 The galette is our go-to gal. She is relatively easy to put together, and is always a crowd pleaser. Once you get in the habit of making dough, if you double up each time you make it, you can have discs waiting for you in the freezer. This makes it very simple to see what fruit you have on hand, pull a dough out the night before and place in the fridge (or pull out just a few hours and let rest at room temperature) and whip up a treat. While we often use a mixture of whatever fruit seems like it is just past its prime, sometimes we want the the singular pop of blueberry. Combining this super fruit with lemon and ginger gives you a dessert worthy of any potluck. The flavors of the spice and lemon enhance the sweet tart tang of the berry and if you dollop on a big scoop of ice cream, you have a little bit of heaven.
Lemon Blueberry and Ginger Galette Makes one Galette that serves about 6-8 ½ Batch Any Basic Pie Dough, or store bought. Enough for 1 disc of dough. 2-3 cups blueberries 1/2 lemon, juiced and zested ½ c sugar 3 tablespoons tapioca flour, cornstarch or flour ½ teaspoon ginger ½ teaspoon vanilla extract 1 egg, beaten Sugar for sprinkling Preheat oven to 375 Add tapioca flour, lemon juice, vanilla extract, lemon zest, sugar, and ginger to a bowl. Mix then add the berries. Carefully mix fruit, but mix well so juices begin being released. Mix until tapioca flour is almost dissolved then set aside. Roll out your dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Place fruit in middle of the dough and spread out, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle with sugar. Bake for 40-50 minutes until fruit is bubbling and dough is brown. If it browns too quickly cover with foil and keep baking. *You can also freeze before baking and then bake when you choose. It will take about 20 more minutes.
1 Comment
 Sometimes the best ideas and recipes come from tinkering with ingredients you have in the fridge or pantry. Sort of like playing your own version of Chopped, you are forced to reimagine and create. This ridiculously good galette was the product of just that mind set. We had roasted some beets earlier in the week and forgotten to eat them, had a sad bag of a few hazelnuts sitting around, and a sweet potato that never made its way into roasted sweet potato fries. We had been wanting to experiment with adding nuts to our pie dough, so figured why not try the hazelnuts, as they always pair well with the earthy sweetness of beets. We randomly had some Boursin and cream cheese, so bam, this galette was born! Having made a galette a few weeks ago with raw beets, the roasted ones proved to be a better idea, and by slicing the sweet potatoes super thin on a mandolin, they also had time to bake and get all creamy. Hitting the sweet, the savory, garlicky, creamy, and crunchy notes, our guests inhaled this tart, coming back for seconds and thirds! Beet, Sweet Potato and Hazelnut Galette Makes one Galette that serves about 6 ½ Batch Hazelnut Pie Dough 2-3 beets, roasted and thinly sliced 1/2 large sweet potato, thinly sliced on mandolin 1 package garlic and herb Boursin cheese ½ c cream cheese 1 tablespoon of olive oil ¼ cup hazelnuts, roasted and roughly chopped 1-tablespoon honey 1 egg, whisked Dough (Makes 2 9 inch shells) 1 cup chilled butter 4 tablespoons vegetable shortening 2 cups all-purpose flour ½ cup hazelnuts 1-teaspoon salt 1-tablespoon sugar 7 tablespoons ice water 2 teaspoons apple cider vinegar Dough- Put nuts into the food processor. Pulse until nuts are ground. Add butter, shortening, flour, sugar and salt into food processor. Pulse until you have small pea sized pieces. Add apple cider vinegar and chilled water to the flour mixture and pulse until dough just comes together. