Fruit Salsa and Cinnamon Chips

I was introduced to this recipe many years ago at a Pampered Chef Party--I think it was the reason I purchased my Food Chopper. I usually dice using my favorite chef's knife but sometimes The Chopper is the best tool for the job.
I made this Fruit Salsa for book club--it was a hit! I forgot how much I like it. It is fresh and delicious, I think your family will love it.

Fruit Salsa
2 Granny Smith apples, peeled and chopped
1 pint strawberries, chopped
2 kiwi, peel and dice
1 teaspoon orange zest
2 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons jam or jelly
Mix fruit in a bowl. Combine zest, juice, sugar and jam. Gently combine mixtures. I used my Food Chopper for the apples and strawberries. I think I got carried away while chopping the berries, next time I will hold back a bit. I'm sure this recipe would work with different fruits. The apples give great texture. Whole raspberries or blueberries would be a great addition.

Cinnamon Chips
Flour tortillas (I like thin tortillas)
cinnamon sugar
Cut tortillas into strips or wedges, place on baking stone. Spray lightly with Pam or water and sprinkle with cinnamon sugar. Bake at 400 degrees for 10-12 minutes until crisp and lightly brown. Cool. A drizzle of chocolate is always a good thing.
Printable Recipe

Caramel Apples

I'm going to let Jill talk about Caramel Apples--she is the authority! I've made a few with success but Jill has made hundreds. She often makes them for craft fairs in her area. They are a coveted item, ladies wait in line for them, yes they are that good. So here is what Jill has to say:

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Well hello! My mom is right, I have made a several {hundred!} caramel apples in my day.  I began making 4-5  for our craft shows, but those few quickly turned into 10, which turned into 25, and sometimes up to 40 per show! I've retired from the craft show scene, and run Jill's Sweet Shoppe on Facebook. Caramel apples are a lot of fun to make and can be a great gift for teachers, neighbors, or yourself!

So, let's get started! First, let's talk about what you'll need. When making caramel apples, it's important to have all your ingredients ready to go.  Once you begin the process, you won't be able to stop in the middle to chop nuts or crush Oreo's!

You will need:

*Apples - I prefer Granny Smith.  They provide the tart flavor that you need to counteract the sweetness of the caramel and other toppings.

*Caramel - If you are making more than 5-10 apples you will want to get a 5 pound brick of Peter's Caramel...it will cost you around $20, but the quality is great and it will store for several months in your pantry. You can also just buy the individually wrapped caramels and trick your kiddos into a race to unwrap them.

* Chocolate for drizzling - Use good quality dipping chocolate for this. Ghirardelli and Guittard make great apeels that melt beautifully.  You can find them here, or your local Winco will have them in their bulk food section.  DON'T (yes, I just capitalized that) use Wilton melts from the craft store. Their waxy texture and overly sweet taste will most likely ruin your apple and make it not worth eating. Ok I'm teasing, but seriously folks, don't use them if you can avoid it...the taste is nothing like Guittard!

*Toppings - crushed Oreo's, crushed peanuts, mini M&M's, cinnamon sugar, etc

*Popsicle or craft sticks. Sticks with pointed ends (my preference) are typically found in the produce section of the grocery store.

Supplies are gathered - time to dip some apples!

1. First, wash and dry your apples then chill them in the fridge for 15 minutes. Chilling will help the caramel set faster so you don't have a gooey caramel puddle at the bottom of your apple, although I doubt anyone would complain! You'll also want to prep for the apples by laying out parchment paper, or tin foil coated with a light layer of Pam cooking spay.

2. Insert sticks in the top of the apple. You'll want to insert them about halfway down the core, being careful not to force the stick through the other end of your apple.

