Good Old Fashioned Apple Pie

Pie. The perfect dessert for fall!

This was my very first apple pie! 🙂 And actually it was my very first time eating homemade apple pie! Crazy, I know! But growing up in Bulgaria, we didn’t do pie so it wasn’t until we moved to the States that I discovered it 🙂 By the way, I’m terrified of making my own pie crust. Absolutely terrified! After a few failed attempts, a ton of butter all over my kitchen, a few burnt pies and a flour explosion, I have realized that crust making is definitely one of my weaknesses and it’s the only thing holding me back from opening my own pie shop! (jk)

Give it a try! I will be experimenting this fall with more pies and I will try to master the pie crust 🙂

House update: My house is almost done!!! Just 2 and half more weeks! I’m soo excited and can’t wait to move! Also it’s the very first home I get to decorate so I’m really excited to get creative and choose everything 🙂 Pics to come!

Stars: 4.5

Level: Easy to Moderate

Comments: Oh my! The filling is soo gooye, the crust is perfectly flaky and has a nice crunch, the apples are soft with a hint of cinnamon and just melt in your mouth and the vanilla ice cream ties everything together into the perfect lazy night dessert 🙂

Negatives: I hate working with pie dough whether store bought or homemade but that’s just me!

Will I make it again? Yes I love apple pie and this one really hits the spot!

Here’s the recipe!

Good Old Fashioned Apple Pie


  • 5 Gala apples
  • juice of 1/2 lemon
  • 2 pie crusts
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/3 flour
  • 1 tsp cinnamon
  • big dash of nutmeg
  • 2 tbsp butter, cut into very small pieces
  • 1 egg beaten with a little bit of water (egg wash)

Directions: Preheat oven to 425F.

Peel, core and slice the apples. Place the apples in a big bowl and add the lemon, sugars, flour, cinnamon and nutmeg. Mix to combine. Unroll one of the pie crusts into a pie plate allowing the crust to overhang. Spoon the apple filling into the crust and top with cut-up butter. Unroll the second crust and cut out strips. Top the pie with the strips weaving them as you go. Brush the pie crust with egg wash and bake for 30-35 mins until golden brown. Let the pie cool for 30mins. Top with vanilla ice cream and caramel sauce and enjoy 🙂

Source: JustPitzing


Dark Chocolate and Biscoff Cream Parfaits – Only 3 Ingredients!

Life’s been a trip. Mr. Picky was gone for two weeks and when he is not around well I don’t feel like cooking. And I don’t clean a thing. I realized that my life without him would be full of dirty laundry and overwhelming amount of dirty dishes. Ahhh. And then he came home a few days early to a messy house. To say that he wasnt pleased is very nicely put. Oh well. So to stop his bickering I made him dessert. This is soo good! And it takes no time to make and barely any work. And only 3 ingredients! And Biscoff… well I’m addicted. It’s soo good! Go get a jar, I’m telling you its the best stuff on earth. Eat it with a spoon, or graham crackers or use it to make these parfaits 🙂

And I still haven’t found my camera…

Stars: 5

Level: Easy

Comments: Different dessert from any other! Its not a pudding, it’s not a mousse it’s definitely something out of the box! Very rich and delicious and very easy to make!

Negatives: Heavy cream, chocolate and biscoff…not the healthiest combo but oh well you only live once!

Will I make this again? Hmmm…probably!

Dark Chocolate and Biscoff Cream Parfaits

For Dark Chocolate Layer:

  • 3/4 cup heavy cream
  • 1/2 cup dark chocolate chips

Directions: In a small saucepan over medium-high heat, bring the heavy cream to a simmer about 5 mins. Place the chocolate chips in a medium bowl and top with the hot heavy cream. Let sit for 5 mins. Stir to combine. Let cool in the fridge for 10 mins and then transfer to the freeze for 5 more mins or until completely chilled. With an electric mixer, beat the chocolate cream until fluffy.

For Biscoff Cream:

  • 3/4 cup heavy cream, cold
  • 1/2 cup Biscoff spread

Directions: In a bowl with electric mixer, beat the heavy cream until stiff peaks form. Add the biscoff and beat to combine.

To assemble: Divide the biscoff cream equaly among 4 small glasses, top with chocolate cream and refrigerate until ready to serve. Right before serving, top with slightly sweetened whipped cream and sprinkles. Enjoy 🙂

Adapted from: Cait’s Plate

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