This is the fourth month I’ve participated in the most fun event on the web: Foodie Penpals. What is foodie penpals you ask? Here’s a breakdown:
- On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
- By the 15th you put together a box of treats and mail them to your partner.
- On the last day of the month you post a blog post about your box of treats
This month I received a box of goodies from Sara from Connecticut. Sara sent me a box that was inspired by fall and apple picking. I wish there was a place I could pick apples fresh around here, but my quick google search tells me there isn’t. Though . . . There are places I could pick green beans and that would be equally cool. I don’t know why the idea of picking my own produce off the vine, or the tree, or plucking it from the ground seems so much more appealing than someone else doing it for me, and then having to pay the mark up incurred from farm to grocery store. I do go to the farmer’s market to offset that some, but it would still be really cool to get to pick some produce myself – though I’m not going to say it would be cool to grow it too, because that’s too much work.
Anyway – off track. Sara’s box for me was packed with goodies from Connecticut inspired mainly by apples and the fall. This is perfect considering the first day of fall was just a week ago.
Sacramento heat is horrible right now. Sacramento heat doesn’t like chocolate very much (or it likes it too much??) I, on the other hand, love chocolate melted or solid. By the time I got the chocolate it was just soft, but it was still very edible. As I was sitting on the couch opening up my box of yums, Matt grabbed these chocolate cups before I could even get a glimpse at what they were. I snatched them back and told him there had to be a photo first – he couldn’t steal something from the box every time without me snapping a shot first! Anyway, we both got one and they were heavenly. I wish I could get these locally.
Sara also included this kit for apple muffins. In the letter she wrote me she told me that she envisioned a warm muffin with a cup of hot tea. I haven’t made the muffins yet but I do intend to buy apples at the farmer’s market this weekend and make the muffins then. I’m really looking forward to the breakfasts following. And actually, by the time you read this post I’ll probably have already made the muffins because I’m writing this post early (on the 28th) so I don’t forget to do it later.
Sara also included this jar of Local Connecticut Honey. I actually have some of it stirred into my tea right now. The honey I buy here is a Buckwheat honey and is darker than the honey Sara got me. There’s no reason we opt for the buckwheat except that Matt and I have an inside joke about it. The Connecticut honey is a lot lighter than my buckwheat honey and has a vaguely different taste to it. I love it and will find many uses for it.
Lastly Sara got me this apple cider jelly. Delicious, delicious, delicious, delicious! I don’t think I can say it enough: THIS JELLY IS DELICIOUS! It’s not overly sweet, especially considering the fact that it’s apple cider and not just apples. The texture is really nice and, I don’t even have words for this jelly.
The jelly is the item that made it into my recipe to share for this reveal also!
My cookies aren’t as good as the jelly. And this isn’t the jelly’s fault. It is entirely my fault for rushing things and not refrigerating my dough. But I was tired. I’m impatient. And really, I just wanted a cookie!
How would you use the apple cider jelly?
1 stick butter at room temperature
1/4 cup sugar
1 egg, with the white and yolk separated
pinch of salt
1/2 tsp vanilla extract
1 cup flour
1/2 cup crushed walnuts
6 tbsp apple cider jelly
1. In the bowl of a stand mixer add the butter and sugar. With the paddle attachment, cream the sugar and butter together.
2. Add the egg yolk and vanilla to the butter; beat until combined. Add in the flour and salt and continue to mix until combined.
3. (Do this step, because I didn’t.) Cover the dough and place in the refrigerator for a half hour. Preheat the oven to 350.
4. Beat the egg whites until frothy with a fork. Take the dough and roll into balls about 1-inch in diameter. With half of the cookies, roll in the egg whites and then roll into the crushed nuts. Place on a cookie sheet.
5. Use your thumb to press a well into the cookie. Fill the wells with jelly.
6. Bake 15 minutes. Let cool before eating and enjoying.