Apple Chips — October 25, 2015

Apple Chips


Ah… It’s my favorite time of year! The leaves are turning and the weather is cooling down. I can snuggle in a blanket and sip coffee all day with sweating my brains out! Also, the oven will no longer warm my apartment to unbearable temperatures. I am a happy girl when fall comes around! Not to mention Thanksgiving and Christmas being right around the corner. AHHH!!! I can’t take all of this wonderfulness!!!!!!

Fall is my favorite season. I feel very strongly about it. In case you didn’t deduce that from the previous paragraph. 🙂

With all things fall also comes school for me. That means being busy all the time and living off of sandwiches/frozen food.  All the while munching on very unhealthy snacks and studying.  Not a stellar diet. In order to incorporate a healthier snack and keep things interesting (meaning not boring, raw fruit) I sometimes make these Apple Chips.

I’m not even a huge fan of apples and I love these things.  They are crunchy, sweet, and a fruit–an A+ snack in my book. Aside from them tasting good, while they are baking your house/apartment/area of living will smell divine. Apples and cinnamon. Perfection.

You will want start off by preheating your oven to 250°F (120°C) and lightly greasing a cookie sheet.

Now mix up your cinnamon and sugar. I usually us a 1:3 or 1:4 ratio (for every one part cinnamon three parts sugar). 1:3 will give you a pretty cinnamony mixture.  If you don’t like cinnamon that much, or just can’t handle it, mix it to your preference. What I have come to find, with this recipe, is the apples tend to have a bit of natural sweetness, A stronger mixture helps to keep the chips from becoming overwhelmingly sweet. This is all personal preference, do as you please. Set the cinnamon sugar aside (I made extra so I could keep some for toast).Cinnamon Sugar

Get out a cutting board, an apple, and a very sharp knife. In my experience one apple covers one cookie sheet. Be sure to use a sharp knife–the sharper your knife the easier it will be to get thin slices. We want thin slices! Paper thin. If your slices are too thick they wont dry out properly and the chips will be chewy. I always end up slicing a couple too thick, so I sprinkle a little cinnamon sugar on them and have a snack as I slice. No shame in my game!

slices

Lay the slices in a single layer on your baking sheet.  You can lay them close together as they will shrink in the oven, but be sure they aren’t overlapping.  Yes…I see I have a few overlapping here. Just trust me, it works better if they aren’t laying on top of each other. On pan

Sprinkle cinnamon sugar over the top of each slice and pop them in the oven! Let them bake for 30 minutes. Remove the slices from the oven and flip them over. Put them back in the oven for another 30 minutes.  If you cut your slices a bit thicker it will take a little longer. If they are thinner you will want to remove them a little sooner. Use your best judgement.  They may seem slightly pliable, but as the cool they will crisp up (a little not a lot).

If you have any questions leave a comment below! Happy Fall everyone!

Here is a printable of the recipe: Apple Chips

APPLE CHIPS

Prep: 10 minutes     Baking: 1 hour

Ingredients:

  • 1 apple
  • 1 tsp cinnamon
  • 3 tsp sugar

Steps:

  1. Preheat oven to 250°F. Lightly grease a baking sheet.
  2. Rinse and pat the apple dry. Very thinly slice the apple using a sharp knife. Line the slices on the baking sheet in a single layer. Be sure they are not overlapping. Sprinkle the slices with cinnamon sugar.
  3. Bake for 30 minutes, flip them over and bake for another 30 minutes. The slices should be crispy. Let cool and keep in a sealed container.
Banana Bread — July 4, 2015

Banana Bread

Bananas are a staple food for me.  I have one almost every day whether it is for breakfast or a snack.  They are always on my weekly grocery list.  My husband on the other hand will not touch them. He refuses to eat almost anything that deals with bananas. ALMOST anything. He likes this banana bread (with chocolate chips).

This bread does not have an overwhelming banana flavor.  There is a balance that satisfies the banana lover in me and does not disgust the banana hater in my husband.

Another win for the loaf is its amazing crust.  It always comes out of the oven a deep golden brown color, crispy and caramelized. The perfect texture and warm sugary flavor. Banana Bread

I always add chocolate chips to the recipe because my husband and I are both chocolate fanatics. You can add nuts if you prefer or just keep it as pure banana bread.  Whatever you do, this sweet, soft bread will not disappoint.

*Warning: while baking this bread it will make your kitchen smell wonderful.  Resist the urge to remove it from the oven and devour the entire thing immediately. It comes out of the pan better after it has cooled for about 10 minutes. Or you could be like me and start eating straight out of the pan while it is hot! 😉

Banana Bread

Prep time: 15 min        Baking Time: 1 hr          Baking Temperature: 325°F

2 cup Flour

1 1/4 cup Sugar

1 tsp Baking SodaBanana Bread 3

1/2 tsp Salt

2 Rips Bananas, mashed

2 Eggs

1/2 cup Vegetable Oil

1/4 cup Buttermilk

1 tsp Vanilla Extract

Nuts or Chocolate Chips if you desire

  1. Preheat oven to 325°F and prepare your bread pan by greasing the bottom, corners, and sides very well.
  2. Mix together the dry ingredients in a large mixing bowl. Stir in the nuts or chips at this point if you are adding them. Set this mixture aside.
  3. Mash the bananas in a small mixing bowl. Continue mashing them until most of the chunks are gone (the riper your bananas are the easier this will be). Add rest of your wet ingredients and whisk together until it is well combined.
  4. Form a well in your dry ingredients and pour in the wet ingredients.  Gently stir everything together until it is just combined. Do not over mix or your bread will have a tougher texture.
  5. Pour the batter into your well greased bread pan, and bake for one hour. A knife or toothpick inserted into the middle of the loaf should come out mostly clean if the bread is done. Bake for an additional 10 minutes if it isn’t quite finished. Let the loaf cool in the pan for at least ten minutes before removing.