A few things that I learned this weekend:
1. Apple picking can easily spin out of control. You SAY you're not going to get too many apples and maybe you even promise that you won't get more than ten - next thing you know, you can't even carry all of the apples that you bought and you have no idea what to do with all of them.
2. Thinking about the good ol' days feels really good. After Jared and I did the Walkway over the Hudson, we walked over to Noah's in Poughkeepsie, which was our favorite college bar. It was really nice to stop in there, look at how things have (and haven't) changed and talk about how much fun we had at Marist.
3. It's important to make time to relax. Seriously you guys, I know you're busy but you need to make time to turn off your phone and go outside. You'll feel better and when you turn your phone back on and come back to reality, you'll be a more productive and calm member of society (or at least I am).
So on to the apples. I have a huge bag of beautiful apples (Empire, Fuji and Golden & Red Delicious) that are begging to be eaten. When I woke up this morning, I decided that I absolutely must have apple cake with yogurt sauce. This cake isn't too sweet so it makes a perfect breakfast, and at 159 calories a slice, it also makes a perfect snack or dessert. I'm also a big fan of my apartment smelling like delicious baked goods, and the cinnamon, sugar and apples really handle that job.
In sum, my advice to you this week is to enjoy the weather, turn off your phone and bake something that tastes like fall.
Scrumptious Apple Cake (from All New Light Cooking from Publications International Ltd. 2003 edition)
3 egg whites
1 1/2 cup sugar
1 cup unsweetened applesauce
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 cups cored peeped apple slices (I used Fuji)
Preheat oven to 350 degrees. Beat egg whites until slightly foamy; add sugar, applesauce and vanilla. Combine flour, cinnamon, baking soda and salt in a separate bowl; add to applesauce mixture. Spread apples in a 13x9 inch pan or 9 inch round springform pan sprayed with nonstick cooking spray. Spread batter over apples. Bake 35 to 40 minutes or until wooden toothpick inserted into center comes out clean. Cool on wire rack. Prepare yogurt glaze; spread evenly over cooled cake.
Combine 1 1/2 cups plain or vanilla nonfat yogurt, 3 tablespoons brown sugar (or to taste) and 1 teaspoon vanilla or 1 teaspoon lemon juice. Stir together until smooth.