Category Archives: Breakfast

muffins and mimosas: a foolproof guide to brunch, part two

A long time ago I posted a foolproof guide to brunch part one. I didn’t mean to wait so long before following up, but I recently hosted a birthday brunch for a friend, and made a few new dishes that were so delicious I couldn’t wait to share them with you. IMG_3801

For this brunch I relied entirely on Smitten Kitchen, which you all know is my favorite food blog. I decided to have an egg component, a carb component (or two) and an fruit component for the perfect balance.

baked ranchero eggs with blistered jack cheese and lime crema

i was told by a close friend that this was “the best thing i’ve ever made”, so i think that speaks for itself. this recipe is outstanding. it would make an amazing dinner too. the eggs, cheese, lime scented sour cream and the crispy tortilla strips…YUM.

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Recipe from “The Smitten Kitchen Cookbook,” by Deb Perelman

For the ranchero sauce:
1 jalapeño, or to taste
1 28-ounce can fire roasted tomatoes
1 medium white onion, roughly chopped
1 large garlic clove, peeled and crushed
Salt and black pepper, to taste
1 1/4 cups cooked black beans, drained

For the tortilla strips:
2 tablespoons olive oil
4 small corn tortillas
Salt, to taste

12 large eggs
1 1/2 cups coarsely shredded jack cheese

For the crema:
2 tablespoons freshly squeezed lime juice
1 cup Mexican crema or sour cream

For garnish:
1/4 cup chopped fresh cilantro

To make the ranchero sauce, preheat the oven to 450 degrees. Quarter and seed the jalapeño, if desired, and toss into a blender. Add the tomatoes, onion, garlic and several pinches of salt and pepper. Blend until smooth.IMG_3781

Pour into a 12-inch oven proof skillet, add the black beans and bring to a simmer. Cook for 10 minutes or until sauce has reduced slightly.

Meanwhile, make the tortilla strips. Brush a baking sheet with 1 tablespoon of the olive oil. Cut the tortillas into 1/2-inch wide strips and arrange them on the oiled tray. Brush the tops of the strips with the remaining tablespoon of oil and sprinkle with salt.

Bake for 3 to 6 minutes, or until they are brown and crisp.

Make the crema by stirring together the lime juice, crema and a pinch of salt.

Once the sauce has thickened slightly, remove the pan from the heat and break the eggs across the surface of the sauce, distributing them as evenly as possible. Return to heat, cover the pan and simmer eggs gently in sauce for 10-12 minutes, or until the whites are nearly but not completely opaque. Sprinkle surface of the tomato and egg mixture with the cheese and broil until the cheese is bubbly and a bit blistered – just a few minutes. Garnish with dollops of lime crema, broken pieces of tortilla strips and cilantro.

cinnamon toast french toast

because this can be assembled ahead of time it is a hostess’ dream. it’s rich and eggy with an amazing crunch, and it was great with vanilla greek yogurt dolloped on top.

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recipe from Smiten Kitchen

1/2 cup (100 grams) granulated sugar
1 tablespoon ground cinnamon
16 slices (from a 1-pound or 450 gram loaf) white sandwich bread
1 stick (4 ounces or 113 grams) unsalted butter, softened
3 cups (710 ml) whole milk
6 large eggs
1/4 teaspoon table salt
2 teaspoons (10 ml) vanilla extract

Preheat the oven to 450 degrees. Whisk the cinnamon and sugar together in a small dish. Line two large baking sheets with foil. Place the bread slices on the baking sheets in one layer. Spread each slice of bread with 1 teaspoon of butter, then sprinkle each slice with one teaspoon of the cinnamon-sugar mixture.IMG_3775

Toast the trays of bread in the oven until the bread is golden, and until the cinnamon-sugar makes a caramelized crunch on top, for about 7 to10 minutes. Reduce the oven temperature to 375 degrees and let the toast cool slightly.IMG_3782

