Omelette, my way

I was recently looking through a friends cook book, and saw an entire section on omelettes. I was surprisingly intrigued, so I took a look through the section. Such a simple food, this cook book was just what I needed to be re-inspired to whip up an omelette, the perfect food morning, noon, or night. They are so versatile, delicious when paired with almost any ingredient, and are packed with protein to keep you full. Using what I had on hand, I created such a delicious meal. Who needs to spend $8 at a restaurant when it's so easy to create one in your very own kitchen using exactly the ingredients that you love!

My Perfect Omelette

1 clove of garlic

3 eggs (I like 1 whole egg and 2 egg whites)

1 cup spinach, sauteed

1/4 cup chopped tomatoes

1/2 zucchini chopped in 1/2 moons

2 T. feta cheese

olive oil

butter

salt

pepper

Crack the eggs in a bowl. Add a pinch of salt and a pinch of pepper. Whisk until well combined. Set aside.

Cut a zucchini in half and then cut that half so that you have half moon pieces. Saute on medium heat with 2 T. olive oil until the zucchini starts to brown. Add the spinach and stir until wilted. Add the chopped tomato and cook for a minute to warm through. Finally add the minced garlic and stir all together until the garlic is fragrant. Spinach is known to have a lot of water. If the vegetables have too much moisture, squeeze some of it out with the spatula. Remove vegetables from pan and set aside.

Return pan to burner and heat a pat of butter over medium heat. When the butter starts to bubble ever so slightly, add the egg mixture. The mixture should set immediately at the edges. With a spatula, carefully push cooked portions at edges toward the center so that uncooked portions can reach the outside of the pan. Continue until egg is set and will not flow. If you like, flip the egg once it is set to cook the other side a little bit too.

Add your cooked vegetables. Sprinkle cheese on top of veggies and gently fold one side of the omelet to the other. The cheese should help the omelette stick together. Remove from the heat and enjoy!

Suggestion: Like I said before, this is such a versatile food. You can really adapt this recipe to whatever you like to eat. Try potatoes, different meats, whatever your heart desires! Eat up!

Quinoa Cakes

Every so often I make a new recipe and become absolutely OBSESSED! Well, this is definitely this weeks obsession. This recipe could not be healthier, and takes an ingredient as simple and plain as quinoa and raises it to a whole new deliciously amazing level. These are so tasty, crunchy on the outside and creamy on the inside, comforting, and so nutritious, you won't feel badly at all. You can play around with so many ingredients in this recipe, so make it fun for yourself and pick the things you love! Seriously though, whatever you choose to add to this dish, just go and make it! Don't miss out!

Quinoa Cakes with Spinach and Goat Cheese from the Barefoot Kitchen makes about 20 small cakes

ingredients: 2 cups spinach, roughly chopped 3 cloves garlic, minced 2 cups cooked quinoa 4 ounces goat cheese 1 egg, beaten salt and pepper olive oil for frying

how to: 1. Wash and chop the spinach, pat dry. Mince the garlic. Heat 1 tablespoon of olive oil in a small skillet. Cook the garlic until lightly browned, about a minute, then add the spinach. Cover, and cook until wilted. Set aside and let cool.

2. In a small saucepan, mix the quinoa and the goat cheese over low heat (to help melt the cheese). Remove from heat when well combined.

3. Chop the cooked spinach finely, mix with the quinoa and goat cheese. Beat the egg and mix in until everything is combined. Season with salt and pepper to taste.

4. Heat a layer of olive oil in a non-stick skillet. Form the quinoa into 2″ patties about 1/2 inch thick. Drop into the oil and cook until well browned on one side, 2-3 minutes. Flip and cook on the other side, then set on paper towels to drain.

Suggestion: Or should I say confession? I've never actually made the recipe above. Instead of spinach, I added in chopped zucchini and tomato. DELICIOUS!!!

Applesauce

Most kids grow up eating Mott's or other brands of applesauce, but I was a lucky one. At a young age, my mom exposed me to the real deal, homemade applesauce. I remember watching her peel, core, and delicately slice apple after apple. Then she would throw them in a pot with cinnamon and POOF, almost like magic, deliciously chunky, perfectly cinnamon applesauce would appear.

This was my first time making it on my own, and it tastes just like moms. It's apple season, so go to the store, pick the prettiest apples, and whip up a batch of this. Trust me, it's one-of-a-kind, and such a special treat.

