Apple Caramel Hand Pies

Apple Caramel Hand Pies

Four new babies entered our world last week. All girls. I spent days and nights by my phone, eagerly awaiting to hear the joyful pronouncements. And they came, one after another. Almost as consistent as these Colorado floods. We visited two of the babies this weekend (and we can’t wait to meet the other two in a few months). Piper, Margot, Lilly, and Kaiya you are welcomed and loved.

Apple Caramel Hand Pies

In a few years, we’ll pack up our daughters for school. In some ways, those days seem so far off, but then again, after holding those newborn babies (just 11 weeks younger than Lucy) I’ve realized how quickly children grow up. Fall will always be my favorite season. Apples hang heavy on trees, school rooms bloom with colored paper, and a breeze merits the unpacking of winter sweaters. When Lucy eventually stops breastfeeding and then when she finally goes to school, I’ll welcome her home with one of these hand held apple caramel pies.  They hold the best that fall has to offer: warmth and spicy sweetness.

Apple Caramel Hand Pies

With colder days on the horizon, I’m hoping the weather will also inspire more purposeful writing. I still have about 50 pages to finish of my memoir, and I’d be proud if I could complete it come Christmas. So I’ve bought a few pounds of coffee, and I’ve dusted off my writing desk. Lucy is nearly three months old, and I feel like a good solid hour of writing each day is well within reach.

Apple Caramel Hand Pies

Apple Caramel Hand Pies

2 discs pie dough

Apple Filling:

1 tablespoon butter

4 granny smith apples

1/3 cup granulated sugar

1 teaspoon roasted cinnamon

Caramel Sauce:

1/2 cup brown sugar

1/4 cup heavy cream

2 tablespoons butter

Pinch of sea salt

On a lightly floured surface, roll out each disk of pie dough to 1/4-inch thickness. Cut out sixteen 5 1/2-inch-round circles, gently re-rolling scraps as necessary. Gently but firmly press each dough circle into a standard muffin cup. Crimp edges as desired. Prick the surface of each hand pie with a fork. Place muffins pans in freezer for at least 30 minutes (freezing the dough allows you to bake the tarts without pie weights). Use any remaining dough to cut out small rounds to place on top of pies. Place these small rounds on a cookie sheet and freeze with pie shells.

Bake frozen shells in a preheated 425 degrees Fahrenheit oven for 12-15 minutes, or until golden brown. (The frozen rounds will bake in 8-10 minutes.) The pie shells will shrink slightly. Allow shells to cool for five to ten minutes before carefully removing from pan.

In a large skillet, melt butter over medium-high heat. Toss diced apples with sugar and cinnamon. Cook apples in skillet for 10-15 minutes, stirring occasionally, until the fruit is soft and a light golden brown.

In a heavy-bottom skillet, combine the brown sugar, cream, butter and salt. Heat over medium-high heat and stir constantly until thickened, about 6 minutes.

Assemble pies by scooping a heaping tablespoon of apple mixture into each pie shell. Drizzle each with caramel sauce and top with one of the rounds. Serve warm or at room temperature.

Monet

Anecdotes and Apple Cores

 

Little Things

Simple shots of our life this past week. Tune back next week for a similar post! I’d also love to have you follow me on Instagram (@cakestand) if you’re interested in more photos of food and baby!

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Our latest thrift store find: these yellow overalls.

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Market Research at Humble Pie, Denver, Colorado.

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Lucille Amelia turned 11 weeks old on Tuesday!

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She adores her papa. (And yes, he’s pretty smitten with her)

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She makes tummy time look good.

Monet

Anecdotes and Apple Cores

NORTH Festival-Icelandic Pancakes

Icelandic Pancakes

Sponsored Post

My younger sister came to visit Lucy and us last week. We had a beautiful visit, complete with hiking, shopping, and pancakes. Noelle and I love pancakes. So does our older sister. It could almost be viewed as a family past time. So when I was asked to blog about the NORTH festival and Iceland, I knew exactly what I wanted to make. Noelle went to Iceland for her honeymoon, and she told me about one of her favorite Icelandic eats: pancakes.

There are two common varieties of Icelandic pancakes. One is thin, very similar to a crepe. The other is thick, made so by leftover rice porridge, and studded with dried fruit. I’ve made crepes countless times, so I was eager to try the latter version.

Iceland is a country largely uninhabited. The natural landscape is extreme and beautiful. My sister hiked and explored the rivers, mountains, volcanoes, and glaciers. She dipped in several of Iceland’s many natural hot springs. And she enjoyed meal after meal. Icelandic food is known for its quality. Nordic cuisine stresses purity, simplicity, and ethical production. While many traditional dishes rely on preservation, these pancakes are made and enjoyed fresh. Wouldn’t a stack be perfect after a long morning hike?

Learn more about Nordic cuisine at the NORTH Festival 2013 in New York City. This post is a collaboration between the blogger and NORTH Festival 2013. 

NORTH Festival

Icelandic Pancakes

Icelandic Pancakes

2 cups rice porridge or rice pudding

1 cup whole milk

1 egg

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup melted butter

1/3 cup golden raisins

Combine rice pudding, whole milk, and egg in a large bowl. Whisk until combined. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Fold dry ingredients into wet ingredients. Fold in melted butter and raisins.

Grease and heat a large skillet to medium-high heat. Pour 1/4 cup of batter into hot pan. Allow to cook until bubbles begin to form on the surface of the pancake. Flip and allow to cook for an additional 2-3 minutes, or until golden brown. Serve with powdered sugar or maple syrup.

