Tag Archives: apples

Apple Bundt Cake

5 Dec

This post will be short, sweet, and to the point.  Just like the cake I made for you.

I’ve been a terrible blogger the past few weeks.  Sorry about that.  But now that it’s dead week, and I have finals to study for, papers to write, and pots to glaze, I’ve decided to start up again.  So here you go, eat your heart out, and to all my fellow students, may you not perish in the fiery inferno that is dead week.

APPLE BUNDT CAKE (adapted from this recipe)

  • 4 medium apples, shredded (I shredded 3 and finely chopped 1 just to get larger chunks of apple in the cake)
  • 1 c. white sugar
  • 3 c. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tbsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. salt
  • 1 c. brown sugar
  • 1c. applesauce
  • 4 tbsp. ground flax seeds + 12 tbsp. water, mixed
  • 1/2 c. non-dairy milk (I used coconut)
  • 2 tsp. vanilla

Preheat oven to 350°F. Grease and flour a bundt pan.  In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In another bowl, combine the apples, applesauce, flax mixture, sugar, vanilla, and milk.  Add to the flour mixture and stir just until combined.  Pour into the bundt pan and bake for about 1 hour, until it passes the toothpick test.  Once cool, dust with some powdered sugar.

Humble Pie

18 Nov

I feel like pie is a dessert that doesn’t get enough credit.

People love it.

People eat it.

No one bakes it.

Why?

Because making the crust scares the s**t out of them.

Here’s the thing.

You don’t need a food processor.

You don’t need a special recipe.

You don’t need super-specific measurements.

You don’t need to freak out about over-mixing your dough.

You’re ingredients don’t even need to be cold.

Here’s my story.

I have a recipe for the ‘perfect pie crust.’

I tried it today.

I (almost) totally fudged it.

People tell you to put all of your ingredients (even the flour and sugar) in the freezer for about 20 minutes before you start your crust.

My margarine was fridge-temperature.  My shortening sat in the fridge for about an hour.

I had some ice water.

Everything else was room temperature.

I even kneaded the dough until it turned into a nice, cohesive ball, even though they tell you to just smush it until it comes together.

My crust was perfect.  Flaky.  Buttery.  Crispy.

Yum.

PIE CRUST (makes enough for one double-crust pie, or two single-crust pies)

  • 3 1/2 c. AP flour
  • 1 c. chilled margarine
  • 1/4 c. vegetable shortening
  • 1 tsp. sugar (the recipe calls for 1 tbsp. + 1 tsp. sugar, but I just did 1 tsp. and it was fine)
  • 1 tbsp. salt
  • 3/4 c. ice water

To start, it helps if your margarine and shortening are cut up into cubes.  Combine the flour, sugar, and salt in a bowl.  Cut in the margarine and butter with a pastry blender.  Slowly add in the water.  Note:  you won’t need all of the water, just enough to bring the dough together.  As soon as the dough starts to clump, smush it together, even knead it a little so that it doesn’t crumble when you roll it out.  Stick the dough in the fridge for a while.  The recipe says it needs to be in the fridge for at least an hour, I just stuck it in there while I got the filling put together.

APPLE PIE FILLING

  • 5 or 6 apples (I used granny smith)
  • 1/2 c. granulated sugar (I did 1/4 c. white sugar, 1/4 c. brown sugar because I ran out of the white sugar)
  • 2 tbsp. AP flour
  • 1 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 2 tbsp. margarine, cut up

Slice your apples into 1/2 inch slices (the recipe says 1/4 inch slices, but mine all but fell apart after baking for 75 minutes).  Toss with the flour, sugar, cinnamon, and salt.  Pour into your pie crust, then dot the apples with pieces of margarine.  Then, either by folding the top crust or rolling it onto your rolling pin, put the top crust on your pie.

Now, this is where we practice humility.  This is where we learn that perfection isn’t everything.  Do you hear this?  This is coming from me, little miss perfectionist, OCD, whatever you want to call me.  My crust was far from perfect.  But!  It still tasted great.

Bake your pie in a 350°F oven for 60 – 80 minutes (mine ended up taking about 75 minutes to get the crust browned).