Applesauce

6 large McIntosh Apples

1/4 to 1/3 c. sugar

1T. lemon juice

1/4 t. salt

1/2 t. ground cinnamon

1/2 to 3/4 c. water

Peel, core, and coarsely chop the apples. Toss with sugar, lemon juice, salt, cinnamon, and water in a saucepan. Bring to a boil. Stir frequently and simmer for 8 to 10 min. until apples are tender. Mash lightly with back of large fork. Add water to reach desired texture and sugar to adjust flavor. Allow to cool and then enjoy!

Suggestion: Go easy on the sugar! The beauty of making your own applesauce is that you're in control and can make it as healthy as you want it to be. :)

Oreo Cookies

Okay, confession time. I don't like Oreo cookies. Yes, you read that right. I'm just not such a fan. There are so many other things I would rather eat. I know many people out there (those die hard Oreo fans) reading this probably want to kill me for saying that, but read further, and I promise you will be happy that you did. I was baking for a bake sale, and thought that I would take the opportunity to try something different. And you know what, it was sooo worth it. These cookies are soo good!! A typical cookie batter with loads of chocolate chips and crushed pieces of Oreo cookies running throughout each delectable bite, these cookies are so fun, and the Oreo cream really makes them stand out. Make these for your next party, or anytime you need some fun in your life! So maybe I don't hate Oreo's as much as I thought.....

Oreo Cookies from Lovin' in the Oven

• 1 stick softened butter
• 6 Tablespoons sugar
• 6 Tablespoons brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 ¼ cup flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 11 broken pieces Oreo Cookies
• 1 cup chocolate chips

1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.

2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.

3. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft.Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Suggestion: It would be so fun to try adding different flavored Oreo cookies into this resipe. Mint, strawberry milkshake, anything you like! Try it. :)

Nutella Cookies

Nutella. You know, that delicious European hazelnut and chocolate spread? Yeah, I am pretty much in love with it. Eaten off of a spoon, on whole-wheat bread, or get this, in a COOKIE, nutella just continues to blow my mind! I came across this cookie recipe on stumbleupon.com (my favorite website) and I knew that I had to give it a try. From the beautiful caramel like color of the cookies, to the delicious nutella and chocolate flavors running throughout each bite, this cookie is a must try. A little different than the typical chocolate chip or oatmeal cookie, this is a great recipe if you want to mix it up a little bit. Trust me, you won't be disappointed!

Nutella Cookies from Sugar and Spice

Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter (1 stick) 1 cup sugar 1/2 cup brown sugar 2 eggs 1-1/2 teaspoon vanilla 1/4 cup Nutella (I like adding an extra 1/4 cup for a little more Nutella flavor) 1-1/2 cups chocolate chips Directions: 1. Preheat the oven to 375 degrees and prep baking sheets with silpats or parchment paper. 2. In a large bowl whisk together the flour, baking soda and salt. 3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined. 4. Gradually add the flour until the mixture is combined. 5. Then mix Nutella. Finally add in the chocolate chips. 6. Use ice cream scoop and drop on baking sheets and bake for 9-11 minutes.

Suggestion: Mix it up and have some fun! Add different flavors of chocolate chips, or throw in some nuts to take it up a notch. Might I suggest adding hazelnuts to pick up that Nutella flavor!

Classic Chocolate Chip Cookies

I'm all about mixing it up in the kitchen, putting a twist on a recipe, but sometimes great is great, so why mess with that?! Nestle Tollhouse Chocolate Chip Cookie recipe is like that for me. Growing up, I would come home from school to warm gooey chocolate chip cookies pulled from the oven as a special treat. This recipe is always perfect and reminds me of home. Fool proof, these chocolate chip cookies are simply perfection. Buttery, chocolatey, gooey, and chewy, these cookies are where it's at!

Nestle Tollhouse Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (I never add the nuts, as it is a smoother cookie without the nuts)

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Suggestion: Have a little fun. Add some different kinds of chocolate chips. They now come in the most innovative flavors, like peanut butter and even cinnamon! Or, try some nuts, like pecans, walnuts, whatever you like!

Black Beans, done the right way

This is a recipe that I have wanted to try for months. But seriously, when am I ever in the same place for 4 hours (the time it takes to cook this dish)? Well, finally I decided to stay in one Sunday afternoon, and instead of studying for a test, cooked up this deliciousness. After a bad evening, this cozy and hearty dish, full of nothing but goodness helped feed my soul. After years of eating black beans from a can, I am now a convert to dried black beans, truly the only way to go. Creamy, filling, and comforting, these are absolutely amazing. I think I'm going to go eat more now. Enjoy!

