Showing posts with label allspice. Show all posts
Showing posts with label allspice. Show all posts

Sunday, November 15, 2015

Apple Pie Smoothie


October, my very favorite month, came and went in the blink of an eye.

Unfortunately, September ended on a very sad note for me, as I lost my grandma - my beloved Yaya - on the 28th.  She was truly one of a kind, with the biggest heart and a beautiful spirit.


I feel lucky that we had so many years of wonderful memories with her, and I'm so happy she got to meet our little Minion before she passed. But it was very hard to say goodbye, and there are no words to describe how much she will be missed.

On a happier note, my "baby" girl is officially a threenager.  And in true Mini fashion, we had two food-filled celebrations - a great family party complete with a make-your-own-taco bar, and a donut-making party with her little friends.



Best. Birthday. Ever.

We also had a fabulous Halloween!  Which is amazing, because I feel like occasions & holidays are always very touch & go with young kids.

Actually, that's an understatement- when they don't completely suck, I consider that to be a great success.

But this Halloween totally exceeded my expectations. Mini had a blast being a fox....


...and while the Minion was cranky at points and clearly did not want to be a bat...


... he did rally at the end of the day, and was very cooperative for trick-or treating (which lasted for about 2 hours!)  So aside from the grumpy bat, we couldn't have asked for a better day.

For Mini, it was basically the best week ever.  One weekend was her birthday, and the next was Halloween.  Cake and treats and fox costumes galore, what could be better when you're 3?

I actually think she is taking after her momma in her love for Fall, which is totally fine with me!  I'm especially happy that she also seems to enjoy the Autumn flavors.  So we have been getting our fill of pumpkin pancakes and apple pie smoothies as we watch the leaves fall.

I like to make her smoothies a few times a week (or as she calls them, "smoovies") and along with yogurt and fruit, I usually throw in some kale or spinach... which are things she refuses to eat otherwise.

We were having salad recently at a family party, and she commented, "I don't like salad.  Except when it's in my smoovie."

Haha. As delicious as "salad smoothies" are, I decided it was time to switch things up and add some fall flavor to our smoovies, so the apple pie smoothie was born.  Mr. Vittles and I drink her leftovers, and he commented that it really does taste like apple pie! Straining it before drinking it is totally optional, but I'm personally not a fan of seeds and chunks in my smoothies.

Apple Pie Smoothie
  • 3/4 C. apple cider
  • 1/2 C. Greek yogurt
  • 1/4 t. cinnamon
  • 1 T. pumpkin (or mashed banana)
  • pinch nutmeg
  • pinch allspice
  • 2 t. oatmeal
  • 3-4 ice cubes
Place all ingredients in a blender, and pulse until thoroughly blended.  If no chunks are desired, strain through a fine mesh sieve into a glass. Makes 1 serving (about 12 oz).

Original Recipe

Thursday, December 20, 2012

Cranberry Spice Infused Vodka


Ok so how is it nearly Christmas already?

I know I always say how time is flying, but seriously... nothing makes the time go faster than taking care of a baby!

Which is kind of funny considering every day is like Groundhog Day.  Basically they sleep, eat, poop, repeat... and inevitably your day is centered around that.  Nothing new to the moms out there, but to anyone who doesn't have kids yet - yes, it's really true.  Of course there is some slight variation, but essentially every day is the same.

The first few weeks are SUPER rough (or at least they were for me) and you think "Oh I'm home from work, I should be doing so much stuff."  And then you do none of that stuff, because it's amazing how time consuming sleeping, eating, pooping & repeating can actually be!

However, life is starting to mellow out in the Vittles household and before I know it, I'll be back to work.  And probably crying that I won't see my little monkey all day... and that she's growing up & changing so fast. (Yes I know she's only 8 weeksold,  but when it's YOUR baby they really do change incredibly quickly).

Speaking of Miss Mara.... I do have to take a moment to brag about how stinkin' cute she is. Check out a few of her professional pictures I mentioned last post (by Sarah Fuller, of Purple Circle Photography):

2012 Sarah Fuller

2012 Sarah Fuller

2012 Sarah Fuller

FYI, my mother-in-law knit her that fabulous stocking (may as well brag about that, too, while I'm at it!)  And yes... it is actually big enough for her to fit in.  Santa will have his work cut out for him filling that bad boy!  Thanks Gigi :)

In any case... since things are calming down, I've had a chance to make some of my homemade gifts for friends & family.  My favorite this year is this Cranberry Spice Infused Vodka.


