Tag Archive: dessert


Apple Crisp

This is a dessert that always takes me right back to my childhood.  It was my absolute favorite.  My dad loved apples and we always had them in the house, so at least once a week I would ask my mom to make us some apple crisp.  I was ecstatic when I learned to make it myself around the age of 10.  That’s how easy it is.

I like to add twists to most of my recipes, usually.  Updating or tweaking when the mood strikes me, but in this case I kept it basic and simple.  I do not believe something as sacred as apple crisp should be tampered with.  But, if you see fit, add whatever twists or flavors you like to this.  I wont mind…much.  😛

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What you will need:

5 medium baking apples

2 teaspoons cinnamon

2 tablespoons flour

1/4 cup orange juice

pinch of salt

1 cup flour

1 cup sugar (white or brown)

1 cup rolled oats

1/2 cup melted butter

pinch of nutmeg

Method:

  1.  preheat oven to 350 f
  2. Core and slice up the apples.  Peeling them is up to you, I prefer leaving the skins on for added nutrients.  Place them in a bowl with the orange juice.  Generally lemon juice is used to keep the apples from browning, but I was out of lemons, and this worked great.
  3. toss the apples with the cinnamon and flour and a pinch of salt and place in a prepared baking dish.
  4. Mix together the flour, sugar, oats, nutmeg and melted butter until a crumble like texture is reached.  Sprinkle evenly over the apples.
  5. Bake for 45 minutes until the tops is slightly browned and the apples are bubbling underneath.  Let cool slightly before serving.

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This would be great served up with a scoop of vanilla ice cream, some whipped cream, or even just a splash of milk.  Its tangy as well as sweet and is the perfect dessert for a cool fall night.  I hope you enjoy 🙂

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I have missed baking. It has been so hot lately that the idea of having the oven on was not appealing. Also, I have recently discovered that a side effect of my fibromyalgia is gluten intolerance. As a result I am trying (not always successfully) to maintain a gluten free diet when possible. Thanks to a very dear friend of mine, I am now in possession of some very nice gluten free flour, and I can get to baking!

As I have mentioned in a previous post, we have an abundance of carrots in our pantry. I am also not a fan of the orange root veggie. As a result I am trying to find and create recipes to use them all up. Carrot cake is by no means a new recipe, but, this was my first attempt at baking with a pre made gluten free flour blend. I was indeed nervous. I used my basic carrot cake recipe I have had for years, but tweaked it just a tad for a healthier twist.

I hate to brag, but this was by far the best carrot cake I have ever had, let alone made. Let it never be said that being adventurous in the kitchen does not pay off.

Ingredients:

4 eggs

1 cup veg oil

1/4 cup fresh squeezed orange juice

2 cups brown sugar

2 teaspoon pure vanilla extract

2 cups gluten free flour blend

2 teaspoon baking soda

2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon ground cinnamon

2 teaspoon ground nutmeg

zest of one orange, finely grated

1 teaspoon fresh ginger, finely grated

3 cups grated carrots

Method:

  1. Preheat oven to 350 f. Grease a 9×13 cake pan
  2. In a large bowl, beat together eggs, oil, orange juice, sugar, vanilla, orange zest and ginger. Mix in flour and other dry ingredients. Stir in carrots. Pour into prepared pan.
  3. Bake in preheated oven 40-50 minutes, or until a toothpick inserted in the center comes out clean. Turn onto a wire rack and cool.
  4. Dust with icing sugar and ground cinnamon.

*A quick side note: I could not find my 9×13 pan i would normally use, so I used a layer cake pan, which was just a bit too small. All of the batter just fit into the pan, coming to the very top. As a result, I had to bake this about 1/2 hour longer, but it turned out great.

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