Cooking, Sweets, Blog, Desserts
Hey Utah Locals! I will be on Studio 5 tomorrow, Tuesday March 15th at 11:00 a.m. Please tune in and check out these delicious Mini Apple Pies! You don’t want to miss them! Hopefully they will have a video so my lovely non-local friends can see it too. I will let you know tomorrow! Have a great day!
Here is the video link to the segment today. Enjoy!
xoxox,
Steph
I am a muffin lover. There, I said it. Do they have support groups for that? These are amazing. If you love cinnamon and you love streusel (and come on, who doesn’t?) than you will fall in love with these muffins. Enough said!
Apple-Cinnamon Streusel Muffins
makes about 18
For the batter:
2 3/4 cups all purpose flour
1 tablespoon + 1 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup butter, melted
1/3 cup brown sugar
2 eggs
3/4 cups whole milk
zest of 1 lemon
2 cups shredded apples (next time i will try dicing the apples and cooking them for a while on the stove with some cinnamon and brown sugar before adding them to the batter)
For the streusel:
1 cup brown sugar
1/2 cup flour
2 tsp cinnamon
4 tablespoons melted butter
In a large bowl, whisk together the flour, baking powder, granulated sugar and salt. Set aside. In a medium bowl, whisk together the melted butter, brown sugar, eggs and lemon zest until smooth. Whisk in the milk until well combined. Add the apples and than pour the wet ingredients into the dry ingredients and gently mix just until combined. Mix the streusel ingredients until well blended. Spray a muffin pan and put one scoop of batter into the muffin cups. On top of each scoop of batter, place 1 tablespoon of streusel and pat down a bit. Place another scoop of the batter on top of the streusel. Place one more tablespoon of streusel on top of that batter and pat down a bit more. Bake at 350 degrees for about 20-25 or until lightly golden.
Enjoy!
Steph
xoxo
Happy Wednesday! I have been baking up a storm the past couple of weeks, but have not been able to post for a while. But I couldn’t wait on this one. I just had to share this fun recipe.
I love Apple Pie. And if you are a faithful reader than you know that I love little individual servings. Well here is a cute little Mini Apple Pie. Warm, delicious and oozing with apple goodness. No need to dirty a pie plate, or wrestle with making beautiful edges, which by the way, I have never done successfully. I simply cut out circles out of the dough, fill them with the apple filling and press the edges together with a fork. So easy. These would be so fun for a dinner party, baby shower or just when you are craving a good ole’ fashioned apple pie but don’t want to bother with actually making one. I hope you enjoy them as much as I did!
Have a great week!
xoxo,
Steph
Mini Apple Pies
makes about 16 or so
*You can either make your own pie dough, or buy a box of pre-made dough from the store. Take your pick. Either way, it is delicious!
If you make your own, to make around 16 mini pies, use a recipe for a double crust pie.
For the apple filling:
3 small granny smith apples, peeled and cubed
1 1/2 tablespoons all purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
For the egg wash:
1 egg
splash of water
Sugar for dusting the tops of the pies
For the icing:
1 1/2 cups confectioner’s sugar
dash of milk
1. In a small bowl, mix the cubed apples, flour, sugar and cinnamon until each apple is evenly coated. Set aside.
2. Roll out the dough to about 1/16 in thickness. Use a 3 inch circle cookie cutter and cut out the dough circles. You will need two circles for every pie. Place the circles onto a cookie sheet lined with parchment paper. Scoop about 1/2 tablespoons of the apple filling into the center of the dough circle. Make the egg wash and using your fingertip, brush a light layer onto the very edges of the circle. (this will ensure that the top circle will stick to the bottom circle.) Place another dough circle on top, over the apple filling. Lightly press down around the edges.
3. Using the prongs of the fork, press along the edges of the pie to seal the edges.
4. Brush a light layer of the egg wash on top of the pies. Sprinkle with sugar. (I like to use turbinado sugar, you can find it in any grocery store labeled as raw sugar.)
5. Bake at 350 degrees for about 15-20 minutes or until the tops are golden.
6. To make them extra fancy, drizzle a little icing over the tops. Serve warm.
Enjoy!
Oh how I’ve missed baking. I think of something that I want and I usually go to the kitchen and bake it. It’s been a hard struggle not to be able to do that! So when my Mom came and stayed with me for a couple of days I took full advantage of her baking ability. These little cuties were her idea. There are just as delicious as they are cute. Strawberries aren’t the only fruit you can cover in chocolate. We attempted covering them in caramel first, but that proved to be impossible. If anyone knows any good tricks, let me know, because they tasted fantastic, but the apples were much too moist to hold the caramel on. It just dripped off onto the wax paper and all that was left was a soggy apple. But the chocolate stayed on perfectly. And the flavor combination was amazing. Give them a try!
Chocolate Covered Apple Bites
You will need:
melon baller
4 inch lollipop sticks
granny smith apples
chocolate of your choice
chopped nuts, nonpareils, sprinkles, toffee bits (optional)
1. With a melon baller, scoop little balls out of the apple. Pat the apple pieces dry. Place a lollipop stick into each apple ball and dip in melted chocolate. Roll apples in nuts, sprinkles, nonpareils or toffee bits, if desired. Place on parchment paper until set.
Enjoy!
So, obviously I have been obsessed with muffins this year. I am a muffin freak. I will admit it, I’m not too proud. There is just something about that warm, delicious smell that peaks from the oven and fills your home with sweetness. It just makes you feel warm and cozy. I love that feeling, so I make muffins a lot. There is nothing wrong with that, right? So this recipe is similar to my Pumpkin Spice Muffin recipe. Very similar in fact. That is the great thing about this recipe. I have tweaked it and messed with it and now it is perfect. You can add any seasonings you like, switch out the fruit and make it to your own liking. Instead of the pumpkin puree, I used bananas and I added sauted cinnamon apples. These muffins cook up high and are very moist. You can add streusels to the top, but this particular recipe I just sprinkled some sugar on top. Delicious!!! I hope you like them!
In other news, check out my magazine debut. I had a recipe featured and it was so exciting! Check out Deborah from Taste and Tell’s recipe here too! Utah Valley Magazine is a local magazine here in Utah Valley, but you can check it out here online. Have a great week everyone!
Apple Banana Muffins
makes 12
3 cups all purpose flour
1 1/2 tablespoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
dash nutmeg
1/2 cup butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup mashed ripe bananas
3 cups apples, chopped and sauteed in 2 tablespoons butter and 1/2 teaspoon cinnamon until soft
1. In a large bowl, whisk together the flour, baking powder, cinnamon, salt and nutmeg. Set aside.
2. Using a mixer, cream the butter and sugars until smooth. Add eggs, one at a time until well incorporated. Add vanilla.
3. Mix the milk and cream together. Alternate adding the dry ingredients and the milk and cream to the mixer. Do not over mix. Add the bananas and apples and combine using a wooden spoon.
4. Divide batter evenly between the muffin tins, filling to the very top and a little over. Sprinkle tops of muffins with sugar. Â Bake for about 25-30 minutes or until cooked through and lightly browned. Transfer to a wire rack to cool slightly.
