Well happy first day of fall to you! Are you as excited as I am? I am very very excited because well, cooler weather, shorter days, pretty trees, pumpkins, sweaters, and of course apples. All the apples!!
I am not going to lie, I was going to wait to do a big apple pick to start with my apple baking but this week the grocery store was selling apples form the orchard I am going to go picking from for a 77cents a pound!! I mean, I couldn%u2019t not buy 20 lbs right? Sure I felt a little guilty that they were not hand picked by me, but in a way they were because I did hand pick them form the store so that kind of counts? Plus I am still going apple picking, today in fact so not harm in having a shit ton of apples.
Anyway, so apple brownies. Why, because why not. Slightly chewy but soft, dense, full of all the cinnamon and apple walnut flavor one could want or need to feel all the feels of the apple season. Made them and fed them to the people and they were gone within a minute. Huge success in flavor and texture. and best part, it was slightly chilly out when I made them so the oven on was extra nice, and my house smelled amazing. Oh gosh, I am just so excited that it%u2019s fall, it%u2019s the best time of year!
And now I am for real going apple picking! I%u2019ll probably make these brownies again, just because you know, apples and I’ll probably come home with another 100 lbs or more so you know, I%u2019ll have the apples to do it.
The stuff. Apples. sugar, applesauce, cinnamon, and walnuts. Also some vegan butter, flour, baking powder, and baking soda.
FIrst, chop up the apples. And no, don%u2019t peel them, just chop, into little 1/2 inch cubes.
Butter and sugar get a good beat until light and fluffy (I read somewhere that when you beat the sugar with butter in brownies, it helps make that crisp, crackly top)
Fold in the apple sauce and cinnamon .
Like a galaxy of cinnamon goodness.
Then all the rest of the stuff: flour, baking soda and powder, salt, apples, walnuts, get folded in too until just incorporated.
Batter gets spread evenly in a greased and parchment lined pan. (There is parchment there, I was running low so it only covers the bottom of the pan. Better if it goes up the sides though.)
Then into the hot oven they go.
Popped out at just the right moment. See the top? A bit crisped crinkly, kind of like a brownie! Now pop them out of the pan and let cool completely. Or cool enough to cut. Or, cool enough to handle and eat%u2026..
There you go, apple walnut brownies.
And now you can officially enjoy the first day of fall because there is a lot of apple goodness in these brownies and what is fall without apples?!!
Have the best day.
-C
makes a 9×9 pan of apple goodness
1 1/4 cup all purpose flour
1 cup white sugar
1/2 cup vegan butter
1/2 cup applesauce
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 cup chopped walnuts
2 large Macintosh apples (about 2 cups chopped)
Preheat oven to 350
Core and dice apples into about 1/2 inch cubes . Measure out 2 cups ans eat any left over apple chunks. In a large bowl, beat together vegan butter and sugar until light and fluffy. Fold in the applesauce and cinnamon. In a smaller bowl whisk together the flour, salt, baking soda, and baking powder. Dump into wet mixture, along with the apples and walnuts and fold together until just evenly incorporated. Grease and parchment line a 9×9 baking sheet. Dump the batter into the pan and spread evenly then pop into oven and bake for 40- 45 minutes or until browned and a tester stuck in the middle comes out clean. Check after 35 minutes%u2026 you don%u2019t want to over bake! Once cooked all the way through, remove from oven and let cool for a few minutes. Once cool enough to handle, remove the brownies from the pan (you really need to line the pan with parchment to do this) and let cool completely on a wire rack. When they are cool (if you can wait that long because really, these are great eaten warm too.), cut and eat.
Store left overs in a airtight container for a day or two or freeze any extra. Great warmed and serves with a scoop of some ice cream or a yogurt situation.
I know that sometime some of the foods that I eat might seem a little strange to people. But think about it. Isn’t there something that you eat that other people think is kinda weird or that you know might be a little on the strange side and yet you love it.%u00a0
So apple lentils. I know some people think it’s weird, but trust me, it’s not, it’s actually pretty freaking magical. Lentils, especially red lentils, have a mild, nutty flavor that make them perfect to use in any type of dish, sweet or savory. And so nutritional value, with protein up the wazoo, these little guys are mega fantastic and yeah. SO don’t knock it till you try it.
