounces goat cheese
• 1 1/2 cups granulated sugar
• 16 ounces cream cheese
• 1 1/4 cup pumpkin
• 3/4 cup yogurt
• 3 eggs
• 1 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Preparation

1. Preheat oven to 350 degrees F.
2. Mix the flour, crushed almonds, 1/4 cup brown sugar, baking soda, and 1/4 teaspoon cinnamon together in your mixing bowl.
3. Stir in butter until mixture is even. Pour the mixture into your non-stick spring form bakeware pan and press firmly into the bottom.
4. Bake until crust is set, about 10 minutes.
5. In a separate bowl, beat together goat cheese and 1 1/2 cups granulated sugar using your Think Kitchen hand mixer.
6. Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth.
7. Transfer batter to prepared pan and bake on a rack positioned in middle of oven for about 1 hour, 15 minutes or until cake is set.
8. Allow it to cool completely. Cover with plastic wrap and refrigerate for 4-5 hours.
9. Cut and serve and top with whipped cream.
10. Enjoy!

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ⅔ cup pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• ¼ cup water

Baking Steps: Creating Pumpkin Bread Magic

1. Preparation: Preheat your oven to 350°F (175°C) and grease your Storm Baking Dish.
2. Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and the aromatic ground spices (cinnamon, nutmeg, and cloves). The spices will infuse your bread with the warm, comforting flavors of fall.
3. Wet Ingredients: In another bowl, combine the pumpkin puree, vegetable oil, eggs, and water. Mix until smooth and well blended.
4. Blending Flavors: Gradually add the wet mixture to the dry ingredients, gently folding them together until a smooth batter forms. Be careful not to overmix; just enough to incorporate everything.
5. Baking Magic: Pour the batter into your Remy Olivier Storm Baking Dish, and with every pour, envision the cozy moments this pumpkin bread will bring. The high-quality ceramic of the bakeware ensures even baking and a beautiful presentation.
6. Into the Oven: Place the baking dish in the preheated oven and bake for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean. The tantalizing aroma will fill your kitchen with the enchanting scent of fall.
7. Golden Elegance: Once baked to a glorious golden hue, carefully remove the baking dish from the oven and let the pumpkin bread cool slightly in the dish before transferring it to a wire rack for further cooling.

Once cooled, slice a piece of your freshly baked pumpkin bread, savoring the flavors that define the season. Pair it with a cup of spiced tea or warm apple cider, and enjoy the fall symphony of taste and comfort that you’ve created.

Ingredients:

Filling:

2 lb Granny Smith Apples, cored and peeled

1 tbsp white flour

1/2 cup white sugar

2 tbsp lemon juice 

1/2 tsp ground cinnamon

Crumble Topping:

1 cup rolled oats / oatmeal 

1 cup white flour

1 cup brown sugar (loosely packed)

1/2 tsp baking powder

1 tsp cinnamon powder

1/2 cup unsalted butter, melted

Pinch of salt

Preparation:

Preheat oven to 350F/180C.

Peel apples, then cut into 1.5cm/ 3/5” cubes.

Place apple in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre baking dish. 

Place the ingredients for the toppings in a bowl. Mix until clumps form. Spread the topping over the apples, crumbling with fingers if required to get that crumbly finish.

Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving to give a chance for the apples to set.

The only way we recommend serving this is with a big scoop of vanilla ice cream on top! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

If you want to save money and go the DIY route, chocolate apples are the way to go. They’re far easier than caramel apples and can be customized to look how you want.

This is a simple recipe that explains how to make simple chocolate apples from home. All you need is a double boiler, apples, chocolate and a baking sheet for easy clean up.

Yes, it does take a bit of time, but the steps are simple and you can’t really go wrong. Plus, if the decor ends up being a bit messy looking, they’ll still taste delicious!

How to Decorate Chocolate Apples:

Again, these are so easy to customize to your liking. Use white, milk or dark chocolate (or a mix). Add candy or nuts. The possibilities are endless! Here are a few ideas:

• Dark chocolate with a white chocolate drizzle
• Milk chocolate with a dark or white chocolate drizzle
• White chocolate with milk or dark chocolate drizzle
• White chocolate with a white chocolate drizzle and silver candy or sprinkles
• Add crushed nuts (if there are no allergies!)
• Add crushed candy, such as M&M’s (choose colors that match your wedding!)

Whether you’re looking for a simple fall wedding favor, a fun project with kids or just a good treat to enjoy at home this season, chocolate apples are always a good option.

Notes:
If you’re not adding a chocolate drizzle, add the other toppings (nuts, candy, etc.) before placing the chocolate apples in the fridge to harden.

It’s best to use melting chocolate for this recipe to get the smoothest look possible. Not every chocolate is created equal. Also, if your chocolate is hard to drizzle, add a small amount of melted coconut oil.