3. Melt your caramel. The ideal dipping temperature is 160 degrees, and there are several good methods you can use depending on how many apples you're making. The first method (and my preference) is to use a crock pot. Throw a brick of caramel in there on low for 2 hours, stirring occasionally. Be sure to stir the caramel gently, but or  it will produce air bubbles in your finished product. Another way to melt your caramel is to use the microwave to heat and stir in 1 minute increments until you've reached your desired temperature and consistency.

I prefer the crock pot because it continues to keep your caramel warm while dipping...if you use the microwave, you'll have a much smaller dipping window to work with. As a rule of thumb, if I am making more than 5 apples, I'll use the crock pot. If I'm just making a few, I'll use the microwave.

4. Dip the apples! Tilt the apple on its side while holding the stick and dip in the caramel, rolling the apples to coat all the sides. After rolling the apple in the caramel, turn it back upright and let the caramel drip off.  When the it stops dripping, take a spoon and run it along the bottom of the apple to scrape off the excess.

5. Next comes the fun part: "Accessorizing" your apple! you can dip, drizzle, and roll your chosen toppings.  If you are going to roll your apple in nuts, M&M's or crushed Oreos, make sure you do it while the caramel is still warm.

If you are drizzling chocolate, I find the best method is to hold the apple over the sink, and use a spoon (for a thicker drizzle) or fork (for a fine drizzle). This will take a little practice...if it doesn't look that great, you can just say you were going for the "rustic" look. People like rustic, right? I promise, no one will complain.  This is where having good chocolate really pays off.  If you have decided to use the Wilton Melts, your drizzle will not be nearly as fluid and beautiful. trust me.

6. You made it! Now let your apples set then package them up with some cellophane, ribbon, and tags. Remember, presentation is everything. A not-so-perfect apple can easily be revived with pretty ribbon - trust me!

A final note: Apples best eaten within 24 hours, but can be kept at room temperature for a couple of days. Don't allow them to get too cold or the apple will "sweat" and your caramel will sluff off and produce watery mess at the bottom of your packaging.

Thanks for letting me visit, mama! If you fabulous readers have any questions, visit Jill's Sweet Shoppe and send me a message!

Fresh Fruit Salad

The phone rings--it's 4:30. Frantic daughter is on the other end. "Mom,I need to take a salad to a church pot luck--tonight. Years ago you made a fruit salad--I think it has fruit juice and is thickened with cornstarch. I have looked all over and can't find the recipe."
I know exactly the recipe she is talking about. It takes me a bit of digging but I find it. I realized I have not blogged about it. Over 500 recipes and some how I missed it. This recipe was given to me by my sister-in-law Keri. It feeds a crowd, can be made any time of the year with most any fruit. And it is delicious!

Fresh Fruit Salad
Juice from 1 lemon
Juice from 1 orange or lime
Juice from a can of pineapple
Juice to equal about a cup.
2 tablespoon of cornstarch
3/4 cup sugar
6-8 cups diced fruit--apples, oranges, pears, peaches, strawberries, raspberries, melon, bananas, pineapple, mandarin oranges, etc.
Mix fruit juices and cornstarch--heat to a boil. Stir until thickened. Add sugar and stir until it dissolves. Cool.
Pour cooled mixture over diced fruit, stir gently. Serve immediately.
What if I don't want a salad to feed 10?? Make sauce, store in the fridge, it will keep several days.. Dice about 1/2 to 3/4 cup of fruit per person. Spoon on enough sauce to just coat fruit.
Top with whipped cream for a delicious dessert.
Printable Recipe

Quick Caramel Sauce

Want a caramel apple quick? Sometime I do and this is the perfect recipe for a quick caramel sauce. Delicious as a dip for apples, pears or any kind of fruit. Also a yummy topping on ice cream. Or just eat it by the spoonful--any way it is delicious.
I always have the ingredients to whip up a quick batch and who doesn't have a few apples hanging out in their fridge. It is perfect. I don't know where the recipe came from, I have been making it for years and can't believe it has taken me almost 500 posts to get it on my blog!
Enjoy--now!

