It’s a cruel world.

So remember that great gym I talk about? Well, but downside to it is that is has these big gorgeous windows. Why is that bad? Because they face out to the building next door…the building that houses Jason’s Deli, so when you are sweating your butt off on the elliptical machine, you get to watch everyone next door enjoying their yummy sandwiches. Coincidence or marketing ploy? You decide.

So, all this staring got me in a baking mood again. I had an acorn squash to use up, so I made these:

Stuffed Acorn Squash

(Adapted from Allrecipes.com)

Ingredients
1 Acorn Squash, cut in half and seeds removed
2 medium apples, peeled, cored and chopped
1 tsp. cinnamon
1 Tbs. honey
Butter

  1. Pre-heat oven to 400 degrees
  2. Place squash in a baking dish.
  3. Pierce inside flesh of squash
  4. Toss apples in cinnamon and place in centers of squash
  5. Cut up buter and place on/in apples. Drizzle with honey
  6. Cover with lid or foil and bake at 400 degrees for 40-50 minutes, or until flesh is tender

This recipe was easy and super yummy. The munchkin helped prepare it, and even ate his entire half of the squash! That’s always a good day!

I also had a baking pumpkin lying around. Yesterday I baked it and made some pumpkin purée, as well as some butternut squash purée from a squash I had laying around. So I made these yummy muffins with the pumpkin:

Pumpkin Apple Streusel Muffins

(From allrecipes.com)

Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 cups peeled, cored and chopped apple
  • 2 tablespoons all-purpose flour
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 4 teaspoons butter

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
  2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
  4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

These came out very moist and yummy, but for some reason I can never get streusel right. Don’t know what it is!

Still have some pumpkin left over, as well as the butternut still to use. Not sure what I’ll make this time. Maybe some squash cookies? Pumpkin roll?

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