Hurray, it's fall! Pumpkin lattes, leaves, frigid temperatures! Well, sort of hurray, we are definitely not used to the cold weather, but we certainly love the foliage we are getting in Idaho, and that we are starting to slide into all our favorite holidays. But, before we get to turkey and stuffing and latkes and gingerbread houses and rows of cookies, we are exited to helm our 7th, yes 7th, ingredient based instragram collaboration with Annie of What Annie's Eating! This seasonal celebration of ingredients has been our favorite way to connect with all the like-minded creative foodies we have found on instagram. We are constantly blown away by everyone's passion for food and community, and in all honesty, this is the community that has offered us respite in these crazy times and we are so grateful. For this season, we have looked to the humble cranberry to offer up inspiration. For us, we really don't use it all that often except for our thanksgiving side dish, and dried for our granola or cookies over the rest of the year. However, cranberries are truly a special berry, packed with antioxidants and vitamin c. Their tart punch can lend themselves to both sweet and savory dishes, as their sweet and sour vibe can accompany meat or star in their own dessert as we have done here. Yes, they do need more than the usual amount of sugar to really bring out their charm, but, this pie is worth the extra! If you are someone who loves sour cherry pie, this is your winter pie. The streusel and oats give the pie an oatmeal cookie vibe, and the cranberries cook down with the orange and ginger to give you this delicious jammy filling. Be sure to check out our hashtag, #yesyoucranberry for everyone's amazing cranberry dishes and show us what you are making as well! Cranberry Orange Streusel Pie 9” inch pie 1 Disc of Your Favorite Pie dough (can make from scratch or use a store bought) Filling: 4 cups fresh cranberries 1 1/2 cup sugar zest of 1/2 orange juice of ½ orange pinch of salt 1 tablespoon of tapioca flour ½ tsp. ground ginger Oatmeal Streusel Topping: 4 tablespoons unsalted butter, softened 1 cup of oatmeal 1 tablespoon of flour 1 tsp. cinnamon ¼ cup brown sugar 1 pinch salt 1 egg, beaten. 1 tsp. sparkling sugar To make streusel, place all ingredients into the food processor. Pulse until crumbly and beginning to hold together, then set aside. Place all filling ingredients into a saucepan, cook for about 7-8 minutes until berries begin to burst, and the sugar and tapioca flour have dissolved. Set aside to cool. Preheat oven to 400. Roll our dough and line a 9-inch pie tin, trim edges and crimp. Add cooled filling and top with crumble letting a few berries peek through. You can use your extra dough to make some designs and place on top of crumble or along the edges. Brush with beaten egg and sprinkle with sparkling sugar. Bake pie for 10 minutes, then continue baking at 375 until evenly browned and berries are bubbling. Cover with tinfoil if the top gets too dark before the filling is bubbling. You really are just looking to insure your crust is baked as the filling has already been cooked. Cool before slicing and serve with sweetened whipped cream or ice cream! Check out these recipes from our friends! What Annie’s Eating Cranberry Mojitos Easy and Delish -- Avocado Cranberry Hummus Dip Flottelottehaan Buchteln with Cranberry Oranges Jam The Cooking of Joy’s Cranberry Curd Tart Jessie Sheehan Bakes - Cranberry Buckle Ciao Chow Bambina - Cranberry Pecan Cracker Spread Baking The Goods - Cranberry Apple Brown Butter Crumble Pie Katiebird Bakes - Cranberry Sauce Breakfast Rolls Crumb Top Baking’s Cranberry Orange Overnight Oatmeal Muffins
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Mom's apple tree produced mountains of apples this year, so the ones that have not yet found themselves tucked into pie, have become a myriad of other delectables. These bars are a riff on our classic fruit bar, and play up all those things we love about apple pie. We have quite a few recipes here that showcase the versatility of our recipe, the Lemon Blueberry Crumb Bar, Rhubarb and Mulberry Crumb Bar, Cranberry Orange, mixed fruit, Apricot, you get the idea. We love this recipe as it feels like dessert, but also feels like a decent snack for the kids. Win win!
Apple Pie Crumb Bar 1 9x13 pan, about 16 bars 1-cup brown sugar 3 cups flour 1 tsp. baking powder 1 tsp. cinnamon, divided ½ tsp. salt 1-cup cold butter cut in cubes Zest of 1 lemon 2 eggs 3 cups diced, peeled apples ½ cup sugar 2 tsp. tapioca flour Juice of 1 lemon 1 tsp. Vanilla Extract Preheat oven to 375 Grease a 9 x 13” inch Pyrex baking dish. In a medium bowl mix flour, brown sugar, baking powder, ½ tsp. cinnamon, salt, and lemon zest. Then, add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan. In another bowl, add sugar, lemon juice, ½ tsp. cinnamon, tapioca powder and Vanilla extract and mix. Carefully stir in apples. Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out. Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing. It has been quite an adventure moving to Idaho. Moving out of Los Angeles was bittersweet, we miss our friends and family, but we have fallen even more in love with this special place we call home now. Surrounded by blue skies, mountains, and nature has filled each of us with a bit more zen, and we are exploring new places every day. On Facebook, we found a lovely lady who was selling fruit from her garden, so we drove over and picked up a few pounds of the most glorious little apricots. Her garden was overflowing with bounty, we have our eye on her last cutting of rhubarb in a few weeks and the plums were just starting to come in. Some of the apricots got tucked into a pie, some into a galette, and then these we paired with some blueberries for a bar to die for. We are huge apricot fans, apricot jam is literally our jam, and we love a good crumb bar. These came out just sweet enough from the blueberries, and tart from those tasty apricots. If you can't find any apricots as the season here is almost over, sub in plums, or nectarines! Apricot Blueberry Crumb Bars Makes one 9” x 13” Pyrex 1-cup brown sugar 3 cups flour 1 tsp. baking powder ½ tsp. salt 1-cup cold butter, cut into pieces Zest of a lemon 2 eggs 1-cup blueberries 3-4 cups sliced apricots 1-cup sugar 4 tsp. cornstarch or tapioca flour Juice of 1 lemon 1 ½ tsp. almond extract Preheat oven to 375 Grease a 9 x 13” Pyrex baking dish. In a medium bowl mix flour, brown sugar, baking powder, salt, and lemon zest. Then, add in the cold butter and eggs, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any larger pieces of butter. Once the mixture resembles crumbs, press half into the pan, making sure you have an even base. In another bowl, add sugar, lemon juice, cornstarch and almond extract and mix. Carefully stir in fruit. Let the fruit sit for a few minutes. Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out. Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing. The galette is our go-to gal. She is relatively easy to put together, and is always a crowd pleaser. Once you get in the habit of making dough, if you double up each time you make it, you can have discs waiting for you in the freezer. This makes it very simple to see what fruit you have on hand, pull a dough out the night before and place in the fridge (or pull out just a few hours and let rest at room temperature) and whip up a treat. While we often use a mixture of whatever fruit seems like it is just past its prime, sometimes we want the the singular pop of blueberry. Combining this super fruit with lemon and ginger gives you a dessert worthy of any potluck. The flavors of the spice and lemon enhance the sweet tart tang of the berry and if you dollop on a big scoop of ice cream, you have a little bit of heaven.
