Tag Archives: apples

Better Place

Apple Crisp

 apple filling

Hello August!!!  Hello Monday!!! Hello Secret Recipe Club reveal day!!!!  This month I was partnered with the incredible Andrea of Adventures in all things Food – which has got to be one of the best blog names EVER.   Andrea’s blog has a bit of everything, from vegetarian goodies to desserts to crafts fit for the entire family.  I’ve been a sweet kick lately so I went straight to her dessert section, trying to avoid eye contact with her peanut butter icing because OMGoodness chocolate donuts with PEANUT BUTTER – nom nom nom.  However, in the end I was won over by her fall ready Apple Crisp.  I’m normally a summer girl but I’m ready for cooler temperatures!   Didn’t even make any changes to the recipe – it’s perfect already!  While Andrea didn’t specify what type of apple, I went with Pink Ladies since they offer a great combination of sweet and tart.  Plus they hold up well when it comes to baking.

Apple Crisp


6 cups apple, peeled and sliced (about 3 large)

1/4 c. unsweetened apple juice

2 Tbsp. brown sugar

1 Tbsp. cinnamon

1 tsp. nutmeg

1 c. flour

1/2 c. brown sugar

1 tsp. cinnamon

1 stick unsalted butter, cold

1/2 cup old fashioned oatmeal


  1. Preheat oven to 350 degrees and butter up a 9x9 baking dish
  2. Put the sliced apples into a large bowl buttered then add the apple juice along with the cinnamon and nutmeg. Toss well then pour into the baking dish
  3. In a separate bowl mix combine the flour, brown sugar, and remaining cinnamon. Cut in the butter with a pastry blender or with two knives.
  4. Stir in the oats and sprinkle this over the apples.
  5. Bake for 40 to 45 minutes or until the apples are bubbling and topping is golden brown. Allow to set for 5 minutes then Serve!!!!

I also went with old fashioned oats, tho quick oats would also work well.  I just prefer a crisper crisp!  For a vegan option, switch out the butter for earth balance or a similar spread – easy peasy.   Since there are 5 Mondays in August – there will be another secret recipe club post at the end of the month so hope to see everyone then (if not sooner).

Just like a Fire

Apple Dumplings

Apple Dumpling

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 😀

Just like a Fire

Serves 4-6


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

ground cinnamon

1/2 cup granola


  1. Preheat oven to 350 and grease an 8x8 inch pan.
  2. Slice you apple in order to make at least 8 slices (assuming standard crescent roll container).
  3. Wrap each slice in a crescent dough triangle, folding the tip over as needed, and place in the pan.
  4. 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.
  5. Spread the frozen apple concentrate over the wrapped apples and pour in the water.
  6. Sprinkle with cinnamon and granola.
  7. 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!!!

On the Shore

Waldorf Salad


Welcome to Part 2 of my #partylikeamadman – again with a huge thanks to my in-laws for allowing me to use their kitchen since ours is still in construction mode!   In going through the Unofficial Mad Men Cookbook, one of my favorite parts was how each recipe included not only information about the episode the dish was featured in but also facts about the origin of the recipe.  In the case of the Waldorf Salad, the cookbook also included information about the evolution of the salad – as well as two versions of the dish.  I went with the classic dish, adding some grapes for an extra POP of color.     I served this for a large group of people but due to taste preference not all ingredients were increased the same way.  The first recipe is how I served it, while the second one is the original recipe plus grapes.


Waldorf Salad

Serves: Serves 8 as a side

Original Recipe: 2 apples 1/2 cup grapes 1 cup iced hearts of celery 5 tbsp seasoned mayo Lettuce for serving


8 apples, peeled

2 cups diced heart of celery

2 cups grapes

1/3 cup mayo

Lettuce, for serving

Salt and Pepper for seasoning


  1. Peel and core the apples, divided in half and then cut in to slices. Reserve 12 slices, and cut the remainder into thin julienne strips.
  2. Combine the apple strips with the celery and toss with half of the mayo. Fold in the grapes
  3. Season to taste then place the mixture in the middle of a salad bowl and spread with the mayo. Garnish with the lettuce and the reserved apple slices.
  4. Serve and Enjoy!


Since this was part of a Seder dinner, the mayo was limited to Kosher for Passover and with that unseasoned.


