Pies, Crumbles, and Crips, Oh My!

I know I’ve been MIA for the past few weeks! I’ve had some difficulty debating what this blog means to me and how it fits in with my life. I had started off as focusing on fashion; clothes, styling, etc. etc. I quickly found that to be unfulfilling, so I set out to write about more. I started 2018 in an effort to focus on self-improvement, taking on a challenge each month and then discussing my experiences. I kept it up for a good 5 months (I know, I’m actually surprised that I managed to keep it that long!), but then decided to go back to writing about things that I was genuinely interested in. Fast forward to the summer of 2018- I took a pretty long hiatus from the blog, the hubby and I were moving cross-country. There were many life transitions taking place, and I just had too much to deal with to give up any mental capacity towards the blog.

Again, I feel as though I’ve come to this impasse.  I have been doing a lot of thinking about this blogger’s world. We all sit down and write about what to wear, how to do your makeup/hair, recipes, etc. etc. etc. Many of us (myself included) write pieces on self-help, and this is the arena that worries me the most. We all tout our knowledge on certain subjects (health advice, fighting negativity, dealing with relationships, etc. etc. etc.), we share all of this advice as though we are experts. Yet, I personally have found very few bloggers follow up with their limitations.

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Happy picture inserted here!

I know, that the we all want to give the vibe of knowing what we’re saying, but when you’re truly an ‘influencer’ I think it’s better to be careful about what you say to those you are ‘influencing’.  As someone who does scientific writing, we are always taught to end our conclusions with our limitations. We as bloggers cannot prove any causation to the advice that we are giving. At the end of the day, we’re an n=1.  What we can do is to offer insight on our own experiences with the gentle reminder that at the end of the day, they are just our experiences.

Okay, done with the heavy stuff… now, onto the sweeter side of things.

Switching Gears- APPLES!

Okay, now onto happier topics! APPLES! The hubby and I picked  A LOT of apples recently and we’ve been having some fun baking, cooking, and trying to eat them all… To be completely honest, apples are my least favorite fruit. We ventured to Brooksby Farms in Peabody, Ma. Like even when it comes down apple-flavored candy, etc. it’s always my LEAST favorite. I think the only form that I really love apples in are in baked goods. (pies, crisps, and crumbles oh my!)

I do not have a good history in making apple pies. Every Thanksgiving, I try my hand at the All-American dessert, but it never really meets my expectations. So when we came home with almost 1/2 a bushel of apples, I was sort of panicked on what to do with all them apples…

Flash back to grad school days— my roommate, Liz, used to make these amazing apple muffins. I asked her for the recipe ahead of time, and decided to give it a go! The other recipe that I tried my hand at- and easily gets rid of a good chunk of apples- is apple butter!

I’ve laid out the two below with the tweaks that I made to the given recipes. Hope you and yours have some fun apple picking this Fall!

Apple Butter

  • What you need:
  • Crock pot
  • Canning Jar
  • Stick Blender
  • 4-6 diced apples
  • Brown Sugar – 1 cup if the apples are already sweet!/ 1.5 if they’re more sour!
  • Cinnamon – 1 tbps
  • Ground Ginger – 1 tsp
  • Lemon juice- 1 tsp to taste

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Instructions:

  1. Dice the apples into small cubes and place them in a large bowl
  2. In a separate bowl, mix in the brown sugar, cinnamon,  and ground ginger
  3. Toss the apples in sugar mix, so that they are evenly coated
  4. You can choose to toss in a bit of lemon juice to taste if you like things tangy
  5. Pour apple mix into the crockpot. It took me a couple of hours on high, and then on low, overnight.
  6. In the morning, make sure your apples look brown and cooked- but there should be plenty of moisture.
  7. Take your stick blender and do its thang! You can boil down the puree a little bit more on the stove if you want your apple butter to be thicker. (I personally did not- I thought the consistency was already pretty great)
  8. Be sure to store your newly made apple butter in an air-tight jar. Stores well for about a month!

 

Truly the Best Apple Cake Recipe- revised.

I adapted The Cookie Shop’s Best Apple Cake in the Whole Wide World. You can reference her recipe on her website.

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Here are the changes I made to her recipe:

  • Substitute the white sugar for equal parts brown sugar
  • Add one extra egg yolk

Both of these revisions basically make the cake more moist. I ended up baking the cake in a Bundt pan and it took about 75 minutes to finish.

 

Happy Fall-ing!

 

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