Apple Muffins

 As fall is winding down, I have realized I may have gone a little crazy apple picking this month! Spending time at the orchard is one of my favorite things to do every fall, and this was no exception! Although now I have the dilemma of left-over Macintosh apples, and a husband who claims he can't eat another bite of apple pie or apple crisp. I'm sure he can't refuse that spicy cinnamon aroma that fills the kitchen- but I would rather not take the chance.



So I set out to make some apple muffins, which I have only made once before and it was a total flop. But, after a few tries in the kitchen, I think I may have finally created an apple muffin recipe worth sharing (and eating!) The true test is bringing these muffins to work, and my fellow educators ate them up before lunchtime! If you have made my pumpkin muffin recipe before, then you will notice the similarities (I based this new recipe off my best recipe) If you haven't made my pumpkin muffins yet, you definitely need to!

Ingredients

2 cups flour  
1 1/2 tsp. baking soda
3/4 tsp. baking powder            
1/2 tsp. salt
2 tsp. cinnamon                    
1 tsp. apple pie spice
1 tsp. Chinese Five-Spice      
1 cup sugar
2 cups shredded apple          
1/2 cup apple sauce
1/4 cup canola oil                
1 tsp. vanilla
3 eggs (lightly beaten)

Process

Preheat oven to 350 degrees and spray muffin cups inside a muffin tin.

In a large bowl, combine the dry ingredients. In a separate bowl, mix together the shredded apple, sugar, applesauce, oil, eggs and vanilla. *If you have never baked with apples before- be sure to use a corer to core and peel the apples. Next I slice the apples in manageable pieces for my food processor to shred. Ok, so now you will add the wet bowl to the dry bowl, stirring until combined. Do not over-mix.

Fill the muffin cups 2/3 full and bake in the oven for 20-25 minutes- using the toothpick test until the center comes out clean. Once completely cooled, these muffins can also be frozen for future use. They will keep up to 3 months frozen, and I would use my freezing trick of lining up muffins on a parchment paper and once muffins are frozen (8 hours) they can be stored in a freezer bag. Don't forget to write the date!

I hope you enjoy these muffins as much as my co-workers and husband did,

Michelle

Quick Fall Cook-out

A piece of living a balanced, zen lifestyle is embracing inspiration when it finds you- and inside the kitchen is no exception! Today was a cloudy, dull day in Autumn- but the temperature dropped enough to keep us outside for most of the day. After stacking wood for the winter and turning over the remains of the garden- a quick impromptu cook-out was required. 

It is important to share these moments of simplicity that may soon be forgotten the next time I am in the kitchen working overtime to impress dinner guests with a fancy dish or craft the perfect dessert to wow at the bake sale! 

So, here is the quick fall cook-out: frozen salmon fillets broiling over hot coals and drenched in barbecue sauce. I served it with a side of rice pilaf I whipped up in the rice steamer, and we were good to go! 

It was a wonderful treat to have that grill working again and smell the aroma of sauces cooking over coals. Even our dog, Baxter, seemed to understand the sacredness of the moment- as he for the first time in history just sat in the swing waiting patiently for his portion of the fish to finish cooking!

Living here in New Hampshire, we know the winter is not too far off- and we most likely will not be seeing our grill again until April, possibly May. This is why New Englanders appreciate the moments of Fall for as precious as they are.

Reminding you to embrace the moment,

Michelle

Pumpkin Pancakes

I have been on a roll with breakfast baking this month. I left you with some basic pancake and waffle recipes to get you through the long winter months of chilly mornings. But I can't forget about those leisurely Sunday morning breakfasts with friends and family- sitting by the fire clutching our coffee cups and laughing as we eat the most delicious food made with love. This image might be pushing it just a little, but I promise you these pumpkin pancakes are no joke! I have perfected the recipe and so here it is- from my kitchen to yours.

Ingredients

1 cup flour                                       

1 TBSP. sugar                                   

2 tsp. baking powder                  

1/4 tsp. salt                                        

1/2 tsp. cinnamon                              

1/2 tsp. pumpkin pie spice

1 egg

1 cup milk

2 TBSP. cooking oil

1 tsp. vanilla

3 large spoonfuls of canned pumpkin

Process

Combine dry ingredients in a large bowl. Make a well in the center and add egg- beat until fluffy. Mix milk, oil, and vanilla with egg, then combine all ingredients. Mix batter until moistened, the batter will be lumpy. Fold in pumpkin as the final step. It is important to not over-mix the batter. 

Lightly spray skillet and pour batter using a 1/4 cup or an ice cream scoop. Set heat to medium, and set timer for 2 minutes, then flip and cook the other side for another 2 minutes. Before flipping, wait for tiny bubbles to appear on the surface. Once you see these bubbles, it is the perfect time to flip!

Pancakes will turn golden brown when cooked completely.

