It’s funny that my blog is called Square Root of Pie but I don’t actually have an recipes for pie on here. I made an apple pie once, but it was before I started the blog. I actually really wanted to bake a pie for July 4, but I ended up taking the bus to Pittsburgh for the holiday so I wasn’t about to hold a pie in my lap for eight hours.

I did this instead, and I’m really proud of it. The recipe is completely my own, and it came out really good! I’ve had apple pie with cheddar cheese once or twice, and although I was definitely afraid to taste it the first time, it’s actually really great! Feel free to use as much or as little as you want though – I actually only put the cheese on half because I knew some people probably wouldn’t want it.

Apple Pie Cupcakes with Brown Sugar Frosting
Makes one dozen.

for the cupcakes
1 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 C sugar
3 Tbsp butter
1 egg
1 tsp vanilla
3/4 C applesauce
1 Tbsp lemon juice
shredded sharp cheddar (optional)
for the filling
1 granny smith apple, peeled and diced (about 1 C)
1 Tbsp brown sugar (not packed)
1/4 tsp cinnamon
for the frosting
1/3 C brown sugar, packed
2 1/2 Tbsp butter
dash cinnamon
2 Tbsp milk
1 C powdered sugar

 Preheat oven to 350F. Prepare cupcake tin with paper liners. (I used silicone pans, but the cake was so moist that it was actually a bit difficult to remove them from the pans without them falling appart! I definitely recommend the paper.)
Prepare the filling. In a small bowl, toss the diced apples with cinnamon and brown sugar. Set aside.
3. For the cake, in a medium bowl mix flour, baking powder, baking soda, and cinnamon.
4. In another bowl, cream together butter and sugar. Add the egg, vanilla, applesauce, and  lemon juice.
5. Gradually add the flour mixture to the wet mixture. Fill cupcake wells about 2/3 full and top with spoonfuls of the pie filling.
6. Bake 18-20 minutes. If using, top with cheddar around the 12 minute mark.
7. When cupcakes are almost cool, begin frosting by heating butter, brown sugar, and cinnamon in a small saucepan over low heat, stirring constantly.
8. Add the milk and let boil until it thickens. Remove from heat and add sugar. Frost a *thin* layer on the cupcakes – the frosting is very sweet!

The Last Weekend

I’m still playing catchup on all of my finals week cooking! I have this post and then one more to go, so hopefully I’ll be all up to date pretty soon.

This was the very last weekend breakfast – sad. I think we made it on a Friday, but whatever. When you don’t have classes, everyday is the weekend. In case you want a full wrap up, here’s a list of all the weekend breakfasts successful enough to make it on the blog:

Cappuccino Pancakes
Mango French Toast
Blueberry Walnut Muffins
Apple Banana Muffins
Almond Biscotti
Pear and Chai Scones

and last but not least…

Ricotta Pancakes with Blueberry Syrup
Makes 8-10 pancakes. Adapted from here.

for the pancakes
1 1/2 C flour
1 tsp baking powder
pinch salt
2 tbsp sugar
1 egg
1/2 C milk
3 1/2 tbsp butter, melted
3.5 oz ricotta (we used 1/4 of a 15oz tub)
for the syrup
3/4 C frozen blueberries
2 Tbsp sugar
3 Tbsp maple syrup
1-2 Tbsp corn starch

 In a medium mixing bowl, sift together dry pancake ingredients. In a smaller bowl, mix together the wet.
2. Pour wet into dry and mix until well combined. Add more flour if needed.
3. Fry about 1/4 C worth of batter on each side until golden brown.
4. For the syrup, bring blueberries and a couple tablespoons of water to a simmer over medium heat. Add sugar and maple syrup to taste, and corn starch to thicken.
5. Serve pancakes still hot with a heaping spoonful of blueberries on top.

These were so good but sooo heeaaavy. We ate four each and felt like we were going to pop.

Did you try out any of the Weekend Breakfast recipes? What was your favorite? I liked the cappuccino pancakes and pear scones the best. Let me know in the comments!


“_____ Week”

Last Week. Tech Week. Show Week. Stress Week. I Have No Time Week. It’s the last week of classes, the week of my dance show, the week when everything is going on all at once and I’m freaking out. Which means I’m stress baking to make myself feel better, but also that I don’t have much time to blog. So next week is Cookie Week, where I post all the different cookies I’ve made so far. I’ve got three already.

Last last weekend, instead of breakfast, we made delicious spinach lasagna rollups.

You can check out the recipe here. They were pretty straightforward to make, and very good, but next time I’d put more cheese. Mostly because I love cheese.

Anyway, onto the main event. Breakfast from last Saturday. Amazing. I wish I could eat these everyday. They’re sweet but not too sweet – I hate when breakfast gets too close to dessert. Making them was so quick that I really could do it on any random morning.

Applesauce Banana Muffins
Makes 10 muffins. Original recipe here.

2 ripe bananas
1/4 C sugar
1/4 C applesauce (if using unsweetened, add a bit more sugar)
1 C flour
1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 egg

1. Preheat oven to 350F.
2. In a medium bowl, mash bananas and mix in sugar.
3. Stir in remaining ingredients.
4. Pour into a muffin pan and bake 20-25 min until a knife comes out clean.

They’re really light, so don’t feel bad if you eat two. Or three. Or four. Which I did. They’re also pretty good with a little bit of butter on top, but they don’t need it.