Cinnamon Apple Pie Cake

While Paul was in Brazil a few weeks back, a few of the employees at the plant in São Luís showed him such tremendous hospitality in ensuring that he always had company for meals, traveling between his hotel and the plant, and so on. He was a little nervous about being completely lost in Brazil, but his fears were completely quelled by the wonderful and friendly people down there. Last week, we were happy to host a couple of these very same Brazilian co-workers who happened to now be in the United States on business. They were so much fun and really enjoyed playing with our children. We served Roasted Pear Salad and Mushroom Risotto (which apparently is a very popular dish in Brazil) for dinner and concluded our meal with this apple pie cake.

This proved to be a very good dessert choice as our guests informed us that apples are such a rare treat in Brazil. Apples do not grow in Brazil and are usually imported from Argentina. However, Argentinian apples are far inferior to the ones grown in the United States. So, whenever they visit the United States, they try to eat as many apples as possible! Thus, an apple dessert was the perfect ending for our meal!

And this apple pie cake is chalk full of apples! Almost embarrassingly easy to make, this dessert is made by piling a springform pan high with sliced tart Granny Smith apples, pouring a simple batter over the top, and baking in the oven for approximately 80 minutes. It emerges from the oven looking very much like a cake. After allowing it to cool completely, it can be sliced easily to reveal the layers and layers of apples almost suspended in a custard-like filling. It's a weird cake/pie/thing...but it sure is delicious! We served generously large slices with a side of cinnamon ice cream and it was the perfect accompaniment.

Cinnamon Apple Pie Cake
adapted slightly from Recipe Girl

6 to 8 Granny Smith apples, peeled and sliced
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
3 large eggs
1 1/2 cups superfine white sugar
1 1/2 cups vegetable or canola oil
3 teaspoons vanilla extract
1 1/2 cups all-purpose flour
Additional cinnamon-sugar to sprinkle on top

Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper and then spray again.

Combine the granulated sugar and the cinnamon. In a large bowl, toss the apple slices with the cinnamon sugar. Layer the apple slices in the pan until they come about 2/3 of the way up the side.

Prepare the batter by beating the eggs and sugar until light and fluffy. Add the oil and the vanilla and beat well.  Stir in the flour. Pour the batter on top of the apples and sprinkle with additional cinnamon-sugar, if desired. Tap the pan on the counter a few times to allow the batter to sink down and around the apples.

Bake for 1 hour and 20 minutes or until a skewer inserted into the center of the cake comes out clean. Cool COMPLETELY in the pan (the cake will break apart into a volcanic mess if you attempt to remove the sides of the springform pan before it has cooled completely. I actually suggest sticking it in the fridge/freezer to help it cool faster. I had company coming and it was still warm after 90 minutes, so I chucked it in the freezer an hour before they arrived and it did the trick!). Dust with powdered sugar before serving, if desired.

If you would like to serve this pie/cake/thing warm, microwave individual slices for about 30 seconds on high power. Serve slices with cinnamon ice cream.

TWD: French Apple Tart

This week's Tuesdays with Dorie featured a recipe that I had very much been looking forward to making.  A dessert tart, especially an apple flavored one, seems like such a classic staple French dessert and so very Julia Child-esque that I could not think of a more appropriate recipe to make in honor of the late culinary legend.  Paul was especially excited for this particular recipe because apple pie is one of his favorite indulgences and he was literally hovering over me as I worked away, eating pieces of raw dough and slices of apple. I may or may not have banished him from the kitchen by threatening that he would not get to sample a single slice if he did not leave me alone.

Although this recipe consisted of multiple components - the tart dough, the apple filling, and the apple topping - none of it was very difficult to throw together individually and the recipe could definitely be spread out over a 2-3 day period in order to simplify things. The filling tasted heavenly on its own and the unbaked tart looked so pretty that I had to snap a few shots of it before placing it in the oven for the final bake.

I did not quite achieve the blackened edges of apple that Dorie spoke so highly of on the final tart, but I still think this was one of the pretties desserts I have ever made. The taste was even better. Beautifully simple, this is the type of homey dessert that just about everyone will enjoy. I liked it with a bit of ice cream on the side, but Paul preferred to inhale half the tart unadorned while standing at the kitchen counter with a fork. He was very cross when I took the uneaten half of the tart away from his sticky fingers, wrapped it tightly in saran wrap, and firmly instructed him to share with his friends at work. Paul later claimed that he set the tart down in the break room at 7:30 a.m and by the time he returned for a cup of coffee at 8:05 a.m. the entire thing was gone. The tart was enjoyed by all!

