Monday, November 18, 2013

New Mexican Apple Pie

NM apple pie name


I know I’ve been slow to getting back on this blogging bandwagon, but life is coming together.

I am grateful for the present, and I am grateful for all life has to offer.

The world is my oyster!

One of things I absolutely love about this blog is how I’ve been able to meet and become friends with women all over the US, and share a love of cooking, sharing recipes and stories, and grow friendships.

Nothing inspires me more than collaborating on theme weeks with these ladies, and PIE WEEK, HELLO!!!!

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Being that my parents live in Arizona, many trips have been spent driving baaack and forth, and baaaaack and forth along this 16 hour route. Many times, my aunt and mother and I have all jumped in the car and made the trip together.

The great thing about leaving all the men at home, is that we are able to stop and explore whatever shop or fruit stand we desire.

Which is how we discovered Pie Town.

Pie Town y’all.

As in Pie Town, New Mexico, a real live town in the middle of absolutely nowhere.

Known for it’s PIE.

Three standing pie cafes, all competing for your love and hungry stomach.

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Pie Town is known for their New Mexican Apple Pie, and each cafe makes it a little differently.

We fell in love with the Daily Pie Cafe.
An old adobe structure, with a rusty tow truck out front, friendliest staff I’ve ever met, and lots and lots… and lots of pie.

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New Mexican Apple Pie is a sweet hot conundrum.

A confusion in your mouth.

A party on the tongue.

Pine nuts add nuttiness and a crunch, and Hatch green chiles add the perfect amount of back of the throat heat.

NM apple pie4

Y’all are going to love it, more so than Texas’ famous pepper jelly.

Take a look around the rest of Pie Week, and save these recipes!!!


From My Sweet Heart Cranberry Cherry Ricotta Pie
The Girly Girl Cooks Coconut Cream Pie
Comfortably Domestic Mile High Apple Pie,



Inside NanaBread’s Head Black & White Coconut Tart
La Petite Pancake Pineapple Pie
The Grommom Papaya PIE! 


Tenaciously Yours Grandma’s Chocolate Pie
Bakeaholic Mama Chocolate Cream Pie
Comfortably Domestic Maple Sweet Potato w/Swiss Meringue,



Pineapple and Coconut Boozy Pumpkin Eggnog Pie 
Bakeaholic Mama Sweet Potato Tartlets



Munching in the Mitten Sweet Potato Pie
Decadent Philistines Save the World Refrigerator Pumpkin Porter Chocolate Pie with Toasted Pumpkin Marshmallow “Meringue”
Climbing Grier Mountain Mini Butternut Squash Pie Stacks with Marshmallow Frosting 


Country Cleaver Biscoff Pie with Whiskey Mallow Fluff
Comfortably Domestic Very Berry Cherry Pie
Pineapple and Coconut Persimmon, Pear and Brandy Pie with Vanilla Bean Crumble

~Peace, Love, and Green Chiles Y’all….

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New Mexican Apple Pie

Adapted from The Daily Pie Cafe


3 large granny smith apples, peeled and sliced
1 T lemon juice
1/2 cup white sugar
1/2 cup brown sugar
3 T flour
2 tsp cinnamon
3/4 tsp ginger
3/4 cup Hatch green chili, canned
3/4 cup pine nuts
2 pie crusts for 9 inch pie


In a medium bowl, combine apples and seasonings and let sit a few minutes to coat. Next, add green chiles and stir. Lay the bottom pie crust over a 9" pie plate and sprinkle the pine nuts over the bottom crust. Spoon in the apple filling, and cover with top pie crust. If you'd like, you may lightly brush with an egg wash, and sprinkle with a pinch of sugar. Bake at 425 degrees for 15 minutes, then at 400 for 45-60 minutes, until juices have set up, and crust is golden. If the crust begins to darken, cover the pie with foil for the remaining baking time. Let cool, and serve.


Wednesday, October 23, 2013

Super Crunchy French Toast

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Well…. this recipe is most decidedly *not* Paleo.

And that’s ok, dag nabbit.

We can all use a little sugary cereal now and again.
I say that with glee as my mother never let us buy sugary cereals.

I’m pretty sure my history of zero cavities will thank her, but C’MON, what kid doesn’t need a little Cocoa Krispies every now and again.

