The Friday Poem: Plum Perfect

The Sunday Recipe: Spiced Applesauce Oatmeal Muffins

The first time I made these, I went with the 400 degree oven, like I do for most muffins and baked for 22 minutes, but they scorched on the bottom. The crumb topping I was using, which was intended for apple crisp, was delicious, but sunk in a bit.

The second time I made them, I switched to the crumb topping that my Betty Crocker cook book gives for apple streusel muffins. I also turned the oven down to the 350 degrees that I used on the original cake recipe. The muffins without topping were great, the ones with it were good too, but the topping sunk in to make a filling.

Third try – 425 for 5 minutes to puff the top, like Sally’s Baking Addiction recommends, then down to 350 for the remaining 15 minutes. This time I refrigerated the crumb topping a bit. It melted AND sunk in.

I liked the muffins better themselves when they were baked at 350 so I’m forgetting about the crumb topping for now. Maybe a nice glaze made with powdered sugar and cider?

Spiced Applesauce Oatmeal Muffins

Dry ingredients

  • 3/4 cups white rice flour
  • 2 tablespoons tapioca flour
  • 3/4 cup oat flour (3/4 cups of oats processes into the same for oat flour.)
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt

Wet ingredients

  • 1/2 cup apple cider
  • 6 tablespoons applesauce
  • 3 tablespoons each melted butter and light olive oil
  • ½ cup overflowing maple syrup
  • 2 large eggs 
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350F.
  2. Spray two 6 cup muffin tins with cooking spray, or grease.
  3. Whisk the wet ingredients together in another bowl. (There are a lot of wet ingredients, go with a big bowl.)
  4. Add the processed oats or oat flour and let sit for 10 minutes.
  5. Meanwhile, whisk the dry ingredients together in a large mixing bowl.
  6. Add the wet ingredients to the dry and whisk until just combined.
  7. Pour the batter into the prepared pan and bake for 25 minutes, until a knife inserted near the center of one side of the round comes out clean.
  8. Allow to cool in the pan for 10 minutes.

The Friday Poem: Long Lost

Another appropriate for the season, created from Paint Chip Poetry.

The Sunday Recipe: Soft Molasses Cookies

Soft Molasses Cookies

I tried this recipe last winter with a gluten free baking mix, but didn’t love the results. It was okay, but this time I tried using the almond, coconut, tapioca flour blend I have used for other things, and it is SO much better.

Ingredients

  • ¼ cup butter
  • ¼ cup brown sugar
  • ¼ cup molasses
  • ¼ teaspoon salt
  • ¼ cup buttermilk
  • ½ teaspoons baking soda
  • ¾ teaspoons cinnamon
  • ¾ teaspoons ginger
  • ½ cup almond flour
  • ½ cup tapioca flour
  • ½ cup coconut flour

Directions

  • Cream the butter and sugar together.
  • Mix in the molasses.
  • Stir in the buttermilk.
  • Mix together the flours, baking soda, salt, cinnamon, and ginger.
  • Stir into the liquid ingredients.
  • Chill for a half hour or longer.
  • Preheat oven to 350.
  • Prepare a pan with parchment paper or non-stick cooking spray.
  • Scoop out with a cookie scoop or spoon then flatten a bit, to about ½ inch high.
  • Bake for 12 to 14 minutes.
  • Cool and enjoy.

The Friday Poem: A Ghost in the Fen

The Friday poem is a Paint Chip Poetry musing with a particularly October appropriate twist.

The Sunday Recipe: Baked Applesauce Oatmeal (Cake?)

Baked Applesauce Oatmeal (Cake?)

Is it really a cake? Maybe not, but it can be used for it in a pinch, and it can certainly pass as a snack cake. I’ve had it with whipped cream on it, applesauce, prune butter, and added extra butter and maple syrup. It’s all good.

