This walnut-laced crumb topped apple pie is a perfect dessert for the pie lover in your life!
Ben loves all desserts, but his two favorites are pie and cheesecake. Often for his birthdays I’ll make one or the other instead of a traditional cake. So this Crumb Topped Apple Pie, while not a traditional Valentine’s Day dessert, is certainly appreciated in my house!
I’ve made plenty of apple pies in my day, but with this recipe, I have found my new go-to. The apple filling is sweet and perfectly spiced, but the crumb topping takes the cake [hahaha]. I’m usually not a nut-in-desserts girl, but the walnuts in the crumb topping are absolutely DIVINE! I can see other nuts, like pecans or almonds or even hazelnuts working really well in the topping too.
As part of #TripleSBites we were all sent some fancy chocolates from Spicely Organics. These chocolates were EXCELLENT! I got to try Honeybush Caramel Milk Chocolate and Green Earl Grey Dark Chocolate. Both were delicious and part of their tea-infused line of chocolates. The Honeybush Caramel tasted like cinnamon and spice, along with sweet caramel, while the Green Earl Grey tasted like earl grey tea and citrus. Normally I like dark chocolate better than milk chocolate, but the milk chocolate option was my favorite. On their website, Spicely also has some other flavors and you can win them through our giveaway, which ends today! These chocolates remind me of some specialty ones I purchased in France when I spent a summer in Nice during college. So you know they have to be good! You can find Spicely on Twitter and Facebook too, if you want to learn more. 🙂
We were also sent a handy spice grater from Kitchen IQ. It’s great to use for grating cheese or cinnamon or chocolate… the essentials, really! I love the design–it’s very easy to use and feels safe for your hands unlike my large grater. I know I will use it often! I hope to share a new recipe soon where I use it…. so stay tuned! 🙂 You can check them out on Facebook, Twitter, and Pinterest, and also check out our giveaway for their prize! I’ve had such a great time being part of #TripleSBites over the past week or so, and hope you’ve enjoyed it too! Have a great Monday, guys!
Crumb Top Apple Pie
- 1 cup flour
- 1/2 cup butter, chunked
- 1/2 teaspoon salt
- 1-2 tablespoons cold water
- 6 apples, peeled, cored, and sliced – I used a combination of Granny Smith and Golden Delicious
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon lemon juice
- 1/2 cup flour
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/2 cup walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon almond or vanilla extract
Begin by making the crust. In a mixing bowl, combine flour, butter, and salt with a pastry blender or two knives. Mix until the mixture forms pea-sized pieces. Stir in cold water until dough comes together. Transfer to a pie pan, spreading the dough along the bottom and sides of the pan. Set aside.
When pie crust has come together, preheat oven to 375 degrees.
In a large mixing bowl, stir together apples, sugar, cinnamon, and lemon juice. Transfer to unbaked pie crust.
Place flour, butter, brown sugar, walnuts, cinnamon, and almond/vanilla extract in a food processor. Pulse until mixture forms coarse crumbs. Spread evenly over apples.
Bake for 1 hour or until filling is bubbly. Check pie after about 40 minutes and cover with foil to prevent burning, if necessary.
Pie can be frozen, unbaked, for up to 2 months. Just wrap in two layers of foil and do not thaw before baking–just add 15 minutes extra to the baking time.
Disclosure: I received chocolates from Spicely Organics and a spice grater from Kitchen IQ as part of my participation in #TripleSBites. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.
Be sure to check out other yummy recipes whipped up by my friends below:
These soft and doughy Potato Rosemary Knots have a fancy shape and are full of lots of fresh herb flavor! They’re a great compliment to any dinner.
