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The title of this post is pretty self-explanatory, this recipe is a two-parter. After being gifted a large number of apples last weekend that had already been used for pie, I needed to figure out what to do with the rest. Scouring some of my go-to food blogs, I decided to make Food Mayhem's Earl Grey Apple Sauce, but not stopping there, I saw Smitten Kitchen had just posted Spiced Apple Sauce Cake. Step one, apple sauce. Step two, cake. Result: Spiced Earl Grey Apple Sauce Cake.

Part 1 -- Earl Grey Apple Sauce

I cut down the amount of sugar in this recipe for two reasons: I'm not a fan of sweetened apple sauce, and I used a mix of apples so I wasn't totally sure of the sugar content of the fruit but I had a hunch it would be sweet. Also, I made a few tiny additions to the original recipe with some spices and lemon juice.


  • 3 pounds apples, peeled, cored, and quartered
  • 1 cup water
  • 1/8 cup light brown sugar
  • 1/4 teaspoon kosher salt
  • 1 Earl Grey tea bag (paper removed)
  • squirt of lemon juice
  • dash of nutmeg
  • dash of cinnamon


  1. In a large pot, stir together apples, water, sugar and salt. Bring to a boil.
  2. Once boiling, add the tea bag (I made a little space for it in the center of the apples). Make sure the tea bag is totally submerged.
  3. Bring down to a simmer, cover and let it cook for about 15 minutes. Stir occasionally.
  4. Uncover, stir and let it cook for another 15 minutes. (I removed the tea bag when I uncovered the pot to let it cook more, but FM suggests leaving it in for the full 30 min, your call.)
  5. After its done cooking, add in the lemon, cinnamon and nutmeg and mash the apples with a potato masher for a slightly chunky texture. Or, if you are so inclined, put the mixture into the blender for a smoother consistency.

Serve warm or cold. I let mine cook a little longer to reduce the liquid but it's all a matter of preference.

Part two, tomorrow!

Part two - Spiced Earl Grey Apple Sauce Cake.

Feelin' souper.