The Criswell house has been quite busy these days! My husband started a new job at the local high school (which, I have to brag, I am so proud of him), I've been working, and Ruby has been busy growing like a weed...which seems to all manifest in her bangs, which, no, we don't want to cut, thankyouverymuch.
In all the hullaballoo, I haven't really had much to blog. Because my "free time" (hahahaha) has been taken up with canning the end of season goodies like apples and peppers, working, and podcasting with my buddy Paul. If you haven't checked out my podcast, Honestly, please do, I'm pretty proud of it, and we're now in our second season.
And here we are: it's fall! I love fall. It's just a beautiful season with cooler breezes and falling leaves. I feel a sense of energy in the fall season, and I love how I naturally begin cooking differently. YES, I have been cooking, in case you were wondering. It's just that these days, it's a challenge to get a recipe down (with pictures, no less) when I have a tiny person clinging to my legs and yelling "MILK!"
Speaking of the fall season and all it's bounty: APPLES!
After purchasing a box of apples from my favorite local farmer, Paul Parsons, over at Parsons Farm in Dagsboro, well, it seemed logical that I would make a cake. Because my sweet tooth is alive and well (read: it's a son-of-a-bitch monster that is out to kill me.)
So, of course, I went to Pinterest to find one, and what I came up with was THIS RECIPE. I substituted oil for the butter, but otherwise followed it to the letter. And it was so good I was like, ermagerd, I have to share this on my blog.
This cake is *trigger word alert* SO MOIST! It's perfectly sweet, too, without a ton of sugar being added, which I think is a true accomplishment. So if you are looking for a simple and excellent apple cake, this is the best thing that could happen to you all week. Seriously.
Also, if you are hankering for more of my original recipes (or, like me, you haven't quite satisfied your apple sweet tooth), you can check out this good one from the archives for apple dump cake! Either way, I want to wish you happy fall, and a happy apple season!
In all the hullaballoo, I haven't really had much to blog. Because my "free time" (hahahaha) has been taken up with canning the end of season goodies like apples and peppers, working, and podcasting with my buddy Paul. If you haven't checked out my podcast, Honestly, please do, I'm pretty proud of it, and we're now in our second season.
And here we are: it's fall! I love fall. It's just a beautiful season with cooler breezes and falling leaves. I feel a sense of energy in the fall season, and I love how I naturally begin cooking differently. YES, I have been cooking, in case you were wondering. It's just that these days, it's a challenge to get a recipe down (with pictures, no less) when I have a tiny person clinging to my legs and yelling "MILK!"
Speaking of the fall season and all it's bounty: APPLES!
After purchasing a box of apples from my favorite local farmer, Paul Parsons, over at Parsons Farm in Dagsboro, well, it seemed logical that I would make a cake. Because my sweet tooth is alive and well (read: it's a son-of-a-bitch monster that is out to kill me.)
So, of course, I went to Pinterest to find one, and what I came up with was THIS RECIPE. I substituted oil for the butter, but otherwise followed it to the letter. And it was so good I was like, ermagerd, I have to share this on my blog.
This cake is *trigger word alert* SO MOIST! It's perfectly sweet, too, without a ton of sugar being added, which I think is a true accomplishment. So if you are looking for a simple and excellent apple cake, this is the best thing that could happen to you all week. Seriously.
Also, if you are hankering for more of my original recipes (or, like me, you haven't quite satisfied your apple sweet tooth), you can check out this good one from the archives for apple dump cake! Either way, I want to wish you happy fall, and a happy apple season!
So glad you enjoyed that cake! It is a favorite in our home, and I should really make it again for my lab mates...
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