This is one of my favorite dishes to bake in the fall because apples in Michigan are so amazing and this past week raspberries at Meijer were only 50 cents a container! Seriously…..50 cents!
1 carton of raspberries (1 cup)
5 small/medium apples – cored & sliced
1/4 cup brown sugar
1 tblsp. cinnamon
pinch of nutmeg
2 sticks of cold butter
1 cup rolled oats (not instant)
1/8 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 cup brown sugar
1/2 cup flour
Preheat oven to 400 degrees – make sure oven rack is in the middle.
Butter 13×9 dish
Mix all bottom ingredients together & spread evenly in dish.
Mix all topping ingredients together with a fork until crumbly & sprinkle over bottom mixture.
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Tomorrow is Thanksgiving and I just felt compelled to make pumpkin cupcakes with cream cheese frosting. Who doesn’t love homemade cream cheese frosting?!? I was hoping that there would be some left over for dessert after dinner tomorrow but they are gone already!
Makes 12 cupcakes
1 cup pumpkin puree
1 cup sugar
2 eggs, room temperature
1/3 cup canola oil
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. all spice
1/4 tsp. salt
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
In a small bowl, mix 1/8 cup of sugar and 1 tsp. cinnamon to sprinkle on top of cupcakes before baking.
Preheat oven to 350
Mix pumpkin, oil, and sugar together. Add eggs one at a time. Add nutmeg, cinnamon, all spice, ginger, and salt. Mix well. In a separate bowl mix flour, baking soda, and baking powder then add slowly to wet mixture.
Scoop into cupcake liners and bake for 18-21 minutes depending on your oven.
Cream cheese frosting – https://rawbasil.wordpress.com/2013/11/28/cream-cheese-frosting/
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