Apple Cider Muffins

After apple picking last weekend Brian and I have A LOT of apples. For a family of more than 2, the amount might not seem huge, but our fruit bowl was overflowing and I worried about eating them before they went bad. Though we did make a pie, I found myself wanting something breakfast-y. I immediately remembered our delicious apple cider donuts-which then turned into a muffin idea. After searching the web for a bit I found this. This is not my recipe-I only added apples. (I don't remember where I found this-but let it be known-I love the recipe!)

These muffins are ridiculously addictive. They are moist and apple-y and pretty much evoke New England fall. Though this recipe calls for a bit more ingredients than normal, I think you'll find them to be very easy to make. Oh-and your house will smell divine when they are baking.


Yield 18 muffins

Streusel:
2 T. Packed Dark Brown Sugar
4 t. Flour
.5 t. Cinnamon
1 T. Unsalted Butter, Cold-cut into cubes
2 T. Chopped Nuts-Optional (I always leave the nuts out-I like my baked goods female)

Muffins:
2 C. Flour
1 1/2 t. Baking Powder
1/2 t. Baking Soda
1/4 t. Salt
1 T. Cinnamon
1/2 t. Nutmeg
1 Egg (large)
1/3 C. Packed Dark Brown Sugar
1/2 C. Apple Butter
1/3 C. Maple Syrup
1/3 C. Apple Cider
1/3 C. Plain Low-Fat Yogurt
1/4 C. Oil
2 Apples, Peeled, Cored & Diced

Method:
1. Preheat oven to 400. Place paper cupcake liners in muffin cups. Spray with cooking spray. Set aside.

2. In a small bowl, prepare streusel. Mix all ingredients and use your fingers to cut in the butter. Mixture should resemble coarse crumbs. Set aside.

3. Prepare muffins: Combine all dry ingredients in one large bowl and whisk together. Set aside.

4. In a separate bowl, whisk egg, brown sugar, apple butter, syrup, cider, yogurt and oil until smooth. Add apples.

5. Make a well in the dry ingredients-add the wet ingredients and gently fold together until combined. Scoop batter into pans and sprinkle with streusel.

6. Bake 20-25 minutes. Cool in pan 5 minutes then remove and cool on a wire rack.

So far these muffins have remained moist and fresh for 5 days-we keep them on the counter in an airtight container.

Open For Business

Please visit my Etsy Shop. If you have a special request, I'm happy to add it for you as long as it is shippable.

Here are a few items for sale:



All items are handmade by me on the same day of shipment. Thank you for stopping by!

Fleur de Lis Catering, Etsy Shop

Gooey Pumpkin Bars

A friend of mine brought these into work the other day and completely wow'd the office. If you're looking for an alternative to traditional pumpkin pie, check out these Gooey Pumpkin Bars.

Crust:
1 Package Yellow Cake Mix
1 Egg
8 T. Butter, Melted



Filling:
8 Oz. Cream Cheese, Room Temperature
1 (15 oz) Can Pumpkin
3 Eggs
1 t. Vanilla
8 T. Butter, Melted
16 Oz. Powdered Sugar
1 t. Cinnamon
1 t. Nutmeg


Method:
1. Preheat oven to 350 degrees.

2. Prepare Crust: Combine all the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

3. Prepare filling. In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

4. Spread pumpkin mixture over the cake batter and bake for 40-50 minutes. Make sure not to over bake as the center should be a little gooey.


Serve with fresh whipped cream.

Pumpkin Brittle

Search for “Who invented peanut brittle” on the internet and you’re sure to come up with a slew of answers ranging from an 1890’s housewife who made an error with ingredients to the Nazi’s needing to feed their troops. Regardless of its origin, brittle is a sweet, crunchy treat made of hardened caramel and nuts. Most of the time.

Because of our love of everything pumpkin, we went searching for unique ways to temp our taste buds. Besides finding several new twists on ye olde pumpkin pie, we stumbled upon a recipe for pumpkin brittle! It’s relatively easy to follow and is a great alternative to toasting the seeds as many traditionally do. Work quickly and be sure to keep the little ones away-at least until the sugar cools.

