Showing posts with label apple. Show all posts
Showing posts with label apple. Show all posts

March 1, 2014

Spiced Apple Cheesecake Coffee Cake

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This is the thickest coffee cake I have ever made.  And honestly, it is one of the best ever.

I first made this at the beginning of last year, after my Dad bought me this Williams Sonoma Baking Book for Christmas.

Since my Dad is a no-chocolate-all cinnamon-sugar-kind-a guy (with the occasional Snickers bar thrown in ... I know, how could you like Snickers and not like brownies?  I don't understand.  But I don't try to either)

Anyways, since my Dad is one of *those* people, this was the first recipe I tried out of the cookbook.



Oh my goodness, was it good.

And I remember it vividly. Guys, I even mentioned it in this blog post about crazy cookies.  I cannot even believe how old that post is!  December of 2012.  Crazy.

But I remember it.


It is incredibly thick.  Like, these slices are not for the faint of heart.  They're like the burgers that are so tall there is no way you could ever get your mouth around it in one bite.  But you'll try as hard as you can anyways.

This the apple coffee cake version of that.

Thanks to the butter and cream cheese combination, the cake is super moist.  The apples make it even better, but despite being so soft inside, these hold up easily to two fisted eaters.  Oh, and people's who eyes are bigger than their mouths, literally.  ^ the macho burger types

How on earth did I get on the subject of burgers? 

Welcome to my brain.  I know you are looking for the exit sign.


So, we've got our tender and moist cake base.  Now we're going to talk apples.  Do you like apples?  I really like apples.  And they shine in this recipe.  They are tossed in cinnamon, nutmeg and brown sugar before being folded into the batter, so the apples and spices meld together while baking.

And finally, look at that crust!  This reminds me a little bit of pound cake.  You know, the crackly crust that reveals a dense and buttery inside? 

This was so good I remember how good it tasted more than a year later.

Ok, enough food talk.  It is a good thing I remember how it tasted because I didn't get to eat any this time around.  I'm *officially* dairy free.  There.  I said it.  I am not a huge fan of allergies and all the hype around them.  I personally think they get too much attention.  I really didn't want to admit I had an allergy to some food.  In fact, I'm having a mini panic attack as I type this.  But after several episodes of me unable to walk from stomach pain, I decided something needed to be done (because I really like being able to walk ... and jump ... and play volleyball.  That is the real reason! :)  I tried full off dairy, full on dairy, and repeat for a couple weeks.  It hasn't solved all of my stomach problems, but when I'm off dairy, I feel much, much better.  It does run in our family, so it gives me more confidence in doing this.  Frankly, I worry that I'm wrong.  I don't want people to make a big deal out of it or treat me differently and earlier, I especially didn't want that to happen if I was wrong about being allergic to dairy.  For some reason (again, welcome to my brain) I feel so self conscious about it.  But I figured you all needed an explanation for all the dairy free recipes.  And I couldn't publish this, describing how amazing it was, without letting you know I really didn't eat it.  But my family did and they gave it two thumbs up!


Spiced Apple Cheesecake Coffee Cake
Recipe Source: Williams - Sonoma Baking Book
Yield: 16 servings

2 medium tart baking apples (I used Granny Smith) peeled, cored, and chopped
3 Tablespoons brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
  
1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1-1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups all purpose flour
1/2 Tablespoon baking soda
1/4 teaspoon salt

Preheat oven to 350.
Lightly grease a 9x9 glass baking pan.
Prepare your apples.  Toss in brown sugar, cinnamon, and nutmeg. Set aside.
Beat butter, cream cheese, and sugar together until fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla.
Add flour, baking soda, and salt and stir until combined.
Fold in apples.
Pour into prepared pan and bake for 40-50* minutes or until crust is browned and toothpick inserted comes out clean.

*The original recipe called for 60-70 minutes but my oven runs hot.  I also had to lower the coffeecake to the lower rack at the 35 minute mark because it was browning too quickly.