Lemon Blueberry and Ginger Galette Makes one Galette that serves about 6-8 ½ Batch Any Basic Pie Dough, or store bought. Enough for 1 disc of dough. 2-3 cups blueberries 1/2 lemon, juiced and zested ½ c sugar 3 tablespoons tapioca flour, cornstarch or flour ½ teaspoon ginger ½ teaspoon vanilla extract 1 egg, beaten Sugar for sprinkling Preheat oven to 375 Add tapioca flour, lemon juice, vanilla extract, lemon zest, sugar, and ginger to a bowl. Mix then add the berries. Carefully mix fruit, but mix well so juices begin being released. Mix until tapioca flour is almost dissolved then set aside. Roll out your dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Place fruit in middle of the dough and spread out, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle with sugar. Bake for 40-50 minutes until fruit is bubbling and dough is brown. If it browns too quickly cover with foil and keep baking. *You can also freeze before baking and then bake when you choose. It will take about 20 more minutes. Rhubarb is one of those things that can be a little confusing. Technically, it is a vegetable but "legally considered" a fruit...Now what the heck does that mean? To us, it sort of is like a tomato, which is technically a fruit but eaten as a vegetable. Either way, rhubarb is something special, and if you have never tried it, these bars are an easy way to indoctrinate you into its sweet, tart unique flavor. Raw, it is stringy and super sour, but coupled with some sugar and acid, and baked, the layers of flavor unfold. The mulberry is a perfect counterpoint as these berries are super sweet when ripe, but lack that acidic kick that let's say a blackberry has. So, together you have sweet and tart, and with the oats in the crumble, you have created this delicious dessert that can be breakfast, snacks or topped with ice cream to end a meal. Try it soon, before both are out of season!
Rhubarb and Mulberry Oat Bars makes 1 8inch square baking dish ½ cup brown sugar 1-cup flour ½ cup rolled oats ½ tsp. baking powder ¼ tsp. salt ½ cup butter cut into small pieces 1 egg beaten Zest of 1 lemon 1 cup diced rhubarb about 8 stalks 1-cup mulberries ½ cup sugar ½ cup brown sugar 1 tsp. vanilla extract 2 tsp. tapioca powder or cornstarch Juice of 1 lemon 1 tsp. cinnamon Preheat oven to 375 Grease an 8’ inch cake or Pyrex baking dish. In a medium bowl mix flour, brown sugar, oats, baking powder, salt, and lemon zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan. In another bowl, add sugar, lemon juice, cornstarch or tapioca powder and Vanilla extract and mix. Carefully stir in fruit. Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out. Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing. This lovely little tart was inspired by a collaboration with Muddy Boot Wines. We were charged with showcasing their tasty Rose and we decided to bake with it. Pear and rose seemed like a wonderful combination, and poaching the pears in the wine proved a delicious idea. By adding the cinnamon, ginger and vanilla to the wine, the sweetness of the pears was enhanced. The thyme in the crust added another herbal element that made the tart feel like the best pieces of a cheese plate thrown together. Rose Poached Pear Tart Makes 1 tart serves about 6 1/2 batch of your favorite pie dough, or store bought. Enough for one disc. 1 bottle rose wine ½ cup sugar 1 ½ inch piece of ginger, peeled ½ of a lemon’s peel 1 vanilla bean 2 cinnamon sticks 5 ripe pears, peeled and cored 1/2 tsp fresh thyme, minced. Preheat oven to 375 Take your vanilla bean and cut in half the long way, then scrape, adding both the bean and scrapings to a wide sauce pan. Add wine, sugar, lemon zest, ginger and cinnamon stick. Bring to a boil over high heat, stirring just until sugar has dissolved. Reduce heat to medium and simmer for 3 minutes to blend flavors. Gently place pears into poaching liquid. You may need to cover with parchment or a towel to insure the pears are submerged. Simmer until pears are tender when pierced with a knife, 15 to 25 minutes, depending on ripeness. Use a slotted spoon to transfer pears to a large bowl. Bring poaching liquid to a boil until liquid has reduced and thickened slightly, 20 to 25 minutes. Strain and reserve. Roll out half, one disc, of your dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Sprinkle with minced time. Slice pears about 1/8 inch thick and try to keep in their halved shapes, then slightly fan them out. Place fruit in middle of the dough, on top of the thyme, fanning the pears as you go, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle dough with sugar. Brush pears with reserved liquid. Bake for 40-50 minutes until fruit is bubbling and dough is brown. If it browns too quickly cover with foil and keep baking. We haven't made banana bread for awhile, so when we spotted some brown bananas in the fruit bowl, it was time to revisit the trusty favorite. However, then we realized while we had the right bananas we had no flour, too much pie and bread making going on! We did have a bag of gluten-free flour on hand from out gluten-free pie dough experimenting, so we thought we would give it a try. As we were experimenting anyway, we tried adding in some tahini and flax to play with texture and flavor. There have been a lot of recipes we have read lately using tahini is sweets, and we are digging the nutty sesame flavor it imparts. So far, as the loaf is half-way gone, no one has even suspected it is gluten-free, and the tahini gives it this unexpected buttery flavor. Looks like a win all the way around!!!