Now first off, YAY for apple season!!! Aren’t we just so happy for fresh delicious apples? I am, so much so that I have made up a super cool apple jig where my head bobs up and down and my legs shift and convulse all over the place. ( could be mistaken for a seizure) It’s a sight to see for sure.%u00a0 And a second YAY for warm food again. The past week or two I have been waking up to temps in the 50’s giving the world just enough chill for a cozy morning sweater, a throw blanket and a nice hot bowl of breakfast porridge. (It also taste fantastic made ahead then eaten cold if the world decides to get warm again) My morning have been great, all cuddled on the couch with a book. my coffee, ad a bowl of apple lentil porridge. Best way to start the day.
The stuff. An apple, some red lentils, water, and some cinnamon. You can also add some maple or brown sugar to the mix if you want more sweetness.
Firstly, water ans lentils go into a pot and placed on the stove until the the water is boiling.
While that is happening, chop up you apple.%u00a0 Big pieces, little pieces, or both. I like both because the smaller pieces kinda of dissolve in the lentils and the bigger chunks will keep shape.
So once your lentils have started to boil, dump inmost (save a little bit to toss on after the lentils are cooked)%u00a0 of the chopped up apple and a good pinch or two of cinnamon. Mix it all around and place back on heat on low so simmer and cook.
Soft and all cooked to perfection. Gorgeous.
Dump the porridge into a bowl, add on the left over chunks of apples and give it another good sprinkle of cinnamon.
Breakfast of champions right here.
And because it’s what I eat every day…I am a champion.
You can be one too! (just eat some lentils)
-C
Makes one serving but can easily be double
1/2 cup dried red lentils
1 cup water
an apple ( mac, honey crisp, paula red are good varieties)
1 teaspoon or so of cinnamon
Optional… Add a little sweetener like maple or brown sugar if you want
Stick water and lentils go into a pot and bring to a boil. Chop apple into pieces, some big, some small or all the same size. Once the lentils are boiling, dump in most of the chopped apple (save about 1/4 of it for later) into the pot and sprinkle with cinnamon. Stir around, reduce heat to a low and cook until the lentils are soft (about 10 minutes) Once they are cooked, taste and decide if you need sweetener. If you do, add a teaspoon or two of whatever in now and mix around then,transfer the lentil goodness into a bowl, toss on remaining apple chunks, sprinkle with cinnamon, and go to town.
Spoon to mouth. Happiness.
Has you week been full of fun and lots of crazy like mine has been? Whatever your answer is, just watch this cinnamon toast crunch commercial%u2026%u00a0%u00a0I laughed my ass soft so hard that I actually went to the you tube to watch it again.%u00a0
Yes indeed. A week full of fullness. I managed 3 cake (not including pies and muffins and the such), kindergartener soccer practice, a end of summer hot-dog dinner, a few parties, work stuff, and have managed to not run away screaming from all the crazy that has been my life. (Hooray for me!) As always, the end of September has turned into %u00a0family crazy, which then leads too the beginning of the holiday nutters and the snowball effect sets in. So to but in lightly, the next few months are going to be LIKE WHOA!
But it’s all good. I like some of that crazy (SOME!) Plus me and the mr always can find some time to do a few things that are just the two of us. Like yesterday, we went to our favorite harvest festival out in Underhill,%u00a0where I scored some cool %u00a0jars and a vintage roasting pan and walked around looking at junk for like 3 hour. %u00a0Then we headed to the mountains where we leaf peeped a little (not much color yet), and the mr did some fishing. Then the day ended with a cuddle on the couch while we watched Moonrise Kingdom.(again) It was the most perfect day!
%u00a0Now for today. After a few life chores that need to be done,%u00a0I am going to bust out the flannel sheets and the wool blanket for the bed,%u00a0grab a few more long shirts, sweaters, and socks, and bundle myself up,%u00a0sit out side and read, knit, and drink coffee all afternoon. Oh and take a nap at some point so I can be awake for the eclipse tonight!!! (being awake at 10 is pushing it for me)
Anyways, Hope you peoples’ are having some fun this weekend and getting yourself outside to enjoy the world!
Here, some fun and interesting internet stuff to check out.%u00a0
A bit of information on tonights Lunar Eclipse
-Don’t Toss That Sour Milk! And Other Tips To Cut Kitchen Food Waste
-I NEED THIS..%u00a0And I would totally live out of it and bike across the country
-Back-splashes%u00a0 that make me like backslashes
–Harry Potter themedbar%u2026 I am so there!