November 14, 2013

{Carrot, Cranberry, and Walnut} Snacking Cake

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When my grandma was taking meal requests (for when Rebekah was born) I immediately asked for this and bless her, she made me an entire 9x13 pan. And I ate it all. By myself. I live with some challenged people, obviously, because they don't like this.


It's called Snacking Cake, but to me, that does NOT do it justice.  Look at everything in it!  Surely, there is a better name. But snacking cake it was, snacking cake it will remain. I just added a little to the beginning to help everyone know how wonderful this is ... since you need to know. 
 

Reasons why you'll like this:

It's chock full of texture! (cranberries, raisins, and walnuts)!  
Its got the bright and fresh addition of orange juice. 
It's moist, thanks to the shredded carrots and apples. 
It's dense, my favorite texture, but not dry (see above) and sustaining since there is two cups of quick oats. 
In a nutshell, it tastes incredible but is still really healthy!


Should I tackle this subject of healthy?  I think I will ... Prep for my persuasive essay on dieting. 

In this season where gluttony can be justified, there is a big push for healthy options.  It is important to take care of our bodies, no question, but I feel this idea of healthy can be all consuming.  It gets in our heads.  We become obsessed with making the healthiest decisions all the time and any slip up leads to guilt and disappointment.  Also, we become "better" when we are healthy. But I think there is a difference between feeling better physically and feeling better about ourselves mentally. Like, I feel good about myself when I buckle down and run in 40 degree weather.  My body just feels better. However, I don't feel better about myself compared to other people because I ran.  I don't think it is bad to run or to stay in shape, I do think it is bad when it becomes something a person has to do to feel good about themselves.  

More often than not, I see the idea of healthy being chosen not because a person wants to be healthy, but because they want to be skinny. 

They diet not so that they can enjoy their grand kids or lower their blood pressure, but because they want to fit in with the runway models. Granted, I'm not exposed to the older generation, so healthy is different based in your age. But the prevalent feeling is "I'm not pretty enough, let's lose some weight."  

That's not healthy!  That's skinny - and there is a big difference.  That's my biggest deal with dieting; it's goal is usually skinny, not healthy. 

This season is full of large meals and lots of food. There are all sorts of "stay skinny" plans and tips, but to me, that takes the joy out of Thanksgiving. Enjoy your pie, but enjoy your veggies and snacking cake, too. Moderation is great, but a good mindset is best.  


Snacking Cake
Recipe Source: Recipe from my Grandma
Yield: 16-24 servings
 
2 cups flour 
2 cups quick oats 
1-1/2 cups sugar 
2-3/4 teaspoon baking powder 
1/4 teaspoon baking soda 
1/8 teaspoon salt 
3 eggs 
1 cup orange juice 
1/3 cup coconut oil, melted *
2 medium carrots, shredded 
2 medium apples, peeled and shredded 
1 cup each; dried cranberries, raisins, and walnuts 

Combine first six ingredients in a large mixing bowl. In a small bowl, whisk eggs, orange juice, and coconut oil together. Pour wet ingredients into dry and stir until combined. Fold in carrots, apples, cranberries, raisins and walnuts. Pour into a greased 9x13 pan. 

Bake at 350 for 40-45 minutes or until toothpick inserted comes out clean. 

* Do not worry about there being any coconut flavor!  Coconut oil is just a healthier oil option that really doesn't taste like coconut. Also, I know some readers do not have coconut oil, so you can sub vegetable oil if desired. 

October 2, 2013

Apple Pumpkin Maple Muffins

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Muffins and quick breads are my comfort food.  Heated up and paired with a hot drink - just perfect.


I broke my mirror a couple says ago. A feat, I know, but in my defense, it was already in sad shape. It's one of those you can tack to the back of a door, but I never did, I just placed it wherever in my room for several years. Then, it fell over a couple days ago and shattered. If glass wasn't so dangerous, I would've left it on the floor because it looked so cool!