Quick Caramel Sauce
1/2 cup brown sugar
1/3 cup light Karo
1/4 cup cream
2 tablespoons butter
Combine in small saucepan and bring to a boil. Turn heat down to a simmer and cook for 5 minutes. Remove from heat and add 1/2 teaspoon vanilla. Caramel will thicken as it cools. 
Printable Recipe

TWD/BWJ Rhubarb Baby Cakes

While Rhubarb Baby Cakes may not win a beauty pageant they do taste delicious! This sweet cake starts out with a brown sugar caramel sauce and chopped pecans.  Thin slices of rhubarb are layered over the pecan/caramel sauce. Top all of this goodness with yummy cake batter. This bakes into a delicious little cake with tart rhubarb and sweet pecan caramel sauce on top.
You can make this recipe with any kind of fruit--think apple, peach or how about blueberries? This is a baby cake but you can also make the cake in a larger cake or spring form pan. The possibilities are endless.
Check Erin's blog for the complete recipe. Then check the TWB/BWJ  LYL and see what other bakers did with this recipe.

Great Pumpkin Bread

Last week I made a raised pumpkin bread, it was delicious but when I think of pumpkin bread I think of quick pumpkin bread. Made with lots of sugar, oil, spices and chocolate of course. So I did some research and found a recipe on the King Arthur Flour blog. It was just what I wanted and had many great reviews. I read thru the recipe, made a few changes to suit my tastes and came up with one Great Pumpkin Bread. It is moist, delicious and is dotted with chocolate and nuts. It's delicious. I found myself wanting to spread a layer of butter on it but it really doesn't need it. This bread stands on it's own. It's better the second day--so hide it!

Great Pumpkin Bread
3/4 cup vegetable oil
1/4 cup applesauce
2 2/3 cups sugar
4 large eggs
2 cups pumpkin
2/3 cup water
2 cups flour
1 1/3 cups whole wheat flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon fresh grated nutmeg
1 teaspoon vanilla
1 cup chopped nuts
1 cup mini chocolate chips
In the bowl of your mixer beat together oil, applesauce, sugar, eggs, pumpkin, vanilla and water. Mix well. Add flours, baking powder, baking soda, salt and nutmeg. Stir in nuts and chocolate chips.
This recipe made two 8 1/2 by 4 1/2 pans and one mini loaf. Bake in pans that have been sprayed with Pam for Baking. Bake at 350 degrees. Check the small pan at about 30 minutes the large pans will take at least 60 minutes. Bread is done when a tooth pick comes out clean. Let rest in pans for 10 minutes and remove bread to cool on cooling rack. I had no trouble removing my bread from the pans. I had just purchased new pans from KAF--they are wonderful. If you are worried about bread sticking grease and flour pans or line pan with parchment paper and grease. I also think using mini chocolate chips prevents sticking. Sometimes regular chocolate chips sink and cause problems when removing bread, experience is a great teacher. I only use mini chips in quick breads.

 One year ago--Basic Biscuits
Two years ago--Pumpkin Oatmeal Cookies
Three years ago--Basil Pesto

Autumn Granola

I have 6 granola recipes on my blog, do I really need one more? Yes I do. This beautiful granola gets it's fall colors from some delicious dried fruit that I purchase from King Arthur Flour. It is their Fruitcake Blend but  don't let the word fruitcake scare you. This is my favorite blend of dried fruit because the pieces are small but the flavor isn't. It contains dried pineapple, golden raisins, apricots, cranberries and dates. Beautiful little bites of fall. I made two batches, one for me and one to share. Who doesn't like a bag of homemade granola.

Autumn Granola---inspired by Cooking For Seven

4 cups oatmeal
1 cup coconut
1 1/2 cup nuts (I used walnuts but use what you love)
1/4 teaspoon salt
4 ounces butter (melted)
1/4 cup pure maple syrup
1/4 cup honey
1 tablespoon pure vanilla
1 cup dried fruit
Mix oatmeal, coconut, nuts and salt in a large bowl. Melt butter, add syrup, honey and vanilla. Pour over oat mixture and stir well. Spread on a sheet pan. Bake at 300 degrees for 30-40 minutes. Stir often. When granola is cool add dried fruit.

