overnight apple butter

 

fall is my favorite season, plain and simple. lately, i've been trying to savor the last few weeks of summer, but honestly all i can think about is my first pumpkin spice latte, riding boots, decorating for halloween and this years thanksgiving plans. a few weeks ago i made a delicious pot roast for dinner in 85 degree heat. needless to say...i was sweatin' it in our tiny unairconditioned apartment the whole time trying to pretend that it was fall...but it was so worth it.

anyway, the other night i noticed that we had a bowl of apples that were just passing their prime. after searching for fuji apple baking recipes online i decided to go with a variation of overnight apple butter. it goes a little something like this:

// OVERNIGHT APPLE BUTTER //

3lbs. apples (mixed is okay)
2 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
pinch of salt
3/4 cup water or fresh apple cider

fill crock pot with peeled, cored and diced apples. add remaining ingredients and stir until mixed. cover and cook on high for one hour. after one hour, leave lid on and continue to cook on lowest setting overnight.

in the morning, uncover the crock pot and cook for an additional hour until mixture thickens. once the mixture has thickened, use a whisk to stir until there are no more chunks and the butter becomes a spreadable consistency.

pour butter into mason jars and store in the refrigerator for up to six weeks. Freeze for longer storage.


we like to toast bagels and slather on cream cheese and apple butter (sometimes pumpkin butter!). i've also heard that some like to put a spoonful in a bowl of oatmeal which i'm dying to try. basically the stuff is delicious, it makes your house smell like heeeeaven and hellooo...can it and give it as gifts this holiday season! that's probably what i'll be doing this year and so should you...just sayin.

homemade peanut butter cups

so i found this incredible recipe on pinterest...i gave it a try...and i totally recommend you do too.

when life gives you lemons...

...make homemade lavender lemonade.

i spent a lovely afternoon with silvanie in petaluma on sunday, we had brunch (eggs benedict for me, a b.l.t. for her) and lavender lemonade at della fattoria then we spent a few hours thrifting downtown. i came home with some amazing loot...milk glass, a picnic basket and some fun fall items for the etsy shop...but when i got home i couldn't stop thinking about that lavender lemonade.

after some searching i found a recipe and whipped up a batch for jason and i. with the help of our le creuset juicer it was simple as can be, but getting the right lemon to sugar ratio took juuust a bit of finesse at the end. i highly recommend giving this recipe a whirl if you're looking for something delish to serve at your end-of-summer bash!

ribboned asparagus salad

tonight i set out to make a ribboned asparagus salad (after viewing this delicious video). i tried to capture each step, but i'm having issues with my little pink point/shoot camera so the iphone came to the rescue. it's the easiest salad to make...seriously...you don't even have to cook the asparagus. to whip up this delight for your next shindig all you need is:

one bunch of asparagus
parmesan cheese (the more the better!)
toasted pinenuts **
olive oil
the juice of one lemon
salt
pepper

rinse your asparagus, "ribbon" your asparagus spears with a veggie peeler, throw your ribbons in a bowl and toss with all the other ingredients and enjoy! xo

p.s. yes...you see a paper plate in the image above. sometimes this girl just doesn't want to wash any dishes :)

**sidenote: i used sunflower seed nuts instead...because i bought my lemons and asparagus at target along with a new handbag...and target doesn't sell pinenuts :)

ricotta/tomato crostini

it's a known fact that i'm not a morning person. no matter how early i go to bed i still struggle to get going in the morning and most days i don't have time to eat a decent breakfast before work. so -- in an effort to change all that i've been compiling a handful of healthy, delicious and quick breakfast ideas. i think i'll be giving this one a try tomorrow...