But anyways, I no longer had my mirror. No big deal, I thought. But I was surprised how accustomed I had become to using it.  I had gotten so used to checking my clothes or my hair or my appearance every time I walked into my room.  I also realized how often I got my self assurance from making sure I looked okay.  Suddenly, I wasn't sure if my clothes matched or not or if I had a bump in my hair.  At first, it was really annoying.  But it showed how reliant I had become on it ... and that's not something I want.  I realized how accustomed I was to letting the mirror define me. 


I've also become accustomed to using whatever apples are in the apple bowl.  That has changed:)  After using a (expensive) Honeycrisp apple in the caramel apple granola, Mom made sure to get cheaper apples for me to use in my baking. So for these, I used Granny Smiths. 

The first time I made these, they didn't receive many stars. My dad and brothers described them as "just there" and "bread with apples."  They also thought they were a little dry and not sweet enough. I appreciate that they'll tell me that.  It makes my job of posting god recipes easier!  Also, I have enough baking experience to (hopefully) fix whatever wasn't right the first time. I thought they tasted fine, but they weren't stunning. Back to the kitchen. 

I upped the pumpkin, spices, sugar, and apples, and decreased the baking time slightly. These got the double thumbs up. They're full of everything fall; pumpkin, apple, maple syrup. Plus, they have a tender texture and are chock full of finely chopped apples.  Totally my kind of comfort food. And they have 3 grams of fiber and less than 140 calories in each.  I couldn't have asked for more. 


Apple Pumpkin Maple Muffins
Source: The Sweet {Tooth} Life.  Recipe adapted from A Kitchen Addiction
Yield: 14-16 muffins

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt
1 cup low fat milk
1 egg
1/2 cup pumpkin puree
1/3 cup pure maple syrup
2 cups apple, peeled, seeded and finely chopped (about 1-2 medium apples)

Preheat oven to 350.  Line 12 muffin tins and set aside. 
Whisk together the first 9 ingredients.  In another bowl, whisk milk, egg, pumpkin, maple syrup, and molasses together.  Pour wet ingredients into dry ingredients and stir until just combined.  Add apples and stir.  Divide between prepared muffin tin.  They will be very full, almost completely.  That's great!  Bake for 20-25 minutes or until toothpick inserted comes out clean.

Related Recipes:

Pumpkin Oatmeal Coconut Oil Maple Syrup Waffles








September 28, 2013

Caramel Apple Granola

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Everything about this granola is right.

Clumpy, sweet, crunchy, chock full of autumn flavor and healthy to boot. 

 

Let's break down why this granola is different than all the other apple granola recipes out there. 

I used egg white because I read it helps granola clump more. Since the clumps are my favorite part, I decided to try it, just to see what would happen. It did turn out clumpier, but it might be from not stirring it as much in between bake times. Who knows ... it does give extra protein, I guess! ;)

 
I shredded the apples vs. chopping them just to see what it would turn out like and I really liked the result. The granola is a little chewier in some places because of the apple shreds, but it gives it a stronger apple flavor and more consistent texture. 

I used Rice Krispies. They truly make it crispier!  I've started mixing them into all my granola because of that. 

Finally, I don't know if you can truly call this a caramel sauce, but it's close enough for me.  I cooked coconut oil, brown sugar, honey, and spices together and by iitself, the sauce is strongly spiced and very sweet, but distributed over 6 cups of oats and Rice Krispy cereal, it mellows out into toasty warm granola.  I do believe the way I made it this time have it a deeper flavor boost than others times I've tried this.
 
 
There you have it!  What are you waiting for?  This stuff is so good and healthy for you. I've snacked on if for days (in fact in eating it right now ...) and I love that it fills me up.  If you're gonna eat an apple for breakfast, this is the way to do it!
 

Caramel Apple Granola
Recipe Source: The Sweet {Tooth} Life 
Yield: 6-7 cups

1/4 cup coconut oil
1/2 cup brown sugar 
1/2 cup honey
1 teaspoon cinnamon 
1 teaspoon nutmeg 

1/2 cup unsweetened applesauce
1 teaspoon vanilla 
1 egg white 

4-1/2 cups oats (add more if it seems too soggy) 
1/12 cups Rice Krispy cereal 
2 medium apples, shredded 

Add ins: raisins and walnuts 

Preheat oven to 325. 

