baked bourbon apples with maple cinnamon walnuts

these are so easy to make, but look spectacular to a group of friends and/or family. if you don’t consume alcohol you can easily substitute the bourbon with some flavored agave or apple or pear juice.

1. core some apples, one per person is enough. if you don’t have an apple corer, just use a paring knife. be careful not to poke through the bottom, though!
2. place the apples in a baking pan, or in individual ramekins.
3. in the center holes you just created, pour in each: 1 tbsp pure maple syrup, 1 tbsp bourbon*, and 1 tbsp apple cider. if it spills out, don’t worry about it at all - it’s good to have some liquid in the pan here. (*you can use a non-alcoholic alternative as mentioned above. if you’re out of bourbon but still want the alcohol, you can freely use amaretto, wine, or brandy. [apple brandy would be especially good in this!])
4. sprinkle cinnamon and nutmeg over the tops of the apples, and stick a whole cinnamon stick in the liquid of each.
5. bake at 450F for 20-30 minutes, or until the apples are soft but not mushy.

a few minutes before the apples are done, make the walnuts.

1. pour into a small sautee pan about 1/3 cup walnuts per person you’re serving. 
2. drizzle maple syrup over them and dust on some cinnamon.
3. stirring constantly, let them cook on medium heat for just a few minutes.
4. let cool on some parchment paper until the apples are done.

to serve, place each hot apple in a bowl and cut it into slices. sprinkle the walnuts over top and enjoy!

rhubarb walnut muffins

we got rhubarb in our CSA basket last week, and my parents grow tons of it, so it was inevitable i’d have to learn how to use it. these are some of the most delicious muffins i’ve eaten! light, crunchy, and full of cinnamon and rhubarb flavor. i got this great recipe from the village vegan.

• in one bowl, mix together 2 cups plus 1 tbsp flour, 2/3 cup turbinado sugar, 1 tsp cinnamon, 2 1/2 tsp baking powder, 3/4 tsp baking soda, and 1/2 tsp salt. 
• in another bowl, mix together 2/3 cup tofutti sour cream, 1/2 cup oil, 1/2 cup applesauce, and 1 tsp vanilla extract.
• slowly fold the liquid bowl into the dry bowl. the batter will be really thick! when everything is just combined, fold in 1 1/2 cup finely chopped (about 1/4 inch around) rhubarb and 1 1/2 cup chopped walnuts.

spoon the batter into cupcake or muffin tin, and bake at 400F for 20-25 minutes. take them out when golden brown, and enjoy!

for dinner: sweet potato pasta with walnuts & lightly wilted spinach (fresh from the farmer’s market!), coated in a butter (earth balance) sauce spiced with sea salt, crushed peppercorns, and a sprinkle of brown sugar.

we like to buy specialty pastas every once and a while, and pair them with a simple sauce that won’t overpower any of the pasta’s flavor.