apple pie recipe

i know that my love of pie and constant expression of it my teeter into obsession, and maybe some of you are tired of hearing it? I hope not. there is just something about a warm pie out of the oven, it just does something to my soul. it nourishes it and makes everything seem better. it quiets me. i don't really know when i fell in love with the kitchen and all things cooking. or baking for that matter. but, i love cooking and baking and even inviting people over spontaneously to share a meal or dessert. it's truly a happy place for me.

so naturally when things are feeling out of place - or even in this current season, where there is just this under current of suffering that just won't shake. I find myself in the kitchen, longing to whip up something - that is warm, inviting, and something that can be shared. and there is just something to slowing down and taking the time to bake a pie. a.whole.pie.from.scratch. i don't feel rushed or crowded or pulled in every direction. i feel connected and slow, and i want that everyday. but, especially during advent. i really {we} really try to be intentional about observing, and it's the hardest season for me, i feel the weight of brokenness from my family and childhood, and the longing to see humanity truly reconciled, and the truth of it all starting in a humble manger with a tiny babe. it's painfully beautiful, raw, and humbling, and i hate the feeling of it passing me by so quickly, i want to linger in this space.

so maybe your feeling a little disconnected, lonely or heavy hearted with weariness that goes to the bone. here is my recipe for a apple pie, invite a trusted friend over or be extra brave and invite that new neighbor over. or maybe your the *new* neighbor, take a slice on over. trust me, it's a sure way to make a new friend. and keep an old one. share your joy and your burdens. i'm not saying pie is a cure all, but maybe it is. i mean wine.pie.laugher.{and sleep.} okay, and i good cry.

{apple pie recipe}
7 cups of  peeled, cored, and chopped apples {I like to use the granny smith variety}
1 1/2 tsp of cinnamon
1/2 tsp of ginger
1/4 tsp of nutmeg
1/3 c sugar
zest of half a lemon + juice of one lemon
1 1/2 tablespoons of cornstarch
2 tbs of butter sliced into tiny pieces
1 egg or a bit of milk {to make a little wash to brush the top of the crust to make it nice and pretty and golden.}
also this pie crust recipe. trust me. just make it.

okaaaayyyy. ya ready!
peel, core, and slice your apples. put them in a large mixing bowl, add spices, sugar, lemon zest + juice, and cornstarch. let sit for 10-15 minutes. {preheat your oven to 400 f}

divide your two prepared pie crust into two parts, one slightly larger than the other. roll the larger pie crust and place it into the pie dish. now, roll the smaller one loosely into a rectangle and cut into 1'' strips - for a lattice top. pour apples into pie dish and top with slices of butter. lattice your strips of pie crust, then brush with an egg wash {egg + water} or milk and sprinkle sugar on top.

bake at 400 f {for 30 minutes} then decrease to 375 f  {for 30-35 more minutes}. let cool for at least an hour before serving. now you have all three meals of the day covered, but don't forget to share!

morning smoothies

we pretty much enjoy smoothies all year round, their a healthy + fast way for me to feed my wilds. not to mention they give me the ability to sneak all the green things in. my children basically wake up hungry. and remain so all day. breakfast. second breakfast. snacks and snacks. lunch. snacks and snacks. dinner. snacks. and right after we've said good night prayers after reading several books...we usually hear from sparrow, 'but, mama I am hungry...' {so we toss a few carrots her way} anyone else feel this way, like their littles are hungry all of the time? the amount of food my girls can consume is amazing.

but, anyhoo - smoothies have a tendency to make them feel fuller longer, plus their fun to make together, leave hardly any mess to clean up, and on mornings when we need to get out the door in a hurry - they can 'eat' their breakfast or snack {by the time we are actually leaving} on the go.

here is one of our favorite smoothie recipes {makes 2 servings}:

2c coconut water

1/2c aloe vera juice

1/2 avocado

1 banana {sliced + frozen}

1c kale {or spinach}

1 scoop of protein {totally optional, I use this kind, it's raw + vegan}

1/2 hemp seeds

blend all ingredients together on high for a couple of minutes.

 {pretty much how every meal ends around here}

those might sound like all exotic ingredients, but they are all easily located at the cupboard or natural grocers - or if your lucky to live near a sprouts or central market. we tend to keep flaxseed, hempseed, ect...all on hand - it's an easy way to add extra nutrients to any recipe. and I just love coconut water, we always have a bunch, it's my favorite way to rehydrate after a run or workout, I personally love the zico brand, but there are tons others if you haven't found a favorite yet. and aloe vera juice has so many amazing benefits, from regulating your blood sugar, aids in digestion, helps with stomachaches and heartburn, and even strengthens your immune system, which we could all use as cold/flu season approach. green smoothies aren't world changing, and you've probably created your own, but this is our go-to around here for health and doesn't make the littles spit it out!

puffed pancake

i always love breakfast. i could eat it for every meal. and it's my favorite meal to share with friends. the other morning i met with a dear friend (papa bird watched little bird) for breakfast, french press, and a heart to heart chat.

