Saturday, September 22, 2012
Woke up to a crisp cool morning….and when I say cool…let's just say I could see my dog's breath in the house…I guess we have welcomed Fall!
It is 9 a.m. on a Fall Saturday Morning. I have realized we are almost to the end of September. I love this month and am so depressed it is going by so fast! There have been so many festivals, weekend trips, and great moments with friends. However, I am so excited for October. Next month starts with a job promotion and is then so packed between work trips and life I am actually a little scared for it to arrive but excited at the same time. Looking forward to opening the next chapter in life…..
Let's just say I will always stick with baking over cooking…so venturing into the world of stocking away veggies for winter let's just say I am new. Within the last two hours I have blanched, peeled and seeded an amazing amount of tomatoes thankfully given to me from a coworker. I choose to stick to the freezer method since I have no ideas about canning nor the space. Give me a couple of months and we will see how this venture works out.
So after that experiment this morning, I thought I deserved a reward. Since it still is Apple Season what better to start a Saturday Morning than with Oat Pancakes with Apple Compote.
Oat Pancake with Apple Compote
1 C Oatmeal
1 C Buttermilk (or any milk)
1/2 C Unbleached Flour
1 Tsp Sugar
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Tbsp Unsalted Butter, melted
4 Apples, peeled and chopped
4 Tbsp Unsalted Butter
1/2 Tsp Cinnamon
2 Tbsp Brown Sugar
1/4 C Water
Note: Compote should be made and allowed to simmer while pancakes are being cooked.
Combine Oatmeal and Buttermilk in bowl and place in fridge for 1 hr (or overnight).
To make compote, combine all ingredients in saucepan. Allow to come to a boil. Reduce heat and simmer for about 10 minutes, until thickened.
When ready to make pancakes, remove oatmeal mixture from fridge. Add remaining ingredients and combine well.
Preheat griddle over medium-low heat. Grease griddle and ladle 1/4 cup of batter. Once bubbles form turn over pancake. Cook about 5 minutes each side. Serve hot with apple compote.
Saturday, September 8, 2012
Fall…Welcome Back!!! So excited for the turning leaves, cool breezes and beginning of apple season. This is my favorite time of year…but I am sure everyone reading Baking Doux knows this. I get excited just knowing we are finally into September.
Over Labor Day, I was able to get away and head up North. It was a enjoyable and greatly needed trip. I now understand why Minnesota is called the Land of 10,000 Lakes….(but I do argue if some should really be called lakes?? hmmm….)
There were great dinners, shopping, drinks on a couple of lakes (since they do have 10,000…we had to cover a few), a winery and, of course, an apple orchard. It did help the winery and orchard were together..so it saved us a stop. Unfortunately, the apples were sooo much better than the wine so I have no recommendation there except for the apples. Next trip, the search for a great winery will continue.
My new scone pan!
There was also a stop at the Nordic Ware Factory Store…Did you know Nordic Ware is from MN? Now I know..This stop took quite awhile. I can wander kitchen supply stores for hours. (My friend learned this the hard way…but was happy to oblige. What a good friend!!!!)
Sorry for the tangent…so back to the apples. Due to the drought in the Midwest this year, apples are coming in early around here. So I get to jump to apple recipes early this year. Every September, I enjoy Caramel Apple Muffins. When I get to enjoy these, I know Fall has finally arrived. I hope you enjoy the beginning of Fall as much as I do!!!
Caramel Apple Muffins
Apple Spice Muffins
2 C Unbleached Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 C Unsalted Butter
1/2 C White Sugar
1/2 C Brown Sugar
2 1/2 Tsp Vanilla
3 C Apples (tart), shredded
Preheat oven to 375 degrees. Line a 12 cup muffin pan with muffin liners.
In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a large bowl, beat together butter, both sugars and eggs until smooth. Mix in vanilla. Stir in apples, and gradually add in the flour mixture. Scoop the mixture into the prepared muffin pan and smooth tops.
Bake 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.
50 pcs. Caramels
2/3 C Heavy Whipping Cream
Put cream and caramels in a microwavable dish. Put in the microwave and cook until smooth and creamy. (about 2 minutes)
Spoon Caramel over cooled muffin. Store in a tight container.
*Tip – Caramel can be put into a bottle and squeezed into the middle of the muffin before caramel is added to the top. I prefer them this way :-)