Tag Archives: apple crisp

Making The Most Out Of Fall With “Apple Brownies” and a DIY Pumpkin Spice Latte

14 Sep

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Apple season is in full swing here in Upstate NY – so every weekend I am out there picking, which is a great time – but what’s even MORE fun is then getting to figure out what new and delicious things I can make with the apples!

There’s always going to be apple pie, apple crisp (served warm with vanilla ice cream – yum!), applesauce, and apple butter – those are all basically a given, as I love to eat and share all of them with those I love – but I figure, why not try something different with this newest batch?

When I saw this recipe for Apple Brownies, my mind first assumed that it was a chocolate treat – but once I read the description that stated this was a recipe for a “Cinnamon-spiced blonde brownie” I was actually even more excited than when I was when I thought chocolate would be involved! A bar with nuts and apples sounds like the perfect fall treat, doesn’t it?

 

Apple Brownies (Recipe courtesy of All Recipes)

Ingredients
1/2 cup butter, melted
1 cup white sugar
1 egg
3 medium apples – peeled, cored and
thinly sliced
1/2 cup chopped walnuts
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking dish
2. In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts
3. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon
4. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish
5. Bake 35 minutes in the preheated oven (or until a toothpick inserted in the center comes out clean)

 20140914_090156  20140914_090605 My favorite little kitchen helper wants to make sure I don’t drop any apple peels…

I think what I like about this and other apple cakes/bars/cookies is that they really can be passed off as dessert, a snack, or even breakfast and they go well with milk, coffee, tea, or cider – so you can bake these for a ton of different occasions!

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They turned out so good – much more like a cake than a bar or brownie though- but that’s fine by me! the brown sugar gives it a nice caramelized taste, and the nuts are the perfect addition. Very moist, and if you pair paired with this delicious DIY pumpkin Spice Latte mix then you’ve basically got the perfect fall breakfast!

Pumpkin Spice Latte {homemade recipe for 1 week of yummy drinks!} – Recipe courtesy of A Farm Girl’s Dabbles.com

Ingredients
1 15-oz. can pumpkin puree
2 c. whole milk
1/2 c. sweetened condensed milk
1/3 c. brown sugar
2 T. pure vanilla extract
1 T. cinnamon
1 tsp. nutmeg
1 tsp. ground dried ginger
1/2 tsp. ground cloves
1/4 tsp. allspice
strong coffee
slightly sweetened whipped cream
cinnamon
dark chocolate shavings
Preparation
In a blender, combine all the pumpkin spice mixture ingredients. Puree for about 30 seconds. If you
want a smoother mixture, puree for a couple minutes, or until the mixture is to your desired
consistency.

Pour 1/2 cup (more or less, depending on your preference) of the pumpkin spice mixture into a large
mug. Microwave for about 20 seconds, then add 1 cup of hot strong brewed coffee and stir. Top with
a nice lofty pile of sweetened whipped cream. Sprinkle lightly with cinnamon. And if you’re looking for
extra deliciousness, top with chocolate shavings. So pretty!

Pour the remaining pumpkin spice mixture into a quart jar or similar sized container and top with a lid.
Store in the refrigerator. When ready to make another drink, shake the jar well and repeat the
assembly of the pumpkin spice latte. The pumpkin spice mixture will keep well for up to 1 week in the
refrigerator.

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Personally, I skipped the whipped cream and chocolate shavings – I wanted to just try the pumpkin latte mix without the frills (plus I always skip the whip on my Starbucks lattes – just doesn’t do it for me) and I really liked it, it wasn’t exactly like any of the coffeehouse versions – but I loved the pumpkin and cinnamon combo with my coffee – and I love that it will be good for the next week so I can start my mornings off the right way!

 

Fall is here – and I couldn’t be happier!

Ringing In Pumpkin Season With This Super Easy Crock Pot Pumpkin Butter

6 Sep

September = Fall. You may disagree with this statement, as I know fall doesn’t technically start until the later part of the month, but I don’t care. In my world, September is when it all begins – apple picking, pie making, pumpkin scented candles, pumpkin spice lattes (Starbucks helped me out with that one by releasing them early this year!), leaves changing, a cool crisp breeze in the air – it all adds up to the best season of all – and I am so glad it’s here once again!

Last year, I made tons of apple stuff – from Apple Crisp to Classic Apple Pie, to Applesauce and Apple Butter that I gave as Christmas gifts – let’s just say that we picked a LOT of apples, and not one of them went to waste!

This year, I want to try and focus a little more on Fall’s other signature flavor – the pumpkin! There’s always pumpkin pie or pumpkin cookies or pumpkin bread – all of which are amazing and delicious – but I thought maybe another item I could potentially jar and give as Christmas gifts might be just the ticket – so when I stumbled across this recipe for Pumpkin Butter I knew I had to try it out!

Crock Pot Pumpkin Butter (Recipe courtesy of Moms with Crockpots)

Prep Time: 5 min
Cook Time: 5 hours

Ingredients
1 15-ounce can pumpkin
½ cup apple juice
¾ cup granulated sugar
1½ tsp Pumpkin Pie Spice

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The ingredient list for this one is pretty simple!

