Caramel Apple Cupcakes

This is from the Rachel Ray magazine but I’ve adapted the recipe to be gluten free.

In autumn I get my trusty comfort food recipes out of my cookbook binder. Many recipes I have made and baked over the years, mostly by season. In the spring around Easter I make chewy lemon bars and in the summer I bake strawberry angel food cupcakes and chocolate zucchini bundt cake. Come winter it’s time for delicate and sweet Christmas cookies, chocolate chip oatmeal cookies, homemade pizza, and my father- in – law’s beef stew. Now that fall has come I’m immersed in making apple crisp, pumpkin pancakes and brownies, crockpot baked beans and caramel apple cupcakes.

Years ago when the boys were little, we made caramel apples with the popsicle wooden sticks in them. We would roll them in chocolate chips, peanuts or coconut. Most of the time we made them around Halloween. Several years ago I was getting the Rachel Ray magazine, where I found some recipe keepers and good ideas. One day I found this delicious caramel apple cupcake recipe, reminding me of those caramel apples we made years ago. I baked them right away and everyone loved them! Now every October I make them at least once.

A look at my fall kitchen

This recipe I’ve adapted to be gluten free made with gluten free Bob’s all purpose baking flour. It’s appropriate for people who are watching gluten but it doesn’t compromise taste.

You will need:

1 1/4 cup flour ( I use Bob’s Gluten free all purpose flour)

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

2 eggs

1/2 cup packed brown sugar

1/2 cup sugar

1/2 c melted coconut oil

2 tsp vanilla ( I use pure )

3 cups chopped apples

For topping:

1 1/2 cup unwrapped caramels

1 Tbl heavy cream

Preheat oven to 350 F. Grease muffin pans or line with cupcake liners. In a large bowl whisk flour, baking powder, cinnamon and salt. ( I mixed the dry ingredients in my mixer) In a separate bowl mix sugars and eggs until smooth. Stir in coconut oil and vanilla. Gradually combine dry and wet ingredients. Lastly gently add chopped apples. Spoon batter into muffin wells. Bake until golden about 25-30 minutes.

While the cupcakes bake, make the topping. Combine caramels and heavy cream in a small pan on medium heat on the stove. Stir often until melted. Once cupcakes are done and cooled, frost with caramel topping. Store at room temperature or in refrigerator.

 

 

Forgive my blurry photo but trust me, they are so so good!

These are messy but are delicious and okey gooey! In one day a dozen of them turned into 5! Eat them with a tall glass of milk or almond milk!

Happy Fall to y’all! I hope you are baking to your hearts content or doing what you love this season!

All My Best,

Mary 😄

Gluten Free Apple Crisp

Years ago my co-worker Judy gave me her apple crisp recipe that has become one of my family’s favorite desserts. Every fall I make it several times and then again on Thanksgiving for Dylan. It always comes out bubbly and delicious and usually my family eats it all the same day! Now that I need to bake differently, (if I’m going to have any) I’m adjusting my recipes to be gluten free. Here’s my adapted recipe that worked for me. Ignore the salt…haha…I didn’t use any but had a brain cramp that I needed it. 😂

You will need:

  • 5 cups sliced apples ( peeled)
  • 1 cup packed brown sugar ( I use 3/4 and it’s just as sweet)
  • 3/4 cup King Arthur Gluten Free flour
  • 3/4 cup Bob’s Red Mill Gluten Free Oats
  • 2 tsp. Cinnamon, sometimes I add more
  • 1/2 cup butter, cold

Begin by peeling and slicing the apples. Place in a buttered 13x 9 pan or a 9 inch square pan. Combine flour, oats, cinnamon and brown sugar. Press mixture on apples. Bake in a preheated 350 F oven for about 45 minutes or until golden brown and bubbly. It’s great with almond ice cream or whipped cream or simply alone. Enjoy warm or cold.

See it’s so good that it’s almost gone! I just made this!