Gluten-Free Tahini Banana Bread with Chocolate Chips makes one loaf 1 1/3 cups gluten-free flour (we use Cup4Cup) ¾ teaspoon salt ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon cinnamon 5 tablespoons unsalted butter, softened 3 tablespoons tahini 1 tablespoon flax seeds 1/3 cup brown sugar 1/3 cup sugar 2 large eggs lightly beaten 1 tsp. vanilla extract 2 very ripe bananas, mashed ½ cup chocolate chips or you can omit chocolate and add ½ cup chopped nuts Preheat oven to 350 and grease a 6-cup loaf pan, or line with parchment. Whisk all dry ingredients together in medium bowl. In a stand mixer or using a large bowl and a hand-held mixer, beat on high speed the butter and the sugars until lightened in color and fluffy. Add Tahini and mix well. Add the dry ingredients and beat until the mixture resembles sand, making sure to scrape down the sides. Slowly add in the beaten egg, a little at a time, and then add vanilla. When combined, carefully fold in banana and chocolate chips (or nuts). Scrape into prepared pan and bake about 60 minutes until a toothpick inserted in the center comes out clean. Let cool entirely before unmolding. If you omit the chocolate chips bump sugar up to ½ cup sugar, and ½ cup brown sugar. Also, if the bread is browning too quickly, cover with tinfoil and continue baking We have been adding cranberries to many a thing this past month, pies, applesauce, you name it, as we love the tart, acidic punch they give. So, when we found a bag of fresh cranberries tucked in the back of the refrigerator, (probably from Thanksgiving) we experimented with our trusty crumb bar recipe. Playing off the classic combination of cranberries and orange and knowing that the cranberries would need a bit more sugar then lets say a mixed berry crumb bar, we tweaked the recipe a bit and came up with this delicious cookie/bar. Its sweet, tart, and sort of feels like breakfast without the carb load of a big cran-orange muffin, not that we have anything against a good cran-orange muffin:) Try these before you forget that you love cranberries, and have to wait until next Thanksgiving to enjoy them! Cranberry Orange Crumb Bars Makes 16 bars 1/2 cup Brown Sugar 1 1/2 cups flour 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup cold butter, cut into cubes zest of 1 orange 1 egg 2 cups fresh cranberries 1/2 cup sugar 1/2 cup brown sugar 2 tablespoons corn starch juice of one orange 1/2 tsp. almond extract Preheat oven to 375 Grease an 8’ inch cake or Pyrex baking dish. In a medium bowl mix flour, brown sugar, baking powder, salt, and orange zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan. In another bowl, add sugar, orange juice, cornstarch and almond extract and mix. Carefully stir in cranberries. Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out. Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing. We love galettes for many reasons. One, they are an easy way to use up whatever fruit you have that is on the verge, and two, once you have mastered pie dough, they are quicker than a whole pie to pull together and serve. It was actually a galette, or rustic tart, that was one of our first signature desserts. We would make them every year for July 4th with a cooked fruit compote, peach, nectarine, cherry, and nary a piece was left at the end of the party! (You can find the recipe in our archives under pies and rustic fruit tarts) Over time, they became less rustic and more designed, but the basic vibe is the same. Great crust, plus sweet tangy fruit equals dessert heaven. ,This version simplifies the process, and can be made and served in about an hour, quicker if you have the dough already made. The combination of blackberries and lemon gives you that sweet tart taste you crave with pie. Be sure to taste your berries and adjust the sugar you add to their acidity. If you don't have blackberries, use whatever fruit you have on hand! Blackberry Galette Makes one Galette that serves about 8 ½ Batch your favorite pie dough or store bought, enough for one disc 2-3 cups blackberries 1 lemon, juiced and zested 1/3 to ½ c sugar depending on the sweetness of your berry 3 tablespoons cornstarch ½ teaspoon ginger, nutmeg, or cinnamon ½ teaspoon vanilla extract 1 egg, beaten Sugar for sprinkling Preheat oven to 375 Add cornstarch, lemon juice, vanilla extract, lemon zest, sugar, and spice to a bowl. Mix then add the berries. Carefully mix fruit, but mix well so juices begin being released. Mix until cornstarch is almost dissolved then set aside. Roll out one disc of dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Place fruit in middle of the dough and spread out, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle with sugar. Bake for 40-50 minutes until fruit is bubbling and dough is brown. If it browns too quickly cover with foil and keep baking. *You can also freeze before baking and then bake when you choose. It will take about 20 more minutes. This galette was also featured in a cool article in CBC LIFE about the pies of instagram! Check out all the inspiration! We are addicted to Peanut Butter. It is one of our desert island foods, so we are constantly looking for ways to enjoy it. This grown up version of a peanut butter and jelly sandwich was inspired by a large batch of organic Costco concord grapes on the verge of being purged. On a whim, we cooked them down into this ridiculously good jelly, sweet, tart and bright, and then threw the jelly into these bars. Yes, it does involve an extra step, but it is well worth the effort. Next time, we are trying it with green grapes!!!
