Apple Chips: Just in time for fall!

Okay, fall is by far my favorite season of the year, and living in New England, that means beautiful fall foliage, sweater weather, scarves, boots, pumpkin spice lattes, cider donuts, and apple picking.  Two weeks ago I went apple picking for the first time with one of my friends.  It was an absolutely beautiful day and the contrast of the red Gala apples against the stunningly blue sky and the bright green leaves was just incredible.  But even better was picking and eating tons and tons of apples (my apple of choice was Fuji).

Once I got home, I wanted to make anything and everything apple related.  I started out by making a batch of applesauce, then an apple oat bread that was not my favorite because I’m pretty sure i didn’t put enough sugar in it AND undercooked it (whoops).  I then used my applesauce to make one of the best banana breads ever to enter my kitchen (recipe here).  After these adventures I decided that I wanted an apple snack.  I came across the idea for apple chips on Pintrest one day when I was putting off doing an assignment for one of my classes.  These things are so easy to make and they taste so yummy!  I have to admit, I finished them in about 2 days, so I will definitely be making more!

Image

Apple Chips

Ingredients

  • 2 Apples (I used Fuji, use your favorite variety)
  • 3 tablespoons honey
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon (add more to your liking)

Directions

  1. Preheat oven to 200°F. Line two large baking sheets with parchment paper.
  2. Mix together the sugar and cinnamon in a small bowl until combined
  3. Wash and dry the apples. Thinly slice the apples using a mandolin, to 1/16 inch. If you are using a knife, try to slice the apples to no larger than 1/8 inch. Remove the seeds from the individual slices.
  4. Spread the apples slices onto the lined baking pans making one single layer
  5. Use a pastry brush to lightly cover each slice of apple with a little bit of honey (I found it easier to melt the honey for 10 seconds in the microwave so it was easier to spread)
  6. Gently sprinkle each apple slice with a thin coating of the cinnamon sugar mixture. Turn over the apple slices and apply honey and sprinkle with the remaining cinnamon sugar.
  7. Bake for 1 hour, then flip the apples (I used my fingers to turn the apples), and bake for an additional hour. Depending on the thickness of the apples, continue to bake for additional time if needed until crispy. To test the doneness, remove the apples from the oven and allow to rest at room temperature for 5 minutes. If the apples are not crunchy, continue baking the chips. Make sure to check the color of the apples, as too much time will cause them to burn if not monitored continually.
  8. Once the apples are cooled and have become crisp, store chips in an airtight container for up to 1-2 weeks. However, they are so addicting they may not last that long!

Recipe adapted from jessicagavin.com

I found that even though some of mine were not completely crispy, they were still incredibly delicious!  How can you go wrong with apples, cinnamon sugar, and honey?  The only suggestion I have is to ALWAYS have a timer on for this recipe.  Because the apples are in the oven for so long, it is easy to forget that they are there.  This is an easy way to cook and do work at the same time!  I hope you love these as much as I did! Enjoy!

Advertisements

Pumpkin Pie for Breakfast

I have always loved the amazing taste of pumpkin pie.  It reminds me of beautiful fall days and getting together with family and friends for the holidays.  But the problem I always have with pie is that it is served as dessert.  Being such a foodie, I am usually too full from an amazing dinner to have room in my stomach for pie.  I can’t fully enjoy my pie if I’m already stuffed full from a previous meal.  So this is the solution…have it for breakfast!!  That way I can start the day with the delicious flavor of pumpkin and I can fully enjoy the taste of it because I will not be suffering from the food coma of a prior meal.

Because this recipe is the breakfast version of pumpkin pie, it is in the form of a muffin (a traditional breakfast food) but it still has all the flavors and spices that a normal pumpkin pie would have.  It’s perfect for a crisp fall morning when I’m running to class and don’t have enough time to sit down and eat a bowl of cereal.

Here is the recipe for Pumpkin Pie Muffins

Image

Pumpkin Pie Muffins
Makes about a dozen

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • ¾ teaspoon cinnamon
  • ½ teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups flour
  1. Preheat the oven to 350ºF.
  2. In the bowl of an electric mixer, combine the pumpkin, sugar, vegetable oil, and eggs. Mix until smooth.
  3. In a separate bowl, whisk together the cinnamon, ginger, cloves, nutmeg, baking soda, salt, and flour.
  4. Gradually add the dry ingredients to the pumpkin mixture, and mix on low until just combined.
  5. Divide the batter among lined muffin tins, filling each cup ¾ full.
  6. Bake for 17-22 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs.

Recipe courtesy of SnixyKitchen.com

Although pumpkin pie is a classic fall food, it is sometimes fun to present those flavors in a new way.  I chose muffins because breakfast is my favorite meal of the day.  I hope you enjoy these muffins as much as I (and my roommates) did! Enjoy!