Rustic Apple Galette

I am so thankful for The Secret Recipe Club this month! It gave me the motivation I needed to get back in the kitchen. Taking care of a baby doesn't leave much time for baking! But I am finally learning a routine and finding time to spend in the kitchen.

This month I was assigned to Lavender and Lovage. Karen has so many delicious looking recipes but I was on a mission for fall flavors. My parents went apple picking and brought me a bunch of apples, so I was hoping to find a great apple recipe.

I struck gold with this Rustic Apple Galette! It is so easy to make. The original recipe calls for a store bought pie crust, but I used my go-to pie crust recipe. The apples are coated with a small amount of cinnamon and sugar, allowing the flavor of apples to really shine through. It doesn't hurt that the Galette looks pretty too!

Rustic Apple Galette

Ingredients:

1 pie crust, store-bought or homemade
3 firm apples
1 Tablespoon cinnamon
1 Tablespoon sugar

1. Roll out the pie crust and place it on a greased pan.

2. Quarter the apples, core them, and slice into thin slices.

3. Arrange the apple slices on the pie crust, leaving a 1" space around the edges.

4. Fold the excess crust up and over the apple slices.

5. Sprinkle the cinnamon and sugar over the galette.


6.  Bake at 400 for 20-25 minutes.

Source: Lavender and Lovage

Semi-Clean Apple Pie

Oh yum!  I love this apple pie recipe--I bet I could have time to whip it up during a nap time.  It would make a special dessert for Mike and I :)  Thanks for sharing today Susan!

***

Hey, y'all! I'm Susan from what was formally Adventures in my Kitchen, but by the time you'll be reading this it'll be The Foodette!

I am so excited to be helping out here on Melissa's Cuisine as Melissa and her hubby take the leap into parenthood!

I am bringing to you today my recipe for Semi-Clean Apple Pie. I'm sure you've all heard about the Clean-Eating craze... non-processed, no sugar, kind of stuff? Well, this pies insides are clean, but the crust is good 'ol fashioned Pillsbury... hence the semi-clean title. I feel good about this pie because there is no added sugar. That's right, the sweet comes right from the apples themselves and that is it! It's super simple to throw together and everyone will love it!

I hope you enjoy this recipe, and hopefully I'll see you around my new website- TheFoodette!

Semi-Clean Apple Pie
adapted from The Gracious Pantry


2 medium/large sized Braeburn apples, sliced thinly and chopped
1 cup Unsweetened Apple Sauce
1-2 tbs Ground Cinnamon- depending on your love of cinnamon

1 box Pillsbury Pie Crusts for a 9-inch pie

Directions:

Preheat oven to 400* (box said 450*, but 400* worked better)
In a medium sized bowl combine sliced/chopped apples, apple sauce, and cinnamon- mixing well.
Lightly butter or grease a 9-inch pie pan.
Follow directions on pie crust box to thaw dough and roll out into pie pan. Fill crust with apple mixture and follow the directions on the pie crust box to top the pie. (Two-Crust Pie)

Bake for ~25 minutes or until crust is golden brown and delicious looking. Let cool before digging in!

Fig Tart with Mascarpone Cream

Good morning! Today, Ashley, from The Mommy Games, is sharing a recipe for a Fig Tart.  I've loved figs ever since my boss brought some into work a couple years ago.  I don't get a chance to eat them too often though.  This fig tart looks delicious, and it's easy enough that I think I could even make it while Summer is napping.  Be sure to check out Ashley's blog and tell her thank you for posting today!

Hi, I’m Ashley! I’m a NYC mom of two, runner, book lover, and total foodie. I write a little blog, The Mommy Games, where I share favorite recipes, my adventures in running and staying in shape, and lots of mommy tidbits. I’m super passionate about being a mom, which is why I jumped at the chance to come and help Melissa out as she gets settled into the craziest, most wonderful job there is – motherhood! Becoming a mom is one of the most exciting and wonderful, yet scary and exhausting experiences in a woman’s life, and I love to help new moms in any way I can.  Well, I won’t be getting up to do any 2 am feedings. That’s all on you, Melissa!

