Posted in Food, Recipe

Fall is here! It’s apple time! (mini apple pie recipe)

 

It’s officially fall in Minnesota, and what better way to kick off the season than to go to the apple orchard?  My niece called me this morning and got my bum out of bed for a last-minute invite to the orchard.  Mine and my sisters’ misters couldn’t come, so it was just a girls day down on the farm.

 

I had never been to an orchard before (to the best of my knowledge) so it was quite a fun experience to buy our little bags and then go pick apples fresh off the trees.  Honestly, I’ve been drawing apple trees wrong the whole time.  They do not have tall trunks and bushy tops with apples dotted along the outside.  These apple trees had short trunks with sprawling limbs that nearly (and sometimes *did*) reach the ground.

With my haul, I decided to make mini apple pies for Jeff and I.  The types of apples we got to pick were “Haralson” which were small and kind of tart.  They were zippy!  My opinion of Haralson is that they are good for baking, but need a little help from sweeteners (white or brown sugar), but they would be good for snacking on with some honey or melted caramel. Mmm!

The best part about tagging along is that I got to tell my niece one of my favorite clean jokes:  What’s worse than finding a worm in your apple?  … Finding half-a-worm in your apple!

hehe!

 

Megan’s Healthy Apple Pie:

Crust:
2 cups flour
1/2 cup oil
1/4 cup milk

Filling:
Apples
Cinnamon
Sugar
Butter

Mix together flour, oil, and milk with a fork until it starts to hold together in little balls/crumbles–don’t over-work it!  Use your hands to form it into 2, 3, 4–however many crusts you would like.  Roll out between sheets of wax paper. Use a cutter of appropriate size to form mini crusts or just use a regular sized pie tin.  Make sure you have enough crust to cover your pie.

If you are making mini pies, dice the apples so that you can fit quite a bit into each cup.  If you are making a regular pie, slice however you like.

“Season” with cinnamon and sugar to taste.  Top apples with a small pat of butter… maybe 1/2 teaspoon per mini pie.  Use a couple teaspoons of butter for a full-sized pie. Just eyeball it, it’s just to keep things moist and provide that hint-of-butter taste.

Top with the remaining crust(s), brush with a little bit of butter (just enough to glaze the top of the crust) and sprinkle with more cinnamon.

Bake at 350 for 30 minutes.

Serve with ice cream (vanilla bean or caramel would be superb!) and enjoy!

Posted in Food, New Food, Recipe, Wedding Planning

I dream’t of a s’more…

When I was growing up, one of my very favorite things to do was to go camping and to roast marshmallows. And of course, to squash those marshmallows between chocolate and graham crackers. And, once finished in marveling at my masterpiece, my next favorite thing to do would be to bite into the s’more so that chips of graham cracker fell by the wayside, marshmallow stuck to my cheeks and chocolate melted onto my tongue. Oh to be a kid again.

When I got my first apartment, I figured out that if you microwave a marshmallow for about 10 seconds, it gets gooey and you can make make-shift s’mores.
In my 3rd apartment, my roomies knew how to grill and I figured out that s’mores made over charcoal are distinctly different than s’mores made over a campfire.
Propane is not an option.
Neither, really, is making them over a gas range.

I love s’mores so much that I was trying to think of a way to incorporate them into our WEDDING for goodness sake!

This weekend, I was having a few people over and I wanted to serve s’mores for dessert. I didn’t want to take the time to microwave marshmallows in front of my guests, because something about that just felt unrefined. As I went to sleep thinking on it, there came to me a glorious idea–S’mores in a muffin tin!

ha!

In my dream, I just crumbled graham crackers into the bottom of the cups and then put a marshmallow and chocolate on top.

In the cruel light of day, that did not work, but I had a dream! It must be pursued!

I found a recipe for a graham cracker crust online and that did the trick for me… I topped THAT with a marshmallow and a milk-chocolate saddle, then gave it a graham cracker crust hat. I baked at 350 for 25 minutes. Somewhere between the idea and the end result, the marshmallow disappeared, but the final product was still a scrumptious offering. The next time I try these, I may have to tweak the recipe a bit. When I find one that works better, I will definitely share it with you:

S’mores in a Muffin Tin

Ingredients:

1/2 cup (1 stick) butter

1/4 cup brown sugar

1/2 cup sugar

1 egg

1-2 tsp vanilla

1 1/2 cups flour

3/4 cup graham cracker crumbs

1 tsp baking powder

marshmallows

chocolate bars

Instructions:

1) Set the Marshmallow and the Chocolate aside for now, we’ll come back to that.

2) Cream together butter and both kinds of sugar

3) beat in egg & vanilla (NOTE: you can do this with a fork, but a mixer would probably be easier)

4) In a separate bowl, whisk together the dry ingredients.

5) Mix the dry and the wet ingredients until you have a well-combined crumbly crust.

6) Prepare the muffin pan with cooking spray so that the cups don’t stick.  Don’t use muffin paper.

7) Take some dough and roll a ball about 1″ or so in diameter and then press into the bottom of each muffin cup

8) Put 1 marshmallow (regular sized) and 1/4 Chocolate Bar (if you’re using Hershey’s, it’s about 3 small rectangles worth) in each muffin cup.

9) Top each one with a graham cracker “hat” (play patty-cake with the dough-ball to flatten it out just like the bottom crust

10) Bake at 350 for about 20 minutes, or until the crust firms up.  The cups remove easily once they are cooled.