Homemade Applesauce

You know what's kinda funny? Before I cooked this applesauce recipe, I didn't really care for applesauce. The fact that I wanted to cook it was a surprise in itself, but, I was making a rosemary roasted chicken, and for some reason the idea of pairing it with something sweet appealed to me, so I gave it a try.

Let me just say, I've been converted to applesauce...homemade applesauce that is! It was so good, and the house smelled delicious with that cooking over the stove and the chicken in the oven.

Here's what you'll need:

8 cooking apples ( I used Red Delicious)

1c. brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2c. water

Peel, core, and cut apples into large chunks. Place in a pot with 2 cups of water.

Bring to a boil, then reduce to a simmer for 5-10 minutes or until apples are semi-soft. Once that happens, add brown sugar, cinnamon, and nutmeg. Stir well and continue to simmer until sugar granules are dissolved and apples are soft.

Now's the time for it to really take 'applesauce' shape. If you want, you can mash it by hand, but I threw the apples into a food processer and pulsed them until they got to the thickness that I wanted. I like mine a little chunky, but you can puree them to your little hearts desire.

Return the applesauce to the pot, and keep warm on the stove until ready to serve...or you can refrigerate them to eat as a cold side. Either way, they will be delish!

Happy Cooking!

-G



Dining through Europe

So I was trying to figure out what to do for dinner one day, and I felt inspired to try something different. Usually, we have a meal that consists of a main dish, a side, some veggies....same ole, same ole. The idea to do a "European style" meal seemed super duper not only because it's easy, but, I was feeling very "ooh la la" that day.

OK, so what I call European style is pretty much a table full of appetizers and fancy Hors d'oeuvres that go well with wine. Obviously, fruit and nuts was a must. I also found some prosciutto and aged Asiago cheese, AKA "smelly cheese" that paired really well with wheat crackers. And yes, that is guacamole and chips on the table too...not very European, but hors d'oeuvre-ish nonetheless.

I also found these cute little pickles at the store that I thought would go great with some garlic-stuffed olives. And of course, the standard cheese ball and bruschetta is a must. 



Yes, that is also a Margarita. You didn't think you could have chips and dip without a little somethin' somethin' to wash it down!

So there you have it, a dinner in Europe without the passport!

Happy Cooking!
-G

Pumpkin Chip Muffins

Pumpkin and chocolate are two things that I would have never put together in a recipe. They just seem like they would really clash in flavor. But, recently I found this recipe for a pumpkin chocolate loaf (which I converted into muffins), and the pictures looked so good that I decided to give it a try.

I baked these for a fundraiser bake sale, and sure enough, the entire tray of over 30 muffins was the first item to go! I think what makes them so good is that not only do they have a spice-cake flavor, but on top of that, they add chocolate in the batter and chocolate chips. Peeps, doesn't get any better than that!

Here's what you'll need:
3-1/2c. sugar
1-1/4c. vegetable oil
3 eggs
1 can (29-oz.) solid-packed pumpkin
3 squares (1-oz. each) unsweetened chocolate, melted and cooled
1-1/2tsp. vanilla extract
3-3/4c. all-purpouse flour
1-1/2tsp. salt
1-1/2tsp. baking powder
1-1/4tsp. baking soda
1-1/4tsp. ground cinnamon
1 to 1-1/4tsp. ground cloves
1/2tsp. ground nutmeg
2c. semisweet chocolate chips

In a large bowl, combine sugar and oil. Add eggs and mix well. Stir in the pumpkin, chocolate and vanilla. Add the dry ingredients into the pumpkin mixture, and stir until blended. Stir in chips.

Scoop into well-greased muffin tins and bake at 350 degrees for 55-65 minutes or until toothpick comes out clean. Cool for ten minutes, then remove from pan and cool on a wire rack.

Happy Cooking!

-G