Flaky. Sweet. A little tart. Oh, so good.

Somehow, I imagine that to most people apple turnovers are a dessert – a tasty, homey, delicious dessert. But me? I like quiche for breakfast and easily give in to requests for breakfast for dinner. So, these turnovers weren’t dessert. They weren’t a special afternoon snack. They were … breakfast on Saturday.

Hey, sometimes, you just have to have fun with food. These were definitely fun. The kids loved the crispy, puffed edges and grabbed forks to devour the soft apple interior. It took every ounce of self-control not to let the kids (and perhaps me too) devour the last turnover.

Making these was a cinch using my trusty food processor. After peeling and coring my apples, I used the grating plate in my food processor to shred the apples into perfect little strips. It took all of maybe 30 seconds … easy, easy, easy. As a busy mom, I totally value time savers like that. Really. But, if you are without a food processor, don’t worry — you can still make these. Just use a box grater instead and manually shred the apples. It won’t be that bad. However if you have a food processor tucked away, then dig it out and use it for this. It makes it so simple.

Next, those beautiful apple shreds are tossed with cinnamon, brown sugar and just a bit of salt. Those bits of flavors complement the tart Granny Smith apples, giving a great sweet-tart depth.  Coincidentally, I stirred the apples and seasonings together with my favorite spatula, a sturdy silicone spatula that I bought at Williams-Sonoma four years ago.  It’s still as good as new … just goes to show how buying quality cooking pieces can be a great long-term investment in your kitchen (but that is a whole different blog post).

Next, the apple filling is divided evenly among the centers of the rolled out squares of puff pastry, which are then folded diagonally and pressed to seal. It sounds way more intense then it is, really. It comes together so fast.

Now, when I say rolled out puff pastry, I don’t just mean removed from the frozen package and unfolded. I mean actually roll it out with a rolling pin. The dough, which is warmed to room temperature, thins out easily with a few swipes of the rolling pin. Then it goes a long way. The dough will puff either way, but by rolling it out, you end up with a not-too-thick, not-too-thin dough that crisps and rises perfectly. Unrolled, it could puff too much and be too thick for little mouths to eat. Just sayin’.

Almost ready to bake now … The turnovers are transferred to a baking sheet and the edges are pressed with a fork. That gives them that pretty ribbed appearance. The tops are dusted with course sugar (optionally, you can use course sugar mixed with a little cinnamon). The ribbing acts as a great catch for the sugar too.  Then, the baking sheet is slid into the oven and a half-hour or so later out comes the wonderful, puffy, crispy turnovers.

Then, all that is left to do is to devour them.

Apple Turnovers
serves 4

1 sheet puff pastry
2 Granny Smith apples
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp Kosher salt

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cut the puff pastry into four quarters. Dust a cutting board with flour. Using a floured rolling pin, roll out each square of puff pastry until about doubled in size. Divide the apple mixture evenly among the four squares, spooning into the center. Fold the dough over diagonally and press the edges to seal. Transfer to the baking sheet. Using a fork, press the edges again to seal.

If desired, brush lightly with water and sprinkle with course sugar or a course sugar/cinnamon mixture.

Cook for 25-30 minutes, until lightly browned.

To say I was apprehensive when I agreed to review 4C’s Totally Light 2Go Vitamin Stix would be a massive understatement. After all, they are sugar free, something that doesn’t normally strike my fancy. But it was the best pitch from a PR person that I have received in the lifetime of Sarah’s Cucina Bella. Seriously. The. Best.

(Let me just say right away that my fears were 100 percent unfounded. These are delicious.)

The day after they arrived, I tucked a few into my purse and headed off to work. In the afternoon, when my usual need for a sweet fix kicked in, I opened one of the strawberry/kiwi packets and poured it into my water.

I wasn’t assaulted with overwhelming sweetness. Instead, it was a pleasantly sweet, refreshing drink. I drank the whole thing and was completely satisfied.

