Apples for Steve Jobs

Yesterday Apple announced that Steve Jobs, the company’s renowned co-founder and CEO since the late 90’s, had passed away. I’ve compiled a list of my favorite Steve Jobs quotes on everything from technology to mortality. I’ve also compiled a few of my favorite apple recipes in honor of one of America’s greatest innovators.

Steve Jobs Quotes:

"That's been one of my mantras -- focus and simplicity. Simple can be harder than complex: You have to work hard to get your thinking clean to make it simple. But it's worth it in the end because once you get there, you can move mountains."
-- BusinessWeek interview, May 1998

"The most compelling reason for most people to buy a computer for the home will be to link it into a nationwide communications network. We're just in the beginning stages of what will be a truly remarkable breakthrough for most people--as remarkable as the telephone."
-- Interview in 1985

           

"You can't connect the dots looking forward; you can only connect them looking backwards. So you have to trust that the dots will somehow connect in your future. You have to trust in something -- your gut, destiny, life, karma, whatever. This approach has never let me down, and it has made all the difference in my life."
-- Stanford University commencement address, June 2005.

"I read a study that measured the efficiency of locomotion for various species on the planet. The condor used the least energy to move a kilometer. Humans came in with a rather unimpressive showing about a third of the way down the list....That didn't look so good, but then someone at Scientific American had the insight to test the efficiency of lomotion for a man on a bicycle and a man on a bicycle blew the condor away.
That's what a computer is to me: the computer is the most remarkable tool that we've ever come up with. It's the equivalent of a bicycle for our minds."
-- Interview for the documentary "Memory and Imagination," 1990

"Remembering that I'll be dead soon is the most important tool I've ever encountered to help me make the big choices in life. Because almost everything -- all external expectations, all pride, all fear of embarrassment or failure - these things just fall away in the face of death, leaving only what is truly important. Remembering that you are going to die is the best way I know to avoid the trap of thinking you have something to lose. You are already naked. There is no reason not to follow your heart. ... Stay hungry. Stay foolish."
-- Stanford University commencement address, June 2005.

Apples for Steve Jobs:

Apple Crisp

Caramel Apples Tutorial

Apple Muffins

Apple Cider Donuts

I think President Obama said it best: Jobs was "among the greatest of American innovators -- brave enough to think differently, bold enough to believe he could change the world, and talented enough to do it.”

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog

Pumpkin Cream Cheese Muffins & September Fall Crawl's 1st Stop

 

Before I get to my muffins, I wanted to let you all know about a fabulous Fall-inspired blog hop I will be taking part in over the next two weeks. Marilyn from The Artsy Girl Connection has put together a fabulous line up of bloggers to share fall-inspired recipes, crafts, projects, etc. Marilyn started the crawl today with the cutest pumpkin project. Head on over to her blog to check it out!!!

Fall Crawl Schedule

Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th – Kim & Lars http://larskim.com/
Sept 29th - Deia http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/

Renee's will be our Second blog hop /Linky Party

October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Pumpkin Cream Cheese Muffins
I always associate anything pumpkin with fall. Fall here in Arizona means: the temperature has finally dipped below 100°F, we can get cold water from the faucet again (during the summer it’s only warm or hot water from the faucet), and you can sun bathe by the pool without completely melting!

These muffins were so deliciously aromatic and filled the house with the most amazing smell. I can’t decide if they smelt better or tasted better. Try them for yourself and you decide!

Pumpkin Cream Cheese Muffins

Ingredients:

For the filling:
8 oz cream cheese, softened
1 C confectioners’ sugar

For the muffins:
3 C all-purpose flour
1 t ground cinnamon
1 t ground nutmeg
1 t ground cloves
1 T pumpkin pie spice
1 t salt
1 t baking soda
4 large eggs
2 C sugar
2 C pumpkin puree
1¼ C vegetable oil

For the topping:
½ C sugar
5 T flour
1½ t ground cinnamon
4 T cold unsalted butter, cut into pieces

4 T chopped pecans

Directions:

For the filling:

Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 6 hours.

