An Abundance of Apples

Is it just me or are there a LOT of apples just floating around lately? There has been a much wider selection at the grocery store. Heck, there's a whole other aisle for apples alone. I've seen people trying to give out bags for free at Angell Hall, and squirrels have been running off with entire apples in their mouths (okay, maybe I'm exaggerating a little). If you have an abundance of apples and don't know what to do with them, fear not! Caroline just posted a wonderful recipe for an Autumn Apple Cake (which I am excited to try out), and here's a nice and simple recipe for good old-fashioned applesauce.

APPLESAUCE

Ingredients

4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

Directions

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

**Lisa Tip: What you could also do is leave it in a rice cooker and cook the apples all day while you're in class! I know it sounds strange, but the apples still cook and get squishy on their own so you don't have to mash them. Try it sometime!

Enjoy! And while you're waiting for your applesauce to get cookin', watch Episode Two of Caroline in the Kitchen!



-Lisa

Autumn Apple Cake

I’m excited that so many people are taking part in our first poll. Based off the results so far, I decided to embrace a little bit of the two most popular Autumn eats and make an apple baked good. Although this is not featured on an episode of Caroline in the Kitchen, I hope you try it out. Also, this cake holds up well for about a week if it’s well wrapped up. Take Lisa’s advise and make it part of your breakfast. What a fun way to start the day. Let me know how it goes!



Autumn Apple Cake
Serves: 6 hungry people
Cooking Time: 1.5 hours

Ingredients:
6 Michigan apples
*Try mixing a few varieties together to make the flavors more interesting
1 tbs. cinnamon
¼ cup light brown sugar

2 3/4 cups flour, sifted
1 tbs. baking powder
A pinch of salt
1 cup veggie oil
2 cups sugar
4 tbs. orange juice
1 tbs. lemon juice
2 tsp. vanilla
4 eggs
1 cup walnuts slightly roasted in the oven or in a pan on the stove top
*This makes the nuts so much better—Trust me.

Directions:
Preheat oven to 350 degrees. Lightly butter the inside of a tube pan/angel food cake pan. Peel, core and chop apples into small chunks. Place in a large mixing bowl, toss with cinnamon and brown sugar and set aside.

Combine all the remaining dry ingredients and set aside. In a separate bowl, whisk together the veggie oil, juices, sugar and vanilla. Incorporate the dry ingredients into the wet. Add eggs one at a time, stirring well after each addition.

Pour half of the batter into the pan. Spread half of the apple mixture over it using your favorite spatula. Pour the remaining batter over the apples. Top with the rest of the apple pieces and then bake for nearly 1 1/2 hours, or until toothpick comes out clean.

-Caroline

Too Busy To Make Food?

This semester's workload is getting worse -- and so are my eating habits. Almost every week since September, I've been staying on campus from 9am-9pm (Monday-Wednesday straight). I've had to resort to eating meals purchased from Jimmy John's, Potbelly's, Wendy's, Taco Bell, and Cafe ConXion (South Quad) -- all very delicious choices, but quite expensive and unhealthy.

I've always been that student who rolls out of bed, brushes her teeth, and walks out the door (looking like a scrubby bum) on an empty stomach. But this routine has finally started to take a toll on my health as well as my budget.

For all of you out there who share my love for sleep and fast food, it's time to shape up! I've finally decided to start eating breakfast, as well as to stop relying on the convenient speediness and deliciousness of fast food, and start relying on packing my meals. Packing a lunch is much cheaper in the long run, and honestly takes about the same amount of time it does to wait in a line.

I started eating breakfast while walking to class. I buy foods that are portable and easy to eat while walking, like yogurt, bananas, and bagels. I made it a rule to always eat something in the morning, even if it is a piece of toast with nothing on it (sad, but still necessary). Eating breakfast in the morning jump-starts your metabolism, gives you energy, and wakes you up!

I also started getting up about 15 minutes earlier in the morning so I can make my lunch for the day. I love sandwiches and will switch up regular sliced bread for spinach wraps or bagels, for variety. I also started packing granola bars, apples, and plastic Ziploc bags of my favorite cereal as munchies throughout the day. I've noticed my energy levels have increased not only because I'm eating healthier foods, but because I'm eating small snacks between my meals. Snacks keep me from feeling hungry throughout the day - just one less thing to think about!

I know, I know. An extra fifteen minutes of sleep sounds appealing and most people aren't even hungry when they wake up. But just think about what eating breakfast and packing a lunch can do for your wallet and your body! I swear, it'll do wonders.

And, upon popular request, here is our Pilot Episode of Caroline in the Kitchen!

-Lisa