For caramel: Combine first five ingredients in a medium sized pot. Bring to a boil and cook over medium heat until slightly thickened, about two minutes. Remove from heat and let cool for a couple minutes. 

In a large bowl, whisk applesauce, vanilla, and egg white until combined and frothy. Pour in caramel mixture and stir until combined. Add oats, Rice Krispy cereal, and shredded apples and stir until all the oat mixture is coated. 

Spread on two lightly greased baking sheets and bake for 30 minutes. Stir granola and then bake for 10-15 more minutes or until browned. Let cool for at least a couple hours before storing. 

Want more apples?


 
And then Ms. Jocelyn and Ms. Aimee from Inside BruCrew Life and Shugary Sweets (respectively) had an apple week this past week!  Go check their recipes out. In dying to try all of them (especially the caramel apple bars and the pound cake!)

Life has really picked up speed the last couple weeks and I haven't had as much time for the blog world.  The posts may be shorter and not as often, but that doesn't mean I love it any less!  If I seem MIA, I'm probably taking a physics test or at a volleyball game:)  The most exciting that happened this week was family pictures last night and an all day volleyball tournament today.  Have you had a busy week? 
Hugs,
Mary Frances

September 18, 2013

Cinnamon Apple {Zucchini} Cake with Oatmeal Crumble + Novel Update

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I've mentioned this recipe before.  But since I've made it so many times and have tweaked to my where my family requests it all.the.time. I decided to go ahead and post it.

It's so good. And it tastes like apples, which right now, is a really popular flavor.  Fall and all. Even better, it uses up any zucchini left over. Am I the only one who has that problem?  Ready for all fall foods but summer produce keeps hanging over their heads?

Somehow, when you sauté zucchini in sugar, cinnamon, and lemon juice, it takes on the exact flavor of apples. Has fooled every person who has tried it and my dad has taken pieces to work just for his employees to try.

Apples: every time. 


The ingredient list looks long, but don't worry; this recipe is super easy. Sauté the zucchini. Whip up the cake batter. Make the crumble. Layer them and pop in the oven. That's it and out comes this delicious cake full of texture and flavor. And cinnamon. I really like cinnamon:)



I have no idea to write now. I'm tired ... and still not feeling great. Umm, let's see ... 
Oh, wait!  I'll tell you more about my novel!  The more I write, the more background info I have to create. Like, the country's history. And why a person could disappear and not want to come back. Why music can both heal and kill. And I still have a LOT of work left.  It's amazing how much a story can change with time. There are little bits if my original plot but nearly all of it is edited or new ideas. Characters are created, plot twists fabricated, and mistakes, well, are everywhere. Writing this novel has been an ongoing test of patience and creativity. It takes time, but it is rewarding.  

*By this afternoon (sorry I didn't plan far enough ahead to get this on here by publish time) I will have one of my most recent scenes right here. Sorry!*

As we walked away, I mused, “I wonder who this Duchess is.”

            “I’m going to find out.”  Kurt swallowed his bite of bread.  “I’m going to find her and ask for help.”

            I remained silent, but my doubts were growing stronger.  This Duchess was obviously important and the likelihood of her taking the time to listen to two poor children?  Not likely.  Not willing to burst Kurt’s bubble, I followed him towards the main marketplace. 

            “Ouch!” I yelped as a man trod on foot.  Hopping after Kurt, I asked, “Why are we going through the market right now?”  I pushed past a women carrying a basket full of cloth.  “Its so busy!”

            Kurt turned and gestured behind him.  “We have to go through it to get to the castle.”

            I sputtered as dust filled my nostrils.  Waving it aside, I groaned.  “Couldn’t we just wait?”

            Pulling me aside, Kurt shook his head in exasperation.  “Aubria, our chances of getting help aren’t very good.  The sooner we get in, the sooner we make our request, the sooner we know our answer.  Understand?”

            I looked at the ground.  “Yes.”

            Kurt forced a smile and said, “I know its hard to almost drown and then come humiliate yourself.”

