Homegrown Wild Apple Pie
Yes, I have made apple pie before, I know. This one is special though...becaauuuuse the apples came from my own front yard. Exciting huh.
And my husband had to climb on our roof to get them from the top of the tree, isn't he awesome! I am not sure what variety they are but, they have just the right tartness and are very refreshing. I also like that every apple is unique and a different size and shape. I made the pie making process as easy as possible on myself this time and I am glad I did because being pregnant and standing while coring, peeling, and slicing was tiring this time. I also enjoyed trying out a new spice a friend gave me from a place in Santa Monica called Penzey's. The cake spice she gave me is totally awesome! It's like a pumpkin pie spice blend but way better and it has a very unique flavor, I know I will be using this spice a ton.

Anyway, here's a recipe for the apple crisp pie I made:

4-5 cups apple slices, use a smacky-type apple that is a little tart.
1/4 cup lemon juice and 1 Tbs. mayo, whisked together in a large bowl.
1 cup organic cane sugar
1/2 stick butter, melted
1-2 tbs pumpkin pie spice mix or a combo of cinnamon, ginger, allspice, nutmeg etc...
2 frozen Marie Calendar pie shells (I know, I cheated this time to make it easy)

1 1/2 cup oats
1/2 cup brown sugar
1/3 cup flour
1-2 tsp. Penzey's Cake Spice
1 tsp cinnamon
1 stick and 2 tbs butter.

-Preheat oven to 375
-While slicing your apples toss them in the bowl with lemon juice and mayo to prevent browning.
-Toss all apple slices with sugar and pumpkin pie spice mix, let sit for 10 minutes.
-Mix your oat crisp in a separate bowl. Combine oats, brown sugar, flour, and cake spice
-In the microwave, half melt your butter (you want some butter solid but soft and some melted)
-With your hands, mix in butter evenly with dry ingredients, set aside.
-Fill pie shells with apples, and drizzle 1/3 cup of the leftover sugar/spice juice on each pie.
-Drizzle the 1/2 stick of melted butter evenly over both pies.
-Crumble Oat mixture evenly over both pies.
 -If you can, place both pies on a cookie sheet covered with foil and bake for 1 to 1 1/2 hours until crust is golden brown and you see some bubble action. My favorite part about baking apples pies is how delicious and dreamy they make the whole house smell.
-Take them out of the oven and let them cool.
-Then eat a slice with vanilla, or in this picture, butter pecan ice cream.
 THE END! See you soon ;)


Well, life has swallowed me whole people. We are in the thick of remodeling, and settling into our new home. AND…Hey, if you don’t already know, we are having a little baby boy in mid-November! YAY!

So, I have haven’t had any time for kitchen projects and blogging. Most of my kitchen things are actually still packed at the moment, anxiously awaiting their new home.

I can’t wait to share the adventures I will have in my new kitchen. Keep checking in, I should be posting shortly. I always get so many fun ideas, it's just a matter of actually making them. LOL. 
Finding new recipes and ideas to make contribute to my happiness and along with that, is sharing these things with friends on and off the blog world. I am especially excited because we have a good apple tree, orange tree, and 2 peach trees. They seem to be finishing their season for now though. Booo! I may have to wait a while for the next harvest.
So finally, I am able to bring you pictures from my wonderful experience of a the cooking I took in Italy with my mother and sister. We had a lot of fun and a TON of food. :) If you want the detailed names or recipes to what you see below, let me know and I will provide them to you.

The instructors were just amazing and so much fun. I will remember them in my hearts forever.

making pasta from scratch. Flour, eggs, salt, and major arm muscles.

Pork chop cut into three, rubbed with salt, pepper and sage, sandwiched mozarella, and wrapped in bacon.

Zucchini stuffed with zucchini chopped and bread crumbs, then baked.

Fresh parmesan and herb pasta bowl, baked and then frozen over a bowl to shape.

Me and our lead chef instructor, she was so lively and fun!

THE END! Gratzi Italia-for a lovely vacation. :)