Ingredients:
1 C. Sugar
1/2 C. Water
1/8 t. Sea Salt or Kosher Salt
3/4 C. Raw Pumpkin Seeds (not toasted; 4 oz)

Method:
1. Tape a long sheet of parchment on a work surface. Be sure it’s anchored well on all sides.
2. Bring sugar, water, and salt to a boil in a heavy saucepan over medium heat, stirring until sugar is dissolved. Cook mixture, without stirring until syrup registers 238°F (soft-ball stage) on thermometer, about 10 to 12 minutes (sugar syrup will be colorless).
3. Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.
4. Return pan to heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, about 4 to 5 minutes more (seeds will be toasted).
5. Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately lay another sheet of parchment paper over the hot sugar and roll out as thinly as possible with a rolling pin, pressing firmly.
6. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. Store in an airtight container for up to 2 weeks.


Gourmet Magazine, Jan.’05

Apple Streusel Muffins

It's that time of year again-autumn in New England! That means cooler air, bright blue skies, colorful leaves and football. It also means APPLES! You'd be hard pressed to find a true New Enlander who doesn't "Ooooo and aaaaah" when dreaming of their first fresh picked apple.

You can pretty much always bet that at least one person you know will be making a pie, a baked apple or an apple crisp. While all of these things are yummilicous, here's an easy (and healthy-ish) alternative for you to try-apple muffins! Not only will your house smell heavenly when they are baking, you'll have 12 little snacks that can be eating for breakfast, lunch or dinner!

Ingredients:

Streusel Topping:

2T. Light brown sugar, packed

4 t. Whole Wheat flour

1/2 t. Ground Cinnamon

1 T. Unsalted butter, cubed

Muffin Batter:

1 C. Whole Wheat flour

1 C. All Purpose flour

1 1/2 t. Baking powder

1/2 t. Baking soda

1/4 t. Salt

1 T. Cinnamon

1/2 t. Nutmeg

1 Egg

1/3 C. Light brown sugar, packed

1/2 C. Apple butter (Typically found in the jelly isle)

1/3 C. Maple syrup

1/3 C. Apple cider

1/3 C. Plain yogurt, lowfat

1/4 C. Vegetable Oil

Method: Preheat over to 400 degrees. Spray/Lightly grease 12 muffin cups.

Make Streusel:

1. Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Using your fingers, blend in butter with until the mixture resembles coarse crumbs. Set aside.

Muffin Batter:

1. Whisk dry ingredients in a large bowl. Set aside

2. Whisk egg and brown sugar in a medium bowl until smooth. Add in apple butter, syrup, cider, yogurt and oil.

3. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined. Do not overmix!

4. Fill the muffin pan with batter & sprinkle with the streusel.

5. Bake golden brown, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Lemon Breakfast Bread

Eating this moist lemony bread is like eating a little slice of sunshine. The key to it's bright flavor is to use freshly squeezed lemon juice-don't skimp on this. Those lucky enough to start their morning with this bread will thank you.

Ingredients:
1 1/2 C. Flour
2 t. Baking powder
1/2 t. Salt
1 C. Plain Yogurt (not lowfat)
1 1/3 C. Sugar, divided
3 Eggs
2 t. Grated Lemon zest (About 2 lemons)
1/2 t. Vanilla Extract
1/2 C. Vegetable Oil
1/3 C. Lemon Juice, freshly squeezed

For the glaze:
1 C. Confectioners' Sugar
2 T. Lemon Juice, freshly squeezed

Method:Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

1. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.

2. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.

3. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

4. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

5. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

6. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Oatmeal Raisin Cookies

There's just something about freshly baked oatmeal cookies that makes people feel warm and fuzzy, don't you think? Even if you don't like raisins you just might let them slide through when you smell the cinnamon and the oats rolling it's way seductively through the house. A good oatmeal raisin cookie is moist and soft not only the minute it comes out of the oven, but also hours later when your tummy remembers where they are hiding...


Ingredients:
1 1/2 Sticks Butter
1/4 C. Shortening
1 C. Sugar
1 C. Packed Brown Sugar
1/4 C. Honey
2 Eggs
1 T. Vanilla
2 C. Flour
1 t. Baking Powder
1 t. Cinnamon
1/2 t. Baking Soda
1/2 t. Salt
3 C. Oats (Old Fashioned)
2 C. Raisins


Method: Preheat oven to 350. Grease Cookie Sheets
1. Cream butter, shortening and sugars together with a mixer until light and fluffy.

2. Add the honey, then the vanilla and then the eggs, one at a time. Mix until combined. Scrape down the sides.

3. In a separate bowl, combine flour, baking powder, cinnamon, baking soda and salt. Whisk it together to incorporate all ingredients.

4. Add the flour mixture to the butter mixture in 3 additions, scraping down the sides after each addition.

5. Add the oats and the raisins. Stir 'til combined. Drop onto prepared sheet pans using a teaspoon. Bake for 9-11 minutes. Allow to cool for 8 minutes then transfer to cooling racks.

