Last-Minute Coconut Macaroons

I don't want to alarm you, but tomorrow is Valentine's Day. Are you prepared? Is anyone going to know how much you like them? Is anyone going to know how much you don't like them by seeing you hand out gifts to others? That opportunity doesn't come along often.

If you've got 30 minutes and 6 basic ingredients, you can shower your pals with toasty, coconutty, chocolatey love. I don't suggest saying that to them directly, though. It's a little weird.

Chocolate Coconut Macaroons

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked sweetened coconut (not shredded!)
• 1/4 teaspoon salt
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons vanilla extract 
• 1 bag chocolate chips (semisweet or dark)

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil.
2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. Cover and refrigerate for about 15 minutes.
3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
4.  Melt the chocolate chips in a microwavable bowl in 30-second intervals, stirring in between. Either dip your macaroons directly into the chocolate or transfer it to a plastic bag and snip off one tip for drizzling. Chill until set.

Baked Caramel Apple Donuts

This whole post was originally about how discouraging it can be to fall into a creative slump while being busy with things you aren't passionate about, and then I deleted it. The thought of someone reading it and scoffing, "oh she thinks she's just SO busy," killed my vibe entirely, and that is some real bullshit. This blog isn't for those people. It's for awesome, nonsensical, nice people who like good food and sharp wit.

...And dogs, but that doesn't really apply right now.

If that sounds anything like you, then try this baked caramel apple donut recipe (adapted from Queen Shutterbean) and dance around like an idiot while you're at it. I recommend this song to set the mood.

Side note: supportive people are the best. Be one. Find one. Keep 'em around forever!

The first thing you should know about these donuts is that the apple flavor comes out just perfectly after they set overnight. Also, if you aren't reeeeaaally into caramel, you may want to go with a different topping (obviously) because the one I used is mighty chewy. However, it does soften up overnight. Give them a try! You won't hate me for it.

Baked Caramel Apple Donuts

Adapted from Shutterbean 

• 1 1/4 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg 
• 1/8 teaspoon allspice
• 2 eggs, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 medium Gala apples, peeled & shredded
• 1 1/2 cup chewy caramel candies
• 1 tablespoon whole milk
• Optional: chocolate melts for drizzling

Preheat oven to 350 degrees F. Spray donut pans with cooking spray & set aside. Whisk together flour, baking powder, cinnamon and salt in a large bowl.

In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared donut pans until almost full. Baked until golden and a tooth pick inserted in the center comes out dry. It takes about 15-20 minutes.

In a small, microwaveable bowl, combine the caramel and milk. Microwave for 1 minute at medium power. then stir; repeat in 30 second intervals until melted and smooth. If making small donuts, dip them directly into the caramel. For larger donuts, spoon caramel topping on top! If you want chocolate drizzle, melt your chocolate in the microwave in 30 second intervals, then transfer it to a ziplock bag and snip one corner off. Drizzle quickly!

Lemon Pound Cake - for a Friend

Life doesn't just give you lemons. It doesn't hand them to you nicely. It hurls them at you full-speed when you least expect it. They hit you less like lemons and more like bricks, if bricks were sour. Life threw a lemony curve-ball last month.

Kate Hopkins was one of the best people you could ever meet. She had happy eyes and she laughed at everything all the time. She was absurdly photogenic without even trying. She was one of those people who was smart in every subject and good at every sport and was so humble that it never would have even occurred to her that she had plenty of room to brag. If you were having a bad day, you could count on her to say something so ridiculous that you would have to burst out laughing and forget whatever was bothering you. Last month, an accident took her away from us. We all miss her very much. 

The little tree in my parents' yard grows the most perfect lemons. It gets just the right amount of sun and the colors pop like yellow and green confetti against a brown fence. Sometimes I sit under it for no particular reason and it cheers me up when I didn't even know I was sad. It's a bright spot, just like Kate.

I promised her that sometime we would spend a full day baking recipes from Joy the Baker's blog. I'll never get to keep that promise, but this lemon pound cake reminds me so much of her that it's as if she was right there in the kitchen with me while I made it. If you've ever felt a kitchen become instantly cheerful with hints of lemon in the air, you know what I mean. If you don't, you'll have to try this recipe to find out.

So Kate, this is your special lemon cake. I know you would have preferred something packed with chocolate, but trust me on this one. It has just a few blueberries in it, because they added a little splash of purple and a break between lemony bites. It's dense like pound cake but perfectly moist. The glaze is sweet and you would have drizzled it like a pro. It's even better on the second day, once the flavors have had time to get comfortable, but we both know it's hard not to devour something fresh out of the oven. 