Later, I went home and found my husband drinking a dragonfruit/acai Vitamin Stix. He compared it to a flavor of Vitamin Water that we love . . . except, it’s better because there are a fraction of the calories. Totally a good thing.

I wish I had a great story about the passionfuit/citrus, but I don’t. Like the other flavors though, it was just the right amount of sweetness and flavor. We really liked that one too.

Shawn and I agree that these mixes make fantastic, easy drinks. The little packets are easy to grab and go and combine easily with water with a little shake. And we’ve gotten creative with it. Check out A Nice Cuppa on Monday to find out what else we’ve made with Vitamin Stix. . .

Our only regret with these? 4C isn’t selling the  mixes in canisters, so we can’t whip up a whole pitcher. If we could, this could completely replace diet soda in my life . . . and regular soda in my husband’s. But it’s really saying something that my husband has already headed out and bought more Vitamin Stix.

On the go? Pick up some of these mini mixes and you won’t be sorry.

Over the years, I have experimented a lot with cranberry sauces. I’ve been looking for the right recipe that is different, but delightful. This is it.

This cranberry sauce is about as easy as it can get. The addition of apple adds a nice (and slightly sweet) twist that really takes the sauce to a different level. Try it paired with turkey and other holiday concoctions.

1 cup sugar
1 cup water
1 tsp lemon juice
1 12-ounce package fresh cranberries, rinsed and picked over
1 apple (sweet and firm variety such as Fuji), peeled, cored and cut into 1/2 inch chunks

In a medium saucepan, stir together the sugar, water and lemon juice until sugar dissolves. Bring to a boil over medium heat. Add the cranberries and apples. Return mixture to a boil and then lower the heat to medium low. Cook for 10 minutes, stirring once in a while.

Remove from heat, pour into a bowl and let cool for 10 minutes. Then refrigerate until serving.

Growing season here in the Northeast is on its final legs. Pretty soon, we’ll be fending off frost warnings and storm watches. Eeek. But I am an enjoy it while you can sort of girl, so I am. My parents still have a few deliciously ripe tomatoes on their vines, so I am using them as fast as I can get them. I wouldn’t want to let those bright orbs of sweet goodness go to waste!

(Coincidentally, tomatoes are rich in lycopene, a powerful antioxidant that is known to help ward off cancer. Cooked tomatoes are the best source of lycopene.)

This pasta is a quick but hearty meal. I suggest using Barilla pasta, because its my favorite, but you can substitute another brand if you prefer. You’ll need 4 servings of cooked pasta when all is said and done. If you wanted to make this appropriate for a low-carb lifestyle, omit the sugar and stir in a bay leaf with the oregano. Remove before serving.

Apples, apples, apples. My apple supply from my recent picking binge is finally dwindling. PHEW! I am hoping to get a bit more out of it this week and then all the apple cooking in my house will be over for the winter.

Ever wonder what apples are good for specific purposes? Here’s a primer:

Sauces (like applesauce):

• Braeburn
• Cortland
• Empire
• Granny Smith
• Gravenstein
• Greening
• Ida Red
• Jersey Rose
• Jonagold
• Jonathan
• Rome Beauty
• Staymen

Pie:

• Cortland
• Gravenstein
• Greening
• Ida Red
• Jonagold
• Macoun
• Melrose
• Matsu
• Paula Red
• Rome Beauty
• Staymen

Other Baking:

• Cortland
• Granny Smith
• Greening
• Ida Red
• Jonagold
• Niagara
• Rome Beauty
• Wine Sap

Juice/Cider:

• Granny Smith
• Gala
• Gravenstein
• Jonathan

As I have mentioned before, apples are also very good for you. They have good amounts of vitamin C and calcium . . . so it certainly doesn’t hurt to munch on one unadulterated onces in a while.

These apples are good for eating:

• Braeburn
• Burgundy
• Cortland
• Empire
• Gala
• Ida Red
• Jonagold
• Macoun
• Macintosh
• Matsu
• Niagara
• Paula Red
• Red Delicious

There are many more varieties than this, of course, so these aren’t all-inclusive lists.

