Healthy Brownie Bites

>> Tuesday, November 29, 2011

In addition to the Apple-Cinnamon Butternut Squash Soup and Cranberry-Persimmon Sauce we made for Thanksgiving, we served up these rich, dense brownie bites. But their texture/taste is deceiving -- they are made with a healthy dose of carrot puree!

OK. They also have a lot of chocolate and sugar in them. But I consider any addition of veggies a move in the right direction.


HEALTHY BROWNIE BITES

What you'll need . . .
  • 4 tablespoons canola oil
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup carrot puree
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • Handful or two chocolate chips

Method . . .
  1. Preheat your oven to 350 degrees F. Lightly grease an 8 x 8 inch baking pan. Set aside.
  2. In a large bowl, whisk together the canola oil, sugar, puree, egg, and vanilla extract.
  3. In another bowl, combine the cocoa powder, flour, baking powder, and salt.
  4. Add the dry ingredients to the wet and mix until well combined. Fold in the chocolate chips.
  5. Pour batter into prepared pan and bake for 25 minutes. Final texture is very dense, moist, and fudge-y.
  6. Cut into bite-sized pieces. Or, really, in any way you like! Regardless, they'll go fast.

We're still getting into the groove over here with Baby Ada. For two people who thrive on scheduling life . . . it's been quite an adjustment. No two days are the same.

But I've been told we'll find our way eventually!


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Apple-Cinnamon Butternut Squash Soup

>> Monday, November 28, 2011

I think I mentioned a few months ago that we had signed up for a CSA share. It features locally grown foods that have been frozen for use over the winter months -- and our first installment came the week Ada was born. (Thanks to Rebecca for storing it for us!).

We were charged with only one task this Thanksgiving: Cooking a vegetarian/vegan soup to pass around the table. We knew it'd mostly be for us . . . and since we didn't have time to visit the grocery store, we dug into our freezer supply.

Local squash!


Local apples!


We strapped Ada into her swing and got cooking.


APPLE-CINNAMON BUTTERNUT SQUASH SOUP

What you'll need . . .
  • 1/2 large onion, chopped
  • 5 small leeks, chopped
  • 8 apples, skinned and chopped
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 cups cinnamon apple spice tea (use only 1 bag) or you can use another spiced tea or even veggie broth
  • 32 ounces fresh or frozen butternut squash puree (thawed)
  • 19 ounces garbanzo beans, drained and rinsed
  • 1/4 teaspoon thyme
  • Salt and pepper to taste

Method . . .
  1. In a large stock pot, pour in some olive oil and heat over medium-high heat. Add the onions, leeks, and apples. Cook for a few minutes. Then add the brown sugar and cinnamon. Cook a few minutes more.
  2. In the meantime, prepare your tea. We chose to use tea because we were out of vegetable stock and wanted to add some flavor to the soup. It worked quite well! Just boil 3 cups of water and steep a single teabag in it for 5 minutes.
  3. Add the Tea, puree, and garbanzo beans to the mix. Add the thyme, too. Bring to a boil, then simmer for 20 to 30 minutes.
  4. Let cool slightly . . . then process in a blender in small batches. Blend until smooth.
  5. Add salt and pepper to taste. And if you prefer a thinner soup (we're used to thick stews), add water as desired.

The soup was a great addition to our Thanksgiving table, but was also fantastic the day after with some Olive Oil Skillet Cornbread.

Now, if you'll excuse me . . . I'm going to try to sneak in a quick shower!

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Morning After Oatmeal

>> Friday, November 25, 2011

Before I went into labor with Ada, I had visited the grocery store to buy some fun ingredients to play around with during my time off from work. Specifically, I was excited to use persimmons for the first time.

I didn't know what I'd make with them, but since they were getting rather ripe by the time we got home from my hospital stay -- a friend suggested I put them in Thanksgiving cranberry sauce.

Sure!


