Apple Butter | How to Be Awesome on $20 a Day

Apple Butter

Apple Butter | How to Be Awesome on $20 a Day

Homemade Apple Butter is easier to make than you might guess. It’s sweet and warmly spiced and will add a unique punch of flavor to so many things. Use up any ugly apples that might be hanging around your house to make this absolutely gorgeous Apple Butter.

Apple Butter | How to Be Awesome on $20 a Day

I’ve lived in four different states in the US. Five if you count those two months in Texas. I also spent two years in Taiwan, and now I live in Scotland. From here in Glasgow, we’ve been able to travel to six different countries in Europe. I’ve had the opportunity to try a lot of different food in my life which is pretty impressive considering I mainly ate peanut butter and jelly sandwiches for the first 20 years of my life.

For a while, there was this tiny restaurant near us in Honolulu that did American Southern food. It was called Kiss My Grits, and I would drink at least a gallon of sweet tea every time we went there. My favorite thing was their creative biscuit sandwiches. Sadly, they closed down not long after we discovered them, but luckily I was able to remember and create my own easy version of one of their outstanding biscuit creations.

Kiss My Grits made everything, including the pork sausage, from scratch, but for my Sausage Egg & Cheese Biscuit with Apple Butter, I used canned biscuits, Jimmy Dean sausage, and store bought Apple Butter. My lazy version is still pretty damn awesome.

When I wanted to make this again here in Glasgow, I had to go to a bit of effort because one thing you learn from living all over the world is that you can’t get everything everywhere, even from Amazon.

I’m getting better at biscuit-making, and I’ll share the super easy recipe I used for my biscuits soon. Today, though, is all about the Apple Butter.

Apple Butter | How to Be Awesome on $20 a Day

I was pleasantly surprised to discover how easy it is to make your own Apple Butter. Even just a few apples make plenty to go around. Use any apples you like. Different types of apples will obviously give it a subtle difference in taste. I used the apples I happened to have lying around the house in a moment when I thought I’d surely eat more fruit. I never do.

The only thing you need is a medium sauce pan and a food processor. We don’t even have to peel the apples. Chuck some chopped apples and a few other basic ingredients in a pot. Let them simmer until the apples soften. Puree them in a food processor, then cook this down further with some spices. Put it in a jar and enjoy. It will keep in the fridge in a sealed container for a couple of weeks.

In addition to that biscuit sandwich, you can also use your Apple Butter on a grilled cheese. Spread it on croissants, English muffins, or toast. Serve it with pancakes, waffles or French toast. You could even spoon it over ice cream. You’ll want to make Apple Butter all the time.

Apple Butter | How to Be Awesome on $20 a Day

I hope you try and love this Apple Butter recipe. We could all use a little more sweetness in our lives.

Recipe adapted from Love and Olive Oil.

If you make this recipe, be sure to take a photo and tag me on Instagram and use the hashtag #awesomeon20.

One Bowl Victoria Sponge | How to Be Awesome on $20 a Day

One Bowl Victoria Sponge

One Bowl Victoria Sponge | How to Be Awesome on $20 a Day

I’m back, kids, and I made you a completely delicious, light and fluffy, totally fool proof One Bowl Victoria Sponge. You’re gonna love it.

We’ve had a bit of a tidy up around here, and there are still a few changes to come. But I’m so glad to be back with a renewed focus and an absolute stunner of a recipe to share with you today.

You may not immediately notice a lot of changes on the site because in all honesty, the biggest change is my mindset. In a way, it makes sense because this is my blog, so it’s really just an extension of my mind. I want “How to Be Awesome on $20 a Day” to be successful. I believe it deserves to be successful, and I believe I can make it happen.

It feels strange to say it out loud, as self-doubt has always been my default setting. I still have a million miles to travel on this journey to becoming a successful food blogger and a successful human, but I’m hoping some of you will want to come along with me. Maybe we can make each other’s lives a bit more awesome.

One Bowl Victoria Sponge | How to Be Awesome on $20 a Day

Right, so cake. More precisely, One Bowl Victoria Sponge. That’s what you’re probably here for, and you’re absolutely right to show up for this one. This is a Mary Berry recipe, and when I first made it, my expectations were low. We’re using baking spread instead of butter, which doesn’t even need to be softened. And we’re just chucking everything into the bowl at once before mixing it up. Aren’t from scratch cakes supposed to be complicated to be good? Apparently not.

I couldn’t believe how light and fluffy my layers turned out, even in my unreliable oven that usually burns everything. And it stays moist for days. Not that you’ll be able to keep it around the house for days.

I like to serve the cream on the side with my Victoria Sponge unless I know the cake is going to be completely consumed all in one sitting. I feel the cream gets sort of wilted if you put it inside the cake. The good news is, all you need to make the most beautiful fresh whipped cream is a little bit of muscle and some patience. Oh, and cream and a bit of sugar, of course. Whip up the cream right before serving, and let people go to town.