Cool in a windowsill and serve it up with ice cream, whipped cream, or all by itself.

Real Vegan Muffins

5 Sep

I have a story to tell you.  It’s about a school that claims to be accepting and accommodating of all dietary restrictions.  It’s about claims that don’t always reflect real life.

I went to a picnic today.  An all-campus, meatless Monday picnic.  This picnic was about promoting the vegetarian/vegan lifestyle, even if you can only do it one day a week.

This picnic had two serious issues.  The first being that there was no advertisement whatsoever about meatless Mondays.  Not even a table with pamphlets that you could pick up, leaf through, maybe even take back to your dorm room to use as scratch paper.

Nothing.

Just an absence of meat.

The second serious issue was that there was hardly anything there that I could eat.

Me.  A real life flesh and blood vegan.

I went to the picnic thinking, this is awesome.  Finally, they’re doing something to promote vegetarianism across campus.  There’ll be tons of great vegetarian and vegan food there.

I was sadly mistaken.

The tables were filled with pound cake, whipped cream, mayonnaise-y potato salad, cheese tortellini pasta salad with more cheese on top, and bread salad topped with – oh yes – cheese.

The only thing there that I was able to eat was lettuce, bread, and watermelon.

To say the least, I’m disappointed.

So here, have some muffins.

APPLE PEANUT BUTTER OATMEAL MUFFINS

(very loosely based on a recipe from The Joy of Vegan Baking)

  • 1 c. oats (not the instant junk)
  • 1 c. whole wheat flour
  • 1 tbsp. baking powder
  • 1 tsp. cinnamon
  • 12 tsp. salt
  • 2 tbsp. ground flaxseed whisked with 6 tbsp. water
  • 1/2 c. (plus more, if your batter is too thick) unsweetened applesauce
  • 1/2 c. peanut butter
  • 1 tsp. vanilla extract
  • 2 granny smith apples, chopped
Preheat your oven to 350°F.   Grease your muffin tins. In a bowl, combine the flour, oats, baking powder, cinnamon, and salt.  In a separate bowl, combine the applesauce, peanut butter, sugar, vanilla, and flax mixture.  Whisk until creamy and smooth. Add to the flour mixture and stir until combined, but be sure your don’t overmix it.  Fold in the apples.
The batter is supposed to be thicker rather than thinner, but if it’s too stiff to work with, you can certainly add some applesauce.
Scoop into the muffin tins and bake (for jumbo muffins) for about 30 minutes.
Makes 6 jumbo muffins or 12 regular sized muffins

Apple Spice Cupcakes

17 Jan

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Hi.  It’s me.  Remember me?  I haven’t posted in over a month…

But I’m back now.  With recipes.  And pictures.

This weekend was just about the most unproductive weekend of my life.  I’m taking ceramics this month, and have about fifteen mugs I have to paint and put handles on.  This was the dialogue with myself on Saturday:

Me:  6:00 am.  Time to head over to the art building and work.  Wahoo!!

Myself:  9:00 am.  I’m getting hungry, but still have  a lot to do here.  I’ll keep working.

Me:  11:00 am.  Okay, lunch time.

Myself:  12:00 pm.  Maybe I should head back over and finish my ceramics pieces.

Me:  Nah… I’ll just stay here and watch ‘Friends’ curled up under my covers because our heat is currently not working.

Myself:  Sure, yeah.  Okay, that sounds like fun.

Six hours later…

Me:  Okay, you really do need to go back to the art building and finish your stuff.

Myself:  DINNER!

 

So, basically didn’t get anything done.  I was going to bake yesterday, but it sounded like too much work.  Seriously?  Me?  Baking is work?  What’s wrong with me?

But I did bake today, so be happy.

APPLE CUPCAKES

  • 2 1/2 c. AP flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg (I’m not a huge fan of nutmeg, so I did 1/4 tsp.)
  • 1 tsp. salt
  • 1/2 c. non dairy margarine
  • 1 c. brown sugar
  • 1/2 c. + 2 tbsp. white sugar
  • 2 eggs-worth of egg replacer
  • 1/2 c. soy milk
  • 1 tsp. vanilla extract
  • 3 c. shredded apples (I used Granny Smith from our dining hall)

Preheat oven to 350°F.  Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

Cream margarine and sugar.  Add the egg replacer and vanilla.  Then add the dry ingredients alternating with the milk.