Generously butter a 9×13-inch baking dish. (You might have a little butter leftover but I wanted to build in some leeway in case, understandably, you weren’t buttering your bread with precise teaspoon measurements!) Cut two slices of the cinnamon toast in half horizontally. Arrange the cinnamon toast down in two rows along the width of the pan. Begin with the bottom half of one slice of toast, then fan 7 more slices in a row, finishing with the top half of the slice. This ensures that those served the end pieces of the baked French toast are not stiffed with thin slices! Repeat with another 7 full slices and 1 halved slice of cinnamon toast in the second row.IMG_3785

Whisk the milk, eggs, salt and vanilla in a medium bowl and pour evenly over cinnamon toast in baking dish. Let sit for 15 minutes (or overnight, if you’re preparing this ahead of time) so that the custard absorbs a bit.IMG_3786

Before baking, if you’ve got any extra cinnamon-sugar (you’ll likely have a tablespoon or two), sprinkle it over the French toast. Bake for 30 minutes, until puffed and golden and until no liquid seeps out of the toasts when they are nudged about in the pan. Cut into squares and serve plain, or with a dollop of plain yogurt and fresh berries, or maple syrup.

plum poppyseed muffins
i have always loved lemon poppyseed muffins, so when i saw the recipe for these i knew that i had to try them out. i love that they’re filled with fresh plums, whole wheat flour, and greek yogurt which keeps them moist. delish!
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Recipe from “The Smitten Kitchen Cookbook,” by Deb Perelman
6 tablespoons unsalted butter, melted and browned and cooled, plus butter for muffin cups
1 large egg, lightly beaten
¼ cup granulated sugar
¼ cup packed dark or light brown sugar
¾ cup sour cream or a rich, full- fat plain yogurt
½ cup whole-wheat flour
1 cup all- purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon table salt
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
2 tablespoons poppy seeds
2 cups pitted and diced plums, from about ¾ pound Italian prune plums (though any plum variety will do)

Preheat your oven to 375 degrees. Butter twelve muffin cups.
Whisk the egg with both sugars in the bottom of a large bowl. Stir in the melted butter, then the sour cream. In a separate bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds, and then stir them into the sour- cream mixture until it is just combined and still a bit lumpy. Fold in the plums.
Divide batter among prepared muffin cups.IMG_3794
Bake for 15 to 18 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool them completely.
breakfast apple granola crisp
classic dessert with a few tweaks that made it great for breakfast. this was great served with vanilla greek yogurt and berries. and it was even better the next day.
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Recipe from Smitten Kitchen

3 pounds of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated.IMG_3773

In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly.IMG_3774

Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

i know this was a long one, but now you have all of my favorite brunch recipes in one place!

bon appetit.

banana bread two ways

i love banana bread. i also love chocolate zucchini, pumpkin, lemon poppy seed and cranberry walnut breads. the dilemma i always face when making these quick breads is deciding whether i should make all of the healthy substitutions i know (swapping out the oil for applesauce/yogurt, the white sugar for agave/honey, the egg for ground flaxseed and water, etc) and risk potentially sacrificing some of the flavor or whether i should go all out and use the oil/butter/sugar as written. luckily, when i set out to make banana bread this weekend, i realized i had eight ripe bananas in the fruit bowl and it dawned on me that i could make both the healthy whole wheat flaxseed recipe and the jacked up butter and bourbon recipes that i had been eyeing online. so i did.

whole wheat flaxseed banana bread

healthy goodness

Inspired by this and this.

Makes 1 loaf

4 tablespoons olive oil
1/3 cup greek yogurt
1/4 cup honey or agave
¼ cup light brown sugar
2 eggs, beaten
1 tsp. pure vanilla extract
4 bananas (ripe and mashed)
¼ cup ground flaxseed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 teaspoon baking soda
½ teaspoon salt
1 ½ cup whole wheat flour
For the topping: 1 tbsp ground flaxseed, 1 tbsp brown sugar, 1 tsp cinnamon

Preheat oven to 350 degrees F.

In a medium mixing bowl, whisk together oil, yogurt, brown sugar and honey/agave until well blended. Add eggs and vanilla and whisk until well mixed. 

Stir in mashed bananas until well combined.

