Apple Crumble Pie

SPRING BREAAKKK!!! After my cohort survived another quarter of PT school, I am home sweet home in California! Somewhat ironically, it’s raining here and beautifully sunny in Seattle, but I’m just excited to be home with my family and friends to to see some of the kids I coach at our local (outdoor!!!) pool.

Anyway, this week was Pi Day! I realized this the day before so one of my classmates and I decided to make pie for pi day, since we didn’t have any finals on Wednesday. So we did some studying as we baked, then ate our sorrows and stress away with this delicious apple pie, and some vanilla ice cream of course. I put together this recipe fromSally’s Baking Addiction andSimply Recipes, and made some adjustments based on ingredients I had on hand and our tastes. Instead of using walnuts in the crumble topping, I used a mixture of almonds and oats, which turned out wonderfully! I also increased the spices, as usual. For the crust, I used an all-butter recipe, since I don’t use lard and I don’t keep shortening on hand.

The crust was quite good, although not the flakiest I’ve ever had, but I’m also not super picky about crusts. The apple filling fared well in the oven, the apples maintaining a bit of crisp but still getting nice and tender and soaking up the sugar and spice flavor during the baking, and I loved the addition of the crumble topping instead of a top crust, especially when paired with the ice cream. Here’s the recipe!

Apple Crumble Pie

Makes 1 pie

Time: ~2 hours, with cooling

Adapted from Sally’s Baking Addiction and Simply Recipes



1 ¼ cups all-purpose flour

2 tsp granulated sugar

½ tsp salt

½ cup (1 stick) unsalted butter, cold, cubed

3-4 tbsp ice cold water


5 apples, cored, peeled, and sliced about ¼ inch thick (I used 3 Granny Smith and 2 Fuji)

1/4 cup all-purpose flour

2 tsp cinnamon

½ tsp nutmeg

½ tsp cloves

1/3 cup granulated sugar

2 tbsp lemon juice

1 tsp vanilla extract

Crumble topping:

½ cup brown sugar

1 tsp cinnamon

¾ cup all-purpose flour

½ cup unsalted toasted sliced almonds

¼ cup old fashioned rolled oats (if you don’t have/like nuts or have a nut allergy you can use ¾ cup oats and omit the almonds)

1/3 cup unsalted butter, melted and slightly cooled


To make the crust: Pulse together the flour, sugar, and salt in a food processor. Add the cubed butter and pulse until the butter is distributed and the mixture resembles a coarse meal. Add in 2 tbsp of the water, pulse until distributed, and if the dough doesn’t stick together when pressed, add more water 1 tbsp at a time. When the dough holds together if pressed together, turn it out onto a lightly floured surface, gently mold it into a round disc, and wrap in plastic wrap and refrigerate for at least one hour (I just made mine the night before and let it sit overnight).

When you’re ready to make the pie, take out the dough to let it soften a bit for ease of rolling. Roll out the dough on a lightly floured surface until you have about a 12 inch circle. Roll the dough around the rolling pin and unroll it into a 9” pie pan. Trim the edges off with a paring knife or kitchen scissors, leaving about ¾” overhang. Roll the overhang underneath, then crimp the edges. Here’s a helpful video for fluting the edges:

To make the filling: Place the sliced apples in a large bowl, then sprinkle the flour, spices, sugar, lemon juice, and vanilla over the apples. Mix together with a spatula or wooden spoon. Let this sit while you make the crumble topping and preheat the oven to let the apples release some of their juice. Preheat the oven to 400˚F.

To make the crumble topping: Mix together the brown sugar, flour, almonds, oats, and cinnamon. Add the melted butter and stir to combine until the topping forms large crumbs.

To assemble the pie: Pour the apple filling into the crust (our apples weren’t super juicy but if there’s a lot of excess liquid leave some of it in the bowl to avoid the pie getting soggy). Crumble the topping evenly over the apples. Bake for 20 minutes at 400˚F, then cover the crust with a pie crust shield (or use some foil, like we did). Lower the heat to 375˚F and bake for another 40-45 minutes. Remove from the oven and cool at room temperature for at least 45 minutes before serving. The longer you let it cool, the more the filling will thicken up, but it also tastes delicious freshly warm out of the oven J Enjoy!