However, Grandma made up for it.
Numerous breakfasts of ice cream and Pepsi had me ‘ALL HOPPED UP ON MOUNTAIN DEW’!! (reference to Talladega Nights)

She also bought me Trix, Fruit Loops, and Cocoa Krispies from time to time.
Mom never knew.
Well, now she does.

Just imagine the face of a child who only consumed Crispix, Rice Krispies, and Cheerios, with just a *smidge* of sugar on them, when they popped a spoonful of colorful,  bright, crunchy, neon colored loops into their mouth –

Wide eyed and jaw dropped I was, as my blood sugar skyrocketed, and the hyper-activity set in.


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*Sigh,* childhood was great. Adulthood isn’t all it’s cracked up to be from time to time.
If you need me, I’ll be coloring under my fort.

WHICH IS WHY….. Great people of Texas and beyond, I bring you……

*drumroll please….*


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All the cool people are doing it.

And all the people who say they aren’t cool, and they’re trying not to be cool, but they are still cool, they’re doing it too.

The other members of my family thought the french toast came out too sweet and crunchy, but I liked the CCRRUUNCH a lot, and I just used less syrup. I thought it was GRREEEEAAT.

Wait, that’s frosted flakes. I don’t know the Cap’n Crunch jingle.

I’m pretty sure if you love breakfast, you’ll like it.
And if you don’t, don’t tell me.

~Peace, Love, and Crunch Y’all

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Super Crunchy French Toast

Yield: serves 4-6

Total Time: 45 minutes

borrowed from Cook's Country


6 cups Cap'n Crunch cereal, crushed
2 1/2 cups half and half
3 large eggs
3 tablespoons sugar
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
8 slices bread, thick cut (challah works best)
1/2 cup vegetable oil


Preheat oven to 450 degrees and position the rack to the middle position. Place a rimmed baking sheet in the oven as it pre-heats. Place a wire cooling rack inside a second baking sheet.
Place crushed cereal in a 9x13 baking dish. In a large bowl, whisk half and half, eggs, sugar, vanilla, cinnamon, and salt until combined.
Working with 2 slices at a time, soak in liquid mixture 15 seconds each side. Transfer soaked bread to cereal mixture, and press the cereal lightly, then transfer to wire rack.
Next, add oil to preheated sheet, and tilt to coat evenly. Return sheet to oven, and heat 2 more minutes. Carefully remove the sheet from the oven and arrange the bread in a single layer. Bake until the exterior is brown and crunchy, about 20 minutes. Flip once halfway through and rotate the baking sheet. Cool for 5 minutes before serving.

Wednesday, October 16, 2013



A few weeks ago….. I went to Oktoberfest. In Fredericksburg, HEART of the Hill Country.

It. Was. So. Much. Fun.

And I only had one German beer.

And a Sangria slushy.

The weather was abso-Texas-lutely gorgeous.
You like that subliminal message?

All weather in Texas is gorgeous when it’s under 100. We even got a slight chill.


Me and the girls. Say hello to our handsome scarecrow friend.


Check out these tickets. The magic of marketing. Spend $1 per ticket and completely lose track of the fact that you just paid $9 for a crepe and $5 for a short beer. Eek.

But it was a good time had by all.

And dangit, wouldn’t you know I forgot to take a picture of my food?
Well, I’ll tell you about it.
I had the reuben crepe. Sounds weird, but it was delish.
I didn’t want to stand in an hour line for the potato pancake, and I figured I would eat it on my next trip to Fredericksburg, in a real restaurant, not at a festival.


Check out all the polka bands!


All the food. Here is my crepe booth. Scrumptious. The crepe booth was run by a local group of deaf business owners.

Very cool.

Plenty of sausage wraps, beer, potato pancakes, applesauce, and danishes to go around. We tried a danish too. I’ll stick to my kolaches.


Of course we had to step out of the festival to shop.

Oh, y’all didn’t know I opened my own store?!?!


And everyone was in costume! All those lederhosen and busty ladies! I was too embarrassed to ask, but I really wanted a picture with one!


Jessica is such a good sport. I saw the turkey hat and NEEDED someone in a picture. Teachers are so fun, ain’t we?


With plenty of stuffed tummys, and a food coma glaze over our eyes, we left the gorgeous German town.
‘Til next time, Fredericksburg!