Posts Tagged With: apples

Apple Pie Shooter

really wish that I could say that I came up with this drink.

apple pie top - GB

I can’t even take credit for finding it. Mr. Ginge did.

But the lovely waitress at Whiskey John’s Bar and Grill who did come up with the recipe was more than happy to send Mr. Ginge home with the it.

apple shooter - GB

Now, I’m not one to hype up a shooter. More often than not they end up being liquid heartburn. And highly expensive for two tablespoons worth of drink. But OH MY GOD this one is good. You need to go to your liquor store and get the stuff you need now.  It’s that good.

apple pie shot - GB

Apple Pie Shooter

makes 1 shooter, easily multiplied

  • 1/2 oz sour green apple liqueur
  • 1/2 oz butterscotch schnapps
  • whipped cream, for garnish (optional)
  • pinch of grated cinnamon
  1. In a shot glass, layer the sour green apple liqueur and the butterscotch schnapps
  2. Top with a dollop of whipped cream ( if desired) and a pinch of cinnamon.
  3. Send’er down the hatch.

from Whiskey John’s Bar & Grill


– Mel

*I was in no way compensated by the restaurant. They have no idea who I am. I just really liked their shot.


I linked this recipe to Strut Your Stuff Saturday and:

Categories: Beverages | Tags: , , , | 2 Comments

Caramel Apple Pancakes

2012 has been a rough year for me.

ca-pancakes -GB

While I will not deny there has been some amazing moments in the past year ( especially when it comes to my blog. I have seen some amazing growth in the past year and for that I am eternally grateful!), and I am more than grateful for the life that I do lead, 2012 has had some hardships that have been tough to overcome.  The year started with the loss of a job I loved and facing the difficulties of unemployment for the first time, the loss of my grandmother and the utter devastation it caused my dad, the frustration of not being able to find a job, the bittersweet loss of  a good friend who moved out of province,  struggled with certain aspects of my health, and dealt with what seems like an ongoing war with some people in my life.

I’ve never been an overly open person, and this little corner of the web has always been my happy place, however there have been points throughout the year where I have struggled to maintain an interest or a happy demeanour,  and have even gone months without baking, something that has always helped me relax and unwind. Fortunately,  I am surrounded by amazing people who love and support me, and give me ambition and inspiration when I have none.

These are my last parting words to 2012: I am glad we are through.

apple pancakes - GB

So, here’s to the new year, and an end to the depressing stuff. To new beginnings and a year focused on making it the most I can. A year I can enjoy the company of those who mean the most to me and who have always supported me ( and my blog 🙂 ) through thick and thin. A year where I can focus on my health and happiness. A year of continued growth and learning and of moving forward. And, most importantly, a year full of cookies and cupcakes (my favourites!).

And to bring in the new year, I give you pancakes!

Well, Mr Ginge brings you pancakes, since this was the result of a craving for pancakes and him searching through the odds and ends in the refrigerator.  Pair them up with some bacon and a tall lass of OJ and you are good to go.

caramel apple pancakes- GB

Caramel Apple Pancakes

serves 4, adapted from

  • 1 1/2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup milk
  • 1 egg, lightly beaten
  • 1/3 cup caramel sauce ( we used what we had in the fridge, but you could always use homemade)
  • 3 tsbp melted butter
  • 1 apple, cored and thinly sliced
  1. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.  Make a large well in the centre and set aside.
  2. In a measuring cup or bowl, combine together the milk, egg, caramel sauce, and butter. Pour into the well and mix until smooth. Let the batter stand about 5 minutes.
  3. Meanwhile, heat up your pan with a bit of butter over medium-high heat. Pour about a 1/4 cup of batter  into the pan for each pancake. Top the pancake with a few slices of apple. Revel in the heavenly smell that is wafting from your kitchen.
  4. When the edges have bubble and are lightly brown around the edges give them a flip and then continue to cook on the other side.
  5. Flip them onto a plate and serve with maple syrup, additional caramel sauce, or a bit of icing sugar.