I had these two little spies watching me the entire time I was trying to photograph this dessert. I think the cat even wanted a piece...

This will definitely be a dessert I make again - so elegant, pretty, and relatively simple. If you would like to give this recipe a go, our host Gaye has the recipe up on her blog.

Caramel Apple Cheesecake Pie

Sorry for the hiatus.  I ran into a couple of publishing issues with the blog but, thanks to my wonderful hubby, I think all the kinks have finally been worked out and I can continue to post normally. I have tons of recipes backlogged, just waiting to be shared!

Let's begin with pie.  This pie is the perfect Fall dessert.  Not too heavy (believe it or not) but perfectly decadent and unique.  It is a cross between an apple pie and a cheesecake.  Enveloped in a graham cracker crust are layers of caramel sauce (store-bought or homemade), chopped pecans, caramelized apples, and vanilla cheesecake.  Divine.

One of Paul's co-workers invited us over to have dinner with her family and taste her award-winning chili recipe.  It was absolutely amazing and I will have to post that recipe here as soon as I make a batch up myself (she was kind enough to share the recipe!).  I brought this dessert along to finish the meal and we all enjoyed generous (aka HUGE) slices.  I can't wait to make this again.

The recipe definitely takes time, but can be made in small steps.  I actually made this over a two-day period and it was extremely easy and low stress.

My only regret is that I was unable to snag a photograph of the un-molded/sliced pie.  Since it was my first time making this recipe, I was too afraid to remove the sides of the spring-form pan before heading over to the party in the even that the whole thing did not  so I just took a picture of the top (which doesn't look like much).  But really, I was not going to risk the whole thing falling apart shortly before heading over there and having to hand over an imploded dessert to our hostess.

Paul declared this one of his favorite desserts, which is no surprise given his love for all things caramel.  Combine that with apple pie (his favorite Fall dessert) and he was in heaven.

And no, Matthew did not touch it. He gorged himself on cornbread.

Caramel Apple Cheesecake Pie
from Mimi Hodge, seen and slightly adapted from Tracey's Culinary Adventures


For the Crust:
1 1/2 cups graham cracker crumbs (about 12 full graham crackers)
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
5 1/3 tablespoons unsalted butter, melted
1/2 - 3/4 cup caramel (I recommend Mrs. Richardson's Butterscotch Caramel Sauce)
1 cup chopped pecans

For the Apple Filling:
5 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the Cheesecake Layer:
8 oz. cream cheese, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, at room temperature
1 tablespoon freshly squeezed lemon juice

For the Topping:
3/4 cup heavy cream
3 tablespoons confectioners’ sugar
1/4-1/2 cup caramel
chopped pecans

Preheat the oven to 375 degrees. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Combine the graham cracker crumbs, sugar, cinnamon and melted butter in a medium bowl. Use a fork to stir until the crumbs are evenly moistened. Transfer the mixture to the prepared springform pan and press into an even layer over the bottom and about two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, or until golden in color. Transfer the pan to a wire rack and let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you make the filling. Turn the oven temperature down to 350 degrees.

Next, prepare the apple filling.  Melt the butter in a large skillet set over medium heat. Add the brown sugar, salt and cinnamon, stirring to combine, and cook until gently bubbling, about 1 minute. Add the apples and toss to coat. Cook until the slices are tender, and most of the liquid in the pan has been reduced, about 15-20 minutes. Allow to cool for a few minutes then add the apples to the crust on top of the caramel and pecans.

Next, make the cheesecake layer.  In the bowl of a stand mixer, beat the cream cheese and sugar on medium speed until smooth. Add the vanilla, egg and lemon juice and beat until incorporated and smooth, about 1-2 minutes. Pour the cheesecake batter over the apples in the crust and spread into an even layer. Bake until the cheesecake is set, about 30 minutes. Transfer the pan to a wire rack and cool to room temperature then refrigerate for at least 4 hours before adding the topping.

