busy bee.

{apple crisp}

This week has been a busy one.
The past month has brought an extra dose of hardship for some of those most dear to me. In the midst of chaos, baking has become a beneficial, and welcomed therapy.
Tactile activity in the kitchen is lovely. And hopefully creates delectable results.

Apple Crisp is tactile, easy, and always a favorite. The recipe is below.



apple crisp.
Preheat oven to 375 degrees

8 peeled, cored, and sliced apples
1/4 cup sugar
1 Tablespoon Cinnamon
1 teaspoon Nutmeg
2 Tablespoons Orange Juice
1 teaspoon salt

Peel, core, slice apples and toss with remaining ingredients. Place in a 13x9inch pan.

1/2 cup butter
1 cup brown sugar
1 cup flour
1 cup oats
1 Tablespoon cinnamon
1 teaspoon salt
1 teaspoon vanilla

Using your hands, blend all ingredients until crumbly. Pour over apples in 13x9 pan. Bake at 375 degrees for about 30-40 minutes, or until apples are soft and crust is golden. (I baked mine in 2 round cake pans so I could eat one and share the other!)

milk, muffins, MONDAY.

{strawberry crumble muffins}




Last night some students came over to watch old episodes of the Office.
We snacked on Muffins, milk, and some last minute, throw-everything-together cookies.
I am a really big fan of opening my refrigerator, looking at what I have, and coming up with a recipe using ingredients that I already have.
Last night, I made Strawberry Crumble Muffins. They are really sweet, gooey, and delicious. The recipe is below.
Also, I had a bunch of leftover Christmas candy. So I chopped up a bunch of Mr. Goodbar, Hershey, and Reeses candies and used them as a substitute for chocolate chips in my favorite cookie recipe. Yum.
All served with a glass of milk.
Plus, the best part is having leftover muffins for Monday morning.


{leftover candy cookies}



strawberry crumble muffins:
Preheat oven to 375.
2 cups flour
2 teaspoons baking poweder
1 teaspoon salt
1/2 cup white sugar
3/4 cup milk
1 egg, beaten
1/4 oil
1 cup strawberry jam or preserves

Mix all dry ingredients. Stir in egg, milk, and oil. Batter will be a bit lumpy. Don't overbeat. Stir in jam/preserves. Fill 18 greased muffin tins with batter.

Crumble topping
1/2 butter, room temperature
1 cup brown sugar
1 cup flour
1 cup oats
Mix all together until crumbly. Evenly distribute over muffins. Bake for 25-30 minutes, or until muffins are set.