Peanut Butter and Jelly Oatmeal Bars Makes 1 dozen 1-cup flour 1-cup oats 1/3-cup brown sugar 1/3-cup sugar ½ tsp. salt ¼ tsp. baking soda ½ cup peanut butter ½ cup butter, room temperature 1-cup fresh grape “jelly” Grape “Jelly” 3 cups grapes, any kind ¼ cup sugar 1-tablespoon cornstarch ¼ cup water plus 1 tablespoon ½ tsp. vanilla extract For the grape jelly place all the grapes, sugar. Vanilla and ¼ water into a saucepan over medium heat. Stir grapes until they start to break down and release their juices. About 5-8 minutes. Dissolve cornstarch into tablespoon of water and pour into grapes. Turn heat up slightly and let grapes bubble and thicken for about 2 minutes. Turn off and cool. Preheat oven to 350 Grease an 8x8 square baking dish and set aside Place the oats, flour, salt, baking soda, and sugars in mixer with a paddle attachment. Add peanut butter, then butter and mix until evenly combined. Take 2/3 of your crumble and press into your prepared pan. Bake for about 20 minutes until slightly brown. Spread grape jelly on top and cover with remaining crumble, letting some grape jelly poke through. Bake for another 20-25 minutes until brown and bubbling. Let cool entirely before slicing. We have been making Dutch Babies, or puffed pancakes forever. They take a little more time then regular pancakes, but are so worth it. And beside, most of that extra time is just waiting at the table for them to bake! These pancakes are light, subtle sweet and decadent at the same time. The top ridge, crispy, while the bottom always has this custard quality. We have experimented over the years with many combinations including the classic with lemon squeezed on at the end, blackberries and buttermilk, matcha, and even chocolate. The same basic recipe can be tweaked with different fruit, and different extracts like Vanilla. If you need to make a larger pancake, you can do this recipe times 1.5 and place in a twelve inch oven proof skillet. Be sure everyone is at the table when it comes out of the oven as the puff never lasts! Almond Raspberry Dutch Baby Pancake Makes 1, 9 inch pancake ½ cup milk ½ cup flour ¼ cup plus 1 teaspoon sugar 2 eggs ½ teaspoon almond extract 4 tablespoons of butter ¼-1/2 cup raspberries Preheat oven to 425 Whisk together the flour, milk, eggs, ¼ cup of sugar and the almond extract until smooth. In an oven proof 9 inch skillet melt butter and swirl along the sides of the pan. Add batter and scatter raspberries on top. Sprinkle with the remaining sugar. After about 1 minute, place in oven and bake for 12-15 minutes. Pancake will be puffed and golden brown. Serve immediately with syrup or jam These bars are always a hit in our house. We have done every sort of variation and these lemon blueberry ones were one of the tastiest combos. The acidity of the lemon plays nicely with the sweet berry, and the almond extract brings a nutty undertone. You can easily double this and freeze half which is what we do, and you can easily sub in any fruit. Check out our Mixed Fruit Crumb Bars for ideas! We also do a Raspberry Lime one that is worth a try! Blueberry Lemon Crumb Bars Makes one 8 inch cake pan or one 8 inch square Pyrex ½ cup brown sugar 1 ½ cups flour ½ tsp. baking powder ¼ tsp. salt ½ cup cold butter, cut into pieces Zest of a lemon 1 egg 2 ½ cups blueberries ½ cup sugar 2 tsp. cornstarch Juice of 1 lemon 1 tsp. almond extract Preheat oven to 375 Grease an 8’ inch cake or Pyrex baking dish. In a medium bowl mix flour, brown sugar, baking powder, salt, and lemon zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any larger pieces of butter. Once the mixture resembles crumbs, press half into the pan. In another bowl, add sugar, lemon juice, cornstarch and almond extract and mix. Carefully stir in fruit. Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out. Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing. Hurray, it's fall and nothing quite says fall like a tart, juicy, sweet apple! We had so much fun seeing what all of the creatives chefs and bloggers came up with this past summer with #summerlovespeaches and spring/s #easypeasyforspring that we couldn't help but organize another ingredient based collaboration, this time focused on this classic fruit! The community of passionate food lovers created by social media is inspiring, warm, and friendly and connecting through food has been a respite in these chaotic times. We, along with @whatannieseating, welcome some new faces this time around like @hazelzakariya, @sweetpillarfoods, and @saltnpepperhere and are happy to have folks like @katie_Clova, @feedtheswimmers, @bakingthegoods, @jojoromancer and @cloudykitchen return to showcase what they love making with apples. Whether savory or sweet, the apple is an all purpose workhorse. Muffins to pies, chutneys to candy, soups to nuts so they say, the apple can do it all. And, with so many new or revived varieties out there, there is certainly one for every palette. We still have our eye out for those gorgeous instagramable pink pearl apples, and are eating our fill of honey crisps! Our entry into this collaboration is a riff on Mom's favorite dessert and one of the first things we learned how to make in cooking school. The classic Tarte Tatin. Butter, sugar, apples combine to create magic unlike any other. We put a little spin on it by adding in chai spices, as the warming notes of cardamon, ginger, cloves, cinnamon and black pepper marry with all that caramel goodness. Most everything happens in one pan so don't let the caramel scare you off. It's well worth it! And, be sure to check out #aisforalltheapples for everyone's tasty creations! We also will list everyones blogs or instagram accounts on the bottom of the post, so scroll down and click away, they are recipes to try and taste! P.S. This dessert was gobbled up instantaneously by all generations! Chai Spiced Tarte Tatin makes 1 10 inch tart 7-8 of your favorite baking apples, peeled, cored, and quartered 3/4 cup of room temperature butter 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves ½ teaspoon ground ginger ¼ teaspoon cardamom A few twists of freshly cracked pepper ½ cup sugar 1 whole vanilla bean 1 batch Sweet, short pastry In a 10-inch sauté pan, press your room temperature butter into an even layer that covers the entire bottom of the pan. It should be about 1/8- ¼ inch thick and you should not see any of the bottom of the pan. Sprinkle your sugar all over the butter in an even layer then do the same with all of your spices. Split the vanilla bean and scrape all seeds onto the sugar. Also, place the whole bean in. To arrange the apples, start on the outside of the ring and with the curved side of the apple facing out, place apples slightly overlapping in rings working your way until you get to the center. You can push them gently into the butter to help then stay. Over medium heat cook the apples and sugar. This will take about thirty minutes. Keep rotating the pan and gently pressing the apples down as they cook. You want the apples to soften and the sugar to turn a brown caramel. Adjust your heat if the caramel is cooking too quickly. You will know you are done when the apples are soft and caramel is less liquid and stickier. Remove from heat and let cool. *You