To make the topping, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium high speed until stiff peaks form. Gently spread the whipped cream over the cheesecake. Dollop spoonfuls of the caramel sauce on top of the whipped cream and swirl with a knife to create a marbled effect (this didn't work out too great for me, but I've never had a real pronounced artistic flair!). Garnish with chopped pecan, if desired. Store, covered, in the refrigerator.  Remove spring-form pan and cut into slices with a sharp, thin knife that has been run under hot water.  Enjoy!

Baked Oatmeal with Caramelized Apples

Matthew made a new friend on Halloween Night.  Even though our township had decided that all trick-or-treating festivities be delayed for a couple days due to Hurricane Sandy, we still went ahead and carved our pumpkin, drank mulled cider, and watched the obligatory Abbott and Costello Meet Frankenstein (If you have not seen this classic film, it's a hoot).

Matthew loved the pumpkin carving experience.  From pulling the slimy, seed-studded innards from the pumpkin's core to showing Paul where to put the eyes and mouth, he thoroughly enjoyed every minute.  When we revealed the fruits of our labor to him for the first time, he was in love.  He hugged the pumpkin, kissed the pumpkin, and named the pumpkin "the spooky."  I have no idea where he got the idea to name the gourd that, but "Spooky" it was.  His love of the pumpkin was sealed when we lit a tiny tea candle inside and turned off the lights, enabling the flickering candlelight to highlight Spooky's eyes and jagged mouth.

Matthew was quiet for the rest of the evening, preferring to stare in awe at the lit-up Spooky.  When the tea candle finally burnt out, a request was immediately put in for a new candle to be lit so that Spooky could continue to shine.  When bedtime finally arrived, Matthew put his arms around Spooky and tried to haul him upstairs.  We drew the line there.  No matter how much he loved it, our son was not going to sleep with a rotting pumpkin.

As soon as Matthew got up in the morning, he only wanted to see "Spooky."  He began reading to it, talking to it, even sharing his train cars with it.  The thought that Spooky would soon have to find a new home in the dumpster outside our house was weighing heavily on our hearts.  Matthew would surely be heartbroken to discover that his new-found playmate was gone.  (*This is why Matthew needs a sibling. Thank goodness we are currently five months into perfecting that project).

The day came when Spooky developed a spot of mold on the inside.  It was time to throw him away.  We guiltily did the evil deed over Matthew's nap time and then waited in dread and anguish for the moment he would awaken and find what we had done.  However, to our surprise and relief, Matthew did not even seem to notice.  I guess when it comes to our son's memory, out of sight truly is out of mind.  What a fair weather friend he turned out to be!

When we finally did get the chance to go trick-or-treating, the weather was very fair and a bit gloomy - pretty perfect for a fake Halloween night.  Matthew had a blast trouncing around the neighborhood in his monkey costume.  The most difficult part of the evening was convincing him to get out of each doorway immediately after receiving his piece of candy.  He was in a very social mood - at each house, he wanted to stay and chat.  Instead of crying out "trick or treat!" when each door opened, Matthew would, as if on cue, delve into an confounded soliloquy on Thomas the Train, coffeemakers, and Pooh Bear.  We practically had to drag him away from each doorstep.  He had no interest in the candy.  If he had his way, he would have stayed out all night long.  He was not too happy when we decided to call it quits on Trick-or-Treating because we wanted to catch the end of the Notre Dame game.

The recipe I want to share with you today is another version of baked oatmeal.  This one is very appropriate for the cool fall weather.  It's flavors are reminiscent of apple pie and the combination of both steel-cut and rolled oats make for a delightful texture.  This makes a HUGE batch of oatmeal, but we managed to finish it fairly quickly because we could not stop eating it.  The caramelized apples are simply fantastic.  I imagine caramelized pears would also be amazing!

Baked Oatmeal with Caramelized Apples
adapted ever-so-slightly from Annie's Eats

For the Apples:
3 large apples, peeled, cored, and cut into 1/2" thick slices
2 tablespoons butter
2 tablespoons light brown sugar
1/2 teaspoon cinnamon

For the Oats:
1 cup steel-cut oats
4 cups boiling water
3 cups rolled oats (not quick cooking)
6 tablespoons light brown sugar
3/4 teaspoons salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 cup maple syrup
1/2 cup milk
1/2 cup applesauce
2 teaspoons vanilla
1 cup dried cranberries

Preheat the oven to 350 degrees.