Making fresh bread and rolls is something that I absolutely love to do. I love the process of kneading the dough and seeing it come together from a mess of flour and liquid and salt and yeast into something wonderful. Though I use my stand mixer to knead the dough more often than not, I still like seeing the magic happen. Of course, another perk of the bread making process is the eating process. 🙂 Can’t deny that! Having fresh bread to serve with dinner elevates the meal to the next level. Whenever I walk through the bakery at the grocery store, I’m always tempted to pick up a loaf of bakery bread or a package of rolls. They just look SO good, you know? And it’d be so easy. But then I remember that roll recipes like this one can be made in a matter of minutes as I’m making other components of dinner, and enjoyed for pennies on the dollar instead of dollars on the dollar like at the bakery. Baguettes and croissants are my exception to this rule though, but I’d love to try to make them both!
Before making these Potato Rosemary Knots on a recent lazy, home-from-work-early Friday afternoon, I had never baked with potato flakes, flour, or mashed potatoes. I’ve seen so many potato bread recipes, and have enjoyed many a slice before, but never had made it myself. In fact, when I was shopping for these potato flakes I ended up asking one of the Publix employees where the instant potatoes were in the store because I just could not find them! I don’t think I’ve ever bought them before. But I loved seeing how the potato flakes folded easily into the dough, giving it a hearty, nutty appearance and baking into something soft and wonderful. 🙂 For this recipe, I used the requisite dried rosemary but had it been summer, would have used fresh rosemary. I amped up the flavor with a bit of Gourmet Garden’s Italian herbs though! Gourmet Gardens is one of our sponsors for #TripleSBites so it was only appropriate, and it tasted SO good with the rosemary and the extra herbs. Mmm!
Potato Rosemary Knots
from Mazola Oil
- 2 3/4 to 3 1/4 cups all-purpose flour
- 1 tablespoon yeast [or 1 package rapid rise yeast]
- 1 tablespoon sugar
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon rosemary
- 1 tablespoon Italian Herbs from Gourmet Garden, optional
- 2 tablespoons olive oil
- 1/2 cup instant potato flakes or buds
- 3/4 cup milk
- 1/2 cup water
- poppy seeds or rosemary, for topping
In a large bowl, combine 1 1/2 cups flour, yeast, sugar, onion powder, salt, rosemary, Italian Herbs, olive oil, and potato flakes. Heat milk and water until approximately 120-130 degrees F. Stir into dry ingredients. Stir in enough flour to make a soft dough, then knead until smooth and elastic, about 4-6 minutes. This can be done in a stand mixer or on a floured surface. Cover with a tea towel and let rise for 10 minutes.
Preheat oven to 375 degrees F. Grease a baking sheet with cooking spray or line with parchment or a silpat. Divide into 12 portions. Shape each piece into a long rope [10-12 inches], then tie into a loose knot. Place 2 inches apart on baking sheet, then cover and rise until doubled, about 20-30 minutes.
Brush each roll with olive oil, then top with poppy seeds or rosemary. Bake for 15-20 minutes or until golden brown.
Be sure to check out other yummy recipes from #TripleSBites at the link below!
Disclosure: I received herbs and spices from Gourmet Garden as part of my participation in #TripleSBites. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.
Mini turkey meatloaf… flavorful and perfectly portioned. 🙂 With a spiced fig sauce on top, what’s not to love?!?
Who eats meatloaf for a romantic dinner?!? Obviously, we do! #nontraditional Haha. Romantic or not, these mini turkey meatloaf [meatloaves?] are absolutely delicious! Sometimes in the past when I’ve made turkey meatloaf or turkey tacos I’ve been let down with the amount of flavor the meal has since it has a different flavor than beef. So when I was making these mini treats I used SO much flavor… ginger, garlic, herbs, chile peppers, balsamic vinegar… Ben walked by and commented how good the raw meat smelled. Crazy! 🙂
Two of our #TripleSBites [go HERE for more info on this fantastic event and don’t forget to enter the giveawayyy! Do it now!] sponsors contributed to these delicious meat muffins [Ben’s name, not mine]. All the herbs and seasoning–ginger and garlic, herbs and chile peppers–came from Gourmet Garden. Before #10DaysofTailgate in the fall, I had never used Gourmet Garden’s squeezable herbs and seasonings, but now I do all the time. They are just so convenient, especially when you only need a little of something. For more info, check them out on Facebook, Twitter, Instagram, Google+, or Pinterest. And the other major flavor player in my meatloaf was in the topping. Spiced Fig Not Ketchup is my new sauce of choice! It’s sweet and mild and I’ve been dipping everything in it lately, from sweet potato fries to meatloaf, and I’m playing around with making it into a salad dressing. Mmm! Find out more about Not Ketchup on their Facebook, Twitter, Instagram, Google +, or Pinterest pages. I love these blogging events because I get to try out so many awesome products. Thanks to you both for being such great sponsors. P.S. readers… you can WIN these products in the giveaway too!
