[PAGE] webpages/sites/food52.com/index.html [PAGE] webpages/sites/food52.com/recipes/3575-spicy-turkey-meatloaf body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'tablespoons apple cider vinegar' [PAGE] webpages/sites/food52.com/recipes/24508-caramelized-shallot-meatloaf-muffins [PAGE] webpages/sites/food52.com/recipes/bread-rolls-muffins?page=3 [PAGE] webpages/sites/food52.com/recipes/1509-apple-bread-skillet-stuffing body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cups Golden Delicious or Granny Smith apples, peeled and chopped into ¼ inch cubes' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cups dried apple slices, chopped into ¼ inch pieces' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cup fresh apple cider' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'First check that the bread cubes are very dry. Since the apple bread is moist, you may need to dry them out in the oven. Put the oven on low, spread the cubes on a baking sheet, and toast until dry.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'First, stir together the flours, all of the apples, salt and yeast in a medium bowl. A big Pyrex measuring cup is great for this.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'Pour in the apple cider or juice, and mix with a wooden spoon until a shaggy dough forms, about 30 seconds. You can do this with your hand. The dough will not be perfectly uniform, but don’t worry as long as it is well mixed.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'Remove the casserole from the oven using potholders, and carefully invert the dough into the pot. Cover, and bake for about 35 to 40 minutes. Check the bread – depending on your oven, you can now remove the lid and allow to brown for a little longer until golden brown on top. Check frequently as the apples may burn.' [PAGE] webpages/sites/food52.com/recipes/1522-pumpkin-gingerbread-stuffing body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'teaspoon baking soda' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'teaspoons baking powder' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cup applesauce' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'Mix together flour through ginger in a large bowl. In an electric mixer, beat the butter and the brown sugar until fluffy. Add the egg and mix well. Add the pumpkin and the applesauce and mix well again. Add to the dry ingredients and mix just until blended.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'apple, peeled and chopped' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cup apple cider' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'Melt the butter in a large cast iron skillet over medium heat. Add the onion and apple and cook for 2-3 minutes, until fragrant and soft.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'Add the apple cider and the ginger and cook for 7-10 minutes, until most of the cider has cooked off, and the vegetables are cooked through. Remove from the heat and mix in the salt.' [PAGE] webpages/sites/food52.com/recipes/23667-spiced-applesauce-quinoa-muffins body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > p > span[class="recipe-note"]: 'Author Notes: Quinoa gives this classic muffin a bit of extra protein, as well as a fun texture. I like to use red quinoa for this, as it makes the muffins rather pretty. This recipe can also be made in mini loaf pans, making it easy to freeze some for another day, or in a standard loaf pan if you prefer. The basic ratios are loosely based on my go-to banana bread recipe, from The Tassajara Bread Book. Be sure to use chunky applesauce for this. Enjoy!! ;o)' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cup chunky applesauce' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cup all-purpose flour' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'teaspoon baking soda' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'Add the applesauce and the quinoa. Stir to combine thoroughly.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > div[id="comments-tab"][class="comment-question-content"] > div[id="server_side_comments"][class="comments"] > div[class="comment child clearfix"] > div[class="body"] > p: 'Thanks, Sherry. I actually made the first batch because I found a bunch of jars of homemade applesauce and apple conserve from the year before, which I needed to use up. This year, I'm canning extra applesauce to have on hand for this recipe. ;o)' [PAGE] webpages/sites/food52.com/recipes/15271-sausage-puffs-with-apple-cheddar-and-sage body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cup apple, peeled and grated, abt 2 small apples' [PAGE] webpages/sites/food52.com/recipes/23513-red-rooibos-gala-apple-bread body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > p > span[class="recipe-note"]: 'Author Notes: A delicious bread made with Red Rooibos tea leaves, Autumn spices and Gala apples.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'teaspoon baking soda' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'large organic gala apples, peeled, cored, coarsely diced' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="related-content"] > h3: 'An apple (bread) a day...' