This post is sponsored in conjunction with #AppleWeek . I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. All opinions are mine alone.
Growing up, one of my favorite treats was lunch at the pizza buffet. And my favorite dessert there? Apple pie pizza. This recreation isn’t the same one I grew up with – it’s better.
Homemade pizza dough and homemade apple pie filling give this a fresh taste – unlike the mostly-processed one I remember from childhood.
This post is sponsored in conjunction with #AppleWeek . I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. All opinions are mine alone.
Apple spice cake. Cream cheese frosting. Dark Chocolate. All wrapped up in a portable treat. You’re welcome in advance.
I’m calling them cakesicles because they’re just too big to be cake pops. Hefty squares are like a slice of cake on a stick. Sure, you can totally make them into smaller pops – but one taste and you’ll understand why bigger is better.
This post is sponsored in conjunction with #AppleWeek . I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. All opinions are mine alone.
We are really enjoying the beautiful fall weather lately. It’s made for a lot of dinners on the deck. And while we’re full into fall flavors – like apples! – we’re still using our preferred summer method of cooking – the grill.
These pork and apple burgers are an awesome fall dinner for this cusp season – it feels like a summer meal, but is full of fall flavors.
I am so excited to be bringing you another year of AppleWeek! Camilla of Culinary Adventures with Camilla arranged this incredible event for you and wrangled a group of bloggers to celebrate all things apple. Apples, apples, and more apples! I’m honored to be a part of this group!
Apple is my favorite of the fall flavors, so I always have so much fun creating recipes to share this week! I’ve got four new ones coming – both sweet and savory! – but first, I wanted to share all the fun prizes up for grabs this week!
Camilla, the event host, has lined up some amazing prize packages from our sponsors. Keep reading to see what you can win and enter the rafflecopter below.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
Baklava has been on my baking bucket list for so, so long. It’s one of those dishes that I love to get when we’re out, but I always assumed it would be hard to make. I was wrong. A little time consuming? Maybe. But not hard.
This version is fall-perfect with apple chunks in the layers and apple cider in the syrup.
I used apples from #appleweek sponsor Envy Apples in these. This was my first experience with Envy, but they’re definitely an apple that I’ll seek out now. They’re perfectly delicious eaten on their own, but they were also fantastic to bake with. Every recipe I’ve posted this week using apples has been made with Envy Apples!
Here they hold the flavor and crunch perfectly so you get undeniably apple bites in the middle of this baklava.
Since Envy Apples is one of our sponsors, they’re also offering up a fabulous prize for our #appleweek giveway – a $60 Visa giftcard and a shipment of apples! You can enter here: a Rafflecopter giveaway
Apple Cinnamon Baklava (adapted from Yummy Crumble) Makes 1 9×13″ pan
2 cups chopped walnuts
1 cup chopped pecans
1/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 large apple, peeled and chopped
1 package frozen phyllo dough, thawed
1 1/2 sticks butter, melted
1 cup sugar
1/3 cup honey
1/4 tsp. cinnamon
½ cup apple cider
Dash ground ginger
Dash ground cloves
Dash ground nutmeg
Preheat the oven to 350 degrees F.
Spread out the chopped nuts on a baking sheet and bake for 5 minutes, until fragrant. Transfer the nuts to a food processor along with the brown sugar and 1 1/2 tsp. cinnamon. Pulse a few times until the nuts are chopped medium-fine and sugar is well incorporated. Set aside.
Unroll the phyllo dough on the counter and cover with a damp tea towel to prevent it from drying out.
Using a pastry brush, brush a 9×13″ baking pan with melted butter. Lay two sheets of dough in the pan, and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter. (You’ll have 6 sheets total.)
Spread 1/3 of the nut mixture layer over the dough. Spread half of the apple over.
Lay two sheets of dough on top of the apple- nut mixture and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter.
Spread 1/3 of the nut mixture layer over the dough.
Lay two sheets of dough on top of the nut mixture and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter.
Spread 1/3 of the nut mixture layer over the dough. Spread half of the apple over.
Lay two sheets of dough on top of the apple- nut mixture and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter.
Using a sharp knife, cut into slices in a diagonal pattern.
Bake for 45 minutes, until golden.
While it bakes, combine the remaining ingredients in a small saucepan and bring to a boil. Reduce heat and simmer until it’s reduced to half.
When the baklava is baked, pour half of the syrup over. Let it sit for about 15 minutes, then pour some more over until fully absorbed.
