Apple muffins in homemade bakingcups

Easy apple muffins made with tart and crisp apples

Don’t you just love the smell and taste of fresh baked applemuffins and apecially with apples that you pick from your own garden.

DIY for homemade baking cups look HERE

I used to have a garden with five old appletrees and every fall they gave us a lot of fruit enoug for cake and muffins, applesauce and juice, one year we got as much as 300 liters of juice, we had enough for a whole year. I miss those trees. Now I have a small tree that had 6 apples this year, just enough for a couple of cakes.

For about 12 muffins

you need:

2-3 apples

1 tbs powdered cinnamon

1 tbs granulated sugar

250 g/8 oz butter

200 g/7 oz sugar

4 eggs

1 tsp vanilla ekstract

250 g/8 oz flour

1,5 tsp bakingpowder

Pre heat the oven to 180 C/350 F

Cut the apples into little cubes

Put the apples in a bowl and add cinnamon and sugar mix and put aside

Beat butter and sugar to a smooth mixture, put the eggs in one by one  and add the vanilla extract

Sift the flour and bakingpouder into a bowl and add it to the butter and egg mixture. Do not beat it too long, just until everything is well blended.

Put your cake batter

Strawberry and vanilla cream puffs

For the family’s fastelavn treat this year, I am making choux pastry filled with fresh strawberries jam and vanilla cream.
2 ½ dl water
125 g butter
1/2 teaspoon salt
150 g plain flour
4  medium sized eggs
For best results first I combine the butter, water and salt in a saucepan. Heat gently until the butter has melted, then bring to the boil.
As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
Allow to cool for 2–3 minutes, then  I put the dough in a mixer and eat in the eggs one at the time to make a smooth, shiny paste.
You do not need to use a mixer, but i find it easier this way, it is quite heavy to beat the eggs in the beginning.
Use a scoop or a couple of spoons to place the batter on to a baking paper lined baking tray.
Bake in the middle of a preheated oven on 200 C for about 25-30 minutes or until golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base or side of each pastry to release the steam. Return them to the oven and leave them for 15 minutes to dry out, then remove from the oven and transfer to a wire rack to cool.
These puffed up nicely

As filling I mixed whipped cream and vanilla custard, use ready-made custard or make your own. If you want you can just  whip up the cream with a little powdered sugar and the seeds of one vanilla bean.
Vanilla Cream
4 egg yolks
4 tablespoons sugar
3 dl milk
The seeds of 1 vanilla bean or 1 teaspoons vanilla extract
3 teaspoons corn starch
4 dl whipping cream
Combine everything in a saucepan except the cornstarch and whipping cream, stir and heat this up on medium heat untill everything is mixed together. In a little cold milk or water dissolve the corn starch and add to the egg mixture.

Turn the heat up and keep stirring, and just before it starts to bubble, take it off the heat and let it cool.

When the custard is cool, whip the cream and combine them together and fill the choux pastries.

Serve with fresh crushed strawberry with a little sugar and sift some powdered sugar on top.

Creamy lime squares

I have probably metioned it before, this family loves lime. I found this recipe by Martha Stewart – creamy lemon squares. Compared with a traditional lime pice recipe it is basicly the same exept for the crust. I made these yesterday and we have waited patiently to let it set, so after dinner we ar going to devour these scrumtious treats.

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1/2 cup confectioners’ sugar, plus more for dusting

1/4 teaspoon salt

1 cup all-purpose flour, (spooned and leveled)

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

3/4 cup fresh lime juice

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with baking paper, leaving an overhang on two sides

Crust:

Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

Filling:

In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.