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge or freezer until ready to use. If freezing the dough, put in fridge the night before you want to make the tart. *You can also make the dough by hand. Add ALL the dry ingredients to a bowl. Cut butter into smaller pieces and add the butter and shortening to the flour. Cut with a pastry cutter or two forks until you have pea-sized pieces and mixture looks sandy. Add all your liquids and stir until dough just comes together, then turn out onto plastic and push into ball. Divide in two and follow above. *To roast beets, wrap in tin foil, creating a little packet, and roast at 400 degrees until easily pierced with a knife. Preheat oven to 375 Mix the cheeses together and set aside. Roll out one disc of dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Place cheese in center and spread out, leaving about an-inch rim around the sides. Alternating rings of beets and sweet potatoes, starting at the edge, leaving an inch, circle your vegetables, layering them slightly on top of each other until you have used them all. Drizzle with olive oil. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash. Bake for 40-50 minutes until veggies are slightly browning and dough is brown. If it browns too quickly cover with foil and keep baking. Remove from oven and drizzle with honey and sprinkle the hazelnuts. Serve! *You can also freeze before baking and then bake when you choose. It will take about 20 more minutes.   Pies and galettes don't have to just be seen as a dessert. There are lots of ways to eat pies and tarts all day long, and well, that makes us really happy! This tart or galette is inspired by the quiche, but here you don't have the egg or cream. We have taken our basic pie dough which is so versatile that once you have it down, you can create whatever flavor profiles are your favorites, and imparted it with the herbs de provence, a favorite spice composed of things like rosemary, thyme, oregano and marjoram. Once you layer on the cheese, mushrooms, leeks and zucchinis, you have created a savory tart that if you close your eyes you could be transported to Paris and a little cafe on the Rue St. Germaine. All you need is a glass of wine, or two, a side salad, and some nice company to enjoy a tasty lunch. Rustic Mushroom Zucchini and Leek Galette Serves 6-8 1/2 batch of your favorite pie dough or store bought, enough for one disc Filling 6-8 oz. cream cheese, softened or Rondele ½ cup grated Parmesan ½ lb. mixed mushrooms, chopped ½ onion, finely diced or leek 2 cloves of garlic, minced 1 zucchini, diced 1 tablespoon fresh Thyme, minced 1 tsp Zaatar 2 tablespoons Olive Oil 1 tsp. sea salt 1 tsp. pepper Preheat oven to 400 Place olive oil in a sauté pan over medium high heat. Add the onion, garlic, thyme, zaatar, and salt and sauté until soft and beginning to brown. Add zucchini and sauté until tender and beginning to brown. Remove from pan and add your mushrooms. You may need to add a little more olive oil to the pan. Sauté the mushrooms until they are tender and remove them from the heat. Roll out your dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Spread your cream cheese gently on the dough, keeping a 2-inch rim around the side. Spread your onion mixture on top, then the mushrooms. Top with Parmesan cheese and a sprinkle of salt and pepper. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash. Bake for 40-50 minutes until cheese begins to melt and dough is brown. If it browns too quickly cover with foil and keep baking.   This lovely little tart was inspired by a collaboration with Muddy Boot Wines. We were charged with showcasing their tasty Rose and we decided to bake with it. Pear and rose seemed like a wonderful combination, and poaching the pears in the wine proved a delicious idea. By adding the cinnamon, ginger and vanilla to the wine, the sweetness of the pears was enhanced. The thyme in the crust added another herbal element that made the tart feel like the best pieces of a cheese plate thrown together. Rose Poached Pear Tart Makes 1 tart serves about 6 1/2 batch of your favorite pie dough, or store bought. Enough for one disc. 1 bottle rose wine ½ cup sugar 1 ½ inch piece of ginger, peeled ½ of a lemon’s peel 1 vanilla bean 2 cinnamon sticks 5 ripe pears, peeled and cored 1/2 tsp fresh thyme, minced. Preheat oven to 375 Take