FIRST I want to thank Peggy for her pick this week. I needed a quick and tasty dessert and this one was just perfect. SECOND – thanks to Donna Hay for the quick sweet treat. SHE is the reason I keep puff pastry in the freezer. It is good for just about anything from desserts to pot pies to savory tidbits.

This is pear season and ours are just beginning to ripen. I picked one, just one, and it was plenty for three galettes.


I made mine with apple.


This is super simple to make. Cut your puff pastry into squares. Sprinkle on some ground almonds. Layer some thin pear slices. Brush the whole thing with melted butter and then just bake at 350 until the pastry turns golden brown. No measurements. Put as much or as little of the pears and almonds as you like. This dessert is all about YOU!!

The ‘recipe’, if you want to call it that, is on page 160 of Donna’s off the shelf. I bet the other members of Wednesdays with Donna Hay liked this one, too.

Back in early July Gaye chose a cobbler from Donna Hay to make. I didn’t quite get to it. After reading all the very positive reviews I knew I had to make it. Full of apples, blueberries – which meant we had blue apples – coconut it was WONDERFUL!

And you will have to believe me on how wonderful it looked with the streusel topping. My pictures all seem to have gone BYE!

This was Gaye’s Pick and you can see their cobblers HERE!!It is from Donna’s book – Seasons on page 206 but you can also find it online at Hannah’s blog.

YOU need to make this NOW!!

I love making slices. Well, that’s the Australian term for it. In the US we call it a bar cookie. A cake made in a square pan and cut into squares. They can be made with just about anything. Fruit. Lemon pudding. Or, as Donna made it, with apples.


And it was delicious. A cookie like base filled with cinnamon-y cooked apples and covered with a lovely crumble on top. Thanks for this one Chaya. Definitely going into the baking rotation.The recipe is on Donna’s Site. Super easy. Super good.

Check with Gaye, Chaya, and Sarah for their ‘slice’.

Making strudel, danish, Challah is, to me, a fun way to spend time in the kitchen. This tasty treat from KAF is not exception. Full of apples and cinnamon it is perfect for breakfast or snack or dessert or…anything!


The recipe starts out like cinnamon rolls. Roll out the dough, cover with the filling and then roll up and slice. But after rolling the dough, which was wonderfully soft with the added potato flakes and butter, and filling it with the apple and cinnamon, which I doubled, you slice it in half and then slice it in half horizontally and twist the two pieces together. While messy to work with it looks beautiful and tastes fantastic.

I basically adhered to the recipe except I doubled the cinnamon and and then 1/2 again as much apple mix on each roll. They seemed rather empty with just what was called for. I think I would add some pecans next time.

Hint: if you are using flour I would suggest draining the mix in a sieve before using – it is very wet.

One is already gone the other is in the freezer waiting for company and breakfast.


The other Twists can be found on the ABC page after October 3. Visit with them and see their beautiful twists.

And the recipe is on the King Arthur Flour page.

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.

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