For this pie, I used a mix of Ida Red, Jonagold, and Staymen (with perhaps an Empire or two thrown in). I like to mix up the flavors when I am baking and tend to prefer a higher sweet to tart ratio. But that’s just me.

I have to admit, although this is my recipe, I was a bit surprised that I called for eight cups of sliced apples for one pie. It certainly sounds like a lot. But, fortunately, when I doubled the recipe and made two pies, it was the perfect amount. Just FYI – be sure to use a deep dish pie crust like Oronoque Orchards.

1 good quality pie crust (I like Oronoque Orchards)
2/3 cup sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
dash of salt
8 cups peeled and sliced apples (about 1/4 inch thick)
1/2 tbsp vanilla

Crumb topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup firm butter

Preheat oven to 425 degrees.

Combine sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Stir in apples.

Pour apple combination into the pie crust, making them slightly higher in the center than on the sides. Sprinkle vanilla over the top of the pie.

Place pie in the preheated oven for 15 minutes.

In a medium bowl, combine the flour and brown sugar for the crumb topping. Cut in the butter and mix until crumbly.

Remove pie from the oven and sprinkle crumb topping over the apples. Place pie back in the oven and cook for an additional 30-35 minutes.

Let cool on a wire rack. Serve warm…with vanilla bean ice cream.
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This in-season post is my entry for Weekend Herb Blogging, an event started by Kalyn of Kalyn’s Kitchen. WHB is turning 2! this month and Kalyn is celebrating. This week’s WHB is being hosted by Haalo at Cook (almost) Anything At Least Once. Check Haalo’s site tomorrow for a roundup of great recipes.

Fall has descended on us here in the northeast. One minute we were lamenting our summer-like days and the next we were digging through closets for sweaters. It’s such a relief to not have the hum of air conditioners be the soundtrack for my life anymore. In fact, with any luck, the air conditioners will have been removed and stored for the winter by the time I get home from work today (thank you Shawn!).

Meanwhile, I think I bought WAY more apples than I thought I did. I have made a batch of applesauce that’s canned and stored until we want it. Another batch, that has just a touch of honey and cinnamon was made last night for enjoying this week. I’ve also made two apple cakes — one is already in the freezer, awaiting its trip to the FoodSaver. And my countertop still overflows with apples. Tonight I will whip up two apple pies – one to eat and one to store. And I think Shawn might transform some of the apples into fresh apple juice today. Mmmm. But I am not sure that will even put a dent in the pounds and pounds and pounds of apples that I lugged back from the orchard this weekend.

So what else should I do with these apples? Suggestions please!

Did you know that the old adage “An apple a day will keep the doctor away,” isn’t just a saying? Apples are low in calories but contain good amounts of calcium and vitamin C – be sure to eat the skin though, as that’s were most of the nutrition lies.

Anyway, apple cake. This recipe is a cinch to double (just use two cake pans and bake for about 30-35 minutes, until cake tester — you know, a toothpick or a knife — comes out clean). A note on the batter: it’s going to be thick so you’ll probably have to spoon it into the pan(s). And be sure to grease well.

1 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp salt
1/4 cup butter, softened
1 cup granulated sugar
1 egg
1/2 tbsp vanilla extract
2 cups sliced and peeled apples

Preheat oven to 400 degrees and grease an 8″ round cake pan.

Stir together flour, baking soda, ground cinnamon, ground nutmeg and salt. Set aside.

In the bowl of your electric mixer, beat butter and sugar until well combined. Add egg and continue to beat. Slowly mix in dry ingrediant mix, followed by vanilla. Finally, stir in apple slices.

Pour into greased cake pan and level gently. Place in the oven and cook for 25-30 minutes, until toothpick inserted in center comes out clean.

Remove cake from pan and cool on a rack

TO SERVE: drizzle with caramel or top with a scoop of vanilla ice cream.

And you gotta love that this was made with local apples that we picked ourselves at Blue Jay Orchards in Bethel, Conn., this weekend. Yay for local eating! And psst! If you go to Blue Jay, be sure to stop in the store and pick up some of their addicting cider donuts. MMmmmmmmm.