In a large bowl, combine the steel cut oats and the boiling water.  Cover and set aside for 20 minutes while you prepare the other ingredients.

In a large skillet, melt the butter.  Add the apples, brown sugar, and cinnamon and allow to cook, stirring occasionally, until the apples are fork-tender and caramelized, about 15 minutes.  Remove from the heat and spread into the bottom of a 11x9" baking dish (or another 2-quart baking dish).

Once the steel-cut oats have soaked for 20 minutes, add the rolled oats, brown sugar, salt, cinnamon, and nutmeg to the bowl and stir to combine.  In a separate, smaller bowl, whisk together the syrup, milk, applesauce, and vanilla.  Pour into the oat mixture and stir to combine.  Stir in the dried cranberries.

Pour the oat mixture over the apples in the prepared baking dish.  Smooth the top with a spatula.

Bake for 35-40 minutes or until set.  Let cool for about 10 minutes before spooning out individual portions.  Enjoy!

Quinoa Salad with Apple, Chickpeas, and Cider Vinaigrette

By the looks of all the decadent treats I tend to post on this here blog, one would think that our family eats nothing but sugar, chocolate, and butter all day long.  However, most days of the week we try to eat mainly dishes that focus on fruits, vegetables, and nuts and reserve the desserts for the weekends.  One of my favorite lunch staples is a quinoa salad. I have professed my love for quinoa before and my love for this protein-rich seed has not waned.  It is filling, nutritious, and delicious.  I like to make a batch of this salad at night shortly after putting Matthew to bed and then use it as a quick lunch for myself for the next few days.

This quinoa salad is packed with sweet apples, salty cheese, protein-rich garbanzo beans, chopped scallions, toasted nuts and a simple cider vinaigrette to tie the whole thing together.  I usually do not care for garbanzo beans unless they are pureed into hummus, but they are quite delicious in this salad.  Even Paul, the professed garbanzo bean hater, adores them in this salad and agrees that no other bean will do in their stead.

Quinoa Salad with Apple, Chickpeas, Toasted Almonds, and Apple Cider Vinaigrette
barely adapted from Cookin' Canuk

For the Salad:
1 cup quinoa
2 cups water
1/2 cup sliced almonds, toasted
1 can (14 oz.) chickpeas (Garbanzo beans)
1 large crisp apple, cored and chopped (I like Honeycrisp, Pink Lady, or Zestar)
3 tablespoons Gorgonzola or Feta cheese
2 green onion, thinly sliced

For the vinaigrette:
1/3 cup apple cider or apple juice
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon sugar
1/4 teaspoon salt
Additional Salt/Pepper to taste

For the salad:
In a fine-mesh strainer, rinse quinoa well and drain.  In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes.  Remove from the heat, fluff the quinoa with a fork, and transfer to a cookie sheet, spreading the quinoa in a thin layer to cool.

In a large bowl, mix together cooled quinoa, almonds, chickpeas, apple, Gorgonzola cheese and green onions.

For the Vinaigrette:
Whisk together white apple cider, apple cider vinegar, olive oil, sugar and salt.  Pour the dressing over the quinoa salad and toss to coat. Add additional salt and pepper to taste and serve!

Apple-Cinnamon Quick Bread

The other day at the grocery store, I passed a beautiful bag of local, fresh-picked apples.  They had a gorgeous red hue to their skin and very little of the visible bruising that often plagues bagged apples.  As an additional plus, the store was selling them for a mere $0.89/pound.  Perfect for lunches and snacks this week! I scooped a couple bags up, threw them in my cart, and continued on my merry way.

However, I failed to check what exact variety of apple I had so eagerly plopped into my grocery cart.  Normally, between the three of us in our tiny household, we easily consume about 6 pounds of apples a week.  However, all three of us are slightly picky about what types of apples we like.  Red delicious are definitely out (no flavor) as are Paula Red, McIntosh, Granny Smith, Cortland, and Mutsu.  All of these work great in various baked goods and pies, we just prefer other, sweeter, crisper varieties for eating out of hand.  And the huge bag of apples I grabbed just happened to be McIntosh.

I tried to feed them to Paul.  He quickly replied with "maybe I'll just take a banana instead."

I tried to feed them to Matthew.  He just pushed the slices around on his tray and then tried to feed them to the cat.

I tried to eat them myself, but I honestly cannot get past the texture.  Just a little too soft for my liking.