Chocolate Digestive Cookies

Spring is coming! We had a gloriously sunny weekend here in Seattle, and it’s got everyone feeling great! Never mind that it’s finals week, the sunshine just has the incredible power to boost everyone’s mood, and I love it. I actually got the chance to try snowshoeing for the first time this weekend, and it was amazing! There wasn’t a cloud in the sky, and the snow was glittering. When the Pacific Northwest has sunny days, it is truly beautiful and I’m glad I get to experience it while going to school here.


Now for the cookies. Ever since my family visited Europe a few years ago and brought back digestives for me to try, I’ve wanted to try and make some of my own. I tried a recipe a couple years ago which was rather unsuccessful, but I tried this one I found over at Serious Eats and it’s a winner! The only thing I changed was to use semi-sweet chocolate chips (about 1 cup), rather than chopped chocolate.

These cookies turned out crispy and delicious, with a wonderful chocolate coating! Since I really didn’t change the recipe, go check it out here. Enjoy!


Parmesan Quinoa Cakes and Roasted Turmeric Cabbage

Hello from Seattle! We’ve had quite the bit of weather the last few days. Temperatures have dropped below freezing, we got a bit of snow on Sunday and this afternoon, but most importantly, the sun was out this weekend! Despite the 30˚ weather, the sun drew lots of people out this weekend, and I got to enjoy walking around outside with a couple friends who were visiting for the weekend. It was quite glorious. There’s nothing like the Pacific Northwest to really make you appreciate the sun.

Anyway, now for the food. I made these cheesy quinoa cakes last week for dinner and roasted some cabbage as a side dish, and they turned out much better than I had anticipated. I made a few tweaks to this recipe by Let’s Dish, and was very satisfied with the results. My recipe was bigger than this one, mostly since 1 cup of uncooked quinoa made more like 3 cups cooked, so I adjusted up all the other ingredients accordingly. These are quite flavorful and stuck together quite well. I flavored my roasted cabbage with turmeric, but you could also just use simple salt and pepper or any other spices of your choice. Here’s my recipe!

Parmesan Quinoa Cakes with Roasted Turmeric Cabbage

Adapted from Let’s Dish

Makes about 18 patties


1 cup uncooked quinoa

2-2/12 cups water or vegetable broth to cook quinoa

4 green onions, sliced

2 cloves garlic, minced

1/4 cup all-purpose flour

1/2 cup Panko breadcrumbs

1 cup shredded Parmesan cheese

3 eggs

Salt and pepper to taste (I used about 1/2 tsp of each)

A few tsp extra virgin olive oil, for frying

1 head green cabbage

1/2 tsp turmeric

Salt and pepper to taste

1 tbsp olive oil


Quinoa cakes:

Cook the quinoa according to package directions and allow to cool. Quinoa can be made a couple days in advance and refrigerated until ready to assemble the patties.

Combine the quinoa, green onions, garlic, flour, Panko, parmesan, eggs, and spices. Mix until well incorporated. Add an extra egg if the mixture does not hold together.

Heat a skillet to medium heat, then coat the pan with about a teaspoon of olive oil. Drop 1/4 cup of the quinoa mixture into a pan and flatten and shape into round patties with a spatula. Allow to cook a few minutes, or until golden brown, then flip and allow a few minutes on the other side. Continue until all the quinoa mixture has been used.


Preheat the oven to 400˚F and line a baking sheet with foil or parchment paper.

Slice the cabbage into 8 wedges. Brush with olive oil, and sprinkle the turmeric, salt, and pepper over the slices. Bake until soft and easily pierced with a fork, about 35-40 minutes. Serve with quinoa cakes. Enjoy!


Broccoli Cheddar Bean Soup

Happy 2018! I realized that I haven’t posted yet in the new year, so here goes! It’s definitely a typical winter here in Seattle, gray and rainy, which makes it great soup weather!

