Apples | 20something cupcakes

apple-blackberry banana bread.

January 18, 2012 — 2 Comments

Now is the time for banana bread.

Why? Well, because what else does one bake when the holidays have just passed, so you can’t bear the thought of another cake or – gasp! – cookie…but you’re still in the mood to bake?

{Is now a bad time to mention that double mocha-fudge brownies are on next week’s menu?}

Banana bread is the answer to our post-holiday, January baking cravings. This banana bread in particular is super, super-healthy. Whole wheat? Check. Low in sugar? Check. Three different fruits and the addition of applesauce to replace half the butter? Healthy fats in the form of crunchy walnuts? Check, check, and check.

In Healthy Eats, Sweets + Treats apples, baked goods + pastries, bananas, blackberries, healthy baking, quick breads, whole wheat

southern comfort apple pie.

October 30, 2011 — 19 Comments

When you serve a pie, and everyone instantly proclaims it to be the BEST pie they’ve ever eaten, you know you’re onto something.

“Best pie, ever?” I asked. “Like, best apple pie?”

“No. Best pie ever. Any pie. This apple pie is better than any other pie in the world.”

Bold words. Bold words for a bold pie. This is not your grandmother’s apple pie. This apple pie is sexy. Dangerous. This apple pie lives on the edge.

It all starts with a perfectly buttery, flaky crust. The pie dough is easy to work with, which earns extra points in my book. But the Southern Comfort-caramel-super cinnamon-y apple filling is clearly the star of the show. Say it with me: Southern Comfort-caramel-super cinnamon-y apple filling. These are ingredients that clearly belong together. I had to go out and buy a bottle of Southern Comfort, because yes, my college days are over, and I’m not exactly tossing back SoCo lime shots at home on a quiet Friday night – though I do have quite a bit left in the bottle, and a few limes sitting in a bowl on the counter, so I’d be lying if I didn’t see anything happening with that in my near future.

In Sweets + Treats apples, caramel, cinnamon, pies + tarts, project pastry queen, southern comfort, southern recipes

These pancakes were born out of one of my favorite scenarios.

And a common one, at that: I was searching for something to make with ingredients I had on hand. This happens with Saturday morning breakfast a lot, as I usually don’t go to the store until that day or Sunday, so I have to make due with what I’ve got.

Pancakes are always doable, but I wanted some sort of a variety and I wasn’t feeling blueberry, which is the usual route I go.

When I saw these, I was sold. I think it was the cinnamon butter. They’re a bit of work because you have to grate the apple, but very worth it in the end. I like how that translated into a mild apple flavor throughout the pancake – light and delicious. And the cinnamon butter is a total no-brainer.

Apple Pancakes with Cinnamon Butter

From Bon Appétit

For the cinnamon butter:

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated orange peel

For the pancakes:

2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored
1 2/3 cups all-purpose flour {I used half whole wheat, half regular for a healthier version}
2 tablespoons (packed) golden brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
2 large eggs
1/2 cup (1 stick) unsalted butter, melted, divided

For the cinnamon butter, beat all ingredients in small bowl until blended.

Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.

Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.

Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.

apple-almond chicken salad with homemade mayo.

March 6, 2011 — 4 Comments

Homemade mayonnaise is easily my favorite condiment.

The first time I ever made it, I did it completely by hand – which involved whisking for so long I thought my arm would fall off. This time, I used my food processor – so much easier! Dangerously easy, because now I may find myself making it more often.

I never would have thought to use homemade mayo for a chicken salad like this, and I have to say – it’s brilliant. It adds such a tangy richness that you just can’t get from store-bought mayo.

And then there’s the chicken salad. It’s delicious. I love the crunch from the almonds and the tart, crisp green apples and all of the fresh flavor from the red onion, scallion, and parsley. It’s definitely not yo-average chicken salad, yet it’s probably just as easy. You could even use rotisserie chicken if you wanted.

Head on over to Confections of a Foodie Bride for the complete recipe!

{She served the salad on croissants, which I think is perfect}

In Uncategorized almonds, apples, chicken, homemade mayo, lunching, project pastry queen, sandwiches

waldorf chicken salad, lightened up.

August 2, 2010 — 3 Comments

Greek yogurt has officially changed my life.

At first, it only found its way into the mini-meals I consume throughout the day, usually consisting of yogurt, berries, nuts, and bit of honey.

But now – since discovering that you can use it in place of mayo in a creamy chicken {or tuna} salad – now, it’s on.

Why am I so obsessed? For one, it packs a serious protein punch: one cup gets you about 20 grams. And when you use the plain, which I do, you’re getting the lowest amount of sugar possible. It’s also fat free, of course, and it has a perfectly creamy and slightly tangy taste.

It’s perfect in this salad, which I made for dinner served over a bed of cold, crisp Romaine. You could also eat it plain, or grab some bread or a wrap and sandwich it up. The idea is that you’re replacing half of the mayo – or less, or more if you’d like – with the Greek yogurt, lowering the total fat content and up-ing the protein. It’s a pretty much a win-win.

Skinny Waldorf Chicken Salad

Adapted from Skinny Taste

2 poached chicken breasts, cubed {I poached in water; see original recipe if you want to use chicken broth}
2 apples, chopped
2 cups halved red seedless grapes
1 cup celery, chopped
1/4 – 1/2 cup good light mayo
1/4 – 1/2 cup fat free plain Greek yogurt
Kosher salt and freshly ground pepper
1/4 cup pecans or walnuts
Mixed greens of your choice {I used Romaine}

To poach the chicken, place the breasts in a pot and fill the pot with enough water to cover them. Bring the water to a boil, and then turn the heat down and let them simmer for a few minutes. Take the pot off the heat, cover it, and let the chicken continue to cook for about 15-20 minutes. You can use chicken broth instead of water if you’d like, and adding veggies or herbs will help you add more flavor. I wasn’t that concerned with flavoring the chicken for a salad like this, but I did throw in a few celery leaves just because they were there.

Combine all ingredients, adding nuts just before serving, and serve over salad greens of your choice.

I used more Greek yogurt than Gina did in her original recipe, because I wanted to make it even healthier – and we all know I’m a little protein obsessed. Feel free to play with the proportions to your taste.