–This apartment in Paris.. so nice, so jealous%u00a0
-And I really like this one too
-Going here is now on my “must do before I die”%u00a0list
-Finally someone has designed a %u00a0napping desk
-These Garage Doors are fantastic.%u00a0
-‘Ingredients’: An Eye-Opening Look At The Additives In Our Food
And a few pictures from the week.%u00a0
Earlier this week, the mr and I took a little Vermont drive. We grabbed some coffee,%u00a0went to the country side, down some dirt roads, and struck apple gold. This road was lined with apple trees.(no, it was not an orchard) Trees all over the place, of all sorts of different variety apples, just falling from the trees. It was crazy. So We stopped, tasted, and picked picked picked. We filled up the trunk of the car.
This is after a few days earlier we picked about 2 bushels of heirloom apples that are growing all around our garden.So yeah, we might have a few apples laying around the house
But we picked with purpose.%u00a0The mr is in processes of making , from scratch, his own hard apple cider. He has 2 of these humngo 5 gallon glass carboys (is that what they are called) or glass jugs %u00a0that he was attempting to fill with cider. No problem right? We have an abundance of apples. Well that’s all well and good, but guess what? We don’t have a press. The mr didn’t seem to see this as a problem. He will just borrow a juicer%u2026HAHAHAH. that worked, for about 2 cups of juice, then the motor blew out. So I let him use my blender. He spent 4 house deseeding and blending apples to a pulp and squeezing the juice through a piece of cotton. It was ridiculous and amazing and he actually got about 3 gallons of juice through the process, which is now fermenting in the basement, but he did not get anywhere near the ten gallons that he was looking for. So next project%u2026 build an cider press.(seriously)
But we still gots about half of the shit ton of apples that we picked. Luckily,most of them are good keepers so I can store them for a while (until I eat them all) but some of them are starting to smell so super apple-y that I can tell that they need to be used %u00a0asap. And thats fine by me cause that just mean applesauce!%u00a0
Applesauce!!! It is a must,%u00a0an apple season stable. Sure you can make all sorts of pies, tarts cakes, salads,%u00a0pretty much apple anything, but applesauce is apple at it’s most delicious %u00a0purest state( besides fresh).%u00a0Plus applesauce can be used to make all of those %u00a0apple cakes, breads, salads and such. IT’s also %u00a0what you do when you have any apples that need to be eaten, might taste a little on the meh side,are too sour,%u00a0might look a little to funky to eat, or just because applesauce rocks and you want some.%u00a0
So yeah, applesauce is awesome-sauce and you need to make some May you apples be store bought, orchard pick, or wild foraged.%u00a0Any apples will do!
Applesauce time!
The stuff. Apples, apple and apple.%u00a0
Cut up the apples, removing the seeds and stems. (peel if you really must)
Toss all those apples into a pot and add in a few couple of water. Place lid on the pot, stick one medium heat, and let it cook.
Until it looks like this. %u00a0Applesauce.. a little on the chunk side(the way I like it) but if you want it smooth, just use a masher or a blender to smooth it as much as you like. This applesauce is all about you my friend.
Spoon into jars%u2026 and into you mouth.
Add some stuff (cinnamon, peanut butter, fresh raspberries…)%u00a0add to stuff, (yogurt, muffin batter, salad dressing%u2026)%u00a0or eat straight up.%u00a0The possibilities are endless!
Happy Wednseday and Happy First day of Fall!!!
-C
Makes about 2 pints%u00a0
5-6 pounds apples (use any variety or varieties that you like)
2 1/1- 3 1/2 %u00a0cups water
Note. I am not an apple peeler kind of lady. I get that some of you are, so by all means, peel your apples if you want.%u00a0
Chop apple into chunks, removing the seeds and the stem and toss into a heavy bottom pot. Pour in aout 2 cups water and stick on on a medium high heat and top the pot with %u00a0lid. After about 5 minutes, give the apple a good stir and turn heat to medium low. Let simmer for about 20-30 minutes, stirring every now and then,%u00a0adding more water if needed, until the apple are completely soften and falling apart. %u00a0Turn burner of and %u00a0either with a masher of some kind, or even a wood spoon, smash apart any large chunks of apples. If you like a smooth sauce, add it to a blender and puree until you are happy with the consistency. Want it thinner, add a little more water. Thicker, cook a little longer.
Note that once it’s refrigerated, it will become thicker too. Store in jars for up to a week (if it lasted that long)
Eat as is, or add %u00a0anything that you heart desires to it. Cold is great, warm is amazing. Can be used in just about any baked good or savory recipes that you can think up!
The mr and I were suppose to go to our weekly dinner at my sisters house the other night, but when I texted her to double check that wet were still on, she informed %u00a0me that her two kids had been sickos.. but we were still welcome to come.
Yeah, no. We stayed home.