I'm not much of a drinker, but I'm still kind of a sucker for all those flavored liquors that seem to be cropping up at the store.  At Thanksgiving I saw a pumpkin spice liqueur that I wished I could drink (and now I could, but let's face it, Pumpkin Spice is spent til next year).

So when I saw an idea in Country Living magazine for infused vodka, I started searching for other interesting recipes.  I came across one for the Cranberry Spice on About.com, and changed it slightly to suit the containers I bought.  (If you're wondering, I bought 16 oz. swingtop glass 'flask' bottles, and made labels on my computer - the below recipe was enough to fill two bottles.)

Super fun for the holidays!


Cranberry Spice Infused Vodka

  • 32 oz. vodka
  • 1 1/2 C. fresh cranberries
  • 8 whole cloves
  • 1 whole nutmeg, cracked
  • 1 whole vanilla bean, cut in half
  • 1 1/2 sticks cinnamon, cracked
  • 9 whole allspice berries, cracked

Place cranberries & spices in the bottom of a large pitcher or container (I used a large, widemouth mason jar with a lid) and pour vodka over them. Cover & let steep 3 days, then strain & discard berries/spices.  Place liquor in decorative containers, if desired.

Recipe Adapted from About.com

Wednesday, November 7, 2012

Apple Crumb Pie

***If you can find it in your hearts, please help the victims of Hurricane Sandy by making a donation to the Red Cross... every little bit helps!***


So if there's one thing I've learned recently, it's that your world can be turned upside down in a matter of weeks.

Just for kicks, let's look at a little timeline, shall we?
  • Monday, October 22, 2012: First day of Maternity Leave (23 days prior to my due date)
  • Thursday, October 25, 2012: Mara Melissa is born at 37 weeks at 2:44PM - 6 lb, 7 oz, 19 inches
  • Saturday, October 27, 2012: We are discharged from the hospital at 12PM
  • Monday, October 29, 2012: "Superstorm Sandy" hits the Jersey Shore - we lose power around 7PM
  • Thursday, November 1, 2012:  Mara is admitted to the hospital with jaundice
  • Friday, November 2, 2012: Mara is discharged from the hospital
  • Saturday, November 3, 2012: We drive to my hometown of Point Pleasant Beach to see the damage, and return home that evening to find our power has been restored
  • Monday, November 5, 2012: Mara has her first pediatrician visit and is now 6 lb 10 oz - the doctor is very happy with her progress
  • Wednesday, November 7, 2012: Nor'easter brings 7 inches of snow to our area, and we lose power again

So essentially, I went from being giddy about my last day of work and making freezer meals & apple crumb pie to being a stressed-out vampire.

For those of you that are interested... let me take it back to the beginning.  Warning: I am a proud, new mama and I happen to have a lot of stories to tell at the moment - so for those of you just here for the apple crumb pie, I hear you, see recipe at the bottom ;)


Anywho... Thursday morning of October 25, I woke up very early with some pesky abdominal cramps.  I thought maybe I was finally experiencing those Braxton-Hicks contractions I kept hearing so much about.

But as the day wore on, the pain got worse & worse.  I tried to power through it, cleaning pretty much the entire house and doing other various chores on my to-do list (like paying the mortgage & watching a 30-minute mandatory work presentation online about taxpayer confidentiality- woo hoo!).  But eventually it got to the point where I could not concentrate on anything.  The only thing that gave me even the slightest relief was a hot shower.

I had an appointment with my OB practice at 2:30PM, but by noon I feared I would not make it til then.  The pains were severe & coming in waves, but not in any recognizable pattern.  I truly thought something might be wrong with the baby.  I called the doctor's office & asked if there was any way they could take me earlier, and they told me to come right then.

Luckily their office is less than 10 minutes away, so after a painful ride there and pacing laps outside the office waiting area, I was seen by an OB.  She did an exam and looked at me dumbfounded. "Honey, you are in LABOR. You're 6-7cm dilated and you need to get to the hospital right away.  How did you get here?"