Sprinkle the spices, ground flaxseed, baking soda and salt over the mixture and mix in.

Add the flour last and mix until just incorporated and no flour spots remain.

Pour into loaf pan that’s buttered, greased or sprayed with cooking spray. In a small bowl combine the ground flaxseed, brown sugar and cinnamon and sprinkle over it over the top. 

Bake for about 50 minutes to 1 hour or until a wooden stick inserted center comes out almost clean. Let cool in pan on a wire rack for about 30 minutes. Remove from pan and cool completely on wire rack.

bourbon, spice and chocolate chip banana bread

admiringly found on smitten kitchen

4 ripe bananas, smashed
1/3 cup melted salted butter (if you only have unsalted as I did, add 1 tsp of salt later)
3/4 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
handful of chocolate chips (optional)

Preheat the oven to 350°F.

With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the brown sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in.

Add the flour last, mix until just combined. Sprinkle chocolate chips over the top if using (and you really should) and mix to combine. 

Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

the verdict? as expected, both are SO good in their different ways. the healthy one has become our go-to breakfast: a nice thick slice toasted and slathered with natural peanut butter, eaten alongside greek yogurt and blueberries, or devoured all by itself. the decadent one makes the most perfect after dinner pick me up: moist and filled with melted pockets of chocolate, with the faintest smell of butter and bourbon. YUM. if you can’t pick one, just make both!

bon appetit,

edie

muffins and mimosas: a foolproof guide to brunch, part one

A snapshot of my most recent brunch table

For me, brunch is its very own food group. I just love everything about it. I love muffins, scones, and frittatas. I love how naughty it feels to drink mimosas, bellinis, and bloody marys so early in the day. I really think that people are just generally more fun to be around in the hours between 11am and 2pm on Saturdays and Sundays (not to say that you can’t technically have brunch any other day of the week). I have many favorite brunch establishments in NYC, Boston and Ithaca, which is a post for another time, but in this series I will walk you through how to host a scrumptious brunch at home! The key is having some favorite recipes (and a stocked pantry) on hand so you can throw together impromptu brunches whenever you get the itch.

To get you started I will refer you back to some great brunch recipes that I’ve already posted on Edie’s Eats: Popovers, lemon topped raspberry muffins, rhubarb compote, granola, and apple bread.

But without further ado, I will get started with my new OBSESSION. These raspberry breakfast oat bars are absolutely incredible. They have a crunchy, nutty crust and topping with a sweet and sour filling from fresh raspberries. No joke, they flew off the table at my most recent brunch almost immediately. Go buy the ingredients for this NOW, you won’t regret it.

raspberry breakfast bars

recipe from Smitten Kitchen

For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor.

Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

There are more great brunch recipes to come, so please check back soon! Bon Appetit!

easy popovers

Popover Cafe on Amsterdam Ave between 86th and 87th streets in New York City is one of my go-to brunch spots. I just can’t get enough of their signature popovers–warm, and eggy on the inside, with a nice crust on the outside, and a big air hole that acts as the perfect vessel for strawberry butter, apple butter, or your favorite spread.

I decided that it was time to try and make popovers at home (how hard could it possibly be, right?), so that I don’t have to schlep up to the upper west side every time a craving hits.

I searched on the internet for an easy recipe and it’s unbelievable how much variety there is! Different amounts of flour, salt, eggs, and annoying un-even measurements. I found this recipe and treasured it for it’s simplicity. I have renamed it the 3-2-1 Popover because the breakdown of ingredients reminded me of the classic 1-2-3-4 cake.

Turns out, it’s unbelievably easy, and almost fool proof to make these at home. If you have a popover pan, great, but a muffin tin will work perfectly fine as well.

3-2-1 Popovers

Sourced from The Food Network

Ingredients:

  • 3 tablespoons melted butter, divided
  • 2 eggs
  • 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt

Directions:

Preheat the oven to 400 degrees F.

Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. 

Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth.

Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Note: DO NOT OPEN THE OVEN DOOR TO PEEK! You want to keep as much heat in the oven as you can. You can and should turn on  your oven light to keep an eye on them to make sure they aren’t burning though. I would start looking at 30 minutes. 

