Apple Crisp

DF, V, VG

If you haven’t yet made apple crisp this fall you are missing out.  And because the apples are in season you don’t need to add much to make them delicious.  A bit of citrus juice leaves the apples looking fresh and not brown, and you can bake this several hours after assembly, making it perfect for a crowd (10 – 12 servings).

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Apple Crisp

For the apples:
5 lbs apples, peeled and chopped into large wedges.
zest and juice of 1 lemon
zest of 1 orange, juice of 1/2 orange
1/3 c sugar
2 tsp cinnamon
1 tsp nutmeg
3 tbs maple syrup

For the topping:
1 1/2 c flour
1/2 c sugar
1/2 c brown sugar
1/2 tsp salt
1 c old fashioned oats
2 sticks of butter or vegan butter (suggested: earth balance)

Preheat the oven to 350 degrees.  Treat a 9 by 13 by 2 rectangular baking dish with non-stick spray.

In a large bowl combine apples, zests, juices, sugar, cinnamon, nutmeg, and maple syrup.  Pour into baking dish.

For the topping, combine flour, sugar, brown sugar, salt, old fashioned oats, vegan butter in the bowl of an electric mixer with a paddle attachment.  Mix on low until mixture resembles wet sand with the butter the size of peas.  Scatter the topping over the apples evenly.

Place the baking dish on a sheet pan (to catch any bubble over) and bake for 1 hour.  Serve warm, optionally with ice cream or whipped cream.

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Chai Muffins

DF, V, VG

I love chai tea, especially once the cool crisp air returns.  It warms your soul from the inside out with all the spices.  So I thought I’d try my hand at using those same spices to make muffins.  And they were everything I thought they would be…perfection.

Food 066

Chai Muffins
1 3/4 c flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 tsp cardamom
3/4 tsp ginger
3/4 tsp cloves
pinch of nutmeg
1/2 c vegetable oil
1/2 c brown sugar
2 eggs
1 tsp vanilla
1/2 c water
1/2 cup powdered sugar
1 tablespoon water

Preheat oven to 350 degrees.  In a bowl add flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg; whisk to combine.  In another bowl add vegetable oil and brown sugar, stir until well incorporated.  Add eggs one at a time, then add vanilla and water.  Slowly add flour mixture into egg mixture, mix until just combined.  Pour evenly into a muffin pan with paper liners, making 12 muffins.  Bake for 18 – 20 minutes, let cool.  In a small bowl combine powdered sugar with 1 tbs of water.  Drizzle icing over cooled muffins, then serve.

Gingerbread Muffins

DF, V, VG

You might not think to make gingerbread in the summer, but why not?  It’s delicious.  Sure I didn’t make a gingerbread house or gingerbread men and women, but I did make muffins.  Nothing wrong with that.  Top with a little powdered sugar and/or raspberry jam and you have one amazing breakfast or snack.

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Gingerbread Muffins
1/2 sugar
1/2 c vegetable oil
1/4 c molasses
2 eggs
1 tsp vanilla
1/2 c water
1 3/4 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tbs ground ginger
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg

Preheat oven to 350 degrees. In a large bowl mix sugar and vegetable oil until thoroughly mixed.  Add molasses, eggs, vanilla, and water.  Mix then set aside.  In another bowl add flour, baking powder, baking soda, salt, ground ginger, cinnamon, ground cloves, and nutmeg; whisk to combine.  Slowly incorporate flour mixture into the sugar and oil mixture until just combined.  Pour evenly into a muffin pan with paper liners, making 12 muffins.  Bake for 20-25 minutes.