Archive for September, 2013
Apples and coconut? Oh yeah! The sweet, tart flavor of grated apples meld perfectly with chewy coconut. Plus, this recipe is a fun one to make with kiddos.
*Tweaked from King Arthur Morning Glory Muffins
Servings: 16 regular-sized muffins
Prep time: 15 minutes
2 cups whole wheat flour
1 cup brown sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. nutmeg (opt.)
1/4 tsp. ginger (opt.)
1/2 tsp. salt
2 cups grated apple (about 2-3 large apples)
1/2 cup shredded coconut, sweetened or unsweetened
1/3 cup sunflower seeds or wheat germ (opt.)
1/2 cup chopped walnuts
3 large eggs
2/3 cup vegetable oil (I used melted coconut oil)
2 tsp. vanilla
1/4 cup apple or orange juice
- Preheat the oven to 375 degrees. Line 12-cup muffin tin. I usually have enough batter to make 16 muffins. You can either work in batches or if you have a second muffin pan you’re good to go.
- Whisk together flour, sugar, baking soda, spices, and salt.
- Stir in apple, coconut, nuts, and wheat germ (if using). A note on grating apples: My youngest daughter took care of this task. She had fun but you need to watch closely so there’s no inadvertent finger grating. She gripped the apple with a clean wash cloth to keep some distance between her fingers and the grater. When the apple got close to the grater we just ate the extras. Also, it’s up to you but you don’t have to skin the apple first–just shred away!
- In another bowl, beat together the eggs, oil, vanilla, and juice.
- Add the wet ingredients into the dry and stir until combined.
- Place batter into muffin papers. Top with extra coconut.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Our temps reached into the 90s this week proving there’s still some summer left before the leaves start turning. Celebrate sunshine with this recipe for Italian lemon ice from Dr. Jessie Voigts, the force behind Wandering Educators.
My husband remembers heading to New York City when he was young, to visit relatives. Every block, he said, he’d see an Italian lemon ice cart and beg his mother for one. And, in his memory, he did NOT receive a delicious lemon ice every block. Now we know that memories can be faulty, but I have a feeling she bought him plenty of lemon ices.
Recently, I found a recipe for Philadelphia Lemon Water Ice on Gourmet. I miss that magazine, and am so grateful that there is still Gourmet goodness pouring through online. I’ve tweaked it a bit, and we make it often – my husband savoring every spoonful, remembering hot afternoons in New York City, and now enjoying an abundance of Lemon Ice. We’ve also tried Lime Ice – delicious! Just switch out half the lemons for limes.
- 2 1/2 cups water
- 1 cup sugar
- Zest from 4 lemons
- fresh lemon juice from 4 lemons
Heat the water, sugar, and lemon zest until sugar is dissolved. Pour into a glass container with the lemon juice (I use a 4 cup measuring cup), and refrigerate for at least 4 hours – 6+ is better (but who thinks of things that early?). Put into your ice cream maker and freeze. The cool thing is that it starts out as liquid, and then forms little balls, and THEN turns into lemon ice. If you don’t have an ice cream maker, then you can make lemon shaved ice – pour it in a loaf pan, and then when it is frozen, shave off what you’d like to eat.