So, the only logical thing to do with an extra 8 pounds of unwanted, unloved apples is to bake with them!  So I made a delicious batch of applesauce, a couple jars of apple butter, and a scrumptious Apple-Cinnamon Quick Bread, which I will share with you today!

The bread was deliciously moist, wonderfully fragrant, and perfectly sweet.  Served warm with a drizzle of amaretto glaze, it made a simple, weeknight dessert.  Served sliced thick with cream cheese, it made a special breakfast (this was Matthew's favorite way to eat it!).  And, it used up about 6 of those extra apples!

Apple-Cinnamon Quick Bread
Nistler Family Original

1 cup canola oil
2/3 cup white sugar
2/3 cup dark brown sugar
3 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 teaspoon baking soda
1 3/4 cup apples, peeled and chopped fine

Preheat the oven to 350 degrees.

Whisk together the oil and sugar until well blended.  Whisk in the eggs, one at a time, until well blended.  Stir in the vanilla.

In a large bowl, whisk together the flour, cinnamon, salt, and baking soda.  Form a well in the center of the flour mixture and then pour in the wet ingredients.  Using a rubber spatula, fold everything together gently until no flour remains.  Gently fold in the apples.

Pour the batter into a greased 9x5" loaf pan.  Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out with only a few, moist crumbs attached.  Let cool completely on a wire rack before slicing and serving.

Wrapped tightly in plastic, the bread should keep well for 3 days.  The flavor intensifies overnight!

Applesauce Granola

This afternoon we had a short break from the constant rain we have been experiencing for the past few days. I took the opportunity to take Matthew outside so he could run around a bit. He has been an absolute beast this past week. I hope he is suffering greatly from an incoming tooth or some other unseen ailment that could possibly explain why my sweet little man has suddenly changed into the little ogre who has been staying with us this week. He is constantly whining, hitting, even biting on occasion. Every time he wants something, he points at me with red eyes narrowed and screams in a shrill, grating voice: "MAAAAAAAAAAA!" When it is something he can't have, such as my cup of coffee, he will come running at me, fists pumping, in an attempt to teach me a lesson for denying his request. If I happen to move out of the way before he can complete his vicious onslaught, he will throw himself across the floor and begin flailing all four limbs in a truly unnatural (and unnerving) manner. This has been happening on and off all week. Yesterday, I actually began counting down the hours until his bedtime, beginning at 7:30 AM because he was already making me want to pull my own hair out.

These were the only decent pictures I took of him this week. Lately, he has been into putting this bucket on his head and just sitting there, drinking his juice. Unless of course he is meditating on the couch while eating a pretzel.

However, he woke up happier today, actually smiling at me when I picked him up from his crib this morning. And, as a result, today has been a very good day. Maybe it was the brief glimpse of the sun and the treat of being able to spend some time outside. Whatever the reason, his mood and behavior has been 100% better. The only minor hiccup we had was while we were outside and I was briefly distracted with watering my plants. Matthew noticed that our neighbor's tiny little shitzu was sitting, staring outside through their screen door. Matthew is obsessed with dogs, but especially little ones. He immediately began running towards the door and before I could stop him, he flung it open and ran inside our neighbor's apartment after the dog. I freaked and immediately ran after him, caught him trying to head up their stairs, grabbed him, and then quickly sprinted back inside our apartment, closing the door behind us. I don't know if anyone saw us enter/leave, but I did not really want to find out. We do not need another reason for our neighbors to dislike us.

For lunch today, Matthew and I made some applesauce and granola. Matthew's new food obsession is yogurt. He can finish off a quart of it in one sitting if I let him. I introduced him to granola and yogurt parfaits (one of my favorite snacks) and he has been in love ever since. My favorite granola recipe actually utilizes fruit puree instead of oil to produce a truly delicious, clumpy, toasted granola. We are still working through all the apples we picked last weekend so I figured this was a great way to continue using them up.

Easy Applesauce

4 large apples, peeled, cored, and chopped

1/4 cup sugar

1/2 teaspoon cinnamon (optional)

3/4 cup water

Combine all ingredients in a medium pot. Cover and let cook over medium heat for 15-20 minute, or until the apples are very soft. Let cool and mash with a potato masher or a fork. Store in the refrigerator.