can stop here and this, once cool can be kept in fridge for up to 2 days. Preheat oven to 375 Roll out your dough on a floured surface to about ¼ inch thick and then lay over the apples. Fold over edges so they sit within the pan. If you are doing this right after you cook apples, be careful! Bake for about 30 minutes until dough is brown. Remove from oven and let sit for 5 minutes. Here, be very careful, as you need to invert the tart before it cools or apples will stick to the pan. With a large, platter with a small lip, invert tart and rearrange any apples that have stuck to pan or dislodged. Remove the vanilla bean and serve with a big dollop of Crème Fraiche! Be sure to head over the #allisforalltheapples for some serious apple inspiration and also to these links below! @cloudykitchen- Salted Caramel and Apple Babka @Katie_Clova- Maple Apple Cake @suburbanpiesandtreats- Rosemary Brown Butter Apple Pie @especiallysouthern- Apple Pie Egg Rolls @pensive_foodie- Bacon Crusted Apple Pies @mykitchenlove- Bird's Nest Apple Caramel Cake @pinch_dash_glug- Waldorf Salad's Twisted Sister @joyosity- Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce @saltnpepperhere- Honey Apple Muffins @inspiredbytheseasons- Brussels Sprout & Apple Slaw @vanillaandbean- Spiced Apple Pecan Rum Bread @dukkah_queen- Caramelized Venetian Bread Pudding @weeknightbite- Apple Pie Chia Pudding @catgrammer- Spiced Apple Cake with Bourbon Toffee Sauce @playswellwithbutter @amodestfeast- @easygourmetliving @moreicingthencake- Apple Butter Pretzels with Rosemary Cheddar Dip @feedtheswimmers- Apple Buckwheat Galette with Halva and Maple Tahini @thekitchensinkblog- Apple Cheddar Loaf @christine.chitnis @whatshouldimakefor- Hasselback Apple Puff Pastry Tarts @thisdeliciouslife- @amandaskrip @jessiesheehanbakes- Apple Fritters @farmandcoastcookery- Apple Cider Donut and Cinnamon Apple French Toast Casserole @smartinthekitchen- Gluten Free Apple Cranberry Crisp @helloflour- @ful.filled- Milopita- Greek Apple Cake @thishealthytable- Cardamon Apple Tart @thegalettegirl- Apple Galette @piegirlbakes- Apple Pie @figsandflour- Apple Purple Potato Pizza @somethingnewfordinner- Savory Bread Pudding with Apples, Sausage and Pecans @alyssagagarin @champagneandcookies- Apple Galette @alwayseatdessert- Apple Spice Scones with Maple Bourbon Glaze @rezelkealoha- Apple Poached Rose with Rosewater Reduction @thesoupsolution- Fennel Sausage and Apple Dressing (stuffing) @lemonthymeandginger- Smoky Maple Apple Dutch Baby @worthypause- Thanksgiving in your Mouth Paleo Stuffing @anniecampbell- Popcorn, Cheese and Apples @blossomtostem @cocoaandsalt- Vegan Apple Stuffin' Muffins @ladyandlarder- Cheeseboard with Apples @chefdanielagerson- Skillet Caramel Apple Pie @gobblethecook- One Pan Pork and Sausages with Apples @allomamanwhatscooking- Apple & Camembert Tarte Tatin @lindarcampos @holajalapeno- Fluffy Apple Chili Biscuits @friendswhofete- Pomegranate Ginger Apple Cider Punch @seedandmill @bakingthegoods- Apple Cheddar and Thyme Scones @whatannieseating- Butternut Squash and Apple Soup with Asiago & Sage Croutons @lifeisbutadish @its_a_vegworld_afterall-Individual Microwave Apple Crisp @myloveatfirstbite @floursinyourhair- Brown Butter Bourbon Apple Pie @cooksandkid- Apple Cabbage Jalapeno Slaw @confettikitchen- Fall Kale Salad with Chicken and Apples @saltedplains- Gluten-Free Apple Crumb Cake @marypardoux- White Bean and Apple Soup @plumluckypiepi- Pinot and Cranberry-poached Apple Slab Pie @easyanddelish- Candy Corn Apple Pops @motherfoodie- @thismessisours- Easy Baked Apple Custard @hazelzakariya- Apple Pie Smoothie @butterlovescompany- Gingerbread with Brandied Apples @measuring.cups.optional- Caramel Apple Upside Down Cake @thewholeelchilada @flottelottehaan- Apple Bread with Cinnamon Butter @thegoodcooker @korekitchen- Green Apple Pie Smoothie @zestfulkitchen- Puffed Apple Pancake @sweetpillarfood- Apple Honey Brie @khabakom @farmgirlsdabble- Peanut Butter Apple Cookies @sweetisthespice- Maple, Walnut, Apple Cider Israeli Couscous @ameecooks- Peanut Butter Protein Dip with Apples @Whatskarencooking-Country Apple Bundt Cake with Cardamon Apple Compote @bakingbandits- Apple Galettes with Hazelnut Frangipane and Brown Butter @nyuberry- Moist Jewish Apple Pie TESTING
Sometimes recipes happen due to necessity. The heat we have been having is wrecking havoc on any fruit we forget to put in the fridge! The plums were on the verge and we had some leftover ricotta from pizza night, so boom, muffins it was! We always like baking with plums as the fruit has a complex flavor, both sweet and sour, and here in Los Angeles we have varieties galore. Some plums are more acidic, some more mild, so you can adjust your sugar content after tasting. These were made with some yellow plums with low acidity, and medium sugar content. The combination of spices nudges you towards fall and offer a nice contrast to the fruit. For another delicious plum recipe try out Plum Snack Cake with pecans! Spiced Plum and Ricotta Muffins Makes 10-12 ½ cup oats ½ tsp. ground ginger 1 tablespoon honey, warmed 2 cups flour 1 ½ tsp. baking powder ½ tsp. baking soda ½ tsp. cardamom ¼ tsp. nutmeg ½ tsp. cinnamon ½ tsp. salt 1 tablespoon of ground chia 1 tablespoon flax seeds ½ cup brown sugar ½ cup ricotta ½ cup olive oil 2 eggs, whisked 1 tsp. vanilla extract 1 cup diced plums Preheat oven to 350 and line a muffin tin with paper liners or spray with non-stick spray In a small bowl mix oats, ginger and warmed honey and set aside for topping Stir together in a large bowl the flour, baking powder, baking soda, salt, cardamom, nutmeg, cinnamon, salt, ground chia and flax seeds. In another bowl mix the sugar, ricotta cheese, olive oil, eggs and vanilla. Add the dry ingredients and mix until just blended. Fold in the diced plums. Fill the muffin tin with the batter and top each muffin with a sprinkle of the oat mixture. Bake about 30-35 minutes until a toothpick comes out clean. Cool *This muffin can be easily changed up depending on what you have at hand. Whole wheat flour can be a substitute and chia seeds can be used instead of ground chia. Summer fruit really doesn't need much to make it sing. A little sugar, a little acid, perhaps a touch of spice and boom, you have a tasty dessert worthy for any summer evening spread. This crumble gets a little twist with the use of the hazelnut flour, as it imparts a nuttier flavor to the topping. Use any selection of stone fruits, we used some plums and some peaches and any berry, we used blackberry. Really anything you have at hand will work and this is a nice dessert to use up any fruit that is on the verge. Serve warm with ice cream or whipped cream or eat it cold for breakfast! Hazelnut Oat Crumble with Stone Fruit and Berries Makes 1 9x13 inch baking dish 6 stone fruits, sliced ½ cup butter, melted ½ cup blackberries ½ c plus ½ c sugar 1 lemon, zested ½ tsp. salt ½ tsp. plus ½ tsp. cinnamon 1 cup hazelnut flour 1 cup oats ½ cup flour Preheat oven to 350 In a large bowl mix the fruit, lemon zest, ½ c. sugar, ½ tsp. cinnamon and let sit. In another bowl mix melted butter, the rest of the sugar, hazelnut flour, flour, cinnamon, salt, and oats. Squish with your finger tips until it comes together in