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > div[id="comments-tab"][class="comment-question-content"] > div[id="server_side_comments"][class="comments"] > div[class="comment clearfix"] > div[class="body"] > p: 'Can you tell me the actual amount, by weight or cup measurement, how much apple to use? "Large" is a subjective description of an apple these days.' [PAGE] webpages/sites/food52.com/recipes/19600-ham-and-cheese-muffins body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'teaspoon baking powder' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'Whisk together flour and baking powder.' [PAGE] webpages/sites/food52.com/recipes/2907-the-snake-bite body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > p > span[class="recipe-note"]: 'Author Notes: This cake was inspired by the oh-so-tasty concoction of lager and cider known as a 'snake bite.' For the cake, I've replaced the lager with a stout, and have opted for fermented pear cider in place of the more traditional apple. The ever-so-slightly effervescent pear cider cream cheese frosting swoons contentedly upon a truly dark, rich, and delicious chocolate stout cake. I think you'll like it.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > p > span[class="recipe-note"]: 'Food52 Review: The Snake Bite is a heady chocolate stout cake with a sprightly cream cheese frosting that's been laced with hard pear cider. We have only two things to say: 1) arielleclementine is a genius. 2) Where has this cake been all our lives?' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cup all-purpose flour' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'teaspoon baking soda' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > div[id="comments-tab"][class="comment-question-content"] > div[id="server_side_comments"][class="comments"] > div[class="comment child clearfix"] > div[class="body"] > p: 'thanks for making my cake! the pear cider flavor is nice, but pretty subtle so you could easily substitute hard apple cider, or you could switch it up and use any pale ale (like bass) and call it a black-and-tan cake. happy baking!' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > div[id="comments-tab"][class="comment-question-content"] > div[id="server_side_comments"][class="comments"] > div[class="comment clearfix"] > div[class="body"] > p: 'Wowee! Awesome chocolate cake. Didn't have pear cider but it was fab anyway. And Dunkelweizen works just as well as stout.' [PAGE] webpages/sites/food52.com/recipes/29925-blueberry-muffins body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'teaspoon baking powder' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'Mix flour, baking powder and sugar.' [PAGE] webpages/sites/food52.com/recipes/23751-chocolate-chip-mini-muffins body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cup apple sauce' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cups all-purpose flour' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'teaspoon baking soda' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'packet mini semi sweet chocolate chips' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'Preheat oven to 375F. Combine buttermilk, vegetable oil, apple sauce, sugar and eggs. Mix well' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'In a separate bowl mix flours and baking soda with a whisk until combined' [PAGE] webpages/sites/food52.com/recipes/6942-zesty-chicken-salad body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'small gala apple' [PAGE] webpages/sites/food52.com/recipes/8492-chocolate-ricotta-muffins-and-pancakes body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'teaspoons baking powder' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cup semisweet chocolate chips' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'Combine the flours, salt, baking powder, cocoa powder, sugar, and chocolate chips in a large bowl.' [PAGE] webpages/sites/food52.com/recipes/1164-baked-surprise-bread [PAGE] webpages/sites/food52.com/recipes/26839-classic-vanilla-cupcakes body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'cups gluten free all-purpose flour' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ul[class="recipe-list"] > li[class="has-quantity"][itemprop="ingredients"] > span[class="item-name"]: 'teaspoon baking soda' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > article[class="recipe"][itemscope=""][itemtype="http://schema.org/Recipe"] > section[class="clearfix"] > ol > li[itemprop="recipeInstructions"]: 'In a separate mixing bowl, whisk together flour, baking soda, and salt; set aside.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content recipe-main"] > div[class="sidebar"] > div[class="sidebar-block related more-recipes"] > ul > li > p > a[href="/recipes/9463-yogurt-cake-with-pear-and-dark-chocolate"]: 'Yogurt cake with pear and dark chocolate' [PAGE] webpages/sites/food52.com/hotline/18615-need-some-ideas-on-appetizers-made-with-flour-tortillas-that-can-be-served-at-room-temp-i-m-thinking [PAGE] webpages/sites/food52.com/hotline/11429-a-question-about-a-recipe-apple-pie-muffins body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[id="top"][class="individual-question urgent"] > div[class="question-text"] > div[class="image-text"] > div[class="text"] > p: 'I have a question about the recipe "'Apple Pie' Muffins" from Amee. How many cups/ approx how many apples is 9 ounces? I am working with cortlands. Totally ignorant with conversions, and online calculators aren't helping (giving me the amount in grams/pounds/kilograms). Thank you!!' