Tag Archives: fruit

Paper Chef September: Apple Ginger Cupcakes

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I decided to try something new and take a stab at this Paper Chef shindig. The basics is a judge picks four ingredients on you’ve got a few days to whip them all up in to a recipe. This month Deeba at Passionate About Baking had the task of picking the ingredients and she went with Riccotta, Ginger, Dark Chocolate and the fourth ingredient had to symbolize Autumn. I went with apples since picking them in the fall is one of my newest favorite autumn activities.

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Prior to the ingredients being selected I thought that once I read them I would instantly know what I wanted to make. But that was not the case. After giving it some thought I decided on an apple-ginger cupcakes with a ricotta cheese chocolate icing. I made the icing up as I went and it turned out really good — light, fluffy and smooth. The icing complemented the cinnamony cupcakes. The flour could also be substituted for a whole-wheat flour and the sugar reduced to make more of a muffin.

Also, as a tip, to keep apples from browning while you dice them, as soon as they are cored and diced drop into a bowl of ice water. Store in the fridge between dicing and cooking and drain right before using. Mine stayed nice and crisp.

Keep reading, directions and photos after jump

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“Big Easy Bananas Foster Bars”

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So I took a stab at it and entered the State Fair cookie bar competition. It had to be an “original” recipe so I concocted these. I didn’t bring home a ribbon but I wanted to share the recipe. They’re pretty taste and well worth it, I think. And you’re reading that right: 2 whole cups of corn starch.
ingredients
Ingredients:
1 cup plus 2 tablespoons sugar
2 cups corn starch
4 cups all-purpose flour
1 pinch salt
1 lb. plus ½ cup butter, softened
1 orange zested
1 cup packed dark brown sugar
6-8 bananas
2 tablespoons cinnamon
1 cup dark rum
1/2 cup whole shelled pecans
1/2 cup miniature marshmallow

Keep reading, directions after jump

Apple Preserves

Last fall I went apple picking and ended up with way too many apples. So I decided to preserve them.

Turns out finding mason jars on this side of the country that time of year isn’t an easy task. So if you’re going out in search of jars, I would call ahead first.

Apples I picked in Pennsylvania in the fall.

Apples I picked in Pennsylvania in the fall.

Ingredients:
Apples (whatever kind you have)
Mason jars for canning with seals and bands (enough to hold your apples)
Sugar

I peeled a pot full of apples. Then I used a corer to get them sliced into pieces and cored. I cut the chunks in half to make them fit into the jars easier.

I boiled a pot of water and added about two cups of sugar. I brought the water to a boil and then added the apples. I have a pot that includes a colander part that fits inside so I was able to remove and drain the apples without having to fish them all out.

The water should just cover the apples. They will float in the pot.

Boil the apples for about 15 minutes, until soft all the way through. Stir regularly to let all of the apples have time in the water.

Spoon the apples into the mason jars, filing each one entirely by pushing down on them with a spatula a little.

Wipe the rims of the jars to make sure they’re clean and then snugly fit on the lids and tightly screw on the rims. You should do this while they’re still hot.

Put the jars in a boiling water bath for 10-15 minutes. When they’re done the lids shouldn’t pop anymore.

I used the double boiler again by putting the jars into the strainer part and them dropping into the boiling water.