Harvest Time and Chipotle Burritos (and a recipe!)

Last week was a busy week. I got oodles (since Firefox didn’t underline that word with a little red squiggly, I’m totally using it) of peaches! We have a neighbor across the street who very kindly let us pick some off her tree. On top of that, a dear man from church gave us peaches from his trees as well. Last Saturday, I was on my feet nearly all day. It was fun/exhausting. My friend, Cara, posted pictures of her baking spree. She makes her own crusts. I don’t. I’ve accepted my flaw. 🙂 I didn’t take any pictures, and all the things I’ve made are now nice and cold in my deep freezer. But! I was able to get some apples today because right next door to the peach tree was an apple tree and some more kind neighbors! I am not sure what I’ll make but a pie or two sounds yummy, maybe some apple butter. The things I made last Saturday are peach muffins (used peach puree that I made in the food processor), applesauce muffins (from homemade applesauce), and peach crisps. I also made fruit leather (think fruit roll-ups) and dried peaches. The only problem was that I let them dehydrate for too long and the driedpeaches are more like peach chips and the fruit leather was a bit chewy. Lesson learned. I’m thinking of trying my hand at canning too. I love this time of year. Tomorrow the high temperature is only supposed to be in the 60s. Sounds like a soup day!

Here is the recipe for the applesauce muffins and peach muffins I made. I used the same recipe for both but substituted the peach puree for the applesauce when I made the peach muffins. I also inadvertently made the applesauce muffins fat free. I put the margarine in the microwave to melt…and forgot it. David came into the kitchen and made the comment that it smelled like popcorn. I thought that was weird. Until he opened the microwave. By that point, my muffin batter was already nicely poured into the muffin tins, awaiting their time in the oven. Whoops. They still worked though.

Easy Applesauce Muffins

  • 6 tablespoons butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cup brown sugar
  • 1 1/2 cups chunky applesauce

Directions

  1. Heat the oven to 375 degrees. Line a 12-cup muffin tin with bake cups and set aside.
  2. In a small microwave-safe bowl, melt the butter on high for about 30 to 60 seconds; set aside to cool slightly.
  3. Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large mixing bowl. When mixing dry and wet ingredients for muffins, gently stir just until the flour disappears. This will produce muffins with a nice crumbly texture.
  4. In another large bowl, whisk together the eggs and brown sugar. Stir in the applesauce and melted butter until the mixture is smooth. For mess-free muffins, use an ice-cream scoop to spoon the batter into the bake cups.
  5. Pour the apple mixture over the flour mixture. Mix with a wooden spoon until combined (it’s ready when you can’t see any traces of flour).
  6. Fill the bake cups about two-thirds full with batter. Bake for 20 minutes or until light brown.

On a side note, our dinner challenge is going great! We have less than 5 weeks left and have really tried to stick to our guns. On Monday, before my adventures in baking, some friends of ours bought us some Chipotle. For those of you who don’t know, Chipotle is THE BEST. Seriously, you need to find one. Now. Go. It’s too good to pass up. *waits patiently while you go get your burrito* See what I mean! I knew you’d thank me! We hadn’t been able to have Chipotle in quite awhile because of our dinner challenge so we were really looking forward to it. And it was good, my friends. Really good. So good that I ate all of it and wished I hadn’t. It was obvious I haven’t had a burrito from Chipotle in a long time.

I better wrap this one up. Until we meet again, adieu.

3 Replies to “Harvest Time and Chipotle Burritos (and a recipe!)”

  1. Lisa, you give me too much credit.
    I used a very (shhhh!)secret ingredient when I made my pies this time–store bought pie crusts! I just jazzed them up a bit. 🙂

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