I’m so thrilled to share this delicious recipe with you today. This tart is one of my favorite desserts not only because it’s delicious, but it’s also deceptively impressive and will have all of your friends swooning. In truth, my toddler has helped me make this many a time, so you know it’s easy. But if you don’t tell, I won’t, and everyone can think that you slaved away all day to make this fabulous dessert. The sweet figs and honey drizzle are the perfect complement to the creamy, slightly tangy filling. The combination is seriously addictive, and don’t be surprised if you find yourself sneaking a slice in the middle of the night.  

Thanks again to Melissa for letting me visit with you all, and please come say “hi” over at The Mommy Games. I also love making new friends on Facebook, Twitter, Pinterest, and Instagram (my favorite!).

Fig Tart with Mascarpone Cream
Adapted from The Winemaker Cooks

1 1/2 cups AP Flour
1/4 tsp salt
1/2 cup unsalted butter, cut into small cubes
3 T ice water
8 oz. mascarpone cheese
1/3 cup sour cream
1/3 cup honey, extra for drizzling
8 figs, quartered lengthwise

• For Pastry: in a food processor, pulse flour and salt until combined, then add butter and process until it forms coarse crumbs.
• Add the water, 1 T at a time, until mixture just comes together.
• Remove dough and shape into a disk, then wrap in plastic wrap and refrigerate for 30 minutes (or up to 2 days).
• Remove the dough from the fridge and allow to soften for a few minutes.
• Roll into an 11-in. round, then place over a 9-in. fluted tart pan with removable bottom.
• Press dough into the sides, then run rolling pin over the top to remove excess dough.
• Place back in the fridge for 30 minutes (or up to 24 hours).
  • Preheat oven to 375ºF.
  • Remove pastry from fridge, prick all over with a fork, then line crust with parchment and fill with dried beans.
  • Bake for 20 minutes, then remove paper and beans and cook for another 5-10 minutes, or until just golden.
  • Transfer crust to a wire rack and allow to cool completely.
  • For Filling: in a medium bowl, whisk together the mascarpone, sour cream, and honey.
  • Spread into cooled crust, then arrange figs on top in concentric circles.
  • Remove from pan, and drizzle with additional honey before serving.

Shepherd's Pie

Shepherd's Pie is Mike's favorite hot dinner.  It's a meal that he grew up eating, and his mom often made it for him and his dad.  In nearly 3 years of marriage, I'd never made him Shepherd's Pie.  Oops!

We were talking with a friend a couple weeks ago and both he and Mike got on the subject of Shepherd's Pie and how much they loved it.  I decided that it was high time I learn how to make Mike's favorite dinner!  I didn't have a recipe to go off of, so I just put the basic ingredients together that I knew were involved.  It all worked out, because Mike loved the Shepherd's Pie.

This recipe made a large dish full of the casserole.  It was enough for our dinner, plus 3 or 4 lunches for Mike to take to work.  This meal would also freeze well if you have too many leftovers!  I put the casserole together the night before we planned to have it for dinner and stored it overnight in the fridge.  The next day I had Mike put it in the oven and dinner was almost ready when I got home from work.

Shepherd's Pie

Serves 6-8

Ingredients:

1 pound ground beef, browned (drain the grease)
1 12 ounce package frozen mixed vegetables (I used Bird's Eye)
2 cans Cream of Mushroom Soup
5 medium potatoes, cooked and mashed
1/2 cup shredded cheddar cheese
salt

1.  In a 9x13" casserole dish, combine the cooked ground beef, mixed vegetables, and Cream of Mushroom soup.

2.  Spread the mashed potatoes over the meat and vegetable mixture.

3.  Bake at 350 for 40 minutes, until heated through.

4.  Sprinkle the shredded cheddar cheese on top of the potatoes and return to the oven for about 5 minutes, until the cheese is melted.

Serve hot, with salt to season as needed.

Blueberry Pie

I absolutely love food blogging, but I have to admit that there are both pros and cons to this hobby.

