Fruit Pops

We had several varieties of fruit juices at hand today, and our older daughter really wanted to make fruit pops -- mini popsicles using fruit juices.

So off we went to look for empty ice trays -- we transferred the ice from our heart and star-shaped molds. Then I poured fresh calamansi juice into one tray (the stars), and grape juice into the other (hearts).

The little one then said she had read from her cookbook that we had to put plastic wrap around each tray, after which we would poke toothpicks onto the plastic and into the individual molds. The plastic wrap would then hold the toothpicks upright (hopefully). Nice touch, eh!

After a couple of hours in the freezer, we gently removed the plastic wrap, and voila! Refreshing fruit pops!



Apple-Walnut Loaf

I had just finished making unsweetened applesauce, and I wanted to use it for my apple-walnut loaf (original recipe from Group Recipes).

I substituted half of the required amount of butter with applesauce. To the batter I then added apple chunks and raisins.

Because I increased the proportions from the original recipe, I had enough for one big loaf and two small loaves.

Instead of pecans I used walnuts, which I placed on top of the loaves.

The apple-walnut loaves came out nicely browned. They weren't so sweet though, as I had also reduced the sugar required in the recipe, maybe by a bit too much, haha!

They are still a nice, hefty treat though!

Home-made Applesauce

When I first read that applesauce is a good butter substitute when baking, I was quite interested. However, I always associated applesauce with baby pap. But then I got to thinking that it would be a healthy treat anyway, so why not try making it myself?

And thus the plan was hatched: I would make applesauce, and use it in my apple-walnut loaf later on.

Chopped apples (skin on -- good source of fiber!), water, cinnamon powder, and vanilla were all I needed for the applesauce.

The progression in appearance of the bright, chopped apples from solid chunks into a brownish mush was quite interesting -- chemistry coming into play.

I started with five chopped apples, with around two and a half cups of water. I then let the water boil, and let it continue boiling for ten minutes.

After ten minutes, I turned the heat down, and let it simmer.

I waited until the mixture turned into a mushy, slightly chunky sauce. I thought it would only take thirty minutes, but I ended up having it simmer for about an hour, with occasional peeks to stir the whole thing and try to hasten the process.

Afterwards, I let it cool for several minutes, then pureed the mixture.

The resulting product is a smooth, mild, apple-flavored sauce.

Good for babies, good for baking too!