Follow @unsweetened.caroline for more tasty recipes like these ones and don’t forget to tag @stokesstores in your photos!

You might be experiencing those end-of-season blues, but a fresh new season is about to start, and with it comes change and new beginnings! At Stokes, we love to remind you of all the fantastic things that come with each season! There are plenty of fun things to do, bake, cook and (of course) eat, for EVERY time of year! Fall is just a few short weeks away and we all know what comes with the season of cool days and colourful leaves… Apple picking! As one of our favourite and most popular harvesting activities (let’s be honest, who doesn’t post apple picking photos on social media), it’s a fun day to bundle up in our best farm-wear, cozy up on a hay ride, and pick up some fresh produce from our local farms. For this recipe, we used a Fuji apple, but if you intend to pick the fruit yourselves, local farmers would suggest Cortland apples for best results. Large and round, its crisp taste is just perfect for balancing the lightness of the cake in the recipe we chose to prepare.

This week, we introduce you to restaurant reviewer, food photographer and nutritionist Eva, of Eat with Eva, who has a delicious new take on your classic apple season recipe. Don’t get us wrong–we love a warm apple crumble, crisp, or pie & we could never get tired of flavours like apples with cinnamon or apples and caramel. But since we love to introduce you to new things, and Eva’s food philosophy is centered on discovery and exploration (her blog tagline is “explore cultures through food discovery”), we thought this Invisible Apple Cake, a French regional cake, would be just perfect for this year’s apple baking! We know you’re thinking it, but no – the calories aren’t invisible, but on the other hand, Eva’s version is probably healthier than Granny’s apple pie. It’s called “invisible” because the apples are so thinly sliced that the small amount of batter barely appears there at all and you get the illusion that there is no cake. It creates an esthetic that is similar to a Mille-Feuilles cake: Classy and delicious.

To make sure your cake gets that invisible effect, you first need to slice your apples as thinly as possible! To be sure Eva got hers just right, she used the Remy Olivier Mandoline. With 5 stainless steel blades, you’ll be certain to get the slice you’re looking for and it makes the perfect baker’s tool for this recipe! Not only that, but long after this delectable apple creation has been enjoyed by the entire family, you’ll be able to use the Mandoline to speed up all the grating, shredding, and slicing you need to do for your everyday meal prep. We can’t emphasize it enough–when it comes to this recipe, the slice matters, so make sure you are properly equipped!

So, throw on your best flannel & plaid button up. It’s time to hit up the orchard, (take some selfies) and get baking!

Print

Invisible Apple Cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Author Eva Wang

Ingredients

• 3 medium-sized apples
• 2 large eggs
• 40 g maple syrup
• 20 g coconut oil , melted
• 90 ml milk
• Pinch of salt
• ¼ tsp cinnamon powder
• 70 g all-purpose flour , sifted

Instructions

• Prepare the loaf pan by brushing it with a bit of oil and use a baking sheet to line it.
• Preheat the oven to 350°F.
• Melt the coconut oil and set aside.
• Put the eggs and sugar into a mixing bowl, and whisk them together.
• Sift the cinnamon and flour into the mixing bowl, and whisk until combined.
• Gradually add in the milk, stirring well each time.
• Add the melted coconut oil to the mixture, stir until no lumps remain.
• Slice the apples on the thinnest setting with your mandoline.
• Add the apples into the mixture.
• Make sure the apple slices are evenly coated with batter.
• Pour the mixture into the loaf pan.
• Bake in the oven for 1 hour.
• To check if the cake is baked through, use a toothpick and push it into the middle of the loaf. Use a new toothpick each time.
• When the toothpick comes out clean, the cake is finished baking. Take the cake out of the oven and remove it from the tin to place it on a cooling rack to cool.
• Refrigerate for at least 3 hours before slicing and serving the cake.

Always a pleasure to explore and discover new tastes with you,

I’m the content creator and photographer of the blog “Eat with Eva”. I was born in Taiwan (a food paradise!), grew up living overseas because of my father’s job, and now live in Montreal (a multicultural city with a myriad of ethnic food). I’ve experienced life in different countries and cities, and each of these experiences are puzzle pieces that make up my life and who I am today. I have recently graduated from McGill University with a bachelor’s degree in Nutritional Sciences. I believe that food is the new form of preventive medicine; hence it motivates me to explore the culinary world and seek out healthier food possibilities. I also love to try different cuisines and new restaurants. Besides my passion for food, I also love to travel. As my blog tagline states; “explore culture through food discovery”, I always look to various local restaurants and cafés, and plan my itinerary based on a local eatery and opportunities to taste new cultures.

Blog: http://www.eatwitheva.com

Instagram: http://instagram.com/eatwitheva

Facebook: http://www.facebook.com/eatwitheva