I told her I drove, and she deduced that if I made it there, I could make it another 10 minutes to the hospital on my own.  So she called the hospital and off I went, calling to explain to Mr. Vittles on the way that I was... in labor?  And he better come to the hospital as soon as he could.  And ... "Ugggggggghhhhhhhhhhhhhhhhhhhh.  Sorry, contraction."

Unfortunately the area where he typically works is about an hour from our house, but I figured that was plenty of time.  From everything I'd heard about labor, I'd be in the hospital for quite a while before our daughter made her appearance.

Which was a good thing & a bad thing, because that meant I had a number of HOURS more of this pain?  Get real.  I was already dreaming of an epidural.

I pulled up to the valet at the hospital, stunned him with my contraction-bearing, grimacing silence, and he figured out pretty quickly that I needed a wheelchair up to the maternity ward.  When I got there (by this time it was about 1PM), I was greeted by nurses and another OB in the practice, Dr. Keelan.

From that point on things got a little blurry.  I got situated in my bed, got hooked up to an IV & fetal monitor, and they called the anesthesiologist.  When he arrived, he was taking his time, waiting "to get some of those fluids in me"- meanwhile my contractions were barely giving me time in between to breathe.  Getting impatient, the nurse pointed out to him that I was already more than 8cm dilated - labor was progressing quickly and there was no time to wait for the slow drip to enter my system.

"What! Why did you wait so long?" he asked, and she snapped "Because she just got here!"

Holding completely still for the number of minutes it took to actually do the procedure was perhaps the hardest part of the whole birth process for me... but 15 minutes later I was feeling great.

Until about 20 minutes after that when I was feeling ... pain again?

According to Dr. Keelan, that meant it was time to push.  At that point, Mr. Vittles had arrived, and also my stepdad Chris (who actually got there first because Mr. V called & told him he had to drive home from work).  I couldn't believe she was almost here already! What happened to the hot bath and massage & breathing techniques that my 'coach' and I learned in childbirth class?  The closest I had gotten to the bathtub that day was scrubbing it.  This was not the endless hours of labor that I had been anticipating.

But Dr. Keelan told me that how long this next part took was up to me - some women push for hours.

Hours? Oh no.

Thankfully, after 15 minutes of some determined pushing (not to mention faces & noises I never knew I could make) Mara Melissa was born!  Since everything went so quickly, our little angel looked pristine... not to mention she had a full head of hair.


We hadn't even settled on any names yet, so we got to work reviewing our mental lists.  One name they both had in common was Mara, so that seemed like a no-brainer.  Her middle name is after my husband's sister, Melissa (the cat-dancing extraordinaire).

While we were in the hospital, we kept hearing about this hurricane Sandy that was supposed to come up the eastern coast & make landfall in New Jersey within a few days.  After the problems Irene caused for us last summer, we started getting nervous.  If we lost power for days again, this time it would be cold - and more importantly, this time we would have a newborn.  We called around to area stores looking for a generator, but there were none to be had and no promise of any coming in.

By some miracle, my father-in-law found a lead on a new shipment coming to a Home Depot in Philly.  He got up early in the morning, drove all the way out there & waited on line.  From what I understand he was one of the last to actually get one off of the truck.  He truly saved the day as we would soon find out.

When we got home with Mara on Saturday, Mr. Vittles got right to work preparing for the storm.  Other  than spending a little time with Mara's many visitors, he barely rested that day or Sunday.  By Monday, we were nervous watching the forecast - unlike most hurricanes that come this far up the coast, this one was not projected to make a right turn out to sea - in fact, Sandy was making a beeline for our area.

By Monday night, it got extremely windy and our power went out that evening.  Mr. V got the generator going and we were able to power a decent bit of the house (most importantly at that point, the television so we could see what was going on).  Outside, a piece of siding blew off the house and a large tree branch crushed part of our fence.  We eventually moved down into the basement because we were afraid something might come through a living room window.

Not impressed with Superstorm Sandy

Neither one of us slept that night.  I was up with the baby most of the night anyway, but we were both pretty stressed.  The following morning, we turned the TV back on and saw what damage Sandy left in her wake.  My hometown of Point Pleasant Beach, NJ (just 10 minutes from where we live now) was devastated.  I read on Facebook that my stepdad and his wife had a foot and a half of water through their whole first floor.  They just spent so much time this past winter renovating the house, only to have their hard work ruined.