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="question-stats"] > div[class="question-related"] > ul[class="taglist"] > li > a[href="/hotline/questions/apples"]: 'apples' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "][id="top"] > div[class="comment__body"] > p: 'I only have gala in my fruit bowl weighed them whole and 2 gala were 12 oz with skin and everything, I would venture a guess that you could use 2 cortland apples and get approximately 9 oz. Since apples vary in size and weight the only way to tell is to peel and prep them then weigh them. If you don't have a kitchen scale I would use 2 apples.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: '9oz would be just over 2 cups of prepared apple. When I make this recipe it takes one brambly apple to make up the 9oz - since Bramleys tend to be about twice the size of a 'regular' sized apple I would agree with sdebrango and guess that two Cortlands would give the right amount.' [PAGE] webpages/sites/food52.com/hotline/17293-vinegar-substitutions-in-baking body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[id="top"][class="individual-question urgent"] > div[class="question-text"] > p: 'i want to make an english muffin loaf and the recipe calls for vinegar, but i'm out - can i use apple cider vinegar or white wine vinegar instead, or will the flavor be weird? thanks!' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "][id="top"] > div[class="comment__body"] > p: 'I'd opt for white wine vinegar over apple cider, which has a stronger flavour - but yes definitely it can be used.' [PAGE] webpages/sites/food52.com/hotline/21069-a-question-about-a-recipe-banana-bread [PAGE] webpages/sites/food52.com/hotline/819-i-want-to-split-a-banana-bread-recipe-into-4-mini-loaves-i-m-using-a-9-x-5-loaf-pan-and-baking-it-f body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "][id="top"] > div[class="comment comment--child "] > div[class="comment__body"] > p: 'QuestionThanks, I found your answer the best. I had 6 really full apple mini loaves and they ended up taking 40 minutes' [PAGE] webpages/sites/food52.com/hotline/12221-a-question-about-a-recipe-chocolate-persimmon-muffins body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'You might use any of the gluten-free all-purpose flours such as those from Williams-Sonoma (Cup4Cup), King Arthur or Glutino. Or, you can make your own all-purpose mix using brown rice flour, millet flour, sorghum flour and Xanthan gum.' [PAGE] webpages/sites/food52.com/hotline/1093-is-it-safe-to-freeze-homemade-apple-sauce head > title: 'Is it safe to freeze homemade apple sauce? - Food52' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[id="top"][class="individual-question normal"] > div[class="question-text"] > p: 'Is it safe to freeze homemade apple sauce?' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="question-stats"] > div[class="question-related"] > ul[class="taglist"] > li > a[href="/hotline/questions/apple sauce"]: 'apple sauce' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "][id="top"] > div[class="comment__body"] > p: 'I'm still alive. My mom has made and froze applesauce for years.' [PAGE] webpages/sites/food52.com/hotline/20870-a-question-about-a-recipe-english-muffins [PAGE] webpages/sites/food52.com/hotline/2587-can-i-bake-popovers-in-a-muffin-tin body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'Thanks for the tips everybody! They came out great and were a big hit served with butternut squash and apple soup.' [PAGE] webpages/sites/food52.com/hotline/566-i-need-some-good-apple-recipes-i-have-a-surplus-of-fresh-picked-apples-i-d-like-something-that-i head > title: 'I need some good apple recipes! I have a surplus of fresh picked apples. I'd like something that I can serve to a... - Food52' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[id="top"][class="individual-question normal"] > div[class="question-text"] > p: 'I need some good apple recipes! I have a surplus of fresh picked apples. I'd like something that I can serve to a small group of ladies that are coming to my house tomorrow night. I made a carmelized apple upside down cake last week. Suggestions?' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="question-stats"] > div[class="question-related"] > ul[class="taglist"] > li > a[href="/hotline/questions/apples"]: 'apples' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'I'm guessing you want sweet, not savory ideas. Pie. Or apple sauce, served warm with a dollop of sour cream or creme fraiche (heaven). I just made Apple Cinnamon Scones this weekend. They were a huge hit. I diced some Empire apples, froze them in a single layer on a parchment-lined sheet pan, tossed them with sugar/cinnamon/flour, then mixed into the flour/butter before adding liquid. Make a simple cider glaze (warm cider, confect. sugar, dash of cinnamon) for drizzling on top.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'Just spent the weekend processing apples! Apple butter, applesauce, apple maple cranberry walnut conserve.... If you have a load of apples, you can assemble pies and freeze them unbaked. It works great. Just do a layer of waxed paper, then foil, then into a ziploc and into the freezer. Let me know if anyone is interested in recipes for canning...I'm happy to send them your way.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'I know it sounds a little... basic but you'd be amazed at how little applesauce you get from a ton of apples. I say sauce the suckers and freeze anything you don't think you'll eat in the next few weeks -- it freezes forever. Reply if you need directions -- it really couldn't be easier.