Pro: Creating and eating lots of yummy recipes.
Con: Coming up with recipes that other people will want to make and eat (not always as easy as one might think)

Pro:  Having a greater appreciation for food in general.
Con: Driving my family crazy with my photo taking and over-excitement for food! ;)

Pro: Always having fresh baked goods in the house.
Con: Weight gain caused by eating everything I make!

Thankfully, I've come up with a solution to the weight gain--give the food away!  I love to send my creations to work with Mike, and my co-workers never complain when I bring food in either.  Last Christmas, Mike and I gave his dad a coupon book good for one baked good of his choice each month for the next year.  It's turned out to be one of the most fun gifts I have ever given!  It's a win-win: I get to bake and someone else gets to eat what I bake!

In May, he requested a pie.  Any kind of pie I wanted to make.  I still have an abundance of blueberries in my freezer from last year and Mike's dad has requested blueberry muffins twice, so I knew he would enjoy a blueberry pie. 

Little did I know, at the time, that making a blueberry pie would work out perfectly with the other blueberry recipes I've made, leading to this impromptu Blueberry week!

I was short on time the week that I made this pie, so I purchased a Pillsbury pie crust.  You could certainly make our own, but sometimes pre-made is the way to go!  I've never actually made a blueberry pie before, but I had a basic idea for what goes in the filling.  I also attempted a lattice pie crust for the first time ever.  Simply Recipes has a great tutorial for making a lattice crust. 

Though I didn't get a chance to eat the pie, I heard that it was delicious!  A couple days after we gave my father-in-law the pie, I heard there was only one piece left.  That's the sign of a successful recipe!

Blueberry Pie

Makes 1 9" pie, approximately 8 servings

Ingredients:
2 pre-made pie crust dough rounds (I used Pillsbury)
3 cups frozen blueberries (fresh works too!)
1/3 cup sugar
1-1/2 Tablespoons cornstarch
1 Tablespoon lemon juice
1 Tablespoon sugar

1.  Follow the instructions on the pie crust to thaw, if necessary.  

2.  Unroll one of the pie crusts and place it in a greased 9" pie tin.  Trim any excess crust.

3.  In a medium bowl, combine the sugar, cornstarch and lemon juice.

4.  Add the blueberries to the sugar mixture and toss gently to coat.

5.  Pour the blueberries into the bottom pie crust.

6.  Unroll the remaining pie dough and cut it into 1" strips.

7.  Arrange the dough strips in a lattice design on top of the blueberry filling.There's a great tutorial on making a lattice crust at Simply Recipes.

8.  Sprinkle the dough with sugar.

9.  Place the pie tin on a cookie sheet and bake at 400 for 15 minutes.  Then reduce the oven temperature to 350 and bake for 35-40 minutes, until the crust is golden brown.

Allow the pie to set for at least 2 hours before cutting into it. 

Triple Layer Peanut Butter Pie

A couple weeks ago, my dad had back surgery.  The surgery was successful, but he ended up being in the hospital for 12 days!  When he finally received the green light to go home, he was more than ready for the comforts of home as well as a good homemade meal!

Since we always go to my parent's house for Sunday dinner, I told my dad that he could choose anything he wanted for me to make for dessert.  Anything that sounded good to him, I would make.  And for some odd reason, even though I've never made one for him before, I had a feeling he would choose a peanut butter pie.  He did! 

Since I've never made a peanut butter pie before, I had to find a recipe.  I couldn't find one that I really liked, so I ended up combining different aspects of 3 or 4 different recipes.  The result was this triple layered masterpiece.  Everyone really enjoyed this pie, and I loved that it wasn't too sweet or too rich to have a large slice. 

Who am I kidding?  Even if it was sweet and rich, I'd have had a large slice!

Triple Layer Peanut Butter Pie

Serves 8-10

Ingredients:
35 Nilla wafers, finely crushed
1/4 cup butter, melted
1 (3.9 oz) package Jell-O chocolate pudding
1/2 cup milk
6 ounces cream cheese
1 can sweetened condensed milk
1/2 cup peanut butter
2 cups Cool Whip, thawed and divided
2 Tablespoons peanut butter

1.  Mix the wafer crumbs and butter until well blended. 

2.  Press into the bottom and sides of a 9" pie pan and bake at 375 for 10 minutes.  Cool.

3.  While the pie crust is cooling, beat the chocolate pudding mix and milk with a whisk for 2 minutes.  The pudding will be thick.