crumbles. Pour onto a baking sheet and let air out for about 10 minutes. Grease your baking dish and pour in the fruit. Top with crumble, being sure to squeeze some pieces together into large crumbs. Bake for 30-40 minutes until fruit is bubbling and the topping has begun to brown. Serve with ice cream or whip cream! Another great dessert to use stone fruits is our Plum Galette recipe and you can now get that recipe and more in our set of NEW GREETING CARDS! Check out our Etsy store and order now! And, for just a few more days if you use the code ENDOFSUMMER you get 15% off all orders! Summertime equals salads as there is no better season to relish in the bounty that nature provides. With minimal prep and tweaking, simple ingredients shine and taste epic. We have been playing around with the addition of fruit into some of our favorites, and the addition of these juicy strawberries from our garden into a traditional Caprese was a game changer. The sweetness of the fruit paired with the Meyer lemon dressing invented by the seven year old was a tangy counterpoint to the creamy cheese and acidic tomatoes. Sometimes, just a little fruit goes a long way! Strawberry, Mozzarella, Tomato Caprese Salad Serves 6-8 1 cup strawberries, sliced in half or quarters depending on size 3 tomatoes, diced 2 balls fresh mozzarella, diced 1 tablespoon basil, sliced into thin strips ¼ cup Olive Oil ½ Meyer Lemon, zested and juiced 2 tsp. honey ¼ tsp. salt In a small jar make the dressing by first adding the lemon juice and salt. Shake. Add olive oil and honey and shake again. Set aside. Add the rest of the ingredients except the basil to a bowl, toss with dressing then sprinkle with basil. We have also launched a new set of cards this time with our recipes on the back! Each set comes with 6 5x7 inch blank cards and envelopes and all have your favorite Farmers Market photos on the front and a recipe inspired by the ingredient on the back! From Cherry Cream Pie to Bacon and Eggplant Pasta, we are sharing some of our favorites! And, for a limited time we are offering free shipping on orders over 20.00$ with the code FREESHIP20. Check out our Etsy store to order! We are still loving all things stone fruit this summer. There is no better time then now to enjoy the tangy sweetness of these delicious fruits. Throwing it back to our amazing collaboration in June with over 60 other food lovers and bloggers #summerlovespeaches this salad is a new twist on a classic. Adding in peaches and nectarines to your favorite Caprese salad, brightens up a much loved dish. The sweetness of the fruit pairs nicely with the acidity of the tomatoes and the burrata, oh the burrata, brings it all together with its luscious creaminess. Nectarine, Peach, Tomato and Burrata Salad Serves 6-8 2 ripe peach, sliced into wedges 1 ripe nectarine, sliced into wedges 2 large heirloom tomatoes, your choice, sliced into wedges 1 pint of cherry tomatoes, halved 2 balls of Burrata 1-tablespoon balsamic vinegar 1-2 tablespoons olive oil 1-tablespoon fresh basil, diced or torn Salt and pepper to taste On a platter, arrange the tomatoes, peaches and nectarines. Sprinkle with salt and pepper. Drizzle olive oil and vinegar over. Tear cheese into bite-sized pieces and scatter over the tomatoes and fruit, and then sprinkle with basil. We have also launched a new set of cards this time with our recipes on the back! Each set comes with 6 5x7 inch blank cards and envelopes and all have your favorite Farmers Market photos on the front and a recipe inspired by the ingredient on the back! From Cherry Cream Pie to Bacon and Eggplant Pasta, we are sharing some of our favorites! And, for a limited time we are offering free shipping on orders over 20.00$ with the code FREESHIP20. Check out our Etsy store to order! Summer is upon us and the farmers markets are bursting with stone fruit! One of our favorites is peaches as this versitile fruit with its juicy, tangy, sweetness can enhance both savory and sweet dishes. From pies to BBQ sauces, galettes to burrata salads, peaches make everything shine with the sweetness of the season. That was the reason we and Whatannieseating decided to organize another seasonal collaboration, #summerlovespeaches! This time we extended our reach to bakers and savory chefs alike, challenging all these talents to break out their favorite peach recipes! These inspiring instagrammers and bloggers like jojoromancer, pamelasalzman, cloudykitchen, julie_jonesuk, and bakingthegoods have come up with some amazingly creative and delicious recipes highlighting the peach, so be sure to check out their blogs and instagram accounts we've listed below. Our recipe was inspired by trips back East to visit family and a little farm stand, Briermere Farms. Their pies, baked goods, and general offerings are amazing, and their cream pies are a family favorite. They don't ship, nor give any hints about their famous recipes, and seeing that we are on the West Coast, we were forced to come up with a way to emulate and pay homage from afar. After a few tasty trial and errors, we came up with a pie which comes as close to the original as we could while still giving it our own spin. Make it and tell us how we measure up! Its creamy, sweet, sour, tangy, and luscious, everything you want in a pie and more! Fresh Peach Cream Pie with Cinnamon Cream Cheese Crust Makes one pie For Dough: (This makes enough for 2 pies) 1 cup chilled butter 4 tablespoons cream cheese 2 1/2 cups all purpose flour 1 teaspoon of salt 1 tsp. cinnamon 6 tablespoons water with ice cubes 2 teaspoons vanilla 2 teaspoons apple cider vinegar 1 egg, beaten Filling: 8 oz. package of cream cheese, softened ½ cup confectioner’s sugar ½ teaspoon vanilla extract ½ teaspoon almond extract 1 ¼ cup heavy cream 3 peaches, sliced Juice of ½ lemon 1 tablespoon of sugar For Dough: Put butter, cream cheese, 2 cups of flour, cinnamon, and salt into food processor. Pulse until you have small pea sized pieces. Add the rest of the flour and virally pulse. Pour mixture into a bowl and add vanilla, and apple cider vinegar. Add chilled water to the flour mixture and fold with a large flat spatula until dough comes together, pressing dough as you fold. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge or freezer until ready to use. If freezing the dough, put in fridge the night before you want to make the tart. Preheat oven to 375 Roll out one disc of dough and place into pie dish, crimping or decorating edges, as you like. Brush with beaten egg, poke the bottom all over with a fork, and weigh down middle with pie weights, or beans. Bake until edges begin to brown, about 20-30 minutes, then remove beans and put back into oven until bottom begins to brown. Remove and cool. Cream together the softened cream cheese, confectioner’s sugar, and extracts. In a separate bowl, whip the heavy cream until it holds soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon the mixture into the cooled piecrust. Refrigerate for at least an hour and ideally several hours. Mix sugar and lemon juice in a small bowl, add peaches and stir carefully. Then, layer peaches in circles onto the filled pie. Check out these creative chefs bringing their passion for food to their blogs and instagram accounts!