But before I was informed of the ill littles, I started making these biscuits to bring over. And whoa, am I glad that we didn’t go cause if we did, I would have brought these and maybe killed a kid. %u00a0See, one of the littles is very allergic to nuts, and I used almond milk in these, so if I had brought them over to the houes, he would have surly ended up with one of those epi pens stuck in his ass and a trip to the nearby hospital. And that would have sucked. I am usually so good about making sure there is not nut anything near anything that goes into that house, but the almond milk.. it just slipped by my awareness. Maybe cause I usually use soy milk, or maybe I am subconsciously out for the kid, but I am now more aware the ever. I think I might even make a little sign to go over the baking stuff that says “Watch your NUTS!” The mr or and any boy would like that.%u00a0%u00a0
So yeah,%u00a0good thing we didn’t go, and now we have lots of biscuits, but that is also a good thing. The mr has had the pleasure %u00a0of enjoying them all to his lonesome. for dessert, then for breakfast, then for lunch, and now for dessert again. He is a biscuit man through and through. And yeah.. APPLES!
To the biscuits!%u00a0
The stuff. For the biscuit itself we got some flour, baking soda and powder,%u00a0cold almond milk, cold earth balance. %u00a0salt and a little brown sugar. Then for the filling we have more brown sugar, cinnamon, a little more earth balance and of course apples*.
*These apples, oh they are good. Nice and crisp and slightly sweet. They are also very little.%u00a0I picked them off one of the many trees at our community garden.%u00a0%u00a0Unfortunately I have yet been able to identify them, so apple variety here is up to you. A granny smith, gala, or even a mac should do just swell.
To start off, thinly slice and chop up your apples.(I think peeling is a waste, but if you want to, I guess you could peel them). Add the apples to a pot with the earth balance and brown sugar.
%u00a0Place on medium heat and cook until the apples are soft and the liquid sugar is starting to thicken.%u00a0%u00a0Add in the cinnamon %u00a0and set aside.
Flour, baking soda and powder and salt are whisked together in a large bowl. Add in the cold earth balance and cut in with a fork or pastry cutter until it makes the flour crumbly.
Now add in the cold almond milk and mix until just incorporated. If the mixture seems to dry, add in another tablespoon or two of almond milk
Dump mixture onto a flour surface ands gather into a ball.
Side note.. SEE MY BOWL!!! It’s it amazing? My grandmother gave me here set of vintage ptyex mixing bowls last time I saw her. (It came with a medium red and a little blue one too!) And the best part, %u00a0my dad remembers them from when he was a little. How fantastic is that.
Roll dough out into a square thats about 1/2 inch thick
Spread the apple mixture on half the dough, leaving a little boarder.
Fold dough over, press the sides tougher, roll the rolling pin over the dough, just to give it a little flatten pat, and cut into squares.
Place on a baking sheet and wash the tops with a little almond milk and sprinkle with more brown sugar.
%u00a0Into the oven they go!!
Baked until fluffy golden brown. Remove and let cool for a minute or two.
Apple cinnamon biscuits heck yeah!%u00a0
To share or to hoard.. all up to you..
Happy apple time!
-C
makes 8
For the biscuits
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt%u00a0
1 tablespoon brown sugar
1/3 cup cold earth balance
2/3 cup cold almond milk (or any milk)
1 tablespoon lwmon juice
For the apple cinnamon filling
2 tablespoon brown sugar
1-2 tablespoons Vietnamese cinnamon (I like lots of spice so I used 2 tablespoons, but if you like a more subtle cinnamon flavor, use a little less. Also can use regular cinnamon if you don’t have viteneme cinnamon)%u00a0
2 tablespoons earth balance%u00a0
1-2 %u00a0gala, granny smith or mac apples (about 2 cups thinly sliced)
a little extra almond mild to brush tops and %u00a0bit of brown sugar to spindle the tops with.
Preheat oven to 425.
Slice and chop apples into small thin chunks and place in a pot with the 2 tablespoons of earth balance and sugar. turn heat on medium high and cook until the apples have soften and the sugar an butter have turned into a thin syrup. Remove from heat and set aside.
In a large mixing bowl, whisk together flour, baking soda and powder, salt and 1 tablespoon brown sugar. Cut in the cold earth balance until flour is crumbly. Add in almond milk and mix until combined If dough seems way to dry, add in an extra tablespoon of milk . Dump dough onto a lightly floured surface and bring together. Take your lightly floured rolling pin and roll dough out into about a 1/2 inch rectange. Take apple mixture and spread evenly on half the dough then fold over and press sides and ends together. Cut into 8 equal pieces. Place on a baking sheet (Iit might be a good idea to line it with parchment)%u00a0and wash tops with a little almond milked and sprinkle with brown sugar.%u00a0
Place in oven for 12-14 minutes until golden brown.
