apple muffins

Apple Muffins



preheat oven to 350.

2 large apples, chopped into TINY pieces (or food processor to chop into ultra fine pieces...or grated apples, but not applesauce or apple puree)
3 cups Pamela's Baking Mix
4 eggs
2 Tbspn vanilla extract
1 cup packed dark brown sugar
1/3 cup water
2 good strong dashes of cinnamon

Mix all together, really really well. Spoon into greased muffin cups and bake at 350 for 17 minutes.

makes REALLY good muffins. Lightly sweet. Good apple flavor.

I didn't even peel my apples, just cored them and put them into the chopper. Would probably also be good with coarse sugar sprinkled on top with an extra little bit of cinnamon.

:)

chocolate and peanut butter!

What two things go together better than chocolate and peanut butter? I cannot think of anything. They are perfect together.

what better for a chocolate cupcake than to be filled with peanut butter?


mmmmm, mmmm.

This recipe should make 8 regular cupcakes or 6 large ones...or just cram all the batter into 6 regular cupcake tins and let them rise and fall over the top. It's still good.

1 cup Pamela's Baking Mix
1/3 cup Powdered Sugar
3 Tbspn cocoa powder
(sift together till well mixed)
2 Tbspn vegetable oil
3 Tbspn cold water
1 egg
1/3 cup honey
1 Tbspn Vanilla extract

sift dry ingredients together to mix. add all wet ingredients and stir well (mixer if desired, but I just hand mixed)

pour batter into cupcake liners or directly into greased cupcake pan.

Bake at 350 for 18-22 minutes.

now, here's the fun part, After the cupcakes have cooled just a bit, using a pastry bag with a #21 star tip, fill with peanut butter. Stab that tip right into the very center top of the cupcakes about half an inch down and squeeze out about a tablespoon of peanut butter right into the cupcake...slowly pulling the tip towards the surface of the cupcake (still filling). Then top the cupcake with chocolate frosting. I imagine some chocolate or peanut butter pieces/sprinkles would be adorable right on top of that, but I didn't have any.

It's delicious!

I am so disappointed in myself. I made the BEST banana bread loaf tonight.

I made it without measuring anything...without even really knowing what I was going to make until I already had about half the ingredients in.

here's what I did and what I was thinking as I did it:
1. hmmm, i would really like a grilled cheese sammich right now. but I can't eat Steve's bread b/c it's got wheat flour and I don't have any bread...and I don't want to use a brown rice tortilla again. it's not the same.
2. I know! I read a blog the other day where somebody made flour tortillas and I think I can make something similar and then have bread for making a sammich.
3. ok, that blog started out with butter and flour being cut in together... ok, thats a decent amount of butter (3 T, maybe, used a fork and didn't measure a damn thing) and 2/3 cup Pamela's Baking Mix.
4. Turn oven on at 350
5. cut it all together till it's a coarse mix.
6. I remember that they added milk and then kneeded a while...Pulled the half and half (no milk at our house) and an egg out of the fridge. cracked the egg into the mixture and poured a little half and half in (1/4 cup-ish)
7. That banana sitting 2 ft away on the counter sure is getting a bit ripe...I'll make banana bread. unwrapped huge banana and threw it in, whole. Used the same fork i've been using all along to mash it up and mix it together.
8. banana bread should be slightly sweet...grabs agave nectar out of pantry and vanilla extract from spice cabinet. poured 2ish T of vanilla in and mixed together. Squeezed agave...maybe 1/2 cup into mix. Mixed together really well.
9. banana bread was looking WAY too wet, so I added 1/3 cup Pamela's Baking Mix and 1 more egg for leavening luck. still using fork, mixed it all together really well.
10. pulled out loaf pan and sprayed liberally with non-stick spray.
11. poured into loaf pan and put in fridge for 10 minutes while oven finished heating up.
12. baked for 45 minutes.

PERFECT banana bread. It is SO good. It's got a crisp crust, but not hard or dry. The inside is very moist and banana-y. It's lightly sweet, but you don't think sweet when you eat it, you think banana bread. It's awesome.

I could just kick myself for not measuring as I did it. Also, no grilled cheese tonight. Maybe I'll actually get around to making the tortilla's tomorrow. LOL

Also, in case I haven't mentioned it before, I LOVE Pamela's baking mix. I use it like regular flour (xcept I know it's already got the baking soda/flour mixed in) and can, almost, use regular recipes. I don't think it's a perfect replication of wheat flour because it does have a lot of nut flour in it that can be tasted, but it's still SO good and awesome.