Black Beans

1 lb. dried black beans, rinsed

3 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, chopped

1 jalapeño pepper, halfed and seeded

2 teaspoons ground cumin

2 teaspoons dried oregano

Kosher salt

Fresh cilantro

1) Soak the beans in a pot of water overnight. Drain.

2) Heat the olive oil in the pot over medium heat. Add onion, garlic, jalapeño, cumin, and cook, stirring off and on for 5 minutes. Add oregano and beans, then add enough water to cover (about 9 cups). Increase heat to medium high and bring to a boil, then reduce heat to medium low, partially cover and cook, stirring off and on until beans are tender 3 hours.

3) Add 2 teaspoons of salt and simmer uncovered, stirring occasionally, until the liquid is mostly absorbed, 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro.

Suggestion: Play around with different spices. Try these beans with crushed tortilla chips and avocado to really treat yourself!

Potato Chips (in your microwave)

Yep, you read that right. You can make delicious, crispy, savory potato chips in your microwave. You know, that small appliance in your kitchen that requires only the most minimal effort. While I'm not such a fan of using the microwave on a regular basis, it sure got the job done right this time. If you don't have the time or patience to stand behind a fryer, try this today. Best of all, you're using a fresh potato and just a little bit of oil, so this is a healthy one too! Easy and delicious, you don't want to miss out.

Potato Chips (in the microwave) adapted from allrecipes.com

Ingredients

• 1 tablespoon vegetable oil
• 1 potato, sliced paper thin (peel optional)
• 1/2 teaspoon salt, or to taste

Directions

1. Pour the vegetable oil into a plastic bag. Add the potato slices, and shake to coat.
2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave and the thickness of the potatoes. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You may need to re-spray the dish between batches.

Suggestion: A mandolin is your best bet to get get the thinnest slices of potato, but if you don't have one, take your time, use a very sharp knife, and try to slice the potato as thinly as possible. You many need to adjust the cooking time depending on the thickness of the slices.

Hot Chocolate Marshmallow Cupcakes

Heaven. Pure bliss. Pretty much enough said.

These cupcakes, texturally a cross between a brownie and cake are incredible. Moist, chocolaty, and rich from the delicious dark chocolate, paired with the broiled marshmallow on top, these cupcakes are a hit. This is the perfect bite of indulgence to welcome in fall. Who needs a cup of hot chocolate when you can have one of these little delights? Seriously, these are so worth trying tonight.

Hot Chocolate Marshmallow Cupcakes from Cupcakes Galore by Gail Wagman

Makes 12 cupcakes

8 ounces dark chocolate

1 cup (2 sticks) unsalted butter, room temperature

4 eggs

1 cup sugar

3/4 cup all-purpose flour

1 teaspoon salt

1/2 cup mini-chocolate chips or grated chocolate

Marshmallows for decoration

Preheat oven to 350 degrees F. Melt chocolate and butter in a double boiler or microwave until JUST melted. Set aside until just warm.

Cream the eggs and sugar together until light and foamy. Add flour and salt and mix. Pour in the chocolate mixture and beat until batter is smooth.

Spoon batter into 12 cupcake papers. Sprinkle a scant teaspoon of mini-chocolate chips or grated chocolate over each cupcake and bake for 15 minutes. Remove cupcakes from oven. They will be very moist inside.

Place a marshmallow or several mini-marshmallows on each cupcake. Put cupcakes under broiler for a few seconds until marshmallows start to brown. This will take only a second so be very careful. Remove form oven and wait for about 5 minutes before eating since marshmallows will be very hot. These cupcakes are best eaten still warm.

Suggestion: I've made these cupcakes with no butter and with only 1 stick of butter (instead of the 2 sticks the recipe calls for). They are delicious either way, so feel free to use whatever amount of butter you're comfortable with.

Potato "Potatoe"

You say potato, I say delicious, warm, comforting, and beautiful! This side dish was served recently at a brunch and looked gorgeous on the plate. The sweet potatoes mixed with the russet potatoes were a perfect complement to each other and simply screamed fall with the sweet potatoes exquisite orange color. Packed with protein and fiber, sweet potatoes make me feel great and their sweet taste is surely a welcome surprise! Make this dish for your next brunch and I guarantee everyone's soul will be satisfied!