One Bowl Victoria Sponge | How to Be Awesome on $20 a Day

I hope you’re ready to step into your awesomeness with me, friends. There will be lots of cake along the way, and this One Bowl Victoria Sponge is a terrific place to start.

Recipe adapted from Fast Cakes: Easy Bakes in Minutes by Mary Berry.

Earl Grey with Lemon Ice Cream | How to be Awesome on $20 a Day

Earl Grey with Lemon Ice Cream

Earl Grey with Lemon Ice Cream | How to be Awesome on $20 a Day

I do almost everything from a list. I find decision-making to be paralyzingly stressful, so I just make lists of everything I want to try or need to do, and then I check stuff off the list. Sometimes I have weird, complicated rules about how I organize my various lists. Sometimes I use a random number generator to decide what to do next. I’m crazy.

When I get really bored or really stressed, I find something to make a list of. The longer the better. Is the list useful? Doesn’t really matter. Just the act of creating a list is soothing to me. I can get into a total flow state and go for ages copying down recipes or movies or essential oils or any number of other silly things. What’s wrong with me? Is there anyone else on the entire planet who does this?

Earl Grey with Lemon Ice Cream | How to be Awesome on $20 a Day

So my allegiance to the list is why I’m bringing you ice cream in October. It was next. Just put on a sweater, kids, because this Earl Grey with Lemon Ice Cream is awesome. I can never say Earl Grey without thinking of Captain Jean Luc Picard, so I’m pretty sure they would serve this ice cream in the officer’s dining room on the Enterprise. You should serve it at your house, too.

You do need an ice cream machine for this. I have an ice cream attachment for my KitchenAid stand mixer, and I find it works great. We’re going to steep some loose leaf Earl Grey in some warm cream before creating our creme anglaise base. We’re only adding in the lemon juice just before spinning the ice cream in the machine. It’s possibly a two day project, but most of it is just waiting for things to cool/freeze. It’s all gonna be worth it because nothing is good as homemade ice cream.

Oh, and you’ll have some leftover egg whites from this recipe. Use them to make meringue nests, then serve your ice cream on them. You’re a genius.

Earl Grey with Lemon Ice Cream | How to be Awesome on $20 a Day

Raise a pinky, friends, and make some Earl Grey with Lemon Ice Cream. It’s the right thing to do in any season.

Recipe from O&O Eats.

Scones | How to be Awesome on $20 a Day

I Can’t Bake-Off: Scones

Scones | How to be Awesome on $20 a Day

A new season of Bake-Off has started, and yet again, Paul shows he has no idea what’s happening on the internet. Every year he asks stupid questions about huge food trends that he apparently has never heard of. This year it was ruby chocolate. Dude, you can get a ruby chocolate Kit-Kat at Tesco. Is he being purposely obtuse to force exposition? It makes him seem like an idiot. Also, I’ll never forgive him for mispronouncing chipotle.

The season 1 episode 2 technical challenge for biscuit week was scones. Season 1 technicals were so easy. If they gave them the measurements for the ingredients, contestants should have been able to pull these off with no problem.

Scones | How to be Awesome on $20 a Day

I used the recipe from the season 1 book, The Great British Book of Baking. Though I did read the instructions, there’s no shocking techniques required here. It’s a pretty standard, albeit totally reliable, scone recipe. These came out great with very little effort. They rose beautifully and were tender in the middle. The perfect vehicle for jam and cream.

That being said, I still wouldn’t have gotten first place because I didn’t have the patience to make sure every single scone looked exactly the same, particularly after I had to reform the dough once I’d cut out as many scones as I could from the first go-round.

Scones | How to be Awesome on $20 a Day

The great thing about baking in your own kitchen and not on a competition show is that things don’t have to be perfect. These scones were awesome, and you should make them today. Happy baking, friends.

Queen of Puddings

Queen of Puddings | How to be Awesome on $20 a Day

This recipe is from my prized, and now complete, collection of Nigella Lawson books, and it’s soooo English. I had never made or eaten anything like this before, and I was skeptical. Thankfully, it turned out great as I was serving it to guests. We all enjoyed it, and I hope you will, too.

Queen of Puddings consists of a layer of breadcrumbs soaked in custard, a layer of your favorite jam, and a layer of fluffy meringue. If you’re like me, you might think it’s weird to dry out brioche, then blitz it to crumbs, then soak it in an egg and milk mixture. How can that be good? I’m not sure how this magic works, but I assure you, it’s awesome.

You’ll also want to be sure to use a flavor of jam that you really like. I experimented with this particular version and used black currant jam, and it wasn’t as good, in my opinion, as the raspberry version. Use what you love.

If anyone knows how Queen of Puddings got it’s name, I’d love to hear about it. We tried to look it up and couldn’t find a satisfactory answer. I promise, you’ll feel very English eating this pudding, and in my book, that’s pretty awesome.

Recipe from At My Table by Nigella Lawson.

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