Caramel Apple Pie

I love fall. It’s hard to believe how far into fall we are. However, it’s also hard to believe I have an 8-month old.

One of the things that I enjoy, and that I missed doing for a few years, is apple picking. I finally went in St. Louis last year right before Alex and I moved. So I decided I had to see if there was a good orchard in New Jersey where I could get good apples. The one I heard of was near Philly, so I drove up there when my parents came to visit.

We got so many apples. Somehow apple pie came up. Mom wondered if you could make it without cinnamon, and I didn’t see why not. I told my mom that I would make an apple pie as long as I didn’t have to find the recipe for it. She found this Caramel Apple Pie recipe on All Recipes.

It didn’t turn out perfectly the first time, but it was tasty enough to tweak to try a second time. It’s a nice change from heavily spiced, overly sweet apple pie. I think this will be the apple pie recipe I make for a while.


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Whole Grain Pumpkin Yeast Bread

It’s amazing how much time and energy moving takes. I don’t recall moving being so involved before. The move from Missouri to New Jersey is certainly the longest I’ve ever done, but I think that moving when I have a baby due in just a few months is the biggest complication of all. After finding a place to live 15 hours away, finding movers, wrapping up with work and (fortunately) training my replacement, and taking a two-day road trip with girlfriends and my dog to make it here, I still have to navigate health insurance (keeping my old versus getting new) and a new OBGYN and hospital. And I still need to unpack the house. While also traveling for Thanksgiving and early Christmas.

With all the travel, I’ve lived in New Jersey full-time for one consecutive week! I’m beginning to settle in, and I finally have a little time to tell you a little about the breads that I made while I was still in Missouri and play a little catch up in December.

For Bread 37, I decided to make King Arthur Flour’s Whole-Grain Pumpkin Yeast Bread. I was excited to make this since it would use up some pumpkin and whole wheat flour that I moved with me to my friend Kate’s house, and it was vegan, meaning that Kate could eat it. I made a decent loaf of bread, although I’m rather dissatisfied with the recipe. The following version of the recipe suggests changes.


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Applesauce Oatmeal Bread

Bread, Week 10: I wasn’t sure what to bake this week. I was out of town over the weekend so I had no time to make yeast bread. I didn’t have ingredients (mostly bananas) for other bread recipes I had bookmarked. This Applesauce Oatmeal Bread recipe was perfect because I had everything available to make it. I wish I could tell you I had a burning desire for an autumn bread after the additional snow we got during the first weekend of March, but no! Convenience was the sole reason I made it, but I was happy with the results.


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Soft Cranberry Orange Cookies

When signing up for a pre-Thanksgiving work potluck recently, I noticed that no one had signed up yet for a dish with cranberries. I thought of making cranberry sauce or relish, would be tasty and all – but we all know that I love sweets. I decided to make a cranberry dessert, and thought that a cranberry cookie with orange zest would be perfect for it.

Soft Cranberry and Orange Cookies
Soft Cranberry and Orange Cookies

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Pumpkin Chocolate Chip Cookies

I went back and forth about writing up this Pumpkin Chocolate Chip recipe. Upon making this recipe, I discovered that I’m not particularly fond of the pumpkin-chocolate combination. Apparently my growing appreciation of pumpkin doesn’t mesh well with my love of chocolate.

Despite the fact that they weren’t regular chocolate chip cookies, I kept eating them. These were really good fall cookies that just happened to have chocolate chips in them. This is a recipe that made me relatively happy, and that will make someone else very happy.

One of the few pumpkin chocolate chip cookies that was left after three days
One of the few pumpkin chocolate chip cookies that was left after three days

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Sweet Potato and Peanut Stew

Now that fall is decidedly here (and winter too, it nearly seems), I can’t put off the urge to bake and make other autumn recipes. I regrettably haven’t had much time to cook within the past couple of months. I decided to take a class on nutrition, and while I’m enjoying learning (and will hopefully be able to apply it to my cooking, in some form or fashion), it sure takes up more time than I thought it would. Add to that a busy few months at work, a regular running schedule, friends’ weddings, concerts, and other fun things, and you can see why I haven’t cooked or written! I hope that I’ll have more time soon, since it’s getting too dark and cold to run in the evenings, and my race is this Sunday.

I made the time this evening to try a recipe I just found yesterday, and I’m glad I did. Sweet Potato and Peanut Stew sounded wholesome and warm, a nice contrast to the cool rainy weather we had today. This recipe is delicious, satisfying, and vegan. It came together easily, and was hands-off while it simmered, meaning I could do other things while it cooked. It was tasty enough that I put off my class reading for a change – I couldn’t wait to share this!

Sweet Potato and Peanut Stew
Sweet Potato and Peanut Stew

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Apple Cider Donut Cake

My friend Jen loves apples, and knows I love recipes. One day during the fall, she sent me a recipe for Apple Cider Donut Cake. I looked for a reason to make it all autumn, but lacked either the ingredients or the time. I finally had the apples, the cider, and a reason to make it and share it this weekend. I took it to a party celebrating the end of National Novel Writing Month. Continue reading Apple Cider Donut Cake

Pumpkin Cinnamon Rolls

Earlier in October I read the recipe for Pumpkin Cinnamon Rolls and decided I had to make them. Late every year, I feel the need to cook things that fill my house with smells of cinnamon and other warm spices. I’ve been lax in my creation of autumn treats this fall, sadly. Making something pumpkin for breakfast would fulfill dual desires – the desire to bake for autumn, and the desire to make myself a special breakfast on a weekend morning when I can enjoy it.

Pumpkin Cinnamon Rolls

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Apple Galette

Alex and I went to visit friends in Boston this past weekend. Our original flight back to St. Louis was cancelled due to the hurricane, so we enjoyed the chance to stay a little longer with our friends Randy and Sarah. (Thank you again for putting us up!) What better way to enjoy an extra day of vacation and an impromptu day off of work than by doing a little baking?

We’d made a trip to an apple orchard earlier in the weekend, so we had tons of delicious apples at our disposal. Sarah had never made a pie crust before, so I recommended we try an Apple Galette, which is really just a free-form apple pie.

Apple Galette

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Curried Lentil-Stuffed Squash

Now that the weather has convinced me that it’s fall, I’ve begun making seasonally-appropriate recipes.

I’m not generally one for dishes that require presentation. I don’t put effort into how my food looks, as long as it looks tasty, and I’m more likely to make rustic-looking food than pretty, decorative food. I thought that Curried Lentil-Stuffed Squash sounded good, though, so I decided to try it, presentation and all.

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