As the day wore on, the terrible stories and images kept coming.  People died from trees falling on their house, people's homes burned to the ground in massive fires that were unable to be put out (or sometimes, even accessed) by firefighters, and floods carried some people's homes right off the foundation.  To date, so many people still are without power, and many more are unable to even access their homes.

After day one, we also realized that we may not be able to get gas for a while, so we started rationing the cans of gas that we had.  We would turn up the heat, let the house get super warm, and then turn the generator off for a few hours.

On Thursday, Mara's one-week birthday, I promised my grandmother that Mr. V would check out her house in Point Pleasant Beach and report back any damage.  Before the storm, my aunt took her up to Harrison NY (where as I understand, they are still without power).  However, late that morning I noticed a yellowing in the corner of Mara's eyes.

We were supposed to see the pediatrician on the Monday following our discharge, however the doctor's office was closed due to the storm and had yet to reopen.  I called spoke to the doctor on call, and based on what I described she thought it was best that we went to the emergency room.

So back we went to the hospital.  They took her blood (after pricking my poor sweet girl FOUR times and her mommy having a sobbing fit) and her bilirubin levels were slightly elevated.  The pediatrician on duty explained that at those levels, they would normally just have us come back the next day for another blood test.  But she consulted with Mara's pediatrician, and given the situation with the storm they decided she should be admitted overnight to spend some time under the blue "bili-light" and be monitored.

Mr. V went home to turn the generator back on (we were trying to avoid losing all the food in our 2 refrigerators) and I got Mara settled in to her new digs.  Then he came back to the hospital, and I drove home to shower and pack a little bag.  There was only enough space for one of us to stay in the room, so I slept there overnight.  Mara had to be fed 2 oz every 2 hours- I was insistent on keeping up breast feeding if possible, but the doctor wanted her to spend as much time under the light as she could.  So I requested use of a pump and was able to feed her bottles under the light.

(Which, by the way, lit up the room like a UFO or something.  Good thing I was dead tired and slept in spite of it.  Mara didn't seem to mind though - she was nice & cozy and looked like she was tanning in her little eye mask!  I think we're gonna have a beach girl on our hands.)

'tanning' like a true Jersey Shore Girl

The next day, Mara was taken out of the light mid-morning and finally got to meet her pediatrician.  (Our doctor was away when Mara was born, so her partner saw her before we were discharged.)  The first thing the doctor did when she walked in was hug me.  That's when I knew I made the right choice in picking a pediatrician!

Mara's levels went down overnight and the jaundice had receded to just her face.  The doctor was happy with her progress, and said she could be discharged that afternoon.  Mr. Vittles came back to the hospital mid-morning, almost killed the woman at the front security desk for telling him to wait until 'visiting hours' due to the emergency storm situation (since when are parents considered visitors?).  Then he stayed with the munchkin while I made a run out to Target (one of the few places in the area that had power) to get myself a pump and some other much-needed supplies.

Mara was such a peanut when she was born that almost all the clothes we received as gifts were too big for her!  Luckily I had bought one set of onesies and shirts that were newborn-sized, but a little more variety would be nice.  It was so weird to be out and about by myself- after a week I was already so used to having a little person attached to me constantly!

We were discharged in the afternoon and hoped to return home to power, but no such luck.  However Mr. Vittles had found an open & stocked gas station about a half hour inland the night before, so we had refilled our tanks for the generator.

On Saturday we made it to my grandmother's house, and I was truly shocked by the level of devastation that many parts of my hometown had seen.  (And sadly, there are towns in far worse shape than Point Pleasant Beach in this area).

Point Pleasant Beach, NJ

The street that runs parallel to the beach was completely covered in sand by the storm.  Some of it had already been "plowed" and you could drive down the street, but other parts were still inaccessible by car.

Ocean Avenue, Point Pleasant Beach, NJ (cleared)

Most of the homes/businesses near either the beach, inlet, or any of the 3 lakes in town got water in them and peoples' ruined belongings were stacked along the sides of the road.

