When I was a kid, I wanted store bought costumes. I thought they were the coolest, and it wasn’t until I got older that I realized that home made costumes are SEW much cooler.
This year I’m making all of our costumes. Gabriel will be a starfish, I will be an octopus, Aidan will be a shark, and our dog Chloe, well, she’s always looked like a sea otter so she will just be herself. I’m almost finished with all of our costumes, but I do have a few finishing touches to add. While I’m working on them, I made myself (and some friends that came over) a yummy little treat, perfect for fall.
Applesauce muffins! I adapted Martha’s recipe here, but instead I made my own applesauce, did not add the cream cheese frosting and changed a few things here and there. But I insist that you add a pat of butter to them right before you eat them, while they’re still warm. Makes them so yummy!
Ingredients for applesauce
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tbsp butter
Directions for applesauce
Chop your apples into cubes. Set aside.
Brown the butter in a heavy pan over medium heat. Once the butter is a nice brown color (don’t leave it too long or it will burn), add all your apples and stir to coat them all really well with the butter. Add the vanilla, cinnamon and nutmeg to the pot and continue to stir until everything is well coated. The apple chunks will continue to soften as you cook them. Stir occasionally until your apples are nice and soft. Take the pot off the fire and let it cool.
When it has cooled, place the apples in a food processor or a blender and blend until it becomes the consistency of a nice thick applesauce.
Ingredients for applesauce muffins
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
4 ounces (1 stick) unsalted butter, softened
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
4 large eggs
1 1/2 cups applesauce
Directions for applesauce muffins
Preheat oven to 400 degrees (a higher temperature for a shorter time will give you the domed muffin top). Line a standard 12-cup muffin tin and a 6-cup tin with paper liners.
Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.
Put the stick of butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in applesauce and then flour mixture.
Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 16 to 18 minutes. Let cool completely on a wire rack.