your vanilla bean and cut in half the long way, then scrape, adding both the bean and scrapings to a wide sauce pan. Add wine, sugar, lemon zest, ginger and cinnamon stick. Bring to a boil over high heat, stirring just until sugar has dissolved. Reduce heat to medium and simmer for 3 minutes to blend flavors. Gently place pears into poaching liquid. You may need to cover with parchment or a towel to insure the pears are submerged. Simmer until pears are tender when pierced with a knife, 15 to 25 minutes, depending on ripeness. Use a slotted spoon to transfer pears to a large bowl. Bring poaching liquid to a boil until liquid has reduced and thickened slightly, 20 to 25 minutes. Strain and reserve. Roll out half, one disc, of your dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Sprinkle with minced time. Slice pears about 1/8 inch thick and try to keep in their halved shapes, then slightly fan them out. Place fruit in middle of the dough, on top of the thyme, fanning the pears as you go, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle dough with sugar. Brush pears with reserved liquid. Bake for 40-50 minutes until fruit is bubbling and dough is brown. If it browns too quickly cover with foil and keep baking.  How can it be February already? It seems like just yesterday we were celebrating all things apple with our #aisforalltheapples collaboration. We were blown away by everyone's creativity and approach to the same ingredient. We had pies, tarts, salads, and even cocktails showing off their apply goodness all over instragram. Now, we have put out the call along with @whatannieseating, and our wonderful collaborators are getting crazy with the CARROT! With returning chefs and bakers like @jojoromancer, @bakingthegoods, @smartinthekitchen and @champagneandcookies and some amazing new talents like @lokokitchen, @rushyama, @dianemorrisey and @candacenelson, we bring to you #24carrotgoals. Can you believe this is our 4th ingredient based instagram collaboration? From peas to peaches to apples and now to carrots, we celebrate the bounty of nature! We were lucky to receive a box of the most beautiful carrots from Babe Farms. We couldn't help but get excited when we saw the yellows, purples and pinks dancing before us! We have taken our love for making pies and tarts and our love of carrots and done a mashup that hits all the right notes. Carrots, with their natural sweetness, can easily swing both savory and sweet, and this tart finds itself somewhere in the middle. The savory notes of the fresh thyme we put in the dough and sprinkle on the carrots, the creaminess of the ricotta and lemon, and the nuttiness of the pine nuts contrast with the carrots sweetness to find balance. You get a faint whiff of dessert, but you still feel like you are eating lunch! We have a host of other carrot recipes on the blog, like the eight-year olds favorite cake, and a zingy Carrot and Cumin Salad with Cilantro, so be sure to check those out as well. And, be sure to find the talented chefs, bloggers and bakers we have listed below online and peruse what they are making. You will never look at the carrot the same way again! This food community is a special one and we hope you will join. Rainbow Carrot and Ricotta Tart Makes one 9 inch square tart Serves 6-8 1/2 batch of your favorite pie dough, or store bought, enough for 1 disc Filling 6-8 oz ricotta 2 tablespoons milk or cream zest of 1 Meyer lemon 2 teaspoons Meyer lemon juice 1/2 teaspoon salt 24-30 baby rainbow carrots, peeled (or you could use about a dozen larger) 2 tablespoons olive oil 1 teaspoon salt 1/4 teaspoon pepper 2 teaspoons maple syrup 1 teaspoon fresh thyme 1 tablespoon toasted pine nuts and carrot top sprigs for garnish Preheat oven to 375 In a large steamer working in batches of the same color carrot, steam carrots whole until just tender, about 7 minutes depending on size. Remove and place in cold water to stop cooking. Slice carrots in half and toss carrots with Olive Oil, salt, pepper, maple syrup and thyme and set aside. Roll out your