Posts Tagged ‘apples’

Fall is here and apples are in season!  What better dessert than cookies made with delicious fall apples??  Fortunately applesauce is always in season.  My mom used to make these using my great grandmother Bond’s kick-ass recipe.  When fall comes around, I can’t not make them.  I also crave them around the holidays, but it’s way too early to start talking about Christmas, despite the commercials I haven’t seen on TV because I don’t have cable.

The original recipe calls for using an apple (granny smith), but unsweetened applesauce works too, which is what I used for this batch.


  • 1 medium apple, grated  (or 3/4 cup unsweetened applesauce)
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 2 tbsp sugar
  • 2 tsp nutmeg
  • 1/2 tsp cinnamon


  1. Mix last three ingredients (sugar, nutmeg, cinnamon) in a small bowl and set aside.
  2. Beat 1 cup sugar and butter until well combined.
  3. Add vanilla and apple (or applesauce).
  4. Sift together dry ingredients (flour, salt, baking powder, baking soda) in a separate bowl.
  5. Add to apple mixture and mix well.
  6. Shape into balls and roll in cinnamon-sugar mixture.
  7. Bake at 375 degrees F for 12 minutes on parchment-lined baking sheets.

Apple Cookies | doomthings

Grandma recipes are the best recipes.  +55 grandma power

French toast is always delicious, and variations with goop on top are often mind-exploding good.  My favorite is bananas and orange juice goop (with a splash of vodka in the goop if you’re feeling adventurous), but I wanted to try something different.  I came into about a billion apples, thanks to my parents wanting me to eat their food while they were on vacation (yay!), and thought apple pie french toast sounded like a perfect way to start using them up.

Apple Pie French Toast (adapted from Closet Cooking)


For the applie pie goop:

  • 1 large granny smith apple, sliced
  • 2 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 teaspoon flour
  • 1/2 tsp cinnamon
  • 1/4 cup water

For the egg wash:

  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • ground nutmeg (for dusting the wash)
  • 4 slices sourdough bread


  1. Simmer the apples, butter, sugar, flour, cinnamon and water until the apples are tender, about 15-20 minutes.
  2. Mix the eggs, milk and vanilla in a wide dish.  Dust nutmeg on top until surface is covered.
  3. Dip the bread in the egg wash to coat on both sides and fry in a greased pan over medium heat until golden brown, about 3-4 minutes per side.
  4. Re-dust the egg wash with nutmeg after each bread slice.
  5. Serve the french toast covered in the apple pie goop.

The original recipe called for two apples, but that seemed like a lot, so I used one and a half apples.  That was even too much, so I adjusted it to just one large apple.  It really depends on how many apples you want to eat with your french toast.  While maple syrup is still probably my favorite way to eat french toast, I do love messing around with fruit goop and this apple gooey stuff doesn’t disappoint!

I really wanted to make some kind of macaroni and cheese dish tonight, but didn’t have much time.  Instead I pulled a bunch of things out of my fridge and prepared for failure.

I’m an engineer and my cooking reflects that.  I prefer baking because the instructions are explicit, but with cooking, throwing stuff together is the general idea.  So, my engineering side is super uncomfortable when food comes without directions.  My husband is really good at it, a skill he got from his mom, so I’ve been learning.  This was one of those learning moments.  Fortunately, it worked out and I wolfed my quesadilla down.  Unfortunately, I didn’t get many pictures, except for after I started eating it.  -5 preparation.

Tomato Spinach Apple Quesadilla | doomthings

Ingredients (single serving):

  • flour tortilla
  • 2 slices havarti cheese
  • 4 thin granny smith apple slices
  • spinach leaves
  • 1 small tomato, thinly sliced
  • hot pepper jelly spread
  • fig and walnut spread


  1. Preheat a toaster over to 350 degrees F (or oven if you’re making a lot!).
  2. Place the cheese slices on one-half of the tortilla.
  3. Stack the apple slices, spinach leaves, and tomato slices on top of the cheese.
  4. Spread the two jellies on the empty half of the tortilla.
  5. Fold the tortilla in half to form a crescent shape.
  6. Place the quesadilla in the oven until the cheese is nice and melty (between 5 and 10 minutes, depending on how crispy you want the tortilla).


This turned out pretty good.  I wasn’t sure if the flavors would work together, but it proved me wrong with a blast of tasty goodness to my face.  Yay for throwing fridge-food onto a tortilla!