Skip to main content

SRC October Reveal: This Chick Cooks

Secret Recipe ClubIt's time for the October Secret Recipe Club reveal. What's the Secret Recipe Club? It's a group started by Amanda of Amanda's Cookin' but recently handed off to April of Angel's Homestead. Each month, every participant is assigned to someone else's blog from which they pick a recipe - or two - to make and post, but it's all a secret until the big day. Today's the day. I always love a kitchen challenge and some culinary adventure...and meeting new-to-me foodie bloggers.

Meet Katie of This Chick Cooks who writes: "I'm on a mission to learn more about healthful eating day by day and broaden my palate as I go. Basically, I'm going back to basics trying to focus on natural, whole foods and avoid processed items such as white sugar, white flour, high fructose corn syrup...." A woman after my own heart. I have fully trained all three of my boys - Yes, that includes my husband. He took the longest. - to read labels. I love when they put something back on the shelf after seeing one of our "banned" ingredients. Gotta love that. Another thing I love: Autumn + Apples!

I was inspired by one of her sweet recipes - and what was in my High Grounds CSA box - for our Saturday late evening dessert. I used her Quick Apple Pie Pockets as my launching off point. I did make my own crust...with whole wheat my version wasn't really quick. The apples in our CSA box aren't your typical green or red ones; these are Hudson Golden Gems, an irregularly shaped, dull-skinned russet apple. They are the polar opposite of photogenic, but they are delicious - crisp, sugary, and juicy. They were perfect for this dessert.

The Crust
2 1/2 C white whole wheat flour
1/2 t sea salt
2 sticks frozen butter, cut into little cubes
1/4 C sour cream
1/2 C ice-cold water
4 t lime juice

The Filling
2 large apples, peeled and cut in large dice
2 T butter
1/2 t cinnamon
1/2 t nutmeg
2 T organic granulated sugar
1 T white whole wheat flour
splash of vanilla

Place flour, salt and butter in a large mixing bowl; with a pasty cutter, cut butter into the flour and salt mixture until it resembles coarse sand. In another bowl, whisk together sour cream, water and lime juice. Slowly drizzle in the liquid mixture to the flour and butter, blending just until a rough ball forms. Pour out onto a lightly floured board and knead until just combined. Pat dough into a ball, wrap in plastic and refrigerate for one hour.

Remove dough from refrigerator and divide into quarters. Roll portions of dough to a thickness of about 1/8 of an inch. Place on a parchment-lined baking sheet then put baking sheet in the refrigerator. Chill for 30 minutes.

Remove dough from refrigerator. Place 1/2 C of apple filling on each round. Fold edges together to form a half circle and seal edges by crimping. Place back in the refrigerator for another 30 minutes. Remove from fridge. Sprinkle with sugar. Bake for 30-40 minutes or until golden brown.

Jake and I shared a pie pocket with a scoop of vanilla bean gelato after the boys went to bed. Delicious! Thanks, Katie, for the inspiration. Next time I'll have to get some allspice because that sounds like it'd be a wonderful addition. I will be making these again soon.


  1. Looks delicious but I couldn't imagine sharing one, I'd want it all to myself.

    If you haven't already, I'd love for you to check out my SRC entry Baked Buffalo Chicken Wings.


  2. Yum, the perfect fall recipe! :)

  3. What a tasty looking dessert.

  4. Love handpies. And this one looks perfectly delicous.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce