#51) Bakeapple Blossoms

I know, I've been away a while, eh? Well, with finishing up my internship and last weekend's wedding show get-away, I haven't spent that much time in the kitchen. But with yesterday being the last day of my internship I thought maybe I should bring in some treats as a thank you to the staff. I didn't want to make anything too fancy because I didn't have a lot of time, so I decided to make some scratch shortbread. But that wasn't enough - they needed something more. So I took out a bag of bakeapples given to me by a good friend and made some of my no-fail berry cake filling, sieved out the seeds, and poured in into indentations in the shortbread. The result was exactly what I was going for - a simple treat with a interesting twist. They were huge hit and will stay in my back pocket now as a go-to recipe :) The cake filling can be replaced with any fruity preserve you like, but if you have access to bakeapples I would give 'em a try!!!

Bakeapple Cake Filling

Ingredients

1 cup bakeapples
1/4 cup water
7 tbsp sugar (adjust according to the tartness of your berries)
2 tsp corn starch

Steps

-Boil berries with 3/4 of the water. Simmer for 3-5 minutes.
-Push the cooked berries through a fine sieve, discarding the seeds.
-Whisk corn starch into remaining water. Add cornstarch mixture and sugar to berries.
-Cook for another 2-3 minutes. Let cool completely.

Shortbread Cookies
Ingredients

1 1/8 cup butter, softened
2/3 cup sugar
1 tsp vanilla
2 cups flour

Steps

- Combine butter, sugar and extract in mixer bowl and beat until creamy.
- Add the flour, scraping often until well mixed.
- Refrigerate dough for 1 hour. Work together with hands upon removing from refrigerator.
- Heat oven to 350°F.
- Shape dough into 1 inch balls and place them on silpat or parchment lined cookie sheet.
- Use a tsp measure to make an indentation in the center of each cookie.
- Fill the indentation with a small dollop of your fruit filling.
- Bake for 14 - 18 minutes, or until edges are lightly browned.
- Place cookies in wire rack and cool completely.

#3) Perfect Pancakes

My blender is one counter-top appliance I simply can NOT live without. I immediately fell in love with how easy it makes life. I now have some recipes specifically written for blenders, but I have also adapted some of my faves to work with it as well. This recipe is a perfect example of one my "blender makeovers". A sweet treat for breakfast, who could ask for more? :)

Ingredients:

1 1/3 cup flour
1 tbsp sugar
1/4 tsp cinnamon
1 tbsp baking powder
1/4 tsp salt
2 eggs
1 cup milk (soy milk works fine)
4 tbsp melted butter (I used vegetable oil this time and it was fine)
1/2 tsp vanilla

*Add-ins - chocolate chips, lemon zest, pecans, sliced banana, let your imagination go wild! (From 1/4 - 1/2 cup, depending on taste)

Steps:

-Add flour, sugar, cinnamon, baking powder, and salt to blender. Pulse until mixed.
-Add eggs, milk, butter/oil, and vanilla to flour mixture. Pulse until combined.
-Add-ins. Pulse just until incorporated.

#2) Cooking Light Carrot Muffins

If it is a question of having a sweet tooth, I am guilty as charged. But, this is why I try some healthier recipes every now and then. This one is my favorite light version of carrot cake. Granted, it is not as dense as original carrot cake, and no, it isn't smothered with cream cheese frosting.... BUT it does turn out a tasty sweet treat you can eat without one ounce of guilt.

Ingredients:

1 1/2 cup flour

1 1/3 cup sugar
1/2 cup flaked coconut

1/3 cup raisins (optional)
2 tsp baking soda

1 tsp salt
2 tsp cinnamon

3 tbsp applesauce
2 large eggs
2 cups grated carrot (2 large carrots cut in chunks, if using blender)
1 1/2 cups canned crushed pineapple, drained

Steps:

*I make my muffins using the blender. It is a time saver and keeps the mess contained :)

-Add the pineapple, carrot, eggs, and applesauce to blender. Mix until carrot is grated and ingredients are combined.
-Add cinnamon, salt, baking soda, and coconut to blender. Incorporate well.
-Add sugar and flour and incorporate. If the batter is too dry add reserved pinapple juice by teaspoon until you acheive a better texture.
-If you are using the raisins, add to the blender and pulse just until the are incorporated.
-Pour into muffin cups and bake at 350°F for 25 minutes, or until a toothpick comes out clean.

*Yields 1 dozen muffins :)

Tips:

-Allow muffins to cool before removing from the paper muffin cups. They do not separate well when still hot/warm.

-Spread into a 13x9 inch pan sprayed with Pam for a cake.