Hello friends. That was somewhat lackluster… Hello friends! How’s your summer going? We’ve been pretty busy, but we’ve managed to do 90% of all the very fun things we love to do when it’s warm outside. You know, Farmers Market, canoe trips down the river, […]
I’m going on a road trip this week, and I can’t tell you how excited I am!
I’ll be performing “Views from Grandma’s Porch” with Bare Bait Dance, a fantastic modern dance company right here in Montana. I get to hang out with five of the loveliest ladies you’d ever meet, and dance till I drop.
Don’t you dare pinch me if this is a dream!
Because our schedule will get a bit hectic here and there, I’m going to be bringing some homemade snacks to get me through our techs and workshops. I was trying to think of what would be easy to make, easy to throw in a dance bag, and not be heavy in my belly.
Yes, yes, and yes.
From Good Housekeeping
makes 12+ muffins
1 cup oats, processed in a blender until mostly uniform in consistency
1 1/2 cups all purpose flour
1/2 cup dark brown sugar
1 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup plus 2 tbsp buttermilk (If you don’t have buttermilk, see the notes below)
3 tbsp olive oil (or substitute unsweetened applesauce)
1/2 tbsp vanilla extract
2 cups fresh or frozen blueberries (no need to thaw)
Preheat oven to 400F and prepare a muffin tin with liners or non-stick spray.
Combine all the dry ingredients in a large bowl until fully mixed.
In a smaller bowl, beat the egg with the buttermilk, then add the remaining wet ingredients.
When everything is almost fully incorporated, add the blueberries and fold them into the batter.
Spoon the batter into the prepared muffin tin and then bake for 25-30 minutes. A toothpick should come out clean when inserted into a muffin’s center, and the tops should be golden brown before you remove them from the oven.
It happens sometimes. No big deal!
Unless it happens three times in a row. In a row!
The first failure was still edible. Really spicy, but that can be ok.
The second two?
I need to talk about it. Can I vent? Thanks.
Look at how pretty these were! All plump and soft. Sure they looked great, but the flavor? After two days of sitting on the counter uneaten, I threw them in the trash. Something was off. Very, very off.
I didn’t even take pictures of the next failure. I should have, just so you could see what I had done. I was so ashamed!
Have you ever made muffins that totally collapsed on themselves and tasted like a puddle of mushy goo? I hadn’t until last week. Bottoms burnt, insides mush, flavor unpalatable. In. The. Trash.
Man, was I a wreck! I have some thoughts on what went wrong, but I have never thrown that much food away at once. The hippie in me was totally devastated. The baker in me was pissed. And my belly was totally sad.
I had to do some immediate comfort/ego boosting baking. So I made these amazing muffins (and added chocolate chips, naturally) and these:
Don’t worry, that post is coming soon!
So, what about that delicious looking photo at the top? Yeah, that didn’t turn out as expected, but at least it didn’t end up in the trash!
Can I tell you a secret?
Chipotle powder is a great substitute for Ancho chile powder. AS LONG AS YOU REDUCE THE AMOUNT!
I know that now.
I was loosely following this recipe, but clearly I need to work on it a little more before I post it. I’m going to think of my mistakes as public service announcements. The more I learn, the more I can share. And then you won’t end up like me: a sad and hungry hippie baker.
But see how these are different?
I sure couldn’t. Which explains why I don’t have a picture of these all plated nicely, snuggling with ice cream.
This is why I had leftover dough for that impromptu dinner.
Although this recipe is a little time consuming, it’s no harder than making any sort of real pie.
And taking bites with your eyes closed so you can focus solely on each flavor.
That’s my favorite part.
Please give these a try. They’ll impress your friends for sure. And if you don’t want to share, I won’t tell.
Inspired by Pinterest
1 prepared pie dough, rolled out and sliced into strips
6-8 large apples (really any kind of apple will do)
1/3 cup sugar, plus more for sprinkling onto the crust
1/3 cup brown sugar
1 tsp cinnamon
1/4 or 1/2 tsp cardamom, if desired
1 tsp cornstarch
Juice of a lemon or lime, mixed with 1 cup of water
1 tbsp melted butter
Preheat the oven to 375F.
Core an apple, then use a melon baller or knife to hollow out the apple more, being careful not to go all the way through the skin. Make sure you save all the apple bits! Once the apple is hollow, submerge it briefly in the citrus water to keep it from browning too quickly. Turn the apple over to drain. Repeat this process with all the apples.
Slice the apple bits into smaller bits, and then mix them with the sugars, cinnamon, cardamom (optional) and cornstarch.
Place the hollowed out apples in a muffin tin. This will keep them from tipping during the baking process. Fill each apple with the bit mixture.
Take the long strips of pie dough and cut them into 4 inch strips. Then “weave” the strips together to create the square tops. (See this photo for reference) Place one square over each apple. Brush the dough with melted butter and sprinkle sugar over the top.
Bake for 30-35 minutes (until the dough is fully baked and the apples reach the desired tenderness). Once the apples have cooled, you can use a fork or spoon to remove them from the muffin pan. Serve with ice cream or a drizzle of caramel.