CRANBERRY-PERSIMMON SAUCE
(Adapted from this recipe on Epicurious)

What you'll need . . .
  • 3 cups frozen or fresh cranberries
  • 2 persimmons, diced
  • 1/4 maple syrup
  • 1/4 cup orange juice
  • pinch salt

Method . . .
  1. Combine cranberries, maple syrup, and orange juice in a 2 to 2.5 quart pot. Bring to a boil, then let simmer for 5 minutes. Lower heat.
  2. Skin and dice persimmons while that's cooking. When the heat is lowered, add the chunks and cook for another 3 to 5 minutes. Add the salt.
  3. Then mash gently to your desired consistency.

It's not exactly traditional. But we like it -- a lot. Tart and chunky. A fresh take on the holiday favorite. We put it on everything.


But my tastiest combination? Oatmeal. I can't get enough of this mix, which is part rolled oats, part package of apple-cinnamon instant oats, and 1/4 cup cranberry-persimmon sauce.


Hope your holiday was great! I bet most of your are enjoying some shopping. Not us. We're snuggled on the couch with Ada. If you'd like to read about her first week, check out today's post on (never home)maker, baby!

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GIVEAWAY WINNER and Baby Photos

>> Monday, November 21, 2011

First, we wanted to announce the winner of our Little Old Lady Recipes cookbook giveaway. If you missed it, my friend Meg Favreau (the book's author) wrote us a guest post -- complete with Apple Pie recipe. You can check it out here.


Our winner is #44.


Scooobycat writes: Sassy little ole ladies are a hoot! I love my mom's pie crust and can't ever get it to turn out the same even with the recipe! Love the apple and sweet potato pie!

And now some photos of Ada Mae, who joined us on November 16th.


To clarify (because we got some questions), her first name is Ada and her middle name is Mae. There's not much of a story behind it. We like Ada . . . which also means first-born daughter. Mae is loosely based off Cape May -- the place where we took our babymoon.


I can't believe she's already 5 days old! We took these photos yesterday, and she already knows how to count. After all, it was day four. I see four fingers there.


She's already working out.


And here are some of my favorites.


We haven't done a full-fledged photo shoot with her, but we're loving these pics so far . . .


If you'd like to read about my birth experience, I've posted about it on (never home)maker, baby!

Birth Story, Part I: Early Labor through Transition
Birth Story, Part II: Pushing

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Welcome to the World, Ada Mae!

>> Thursday, November 17, 2011

So much for taking some time off from work before giving birth! Little Ada Mae arrived yesterday, November 16th at 3:02 PM. My birth experience was a bit intense to say the least, and I plan to write more on (never home)maker, baby! sometime soon.

For now . . .


6 pounds, 13 ounces, 20 inches, and gorgeous!

We'll be back at blogging soon. But to be completely honest, and I'm sure you'll understand, I'd much rather snuggle with my family right now.

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Thumbprint Cookies

>> Tuesday, November 15, 2011

Day two being home on maternity leave . . . and I'm baking. Before I gain as much weight in these last couple weeks as I did in the beginning 38 weeks of pregnancy, I should really consider freezing these types of treats. Right?

Well, I couldn't resist these cookies. They are now a distant memory. (Or as Homer Simpson would say: "Alright, food nerds. Reality check: All the food in those pictures is poop by now. Minds blown. You're welcome." Source.)


I don't know why exactly I chose to photograph these cookies with a squash. There are no fall ingredients in them. Just lots of chocolate and peanut butter. Sugar and more chocolate.

THUMBPRINT COOKIES
(Adapted from a childhood favorite from the Favorite Brand Name Cookie Collection cookbook)

What you'll need . . .

COOKIE:
  • 1/2 cup Earth Balance (or butter)
  • 1/2 cup sugar
  • 1 tablespoon almond milk (or milk)
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons Ener-G Egg Replacer -- without water (or 1 egg white)
  • 3 tablespoons chocolate chips (melted)
  • 1 cup plus 1 tablespoon whole wheat flour
  • Pinch salt
  • 1/4 cup chocolate chips
FILLING:
  • 2 tablespoons Earth Balance (or butter)
  • 1/3 cup peanut butter (homemade PB works great!)
  • 1 cup powdered sugar
  • 2 tablespoons almond milk (or milk)
  • 1/2 teaspoon vanilla extract

Method . . .

