Tag Archive for Fruit

Apple Cranberry Muffins with Streusel Topping

Apples and cranberries go so well together.  Pair them together in these muffins topped with sweet streusel topping and you’ve got a real treat on your hands.

I made these for a PTA-sponsored Teacher Appreciation Day one year and it was wiped out in no time.  These muffins are great for potluck breakfasts, and they make great snacks for a packed lunch.

Top the muffins with my apple cream cheese frosting (recipe below) and now you’ve got a decadent dessert.

Give my recipes a try.  I think you’ll like them. 🙂

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Apple Cranberry Muffins with Streusel Topping
Apple and cranberries baked in a moist muffin and topped with a sweet streusel and buttery apple frosting
Author:
Serves: 2 dozen
Prep time: 
Cook time: 
Total time: 
Ingredients
Ingredients for the Muffins:
  • 4 cups all-purpose flour (set aside 4 tablespoons out of the 4 cups of flour)
  • 2 granny smith apples, peeled, cored, and diced
  • 2 sticks butter, softened
  • 2 cups white, granulated sugar (you can use Splenda or Truvia made for baking)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ⅔ cup orange juice (with pulp)
  • 1 cup craisins
  • ⅔ cup coarsely chopped walnuts, optional
Ingredients for Streusel Topping:
  • ⅔ cup packed brown sugar
  • 4 tablespoons all-purpose flour
  • 2 teaspoons lemon zest
  • 2 tablespoons butter, melted
  • ⅔ cup finely chopped walnuts, optional (or use your favorite nut)
Ingredients for the Apple Cream Cheese Frosting:
  • 1 granny smith apple, peeled, cored, and diced
  • 2 tablespoons brown sugar
  • 2 tablespoons butter
  • 1 stick butter, softened
  • 8 ounces cream cheese
  • 1 box powdered sugar
Instructions
Directions for the muffins:
  1. Place cupcake liners in two regular sized muffin pans. Preheat oven to 350 degrees.
  2. In a small bowl toss 4 tablespoons of flour with the diced apples; set aside.
  3. In a large mixing bowl cream the 2 sticks of butter with the granulated sugar. Add the eggs, vanilla and orange juice; mix until creamy.
  4. Mix together the remaining flour, baking soda and salt; add to the butter mixture.
  5. Fold the apple mixture, craisins and chopped walnuts into the batter (it will be quite thick).
  6. Spoon the batter into the cupcake liners, filling about ⅔ full.
  7. Top with streusel topping then bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool the cupcakes/muffins in the pan for 10-15 minutes then remove from the pan and cool completely on a wire rack.
Make the Streusel Topping:
  1. In a medium bowl combine the brown sugar, 4 tablespoons of flour, lemon zest, melted butter and chopped nuts (you can use a food chopper to chop these nuts very fine).
  2. Mix well (you can use a fork) until the mixture resembles coarse crumbs.
Make the Apple-Cream Cheese Frosting:
  1. Place the diced apples, brown sugar and 2 tablespoons butter in a small saucepan. Cook over medium heat until the apples have softened, stirring frequently to prevent burning. Place the cooked apple mixture in a blender or food processor to finely chop the apples (small bits are okay). Set aside to cool completely.
  2. In a mixing bowl, cream the butter and cream cheese together with an electric mixer. Add the apple mixture; mix until combined. Mix in the powdered sugar, one cup at a time, until creamy. Refrigerate the frosting until you’re ready to ice the cupcakes/muffins.

 

Fresh Peach Cobbler

Peach Cobbler is the ultimate summer dessert.  I like using fresh peaches when they are in season, but canned peaches (in juice, not syrup) will do in a pinch.

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This is a very easy dessert to make.  The hardest part is peeling and slicing the peaches.  However, if you ask my kids, the hardest part is actually waiting for the cobbler to finish baking! 😉

My complete recipe is at the bottom of this post.  Give it a try.  I think you’ll like it. 🙂

Fresh Peach Cobbler

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Place the sliced peaches into a large mixing bowl.  If you’re using canned peaches, be sure to drain all the liquid.  12 fresh peaches yields about 10 cups of peaches.

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 Add sugar, cinnamon, vanilla extract and lemon juice to the bowl.

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Gently stir to combine all of the ingredients.

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In a small mixing bowl, whisk together the flour, sugar, salt and baking powder.

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Add milk to the flour mixture.

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Stir or whisk, just until a batter forms.  A few small lumps in the batter are okay.

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Pour the melted butter into the pan.

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Pour the batter over the melted butter.  DO NOT STIR. 

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Place the peaches on top of the batter.  Again, DO NOT STIR.

Bake for 45-50 minutes or until the batter (that seep through to the top) is golden brown.

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I love how the some of the batter rose through the peaches and sweet cinnamon sauce and settled on top.  If you want more of the batter to seep through to the top, save some of the batter, placing dollops of it on top of the peaches before baking.

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The peaches are perfectly cooked, not mushy at all.  The batter is fluffy on the inside and just slightly crisp on the outside where the sugar caramelized on top.

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What’s better than warm peach cobbler?  Why, peach cobbler with ice cream, that’s what!

Top with vanilla ice cream or whipped cream and ENJOY!

