Friday, November 30, 2012

single lady apple crisp

This one's for "all the single ladies" (hehe - couldn't help myself there).

Ok...ok you can all stop dancing now and get back to making this amazing, simple, and don't forget tasty treat!! I don't know about you, but often times I find myself craving something sweet for dessert but I know how dangerous it is to have sweets in the house all the time so I hate to make something full-sized and have it go to waste.  Because of that very problem, I've started making a lot of desserts and meals "single lady" - sized.  In fact, these sizes would probably work for two as well, I just keep the left overs and eat them the next day.

Anyway, back to the yummy.  I'm telling you ladies (or you single guys out there) this crisp is SO good.  I made it for myself just last night and enjoyed it and a cup of mulled cider.  Apple overload maybe, but it was all around delicious so make sure you give it a try.

What you need...
1 Cute little mini-loaf pan
     (I'd suggest checking out Michaels which is where I got mine last Christmas season.  They were $1 and I have never regretted getting two!!  They are also great for baking & gifting.)

1 Granny Smith Apple
1 Tbsp Raw Sugar (I use Zulka)
Sprinkle of Cinnamon & Nutmeg

1/4 cup oats
1-2 Tbsp brown sugar (depending on how sweet you like things)
1 Tbsp chopped pecans
1 Tbsp butter (cut into small pieces)
Sprinkle of Cinnamon & Nutmeg

First...
Turn your oven on to 375°  
Peel & cut up the apple (I like to cut mine in half then peel it - I find it's easier to peel that way but...?).  Toss the apple chunks in a bowl with the raw sugar and cinnamon & nutmeg and set aside. 
 
Next...
Put the oats, brown sugar, pecans, spices, and cut up butter into another small bowl.  Use a pastry cutter to cut-in the butter and mix this all up. 


Then...
Put half of the apples in the loaf pan and sprinkle with half of the crumble mixture.  Then put the rest of the apples in and top with the rest of the crumble mixture.  

It's so cute :)
Finally...
Bake in oven for about 18-20 minutes.  I'd suggest checking after 15 and adding foil to the top if it's starting to get brown.  It's done when the apples are soft and the top is golden brown. 




I hope you enjoy this super tasty treat for one (or two, but I'd hate to share it!). 

 




Saturday, November 17, 2012

mini-pumpkin bread


It's fall!!  I'm currently enjoying the rainy weather and am excited to post one of my favorite seasonal treats - pumpkin bread!  I created this recipe (adapted from a larger recipe in the Betty Crocker Cookbook) to fit my needs.  I don't know about you, but when there's just one of you (or maybe just two) it's hard to know what to do with two HUGE loaves of pumpkin bread unless you're baking for a small army.  I decided to adapt it and this is what I did. 



 


What you need...

2 small loaf ramekins/pans

1/4 cup oil
3/4 cup sugar (I actually used Zulka -raw cane sugar - and it worked out quite well, but you can also cut back to 1/2 cup sugar if you don't want your bread to be too sweet)
1 egg




3/4 cup flour
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves

3 tbsp water

1/2 cup pumpkin 


**Note: You can also use butternut squash if you don't have enough pumpkin - I steam my pumpkins or squash, scoop them out and then blend them in a food processor [shown to the right].  I find it's not too difficult of a process.


First...
Turn the oven to 350°. 
Put the sugar and oil in a mixer and mix until combined (I used a hand mixer but feel free to use a Kitchen Aid or other mixer).  Then add egg and mix again.

Next...
Mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger (or use 1 tsp Pumpkin Pie spice) in a separate bowl.

Then...
Alternate between adding part of the flour mixture and part of the water until all ingredients are combined (if mixture is not moist enough add an extra tbsp of water).  Once all ingredients are mixed add in pumpkin and combine.

Finally...
Divide into two mini loaf pans and bake between 25 - 30 minutes or until a toothpick (or thin knife) comes out clean when inserted into the middle.

**You can add in chocolate chips to the badder or to the loaf pan individually to make one with and one without chocolate.  But lets be honest - chocolate makes everything better!

And that's that - it's such an easy recipe and perfect for those of us living in small households who just want a taste of pumpkin bread and not two full-sized loaves!