Tag

apples

Baked Goods Breakfast Foodie Parties Vegetarian

Apple Spice Muffins

written by Ali

My contribution to Novel Foods #37 is Apple Spice Muffins. It’s been quite some time since I’ve participated in Simona’s wonderful event that she hosts on her blog, briciole. Fortunately, Novel Foods #37 came along right when I started blogging again.

The inspiration for apple spice muffins is a cozy mystery series that I just recently stumbled across – the Magical Bakery Mysteries by Bailey Cates. I love cozy mysteries that involve food, especially those set in a bakery. In this particular series, our intrepid heroine, Katie Lightfoot, also happens to be a witch. A good one, of course. She happens to belong to a coven that includes her Aunt Lucy, with whom she also owns the Honeybee Bakery. Katie is just discovering her witchy powers, as her mom and dad (also witches) tried to protect her from the witch world. Of course, Katie is also caught up in a love triangle of sorts with the Druid Steve and the firefighter, non-witch, Declan. Plus, Katie has an adorable familiar in the form of a Cairn Terrier named Mungo. Because, it’s a cozy mystery, of course.

Lucy and Katie infuse all their baked goods with witchy positivity, which takes the form of various spices and herbs. I’m definitely going to be making lavender biscotti and cheddar sage scones that get referenced several times in the first few books at some point this winter. In the meantime, apple spice muffins seem like they are a perfect spell for happiness on a cozy, rainy winter day. I’ll be curling up with a cup of tea, and the third book in the series, Charms and Chocolate Chips, with one of these muffins.

Yum

Apple Spice Muffins

Ingredients

1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
2/3 cup lightly packed brown sugar
2 eggs
1 cup unsweetened vanilla almond milk
1 teaspoon vanilla
6 tablespoons olive oil
1 small apple, finely diced (about 1 cup)

Instructions

Preheat oven to 425 degrees.
Combine the flour, baking powder, salt, spices, and brown sugar.
Add the eggs, almond milk, vanilla and olive oil.
Mix to just combine. Fold in the apples.
Use muffin liners in a 12 cup muffin tin. Fill each cup 3/4 of the way full.
Bake for 15 minutes or until a skewer inserted in the middle of a muffin comes away clean.
Makes 12.
Enjoy!

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October 18, 2019 7 comments

Baked Goods Breakfast Foodie Parties Low-Carb Quick and Easy

Apple Cinnamon Muffins

written by Ali

I realize that time has seriously gotten away from me this month, so I’m sharing these apple cinnamon muffins both to get back to blogging, but also as part of my favorite Facebook recipe sharing group. Each month we get paired with a wonderful blogger. This month, I was fortunate to be cooking from My Cooking Journey. What a delectable collection of recipes! I was so tempted by so many recipes, but finally landed on Apple Muffins with Cinnamon Apple Crumb. I had apples leftover from last week and love making muffins for the week anyway, so this one was ideal. It works really well to make muffins on Sunday so that I have a treat with my coffee and my husband has breakfast.

I made a few minor adjustments. These apple cinnamon muffins don’t have any crumb, and I reduced the sugar a little bit. I also used my apple cranberry butter from last year’s preserving mania. These are egg free, though not dairy free. I can definitely see using a vegan yogurt, though, to make these completely vegan.

Yum

Apple Cinnamon Muffins

Ingredients

1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar
1/4 cup apple sauce (or cranberry apple butter)
3/4 cup plain yogurt
1/4 cup oil
1 teaspoon vanilla
1 1/2 cups finely diced apple

Instructions

Preheat the oven to 375 degrees.
Combine the flour, baking powder, baking soda, salt, cinnamon and sugar. In a separate bowl, combine the apple sauce, yogurt, oil, and vanilla. Add the wet ingredients to the dry and combine until all the dry ingredients are incorporated. Add the apple and stir gently.
Line a 12 cup muffin pan with muffin liners. Divide the batter evenly among the 12 cups.
Bake for 17-20 minutes or until a toothpick in the middle of the muffin comes out clean.
Makes 12. Enjoy!

