Apple Cinnamon Butterscotch Muffins

Company is coming for Thanksgiving weekend. I’m so excited that my friend Meagan is visiting! Beside the classic Thanksgiving dinner that will be served – I want to make sure that there are ample delicacies for other meals and snacks.  I’ve decided that Apple Cinnamon Butterscotch Muffins are just the thing to kick off the weekend of fun.

However, despite my good intentions, I baked a beautiful batch that also include pecans that she cannot eat :( I will have them all to myself! Looks like this year’s sweet potato casserole will not have pecans on top either! This muffin recipe is adapted from the blog http://annies-eats.net/.

I’m off to cook the turkey and will post pics of the delicious food and a spotlight on some of Meagan’s great recipes too!

Apple Cinnamon Butterscotch Muffins

Makes about 16 muffins.

Ingredients:


2½ cups all-purpose flour


2 tsp. baking powder


1 tsp. baking soda


½ tsp. salt


1¼ tsp. ground cinnamon


¾ cup old-fashioned oats


8 tbsp. unsalted butter, at room temperature


½ cup packed brown sugar


2/3 cup applesauce


2 large eggs

1½ tsp. vanilla extract


1 cup milk


¾ cup butterscotch chips


¾ cup chopped apples
1/3 cup toasted pecans, chopped

Directions:


Preheat the oven to 350˚ F.  Line the wells of two muffin pans with paper liners (about 16 liners total).  Set aside.

In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.  Mix lightly with a fork to blend.  Stir in the oats.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and smooth, 1-2 minutes.  Beat in the applesauce, eggs and vanilla extract until incorporated.  With the mixer on low speed, mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients and beating just until incorporated.  Fold in the butterscotch chips, apples, and toasted pecans with a rubber spatula.

Butterscotch Chips

Divide the batter evenly between the prepared muffin cups.  If desired, press a dried apple slice into the top of the batter in each cup.  Drizzle lightly with maple syrup and sprinkle with sugar.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Delicious!

I did manage to package some in some fun Halloween bags for some friends.

Sweet Potato Casserole

The winner is in! Sweet potato casserole is a favorite side for “cooked dinner” more commonly known as turkey dinner.  Please don’t forget to cook your potatoes and other veggies for Thanksgiving too!  I never grew up on this dish, but have recently added it to my Thanksgiving and Christmas repertoire simply because it is so delicious. The first time I made it, I didn’t add pecans and regretted it.  The pictures I have posted are without pecans – so this year I am definitely adding them! I will add those pics once I have made the dish this weekend!  

Also, remember this is a sweet dish so don’t add too much sugar because it can be ruined if you’re not taking in to account the natural sweetness of the potatoes.  Taste along the way to make sure it’s to your liking. Adapted from “America’s Test Kitchen 2007”. 

Sweet Potato Casserole

Ingredients:

7 pounds (6-8 medium sized sweet potatoes, of equal size)

Streusel:

5 TBSP unsalted butter, cut into 5 pieces and softened, plus more for the pan

½ cup unbleached all-purpose flour

Imagine with crunchy pecans!
This year's photos will be posted after Sunday!

½ cup packed dark brown sugar

¼ tsp salt

1 cup pecans 

Filling:

5 TBSP unsalted butter, melted

2 tsp salt

½ tsp ground nutmeg

½ tsp pepper

1 TBSP vanilla extract

4 tsps fresh lemon juice

4 large egg yolks

1 ½ cups half-and-half cream

Directions:

1. Sweet Potatoes:

Adjust oven rack to lower-middle position and heat the oven to 400 degrees. Poke the sweet potatoes several times with a fork and space evenly across the rack.  Bake the potatoes, turning them once, until they are very tender and be squeezed easily with tongs – 1-1 ½ hours.

Remove the potatoes from the oven and cut in half lengthwise to let the steam escape; cool at least 10 minutes.  Scoop out flesh into bowl – there should be 8 cups.   Reduce the oven temperature to 375. 