If you ask me, this is an excellent way to ring in the new year!

– Happy New Year-

Mel, Mr.Ginge and the kitties.


I linked this recipe up to The Weekend Potluck and Strut Your Stuff Saturday.

Categories: Breads | Tags: , , , , | 11 Comments

Apple Blueberry Turnovers

The Farmer’s Market opened last weekend in our town.  For us that means one thing: Pierogies.

Pierogies that get us out of bed every Saturday from May until October. Pierogies that we have been waiting for since the Christmas Market in December. Pierogies that we dragged our neighbor out of bed for ( she’s just as addicted as we are).

As it turns out, we weren’t the only people in town who felt that way. While the market is usually busy on a nice morning, there was a distinct crowd around one particular blue tent. And while we go for the pierogies, he does offer a variety of other treats.

Spinach and feta triangles, plachintas ( vegan ones too!), dinner strudels, cabbage rolls, borscht, as well as a few seasonal treats that you only see a couple times in the season.  Another one of our favourites is an apple and blueberry triangle. It’s sweet and tart and flaky all at the same time, and if you get talking to Igor ( he’s not as busy first thing in the morning or right at 1 when the market is closing) he’ll point out where he bought all his produce. Apples from the next stall  over, blueberries from that farmer down there and so on.

Since they seemed pretty straight forward, I meant to make them sometime during the winter to help tide us over until we made it to spring. I didn’t get around to it until I had some leftover phyllo and the inspiration struck. These would be great for a quick Mother’s Day breakfast treat. Or an afternoon snack with tea. Whatever.

Apple Blueberry Turnovers:

makes 10 turnovers

  • 10 sheets of phyllo
  • 1/4 cup butter, melted
  • 2 granny smith apples ( or any tart apple), peel and thinly sliced
  • 1 1/2 c blueberries, fresh or frozen and thawed. ( I used wild blueberries)
  • 3 Tbsp sugar
  • Icing sugar for dusting.
  1. Preheat the oven to 
  2. In a bowl, toss together the apples, blueberries and the sugar. Set aside. 
  3. Working with one sheet of phyllo at a time, cut in half horizontally along the long side, so that you end up with two long strips. Brush one half with butter, then top with the other half, lightly pressing down.
  4. In the top corner, pile about a quarter cup of the fruit mix. Fold over on the diagonal making an triangle, continuing to fold over until you reach the end of the strip. This page is helpful. Brush the top with some butter to seal and place on a baking sheet. Repeat this with the rest of the sheets.
  5. Once they are a1l folded, baked for 10-12 minutes or until the pastry is nice and golden. Some of the juices may have laked out a bit and that is ok. Let them cool for 5 or 10 minutes on the sheet, then dust with some icing sugar and dig in. 
I did find that they got a bit soggy when they were left over night, but popping them back in the oven or the toaster oven for 5 minute or so crisps up the pastry and heat the filling back up. 
– Mel
P.S.  No stealing my pierogies.
P.P.S Kitty feeties!
Categories: Dessert | Tags: , , , | 3 Comments

Mini Apple Crisp Cookies

Things that I like about taking walks in the fall:

-Stepping on crunchy leaves.

-Stepping on fallen berries or crab apples. I love the squish they make. 🙂

-The smell of rotting leaves.

-The beautiful color of the leaves.(I really should have taken my camera to the market with me…)

-Rosy cheeks. 🙂

And the absolute best thing is coming in to a warm home and digging into a huge bowl of comfort food. Like mac and cheese. Or an enormous bowl of hot-from-the-oven apple crisp. Yum.

So the other day when I had some left over cookie dough and some, let’s say, ripe apples, I decided to make this classic favorite in cookie form. Ohmygosh. Best. Idea. Ever.

And what’s even better, they are a cinch to put together. 🙂

Mini Apple Crisp Cookies.