Potato Home fries

3 sweet potatoes

3 russet potatoes

1 medium onion

salt to taste

pepper to taste

olive oil

Preheat the oven to 425 degrees. Cut the potatoes and onion into small bite-sized pieces to your liking. Mix 5 or 6 tablespoons of olive oil on the potatoes and onion. Add salt and pepper and toss until all potatoes are well coated. Bake in the oven for 45 minutes or until cooked through and a beautiful brown coat covers the potatoes.

Hint**Figure 1 potato per person and you'll have plenty!

Suggestion: There are so many different kinds of potatoes out there. Experiment with your favorites!

Puppy Chow/Muddy Buddies aka Heavennnn

This is one snack with many names. Some may argue about what it's truly called, but one thing everyone can agree on is that it is deliciously sinful. Simple, inexpensive, and decadent, this one is a hit. Just a warning, do be careful when you make this: it is addicting. My roommate begged me to take it out of the house for a week before I finally gave in. Regardless, this recipe is not only tasty, but fun to make too. A great project for kids and adults alike, get in the kitchen and give this one a try. I promise you won't be disappointed, maybe just a little bit too indulged. But then again, to each his own. :)

Puppy Chow/Muddy Buddies by Alice on Savory Sweet Life

Ingredients:
9 cups Chex cereal ( whatever you prefer)
1 cup chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter
2 teaspoon vanilla
1 1/2 cups powdered sugar
2 1-gallon ziplock bags

Directions:
Place cereal in a large bowl and set aside. In a medium microwavable bowl, add chocolate chips, peanut butter and butter. Microwave on High for 1 minute and stir. Microwave 30 seconds longer and stir mixture until smooth. Stir in vanilla. Pour sauce over cereal and stir until evenly coated. Spoon half of the mixture in each 1-gallon resealable ziplock bag. Add 3/4 cup powdered sugar to each bag, and seal. Shake the bag until everything is coated. Spread on waxed/parchment paper to cool. Store in airtight container in refrigerator.

Suggestion: Make this dish user friendly. Are you a fan of crunchy peanut butter? Add that instead of creamy. Try dark chocolate or white chocolate for a twist too. Have fun. Regardless, it'll definitely be tasty.

Caramel- ooh la la

I don't even know why, because I don't eat caramel, but for some reason I had this need to make it, to say that I conquered the caramel. So finally after putting it off for a few weeks, I decided to make it. That night however, I realized that I didn't have any cream. After a mini food-tantrum, I went to sleep and was pleasantly surprised the next day when my roommate presented me with a beautiful carton of cream, essentially the magic to caramel. Throughout the process of cooking this, I was squealing with delight. I felt like a chemist hard at work in the lab, as each ingredient helped to elevate the dish and change the texture, color, and ultimately taste. This is a fun one to try, and deliciously creamy too. Try it out so that you too can squeal with delight.

Caramel Sauce Recipe by Elise on Simply Recipes

INGREDIENTS

• 1 cup of sugar
• 6 Tbsp butter
• 1/2 cup heavy whipping cream

METHOD

1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.

3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4 Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

Makes a little over one cup of sauce.

Suggestion: Caramel is so versatile. Try it on everything from cereal, graham crackers, pretzels, chips, even popcorn. The sky is the limit!

Garlic Green Beans

Need the perfect side for your next meal? Look no further. These green beans are sure to please. Light, flavorful, and refreshing, these green beans will be your new go-to side dish. Growing up, I don't really remember eating green beans. They seem to be overlooked, but they happen to be one of the cheapest vegetables out there. Always in a heap at the grocery store, it's easy to pick out exactly just how many you're going to need, whether it be 20 or 200. This recipe can be prepared in a flash and I guarantee will always be the star of the show whenever it's served at your table. So seriously, go to the store, buy those green beans, and eat up!

Garlic Green Beans

As many green beans as you think you can eat (I recommend 1 pound)

1-2 cloves of garlic per pound of green beans

Olive oil

Salt

Pepper

Remove the ends from the green beans (they should just snap off). Sauté the green beans in 1-2 tablespoons of olive oil until tender, but not overcooked. This will take a little while because the green beans were raw when you began cooking. While the green beans are cooking, smash the garlic cloves and dice very finely. Add the garlic to the green beans when they are tender, and continue to cook until the garlic starts to brown. Be careful not to burn the garlic. Season with salt and pepper. Plate it up and enjoy!