Ingredients

  • 2 large eggs
  • 1 ½ cup whole milk
  • 2 tablespoons light tasting olive oil
  • 1 cup applesauce
  • 2 ¼ cups quick oats
  • ¾ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla

Directions

  1. Prepare a 9X9 pan.
  2. Preheat oven to 375 degrees.
  3. Crack the eggs into a bowl and whisk.
  4. Add the milk, applesauce, vanilla, and olive oil.
  5. Stir in the oats and let rest for 10 minutes.
  6. Add the rest of the ingredients. Stir thoroughly.
  7. Bake for 40 minutes.
  8. Cool for at least 10 minutes before serving.

The Friday Poem: Night-time Visits

The Sunday Recipe: Peach Melba Tart

Peach Melba Tart

I’m a firm believer in making the most of what you have, and using up the little odds and ends before they can go bad. This week that meant part of a jar of Dole peaches in the fridge, half a package of peaches in the freezer, and a tiny bit of raspberries. I swear there was a peach melba ice cream when I was a kid and it was fantastic. Peach and raspberry is a match made in heaven.

Filling Ingredients

  • 16 ounces peach slices (defrost if frozen)
  • ¼ cup (or more) raspberries
  • ¼ cup maple syrup
  • 1 tablespoon tapioca flour plus 1 tablespoon water

Crust Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons maple syrup (or other sweetener)
  • Pinch of salt
  • 1 ½ cups almond flour (about 160 grams)

Directions

  1. Dice or chop the peaches and combine with raspberries and maple syrup in a medium sized pot. Bring to a boil or a medium heat.
  2. Reduce to simmer for about 15 minutes.
  3. Add the tapioca flour mixed with water and stir well for about 30 seconds to thicken.
  4. Remove from heat and set aside.
  5. Preheat oven to 350.
  6. Melt the butter.
  7. Mix with maple syrup and salt.
  8. Add almond flour and combine.
  9. Press into a tart pan or square tin and up the sides a little.
  10. Bake for 8 minutes.
  11. Fill and bake for another 22 minutes.
  12. Cool and enjoy. (Vanilla ice cream is a perfect complement.)

The Friday Poem: Cat Nap

The Sunday Recipe: Apple and Cheddar Cookie Tart

Apple and Cheese Cookie Tart

I loved the cookie recipe last week so much that I decided to use it as the basis for a tart. This one is best served cold. I think next time I’d leave the cheese off and just serve with a wedge of cheddar. I think a metal tin is better as well, the bottom was a bit soggy in the glass spring form pan.

Ingredients for Crust

  • 1/2 cup unsalted butter, room temperature
  • 6 tablespoons maple syrup
  • 3 tablespoons cream cheese
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour

Ingredients for Filling

  • 5 medium granny smith or other tart baking apple
  • ½ cup maple syrup
  • ½ tablespoon butter
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon tapioca flour (mixed with 1 tablespoon water)

Cheddar Cheese (optional)

Directions

  1. Cream butter, sugar, and cream cheese.
  2. Add vanilla and egg yolk, blend.
  3. Measure flours and combine before adding to mixer.
  4. Mix until combined and chill dough for a couple hours.
  5. In the meantime, peel and grate the apples
  6. Mix maple syrup, cinnamon and nutmeg, and butter.
  7. Bring filling ingredients to a gentle boil.
  8. Turn down to simmer and stir occasionally for 15 minutes.
  9. Stir in the tapioca paste and continue stirring for about half a minute, until thickened.
  10. Set aside to cool.
  11. When the dough is well chilled, preheat oven to 350.
  12. Press the dough into a tart pan or roll out on a jelly roll pan, leaving a bit of a built up edge.
  13. Spread the filling out on the dough.
  14. Bake for 20 to 30 minutes, until edges are well browned.
  15. If you want to do what I did, grate a couple ounces of very sharp cheddar over the tart while still hot. (I will be just serving it on the side next time.)
  16. Chill thoroughly before serving.

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