Remove and let cool for a minute and then eat them all. Or eat a few and save the rest for later.%u00a0
Lasts for 2-3 days in air tight container, but will not be super crispy biscuity after being stored.
THE LOVELY CRAZY
August 18, 2019 by maximios • Blog
Well happy first day of fall to you! Are you as excited as I am? I am very very excited because well, cooler weather, shorter days, pretty trees, pumpkins, sweaters, and of course apples. All the apples!!
I am not going to lie, I was going to wait to do a big apple pick to start with my apple baking but this week the grocery store was selling apples form the orchard I am going to go picking from for a 77cents a pound!! I mean, I couldn%u2019t not buy 20 lbs right? Sure I felt a little guilty that they were not hand picked by me, but in a way they were because I did hand pick them form the store so that kind of counts? Plus I am still going apple picking, today in fact so not harm in having a shit ton of apples.
Anyway, so apple brownies. Why, because why not. Slightly chewy but soft, dense, full of all the cinnamon and apple walnut flavor one could want or need to feel all the feels of the apple season. Made them and fed them to the people and they were gone within a minute. Huge success in flavor and texture. and best part, it was slightly chilly out when I made them so the oven on was extra nice, and my house smelled amazing. Oh gosh, I am just so excited that it%u2019s fall, it%u2019s the best time of year!
And now I am for real going apple picking! I%u2019ll probably make these brownies again, just because you know, apples and I’ll probably come home with another 100 lbs or more so you know, I%u2019ll have the apples to do it.
The stuff. Apples. sugar, applesauce, cinnamon, and walnuts. Also some vegan butter, flour, baking powder, and baking soda.
FIrst, chop up the apples. And no, don%u2019t peel them, just chop, into little 1/2 inch cubes.
Butter and sugar get a good beat until light and fluffy (I read somewhere that when you beat the sugar with butter in brownies, it helps make that crisp, crackly top)
Fold in the apple sauce and cinnamon .
Like a galaxy of cinnamon goodness.
Then all the rest of the stuff: flour, baking soda and powder, salt, apples, walnuts, get folded in too until just incorporated.
Batter gets spread evenly in a greased and parchment lined pan. (There is parchment there, I was running low so it only covers the bottom of the pan. Better if it goes up the sides though.)
Then into the hot oven they go.
Popped out at just the right moment. See the top? A bit crisped crinkly, kind of like a brownie! Now pop them out of the pan and let cool completely. Or cool enough to cut. Or, cool enough to handle and eat%u2026..
There you go, apple walnut brownies.
And now you can officially enjoy the first day of fall because there is a lot of apple goodness in these brownies and what is fall without apples?!!
Have the best day.
-C
makes a 9×9 pan of apple goodness
1 1/4 cup all purpose flour
1 cup white sugar
1/2 cup vegan butter
1/2 cup applesauce
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 cup chopped walnuts
2 large Macintosh apples (about 2 cups chopped)
Preheat oven to 350
Core and dice apples into about 1/2 inch cubes . Measure out 2 cups ans eat any left over apple chunks. In a large bowl, beat together vegan butter and sugar until light and fluffy. Fold in the applesauce and cinnamon. In a smaller bowl whisk together the flour, salt, baking soda, and baking powder. Dump into wet mixture, along with the apples and walnuts and fold together until just evenly incorporated. Grease and parchment line a 9×9 baking sheet. Dump the batter into the pan and spread evenly then pop into oven and bake for 40- 45 minutes or until browned and a tester stuck in the middle comes out clean. Check after 35 minutes%u2026 you don%u2019t want to over bake! Once cooked all the way through, remove from oven and let cool for a few minutes. Once cool enough to handle, remove the brownies from the pan (you really need to line the pan with parchment to do this) and let cool completely on a wire rack. When they are cool (if you can wait that long because really, these are great eaten warm too.), cut and eat.
Store left overs in a airtight container for a day or two or freeze any extra. Great warmed and serves with a scoop of some ice cream or a yogurt situation.
I know that sometime some of the foods that I eat might seem a little strange to people. But think about it. Isn’t there something that you eat that other people think is kinda weird or that you know might be a little on the strange side and yet you love it.%u00a0
So apple lentils. I know some people think it’s weird, but trust me, it’s not, it’s actually pretty freaking magical. Lentils, especially red lentils, have a mild, nutty flavor that make them perfect to use in any type of dish, sweet or savory. And so nutritional value, with protein up the wazoo, these little guys are mega fantastic and yeah. SO don’t knock it till you try it.