dough on a well-floured surface. Lay into a tart pan, making sure you get dough into the corners. Prick bottom with a fork a few times. Add pie weights or beans and blind bake the crust for about 20 minutes until it just starts to brown. Remove from oven. (If you don’t have a tart pan, use a shallow pie dish) Add filling ingredients in a small bowl. Mix well. After your shell has cooled to the touch, spread your filling and then arrange the carrots on top. We did a herringbone pattern but you can just lay on top careful not to overlap too much, filling in all the holes. Bake again for about 20 minutes until carrots have begun to caramelize, and crust is golden brown. Remove from oven, cool for 10 minutes and remove from tart shell. Sprinkle with pine nuts and some carrot top sprigs and serve. Here are all the wonderful collaborators! The Cooking of Joy’s Candied Carrot Rose Tart Figs and Flour's Thai Peanut Pizza Cocoa and Salt's Classic Carrot Cake Jojoromancer's Carrot Pie Julie Jones' Mum's Carrot Cake Lemon Thyme and Ginger's Sweet n' Spicy Herbed Carrots Better with Biscuits’ Carrot Souffle This Healthy Table’s Beet and Carrot Galette Always Eat Dessert’s Carrot Cake Squares with Orange Glaze What Annie’s Eating’s Roasted Carrots with Carrot Top/Herby Salsa Verde Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce Flours in Your Hair’s Carrot Pecan Cookies Hola Jalapeno’s Roasted Carrots with Chipotle Honey Butter A Worthy Pause's Paleo Thai Curry Carrot Soup Battered n Baked's Baked Carrot Cake Donuts Anna Jitlin's Carrot Muffins with Persimmon Topping Lemon Thyme and Ginger's Sweet and Spicy Herbed Carrots Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese What Great Grandma Ate’s Paleo Carrot Mug Cake My Love at First Bite's Rezel Kealoha's Turkish Yoghurt Dip Cosettes Kitchen's Sumac Spiced Carrot and Feta Salad More Icing Than Cake's Spiced Quinoa & Roasted Carrot Salad Measuring Cups Optional's Carrot Curry Soup Hot Dishing It Out’s Carrot Whoopie Pies with Ginger Cream Cheese Frosting (vegan) Bee and the Baker's Glazed Carrot Rosette Tart with Honey Ginger Mascarpone Lady and Larder’s Carrot Crudite Board with Z'atar Hummus Khabakom's Katie Bird Bakes’ Carrot Cake Scones Jessie Sheehan Bakes' Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting Baking the Good's Roasted Carrot and Herby Feta Galette Laurel Street Kitchen's Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting Forty-nine Figs' Carrot Pie Loko Kitchen's Miso White Carrot Pie with Black Sesame Crust Gobble the Cook's Butter Loves Company’s Iced Carrot Cake Cookies Champagne and Cookies' Savory Carrot and Cauliflower Crumble with Za'atar and Herbed Feta Easy and Delish’s Carrot Spaghetti Suburban Pie and Treat’s Carrot Pineapple Raisin Pie Catgrammer's Triple Ginger Carrot Cake with Cream Cheese Frosting Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing Dukkah Queen's Carrots and Friends Salad (pickled, raw and roasted) Amanda Skrip's Rainbow Roasted Carrots with Citrus, Fennel and Arugala Flotte Lotte's Carrot Apple Pie Cook Til Delicious’ Mini Carrot Cake Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30) Candace Nelson of Pizanna’s Vegan Carrot Birthday Cake Farm and Coast Cookery's Carrot and Herbed Ricotta Phyllo Tart Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze Zestfulkitchen's Moroccan Stuffed Portobellos Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter Diane Morrisey's Harissa and Maple Roasted Carrots and Lemon Rumbly in my Tumbly's Carrot Chai Pie Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette Week Night Bite's Pies and Prejudice's Carrot Pie with Maple and Cardamon Feed The Swimmer's Air Fried Rainbow Carrot Chips with Tzatziki Plum Lucky Pie Pi's Roasted Carrot Pot Pie Smoothies and Sundaes’ Carrot Cake Sourdough Blossom to Stem's Caramelized Carrots with Fennel, Ricotta, and Walnuts Kate Aliberti's "Hop Scotch" Pie- Carrot Custard with Brown Sugar, Honey, Cinnamon and Scotch Annie Madison's Morning Glory Muffins The Dirty Whisk's Carrot and Herbed Ricotta