Apple season is here! I have been wanting to make something “apple-y” for a couple of weeks now since varieties have been arriving at the farmers market. There is so much to make with apples for breakfast, sweet, and savory AND these apple pie spiced cupcakes and teacakes (!) that I started thinking about piling a wheelbarrow full of apples into my trunk and all its’ apple baking glory (channeling Laura Ingels from Little House on the Prarie but without the car, of course, give me a minute).
A couple of weeks before moving day last month I bought baskets of blueberries (’tis the season!) to make a galette for Friday night dessert after an exhausting week of packing. I’m happy to finally (!) share this because I think you will love it.
Every sweet blueberry bite of it.
Most of the past four weeks have been all about our move. More and more boxes to tape up. More and more boxes to label and color code. More and more … it felt like preparing for our move would never end. And then there was the actual move July 1st. Having a few celebrations squeezed into the ruckus was a much-needed reprieve. Laughter, company and dessert is the best remedy for times like this. We had a middle school graduation, twins’ 11th birthday, and father’s day to celebrate. Thank goodness for celebrations, because packing is a pain in the ass. Strategically fitting all the odds and ends that one (ahem) accumulates requires some serious Tetris skills and patience. For those of you who move often, I feel for you.
My husband loves a good piece of cake with his coffee for breakfast. His breakfast-of-choice for many years, pretty much every morning. That was before we married and my heckling him about eating a healthier breakfast like oatmeal or avocado on toast. Not much fun, but I do want to keep him around a long time.
So hubby and I are strolling through Costco with our three younger boys in tow pushing through some heavy aisle traffic (of all days, we go on a Saturday, ugh) with our huge shopping cart when we pass by stacks of fruit pies, you know those humongous pies full of every ingredient we cannot and will not eat. My boys couldn’t stop ogling. You would think it was some hot babe who just walked by in short shorts.
We are back home from our NY trip. It was so nice to see everyone and explore all the up and new in my old hometown. It’s also nice to be home.
Now that we are back home my three younger boys are back in school (a sigh of relief), my oldest son back to pounding away on his (first) screenplay (graduated film school May ’14), hubby back to work in solar energy and me sorting all the laundry, mail, homework, stocking fridge, cooking, dishwasher repair, you know? … I know you do.
Lots of me and birthday thoughts before the recipe, jump over if you want to head straight to the recipe (no offense taken).
So, it’s my birthday, no. 45, on this gorgeous green planet. I think because I have reached the mid-forties hump I left off the exclamation point on the end. It’s not that I’m not excited, well, I am, just not as much as say my 21st or 40th – twenty-one for officially becoming an adult/feeling “free”, and forty for throwing the feeling of “people pleasing” out the window and embracing the “who cares” approach – just not “BOOYAH!” excited.
Hey friends, did you know today 3.14.15 is Pi day??
Not being much of a math geek it completely slipped my mind until Deb, over at Smitten Kitchen (click here to see her recipe) reminded me of this incredible once-in-a-lifetime event. Literally. The next time around is in oh, a hundred years or so, well to be exact. So, of course I had to bake a pie for this ultimate occasion, not that we reaaally need a reason to bake pie. This is kind of like a naughty nut-free pecan pie: no nuts detected yet bamm! rich bittersweet chocolate lining the entire pie shell. YES. Thank you ladies over at Four and Twenty Blackbirds for being so naughty.
Since we were real good with eating our vegetables this week, let’s eat cookies. Jam filled cookies that will make your heart go pitter-patter.
A classic dessert that we traditionally eat on the Jewish holiday, Purim. What is Purim all about? Click here to learn more.
Lemon curd is a delicious addition to tarts (see here for crust recipe and meringue recipe here, cookies, bars (see lemon raspberry bars recipe here), cakes, pancakes, crepes … or just simply, and liberally, spread on toast with a cup of tea (if your lucky, lying in bed with your significant other eating the lemon curd on toast, or what have you, without any kids screaming and jumping on the bed).