Luckily for my grandmother, her house is raised up over a crawl space - water did ruin both her car and her garage, but you can see the water line came within 2 inches of the first floor of her house.

you can see the water line between the top of her steps & bottom of door

She did not get water inside the house, it's completely dry.  In comparison, her next door neighbor's house is right at ground level and everything in their first floor was out at the curb.

When Mr. Vittles and I got home from our little excursion, we found that our power was restored.  It was such a relief that some aspect of life was about to return to normalcy!  We spent the next few days trying to get our house back in order, get into a routine, and most importantly enjoy some time together as a family.

Daddy & Mara

(Somewhere in the midst of all this I caught a terrible cold, almost lost my voice but I think I'm finally on the upswing!)  This past Monday, Miss Mara had her first official pediatrician appointment and we were happy to hear that all was well... she had even exceeded her birth weight by 3 oz!

(We were also happy to welcome our first trick-or-treaters that night in our new neighborhood, since Gov. Christie officially changed the date of Halloween in New Jersey this year to November 5!)

Today, our little munchkin has snoozed most of the day away. (Oh yeah, to our friends & family that keep begging to see Mara's eyeballs -- come to my house at 2AM!  She'll be happy to show you her peepers then).  Mr. Vittles took the day off, and we were back to watching The Weather Channel as inches of snow fall outside our window from the Nor'easter they've dubbed "Winter Storm Athena."

Except the snow is so wet and heavy that the power went out... again.  This time so did the satellite TV.  So it looks like we're back to partial power and the generator off & on schedule until further notice!

The past couple weeks have been crazy, stressful, heart-breaking, amazing, and awe-inspiring all at the same time.  But every day I am humbled by this new little life we've created.  And I know it will just keep getting better and better!


As for Mother Nature... lay off us, already!  I think this area has been through enough now.

Apple Crumb Pie
  • 1 9" unbaked pie shell (either refrigerated, or your favorite recipe)
  • 6 C. apples, peeled, cored, & thinly sliced
  • juice of 1/2 a lemon
  • 2 T. cornstarch
  • 2 T. flour
  • 2/3 C. sugar
  • 1/2 t. cinnamon
  • 1/8 t. cloves
  • 1/8 t. allspice
  • pinch salt
Crumb Topping:
  • 1/2 C. (1 stick) butter, cut in tablespoons
  • 1 C. flour
  • 1/2 C. brown sugar
  • 1/2 t. cinnamon
  • 1/8 t. cloves
  • 1/8 t. nutmeg
Preheat oven to 350 degrees fahrenheit.

Peel, core, and slice apples thinly.  Place in large bowl.  Sprinkle with lemon juice, and stir with rubber spatula to coat apples.

In separate small bowl, whisk cornstarch, flour, sugar, spices, and salt until combined.  Sprinkle mixture over apples, and stir to coat evenly.

Arrange apples in pie shell, mounding slightly in the middle.  Place entire pie dish onto a baking sheet to catch any drips or rogue crumbs.

In a medium bowl, combine all crumb topping ingredients.  Cut butter into dry ingredients using a pastry blender or two knives.  (I actually start with a pastry blender, then I just use my hands to rub the ingredients between my fingers - I feel like everything gets mixed more evenly this way).

Sprinkle crumb mixture over top of pie evenly.  Bake 50-60 minutes until crumbs are browned.  Cool on rack at least 2 hours before cutting.

Adapted from Family Recipe

Monday, September 10, 2012

Pumpkin Pie Frappe... In The Raw



Is it just me, or is anyone else done with summer?

Maybe it's because I'm currently lugging around a 2 1/2-pound watermelon in my stomach, but I am totally over this season.

It doesn't help that Fall is my absolute favorite time of year, and I probably got a taste of it too early going up to Canada a few weeks ago. I want it to be here NOW!

I want cool, crisp air. I want jeans and sweatshirts. I want fallen leaves and apple-picking.

I want PUMPKIN SPICE!

Who's with me on that?

I recently applied through BlogHer to review In The Raw sugar, and when I was looking at their collection of amazing recipes, I noticed all the fall-themed ones were jumping out at me.

So naturally, I had to make the Pumpkin Pie Frappe ... which totally lives up to its name, and gets me even more excited for the upcoming season change!

Is it wrong that I want to swim in this creamy, pumpkiny goodness?


