Tag Archives: What Megan’s Making

Apple Cheddar Quiche

Apple Cheddar Quiche

Happy Halloween everyone! I gotta tell ya’, this is one holiday that just doesn’t rank very high on my radar. There’s no negative, subconcious underlying reason for it, it’s just the way it goes, I guess. I don’t have kids to take trick-or-treating, I’m not very craftsy so I don’t get into decorating, and I really don’t get into making Halloween themed food. I’m not the greatest at decorating cupcakes like spider webs, I don’t make eyeball soup, and those cheese sticks that look like fingers really freak me out, quite frankly.

cheddar baked into pie shell

Whatever, it’s fine. But for all of you in different circumstances and with different talents, I hope you all have a great time with your festivities tonight, and please stay safe!

apple quiche filling

I must, however, confess to being a bit of a Halloween Scrooge when it comes to handing out candy to trick-or-treaters. Before you judge, please know that I live in a second floor walk-up, so the idea of constantly running up and down stairs to give out candy just isn’t appealing to me. We leave the lights off in hopes of discouraging trick-or-treaters and saving our leg muscles.

Apple Cheddar Quiche

But I’m quite lucky this year; I’m in Boston visiting my mom, so it’ll just be Matt’s problem! Bah Humbug!

apple cheddar quiche

Today I’m sharing something that is quite a treat, but could also fall into the “trick” category. Treat because it’s so delicious, and trick because it’s an unexpected flavor combination and an unexpected vehicle for apples – I’d certainly never heard of using them in a savory quiche before. But it works! Enjoy!

apple cheddar quiche

{One year ago: Apple Pie Ice Cream}

Source: slightly adapted from What Megan’s Making

1 9″ unbaked pie crust, or half of this recipe
1 3/4 cups shredded sharp Cheddar cheese
2 cups peeled, cubed, tart apples
1/4 cup minced shallots
2 Tbsp butter
1 1/2 tsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
4 eggs, beaten
2 cups half & half
1 tsp salt

Preheat your oven to 350 F. Roll out pie dough, if necessary, and transfer to a regular 9″ pie plate; sprinkle 1/2 of the cheese into the bottom of the pie shell and bake 10 minutes on lowest rack of oven; set aside away from the oven and let cool a bit.
In a medium skillet, saute apples and shallots in butter until soft, about 8-10 minutes. Stir in the flour, cinnamon and nutmeg. Spread apple mixture evenly in pie shell; sprinkle remaining cheese on top.
In a separate bowl whisk together eggs, cream, milk, and salt. Pour egg mixture over the apples and cheese in the pie crust, enough so that it comes to the top of the pie plate but obviously you don’t want it spilling over. You may not need all of the egg mixture.
Place the pie plate on the lowest rack of the oven and bake until firm and knife comes out clean, about 60 minutes. Let cool for about 10 minutes, then cut into wedges and serve. Leftovers are even more amazing!

Apple Streusel Bread

Apple Streusel Bread

This bread is ridiculously easy to make and so delicious that you need to invent a whole new word to describe it because delicious isn’t quite adequate enough a word. Suffice it to say, I was completely blown away.

apple streusel bread

As I mentioned yesterday, Matt and I traveled up to the Catskills to go apple picking again this year. I’ve already done quite a bit of baking with my stash, and I’m, oh, maybe a quarter of the way through it. So there will be LOTS of apple recipes in the coming weeks.

Apple Streusel Bread

In the meantime, I thought I’d share what happened with last year’s stash. Enjoy! And be sure you do not miss out on this apple bread. It’s AMAZING. You should definitely make it soon.

Apple Streusel Bread

Apple Pie
Apple Fritters
Apple Pecan Cheesecake Cupcakes
Apple Jalapeno Cheddar Scones
Macaroni and Cheese with Butternut Squash, Apples, Onion and Bacon
Apple Escarole Salad
Apple Hatch Chile Cobbler

apple streusel bread

slice of apple streusel bread

{One year ago: Veal Ricotta Meatballs}

Source: What Megan’s Making

4 cups peeled and chopped apples (4 medium to large apples)
4 large eggs, beaten
1 cup canola oil
2 tsp vanilla
2 tsp baking soda
2 tsp salt
2 tsp cinnamon
3 cups all-purpose flour
2 cups granulated sugar

3/4 cup all-purpose flour
1/4 cup granulated sugar
2 tsp cinnamon
1/2 cup butter, at room temperature

Preheat oven to 350 F. Grease 2 standard loaf pans and set aside.
In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Gently fold in the chopped apples. Divide the mixture between the two loaf pans.
For the topping: combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork (or your fingertips) until all ingredients are moist and crumbly. Sprinkle the topping equally over the two loaf pans and lightly press into the batter.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the pan to cool completely.