Our Favorite Granola

adapted from Nigella Lawson

6 cups rolled oats

1 cup sliced almonds

1 cup pecans

1 cup flaked coconut

1/2 cup sunflower seeds

1/4 cup brown sugar

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1 cup applesauce (or another fruit puree - mashed bananas also work great)

1/2 cup honey

2 tablespoons canola or vegetable oil

2 tablespoons vanilla

A couple handfuls of raisins, dried cranberries, dried blueberries, chopped apricots, etc. (optional)

Preheat the oven to 300 degrees.

Mix together the oatmeal through spices. In a small saucepan, heat and whisk the applesauce, honey, and oil. When heated through, whisk in the vanilla. Pour the wet ingredients into the dry ones and stir together to combine well (you might have to get your hands in there to really ensure everything is evenly coated).

Spread everything out onto two large jelly roll pans. Place in the oven and let bake 50-60 minutes, stirring every 10 minutes. When finished, the granola should be dry and lightly toasted. If you do not like your granola so crunchy, you can pull it out earlier. Let cool completely on the pan before tossing with the dried fruit of your choice and storing in an airtight container.

Apple Challah

My favorite bread in the whole world is challah. I make it all the time and turn the dough into dinner rolls, sandwich buns, whole loaves, cinnamon buns, or orange rolls. This apple version of challah was another welcome variation. It is not overly sweet and really showcases the complimentary flavors of honey and apples. We enjoyed a good portion of this for breakfast. It was not sweet enough for Paul's taste, so he added a cider glaze to his piece. I personally enjoyed it slightly warmed with a tablespoon of orange marmalade.

The process is incredibly easy albeit a bit messy. Matthew enjoyed watching it bake, but picked all the apples out of his piece when eating it. To him, apples have no place in challah.

Honey Apple Challah

adapted from King Arthur Flour

For the challah dough:

1/2 cup lukewarm water

6 tablespoons vegetable oil

1/4 cup honey

2 large eggs

4 cups flour

1 1/2 teaspoons salt

1 tablespoon instant yeast

For the apple filling:

2 large apples, peeled, cored and diced into chunks

1/2 teaspoon cinnamon

1/4 cup granulated sugar

For the glaze:

1 large egg, beaten with 1 tablespoon water

Sugar in the Raw for sprinkling (or just some more granulated sugar - but coarse sugar is pretty!)

In the bowl of a stand mixer, combine all the dough ingredients and mix with the dough hook attachment until you have a soft, smooth dough. This will probably take about 10 minutes. You may need to gradually add a little more flour if the dough continues to stick to the bottom of the bowl.

With a floured hand, remove the dough from the mixing bowl and gently knead into a ball. Place in a large, greased bowl, and turn once to coat. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in bulk. This will take approximately 2-2 1/2 hours.

Lightly grease a 9 or 10-inch springform pan or a 9-inch cake pan that has sides at least 2" tall.

Combine all the filling ingredients in a bowl and toss to coat evenly with the cinnamon and the sugar.

When the dough has risen, gently deflate and pat into a 8" x 10" rectangle. Spread half of the apple chunks down the center of the rectangle. Gently fold the left side of the dough over the apples and press firmly along all edges to seal the dough. Spread the remaining apple chunks over the folded-over dough. Take the right side of the dough and fold it over the apple chunks, pressing firmly on all ends to seal. With a large, sharp knife, cut the dough into 16 uniform-size pieces. This will be unnervingly messy and feel like a war zone. Apple chunks will fly, juices will squirt, dough will appear melty, but do not stress! Lay the dough chunks in the greased pan, trying your best to keep it in a single layer. This will be a tight squeeze. Arrange any stray apple pieces over the top. Cover and let rise in a warm place until the dough appears puffy and has risen a generous 2" high, about 1 hour. Meanwhile, preheat the oven to 325 degrees and set an oven rack in the lower third of the oven.

Whisk together the egg and water. When the dough has risen, brush the top with the glaze and sprinkle with the sugar. At this point, if you are using a springform pan, wrap the bottom of the pan in foil to prevent juice leakage. I wrapped my pan and placed it on a baking sheet (and I'm glad I did!).

Bake at 325 degrees for 50-55 minutes or until the top is browned and the internal temperature of the bread reads 190 degrees. Some of the higher-rising pieces may char a bit, but those pieces taste especially delicious! Remove from the oven and let the bread rest in the pan 5 minutes before loosening the sides. Serve hot, warm, or at room temperature!

