Mini Salted Caramel Apple Pies


We went to an apple orchard last month and have enough apples to survive off of for a year. Okay, maybe not that long but it feels like it. A few days ago, I made these mini pies and they are really good. I think I may try to make one whole pie next time. Although, the mini pies are nice for a little treat… if you can just eat one. They’re also great to put in your child’s lunch for a treat.

I hope you enjoy!


Refrigerated pie dough

1 1/2 cups apples, sliced and peeled (cut them into the size of corn kernels)

2 teaspoons of lemon juice

1/2 teaspoon cinnamon

1/4 cup sugar

6 store-bought caramels (cut into fourths)

Sea salt

Egg wash (1 egg, whisked with 1 tablespoon water)

sugar for outside of pies


Preheat oven to 425 F.

In a small bowl, add the apples, lemon juice, cinnamon, sugar, and flour. Mix to incorporate. Sprinkle a little flour onto a cutting board. Unwrap 2 refrigerated pie dough crusts onto the cutting board. Take a glass or cookie cutter (the glass I used is 3 inches in diameter) and cut out the pie crusts. I was able to get 16 all together.

Line baking sheet with parchment paper and lay the pie crust on sheet. Divide the apple mixture and caramel evenly onto the pie crusts. Add a pinch of sea salt to the top of each. Place the tops of the pie crusts over the mixture. I slightly rolled out the tops to fit them easier. Using a fork, crimp around the edges of the mini pies.

With a knife, cut two holes on top of the pies. Brush each apple pie with the egg wash. Sprinkle them with sugar and put into the oven for 15 minutes or until golden brown.

Take out of the oven and let the pies rest for 10 minutes. Store in an airtight container or you can choose to devour several. I kept them in the refrigerator and warmed them up in the microwave for 10-15 seconds.


Korean Beef Over Rice

Photo Credit: The Girl Who Ate Everything

Photo Credit: The Girl Who Ate Everything

After years of throwing holy water on cooking like it was some vampire coming to kill me, a couple of years ago, I finally got into a cooking groove. I even *GASP* looked forward to it while also starting a food blog, which I’ve since abandoned.

I discovered two things about cooking. You’ve got to LOVE what your cooking to really love cooking. For me, I loved the challenge of cooking food I thought would be difficult.

My definition of “difficult” at the time was something beyond microwave nachos, frozen lasagna, and if I really went wild, making the exotic and way out there French toast. Adding bacon on the side made me feel like a goddamn gourmet. Pouring a glass of orange juice to go along with it and… BOOM, I’m a culinary genius.

So yeah, I had a lot to learn. But since we moved to Maine last summer, I haven’t cooked much and my old ways are back.

The little hummingbird is still a very picky eater and only likes a small list of foods so I’ve been on the lookout to try recipes I hope my hubby and I will like.

I really want to get back into cooking again. Maybe even start my food blog back up.

I came across this recipe a few days ago and we tried it. Fast and Easy Korean Beef. This was really very good… and truly fast and easy. From start to finish; getting everyone to the table and sitting down to eat, it took about 25 minutes. Hmmm, fast and easy. Just like I was in my late teens. Bada bing!

I tried many times to get a photo of this but all of my pictures turned out pretty bad. I blame the two beers I had while cooking this.

I hope you enjoy!

Korean Beef Over Rice


1 pound lean ground beef

1/4 cup brown sugar

1/4 cup soy sauce

1 tablespoon sesame oil

3 cloves garlic, minced

1/2 tsp fresh ginger, minced (I was actually going to leave this out but so glad I got it)

1 tsp red pepper flakes (or to desired taste)

1 bunch green onions, diced (adding this is what knocks it out of the park)



cooked rice


Start cooking rice according to directions.

In a large pan, add sesame oil and garlic over medium heat. Cook for 2 minutes and give it a stir. Brown the hamburger meat and drain when done.

Add brown sugar, soy sauce, salt and pepper, ginger, and red pepper flakes to the cooked hamburger. Simmer for a few minutes and stir.

Serve the Korean beef over rice. Add a generous amount of green onions and a few splashes of soy sauce, if desired.

Chocolate Drizzled Meringues


These meringues are such an amazing treat. I went on a hard-core baking spree last month when I had a massive case of PMS and felt like I wanted to punch everyone in the face. They were exactly what I needed.

If you or a loved one is under a PMS alert, you can divert the situation by making a batch of these chocolate drizzled meringues.

Once made, slowly approach your loved one, hand them over, and take cover until they eat a few or all of these. The calming effect of these delicious meringues should last between 1-2 hours. Take as needed.


Egg whites from 3 large eggs

3/4 cup granulated sugar

2 tablespoons powder sugar

1 teaspoon vanilla

1/2 teaspoon distilled white vinegar

8 ounces bittersweet chocolate or nutella (melted and cooled)


Preheat oven to 275 degrees F. Line baking sheet with parchment paper.

Place egg whites in a large bowl or stand mixer and whip until soft peaks form. Gradually add both sugars, then vanilla and vinegar. Increase speed and whip mixture until meringue has glossy, stiff peaks.

Drizzle cooled chocolate on top of meringue with a spoon. Spoon out and place on a parchment covered baking sheet. Repeat (drizzle chocolate over meringue and spoon out onto lined baking sheet) until mixture is all used.

Bake meringues for 40-50 minutes or until they easily peels away from parchment paper. Cool meringues on a wire rack. When cooled, store in an airtight container in the refrigerator.


*When I first made meringues years ago, the recipe I used at the time made it so complicated (pastry bag, specific tip for the bag, chilled meringue, etc) and I was nervous I’d screw it up. This recipe is very easy.

When it comes to drizzling the chocolate on top of the meringue, take the spoon dipped in chocolate and drizzle it all over in the bowl. You may want to do it a second time if you want more chocolate on them. Use a different spoon to place the meringue on the lined baking sheet.