But in all seriousness - for those of you who are regular readers, hopefully you know by now that I'm very picky about my reviews. Making money off of a hobby is great, but that's not why I blog, and I would never personally endorse a company, product, or recipe I didn't truly like.

So that being said, I highly recommend checking out In The Raw's products. Like me, you've probably seen their sugar and Stevia packets in coffee shops and the like, but did you know that these products are also offered in bulk for baking and cooking?

Check out the lineup of goodies I received from In The Raw, which included their all-natural Turbinado sugar, organic agave nectar, and zero-calorie Stevia. So fun!


In all honesty, I was a strictly-white sugar type of gal until a couple years ago when I was diagnosed with a hormone imbalance; it puts me at a higher risk for diabetes if I'm not mindful about my carb intake. So at that point, I started looking into less-refined sugars and sugar alternatives and was pleasantly surprised to find out there are some really great options available.

For one, Stevia is the only low-calorie sweetener that I actually enjoy - I think it tastes the closest to 'regular' sugar, and I love that it's natural, not made from chemicals.

Agave nectar is great too because it's slightly sweeter than sugar, so you can use less, and it has a lower glycemic index. (In The Raw's Agave is also organic, so that's a bonus!)

But if all that health stuff doesn't tickle your fancy ... I recently discovered that In The Raw has this hilarious Au Natural In The Raw app that will 'censor' your sassy food photos.

Yep you heard me right. You can blur out your goodies', umm ... goodies?

In the age of 'pinning' and 'food porn' sites, one of the most fun things about baking is sharing your creations via photo. And now your hottest desserts can go "au natural" on the internet... without fear of showing too much!


How cute is that?? To view other photos or make your own, just visit hotintherawaction.com (and perhaps warn your significant other first, in case they see the site in your browser history - ha!)

And if that wasn't enough fun for you ... In The Raw is also giving you all a chance to win a $100 Cooking.com gift card! Entering is easy peasy, just visit the recipe section of their website, and leave a comment on this post telling me which recipe you'd most like to make.

Official Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
a) Leave a comment in response to the sweepstakes prompt on this post
"b) Tweet (public message) about this promotion; including exactly the
following unique term in your tweet message: ""#SweepstakesEntry""; and leave the URL to that tweet in a comment on this post"
c) Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 9/10/12-9/30/12.
Please also be sure to visit the In The Raw brand page on BlogHer, where you can read other bloggers' posts and get more chances to win.

In the meantime... bring on the pumpkin spice!

Pumpkin Pie Frappe
  • 1/3 C. canned pumpkin puree*
  • 1/4 C. Sugar In The Raw®
  • 1/4 t. ground cinnamon
  • 1/8 t. ground allspice
  • 1 C. whole milk
  • 4 C. vanilla ice cream (slightly softened)
  • Grated nutmeg for garnish
Combine all the ingredients in an electric blender and blend until smooth. Serve in frosted glasses and garnish with the nutmeg. Makes 4 servings, about 3 1/2 cups.
*Be aware that there is a difference between pumpkin puree and pumpkin pie canned mix. The pumpkin puree works best for this recipe.
Note: The frappe can be stored in the freezer if not serving immediately. The consistency will be like soft ice cream.

Recipe from In The Raw

Sunday, November 6, 2011

Spiced Sweet Potato Muffins


When I was a kid, you would never catch sweet potatoes (in any form) on my plate.

My mom always loved them, though, so I dunno ... maybe it eventually rubbed off on me?  But one day I decided they were pretty good, and the attraction has only grown from there.

As an adult, I just love them.

Mr. Vittles... not so much.

So I typically only get to have sweet potatoes when I'm out at restaurants.

But when my mother-in-law recently gave us some of her incredible pumpkin muffins, I got an idea.

Mr. Vittles rarely gets excited about food, however his mom's pumpkin muffins are one of his favorites.  (She also makes the recipe in the form of bread, which is a Thanksgiving staple in the family!)

So I was thinking... what if I made sweet potato muffins? They would probably taste similar to the pumpkin, and maybe Mr. V would finally understand my love for sweet potatoes.

Well... you know what they say about best laid plans.

The hubbster would only try one little bite and said "It's ok.  For having sweet potatoes in it."


I had to laugh.  To me, they tasted almost the same as his mom's.  "You can't even taste the sweet potato!" I protested.  But he insisted that he could tell.

