[PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=1732 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2887 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1 tsp baking soda' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '4-6 med sized macintosh or honey crisp apples' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1/4 C apple cider' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Place your oven racks on the lower side so top of muffin will be in the center of the oven. In a medium sized bowl combine flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside. In a large mixing bowl cream together the butter and sugar with an electric hand mixer on medium speed until fluffy. ' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Using a wooden spoon, stir in the apple cider.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Peel four of the apples and then shave or grate the apples using the second largest setting on the side of a box grater. Take apple shavings and lightly pack into measuring cup until you have 1 slightly heaping cup of apples. Turn apples out onto a board and dice shavings a little.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Stir apple shavings in to batter with a spoon. Fill muffin cups 3/4 of the way to the top.' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=1873 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=5083 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > header > div[class="blurb"][itemprop="description"] > p: 'A choice of select ingredients guarantees optimum taste for stuffing made with homemade sausage and fresh apples.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '3 McIntosh apples, chopped with skins' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Add the butter to the skillet and reduce the heat to medium. When the butter foams, add celery, apples, onions and bay leaf and season with salt and pepper. Cook to soften, 10 minutes, then add the stuffing cubes or croutons. Moisten with stock and season with poultry seasoning; combine with the sausage. Grease a baking dish with the softened butter. Fill with the stuffing and dot the top of the stuffing with butter as well.' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=3724 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > header > div[class="blurb"][itemprop="description"] > p: 'Chicken apple sausage adds moisture to this five-ingredient stuffing.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1 pound bulk chicken apple sausage, removed from casing' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=823 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=3396 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1 1/2 cups Michigan apples (such as Granny Smith or McIntosh), peeled, cored and sliced' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1 teaspoon baking powder' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Pre-heat the oven to 350°F. Lightly grease a 9-inch metal pie pan. In a large bowl, combine the beaten egg with the sugar and fold in the apples. Stir in the baking powder, flour, salt, vanilla and walnuts and spread the mixture into the pan. Bake for 25 minutes. Serve warm or at room temperature.' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=4202 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li[class="ingredient"] > span[class="ingredient"] > span[class="name"]: '1 Mcintosh, Honey Crisp or Gala apple, chopped' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=3895 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=3145 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '2 teaspoons baking soda' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1 teaspoon baking powder' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '2 cups unsweetened applesauce' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2287 [PAGE] webpages/sites/www.rachaelray.com/food.php [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=3376 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2273 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li[class="first-child"]: '2 McIntosh or Gala apples, peeled and cut into small dice' [PAGE] webpages/sites/www.rachaelray.com/shop/index.html [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=162 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '3 McIntosh apples, quartered and chopped' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Pre-heat the oven to 400°F. Pre-heat a large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onion and apples. Season with salt, pepper and poultry seasoning and cook for 5-6 minutes, or until the vegetables and apples begin to soften.' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2184 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '3 McIntosh or Gala apples, cored and chopped' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '3 tablespoons apple cider vinegar' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=3048 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '2 tablespoons all-purpose flour' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2371 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '2 apples' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Core and cube the apples (leave the skin on or off, according to your preference).' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Combine the cubed squash, apples, and raisins in a bowl; transfer to a baking dish.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'In microwave or on the stove, melt the butter. Stir the cinnamon and brown sugar into the melted butter. Pour the butter mixture over the apple squash mixture.' [PAGE] webpages/sites/www.rachaelray.com/roundup.php [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2827 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '2 McIntosh apples, cored and coarsely chopped' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'In a medium mixing bowl, whisk together eggs, milk, salt, vanilla extract, cinnamon and nutmeg. Arrange the bread cubes in the bottom of the prepared baking dish then scatter the raisins and apples over top. Pour the milk and egg mixture on top of the breads and fruit, pressing down to submerge the breads completely. Cover the dish with plastic wrap and place it in the refrigerator for at least a few hours -- preferably overnight -- to allow the breads to soak up all the milk.' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=4547 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=1814 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2909 [PAGE] webpages/sites/www.rachaelray.com/rach/index.php [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=1466 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2997 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2824 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1 tablespoon baking powder' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Pre-heat the oven to 375°F. Butter a 10-inch pie dish. To make the topping, grind the oats in a food processor for 30 seconds. Set aside 2 tablespoons of the ground oats in a large bowl. Add the flour, salt, baking powder, cinnamon, and nutmeg to the food processor and process until the ingredients are mixed. Add the cold butter and pulse until the pieces are pea-sized or smaller. Transfer to a bowl.' