When my friend’s son tried these, he couldn’t stop talking about them all the way to his karate class. I hope you all like them too.

While we’re creating apple recipes, I couldn’t be more excited, or surprised, about winning zoebake’s contest. Zoe is a cook book author, and an extremely talented baker. She and Aunt Else’s had a giveaway last week, and I won an aebleskiver pan. I can’t wait to use it, and come up with new recipes to post on sophistimom.

Be sure to go and visit their sites to find out more about them.  Click here for Zoe’s, and click here for Aunte Else’s.

Thank you, Aunt Else’s and thank you, Zoe!!

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Tartines are open faced sandwiches that are popular in Paris. What a fantastic way to add to our collection of recipes for our apple week!

My son and his friend gobbled these up this afternoon. So if your kids are open minded, and willing to eat apples with cheese, these tartines may just be a big hit at your house.

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If you have never tried steel cut oats, then now is the time. They are really quite different than rolled or quick oats–chewier, and nuttier.

Even though they take quite a bit longer to make, you can prepare extra, refrigerate it, and then heat it up the next morning. When I do this, I usually divide up leftovers in separate microwave bowls. Then in the morning, I break up the cold oats (which turn into gelatinous bricks in the refrigerator) with a spoon, add about 2 teaspoons of water per bowl, cover with plastic wrap, and microwave for about a minute until hot.

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That bake sale week wasn’t enough, was it? What would you all think of having an apple week?

Lovely.

I’ve been a bit busy, so the week is off to a late start, but we’ll do our best.

For some reason, my vision of baked apples always involves the apples robed in pastry. However, researching them online, I discovered few people share that vision. Most are apples that are peeled, not peeled, or half peeled, placed in a fall-ish looking pie plate and baked with some sort of filling. Very nice, of course, but we all know everything is better wrapped in pastry (Speaking of which, I believe I’ll have to do a puff pastry week and show you how to make the stuff, and then have a recipe for Beef Wellington. Um, it’s incredible—it’s fillet mignon wrapped in mousse pate and puff pastry. You’ll love it!).

Anyway! These baked apples are great because the other day, while scouting around in my friend’s cupboards, I discovered she had an apple peeler/slicer. So, these apples are not only stuffed with all manner of brown sugar goodness and then wrapped in dough, but are easy to cut with your fork.

See?

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I came up with this recipe right after making the pinkalicious cupcakes because I wanted something green afterward (when you read the story, you’ll understand why). Since I had a huge zucchini sitting on the counter, and they happen to be a perfect end-of-summer-lead-into-fall sort of vegetable, I decided to take my chances and turn it into a soup.

You. have. no. idea. It was absolutely delicious. And I don’t say that very often (or at least, I think I don’t).  Since then, I have made two batches.  My foodie friend Shannon loved it even, and so did her cute baby Clare.

This soup is easy, elegant, cheap, healthy, and low in calories (only 3 tablespoons of cream for the whole pot!). I don’t think you could ask for more.

Okay, I’m done with my little commercial. Now go make this!

You won’t be sorry.

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