Instructions
1. Set your crock pot on low heat.
2. In the bottom of the crock pot, thoroughly combine all of your ingredients.
3. Cover and let cook for about 5 hours, stirring occasionally, until pumpkin butter is thick enough to stick to
a spoon turned upside down.
4. Spoon pumpkin butter into a jar and let cool completely in the refrigerator before using.
5. It keeps in the refrigerator for up to one week or the freezer for up to 6 months.

I decided to double the recipe, since the ingredients are so few and cheap, and I figured if it turned out awesome then I would have twice as much to enjoy! So for whatever reason – I don’t have pumpkin pie spice at home – never have, I don’t know why – but luckily you can substitute the following to make the 3 teaspoons you need of pumpkin pie spice for the doubled recipe:
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger

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The finished product. Doesn’t look like much really, but I really love the texture of it – it turned out really smooth and the flavors combined to make it a really delicious spread (which definitely took some time to thicken up – so don’t panic if you finish making it and its still hot and seems thin – it will get thicker as it cools!). The only change I would make is that I personally would add more of the pumpkin pie spice to it – as is its great, but a little more spice would kick it up into the next flavor dimension for sure! Next time I make it I will definitely be giving that a try

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This stuff would be great on bagels, bread/toast, english muffins, or even pancakes or french toast! Hmm…maybe I can convince my husband to bake us some delicious white bread to enjoy the pumpkin butter on…HAPPY FALL!

Bananas, Blueberries, And Oats – A Delicious Breakfast Combo

11 Aug

I can’t help but shout my love for oats from the rooftops – whether its breakfast made in the Crock Pot or in the oven, or in cookie form with craisins and white chocolate chips or pumpkin, or in an always delicious apple crisp – I can’t get enough of this pantry staple. I eat it daily for breakfast, and am always trying to find new recipes to try starring oats too! So when I came across this Blueberry Banana Baked Oatmeal, I was instantly intrigued – as I love bananas and blueberries but had never thought of putting them together with my beloved oats, until now…

Blueberry Banana Baked Oatmeal

Prep time 15 mins
Cook time 45 mins
Total time 1 hour

Ingredients

• 1½ cups (3 med) mashed bananas
• 2 large eggs
• ¼ cup white sugar
• ¾ tsp vanilla extract
• ½ tsp salt
• ¾ tsp baking powder
• 2 cups milk
• 2½ cups old fashioned oats
• 8 ounces frozen blueberries

Instructions

1. Preheat your oven to 375 degrees. Mash the bananas in a measuring cup, starting with two or three and adding more until you have 1.5 cups of banana mash.
2. Combine the banana mash in the large bowl with the eggs, sugar, vanilla, salt, and baking powder. Whisk to combine. Add the milk and whisk again until smooth.
3. Stir in the dry old-fashioned oats. Lastly, stir in the frozen blueberries (keeping them frozen and stirring them in last helps prevent the entire mix from turning purple). Spray an 8×8 inch baking dish with non-stick spray and then pour in the oat mixture.
4. Bake in the preheated 375 degree oven and bake for about 45 minutes or until the top is golden brown and the center is no longer wet to the touch.

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This was really a cinch to put together, and all the ingredients were items I had on hand (except the blueberries)

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I have to admit – I was rather skeptical of the unbaked version – it seemed really soupy and I had little faith that it would solidify in the oven. Luckily, I was wrong – and it set up really well in the oven

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I really enjoyed this – the texture of the baked oats mixed perfectly with the banana and blueberry flavors – and if I could change just one thing I think it would be to add some cinnamon and nutmeg to the recipe next time – but it was delicious as is too! What an easy thing to whip up on Sunday and then divide up to bring to work each day – easy, good for you, and delicious!

Products I love – the Apple Corer/Peeler/Slicer

6 Nov

Ok, seriously – how did I live my life without this? The apple corer/peeler/slicer is amazing – easy to setup (with its suction cup base that firmly attaches to almost any countertop), and easy to use (with options to just peel the apple, or to core/peel/slice all at once!) – it has made my life SO much easier! For only $15, it has saved us literally hours of peeling time – and it’s definitely a Product I LOVE and cannot live without – especially during my favorite season of all – APPLE SEASON!

WalterAPples

 My husband takes care of operating the corer/peeler/slicer, as Walter keeps an eye on the peels (making sure none touch the ground, of course!)

It’s certainly no secret that I LOVE FALL – and one of the best things about living in Upstate New York during fall (aside from the gorgeous foliage!) is the apple picking – there are tons of farms near us, and we take FULL advantage of the chance to snag super fresh apples all season long

Picking APplesWe picked 52 pounds of apples last weekend – our 9th apple picking excursion this fall, and I can’t wait to make tons of apple goodies with them!

Since this past weekend was probably our last outing of the season (sad but true), I want to make sure I am making the most of it. So – I will be making more applesauce to give as gifts this Christmas, and I will also probably whip up a few apple pies, as well as apple crisps to share with friends and family. Oh, and another thing I will be making is Apple Butter – a new recipe for me, and one that I will be canning to share with loved ones as well!