Here are Friday’s Recipes, full of apple goodness:
Disclaimer: Thank youAppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. TheAppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. TheAppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
For me, it is so, so easy to go into these event weeks and make all sweet dishes. The desserts are always a treat and while #appleweek is a great excuse to try out some really fun ones, I always try to make a conscious effort to work in some savory things too. Getting to try out this Swiss Diamond XD Nonstick Roasting Pan was a great reason to make this gorgeous chicken for our dinner one night and it was so, so good.
Because you’re starting with a whole, fresh chicken, it does take longer to cook – but the time is largely hands off. I threw potatoes, onions, and apples in the pan too, so this was pretty much a on-dish meal for us – I just added a simple side salad.
Also, this pan is totally dreamy. I never knew a roasting pan could cook so evenly! Or clean up so easily! While I’ve typically only used my roasting pan for holiday turkeys, this pan will surely be in heavy rotation around here.
You can enter to win a cookware set from Swiss Diamond, and lots of other great prizes from #appleweek sponsors, here: a Rafflecopter giveaway
3-4 lb. whole chicken
1 lb. new potatoes
1 onion, cut into wedges
2 apples, cored
2 Tbsp. olive oil
Salt and pepper, to taste
1 sprig rosemary, removed from the stem and roughly chopped
1 cup apple cider
1 1/2 Tbsp. brown sugar
1 Tbsp. sherry cooking wine
1 tsp. grainy mustard
Preheat the oven to 425 degrees F.
In the bottom of the roasting pan, combine the potatoes, onion, apples, and 1 Tbsp. of olive oil. Toss to evenly coat and season with salt and pepper. Place the chicken on top. Rub with remaining olive oil. Season with salt and pepper and liberally sprinkle with rosemary.
Cook the chicken for approximately 1 hour 20 minutes, until a meat thermometer reads 165 degrees.
About a half hour before the chicken is done, combine the cider, brown sugar, sherry cooking wine, and mustard in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove from the heat and let cool, whisking occasionally, until thickened, about 10-15 minutes.
When the chicken is done, pour the cider glaze evenly over everything, and tent the pan with foil. Let rest for 10 minutes before carving.
Want to see what other apple dishes are cooking up today? Here are Thursday’s Recipes:
Disclaimer: Thank youAppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. TheAppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. TheAppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
I’ve already chronicled (complained about?) how crazy our summer was so I’m not going to rehash it again, but suffice it to say we’ve really been enjoying our un-busy fall weekends so far. It’s been a lot of family time and catching up on non-urgent things we enjoy.
It also means we’ve had time for some leisurely breakfasts – a real novelty.
The additional of apple and maple syrup make this sausage perfect for your fall breakfast table. Yes, it’s a bit of effort to make it yourself, but I promise it’s so worth it. This is hands-down the best breakfast sausage I’ve ever had.
You can enter to win a prize pack from Spice House, as well as goodies from other #appleweek sponsors, here: a Rafflecopter giveaway
Apple Maple Breakfast Sausage (a Kate’s Recipe Box original) Makes about 18 sausages
3/4 lb. ground beef
3/4 lb. ground pork
1/3 cup finely diced onion
1/3 cup shredded apple
2 Tbsp. maple syrup
1 1/2 Tbsp. Spice House Breakfast Sausage Seasoning
In a large bowl, mix everything together.
Spread out the mixture to 1/2″ thickness and cut into patties using biscuit cutter. Or, divide the mixture into golf ball-sized portions and shape them into patties.
Cook in a skillet over medium-high until cooked through, flipping over halfway.
Serve immediately, or refrigerate or freeze. These can be reheated on the stovetop or in the microwave.
More apple delights this way! Here are Wednesday’s Recipes:
Disclaimer: Thank youAppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. TheAppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. TheAppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
Hasselback apples. Or as I like to call it: small batch apple crisp. While this can surely be sized up for a crowd (and wouldn’t this make a lovely dessert for a fall dinner party?!) it’s really perfect when you need a dessert for two.
This was Jake’s personal favorite from all of my #appleweek cooking. He raved about it for days!
This is a pretty basic dish which really lets the apple shine through. The bake times included are for a firm apple. If you’re using a softer variety, you’ll want to cut the bake times a little so your apple doesn’t mush.
Also, a sharp knife is really going to help here it’s hard to get the nice thin slices without one. I used my Swiss Diamond Knife and it was perfect.
Hasselback Apples (adapted from My Recipes) Serves 2
1 large, firm apple
2 Tbsp. brown sugar, divided
1 Tbsp. butter, melted, divided
1/2 tsp. cinnamon, divided
1 Tbsp. Irish oatmeal (I used Flahavan’s)
1/2 tsp. all purpose flour
Dash of salt
Vanilla ice cream, for serving
Preheat the oven to 400 degrees F.