COOKIE:
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Using your mixer's paddle attachment, cream together the Earth Balance, sugar, milk, and egg replacer -- until light and fluffy. Stir in vanilla extract and melted chocolate.
  3. Add flour, salt, and chocolate chips. Mix on low speed until fully combined.
  4. Drop heaping tablespoons onto your cookie sheet. Recipe should make one sheet of large cookies.
  5. Bake for 8 to 10 minutes, until edges are lightly browned. Then press down the middle of the cookie with a spoon. Let cool completely before adding the filling.
FILLING:
  1. In a small bowl, combine the peanut butter and Earth Balance. Mix until smooth.
  2. Then add the rest of the ingredients and mix until smooth.
  3. When the cookies have cooled, divide the mixture evenly between them.

I just wanted to make a quick statement about the focus of the blog. As I'm sure you've all noticed, there hasn't been much of an emphasis on fitness or running posts in the past nine months. That will change -- and soon! Today I posted my post-birth half marathon training plan on (never home)maker, baby! I'm looking forward to sharing my progress with you all as I work to get back into shape after Baby A's arrival.

I think the experience will be challenging and humbling in many, many ways. It's been a long while since I've gone from not running or doing any type of intense activity at all to training. As well, I've never embarked on any type of weight loss journey. So far in my pregnancy, I've gained 28 pounds (and counting -- thanks, cookies!) and a couple dress sizes. I have no delusions that it's all just going to melt off right away.

So, these next couple months are going to bring with them A LOT of new stuff . . . and I say, bring it on!

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Newly Illustrated FOOD RULES -- Book Review

>> Monday, November 14, 2011

I'm a bit late to the game with reading Food Rules: An Eater's Manual, Michael Pollan's simple book about eating, well, simply. It's a quick read, providing a succinct, consistent message that eating -- food, in general, really -- doesn't have to be complicated. This latest edition of the book is especially neat.

Why? It's beautifully illustrated by the talented Maria Kalman.


If you, like me, haven't read the original Food Rules, you'll be interested to learn that this new edition has been expanded with 19 additional rules inspired by readers. Many of them are seemingly common sense. However, as a person who tries her best to eat whole foods as often as possible, even I found myself pausing to ponder a few.

One of my favorites? 45: Eat All the Junk Food You Want as Long as You Cook It Yourself.

We all know I have a sweet tooth. So, reading in black and white that there is room for indulgence in a whole foods, healthy diet is comforting. And here's something fun I did -- I read the entire book while trying to apply each rule to the McRib, McDonald's popular "pork" sandwich that features over 70 ingredients, most of them difficult to pronounce. I would go on, but the sandwich breaks too many of Pollan's rules to list in one blog post.

ABOUT


Michael Pollan is the author of five books: Second Nature, A Place of My Own, The Botany of Desire, which received the Borders Original Voices Award for the best nonfiction work of 2001 and was recognized as a best book of the year by the American Booksellers Association and Amazon, and the national bestsellers, The Omnivore’s Dilemma, and In Defense of Food.

A longtime contributing writer to The New York Times Magazine, Pollan is also the Knight Professor of Journalism at UC Berkeley. His writing on food and agriculture has won numerous awards, including the Reuters/World Conservation Union Global Award in Environmental Journalism, the James Beard Award, and the Genesis Award from the American Humane Association.


Maira Kalman is an illustrator, author, and designer. She is the author of The Principles of Uncertainty and she illustrated the bestselling edition of Strunk and White’s The Elements of Style. Ms. Kalman’s twelve children’s books include Max Makes a Million, Stay Up Late, Swami on Rye, and What Pete Ate. She also has designed fabric for Isaac Mizrahi, accessories for Kate Spade, sets for the Mark Morris Dance Company, and, with her late husband Tibor Kalman under the M&Co. label, clocks, umbrellas, and other accessories for the Museum of Modern Art. Ms. Kalman’s work is shown at the Julie Saul Gallery in Manhattan.

If you'd like to catch a glimpse of Kalman's gorgeous illustrations for Food Rules, SF Girl By Bay has a beautiful collage of them on her site.