Life throws lemons. Zest them, squeeze them, and smile. 

LEMON POUND CAKE

Ingredients:

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

1/2 cup blueberries (optional)

For the glaze:

2 cups confectioners' sugar, sifted

3 1/2 tablespoons freshly squeezed lemon juice

Directions:

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. I recommend letting your ingredients reach room temperature before starting.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, sprinkling the blueberries in as you pour. Smooth the tops and bake for 45 minutes to 1 hour, until a toothpick comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them upside-down on a rack set over a tray or sheet pan; poke several holes in the bottom of each cake using a fork or a skewer. Spoon the lemon syrup over them. Allow the cakes to cool completely before flipping them back over.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Recipe adapted from Ina Garten.

Cranberry & White Chocolate Scones

Sometimes people make decisions you don't agree with, and you either have to support them anyway or do everything you can to thwart their efforts. Because you know what's good for them.

My mom has decided to give up sugar.

Even during Christmas.

Even when I'm around.

Even if I kick and scream and make lots of cookies.

It has become clear that I can't talk her out of it. My only option is to negotiate narrowly acceptable foods and make them for her immediately, which is why these scones happened. Scones aren't high on my list of favorite baked goods, but if they'll work for my mom's new "alternative lifestyle" then I'll break out the dough scraper and get started.

This cranberry & white chocolate scone recipe only uses 1/4 cup of sugar, which is pretty impressive! The cranberries and white chocolate chips add more sweetness, and drizzling some melted white chocolate over them adds a nice touch. These would also be great with variations like lemon zest or cinnamon!


Cranberry and White Chocolate Scones
Recipe from Food.com

1 3/4 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into pieces
6 tablespoons half-and-half
1 large egg, beaten
1/2 cup fresh or frozen cranberries or 1/2 cup dried cranberries (craisins)
1/2 cup white chocolate chips (or pieces)

Directions:
1. Preheat oven to 400 degrees F.
2. In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
3. Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
4. Turn out onto a lightly floured board and knead for 2 minutes.
5. Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
6. Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
7. Bake the scones at 400 degrees F for 14 minutes or until golden brown.

8. While they cool, melt leftover white chocolate chips in the microwave. Put melted chocolate in a zip-lock bag and use scissors to snip off one corner, making a small hole. Drizzle chocolate over scones.

Classic Chicken Pot Pie Recipe

Sometimes you have to face the fact that you were deprived of joy as a child. I recently discovered that I was deprived of chicken pot pie, which I now understand to be a tangible synonym for joy. If you only try one new recipe this season, make it this one.

Cooking is absolutely not my thing! Baking is my safe zone, but I needed to at least try something slightly more dinner-ish than mac 'n cheese. So after deciding that I should attempt to cook a real dinner, I stumbled into the world of savory pies. I can....bake pie....for dinner?! Sign this girl up! Chicken pot pie has always come to mind when I think of comfort food, but I honestly can't remember ever eating it as a kid. We were more of a chicken noodle soup family, and I didn't realize what I was missing out on until I moved to San Francisco and tried a pie from The Cravery. Love at first bite! This recipe holds up pretty well to theirs, I must say.

This chicken pot pie is perfect for fall and winter dinners in cold weather. The recipe is easy to adjust to your own taste, and you can make it family style or in individual servings. It's the best chicken pot pie recipe for non-cooks because it's SO easy!

Ingredients:

2            pre-made rolled pie crusts (I used Pillsbury) 
1/3         cup butter or margarine
1/3         cup chopped onion
2            cloves of garlic, chopped
1/3         cup all-purpose flour
1/2         teaspoon salt
1/4         teaspoon pepper
1 1/2      cups chicken broth
3            tablespoons cream of celery
1/2         cup milk
2 1/2      cups shredded cooked chicken (either bake it or buy a rotisserie chicken)
2            cups frozen mixed vegetables (I used frozen peas & carrots)

Directions:

1. Heat oven to 425°F. Take pie crust out of fridge to thaw. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Add garlic, stir for about 30 seconds or until it becomes fragrant. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in cream of celery. Stir in chicken and mixed vegetables. Remove from heat.

3. Unroll one pie crust and place it into an ungreased glass pie dish. Add your filling. Unroll the second crust and place dough over filling. Seal and crimp or flute edges. With a fork, poke holes in the top crust for ventilation. Make a fun design!