ingredients:

2 eggs
1/2 cup flour
1/2 cup milk
dash of salt
dash of cinnamon
dash of nutmeg
1tablespoon butter

heat oven to 425 degrees.
in a bowl, whisk together eggs, flour, milk, salt, cinnamon and nutmeg.
while the oven is preheating, melt butter in a pie pan (in the oven). pour the batter into the hot buttered pan.
bake 10-12 minutes, until the pancake is puffed around the edges.

serve while still warm. top with lemon juice, powdered sugar, and fresh strawberries. (you could also try other berries or even maple syrup.)

i made a version of this one. (i personally like mine better, it's a lot simpler, and oh so tasty.)

enjoy!

strawberry cobbler

what do you do when you have 2 pounds of fresh strawberries and company coming over? you make strawberry cobbler of course. and this is my new, super easy, and oh so yummy recipe!

6 cups fresh strawberries, halved
3/4 cup sugar, divided
1/2 cup plus 2 tbs. flour, divided
juice of half a lemon
1/8 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
31/2 tbs unsalted butter, slightly softened (or nonhydrogenated vegetable shortening)

1. preheat oven to 375. coat 11x7 inch baking pan with cooking spray (i use organic olive oil spray).
2. toss together strawberries, 1/2 cup plus 2 tbs sugar, 2 tbs flour, and lemon juice in bowl. transfer to prepared baking dish.
3. in a separate bowl, whish together remaining 1/2 cup flour, remaining 2 tbs sugar, baking powder, baking soda, and salt. add butter (or shortening), and mix well with fork until mixture is crumbly. stir in 1/2 cup water. spread over strawberry mixture.
4. bake 20-30 minutes, or until browned and bubbly. let stand for 10 minutes before serving.

when served warm it taste divine with a little homemade vanilla ice cream (without high fructose corn syrup of course!).

enjoy!

bell peppers stuffed with basil cous-cous

Last Night's Dinner

ingredients:

red onion (about 1/3 cup chopped)

garlic (1-2 cloves, pressed)

fresh basil (about 6-10 leaves, we have a basil plant so leaves are HUGE, chopped)

1 box of  plain cous-cous

bell peppers (yellow, orange, green, or red - you choose!) (cut the top's off to create a little bowl)

gouda cheese (cause it's good) (would also be yummy with, pepper jack or feta, whatever you have on hand)

vegetable broth (or chicken, if that's what you use, but, i am a pretty big advocate for vegetable broth. it's good.)

olive oil

salt & pepper

preheat oven to 350 BEFORE you start cooking, that way it will be hot & ready

1. saute onion with garlic in 2tbs(about, i don't really measure) olive oil, until the onion is a tender (2-3 min)

2. pour cous-cous in with the onion and garlic and saute (1-2 min)
3. add 11/2 c of vegetable broth and bring to a boil, and then let simmer until cous-cous is tender
4. add chopped basil and grate a little bit of gouda into the couscous and stir
5. scoop cous-cous into the bell peppers, top with a couple of pieces of fresh basil, and more gouda
6. Bake at 350 for about 15-20 min (my oven cooks like superman, so they were done in 15 min)

we paired this with a huge spinach salad (with cranberries & sunflower seeds) with oil & balsamic dressing!

blackberry jam cake

i baked this for a picnic that i had yesterday with some girlfriends. my sweet friend Jacqui was in town from Memphis, and the last time i baked this cake was for her birthday a year ago! so i thought i would surprise her and bake it again, and make our picnic a little special and a little nostalgic.

i don't have any pictures of the 'process' of making this cake, which is unusual because i love taking photographs that include the whole process of things.

but here ya go anyway:

Ingredients:

1 cup unsalted butter

1 3/4 cup sugar

4 eggs

2 teaspoons vanilla

1 teaspoon baking soda

3 cups wheat flour (or you can use cake flour)

2 teaspoons cinnamon

pinch of salt

3/4 cup sour cream

1 cup blackberry preserves (do not use jelly)

for the sauce:

1/2 cup blackberry preserves

1 1/2 cup powdered sugar

Preheat oven to 300 degrees. Spray a 12 cup bundt cake pan with non stick baking spray. In a bowl combine the flour, cinnamon, salt and baking soda and set aside. Cream together the butter and sugar until light and fluffy. Add in the eggs one at a time and scrape down the bowl after each egg. Add in the vanilla and beat until combined. Add a 1/3 of the flour into the butter mixture alternating with1/2 the sour cream beating after each addition. Fold in the blackberry preserves. Pour into the prepared pan and bake at 300 for 15 minutes then increase the heat to 350 and bake for 40-50. Or until a cake tester comes out clean. Cool in the pan for 10 minutes then turn it out onto rack to cool completely.

Once cooled heat the 1/2 cup of blackberry preserves in a small sauce pan until melted and then remove from the heat and stir in the powdered sugar. Do this to the consistency that you desire so you can use more or less of either ingredient.