Note: I received a copy of the newly illustrated Food Rules (released in November 2011) from the publisher, Penguin Press, through TLC Book Tours. You can check out the rest of the tour here.

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A New Autumn Stew

>> Sunday, November 13, 2011

I couldn't wait till tomorrow to share this amazing autumn stew recipe. Probably because we're making it again today -- it's just that good. Now, I'm sure this mix may make some recall our Smoked Pumpkin Chili recipe . . . but I assure you, its flavor is entirely unique.

Oh, and this particular recipe makes enough stew to serve two hungry people four hearty dinners. We froze two meals and ate two last week. If you missed 'em, we wrote up some handy freezing instructions in this post.


AUTUMN STEW -- 2011-Style

What you'll need . . .
  • 1 large white onion, chopped
  • 2 large carrots, peeled and chopped
  • 28-ounce (large) can whole, peeled tomatoes -- with juice
  • 29-ounce (large) can of pumpkin
  • 2 cans low-sodium vegetable broth
  • 1/2 cup red lentils
  • 1 can chickpeas
  • 1 cup frozen green peas
  • 1 cup autumn spiced beer of your choice (or water)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground thyme
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste


Method . . .
  1. In a large stock pot, heat a tablespoon or so of olive oil over medium-high heat. Add onions and cook until glassy.
  2. Toss in the carrot, tomatoes (with juice), pumpkin, and vegetable broth. Bring to a boil.
  3. Then add in the lentils. Cook for a few minutes -- stirring often and mashing up the tomatoes a bit -- and lower heat just a bit. Add the peas, chickpeas, beer, and spices.
  4. Lower to a simmer and let cook for 30 minutes to an hour.
  5. Serve with Olive Oil Skillet Cornbread.

So, happy Sunday!

If you have a an hour or so, toss a pot of this autumn stew on the stove. You certainly won't regret it. I'm off to do weekend things -- though, our day is looking a lot more like this (than anything more exciting):


Poor teachers. Always working on the weekends! Thankfully, we have a date with Dexter tonight.

Pssst: Don't forget to enter our Little Old Lady Recipes cookbook GIVEAWAY. And if you're interested in all-things-pregnancy, we organized all 9 months of posts in one convenient spot on (never home)maker, baby!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Friday Randomness and Giveaway

>> Friday, November 11, 2011

Our first floor redecorating project had been on hold for a couple months. We're happy to be back at it. I mean, what a difference some curtains make!

BEFORE:


WITH CURTAINS:


Our original plan was to hang some bright, coral-colored panels. And I had actually found exactly what I wanted at Burlington Coat Factory for $10 (great deal -- it was Waverly!). However, I think the reason it was on clearance was because "it" was an IT. As in singular; there was only one panel.

My mother-in-law and I pawed through each and every curtain in the store and couldn't find any matches.

CLOSER LOOK:


These curtains may look familiar. It's because we've had them for years. Until last weekend, they were hanging in our front entryway. You know, the one we redid a little less than two years ago?


They aren't what we had originally envisioned. Right now, though, spending $0 versus around $80-$100 that we had estimated is ideal. The front entryway has suffered as a result . . . but we have some other panels we'll eventually replace them with. Do you do the whole home decor shuffle, too? I feel like we're always borrowing things from one room and putting them in another.

Yes. We REALLY need to re-shoot our house tour.

GREAT GIVEAWAY


If you haven't checked out Meg's guest post (and tasty, simple apple pie recipe), I encourage you to do so now. Her new book -- Little Old Lady Recipes -- came out earlier this month.

I'm big on photos in cookbooks. And the photos in the book are seriously fantastic. The approach is something I've never really seen before, connecting the author of the recipe to the dish. You get a feel for these "sassy" ladies this way (and through their quotes and Meg's observations/anecdotes).

And though not all items are vegetarian, the mix of breakfasts, soups, sweets, and other meals is sure to please. Plus, the recipes are great in that they are s.i.m.p.l.e. Classics like Pigs in a Blanket, for example, can easily be adapted by making s.i.m.p.l.e substitutions.


