Are you ready to meet some of our friends? This week and next I will be sharing about two very special sets of them here with you, and I’m beyond stoked. For one, they are amazing. And two, it seems like perfect timing to do so leading up to Thanksgiving – because I’m more thankful for them than I can possibly express. Maggie and Joel Ross have been an inspiration to Scott and I since day one. When they first came over to our home to hang and chat just a year ago we were merely acquaintances. After they left that night I knew these “new” friends would soon be our “old” friends. Ones we would form many happy, life changing memories with over the years. It was one of those instant clicks where we wondered if we hadn’t been friends before. To say I adore these two humans would be an understatement. They are two of the most kind, hilarious, laid back, passionately creative, adventurous people with incredibly generous hearts. Now lets talk about what they do.
Maggie and Joel are wicked talented adventure photographers who also dabble in fashion, food, and anything interesting that catches their eye. No matter what they set their minds to, if they touch it – it turns to gold. They never place boundaries on their creativity, but pursue to push themselves and grow in every direction they can. So when Maggie wrote me to share that they were going to be starting their own paper company with Joel’s family – my immediate thought was “of course you are!” Much like every piece of work I see of Maggie and Joel’s, it’s unpredictable – and amazing. They travel back and forth between southern California (Scott and I’s previous home) and Denver (our current home) – and we are beside ourselves excited to have them here in CO for the next few weeks! Now let me finally tell you about their paper company – it’s called Charmant Papery, and I’m using some of their stellar recipe cards here in this post. You can see more of their gorgeous photography surrounding their work on their blog here, as well as peruse their current pieces here. I am so (!!!) excited for Charmant Papery and think you will be too if you pop over to give them a look. CURRENTLY SWOONING OVER: this garland; these tags; this travelers set; and this recipe box. (Big shout out to all of Joel’s family, who’s combined talents make these pieces so gosh darn beautiful.)
THESE APPLE CAKES. Breakfast? Dessert? Mid afternoon snack? You can decide – they are healthy enough to pair with a cup of coffee in the morning, and rich enough for an evening treat (alongside a cold glass of almond milk, of course). They have a crumb topping like a coffee cake, a moist interior like a fluffy cupcake, and are in the shape of a muffin (a.k.a. breakfast cake). So I’m just going to forgo the labels and call them “cakes”. You can decide how they are used in your home, but just be sure to make them. Today. You can be enjoying these within 30 minutes if you stop reading now and get to baking! I’m crushing hardcore on this recipe, and only had to make it about six times before it reached post-worthy status. Fluffy, sweet (but not too sweet), little cakes that melt in your mouth. Little pieces of apple are dotted throughout, coated in cinnamon and begging for your oven right now. I hope you get to make and enjoy these littles as much as I did soon. Hap-hap-happy fall you wonderful people – xo.
This post was done in collaboration with Charmant Papery. All thoughts and opinions are my own, and I think their products are genuinely beautiful.
APPLE CRUMB CAKES
Makes 1 dozen little cakes.
1 1/2 cups light spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup unsweetened applesauce
1/2 cup pure maple syrup
2 tablespoons refined coconut oil
1 cup of apple, small dice (about 1 medium Gala apple)
1/3 cup light spelt flour
a good pinch of salt
1 tablespoon coconut sugar
1 tablespoon refined coconut oil
Preheat the oven to 350F. Combine the dry ingredients for the cakes in a bowl and set aside. Combine all of the ingredients for the crumb topping in a small bowl and set aside. Add the applesauce, maple syrup, and refined coconut oil for the cakes in a small saucepan or butter warmer on the stove. Heat until the coconut oil is melted (on low) whisking to combine. Finely chop the apple (remove the core, leave the skin on) and add it to the dry ingredients for the cakes. Toss to coat the apple pieces, and then add the wet ingredients from the stove to the bowl. Fold to incorporate (the dough will foam up a bit from the baking powder and soda, do not over mix). Divide the batter between a lined 12 muffin tin (2 to 3 tablespoons per cake). Sprinkle 1 to 2 teaspoons of the crumb mixture on top of each cake. Bake for 16 to 18 minutes (mine were perfect at 16), the outer edges of the cake should be a light golden brown. Let cool in the pan for 5 minutes and then pop out to fully cool on a wire rack. Enjoy fresh from the oven with a cup of coffee or glass of almond milk, or keep in an airtight container on the counter. Best if eaten within 5 days.
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