We actually had this for the start of summer, but it also works well for the Fall since it uses apples. If you’re in the mood for a slightly different breakfast food item, then this is perfect because it doesn’t require fancy ingredients (I actually skipped the lemon juice because I was out, and it was still okay). It is also pretty fast to make it.
Ready for a large batch of muffins? These muffins made me think of apple pie in a muffin form. I was really disappointed because I mailed these to my dad and they got there super late. He was able to have them, but I doubt they were any good by then, or at least, it would be hard for him to decide if he wants them again, you know? Oh well. Because the recipe made so many, we were able to keep a few. They were so good!
Once again I am bringing a breakfast food we had for dinner…because that is what we often do around here. I’ve gotten around to making more of them for brunch on the weekend, but sometimes it is easier for dinner when I can be louder while cooking (for lunch, the Chiplet is often napping until right before we eat, so I wouldn’t be able to do things like use a blender/etc. This recipe doesn’t look like much, but it was tasty and enjoyed by all of us.
The Fudgelet and I don’t really watch television, but we do watch some YouTube videos together. Especially baking ones. One of our favorites to watch together is Rosanna Pansino’s channel. At first, I thought she was a little annoying, but then she grew on me and I like watching what she makes. The videos are usually short and colorful with easy descriptions the Fudgelet can follow. He has watched enough baking videos with me to now say things like “stir until well-combined” and “are you using the paddle attachment?”.
Today, for the first post of the new year, I have a light salad that works for the winter. You can feel free to make changes, including adding things like walnuts, parmesan cheese, or carrots. No step-by-step pictures because it is not necessary for this: it’s really easy!
During my Thanksgiving visit, I made an apple crumb pie for my dad, a second pie crust from the same dough, and I still had dough left! K had the brilliant idea for me to try and make apple turnovers. I had never made them before, but decided that it would not require much waste if they did not turn out. They ended up being amazing. I loved how puffy the dough got when baked.
This is a loose recipe because you may have more or less dough than I did. I ended up having too much filling, so I scaled it down a bit for you. We ate the remaining filling on the side with our turnovers because it was still tasty, even without the crust. You could also reserve the filling for the next day and make some more dough. If you want to go all out and make a bunch of turnovers, just scale accordingly.
Apparently I’ve been making a bunch of food recently, so this is actually the dessert I made for my dad for my Thanksgiving visit. I am visiting my family again for Christmas, which means any Christmas baking will have to be posted after the fact. Particularly because some of their gifts are food, and I don’t want to ruin the surprises. For instance, my dad is getting another “dessert” (I already told him it’s more savory than sweet this month) that needs to be made in person. Supposedly it is best when made fresh, so we’ll see how it goes! It will be my first time making it, so hopefully it goes ok. For November’s dessert, I had to schedule the Apple Crumb Pie for a visit because there was no way that was going to ship properly. I was a little concerned about making the pie crust at my dad’s, but it ended up working out fine. Using my mom’s marble slab was nice since his counters aren’t granite like mine.