Apple and Pear Crisp

Finally a new post! Apologies for such a long wait - there has been way too much going on, BUT I promised myself that I will not go 2 weeks without blogging again. Ever again! It was the longest 2 weeks ever! Anyway, sorry again, and hopefully this apple and pear crisp will make up for it... Maybe?  Okay if it doesn't, I'll win you over with my next post. 

Back to the apple and pear crisp: making apple crisps reminds me of Thanksgiving baking and winter baking - the smells of cinnamon and nutmeg fill throughout the house while the crisp is baking and I just love it! I love cutting the pears and apples into large chunks because that's just how I've grown up baking apple crisps. You can cut them any way you like though; everyone needs to find or create their favorite crisp recipe! The lemon and orange flavors in this crisp really bring out the nutmeg and cinnamon while they're absorbed into the fruit - it's to die for! Make this traditional crisp anytime you're feeling a warm and comforting dessert that reminds you of home, or if you just have a sweet tooth and love the combination of fruit and spices! 

Here is the recipe:

from Ina Garten: 

Ingredients: 

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples - I used Fuji apples)
• 1 tsp grated orange zest
• 1 tsp grated lemon zest
• 2 tbl freshly squeezed orange juice
• 2 tbl freshly squeezed lemon juice
• 1/2 C granulated sugar
• 1/4 C all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

For the topping: 

• 1 1/2 C all-purpose flour
• 3/4 C granulated sugar
• 3/4 C light brown sugar, lightly packed
• 1/2 tsp kosher salt
• 1 C old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced 

1. Preheat the oven to 350 degrees F. 
2. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon and nutmeg. Pour into a 9 by 12 by 2-inch baking dish. 
3. For the topping, combine the flour, sugars, salt, oatmeal and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. (the topping is the best part!)
4. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm (and with some vanilla ine cream!)

xoxo, A

Easter Cupcakes

Back to school, back to reality... Spring break is over and it's now time to finish spring quarter. Spring is one of my favorite times of the year though: flowers are starting to bloom, spring fruits are starting to appear, and the weather is slowly starting to get better. Easter not only marks the beginning of all of this, but makes you realize how close summer actually is!

After seeing so much Easter decorations and candies in the grocery store for weeks, I picked up what seems like my hundredth bag of Robin's Egg candies (I am obsessed!) and decided to incorporate them into my red velvet cupcakes. I used Ina Garten's red velvet cupcake recipe (found here), then after looking at Martha Stewart's genius Easter Cupcakes (found here), I colored some coconut shavings green and then toasted them. I applied the faux 'green grass' easily with a spoon, not in an orderly manner, and topped it with two or three Robin's Eggs. Voila! An adorable and delicious cupcake that is perfect for Easter!

Happy Easter!

xoxo, A

Strawberry Jam

 

Strawberries are one of my favorite fruits to eat during the spring and summer. When I came back home to southern California for spring break, strawberry jam seemed like a great idea, since strawberries are plentiful here. My mom loves to can (she should definitely start her own canning blog) and so she has all the necessary equipment and accessories needed to make this recipe and many others. Canning is really fun to do; although you do need some equipment in order to correctly process the jars under hot water, it's well worth the buy when your result is delicious jam, jelly or preserves. We made organic applesauce the day before making this strawberry jam, and it was delicious! (post coming soon). You will love this jam on toast for breakfast or in a yummy PB&J :) 

Here is the recipe: 

from The Joy of Jams, Jellies and other Sweet Preserves

Makes 3 1/2 pints

• 3 pounds of strawberries, hulled
• 6 tbl lemon juice
• Seeds and membranes of 2 lemons (wrapped in cheese cloth)
• 4 1/2 C sugar

1. Put the strawberries into a preserving pan and mash them if they are quite firm. Add the lemon juice. Put the lemon seeds and membranes into a cheese cloth, wrap it and add it to the pan (The lemon seeds and membranes add pectin, which improves the gel). Cover the pan and simmer with strawberries until they are soft. 
2. Remove the pan from the heat and add the sugar. Stir the contents over medium heat until the sugar is dissolved. Rase the heat to medium-high and boil the jam, stirring and skimming off the foam, until a drop mounds slightly in a chilled dish. (or you could place a few spoons in the freezer, then test the consistency of the jam with the cold spoon. If it sheets off in one clump off the spoon, then that is the right gel consistency. There are many resources to consult regarding the proper gel consistency - Ball Complete Book of Home Preserving is the Bible, especially for beginning canners.)
3. Press the cheese cloth bag against the side of the pan, and remove the bag. Ladle the jam into pint or half-pint mason jars. Add lids and rings, and process the jars for 10 minutes in a boiling-water bath. 

Once the jars have completely cooled after removing them from the water-bath, add cute labels to the tops of the lids or attach some tags to ribbon or raffia and tie to the lids! With any recipe you choose to can, they are perfect and lovely gifts for anyone. They never go bad and are always made with love and care. 

xoxo, A