www.lemonthymeandginger.com www.amandaskrip.com www.floursinyourhair.com www.pricklyfresh.com www.mindyscookingobsession.com www.cocoaandsalt.com www.thegoodcooker.com www.farmandcoastcookery.com @glutenfrites www.sproutingradiance.com www.smartinthekitchen.com www.cooksandkid.com @my.recipe.addiction @thewholeelchilada www.gobblethecook.com www.weelicious.com www.feedtheswimmers.com www.thegingeredwhisk.com www.itsavegworldafterall.com www.blossomtostem.net www.holajalapeno.com www.somethingnewfordinner.com www.foodfash.com @juangmaggie www.allomamanwhatscooking.com www.alwayseatdessert.com @whatskarencooking www.myafternoonkitchen.com @anna.culina @myloveatfirstbite www.especiallysoutherndishes.com @fabi_recipes www.easyanddelish.com @easygourmetliving @dreamingitalian @forktosummit www.playzwithfood.com @lazy_tyko @m.pontikis www.hatibon.comwww.carlydiaz.com www.flottelotte.eu @motherfoodie www.piegirlbakes.com @thegalettegirl @khabakom www.teebsie.com @ariaadjani www.wellnesswithalyssa.com @hunneedee www.measuringcupsoptional.com www.jessiesheehanbakes.com www.weeknightbite.com www.confettikitchen.com www.ful-filled.com www.lindarcampos.com @jewhungry @candacenelson www.thewoodandspoon.com Also be sure to check out our wonderful photo cards on our ETSY site! These are all cards made from our photos of all the food we make, including pie! Supplies are running out:) Summer fruit, or really any season's fruit lend themselves to rustic tarts, or galettes. Once you get the basics down, they are an easy, adaptable, and delicious dessert that you can throw together for a party or just for a sweet weeknight treat. Yes, you do have to learn how to make dough, but our recipe is tried and true, and you can make it in the food processor. We always make a full batch of dough as we love having one dough at hand in the freezer. One batch makes two tarts! The dough can be jazzed up with whatever spices you like, this one has some ginger and vanilla in it, but cardamon, cinnamon and nutmeg are all tasty additions. You can also go savory with basil, oregano, or even sesame seeds and fill with veggies. We will post a recipe for a savory galette soon! It may look hard, but we promise, try it and once you make one you won't be able to stop! Mixed Fruit Galette Makes one Galette that serves about 8 ½ Batch of your favorite pie dough or store bought, enough for 1 disc 2-3 cups mixed fruit, cut into bit sized pieces (this has apricots, blueberries and strawberries) 1 lemon, juiced and zested ¼ c to 1/3 c sugar depending on the sweetness of your fruit 1/4 cup cornstarch ½ teaspoon ginger, nutmeg, or cinnamon ½ teaspoon vanilla extract 1 egg, beaten Sugar for sprinkling Preheat oven to 375 Add cornstarch, lemon juice, vanilla extract, lemon zest, sugar, and spice to a bowl. Mix then add the fruit. Carefully mix fruit, but mix well so juices begin being released. Mix until cornstarch is almost dissolved then set aside. Roll out your dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Place fruit in middle of the dough and spread out, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle with sugar. Bake for 40-50 minutes until fruit is bubbling and dough is brown. If it browns too quickly cover with foil and keep baking. *You can also freeze before baking and then bake when you choose. It will take about 20 more minutes. We have a thing for pie and especially apple pie. This is a riff on Grandma Ceil's award winning apple pie. She didn't do the caramel part, but her pies were always on point. Apples are pretty much always in season somewhere so play around with the different varieties you find. By creating a caramel first, the flavors of the apples and the honey really shine. And, yes, we also have a thing for #pieart. Grab your favorite cookie cutters or practice the braids you did as a child and have FUN! Caramel Apple Pie 1 9 “ pie 1 batch of your favorite pie dough or store bought, you need 2 discs 6 large apples, peeled, cored and sliced Juice of ½ lemon 2 tablespoons flour 2 tablespoons tapioca flour ½ tsp. cinnamon ½ cup butter ¼ cup white honey ½ cup brown sugar Pinch of salt 1 egg whisked Sugar for sprinkling Preheat oven 425 Place apples in a large bowl and toss with lemon juice, flour, and cinnamon. Set aside. In a sauté pan on medium high heat add butter, honey, and brown sugar with a pinch of salt. Swirl pan carefully to mix and let mixture get bubbly. Watch carefully and keep swirling or stirring until the caramel thicken slightly and begins to brown. Add in apples and stir to coat for one minute. Remove from heat and set aside. Remove dough from refrigerator and let warm up for ten minutes. Roll one disc out until about 1/8 inch thick and line pie dish. Leaving over hanging dough. Fill with apples and then roll our second disc. Cover apples with dough and crimp the edges together either with a fork or rolling and using your fingertips to pinch along the edges. With a sharp knife make some small slits on the top to let steam out. You can make little trees or arrows. You can also create a lattice with strips and braids or play with cookie cutters. You just want to leave some negative space so steam can escape. Brush with the whisked egg and sprinkle with sugar. Place in oven and after 10 minutes drop heat to 350 and cook for another 40 minutes or until apples are soft when tested with a knife or tooth pick. If the pie is browning to quickly cover the tip with tinfoil. Let rest before cutting. Serve with ice cream or whipped cream Collaborations with other chefs allow us to experiment and in experimentation comes some risk and some rewards. These cookies were certainly a reward! In honor of @holajalapeno and the margarita week she is inspiring, we went cookie as we hardly ever go actual margarita. (Mom is a vodka girl!) These cookies are not too sweet, tender, with a hint of lime. Dare you to eat just one! And, they are safe for the kids to eat as the alcohol burns off in the baking. Strawberry Margarita Cookies