Ugh.

I'm calling shenanigans.

It's all in his mind.

These are freakin' delicious.

But you let me know what you think.

Spiced Sweet Potato Muffins

  • 1 1/4 C. all-purpose flour
  • 1/2 C. whole wheat pastry flour
  • 3/4 t. salt
  • 1 1/4 C. sugar
  • 1 t. baking soda
  • 1 t. cinnamon
  • 1/4 t. ground allspice
  • 1/4 t. ground ginger
  • 1/8 t. ground nutmeg
  • 1/8 t. ground cloves
  • 2 eggs
  • 1/2 C. oil
  • 1/4 C. milk
  • 1 C. cooked sweet potato puree
  • 1 T. molasses

Preheat oven to 350 degrees.  Grease a 12-cup muffin tin, or line with paper liners.  Set aside.

In large bowl, mix dry ingredients (flour through cloves).  In a separate medium bowl, whisk eggs with oil, milk, sweet potato, and molasses.  Make a well in the center of dry ingredients, and pour in wet.  Mix only until dry ingredients are moistened - do not overmix.

Fill each muffin cup 3/4 of the way full with batter (you may end up with a little leftover).  Bake 20-22 minutes, or until toothpick inserted in center of a muffin comes out clean.  Cool 2-3 minutes in pan, then transfer to wire rack to cool completely.  Keeps up to one week in an airtight container.

Note: These are also awesome cut in half and browned in a toaster oven :) Yum!

Original Recipe

Tuesday, October 11, 2011

Apple Crumb Cake


Crumb cake was always a favorite treat in my mom's family.

My grandparents would get crumb cake sometimes on weekends when I stayed over their house, and we almost always had it when they rented a beach house at the Jersey Shore for a week in the summer.

The best crumb cake in our area is from a bakery called Mueller's.  It's not overly big or fancy, but on the rare occasion that I go in there, it still brings back happy childhood memories.

Plus I want to eat everything there.

In one sitting.

Is that wrong?

Another time we always had crumb cake was at my great-grandmother's house (a.k.a. "Gigi").  She and my great-aunt had a favorite bakery where they lived in Lyndhurst NJ, and Aunt Joyce would stock up on all sorts of treats there before our visits.

No matter how many times my mom told her "Don't go crazy," we knew Aunt Joyce would be hitting up Mazur's for some crumb cake at the very least.

Or... half the store, at most.

Honestly, I think Aunt Joyce was perfectly happy to have an excuse to buy loads of goodies at the bakery.  (Needless to say, she was pretty much the coolest great-aunt ever.)

In any event, crumb cake is a treat that will always have a place in my heart.

I got to thinking about it recently, but I'm pretty sure I can never make it as good as Mueller's or Mazur's, so I needed to put a twist on it.


We just went apple-picking last weekend and still have loads of apples, so it seemed like a natural combo.  I'd never actually had an apple crumb cake before, but really - apples... butter... sugar... what could go wrong?

And while the crumbs are still the best part, at least with this you have something to look forward to in the cake itself.

I might cut down on the sugar a bit if I make this again, as I thought it was a little sweet - but then again Mr. Vittles enjoyed the extra sugar.

Either way, for as easy as this was, it was pretty scrumptious.

I think Aunt Joyce would approve.

Apple Crumb Cake

Cake
  • 3/4 C. sugar
  • 1 C. flour + 2 T.
  • 1 t. baking powder
  • 1/4 t. nutmeg
  • 2 eggs
  • 1/2 c. oil
  • 1/2 t. vanilla
  • 1 medium apple, peeled, cored & grated (about ½ C.)

Crumb Topping
  • 1/2 c. flour
  • 1/4 c. sugar
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 t. allspice
  • 2 1/2 T. butter, melted

Preheat oven 350 degrees.  Grease an 8x8 pan and set aside.

In a large bowl, whisk together sugar, flour, baking powder, and nutmeg until evenly distributed.  In a small bowl, whisk eggs, oil, and vanilla until combined and add to dry ingredients.  Mix well, then fold in grated apples. Pour into prepared pan and smooth evenly.