Berry Galette TWD/BWJ

This was one fun recipe! Pies scare me but a Galette I can handle. I like the words rustic, free form and open faced. I think a galette is a pie on vacation!

The galette dough came together in just minutes in my food processor. This dough calls for cornmeal--an interesting crust ingredient. I like most anything with cornmeal so I was anxious to try it. With a well floured board I had no problem rolling out the chilled dough. I then piled blueberries in the center of the dough. I sprinkled the berries with sugar, drizzled them with a little maple syrup and dotted with butter. The crust was then folded, pleated around the fruit. I brushed the crust with water and sprinkled some sparkling sugar on top. I thought it was a masterpiece (remember I'm not a pie maker).

As it baked juice did leak out but it did not affect the taste. We all enjoyed this dessert, The cornmeal crust was delicious and the blueberries screamed 'summer'! I can't wait to make this galette with peaches and apples. The recipe stated that the galette would make 4 to 6 servings. The galette is quite small, I wouldn't try to serve more than 4 guests. A scoop of vanilla bean ice cream tops this dessert.

 Our host this week are Lisa and Andrea. Check their blogs for the complete recipe.

O

TWD/BWJ Rugelach

Can I just tell you how proud I am! When I first looked at Rugelach I decided it would be the recipe of the month I would skip. I knew Irish Soda Bread would be no challenge. But if this baking group is to be about challenge and putting myself outside my comfort zone I better make Rugelach.
The reason I make so many cookies is the instant gratification factor. Rugelach contains no part of instant!
But I did enjoy the process once I realized it was just that a process.
I made cream cheese pastry.
I chilled.
I chopped nuts.
I toasted nuts.
I chopped fruit.
I plumped fruit.
I made prune lekvar (I didn't even know there was such a thing as prune lekvar).
I made brown sugar mixture.
I made nut topping.
I rolled pastry out.
I filled pastry.
I rolled pastry.
I chilled rolls.
I egg washed.
I sliced.
I rolled slices in nut mixture.
I baked.
I ate, and ate and ate. They were delicious!

I kind of feel like Melinda Mae in the poem by Shel Silverstein.

Melinda Mae

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Have you heard of tiny Melinda Mae, Who ate a monstrous whale? She thought she could, She said she would, So she started in right at the tail. And everyone said,'You're much too small,' But that didn't bother Melinda at all, She took little bites and she chewed very slow, Just like a little girl should... ...and in eighty-nine years she ate that whale Because she said she would!!!  And I made Rugelach--because I said I would! For complete recipe and instructions please check Jessica's blog My Baking Heart.

Apple Cinnamon Bites

I love Pinterest, so many possibilities. I was excited to make a cinnamon muffin for my kids to eat as they left for home. The muffin I made had many positive reviews. It had a cinnamon filling, cinnamon chips and a strusel topping. It had to be delicious. But it wasn't wonderful, just ok. Not even blog worthy.
My son said, "Mom, why do you mess with perfection? Just make the Cinnamon Apple Muffins that we love."
So friends--here is the Harris Family's favorite muffin recipe. It is perfect!

APPLE CINNAMON BITES

1 ½ cup flour
1 ¾ teaspoon baking powder
½ teaspoon salt
½ teaspoon fresh ground nutmeg
½ cup sugar
Buzz together in Food Processor about 20 seconds.
Add 1/3 cup cold butter process a few seconds

Mix together:
1 egg
1/3 cup milk
½ cup grated apple
Add to food processor and just buzz a few seconds. Please don't over mix.

