Apple Muffins

I love this season and the yummy recipes that I get to make. Anything apple or pumpkin...bring it on!!

Last week I made these Apple Muffins. They were shockingly good! Will definitely be making these ones again!

Apple Muffins

1 1/2 cups sugar (or 2 cups if you want them sweeter)
2 eggs
1 cup oil
1 tbsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 cups peeled, cored, and diced apples (about 3 apples)
1/2 cup brown sugar for topping

Preheat oven to 350 degrees. and line muffin pan with paper liners. Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon. Add dry ingredients to creamed mixture and mix until combined. The batter will be crazy thick-so make sure you are using a wooden spoon to mix! Add the diced apples.
Fill paper liners almost to the top with the thick dough. Sprinkle each muffing with some brown sugar. Bake at 350 degrees for 20-24 minutes.

Makes 18-24 muffins



thegirlwhoateeverything

Fruit Tart

I made dessert for Mother's Day this year. We had dinner with my family because my little brother got to call home from Texas. I know that my Mom loves fruit tarts, so I thought I would give one a try. She loved it and I am glad because I almost burned my house down making this. (Literally!) It turned out so good and I am sad I only had one piece.

Isn't it pretty?!

Fruit Tart

rookie cookie

Crust:

1/2 cup powdered sugar

1 1/2 cups flour

3/4 cup butter, softened and sliced

Filling:

1 8oz pkg cream cheese, softened

1/2 cup sugar

1 tsp vanilla

Glaze:

1 6oz can limeade concentrate

1 tbsp cornstarch

1 tbsp fresh lime juice

1/4 cup sugar

Fresh strawberries, kiwi, raspberries and blackberries

Preheat oven to 350* (make sure oven is empty before you turn it on:)

In a food processor, combine crust ingredients and process until mixture forms a ball. Press dough into greased tart pan (one that has a removable bottom) and press until even. Bake 10-12 minutes or until lightly browned. Set aside to cool.

Beat cream cheese, sugar and vanilla until smooth. Spread over cooled crust. Arrange strawberries and kiwi laying one layer at a time, ending with kiwi. Cluster raspberries and blackberries on top.

Combine limeade, cornstarch, lime juice and sugar in small saucepan. Cook over medium heat until clear and thick-about 2 minutes. Let cool. With a pastry brush, brush glaze over entire tart. (You will not use all the glaze.)

Keep tart in fridge and remove about 15 minutes before serving.

Serves about 8