A Brief Ocean Hiatus

As you may have noticed, I have taken a brief break from the website. I left the kitchen for a quick trip to the ocean. Sometimes the hustle and bustle of life is too much, and we all need a place to retreat to for a little R&R. My place is the ocean, and fortunately it is only about two hours away from my home in the mountains. Although I did not step foot in a kitchen- I find it important to share with you the view that swept me away.

I hope to remind you that it is important to step away every once in a while to recharge.

Namaste,

Michelle

Basic Pancake

This is a quick, basic pancake recipe I use when I am making batch after batch of pancakes to freeze and reheat throughout the fall/winter months. It is simple and allows for many variations to keep the morning routine from getting old. This recipe will make one batch of pancakes (using 1/4 cup-sized pancakes it will make about 8).

Google Stock Images

Ingredients


1 cup flour
1 TBSP. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
1 cup milk
2 TBSP. cooking oil


Process

Combine dry ingredients in a large bowl. Make a well in the center and add egg- beat until fluffy. Mix milk and oil with egg, then combine all ingredients. Mix batter until moistened, the batter will be lumpy.
It is important to not over-mix the batter.

Lightly spray skillet and pour batter using a 1/4 cup or an ice cream scoop. Set heat to medium, and set timer for 2 minutes, then flip and cook the other side for another 2 minutes. Pancakes will turn golden brown;take care not to over-cook as they will be reheated later.

Freeze, Store, Reheat

To freeze the pancakes, line on parchment paper, being sure they are not touching each other and use parchment to separate layers. Freeze for at least 6 hours, then when frozen completely you may store in a freezer bag. Be sure to mark the date on the bag- as pancakes will last for 3 months frozen.

When it is time to reheat, simply bake pancakes in oven or toaster oven at 350 degrees for 10-15 minutes.
If in a rush, you can zap in the microwave on high for 1 1/2-2 minutes.

As you can see, this is a basic, very quick recipe. For multiple varieties- fold in frozen fruit-such as blueberry or raspberry. I also make a few batches of chocolate chip as well. When making multiple batches of food to save for later- remember to keep it simple and avoid exotic, crazy varieties that you may not be in the mood for a month from now.

Waffles by the Dozen

Caution: This recipe will make a dozen waffles! I created this recipe this past weekend when I decided to make my own frozen, non-processed breakfast foods. Don't worry, I will include the proper freezing techniques as well.

Ingredients

4 eggs                              
4 cups flour                      
3 1/2 cups milk              
1 cup vegetable oil          
2 TBSP. sugar
2 TBSP. & 2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract

Variations:

I also made a dozen cinnamon waffles- follow the same recipe but add 2 tsp. cinnamon and 1/4 tsp. nutmeg.

Process

Preheat your waffle iron while you create your batter. Beat eggs in a large bowl until fluffy. Beat in all other ingredients- just until smooth.

Now that your batter is ready- here is the most time-consuming part of the process- cooking each waffle one at a time!

Tips and tricks: be sure to spray both sides of the waffle iron before pouring in the batter (do this each and every time you make a waffle!)
Pour batter slowly to avoid overfilling the waffle iron- any excess batter will spill over the sides and create quite the mess (and waste precious batter!)
Pay close attention to the cooking waffle- you want to cook right up until the waffle in a golden brown color on top Do not overcook- as you will be reheating the waffles later in the upcoming weeks!

Freezing Process

Line a baking sheet with parchment paper. Lay waffles across in one layer and be sure they do not touch. For more than one layer of waffles, separate each layer with parchment paper. Lay a final piece of parchment paper on the top and then freeze for at least 6 hours. Once frozen, you can bag waffles in freezer bags for long-term storage. Be sure to write the date on the bag! Frozen waffles will last up to 3 months in the freezer.

Reheating Process

Bake in an oven at 350 for 15 minutes or use a toaster oven for about 10 minutes. I love serving waffles with fruit on top- and don't forget the whipped cream for a special treat!!


Searching for a waffle iron? My friends have recommended these to try:
                                          

Homemade Frozen Pancakes and Waffles

Realization: cold cereal does not cut it on cold mornings

As my dog and I were wandering around on our usual hike, I realized I was already wearing a hat, scarf, and my winter coat. The Autumn weather has seemed to turn chilly overnight- and like every year it has snuck up on me.
Now that the weather is getting colder in the mornings, I am craving warm breakfast food to begin my day. However, like most of us who are busy rushing off to work in the morning- there is no time to cook that well-balanced and delicious breakfast.
So out of the woods and into my kitchen I headed, after I borrowed my friend's waffle iron for the weekend (I made an even trade with my knife sharpener for the iron).

I spent hours in the kitchen- baking up a storm- freezing waffles and pancakes to help ease the morning hustle and bustle.  I will share with you the important lessons I learned in a quick how-to guide for freezing and reheating waffles and pancakes.