Peel and core the apple and slice in half. Place the apple halves cut-side down and slice thinly most of the way through, leaving the bottom attached.
Spray a small baking dish with non-stick spray. Transfer the apples to the baking dish.
Combine 1 1/2 tsp. brown sugar, 1/2 Tbsp. butter, 1/4 tsp. cinnamon. Brush evenly over the apple.
Cover the pan with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes. Remove and let cool for a few minutes.
Combine remaining sugar, butter, cinnamon, oats, flour and salt. Spoon evenly over the apples. Bake for an additional 10 minutes. Broil for 2 minutes to crisp up the top. Serve with ice cream.
More apple goodies this way! Check out Tuesday’s Recipes:
Disclaimer: Thank youAppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. TheAppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. TheAppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
Guys, I have been chomping at the bit to share these adorable cookies with you! These are such a fun treat for the season – not only do they look like apples, they’re also loaded up with apple cider flavor! I added apple cider mix to the cookie dough, and apple cider to the icing, so you get a nice apple bite all the way through.
Also, even though these look impressive, they’re really easy to decorate – a great first project if you’re new to royal icing!
I portioned out just a little icing for the leaves and stems, then colored the rest red. After outlining all of the apples, I thinned the icing a little to flood the outlined area. Squeezed on a little stem and some leaves and voila! Apples.
The face and highlights were added with a food-safe marker (an easy way to add some extra decoration without making more icing colors)!
These were the perfect use for the sugar Imperial Sugar sent us, too! To get the depth of flavor, the cookies use both white and brown sugar, and the icing uses powdered sugar, too!
Apple Cider Cutout Cookies (adapted from Semi Sweet Designs and Nifty Spoon) Makes about 18 cookies, depending on cookie cutter size
1 cup unsalted butter, softened
1/2 cup brown sugar (I used Imperial Sugar)
1/2 cup granulated sugar (I used Imperial Sugar)
1 egg
1 tsp. vanilla extract
1/2 tsp. baking powder
3 packets hot apple cider mix
3 1/2 cups all-purpose flour
2 Tbsp. meringue powder
2½ cups powdered sugar
2 Tbsp. apple cider
3 Tbsp. water
In a stand mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg, vanilla, baking powder, and cider mix and beat until well incorporated.
Mix in flour, one cupful at a time. If the dough is sticky after all the flour is well incorporated, add additional flour, 2 Tbsp. at a time, until no longer sticky.
Sandwich the dough between two sheets of parchment paper and roll out until 1/4″ thick. Chill the dough for at least 30 minutes. Once the dough is hard to the touch, cut out shapes and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
Bake at 375 degrees for 7-9 minutes. You want to remove them before the edges start to brown. Cool on the pan for 10 minutes and then transfer to a baking rack to cool completely.
When the cookies are fully cooled, make the icing:
In the bowl of a stand mixer, combine the meringue powder, powdered sugar, cider and water. Mix until thick and glossy – about 7 minutes.
Remove 1/3 cup of the icing – tint half brown and half green. Tint the remaining icing red.
Using a piping bag, outline the cookies with the red icing, then add 1 Tbsp. cider to the remaining red and use it to flood the outlined cookies, spreading the frosting gently when needed.
Pip the stem and leaves on using the brown and green icing.
Let dry for several hours or overnight. Store in an airtight container.
Disclaimer: Thank youAppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. TheAppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. TheAppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
This post is sponsored on behalf of #appleweek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan’s Irish Oatmeal, Nairn’s and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Welcome to #appleweek! I hope you’re as excited for this week as I am!
Apple week is a celebration of all things apples. I’m linking up with other bloggers all week to bring you SO many mouth-watering recipes. Whether you’re looking for something sweet or savory, breakfast, lunch, dinner or dessert, you’ll find something to drool over this week.
Also drool worthy? The amazing prizes our sponsors are offering up to readers this week! Cookware and apples and sugar – oh my! Here’s a full run down of what you can win:
Available in select stores only, Swiss Diamond’s XD 10 piece set features Swiss Diamond’s newest, most advanced diamond-reinforced nonstick coating. The new coating formulation contains 20% more real diamond crystals than the HD coating and was developed in Switzerland. The result is a significantly tougher cooking surface, 40% more durable with 40% better food release properties as compared to the Classic HD nonstick cookware. The are ideal for healthy cooking without oil and feature quick, easy clean-up with hot soapy water. They are PFOA-free and produced in an eco-friendly manner. The tempered glass lids have adjustable steam vents and the ergonomic handles and knobs are oven safe up to 500 F.