5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Adapted from Betty Crocker's Classic Chicken Pot Pie.

Monster Mix - Halloween Snack Mix Recipe

Sometimes the excitement of holidays and all of their baking/crafting potential is just too much for my brain to handle. How many pumpkin spice donut recipes should I pin before actually deciding which ones to make? And what about the hundreds of apples I should be coring for pies, breads, and ciders? Where is the photographer who is supposed to take wonderful pictures of me wearing a flannel shirt and Hunter boots at the orchard? Where do I fit in the time to hand-craft 50 feet of bunting for my portico?! (I don't have a portico.)

No, not this time. Halloween can't run us down before the Christmas euphoria sets in. So drop the jack 'o lantern cookie cutter and do something so ridiculously easy that Geico would use it to advertise a caveman's ability.

This recipe is adapted from one that my favorite blogger, LittleBabyGarvin, shared in her October Love List. It's a sweet & salty Halloween snack mix straight out of a dream. Now I could tell you that this would make a great party recipe to share with others, but no. This is for you, brave holiday soldier.

These are pretty rough measurements because it's really up to your personal taste. If you hate candy corn with a passion, don't put it in there! Although you'd really be missing out because candy corn goes great with rosé... not that I'm hinting at anything here. 


Ingredients:
About 1 pound of white chocolate chips or candy melts
1 microwave bag of salted popcorn
1/2 cup of pretzel sticks
14 crushed Oreos
1/2 cup Halloween M&Ms
1/2 cup Reese's Pieces
1 cup candy corn

Instructions:
1. Line a shallow pan with foil. I used a cookie sheet, but recommend a jelly roll pan or 9x13.
2. Pop one bag of salted popcorn - not buttered! Spread it over the bottom of the pan.
3. Add pretzel sticks and crushed oreos. Try to distribute them evenly.
4. Melt about a pound of white chocolate in the microwave. I used 1.5 bags of Ghirardelli chips, but the original recipe calls for a pound of Wilton candy melts.
5. Pour a layer of melted chocolate over your popcorn, pretzels, and oreos. You should use most of the chocolate in this step, but not all of it. Mix it around with a spatula to make sure everything gets slightly coated.
6. Add M&Ms, Reese's Pieces, and candy corn. Drizzle the rest of the chocolate over this layer - not too much or you won't see the colors of the candy!
7. Put it in the fridge to set. Once the chocolate has hardened, break it all up into bite-sized pieces.

Congrats, you have Monster Mix! Eat it in large quantities by the handful. Enjoy!

Life-Changing Chocolate Cupcakes

People are generally surprised to learn that I go bat shit crazy for Valentine's Day. It is one of very few days of the year when I break out of my indifferent-at-best attitude and try to show each person I encounter that I appreciate their existence. These cupcakes are how I do that.

The dark chocolate ganache on these cupcakes is a BIG deal. You can and will become addicted. You know that song "This is What Dreams are Made of" by Hillary Duff? She wrote that about this stuff. It's a really great way to keep people around, like boyfriends and other people with taste buds.

Last year's awesome batch

You will need:
1 Box dark chocolate cake mix (I used Pillsbury)
1 Cup heavy whipping cream
4oz Dark chocolate bar, at least 60% cacao
4oz White chocolate bar
1 Cup dark chocolate chips
4 Tsp Corn syrup
Red food coloring
Sprinkles (optional but always a good idea)


Mix up your cake batter as directed on the box. Place cupcake wrappers in each tin, fill halfway, then add some chocolate chips and finish filling. This will ensure that they won't all sink to the bottom while they bake. Give the tin a good shake to even them all out and help them bake evenly! Pop them into the oven for the recommended time.

Meanwhile, make your life-changing chocolate ganache. Chop up your dark chocolate and white chocolate bars separately and place each into separate bowls that will be good for dipping. Pour the heavy whipping cream into a small pot and cook over medium heat. Bring it just to a boil and turn the heat off. Pour half of it over the dark chocolate and the other half over the white. Stir each with a fork until you have beautiful, smooth liquid chocolate. Add 2 teaspoons of corn syrup to each bowl and add 3-4 drops of red food coloring to the white chocolate. Stir again, then allow to set for about 10 minutes.

Are your cupcakes done yet? Of course they are, this is the internet and you're reading at your own pace. Let them cool completely.

Once they're cool, you're ready to start dipping! This is where the magic happens. You will never frost cupcakes faster in your entire life. Just grab a cupcake and dip the top straight into the dark chocolate ganche. While removing it from the ganache, give it a little spin to keep the dripping to a minimum. It's a good idea to pop them into the fridge to set.