1 cup water
1/4 cup lemon juice
1/2 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
12 medium apples (I used a mix of Ida Red and Empire)

In a large and heavy pot, combine the water, lemon juice, honey, cinnamon, nutmeg and cloves. Stir until well combined.

Next, prepare the apples. Peal, core and cut them into chunks. Mix each chopped apple into the pot as you finish cutting to prevent browning.

When all the apples are cut and mixed into the pot, turn on the stove to medium heat. Cover and cook for about 15 minutes, until apples are soft. Remove from heat.

Use a potato masher (the kind with a flat bottom) to mash the apples into the juices. Store as desired. These can be refrigerated for a few days, frozen or canned.

To Can: Spoon the applesauce into five hot, scalded 1/2 pint containers leaving 1/2 inch of headroom. Process in a water bath for 15 minutes and then let cool on a rack or heat-proof plate before storing.

And you gotta love that this was made with local apples that we picked ourselves at Blue Jay Orchards in Bethel, Conn., this weekend. Yay for local eating! And psst! If you go to Blue Jay, be sure to stop in the store and pick up some of their addicting cider donuts. MMmmmmmmm.

1 cup water
1/4 cup lemon juice
1/2 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
12 medium apples (I used a mix of Ida Red and Empire)

In a large and heavy pot, combine the water, lemon juice, honey, cinnamon, nutmeg and cloves. Stir until well combined.

Next, prepare the apples. Peal, core and cut them into chunks. Mix each chopped apple into the pot as you finish cutting to prevent browning.

When all the apples are cut and mixed into the pot, turn on the stove to medium heat. Cover and cook for about 15 minutes, until apples are soft. Remove from heat.

Use a potato masher (the kind with a flat bottom) to mash the apples into the juices. Store as desired. These can be refrigerated for a few days, frozen or canned.

To Can: Spoon the applesauce into five hot, scalded 1/2 pint containers leaving 1/2 inch of headroom. Process in a water bath for 15 minutes and then let cool on a rack or heat-proof plate before storing.

These are more local tomatoes. In fact, I know the growers, their growing methods, what they use to ward off pests, etc. It’s nice to know your food. I’ve done a ton with tomatoes this month and have a few more tricks up my sleeve. But tune in this weekend and you can see what I did with my very local chard.

Don’t forget that September is Eat Local Challenge month. My goal for the Eat Local Challenge is to preserve as much food as I can for winter. So far I have made and frozen a big batch of marinara and a tasty batch of gazpacho.

What’s next? That depends what’s at the farmers market this weekend! I also have been only eating local produce this month. That’s been easy, since everything I want is in season anyway. (And just FYI, the blueberry oatmeal cake I made and froze was with local blueberries as well – I had saved them from our blueberry picking trip.)I am hoping to go apple picking with a friend soon and there is a laundry list of things I want to make from apples just waiting to be ticked off one by one.

But now, onto the pasta.

1 bag Barilla three cheese tortellini (the smaller one)
1 tbsp olive oil
2 medium tomatoes (I used a red and orange one this time)
3 cloves garlic
1/2 tsp dried Italian seasonings
salt and pepper
1/4 cup feta cheese
1/4 cup Parmesan

On the stove, boil a medium pot of salted water. When it’s boiling, add the tortellini and cook until al dente.

While the pasta is cooking, dice the tomatoes, mince the garlic and pull out the Italian seasonings and salt and pepper.

Drain the pasta and set aside. Put the pan back on the stove.

Add the olive oil to the pan and let heat for about 30 seconds. Stir in the garlic and tomatoes. Let cook for 1 minute. Add the Italian seasonings, salt and pepper. Cook, stirring constantly, for 3-5 minutes until tomatoes break down into a juicier sauce.

Stir in the pasta and remove from the heat. Add the cheeses and stir well. Let sit one minute before serving.

Serve with a green salad and a loaf of bread.