            “You do the crazy things for the people you love,” I reflected.

            I caught his glance and added, “For my parents, I mean.  And for Dalice.”

            He paused and then nodded.  “Right.”

            “Right,” I said under my breath. 

            “Hey you!”  A large man with scars across his face stomped over to where we were standing.  “What are you doing there?”

            “Uh, talking?” Kurt offered.

            An ugly smile covered the man’s face, crinkling his scars into grotesque patterns.  Tossing his cup aside, beer splattered on the street, some hitting my dress.  I flinched, a sinking dread in my stomach.

            “I don’t think you’re supposed to be there,” he took a step forward.  “Or here at all.”

            “I’m sorry,” Kurt stepped backwards. “And we’ll be going now.”

            “Right,” I announced, loudly this time.

            Our Scar Man chuckled, but how something good could sound so offensive, I wasn’t sure.  Before I could back away and disappear in the crowd, he grabbed my arm and said, “I haven’t had a profit in days.  You should catch a pretty price at the market.”

            “No!” Kurt pointed his finger at us.  “You will not take her.”

            I moaned, this situation eerily familiar.  “Oh Kurt, its no use.  Remember what happened last time?”

            “Glad to know you are used to this, missy.  You make my job so much easier.”  He began to pull me away, clamping his other hand over my mouth.  Dirt and other things I didn’t wish to identify smothered my face, the stench of garbage sickeningly overpowering.

            I twisted to see Kurt lurch after us, but it was no use for another man wrested him into submission.  I stretched my neck, trying to get a breath.  “You’re breaking the law, you know!” I gasped out.

            He slapped me and muttered, “Doesn’t matter to me.  And it doesn’t matter to you either.”

            By taking back alleys, we were at the makeshift auction within minutes.  The castle walls and towers soared above us and I wondered why they chose to conduct such business so close to the main castle.  But it was a hidden location.  The only exit was a small archway leading to a maze of alleys and the rest of this slave trading arena was surrounded by high stone walls covered in moss and greenery.  There was no way out. 

            Kurt and I were shoved into line with other people.  I was shocked by their haggard faces and frankly, disgusting clothes.  As I glanced at myself, I was appalled my own appearance.  My dark hair was no longer smooth, but stringy and my dress worn stains and tears worthy of the rag pile.  Humiliation swept over me and I covered my face in my hands.  Although I wasn’t the only one crying, I felt like I was losing my last shred of dignity among these people.

            “We’re going to be okay, Aubria.”  Kurt twisted his hands awkwardly.  “We may be sold, but we won’t be slaves.  I’ll make sure to get you home.  Please don’t cry, Aubria, not now.”

            “Its not that,” I sobbed.  “Look at me, Kurt.”  I wiped my eyes angrily and stood straight.  “Look at the clothes I am wearing, my hair, my hands, my face.”  I lowered my voice and whispered harshly, “I am now associated with these people.”  I swept my hands over the group around us.  “And I hate it.  I have never felt so worthless in my entire life.  Ever.”  I looked away, fury keeping the words inside, but not the tears.

            Kurt leaned back, a stunned look on his face.  “That’s really what you are thinking?”

            “Yes,” I gritted my teeth.  “Thank you for not understanding!”

            His eyes narrowed.  “That’s not it, Aubria.”  He licked his lips.  “I don’t think you look like a slave or a vagabond.  I don’t see your clothes, or your hair, or your face.  I see a friend, I see a girl beautiful for her courage and her loyalty.”  He grabbed my shoulder.  “Don’t you see?  Don’t you see what you’ve been through has only made you better?”

              I wavered.  “But I don’t feel it at all.”

            “Just because you can’t feel it doesn’t mean its not there.”

            A whistle silenced the group of slaves and Scar Man stepped up onto the platform.  “You all know the routine, so I won’t go over rules and such.”  He jerked his head at the first slave in line.  “Get up ‘ere.”  Eying the man, Scar Man began a pitch, describing the man and showcasing him in front of the shady crowd.  I began to feel sick, knowing it would be me soon.

