Spicy Apple Cupcakes

Alright, this post is a hint for the April Fools post for Wednesday. Maybe it has something to do with the Fall? Spices? Apples? Red items? My kids picked the post for Wednesday. I will say these cupcakes are so delicious. I will be making these cupcakes again. I offered a cupcake to my kids unfrosted, they thought they were muffins. They tried very hard to eat them for breakfast. I didn't give in even though I wanted one too.

Spicy Apple Cupcakes
1 1/4 cup all purpose flour
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground allspice
4 Tbsp unsalted butter, softened
1 cup sugar
1 tsp vanilla extract
1 large egg
1/2 cup buttermilk
2 small apples, shredded

Directions:

1. Preheat oven to 350 degrees F. 
2. Line a muffin tin with cupcake liners.
3. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and allspice. Set aside.
4. In a large bowl, cream the butter and sugar until fluffy.
5. Add the vanilla and mix for a minute.
6. Add the egg and combine until incorporated.
7. Add the flour mixture with the buttermilk. Mix until incorporated.
8. Fold in the shredded apples. 
9. Evenly distribute the batter between the cupcake liners.
10. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. (My cupcakes took 25 minutes.)
11. Allow to cool completely if frosting.

Recipe adapted from The Chow.

One year ago.......................I made Vanilla Wafer Cookies.
Three years ago...................I made Chicken Spaghetti.

Did you already know............
-In the color spectrum, red has the longest wavelengths.
-In a rainbow, red is the top color.
-About 6% of the male population have deuteranopia. They are unable to see red-green.

Apple Cinnamon Muffins

Since school is important to us, we decided not to pull the kids from school until they were ready to transfer. So, I have been living in North Carolina for the last week alone while the family were preparing to move from Maine. This is what I've been doing since I'm alone. Yes, I've had cereal a lot lately for supper. I've been washing what few dishes I have and been using the dishwasher as my drying rack. Since I'm suppose to look professional, I've been using the counter with a towel to iron my clothes. It will be nice once the household items arrive but I'm just glad my family is here now.

Apple Cinnamon Muffins aka skeleton pieces muffins
3/4 cup brown sugar
1 3/4 cup all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
2 eggs, beaten 
1/2 cup oil
1/4 cup apple juice
1/4 cup applesauce
2 tsp vanilla extract
2 apples, peeled and chopped into small pieces
1/3 cup cream cheese, softened

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a large bowl, combine the brown sugar, flour, baking powder, cinnamon, and salt until incorporated.
4. Add the eggs, oil, apple juice, applesauce, and vanilla. Mix until incorporated.
5. Fold in the apples.
6. Fill the cupcake liners 2/3 full.
7. Bake the muffins for 22 minutes or until a toothpick inserted in the middle comes out clean.
8. Remove from pan and allow to cool on a wire rack for 10 minutes.

Recipe adapted from Betty Crocker. 


One year ago.......................I made Pirate Cookies.
Two years ago.....................I made Alien Cupcakes.
Three years ago...................I made Vanilla Buttermilk Cupcakes.

Did you already know..........
-About 17% of Americans move each year.
-Married couples with children tend to be the typical Americans moving.
-Almost half the reason for people to move is job related.

Roasted Apple Bread

For some reason, my children love green apples. My son says they are yellow apples. Since I ate all my red apples, I needed a way to use up these yellow apples on my counter. I suggested to the kids to eat them but they still continued to be neglected. I was feeling a little bad for those neglected apples so I made some bread. This bread isn't overly sweet besides the pockets of the filling. My children agree this is a great way to use up those apples. Also, you can make toast with it the next day. This bread is started the night before you want to make it.

Roasted Apple Bread
3 apples, chopped
1 tsp ground cinnamon
3 Tbsp sugar
3 1/4 cups all purpose flour
1 cup white whole wheat flour
1 1/2 tsp salt
1 (.25 oz) package of instant yeast
1 3/4 cups cool water
3/4 cups chopped walnuts, slightly toasted
1/4 cups roasted salted sunflower (more for topping the bread)

Directions:

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper.
3. Spread the apples onto the parchment paper.
4. Bake the apples for 10 to 15 minutes. The apples should be fork tender and not mushy. 
5. Remove the apples from the oven and toss with the cinnamon and 2 Tbsp sugar. Set aside.
6. In a large bowl, mix the flours, 1 Tbsp sugar, yeast, and water until a sticky dough is formed.
7. Cover the bowl with plastic wrap that has been sprayed with nonstick cooking spray. The sprayed side should be facing the dough.
8. Allow the dough to rest at room temperature for at least 8 hours or overnight.
9. Spray an approximately 9x5 bread pan with nonstick baking spray and set aside.
10. After the dough has rested, lightly flour a clean surface. 
11. Turn the dough onto the floured surface and work in the apples, walnuts, and sunflower seeds.
12. Shape the dough into a log and place in a bread pan. 
13. Sprinkle a few sunflower seeds on top.
14. Cover the top of the bread pan with parchment paper. 
15. Place the bread pan into a cold oven.
16. Set the oven to 425 degrees F. and bake the bread for about 40 minutes.
17. Remove the parchment paper from the top of the bread and back the bread for another 5 minutes or until the bread is a deep brown color.
18. Remove the bread from the oven and allow to cool for about 5 minutes before removing from pan.
19. Allow the bread to cool slightly before slicing.