I’ve posted broccoli cheddar soup before, but I added protein to this version in the form of white beans, which made it hearty enough for a meal. This soup was super easy to make and came together in about half an hour. I like eating it with some crackers or crusty bread. This recipe is very versatile, and you could use all broccoli, a mix of broccoli and cauliflower, or all cauliflower. You could also change to a different kind of white bean. Here’s the recipe!

Broccoli Cheddar Bean Soup

Makes 6 servings


1 quart vegetable stock

2 cups water, or less or more to desired consistency

1 tbsp minced garlic

24 oz frozen broccoli/cauliflower

1 14oz can of white beans, drained

1 cup/4 oz sharp cheddar, shredded

Salt and pepper, to taste


Heat the vegetable stock and water till bubbling over high heat. Add the garlic, broccoli/cauliflower, and beans and reduce heat to medium. Bring to a simmer and allow to simmer for 10-15 minutes. Turn off heat and blend with an immersion blender until desired consistency is reached. Stir in the cheese until smooth. Add salt and pepper to taste and stir to combine. Serve warm. Enjoy!



Great with a slice of fresh baguette

Chewy Chocolate Ginger Cookies

Aloha from Hawaii! My family is fortunate enough to be taking a vacation on the glorious island of Kauai, and it could not be more wonderful. We’re enjoying the beautiful mountain scenery, glittering ocean waves, a warm salty breeze and the sun! I hear it was a white Christmas back in Seattle but I’m perfectly content to have spent my Christmas snorkeling and lounging by the water.

However, I do love holiday cookie recipes, so here’s another one that I tried out before we left! I adapted the recipe from Martha Stewart, increasing the cocoa powder and using natural instead of Dutch-processed. I used candied ginger chips instead of grated fresh ginger, and I also increased the amount of sugar, since otherwise the dough was a little too bitter from the molasses. I loved the combination of ginger and chocolate, and these cookies turned out wonderfully chewy, and when they were warm from the oven the insides of the cookies were still gooey, and combined with the melty chocolate chips they were amazing. The crackly tops and the sparkly sugar make these cookies nice and festive for the holidays, although I would welcome these any time of the year! Here’s the recipe I used.

Chewy Chocolate Ginger Cookies

Adapted from Martha Stewart

Makes about 40 cookies


1 ½ cups all-purpose flour

2 tbsp natural cocoa powder

1 ½ tsp ground ginger

1 tsp cinnamon

½ tsp cloves

¼ tsp nutmeg

1 tsp baking soda

½ tsp salt

½ cup (1 stick) unsalted butter, softened

½ cup brown sugar

¼ cup granulated sugar

1 tsp vanilla extract

½ cup unsulfured molasses

¾ cup semisweet or bittersweet chocolate chips

½ cup candied ginger pieces

2 tbsp granulated or turbinado sugar, for sprinkling (I ended up using both)


Sift together the flour, cocoa powder, spices, baking soda, and salt in a small bowl.

In a medium bowl, cream together the butter, sugars, vanilla, and molasses until well combined. Stir in the dry ingredients and mix until well combined, then add the chocolate chips and candied ginger. Mix until the chips and ginger are evenly distributed throughout the dough.

Cover and chill at least 2 hours, or overnight. When ready to make the cookies, preheat the oven to 325˚F. Using a small cookie scoop (about 1 tbsp of dough per cookie), scoop out the dough and roll into a ball, then roll in the granulated or turbinado sugar. Flatten slightly and place on cookie sheets about 1 ½ inches apart.

Bake for 8-9 minutes, until cookies have nice crackly tops, then remove from oven and allow to cool a couple minutes before removing from cookie sheets and transferring to racks or plates to cool completely. Enjoy!