            The man was quickly sold, but the next person, an older woman, took more to time to finagle and argue.  Her wrinkled face was wet, but completely emotionless, a stone mask for the sadness inside.  I closed my eyes, unable to watch.  “Oh ( ) please let us get out of here.”

            After the women were two young boys and the younger one was crying for his mother.  “Mother, where are you?  Please come get me!” he whimpered again and again.  The older boy held his brother close, trying to console him.  Unable to take it any longer, I stepped out of line and ran up to the platform.  I knelt in front of the boys and held out my arms.  “I’m not your mother, I know,” my voice cracked.  “But I’ll hold you anyways.”  As the boy crawled into my arms, I wished more than anything I had my mother’s arms to crawl into. 

            “Get away, girl,” Scar Man growled.  He jerked my arm and I let out a cry of pain.  Scar Man was about to hit me, when a man ran from the archway and into the small courtyard.  It was Harner.  “What do you think you are doing with this girl?” Harner demanded. 

            “None of your business!” Scar Man gnarled. 

            Harner ran up the platform and pulled his hand off of my arm, not struggling at all with Scar Man’s resistance.  “Actually, this is a friend of mine.  As is the boy.  They’ll be coming with me.”

            Scar Man jerked his arm away from Harner.  “And what is gonna stop me from pounding you?”

            “Me!”  Brayden lumbered into the courtyard, his bristly face red and his hands clenched.  He pushed his way through the crowd, his barrel chest cowing many of the undersized slave traders.  Scar Man wilted a little, but kept up his bravado.  “This is business and you can’t come in without agreeing to trade.”  He rubbed his thumb and forefinger.  “How badly do you want her?”

            Harner crossed his arms.  “Not as badly as you want to keep your life.”  He leaned closer.  “We aren’t going to stoop to selling human beings for a living like you.  We will however, take what is ours and these two are with us.”  He patted Brayden and gestured pointedly.  “Give us the girl and that boy.”  He pointed to Kurt.

            Scar Man hesitated, but seeing no backing from his fellow traders, he took me and threw me at their feet.  “We’ll meet again, on my terms, like gennelmen.  You hear?”

            Harner pulled me to my feet, dusting me off.  “We don’t hear anything.”  Then he began down the platform, Kurt and Brayden following.  As we exited under the arch, we heard the bidding begin again and I shuddered, thinking of that little boy and his brother.  “Can’t we help them?”

            Harner sighed.  “I’m afraid not, missy.  I’d have that whole courtyard up in arms against me if I jsut started freeing all their slaves.  I barely got out of there with you two.”

            “But no one challenged you,” I observed, stumbling to keep up with him.

            “Ah,” he smiled sadly.  “Not that you saw.  But they did.  Under their cloaks, with their eyes.  Minutes more and they would’ve.  Tis dangerous business, the slave trade.  Lots of ruthless men.”

            “Not for the likes of us,” Brayden added, his neck still red.

            “Here,” Harner ducked into an alley.  “This is the way.”

            “The way where?” Kurt asked, ducking and following.

            “To the castle’s lower level.”

            “What!” I exclaimed.  “The castle’s lower level?”

            “How do you know?  I mean how did you?” Kurt sputtered.

            Brayden chuckled.  “I have friends who work here.”

            “So,” I could tell Kurt’s mind was racing.  “You can get us into the castle?”

                        “Yep,” Brayden grinned, obviously pleased wiht himself.

            “How did you know we wanted into the castle?” I ventured quietly, avoiding eye contact with Kurt.

            Brayden patted my shoulder.  “Guessed it, missy.”

            Kurt looked down, red creeping up his neck.  “Thank you.”

            “Think nothing of it, young un.”  Harner continued walking.  “You two are good ‘uns.  Got your heads on straight.  Whatever you want, tis sure to be important and we’re going to help you until its done.”