Tart Jill Salama's Carrot Latkes with Cranberry Aioli (Paleo) Food By Mars' Paleo Carrot Walnut Loaf Cake The Olive and Mango's Carrot Cake Roll Easy Gourmet Living's A Modest Feast's Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta Seed and Mills' Carrot Cake with Tahini Caramel Frosting Its a Vegworld Afterall's Zesty Carrot Spirals  Hurray, it's fall and nothing quite says fall like a tart, juicy, sweet apple! We had so much fun seeing what all of the creatives chefs and bloggers came up with this past summer with #summerlovespeaches and spring/s #easypeasyforspring that we couldn't help but organize another ingredient based collaboration, this time focused on this classic fruit! The community of passionate food lovers created by social media is inspiring, warm, and friendly and connecting through food has been a respite in these chaotic times. We, along with @whatannieseating, welcome some new faces this time around like @hazelzakariya, @sweetpillarfoods, and @saltnpepperhere and are happy to have folks like @katie_Clova, @feedtheswimmers, @bakingthegoods, @jojoromancer and @cloudykitchen return to showcase what they love making with apples. Whether savory or sweet, the apple is an all purpose workhorse. Muffins to pies, chutneys to candy, soups to nuts so they say, the apple can do it all. And, with so many new or revived varieties out there, there is certainly one for every palette. We still have our eye out for those gorgeous instagramable pink pearl apples, and are eating our fill of honey crisps! Our entry into this collaboration is a riff on Mom's favorite dessert and one of the first things we learned how to make in cooking school. The classic Tarte Tatin. Butter, sugar, apples combine to create magic unlike any other. We put a little spin on it by adding in chai spices, as the warming notes of cardamon, ginger, cloves, cinnamon and black pepper marry with all that caramel goodness. Most everything happens in one pan so don't let the caramel scare you off. It's well worth it! And, be sure to check out #aisforalltheapples for everyone's tasty creations! We also will list everyones blogs or instagram accounts on the bottom of the post, so scroll down and click away, they are recipes to try and taste! P.S. This dessert was gobbled up instantaneously by all generations!  Chai Spiced Tarte Tatin makes 1 10 inch tart 7-8 of your favorite baking apples, peeled, cored, and quartered 3/4 cup of room temperature butter 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves ½ teaspoon ground ginger ¼ teaspoon cardamom A few twists of freshly cracked pepper ½ cup sugar 1 whole vanilla bean 1 batch Sweet, short pastry In a 10-inch sauté pan, press your room temperature butter into an even layer that covers the entire bottom of the pan. It should be about 1/8- ¼ inch thick and you should not see any of the bottom of the pan. Sprinkle your sugar all over the butter in an even layer then do the same with all of your spices. Split the vanilla bean and scrape all seeds onto the sugar. Also, place the whole bean in. To arrange the apples, start on the outside of the ring and with the curved side of the apple facing out, place apples slightly overlapping in rings working your way until you get to the center. You can push them gently into the butter to help then stay. Over medium heat cook the apples and sugar. This will take about thirty minutes. Keep rotating the pan and gently pressing the apples down as they cook. You want the apples to soften and the sugar to turn a brown caramel. Adjust your heat if the caramel is cooking too quickly. You will know you are done when the apples are soft and caramel is less liquid and stickier. Remove from heat and let cool. *You can stop here and this, once cool can be kept in fridge for up to 2 days. Preheat oven to 375 Roll out your dough on a floured surface to about ¼ inch thick and then lay over the apples. Fold over edges so they sit within the pan. If you are doing this right after you cook apples, be careful! Bake for about 30 minutes until dough is brown. Remove from oven and let sit for 5 minutes. Here, be very careful, as you need to invert the tart before it cools or apples will stick to the pan. With a large, platter with a small lip, invert tart and rearrange any apples that have stuck to pan or dislodged. Remove the vanilla bean and serve with a big dollop of Crème Fraiche!  