4.  Spread the chocolate pudding onto the bottom of the crust.

5.  Mix the cream cheese, sweetened condensed milk, and peanut butter in a medium bowl and beat until blended.

6.  Fold 1 cup of Cool Whip into the peanut butter mixture.

7.  Spread the peanut butter mixture over the chocolate pudding layer.

8.  Spread the remaining cup of Cool Whip over the peanut butter layer.

9.  Microwave the peanut butter in a small bowl for 15 seconds.  Drizzle over the Cool Whip layer.

10.  Refrigerate for a minimum of 3 hours before serving.

Deep Dish Cookie Pie

I've found that once you get out of your routine, it can be quite challenging to get back into it.  For the past 2-1/2 years, I've been working out 5 or 6 days a week.  Since I began running 2 years ago, I've been almost constantly training for a race.  When I wasn't training, I was doing strength workouts or Zumba just to keep moving.  Since my half marathon last month, I've had absolutely no motivation.  I had told myself I could take the week following the race off from training to give my body a chance to rest and heal.  Well, that week has turned into a month!  I get up every morning to make Mike's lunch and then rather than staying up to exercise, I've gone back to bed.  I just can't find the motivation--a nice warm bed sounds so good!  Some mornings I'll wake up and tell myself that I'm going to work out and the next thing I know, I'm crawling back in bed.  This morning I was convinced I'd go to the gym...but I didn't.  So, if you've seen my motivation, will you please send it back to me?

This dessert has absolutely nothing to do with running or motivation.  Unless of course you count that this deep dish cookie pie is so delicious the taste will motivate you to run to the kitchen to make it.  That was a bit of a stretch but run with me on this...haha.

My friend and I discovered the blog Chocolate Covered Katie around the same time.  It's a blog featuring healthy desserts.  We had my friend and her husband over for dinner and she brought along this pie for dessert.  I absolutely loved it!  She had me try to guess what the pie was made of and I had absolutely no clue.  Who would have thought that such a delicious dessert was made from garbanzo beans?  Honestly, I don't think that you would know it was healthy if I didn't tell you.  Please don't be alarmed by the ingredients in this recipe--it's amazing!

Deep Dish Cookie Pie

2 cans garbanzo beans (drained and rinsed) (500g total, once drained)
1 cup quick oats
1/4 cup unsweetened applesauce
3 Tablespoons vegetable oil
2 teaspoon vanilla extract
1/2 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups brown sugar
1 cup chocolate chips

1.  Blend the garbanzo beans, oats, applesauce, vegetable oil, vanilla, baking soda, baking powder, salt, and brown sugar very well in a food processor (not a blender).   If needed, do this in 2 batches, depending on the size of your food processor.

2.  Mix in chocolate chips, and pour into an greased 10" springform pan.

3.  Bake at 350 for 35-40 minutes.

4.  Let the pie stand at least 10 minutes before removing from the pan.

Slice and serve.

Source:  Chocolate Covered Katie

Apple Snickers Pie

It's time again for the Crazy Cooking Challenge monthly reveal.  October's theme was Apple Pie.  The Crazy Cooking Challenge has been revamped since it began last year.  It's laid-back and easy to participate in.  If you'd like to join, you can read the details here.

Back to the pie.  I have to admit, I'm not a huge fan of pie.  I've made an apple pie before, and it was delicious, but this time I really wanted to make something different.  I used a recipe I found via Pinterest for my inspiration and whipped up a delicious Apple Snickers Pie.  It's basically Snickers Salad in a pie shell and it's absolutely decadent!