Recipe adapted from King Arthur Flour.


One year ago......................I made Chocolate Chip Pecan Cookies.

Did you already know.........
-Apples come in red, green, and yellow shades. 
-In the U.S., the first apple trees were planted by the Massachusetts Bay colonists.
-It takes an apple tree 4 to 5 years to produce fruit.

Apple-Cranberry Pie

I remember when I was growing up my Mom would make a lot of cobblers. I'm not complaining since I love cobblers. During the holidays, we would have several pies. When I was in high school, I remember making an apple pie. It was delicious.

I really wanted to make an apple pie for Thanksgiving but I decided to make my daughter's request for cherry and strawberry pies. My Mom brought a pumpkin and peanut butter pie. So, the apple had to wait.

I had left over fresh cranberries which I wanted to use up. The package of cranberries has an apple cranberry pie listed. I used the apple pie recipe I usually make and just added the cranberries. It is a great combination.

Apple-Cranberry Pie
Two 9 inch pie crust
1 cup sugar
1/4 cup flour
1/2 tsp ground nutmeg
2 tsp ground cinnamon
Dash of salt
7 cups apples, peeled and sliced
1 cup fresh cranberries
2 Tbsp butter
1 egg and 1 tsp milk to brush the top of the pie crust

Directions:
Heat oven to 425 degrees.
In a bowl, combine the sugar, flour, nutmeg, cinnamon, and salt.
Slowly, fold in the apples until well coated with the sugar mixture. Set aside.
Line the pie pan with one of the pie crust.
Layer 1/2 cup of the cranberries on top pie crust.
Add the apple mixture on top of the cranberries.
Top the apple mixture with the remaining cranberries.
Dot the top of the mixture with the butter.
Cover the apple mixture with the second pie crust in desired design just need slits in the top of the pie crust.
Whisk the egg with the milk in a small bowl and brush the mixture onto the top pie crust.
Cover the edge with aluminum foil if desired to prevent excessive browning just remove during the last 20 minutes of baking.
Bake the pie for 40-50 minutes or until the crust is brown and the juices are bubbling on top of the pie.

Recipe adapted from Betty Crocker's 40th Anniversary Edition Cookbook.

Do you like my little apple cut outs?

Did you already know....................
-Pie pastry is thought to originated from the Greeks.
-Medieval England, preferred their pies (or as they called them pyes) filled with meat.
-Apple pie is originally from England.

Apple and Cheddar Scones

When we go apple picking, we pick an abundance of apples. My oldest daughter loves apples and she eats at least an apple a day. Maybe the saying is true, an apple a day keeps the doctor away. She is hardly ever sick. Well, I still have plenty of apples left. I knew it was time to get some baking done.

There are so many apple recipes out there. What should I make? Then my favorite friend gave me sharp cheddar for my birthday. I love cheddar. I remembered making a scone with apples and cheddar cheese last year. It is the only recipe I have ever made that combines cheddar with apples. Normally, I like my apple recipes sweet. These are so good. I can't tell you how well they are the second day since there are never any left. 

Apple and Cheddar Scones.

2 tart apples
1 1/2 cups all-purpose flour
1/2 cup sugar plus a little additional for the top

1/2 Tbsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, chilled and cut into cubes
3/4 cup sharp cheddar cheese, shredded
1/4 cup heavy cream plus 1 Tbsp for the top
2 large eggs

Directions:

1. Preheat oven to 375 degrees.
2. Line a baking sheet with parchment paper.
3. Peel and chop the apples into chunks. 
4. Place in a single layer on the baking sheet.
5. Bake the apples about 20 minutes.
6. Let the apples cool completely.
7. Add the flour, sugar, baking powder, and salt to a food processor.
8. Add the butter and pulse about 10 times or until resembles course crumbs.
9. Add 1 egg and heavy cream. Pulse about 3 times. 
10. Add the cheese and the cooled apples. Pulse about 3 more times.
11. Generously, flour the working surface to roll your dough.
12. Pat the dough into a circle.
13. Line a baking sheet with parchment paper.
14. Use a 2 inch biscuit cutter.
15. Scoop the dough into the biscuit cutter to make 1 inch circle onto the baking sheet. 
16. Repeat but leaving about 3 inches apart between each scone. ***
17. In a small bowl, beat the 2nd egg with heavy cream.
18. Brush each scone with the egg wash and sprinkle sugar on top.
19. Bake about 15-20 minutes or until golden brown. 
20. After a minute, transfer scones to a cooling rack.
21. Let cool about 10 minutes. Enjoy!

***If you desire, you can freeze the scones at this point. Place the
cookie sheet in the freezer for about 30-60 minutes. After the scones are frozen, transfer the scones to a freezer storage bag. When ready to use, complete step 17 and bake for additional 5 minutes. I have done this and they still taste great!cookie sheet in the freezer for about 30-60 minutes. After the scones are frozen, transfer the scones to a freezer storage bag. When ready to use, complete step 17 and bake for additional 5 minutes. I have done this and they still taste great!
Recipe adapted from Smitten kitchen and originally from the cookbook The Perfect Finish.

Did you already know................

-The British tend to pronounce scone as rhyming with John.

-The United States tend to pronounce scone as rhyming with cone.

I pronounce scone as rhyming with cone but my children call it muffin top. However you pronounce it, you will call these delicious!