Swiss Diamond is a high-end cookware and kitchenware brand established in 2001, with a manufacturing facility in Sierre, Switzerland. The brand name originates from the company’s Swiss origin and it’s classic cookware line which uses a revolutionary nonstick coating made with diamond crystals for durability, superior heat conduction, and a long-lasting nonstick surface. Swiss Diamond is committed to meeting consumer needs by using safe, high-quality materials, by emphasizing innovative design with traditional European craftsmanship and by adhering to an eco-friendly production process.
A $60 Pre-Paid Visa Gift Card and a shipment of Envy Apples!
When you’re this good they call you Envy™
It’s hard to put into words what makes Envy™ so remarkable. Each satisfyingly sweet crunch redefines what to expect from an apple. Since it was introduced, Envy™ has emerged as the apple with everything: beautiful skin, sweet flavor and a bright, tender flesh that remains white even after being cut. It’s a pure and pristine apple that’s a genuine work of orchard-growing genius.
Envy™ was born in New Zealand using natural plant-breeding methods, crossing a Braeburn with a Royal Gala apple. From there, a handpicked team of talented growers, planted trees in regions perfect for growing Envy, such as New Zealand, Washington state and Chile where they benefit from long,
sundrenched days and crisp, cool evenings. Enjoy Envy™ just about anywhere—it’s nature’s passport to a magical moment of indulgent time. For more information visit envyapples.com
The Spice House has been sourcing premium spices since 1957, bringing you the finest selections from all over the globe. They provide the freshest and most flavorful ingredients possible via small, weekly batch grinding and blending.
Package will include pure vanilla extract, gourmet dutch-processed baking cocoa, gourmet vanilla extract, gourmet vanilla beans, organic vanilla extract, organic chocolate extract, almond extract, vanilla paste, and some fun baking supplies to whip of your next batch of goodies with!
Rodelle believes ingredients makes all the difference, that’s why they are passionate about offering a complete line of superior baking ingredients, vanilla products and gourmet spice blends. Quality vanilla extract may cost a little bit more, but the flavors are worth it! Rodelle works with a farmer-owned co-op in Madagascar, Sahanala, to craft a farm-to-table vanilla that benefits the vanilla farmers and their families. Learn more about Rodelle’s vertical integration here. Or, Find out where to buy great Rodelle ingredients near you here.
The Winner will receive 1 case of 2-lb granulated sugar (20 bags) + 1 case of 2-lb light brown sugar (24 bags), 2 silicone baking mats and 1 custom apron.
For 175 years, Imperial Sugar has been a trusted name in family kitchens across the South. Sweet things happen when people come together in the kitchen, and that’s why Imperial sugar has been at the heart of family traditions and celebrations for generations. We’re the secret ingredient in family-favorite recipes handed down from one generation to the next. Home cooks know that when you bake with love and Imperial sugar, that’s when memories are made. Visit ImperialSugar.com for over 100 years of time-tested recipes, kid’s crafts, how-to videos, coupons, giveaways and more.
Flahavan’s and Nairn’s have teamed up to bring out an oatstanding prize pack filled with naturally cream, sustainable Flahavan’s Irish Oatmeal and our go-to gluten free grahams by Nairn’s. We have a good gut feeling that you’re going to love it!
Flahavan’s Irish Oatmeal is sustainably grown and milled in Co. Waterford, Ireland by the Flahavan’s family since 1785. They have sourced the finest oats from the same Irish farming families for generations. Flahavan’s oats are milled in small batches and minimally processed according to 230 year old milling tradition and double kilned. They are non-GMO and naturally gluten-free.
Nairn’s Gluten Free Grahams are rather good in more ways than one. For a start they’re made with only the finest wholegrain oats- naturally energizing and proven to reduce cholesterol. And at only 45 calories a piece, they’re a healthy alternative the the usual graham (also 40% less sugar!). But the real feel good factor comes from knowing every delicious gluten-fee bite is batch tested to Elisa standards so they’re truly safe to eat.
Perfect for baking all of these AppleWeek treats, Nordic Ware will give one lucky winner an apple cakelet pan and prism baker’s bundle with a quarter and half sheet pan!
Nordic Ware is a family owned and operated kitchenware company since 1946 and has steadily built its reputation as an internationally distributed kitchenware brand. As a leading manufacturer and innovator, Nordic Ware produces the vast majority of its products in America, at its Minneapolis headquarters, including bakeware, cookware, grillware, microwave, and kitchen gadgets and accessories.
To enter to win all of these great prizes, click here:
