apple-oat cookies

apple-oat cookies

2 1/2 cups Flour
1 cup Quick oats (not instant)
1/2 teaspoon Salt
1 teaspoon Soda
1 teaspoon Cinnamon
1/4 teaspoon Cloves
2 teaspoons Grated lemon zest
1 cup Dark brown sugar, packed
3/4 cup Butter
1 large Egg
1/2 cup Unsweetened applesauce
1/2 cup Honey
1 cup Fresh apple, peeled and finely chopped
1 cup Raisins
1/2 cup driend cranberries or blueberries or cherries
1/2 cup slivered or sliced toasted almonds

Topping:
1/2 cup Quick oats

Preheat oven to 300 degrees.

In a medium bowl combine the flour, oats, salt, soda, cinnamon,
cloves and lemon zest. Mix well and set aside.

Cream the sugar and butter together in a large bowl using an
electric mixer. Add the egg, applesauce and honey and beat at
medium speed until smooth. Add the flour mixture, fresh apple and
raisins, and blend at low speed until just combined. The dough will
be quite soft.

Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2
inches apart. If you wish, sprinkle the cookies with oats.

Bake the cookies for 23-25 minutes or until the bottoms are golden.

This recipe makes about 48 cookies.

I love lemon..... Just playing around with photography

Cappuchino Cupcakes

Cappuchino Cupcakes




Ingredients
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup strong brewed coffee
1-1/2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup white frosting
24 chocolate-covered coffee beans

Directions
1. Heat oven to 350°F. Line 12 cups in standard-size muffin pan with cupcake liners. In a bowl, whisk flour, baking powder, allspice, cinnamon and salt.

2. Beat butter and sugar in large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture, alternating with brewed coffee. Divide batter among prepared liners, 1/3 cup in each.

3. Bake at 350°F for 25 minutes or until firm to the touch. Let cupcakes cool in pan on rack for 5 minutes. Remove from pan to rack and cool completely.

4. Meanwhile, in a small bowl, combine instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Stir in white frosting until blended and no dark streaks remain. Spread 1 heaping tablespoon over each cupcake. Decorate tops with coffee beans.

Lemom Poppyseed cupcakes

Lemon-Poppyseed Jumbos

Bake: at 350 degree F for 25 minutes


Ingredients
1-2/3 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 lemon (you will need 2 teaspoons of the zest and 1/4 cup juice)
1 egg
1 egg yolk (reserve white for frosting)
1/4 cup oil
2 tablespoons poppyseeds


Icing:
2/3 cup sugar
1 egg white (from above)
2 tablespoons lemon juice
1 tablespoon light corn syrup
Pinch cream of tartar
Pinch salt

Directions
1. Heat oven to 350°. Coat a jumbo muffin tin with nonstick cooking spray. or...Line with a paper liner

2. In large bowl, whisk flour, sugar, baking powder and salt.

3. In small bowl, whisk milk, lemon zest, juice, egg, egg yolk and oil. Make a well in the flour mixture; add milk mixture. Stir until all flour mixture is moistened. Stir in poppyseeds.

4. Transfer batter to prepared pan, a heaping 1/3 cup per indentation. Bake cakes at 350° for 25 minutes.

5. Remove cakes immediately from pan; cool completely on a wire rack.

6. Icing: In small saucepan (not nonstick), mix sugar, egg white, lemon juice, 2 tablespoons water, corn syrup, cream of tartar and salt. Heat over medium-low to medium heat, beating continuously with an electric mixer until medium-stiff white peaks are formed and an instant-read thermometer registers 150°, about 7 minutes. Remove from heat. Beat an additional 1 minute.

7. Spread cooled cupcakes generously with icing