Classic Apple Pie

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There are a lot of things Ryan and I don’t know. We don’t know exactly where we’ll be living when our baby is born. Or the day she’ll arrive (our guess date is June 19th). We don’t know how tired we’ll be during those first few months. Or if we’ll get a chance to go to Paris in the fall. I’m not certain what my labor will look like, what doctor will attend our birth, or if my little sister will be able to make it out from West Virginia on time.

But, we do know the name of our daughter, and we hoped that by naming her, we would evoke all the kind and generous women who have raised our families.

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When I’m asked to picture a kitchen in my head, I immediately think of my Grammy’s small but fruitful kitchen. Pictures of her grandchildren cover the refrigerator, and there is always something freshly baked to be found in a plastic Tupperware container or on a shelf in the fridge. Each holiday season brings about Grammy’s famous pies, and we all snack on her chocolate brownies while we wait for the turkey to finish roasting.

We decided to name our daughter Lucille (Lucy) Amelia, after my mom’s mother, my Grammy. Quite simply, she is one of the sweetest and gentlest women I know. Through her, I learned a love of baking…and, more importantly, how to love others well. She gave birth to my mother, who is by far the most special and influential person in my life. Without my mother’s consistent, loving presence, I wouldn’t be so excited to give birth to my baby. Lucille is a way of honoring those generations of love and support.

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Lucille also means “bringer of light.” Many of you know the loss that Ryan and I have experienced during our short, four years of marriage. Within six months of our wedding day, we lost Ryan’s father to suicide. Then, my sweet nephew, baby Ryan, was in a near-drowning in October of 2010, leaving him permanently and severely disabled. In March of 2011, my oldest sister and her family were in a car accident in Florida. We lost Pam, her husband Mike, and my nephew Jeremy. That summer, Ryan and I were told we couldn’t conceive without fertility treatment…and after everything that had happened…what a painful blow.

But there were other plans in store for us…a little girl who would bring a fresh dose of light and joy. Lucy is due just a few days before Pam’s birthday, and I can’t help but feel like this is part of a much bigger story.

My Grammy fell very ill earlier this year, and I pray for her sustained health every day. This will be her first great-grandchild, and I can’t wait to see her hold baby Lucy in her arms. This past Thanksgiving, she wasn’t able to make the pies we’ve all come to love. Thankfully, I’ve learned a few of her tricks over the years, and I’ll be happy to carry on the tradition she started…and teach baby Lucy to do the same.

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Classic Apple Pie

1 recipe butter pastry (double-crust)
1/2  cup  packed brown sugar
1/4  cup  all-purpose flour
1/4  tsp.  salt
6  cups  cored, peeled and sliced Granny Smith apples
1  Tbsp.  lemon juice
3  Tbsp.  whipping cream
1  tsp.  vanilla
1    egg white, beaten
2  tsp.  granulated sugar

1. In a small bowl combine brown sugar, flour, salt and 1 teaspoon finely snipped rosemary; set aside. In a very large bowl toss apples with lemon juice. Add brown sugar mixture and toss to coat. Stir in whipping cream, vanilla, and rosemary syrup.
2. Preheat your oven to 375 degrees F. On lightly floured surface, slightly flatten one pastry disc. Roll it from center to edges to form a circle 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie pan or plate. Trim pastry even with rim of pie pan and spoon in apple mixture. (Leave extra juice in the bottom of your bowl)

3. Roll remaining ball of pastry into a circle 12 inches in diameter. Place pastry circle on top of your apple filling. Cut a few large slits on the surface to allow steam to escape. Crimp edges as desired. Brush with egg white and sprinkle with 2 teaspoons of sugar.

4. To prevent overbrowning, cover the edge of your pie crust with foil. Place on a foil-lined baking sheet and bake the apple pie for 35 minutes. Remove foil. Bake 20 to 25 minutes longer or until fruit is tender and filling is bubbly. Cool on wire rack; serve slightly warm with vanilla icecream. Makes 10 servings.

Monet

Anecdotes and Apple Cores

 

We’re having a baby….

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Girl! Ryan and I could not be more thrilled to announce that we’ll be welcoming a daughter into the world come June. So many of you were correct in your guesses!

I went into our ultrasound on Wednesday fully expecting to leave with”team blue.” I wanted a girl, but since Ryan has three brothers, I thought the odds heavily favored the male gender. So even though I secretly hoped and prayed for a baby Lucy, I thought we were having a boy. As many of you know, my oldest sister died in a car accident two years ago. Her birthday is at the end of June, and if everything goes as planned, so is our baby’s. The thought of welcoming another little girl into the world was healing, but in order to prepare…I planted myself firmly in the boy-camp, just to prevent disappointment.