::the breakfast pizza::
via real simple

take a slice of crusty bread, spread it with 3 tablespoons of low-fat ricotta, and add tomatoes. finish with a drizzle of olive oil (about 1 teaspoon) and a little salt and pepper. broiling is optional.

strawberry honey pies

after watching giada's "elegant and easy" luncheon episode on the food network last week, i decided to brave our kitchen, put on my cherry print apron and attempt her baby strawberry and honey pie recipe. after all...it calls for store bought pie crust...how difficult could it be?

instead of using a mini muffin pan (because i didn't have one) i used the regular size so i figured i'd need a bit more filling. instead of following and doubling the recipe exactly i kiiind of came up with my own little concoction which proceeded to bubble and leak from the pies (as you can see) and once the pies cooled, what was left of the filling was a bit too tart for my taste (probably because i juiced three lemons). anyway, they didn't quite turn out as i'd hoped but i plan to reattempt/perfect these little babies in the near future - they sure were cute though...

lately...

i've needed something cheerful to pull me out of this rainy, dreariness...so tuesday evening i pulled out my le creuset batter bowl, trader joe's chocolate cake mix and i baked up a storm!

...and over the past few days jason and i have enjoyed more than our fair share of delicious cupcakes, with rainbow sprinkles of course!!

currently craving...

anything and everything le creuset.

jason and i recently purchased a turquoise teapot and butter bell (the most wallet friendly pieces *smiles*) - - i'm utterly in love and we've officially decided to start collecting this fabulous french cookware. i think i see a fondue pot coming my way in the near future...

miss dahl

after recently watching the movie julie and julia i am totally drawn to cooking/baking...and blogging about it of course. i've been researching recommendations for great cookbooks and i am very interested in checking out the following by sophie dahl.

i'll definitely have to scope it out during my weekly barnes & noble trip on thursday :)

one happy girl...

this afternoon my parent's neighbor dropped by with a bag of figs, freshly picked from their tree. in my opinion...this little bounty is even better than a bowl of halloween candy <3

image: sincerely, cecelia

on the table...

image via: flickr

(late) sunday recipe

boooy have i been slacking on the sunday recipe portion of this blog! my apologies. on sunday, after a long morning of flea marketing i ate the most deliciously simple cold pasta dish. the recipe goes a little something like this...

 

ingredients

	8 oz uncooked fusilli, or other spiral pasta
	1 tbsp balsamic vinegar, or more to taste
	2 tsp olive oil
	1/2 tsp dried oregano
	1 cup(s) cherry tomato(es), or grape tomatoes, halved
	1/2 cup(s) basil, fresh, chopped
	2 oz whole milk low-moisture mozzarella cheese, smoked, diced (1/2 cup)
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste

instructions

• cook pasta according to package directions; drain and transfer to a large bowl. add vinegar, oil and oregano; toss to coat.
  
• fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. serve warm or chilled. yields about 1 cup per serving. 

sunday supper

the girls of sunday suppers recently hosted a stunning, rooftop ladies luncheon.
the menu:

fried squash blossoms
stuffed with herbs, ricotta, fontina cheese and served with homemade tomato dipping sauce
chilled corn soup
topped with smokey ham and fried corn bits
summer pasta salad
with heirloom tomatoes,white beans, herbs, hazelnuts and parmesan
panna cotta
with muscat macerated summer berries
 
wouldn't you love to be invited to this party?? i sure would.

images via: sunday suppers

sunday recipe: tomato, corn & avocado salad

i stumbled upon this recipe from martha stewart this weekend while searching for easy party recipes. what a perfectly fresh summer side salad, and it only takes three steps. incredible.

image and recipe via: martha stewart

tomato, corn and avocado salad


serves 4

ingredients

• 1 ear corn (husk and silk removed; tip cut off)
• 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
• 1 avocado, halved, pitted, peeled, and diced
• 2 scallions, thinly sliced
• 2 tablespoons fresh lime juice
• 1 tablespoon vegetable oil, such as safflower
• coarse salt and ground pepper

directions

1. stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. discard cob. 
2. add tomatoes, avocado, scallions, lime juice, and oil to bowl. 
3. season with salt and pepper, and toss gently to combine. 

sunday recipe: happy 4th of july!

hope you're all having a fabulous holiday weekend! if you're in wine country come make your way up-valley to st. helena and visit me at lunaria...i'm working.

vanilla-raspberry sundaes with spoon-shaped cookies

makes 8 sundaes and 60 cookies

• COOKIES
• 2 cups sifted all-purpose flour, plus more for surface
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ounces (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