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Fresh Peach Cobbler
Fresh, juicy sweet peaches mixed with sugar, cinnamon, and vanilla extract, baked with a buttery batter to create the summer dessert favorite.
Author:
Cuisine: American
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
Peach filling:
  • 12 ripe peaches, peeled, pitted and sliced
  • 1½ cups sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon juice
Batter:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups milk
  • 2 sticks unsalted butter, melted
Instructions
Preheat the oven to 375 degrees.
Prepare the filling:
  1. Place the sliced peaches in a large mixing bowl. Add the sugar, cinnamon, vanilla extract, and lemon juice. Stir gently to combine all of the ingredients.
Prepare the batter:
  1. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt.
  2. Pour in the milk; mix together until a batter forms.
Layer the cobbler:
  1. Pour the melted butter into a 9x13 pan.
  2. Pour the batter over the melted butter. DO NOT STIR.
  3. Pour the peach mixture over the batter. DO NOT STIR.
  4. Bake for 45-50 minutes or until the top is golden brown.
Serve with vanilla ice cream or whipped cream and ENJOY!

Mango Salsa

This is a delicious and nutritious snack that is perfect with chips or crackers.  I actually made this salsa to go with my delicious fish tacos (find my recipe here). 😉

Give my recipe a try. I think you’ll like it. 🙂

Mango Salsa

Ingredients:

  • 2 ripe mangoes
  • 1/2 red onion, chopped
  • 2 tablespoons chopped cilantro
  • the juice of 1 lime
  • 1 teaspoon sea salt
  • Optional: 1 jalapeño, seeded and chopped

 Directions:

Cut the skin off the mango. Dice the mango into 1/4-inch cubes. Place into a small mixing bowl.

Add the red onions and the optional jalapeño to the bowl.

Add the cilantro.

Stir to combine the ingredients. Serve with your favorite chips, crackers, or as a condiment for fish, chicken or steak tacos.  ENJOY!

Caramel Apple Dip

I love caramel apples, don’t you? What I don’t love is having to bite into it, so I usually end up cutting the apple into slices so I don’t make a huge mess.

This recipe makes it so much easier to enjoy this delicious treat.

I used toffee bits in this recipe, but you can also use miniature chocolate chips, chopped nuts, or even crushed jolly rancher candies.  The possibilities are endless to how versatile you can make this.

Give this recipe a try.  I know you love it! 🙂

Caramel Apple Dip

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Ingredients:

  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup caramel sauce (you can use ice cream topping), plus more for drizzling
  • 2 tablespoons brown sugar
  • 1 jar (7 oz.) marshmallow cream
  • 1 teaspoon vanilla extract
  • 1/2 cup toffee bits
  • Sliced apples (I like Rome apples for this)

Directions:

Place the cream cheese into a small mixing bowl.  Using a hand mixer, mix until creamy.  Add the 1/4 cup of caramel sauce and brown sugar to the bowl; mix until you don’t see any large lumps of brown sugar.  Next, mix in the marshmallow cream.  Add the vanilla extract and mix well.

Place the dip into a serving dish.  Sprinkle toffee bits or your favorite caramel apple topping all over the top.  Drizzle with more caramel sauce (as much as you like).

Serve with sliced apples and ENJOY!

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Mandarin Delight Pie

I first tried this pie years and years ago, when one of my sisters made it for our family.  It’s since been one of our favorite desserts.  It’s quick and easy to make; in fact, if you’re looking for something delicious to make for dessert, add this to your menu.   It’s a delicious dessert to take to potlucks too!

For a low-calorie / lightened version of this recipe, use a low-fat crust, fat-free cream cheese, low-fat or fat-free sour cream, lite Cool Whip, sugar-free pudding mix, and mandarin oranges packed in juice instead of syrup.

Give my recipe a try.  I think you’ll like it. 🙂

Mandarin Delight Pie

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Ingredients:

  • 1 graham cracker pie crust
  • 1 package (8‑oz) cream cheese
  • 1 cup sour cream
  • 1 small tub (8‑oz) of Cool Whip
  • 1 small (3.4 oz) packages of French Vanilla instant pudding mix
  • 2 cans (15‑oz) mandarin oranges (reserve 1/2 cup of the liquid; drain the rest)

Directions:

1.  Heat your oven to 250 degrees. Place the graham cracker crust into the COLD oven, at the same time you turn it on to pre-heat.  (In the time it takes to pre-heat your oven, the crust is toasting.)  Once the oven reaches 250 degrees, take the crust out of the oven.  You should smell the toasting crust by this time– when you start to smell the crust as it bakes, it’s probably ready to take out of the oven. Remove the crust from the oven.  Let the pie crust cool completely before adding the filling.

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2.  In a mixing bowl, beat the cream cheese until smooth and creamy.

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3.  Mix in the sour cream.

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4.  Mix in the cool whip.

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5.  Add the instant pudding and 1/2 cup reserved mandarin juice to the cream cheese mixture.  Mix well, or just until the mixture is smooth and creamy.

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5. Spread half of the cream cheese filling into the pie crust.  It should just come halfway up the side of the crust.  Layer one can of mandarin over the filling.

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6.  Gently spread the remaining filling over the mandarin.  Layer the second can of mandarin over the top of the filling.

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7.  Refrigerate the pie for at least 30 minutes to allow the filling to set.  Slice, serve, and ENJOY!

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Try my recipe for Blueberry Cheesecake too! 🙂

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