Apple Snickers Pie

Serves 8-10

Ingredients:
1 (8 ounce) tub Cool Whip
1/4 cup sweetened condensed milk
3 apples, cored and diced (plus a few slices for a garnish, if desired)
4 regular sized Snicker bars (or 20 minis), chopped (plus a few pieces for garnish, if desired)
1 graham cracker crust
1/4 cup caramel ice-cream topping

1.  In a medium mixing bowl, gently combine the Cool Whip and sweetened condensed milk.

2.  Fold in diced apples and chopped Snickers bars.

3.  Drizzle caramel topping over the graham cracker crust.

4.  Pour the pie filling into the graham cracker crust.

5.  Refrigerate pie for at least 2 hours before serving to allow it to set.  The pie will not be completely firm.

6.  Garnish the pie with apple slices and Snickers bars.

Slice and serve.

Adapted from: I Heart Nap Time

“I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”

Strawberry Cream Pie

It's starting to warm up and really feel like summer-time here in Michigan.  Last weekend we enjoyed some hot weather--up around 90 degrees.  Today, it is much cooler and rainy, but that doesn't stop me from having summer-fever.  I love the warm weather, and of course, the delicious foods that come with summer.

This is my second year planting a garden.  Last year was what I call my "trial-run"...I was able to figure out what plants grow well and what plants are really worth the effort.  I have tomatoes, snap peas, celery, 2 kinds of lettuce, kale, cucumber, watermelon, and strawberries.  I have a few first year strawberries, and a few second year.  The other day, Mike and I were able to enjoy the very first strawberry from our own garden--it was delicious!  While I can't say I grew the strawberries used in this dessert myself, I did make the dessert and that's got to count for something...right?

Strawberry Cream Pie

Serves 8-10

You will need:

1 graham cracker crumb pie crust (store-bought, or make your own{directions below})
1 (8oz.) container Philadelphia White Chocolate Indulgence
1 (8oz.) container Cool-Whip, thawed
1 teaspoon vanilla 
1 quart of Strawberries

1.  In a medium bowl, beat cream cheese and Cool-Whip until smooth.

2.  Set aside 3-5 large strawberries for decoration and then dice the remaining strawberries into bite-sized pieces.  (I cut mine into quarters length-wise, and then cut each piece in half width-wise).

3.  Carefully stir diced strawberries into the cream mixture until evenly distributed.

4.  Spoon filling into the prepared pie crust.

5.  Refrigerate at least 4 hours, until pie is set, before serving.

6.  Garnish pie with set aside strawberries before serving.


Graham Cracker Crumb Pie Crust

Makes 1 8-9" pie crust

You will need:
10 graham crackers (approximately 1 package)
6 Tablespoons margarine, melted

1.  In your food processor, grind graham crackers into crumbs.  You may have to do this in a couple batches depending on the size of your food processor.  (If you don't have a food processor, place the crackers in a large Ziploc bag and crush them with a rolling pin.)

2.  Mix the margarine into the crushed crumbs.  This can be done in your food processor, or a separate bowl.

3.  Press the crumbs firmly into a pie tin.  Be sure to press it up the edges as well.

4.  Bake at 350 for 5-7 minutes, until lightly browned.

“I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”

Apple Crumble Pie

As you know, one of Mike's favorite desserts is his Ma's Apple Crisp. He would probably say that his next favorite dessert is Apple Pie.  He's all-American I tell you!  When I ask him what he would like for dessert, 9 times out of 10 he would request some kind of pie.  He's not a cake person (bummer...because I am!), or much of a brownie lover either.  But give him a big slice of pie with a scoop of ice-cream and he's happy!

When we went apple picking this fall, one of the two things Mike requested was an apple pie, of course!  I was more than happy to oblige, but I had to admit, I can probably count the amount of pies I've ever made on 1 hand.  We, of course, decided it was time to change that!  I used my go-to pie crust recipe and a basic crumble topping to create this pie.  Though I wish I had use at least one more apple in the filling (mine cooked down quite a bit), we were thrilled with how the pie turned out, and I'm sure I'll be making many more.

I waited to post this pie recipe, because I knew of a very exciting party being hosted by Cheryl, of Tidy Mom.  Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and  Harvard Common Press!!!

