Cute Candy Gifts

Lori received a gift from a friend today. It was made by her friend Christine and her two small sons. Because we didn't see each other during the holiday, the gift was delayed--but worth the wait.

Made from candy canes placed in a heart shape with melted white chocolate poured into the center of the "heart" and a paper stick to hold on to. The other candy that isn't pictured very well are two large marshmellows dipped in chocolate and sprinkled with decorations.

A thoughtful and creative gift!

Summer Apples - Oh, Boy!

I love apples. My favorite pie is apple.

Today, I was invited over to a family friends home, Paul and Sena, to pick some apples from their tree. The tree was loaded, unfortunately, many of the apples were higher than our ladders could reach.

The plan is to dehydrate some for school snacks this fall, and bake a pie or two, and leftover pieces will go into an apple cake and/or applesauce.

The applecake recipe I have is from an old schoolmate. It's been a terrific recipe to use up apples that aren't as crisp as they could be for eating--kinda like making banana bread out of brown bananas. But, you can still use fresh apples. The applecake smells wonderful, and is a nice breakfast cake. We've taken it to church a few times in the past, and it was well-received. Here's the recipe:

Applecake

4 cups diced apples

2 cups sugar

1/2 cup oil

2 eggs beaten

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon cloves

2 1/2 cups flour

1/2 cup nuts (optional)

1/2 cup raisins (optional)

Combine first four "wet" ingredients, and let sit for a few minutes. The sugar will bring out the moisture from the apples and make it a little wetter. Combine the dry ingredients in a different bowl, mixing well. Combine the wet and dry ingredients well. Place in 9x13 pan and bake at 350 degrees for 40-45 minutes. Cool completely, then cut.

-Lori

Garden update ...Fresno Peppers grow upwards

Apparently Fresno hot peppers grow "upwards", instead of pointing down with gravity.

Matt hasn't made any homemade salsa yet this summer, still waiting on those tomatoes to ripen. And... of course we'll need to buy some cilantro, since ours had come and gone already earlier this summer.

I counted the sunflowers, we have 10. We had received a seed packet from our local bank, I wasn't sure if they would grow or not, so I half-hazardly through them in the dirt where we planned to have our garden. They are alive and well and towering over the tomatoes and zucchini. Still don't have an official "flower" on top of them yet, apparently still trying to reach their maximum height before blooming? The picture shown shows them growing under a window on the second floor.

I made zucchini brownies a couple days ago, they are moist and chocolately. I believe the purpose of the zucchini is to retain the moisture (besides use up some of the plentiful zucchini!). You can't taste the zucchini in them, and really wouldn't be able to tell they had it in them, unless someone told you.

Here's the recipe:

Zucchini Brownies

1-1/2 c. sugar

2 c. flour

1/2 c. unsweetened powdered cocoa

1/2 tsp salt

1-1/2 tsp baking soda

MIX ABOVE INGREDIENTS, SET ASIDE

IN SEPARATE BOWL, MIX:

1 tsp vanilla

2 eggs

1/2 c. oil

3 c. shredded (grated) zucchini

Combine the wet ingredients with the dry ingredients and stir well.

ADD IN:

1/2 c. chocolate chips

1 c. chopped walnuts

Bake in greased and floured 9 x 13 pan, 30 minutes at 350 degrees.

Melt 1/2 c. chocolate chips on top of freshly baked brownies and spread evenly. Cool and serve.

-Lori