Siri’s Biscotti

Happy Holidays everyone! I just finished all my finals (and hopefully passed all of them…) and am back in sweet, sunny California! After Thanksgiving break, my house got in the holiday spirit with decorations, and I started craving some holiday themed treats. This is a recipe I got from one of my former roommates, whose ultimate frisbee nickname is Siri, so I call them Siri’s biscotti. I’ve made this recipe a few times now, making some adjustments along the way, and these come out wonderfully every time! I really like the original combination of mix-ins, which is white chocolate, dried cranberries, and pistachios, especially since they add a little pop of red and green to make these holiday-themed. I can also think of many other combinations that would be delicious, like chocolate and orange zest, or maybe butterscotch and pecans if I’m feeling adventurous.

I tend to cut the biscotti relatively thick and don’t bake them till they’re super crunchy, but you can increase the baking time a little bit or slice them a little thinner for crispier cookies. These have been very popular with my friends and family, and they also hold up well to give as gifts. Here’s the recipe!

Siri’s Biscotti

Makes about 30 cookies (thick cut)


1/2 cup unsalted butter, softened

1 cup granulated sugar

1 tsp vanilla extract

2 eggs

1 tsp baking powder

1/2 tsp salt

2 1/2 cups all-purpose flour

1/2 cup dried cranberries

1/2 cup white chocolate chips

1/2 cup pistachios, chopped


Preheat the oven to 350˚F and line a baking sheet with parchment paper.

Cream together the butter and sugar until smooth, then beat in the vanilla and eggs until fluffy. Stir in the salt and baking powder, then add the flour and mix until well-combined. Mix in the cranberries, white chocolate chips, and pistachios until evenly distributed throughout the dough.

Divide the dough in half and form each into a flattened log about 3” wide and 9” long. Place on the parchment paper. Bake for 35 minutes.

Remove from the oven and allow to cool 5-10 minutes. Use a large knife to slice the logs into diagonals about 3/4” thick (or 1/2” if you want crispier cookies). Lay the cookies cut side down on the parchment, return to the oven and bake for 7 minutes, then remove, flip over, and bake for another 7 minutes, or until desired crispness. Remove from the oven and allow to cool. Enjoy!


Curry Lentil Squash Soup

Happy Thanksgiving everyone! I just got back to Seattle after a wonderful long weekend with my family and friends at home. Just a couple more weeks of class before we break for the holidays, but I’m looking forward to the Seattle holiday activities while I’m here!

I made this soup a couple weeks ago during a cold spell, and it’s a wonderful, warming winter soup. The curry adds a great flavor to the squash, as well as a nice orange-y color, perfect for fall or winter! You can use whatever squash you like, I just decided to try it with acorn squash. If you want the soup to be a bit sweeter, I would suggest butternut squash or maybe kabocha. Either way, with soup,

I find that if you just add things to the pot and blend it all up and taste as you go, you can’t go wrong! Here’s the recipe I made:

Curry Lentil Squash Soup

Makes 6-8 servings


2 acorn squash (about 4-5 lbs)

1 tbsp olive oil

1 tbsp minced garlic

1 sweet onion, roughly chopped

1 ½ cups dried brown lentils

4 cups vegetable broth

1 14oz can coconut milk

1 ½-2 tbsp curry powder

2 cups water (to desired consistency)


Preheat the oven to 410˚F. Cut the acorn squash in half and scrape out the seeds. Drizzle olive oil on the cut part of the squash, then place cut side down on the baking sheet, bake for 35-45 minutes, until the squash are easily pierced with a fork. Remove and allow to cool enough to scoop out the flesh.

While the squash is cooling, heat a large pot over medium heat and add the olive oil. Add the garlic and onion and saute until the onions start to become translucent. Pour in the lentils and toast them slightly, then pour in the vegetable stock and increase heat to medium-high.

Bring the lentils to a boil and simmer for about 20 minutes. Add the coconut milk and curry powder and continue to simmer over medium heat for 10-20 minutes, until the lentils are soft. If necessary add more water (I added about 2 cups, maybe 3) to thin the soup enough to blend easily. Add the squash and heat through.

Use an immersion blender (or allow to cool slightly and carefully transfer in batches to a regular blender) and blend the soup until smooth. Add more water if necessary to desired consistency. Serve warm with some crusty bread. Enjoy!