S’Mores Whoopie Pies


This is Part Ten of my Favorite Food Bloggers Series.

Here it is – the finale of this series! Last but certainly not least, I am featuring the terrific and fun food blog What Megan’s Making. Megan (and this Megan is not my sister, just FYI), is a transplanted Michigan-ite originally from Pennsylvania. She lives with her husband Mike, their very cute dog Scamp, aaannnndddd…. Drum roll please…. They *just* adopted a baby boy!! Isaac, nicknamed Zeke, is eight weeks old, and oh my gosh, you guys, he is just beyond adorable. Megan dedicated this post to him, go check it out and see how precious he is! Oh, and in the last pic, Zeke is wearing the same little jammies that I gave to my nephew Jack when he was about two months old – CUTE!! Congratulations Megan and Mike, such great news!


Anyways, Megan is a terrific cook and baker, though she admits she is slightly partial to baking. Megan is like me, in that both of us walked into marriage not knowing much about cooking, and getting married is what drove both of us to learn. She started her blog as a simple recipe log, to track her progress in learning to cook and bake, but it soon became a huge passion for her.



Megan takes great pictures and makes scrumptious food, but I think the thing I like best about her blog is that she is just such a sweet spirit. She firmly believes in putting love behind all her cooking and it really shows. Her joy from cooking and sharing just leaps out of the computer screen and makes everyone smile when reading her words.


Megan has so many drool-worthylooking baked goods on her blog, so choosing one was a bit tough, but in the end, it had to be these S’Mores Whoopie Pies. They were utterly delicious. The cookie part really does remind you of a graham cracker, and the cookies get a double filling of milk chocolate and marshmallow-y goodness. So decadent! As written, I found that I only needed half of both fillings to make the cookies. But don’t worry, I’ve got your back on what to do with the remainder so you don’t waste any tastiness: S’Mores Ice Cream!!! I’ll be blogging that one tomorrow.


So if you haven’t already, you simply must check out Megan’s blog, it’s wonderful! And congrats again to Megan and her hubby on their newest addition!!


Other amazing-looking recipes of Megan’s that I debated making: Salmon Chowder; Cheesy Apple Quiche

Read the rest of this series!   Part One    Part Two    Part Three
Part Four    Part Five    Part Six    Part Seven    Part Eight    Part Nine

Source: What Megan’s Making

1 1/2 cups whole wheat flour
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
4 tbs unsalted butter at room temperature
4 tbs vegetable shortening
1 cup packed dark brown sugar
2 large eggs
1/2 cup buttermilk
2 tbs whole milk
1 tsp baking soda
1 tsp distilled white vinegar
1 tsp vanilla extract

1 jar of marshmallow fluff (7.5 oz.)
1 1/4 cup vegetable shortening
1 cup powdered sugar
1 tbs vanilla extract

12 oz milk chocolate chips
3/4 cup heavy whipping cream

First, make the cookies. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
In a medium bowl, stir together both flours, baking powder, cinnamon, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, shortening, and brown sugar until light and creamy, about 3 minutes. Add the eggs, buttermilk, and vanilla and beat until combined.
In a separate bowl, combine the milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.
Using a spoon, drop about 1 tablespoon of batter onto the baking sheet and repeat, spacing them at least 2 inches apart.
Bake for about 9-10 minutes until the cakes begin to brown. Remove from the oven and let the cookies cool on the baking sheet for 3-5 min before transferring them to a rack to cool completely. They are likely to break if you try and move them when they are too warm.

Next, make the marshmallow filling: In the bowl of a stand mixer fitted with the paddle attachment beat together the marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.
Reduce the mixer speed to low, add the powdered sugar and vanilla, and beat until incorporated. Increase speed to medium and beat until fluffy.

Next, make the chocolate filling: Place the chocolate in a large, heat proof bowl. Heat the cream in a saucepan over medium heat just until it bubbles. Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is just melted. Stir with a whisk until smooth.
Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You can also speed up the process by refrigerating for about 30 minutes, stirring every 10 minutes, until it is firm enough to spread.

To Assemble: Pair up your cookies with those of similar size and turn them over. Spread the marshmallow filling onto one cookie and the chocolate filling on the other and repeat until all paired cakes are covered. Place the cookies together but do not press down or the filling will splurt out the sides.