Posts Tagged ‘Recipe’

Apples, apples, apples…

It’s fall!  The leaves are a beautiful array of colors and apples are plentiful.  This means apples are usually on sale in most grocery stores and being the ever diligent budget minded person I am, I start thinking of ways to use them in our meals.  Besides snacking, there are numerous recipes using apples.  I found a couple of great recipes online and thought I’d share.  Both were easy to make and tasted wonderful!

As usual, even though most recipes are probably fine, I’ve gotta make some adjustments.  I’ll be sure to include the things I changed or found might work better.  This past Saturday, I made some delicious apple scones.  This is the first time I’ve made scones, but they turned out to be easy to make.  The recipe for Fresh Apple Cinnamon Scones can be found over at the King Arthur Flour site.

Instead of the all-purpose flour, I used fresh ground whole wheat flour.  I did not use cinnamon chips as I didn’t have any, so I just left those out and didn’t do a substitution.  The only other change to the recipe ingredients I did, was I used regular sugar to make the topping for sprinkling on the dough.  They still tasted good, but I think the coarse sugar would have made them look prettier.

Other than those few changes, I followed the rest of the recipe exactly.  The only thing I believe I’d do different next time would be to chill the dough in the freezer for 30 minutes before cutting it in wedges.  I think it would have made that step easier, because I found it a little difficult to slide the wedges apart so there was 1/2 inch in between each piece.  Everyone loved these and I even ate a couple another day with a glass of milk for breakfast.

The other thing I love is these can be frozen in dough form and baked when you’re ready.  I read about it in the comment section below the recipe.  The recipe makes two rounds, so you could always bake one and save the other for another day.  Freezing this recipe would make it real convenient to have something fresh baked for breakfast, dessert, or a tasty treat for surprise company.  Here are some pictures(you can see the bit of a mess I made pulling apart the wedges) :

Scone Dough Shaped in a Circle

Scone Dough Shaped in a Circle

Scone Dough Divided Into Wedges

Scone Dough Divided Into Wedges

Finished Scones Ready for Eating

Finished Scones Ready for Eating

Yesterday, I made a tasty and nutritious apple cranberry crisp.   I was a little hesitant about the recipe I found.  It is a light recipe and did not use butter, so I wasn’t sure how it was going to taste.  I’m a firm believer in using butter in baking, but as I was out of butter I decided to give it a try.  The recipe can be found over at My Recipes for the Apple-Cranberry Crisp.

Now for the changes, you knew they were coming. 🙂  I added 3/4 cup of crushed pineapple drained, which I mixed in with the other fruit.  I sprinkled a tablespoon of lemon juice over the apples after I cut them up.  Lastly, I sprinkled about 1/2 teaspoon of fresh ground cinnamon on top.  The only reason I put the cinnamon on top is because I forgot to add it into the oat and brown sugar mix which gets sprinkled on top of the apple mix.

This recipe is another winner, despite my initial hesitations.  It tasted so good, I did not miss the butter.  The other plus of this recipe is it has a lot less sugar than crisp I have made in the past.  On the down side, this can make it a little more runnier than I’m used to.   I briefly thought about trying to add a little cornstarch next time, but then quickly dismissed the idea as this was so good there was nothing left after breakfast the next day.  I will make this again.

Apple-Cranberry Crisp

Apple-Cranberry Crisp

Hope you enjoy the recipes and get inspired to make something delicious with apples… 🙂

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Whole Wheat Banana Oat Muffins

Yesterday I had some over ripe bananas sitting on the kitchen table just beckoning to be made into something.  I decided last night, I would make some muffins this morning.  Well, I searched around looking for recipes and ending up having fun experimenting.

Not all of my kitchen experiments turn out well, but this one is a keeper.  The muffins turned out moist, sweet enough, and held together well.  Of course, tasted great too or it wouldn’t be a keeper.  On the plus side, these are healthier than my usual muffins.

Whole Wheat Banana Oat Muffins

Whole Wheat Banana Oat Muffins

Whole Wheat Banana Oat Muffins

Ingredients :

  • 1 c. whole wheat flour
  • 1 c. whole oats
  • 1/4 c. flaxseed meal
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 2 Tbsp. melted butter
  • 4 Tbsp. unsweetened applesauce
  • 1/4 c. agave nectar
  • 2 mashed bananas
  • 2 eggs
  • 1/4 c. milk

Combine all the dry ingredients in a large mixing bowl.  Melt the butter in the microwave or in a pot on the stove.  Add the melted butter, applesauce, agave nectar, and milk in the bowl.  Do not stir just yet.  In a separate bowl mash 2 over ripe bananas with a fork.  Add the 2 eggs in with the bananas and beat slightly.  Pour the banana and egg mixture into the large mixing bowl with the other ingredients.  Now, stir all the ingredients together till moistened and well blended, but do not over stir.

Prepare muffin pan by greasing cups with cooking spray or using paper muffin liners.  Fill muffin cups with batter.  Place pan in a 350 degree preheated oven and bake for 25 minutes.  Makes 1 dozen muffins.  I actually pulled my muffins out at 23 minutes as I like my baked goods a little on the lighter side.  I also used fresh ground cinnamon in the recipe, just since I had it on hand, but cinnamon powder could be used.  Also, I think the cinnamon could’ve stood to be bumped up to 1 teaspoon for more flavor.  Yum!

Chewy Chocolate Gingerbread Cookies

I was in a baking mood again today so I made some cookies.  This was from a Martha Stewart recipe which can be found at http://www.food.com/recipe/Chewy-Chocolate-Gingerbread-Cookies-145285 .  I found it while searching online for a chewy cookie which was chocolate and used fresh grated raw ginger root

I made a few changes.  I substituted semi-sweet chocolate chips for the chocolate cut into chunks.  I had no squares of semi-sweet chocolate, but plenty of chocolate chips.  I had bought two big bags of them at a good sale during the christmas season.  Also, I figure pouring chocolate chips in a recipe is a whole lot easier than trying to chop chocolate up into chunks.  Either way you get the important part—the chocolate!

There were only two other changes I did to the ingredients.  I only put 1 teaspoon of ground ginger instead of 1 1/4 teaspoons.  The other thing I did was used dark cocoa powder instead of regular cocoa powder.  I had regular cocoa powder, just thought the dark cocoa might add better flavor. 

There were two other changes I did towards the end of making the cookies.  The first change was after the recipe was mixed, I omitted the step to pat out the dough and seal with plastic wrap.  I simply put a piece of plastic wrap over the mixing bowl and stuck it in the fridge to firm.  The other modification I ended up having to make, was to bake the cookies longer than called for in the recipe.  This could have simply been a difference in ovens.  I baked mine for 15 minutes instead of the 10-12 minutes stated in the recipe.

Chewy Chocolate Gingerbread Cookies

These were really tasty cookies, especially with a glass of ice cold milk.  The combination of chocolate with the spices was a nice flavor.  It was a good soft chewy cookie, which I will definitely make again and may even try a batch without the chocolate chips.