I walked in the door of my parents house, completely exhausted and ready to relax, and within ten minutes my mom hands me a recipe she had snipped from a newspaper (this one) and said, “you’re making this for Thanksgiving.”
I had never made a pie (or galette for that matter) from scratch before so I was really nervous! I thought, what the heck, baking’s all about following instructions, right? How hard could it be?
Turns out: not that hard, actually. My mom was nervous I’d screw it up too, so she made me memorize the recipe and recite it to her (she likes Thanksgiving to be perfect). Anyways, here’s the before and after it went in the oven! It was phenomenal!
It’s supposed to be like an apple pie but a little more rustic-looking. Make sure to pick really tasty apples (I went with Granny Smith)!
This actually didn’t come from pinterest! I was in the baking mood one day, looked through my cupboards and found a recipe for Apple Muffins on the back of a box of Aunt Jemima Original Pancake & Waffle Mix. I had all the recipes so I gave it a go. I brought them in for my office the next day and people were begging me for the recipe. I mean, just look at how delectable they are!!
- 1 cup Aunt Jemima Original Pancake & Waffle Mix
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 2 tsp. baking powder
- 3/4 tsp. ground cinnamon
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp. vanilla
- 1 medium apple, peeled, cored, and chopped
- 4 tsp granulated sugar
- 1/2 tsp. ground cinnamon
Yields: 12 muffins
1. Preheat oven to 400F. Lightly grease 12 muffin cups or line with paper baking cups. In medium bowl combine pancake mix, flour, brown sugar, baking powder and cinnamon.
2. In small bowl whisk together milk, oil, egg, and vanilla; add to flour mixture. Stir gently until dry ingredients are moistened. Stir in apples. Fill cups.
3. Combine topping ingredients and sprinkle evenly over each muffin. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Let cool for 2 minutes.
After just looking at that picture, I’m going to go make these right now!
Like the alliteration? 😉
I love blueberries and I’m partial to oatmeal, but all the ingredients in this recipe screamed delicious – so I tried it!
Unfortunately, the sugar from the blueberries, maple syrup, or even vanilla extract did not show through. It tasted like horribly bland mush (now I remember why I don’t like oatmeal!). If I were to make it again, I would most definitely add sugar or brown sugar. Bleh!!
Proof that looks can be deceiving. Photo from sohowsittaste.com.
I was heading to a Green Bay Packers party at a friend’s place and they asked everyone to bring a snack. I furiously went through my Pinterest boards until I found a pin for Honey Beer Bread – a perfect football snack!
The recipe calls for:
- 3 cups all-purpose flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 Tbsp. honey or agave nectar
- 1 bottle (12 ounces) beer
- 4 Tbsp. (half stick) butter, melted (**You can double this if you’d like**)
Notice how they say you can double the butter? Oh my gosh, please do not! Cut it in half, if anything! My friends can vouch for me: it tasted like a side of bread for your butter soup.
The beer I used was one I had lying around: Grain Belt Nordeast from Minnesota. It’s an amber American Lager, but the flavor didn’t really come through (obviously, with all that butter!). Maybe with less butter and more beer / honey it would taste like honey beer bread!
I’ll keep experimenting…