Lightly spray  a 24 mini muffin pan—use small scoop of rounded batter in each cup. Bake 350 degrees for about 12-13 minutes. While warm dip muffin top in melted butter and then in cinnamon sugar mixture (1/3 cup sugar, 1 teaspoon cinnamon).

Glazed Poppy Seed Bread

I'm a fan of small loaves of sweet bread. For some reason small loaves work for me. They cook evenly, they don't dip in the center with a raw middle and they are so easy to share. I was assigned to bring sweet bread to a church function. I couldn't decide what to bring so I made 3 recipes. Occasionally hubby calls me an over achiever. I just say that I like to cook! I'm alway looking for someone to give food to so this was the perfect opportunity to overachieve!
I made a personal favorite, Date Nut Loaf; a wonderful recipe by Dorie Greenspan. It is really more of a cake that happens to be baked in a loaf pan. I also made a delicious spice laden Zucchini Bread with Coconut, Apples and Walnuts and last I made a Glazed Poppy Seed Bread. All three were excellent but the Poppy Seed went first!

Glazed Poppy Seed Bread
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla
1/4 cup poppy seeds
Glaze
1/4 cup orange juice
3/4 cup sugar
3/4 teaspoon vanilla
3/4 teaspoon almond extract
Spray pans with Pam for Baking, I used 4 Pampered Chef Mini Stoneware pans
In a large bowl whisk together the eggs and oil. In a smaller bowl combine the sugar, flour, salt and baking powder, mix well. Add 1/3 of the dry ingredients to the egg mixture and combine. Add 1/2 cup milk and stir. Add 1/3 dry ingredients and mix. Add 1/2 cup milk and stir. Add last third of flour, extracts and poppy seeds. Combine well.
Pour batter in prepared pans. Bake at 350 until toothpick inserted in center of loaf comes out with small crumbs attached. With small pans start checking after about 30 minutes.
While bread is baking combine the glaze ingredients and mix well. When bred is done allow to cool in pan about 5 minutes. Remove bread from pan and place on a wire rack. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing or pour glaze over bread. Cool completely before slicing.
Recipe from Mel's Kitchen Cafe

TWD Cornmeal and Fruit Loaf

Sometimes I'm amazed at how something so simple can taste so wonderful. Cornmeal and Fruit Loaf is just that: a quick bread using cornmeal and fruit. I like the texture cornmeal gives baked goods so I knew this would be a winner. This recipe called for a finely diced apple or pear. I found great looking ripe pears so I went with a pear. I also discovered a new fruit called an Apple Pear, it is crunchy and very sweet. Where have I been?

The recipe calls for 1/2 cup dried fruit, I had a fruitcake mix from King Arthur Flour that was perfect. Little bits of dried pear, apple, dates, golden raisins, apricot and cranberries dotted this moist loaf of bread.
I thought it was perfect. Our hostess is Caitlin at Engineer Baker, she will have the complete recipe. I baked this in Pampered Chef Stoneware Mini Loaf Pans. The recipe made 2 minis and one very small loaf that I baked in a paper pan, also purchased at KAF.

Zucchini Bread with Apples, Coconut and Pecans

This zucchini bread is loaded, it is full of so many flavors and textures. There's a surprise in every bite. This recipe comes together easy, it smells delicious while baking and it is fun to share. This recipe filled 3 loaves in the Pampered Chef Mini Loaf Pan

 Zucchini Bread
from Joy of Baking
1/2 cup pecans or walnuts, toasted and coarsely chopped
1 cup shredded raw zucchini (1-2 zucchini)
1/2 cup peeled and grated raw apple, (about 1 large apple)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground nutmeg
1/2 cup oil
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)

Directions
Preheat oven to 350 degrees and place rack in center of oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan. I used Pampered Chef's Mini Loaf Pan, Set aside.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. I also toasted the coconut for a few minutes in the same hot pan.
Grate the zucchini, using a medium grater, and then peel and grate the apple. Set aside.
In a large bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Set aside, .
In the bowl of your electric mixer, beat the oil, sugar, eggs, and vanilla extract until well blended (about 2 minutes). Beat in the grated zucchini and apple. Add the flour mixture, beating just until combined. Then fold in the nuts and coconut. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Small loaves cooked about 30+ minutes
Place on a wire rack to cool and then remove the bread from the pan. Frost with cream cheese icing, if desired. Well wrapped, this bread will keep for several days at room temperature.