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So as you might imagine, when the ultrasound technician had finally finished oohing and aahing over our baby’s “textbook perfect” measurements and organs and announced, “You’re having a little girl,” I burst into very happy tears. Telling my family was almost as emotional.

Lucille Amelia Moutrie-Kulp, we couldn’t be more excited about your arrival. Stay tuned for a post later in this week that explains the significance of her name…I’ll have some very old and beautiful photographs to share!

Until then…watch my precious niece learn that she’ll no longer be the only girl in our family. Her reaction is priceless.

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Monet

Anecdotes and Apple Cores

Lemon Blueberry Cupcakes

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Ryan and I found out on Wednesday afternoon that we’re having a little….

Oh wait! I can’t tell you until tomorrow! Ryan and I are announcing the exciting news to our family tonight, which means my BOY or GIRL post will have to be released tomorrow morning. So check back in for the good news. We couldn’t be more proud or excited.

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In the meantime, let me entice you with these lemon blueberry cupcakes. Moist and sweet, they serve well as mid-morning snacks with a cup of coffee or at dessert with a drizzle of white chocolate ganache. Cupcakes have been quite the rage for the past several years, and yet I still can’t get enough of everyone’s favorite treat. If you have a good base recipe, the possibilities for variety are endless! My dad eats blueberries every single day (he’s 72 years old and in amazing health) so his daily ritual inspired me to throw a few of those purple gems into my favorite vanilla batter.

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And if you happen to be the sort that watches football, these lemon blueberry muffins can also help you support your favorite team. Whether we have a little girl or a little boy, I know he or she will grow up watching football. Ryan’s family LOVES the Broncos, and although we’re still bitter about our post-season loss, it doesn’t mean we won’t choose a side to cheer for on Sunday.

Ryan and I lived in Baltimore a few years ago, and two of my favorite people, Ryan’s great-aunt Connie and great-uncle Frank, are HUGE Raven fans. So these cupcakes, covered in a black white chocolate ganache are in honor of the Ravens, Baltimore, and two of the coolest old people I know. McCormick generously sent me a package of food dye to help with this football project. They’re based in Baltimore too…so we all know who they will be cheering for on Sunday. Their website has several other fun Super Bowl eats, so be sure to check it out if you’re in need of inspiration.

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Lemon Blueberry Cupcakes

1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)
2 tablespoons lemon juice
12 oz (ounce) white chocolate (good quality)
1.5 cup(s) whipping cream
Several drops of McCormick purple or black food coloring (if you happen to be partial to Baltimore)

1. Make the cupcakes: Preheat oven to 375 degrees farenheit. Line cups of a standard muffin tin with baking cups or grease with melted butter. Sift together flour, baking soda, baking powder, and salt in a small bowl. In a large bowl, beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then add in vanilla, scraping down sides of bowl. Reduce speed to low, and fold in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.

2. Divide batter among baking cups. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.

1. For ganache. Place the chocolate and cream in the top of a gently simmering double boiler (or just put one saucepan on top of another, this is what I usually do as I don’t own a double boiler). Stir occasionally until the chocolate is melted, about 10 minutes. Remove from heat. Allow to cool for one hour in refrigerator if you’d like to “frost” your cupcakes OR drizzle warm ganache over cooled cupcakes.

Monet

Anecdotes and Apple Cores

Easy Wheat Crepes

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For the past two weeks, I’ve been eating crepes constantly. The obsession began when my sweet mom offered to make us a batch of her famous chicken and Gruyere crepes. I eagerly volunteered to help, and the two of us spent a Friday afternoon with a large bowl of crepe batter and two very hot skillets. The cheesy crepes were divine (I went back for seconds, maybe even thirds) but what I found supremely appetizing was a simple crepe–solitary and unadorned. I began to eat them straight from the refrigerator. Two weeks and four batches later, I’m still eating these crepes.

Crepes are one of those recipes everyone should master. The variation is endless. Dessert crepes, breakfast crepes, dinner crepes, and my favorite: snack crepes. Far easier than one might imagine, crepes never fail to impress company or children. You simply can’t go wrong. I also think crepes are an excellent choice for people who must eat gluten-free food. While this recipe isn’t gluten free, it’s relatively easy to find a replacement for the scant amount of flour in crepe batter.

