Welcome to JUNE’s edition of the secret recipe club! I know that lately my blog has been very neglected but it’s been for a very, very, very good reason. I mentioned a stomach bug last month but that wasn’t exactly the truth – the actual issue is something called hyperemsis gravidium. Many of you might already be familiar with this, either through personal experience or in following HRH Duchess of Cambridge. Basically, I’m (finally) pregnant!!!! Our last round of fertility treatment was successful and I’m now just over 14wks pregnant. The first 7 weeks were fantastic, free of symptoms and all of that, but then it hit will a force that I never could have expected and with that the diagnosis of HG and two trips to L&D for rehydration. This all resulted in a very neglected blog as I was living off of broth and rice but I’m now on some awesome medication and starting to get the energy to get back in the kitchen. Perfect timing for the SRC!!! This month I was partnered with Lisa of Cook Lisa Cook – a blog I’m familiar with thanks to previous SRC events. I picked out sooooo many incredible recipes from her blog including Mashed Cauliflower, Peach Cake, and Corn Souffle but in the end her simple and delicious sounding Apple Dumplings won the day. I couldn’t resist a recipe that featured apples AND croissant dough and I knew my husband and co-workers would have similar feelings.
I had to make one small change to the recipe, swapping out the nuts for some granola that way there would still be a bit of a crunch. As a bonus, if you use Pillsbury crescent rolls and sub the unsalted butter with Smart Balance the recipe is vegan 😀
1 stick butter
1/2 tsp vanilla
3/4 cups sugar
1 tube refrigerated crescent rolls
1 granny smith apples
1/2 can frozen apple juice concentrate
1/4 cup water
1/2 cup granola
- Preheat oven to 350 and grease an 8x8 inch pan.
- Slice you apple in order to make at least 8 slices (assuming standard crescent roll container).
- Wrap each slice in a crescent dough triangle, folding the tip over as needed, and place in the pan.
- In a small sauce pan (or bowl if using microwave), melt the butter and then lightly stir in the sugar and vanilla. Pour over top of the wrapped apples.
- Spread the frozen apple concentrate over the wrapped apples and pour in the water.
- Sprinkle with cinnamon and granola.
- Bake for 30 to 35 minutes, or until golden brown. Serve and enjoy!
I’ll be taking July off from the SRC, due to craziness with life right now I don’t want to risk not being able to give the right amount of attention to whatever blog I get. However, I will be participating in an awesome blog link-up over the next week so lots of delicious summer time recipes are on the way!!!