It’s PotLuck week at ICHH. And since we can choose any chef/cook we want from previous months I went with Bittman again. This time, something simple – COOKIES.


    1/2 cup peanut oil or vegetable oil, 8 Tbl unsalted butter, softened
    1/2 cup granulated sugar Stevia
    1/2 cup packed brown sugar
    1/4 cup applesauce, or 2 eggs
    1 1/2 cups all-purpose flour
    2 cups rolled oats (not instant)
    1 cup (about 3 ounces) chopped dried apples, or other fruit
    1/2 cup chopped walnuts or pecans
    1/2 teaspoon ground cinnamon
    Pinch salt
    2 teaspoons baking powder
    1/2 cup almond milk, rice milk, or oat milk, or cow’s milk
    1/2 teaspoon vanilla or almond extract

Blend butter (or oil) with sugars. Add in the applesauce (or eggs) and mix until well blended.
Mix the dry ingredients. Alternating with the milk add to the sugar/oil/applesauce mix.
Stir in the vanilla.
Drop tablespoon sized mounds of dough onto an ungreased cookie sheet and bake at 375 degrees for 10 – 12 minutes until lightly browned. Cool on a rack. About 40 cookies. {Original Recipe}

These were pretty good. They are not very sweet but the pecans add a nice crunch and the apples add a little sweetness. They would also be good with dried cranberries. I think I would try and add a little PB next time for sweetness and fiber.

{Nutritional info: (each cookie) 106 calories, 7 g fat, Less than 1 g cholesterol, 11 carbs, less than 1 g fiber, 3 g sugar, 1 g protein.}
The recipe is from Bittman’s Food Matters page 290.

Also known as Cinnamon coated maple apple cake.


These were so flavorful and moist. I just wish they had come out of the pan a little easier. But, it’s how it tastes that counts, right?

The recipe calls for shredded fresh apples but the day I decided to make this all of the apples had been eaten and I didn’t want to go back to the store so I used some apples I had put up the year before. Since I couldn’t shred them I chopped them into small dice. That worked. I also increased the cinnamon in the cake. We like cinnamon. I also made just /2 of the recipe which gave me 6 little mini-bundts. Perfect for the two of us. And they are long gone.

Gaye sent us all the recipe for these yummy little bundt cakes. The recipe is from Donna’s book - SEASONS on page 218. You can find the recipe HERE as well.

Check with

for their cakes.

If you are interested in joining in with us, just leave one of us a comment. We post on Wednesdays.

Which is a fancy way to say APPLESAUCE AND TURNOVERS! So much better in French, don’t you think.

I almost didn’t make this. We are not big lovers of applesauce. I had plenty of apple butter but the idea of the turnovers swayed me right into the kitchen. Since I knew I was making the turnovers, I decided to leave the apple sauce VERY chunky.


VERY chunky! And that bowl of goodness became….


Sprinkled with a little sugar they were the perfect biteful of sweet for dessert.

I only made 1/2 of the total recipe and that gave me 12 little apple puffs. And I am forever grateful to MOM for gifting me these


many many years ago. Makes turnovers {and meat pies} so simple to make!!

Check out the other compote de pommes by visiting with French Fridays with Dorie’s Bakers and Cooks.

The recipe is on page 392 of Dorie’s around my french table.

I am always amazed at the power of Arborio rice to absorb so much liquid. Just 1/2 cup of rice and it soaks up FOUR cups of milk!! FOUR CUPS!! Amazing!!

I have made rice pudding before. I made it for CEinMB with pumpkin. It was the first time I had made it and it worked! Cause the first time I made it – it was a sad mess!! But I finally figured it all out! So now I am actually comfortable making it. Like this week for French Fridays with Dorie. After 40 minutes I had a sweet moist rice pudding to serve with Dorie’s tasty Caramel Apples.


Oh, it’s so good. Actually the pudding is just pudding, but Those. Caramelized. Apples!! I ate could have eaten those with a spoon. Dorie has them in an apple cider caramel which added so much extra flavor. Sugar, butter, cream, apple cider make up the sauce. I didn’t have any apple cider so I used some slightly diluted boiled apple cider I had made earlier.

The recipe is on page 429 of Dorie’s around my French table.

Stop by French Fridays with Dorie and check out the other Dorista’s puddings.

Using wonton wrappers for desserts is not anything new. I have used them before. Fried and filled with chocolate. So I was ready to use them again when Chaya made her pick for this week.


What you have are layers.

    Wonton Wrapper
    Apple slice
    wonton wrapper

Which is then brushed with butter and baked.

