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Recipes that include apple

Pumpkin Apple Streusel Muffin

Sunday, November 6, 2011

Perhaps I was subconsciously still thinking of that Pumpkin Cider Cocktail. Consciously, however, it hadn’t occurred to me until completing this pumpkin muffin recipe, tasting the muffins a few times, and even editing the photos, that there are notable similarities, yet important differences. One is a cocktail, perfect for an evening affair. The other, a muffin, perfect to start your morning.

If you like to use seasonal ingredients, pumpkins and apples are going to dominate right now. And you know what?  I don’t mind that at all! These muffins taste like autumn and there’s a comforting feel that comes with that.
Pumpkin Apple Streusel Muffins 5 (more…)

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Earl Grey Apple Sauce

Tuesday, December 8, 2009

I saw a 3 pound bag of apples for $1 at the farmer’s market. One dollar! I didn’t even know what I was going to do with it. Apple pie, apple cake, doughnuts, fresh cider, apple crisps, the options are endless, and it didn’t matter because it felt like it was basically free. Sometimes, you just feel like a winner and yes, it is that easy to make my day.

Earl Grey Apple Sauce served in tea set 2

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Fresh Apple Cake

Friday, March 27, 2009

When I have guests over, I like to make pretty cakes with frosting, a meringue topping, or glaze. For myself, I like things less sweet, and actually prefer simple cakes or quickbreads without any adornments. I think it’s the texture of cake that I’m truly addicted to. Add a good cup of coffee, and I’m like a puppy with a new toy.

I flipped around my cookbooks for an easy recipe that I had the ingredients for. This one was close enough, although I still needed to do a little substituting. The nutmeg is a bit strong for me, but it still satisfied my craving.

Fresh Apple Cake Center

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Cheddar Crust Apple Pie

Wednesday, December 3, 2008

I’ve seen a couple of recipes for apple pie with cheddar cheese in the crust, intending to try it out at some point. I finally got around to it and found this recipe that used a 9X13 oval baking dish. I happen to have one and have never seen a recipe using it. Boy, was I ecstatic!

After reading the recipe more carefully, I realized a couple of problems. I didn’t want the raisins in this recipe (no general prejudice against them) and I wanted a double crust pie, not just a top crust. Luckily, it seemed this recipe made more then enough dough for a double crust, and you’ll still have left-over. (I’ll try to do something with this another day.) Lastly, I like tall pies. (Have you heard of Mile High Apple Pie?) So, I increased the apple filling.

slice of Cheddar Crusted Apple Pie

*this photo added 12/05/10

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Pork and Shrimp Lettuce Wraps

Tuesday, November 18, 2008

I’ve been seeing Lettuce Wraps grow in popularity at Chinese restaurants, now often served as a dish at banquets. We had a Clam filled Lettuce Wrap at our rehearsal dinner and a Shrimp and Pork filled one at Peking Duck Forest. The filling ideas are endless but based on what we had at home, I made this one. We both loved it.

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Honey Apple Bundt Cake

Tuesday, September 30, 2008

I made this cake to bring for Rosh Hashana, so the key flavors were apples and honey. I used roughly 1/4 cup bass wood honey and 1/2 cup buckwheat honey. The buckwheat is a very dark, stronger flavored honey, which will likely impact the flavor. Yes, I’m trying to say, don’t use cheap honey.

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Mini Carrot Spiced Cupcakes (Sans Nuts)

Friday, September 12, 2008

I made these Mini Carrot Spiced Cupcakes almost 6 months ago, and promised to make them again without the nuts. I love nuts, but in these little cupcakes, I just thought a smoother texture throughout would work better. Today is my mom’s birthday so it was the perfect opportunity to make mini-cupcakes again, the perfect, travel on the train, going to a restaurant, birthday cake. No extra plates, knives, or forks needed, and her friends loved them. Here is my tweaked recipe:

Mini Carrot Spice Cupcakes

*photos updated on 11/30/10

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Zucchini Apple Bread

Thursday, September 4, 2008

It‘s that transitional time of year, where we still have some summer produce, like zucchini, and fall goodies are coming in, like apples. I decided to make something exactly for this window of time, Zucchini Apple Bread. I also wanted something relatively healthy. Lon and I have been putting on some weight. Relatively is the key, because I never let flavor and texture suffer for health purposes. I don’t like fake sugars and fat free baked goods.

This recipe yields a wonderfully moist and mildly sweet quickbread, with a very natural flavor. The visible zucchini pieces may even make you feel healthier when eating them. The only problem is that it tastes great, so you may eat too much.



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Mini Carrot Spice Cupcakes with Cream Cheese Frosting

Friday, March 28, 2008

My friend Lily is moving away so I had to send her off with a treat. I love mini cupcakes and I love giving mini cupcakes. So, I decided on an apple/carrot spice flavor but you can’t taste the apple so I’m calling them Carrot Spice Cupcakes. I am so impressed with this recipe, as a first try. I would only change one thing, remove the nuts. The texture of the cupcakes is so light and tender that the crunch of nuts seems not to fit in. I will definitely be making these again (sans nuts).

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Waffles are Really an Excuse to Eat Dessert as a Meal

Sunday, February 24, 2008

We had Caroline and Eddie over yesterday to break in our new waffle maker, the Villa Ware 2010 Uno Pro Belgian Gravity Waffler. It heats up quickly and makes good waffles even if you don’t follow instructions, Lon! It’s also easy to clean, mostly because not much sticks too it. I did spray it with PAM before heating it.

We made a standard flavored waffle so that we could go all out on the toppings. We had pure maple syrup, caramel sauce, a powdered sugar shaker, and sweet cream butter on hand. I made a raspberry sauce out of frozen raspberries that I thawed, sweetened, pureed, and strained. Next a Apricot Apple Compote:

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