Apple Cider Cupcakes

My sweet Momma is a Halloween baby and turns 70 today!

We celebrated big over the weekend with lots of family, food and of course yummy cupcakes!

I was looking for some inspiration for cupcakes when I happened on a recipe where you replace milk used in most cake recipes with apple cider. That sounded like the perfect seasonal recipe so I adjusted the recipe to fit what I needed, gathered together eggs, flour, vanilla, apple pie spice, etc…. ad got to baking!

I loved how the cupcakes turned out and they were so moist! Honestly using Apple cider was a fantastic call! The fact the cider was fresh from Crow Mtn Orchard nearby made it even better!

I used a basic decorators buttercream icing tinted with Wilton gel colors for decorating.

Momma loves seasonal flavors and this was a great way to utilize her favorite!

Let’s not talk about the candles… seriously y’all , sometimes you have to improvise.

Here is the full recipe you can print for Apple Cider Cupcakes

BTW…. If you aren’t a fan of icing, serve these babies up hot with butter. Yep, they make fantastic muffins, too!!

Happy Halloween Y’all!

My Hallmark Movie Baking Moment Gone Wrong

Ah… the joys of fall!

I try to savor every one of them; a little at a time as not to burn out on pumpkin spice and of course the traditional autumn bucket list.

It doesn’t always work out the way I wanted and mistakes are generally made.

I suppose I could stress and fret over things, but as parenting four kids taught me, what is the point!?!

Sometime’s you just have to go with the flow.

Last week, Tammie (Talking With Tami) and I headed up to Elijay, Georgia in the north Georgia mountains to pick apples at the beautiful BJ Reece Orchards.

Aren’t we so cute?

It was the perfect 65° Autumn day in Georgia with lots of Rome Beauties to pick from and a gorgeous drive as well!

Girlfriend days are always valued and treasured, as well as much needed, and picking apples is so much fun and most relaxing!

Tammie and I decided we would use the fresh apples we picked to make a yummy apple crisp to enjoy over the weekend.

Gathering together all the ingredients like apples, oatmeal, butter, cream, flour and brown sugar we prepared two pans in the kitchen for our apple crisp.

Everything went so smoothly and seemingly perfect as we sliced and melted and mixed and crumbled the ingredients.

It was truly picture perfect.

As I said, not everything always goes as planned, despite how well you prepare.

If you recall, I mentioned having everything I needed, plus two pans. Tammie and I were just going to split the recipe, so I added more apples. About six more apples to be exact, so our pans were full.

The crisp baked up nicely, and was so pretty when done.

Tammie and I sat down to taste it all served up in autumn bowls, the fresh baked crisp topped with whipped cream…

And y’all…. it was so very, awfully dry!

Oh you could taste the tart crisp apples, but My picture perfect, Hallmark, apple picking and making dessert moment was ruined.

My Apple crisp was dry!

Then I remembered the extra Apple I added so we had enough in each of our dishes…. I didn’t compensate by adding extra of the other ingredients.

So what do you do when you have a dish you want to serve, and no time to make a new one?!

{There was an actual purpose in choosing this dessert}

You Improvise of course.

Heavy cream is what makes this dish so juicy and yummy, so I drizzled heavy cream over the top, sliced a few pieces of butter and popped it back in the oven until heated through again.

Definitely not as good as making it correctly the first time, but still good enough to share, and with no leftovers.

So here is your Lesson of the day: As holiday baking commences pay attention when you are baking, embrace your failures, improvise and pretend you did everything absolutely correct the first time as you set it on the table (after traveling with it to Tennessee) for your Momma to eat as part of her birthday weekend celebration.

Here is my Deep Dish Apple Crisp recipe in full so you can print it off! Keep some extra cream & even butter on hand for emergencies.

Happy Monday y’all!!

Fall Fresh Fruit Salad

Despite the heat and humidity in this early fall, nothing is more enjoyable than strolling through your local farmer’s market on Saturday morning, then preparing a meal! The little market In Snellville is my favorite Saturday morning adventure. Audley and I will often wake early just to go over and pick through the seasonal fruits and veggies while planning our meals for the week.

Snellville Farmers Market

Market Flowers

Local Figs

Right now we are at the very last of nectarine season and fig season. As we were strolling through the market I was concocting a yummy, but healthy supper in my mind using some of the fresh goodness around me. What I came up with was such a hit, the family was disappointed that it disappeared so fast.

Fall Fresh Fruit Salad

 

Honestly this is so easy and versatile that it doesn’t warrant a recipe card (I added it at the end of the post so you have a shopping list). I’m going to tell you what I used for this super easy and flavorful supper, giving you the opportunity to let your own creative juices flow!