I hope you all had a wonderful holiday weekend. I’ve had a few days off due to staff development ( I opted out of it as I’m taking a 12 hour course the next few months) and tomorrow off to observe Columbus Day. I plan to bake cookies for work, rake my back lawn and do my Pilates dvd that I love.

All My Best,

Mary

An Easy 4th of July Dessert

Cream Horn Medallions

Thanks to my cousin Holly for bringing these yummy gems to our cousin reunion. I’m sharing her idea with you…they’re so easy and delicious!

You need:

Two or three packages cream horns

Strawberry slices

Blueberries

Cut up cream horns in 1- 1 1/2 inch medallions. Each one should have cream filling in it. Add a strawberry slice and a blueberry on top. It’s that easy but a delicious treat that I HAD to INDULGE in a few. It’s sweet with the filling but fresh and fruity too!

From Betsylife.com

Last year I made a blueberry pie to celebrate the Fourth of July. It wasn’t the prettiest I’ve made but I remember that Tom loved it and that’s what matters to me! How about attempting this beauty? Simply cut stars in the crust, revealing a deep pool of blue fruit! I’m going to bake this and will share later! Wish me luck!

What scrumptious holiday desserts are you making this year? We will be having my blueberry pie.

Tom and I aren’t doing much tomorrow, on the 4th of July…fishing, a cook- out for us two and fireworks later. Maybe someday again we will have big plans for the day but the last few years it’s quiet and that’s okay with us!

Happy Fourth of July my friends! Despite the negative media stories, I still love this land and our rich history! God Bless America.🇺🇸🇺🇸🇺🇸🇺🇸

Lunch Lady Brownies

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Oh so chocolately, oh my!

 

 

 

When I mention lunch ladies, what comes to your mind? Long ago memories fleeting by of hairnets and flowery aprons? Sometimes kind and sweet ladies but many times grumpy stressed ladies stood before you to serve what you thought was food but you weren’t really sure  of it’s contents. I remember one lunch lady from elementary school, Mary Allbee. She always smiled at me and made me feel warm inside. I sure appreciated that during a hectic day of school and peer pressure, even in fifth and sixth grades.

 

 

 

When I remnisce about Mary, I think of the plain white bread she served with smooth and sweet peanut butter topping. It just was bread but the peanut butter sure tasted much better than ours at home. What was her secret? To this day I don’t know but it was delicous and that ‘s one of the few elementary lunch memories I have, besides the soggy limp carrot sticks my mom lovingly packed in my brown paper sack.

 

 

 

This Lunch Lady brownies recipe was shared on Facebook a few weeks back in the depth of summer. At first I thought, hmmm, I never remember great brownies baked by the lunch ladies, but maybe there were at other schools. The recipe intrigued me and I read the ingredients with a restrained awe. Then I tried them, baked them for my family and frosted them with the yummy chocolate buttercream frosting. I think the frosting made them even more delicous but I refrain from thinking that they would be good bake sale items. The frosting may be too messy to sell but great at home. The brownies are just as delicious without the frosting as well!

 

 

I share this recipe with you in hopes that you have good lunch lady memories and if you don’t, perhaps these delicious brownies can soothe your wounds. I stumbled upon this delicious recipe on Life-in-the-Lofthouse.com. Holly Lofthouse is the owner, wife and mother and has a great collection of recipes. Check it out! See the recipe on Lunch Lady Brownies

 

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Enjoy this little dose of chocolate…for we all know that women have to have their chocolate!
All My Best,
Heart and Soul

 

Chocolate Zucchini Bundt Cake

 

I’ve made this dessert recipe for years and it never disappoints.

 

 

During zucchini harvest there’s a bountiful never-ending process of picking and using it before the next few are ready. It’s common knowledge that the zucchini plant grows steady and hearty, unfaltering and even without constant care it continues to flourish. I happen to know that the devout gardener faces a challenge when the zucchini is ready. The first one or two is a blessing and exciting to use, but after that a surplus rages and time is ticking…when gardeners ask the question, what will I make with zucchini again? Stir fry? Stuffed? Lasagna? Bread? Chocolate Cake? Yes!

