Hello! I’m sorry I’m so bad at blogging these days.
I want you to know how much I love fall! I fell like I can’t properly bake anything in the summer because it’s just too hot, but as soon as the leaves change colour and the temperature drops, I can’t help BUT be in my kitchen. My family came down from Canada and we celebrated Canadian Thanksgiving dinner with them. We also went down to Arches National Park in Moab. It wasn’t fall there…
Anyways, I was so excited when they all left and I realized I had leftover cranberries… AND a brand new recipe to try out. These Cranberry Walnut Muffins are for grow-up tastes because the cranberries can be a bit sour, but I thought they were wonderful.
I’m not usually a huge fan of nuts, but they were good here. I have to admit that when I was picking up the walnuts at the store, I looked at them and then at the much more expensive pecans and couldn’t tell the difference between the two. I mean, I’ve always known that there were nuts called walnuts and other nuts called pecans… but really… what’s the difference? I think I’ll stick with the cheap ones! That being said, I’m sure you could substitute pecans in this recipe if you, unlike me, care and know the difference between the two.
Cranberry Walnut Muffins (adapted from “The Family Baker”)
- 1 large egg at room temp.
- 1 cup orange or peach yogurt
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 tsp orange extract (optional)
- 2 tsp grated orange zest
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cup fresh cranberries
- 1/2 cup chopped walnuts
1. Preheat the over to 400F. Grease muffin cups (or use the paper muffin cups).
2. In a large bowl, whisk together the egg, yogurt, sugar, butter, orange extract and zest. Sift in the dry ingredients. Stir JUST to blend. Gradually stir in the cranberries and nuts.
3. Divide the batter among twelve muffin cups. Sprinkle with brown sugar. Bake for 20-22 min. Cool in the pans for 15 min. then finish cooling on a wire rack.
* Wheat Cranberry Walnut Muffins: Substitute 1 cup of the all-purpose flour for whole wheat flour.
Summer seems to have finally left us here in Orem. I say that after only two days of rain and clouds. Perhaps my judgments are a bit premature, but I really and truly hope that autumn is here. Why? Why would anyone hope the sun away? Well, I love changing seasons. I can’t help feeling tired of summer and ready for fall. Plus, my fall decorations look stupid when it’s still 100 degrees outside. AND… with the advent of fall, I can finally cook fall food. Here’s a great fall recipe:
Caramelized Apple Cake
Makes 10 servings – 2 hours
- 1 ½ cups flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup plus 5 tbsp butter, softened and divided
- 2/3 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup sour cream
- ½ cup brown sugar, packed
- 2 large granny smith apples, peeled, cored and sliced
1. Preheat the oven to 375F.
2. Mix flour, baking powder and salt in a med. bowl. Set aside. In a large bowl, cream ½ cup of butter and granulated sugar.
3. Add the eggs and the vanilla. Blend in the flour mixture. Blend in the sour cream.
4. In an oven-proof 10 inch skillet, melt the remaining 5 tbsp of butter. Add the brown sugar. Stir for 2 minutes. Add the apple slices. Reduce the heat to med-low. Cook 10 minutes or until the apples are tender. Let it cool 5 min.
5. Spoon the batter over the apples and spread it to the edges of the pan. Bake for 30 min. Cool on a rack for 20 min. Run a knife around the edge of the pan and carefully invert the cake onto a plate.