  
Cinnamon Apple {Zucchini} Cake with Oatmeal Crumble
Recipe Source: Adapted from Crazy for Crust
Yield: 9 or 16 servings

For the filling:
3 cups zucchini, peeled, seeded, and chopped
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon cinnamon

For the cake:
3/4 cup whole wheat flour
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup brown sugar
1/2 cup milk
1/4 cup oil
1 egg

For crumble topping:
1/2 cup oats, ground up
1 tablespoon sugar
1/2 teaspoon cinnamon
1 tablespoon oil

Instructions
Preheat oven to 350°. Spray an 8” square pan with cooking spray.
Add zucchini, lemon juice, sugar, and cinnamon to a frying pan over medium heat. Cook for about 3-4 minutes, until the zucchini just starts to turn opaque, but is still white. Remove from heat to cool.
Whisk flours, baking powder, salt, and cinnamon, nutmeg, and brown sugar together in a medium bowl.
Stir milk, oil, and egg in a large bowl.  Stir dry ingredients into wet and stir until just combined. Pour into prepared pan.
Sprinkled cooled zucchini evenly over the top of the cake batter.
Make the crumb topping: stir together oats, sugar, cinnamon, and oil. Sprinkle over zucchini.
Bake for 30-35 minutes until a toothpick comes out clean.

My Appleless Applesauce Granola Scones also use zucchini for apple flavor. 


And this Apple Crisp is an often requested recipe. We make it all.the.time in the fall and winter.


What is something that takes/has taken you a lot of time but was so worth it in the end? 

August 2, 2013

Appleless Applesauce Granola Scones

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Stephen can be my buddy in baking. We were making this coffee cake when he mentioned its filling is like apple pie filling. My mind then went to applesauce and immediately I was chopping and he was sautéing.  Unfortunately, your truly didn't seed her zucchinis well enough and the "applesauce" tasted great, however, the texture was off. I needed to use it up. Leftovers are food for the brain and I began thinking if things to put it in. Cakes? Oatmeal bars?  Scones?



Scones.  And you don't even notice the seeds.  They disappeared in these scones (well, ok, I really mean nobody noticed them:) and the flavor is just delicious.   

I hadn't done scones on a while and even though adding crunchy granola to a scone may seem odd (adding zucchini may seem even odder) you will not believe how delicious these are.  




These are pretty fall-ish, but hey, it was 65 degrees last week!  I made sure to enjoy the cool weather. I went on a run and actually enjoyed it! (never happens) and all of us kids drove our scooters and bikes through the standing water on the driveway, which was super fun. Mom banned mud (which took away our yard:( but it was fine. One muddy kid is doable. Seven is not. I get that. So we consented to just getting wet. No one skidded or slid and the worst that happened was wet grass in the mouth.  Cool, breezy, cloudy weather isn't supposed to happen during Kansas summers. I like this exception though.


These scones are an exception to the traditional scone. I'm going to be honest; they aren't flaky. Or crumbly. Scones are generally one of those two. These are however, soft, sweet, and worthy of breakfast. Not a fan of scones?  Make an exception here, ladies and gentlemen.  Weirded out by zucchini in your applesauce?  I get it. But I'm telling you, it tastes the same. I promise. You will have to make the applesauce before making the scones, but guys, it is so worth it. 

Appleless Applesauce Granola Scones
Recipe Source: The Sweet {Tooth} Life
Yield: 8 scones

1 cup all purpose flour
1 cup white whole wheat flour
1/2 cup  + 2 tablespoons sugar
1/4 teaspoon salt
1 teaspoon cinnamon 
3 tablespoons butter, chilled and cubed 
1/2 cup plain greek yogurt (I used nonfat)
2 teaspoons baking powder
1/2 teaspoon baking soda 
3/4 cup zucchini applesauce* (recipe below)
1 tablespoon heavy cream
1/2 cup oats n' honey granola (I used Cascadian Farms Organic)

Zucchini Applesauce:
1 cup water 
1/3 cup lemon juice
1/3 cup sugar 
1 teaspoon cinnamon 
1/4 teaspoon nutmeg 
3-1/2 cups zucchini, peeled, seeded, and chopped
1 tablespoon vanilla

For the applesauce:
Combine water, lemon juice, sugar, cinnamon, and nutmeg in a medium sized pot.  Add zucchini and cook on medium heat until zucchini is soft enough mash.  Mash with a  masher or food processor until desired consistency.

