Amaretto Apple Streusel Muffins

Fall is my favorite time of year. Not only because it's cooler and you can snuggle up under a blanket with hot cocoa.. but the intoxicating smells that fill the house when you cook or bake.

Apples definitely remind me of Fall. So I jump at any chance I get to use them in a recipe. This is actually out of the Cooking Light magazine for October. It's a very easy recipe and no one knew they were healthy until I told them. I split one with my husband to try them out before I took them to work to share. We really enjoyed them!

1 1/2 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3/4 c granulated sugar
1/4 c(2 oz) fat free cream cheese, softened
1/4 c butter, softened
2 tbsp amaretto (almond-flavored liqueur)
1 tsp vanilla extract
1 large egg
1/2 c light sour cream
1 medium Gala apple, finely chopped
1 tbsp all-purpose flour

Streusel:
2 tbsp all-purpose flour
2 tbsp brown sugar
1/4 tsp ground cinnamon
2 tbsp butter, chilled
2 tbsp sliced almonds, optional

Glaze:
1 c powdered sugar
4 tsp reduced fat milk

Preheat oven to 350 degrees. Place muffin cup liners in 12 muffin cups; coat with cooking spray. Combing 1 1/2 c of flour, baking powder, salt and baking soda in a small bowl with a whisk.

Combine granulated sugar, cream cheese, and 1/4 c butter in a large bowl at high speed until well blended. Add amaretto, vanilla and egg to sugar mixture; beat with a mixer at medium speed until well blended. In a separate small bowl, combine sour cream and 1/4 c milk. Stir with a whisk until well blended. Add 1 tablespoon of flour with apple in a small bowl; toss well until coated.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in the apple mixture. Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 tablespoons flour, brown sugar and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture resembles coarse meal; stir in almonds if you choose. Sprinkle streusel evenly over muffins. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the muffins from the pan.

To prepare glaze, combine powdered sugar and 4 teaspoons of milk in a small bowl or measuring cup stirring with a fork or whisk. Drizzle glaze over muffins. Makes 12 muffins.

Spinach Spuds

Another amazingly tasty recipe from Food Network Magazine. I used pancetta instead of ham. Leave out the meat if you wish to have a filling vegetarian dish.

4 large russet potatoes
4 tbsp extra-virgin olive oil, plus some for brushing
2 tbs all-purpose flour
2 c milk
1 bunch spinach, roughly chopped
3 oz. pancetta, chopped
pinch of cayenne pepper
pinch of freshly grated nutmeg
kosher salt
4 oz gruyere or gouda cheese, finely shredded (about 1 1/4 cups) (I used smoke gouda)

Preheat oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Cook the pancetta until browned. Remove from pan into a bowl and leave fat from pancetta in pan. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and pancetta and cook until the green swilt and the mixture is about as this as sour cream, 3-4 more minutes. Season with the cayenne and nutmeg and add salt to taste.

Slice the cooked potatoes lenghwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.

Artichoke Au Gratin Salad

For those of you who cook or hell if you just love food, you should definitely subscribe to the Food Network Magazine. Your family, friends and taste buds will appreciate it! There are so many recipes and pretty pictures along with coupons and interesting tidbits about food. My first issue was for August/September and I found this simple recipe inside by Sandra Lee (Semi-Homemade) and it is an appetizer. I made it for a light dinner and it was perfect!

4 tbsp plain or seasoned breadcrumbs
1-12oz jar or can of artichoke bottoms, drained and patted dry
1 1/2 tsp grated parmesan cheese
1/4 lb soft sheep's milk cheese or brie, rind removed, sliced
1 c mixed salad greens
2 tbsp balsamic vinaigrette
Extra virgin olive oil
salt & pepper to taste

Preheat oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the parmesan.

Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese or brie among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until cheese starts to bubble and the topping browns, 3-4 minutes. Toss the salad greens with the balsamic vinaigrette, pinch of salt and pepper in a bowl. Serve the artichokes on top of the greens.

Peanut Butter Banana Bread

I was in the mood to bake this weekend. My husband loves peanut butter and I love the combination of peanut butter and bananas together. So I found this recipe with the best of both worlds. I added cinnamon to bring out a better flavor. I didn't think to put it in and it felt like it was missing something. So that is my suggestion that I added to the recipe below.

1/3 c butter
4 tbsp creamy peanut butter
3 large ripe bananas, mashed
3/4 c sugar
1/4 c brown sugar
1 egg, beaten
1 tsp vanilla
1 1/2 c flour
1 tsp cinnamon
1 tsp baking soda
1/8 tsp salt

Preheat oven to 350 degrees. Prepare one loaf pan by coating with butter or cooking spray.

Place butter and peanut butter in a large microwavable safe bowl and microwave until melted (about 1 minute). Add the mashed bananas and stir together with a spoon until combined. Add both sugars, beaten egg, vanilla and stir to incorporate all ingredients. Then add flour, cinnamon, baking soda and salt. Stir just enough to combine but be sure not to over mix.

Pour into the prepared loaf pan. Bake for 50 minutes and test by sticking the center with toothpick or knife to see if it comes out clean. If not, cook in 5 minute intervals until done.