Suggestion: This recipe shouldn't be exact. Love garlic, well then throw in a few more cloves. Cooking is all about taste and finding out what it is that you enjoy. Don't be scared, just go for it!

Pucker Up

This dessert is such a classic for me. Growing up, my mom baked it all the time, and while I must admit I wasn't such a fan when I was younger (I had a thing against lemons), it's now one of my favorites. The flaky buttery crust paired with the not too lemony, not too sweet combination is perfect. This is one of those desserts to make for a dinner party because you know that it will always be a hit. Add this to your repertoire and you'll be sure to WOW all of your friends. So go cut those lemons and Pucker Up!

Lemon Squares

1 cup butter/margarine
1/2 cup powdered sugar
2 c. flour
4 eggs
2 cups sugar
6 T. lemon juice
1 T. flour
1/2 t. baking powder

Preheat oven to 325 degrees. Mix butter, powdered sugar, and 2 cups flour. Press into a 10x14 inch pan (jelly roll pan). Bake 15 min. Beat eggs. Add 2 cups sugar, lemon juice, 1 T. flour, baking powder. Pour over pastry. Bake 40-50 minutes more. Dust with additional powdered sugar.

Suggestion: Taste the liquid batter before you pour it over the crust. Depending on the lemons you picked, they might be too sweet or not bitter enough. Adjust the recipe as needed by adding more lemon juice or sugar.

Tis' the season

I'm just going to say it like it is. I am in love with summer fruits, literally obsessed! Every year though, summer fades away and in marches fall. The only thing that keeps me from tearing up as I say goodbye to my beloved summer fruits is knowing that it's APPLE SEASON! That's right, that round, fleshy, totally adaptable fruit that can be used in dishes savory, sweet, and everything in between. Tis' the season for grilled cheese and apples, homemade applesauces and of course, apple cake. I have tasted many different apple cakes in my lifetime, but this one is definitely my favorite. Moist, not too sweet, and covered with delicious cinnamon apples, this cake is the perfect one to make as we salute the beginning of fall, aka apple season!

Savta's Apple Cake, adapted from Miri Rotkovtiz on about.com

Prep Time: 25 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 55 minutes

Ingredients:

• For the Apples:
• 4 large or 6 small firm apples (try granny smith to balance out the sugar), peeled and thinly sliced
• 3 tablespoons sugar
• 1 tablespoon cinnamon
• .
• For the Cake Batter:
• 3 cups unsifted flour
• 2 1/2 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup oil (such as expeller-pressed canola, grapeseed, or walnut)
• 4 unbeaten large eggs
• 1/3 cup orange juice
• 1 tablespoon pure vanilla extract

Preparation:

Preheat the oven to 350° (If you are using a dark or nonstick pan, reduce the heat by 25° F). Grease and flour a tube pan with a removable bottom, making sure to tap out excess flour.

In a large bowl, combine the apple slices, cinnamon and sugar. Toss together gently, making sure the apples are well coated with the cinnamon and sugar, and set aside.

In another large bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil, eggs, orange juice, and vanilla, and beat just until smooth. The batter will be very thick.

Pour about 1/3 of the batter into the prepared tube pan. If necessary, use a spatula to spread the batter so it covers the bottom of the pan. Layer about 1/3 of the apple slices over the batter. Repeat with another layer of batter, then apples, then batter.

Arrange the final layer of apples decoratively in concentric circles over the batter, overlapping the apple slices slightly (they will spread out as the cake bakes). Drizzle the cake with a bit of the remaining cinnamon sugar "syrup" from the apple bowl.

Place the cake on a cookie sheet or on top of a piece of foil to catch any drips, and bake in the center of the preheated oven for 1 1/2 to 1 3/4 hours, or until a tester comes out clean and the top of the cake has a golden "crust."

Allow the cake to cool in the pan on a wire rack. When cool, run a knife or spatula around the edge of the pan, and remove the outside of the cake pan. Gently run a knife or spatula between the cake and the pan bottom to loosen. Invert the cake over a plate and remove the pan bottom (the cake will be upside down on the plate.) Place a cake plate face down on the bottom side of the cake, and holding both plates, flip the cake, so it is right-side (apple-side) up. Enjoy!

Suggestion: Have some fun and play around with different kinds of apples. There are so many varieties out there, so peel and chop those apples to bits and then add them to your new favorite cake!