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'I love to make apple pancakes. Core apples and slice into wedges. Cook down with cinnamon, brown sugar and some maple syrup in butter (maybe add clove or nutmeg). Make a batter of: mix 1/2 cup flour with pinch of salt and sugar. Separately beat 2 eggs, a tsp of vanilla, 1/2 cup cream. combine and whisk till smooth. Pour batter over apples and bake hot 450 degrees for 15 minutes.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'Jen, I really like this recipe: http://www.kingarthurflour... Great step-by-step photos and lots of scone-making tips. I say make some apple sauce, too. Chop them, put in a pot, add a little water or cider, a stick of cinnamon, a smidge of nutmeg, and cook on low heat with the lid on till mushy to your liking. Leave chunky, or whiz with a stick blender.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'Christina, I would love your apple maple cranberry walnut conserve recipe. It sounds wonderful!' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'Thank you Christina! Wonderful instructiosn! I love the cranberry apple walnut combo, can't wait to make this!' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'I just love to make applesauce this time of year. Served with a little sour cream, it is divine. I use a 3 quart sauce pot (or larger), quarter but do not peel the apples, add 2 large plums (purple skins add a depth of color and taste that is sublime), and about an inch of water. Then I pass the cooked mixture through a food mill, and add about 2 TBLS. of honey and a Tsp. of cinnamon.' [PAGE] webpages/sites/food52.com/hotline/5452-how-to-use-sugar-substitutes-in-baking-recipes-but-avoid-the-dryness body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[id="top"][class="individual-question normal"] > div[class="question-text"] > p: 'I have used sugar substitutes in cookies and breads but they cause such dryness in the finished product. I hear that you can add applesauce or sour cream to help replace the volume loss, but what quantities?' [PAGE] webpages/sites/food52.com/hotline/22460-a-question-about-a-recipe-whole-wheat-pumpkin-plum-muffins body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "][id="top"] > div[class="comment__body"] > p: 'Banana seems a little off for me. I would say any stone fruit would do and I could see pineapple giving you that "upside down" vibe and then I might a little brown sugar in the bottom.' [PAGE] webpages/sites/food52.com/hotline/21804-my-muffins-call-for-pastry-flour-all-i-have-is-all-purpose-flour-can-i-use-the-same-amount [PAGE] webpages/sites/food52.com/hotline/10002-a-question-about-a-recipe-cinnamon-sugar-breakfast-puffs [PAGE] webpages/sites/food52.com/hotline/1407-how-do-i-make-lactose-free-blueberry-muffins head > title: 'How do I make lactose-free blueberry muffins? - Food52' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[id="top"][class="individual-question normal"] > div[class="question-text"] > p: 'How do I make lactose-free blueberry muffins?' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="question-stats"] > div[class="question-related"] > ul[class="taglist"] > li > a[href="/hotline/questions/blueberry"]: 'blueberry' [PAGE] webpages/sites/food52.com/hotline/12623-good-rise-in-a-muffin body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'Make sure your baking soda/powder is fresh, as they do expire and yield poor rise.' [PAGE] webpages/sites/food52.com/hotline/24864-freezing-apples-for-baking head > title: 'freezing apples for baking - Food52' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[id="top"][class="individual-question normal"] > div[class="question-text"] > header[class="question-header"] > h2: 'freezing apples for baking' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[id="top"][class="individual-question normal"] > div[class="question-text"] > p: 'months ago i asked if it was ok to freeze apples to be used later for baking. someone thought so and i said i'd get back after i do it. it took me longer than i expected to get to it, but i made some muffins days ago with the apple pieces i had frozen. i also added some old apples that were already a bit mealy. didn't matter. the apples in the muffins were fine.' [PAGE] webpages/sites/food52.com/hotline/2310-mincemeat-have-a-jar-from-robertson-s-tastes-tarty-and-dense-what-can-i-make-other-than-pie body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'Cookies! Make your basic chocolate chip cookie dough and replace the chocolate chips with mincemeat. My grandmother used to do this and they turn out kind of cakey and spicy. Her chocolate chip cookie dough recipe always had 1/4 - 1/2 cup oats added, but otherwise it's just your basic recipe.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'You could toss it with apples or pears in a crumble or pie?' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'going for the thumbprint cookie suggestion; also giving the chocolate chip a whirl. thanks to all' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'You could also stuff baked apples with it.