It has been freakishly cold here for the last week or so, and last night I contemplated turning on the heater. Then I remembered how scary the heater in this apartment is, then I remembered that all I needed to do to warm up the apartment was to do a little baking. I looked over to my hanging kitchen basket for inspiration and saw a major backup of apples and oranges. California apples can be hit or miss.  Everyone that lives here thinks they are the best, but they have obviously never gone apple picking in New England. California apples are smaller, and generally more bitter, but in abundance. And perfect for baking. California Valencia Oranges are the best, most juicy, sweetest, supple oranges I’ve ever consumed. On the Menu Tonight? Muffins, and Applesauce.

The muffins were less than a slam dunk. Too much salt, and not enough sugar. I didnt realize I didn’t have any eggs until the sugar and butter had already been creamed, whoops! In went a little tahini, molasis, and yogurt. All in all the batter looked okay, but it became clear in the oven that the lack of eggs would be my downfall.

The applesauce was great. Here is a fool-proof recipe for fast, homemade applesauce!

Ingredients:
-4 apples of your choosing. When selecting apples, think of the exact opposite qualities you would for making pie- you want apples that will break down and have a good amount of sugar in them.
-juice from 2 sweet oranges
-water to just cover the apples
-2 T sugar
-1T cinnamon

Method:
Peel and dice the apples. Place in a saucepans and add remaining ingredients. Cover & Boil until the apples break down, and water begins to evaporate. Check the pan every few minutes and begin breaking up the apple chunks. Simmer until most of the water is evaporated, and the sauce has reached a consistency of your liking.