Carrot Zucchini Muffins

October 29, 2015 Leave a Comment
Carrot Zucchini Muffins

Carrot Zucchini Muffins

These muffins from Becky Von Seggern are super moist and not-too-guilty pleasure with applesauce replacing oil or butter.

 

Carrot Zucchini Muffins Recipe

 

Carrot Zucchini Muffins

1 cup flour

½ cup whole-wheat flour

½ cup oatmeal

1 cup brown sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. cinnamon

1 tsp POWDERED GINGER

¼ tsp. GROUND CLOVES

½ cup raisins

¼ cup chopped pecans

2 eggs

2 tsp. PURE VANILLA EXTRACT

½ cup carrot, grated (1 regular size)

½ cup zucchini (1 small)

1 tsp. orange zest

1 cup applesauce

½ cup crushed pineapple

½ cup coconut

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.  Grease muffin pans.  In a large bowl combine the flours, oatmeal, brown sugar, salt, baking powder, cinnamon, GINGER and CLOVES.  Stir in the raisins and nuts then set aside.

In another bowl beat the eggs until frothy.  Stir in VANILLA, carrots, zucchini, orange zest, applesauce, pineapple and coconut.

Pour the egg mixture into the dry mixture and stir until just combined.  Do NOT OVER-MIX.  Put into greased muffin pans.  Bake at 350 F. for 25 minutes.           21 muffins

 

(Recipe for Carrot Zucchini Muffins was in Penzeys Spices catalog)

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Apple Pecan Layer Cake Recipe

December 27, 2012 Leave a Comment
Apple Pecan Layer Cake

Apple Pecan Layer Cake

Browned butter frosting highlights this Apple Pecan Layer Cake.  Thin apple slices artfully arranged and brushed with Citrus Glaze make an attractive garnish.

Apple Pecan Layer Cake Recipe

Apple Pecan Layer Cake

Cake:   2 ½ cups flour

2 cups sugar

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1 ½ cups applesauce

¾ cup oil

2 eggs

½ cup chopped pecans

Frosting:   ½ cup butter (margarine NOT recommended)

4 ½ cups powdered sugar

6 to 8 Tbsp. apple juice

Preheat oven to 350 F.  Grease and flour two 9 inch round cake pans.

In large bowl, combine flour, sugar, baking soda and powder, salt and cinnamon.  Add applesauce, oil and eggs; blend at low speed until moistened.  Beat 2 minutes at highest speed.  Stir in pecans.

Pour batter into prepared pans.  Bake at 350 F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pans.  Cool completely.

In small heavy saucepan over medium heat, brown butter until light golden brown, stirring constantly.  Remove from heat; cool completely.  In large bowl, combine browned butter, powdered sugar and 4 Tbsp. of apple juice; blend at low speed until moistened.  Continue beating until well blended, adding additional apple juice until spreading consistency.  Fill and frost cake.  Garnish as desired.     12 servings

(Recipe for Apple Pecan Layer Cake was in the Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Apple Pecan Layer Cake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Apple Spice Cupcakes Recipe

September 18, 2012 Leave a Comment

Recipes provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Apple Spice Cupcakes

Not only do these adorable cupcakes complement an autumn party, they’re super sellers at a bake sale, too.  A spice cake mix makes the moist treats a snap to stir up, and a fast frosting helps them stand out from other goodies.

Apple Spice Cupcakes Recipe

Apple Spice Cupcakes

1 pkg. spice cake mix

1 ¼  cups water

3 eggs

1/3 cup applesauce

Frosting:   1 pkg. (8oz.) cream cheese, softened

¼ cup butter, softened

1 tsp. vanilla

4 cups confectioners’ sugar

Red paste or liquid food coloring

24 pieces black (3/4 inch)

12 green spice gumdrops

Preheat oven to 350 F.  In a large bowl, beat the cake mix, water, eggs and applesauce on low speed for 30 seconds.  Beat on medium speed for 2 minutes.

Fill paper-lined muffin cups two-thirds full.  Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugar, beating until smooth.  Stir in food coloring.

Frost tops of cupcakes.  Insert licorice into center for apple stems.  Cut gumdrops in half; flatten and pinch to form leaves.  Place one leaf next to each stem.

(Recipe for Apple Spice Cupcakes Recipe was in the Taste of Home Cupcakes For Every Season, Display until April 5, 2011)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Apple Spice Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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