Archive for the ‘Recipes’ Category

Indestructible Applesauce Oat Muffins with Pears

Monday, October 20th, 2014

I have made these applesauce oat muffins many, many times. It isn’t my recipe. It is almost exactly this one for healthy oats and applesauce muffins. I’ve made these with store bought apple sauce, homemade apple sauce, apple-pear sauce and straight pear sauce. All good.

I have also messed up this recipe a million times and it always still turns out great. Forget the sugar? With the pears you can’t tell. Switch the baking powder and baking soda amounts? Delicious, but slightly flatter. Forget the butter? Can’t even tell. Make the muffins while holding a baby? Easy! While wearing a baby? Even easier.

I make a double batch and pop them in the freezer. I put a frozen apple oat muffin in a tupperware the night before and it is perfect in Spencer’s lunch. These muffins are one of the only things he requests ever single day. He even defies the no sharing food at school rule and grants his best friend that is a girl a secret bite. Apparently, she demands one.

The muffins are the best.

The only major differences from the original recipe is a reduction in the sugar and the butter and I use regular flour instead of whole wheat.

Pear Oat Muffins

Applesauce (or Pearsauce) Oat Muffins

  • 1 cup rolled oats
  • 1 cup unsweetened applesauce or pearsauce
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 1/4 cup sugar
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  1. Preheat oven to 375 degrees
  2. Line a muffin tin with papers or spray with pam (recipe makes 1 dozen regular sized muffins)
  3. In a large mixing bowl, combine all ingredients (in order) mixing to combine between each one. (I am lazy and also have found that they turn out just fine even if you don’t mix the wet/dry ingredients separately and combine)
  4. Spoon into muffin pan, dividing equally.
  5. Bake for 15-18 minutes until tops are lightly browned and a toothpick inserted in the muffin comes out clean
  6. Remove from pan and cool on rack. When completely cool, freeze or store in an airtight container.

Apple Chips

Friday, September 12th, 2014

We have so many apples this year, I don’t even know what to do with them all. It’s the first year in this house, so I am still figuring out what works for us to use them up. Something that was a hit for sure – apple chips. I also discovered that I do, in fact, like apple chips; I don’t like dried apples, the chewy kind. These are perfect and crisp all the way through.

Apple Chip Recipe

To make:

  • Preheat oven to 200 degrees
  • Slice 2 or 3 apples as thinly as you can. I used a V-slicer (which is like a mandoline). A food processor might also work.*
  • Spread apples in a single layer on a baking sheet on top of parchment paper or a sil-pat*. My oven can do two sheets at a time
  • Bake for 90 minutes, turn each apple over and bake for an additional 60 minutes
  • After the total 2.5 hour cookie time, start checking for doneness. They should be crisp all the way through with only they smallest amount of chewiness, if any. The apple slices will also be a light tan.
  • Turn off the oven and leave the sheets in to cool all they way. (If making multiple sheets, take them out)
  • Store in an air tight container for up to a week. I read online that you can store them for longer, but we have never had them last long enough to find out.

Cinnamon-Sugar option: mix equal amounts of cinnamon and granulated sugar and sprinkle on one side before baking

Oven baked apple chips


Bacon Blue Cheese Hot Dog

Friday, August 8th, 2014

This isn’t so much a recipe so much as a I had this a bacon blue cheese hot dog in a restaurant and made one at home and they are awesome sort of thing. If you want the original (it comes with tomato) head to Frank’s Famous Hot Dogs in San Luis Obispo. We go every time we visit the area.

Bacon Blue Cheese Dog

Directions (because this certainly isn’t a “recipe”)

Bacon Blue Cheese Hot Dog

per hot dog:

  • bun
  • hot dog
  • yellow mustard
  • one strip cooked bacon
  • blue cheese, crumbled, about a tablespoon
  1. Cook hot dog(s) like you normally do. These were grilled.
  2. Cook bacon (I am not inserting myself into the hotbed of debate that is how to cook bacon per the internet)
  3. Bun – toast, grill, plain, up to go. I prefer and untoasted bun
  4. Step 1, put your dog in the bun
  5. Not really, spread a thin layer of mustard on one side of the bun, then layer in hot dog, bacon, blue cheese
  6. Stuff in face
  7. Repeat

Cider Boiled Oven Baked Baby Back Ribs

Friday, July 11th, 2014

These oven baked ribs are perfect for times when your cookout may be rained out or you just don’t feel like getting out the grill. Where I live, it frequently gets a little too windy to feel comfortable sending sparks up in the air with the grill. No need to burn down the house when these oven baked ribs taste just as good. Eagled-eyed readers may notice a similarity to my beer glazed baby back ribs and in fact it is basically the same recipe. This time with hard cider!

The cider adds a great, fresh summer taste to the ribs. Even with the barbecue sauce, the apple flavor comes through. I did one fewer basting round than in the other version of the recipe. This really lets the cider shine.

Cider Boiled Baked Baby Back Ribs

Cider Boiled Oven Baked Baby Back Ribs

1 rack baby back ribs, pork (about 1.5 – 1.75 pounds)
1 bottle prepared bbq sauce (or make your own), you’ll need about a cup or so
1 hard cider, any brand (I’ve been on an angry orchard kick)

  1. Cut rack in half, unless you have a giant pot
  2. In a large soup pot, place ribs on the bottom, side-by-side, overlapping as little as possible
  3. Pour cider over ribs and turn on to medium heat. Fill bottle with halfway water and add that to the pan too.
  4. Bring this to a simmer and cook covered for 25 minutes, or until meat is cooked through. (Flip ribs once about halfway through)
  5. Preheat the oven to 375 F and line a large sheet pan with foil.
  6. Remove the ribs from the simmering liquid with tongs, allowing the excess liquid to drain back into the soup pan.
  7. Place the ribs onto the foil lined pan.
  8. Pour some bbq sauce in a bowl and using a spoon, butter knife, or brush, spread the sauce over the ribs, making sure to cover the bones. Bake for 8 minutes.
  9. Remove pan from oven, flip ribs and coat the other side with bbq sauce. Bake for 5 minutes.
  10. Remove pan from oven, do not flip ribs and coat with bbq sauce. Bake for the last five minutes. (The last double coat is the secret to the yumminess)
  11. Let cool a bit and then serve.
  12. When you cut the ribs in to smaller serving pieces, for the love f god use tongs to hold the meat, not your fingers. The hot sugary sauce will burn your skin and stick to it making it even burnier!



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