Sundays have become my baking day! I made a really simple apple crisp with oatmeal, brown sugar, butter, and flower because tomorrow is one of my supervisor’s birthdays. I love baking, but let’s be honest, I don’t do it often because I have no self-control around desserts; although, this whole no soy thing has actually required quite a bit of self-control, especially around chocolate. If you ever see soy-free chocolate chips, I beg you, mail them to me!
I gave the apples a coating of sugar, cinnamon, and nutmeg and layered them in between the crust.
But, I still had way too much squash.
So, I did what any girl would do with too much mashed squash…I made black bean, butternut, and goat cheese quesadillas.
This was one of the fattest quesadillas I’ve made at home. You should have seen Matt’s…he could barely flip it because it was so thick. Squash was pouring out the sides.
The goat cheese was absolutely essential in this and, I have to say, for a last-minute meal this was quite good.
And because I knew Matt and I wouldn’t be able to bear to stare at the apple crisp I made for my supervisor and not try any, I made a teeny tiny little bit in a separate pan to enjoy with the last of the butter pecan ice cream. Matt declared this the best dessert he’s had in a while (he’s into apple desserts), so I might just make it again.