Break ups are hard but the time has come to make some changes.
As hard as I’ve tried to just mask the misery, pretend like everything is ok, put on a happy smile…..
Known that it wasn’t going to work.
Truth be told, things haven’t been going well for quite some time.
I’ve even said those famous words, “it’s not you, it’s me” because well, it is. Me. My fault.
You on the other hand -you’ve upheld your promises, kept your word, and delivered on the truths that you hold dearly.
And I….I have failed miserably at mine.
I’ve tried to quit you before, but your hold on me was too great. Too strong. Too endearing.
But today? Today I’m letting you go.
I’m doing this for myself but in a way, I’m doing this for you too, my beloved TASTYKAKE.
Your deliciousness cannot be tolerated on my thighs nor rear end any longer.
And while I will miss you and your savory center (oh so yummy when warmed for 15 seconds), and your so very delicious fried glazed crust, our time to separate has come.
I will miss you. Mourn for you. Pine over you.
But I will survive.
For as long as I know how to love, I know I will survive.
See, TASTYKAKE? You’ve got me singing in my sadness.
You do things to me that let me know I’m slightly addicted to you. Like singing songs. And making my husband try 3 different convenience stores & Wal-Mart locations trying to reunite with you. I’m addicted, TASTYKAKE but I’m breaking myself of you.
Right here. Right now.
And while these knock off baked versions of you aren’t nearly as comforting as your nearly 500+ calorie fried glazed self, they will comfort me in my sadness.
Provide the warm savory center that I’ve grown to love so much.
And when you’re sold out at the local Circle K, these little apple pies can be whipped up in less than 30 minutes.
And perhaps they’ll even allow me to zip my dresses again.
It was fun getting to know you so well, and while breakups are hard….my dear TASTYKAKE , we are on permanent hiatus until further notice.
- 4 teaspoons butter
- 3 apples, peeled, cored, and roughly chopped
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla
- 1 teaspoon lemon juice
- 1 package refrigerated rolled pie crust (2 to a package)
- 2 tablespoons confectioners’ sugar
- Preheat the oven to 400°F. Spray a large sheet tray with nonstick spray.
- Heat the butter in a large nonstick skillet over medium heat until melted. Add the apples, sugar, cinnamon, nutmeg, vanilla and lemon juice. Cook, over medium heat, stirring occasionally, until the apples are soft, 10 – 15 minutes. Remove from the heat; let the filling cool 15 minutes.
- YOU MUST LET THE FILLING COOL- if not your pie crust will get soggy.
- On a lightly floured surface, roll each piece and using an oversized circle cookie cutter, cut into circles- about 5-inches. Spoon about 1½ tablespoon of filling slightly off center of each round. Fold each round over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork. Prick the top of each pie two or three times to vent. Bake until golden, about 20 minutes. A little of the filling may bubble out. Cool on the baking sheet on a rack 5 minutes. Sift with powdered sugar while still warm. Serve warm or at room temperature.