Tres Leches Cake

If you've always been told that milk does a body good but also told that cake and desserts don't, then let me introduce you to the loophole: Tres Leches Cake. Tres Leches Cake-or 3 Milks Cake-is a traditional Latin American dessert which not only packs a flavorful punch, but also helps keep your bones strong! (Take that Mom!)

It's relatively unclear as to exactly who invented this sweet, moist cake but chances are it was the Mexicans. Recipes as early as 1875 are rumored to have been started by the Mexico based Nestle Company when they placed the Tres Leches recipe on their condensed milk cans.

Regardless of who lays claim to its origin, this cake is easy and delicious, and will quickly become a family favorite.

Ingredients:

1 1/2 C. Flour

1 t. Baking Powder

1 Stick Butter (Unsalted, room temperature)

1 C. Sugar

5 Eggs

1 t. Vanilla

1 C. Milk

2/3 C. Sweetened Condensed Milk

2/3 C. Evaporated Milk

**Optional**

1/3 C. Frangelico, Brandy or Chambord

*

Method: Preheat to 350 degrees/Grease & Flour a 9x13 pan

1. In a small bowl, combine the flour and baking powder. Whisk to combine and break up clumps.

2. In a larger bowl, cream the butter and sugar until fluffy. Add the eggs and vanilla and beat until combined.

3. Add the flour in 3 batches, mixing between each addition. Pour batter into prepared pan and bake for 30-35 minutes.

4. Upon taking the cake out of the oven, use a fork or a skewer to poke 10-15 holes in the top of the cake. Allow cake to cool.

5. Combine the 3 milks and liqueur if using it. Pour over the top of the cooled cake and refrigerate for at least 2 hours. Serve chilled with sweetened whipped cream.

Ever Wonder...

What's the difference between Evaporated & Condensed Milks?

*Evaporated milk is milk that has 60% of its water removed by evaporation.

*Condensed milk is 60% milk & 40% sugar. It is cooked until most of the water is evaporated (60%) so that what remains is the sweet, thick syrup we know and love.

Chocolate Frosting

This is more of ganache, really, but if you let it sit in the fridge for about an hour, it turns into a silky smooth frosting that tastes heavenly with the golden cupcakes below. I would like to say that as someone who doesn't love chocolate as much as the average person, I would have preferred to use semi-sweet chocolate instead of bittersweet. My taste testers, however, disagreed...

Ingredients:

4 oz. Bittersweet Chocolate, broken or chopped
1/2 C. Heavy Cream
3 T. Butter
1 T. Light Corn Syrup

Put the chocolate in a metal or glass bowl. Meanwhile, heat the remaining ingredients until they are just about to boil. Remove from heat and pour over the chocolate. Allow to sit for 5 minutes and then whisk until smooth.

At this point, you can use the ganache to drizzle or drape the cupcakes in chocolate. Or, you can let it sit in the fridge like I mentioned above so you can frost them.

This makes about 1 cup of frosting-enough for 12 cupcakes (which is how many cupcakes you'll get from the recipe below.)

The Golden Ticket

July in this girl's family means lots and lots of birthdays-including her own! And though most people favor chocolate cake, she loves a good vanilla. But making a yellow cake from scratch is harder than you think. They either come out dry or worse-they taste like corn bread. After many failed attempts and hours or testing I've finally found the golden ticket...behold, the Golden Cuppie.

Ingredients:

1 C. plus 2 T. All Purpose Flour
2 T. Cornstarch (Shh...don't tell-this is the secret to this recipes' success!)
1 1/4 t. Baking Powder
1/8 t. Salt
3/4 C. Sugar
2 Eggs, room temperature
1 1/4 t. Vanilla Extract
4 T. Unsalted Butter, melted
1/4 C. Vegetable Oil
1/2 C. Milk, room temperature

Method: Preheat oven to 350 degrees. Prepare cupcake pan with paper liners.

1. Whisk the flour in a bowl with the cornstarch, baking powder and salt. Set aside.

2. In a large bowl, beat the sugar, eggs and vanilla on medium high speed until smooth and slightly thickened. Add the butter and oil, then scrape down the sides of the bowl.

3. Beginning with the dry ingredients, add the flour then the milk-alternating in 3 batches. Scrape the bowl between each dry addition.

4. Fill the liners about 2/3 of the way and bake for 20-23 minutes until springy when lightly pressed. Allow to cool for a few minutes in the pan and then remove to a wire rack until completely cool. Frost as desired.