•  SUNDAES
• 2 quarts Vanilla Ice Cream, softened
• 2 quarts Raspberry Sorbet, softened
• Blueberries, for garnish

directions

1. Make the cookies: Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla. Gradually add flour mixture, and mix until dough comes together. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
2. Preheat oven to 325 degrees. Roll out 1 disk of dough to just less than an inch thick on a lightly floured surface. Using a paring knife, cut out spoon shapes, each about 3 inches long. Get the spoon template here.
3. Transfer to baking sheets. Chill in freezer for 15 minutes. Roll out scraps, and repeat once.
4. Bake until cookies are golden around the edges, about 12 minutes. Transfer sheets to wire racks to cool. Repeat with remaining dough.
5. Make the sundaes: In 8 small bowls, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Garnish each sundae with blueberries, and serve with 2 or 3 cookie spoons. 

image and recipe via: martha stewart

sunday recipe: avocado/black bean wrap

i just made this (light, but definitely filling) wrap for dinner last night. it was so simple and delicious. a must try...

avocado and black bean wrap

prep time: 15 minutes

cook time: 1 minute

serves 4

ingredients:

1 can of black beans, rinsed and drained

1/2 tsp. garlic powder

4 burrito size whole wheat tortillas, warmed

1-1/2 cups low fat cheddar cheese, shredded

2 cups shredded romaine lettuce leaves

1 cup chopped tomatoes (or 1 cup salsa)

1 medium avocado, sliced

preparation:

in a medium microwave-safe bowl, microwave black beans on high setting for 1 minute or until heated through. remove from microwave and mash beans with fork and mix in garlic powder.

on tortillas, evenly spread bean mixture down centers, then layer on remaining ingredients: roll up, serve with lime wedges and enjoy.

the skinny:

calories 415 | calories from fat 180 | total fat 20g | total carbohydrates 49g

variation of recipe and image via: womans day

sunday recipe: cupcake heaven

i'm going to forget about my healthy eating goals for just a moment...

i was absolutely speechless when i came across this recipe from the adorable sarah of 20 something cupcakes. s p e e c h l e s s. feast your eyes on her incredibly original recipe for cinnamon sugar coffee cupcake heaven...

sugar donut cupcakes
[in sarah's words]

> 3/4 cup sugar
> 1 large egg
> 1 1/2 cups cake flour
> 2 tsp baking power
> 1/4 tsp salt
> 1/4 tsp ground nutmeg
> 1/4 cup vegetable oil
> 3/4 cup buttermilk
> 1 tsp vanilla extract
> 3 tbsp butter, melted
> 3/4 cup sugar, for rolling
  
to make the cupcakes:

preheat your oven to 350F. lightly grease your muffin tin with cooking spray or vegetable oil. in a large bowl, beat together the sugar and egg until nice and light in color. in a small bowl, sift together the flour, baking powder, salt and nutmeg. since i never have cake flour on hand, i make it myself using all-purpose flour and cornstarch. just replace 2 tablespoons of flour with cornstarch, for each cup you need. sift together a few times – i probably went for 5; the more you sift, the closer to cake flour it becomes. now pour the flour mixture into the egg mixture and stir to combine. pour in vegetable oil, buttermilk and vanilla extract – stir until just combined. don’t overmix, lovelies.

divide batter evenly into 10  cups, filling each about 3/4 full. bake for 15-18 minutes, until a tester inserted into the center comes out clean.

while your cupcakes are baking, melt the butter and pour the remaining sugar into a small bowl. when the cupcakes are done, remove from the pan and let them sit for a few minutes. now, roll them in the melted butter and then in the sugar. cool completely on a wire rack.

time to make some freshly whipped cream:

making whipped cream is so super-easy that once you’ve done it once, it can be a little dangerous. all you do is beat some heavy cream in a bowl, and add a bit of sugar – like this. i also added a bit of cinnamon.

now, for the ice cream:

first, take your ice cream out of the freezer and let in soften for about 10 minutes. i used häagen-dazs because i find it to be the best coffee ice cream ever made, but you could use something else or make your own.