Apple Crumble Pie

Serves 8

You will need:

1-1/4 cups flour

1/2 teaspoon salt

1/3 cup shortening

4 to 5 Tablespoons cold water

4 large apples, peeled and sliced

1/2 teaspoon cinnamon

1/2 cup sugar

Topping:

1/2 cup flour

1/2 cup sugar

1/4 cup cold butter

1. Combine flour and salt. Cut in shortening until crumbly. Gradually add water and stir until a ball forms.

2. Cover and refrigerate 30 minutes, until it's easy to handle.

3. Roll dough on lightly floured surface to fit your 9 or 10 inch pie plate. Transfer pie to plate and trim pastry. Flute edge as desired.

4. Toss apples with cinnamon and sugar until coated.  Place apples in pie crust. 

5. In a small bowl, combine flour, sugar, and butter until crumbly.  Sprinkle on top of apples.

6. Bake at 350 for 45-50 minutes, until crust is golden brown.

Dulce de Leche Pie

For Mother's Day, Mike and I invited both of our families over to our house for lunch.  We had a great time, with good conversation, laughter, and lots of food!  It's a good thing none of us were watching our calorie intake because it was not the healthiest meal.  The dessert was basically pure sugar, but it was oh, so good! It's incredibly rich, so a small piece goes a long way.

You will need:
25 Oreo cookies (about 1/2 a package)
1 stick margarine, melted
3 cans sweetened condensed milk
1 (8oz) tub Cool Whip
Chocolate shavings

1.  Make Dulce de Leche:  Remove the wrappers from the cans of sweetened condensed milk.  Place in a medium saucepan and cover in water.  Boil for 3 hours, checking every 30 minutes to ensure that cans are covered in water.  (There is a risk of cans exploding if they are not completely immersed.)  After 3 hours, take the pan off the stove and allow the water to cool.  Then remove the cans from the water and set aside.

Note:  I do this step the night before and then just let the cans sit on the counter until I'm ready to use them. You can do it right before you make the pie though too!

2.  Crush Oreos.

3.  Melt margarine and stir in Oreos.  Press into a 9x13 pan.

4.  Pour Dulce de Leche over Oreo crust.

5.  Refrigerate for at least 4 hours.

6.  Spread Cool Whip over Dulce de Leche.  Top with chocolate shavings.

7.  Refrigerate until you're ready to serve.

 

“I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”

Peach Pie

Peach Pie

Mike took me out for dinner for Valentine's Day.  I decided that I would make him a nice dinner the next night.  We had steaks and baked potatoes and then his requested peach pie.  It's my take on a pie his Grandma makes.  I really don't know how she makes it and I didn't have a recipe, so I just went by memory and looks.  We both thought it turned out great, and we'll definitely be making it again!

You will need:

1 pie crust (recipe below)
1 box peach jello
3/4 cup boiling water 
4 peaches (I recommend using canned so you have the juice, but you can use fresh instead)
1 cup Peach juice, cold (put the can of peaches in the fridge for an hour before preparing recipe)
2 ounces cream cheese, softened
1 teaspoon vanilla
1/2 cup powdered sugar
8 oz Cool Whip (1 tub)

1.  Drain peach juice, reserving 1 cup.  Dice peaches into small pieces. 

2.  In a mixing bowl, combine peach jello and 3/4 cup boiling water.  Stir until gelatin is dissolved.  Add in cold peach juice.

3.  Place peaches in the bottom of a baked pie crust (use recipe below or store-bought). 

4.  Pour jello mixture over peaches.  Depending on the size of your pie tin, you may or may not need all of the jello to fill the pie.

5.  Refrigerate at least 4 hours, or until set.

6.  Meanwhile, whip together cream cheese, vanilla, and powdered sugar until well combined.  Carefully stir in Cool Whip being careful to keep the fluffiness of the Cool Whip.

7.  When pie is set, top pie with Cool Whip topping.  Refrigerate until you're ready to serve.

Pie Crust:
1-1/4 cups flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 Tablespoons cold water

1.  Combine flour and salt.  Cut in shortening until crumbly.  Gradually add water and stir until a ball forms.

2.  Cover and refrigerate 30 minutes, until it's easy to handle.

3.  Roll dough on lightly floured surface to fit your 9 or 10 inch pie plate.  Transfer pie to plate and trim pastry.  Flute edge as desired.  Bake at 350 for 30 minutes, until lightly browned.