Remove from the oven and serve warm. 

We ate them with some of the random spreads we had in the fridge: 

They were absolutely delicious! As you can see, these are very quick and easy to make, and they look extremely impressive. Don’t reserve these for a special occasion, make them for breakfast today!

rhubarb compote

One glorious Saturday morning my flatmates and I stumbled upon the Eveleigh markets outside of Carriage Works near the University of Sydney. All I can say is WOW. Tons of fresh fruit and vegetables, cheeses, organic meats, bread, sweets, fresh dips and FREE SAMPLES of everything. And I mean everything. I hadn’t planned on eating lunch at the market, but by the time we left we were stuffed! It made us all nostalgic for our wonderful Ithaca farmers market with its similar wooden overhang, but (sorry Ithaca), this one definitely takes the cake.

fresh flowers

pretty labels, right?

veggies straight from the farm

I decided to buy some rhubarb as it has just started popping up everywhere and looked nice and fresh. Berries are way too expensive in Sydney so I knew I wouldn’t be making my usual strawberry rhubarb anything. I decided to make some rhubarb compote, versatile enough to top my yogurt in the mornings and my vanilla ice cream/apple crisp/you-name-it in the evenings.

Rhubarb Compote

6 cups fresh rhubarb, cut into 1 inch pieces
1/2 cup apple juice or orange juice (i used apple)
1/4 cup brown sugar or honey (i used brown sugar)

  1. In a saucepan, bring apple juice to a boil.
  2. Add rhubarb and brown sugar and stir until sugar is melted and mixture is combined.
  3. Cook mixture slowly for about 8-10 minutes until the rhubarb has started to break down. Remove from heat. Taste for sweetness and add more honey if desired.
  4. Cool compote completely; mixture will thicken as it cools. Store in a jar in the refrigerator for up to a week.

too steamy for a cooking shot

As the market started to come to a close, many of the vendors start to slash prices in order to get rid of whatever was leftover. I walked away very happy with a $5 bag filled to the brim with apples and pears. Turns out one of my flatmates had also bought one! I have officially declared an “apple challenge” at my apartment. We have been going apple crazy and you will get to see some of what we have been making soon. Stay posted!Cheers,
E

raspberry topped lemon muffins

Hi everyone! Sorry for the long hiatus since my last post!! My life got a little crazy between finals, moving out of my apartment, and starting an internship as soon as I got home. But no fear, I have been cooking and taking pictures during the last month, so I have some new recipes to share with you!

My friend hosted a going away brunch during finals week and asked everyone to bring something to share. I immediately starting mentally flipping through all of the scones, muffins and other breakfast items that i’ve been waiting for the right moment to make. I settled (pretty quickly) on Smitten Kitchen’s raspberry topped lemon muffins. Since the moment I laid my eyes on these muffins I knew we were meant to be. Lemon. Raspberries. Mini Muffins. Say no more.

They exceeded all of my expectations and were a huge hit at the brunch! They all went flying off the tray as soon as I arrived, and I was slammed with many requests for the recipe (so here it is!):

Raspberry Topped Lemon Muffins
Courtesy of (who else?) Smitten Kitchen

Yield: 14 large or 56 mini muffins

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1.5, 1/2-pint containers (about) fresh raspberries

1. Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners.

2. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist.

Microplane-the best!

3. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

4. Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each).

5. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

This may just be the best muffin I’ve ever had. The lemon zest muddled with sugar gives the muffins a bitter intenseness that is sharply contrasted with an almost sour raspberry, which ends up giving you quite an intense bite. These are anything but ordinary. To switch things up I can picture poppy seeds mixed in, orange zest switched for the lemon, blackberries or other fruit swapped for the raspberries, the list goes on.

Make these immediately and never look back.

crunchy applesauce granola

I will never buy granola again.

Store-bought granola is often high in fat, overpriced, and generally lackluster. Homemade granola on the other hand is AMAZING. I get to control the fat, the nuts and the dried fruit that goes in. It couldn’t be easier, and is actually fun to make! It is also 100% adaptable and completely fool proof (exact measuring unnecessary).

