Warm Apple Crisp

Can you feel it, Fall is coming!

I’m so excited, one of my favorite seasons.  I love fall for all the yummies that come with it.  One of my all time favorite fall things to eat is apple crisp.  Warm apple crisp with a scoop of ice cream.

Its pretty simple to make and there are a TON of recipes out there, most that involved a lot of added sugar that I really wanted to avoid.  So after pouring over a bunch of recipes I finally settled on coming up with my own.  Trying to avoid having a huge batch sitting around all weekend tempting me to consume the whole thing I settled on making a small batch in an 8×8 square dish.  The aroma wafting towards me while this was baking in the oven not only had my mouth watering, but I was literally drooling!

You can use any kind of apples you have on hand, mainly Gala or McIntosh are pretty good.  I prefer Granny Smith because of the tartness, the contrast of the sweet/tart just explodes together.

Warm Apple Crisp

makes 3-4 servings

Granny Smith Apples – 2 to 3 medium-sized
Flour (whole wheat or all-purpose) – 1/2 cup
Oats – 1/2 cup (instant oats work best)
Brown Sugar – 2/3 cup
Butter – 1/2 cup (one stick) softened
Cinnamon – 1/2 teaspoon

Preheat the oven to 350°.  Cut the apples into chunks.  Peeled or skin on the apples is your preference.

In another bowl, mix together flour, oats and brown sugar, next cut the butter into the dry mix using 2 forks.  In an 8×8 greased dish, spread the apples.  Top the apples with the flour mixture.  Place in the oven, uncovered, for 30 mins.  Check for doneness and topping should be firm/crunchy to the touch.  Remove from oven and let cool for 10 mins.

Scoop into bowls topped with a scoop vanilla ice cream.


Happy Eating!



Pantry and stomach necessities

This afternoon I found myself watching Julie & Julia and wanting to make boeuf bourguignon. Why you say? Because Amy Adams makes it in the movie and it looks delicious! It also sounds like so much fun to say …

Boof Burg-in-yun.

But boeuf bourguignon is for another day. How was everyone’s Labor Day weekend? Ours was great! I didn’t think we would be able to do anything since doc’s schedule is always hectic but we found time J We watched The Campaign (which was OK) and then took a surprise visit home!

You all know how much I LOVE Chicago. So going to the beach along Lake Shore drive made me the happiest person ever. We played some volleyball, some touch football (that I sat out of), and then went to eat some gyro pizza. Mmm. That stuff was gooood.

Now I miss it. I want to go back to the beach!

Time to talk business … I realized that every reader goes through recipes and decides on making something relatively simple but has to go out to get the ingredients. That’s too much work for something like home made cookies. What are supposed to do when you want to make Chewy Chocolate cookies with walnuts at 10pm? Do you go out to the grocery store? No.

(sidenote: I am not going to indulge in such cravings this month, I have a honeymoon to go to! Expect healthy posts soon!)

Sooo, when you do crave such things, and really want to make something you should already have stuff on hand! For the next few days, my posts will be about pantry essentials for when you want something and don’t have time to go to the grocery store. And the recipe to the cookies of course! This is what I usually have stocked in my pantry:

Baking Essentials:

All Purpose Flour (or wheat)

Baking Soda/Powder

Brown Sugar



Cocoa powder






Vanilla extract


Extras: Peanut Butter, Oatmeal, other extracts


Chewy Chocolate Cookies with walnuts

Yields 36 cookies


1 cup butter

1 cup white sugar

¾ cup brown sugar

2 eggs

1 tsp vanilla extract

1 ¾ cups flour

1 ¼ cups cocoa powder

2 tsp baking soda

½ tsp salt

2 cups walnuts

1 tall glass of milk ;)


Preheat oven to 350 degrees

In a large bowl, cream together the butter and both types of sugars. Add eggs one at a time and then add the vanilla.

In another large bowl, combine all the remaining dry ingredients (flour, cocoa powder, salt, baking soda) and gradually add to the creamed mixture. Once combined, fold in the walnuts and drop spoonfuls onto a cookie sheet.

Bake for 12 minutes until puffy. Allow cookies to cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely.


The milk is essential! Enjoy!


– Aisha

Der-licious Pancakes!


It’s midnight and I just got home from Chicago. And I really thought about heading to bed, but I couldn’t keep you guys away from this yummy post!! I’m very dedicated to ya’ll.

So guess what. Don’t laugh at me because I do this. I’m sure secretly you all have to but …

It’s been 2 months!

I’ve been married for two months and it called for special breakfast, more special than oatmeal and OJ.

But then again … everything I make is special :P

Making something incredibly fabulous 330 in the morning is difficult when all you want to do is sleep. But I had to make these.

Back in May, I met with one of my best friends in Chicago for brunch. We went to a gorgeous little place called M. Henry’s. They didn’t have a lot on their menu, but each item sounded just as savory and sweet as they described it. We both absolutely loved what we ordered. And I loved it so much; I had to replicate the pancakes! They had berries and mascarpone. Mm!!!

For those that don’t know, mascarpone is sweet Italian cream cheese. Its texture is so much smoother than regular cream cheese and is one of the main ingredients for tirimasu. I wouldn’t call it “sweet” though, it’s just not as salty as regular cream cheese. So take that smooth, creamy cheese and think about the endless possibilities of making dishes. I’ve used mascarpone for pasta, as bread spread, fruit, AND pancakes.

They are so “derlicious and fluffy” according to the doc. And that was not a typo. He said “der-licious”! I couldn’t make fun of him then, it was way too early in the morning and he was half asleep. But he couldn’t stop telling me how amazing they were!

I, unfortunately, could not take amazing pictures since my camera died, but I tried with my phone! It won’t do proper justice to its amazingness, so I’ll post up a few pictures of my M. Henry pancakes. The only difference is that they used granola and I used walnuts.

There are also two ways of making these pancakes. You can take the mascarpone mixture and spread it on top like I did, or mix it into the batter for extra fluffiness!

To make things easier for me 330 in the morning, I used Aunt Jemima pancake mix vs. making them from scratch. BUT, I make them differently! Sometimes you can’t make everything from scratch!

Mixed berry mascarpone pancakes

Yields 4 large pancakes

2 cups of pancake mix

2 eggs

½ cup to 1 cup of milk (according to consistancy)

1 tbsp of milk for mascarpone

3 tbsp brown sugar

1 tsp cinnamon

1 tsp vanilla extract

1 and ½ cuo of Belgioioso mascaropone (can be found in the deli/cheese section)

3 tbsp of sugar

1 – 1 ½ cup of mixed berries (I used raspberries and blackberries, cut in half)

walnuts or granola for garnish

Heat a nonstick skillet on low medium before you start.

In a large bowl, whisk together pancake mix, brown sugar, cinnamon, eggs, vanilla extract, and ½ cup of milk. Add more milk to get a thick but liquid consistancy.

In a small bowl, combine mascarpone, sugar, and 1 tbsp of milk.

Pour the pancake batter onto the pan and cook over medium heat. When bubbles start to appear on the topside of the pancake, flip the pancake over.

Cook for another minute or so until the pancake is lightly golden on both sides. Repeat with remaining batter.

Once all the pancakes are ready, place pancake on a plate and top with a layer of mascarpone and fresh berries. Top that with another pancake and layer with mascarpone and walnuts.


(these are from M. Henry’s … see the granola) 

No syrup required. Call it grown up pancakes! :D

Goodnight folks!

– Aisha

Ps. I made amazing appetizers the other day, I’ll be posting them soon! <3