Tag Archives: dumplings

Apple Dumpling


Slowly but surely I am becoming more and more comfortable trying out my baking skills. Granted I am still a long way off from competing with my Mom who is the baking Queen of the universe. Once someone tries any of her baked goods they will come back again and again to ask Mom Mom if she will bake them a cake, pie, cookies or anything sweet.


I am the tortoise in the baking race of life. I am slow but steadily gaining ground as I go along. Today I decided I would try to make an Apple Dumpling for dmariedining.com. Instead of making an apple pie I thought it would be nice to create an apple filled pastry that has all of the flavors of an apple pie. Plus, the process seemed simpler to me. I wanted an individual dessert rather than a large pie since my family does not eat a lot of dessert. Making an Apple Dumpling meant I could make two dumplings that we could all share and not worry about wasting a whole pie.


I must admit I have only had an Apple Dumpling once or twice in my life. They were okay but the pastry was a little tough. For me, the crust is the best part of any pastry dessert. Since I am still honing my baking skills I either get my Mom to make me a batch of crust which freezes nicely or I buy a crust I know will be flaky.


Apple Dumplings are a wonderful treat that is pretty simple to make with only a few ingredients. Hmmm… I think I will try making a peach dumpling when peach season comes around.


Apple Dumpling

2 granny smith apples peeled
2 tbsp brown sugar
2 tbsp sugar
1 tbsp cinnamon
½ tbsp nutmeg
4 tbsp butter melted
1 egg lightly beaten
1 box Pillsbury Pie Crusts (two per box)

Preheat oven to 350 degrees.

Slice and core apple with an apple slicer (to maintain shape of apple). Wrap a strip of pastry dough around the apple to hold slices together. Melt butter in small sauce pan. Brush apple with butter then roll in sugar mixture or pat mixture around apple with your hands. Place apple in the center of the pastry. Spoon a little melted butter in the middle of the apple and fill center with more of the sugar mixture. Fold pastry tightly around apple and brush the pastry with egg wash. Poke the top and sides of the pastry with a fork for ventilation. Bake for 45 minutes to 1 hr until golden brown and the apples appear to be soft..

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Grandma Dee’s Chicken and Dumplings


Chicken and Dumplings is the ultimate grandma comfort food. If made like my grandmother use to make it, it is packed with chunks of meat, sweet vegetables, potatoes and plenty of dumplings. The dumplings are my favorite part. I love almost anything made with dumplings whether it is a main course or a sweet treat like cobbler.


Now that I am a grandma, I thought I should come up with my own chicken and dumplings recipe that my grand kids would love. Since I prefer quick and easy to long and difficult I used preformed dumplings along with fresh veggies and chicken to shorten the prep and cooking time.


The end result was a dish I was proud to call “Grandma Dee’s Chicken and Dumplings”.


Grandma Dee’s Chicken and Dumplings

8 boneless skinless chicken thighs
2 celery stalks, sliced
2 carrots peeled, sliced
1 small onion chopped
1 small jalapeno pepper seeded and chopped (optional)
1 box frozen peas
1 10 oz can cream of chicken soup
5 cups water
½ box Anne’s frozen dumplings
½ tsp poultry seasoning
½ Adobo seasoning
1 tbsp salt
1 tsp black pepper
1 tsp basil
1 tsp parsley
1 tsp onion powder
1 bay leaf

In a large pot add water, chicken, 1 stalk of celery, 2 tbsp onions and seasonings. Cook at medium high temperature until chicken is tender and cooked all the way through. Remove chicken. Chop chicken into big chunks and set aside.

Strain broth then add broth back to the pot. Add carrots, remaining onions, celery, jalapeno pepper and a little more salt. Cook for 10 minutes then add peas and dumplings. Cook for another 8 minutes gently stirring the dumplings.

In a small bowl add cream of chicken soup and ½ cup of the hot broth. Whisk them together then add to the pot along with the chicken. Reduce heat to simmer and cook an additional 5 minutes to heat chicken and soup mixture.

To prepare in a crock pot:
Add chicken, water, celery, onions, carrots, jalapeno pepper and seasonings to a crock pot. Cook on high for 1 hour. Add carrots and dumplings. Gently stir in the dumplings and cook an additional 15 minutes. In a small bowl add cream of chicken soup and ½ cup of the hot broth. Add mixture and peas to the crock pot. Reduce to low heat and cook for 10 more minutes.

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