Scoop into your muffin cups and bake.*

Take out and let cool, then top with frosting and caramel below.

*These took for forever and a day to bake – probably somewhere around 30 minutes for me.  Always start with 18 minutes, though, and go from there.  You can always let them bake for longer, but you can’t unburn cupcakes!!

 

BROWN SUGAR FROSTING

  • 1 c. + 3 tbsp. non dairy margarine (I just had the three tablespoons sitting around, that’s why I used them)
  • 1 c. sifted brown sugar
  • 3 c. white sugar

Cream it all up in a bowl with your electric mixer.

Note on this frosting:  I made up this recipe because I realized I didn’t have any powdered sugar.  I tried making my own by blending it up in a food processor, but that didn’t work either. This frosting is just like that magical time when you’re baking cookies when it’s just the butter and sugar together – YUM.

 

CARAMEL SAUCE

  • 1 c. sugar
  • 3 tbsp. non dairy margarine
  • soy milk (don’t ask me how much – I eyeballed it)

Put the sugar in a saucepan over medium-high heat.  Stir with a whisk or wooden spoon every 10-15 seconds, for about a minute, until sugar starts to melt. Stir, nonstop, for about 2 – 3 minutes. The sugar will be very hot by now, which is good, but it will probably pop and splatter, so be careful!  (Ahem, I didn’t burn my toe when the sugar popped out of the pan!  What are you talking about?)  Add vanilla. When the sugar starts to turn just a little darker, add margarine and stir nonstop until it melts. Let boil on medium heat for 2 to3 minutes, stirring every 30 seconds.  Add non-dairy milk, a little at a time.

Note on this recipe:  Ok, I totally winged this one.  My margarine and sugar amounts were correct, but my sugar flipped out and just curdled up into little hard sugar balls.  So really, my caramel sauce turned into ‘epic fail sauce.’  So I strained out the little lumpies with my whisk and it turned out okay.

Enjoy!   : )

 

Apple Cinnamon Pancakes

4 Dec

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Nothing says Saturday morning like homemade pancakes.  Especially when it leaves the smell of cinnamon and maple syrup floating in the lounge for the rest of the morning.

My roommate and I had planned on making pancakes at some point for about a month. Then, we woke up this morning and the internet was down on campus.  Meaning neither of us could start on our four page Spanish essays due on Wednesday.  Oh, well.  We took that as a sign to whip up a batch of panqueques.

So we got out of bed and made pancakes in our brand new pajama onesies that we bought at Target yesterday.  Morning well spent.

I got this recipe out of my go-to vegan baking guide, The Joy of Vegan Baking, and added a few little touches to make them my own.

APPLE CINNAMON PANCAKES

  • 1 c. flour
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • Cinnamon
  • 1 c. nondairy milk
  • 2 tbsp. canola oil
  • 3 tbsp. maple syrup
  • 1/2 to a whole apple, sliced super thin

Combine the flour, baking powder, cinnamon (just enough so you can smell the cinnamon and see the color in your batter), and salt in a bowl (I usually whisk my dry ingredients together to lighten up the batter).  In a separate bowl or a 2- or 3-cup measuring cup, mix the milk, oil, and maple syrup.  Add the wet ingredients to the dry and whisk just until combined.  Add in the apple slices.  Be sure not to overmix your batter so that your pancakes don’t get tough.

Heat your non-stick skillet or pan over medium heat (add some oil or nondairy margarine).  Pour the batter onto your pan, and cook the pancakes for a couple of minutes.  You can tell your pancakes are ready when the pancakes start to bubble on top and the edges start to pull away from the pan.  Flip your pancakes and cook just until the bottoms are golden brown.

Serve with maple syrup, peanut butter, or any of your other favorite pancake toppings (though you really don’t need anything because the pancakes are so flavorful), and enjoy!