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=91 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=4691 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul[class="kv-ingred-list1"] > li[class="ingredient"]: '1/2 teaspoon baking soda' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest. Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.' [PAGE] webpages/sites/www.rachaelray.com/travel/entertaining/index.php?cat=recipes body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="collection"] > div[class="bd"] > article[class="mod dsh spot featured"] > header[class="hd"] > div[class="spot-copy"]: 'I am a fan of any chocolate+peanut butter dessert. But these cupcakes are especially moist and chocolate-y with a rich and creamy peanut butter frosting that would be delicious spread on brownies or a layer cake – or enjoyed with a spoon from a bowl!' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="collection"] > div[class="bd"] > div[class="unit size1of2 ib"] > article[class="mod dsh spot "] > header[class="hd"] > div[class="spot-copy"]: 'Rach transforms an American favorite in this sundae of brandied hot apple slices layerd with a cookie, ice cream, caramel sauce and whipped cream.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="collection"] > div[class="bd"] > div[class="unit size1of2 ib"] > article[class="mod dsh spot "] > header[class="hd"] > div[class="spot-copy"]: 'Crispy apples complement sharp cheddar and bacon in this delightful snack.' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=3725 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=4883 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2174 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2762 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > header > div[class="blurb"][itemprop="description"] > p: 'I have been tweaking the classic Tollhouse Cookie recipe for years to recreate my husband's favorite childhood cookie that his grandmother used to make. He would head to her freezer (she stored them already cooked in a big Ziploc bag in the freezer) every time he visited to grab one of these super-thin beauties. If you like thin, chewy, chocolate chip cookies, these are right up your alley!' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1 teaspoon baking soda' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '2 cups chocolate chips (I like Ghiradelli brand if you want to splurge, but Nestle is good, too)' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=3512 [PAGE] webpages/sites/www.rachaelray.com/blogs/index.php/2011/09/28/welcome-fall-chunky-apple-muffins-with-cinnamon-apple-cider-glaze/index.html body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-14933"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: 'These muffins are delicious on their but I gotta say, the glaze adds a slightly sweeter/spicier element to the muffin that makes them feel like the perfect fall breakfast or light snack with a steaming cup of coffee or tea. you can easily bake this batter in a loaf shape or in a mini muffin tin to make bite sized treats to send off with the kiddos to school. No matter how you bake it, this recipe is a great way to use up your bounty of apples and cider.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-14933"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '2 cups all-purpose flour' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-14933"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '1 teaspoon baking soda' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-14933"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '2 cups apples, peeled and chopped small' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-14933"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '2. In a large bowl, combine sugar, oil, eggs and vanilla and stir until well mixed. In another bowl, whisk together flour, cinnamon, salt and soda. Stir wet ingredients into dry ingredients and gently fold apples into the batter. Pour batter into prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool completely before drizzling with cider glaze.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-14933"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '2-3 tablespoons apple cider' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-14933"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '1. In a small bowl, whisk together powdered sugar and cinnamon and slowly pour in apple cider. Mix until smooth then drizzle over completely cooled muffins.' [PAGE] webpages/sites/www.rachaelray.com/blogs/index.php/2012/04/30/sunny-morning-muffins/index.html body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-17879"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > ul[class="kv-ingred-list1"] > li[class="ingredient"]: '1/2 teaspoon baking soda' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-17879"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: 'In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest. Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.' [PAGE] webpages/sites/www.rachaelray.com/blogs/index.php/2014/02/28/classic-carrot-cake-with-creamy-cream-cheese-frosting/index.html body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-27133"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: 'I have never liked carrot cake. In my mind, a carrot muffin is one thing, but I would never bother with a non-chocolate piece of cake.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-27133"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '2 cups flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1 teaspoon kosher salt 2 teaspoons cinnamon 1/2 teaspoon cloves 1 cup sugar 1 cup brown sugar, packed 4 eggs 1 cup vegetable or canola oil 1 teaspoon vanilla 3 cups shredded carrots (about 1 pound of carrots)' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-27133"][class="mod post single clearfix"] > div[class="comments"] > ol[class="commentlist"] > li[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-293431"] > div[id="div-comment-293431"][class="comment-body"] > p: 'I replaced the oïl with mashed apple sauce and it was great lots less calories Im lost over 140 pounds with replacing the ingrédients when I can with something else but you Rachel are someone that I look up to with all the recipees that you give keep them coming there great I still want to loose some more wieght but I went from a 5 x size to size 14 so not to bad thank you for all de advice' [PAGE] webpages/sites/www.rachaelray.com/blogs/index.php/2014/02/28/weekly-meal-planner-2/index.html body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-27155"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: 'Dinner: Chicken with Apple Gravy, Rice Pilaf and Green Beans has a short list of ingredients but is a complete meal big on flavor. The apple gravy makes it extra special.' [PAGE] webpages/sites/www.rachaelray.com/blogs/index.php/2014/01/24/morning-glory-muffins/index.html body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-26352"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: 'Determined to make a muffin that was better for us, I came up with these Morning Glory Muffins. I can feel good about giving these muffins to my kids as an on-the-go breakfast or snack, because they are made with whole wheat pastry flour and chock-full o’ good ingredients like apples, carrots, and walnuts.