I don’t really like meatloaf in those long slices… but give it to me in muffin form and I could eat it all day long! Enjoy!
Spiced Fig Turkey Mini Meatloaf
adapted from my mom’s recipe
- 1 cup old fashioned oats
- 1 cup milk
- 1/4 cup balsamic vinegar
- 1 pound ground turkey
- 1 egg
- 1 tablespoon Italian Herbs from Gourmet Garden [or ~1 teaspoon dried basil/oregano/rosemary etc.]
- 1 tablespoon Chunky Garlic from Gourmet Garden [or 3-4 cloves garlic, minced]
- 1/2 tablespoon Ginger from Gourmet Garden [or an equivalent amount of grated fresh ginger]
- 1 teaspoon Hot Chili from Gourmet Garden [or a pinch of cayenne pepper or red chili flakes]
- freshly ground black pepper
- 1/3 cup Spiced Fig Not Ketchup, divided
Preheat oven to 350 degrees. Spray a 12 cup muffin tin with cooking spray.
In a large bowl, stir together oats, milk, and vinegar. Let rest for 5 minutes, then add turkey, egg, garlic, ginger, chili, and pepper. Use your hands [or a spoon] to mix everything together, then divide between the muffin tins. Bake for 15 minutes, then remove from oven and brush each meatloaf cup with Spiced Fig Not Ketchup [using about 1-2 teaspoons per meatloaf]. Return to the oven and bake an additional 15-20 minutes, until cooked through and crisp along the edges. Top with remaining Spiced Fig Not Ketchup.
Check out other yummy #TripleSBites recipes today!
Disclosure: I received herbs and spices from Gourmet Garden and a bottle of Not Ketchup as part of my participation in #TripleSBites. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.
This caesar salad, made with tender spring mix and hearty kale, is full of flavor and spice! A perfect starter to any meal.
Welcome to #TripleSBites! For the next week, I’ll be sharing some fun, romantic recipes. Now, my definition of romantic might be a little nontraditional, but my husband LOVED every recipe I’m sharing so that works for me. 🙂 For more details about this week, and to enter the giveaway, go here now!
To start things off, I thought I’d share a salad. Salads have a reputation of being a boring way to eat veggies, especially if they are just a side salad. They don’t have to be boring though! I think it’s all in the toppings and dressing! To set the stage for this caesar salad, I made a fresh dressing that is just out of this world… just lemon juice, dijon mustard, garlic, olive oil, and some seasoning. Simple and fresh, just how I like it. [The recipe is from Melissa D’Arabian’s new cookbook so you know it has to be good!!] After tossing the dressing with my greens of choice [this time, spring mix and kale], I added the star of the show: fried chickpeas. [And gigantic shreds of parmesan cheese. Ben was in charge of that, haha. :)]
Now, for these fried chickpeas I used one of our sponsor products: Acala Farms Chili Cumin Oil. This oil is awesome! It’s an infused cottonseed oil and is slightly spicy, so it gives a great flavor to those chickpeas as you fry them up in a skillet. I also seasoned them with dried parsley so they’d look a little prettier and to cut that spice a bit. Acala Farms also sent me a Cilantro Oil to try and I can’t wait to play around with that! If you don’t have time to fry up some chickpeas as a salad topper, did you know that you can buy crispy chickpeas that are kinda sorta the same thing?!? Another #TripleSBites sponsor is 2 Armadillos [what a fun name, btw!] and they make all sorts of flavored crispy chickpeas: rosemary, spicy cayenne, tomato basil, and cinnamon toast. So far, rosemary is my fave but I haven’t tried cinnamon toast yet so we will see! They’re perfect for a snack or to put on salad. I’m wondering about trying to bake with them too… as a crust or in granola or something?! Hmmmm… Since the package arrived the other night I just want to snack on them all. the. time! Who would’ve guessed chickpeas would be so tasty?! I truly loved the oil and the chickpeas, and don’t want my blog to read like an ad but simply must say… you need to try these products! I love buying from small businesses and really appreciate how the internet has made purchasing from smaller companies SO much easier. Hope you check them out! 2 Armadillos is on Facebook, Twitter, Pinterest, and Instagram. Acala Farms can be found on Facebook, Twitter, and Pinterest. Thanks to these great sponsors!
