Just the Tip
Have a request?
This form does not yet contain any fields.


    Entries in fruity (33)


    Apple Upside Down Gingerbread Cake

    Wow, that’s a bit of a mouthful, huh?  Well, it was an easier title than sweet and spicy, apple-y, molasses-y, gingerbread goodness. Elise Logan and I went apple picking, you see.  In fact, I have to give a shout out to her munchkin for being such a great apple picker.  These are the ones I took, which was only a small percentage of the total haul. 

    While we were there, we visited the gift shop, of course.  Along with all the many jams and jellies, they had sorghum molasses.  I’ve only ever had cane derived molasses, so I wasn’t about to pass up the opportunity to try something new.

    So with an abundance of apples and exciting new molasses just dying to be made into something, the idea for apple upside down gingerbread cake was born.

    Here’s what you’ll need:

    • 3-4 medium apples
    • 2 Tablespoons sugar
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon salt
    • ½ cup flour
    • ½ cup whole wheat flour
    • ¼ cup sugar
    • ¼ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1 teaspoon ginger
    • ¼ cup buttermilk*
    • 1 egg
    • ¼ cup oil
    • ½ cup molasses*
    • 1 teaspoon vanilla
    • *the sorghum molasses I used was a little thinner than my usual blackstrap, so if yours is very thick, you may need to increase the buttermilk to ⅓ cup. 

    I know that looks like a huge list of ingredients, but I promise this is really quite easy to put together.  First, we’re going to deal with the apples.  Wait, first, butter an 8x8 pan and preheat your oven to 350°.  Now for the apples.  Peel them and cut them into a large dice.  Then, into a pan over medium heat, put 1 Tablespoon of butter. 

    Then in go the apples. 

    Toss them until they’re all coated with butter, then pop the lid on for 5 minutes. 

    When you remove the lid, they should just be starting to soften. 

    Sprinkle on the sugar, cinnamon, nutmeg, and salt.

    Gently toss or stir until the apples are evenly coated. Pour them into the prepared pan.   

    Spread them around so you have an even layer, and then set that aside. 

    Now onto the cake part.  Put all the dry ingredients into a mixing bowl.  (both flours, sugar, salt, soda, powder, cinnamon, and ginger)

    Whisk those together and set them aside.  Next come the wet ingredients.  Buttermilk, egg, oil, and vanilla all go into a bowl. 

    Whisk that for a good minute or so to make sure the egg is well beaten.  Then, pour in the molasses.  Ah, there’s something beautiful about that, isn’t there? 

    Now, mix that well, and pour it over the dry ingredients. 

    Stir just until it all comes together.  Once the liquid and flour get together, you never want to over mix, or your cake will have air tunnels in it and can even be quite tough. 

    Pour that over the apples and spread it to even out the top. 

    Into the 350° oven for about 35 minutes.  It’ll be nicely browned on top, especially at the edges, and a toothpick inserted in the center will come out clean. 

    In my world, hot out of the oven, spicy, apple-y deliciousness, can’t be served without a bit of good vanilla ice cream on top. 


    Have you ever been apple picking before?



    Cheesecake Fruit Dip

    I don’t really know where this idea came from.  I suppose it was just one of those random moments of inspiration.  I’m quite happy with this one, though, so whatever, I’ll take it.  The fabulousness really does live up to the name.  Cheesecake Fruit Dip.  Just imagine a bowl of cheesecake in which you dip fresh fruit.  And the best part is, it only requires 2 ingredients and about 3 minutes to put it together. 

    Here’s what you’ll need:

    • 8 oz. cream cheese
    • ½ cup Trader Joe’s Crunchy Cookie Butter

    If you don’t have a Trader Joe’s by you, you can probably get speculoos at whatever store you shop at, but they might not have a crunchy option.  Speculoos is a spread made from speculoos cookies, which are basically graham crackers.

    If you don’t want to wait for your cream cheese to come to room temperature, you can give it 10 seconds in the microwave.  Then just smoosh it around until it’s nice and soft and creamy.  I like to use Neufchatel rather than regular cream cheese because it’s lower in fat and still tastes fabulous. 

    Add the cookie butter.

    Then just stir until it’s fully incorporated. 

    Serve with whatever kind of fruit you like.  I chose strawberries and sliced apples.  You could even dip bits of chocolate in it, if you like chocolate cheesecake.  Because seriously, you'll think you just made cheesecake in like 3 minutes.  

    What’s your favorite kind of cheesecake?


    Page 1 ... 3 4 5 6 7 ... 17 Next 2 Entries »