Monday, September 23, 2013

Let's be Taste Buds: Fall is here

Okay, y'all... it's officially fall!  Be prepared today for some tummy growls and possibly excessive mouth watering. Fall officially kicked off in my kitchen and I have lived to tell the tale. Since we have apples growing in our backyard I am always looking for a way to use them up. So I was in touch with my inner cooking ninja trying to come up with something that would kick your tastebuds into submission. And I think I found a way. Are you ready for this?


Apple Spice muffins and as if they couldn't be any more divine....a cream cheese filling. They encompass everything that makes you want to slap yo' mama. Cinnamon, vanilla, brown sugar, cloves...You feeling hungry yet?

Here is what I needed: adapted from this amazing gals muffin recipe 

To make apple Puree:
6-8 small to medium apples (peeled & diced)
1 teaspoon vanilla (approx)
4 tablespoons butter
1/2 cup brown sugar (approx)
(cook the apples down for 30 mins on the stove-stirring every few minutes).

 For the batter:
3 Cups of all purpose flour
1 teaspoon cinnamon
1 teaspoon cloves
1 tablespoon of apple pie spice
1 teaspoon of salt
1 teaspoon of baking soda
4 eggs
2 cups sugar
2 cups of apple puree
1 1/4 cup of vegetable oil

For the filling:
1 8oz block of cream cheese
1 cup of powdered sugar

For the topping:
1/2 cup of sugar
5 tablespoons of flour
1 1/2 teaspoons of ground cinnamon
5 tablespoons of cold unsalted butter cut into chunks.

* I first cooked the apples on the stove. After they become soft I placed in a blender and blended until it became an apple puree (the consistency of canned pumpkin). I then added the apples to the batter which I made using an electric mixer. I then made the cream cheese filling and rolled into a log using plastic wrap and foil and placed in the freezer for two hours. The last step was to make the topping crumble. You place a little of the batter into the bottom of the baking cups then a slice of the cream cheese log filling and then cover with the rest of the batter and sprinkle with the topping. I then baked them for 20 mins (times may vary) in a 350 degree oven. For more detailed instructions refer to this muffin recipe for the step by step break down.




They take a bit of time but are seriously worth the effort. In an attempt to not gain 5 "I'm a victim to fall flavors" pounds I decided to pack them up and take them to farm clean up day last week (while we get ready for this fun farm to table dinner). They were a hit & made me feel like quite the homemaker, just out on the farm...even though it's not my farm. My heart was happy & our bellies were full.



What a way to make the house smell like fall. So how about you, my little Apple dumplins'....does this sound like a fall winner in your household? The loosening of my pants says it is for mine.  I hope you have a great day. I am spending my day working on a Halloween project to kick my favorite holiday off on the blog next week. #goodtimes #ridiculouslygiddy #hashtagsinblogpostnewlow

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