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'I'll be posting some recipes in the next few days that use some "fillings" that I make, for which recipes the Robertsons would be suitable. I hope to post as well my three additional recipes for the fillings themselves. (I posted a "holiday filling" back in early October which uses green tomatoes and apples.) One filling is made with a fresh apple, one is an overnight version with dried apples, and the other has no apples, but is pretty darn good anyway. Stay tuned . . . . . . . ;o)' [PAGE] webpages/sites/food52.com/hotline/2925-can-i-use-dried-blueberries-in-place-of-fresh-frozen-in-recipes-such-as-blueberry-boy-bait-muffins head > title: 'Can I use dried blueberries in place of fresh/frozen in recipes such as blueberry boy bait, muffins, crumb bars, etc... - Food52' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[id="top"][class="individual-question normal"] > div[class="question-text"] > p: 'Can I use dried blueberries in place of fresh/frozen in recipes such as blueberry boy bait, muffins, crumb bars, etc.? I bought a huge bag, thought I would add them to granola but I don't like this particular brand after all and need a way to use it up!' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'I wouldn't substitute dried cranberries for fresh so I just can't see it in blueberries either. Maybe the hydrating trick would work, but I'd look for recipes that use raisins and dried cranberries and sub in the blueberries. When I do blueberry or cranberry coffee cakes and bars, I'm looking for a wet bursted berry layer.' [PAGE] webpages/sites/food52.com/hotline/5944-butter-vs-oil-in-baking body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'I'm not sure that oil vs. butter makes a huge difference with moistness - I mostly notice a difference with flavor! I do know that adding applesauce or other fruit to a recipe helps to make it really moist - also that apple sauce etc. can be used in place of all or part of the oil in certain recipes. Not sure if that helps at all! (Personally - I usually opt for butter...)' [PAGE] webpages/sites/food52.com/hotline/14662-can-i-use-a-lemon-poppy-seed-muffin-mix-that-s-23-days-expired [PAGE] webpages/sites/food52.com/hotline/12219-do-chocolate-chip-muffins-carry-salt head > title: 'Do chocolate chip muffins carry salt - Food52' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[id="top"][class="individual-question normal"] > div[class="question-text"] > p: 'Do chocolate chip muffins carry salt' [PAGE] webpages/sites/food52.com/hotline/14334-a-question-about-a-recipe-lemon-poppyseed-chickpea-muffins [PAGE] webpages/sites/food52.com/hotline/5553-best-baking-recipes-for-coconut-flour [PAGE] webpages/sites/food52.com/hotline/23516-a-question-about-a-recipe-blueberry-oatmeal-and-flaxseed-muffins [PAGE] webpages/sites/food52.com/hotline/10242-a-question-about-a-recipe-sausage-puffs-with-apple-cheddar-and-sage [PAGE] webpages/sites/food52.com/hotline/3878-why-do-my-muffins-always-stick-to-the-paper-liners body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[id="top"][class="individual-question normal"] > div[class="question-text"] > p: 'I can't win with muffins! I always want to make them healthy by omitting oil (replaced with applesauce) or something similar. However, they always stick to the paper! Any tips or tricks?? I can spray the muffin pan directly, but its such a pain to clean.' body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "] > div[class="comment__body"] > p: 'The thread that susan g sent you has some great ideas, but I also think the problem is that you're using applesauce instead of fat in your muffins. Applesauce makes the muffins really sticky, and the acid sometimes does weird things to the crumb. basically all the solutions tell you you need to add fat in some form, but you could try parchment, waxed or foil liners and see if that helps.' [PAGE] webpages/sites/food52.com/hotline/327-what-to-do-with-leftover-pie-dough-scraps-any-thoughts body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="hotline-wrapper"] > div[class="question-answers"] > div[class="answers"] > div[class="answer-comments"] > div[class="comment "][id="top"] > div[class="comment__body"] > p: 'Workin' on this week's contest, are you? Roll out the dough, cut into strips, sprinkle with cinnamon sugar, bake, serve with hot tea (for me) or apple juice and make the grandkids really happy. I just got done doing this. Unfortunately, the pie I made for dessert is a milk chocolate cream, which I don't think counts as an autumn pie, even though we all know that chocolate knows no season.' [PAGE] webpages/sites/food52.com/blog/5034-8-quick-breads-and-muffins-to-share-or-freeze body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content"] > article > div[class="article-author"] > div[class="body"] > p: 'I take any chance I get to travel, explore, and eat. Coffee is the most anticipated part of my day. I express affection by feeding people. And I love vegetables, especially chocolate.' [PAGE] webpages/sites/food52.com/blog/2746-chocolate-persimmon-muffins-finding-the-perfect-fruit body > div[id="global-page-frame"] > div[id="page-body-block"] > div[class="block-container"] > div[class="body-with-sidebar"] > div[class="main-content"] > article > div[class="editors-post-body"] > p > strong: '1 pound American persimmon pulp, or Hachiya pulp 6 tablespoons unsalted butter 1/2 cup light brown sugar 2 large eggs 1/2 cup buttermilk or plain yogurt 1 cup buckwheat flour 1 1/2 cup AP flour 1/4 cup plus 2 tablespoons cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 4 ounces bittersweet chocolate'