Prepare crumb topping: add first 5 crumb ingredients together in bowl, then add small amounts of melted butter, stirring with a fork or your fingers to combine into a crumbly mixture resembling wet sand.  Sprinkle crumbs on top of cake batter.  Bake 30-35 mins or until a toothpick inserted in center comes out clean with only a few dry crumbs attached.  Let cool on wire rack, then dust with powdered sugar before serving, if desired.

Recipe Adapted from Cooks.com

Sunday, September 25, 2011

Pumpkin Caramel Snickerdoodles


Today is Mr. Vittles' birthday.

His favorite cake is very simple (angel food cake filled with chocolate whipped cream) so I tend to feel guilty if that's the only thing I make for him. 

Especially since he also wants to go out to dinner tonight!

So last night we had one of his favorite meals (steak with garlic mashed potatoes) and I decided to make these cookies.


He likes anything pumpkin (one year I made him a Pumpkin Spice cake) so I thought this recipe would be a no-brainer.

When I took the dough out of the refrigerator, I gave him a taste and he said "It's good.  I have to say I was a little worried when you said they were going to be pumpkin snickerdoodles."

I guess he thought the taste would be too strong? 

Luckily, it's very subtle.

Then about a third of the way through the batch, I had him try just a piece of one of the finished cookies.  He tried to take a bite out of the half, but all the caramel came out with it. 

I asked him what he thought, and he said "It's ok.  The caramel is kind of a pain in the #*$ though."

Really?

I know someone else that's kind of a pain in the @#$.


I'm so sorry that gooey caramel deliciousness was just too much trouble for you, Mr. Vittles.  

(We should all have such problems.)

But since it is his birthday, I decided I better make a batch of just plain ones.  And for the record, they were also very delicious. 

...even though I forgot to put cinnamon in the rolling sugar until the last batch.

Oops!

Anyway, if you think the caramel is too daunting, feel free to leave it out :)

Pumpkin Caramel Snickerdoodles

Dough:
  • 3 C. all-purpose flour
  • 3/4 C. whole wheat pastry flour (you can just use all-purpose for all the flour if you prefer)
  • 1 1/2 t. baking powder
  • 1/4 t. salt
  • 1/2 t. ground cinnamon
  • 1/8 t. allspice
  • 1/8 t. nutmeg
  • 1 C. (2 sticks) butter, softened
  • 1 1/2 C. granulated sugar
  • 3/4 C. canned pumpkin puree
  • 2 t. vanilla extract
  • 1 large egg
  • 24 soft caramel candies (such as Kraft)

Coating for Rolling:
  • 1/2 C. granulated sugar
  • 1 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/8 t. ground cloves
  • 1/8 t. ground nutmeg
  • 1/4 t. allspice

Make Dough: In a medium bowl, mix together flour, baking powder, salt, cinnamon, allspice, and nutmeg.  Set aside. 

In large bowl of a stand mixer, beat butter and sugars on medium-high until light & fluffy (2 or 3 minutes).   Add pumpkin puree, and beat until well-combined.  Add egg and vanilla, and beat until combined.

Scraping down sides as necessary, add half of flour mixture and beat on low speed until just incorporated.   Add remaining flour mixture and beat only until no streaks remain.  Do not overmix.  Cover and chill dough thoroughly, for at least an hour, until consistency is easy to roll without sticking to your hands.

When dough is almost done chilling, unwrap caramels and slice each one in half.  Set aside.

Make Coating:  Mix sugar with cinnamon, ginger, cloves, nutmeg, and allspice in a small bowl and set aside. 

Preheat oven to 350 degrees, and prepare baking sheet with parchment or non-stick spray.

Using a large cookie scoop or rounded tablespoon, scoop out dough into 6-8 balls (return bowl of unused dough to refrigerator.)  Break each ball in half and place caramel piece on one half of dough.  Top with other half and shape back into a ball (so the dough completely surrounds the caramel). 

Roll each ball in spiced sugar coating and place on prepared sheet (if you're like me & want an extra-crispy coating on the outside, you can re-roll all the balls again before baking.) 

Bake 11-13 minutes, until edges are lightly browned.  Transfer to wire racks to cool completely.  Repeat with remaining dough.  Store in airtight container up to 1 week.  Makes about 36-48 cookies. 

Pumpkin Snickerdoodle Recipe adapted from DLYN, and Caramel-Center inspiration from The Baker Chick

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