Makes about 36 cookies

  • 1/2 recipe sugar cookie dough ( use store bought, your favorite mix, or homemade)
  • 1 apple, peeled and chopped into little bits
  • 4 tbsp cold butter
  • 1/3 c quick oats.
  • 4 tbs brown sugar
  • 2 tbsp cinnamon ( we like ours very cinnamon-y)
  1. In a mini muffin pan, press some dough in the bottom of the cups so that they are about 1/3 the way full.
  2. Drop a couple chunks of apple on top of the dough. Try and center them so that you can see dough all around the apple.
  3. In a bowl, combine the remaining ingredients, mixing together with either or a fork or your (clean) fingers.
  4. Once it has been mixed well, top the apple with some of the crisp mixture. It should look something like this:
  5. Pop them into an oven preheated to 350° F for about 10-14 minutes.
  6. Let them cool for a couple minutes in the pan, then pop them out gently with a knife and either eat warm or let them cool on a rack. I found it much harder to pop them out after they had cooled completely in the pan.

Ice cream optional.



Love Bakes Good Cakes
Categories: Cookies | Tags: , , , | 3 Comments

Making Apple Sauce with Gran.

When I was younger, we often spent every weekend at my grandparents farm. Some of my most fond memories involve visits there. I have fond memories of how her kitchen would always smell amazing ( she was an amazing cook and I often get requests to recreate something that she made), and miss the old wall paper and table, that have since been replaced since she passed.

One fond memory I have is making apple sauce with her. Many of the fields on the farm were lined with apple trees. When they were ready, Grandpa would pile my brother and I in the loader and drive us out to one of the apple trees. We’d then hop into the bucket and he would raise us up so that we could reach the trees. I remember it seeming soooo high up (although I imagine it wasn’t), but we’d pick the apples from the trees and drop them in the bucket along with us. When we’d had enough, we’d carry our armful of apples back to the house and Gran would turn them into apple sauce for us. She’d boil up the apples that we’d brought in and we’d watch her press them through her sieve, and watch the apple sauce squish through the holes.

I always remember us picking soooo many apples, but apparently that wasn’t the case. Mom often tells how we’d come in with five or six puny apples for her to sauce, and she would send us home with a teeny tiny container of sauce to take in our lunches the next day.

She passed when I was ten, and it’s memories like these that I hold dear.

Last year, while helping out my paternal grandmother ( who celebrated her 90th birthday this year!) with a yard sale, I noticed that she had an apple sieve ( Dad says that he never remembers his mom using for apple sauce, but it’s just something I will always associate it with) for sale, and both Mom and I were overcome with nostalgia. Needless to say it made the trip home with me that day. And when I was given a some apples recently, I knew exactly what I was going to do.

Now there isn’t really a recipe for Gran’s apple sauce, it basically was pick some apples, boil them up and pass them trough the sieve, but there are a few things that made it special: The sieve, foever to be linked in my mind with apple sauce, and she would cook them with the skins on.  They don’t pass through the sieve, and they gave the apple sauce a pretty pink color (Note: I have found that not all apples will do this, so I guess it depends on the apple you are going to use).

Kinda reminds me of the aliens from War of the

Gran’s Apple Sauce:

  • apples
  • sugar, to taste (optional, I use brown)
  • cinnamon, to taste (optional)
  1. Quarter your apples, trimming the stems and the blossom ends
  2. Put them in a pot, add some water and bring to a gentle boil.
  3. Cook them till soft, and will pass through the sieve easily. This can take anywhere from 15-45 minutes depending on the apple you are using.
  4. Press the apples through the sieve, a few at a time, removing skin, cores, and seeds from the sieve as needed.
  5. Stir in the cinnamon and the sugar a couple tablespoons at a time until you reach your desired taste. Most of the time I find that sugar isn’t needed, however if you happen to be using a tart apple ( like I was) sugar is sometimes needed.
  6. Transfer to your desired containers and store in the fridge for up to a week, or freeze for up to  year.



Categories: Misc. | Tags: , , , | Leave a comment

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