One great thing about the changing weather is that comfort food, like my delicious Baked Pork Chops and Apples, is back on the table.  

I really like this recipe for Baked Pork Chops and Apples because it’s quick and easy (of course). But if you hit the farmers markets, you’ll find an amazing assortment of apples that can really make this an interesting dish.

I don’t know why pork and apples play so well together. Maybe it’s because pork needs the sweetness of the apples to bring out its flavor. Or maybe, if the pork is cooked properly, the apples add just the right amount of moisture to the meat to make the flavors pop.

And speaking of overcooking your pork— don’t!

If you like it dry and white and hard, that’s fine (yes, I’m judging). But, really, there’s like zero chance of you getting trichinosis or some other wild disease if your pork chops are slightly pink in the center. They’ll be moist and delicious and taste like they should, not like a cooked shoe.

I’ve added a little apple cider vinegar to my Baked Pork Chops and Apples because it brings a little brightness to the dish.

What is brightness? It’s that little mouth spark that you get when you first bite into something delicious that makes you want to keep eating it.

Meat needs a bit of brightness because it has very little natural acid. And acid (think lemon juice) helps enhance flavors.

Fall has fallen. Cooler weather is on the way. But there’s comfort in what I’ll be putting on the table over the next few months.

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What’s the difference between a crisp and a crumble? 

Heck if I know.

I spent most of the morning researching this question and came to only one conclusion: they both have deliciously baked seasonal fruit buried under a warm, sweet and buttery streusel-like blanket.

Some recipes say crisps have oats, while others argue that only crumbles have oats. The name “crumble” originated in England, but that’s about the only historic tidbit I could find (which actually isn’t very helpful, but interesting if you’re like me and love trivia). I confess, don’t know where the word “crisp” came from.

This recipe for crisp is not only gluten-free, it’s super easy to make. I used Honeycrisp apples because they’re my favorite and they don’t dry out like other apples (I’m looking at you, Red Delicious).

Any seasonal fruit will work. Fresh berries give you a jammy and juicy compote, while peaches and pears are more pie-like. Don’t use frozen fruit or you’ll wind up with a dessert that won’t be a crisp or a crumble, just a soggy mess!

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Everyone knows how to make a fruit smoothie, right? But do you know how to make the perfect fruit smoothie?

Here’s are my 5 tips for perfect smoothies:

1. Add the liquids first. This will help blend all the ingredients evenly. Milk, soy milk, almond milk, coconut water, juice, tea and even kombucha or kefir are great base liquids.

2. Fat is your friend. As much as we want to save calories, using nonfat yogurt is NOT the way to go. It leaves the smoothie tasting like you’ve tried to pulverize sand and it’ll be grainy. Use low-fat yogurt instead.

3. Use frozen fruit. Frozen fruit thickens and adds flavor without diluting your smoothie. In the off-season, frozen fruit usually has more flavor than what you’ll find in the market. In season, put your fruit in the freezer for a few hours before popping it into the blender. Always pulse the blender a few times because the fruit can refreeze!

4. For a creamier (and healthier) smoothie, add ripe avocados or bananas. Those darker bananas will be sweeter so don’t worry about a few freckles! Honey, chia and flax seeds are also great thickeners.

5. Add the ice last. If you still want some icy-coldness, make this the last thing you put in the blender. Ice will thicken the smoothie without adding any additional calories.

Oh… and here’s one more important tip: always use the Hamilton Beach® Wave~Action Blender® for the creamiest smoothie!

My good friends at Hamilton Beach® sent me one of these good-looking babies to try out and, I’ve got to tell you, this blender is my go-to for smoothies. The Wave~Action blades continuously force the ingredients from the bottom to the top in a wave, so everything blends perfectly.

If you’ve got a big family, you’ll love the big 48-ounce glass jar (which is dishwasher-safe, by the way). The spout on the dispensing lid makes pouring super easy, with minimal drips. It also comes with a stir-spoon for thicker foods and mixtures.

Here’s the delicious Raspberries and Cream Smoothie I whipped up in the Wave~Action Blender!

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Have you ever made Homemade Caramel Apples?

I’m not talking about Caramel Apples made with those cute little candy squares that you buy in packages.

I’m talking about REAL honest-to-God Caramel Apples that you make from scratch from REAL HOMEMADE Caramel. This is the Perfect Caramel Apples Recipe.

You absolutely need a candy thermometer for this recipe. A lot of recipes will give you visual cues, but using a thermometer will guarantee that you’ll get it right the first time (yep, I learned the hard way).

If you’re wondering what kind of apples to buy, get what you like to eat out of hand. Honey Crisps are delicious but HUGE! Granny Smiths are tart, but balance out the sweetness of the caramel. Red Delicious are pretty bland, but tend to be uniform in shape.

Decorate the apples or leave them plain… they’ll be delicious no matter what you do!

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