I decided to make a low fat granola that swaps in unsweetened applesauce for oil, and is sweetened with brown sugar, agave negtar, and maple syrup instead of white sugar.

I combined three different recipes, but I would say I most closely followed David Lebovitz’s recipe.

Ingredients:
3 cups old fashioned rolled oats
1 cup sliced almonds
handful of pecans (optional)
1/2 cup unsweetened shredded coconut
1/4 cup toasted wheat germ
1/4 cup flax meal
1/4 cup light brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/4 cup unsweetened applesauce
1/4 cup agave nectar or honey
2 tbls maple syrup
1 tbls olive or vegetable oil (optional)

Directions:
1. Preheat the oven to 300˚F
2. In a large bowl mix together the oats, almonds, pecans, coconut, wheat germ, flax meal, brown sugar, cinnamon, nutmeg, and salt.

dry ingredients

3. In a saucepan warm the applesauce with the agave/honey, maple syrup, and optional oil. Just heat until the mixture starts to breakdown.

Wet ingredients

4. Mix the applesauce mixture into the oat mixture until well dispersed and all the oats are covered. Then divide and spread the mixture on two baking sheets covered with parchment paper (for easy clean up). I find it’s easier to use baking sheets with sides (sometimes called jelly-roll pans), because when you shake it up the granola doesn’t go flying onto the floor.

ready for the oven

5. Bake for about 45-60 minutes, stirring and switching the position of the baking sheets every 10 minutes until granola is a deep golden brown color and dry.


6. Remove from the oven, mix in the dried fruit (i used dried cranberries, raisins, dried cherries, and dried currants, but you can use whatever you like/have). Let cool completely before storing in a sealed container.

This was honestly the most delicious granola I have ever had. Every morning since I made this I have had 0% Fage greek yogurt with half a banana, some granola, and a drop of agave nectar-it is sheer perfection.

Make this immediately, you won’t regret it. Don’t waste any more money on store-bought granola!

And please post comments letting me know how yours came out and what you mixed in!

Apple Bread

Hello everyone! My sincerest apologies for the lack of posts during the last few weeks. Midterms, fall break, and general lack of sleep have made updating the blog difficult. But I have been cooking up a storm and have tons of new material for you so get excited!

Fall break is a wonderful 4 day weekend in October right after the first round of midterms when everybody needs a break. I decided to take a trip to Boston to visit all my friends at Northeastern (where I spent my freshman year) and Harvard.

Before the long 6 hour drive, I baked some apple bread to give as a present to my friend Gila who was driving, and to my hosts in Boston.

My lifesaver IKEA apple corer

wet ingredients

Mixing in the dry ingredients

And finally into my favorite disposable gift giving pans

Here is the recipe, adapted from:  http://lepetitpierogi.blogspot.com/2010/09/apple-bread.html#ixzz13OfCoCG1

3 Cups All Purpose Flour (can use half whole wheat flour)
2 Tsp. Cinnamon
1/2 Tsp. Allspice
1 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Cup Vegetable Oil (or substitute apple sauce to make it low fat)
1 Cup White Sugar (I reduced this to around ½ cup)
1 Cup Brown Sugar, packed
2 Eggs, Beaten
1/2 Tsp. Vanilla
3-4 tbsp apple cider
2 cups apples, peeled, cored and coarsely chopped
1 cup broken walnuts (optional)

In bowl, combine flour, cinnamon, allspice, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix (if using). My batter ended up being pretty dry and sticky so I added in a few tablespoons of apple cider, but if yours isn’t, then it’s totally up to you-I kind of like the additional apple flavor from the apple cider. Divide mixture between two greased 8-in. x 4-in. bread pans ( I used mini loaf pans). I sprinkled brown sugar on top to give them a nice little crunchy crust. Bake at 350 degrees F for 40-45 minutes (mine were done in 30-35 minutes because I used the mini pans) or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

Baking in the oven

These were easy to make, a great way to use up a few apples, and made pretty food gifts!

Finished product!