I know, its been awhile since my last post. Regretfully, I look back at the last few weeks, wishing I had my little ducks in order with a bunch of posts published! I am now attempting to organize and get back on track!
Here are some sweet pictures of the boys I found on my desktop that I had intended to post awhile ago. Better late than never! These were taken on a beautiful Arizona evening as you can see
I am so thankful for this fresh November afternoon!
Happy to have the door open to our little apartment and actually smell the cool fresh air, which has been a long wait for me, here in the hot desert. The little lads are watching a show right now called Spot. The adorable innocence of the show adds to the sweetness of our day.
Dirty dishes from lunch, in the sink waiting to be cleaned.
The dog is sleeping in the sun, I might join her 🙂
I have a two year old in my lap, he is getting comfort from a head bonking with older brother.
A teapot half-full, is right beside me, the computer, with some crackers and peanut butter beside it.
The boys enjoy raisins and peanut butter with their crackers. They particularly enjoy this snack with tea and milk just after their naps. I know, I started them on this, I always need a little pick me up in the afternoon before the evening begins.
It is the best part of my day I think.
The Apple Pie and Mini Apple Pies were so satisfying and fun to make!
They were actually baked when I was visiting my sister in Florida a few weeks back. The little pies, I made using ramekins. They were such fun to use! I think I will always make little pies now! The kids love them and me as well!
My mom also recently made a Carmel Apple Pie. I learned many of my tricks from her 😉
Hope you are enjoying your November afternoons and thanks for stopping by! 🙂
For the Pie Crust Recipe
* I doubled this recipe for the apple pie
3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
Preheat oven to 425 degrees F.
Place 2 metal pie pans in the refrigerator to chill.
Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough.
For the Apple Pie
( All Recipes)
6 cups thinly sliced, peeled apples 3/4
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Heat oven to 425 degrees F.
Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.