For the scones:

Preheat oven to 425.

Stir together flours, sugar, salt, and cinnamon.  Cut in butter.  Add applesauce and stir.  Mixture will be crumbly.

In another bowl, whisk yogurt, powder, and soda until frothy.  Stir into flour mixture until just combined.  Add heavy cream to help bring it into a ball.  I had to use my hands.

Knead on floured surface 3-4 times and then shape into circle.  Cut into 8 wedges and place wedges on baking sheet.  Sprinkle granola on top.  Bake for 12-14 minutes or until tops are golden.  Serve warm.

Notes:  These are best if eaten within a day or two. If serving the next day, store in airtight container.  To reheat, set scones in a preheated oven (about 350) for 2-3 minutes.

*You can substitute chunky applesauce 

These were inspired by my Strawberry Yogurt Scones!

April 17, 2013

Apple Raisin Larabars

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This weekend has been pretty crazy. 

Saturday was Field Day for the Hunter's Safety Class.  I was NOT happy about it.  Hunting isn't my passion and now I had to read this 200 page book about it and spend 7 hours outside learning about guns and hunting?  What!  I don't hunt and now you want me to go expose myself to the whole world?  Yes, embarrassing as it is, that's why I did not want to do this.  So Friday night, at 9:30, I made Dad come and show me how to load a gun, because I was not going to be the dummy who didn't know how to. 

What is so ridiculous is that the whole reason people take this class is because they want to learn how to.  Its not a test on your already acquired skills, its designed to teach and help you.   I cannot stand feeling unprepared and I know that is why I was nervous - I didn't know what to expect and was not ready to adopt the "go with the flow" attitude.  But I enjoyed it.  Let's just say the instructors probably wouldn't have put me and my brothers together based on shooting accuracy, but it was a fun day.  It didn't drag because the instructors were passionate about what they were teaching and we got to trek over fields, shoot every type of gun possible and practice archery. 

I was prepared, just in case I didn't like the field day, I would at least have a really good snack.  Wasn't necessary, but hit the spot anyway!


Okay, and after that, I got to go watch Gracie qualify for Westerns!  Regionals was in Wichita and now she is going to compete with the best gymnasts of her level in the west coast.  Pretty cool, huh?  I was thrilled to finally get to see her compete.  Then we stayed up all night (well, part of the morning too: /) talking, doing . . . stuff, and having a blast.  I forget how much I miss her until we get together and then one night just isn't enough.  I love seeing her and she is way more energizing than any homemade Larabar.  She has to be!   


My grandma's sister dehydrates apples and gives them to us every Christmas so we have bags if them, but store bought should work just fine. Larabars traditionally use dates, but raisins work well with apples and are cheaper. I love it when your wallet is happy and so us your tummy. Fruit is so sweet naturally and these are crazy good. Eh, they might be kinda fallish, but we don't really have to go there. The base is in the raisins and almonds, but the oats add body and chewiness while the apples and cinnamon meld it all together. There are a bazillion jillion chocolate Larabar recipes out there, so I decided to try something different and was really pleased with the result.  




 So there was my weekend!  Guns, gymnasts and granola-ish larabars!  (Sorry, I just had to use the "g" theme!)


Apple Raisin Larabars
Recipe Source: The Sweet {Tooth} Life
Yield: 4-5 large bars

1/4 cup old fashioned oats (use certified gluten free oats to make this gluten free)
3 oz. almonds
3 oz. dried applies
3 oz. raisins
1/2 tsp. cinnamon
dash of nutmeg and allspice (optional)

Cover raisins and apples in water for a couple minutes.  Grind oats and almonds in a food processor until fine.  Drain apples and raisins and add to oats and almonds. Add cinnamon, (and nutmeg and allspice, if desired) and process until mixture pulls into a ball.  Add water by teaspoon if necessary (in case your fruit was really dry.)


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