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. A few days ago I shared a recipe with you that used dried apples, not reconstituted. It was a fabulous recipe for Dried Apple Oatmeal Cookies. I mentioned in that post that sometimes you reconstitute apples to use them when baking and sometimes you don't have to. A few people have asked me about how to reconstitute them, so I thought I would share the simple process with you, plus give you a recipe for Apple Crisp using dried apples as well. (I think I also mentioned that in the cookie post.)
1 Comment
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.
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! 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. This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! I've been very blessed this season with free peaches from a few different sources! I've already canned some and juiced some. But, you can't get nice fresh peaches without making cobbler! There are many types of cobbler. A popular recipe with campers is the cake mix style recipe. (Lindsey's fav), and I blogged about a blueberry version here. There is the biscuit topped style and there is the cake-like style such as Essie's Cobbler that I gave you the recipe for here. I was having a conversation with someone lately about what kind of cobbler we love. She mentioned that her mother used to make cobbler with a pie crust type topping. That is also the type of cobbler that I remember the most from my childhood. Although I have various varieties of cobbler recipes, funny enough I do not have the recipe that I remember the most! I figured that it had to be pretty straight forward, because a pie crust topped cobbler seems synonymous with what people call a slab pie today, except there is no bottom crust! |
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! Archives
April 2024
|