5. Happily devour the yumminess that you just created!

Recipe by Grace Parisi

Pineapple Fritters

Do yourself a favor this weekend and stop by Haymarket to get some pineapples. Dress them up with lime and cilantro for a yummy salsa for chicken or, if you feel like really spoiling yourself, fry them up and serve them warm with vanilla ice cream.

Yeah-you read it right-fried pineapple with vanilla ice cream. It's easy to make and is without a doubt a fantastic treat for anyone lucky enough to be around you. Worried about the calories? Don't be! It's fruit, right?

Ingredients:

1/2 C. Panko (Japanese bread crumbs)
1/4 C. Graham Cracker Crumbs
1/2 t. Cinnamon
8 Pineapple slices, cored
2 T. Flour
1 Egg, beaten with 1 T. water
3/4 C. Sugar
Vegetable Oil, for frying

Method:

1. Mix panko, graham cracker crumbs and cinnamon in a shallow bowl. Set up 2 other bowls-one with flour and one with the egg mixture.

2. In a deep pan, heat oil to 350 degrees.

3. Dip the pineapple slices into the flour (shake off excess) then into the egg and last, into the panko mixture. Carefully slide the pineapple slices into the oil and fry until golden brown.

4. Drain on paper towels and sprinkle with sugar. Serve warm topped with vanilla ice cream.

As seen on Bostonist.com

Pear & Apple Crisp

There's one place in our Commonwealth where my little recipe for this crisp is becoming a favorite. But because I love you all so much, here's the recipe for free!

It's best to serve this recipe as individuals by using ramekins. You'll get about 8 servings & I guarantee your guests will LOVE the fact that they do not have to share. The secret to this crisps success is piling the topping as high as you can.


Ingredients:

5 Granny Smith Apples
4 Bosc Pears-not very ripe
1 t. Lemon Zest
2 T. Lemon Juice
2 T. Apple Cider or Brandy
1/2 C. Sugar
1/4 C. Flour
1 t. Cinnamon
1/2 t. Nutmeg


Topping:
1 1/2 C. Flour
3/4 C. Sugar
3/4 C. Brown Sugar
1/2 t. Salt
1 C. Oats
2 Sticks of Cold Butter


Method: Preheat oven to 350 degrees. Spray 8 ramekins with non-stick spray & arrange them on a baking sheet.

1. Peel, core and slice thin the apples and pears. It's best to slice them as thin as possible (but not paper thin) instead of in wedges like you would do for apple pie. Place them in a large bowl.

2. Add to the bowl: Lemon Zest, Lemon Juice, Apple Juice, 1/2 C. Sugar, 1/4 C. Flour and spices. Mix to combine.

Prepare the topping:

3. In a separate bowl combine all of the remaining ingredients except the butter. Cube that and work it in with your fingers until the mixture is coarse.

4. Fill each ramekin with the apple mixture-fill it to the top, but not domed over. Using your hands, scoop the topping onto the ramekin to form a dome. Continue until you run out of apples.

5. Sprinkle each crisp with a light dusting of cinnamon. Bake 20-30 minutes until topping is golden brown and the apple filling is starting to bubble up.

No Bake Peanut Butter Balls

These "Peanut Butter Buckeyes" may be the favorite

tailgating treat for Ohio State, but we love 'em just as much here in Boston. There really is no better combination than peanut butter and chocolate and the fact that you don't have to bake these delectable little morsels is just the icing on the...well, ball.

Warning: Do not make these if you are not prepared to eat at least a dozen of them at a time. They are wicked addicting. (We usually eat them right out of the freezer b/c we can't wait for them to thaw!)

Ingredients:
2 C. Confectioners' sugar
3/4 C. Peanut Butter, creamy
4 T. Butter, melted
1/2 t. Vanilla
1/4 t. Salt
6 oz. Semi-sweet chocolate chips
1/2 t. Crisco

Method:

1. Line 2 baking sheets with wax paper.
2. Combine all of the ingredients except for the chocolate and the Crisco in a large bowl. Beat well with a wooden spoon until combined.
3. Using your hands, roll the mixture into 1 inch balls and transfer onto the baking sheets. Freeze until firm, about 20 minutes.
4. Melt the chocolate and the Crisco. Remove from the heat and allow to cool slightly.
5. Using whatever method you find comfortable, cover or dip the balls into the melted chocolate. Freeze them until firm, and enjoy!

*To make a true "Buckeye" you should leave a tiny bit of the peanut butter showing to mimic the nuts that these things are named after...don't take offense to that last statement if you're from Ohio, it's really a nut from the buckeye tree!