Be sure to head over the #allisforalltheapples for some serious apple inspiration and also to these links below! @cloudykitchen- Salted Caramel and Apple Babka @Katie_Clova- Maple Apple Cake @suburbanpiesandtreats- Rosemary Brown Butter Apple Pie @especiallysouthern- Apple Pie Egg Rolls @pensive_foodie- Bacon Crusted Apple Pies @mykitchenlove- Bird's Nest Apple Caramel Cake @pinch_dash_glug- Waldorf Salad's Twisted Sister @joyosity- Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce @saltnpepperhere- Honey Apple Muffins @inspiredbytheseasons- Brussels Sprout & Apple Slaw @vanillaandbean- Spiced Apple Pecan Rum Bread @dukkah_queen- Caramelized Venetian Bread Pudding @weeknightbite- Apple Pie Chia Pudding @catgrammer- Spiced Apple Cake with Bourbon Toffee Sauce @playswellwithbutter @amodestfeast- @easygourmetliving @moreicingthencake- Apple Butter Pretzels with Rosemary Cheddar Dip @feedtheswimmers- Apple Buckwheat Galette with Halva and Maple Tahini @thekitchensinkblog- Apple Cheddar Loaf @christine.chitnis @whatshouldimakefor- Hasselback Apple Puff Pastry Tarts @thisdeliciouslife- @amandaskrip @jessiesheehanbakes- Apple Fritters @farmandcoastcookery- Apple Cider Donut and Cinnamon Apple French Toast Casserole @smartinthekitchen- Gluten Free Apple Cranberry Crisp @helloflour- @ful.filled- Milopita- Greek Apple Cake @thishealthytable- Cardamon Apple Tart @thegalettegirl- Apple Galette @piegirlbakes- Apple Pie @figsandflour- Apple Purple Potato Pizza @somethingnewfordinner- Savory Bread Pudding with Apples, Sausage and Pecans @alyssagagarin @champagneandcookies- Apple Galette @alwayseatdessert- Apple Spice Scones with Maple Bourbon Glaze @rezelkealoha- Apple Poached Rose with Rosewater Reduction @thesoupsolution- Fennel Sausage and Apple Dressing (stuffing) @lemonthymeandginger- Smoky Maple Apple Dutch Baby @worthypause- Thanksgiving in your Mouth Paleo Stuffing @anniecampbell- Popcorn, Cheese and Apples @blossomtostem @cocoaandsalt- Vegan Apple Stuffin' Muffins @ladyandlarder- Cheeseboard with Apples @chefdanielagerson- Skillet Caramel Apple Pie @gobblethecook- One Pan Pork and Sausages with Apples @allomamanwhatscooking- Apple & Camembert Tarte Tatin @lindarcampos @holajalapeno- Fluffy Apple Chili Biscuits @friendswhofete- Pomegranate Ginger Apple Cider Punch @seedandmill @bakingthegoods- Apple Cheddar and Thyme Scones @whatannieseating- Butternut Squash and Apple Soup with Asiago & Sage Croutons @lifeisbutadish @its_a_vegworld_afterall-Individual Microwave Apple Crisp @myloveatfirstbite @floursinyourhair- Brown Butter Bourbon Apple Pie @cooksandkid- Apple Cabbage Jalapeno Slaw @confettikitchen- Fall Kale Salad with Chicken and Apples @saltedplains- Gluten-Free Apple Crumb Cake @marypardoux- White Bean and Apple Soup @plumluckypiepi- Pinot and Cranberry-poached Apple Slab Pie @easyanddelish- Candy Corn Apple Pops @motherfoodie- @thismessisours- Easy Baked Apple Custard @hazelzakariya- Apple Pie Smoothie @butterlovescompany- Gingerbread with Brandied Apples @measuring.cups.optional- Caramel Apple Upside Down Cake @thewholeelchilada @flottelottehaan- Apple Bread with Cinnamon Butter @thegoodcooker @korekitchen- Green Apple Pie Smoothie @zestfulkitchen- Puffed Apple Pancake @sweetpillarfood- Apple Honey Brie @khabakom @farmgirlsdabble- Peanut Butter Apple Cookies @sweetisthespice- Maple, Walnut, Apple Cider Israeli Couscous @ameecooks- Peanut Butter Protein Dip with Apples @Whatskarencooking-Country Apple Bundt Cake with Cardamon Apple Compote @bakingbandits- Apple Galettes with Hazelnut Frangipane and Brown Butter @nyuberry- Moist Jewish Apple Pie TESTING
|
A square meal is satisfying, nourishing, complete.
A round table includes all. Categories
All
|
RSS Feed