Homemade Applesauce

Ok, so clearly, I love fall.  I have Columbus Day off from work, so this morning I went to a local orchard to pick up a small bag of Macintosh apples.  These softer apples are the best for baking because they break down easily, and become deliciously gooey.  

I saw a recipe for apple compote, which let's be real, is very similar to chunky applesauce.  The main difference is that the sugar in a compote recipe along with citrus juice, creates a very sticky, syrupy base.  Don't get me wrong, compote is delicious, but I usually prefer less refined sugar.  So, I've decided to come up with an applesauce recipe that has no added sugar.  Plus, the apples are great on their own! 

Important notes: 
-In this recipe, I did not peel the apples.  If you are an owner of a tiny human (aka a parent), please consider peeling the apples if that's how you usually serve apples to your tiny human. 
-Leaving the peels on will change the texture slightly, so it's really up to you.  The apple peel is also where most of the fiber and vitamins are found.   
  
Ingredients:
-6 Macintosh apples
-2 cups apple cider
-1 tsp. cinnamon
-1/2 tsp. ground cloves

Method:
-Core and dice apples (peel if preferred) 
-Place in large pot
-Turn stove on to medium high (slightly lower if using an electric cook top)
-Add apple cider
-Add cinnamon and cloves
-Stir to wet the apples
-Cover for 7 minutes, stirring occasionally
-Remove lid and reduce heat to low
-Let simmer for 20-30 minutes or until apples are very soft; stir occasionally
-If you want a smooth texture, transfer to blender or food processor and blend until smooth  
-Let cool and transfer to desired container(s), store in refrigerator  

Yields: approx. 4.5 cups

Apple Cider Tea?

I was at our local farm this morning, and came across Republic of Tea brand Hot Apple Cider Tea.  I'd never heard of this before, but as someone who likes a good cup of cider, I had to try it.  
This tea is a nice, calorie-free (and sugar-free) take on a fall favorite! As I started drinking the tea, I was reminded that cardamom gives me the hiccups...strange, but true! I drank the whole cup of tea anyway :) 

Pumpkin Muffins

                                                    

Fall is my favorite season for several reasons.  Number one: Halloween.  I still love Halloween, and being a teacher, I get to dress up! The second reason I love fall is because of all of the delicious food: cider, apples, and everything pumpkin.  I LOVE pumpkin pie.  I was craving something pumpkin flavored, and came across a recipe for pumpkin muffins.   This is a recipe I found on Pinterest via Stockpiling Moms, and modified to make it gluten-free.  These delicious, dense, spicy muffins are perfect for a fall morning! 

Ingredients:

-1 Box gluten-free golden cake mix

Note: This boxed cake calls for margarine.  I used light butter because it makes the less greasy and easier on my stomach (and lower in calories). 

-1 16oz can pumpkin

-1/2 tsp. cinnamon 

-1/2 tsp. nutmeg

-1/4 tsp. allspice

-1/4-1/2 tsp. cloves (depending on how much you like cloves.  I LOVE 'em)

-A couple dashes of ginger 

Method:

1.Preheat oven to 350. 

2.Mix ingredients together until well blended.

3.Line muffin tin and spray muffin cups with Pam (or butter or oil)

4.Fill muffin cups 3/4 full

5.Bake for 20 to 22 minutes or until done.

6.Cool and remove from pan.

For Gluten Eaters:

-The original recipe is not gluten free, and recommends a spice cake mix or any cake mix you like.  If you use a spice cake mix, simply omit the spices in this recipe, and add cinnamon to taste.  

Additional Information:

-These muffins are very moist.  If a toothpick comes out clean they're done, even if they don't quite seem that way when you cut into them.

-For those who are on Weight Watchers, the original recipe says that one muffin is 2 Weight Watchers points! 

Welcome!

Hi fellow food lovers!

My name is Maddie and I'm a teacher, nanny, and fan of all things delicious.   I grew up in a family of cooks, influenced heavily by my French side of the family (one of my favorite dishes is ratatouille, but more on that later).

About a year an a half ago, I was diagnosed with GERD (Gastroesophageal reflux disease).  The long and short of it is that I've cut out foods from my diet that are common triggers for GERD. Oh, and I'm also gluten free.  

Why am I mentioning all of this? Well, having dietary restrictions can get frustrating when you're eating at a restaurant, or going to a dinner party.  So, I've taken matters into my own hands! I love food, and and I refuse to let my stomach get me down! 

All of the recipes on my blog will have been modified for people who have GERD and/or are gluten-free. Please add in anything you like, because that's how wonderful food is made!  I'll also post suggested ingredients for non-GERD sufferers, as well as gluten eaters :) 


Enjoy! 

Maddie