Now first off, YAY for apple season!!! Aren’t we just so happy for fresh delicious apples? I am, so much so that I have made up a super cool apple jig where my head bobs up and down and my legs shift and convulse all over the place. ( could be mistaken for a seizure) It’s a sight to see for sure.%u00a0 And a second YAY for warm food again. The past week or two I have been waking up to temps in the 50’s giving the world just enough chill for a cozy morning sweater, a throw blanket and a nice hot bowl of breakfast porridge. (It also taste fantastic made ahead then eaten cold if the world decides to get warm again) My morning have been great, all cuddled on the couch with a book. my coffee, ad a bowl of apple lentil porridge. Best way to start the day.
The stuff. An apple, some red lentils, water, and some cinnamon. You can also add some maple or brown sugar to the mix if you want more sweetness.
Firstly, water ans lentils go into a pot and placed on the stove until the the water is boiling.
While that is happening, chop up you apple.%u00a0 Big pieces, little pieces, or both. I like both because the smaller pieces kinda of dissolve in the lentils and the bigger chunks will keep shape.
So once your lentils have started to boil, dump inmost (save a little bit to toss on after the lentils are cooked)%u00a0 of the chopped up apple and a good pinch or two of cinnamon. Mix it all around and place back on heat on low so simmer and cook.
Soft and all cooked to perfection. Gorgeous.
Dump the porridge into a bowl, add on the left over chunks of apples and give it another good sprinkle of cinnamon.
Breakfast of champions right here.
And because it’s what I eat every day…I am a champion.
You can be one too! (just eat some lentils)
-C
Makes one serving but can easily be double
Optional… Add a little sweetener like maple or brown sugar if you want
Stick water and lentils go into a pot and bring to a boil. Chop apple into pieces, some big, some small or all the same size. Once the lentils are boiling, dump in most of the chopped apple (save about 1/4 of it for later) into the pot and sprinkle with cinnamon. Stir around, reduce heat to a low and cook until the lentils are soft (about 10 minutes) Once they are cooked, taste and decide if you need sweetener. If you do, add a teaspoon or two of whatever in now and mix around then,transfer the lentil goodness into a bowl, toss on remaining apple chunks, sprinkle with cinnamon, and go to town.
Spoon to mouth. Happiness.
Has you week been full of fun and lots of crazy like mine has been? Whatever your answer is, just watch this cinnamon toast crunch commercial%u2026%u00a0%u00a0I laughed my ass soft so hard that I actually went to the you tube to watch it again.%u00a0
Yes indeed. A week full of fullness. I managed 3 cake (not including pies and muffins and the such), kindergartener soccer practice, a end of summer hot-dog dinner, a few parties, work stuff, and have managed to not run away screaming from all the crazy that has been my life. (Hooray for me!) As always, the end of September has turned into %u00a0family crazy, which then leads too the beginning of the holiday nutters and the snowball effect sets in. So to but in lightly, the next few months are going to be LIKE WHOA!
But it’s all good. I like some of that crazy (SOME!) Plus me and the mr always can find some time to do a few things that are just the two of us. Like yesterday, we went to our favorite harvest festival out in Underhill,%u00a0where I scored some cool %u00a0jars and a vintage roasting pan and walked around looking at junk for like 3 hour. %u00a0Then we headed to the mountains where we leaf peeped a little (not much color yet), and the mr did some fishing. Then the day ended with a cuddle on the couch while we watched Moonrise Kingdom.(again) It was the most perfect day!
%u00a0Now for today. After a few life chores that need to be done,%u00a0I am going to bust out the flannel sheets and the wool blanket for the bed,%u00a0grab a few more long shirts, sweaters, and socks, and bundle myself up,%u00a0sit out side and read, knit, and drink coffee all afternoon. Oh and take a nap at some point so I can be awake for the eclipse tonight!!! (being awake at 10 is pushing it for me)
Anyways, Hope you peoples’ are having some fun this weekend and getting yourself outside to enjoy the world!
Here, some fun and interesting internet stuff to check out.%u00a0
A bit of information on tonights Lunar Eclipse
-Don’t Toss That Sour Milk! And Other Tips To Cut Kitchen Food Waste
-I NEED THIS..%u00a0And I would totally live out of it and bike across the country
-Back-splashes%u00a0 that make me like backslashes
–Harry Potter themed bar%u2026 I am so there!