For the muffin batter:

Preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

For the topping:

Combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Add the chopped pecans and mix until incorporated. Transfer to the refrigerator until ready to use.

To assemble the muffins:

Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving. Wait for the muffins to cool for about 30 minutes, and then enjoy! (It will be super tempting to bite right into one of these muffins right away, but you want to wait because the cream cheese filling is super hot right out of the oven!)

Makes 24 muffins

Source: adapted from Annie’s Eats

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Cheddar Dill Scones

De-li-cious! These scones are my new favorite dinner-time accompaniments. There are SO many different possibilities and variations with these scones like parmesan & sun-dried tomato, cilantro, pepper jack, & jalapeño, etc. I can’t wait to try variations of this recipe and share them here with you, so stay tuned!

P.S. These would be great for brunch!

Cheddar Dill Scones

Ingredients:

4 C plus 1 tablespoon all-purpose flour, divided

2 T baking powder

2 t salt

3/4 pound (3 sticks) cold unsalted butter, diced

4 extra-large eggs, beaten lightly

1 C cold heavy cream

1/2 pound extra-sharp yellow Cheddar, small-diced

1 C minced fresh dill

1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions:

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.

Add the butter and mix on low speed until the butter is in pea-sized pieces.

Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended.

Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed.

Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles.

***If you don’t have a 4-inch square cookie cutter, then: divide the dough into 2 equal pieces using a bench scraper. Pat each half of the dough into an 8-inch round cake pan, evenly distributing the dough. Invert the pans onto the counter so the dough releases from the pans. At this point, your dough should be in a perfect circle. Cut each circle into 8 pieces.

Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Makes 16 large scones

Source: Adapted from Ina Garten for the Food Network

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Blueberry Scones

I am so ecstatic about how this recipe turned out, because it’s essentially the first pastry that I’ve made that actually came out well! These scones had the best texture, and were even better than those yummy ones you can get at Starbucks! This is a recipe I’ll make again and again, enjoy!



Mia enjoying a piece of scone. =)



Blueberry Scones

Cooks Note:

It’s crucial that you don’t over-work the dough…you actually want to work with it as little as possible. Be careful when working with the butter, it should be frozen solid before grating. Also, don’t freak out that this recipe calls for 2 sticks of butter; you will actually only use 10 tablespoons of it. Frozen berries work just as well as fresh ones, but don’t defrost them. If you’re feeling adventuresome substitute blueberries for an equal amount of raspberries, strawberries, or blackberries.

Ingredients:

1 C unsalted butter (2 sticks), frozen whole (see note above)

1 1/2 C fresh blueberries

1/2 C whole milk

1/2 C sour cream

2 C unbleached all-purpose flour, plus additional for work surface

1/2 C sugar, plus 1 tablespoon for sprinkling

2 t baking powder

1/4 t baking soda

1/2 t table salt

1 t grated lemon zest

Directions:

Adjust oven rack to middle position and heat oven to 425° F.

Score at the 4 tablespoon mark each stick of butter, and remove half the wrapper from each stick. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

The scored butter

The grated butter

Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

The flour mixture with the butter tossed in.

Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

The milk and flour mixture combined.

The kneaded dough.

Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

My attempt at a 12-inch square.

Dough folded into thirds.

Dough folded into thirds again and ready for the freezer.

Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes (if you can wait that long) before serving.

The dough ready for the oven.

To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Makes 8 Scones

Source: America’s Test Kitchen

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Baked Banana and Blueberry Oatmeal

I made this for breakfast the other morning for my hubby and me. I love that this recipe was so deliciously wholesome with healthy ingredients. The banana flavor was extremely evident in this oatmeal, so if you’re not fond of a lot of banana flavor cut the bananas down from 4 to 2.

