I have been a married woman for 6 whole months! Time is just flying by, and we are having such a great time. A few random thoughts after 6 months…..
- We love Monday nights. I teach Zumba on Tuesday and Wednesday nights, and Thursday is our regular pre-weekend date night, so Monday nights tend to be a home cooked meal and some quality couch/DVR/football time. I never thought I would love Mondays so much.
- It is super weird having someone pay all of your bills after being on your own for a decade.
- We need more closet space.
- Chris loves my cat, Molly. This might not seem like a big deal, but it is a really big deal. On National Cat Day (there is a day for everything) Chris posted this on Facebook. She is officially no longer MY cat, and is OUR cat.
- We need more closet space.
In honor of six months, here is the video of my amazing husband surprising me at our reception with a dance routine. He’s my favorite.
Thanksgiving!! Every food blogger’s favorite holiday.
Of course you have to have pumpkin pie (and pecan pie) on your dessert table, but there is always room for something apple related, right?
My family loves our shared apple pie recipe, but this apple tart is a fun change. It is super simple but still really delicious and, dare I say, lighter? It is like the thin crust version of deep dish pizza, but… pie.
I used my favorite press, no-mess, pie crust recipe for the
base. It is so simple and honestly
better than any roll-out crust I have tried.
The crust is topped simply with Granny Smith apple slices, sugar, and butter.
The crust is topped simply with Granny Smith apple slices, sugar, and butter.
After it is baked the entire dessert is brushed with apricot
jam and sprinkled with cinnamon. The jam
is thinned a bit with brandy, or rum, or water if you don’t have those.
I would most definitely pair this with ice cream. Fantastic.
Apple Tart
Lindsay at Perfecting the Pairing
Ingredients:
Crust:
- 1 ½ cups flour
- 1 tsp sugar
- ½ tsp salt
- ½ cup vegetable oil
- 3 Tb milk
Tart:
- 3 Granny Smith apples
- ½ cup sugar
- 4 Tb cold butter, cubed
- 1/3 cup apricot preserves or jelly
- 2 Tb brandy/rum/water
- Cinnamon
Directions:
Preheat the oven to 400 degrees F. In a large bowl whisk the flour, one teaspoon
sugar, and salt. In a small dish whisk
the vegetable oil and milk until emulsified.
Add the oil mixture to the flour mixture and combine with a fork until
all flour is combined. Press the crust
into a 8-10 inch tart pan with a removable bottom.
Peel and core the apples.
Slice the apples into ¼ inch slices and arrange in the crust. Sprinkle the ½ cup sugar evenly over the top
and scatter the cubed butter across the top.
Place the tart pan on a baking sheet to catch any juices. Bake for 40-50 minutes until the crust is
lightly browned and the apples are softened.
In a small bowl add the apricot preserves/jelly with the 2
Tb of liquid. Heat in microwave until
loose, whisk to combine. Brush a layer
over the top of the tart and sprinkle with cinnamon. Serve with ice cream or whipped cream.
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