Apple Harvest Time

I so wish I could show you all my beautifully preserved apples in the form of jarred applesauce, apple pie filling and apple butter. 

But sadly I cannot.

I simply haven't had the time.  What with the big consignment sale coming up and having some family in town this week--apple preservation simply hasn't happened.

I have made a killer apple galette though.  Yum, yum.  And my kids?  They hoot and holler and cheer when I slice them up an apple.  Every. time.

So this mama can't really complain.  Eating plain apples and apple galettes it is then. 

What is too funny and slightly scary is that Little Brother is fiercely independent like his big sister.  I gave him some bits of apple to keep him happy while I was making the aforementioned galette.  But there were tears and pouty lips and all kinds of displeased--and he was quite unhappy too.  Turns out he didn't want the bits of apple.  No, of course not.  He wanted the whole apple. 

And he was pleased as punch once he had the whole apple that he could hardly maneuver. 

Like I said, his independence at fifteen and a half months is just a bit scary. 

 

Chipotle Turkey Chili with Apples and Cheddar

When I came across this recipe in my Rachael Ray magazine, I thought it sounded delish and knew I wanted to try it.  It was great.  And it's a great variation on your standard chili, so if you like to mix it up, this might be a great one to try.

Chipotle Turkey Chili with Apples and Cheddar ~ adapted slightly from Rachael Ray


2 tablespoons extra virgin olive oil (EVOO)
3/4 pound ground turkey
1 Tbsp pureed chipotles (click here for what to do with the rest of the can)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked sweet paprika
1 red onion, chopped
2 large cloves garlic, chopped
2 cans red beans, drained and rinsed
2 apples, divided
Juice of 1/2 lemon
2 bay leaves
3 tablespoon tomato paste (click here for what to do with the rest of the can)
2 cups chicken stock
1 cup apple cider
Shredded extra-sharp white cheddar cheese, pepitas (toasted pumpkin seeds) and tortilla chips, for serving

In a large dutch oven, heat EVOO and brown ground turkey.  Using a potato masher works really well to break up the meat.  Stir in chipotles, coriander, cumin, paprika, onion and garlic.  Cook until onion is softened.  Add in red beans, bay leaves, tomato paste, chicken stock, and apple cider and stir to combine. 

Now this is where it would have been helpful to read the directions thoroughly before charging ahead and making the recipe how I thought it should go together.  Rachael says to peel, core, and dice one of the apples and add it to the chili and reserve the other (just coring and chopping) to dress with lemon juice and serve as a garnish.  Pretty, right?  I didn't do that.  I peeled, cored, and diced both apples and put them in the soup.  Wasn't nearly as nice for presentation, but it still tasted good.  

After apple(s) is added, simmer until flavors meld, stirring occasionally about 20-30 minutes.

Serve with sharp cheddar cheese, pepitas, tortilla chips and chopped apples for serving.  

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Tried It & Loved It: Apple Cider Doughnuts

I know, I know.

Enough with the doughnut addiction, right?

Actually, the inspiration was that I had some apple cider to use up (from another recipe I tried) and I came across this in my blog reading.  And it was a doughnut recipe that used apple cider, so there was really no question if I would make them, only when. 

I made them the next day. 

These are a baked doughnut and Aimee uses a doughnut pan to bake hers.  Although I am not a fan of nonstick pans, I just might have to make an exception for my love of doughnuts.  Anyhow, not having a doughnut pan, I used my mini muffin cups and made doughnut "holes." 

They turned out really good.  They were really light and airy, not like your typical denser cake doughnut.  I suspect that's because these were baked and not fried.  But don't quote me on that!

Apple Cider Doughnuts ~ from Shugary Sweets

2 cup flour (I used soft white wheat)
3/4 cup sugar (I used sucanat)
1 tsp baking soda
1 tsp baking powder
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp cinnamon
1 tsp salt
1/2 cup apple cider
1/4 cup applesauce
2 eggs
1 tsp vanilla extract

 

Pre-heat oven to 325 degrees.

 

Combine flour, sugar, baking soda, baking powder, nutmeg, allspice, cinnamon, and salt.   Add in cider, applesauce, eggs and vanilla extract.  Mix together until smooth and creamy~about two minutes.  

Place filling in zip top bag and snip off corner and "pipe" into doughnut pan (or mini muffin pan!) for easy distribution.  Bake for approximately 10 minutes (mine were about this long too), until doughnut springs back when touched.  

Cool for about 10-15 minutes and dust with powdered sugar or drizzle with apple cider icing.  I didn't do this part, but I am sure it's tasty! 

New Fall Tradition

We have our Christmas traditions and Easter traditions.  This year, we also have a new fall tradition.  And it's a "fall" tradition because it can go from the start of the apple season (end of August?) to as-long-as-I-have-apples-in-my-fridge tradition.  So it's really much longer than Halloween or Thanksgiving.  And these babies are stinkin' good, so I'll definitely stretch it out as long as I can.

So good and so easy.  I totally took the lazy way out and bought caramels (but I did have to unwrap them all so I don't know how "lazy" that really was).  You wash and dry the apples, stick "sticks" in them (I used lollipop sticks), melt the caramel, dip the apples, and dip in toppings--we used peanuts on some. 

