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Posts Tagged ‘Apple’

There are sooo many mornings that I am rushing out the door.  Like way too many!  One would think I would learn my lesson and do simple things like pick out my outfit the night before, pack my lunch before/after I pick out said outfit, iron, you get the picture.  But no.  Instead I somehow find some weird thrill in constantly feeling rushed.

I need to have more of these Apple Baked Oatmeal Cups in my life.  They are are a great grab-n-go breakfast item or mid-morning snack.  The best part is that I know they are healthy.  One less thing to worry about while deciding on what to pack for lunch.  I thought they were best slightly warmed up and with a little bit of almond butter/peanut butter to up the protein factor.  Hope you enjoy these oatmeal cups as much as we did!

(Printable Recipe)

Apple Baked Oatmeal Cups

Recipe adapted from With Style and Grace

Ingredients

  • 2 cups old-fashioned oats
  • 1/2 cup brown sugar, packed
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups milk (skim, soy, rice, almond, etc)
  • 1/2 cup unsweetened applesauce
  • 1 large egg, beaten
  • 1 apple, cored, peeled, and cut into small 1/2″ pieces
  • 1/4 – 1/2 cup dried cranberries or raisins

Directions

1.  Preheat oven to 350 degrees.  Spray cupcake pan with cooking spray and set aside.

2.  In a large bowl, combine oats, brown sugar, baking powder, cinnamon and salt.  Set aside.

3.  In a separate bowl, whisk together milk, applesauce, and egg.  Add wet ingredients to the oat mixture and stir until combined.  Gently fold in apple pieces and cranberries.

4.  Fill each cupcake well about 3/4 full.  Bake for 30-40 minutes or until tops are browned and a toothpick inserted into the middle comes out clean.

5.  Let cool in pan for 15 minutes and then transfer to a cooling rack.

Notes:

  • You might need to run a knife around the outside of the oatmeal cups to loosen.
  • Best served warm.  Reheat in microwave for 10-15 seconds and enjoy with a smear of peanut butter, nuts, milk, etc

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I love, love, love all things fall!  Crisp air, trees turning colors, bulky sweaters, boots, and PUMPKIN!!  The other night I went to the library and picked up 4 cookbooks.  What was I thinking?!? I mean who really needs 4 new cookbooks to look through all at once.  I guess this girl.  I started looking through Baking with Agave Nectar by Ania Catalano and came across a recipe for Spiced Pumpkin Apple Cupcakes.  When I saw this had two of my favorite fall items (pumpkin and apple) I knew I had to make them.  I decided to make a few regular and mini cupcakes.  These little guys are YUMMY!!  The chunks of apple and subtle hint of pumpkin topped off with cream cheese frosting  – so very fall!

Spiced Pumpkin Apple Cupcakes w/ Cream Cheese Frosting

Spiced Pumpkin Apple Cupcakes

3/4 c canned organic pumpkin

2 large eggs

3/4 c amber agave nectar (i used light agave)

1/2 c canola oil

1/2 tbsp vanilla extract

1/2 tsp fresh lemon juice

2 c whole wheat pastry flour, sprouted spelt flour, or regular whole grain spelt flour

1/2 tbsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

1/4 tsp ground ginger

Pinch of sea salt

2 apples (any variety), peeled and chopped into small pieces

toasted walnuts or pecans for garnish (optional)

 

Cream Cheese Frosting (recipe from Cooking Light)

1/3 c (3 ounces) light cream cheese, softened

1 tbsp butter, softened

1 1/4 c powdered sugar, sifted

1/2 tsp vanilla extract

 

Preheat oven to 350 degrees.  Line a cupcake pan with paper liners or grease pan.

In a large bowl, whisk the pumpkin, eggs, agave nectar, canola oil, vanilla extract, and lemon juice until well blended.  In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt.  Add the pumpkin mixture to the dry ingredients and mix until just blended.  Stir in apples.  Spoon prepared cupcake pan and bake for 25 to 30 minutes.  Cool the cupcakes in the pan for 10 minutes, then transfer to a cooling rack.  When completely cool, frost the cupcakes.  Sprinkle toasted walnuts on top of each cupcake if desired.

To prepare frosting, combine cream cheese and butter in a large bowl.  Beat with a mixer at high speed until creamy.  Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). 

Smaller cupcakes took about 15min to bake.  The regular size ones took about 20min. 

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