–This apartment in Paris.. so nice, so jealous%u00a0
-And I really like this one too
-Going here is now on my “must do before I die”%u00a0list
-Finally someone has designed a %u00a0napping desk
-These Garage Doors are fantastic.%u00a0
-‘Ingredients’: An Eye-Opening Look At The Additives In Our Food
And a few pictures from the week.%u00a0
Earlier this week, the mr and I took a little Vermont drive. We grabbed some coffee,%u00a0went to the country side, down some dirt roads, and struck apple gold. This road was lined with apple trees.(no, it was not an orchard) Trees all over the place, of all sorts of different variety apples, just falling from the trees. It was crazy. So We stopped, tasted, and picked picked picked. We filled up the trunk of the car.
This is after a few days earlier we picked about 2 bushels of heirloom apples that are growing all around our garden.So yeah, we might have a few apples laying around the house
But we picked with purpose.%u00a0The mr is in processes of making , from scratch, his own hard apple cider. He has 2 of these humngo 5 gallon glass carboys (is that what they are called) or glass jugs %u00a0that he was attempting to fill with cider. No problem right? We have an abundance of apples. Well that’s all well and good, but guess what? We don’t have a press. The mr didn’t seem to see this as a problem. He will just borrow a juicer%u2026HAHAHAH. that worked, for about 2 cups of juice, then the motor blew out. So I let him use my blender. He spent 4 house deseeding and blending apples to a pulp and squeezing the juice through a piece of cotton. It was ridiculous and amazing and he actually got about 3 gallons of juice through the process, which is now fermenting in the basement, but he did not get anywhere near the ten gallons that he was looking for. So next project%u2026 build an cider press.(seriously)
But we still gots about half of the shit ton of apples that we picked. Luckily,most of them are good keepers so I can store them for a while (until I eat them all) but some of them are starting to smell so super apple-y that I can tell that they need to be used %u00a0asap. And thats fine by me cause that just mean applesauce!%u00a0
Applesauce!!! It is a must,%u00a0an apple season stable. Sure you can make all sorts of pies, tarts cakes, salads,%u00a0pretty much apple anything, but applesauce is apple at it’s most delicious %u00a0purest state( besides fresh).%u00a0Plus applesauce can be used to make all of those %u00a0apple cakes, breads, salads and such. IT’s also %u00a0what you do when you have any apples that need to be eaten, might taste a little on the meh side,are too sour,%u00a0might look a little to funky to eat, or just because applesauce rocks and you want some.%u00a0
So yeah, applesauce is awesome-sauce and you need to make some May you apples be store bought, orchard pick, or wild foraged.%u00a0Any apples will do!
Applesauce time!
The stuff. Apples, apple and apple.%u00a0
Cut up the apples, removing the seeds and stems. (peel if you really must)
Toss all those apples into a pot and add in a few couple of water. Place lid on the pot, stick one medium heat, and let it cook.
Until it looks like this. %u00a0Applesauce.. a little on the chunk side(the way I like it) but if you want it smooth, just use a masher or a blender to smooth it as much as you like. This applesauce is all about you my friend.
Spoon into jars%u2026 and into you mouth.
Add some stuff (cinnamon, peanut butter, fresh raspberries…)%u00a0add to stuff, (yogurt, muffin batter, salad dressing%u2026)%u00a0or eat straight up.%u00a0The possibilities are endless!
Happy Wednseday and Happy First day of Fall!!!
-C
Makes about 2 pints%u00a0
Note. I am not an apple peeler kind of lady. I get that some of you are, so by all means, peel your apples if you want.%u00a0
Chop apple into chunks, removing the seeds and the stem and toss into a heavy bottom pot. Pour in aout 2 cups water and stick on on a medium high heat and top the pot with %u00a0lid. After about 5 minutes, give the apple a good stir and turn heat to medium low. Let simmer for about 20-30 minutes, stirring every now and then,%u00a0adding more water if needed, until the apple are completely soften and falling apart. %u00a0Turn burner of and %u00a0either with a masher of some kind, or even a wood spoon, smash apart any large chunks of apples. If you like a smooth sauce, add it to a blender and puree until you are happy with the consistency. Want it thinner, add a little more water. Thicker, cook a little longer.
Note that once it’s refrigerated, it will become thicker too. Store in jars for up to a week (if it lasted that long)
Eat as is, or add %u00a0anything that you heart desires to it. Cold is great, warm is amazing. Can be used in just about any baked good or savory recipes that you can think up!
The mr and I were suppose to go to our weekly dinner at my sisters house the other night, but when I texted her to double check that wet were still on, she informed %u00a0me that her two kids had been sickos.. but we were still welcome to come.