How to Freeze Homemade Pancakes and Waffles

Cook pancakes or waffles using your usual recipe (or click here for my no-fail waffle or pancake recipes) 

Line a baking sheet with a sheet of parchment paper. After cooling the pancakes or waffles, place in a single layer on the parchment without touching each other. If food is touching before frozen, it will freeze together, making it difficult to separate later. To freeze more than one layer of pancakes or waffles, use another sheet of parchment paper in between each layer to create a barrier. Place the baking sheet in the freezer and freeze for at least 6 hours. Once everything is completely frozen, you can stack them together in a freezer bag or freezer-safe container. I prefer freezer bags because they take up a lot less space in the freezer. Before storing, write the date on the bag. Pancakes and waffles will last for 3 months in the freezer.

How to Reheat Frozen Pancakes and Waffles

Pancakes or waffles can be reheated in an oven or toaster oven at 350 degrees. You can place pancakes on foil, a baking sheet, or just on the oven rack. Bake for about 10 minutes or until thoroughly heated.

Time Savers for the morning rush:

Pancakes:

I do not have a microwave in my kitchen, but for the many that do: heat on high for 1 1/2- 2 minutes.

Waffles:

Place waffle in toaster- but keep a careful eye so it does not burn.

Pumpkin Muffins

This muffin recipe is the best thing to come out of my kitchen so far this fall! I have been making an amazing pumpkin bread for years, however I wanted to change it up a little this season and add some flair. I have created a pumpkin muffin with a cream-cheese based filling- fresh from the kitchen!

Ingredients

3 cups sugar (or substitute with 1/2 truvia, 1/2 sugar)
4 eggs
3 1/3 cup of flour
1 1/2 tsp. salt
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. allspice
1 1/2 tsp. pumpkin spice
1 cup cooking oil
2/3 cup water
15 oz. can of pumpkin

             Filling

8 ounces of cream cheese
1 egg
3 tbsp. sugar
1 tsp. pumpkin spice


Process


Using a large bowl, beat sugar and oil on medium; add eggs and beat well. Using a stand-alone mixer, set beater on low while adding in flour and all dry ingredients one cup at a time. Add water. Once combined, beat in pumpkin. Now that the batter is complete, it is time to work on the filling.

Mix the cream cheese, egg, sugar, and spice in a small bowl using a beat on low until well-combined and creamy. This is easier to complete if the cream cheese has been left out and softened.

Finally it is time to construct the muffins. Place paper cups in a muffin pan, and spray cups lightly with oil or cooking spray. This allows for easy removal of the muffins while eating. First, place one spoonful of muffin batter in each cup. The cup should be 1/3 filled, leaving room for the filling. Next, spoon a generous helping of filling into the middle of the paper. Be sure the filling does not touch the sides of the paper. Finally, fill the remaining cups about 2/3 full with the muffin batter.

Step 1 in muffin construction

Step 2 muffin construction

Bake muffins at 350 degrees for 15 minutes. Be sure to use the toothpick test to rest assured your muffins are cooked completely! Insert a toothpick into the muffin, baking until it comes out clean.
This recipe will make about 18 muffins. The muffins taste best after sitting overnight! Refrigerate and serve cold or warm.

Fall into the Kitchen!

This is a celebrated time of year in New England- the short-lived season of Autumn. We New Englanders squeeze as many activities as we can into these few weeks to fully embrace the season; once those leaves fall, snow is sure to follow! Apple picking, drinking warm cider, hiking in the colored mountains, and my favorite- baking!

Photo courtesy of Franconia Notch Chamber of Commerce

Normally I have a good balance in my kitchen of healthy meals and delicious baked goods- but be ready to be bombarded with great- smelling recipes that will fill your house with the warmth of sugary Fall.

I also love trying new recipes- so send me your Fall Favorite and I will try it out in my kitchen-- giving you full credit for the find once I post the deliciousness online!

Hummus and Pita Chips

 Ingredients

1 can of chickpeas or garbanzo beans

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt (Himalayan pink sea salt)

2 tablespoons olive oil

Spices: pinch of garlic powder, pinch of onion powder, pinch of cumin

Process

First, drain the chickpeas and set aside about ¼ cup of liquid from the can. Combine all ingredients in food processor except for liquid. After stirring, add the liquid from the chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

This is a simple process, and it is easy to add variety to the hummus. For a spicier hummus, add a pinch of cayenne pepper or red pepper flakes and sun-dried tomato. I am currently experimenting with varieties of this original hummus, so stay tuned!

I also make my own pita chips, which is a simple, quick process and a great use of those extra pitas that are sitting in the cupboard. Simply cut the pitas in half so they are no longer pockets. Then, using a pizza cutter, slice the pitas into chip-sized pieces. Place pieces in one layer on a baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and dill. Bake in the oven (at 350 degrees) for 15 minutes or until the pieces are crunchy and golden on top.