sweet miscellany

seasonal vegetarian recipes

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Baked Apples with Oats & Chamomile & Some Goals

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As much as I love the holidays, they tend to make me forget things other than eating sweets, being lazy, eating more sweets, sleeping late, and did I mention eating sweets?  Yeah, so I guess it’s pretty obvious I’ve been indulging lately, but that’s what happens when you go home for Christmas and everyone gives you huge boxes of cookies and candies.  Gotta love family and the holidays.

Aside from the sugar coma I almost put myself in and the lounging around, I’ve been thinking a lot about goals and the new year.  I usually don’t make resolutions, but I think this year I am going to sit down and make a list.  I have many thoughts and ideas swimming around in my head concerning this blog and sweet miscellany so the easiest way for me to organize them is to put pen to paper.  I have not yet made a cogent list, but I can tell you that I have plans to re-design the layout of my blog.  I am also considering making a transition to completely vegan baked goods (with perhaps the only exception being honey).  It may sound crazy, but I think it goes with the main theme of making things healthier (and tastier!).

After my spiel about sweets and sugar comas, the last thing you probably want is another dessert, but this is more of a healthy and tasty snack.  It’s just sweet enough to be a dessert if you want it to, but it’s definitely healthy and tasty enough to be a snack.  Baking the apples brings out their natural and delicious juices while the oat topping laced with chamomile gives them a streusel feel.  You may think chamomile and oats sound odd together, but TRUST on this one.  It will knock your socks off.  Oh, these beauties are not only healthy, they are gluten free and vegan!

Baked Apples with Oats & Chamomile
I used whole dried German chamomile flowers and ground them up.  If you can’t find them, a bit of loose chamomile tea will work just as well.  These are delicious served with a bit of vegan coconut or vanilla ice cream while still warm.      
 
2 granny smith apples, cut in half and cored
about 1/4 cup whole rolled oats
1 tbsp coconut oil, solid at room temperature (not warmed)
1/4 tsp dried chamomile, ground
1/8 tsp cinnamon
1 tbsp agave or honey

Preheat your oven to 375F and line a baking dish with foil.  In a small bowk, combine the oats, chamomile, and cinnamon.  Add the cooconut oil and agave or honey and mash into the oat mixture until everything is sticking together and a streusel type topping forms.  Place the 4 apples halves in your baking dish, cut side up.  Put 1/4 of the mixture on each of the apple halves, pressing down a bit if needed.  Bake for 20 to 25 minutes until the oat topping is golden and the apples are tender.  Can be served warm or at room temperature.  Enjoy! 

Autumn Love: Spiced Pumpkin Butter

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When I was younger, one of my favorite things about Halloween (besides choosing a costume and eating candy) was carving pumpkins.  I loved scooping out the stringy pumpkin guts studded with seeds.  After completely gutting the pumkpin, I would start carving it while my mom washed and then roasted the seeds in the oven.  Dare I say they were more delicious than the candy that came home with me after a night of trick-or-treating?

I have always had a love for anything pumpkin which I can only imagine is somehow linked to my childhood fascination for carving pumpkins.  I think it also has to do with the fact that with pumpkins comes warm and comforting spices like cinnamon, cloves, and nutmeg.  Since I already made some pumpkin scones, I decided to go a different route and make a thick and creamy spiced pumpkin butter.

Pumpkin butter is similar to apple butter, except it uses pumpkin puree and takes a lot less time to make.  If you are a fan of pumpkins, you will love this butter and find yourself thinking of things to slather it on.  The recipe makes enough to fill about 2 half pint (8-oz.) jars.  Make sure the spices you use are fresh or else the butter won’t have quite as pronounced of a flavor.

Spiced Pumpkin Butter

1 heaping cup of all natural pumpkin puree (I used close to 1 1/4 cups)
1/4 cup of apple juice (or apple cider if you have it)
3/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/3 cup raw sugar
fresh lemon juice (about 2 or so tsp.)

In a medium saucepan, combine the pumpkin puree, apple juice, spices, and sugar.  Stir the mixture well and bring it to a boil over medium-high heat.  After it comes to a boil, reduce the heat and simmer it on low for about 30 minutes or until the mixture thickens.  Make sure to stir the mixture frequently or else it will begin to burn on the bottom.  At this point, you can taste the mixture and adjust the spices to your liking.  Stir in the fresh lemon juice and let the mixture cool completely before putting in jars  or an airtight container.  The pumpkin butter should be kept in the refrigerator when you aren’t busy slathering it on everything in sight.  Enjoy!