Baked Banana and Blueberry Oatmeal

Ingredients:

1 cup rolled oats

1/4 cup walnuts, chopped and lightly toasted

1/4 cup maple syrup, plus more for serving

1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

Pinch of salt

1 cup milk

1 large egg

2 tablespoons unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

2 super ripe bananas (the kind you’d make banana bread with)

2 ripe bananas, sliced into 1/2-inch thick pieces

1 cup fresh blueberries

Directions:

Preheat oven to 375 degrees.

Spray a 11/2-quart casserole dish with cooking spray.

In a medium bowl, toss together the oats, baking powder, cinnamon and half of the walnuts and set aside.

In a stand mixer (or with a hand mixer), mix the 2 super ripe bananas until nice and smooth. Add in the maple syrup, milk, egg, half of the melted butter, and the vanilla. Mix until well blended.

Place the sliced banana pieces from the 2 ripe bananas in a single layer in the bottom of the prepared casserole dish.

Banana slices in prepared casserole dish.

Sprinkle ½ cup of the fresh blueberries over the top of the bananas, then cover the blueberries with the oat mixture.

Drizzle the banana and milk mixture over the oats, making sure to distribute it as evenly as possible.

The mixture ready for the oven.

Sprinkle the remaining blueberries and walnuts over the top of the oats.

Bake the oatmeal for 35-45 minutes, until the top is golden brown and the oats have set.

Remove the oatmeal from the oven and drizzle the remaining butter over the top and serve.

You may choose to garnish with drizzled maple syrup or brown sugar although I don’t think you’ll need it.

Makes 4 servings.

Source: Inspired by this recipe

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog

Overnight Praline French Toast

One of my first memories of cooking in the kitchen was when I was around 8 or 9 years old. I remember making French toast and pancakes with my dad. My dad was—and still remains—the king of pancakes. He has perfected his method over the years and right now is big on making pancakes the “size of your head”. He’s a big fan of the TV show “Man vs. Food” and when my parents host sleepovers with the grandkids he’s been know to run a “Kids vs. Pancakes” contest…so stinkin’ cute!

My dad making his famous hotcakes!

I was feeling a bit nostalgic when I planned a brunch for my dad and husband for Father’s Day. I didn’t want to make pancakes because there’s no beating my dad’s pancakes, so French toast seemed like the logical choice. My husband described this dish as “bomb-tastic” and more like a dessert than brunch…but seriously, could you expect any less from a Paula Deen recipe!?! ;) If you feel the need, you can drizzle maple syrup over the French toast, but I don’t think you’ll need to because it’s very sweet. The next time I make this I think I’ll cut the praline topping by a quarter or half just because it was a bit too sweet for my taste. I would however, add some toasted pecans between the layers of bread…I think this would make the dish unbelievably good! You should really try this recipe, it was a sinch to throw together!

Overnight Praline French Toast

Ingredients:

1 loaf nice, crusty Italian bread (16 ounces or so)

8 large eggs

2 C half-and-half

1 C milk

2 T granulated sugar

1 t vanilla extract

1/4 t ground cinnamon

1/4 t ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup (even though I don’t think you’ll need it!)

Directions:

I used that lovely, crusty Italian bread you get from Costco that comes in a 2 pak from their bakery.

Slice bread into about 16 slices, 1-inch each. Arrange half the slices in a generously buttered 9 by 13-inch flat baking dish.

First layer of bread in my buttered dish.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.

Pour half the mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.

First layer of bread with half the egg mixture poured over it.

Layer the rest of the bread in the baking dish and pour the remaining milk-egg mixture over the bread slices.

Second layer of bread.

Second layer of bread with the remaining egg mixture.

Cover with foil and refrigerate overnight.

After sitting in the fridge all night.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping (see recipe below) evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Before it went into the oven.

Fresh out of the oven!

Praline Topping:

1/2 pound (2 sticks) butter, softened

1 C packed light brown sugar

1 C chopped pecans

2 T light corn syrup

1/2 t ground cinnamon

1/2 t ground nutmeg

Combine all ingredients in a medium bowl and blend well.