I wound up making this dish twice – the first version wound up with a technical problem in that I was the one taking the picture.  The second time around I served this up as part of our Seder dinner and it was the perfect fit (and quite the hit!).   I am so glad I was able to participate in this Mad Men Party,  and look forward to having a finished kitchen so that I can try out some of the more elaborate dishes in the book!

Been Waiting

Poached Cinnamon Caramel Apples

Poached Apples

Poaching is nothing to new to me, at least not anymore.  Which is why when I first saw poaching as the theme for /52weeksofcooking I really wasn’t that worried.  Until I tried to figure out something to poach that: 1) was vegetarian and 2) I hadn’t poached before.  This eliminated a fair amount of things, so I started checking out my cook books to see if any of them could offer insight.  In doing so I found more than a few recipes for poached pears, which I’m not a fan of, but realized I could use that same concept on apples.  Unsure of how they would turn out I grabbed three varieties at the store: granny smith, honeycrisps, and pink ladies – figuring I would test them all and see what worked the best.

Been Waiting

Serves 2-4


2 Pink Lady Apples (or Granny Smith), cored and sliced

1 cup water

1/2 tsp vanilla extract

1 tbsp caramel syrup (I used torani)

1/4 cup brown sugar

1 cinnamon stick


  1. Add all ingredients to a large pot and bring the liquid to a low simmer. Cook for 20 minutes, or until the flesh of the apple is soft.
  2. Remove the apples using a slotted spoon (or pasta scoop) and place over (or in) your desired meal.
  3. Serve and enjoy!

In the end the pink ladies won for me – the skin stayed crisp while the flesh was moist and delicious.  Plus it still had the same tart/sweet contrast as the granny smiths, which become all soft.  The honeycrisps were just a disaster, falling apart in the pan and having to be skimmed out…which was a total pain. I served the pink ladies over oatmeal (pictured), while the granny smiths topped a mini-dutch baby.

New World

Morning Glory Muffins

Morning Glory Farm

Please excuse the lack of a photo with this post, Joey just got a new camera so still testing that out!  However a lack of a photo won’t keep me from joining this month’s Random Recipes, hosted by the always incredible Dom of Belleau Kitchen.  This month the Random Recipes theme was Christmas Gifts, which required me to narrow my cookbooks down in to those that I received as gifts over the past year.  This left me with four books: Plenty, World Vegetarian, Morning Glory Farm, and Chocolate Cakes.  I was hoping Chocolate Cakes was going to win out, but fortunately for my waist line the winning book was Morning Glory Farm – and the family that feeds an island.  My in-laws got me this book as a birthday present after they visited Martha’s Vineyard.  It’s been many a year since I have been to Martha’s Vineyard, or Cape Cod, but seeing the recipes in this book brought back many happy memories.  The random recipe selected were delicious Carrot Muffins that the book called Morning Glory muffins after the farm.  The book tester for this recipe suggested walnuts but we decided to skip that step since walnuts seem to be one of the few tree nuts that do bother my hubby.

New World

Serves: makes 15 muffins


2 1/2 cups brown sugar

6 eggs

1/2 cup canola oil

1 stick butter, melted

2 tsp vanilla

4 cups all purpose flour

1 tbsp & 1 tsp baking soda

1 tsp salt

1 tbsp cinnamon

4 cups shredded carrots, drained

1 cup raisins

2 cups chopped apples, I used Pink Ladies


  1. Preheat oven to 350, and grease or line 15 muffin cups.
  2. In a large bowl, combine brown sugar, eggs, oil, butter, and vanilla. Whisk together until fully mixed.
  3. In another bowl sift together the flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, and stir until just incorportated.
  4. Fold in the carrots, raisins, and apples.
  5. Scoop mixture into the tins, about 3/4 full. Baking 35-40 minutes, muffins are done with a toothpick comes out clean!

These were a little oily for my taste, but that might be because we had to half the original recipe though the above recipe is as written in the book.  I think in the future I might also tweak this recipe with some nutmeg, maybe 1tsp, just to add a little bit more pop.  Another future tweak would be switching out the raisins for some dried cranberries!

Thanks Dom for another amazing year of Random Recipes!  Can’t wait to see what’s in store for 2013 🙂