Salad Ingredients

There are no measurements for the salad, as you will create it to fit your own personal tastes and the number of people dining at your table. I’m just here to share suggestions!

Slice your nectarines and figs, then toss into the mixed greens. Cook your bacon crisp (I used a whole package for four of us), but not over cooked, and dice the prosciutto to sauté. After draining the excess grease from the bacon and prosciutto, add it to the salad, reserving a couple of pieces for your dressing. Add your pecans as well.

My bacon vinaigrette is not a traditional vinaigrette dressing as I use less oil than most people. But the dressing simple to whisk up and consists of white balsamic vinegar, stone ground mustard, honey, garlic, bacon, bacon drippings! When the ingredients are well mixed, drizzle over the salad and toss together. Don’t over saturate the salad with dressing or you’ll take away from the fresh fruit flavor!

You can serve this with grilled salmon, rotisserie chicken, a steak, or just enjoy it on its own!

It’s that filling and satisfying!!

What I love about salads of this type is you can swap the fruit for whatever is in season (pears and apples for example). You can also swap up which nut you add (cashews & walnuts for example). I chose pecans as living here in Georgia they are plentiful, fresh and so delicious!!

Click here for a printable recipe for this Fall Fresh Fruit Salad with Bacon Vinaigrette.

Have a great weekend y’all and eat well!

Summer Fruit Salad

Summer has fully encompassed Georgia and let me tell y’all…. it’s ridiculously sticky, humid and hot. Georgia has always been known for these type of summers and rarely disappoints its residents and visitors.

When the temps are still at 95° and it’s time to prepare supper I don’t know about you, but I have zero desire to turn on the stove and cook. I still want my husband and our occasional guests to feel spoiled and special, so enter my go-to dish: fruit salad.

Now this isn’t a big bowl of fruit like you might be picturing , but instead a crisp green salad which includes fruit. I love adding fresh, seasonal fruit to homemade salads and serving them up with complimentary vinaigrette dressings.

Summer Fruit Salad / Oh Fiddle Dee Dee

When my friend Tammie joined me for lunch last week I served up a salad that incorporated peaches that was a real hit!

Peach Orchard / Oh Fiddle Dee Dee

With Georgia’s peach season in full swing, peaches are definitely my fruit of choice, but it pairs so well with other fruits as well. For this particular salad I also added blueberries, mozzarella cheese, pecans, and bacon.

All of the ingredients (including the cheese, bacon & greens) were local and fresh which makes a summer fruit salad taste even better! You can hit up your local farmers or Saturday market, or a U-Pick Farm to find the freshest of ingredients as well as support locals farmers.

Peach & Blueberry Salad / Oh FIddle Dee Dee

As you can see from my picture, all I did was layer the ingredients so that they look appetizing. It is quite simple.Peach Blueberry Salad / Oh Fiddle Dee Dee

For the peach salad I made a Lemon White Balsamic Vinaigrette using a gourmet Sicilian balsamic vinegar (purchased at a vinegar & olive oil shop nearby) and combining with California olive oil; 1/3 cup vinegar to 2/3 cups olive oil seasoned with salt & black pepper, and fresh minced garlic. Shake well and taste to see that you like the flavor. If it’s too bitter for your taste, add a teaspoon of sugar. I like mine a little extra vinegary, so I often add extra.

Make the vinaigrette yours.

Peach Salad with Chicken / Oh FIddle Dee Dee

I served the peach salad with sliced rotisserie chicken breast (once again, no oven/stove needed) since it was lunchtime. When I ate leftovers later in the day I just enjoyed the salad!

That’s the beauty of summer salads; they’re delicious and filling!

And if peaches aren’t your thing you can definitely change up your fruits. I served a similar salad in red, white and blue for our Independence Day cookout.

{My husband doesn’t care how hot it is when he fire’s up the grill; Audley holds the well-deserved title of Grill Master for a reason.}

This salad included strawberries, blueberries, mozzarella cheese, and almonds. Using the same ratios above for my dressing I used balsamic vinegar to make the dressing.

Red White and Blue Salad / Oh Fiddle Dee Dee

Red, White & Blue for the holiday. This salad is also delicious with blue cheese instead of mozzarella, and pecans instead of almonds. I told you these are so versatile.

There are so many ways to keep your diet fresh and clean as well as cool in the summer. These salads just happen to be my favorite way! How would you serve up a summer fruit salad? I would love to hear your ideas!

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