They are ahhhh-mazing. 

We are so keeping up this tradition. 

 

Tried It & Loved It: Apple Harvest Cupcakes

I apologize for the lateness in this post.  Unfortunately, this is how I am rolling this week!

With my in-laws visiting this week and my mother-in-law's birthday being early next week, we decided to celebrate her birthday a few days early.  Remembering that she is a lover of all things apple, and with the fall season upon us and apples being in great abundance in our neck of the woods--it just made sense to make an apple-y "cake" for her birthday.  I found this recipe last week in my blog hopping and knew it was perfect to try out.  Of course, I changed it up a little to suit what I use for pantry ingredients and have on hand, but all in all, these were a great little cupcake.

The only liners I had were pink, and not very harvesty, so they were removed for photographic purposes.  

Apple Harvest Cupcakes ~ slightly adapted from Cats and Casseroles  

for the cupcakes:
scant 1 c sugar (mine was sucanat)
3 eggs
3 cup finely chopped apples (I used Galas)
1 cup melted coconut oil
1 tsp vanilla
2 cup all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts pecans (I don't particularly care for walnuts)

for the icing:
1 cup (2 sticks) butter, softened
8 oz cream cheese, softened
1 lb powdered sugar
1 Tbsp vanilla extract 

for the cupcakes:
Preheat oven to 350 degrees.  Spray muffin pan with non stick spray or line with liners and set aside.

In a stand mixer, using the paddle attachment, cream together sugar and eggs.  Add in chopped apples and mix in coconut oil and vanilla until fully mixed.  In a separate bowl, mix together flour, cinnamon, baking soda, and salt and add dry mixture to wet mixture one cup at a time until each is fully mixed.  Add in chopped nuts and mix on low speed for about 90 seconds.  Fill muffin cups about two thirds full. 

Bake for 18-20 minutes or until toothpick inserted comes out clean.  Abby says to bake for about 30 minutes, however that was not the case for me.  I checked on these after 25 minutes and they were well past done--too done.  :(  My oven actually tends to "burn" on the cool side, and most recipes I follow take a little longer than suggested.  Cupcake recipes normally say to bake cupcakes for around 20 minutes and I don't know why this didn't register when I made these--so that was my only complaint suggestion.

Cool cupcakes completely prior to frosting.   

for the frosting:
Mix together butter and cream cheese.  Add in sifted powdered sugar and vanilla and mix thoroughly.  Frost cooled cupcakes or pipe frosting as desired.

Tried It & Loved It: Apple Pancakes

Any of you watched The Chew yet?  No?  Well it's a fun daytime show if you like cooking.  Lots of yummy sounding recipes from a bunch of different types of chefs.  Mario Batali is one of the co-hosts.  I just love him to pieces.  I've honestly never cooked any of his recipes, but they all sound so amazing.  The way he talks of the history and culture of Italy.....it makes me want to go there.  And that's saying a lot for this none-adventuresome homebody. 

I really don't know why I haven't ever tried any of his recipes...

But it's on my list of things to do.

Heh.  Have you seen that list? 

Anywho, this really isn't about Mario.  One of the other co-hosts on the show, Carla Hall, made this easy little recipe and I knew I wanted to try it.  Our landlord gave us a bunch of apples right after we got home from our trip, so I knew it would be a great way to use some of those up.

They were very yum and such a fun variation.  We loved them!  

Apple Pancakes ~ adapted from Carla Hall on The Chew

1 batch of pancake batter
1/2 tsp cinnamon

2-3 medium apples

The original recipe calls for Bisquik and we all know I don't do that.  I use the Betty Crocker recipe (listed below), substituting some of the ingredients for that more whole foods approach.

Core 2-3 medium apples and slice thinly.  The thinner, the better.  I don't have a mandoline, but I wish I did--the thicker slices that I made were still good, but the apples were still a little crunchy.  Had they been sliced SUPER thin, they would have been great.

Stir in cinnamon to pancake batter, mixing well to combine.  Dip apple slices in pancake batter, coating evenly on both sides.  Cook on a griddle over medium heat until lightly browned, flipping to cook opposite side--about 2 minutes per side.  Butter while pancakes are still hot, serving with warm maple syrup.  The real stuff.  Enjoy!

Pancake Batter

1 cup whole wheat flour (I use my fresh ground, soft white wheat)
1 Tbsp aluminum free baking powder
1/4 tsp salt
3/4 - 1 cup milk (start with 3/4 and go up from there....I can't stand thick pancakes, so I tend to like my batter pretty runny)
1 large egg, beaten
2 Tbsp coconut oil, melted
Butter, for topping

Mix together flour, baking powder, and salt in a large batter bowl.  Add in milk and egg and start to mix.  When about half way mixed, add in the melted coconut oil and mix completely.  I add the coconut oil in very last because once it hits the cold egg and milk, it will start to harden fairly quickly.  Adding it in very last will allow it to mix in the easiest and have the smoothest batter. 


This recipe is linked to Life As Mom Ultimate Recipe Swap.