Crock Pot Apple Butter (Recipe Courtesy of The Neaves Nest)

Ingredients
16 Granny Smith apples (peeled, cored and sliced)
1 cup water
1 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

2 teaspoons or more of honey to taste

Directions
Pour water in the bottom of your crock pot. Dump in peeled, cored and sliced apples. Top with sugar, cinnamon, cloves and nutmeg. Cook on low for 4 hours. Blend with hand blender or a regular blender. Stir in honey. Taste to see if you prefer a sweeter butter and add more honey if you wish. I found that letting a little cool off in a spoon before trying it allowed more of the flavors and sweetness to come out.

The best part about this recipe is that it’s seriously easy – just set it and leave it – and let it fill your house with it’s amazing apple smell! Like I said, I plan on canning this, so I make a big batch, but you can always cut it in half if you just want to make enough for you to spread on toast (or eat with a spoon, no judgment…)

So I recommend you head over to amazon and grab yourself an apple corer/peeler/slicer, and then use it to whip up some delicious apple recipes – which will you make – the apple butter? Pie, crisp, applesauce? Or do you have another apple recipe you love to make?

For The Love Of OATS

27 Sep

I eat plain oatmeal for breakfast pretty much every day – and people always ask me “don’t you get tired of it?” and I really don’t – it is nice and warm, and filling, and can be changed to suit your mood with different toppings and mix ins (craisins, maple syrup, apples, applesauce, pumpkin puree, cinnamon – to name just a few of my faves!). Oats are great – they are good for you, and they can be used in lots of different ways

I like to use this breakfast food when I bake, and there are TONS of amazing recipes out there, so to help you narrow down what you can use delicious, heart healthy oats for, here are my faves:

My Top 3 Oat Recipes

Oats ChocCookies 

Oatmeal Chocolate Chip Cookies – These are my husband’s favorite, and what’s funny about that is that he HATES oatmeal raisin cookies, and will only eat an oatmeal cookie if he is sure there are chocolate chips in them! I like them because you can pretend you are being healthy by eating a chocolate chip cookie with oats in it

Ingredients
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Directions
1 Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2 2 Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3 3 Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

OatsCrisp

Apple Crisp – This is a fall favorite, I like to eat it warm, with or without ice cream, and sometimes with a drizzle of caramel on it too if I’m feeling naughty!

INGREDIENTS:

10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
1 cup quick-cooking oats

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes

Oats CraisinCookie

Oatmeal White Chocolate Craisin Cookies – I made a ton of these two years ago for Christmas – and they were a hit! Packed full of fruit, chocolate, and oats to give them a great texture – these are a winner for sure

Ingredients:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips
Directions:
Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

 

If you aren’t sure about oatmeal, or oats in general, then I suggest you try one of the above recipes to ease yourself into it, and hopefully you will discover just how delicious and versatile oats really are!

Applesauce – Easy To Make, Delicious To Eat, Fun To Give!

26 Sep

Confession: I have already gone apple picking three times this season, and will be going at least once more. Maybe twice. Or three times….but anyway, who’s counting? And besides, I need a lot of apples because this year I decided to make and jar applesauce to give as gifts at Christmas time. It’s been my first attempt at jarring, and honestly, it is so easy, I don’t know why I haven’t been doing it for years

A Apples

 Thankfully I have a VERY tall husband who can reach up to the very tops of the trees to pick me those perfect apples!

 

But first, I must make the applesauce – which is probably the easiest thing to make ever. I just peel and core the apples, cut them up into chunks and toss them in a big pot with a little water, and let them bubble away on the stove for a good 20-30 minutes. Once they are soft, I will mash them with my handy potato masher, and add some cinnamon, nutmeg, and brown sugar to taste. Give it another 5-10 minutes or so on low, and voila – you have delicious homemade applesauce!

Homemade applesauce is so delicious that I figured I HAD to share it with the world – and by the world, I mean my family and friends – and that meant it was time to roll up my sleeves and get canning!

There is a TON of fancy equipment out there for canning/jarring, but I decided to forego that since I was new to the whole thing, and I went with this Ball Home Canning Discovery Kit, which came with instructions, 3 pint jars, and this cool basket/rack that fits right into a stock pot and holds 3 pint or 4 half pint jars. Not only does it work perfectly, but it was only $10 – what a deal, right?

Jarring

Here’s me – all ready to seal up some jars!

 

Here’s how easy it is:
-Fill the jars (leaving a little space at the top)
-screw on the lids (not too tight – you want air to be able to escape)
-Set the jars and basket into a pot of boiling water for 15 minutes (covered)
-Remove the lid and let the pot go for 5 more minutes
-Remove the basket from the water, and leave the jars in an undisturbed place overnight (you might be able to hear them “pop” – which means they have sealed!)

Check out the official instructions on the Ball website

I’ll wrap these up with cellophane and ribbon and cute little tags, and they will make perfect Christmas gifts! What better to give than something from the heart and homemade!

If you aren’t an applesauce fan, then maybe you could try a classic Apple Pie, or even these adorable Mini apple pies perhaps? Or there’s one of my other faves – Apple Crisp…yum. So many apple possibilities, so little time!