Apples, Apples, Apples

Last weekend, the weather was absolutely gorgeous. Temperatures were in the upper 70s and there was not a cloud in the sky. It was the perfect weather to take advantage of all the fall festivals taking place all over the state this month. First, we headed up to Franklin, PA for the annual apple festival. The drive through the countryside was simply breathtaking - the colors of fall are finally being fully displayed by the various trees and shrubs. The Apple Fest itself was a little too crowded for our tastes. We could barely shuffle among the various vendors, booths, and activities without having cider spilled on us or a cigarette being accidentally shoved in our faces. Not to mention, we had Matthew in the stroller which made it extra difficult to maneuver through the crowds. We spent a minimal amount of time there and bought only a gallon of apple cider (mainly because Matthew was thirsty and we had failed to bring more water - the thirsty kid ended up drinking half the gallon while we were there!).

On Sunday, we headed north into New York to attend a Fall Festival held at a nearby ski resort. Attending this particular festival has become an annual tradition for Paul and I. We enjoy wandering around looking at different craft vendors, sampling some local jams and jellies, petting llamas, pigs, and yaks, purchasing a bag of kettle corn, and parking ourselves on a nearby hill to munch on it. We look forward to it all year long!

Here are a couple photos of Matthew sitting in the same pumpkin patch this year and last year at the Fall Festival. Talk about pulling at this mommy's heart strings. He has gotten so big! Same annoyed expression on his face though. And no, we did not plan on him wearing almost the exact same outfit both years. Funny how things like that just happen.

Later that same afternoon, we headed over to Girard to an apple orchard. We had intended to swing by for only a few pounds of apples. But the apples were so beautiful, big, and inviting that before long we had closer to 30 pounds. It took a lot of restraint even then to not continue picking. And the whole lot only cost six bucks!

Matthew missed the whole concept of picking apples. Paul and I took turns hoisting him into the air to pick an apple or two off the tree. He successfully managed to pick a few, but then lost interest, choosing instead to take the apples we had already placed into our basket and trying to put them back on the tree (there is a video at the end of this post). It took Paul and I a couple of minutes to notice - basically, we realized that we kept picking apples off the tree, but our basket was not getting any more full. He finally bored of this activity and sat himself down under one of the trees and noshed on a couple apples (taking a large bite out of one before moving on to the next).

With so many apples, Paul and I immediately set to work making a delicious apple pie. We ended up eating a quarter of the pie for dinner. Paul ate the rest for his lunch the next day (and he wonders why his waistline continues to expand). Next, we made some apple butter, applesauce, apple challah, and apple cake. All of these goodies headed to the freezer to be saved for enjoyment during the winter months. I love this time of year!

This apple butter is a merge of many many different sources. I choose to use my slow cooker to make apple butter because it produces a wonderful aroma that fills your entire home. Homemade potpourri! Apple butter is delicious mixed into oatmeal, spread on toast, dolloped on pancakes, and blended with yogurt. It freezes well and makes a wonderful gift for the holidays.

And thanks to this recipe, Matthew discovered the CrockPot. It was love at first sight. Notice how he holds the paddle attachment to my KitchenAid hostage in his grubby little fist.

Oh, and running around sans pants is his new thing. Whatever.

Apple Butter

12 medium-sized apples (I used Northern Spy, Rome, McIntosh, and Mutsu)

1 tablespoon vanilla

1 cup white sugar

1 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Pinch of salt

Peel, core, and finely dice the apples. Pile them into your slow cooker. Add the remaining ingredients and stir well to combine.

Cover and set the cooker to high. Let cook for one hour. Reduce to the lowest setting and continue to cook, stirring occasionally until dark and very thick. This will take anywhere from 8-11 hours, depending on the type of apples being used. When ready, it should look like this.

Uncover and continue to cook for about 1 hour, whisking vigorously every 10 minutes. Spoon into sterile containers.

And here is a short video we took on my camera of Matthew at the Apple Orchard. I tried to upload this three times before I finally was able to get it to work!

Matthew Picking Apples - October 8, 2011

As Seen On TV

My husband is a marketer's dream. Whenever he sees an ad in the paper or television for a fancy new gadget with a fancy new application that will make your difficult, tedious life so much more bearable, he will at first scoff at the product but then secretly pine for it. And eventually buy it. And eventually return it because whatever relief the particular gadget may bring, it can do nothing against the misery my anger over money wasted will cause him.

