Ok, so about now you're probably wondering who this mysterious person is who is not Raewyn.
Allow me to tell you a little about myself--I'm Elizabeth. My soldier boy Zach and I are currently stationed in Hawaii and, although we miss home, we love living here in 'paradise'. Another thing I love is blogging which is why I have my own little corner of the internet over at Army Ever After where I pretty much write about life, love, and anything else that suits my fancy!
Raewyn and I 'met' through Just Jacq's Post Exchange program last month and decided it would be fun to 'trade' blogs for a day. Today Raewyn is over at my blog discussing weddings and budgets and things {Eeek! I love weddings!} and I'm over here talking to all of you about my favorite hobby--cooking!When Zach and I first got married, about a year and a half ago, I pretty much just knew the basics of cooking. I mean, I'd taken home economics in high school and loved it, but other than that the kitchen wasn't really the place I spent most of my time in. Now, though, I love cooking up new recipes and experimenting in the kitchen. My favorite recipes are definitely desserts so I decided to share an easy peasy fall recipe with you today. It's scrumptious and pretty much requires no cooking know-how so it's perfect for a quick little bite of something sweet!
Mini Apple Crostatas
Makes 4 crostatas
Originally from the Pillsbury Kitchen
Ingredients
- 1 Pillsbury refrigerated pie crust, softened
- 1 large baking apple, peeled, cored and thinly sliced (should be about 2 cups)
- 2 tbsp sugar
- 1/4 tsp cinnamon
- 8 tsp caramel flavored syrup
Directions
1. Preheat oven to 425 degrees. Unroll the thawed crust out on to your work surface. Roll crust out just slightly. With a circle cookie cutter, cut into 4 (5-inch) rounds.
2. Line a cookie sheet with parchment and place rounds onto parchment.
3. Mix sugar and cinnamon in a medium bowl, add apple slices into sugar mixture, and toss. Divide apple slices evenly onto center of each round. Fold 1/2-inch of the crust over filming and crimp. Crust should lie just a little bit flat over the apples.
4. Bake for 18 to 20 minutes, until crust is golden brown and apples are tender. Drizzle about 2 tsp of caramel topping over each and top with ice cream. Serve warm and enjoy!
There! Wasn't that super duper easy? I hope you've enjoyed getting to know a little bit about me and I hope you'll hop on over to Army Ever After and visit! (If you do, make sure to comment and tell me you found me through Raewyn.)
Until then, Happy November!!
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