Makes 6-8 servings.

Source: Adapted from Paula Deen for the Food Network

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog

New York - Style Crumb Cake

That’s right; you’ve guessed it…another America’s Test Kitchen recipe! They can do no wrong in my book…especially when I yield results like these with their recipes! This recipe makes the most tender cake I have ever tasted. This was absolutely amazing and it rates leaps and bounds above any store-bought crumb cake out there. This is seriously the best breakfast treat I have ever made. (Note: This is so good, it can easily be served at other meals besides breakfast.)

New York-Style Crumb Cake

Cook’s Note: Don't be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can't find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Ingredients:

Crumb Topping

1/3 C granulated sugar (2 2/3 ounces)

1/3 C dark brown sugar (2 2/3 ounces)

3/4 t ground cinnamon

1/8 t table salt

8 T unsalted butter (1 stick), melted and still warm

1 3/4 C cake flour (7 ounces)

Cake

1 1/4 C cake flour (5 ounces)

1/2 C granulated sugar (3 1/2 ounces)

1/4 t baking soda

1/4 t table salt

6 T unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool

1 large egg

1 large egg yolk

1 t vanilla extract

1/3 C buttermilk

 

Confectioners' sugar for dusting

Instructions:

FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.

Serves 8-10

Source: America’s Test Kitchen

Easter Bunny Buns

The moment I saw these buns I knew I needed to make them! They looked absolutely adorable and super yummy. They came out better than I had hoped and liked by all. The only alteration I might make to the recipe the next time I make them is add orange or lemon zest to both the dough and icing…I think that would make these go from yummy to wicked yummy! J

Easter Bunny Buns

Ingredients:

1 (.25 ounce) package active dry yeast (I used rapid rise)­­
1 1/2 C­­ warm water (110 degrees F/45 degrees C)
3 1/4 C all-purpose flour or bread flour (I prefer bread flour)
1 - 9 oz package jiffy yellow cake mix or 1 1/4 cups of a yellow or white cake mix
1/4 C butter, melted
Cinnamon Sugar
Colored Easter Sprinkles

Directions:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in the flour and cake mix. Beat until dough is smooth. Add some flour on the counter and knead any additional flour into the dough. Knead until it is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes - 1 hour. Punch down the dough and turn it out onto a lightly floured surface.

Roll dough into a long rectangle 1/2-inch thick. Cut dough into strips 1/2-inch wide and 14-inches long. Reserve 1-2 of the strips to cut into pieces about 1/2-inch long and roll into small balls (use for bunny tails).

Rolled-out dough about 1/2 inch thick and 14 inches long

The cut dough & my little one int he background watching me bake while eating her snack.

Place one long piece of dough on a greased baking sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop to be the tail (I forgot to get a picture of this one).

Brush the bunnies with melted butter and sprinkle on a mixture of cinnamon and sugar. You can also leave some of the bunnies plain. Cover the bunnies with plastic wrap that has been sprayed with baking spray. Allow the rolls to rise in a warm place for 45-60 minutes, until nearly double in size. Remove plastic wrap and bake at 375 degrees for 12-15 minutes. Let cool and then brush on a simple icing and add holiday sprinkles to the plain rolls. Just add the simple icing to the cinnamon ones.

Icing:

2 C powdered sugar
2 T milk
1/2 t vanilla extract
1 T butter, melted

Directions:

Stir the powdered add the butter and blend with a fork. Add the milk and the vanilla extract and mix until you have the consistency of a pourable glaze. Brush on the glaze while the bunnies are still warm. Add colored sprinkles.

 Note: These bunny buns can be left plain and used as a dinner roll. Just shape, rise and bake the bunnies. When they are finished brush with melted butter before serving.

Recipe Yields - Approx. 20 Bunny Buns

Source: Adapted from Mommy’s Kitchen