about 1 dozen cookies 1/2 cup butter, softened 3/4 cup of sugar 1 egg 2 tsp Tequila 1 tsp lime juice 1 tsp lime zest 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1 1/2 cups of flour 1/8 cup diced fresh strawberries (dice small and if you have a little more its ok) Preheat oven to 350 degrees Cream together the butter and the sugar. In a separate bowl whisk together the flour, salt, baking powder, baking soda, and lime zest. Set aside. When sugar and butter has lightened in color and become fluffy, add the egg, the lime juice and the tequila. Mix and then add the flour a little at a time until it is incorporated. Add diced strawberries and mix just until evenly placed in batter. Roll dough into 1 to 1 1/2 inch balls in your hand and place on a parchment lined baking sheet. Bake for about 15-16 minutes until the bottoms just begin to brown. We are always game to trying something new and when Zest Tea, @getzesttea, sent us some apple cinnamon tea to try, we thought "why not bake with it?" The results were by far the best muffins we have made in awhile. Adding the additional layer of flavor the tea imparted to the butter, really made these muffins sing! The apple cinnamon flavor was pronounced, not lost in the baking. We are definitely going to play around with some other flavors of tea and will let you know how they turn out! A friend suggested ear grey and cherries.....yummy! Apple Cinnamon Tea infused Muffins Makes 10-12 ½ cup or 1 stick of unsalted butter ¼ cup loose apple cinnamon tea 1 ½ cups flour ¾ cups sugar plus 1 tablespoon 1 ½ tsp. baking powder ½ tsp. salt 1 tsp. cinnamon plus ½ tsp. ½ cup milk 1 tsp. Vanilla Extract 1 egg 1 cup grated apples, about 1 large apple. Preheat oven to 375 Grease muffin pan with cooking spray or butter and set aside. To make your tea infused butter, melt butter then add the tealeaves. Let heat over low for about five minutes, it will continue bubbling. Remove from heat and set aside for another few minutes. Butter will look a little green, but don’t worry! Using a fine meshed strainer or sieve, pour butter through and push on leaves, squeezing out all you can. Set aside. In a medium bowl, add flour, ¾ cups of sugar, baking powder, salt and 1 tsp. of cinnamon. In another bowl, add egg and gently whisk. Add to egg, the vanilla, tea infused butter, and milk and mix. Add to flour, with the apples and stir until all is incorporated. Mix remaining sugar and cinnamon in small bowl and set aside. Scoop batter into muffin cups, filling about ¾ of the way. Sprinkle with cinnamon sugar mixture. Bake for 20-23 minutes until slightly brown on top and a toothpick comes out clean. Cool in pan, then remove and serve. When the kids hear they can have cookies for breakfast, they are super psyched! And, well, these cookies pack enough punch to get them fueled up while they think they are pulling one over on us. They are sort of like the cookie version of loaded oatmeal, filled with lots of oats, dried fruit and coconut oil. You could add a tablespoon or two of almond butter or a 1/4 cup of chopped nuts to the dough if you wanted a hit of protein, but we leave them out as the kids school is nut free and these are also great as school snacks. Breakfast Cookies Makes about 1 dozen ½ cup applesauce ½ cup dried cherries or cranberries ½ cup oats ¼ cup oat flour ½ tsp. cinnamon ¼ tsp. nutmeg ½ tsp. vanilla extract 1 tbsp. coconut oil 1 egg ¼ cup brown sugar ¼ c mini chocolate chips Preheat oven to 350 In a large mixing bowl whisk egg, oil, and applesauce. Add the rest of the ingredients and mix until incorporated. Chill in refrigerator for 20 minutes Scoop dough into about 1 inch balls and place on cookie sheet Bake for 14 minutes We were getting sick of banana bread, if that is possible, and the kids decided for the week that they were not eating bananas. So, we tried a banana cake and said kids went crazy for it! The seven-year old ate most of it by himself for breakfasts many days in a row. We topped ours with a chocolate ganache but feel free to top with cream cheese frosting or vanilla ice cream. The cake is not too sweet and very moist thanks to the buttermilk and the graham flour gives it a nice texture. Banana Cake Makes 1 9 inch cake 2-3 ripe bananas, mashed 1 ½ c flour 1 ½ c graham flour 1 tsp. baking soda 1 tsp. baking powder ½ tsp. cinnamon ½ tsp. nutmeg ½ tsp. salt ¾ c canola or coconut oil 1 c sugar ½ c light brown sugar 3 eggs, whisked 2 tsp. vanilla extract 1 ½ cup buttermilk Preheat oven to 350 degrees Spray or butter your cake pan so batter will not stick and set aside. In large bowl whisk together the flour, graham flour, baking powder, baking soda, salt, cinnamon, and nutmeg and set aside. In a stand mixer or bowl with a hand mixer cream the oil and the sugars together for about 2 minutes. Add the mashed bananas, the eggs and the vanilla and briefly beat until mixed. Then add the dry ingredients alternating with the buttermilk and ending with the dry ingredients. (Dry can be done in 3 parts.) Batter will be lumpy so do not over mix. Pour batter into prepared cake pan and bake for 45-50 minutes until a toothpick inserted in the middle comes out clean. *Frosting is optional: you can top with your favorite cream cheese frosting or drizzle with chocolate ganache. We've become a little obsessed with these fruit bars. This version we made for bookclub and the raspberry and lime combo was amazing. Sweet and tart with a little floral note from the almond extract. The graham flour was an experiment and it gave the bars a nice chew, and a slightly more dense bite which pared well with some Vanilla Ice cream. Graham Raspberry Lime Crumble Bar Makes one 8 inch round cake or square Pyrex 1 ½ cups of Graham Flour ½ cup brown sugar ½ tsp. baking powder ¼ tsp. salt Zest of 1 lime ½ cup butter 1 egg ½ cup sugar Juice of 1 lime 2 tsp. cornstarch ½ tsp. almond extract 2 ½ cups raspberries Preheat oven to 375 Grease an 8’ inch cake or Pyrex baking dish. In a medium bowl mix flour, brown sugar, baking powder, salt, and lime zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan. In another bowl, add sugar, lime juice, cornstarch and almond extract and mix. Carefully stir in berries. Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out. Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing. |
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