Now it's time to decorate! You can be as lazy or as detailed as you want. The pink ganache makes a great decorating tool; you can either dip your cupcakes into it for a double-dipped look, put it into a piping bag with any tip your heart desires, or drizzle it on. Sadly, I realized I was out of Valentine sprinkles in the middle of making these, so I went with simple white pearls. Please outdo me.

Andrew is "not a sweets person" (WTS?) but even he can't resist these cupcakes, so I'll definitely be making more for Valentine's Day. And maybe every day after that. Who's with me?!

Apple Cinnamon Detox Water

*Update: Wow, looks like this is getting a few more clicks lately! Thanks for visiting my blog!*

It's a pretty common idea that if you want to improve your diet and eating habits, you should cut out caloric beverages. Drinking calories makes it far too easy to lose track of what you're really consuming, and when we've been doing it for years it can be hard to consider what a big difference cutting it out could make.

I've been drinking my 8 glasses (or more) of water daily for a while now, but I always had Diet Coke as my crutch. While I still roll my eyes when people go into the whole "diet soda is just as bad as regular soda" thing, and I know drinking it every now and then isn't going to kill me, I do realize that I'm better off without it.

The problem is that I think it's crazy to expect people to ONLY drink water every single day. I'm an American and I need some flavor. That's where this detox water comes in.

This water recipe will help clean up your system and even help your body burn calories more efficiently. That old rule "the more water you drink, the less you retain" is absolutely right, and drinking this apple cinnamon water will speed up the process of cutting water weight.

You will need:
A large pitcher
Fuji apples
Cinnamon sticks (powdered works too, I used about one teaspoon)
Ice
Water
*Update* Somebody suggested a squeeze of lemon to keep the apples fresher!

Oops, I only had powdered cinnamon! :)

This recipe has a 1:1:1 ratio, meaning you'll need 1 fuji apple and 1 cinnamon stick for 1 pitcher of water. With that said, you can leave the same apple and cinnamon stick in the pitcher for up to three days while refilling the water.

Slice a fuji apple and toss the slices into the pitcher with the cinnamon stick. Cover with ice, then fill the pitcher with water and allow it to set in the fridge for 15 minutes before drinking. Enjoy it throughout the day in the place of any juice or soda you would normally have!

DIY Gifts: Chalkboard Mason Jars

Christmas just plain rocks. That's how I feel about it. If there is one thing I like, it's Christmas. Because CRAFTS, because FOOD, because FREE STUFF. How could anyone not like that?!

Oh yeah, because it's stressful, time-consuming, and expensive.

Today's craft is here to save you from all that nonsense. I made these as quick & easy Christmas gifts for my coworkers, but they'd be great for any age and any occasion! The best part of this DIY project is that your total costs come out to roughly:

$2 per person!

These jars are cute and functional with the chalkboard "label" painted on so friends & family can reuse them for storage purposes (pencils, coffee creamer, fingernail clippings, I don't care), but they will absolutely love the cake-in-a-mug mix that you fill it with! 

The 3-2-1 Cake Mix

Making the cake mix is the easiest thing you will ever do. Buy one box of Angel Food cake mix (this should be a "just add water" mix, like Betty Crocker's) and another box of whatever flavor cake mix your little holiday heart desires. I used chocolate because they why on Earth wouldn't I? Pour the dry mixes into a bowl and mix them up - JUST the dry mix - do not add any ingredients.

The Chalkboard Jars

Start off by using your blue tape to make the shapes you want to paint on each jar. I wanted to make this as easy as possible by painting squares, but you could definitely spice these up with different designs. Stripes could be fun, too!

Once that's done, paint a thin base layer onto the jar and make sure to let it dry completely, about an hour. You'll need to repeat this a few times until you're happy with it - I painted four layers to get the results I wanted. After painting your final layer, let the jars sit overnight so the paint can cure and become chalkboardy. That's a word, right? Ta-da, your jars are done! Fill them with the cake mix and any add-ins you choose, like M&Ms or crushed candy canes. 

Obviously you'll need to provide people with instructions for the mix, unless they really like a good riddle. The instructions will be at the bottom of this post. I typed up the recipe on Microsoft Word and printed out 12 copies on one page. Then, I cut them out and glued them onto some scrapbook paper I had laying around and tied them around each jar. To make sure everyone could use the chalkboard aspect of their gift, I taped a piece of chalk to the top of each jar. I'm pretty in love with how they turned out!