WHAT YOU'LL WIN: 1 (one) copy of Meg Favreau's Little Old Lady Recipes. Value: $14.95.
TO ENTER: Leave a comment with the word SASSY in the mix.
IN ADDITION: Tell us something about one of YOUR favorite family recipes.
GIVEAWAY CLOSES: Friday, November 18th at 9:00PM EST
PRIZE SHIPS: USA only.
ALSO: To win, I need your email address -- so please provide it (or your blog link so I can find it -- just some way of contacting you) or, unfortunately, you cannot win.
PS: One entry per email address is allowed. The winners will be selected using Tara's Random Number Generator and announced Monday (11/21) morning. Unless I'm in labor or something :)

If you're new to the blog or interested in all-things-pregnancy, check out (never home)maker, baby! today. I've organized all our baby-related posts in one place. Yup -- It's 9 months in 1 post . . . and I can't believe how close we're getting!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Olive Oil Skillet Cornbread

>> Thursday, November 10, 2011

There are so many different ways to make, well, EVERYTHING. And just when we think we've found our favorite method, texture, taste . . . we discover a new twist. Cornbread is definitely one of those foods that lends itself well to experimentation.

We've made many different varieties and shared several recipes on the blog:

Spelt Cornbread
Pomegranate-Lavender Poppy Cornbread
Pumpkin Cornbread
Hot Pepper Cornbread

Today's recipe is a twist on the Spelt Cornbread -- without the spelt and made with olive oil. Baked in a cast iron skillet, it turned out to be our favorite mix so far. But, as always, that's subject to change with our next try at it.

Plus, simple is best in our book. We didn't add in anything (corn kernels, chopped peppers, etc.) for flair. Yea or nay? You can be the judge.


OLIVE OIL SKILLET CORNBREAD

What you'll need . . .
  • 1/4 cup maple syrup
  • 1 teaspoon salt
  • 1/4 (to 1/3) cup olive oil
  • 2 eggs (3 teaspoons Ener-G replacer with 4 tablespoons almond milk)
  • 1 cup whole wheat flour
  • 3/4 cup bread flour
  • 3/4 cup cornmeal
  • 1 cup milk (or almond milk)

Method . . .
  1. You'll need an 8 or 9 inch cast iron skillet. Lightly oil one with olive oil and set aside.
  2. Preheat your oven to 400 degrees F.
  3. In a large bowl, whisk together maple syrup, salt, olive oil, and eggs. We substituted Ener-G egg replacer, and it worked out great!
  4. Add the flours and cornmeal. Then the milk. Mix together until everything is moistened. But don't over-mix.
  5. Pour into prepared skillet. Then put in the oven for 20 to 25 minutes.

The skillet baked this bread i.n.c.r.e.d.i.b.l.y evenly, which is actually one of the annoying issues we commonly experience when making other types. The center of the bread -- when made in a loaf pan -- takes a while to set and usually isn't the same texture as the rest. If you have this problem, too, you may want to give this method a try.

Oh, and we never eat our cornbread naked. It goes so well with soups and stews.

This autumn stew recipe is coming soon . . .


Check out our to-do list progress today on (never home)maker, baby! . . . we're making our way, but have prioritized now that it's crunch time.

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Super-Tasty, Simple Apple Pie

>> Tuesday, November 8, 2011

I love when I get the chance to highlight my real-life friends on the blog. My hilarious and incredibly talented friend Meg has just come out with a new book: Little Old Lady Recipes: Comfort Food and Kitchen Table Wisdom. I am still making my way through it (and will post my thoughts soon) -- but you're in for a treat. Meg has written a guest post featuring a recipe from the book . . . from her own grandmother's kitchen.

Take it away, Meg!



Apple pie is one of my favorite desserts, but I will rarely ever order it in restaurants. I clench my jaw when I discover I’m about to be served it at a friend’s dinner party, hoping for the best. And I don’t care how good you say a bakery is; I’ll likely avoid any crust-and-apple dessert they have.

Why? The likelihood of overpowering, unnecessary, get-them-out-of-my-dessert spices.