Monet

Anecdotes and Apple Cores

Banana Bread Cookies

Banana Bread Cookies

As I type, one of my dearest friends is preparing to welcome her baby girl into the world. Her body is moving through the necessary changes. Opening. Contracting. Stretching. I live about an hour away from her, and I’m already anticipating the moment I get to see her with her child. Birth is such a miraculous event. Eleven weeks out from Lucy’s birth, I’m still reeling in a flood of wonder. But as my friend and I chatted last night, I thought about the weeks that follow birth. The adjustment, especially for first time parents, of having a newborn in your home. So much emphasis is placed on pregnancy and childbirth…we often forget how much new mothers need support and love. These were five gifts I received during my first few weeks post-partum. They’re the gifts I hope to give to my friends and family when they welcome little ones into the world.

Banana Bread Cookies

1. Food. I can’t tell you much it meant to have a homemade meal delivered to my door. For FIVE weeks, friends and family brought meal after meal after meal. We dined on grilled salmon, roasted chicken, fresh salads, whole grain bread…the list goes on and on. The last thing I thought about during my recovery was making a meal. Instead, Ryan and I focused on learning how to eat with a newborn (which is quite a lesson, believe me!)

2. Breastfeeding support. Contrary to what I thought, breastfeeding is hard. It takes days, weeks, months even to learn how to breastfeed. Both mom and baby are new to the game, and for many, it can be a struggle. I received loving support and encouragement from my family, from friends, from a lactation consultant, and my doula. I can’t tell you how much it meant to receive a text message from Ryan’s cousin. She told me she understood how hard it could be and offered simple and practical tips. Just hearing that I wasn’t the only one who had struggled made me feel SO MUCH BETTER. Whenever I talk to a new mom now, I’m always quick to share my own struggle with breastfeeding and to offer hope. We learned how to do it, and you will too!

3. A non-judgmental ear. I’ll be honest: there were moments when I felt like I had made a mistake. “Having a baby was simply too hard,” I thought. “I’m not cut out for this. I’m a bad mother.” These thoughts were accompanied with tears. Lots of tears. My hormones were fluctuating rapidly, and I had touched of post-partum depression. The one thing I really needed (and thank God, I received!) was someone to talk to, someone who listened to me without judgment and who encouraged me with gentle words. My mother and doula were life-savers. They helped me navigate during those first few weeks of emotional fogginess. If you’re a new mom, please know that it’s okay to feel these emotions. Find someone you trust and share your fears, your frustrations, and your tears.

4. Laughter. There aren’t many situations that laughter doesn’t help. Be it a funny text from my best friend or a marathon session of That 70’s Show on Netflix, the gift of laughter helped me through many tired and emotional days.

5. Understanding company. When first caring for a baby, you can feel like you’ll never enter the world of adults again. Those first few weeks are SO DEMANDING on a new mom. It can be hard to find time to take a shower, let alone get out of the house to visit a friend. Thankfully, I was blessed by friends and family who took the time to come and visit. They brought us food. They picked up coffee. They helped organize my house while I sat on the couch and nursed Lucy for what felt like the thousandth time. They provided me with much-needed adult companionship. But they never hovered. They made me feel like I could honestly express my needs. There were many times when I said, “You know I love you, but I think I need to go back into the bedroom and take a nap.” And they understood. They gave me a hug and Lucy a kiss and then they were on their way. Those brief and thoughtful visits were god-sends.

Banana Bread Cookies

These banana bread cookies would be wonderful treats to bring a new mom. A cookie can make a midnight nursing session A LOT more pleasurable. And did you know that oats boost milk supply? A win-win on all fronts. These cookies are chewy, moist, and full of spice. I had a hard time just eating one (and I know I’ll have a few when I nurse Lucy later on tonight!)

Banana Bread Cookies

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

12 TBSP butter, melted and cooled

1 cup brown sugar, packed

1/2 cup granulated sugar

1 banana, mashed

1 teaspoon vanilla

1 egg

1/2 cup rolled oats

1/2 cup chopped walnuts

Preheat oven to 325 degrees Fahrenheit. In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.

In a large bowl, cream together melted butter and sugars. Stir in bananas and vanilla. Stir in egg. Fold dry ingredients into wet ingredients. Fold walnuts and rolled oats into cookie dough. Cover bowl with plastic wrap and allow to chill in refrigerator for 30-60 minutes (not necessary…but definitely improves the texture!)

Scoop 2 TBSP of cookie dough onto cookie sheet. If desired, place a thin slice of banana on top of each cookie dough mound. Bake for 10 minutes in preheated oven (cookies will look slightly underdone). Allow to cool five minutes on cookie sheet before removing to cool on rack. Repeat with remaining dough.

Monet

Anecdotes and Apple Cores

Little Things

Simple shots of our life this past week. Tune back next week for a similar post! I’d also love to have you follow me on Instagram (@cakestand) if you’re interested in more photos of food and baby!

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Papa Ryan and Lucy on a hike.

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Lucy turned 10 weeks old on Tuesday. She celebrated with her friend, Bunny.

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And certainly the highlight of the week: Aunt Noelle came in from West Virginia.

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We watched balloons fly the sky over Labor Day weekend.

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Cricket and Lucy are becoming friends. Slowly.

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And I love her more with each passing week.

Monet

Anecdotes and Apple Cores