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This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support.  One thing that I have in my long term food storage are cans of dried apples. Dried apples are great to munch on all by themselves, but I got to wondering what other things I could do with them. I began looking for recipes to use them in. Many of the recipes, such as for Dried Apple Pie, called for the apples to be reconstituted. That is fine. I'm thinking of trying them in my Apple Crisp recipe. I often reconstitute raisins and dried cranberries when I bake with them, but I thought it might be nice to have a quick recipe to use them in as is. 
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This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support.  Last Spring, I told you about my new centrifugal juicer on this post. I have been using it more and more and loving it! Lately, with all of the canning I've been doing, I've used it to finish off the last bits of fruit to make peach nectar and apple juice. I have to tell you that fresh pressed apple juice is fantastic. The only problem is that the small amount of solids that do make it into the juice, form a strange looking foam on the top of the container. I skimmed some of it off, but it was impossible to get it all. Then, I started straining the juice through a flour sack towel and that helped quite a bit, but there was still a little foam left. The juice tastes so good that we don't mind the foam, but I wanted to give you a heads up! May son and daughter-in-law on the other had use a steam juicer and they had no foam on their apple juice. So, I may have to look into one of those for canning apple juice. The apples I have been canning lately are from said son and daughter-in-law's fuji apple tree. After my first attempt at juicing apples, I asked them about the foam problem. They informed me then that they had no foam AND that they used the pulp from their juicing to make applesauce!
This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support.
Seasonal books are a good way to encourage reading at any age. With Halloween on the way, we thought some suggestions for some spooky (and funny spooky) reads would be perfect today! Here are some great choices with good reviews. Many are available on Kindle, some are at a special price and they all look like something I would enjoy reading!
This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support.  I am very picky about muffins. I do not like dry ones! They must be moist, flavorful and if they have a streusel topping then that is even better! Luckily, this version of banana muffins really fit that bill and hit the spot! I also love it when you don't have to mix up muffins or quick breads in a mixer. For years I have used my Tupperware Mix and Store Batter Bowl for making everything from cupcakes, to muffins to pancakes. That pour spout is just so handy when it is time to fill cupcake liners or to pour out pancake batter onto a hot griddle! My Tupperware bowl is getting a little worse for wear, but I still use it. Plus, I also have a Pampered Chef version in glass. When I'm not using my Kitchen Aid Stand Mixer, these are the best bowls to use when mixing with a portable mixer or by hand. There are quite a few versions of this type of bowl, such as this one by Anchor Hocking or a set of them in stainless by Rorence. This recipe can be all mixed together in one of my favorite mixing bowls by hand in no time and then popped in the oven. It is a quick clean-up after that which is another reason to love this recipe. Using up black bananas? Check! This recipe uses 3 of them!  Will feed a crowd? This recipe makes about 18 muffins, so not bad! Since I made them for just myself and my husband, then shared some with friends, we still have a few on day 3. But guess what! They are still as moist and delicious as day 1! So check and check!  We had already eaten a few before this photo! Ha Ha! It helps to keep them stored in an air tight container of course. I'm using my Tupperware 12" round container. It is always my go to for muffins, cupcakes and cookies. The brown sugar streusel topping adds the perfect crunch to the tops of these muffins because the muffin itself is so soft and moist. Together you get the perfect combination for what tastes like the perfect muffin to go with your Hot Cocoa Bomb, or your hot apple cider! (I've tried them with both!) I found this recipe awhile back on Sugar Spun Run, and tweaked it a bit for my purposes, so you can click to her recipe or here is my version.   |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! 
Click this link and visit 3WinksDesignShop on Etsy. Find our Hot Cocoa Bomb Idea Book, our For the Love of PIe e-book and more of our creations!
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