Linked to Tidy Mom

Apple Cinnamon Bites

We had just moved into our new home. We also had a new born (why do moves and newborns seem to go together?) There was a knock on our door one winter morning in 1978. Three sweet ladies were on our doorstep. They wanted to welcome us to the neighborhood and get to know our little family. We had a nice chat, details have long been forgotten. But they left the best treat--Baked Apple Donuts. Not really a donut but a muffin. So light and delicious. They were happy to share their recipe, I have been making them for 32 years. I have updated the recipe and bake them in mini muffin tins. These are always a hit!

APPLE CINNAMON BITES
1 ½ cup flour
1 ¾ teaspoon baking powder
½ teaspoon salt
½ teaspoon fresh ground nutmeg
½ cup sugar
Buzz together in Food Processor about 20 seconds.
Add 1/3 cup cold butter process a few seconds

Mix together:
1 egg
1/3 cup milk
½ cup grated apple
Add to food processor and just buzz a few seconds. Please don't over mix.

Lightly spray  a 24 mini muffin pan—use small scoop of rounded batter in each cup. Bake 350 degrees for about 12-13 minutes. While warm dip muffin top in melted butter and then in cinnamon sugar mixture (1/3 cup sugar, 1 teaspoon cinnamon).

Linked to Little Brick Ranch

TWD Double Apple Bundt Cake

Things I liked about this recipe:

I had everything in the pantry to make it.

Apple Butter adds a wonderful depth to a recipe.

Grated apple makes one great texture.

Fall spices are my favorite.

This cake was yummy with vanilla ice cream.

This cake was good for breakfast.

This cake aged well, day 3 it is delicious, probably won't last till day 4.

The cake slid right out of my 2 new half size bundt pans.

I think this is my new favorite apple recipe.

Check Lynne's blog Honey Muffin for the complete recipe.

Check other TWD bakers to see how they liked this excellent cake.

TWD Tarte Fine

I have not been to France, there are no French Bakeries in my smallish Utah town so this was new baking territory. I found the Puff Pastry, not the all butter kind (again small town) but it worked.

This really was one quick dessert. I used my Pampered Chef Apple Peeler/ Corer/ Slicer to prepare the apples. I think this tool will have a permanent place on my kitchen counter for the next month.

I had fun placing the apples in a fun pattern, it was kind of like an apple puzzle. A simple glaze and a sprinkle of sugar was all that was needed to turn this into one delicious dessert.

I will make this again but I want to hunt down the all butter pastry!

Check Leslie's Blog, Lethally Delicious for the complete recipe. I haven't met Leslie but she is a wonderful, kind lady. I do think we would be best friends! I have met the nicest people in TWD!

MSCC Apple Spice Cupcakes

I really do bake more than cupcakes! And later this week I will prove it. But for now I will share another 5 star recipe from  Martha Stewart's Cupcake cookbook. The bonus round this month was Applesauce-Spice Cupcakes on page 55. This was a great fall pick, it mixed together quickly with ingredients in my pantry. The recipe called for toasted pecans, an ingredient I use often. I toast several cups at once on my large Pampered Chef bar pan and keep them in the freezer.

The cupcakes were spicy, the toasted pecans added a fun texture but the frosting really brought all these fall flavors together. A simple frosting of butter, cream cheese and brown sugar was the perfect topping for another fun cupcake. Check MSCC and see what other bakers created.

I'll be back later this week with my favorite tomato soup--a great 30 minute meal. I also have a pecan pie bar that was a hit at Thanksgiving.