A Bushel and a Peck

Apples are my favorite. I loved when either of my parents would peel and slice up an apple for me when I was little. Dad would sprinkle some cinnamon sugar on it. Mom and I would watch closely while she peeled the apple, to see if there was any pink or red beneath the skin.

I stopped eating sliced apples as much when I was old enough to do it myself because, well, I don’t always like to put in twice the amount of prep time for something as it will take me to eat it.  Especially just for a snack. With that in mind, there’s no reasonable explanation for why, this weekend, I decided not only to cut and peel multiple apples, but to cook them on the stove for our own homemade applesauce. But I did. And it was worth it.

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Can I just say, I love October

Hey yinz! I hope you’re enjoying October. We’ve seen some really beautiful trees already. It’s been a busy month, too!  Nick and I got to celebrate the wedding of two wonderful people. The next day I made it to homecoming to catch up with the college crowd.  I’m still tired from the weekend. Soooo I haven’t done much craft or cooking/baking-wise, but I did want to share pictures from last week’s cake decorating class.

We learned how to make drop flowers, leaves, and basket weave.  My hand was ready to fall off by the end of class, but I’m sure I’ll get better at these icing techniques with some practice.  Disclaimer: the flowers were a very vibrant pink in the lighting at class. When I brought the cake home, in the yellowish light we have in our kitchen (ick), they looked almost gray.

October is my favorite. I went on a mad pumpkin-cooking spree early last week (the cake below is a pumpkin cake with cream cheese filling).  I’ll tell you more about that soon, and I plan to share a recipe for pumpkin fritters, and perhaps one for a roasted pumpkin! 

~Amy

Croque and Roll

 

One of my current favorite recipes comes from our friend Sara at By the (Cook) Book.  In one of her Foodtography Friday posts, she gave a quick recipe for pizza rolls.  They are so good and so simple. I’ve made them for dinner and as an appetizer for parties.

One of the greatest things about the recipe, though, is how adaptable it is. Why limit yourself to pepperoni and mozzarella? That’s how I decided on a roll-up version of the French sandwich, the croque monsieur, which roughly means “crunchy sir” or “crunchy gentleman”. It’s a fancy way of saying “grilled ham and cheese sandwich.” And it is oh so yummy.

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