Well, that’s all I have today but be sure to come back later this week for more #TripleSBites recipes, and check out the linkup below for more recipes from other #TripleSBites gals! Happy Monday!
Caesar Salad with Fried Chickpeas
dressing recipe from Supermarket Healthy by Melissa D’Arabian
- 1 tablespoon Acala Farms Chili Cumin Oil
- 15 ounce can chickpeas, rinsed and drained and patted dry
- 1/2 teaspoon parsley flakes
- 4 cups lettuce, kale, or spinach [I used half spring mix and half kale]
- shaved parmesan
- juice of 1 lemon
- 1 teaspoon dijon mustard
- 1 small garlic clove, finely minced
- 1-2 tablespoons olive oil
- pinch of red pepper flakes
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
In a skillet, heat oil over medium heat. When hot, add chickpeas [make sure they are dry!]. Season with parsley and fry for 10-12 minutes, tossing occasionally and allowing all sides to get browned.
Meanwhile, prepare dressing. Whisk together lemon juice, dijon, and garlic. While whisking, pour in 1 tablespoon oil. Season with red pepper, salt, and black pepper. Add extra oil and/or water to thin as necessary.
Toss dressing with lettuce. Serve with shaved parmesan and fried chickpeas.
Check out these other yummy #TripleSBites recipes!
Disclosure: I received some infused cottonseed oil from Acala Farms and some chickpea samples from 2 Armadillos as part of my participation in #TripleSBites. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.
Welcome to #TripleSBites! For the next week or so I’m participating in a fun blogging event hosted by Camilla of Culinary Adventures with Camilla. TripleS? What’s that? Spicy, saucy, sexy food…for Valentine’s Day and beyond.
There are twenty fun bloggers participating, including:
A Day in the Life on the Farm
A Kitchen Hoor’s Adventures
Amy’s Cooking Adventures
Cheese Curd In Paradise
Cooking In Stilettos
Culinary Adventures with Camilla
Debbi Does Dinner Healthy
Famished Fish, Finicky Shark
From Gate to Plate
The Not So Cheesy Kitchen
The Pajama Chef
The Spiffy Cookie
The Weekend Gourmet
Things I Make (for Dinner)
Longtime readers might recognize some of those names from #10DaysofTailgate in the fall! Just like that event, we have sponsors and a giveaway for #TripleSBites! Camilla is AWESOME, you guys. 🙂 Thanks to all our amazing sponsors! You guys are the best!!
And now for the giveaway…
Terms & Conditions
Mandatory Entry: Leave a comment [below] and tell me What’s your favorite romantic dish to cook for your sweetheart? Many more ways to enter in the Rafflecopter widget [below].
This giveaway is open to residents of the United States only, age 18 and older. This #TripleSBites 2015 giveaway runs from Monday, February 2, 2015 12:00am PT through Monday, February 9, 2015 at 6:00pm PT. Winners will be randomly chosen and announced on February 10, 2015. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.
Disclaimer: All prize packages were provided free of charge. Participating bloggers received complimentary product(s) for their #TripleSBites posts. All opinions stated are my own.
Please click on the arrows in the rafflecopter to scroll through the prize packages!