Autumn Celebration Contest
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Archive for September, 2011
Sep 28
98 Comments
Sep 25
Spiced Apple Cookies
2011 © copyright Savory Simple, all rights reserved
I finally had a chance to start baking with the apples I picked last weekend! I had so much fun at the farm and I’m determined to cook all of the apples and squash before the season ends so I can go get more. I think there may be some canning in my future.
These cookies are very delicate. I used empires, but any apple will do. I prefer to leave the skin on for a bit of texture. The “spice” is pumpkin pie spice, a mixture of cinnamon, allspice, ginger, nutmeg, and cloves. How perfect and easy is that? You can add it to baked goods, smoothies, oatmeal… definitely a worthy purchase! It is available at most grocery stores and online.
Sep 21
Rosemary Apricot Bars
2011 © copyright Savory Simple, all rights reserved
It has been awhile since I’ve gone nuts over a recipe. These bars are AMAZING. I had some dried apricots in the pantry and was trying to decide what to do with them when I came across a unique looking recipe for baked apricot bars, courtesy of David Lebowitz. I think I died and went to heaven when I first took a bite. These bars have a layer of rosemary shortbread on the bottom, brandy-infused apricot paste in the center, and a brown sugar pecan crumble on top. Put all your other recipes aside and make these right now!
I made a few modifications to the original recipe. I didn’t have California dried apricots, which are less sweet, so I added 1 1/2 tbsp of lemon juice to the apricot filling. I made a few other minor changes to the filling and crumb topping. The results were stunning.
Sep 20
Apple Picking at Larriland Farms
As much as I love warm weather, I look forward to fall every year. Apple picking is my cherished yearly tradition signaling autumn leaves, cool weather, cider, winter squash, and holidays with family.
2011 © copyright Savory Simple, all rights reserved
Sep 13
Alcohol-Free Mojito Spritzer
2011 © copyright Savory Simple, all rights reserved
As I mentioned in my hot toddy post, I’m not much of a drinker these days. Maybe I’ve developed a mild allergy to alcohol over the years, because most of time it gives me a headache that ranges from mild to severe. It’s a shame, because I’ve always loved good wine and beer. And, you know, drinking is fun… but in the end I’ve found it’s not worth the pain. I usually stick with cocktails when I do hit the booze because I’ve had the best luck staying headache-free with hard liquor. The mojito is my absolute favorite cocktail, so why should I be limited to enjoying them on rare occasions?
I’ve adapted a healthy recipe from Canyon Ranch, which they refer to as an “Almosjito Limeade.” The recipe contains several juices that I prefer not to keep around, so I’ve swapped them all out for the fresh squeezed variety. I usually have red-seedless grapes on hand and since the original recipe calls for 1/4 cups white grape juice, I juiced grapes into a measuring cup with a garlic press over a fine mesh strainer. Voila, fresh grape juice!
The results are so delicious. I can drink this everyday without the least bit of guilt or pain! And if you want to turn it into a regular mojito, simply add a shot of rum.
Sep 10
Strawberry Mango Yogurt Pops
2011 © copyright Savory Simple, all rights reserved
I’ve been making homemade pops quite a bit recently. I go through phases where I get major sugar cravings in the evening (these phases seem directly related to carb and sugar intake during the day). Homemade popsicles have become my answer! They’re healthy, filling, and they satisfy my sweet tooth. I already keep Greek yogurt and frozen fruit handy to make smoothies. For pops, I typically make the same smoothie I would have for a daytime snack and then freeze the contents into my Tovolo Green Star Ice Pop Molds.
It helps to have a good sturdy blender for this. If your blender can’t puree frozen fruit, use fresh fruit. My pop molds use approximately 2 1/3 cups of smoothie to fill all of the molds. This recipe makes a bit extra in case you’re using a larger mold. Drink the excess, it’s delicious. And experiment with the ingredients! I often use strawberries and mangoes because I love the flavor combination, but you can use any fruits you prefer. Play around with the recipe and make a healthy, homemade pop that’s so much better than anything you’ll buy in the store.
Sep 8
Whole Wheat Apple Orange Muffins
2011 © copyright Savory Simple, all rights reserved
I’ve always been the type of person who thinks ‘what do I feel like cooking or baking this week?’ I brainstorm some ideas and then I’m off to the grocery store to pick up whatever I need. It occurred to me recently that such thinking, while gratifying, isn’t exactly economical. I have an entire pantry and fridge full of supplies. Why not simply search around for ingredients I have on hand and go from there? This is probably what the rest of the universe already does, but sometimes I look past the obvious. Since we’re on a bit of a restricted budget right now, it’s my new plan. And that is how this entry came to be.
I hesitate to call these Whole Wheat Apple Orange Muffins because the orange flavor didn’t come through as much as I expected it to. But it was there. I added 2 tablespoons of fresh orange juice and 1 tablespoon of orange zest. I contemplated adding 1 tsp of pure orange extract but went against my better judgement. Next time I’ll definitely add that and I recommend you do the same if you want an orange flavor that stands up to the apples. All that being said I think the orange ingredients definitely brightened up the recipe with a delicate aftertaste. The final product was ridiculously moist and the brown sugar topping added the perfect crunch.
I’ve adapted this recipe from King Arthur Flour. Aside from the oranges, I also added more apples.
Sep 6
Whoopie Pies
2011 © copyright Savory Simple, all rights reserved
I love fall! I am so happy that Labor Day has arrived and I decided whoopie pies were the perfect way to celebrate the holiday weekend. Having never made them before I hit up the experts at Gourmet for a recipe. I didn’t make any adjustments this time aside from adding a tablespoon of espresso powder to enhance the chocolate flavor. And did it ever deliver! The cake was moist and the filling was gooey and sweet. The espresso powder added a richness that was perfect.
This will definitely be my base recipe for whoopie pies in the future. It was so incredibly easy and there are endless possibilities for changing it up!
