1st Apple Crisp of the Season

I love Apple Crisp. I first made this recipe back in college after recieving the Joy of Cooking as a gift from my mom. This recipe is tried and true.

I'm dreaming about having some now...

Oh and with fresh, homemade whipped cream... TO DIE FOR.
Apple Crisp
(From The Joy of Cooking)

Preheat oven to 375 degrees. Have ready an unbuttered 2-inch-deep 2 quart baking dish. Peel, core, and cut apples into 1-inch chunks:
8 medium apples (about 2 1/2 pounds)

Spread evenly in the baking dish.Combine in a bowl:
3/4 cup all-purpose flour3/4 cup white sugar 1/2 tsp salt1/2 tsp ground cinnamon1/4 tsp grated or ground nutmeg
Add:
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Using a pastry blender or 2 forks, cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. (this may also be done with a mixer or in a food processor, taking care not to blend the butter too thoroughly.) Scatter the topping evenly over the fruit. Bake until the topping is golden brown, the juices are bubbling, and the apples are tender, 50 - 55 minutes.

NOTES: This is my go to Apple Crisp recipe. Easy, tasty and always have the makings on hand during apple season. We hit pay dirt at the farmer’s market with apples, so I whipped up the first crisp of the season.

I only used 5 apples, as the ones we got were LARGE. I also sprinkled some cinnamon and nutmeg over the apples before putting the crisp topping over it to give the apples some more flavor. YUM.

White Chocolate Blondies

I am a certified choc-a-holic. So much so that I really, firmly believe I could survive off Chocolate. I prefer milk to dark, but in a pinch, I'd eat either. Then comes white chocolate. Some believe it isn't a real chocolate. Fabulous husband on the other hand LOVES white chocolate. When we first started dating I started boning up on my white chocolate baking skills. I've made some pretty good things, but one of the easiest and most loved are the White Chocolate Blondies.

These go so fast at his family parties (it's a family thing...the love of white chocolate) that I almost feel I should double the batch, but I've tried it and it's doesn't work out so well. They certainly aren't the prettiest things in the world, but they do taste good. If you, or someone you know is a white chocolate lover, this is a must recipe for you.

Ingredients
8 ounces white chocolate, chopped
1 tablespoon vanilla extract
1/2 cup butter, softened
1 1/4 cups all-purpose flour
2 eggs
3/4 teaspoon salt
1/3 cup white sugar
1 cup semisweet chocolate chips (Used Macadamia Nuts instead)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.

In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.

Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

NOTES: I have learned that it is easiest to let the blondies cool, refrigerate and then cut the next day. Also, using high quality chocolate makes a big difference. Don't just buy the Nestle's morsels. I use Dove white chocolate and it really really makes a difference.

Enjoy!