Recipe by Best American Recipes 2005-2006.

Lime & Coconut Cupcakes

These cupcakes are a little bit involved however
the results won't disappoint. They're tender and moist and have a hint of coconut flavor, but the zing from the lime glaze is the real surprise.

Cupcakes:
1 C. Butter, Soft
2 C. Sugar
1 t. Coconut Extract
4 Eggs, Room Temp
1 1/2 C. All Purpose Flour
1 C. Cake Flour
1/2 t. Salt
1 t. Baking Soda
1/2 t. Baking Powder
1 C. Coconut Milk

Glaze:
1 C. Sour Cream
1 C. Sugar
2 Limes, Zested & Juiced
1/4 C. Coconut Milk

Frosting:
1/2 C. Butter, Soft
4 oz Cream Cheese
6 C. Confectioners Sugar
1/4 C. Coconut Milk
1 1/2 t. Coconut Extract
1 t. Vanilla
Shredded Coconut, garnish
Lime Zest, garnish

Preheat oven to 350 degrees. Line 24 cupcake pans with paper liners.

For the cupcakes
1. Cream butter and sugar. Add coconut extract & eggs one at a time.
2. Combine dry ingredients in a separate bowl.
3. Add the dry ingredients to the butter mixture alternating with the coconut milk.
4. Spoon into pan & bake 18-20 minutes.

Glaze:
Combine all of the ingredients and stir until smooth. Set aside until cupcakes are completely cooled.

Frosting:
1. Cream butter and cream cheese until smooth. Add extracts and milk.
2. Add sugar one cup at a time, beating with each addition. Continue until desired thickness is achieved.

Putting it all together:
1. Using a piping bag or a syringe insert about a tablespoon of glaze into the cupcake. Alternately, you can dip the top of the cupcake in the glaze and refrigerate until it sets.
2. Frost the cupcakes with the frosting and dip them in coconut. Sprinkle with zest and serve.

Banana Walnut Muffins w/ Cinnamon

Being someone who truly enjoys the cold weather, of course I love everything associated with it. I don't know about you-but for me there is nothing better on a cold winter morning than fresh baked muffins.

*

*

One summer evening while I was lying in bed cursing the humidity I found myself craving winter something fierce. Suddenly, it became fairly obvious that I would not rest until muffins were made.

*

Yes, I know I'm a bit of a freak-who bakes muffins at midnight in June? I guess that goes to show you that when a girl needs a muffin, a girl needs a muffin! When these delectable little suckers came out of the oven not only did my house smell divine, but I truly forgot about the heat as I devowered two of these babies right away....

*

1 1/4 C. Flour

1 t. Baking Soda

1/2 t. Salt

2 Eggs, room temperature

1/2 t. Vanilla Extract

1/2 C. Unsalted Butter, room temperature

1 C. Sugar

4 Very Ripe Bananas

1/2 C. Chopped Walnuts

1 t. Cinnamon

*

Method:

1. Preheat oven to 350 and line muffin tins with paper muffin cups. Lightly spray the top of the pan with cooking spray.

*

2. In a bowl, whisk flour & baking soda together. This takes the place of sifting as the whisk is aerating the mix and breaking up any lumps. It's also evenly distributing the levener.

*

3. In a separate bowl cream the butter and sugar until light & fluffy. Add the eggs one at a time until incorporated.

*

4. Add the salt & cinnamon, and then the bananas. The batter will look curdled and lumpy-this is OK.

*

5. Working quickly now add the dry mixture into the batter only until it is incorporated. DO NOT OVERMIX THE BATTER! Stir in most of the nuts, reserving some for the topping.

*

6. Fill the muffin cups 3/4 of the way and sprinkle remaining nuts on top. Bake for 15-18 minutes. As a general rule, but especially for cakes and muffins-do not open the oven door during the first 15 minutes of the baking process. Doing so may cause your cakes to flatten and your muffins to fall.

*

You can eat these muffins at any time, but I hear they especially hit the spot around midnight...

Bake Shop...

Banana Walnut Muffins
Lime & Coconut Cupcakes
Chocolate Cupcakes & Buttercream

Peanut Butter Buckeyes-No Bake!

Pear & Apple Crisp
Marshmallows
Golden Cupcakes
Chocolate Ganache Frosting
Pineapple Fritters
Tres Leches Cake
Oatmeal Raisin Cookies
Lemon Yogurt Bread
Apple Streusel Muffins
Pumpkin Brittle
Gooey Pumpkin Bars
Cinnamon Banana Muffins