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A few crepe tricks I’ve learned over the past four batches:

1. Let your batter sit, preferably overnight. This reduces the risk that your crepes will tear.

2. Use high-quality eggs. The fresher the better.

3. Invest in a crepe pan or a good non-stick skillet. Anything else will require a hefty amount of butter or oil to prevent sticking (which may not be a bad thing…)

4. Invite a friend to help. My mom and I made 30 crepes in 30 minutes. If you can get two skillets or crepe pans going, you’ll be far less tired at the end of the endeavor.

In other news, Ryan and I find out if we’re having a boy or a girl TOMORROW. We’re both supremely excited. Not only to find out the sex, but to see our baby again. Of course, I’ve received a wide variety of opinions about my child’s sex. I manage a small boutique here in Colorado, and I’ve had countless customers explain why I’m having a girl….followed by countless customers confident I’m having a boy.

So what do you think?

I’ll be sharing the news on Friday evening, shortly after we tell our family over giant bowls of pasta and a three layer berry cake. Here’s to week 20 of pregnancy! I’m half-way there!

Easy Wheat Crepes

4 eggs

1 1/2 cup whole milk

3/4 cup whole wheat flour

1/4 cup flour

1/4 teaspoon salt

3 tablespoons unsalted butter, melted

1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.

2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit in refrigerator for at least 30 minutes (or refrigerate in an airtight container, up to 1 day; whisk before using).

3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/4 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

Yields: 12 crepes

Monet

Anecdotes and Apple Cores

 

Simple French Apple Tart

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I spent the first part of my pregnancy making wedding cakes. A LOT of wedding cakes. We found out I was pregnant in early October, the beginning of wedding season in Austin, Texas. Just as my morning sickness began to set in, I had my first cake order to fulfill. What followed was two months of perseverance, prayer, and an amazing team made of my husband and a few special friends.

I couldn’t stand the smell of sugar during the early stages of my pregnancy. And when you make a wedding cake, you use copious amounts of sugar. I would prop every window open and suck on a lemon while I was frosting a wedding cake. Ryan probably thought I was crazy, but it was the only way I could get through those long days of decorating. What I craved (instead of a vanilla cake with a rich buttercream) were the pastries and desserts we ate in Paris. In particular, my favorite: an apple croissant from Du Pain et Des Idées, the best bakery in Paris.

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The apple croissants from Du Pain et Des Idées are made the traditional way: an organic apple is sliced in half, the skin left on, and it is wrapped, simply and elegantly, with a luxuriously flaky croissant dough. Once we found the bakery, I ate at least one every single day we were in Paris.

This simple french tart is just as delicious as my favorite pastry. With hardly any sugar in the recipe, the natural sweetness of the apple shines. I use Dufour Puff Pastry, and I highly recommend you shell out the extra four or five dollars to pick up a box. Quite simply, it is the best product available. And once you try it? You’ll never go back.

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We’re approaching 20 weeks, which means I’m almost half-way there, and we’ll soon be finding out if we’re having a little boy or girl. We’ve already chosen names: Lucille Amelia and Alden Robert. The names have ties to our family, and we like the old-fashioned feeling each evokes. At this point in my pregnancy, I’m feeling energized, almost too energized (thus the reason I’m awake at 6am on my day off), and I’m constantly hungry. Last night, I had to have one more slice of this french apple tart before going to bed. And I’m making my third batch of crepes in one week. One week! Needless to say, this baby has a french appetite.

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Simple French Apple Tart

1 package Dufour Puff Pastry

4 large granny smith apples, peeled and thinly sliced

2 TBSP butter, melted

2 TBSP sugar

1 teaspoon cinnamon

1/4 cup apricot jam, warmed

1. Follow the instructions on the back of the puff pastry packet. Allow at least 3 hours for your pastry to thaw in the refrigerator before beginning this recipe.

2. Preheat oven to 400 degrees Fahrenheit, and line a large cookie sheet with parchment paper. Carefully unfold puff pastry into rectangle, patching any broken parts. Slightly fold in the perimeter of the puff pastry (about 1/2 inch) to create the edge of your tart.

3. Arrange your thinly sliced apples in neat rows. There isn’t a “right” way to do this, but the more careful you are, the prettier your tart will look. Brush the apples lightly with melted butter and sprinkle with sugar and cinnamon. Bake in oven for 40 minutes, or until the puff pastry is a rich golden brown.

4. Immediately brush the top of the tart with the warmed apricot jam. Serve with a dollop of vanilla ice-cream (if you’d like).

Monet

Anecdotes an Apple Cores