These sounded really tasty, but they were disappointing. Maybe Donna used larger wrappers but there wasn’t enough filling to get much flavor and too much wrapper around the outside. And while the outer edge was crispy the middle was a little leathery.

I filled some with apple and chocolate, some with apple and butterscotch chips (Thank you, Kayte) and some with apple and cinnamon chips. All of the fillings were tasty, there just wasn’t enough to get lots of flavor.

I don’t think I will make these again. At least not in this size.

If you want to try them you can find the recipe on Donna’s website.

And check with Gaye
Kayte and
Chaya to see if they liked them.

Today is the First Monday in February. That means it is time for Secret Recipe Club! Once a month we cook from our ‘assigned’ foodie blog and post out goodies. It is always the first Monday.

This month I was fortunate enough to meet STEPHANIE ofSustainable Cooking For One. She lives in Upstate New York and is gluten free and vegetarian. That made it interesting for me as I am not either and some kind of meat is always on our table. There are a lot of tasty recipes on her site made for gluten free so I picked a couple that I could easily adapt. Lots of good veggies, too.

For Breakfast we had…


    …Pumpkin Waffles

{Yes, I know, there is no waffle. I know I took pics but they are not to be found – sorry!!}
Sunday is usually our day for pancakes or waffles so this was a good time to try out these pumpkin waffles. With all the spice in the waffles they were packed with flavor and didn’t need very much else, but we did use a little Maple Syrup on top. I added pecans to mine and loved the extra crunch they added (in addition to the flax seed)

This makes a lot, but they are well worth freezing. Expect 12-14 full sized waffles, fewer Belgian waffles.

    1 c pumpkin, mashed or canned
    6 eggs, separated
    2 T sugar or maple syrup
    3 c milk or your fake milk of choice
    1/4 c oil (use a light olive oil or canola oil)
    1 cup AP flour
    1/2 cup Whole Wheat Flour
    1/4 c ground flaxseed
    2 t baking powder
    1 TBL Pumpkin Pie Spice
    1 TBL chopped pecans

{RED is my subs}

Stir together the egg yolks, pumpkin, sugar, oil, and milk. In a small bowl, mix together the flour, spices, pecans,and flaxseed. Start whisking the egg whites. Whisk (or beat with a mixer) until they are stiff. Meanwhile, heat the waffles iron.

Stir the dry ingredient into the pumpkin mixture. When the dry ingredients are dampened, fold 1/4 of the egg whites into the batter. When mixed, gently fold the remaining egg white in.

Bake according to the directions of your waffle iron. Don’t try to remove them too soon! One key is to watch the steam coming from the iron. When it decreases significantly, that’s a sign they are close to done.

To freeze, cool completely on cooling racks and pack into freezer bags. Reheat in a hot oven (~400 F) for 5-10 minutes.

Here is Stephanie’s Original Recipe


Dessert was simple. Simple doesn’t mean something not so good. In this case it was


    Maple Crusted Baked Apples.

Stephanie said that baked apples are underappreciated. She’s right. But here they make fairly regular appearances. They are so easy to put together and so good to eat. Hers are ‘stuffed’ with raisins and pecans. I added a dried fruit mix of cranberries, dried cherries, pineapple, raisins, etc.

    1 medium apple
    Pinch of any or all: cinnamon, allspice, ginger, nutmeg, and cloves
    4 Tbl Dried Fruit Mix
    2 T chopped raw pecans
    1 T maple syrup (real, preferably grade B)

Peel one circle around the middle of the apple, and a little off the top of the apple. Remove the core. Peel all or part of the apple.{While Stephanie typically cuts deep circles into the apple from top and bottom with a paring knife I peeled most of the apple.} Place the apple in a small baking dish or oven-safe bowl. Mix together the spices and roll the apple in them. Mix any remaining spices with the raisins, and add about 1/3 of the pecans. Stuff that mixture into the center of the apple. Pour the maple syrup over the apple, and top with the remaining pecans. Bake until soft. Spoon the syrup/juice blend over the apple before serving.

Sorry to say that these two treats were all I had time for this month. It has been crazy around here lately. But I pinned a few other recipes of Stephanie’s I want to try – Corn Gratin, Spinach-Mushroom Quesidilla, not to mention a new recipe on a new post – Chocolate Hazelnut Butter Cookies. And if you visit with Stephanie be sure and read some of her articles which are very informative – like the one on Food Variety. Thanks, Stephanie, for the recipes and the wonderful articles. I will be visiting again!