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-26352"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '1 1/3 cup whole wheat pastry flour 1/4 cup granulated sugar 1/4 cup packed natural brown sugar 1 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/4 tsp. salt 2 eggs 2/3 cup canola oil 1 tsp. vanilla extract 1 Fuji apple, cored, peeled and grated 1/2 cup seedless raisins 1 carrot, peeled and grated 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp. dried, shredded, unsweetened coconut, divided' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-26352"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '2. In a large bowl, mix together flour, sugars, baking soda, cinnamon, and salt. Be sure to break up any lumps caused by the brown sugar.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-26352"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '3. In another bowl whisk together eggs, oil, vanilla, apple, raisins, carrots and walnuts.' [PAGE] webpages/sites/www.rachaelray.com/blogs/index.php/2014/01/03/gluten-free-breakfast-quinoa-pancakes/index.html body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-25957"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: 'For your own spin, and to give your favorite pancake recipe a nutritional boost, try replacing half of your all-purpose flour with quinoa flour.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-25957"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: 'Ingredients 2 cups quinoa flour 2 tbsp. light brown sugar 2 tsp. baking powder 2 tsp. cinnamon 1 1/2 cups milk 2 tbsp. canola oil, plus more for cooking 1 tsp. vanilla extract 2 eggs' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-25957"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '1. In a large bowl, whisk together quinoa flour, brown sugar, baking powder, and cinnamon.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-25957"][class="mod post single clearfix"] > div[class="comments"] > ol[class="commentlist"] > li[class="comment even thread-even depth-1"][id="comment-792460"] > div[id="div-comment-792460"][class="comment-body"] > p: 'Slightly dry. I definitely needed to add more milk to thin the consistency. I also substituted Swerve for the brown sugar 1:1 and safflower oil for the canola. They tasted very good and are very filling. I’ll try them again with apple sauce.' [PAGE] webpages/sites/www.rachaelray.com/blogs/index.php/2013/11/08/gluten-free-pumpkin-muffins/index.html body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-24708"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '2 tsp baking powder' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[id="post-24708"][class="mod post single clearfix"] > div[class="content"] > div[class="entry"] > p: '2. In a large bowl, whisk together the flour, pumpkin pie spice, turmeric, salt, and baking powder, and set aside.' [PAGE] webpages/sites/www.rachaelray.com/food/collections/budget/index.php [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=1462 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1/2 cup smooth peanut butter, apple butter or Nutella, whichever you prefer or have on hand' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=1902 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=1034 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > header > div[class="blurb"][itemprop="description"] > p: 'Rachael has shared one of her family's favorite recipes with us – use fresh fall apples for these delicious autumn treats.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '4 McIntosh apples, pick 4 about the same size' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Pre-heat the oven to 350°F. Cut a deep X over the stem on each apple. Use a spoon to scoop halfway into each apple, making a cavity and removing the core. Trim the bottoms of the apples, if necessary, to make sure they sit upright. Place the apples in a small baking dish.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Mix the cereal with the cinnamon, nutmeg, sugar, butter, nuts and currants. Stuff the apples and bake for 30-35 minutes, until the apples are tender and the filling is brown and bubbly. Tip: You can make this recipe with tart and tangy Granny Smith apples, too, but bake them for 45-50 minutes because they are much firmer apples to start with.' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'These baked apples are a Yum-o! Family-Friendly "treat." At Yum-o!, we believe in all things in moderation. Special treats like this dessert are to be eaten once in a while and only after you've been a good eater the rest of the time. That's why it's called a treat! To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.' [PAGE] webpages/sites/www.rachaelray.com/article.php?article_id=31 [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2882 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1 1/2 teaspoon baking soda' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1 1/2 teaspoon baking powder' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'Add flour, sour cream, baking soda, baking powder, and salt. Beat at low speed just until well mixed. Using a spatula fold and swirl in nut mixture until moist and incorporated throughout batter, but not completely blended, creating veins of nuts running through the batter. ' [PAGE] webpages/sites/www.rachaelray.com/recipe.php?recipe_id=2760 body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1 teaspoon baking soda' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod ingredients plm"] > div[itemprop="ingredients"] > ul > li: '1 cup chocolate chips' body > div[id="container"] > div[id="main"][role="main"][class="clearfix"] > section[class="unit bd size2of3"] > article[class="mod featured dsh fullRecipe"] > div[itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="unit size1of1 clearfix"] > div[class="unit size1of2"] > div[class="mod prep prm"] > span[itemprop="recipeInstructions"] > p: 'In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.'