3-2-1 Cake Instructions

In a mug, mix 3 tablespoons dry mix with 2 tablespoons water. Microwave on high for 1 minute. Add any toppings, and enjoy!

The Not-Too-Crazy Detox

When people tell me they're on a strict, long-term diet I get completely mixed feelings. Example: the paleo diet. If a person tells me they are on the paleo diet, my first thought is always "this person is either clinically insane or has never been to the Cheesecake Factory," and my second thought is generally "that's really impressive, I want to try that!" .....until reality kicks in. I cannot even commit to watching The Mindy Project two weeks in a row, let alone change my entire diet permanently. I've always been curious about the benefits of detoxing, eating clean, and hitting "reset" on your system, but it all seemed too extreme!

Until now, every juice cleanse I read about or saw on Pinterest had some absurd requirement involved that would turn me off every time. Most of them sounded close to starvation while the others sounded like medical experiments without pay. This detox, however, is not too crazy.

Dr. Oz's 3-Day Detox Cleanse

End each day with a detox bath:

While hot water is running, pour 2 cups lavender epsom salt into bath.

Water should be at a comfortable temperature, but hot enough to trigger sweat.

Soak for about 15 minutes.

Benefits:

After doing this detox, my skin feels absolutely amazing and my complexion is glowing. My metabolism is running at lightspeed, I have more energy (without caffeine or sugar), and - drumroll please....

It eliminated that annoying last layer of fat over my lower abs. 

Seriously! Every girl's dream.

Going three full days without eating any solid food will also show you how much eating you do just because you want something to nibble on. You'll find yourself completely full and still wanting chips just because they're crunchy, and then you'll cut that habit out!

Tips:

1. These recipes make a LOT to drink- you will actually find yourself full before you finish them, but make sure you drink the whole thing each time.

2. DRINK WATER. Drink it all day long. Be sure to have at least two cups after each detox bath to avoid dehydration. I probably had about 15 cups per day.
3. Don't forget to sweat! During a detox, make sure to do light cardio each day. Breaking a sweat is what will release those icky toxins.

3. Make your smoothies ahead of time. They will store perfectly fine in a sealed container in the fridge. 

4. Use your coconut oil as lotion after each bath. It is solid in the jar but will melt with your body heat.

Give this a try! Feel free to ask any questions, and let me know how it goes!

Apple Hand Pies

If anyone tells you fall is their favorite time of year because of the pretty colors or the crisp leaves, they are lying to you. People love fall because of the heaping mounds of butter, sugar, and spices that go into recipes this time of year. I'm not saying it's a problem- this is like my Olympics. Michael Phelps, you've done your part for our medal count, but move over and watch me take gold in a serious event: dessert.

I had never made a fruit pie before this, so I wanted to make it a bit different. Cue Pinterest and its wonderful world of hand pie ideas.

Do NOT be intimidated by the pie crust process. It may be lengthy, but it's easy as...well...guess.

And look how cute the final product is!

 

The recipe I used was a combo of a crust recipe from Brown Eyed Baker and a tart apple filling recipe from Food Network.

For the pastry:

2½ cups all-purpose flour
½ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into pieces
½ cup sour cream
4 teaspoons fresh lemon juice
½ cup ice water

one egg yolk beaten with 2 tablespoons water, for egg wash

coarse/turbinado sugar, for sprinkling

Tart Apple Filling:

3lbs Granny Smith apples, sliced, cored, and diced small

2/3 cup granulated sugar
2 tablespoons apple cider
2 tablespoons unsalted butter

3 tablespoons all-purpose flour, plus more for dusting
3/4 teaspoon ground cinnamon
1/8 teaspoon salt 
½ teaspoon nutmeg

1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.

2. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough. (I don't have a biscuit cutter, so I used the rim of a small bowl and managed to get 14 total.)

3. While the dough continues to chill, make your filling. Peel and core all the apples; dice small. Toss with the granulated sugar and cider. Add the apples and cook, stirring, until tender, about 10 minutes. Stir in the flour, cinnamon, salt, and nutmeg; cook until thickened, 1 more minute. Let cool.

4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling (use the smaller amount for a 4-inch circle) onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.

5. Heat oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, anywhere from 20 to 40 minutes, depending on how thick you rolled the dough. Remove the pies from the oven, and let stand to cool slightly before serving.

 Enjoy your delicious, warm little pies! I had fun making cute little brown paper packages so they could be packed in lunches or given as gifts. Have fun with these!