** This step can be done 2 days ahead.  Simply scrape the flesh from the skins and refrigerate in an airtight container**

2.  For the Streusel:

While the potatoes are baking, butter a 13 x 9-inch baking dish. Mix the flour, brown sugar, and salt in a bowl, until well blended.  Sprinkle the butter pieces over the flour mixture and pulse until a crumbly mass forms. Use a slap-chop like device (or simply cut) the nuts coarsely.  Sprinkle the nuts over the mixture and pulse until combined but some large nut pieces remain. 

3. For the Filling:

Add the melted butter, salt, nutmeg, pepper, vanilla, and lemon juice to the potatoes and mix until smooth.  Taste for sweetness – it’s going to be pretty sweet so I wouldn’t add any sugar. However if you think it needs some add up to 4 TBSP of granulated sugar if necessary (be careful you don’t make it too sweet! Remember the streusel topping is quite sweet enough! ); add yolks.  With the mixer running add the half-and-half cream until blended and transfer to the bowl with the potato pieces and stir gently to combine. 

4.  To Assemble & Bake:

Pour the filling into the prepared baking dish and spread into an even layer with a spatula.  Sprinkle with the streusel, breaking up any large pieces with your fingers.  Bake until the topping is well browened and the filling is slightly puffy around the edges, 40-45 minutes.

Cheese & Chicken Enchiladas

This has been a favorite dish since since second year university when my friend Melanie introduced it to me.  She used to always serve them as bite-sized appetizers at parties by slicing the enchiladas and having them secured with a toothpick. Now that undergrad days are far away, I serve it as a supper-time meal. It tastes even better if you're feeling festive and are drinking a margarita!

Makes 6.

These enchiladas are quick and easy after a long day at work.  If you like it on the spicy side - substitute the medium salsa to hot and throw in 1/4 cup of chopped jalapeños.

Cheese & Chicken Enchiladas

Ingredients:

1 medium chopped onion

2 TBSP olive oil

1 1/2 cups chopped chicken

1/2 cup medium salsa

125g light cream cheese (about half the size of a normal package)

1 tsp ground cumin ( 1 1/2 if you like a stronger flavor)

1 1/2 cups grated cheddar cheese

White flour tortillas (can substitute for other flavors)

Directions:

1. Preheat oven to 350 degrees.

2. Heat oil and onions on medium heat in pan until onions are translucent (about 2 minutes)

3. Add chicken and cook until done; add 1/2 tsp cumin

4. Stir in cream cheese and 1 cup of cheddar cheese until melted

5. Stir in 1/4 cup of salsa (save what's left for topping)

6. Once it is mixed into a cream-like sauce, turn off burner and place chicken mixture into the centre of each tortilla and roll up. Place seam side down in a 12 x 18 baking dish.  

7. Top with remaining salsa and cheddar cheese.

8. Bake for 15 minutes.

Serve with sour cream for dipping!

Peanut Butter-Cup Cookies

I have a confession to make.  I really love Reese’s Peanut Butter-Cups.  Around this time last year, I bought a 250 g package of mini Reese’s Peanut Butter-Cups and was going to try out this recipe. I thought, “what could be better than combining a chocolate bar and cookie?” 

But I made one tragic mistake. I waited. Or, should I say, I planned to wait.  I had set aside time to make the cookies on the weekend. But you see, I didn’t wait to sample a few mini Reese’s cups here. . . and there. . . so by the time my weekend came I was very full of chocolate and had no ingredients  left for my baking!


In my shame, I did not make the cookies.

Fast-forward to this year. I pulled my recipe out of my dilapidated red file folder and left it on my counter while I went and bought my package of chocolates. This time I was ready to bake them – almost right away. I let them sit in my food cupboard for one day, after which I realized I had eaten 3-4 cups on the sly. I got a hold of my apron and immediately threw myself into baking.

I will warn you. These are highly addictive. 

Peanut Butter-Cup Cookies

Adapted from Real Simple.com.  Makes approximately 20 cookies. 

Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, at room temperature (please make sure it is at room temperature – this does make a difference!)

3/4 cup dark brown sugar

1/2 cup white sugar

1 large egg

1 tsp pure vanilla extract

1 250 g bag of small peanut butter cups, coarsely chopped

Directions:

1. Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.