Yeah, no. We stayed home.
But before I was informed of the ill littles, I started making these biscuits to bring over. And whoa, am I glad that we didn’t go cause if we did, I would have brought these and maybe killed a kid. %u00a0See, one of the littles is very allergic to nuts, and I used almond milk in these, so if I had brought them over to the houes, he would have surly ended up with one of those epi pens stuck in his ass and a trip to the nearby hospital. And that would have sucked. I am usually so good about making sure there is not nut anything near anything that goes into that house, but the almond milk.. it just slipped by my awareness. Maybe cause I usually use soy milk, or maybe I am subconsciously out for the kid, but I am now more aware the ever. I think I might even make a little sign to go over the baking stuff that says “Watch your NUTS!” The mr or and any boy would like that.%u00a0%u00a0
So yeah,%u00a0good thing we didn’t go, and now we have lots of biscuits, but that is also a good thing. The mr has had the pleasure %u00a0of enjoying them all to his lonesome. for dessert, then for breakfast, then for lunch, and now for dessert again. He is a biscuit man through and through. And yeah.. APPLES!
To the biscuits!%u00a0
The stuff. For the biscuit itself we got some flour, baking soda and powder,%u00a0cold almond milk, cold earth balance. %u00a0salt and a little brown sugar. Then for the filling we have more brown sugar, cinnamon, a little more earth balance and of course apples*.
*These apples, oh they are good. Nice and crisp and slightly sweet. They are also very little.%u00a0I picked them off one of the many trees at our community garden.%u00a0%u00a0Unfortunately I have yet been able to identify them, so apple variety here is up to you. A granny smith, gala, or even a mac should do just swell.
To start off, thinly slice and chop up your apples.(I think peeling is a waste, but if you want to, I guess you could peel them). Add the apples to a pot with the earth balance and brown sugar.
%u00a0Place on medium heat and cook until the apples are soft and the liquid sugar is starting to thicken.%u00a0%u00a0Add in the cinnamon %u00a0and set aside.
Flour, baking soda and powder and salt are whisked together in a large bowl. Add in the cold earth balance and cut in with a fork or pastry cutter until it makes the flour crumbly.
Now add in the cold almond milk and mix until just incorporated. If the mixture seems to dry, add in another tablespoon or two of almond milk
Dump mixture onto a flour surface ands gather into a ball.
Side note.. SEE MY BOWL!!! It’s it amazing? My grandmother gave me here set of vintage ptyex mixing bowls last time I saw her. (It came with a medium red and a little blue one too!) And the best part, %u00a0my dad remembers them from when he was a little. How fantastic is that.
Roll dough out into a square thats about 1/2 inch thick
Spread the apple mixture on half the dough, leaving a little boarder.
Fold dough over, press the sides tougher, roll the rolling pin over the dough, just to give it a little flatten pat, and cut into squares.
Place on a baking sheet and wash the tops with a little almond milk and sprinkle with more brown sugar.
%u00a0Into the oven they go!!
Baked until fluffy golden brown. Remove and let cool for a minute or two.
Apple cinnamon biscuits heck yeah!%u00a0
To share or to hoard.. all up to you..
Happy apple time!
-C
makes 8
For the biscuits
For the apple cinnamon filling
a little extra almond mild to brush tops and %u00a0bit of brown sugar to spindle the tops with.
Preheat oven to 425.
Slice and chop apples into small thin chunks and place in a pot with the 2 tablespoons of earth balance and sugar. turn heat on medium high and cook until the apples have soften and the sugar an butter have turned into a thin syrup. Remove from heat and set aside.
In a large mixing bowl, whisk together flour, baking soda and powder, salt and 1 tablespoon brown sugar. Cut in the cold earth balance until flour is crumbly. Add in almond milk and mix until combined If dough seems way to dry, add in an extra tablespoon of milk . Dump dough onto a lightly floured surface and bring together. Take your lightly floured rolling pin and roll dough out into about a 1/2 inch rectange. Take apple mixture and spread evenly on half the dough then fold over and press sides and ends together. Cut into 8 equal pieces. Place on a baking sheet (Iit might be a good idea to line it with parchment)%u00a0and wash tops with a little almond milked and sprinkle with brown sugar.%u00a0
Place in oven for 12-14 minutes until golden brown.
Remove and let cool for a minute and then eat them all. Or eat a few and save the rest for later.%u00a0
Lasts for 2-3 days in air tight container, but will not be super crispy biscuity after being stored.