Today’s Agenda: Holiday Fall Favorites

1. Classic Apple Pie Recipe

2. Apple and Honey Butter Recipe

3. Lamb & Grape Stew Recipe

Classic Apple Pie

Here in America, the moment Labor Day weekend ends, pumpkin spice, apple picking and Halloween décor take over the world. Fall is my Zikki's favorite season so she always makes sure that our house is stocked with a wide variety of freshly picked apples.

This year, I told her that I wanted to celebrate the change in seasons with as many fall baked goods as we could, with the star of the show being my Classic Apple Pie. A beautiful, flaky crust, layers upon layers of sweet apples (Pro Tip: cook your apples briefly before filling the dough) and topped with a sprinkle of sugar on the crust - this will elevate it to a whole new level. No excuses—apples are everywhere, so let’s get baking!

The other day we went apple picking and when we came home, we decided we would process the apples into apple pie prep in their freshest moment!

Best part? Make a big batch of the filling all at once, right after your biggest apple picking adventure, and then freeze it in your 1-cup Souper Cube freezer trays to defrost and use as an instant pie filling all season long!

Apple and Honey Butter

You know that really special dish that people remember and crave every holiday? It is a small detail in one sense, but if it isn’t on the table…people miss it and ask for it. That quite literally describe this Apple and Honey Butter. This sweet and salty carb topper is fantastic for any fall holiday tables cape!

This year we are making individual cubes of the Apple & Honey butter for each place setting. We prepped the butter this week, loaded it into our 2 tbsp Souper Cube freezer trays and will pop them out (next week), one hour before our Rosh Hashanah dinner service.

Lamb & Grape Stew

Let’s be honest…every holiday needs a roast. And this one…is just fantastic.

Sweet, tender, and fall-off-the-bone delicious, this recipe is easy but requires time. Perfect to prep and then put into the oven and forget about it for a couple of hours! (Best way to cook, if you ask me!) I use white and dark raisins, plus black and red seedless grapes. Blend the raisins with water and spices to make the sauce, pour it over the lamb shanks, and bake at low heat for 2-3 hours. The result is juicy, flavorful lamb perfection. Serve with rice and noodles or simple white rice—it’s all you need!

Why the Freezer is Our Secret Weapon

Goodbye and good riddance, days of jam packed freezers loaded with exploding rock solid mystery quart containers…and hello, sexy silicone oven safe freezer trays! 

As the holidays approach and our schedules get busier, the 12-piece bundle I put together with Souper Cubes is more valuable than ever in our household! Zikki and I were very intentional about the trays we wanted in this bundle and I can tell you, we use every single one on a weekly basis!

Here’s how we’re using our trays for Rosh Hashanah:

1. Classic Apple Pie : We filled the 1-cup freezer trays with my pre-made filling and take them out to thaw before assembling and baking the pie.

2. Individual One-Bowl Apple Cakes: As a sweet takeaway treat for our guests, we’re making individual One-Bowl Apple Cakes. This week, we made the batter and poured it into our 1-cup Souper Cubes freezer trays to freeze. Next week, we’ll defrost them and pop the silicone trays right into the oven to bake (doesn’t get any easier).

3. Apple and Honey Butter: We filled our 2-tablespoon Souper Cube freezer trays with the butter, popped them in the freezer and we’ll take them out to thaw an hour before serving to our guests alongside my Beehive Challah with Honey Glaze.

YASSS!