When I came across Smitten Kitchen’s recent recipe for Apple Sharlotka, I knew that I really had a guardian angel.

Remember the problem I had a few months ago with a plethora of apples? Well, I did it again. I seriously have something wrong with me. Every time I walk into a grocery store and see those beautiful Honeycrisps winking at me, I submit and pile them into a bag.

I’m powerless. Over apples. It could be worse.

This time around, a couple fruit flies hanging around those apples urged me into fast action. I fought the battle of the fruit fly earlier this fall and needless to say, the smell of apple cider vinegar still turns my stomach today.

Anyway, you know what else I’m powerless over? Stuff in miniature. Yeah, I think I’ve obsessed over that one a few times, too.

So, I made miniature Sharlotkas (in muffin form, actually) and I doctored them up with a sprinkling of raisins. They add a little bit of variety and, in the places where they are close to the top of the muffin, they dry up a little bit and get wonderfully chewy, to the point where they almost stick to your teeth.

Is anyone else obsessed with raisins that almost stick in your teeth? Is anyone else convinced, at this point, that I should be committed?

Don’t answer that.

I realize that I ought to just wrap it up before I really sound like a nut.

But, since I mentioned it, a sprinkling of nuts would be nice on these, too.

Okay, really, I’m sticking a fork in it.

And you should stick a fork in these.

Gluten Free Miniature Apple Sharlotkas
(adapted from Smitten Kitchen)

4 Honeycrisp apples, peeled and diced medium
3 eggs
1 cup Bob’s Red Mill Gluten Free All Purpose Flour
1 cup sugar
1 teaspoon cinnamon
1/4 cup raisins

Preheat the oven to 350.

Line a 12-cup muffin tin with paper liners and spray the papers well with nonstick spray. Set aside.

In a medium bowl, beat the eggs with the sugar until the mixture is thick and pale. Fold in the gluten free flour and cinnamon.

Fill each muffin compartment with the diced apples, allowing the diced apples to reach nearly to the top of the tin. Sprinkle a few raisins over the apples and press down gently.

Spoon the prepared batter into each tin over the apple and raisin mixture, allowing the mixture to filter in between the apples and fill cover the apples. You may find it helpful to give the muffin pan a firm whack on the counter to allow the batter to settle amongst the apples. Once the tins are full, bake in the oven for 20 minutes, or until golden and puffy.

Cool completely on a wire rack and serve. (They freeze well, too)

January 2, 2012.

Can you believe it?

Ugh.

I know. Just ugh.

So, in case y’all already don’t feel bad enough for my poor husband being saddled with a clumsycrazyawkward wife and three noisystinkydemanding dogs, I have the clincher for you: Today is Mr. Hausfrau’s birthday.

A birthday on January 2nd, when the entire world is SO OVER celebrating and barely coming out of their holiday stupor is a little anti-climactic. Folks are relieved to get the holidays past them and resume normal life, getting that increasingly long to-do list checked off. Everyone is getting back to work and spending an extra hour in the gym.

Just try getting a last minute birthday cake on January 2nd. See how the entire bakery will laugh at you. And then roll their eyes.

Yep, when it came to birthdays, Mr. Hausfrau got kinda shafted. Poor guy.

But, that’s why I made him my favorite smoothie for his birthday. I even crusted the glass with yellow sugar. To add a little bit of special and a touch of crack. Sure there will be candles and cake and ice cream later, but starting the day with a belly full of health is the least I can do for that man.

And if you’re like me and had nearly eaten your bodyweight in sugar coated, fat injected carbs last month? Well, short of a colonic, this smoothie is the least I can do to help your insides start the new year off right.

My Favorite Smoothie
(serves 2)

1 cup frozen strawberries
1/2 cup frozen mango
1/2 cup frozen pineapple
1 cup greek yogurt
1 scoop banana protein powder
4 teaspoons sweetener (honey, maple syrup, Splenda, etc)
1 cup water
5 ice cubes

Add ingredients to the blender in the following order for smoothest blending: water, yogurt, sweetener, protein powder, frozen fruit, and ice cubes. Blend until smooth and enjoy immediately.