2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups. Depending on the consistency of your batter, you may need to work this with your hands and then roll into small balls.

3. Place balls of prepared dough onto the prepared baking sheets. Bake until light brown around the edges, 12 minutes. Transfer to a baking rack to cool.

Tip: Do not overcook these! Even if they don’t look done – please take them out of the oven and do the toothpick test to see if any batter/crumbs come off on the toothpick.  Better a little chewy and gooey than hard. I left one of my batches in a little too long and they hardened up way to much for my liking. I was tempted to throw the works of it away – but I’m glad I didn’t and have something to snack on throughout the week!

Buttermilk Tea Biscuits

Tea Time!

Whether you’re donning your favorite fascinator at high tea, letting a pot of tea steep on your stove, or sharing a cup with a friend, tea biscuits are trending!  You will see more than one type of biscuit on this website I promise you.  Today’s recipe is Buttermilk Tea Biscuits and is adapted from “America’s Test Kitchen Light & Healthy 2010”. 

It depends on your preference to what size biscuit cutter (or end of a round glass) you use.  I made mine a little small so I could get approximately 16. 

Serve with your favorite jam or jelly.

Buttermilk Tea Biscuits 

Ingredients:

 3 cups unbleached all-purpose flour

1 TBSP sugar

1 TBSP baking powder

3/4 tsp salt

1/2 tsp baking soda

4 TBSP unsalted butter, cut into 1/2 inch pieces and frozen for 1 hour

3 TBSP low-fat cream cheese, cut into 1/2 inch pieces and frozen for 1 hour

1 1/4 cup low-fat buttermilk

Directions:

Adjust oven rack to middle position and preheat oven to 450 degrees. Line baking sheet with parchment paper and set aside.

Pulse the flour, sugar, baking powder, salt, and baking soda together in a food processor to combine.  I used my mixer (stand alone or hand held are fine).

Scatter the butter and cream cheese over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses. I've also grated the frozen chunks and mixed it in that way if it is not mixing properly.

Transfer mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the dough comes together.

Turn out the dough onto a lightly floured counter. Knead the dough gently until smooth, 8-10 times.  Pat the dough into a 9-inch circle, about 3/4 inch thick.

Using a floured 2 1/2 inch biscuit cutter (or the end of a small glass) stamp out biscuits. Take "leftover" pieces of dough and knead and cut out the remaining biscuits.

Amazing! And looks a little extra fancy.

Bake until biscuits begin to rise, about 5 minutes, then rotate the baking sheet and reduce the oven temperature to 400 degrees. Continue to bake until golden brown, 12-15 minutes longer.  Don't underbake biscuits as they will taste gummy. Transfer baked biscuits to wire rack to cool.

Biscuits can be stored in airtight container at room temperature up to three days.

Serving Options:

 1. Serve plain 

2. Serve with jam

3. Serve sliced with Mediterranean vanilla yogurt spread and topped with blackberries (or whatever fresh fruit is available) 

*** My favorite ***

Bottled Salsa

I love farms. I found myself last Sunday driving back to the orchard to get a cart of fresh tomatoes.  I stocked up with about 20 pounds of tomatoes and drove home with a smile on my face.  I reminded myself that I would I need to get cooking or my fridge was going to run out of room! Don't forget, my fridge is still full of apples, although they are beginning to dwindle.

What was my plan? I have always wanted to bottle salsa but never really had the nerve to try it out. Making and bottling salsa was totally worth it.  I'm thinking about trying some different types of salsa! I’ll keep you updated! Something tells me I'll also be stocking up on my nacho chips.

Please don’t be afraid to try this if you’re new to bottling! If I haven’t explained something well enough, don’t hesitate to leave a comment and ask. Also, Youtube is a wonderful resource for “how to” kinds of stuff. I will admit that it takes about a half hour to prep the tomatoes – so make sure you are not pressed for time.

Bottled Salsa

Makes approximately 1500 ml or 6 250ml bottles. Adapted from "Bernardin Guide to Home Preserving" (2010).

Ingredients:

7 cups chopped tomatoes (see note for directions before you start chopping!) I had about 13 tomatoes to get this.