cut your cupcakes in half. first, add a dollop of your cinnamon-sugar whipped cream to the top half of the cupcakes. you can do this with a pastry bag and a large tip, or by cutting a little hole in a plastic bag. here is a fab tutorial on working with a pastry bag – and don’t feel bad if you make a mess and hate life when you’re using it. i still can’t seem to figure the damned thing out.


now, take a small scoop of ice cream and place onto the bottom half of the cupcake. place your frosted top on your ice creamed-bottom, and you’re good to go. just sprinkle with some cinnamon-sugar and D.I.E.

recipe + image via: 20 something cupcakes 

sunday recipe: light strawberry shortcake

my new favorite summer dessert is strawberry shortcake - have you tasted strawberries recently? omg. they're delicious and it's only the beginning of berry season so you know they are just going to get better. here is my simple little (surprisingly low calorie) recipe:


step 1:      start with a mini vanilla cake dessert cup.
                 i got mine from whole foods.

step 2:     slice three strawberries into thirds and lay them on top of
                your cake.

step 3:     swirl on a dollop of light whipped topping and enjoy!

the skinny

(1) vanilla dessert cake - 100 cal
(3) strawberries - 45 cal
(2 tbsp) light whipped topping - 10 cal


images via: sincerely, cecelia

sunday recipe: chocolate delight

the past couple of months i've been trying so hard to be a good eater [i even kept a food log before i got my iphone, now i use the "my fitness pal" app] but the chocolate cravings always seem to get the best of me. i've found a recipe that i can't wait to try...don't these little [healthier] cakes look gorgeous + delicious?! they would be great for an everyday dessert or as treats at a tea party, bridal or baby shower.

raspberry-chocolate angel food cake
a rich frosting balances these lighter-than-air cakes

makes 6 cakes

ingredients

cake

• vegetable oil cooking spray
• 8 large egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup sugar
• 1 1/4 teaspoon vanilla extract
• 3/4 cup all-purpose flour, sifted

filling

• 1/2 cup seedless raspberry preserves

frosting

• 6 oz semisweet chocolate chips
• 3/4 cup sour cream
• 1/2 pint fresh raspberries 

preparation


cake

heat oven to 350°. coat bottom (not sides) of a 9" x 13" baking pan with cooking spray. beat egg whites, 1 tbsp water, cream of tartar and salt in a bowl with an electric mixer on medium-low speed until foamy. continue to beat, adding sugar a little at a time, until batter is fluffy. add vanilla and beat 1 minute more. sprinkle a small amount of the flour over top of batter and fold in; repeat 8 to 10 times or until you've incorporated all the flour. spread batter in pan, coaxing evenly into corners with a rubber spatula, and shake pan once or twice to even out surface. bake until cake is a light golden color and surface springs back gently to the touch, 25 to 30 minutes. run a sharp knife around edges of cake to separate it from pan. cool on a rack 2 hours.

filling

heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.

frosting

melt chocolate in a double boiler. take bowl off heat; stir in sour cream.

assembly

place a cutting board over cake pan; invert cake onto board. with a 2 1/2-inch biscuit cutter or round cookie cutter, cut 12 rounds from cake. top 6 rounds with 1 heaping tbsp of raspberry filling (you will have some left over), then place 6 remaining cake rounds on top. spread 1/4 cup frosting over top and sides. (You should have some frosting left over.) top with raspberries. serve immediately, or refrigerate and bring to room temperature 1 hour before serving.

the skinny

303 calories per cake, 6.8 g fat (3.9 g saturated), 57.5 g carbs, 3 g fiber, 5.7 g protein

image + recipe via: self magazine

sunday recipe: steel cut oatmeal

this is going to be the most simple sunday recipe post yet, but it's one of my absolute favorites. i am a loyal trader joe's shopper and one thing that is constantly on my list when i make a tj run is the steel cut oatmeal in the frozen section [for $1.99 per box of two frozen cups]. i like to top off my bowl with blueberries, blackberries or strawberries + a little brown sugar and i always pair it with an english muffin and coffee. deeeeeelicious.

image via: flickr