 

 

 

For many years I baked mini zucchini breads and froze them, mostly for Tom. They were the perfect size for a snack and easy to defrost. I’ve slowed down doing this, mostly because he couldn’t seem to eat all of them. Now I use the delicious squash for stir fry, feta and Calamata black olives appetizers, stuffed with hamburger and rice and many other recipes.

 

 

One of my favorite zucchini recipes was inspired by my husband’s former employer’s sister, Lois. Mrs. Geneen, Lois and their niece Stephanie would stay for the summer at the farm. One summer we discussed different scrumptious zucchini recipes to try. Lois told me of a zucchini party that she attended. The whole affair was devoted to unique zucchini recipes and everyone got to taste as much as they liked. She mentioned a chocolate zucchini cake, much to my disgust. Yuck, I thought. At that time I didn’t think or could even imagine chocolate and veggies going together.

 

 

This handwritten recipe is stored in my scrapbook cookbook with all my favorites.

 

 

Coincidentally the next day Good Morning America featured a baker who presented that very cake in a bundt form! I was intrigued enough to try it and the rest is history! In memory of dear Lois I share this delicious cake with you. All of the ladies have passed on since then, Lois and Stephie died last year. I think they may have liked this or maybe tried it at least.

 

It’s moist, sweet, and perfect for a summer dessert on the deck. Try it, despite your reservations, you may be pleasantly surprised like I was!

Chocolate Zucchini Cake

Ingredients:

2 c. Shredded zucchini

1/2 c soft butter

1/2 c oil, I use Canola

1 1/2 c sugar

2 eggs

1 tap. vanilla

1/2 c sour milk

2 1/2 c. flour

4 heaping Tbs. Hershey’s cocoa

1/2 t. baking powder

1/2 tsp. salt

1 tsp baking soda

powdered sugar for dusting

1. Shred zucchini in a food processor. I have a little one and it works great, even though it takes a few times for 2 cups. I made extra here for zucchini carrot muffins.

2.  Beat butter,oil, sugar,eggs and vanilla.

 

3. Next add milk, flour,cocoa,salt, baking powder and baking soda.

4. Mix together gently.

5. Fold in shredded zucchini.

6. Pour mixture into  greased bundt cake pan. This also could be baked in a 13 x 9 pan or in a little bread loaf pan.

7.  Bake at 350 F for 35- 45 minutes or until toothpick comes out clean.

8.  Cool on rack.

9. When cool, take a butter knife and insert on edges to loosen cake from pan. Flip over on serving dish.

10. Dust with powdered sugar or add a chocolate glaze.

This is  a delicious dessert and people may never know that the special ingredient is Zucchini.

 

Happy baking! Use up that endless zucchini in a cake!

All My Best,

Heart and Soul 💗

 

 

Blueberry Lemon Bundt Cake

 

Hello Readers,

I came across this post that I posted last summer and want to share it with you again. This Blueberry Lemon Bundt cake was beyond delicious! Moist, full of plump blueberries and served as dessert and we even treated ourselves to a piece for breakfast one day! Who said you couldn’t have cake for breakfast…why not indulge in this scrumptious treat? I’m going to make it again real soon and look forward to seeing Tom’s face when he tastes it.

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My Blueberry Lemon Bundt cake, much more delicious than its picture! Taken from Chew Out Loud.com, found on Pinterest

 

 

 

This particular day I decided to make a recipe I found on Pinterest for Blueberry Lemon bundt cake. This recipe came from Chew Out Loud.com. The author comments that it could easily serve for breakfast, a snack or dessert. I agree with her  whole heartedly, as we had it for dessert but enjoyed it’s rich flavor for breakfast a couple of mornings. See the recipe on the link. Blueberry Lemon Bundt Cake

 

I found that it was easy to put together. I substituted Almond Milk for the Buttermilk because I’m lactose intolerant and still was delicious! If you don’t have this problem, the buttermilk will be a rich addition to the recipe.  

 

All My Best,

Heart and Soul ❤️