We were once shopping in an outlet mall outside of Columbus, Indiana where we came upon a store harboring all sorts of gadgets and gizmos that are sold on TV during a 30 minute infomercial segment. I believe the store was fittingly called "The As Seen On TV Store." Some of the items included Pillow Pals, the Ab Circle Pro, the Thighmaster, the Egg Poacher, and, my personal favorite of all the ghastly kitchen appliances, the NuWave Oven. While I wandered through the store, I could not believe that people actually pay good money for this crap. Everything was so cheap and flimsy. I had just about had enough of the store when Paul comes up to me, declaring: "This store is so great! Look what I found." He holds up a package containing what looks to be a very basic blanket with bold lettering across the plastic front: The Better Marriage Blanket. Apparently, it is a blanket that has a protective odor barrier that should eliminate some of the more embarrassing scents and odors that may precipitate after devouring a pizza, drinking some beer, and snuggling on the couch during a movie. Apparently, the elimination of such scents will no doubt elevate the previously stinky spouse (I'm going to assume this was targeted at the male counterpart) in the eyes of their lover which will no doubt result in a instant surge in their communication, affection, and admiration for one another. It is no wonder that 50% of all marriages end in divorce - most married couples have probably not ever heard of this miracle product. Perhaps they should be distributed to engaged couples along with the learning materials during Marriage Prep....

Obviously, Paul was kidding when he brought the blanket to my attention, but he was quite serious about purchasing The Grill Daddy which promises to clean your outdoor grill with "the power of steam!" I said no and then quickly ran out of the store. The smell of dust, plastic, and rip-offs was starting to get to me. And the salesman was starting to hover.

Just as Paul may easily be lassoed into buying some of those TV gadgets and gizmos, watching food programs and shows make me instantly run to the grocery store for the ingredients necessary to make the featured recipe. Shortly after we were married, I was watching a program (and I cannot remember which one) where a baker made an apple bundt cake and poured a warm caramel glaze over the top. At the time, I was unable to make that exact recipe because I did not have a bundt pan, but I did do some research and make a butterscotch apple cake in a 9x13 pan which is one of Paul's favorite desserts to this day. However, this fall, with all the different varieties of apples pouring into the farmers markets fresh from the Pennsylvania countryside, I wanted to bake an apple cake similar to the one I saw on TV a few years back.

And this time, I do have a bundt pan.

The recipe I chose comes from Dorie Greenspan's book "Baking: From My Home to Yours." It is my favorite baking cookbook of all time (so far) and was a gift from Paul after he saw me perusing it at the library. It has such beautiful photographs and the recipes are written in such a personal manner that you feel as if you are in Dorie's kitchen baking right along with her. This particular recipe calls for both raw, grated apples and apple butter to ensure that the end product is a moist, beautiful cake full of sweet apple flavor. I chose to use Sweetango apples, a crisp, sweet apple that is a cross between a Zestar and a Honeycrisp. Did I mention how I love the many varieties of apples available this time of year?

So does Matthew...

He stole this apple from the pantry and refused to give it up until I had cornered him behind the rocking chair and tickled him, forcing him to release the stolen good from his surprisingly strong grip. He will thank me later when he is munching on a slice of this cake.

Double-Apple Bundt Cake

adapted from Baking From My Home to Yours

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 large apples, peeled and grated

10 tablespoons butter, room temperature

1 1/2 cups granulated sugar

2 eggs

1 cup apple butter

1 cup walnuts or pecans

1 cup raisins (optional)

Preheat the oven to 350 degrees. Grease and flour a bundt pan.

Whisk together the flour, baking soda, baking powder, spices, and salt in a medium bowl.

Beat the butter and sugar in a stand mixer on medium speed for 3 minutes, scraping down as necessary, until the mixture is smooth, pale, and thick. Add the eggs one at a time, beating well after each. Switch the speed to low and add in the apple butter. The mixture may curdle a bit - no worries! Mix well. Add in the grated apples. Mix well. Add the flour mixture and mix until the white bits just disappear. Fold in the nuts and optional raisins.

Bake for 50-55 minutes. Let cool before serving and decorate with a lemon glaze or a dusting of powdered sugar.