I consider the over-spiced apple pie to be an affront to good apples everywhere. We can agree that the apple is a good fruit, right? And that, especially in the fall, it’s easy for many of us to find fresh, crisp apples bursting with sharp, fresh taste? So why are we putting those pretty little apples in our pies and then insulting them with the overwhelming addition of nutmeg, cinnamon, cloves, and so on? I’d certainly expect these kind of shenanigans with pumpkin pie – we can recognize by now that most of what we love about “pumpkin” flavor is a mixture of spices, not actual pumpkin, right? – but pulling this crap with fresh autumn apples? Well, that’s a shame.

That’s one of the reasons why I was really thrilled to work on my book, Little Old Lady Recipes. Besides meeting lots of awesome, caring, sassy ladies; trying delicious food; and browsing through several old cookbooks, I was also able to share my grandmother’s own apple pie recipe.


I fully credit Grammy Favreau for making me a pie lover. Fruit pies were her specialty, and they were, above all else, simple – a combination of fruit mixed with a bit of sugar and some dabs of butter. In every single pie she made – strawberry rhubarb, raspberry blueberry, apple, or whatever else – the flavor focus was on the fruit. Bea’s pies featured flaky crusts, were great paired with vanilla ice cream, and managed to be sweet without making your teeth hurt. (That’s also part of the reason I’m more of a pie person than a cake person – I love cake, but overly sweet frosting leaves me feeling like some sugar crawled into my mouth, died, and had the final wish “please leave a weird annoying film on this girl’s teeth.”)

So, with no disrespect intended for Ashley’s perfect apple pie – I know that some people really do prefer spices in theirs – I’d like to present my grandmother’s apple pie, another (perhaps perfect) take on the dessert.

PIECRUST
  • 4 cups flour (I used white whole wheat flour)
  • Pinch of salt
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • 1 1/2 cups shortening
  • 1 cup milk (I used soy milk)
In a large bowl, sift flour and add salt, baking powder, and sugar. Then add tablespoons of shortening to flour mixture, spreading it around and mixing it a little. With clean hands, slowly knead the shortening into the flour. It should stick together a little. Add milk slowly, mixing as you go, until most of it is incorporated. Then go back and knead it with your hands again. The final dough should stick to your hands, but you should be able to work with it. Don’t overknead! Let cool in a large plastic bag in the refrigerator for about 1 hour before using.

After the dough has chilled, dust your rolling pin and work the surface with flour, then roll a circle as thin as you can so it covers the size of a pie plate. Place dough in plate and add filling. Add top crust if the recipe calls for it, and pinch edges of top and bottom crusts together. Make sure to cut slits in the top crust so steam can escape. Makes enough crusts for 4 to 5 pies. Freeze dough you don’t intend to use in the next few days.


APPLE PIE
  • Piecrust
  • 4 to 6 apples (I find that a mix of different tart varieties is the awesomest)
  • 1/2 cup sugar
  • 1 tbsp butter
  • Spices of your choice (if you so dare)

Pare, core, and slice apples. Place in a bowl and mix with sugar, 1 to 2 tbsp water, bits of the butter, and your choice of spices. Pour into an uncooked piecrust and then lay the upper crust on top. Pinch edges, slash upper crust, and bake at 425 degrees F for 35 to 45 minutes, or until the crust is golden brown on the edges.

(I feel like it would be a shame not to mention here that, while Ashley and I both love good food dearly, we first met over 10 years ago (!!!) at perhaps the lowest of culinary locations – our college’s crappiest dining hall, on training day. I quit after the day they made me clean dead bugs out of the windowsill with a spoon. Ashley, from what I understand, had a s.l.i.g.h.t.l.y better experience.)

THE BOOK


Stay tuned!!! On Thursday, you'll get a chance to win your very own copy of Meg's Little Old Lady Recipes. It's a great giveaway, but you'll have to check back for details . . .

And if you missed it, on (never home)maker, baby! I'm FULL TERM. 37 weeks. Things are getting very real, very fast. But we're happy to be even closer to meeting our little girl.

Well, maybe she's not so little anymore!


Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!!

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