I Am So Far Behind!

What! October is almost over?

As the White Rabbit in, Alice in Wonderland said,

"I'm late! I'm late! I'm late!"

 October is almost over and I am just getting started.

Here's a little taste of autumn with apple cinnamon chips.
With help from Christopher, we were able to make these apple chips and applesauce.

See the star in the center?
I got the recipe for the apple chips from Rachel at www.bakedbyrachel.com. It looked so simple and I thought making these for a nice autumn treat. I usually make caramel apples but am running behind for my October plannings. What caught my eye was the baking time, 1 to 3 hours( it took almost three). I used Gala apples for that October taste. Three items is all it takes: apples, cinnamon, and sugar; you can find the recipe here.

Finally, I caught up with October. Thank you, Christopher.

Wouldn't it have been wonderful if October were all year?

XOX

Blessings,

Peach Walnut Galette

The French

Peach Walnut Galette

It sounds so pretty, you will want to know how to pronounce it, Galette.

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Peaches and walnuts with a lemony tang. This recipe is simple with just a few ingredients and it's delicious!

I will use the peaches Kristen bought for me.

Oh, it's beginning to taste a lot like summer, 

With every bite I take! 

Have ready:

5 sliced peaches

pie shell

mix together

1 C. finely chopped walnuts

1/4 C brown sugar

2 egg yolks

(save the egg whites for coating the pie shell)

entire zest from 1 lemon

Preheat oven at 375 degrees. 

Roll out the pie shell and set on a pizza tray sprayed with Pam and floured.

Spread the walnut mixture leaving 1 1/2 inches of free edge.

 Arrange sliced peaches on top of the mixture.

I made more of the walnut mixture for the top but instead of egg yolk I added 1 T. of butter.

Walnut Crumble

mix together

1/4 cup brown sugar

1 T. butter

lemon zest

1/2 C chopped walnuts
1 T. flour

Spread crumble on top of peaches.

Fold-over the edge of the pie shell and wet the over-layed edge with water and slightly press to keep in place. Coat the edge with egg white.

Bake for 35 minutes and crust is browned.

Let cool for 10 minutes then transfer onto a floured surface.

Do not use a cooling rack because the galette crust might fall apart.

Once completely cooled, set on a pretty pie plate.

Top it off with vanilla bean ice cream and

Bon Appetit!

Enjoy your summer and thank you for stopping by to bake with me.

XOX

joined the parties at: 

Strut Your Stuff

Cedar Hill Ranch
Stone Gable
Savvy Southern Style

Blessings,
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