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Apple Cranberry Baked French Toast | alidaskitchen.com

Apple Cranberry Baked French Toast

This is a sponsored post written by me on behalf of DairyPure Milk. All opinions are 100% mine.

Apple Cranberry Baked French Toast is an easy overnight breakfast casserole made with caramelized brown sugar apples, dried cranberries and cinnamon bread baked in an applesauce custard. Quick to make ahead, perfect for a holiday breakfast!

Apple Cranberry Baked French Toast | alidaskitchen.com On the night before Christmas and all through my kitchen, I will be sauteing and stirring a quick and easy breakfast casserole to bake for eager mouths the next morning. Even with how busy this time of year can be, an easy recipe like this Apple Cranberry Baked French Toast is perfect. It is effortless, made in about 15 minutes and then chills overnight,…all ready to bake into deliciousness the next morning! …

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Apple Buttermilk Pancakes | alidaskitchen.com

Apple Buttermilk Pancakes

Apple Buttermilk Pancakes are a traditional, fluffy buttermilk pancake recipe with the addition of fresh apples, applesauce and cinnamon for a delicious breakfast. Thank you to the FoodSaver® Brand for sponsoring this post.

Apple Buttermilk Pancakes | alidaskitchen.com

One of the best things about fall, besides pumpkin everything of course,…is apple season!  We visited the local pumpkin patch over the weekend and were greeted by huge bags of apples. The kids get excited for apples to go with their lunches, and I get excited for apple recipes….

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Pumpkin Apple Muffins

Adam’s nap cycle is pretty predictable.  He typically naps for 2-3 hours each day, but occasionally goes through week-long periods of 1 hour naps.  Sometimes it’s due to teeth, sometimes it’s due to growing, and sometimes who knows.  We have been through it enough to know that it passes in about a week.  So when we found ourselves through week 2 of short naps, it was a little disconcerting (and tiring) for all.  Fortunately, we did made it through the latest short-nap phase, and these Pumpkin Apple Muffins are a result of those extra 2 hours I was not expecting.   

I have been working on a recipe for Pumpkin Apple Muffins for quite a while.  When I found myself with extra apples from other recipes and several cans of pumpkin puree, it was clearly time to execute my vision.  The combination of my two favorite fall flavors was just so appealing.  The result is a moist, flavorful muffin that is a perfect blend of pumpkin and apple.

After Adam’s blissful 3 hour nap, I decided we should split a muffin for snack.  Before he could even finish his first bite, Adam said ‘more muffin.’  Over and over, ‘more muffin for Adam’ until he finished nearly 3/4 of our muffin.  His enthusiasm says it all…these are fantastic!   

Pumpkin Apple Muffins
Yields 12 muffins

1 1/3 cups all-purpose flour
2/3 cup white whole wheat flour
1/2 cup brown sugar, packed
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 cup pumpkin puree
3 tablespoons canola oil
2 eggs (or 1 egg and 1 tablespoon ground flaxseed plus 3 tablespoons water – see note)
1/4 cup applesauce
1 medium apple, cored and shredded (any variety)

  1. Preheat oven to 400 degrees.  Line 12 muffin cups in a standard muffin tin.  Set aside.
  2. In a large bowl, whisk together flours, sugar, pumpkin pie spice, baking powder and baking soda until combined.
  3. In a separate medium bowl, mix pumpkin, oil, eggs, applesauce and apple until combined.
  4. Add wet ingredients to dry ingredients and gently fold until combined. (note: batter will be thick)
  5. Divide batter evenly amongst 12 muffin cups.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan for 5 minutes and then move muffins to a wire rack to cool completely.

Note:  I only had 1 egg, so I used ground flaxseed as a substitute.  1 egg = 1 tablespoon ground flaxseed plus 3 tablespoons water.  Mix flaxseed and water in a bowl and let sit for about 2 minutes.  Add just as you would an egg.

    Adapted from Low Fat Cooking @ about.com

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      Apple Cinnamon Oven Pancake

      I can still remember the first time I made this pancake.  It was many years ago, after I moved into my very first apartment.  I had purchased a Betty Crocker cookbook, and for whatever reason, out of all the recipes, the Puffy Oven Pancake jumped out at me.  I was hosting a brunch to show off the new place, and thought it would be a perfect dish to serve.  You know it’s a winner when after so many years, the memory of this pancake is fresh in my mind. 

      Over the years, I have made a few tweaks to the recipe.  It is very easy to make and yields an impressive looking result.  The pancake is light, and with the delicious cinnamon sugary apple topping, additional toppings are not necessary. 

      Apple Cinnamon Oven Pancake
      2 tablespoons butter (I use light)
      2 tablespoons brown sugar, packed
      1/2 teaspoon cinnamon
      1 medium apple, thinly sliced (any variety, I used granny smith)
      2 eggs
      1/2 cup flour
      1/2 cup low fat buttermilk

      1. Preheat oven to 400 degrees. 
      2. Put butter in a 9-inch pie plate and put in the oven to melt.  
      3. Mix sugar and cinnamon and set aside.
      4. Meanwhile, in a medium bowl whisk eggs.  Add buttermilk, and whisk until blended.
      5. Using a rubber spatula, gently fold in flour until blended.  Batter will be lumpy, be careful not to over mix.
      6. Sprinkle cinnamon-sugar mixture over melted butter.  Top with apple slices.  Pour batter over apple slices.
      7. Bake for 30-35 minutes, or until pancake has puffed up and is golden brown.  Invert on to a serving platter and cut into wedges. 

      Adapted from Betty Crocker

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      Apple Cheddar Frittata

      Since last week ended up being pumpkin week, I thought it would be fun to give a nod to another fall classic this week – the apple.   I enjoy an apple for lunch nearly every day and love using them in new recipes.  This Apple Cheddar Frittata was new to us and will definitely be making a recurring appearance.   The sweetness of the apple pairs beautifully with the sharp cheddar and the red onion balances nicely with the two.

      Mike told me this is the best frittata I have made yet, though I’m noticing a trend.  He seems to say ‘this is the best yet’ with everything I make. Hmm… 🙂

      Apple Cheddar Frittata
      Yields 4 servings

      1 medium red onion, sliced
      Cooking spray
      8 eggs, plus 2 egg whites
      1 cup (4 ounces) white cheddar cheese, shredded
      1 tablespoon light butter
      salt and pepper, to taste
      1 large (or 2 small) Gala apples, thinly sliced (peeling is optional)

      1. Preheat oven to 450 degrees with oven rack set to the top third.
      2. In a medium nonstick ovensafe pan sprayed with cooking spray, cook red onions over medium heat until softened (about 7 minutes).  Put the onions in a separate bowl and set aside.  
      3. In a medium bowl, whisk together the eggs, egg whites, 1/2 cup cheese, salt and pepper.  Stir in onions.
      4. In the same pan used for the onions, heat butter over medium.  Add egg mixture, and after 1 to 2 minutes once the eggs have set, arrange the apples on top in a circular pattern, starting from the outside edge.  Sprinkle with remaining.
      5. Transfer skillet to oven.  Bake until frittata is set in the center, about 20 minutes.  Using a rubber spatula, release frittata from pan and transfer to a cutting board.  Let sit for 5 minutes.  Cut into wedges and serve.

      Adapted from Martha Stewart