2 cups coarsely chopped white onions It's important not to chop things too finely or it will get mushy later. 

5 jalapeno peppers

3 cloves of pressed garlic

1 can tomato paste

¾ cup white vinegar

½ cup chopped cilantro

½ tsp ground cumin

Directions:

Blanch tomatoes. Take a large pot and set to boil. Prepare a large bowl of cold water and set next to your stovetop.  You will need a strainer or something to hook the tomato out of the water. Here’s what you do:

a.     Cut a small x in the bottom of the tomato (see photo)

Make your X!

b.     Drop tomato in the boiling water for 10 seconds making sure it’s fully submerged

c.      Take the tomato out of the boiling water and submerge in the cold water

d.     Remove the tomato and you should be able to slide the skin off with ease – you may also use a knife to peel if it doesn’t want to slide off easily. Remember to be careful – those tomatoes are super slippery and slimy once the skin comes off!

e.     Only blanch one tomato at a time

Peel, seed and coarsely chop tomatoes.

Wearing rubber gloves (don’t avoid this or you will have burning skin, eyes, or anything else you may accidently scratch!) remove seeds and finely chop jalapenos.

Combine tomatoes, onions, jalapeno, garlic, tomato paste, vinegar, cilantro, and cumin in a large stainless steel saucepan.

Bring to a boil; boil gently stirring occasionally, until salsa reaches desired consistency, about 30 minutes.

Tomato Blanching Station

When you are boiling this on the stovetop, don’t be discouraged if it appears watery. Let it boil for the allotted time – and don’t forget to stir so it doesn’t burn on.  By the end, it ended up being a great consistency.

For bottling, I used the same sanitation technique as the Apple Butter.  Wash, rinse, and put in the oven on a cookie sheet at 300 for about 20 minutes.

Ladle hot salsa into hot jars within ½ inch from rim.  (see Apple Butter section for more details about bottling).

Once all bottles are sealed. Place in large canner pot. Water should completely cover the bottles. Bring the pot to a steady boil for about 30 minutes.

Remove bottles with the bottle gripper and place right-side up and let set for 24 hours.  Store in a cool, dark place.

I was worried that this wouldn’t turn out. I’ve made fresh salsa in the past but didn’t know what bottled would look like. It has more of a smooth than chunky texture. Here are some of the photos from the bottling process.

If you would like to know a Fresh Salsa recipe in addition to the bottling recipe - leave a comment! :) 

 

Apple Muffins

Apple Muffins

I woke up this morning to a blanket of grey sky and mist.  I felt motivated to bake apple muffins for breakfast. This was taken from my family cookbook that has many a wrinkled and stained page from years of use.  I do have a “new version” with added recipes that our family has – but I keep going back to the old battered and true.

I added the new addition of the Pampered Chef Sweet Apple Sprinkle which was the little extra it needed. 

Apple Muffins

Makes approximately a dozen medium sized muffins. I used both a big and medium muffin tin so I ended up with 6 large muffins and 6 medium sized.

Ingredients:

½ cup butter

1 ½ cup packed brown sugar

2 eggs

3 cups grated apple

2 tsp of vanilla yogurt

1 cup of golden raisins

2 cups whole wheat flour

1 ½ tsp baking soda

2 tsp baking powder

1 ½ tsp salt

½ tsp cinnamon

½ tsp nutmeg

Pampered Chef Sweet Apple Sprinkle for topping

Directions:

Preheat oven to 375.

In a large bowl mix butter, brown sugar, eggs, grated apple and vanilla yogurt.

Stir in 1 cup of golden raisins.

In a separate medium sized bowl, whisk dry ingredients - flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Gradually stir in dry mixture to the apple mixture until well blended.

This cookie sheet is probably older than me,
but is a favorite!

Place muffin liners in the pan (or you can grease the pan - although I find better results with the liners).

Fill muffin mixture into the liners so there's approximately 1/2 inch of room left at the top.

Sprinkle Pampered Chef Sweet Apple Sprinkle over the tops.

Bake for 20 minutes until golden brown.

Remove and cool on wire wrack.

I've already had some for my breakfast and will probably end up taking them on an afternoon hike as a snack! Enjoy :)