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March 15, 2019 9 comments

Beverages Farmer's Market

Apple Cider Sangria

written by Ali

I decided I needed to get on the apple cider train earlier rather than later this year. I’ve been very intrigued with the idea of making sangria with something other than wine – like hard cider. We also had a bag of apples that needed to get used up and I just didn’t have time this week to be creative. Apple cider sangria was clearly the answer.

I’m also moderately obsessed with Wild Turkey’s American Honey Whiskey. I’m not sure how I ended up with this in the liquor cabinet but I’m thinking it was because I needed it for a recipe for barbecue sauce this summer and all the other whiskeys were more expensive than I was willing to pay. Or I hadn’t had coffee yet, started making crockpot barbecued ribs and realized I didn’t have any whiskey and this is what I ended up grabbing at the liquor store. If the latter is the case, the moral of that story is either to always check your recipe before you do your week’s shopping or never buy booze first thing in the morning. Whatever the story is, I really like this whiskey – it’s sweet, making it completely unnecessary to add a sweetener to any drink it’s used in. It also has that smokey whiskey bite that I’m a fan of.

Back to the sangria – I used a hard cider that had a hint of ginger in it, which was a nice touch for this apple cider sangria. Serve this with a hearty stew or a dish with wild mushrooms and watch the leaves fall.

Apple Cider Sangria

Serves 4

1 bottle hard cider
2 cups apple cider
1/2 cup honey whiskey or similar
2 apples, sliced into 8 slices each

Combine all the ingredients in a carafe or pitcher. Refrigerate for at least two hours to let the flavor fully develop. Enjoy!

November 11, 2016 0 comment

Beverages Farmer's Market

Roasted Spiced Apple Sangria

written by Ali

Apples, pumpkin pie spice and wine – the absolute perfect combination as far as I’m concerned. I’ve been thinking a lot about the booze-forward sangria I had in Indianapolis several weeks ago and decided it was absolutely time for a sangria creation, so pumpkin pie spiced some apples, roasted them, tossed in some Chardonnay and a good dose of brandy and came up with Roasted Spiced Apple Sangria.

Roasted Spiced Apple Sangria is a great drink for the fall days we’ve been experiencing here in the PNW. Last weekend, we were thoroughly prepared for a massive storm, though what we got instead were some heavy winds and quite a bit of rain. It was a good weekend to curl up with the dog, a book, and sangria, with either Madeleine Peyroux or Pink Martini playing on the I-Pod. I was a little productive – I sorted through all of my summer clothes to decide what still looks good enough to be around next season and then finally un-boxed the box that was labeled winter clothes. I moved all my sandals to another closet to resist the temptation to try to pretend sandal season is still here and end up, instead, with soggy feet.

I can only imagine how tasty these roasted and spiced apples would be with a little freshly whipped cream, so I encourage you to double or triple the recipe and have a few of the apples on hand for other purposes. So pull out the blankets, listen to some jazzy music, and watch the rain fall with a glass of Roasted Spiced Apple Sangria in hand.

Roasted Spiced Apple Sangria
Serves 4

1 bottle chardonnay
1/2 cup brandy or apple brandy
2 apples, cored and sliced
2 teaspoons pumpkin pie spice
2 teaspoons brown sugar

Preheat the oven to 350 degrees. Lay out the apple slices on a parchment paper covered baking sheet. Sprinkle the pumpkin pie spice and brown sugar over the apples. Roast for 50-60 minutes, turning the apples once or twice. The apples are done when they are soft and caramelized on both sides. Let the apples cool.

When the apples are cool, put them in a jar or carafe and cover with the brandy and chardonnay. Stir or shake. Let the sangria sit for at least two hours, but preferably overnight. Serve with a few more apple slices and some of the roasted apples. Enjoy!

October 21, 2016 0 comment