And visit the other members of SRC

Tonite I needed a simple, somewhat healthy way to end the evening. Dorie’s baked apples fit the bill.


This is not your typical baked apple which is cored, filled with goodies and popped in the oven for oven. Dorie has us slicing the apples thinly and then layering the slices with spiced sugar, orange zest, and butter. One Gala apple filled one cup just right. And then they cooked down quite a bit…


which means I ended up with only about 1/2 a cup full of apple. Good thing I could fill up the emptyness with some lightly sweetened whipped cream.

This one is definitely a keeper and so easy to put together it would be a crime NOT to fix it again, and again, and…

You can find the recipe on page 390 of Dorie’s around my french table. Please click on over to French Fridays with Dorie and drool over the other members’ apples.

{Dorie also said these could be baked for 10 hours in a low oven. I think I might try the ramekins in a slow cooker.}

The thing about apple tarts is that they usually aren’t as sweet as some desserts. And that’s a good thing. I love apple desserts. And if they include custard and filo dough, well… ’nuff said.

This was basically a simple dessert. Layers of buttered filo dough topped with a thick (very thick) almond cream and covered in sliced Gala apples. Now top that with some almond flavored whipped cream…

    ….and you have a finger lickin’ tasty treat.

And I do mean finger-lickin’ because you can pick this up and ‘eat it out of hand’ as Dorie says.

This was supposed to be made with almond flour but I didn’t have any. I used regular four and a good deal of almond extract. This gave me an admirable almond cream. But it was very thick and difficult to spread on the fragile filo dough. Not to worry, careful and slow did the job. Dorie glazed her tart with a jelly glaze but I sprinkled mine with a cinnamon sugar instead. It was good.

I am sure there were others out there who made a few changes in Dorie’s apple tart. Go on over to and check out the apple tarts. You can find the recipe on page 458 in Dorie’s around my french table.

From the outside this looks like just another chocolate cake.

But cut into it and you find an intense chocolate fudgy cake.

Then serve it with a small scoop of Dorie’s Vanilla Ice Cream (page 428 of BFMHTY)

and you have a decadent dessert that is not hard and doesn’t take a long time to make. The cake includes chopped prunes soaked in Armagnac {Dorie said we could use Brandy, which I did} and then flamed. THAT WAS FUN!! Incorporated into the cake they add a richness and a small waft of Brandy flavor to this already intense chocolate delight.

The glaze was so so good. I was tempted to eat it with a spoon and NOT put it on the cake, but reason prevailed and I only ate 1/2 of it….. melted chocolate with butter and powdered sugar. What’s not to love!!!

Definitely a favorite chocolate dessert now. I missed making this in 3 March 2009 when it was chosen by LyB of Then I do the Dishes where you can find the recipe.

Thanks, Dorie, for losing your job over this one because it is delicious!! {The story is on LyB’s page!}


So is it a pie or is it a cake. Well, because of the crust dough it could be both.

It LOOKS like a pie. Two crusts, yummy apple/cinnamon/sugar filling. Topped with sugar {I used turbinado.} and baked. PIE!!

But the dough for the crust bakes into a cake-y crust top and bottom. CAKE!! I cannot decide. What I did decide was that it was GOOD!!

Russian Grandmother’s Apple Pie Cake was chosen by Natalie over at Burned Bits for the March 11, 2008, TWD.
It was a tasty choice.

This was supposed to be made in a 9″ x 12″ baking pan, but there are just two of us and I knew we would never finish the whole thing so I made a mini pie using 1/3 of the recipe. That being said, I made the whole crust recipe so I could use it for something else. Everyone said how good it was so it never hurts to have extra of a good thing.

You can find the recipe on Natalie’s blog.

Did you notice the title. EASY Apple Tart. That is an understatement. It should be Super Duper Esy Apple Tart because tht is exactly what it is. If you have an apple and some puff pastry you can whip this baby up in about 15 minutes including the baking.

You can have all that deliciousness in a snap. Seriously!! A Snap!! Slice your apples. Toss with cinnamon, sugar and melted butter, place on a square of Puff Pastry and BAKE!! That’s IT!!!

And if you want it really over the top, put a small large scoop of vanilla ice cream on top!!!
And if you really want decadence, sprinkle some cinnamon sugar on top. Or would that be TOO much?? NOT!! (I thought of that AFTER we had eaten the tart!)

You can find Donna’s Easy Apple Tart on her webpage.

And check over with Kayte, Chaya {our newest participant}, and Gaye and see what they did with their Super Duper Easy Apple Tart!

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