Monday’s Winner: Emily Loria of Little Momma & Co. and Little Chef Cooking Classes

You may remember her when we featured these darling disguises, but she’s back… and with a bang!

Find out how to make High As The Sky Apple Pie now!


Take it away Emily:

Pie Recipe:

12-15 cups of thinly sliced Granny Smith apples
2 T lemon juice
1 c sugar
4 T quick cooking tapioca
1/2 c brown sugar
1 tsp. McCormick nutmeg
1 pinch of ground cloves
2 T butter, chopped into bits
1 sprinkle of coarse sugar

Choose your favorite pie crust recipe and triple it to get started.

Peel, core and slice apples using the RSVP apple slicer, corer and peeler. Then toss your apples in some lemon juice and let them bathe for a few minutes.

Add sugar, tapioca, brown sugar, cinnamon, nutmeg and cloves. Stir to coat apples.

Pre-heat your oven to 375 degrees.

Roll out the bottom crust and place in pie pan. Pile apples in pie pan as high was they will go. This will take some balancing skills! When you get them as high as you think they might go, pile them higher! Top with bits of butter.

Roll out the top pie crust taking care to make sure it is large enough to cover the entire pie.

Lay the crust on top of the apples and pinch together with the bottom crust. This part may require more than two hands, so pull your kids, your husband, or your grandma into the kitchen with you for help and moral support (and a little fun!) Cut a few slits in the top for steam to escape.

Brush with egg wash and top with coarse sugar.

Bake at 375 degrees for 60 minutes. Keep a close eye on your pie and cover any spots that begin to brown over with foil. When you think it is done, pierce pie with a wooden skewer. If the apples are soft, it is finished baking. If you feel too much resistance, then put it back into the oven for another 15 minutes.

Remove from the oven and let cool.


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Emily Loria is a momma, blogger and cooking teacher for your little chefs! See more of her creative food.

We congratulated one of our amazing Chefs back in September on our Facebook page for taking 2nd place in Ocean Spray’s Cooking Competition. But we thought we’d share it on our blog too.

Get the recipe now!


The beautiful image is from Ocean Spray’s website, where you can also find this delicious recipe.

Congrats again Shawn Bucher!

And if you can, be sure to sign up for one of our cooking classes! We promise you won’t be sorry.

Happy Thanksgiving to all of our wonderful readers! We hope you enjoy this delicious recipe!

There is something about the smell of cinnamon that brings everyone to the kitchen, this easy, fun, and yummy recipe gives everyone in the family something to do to help out! Encourage everyone to join in-there can never be too many helping hands!

Learn to make your own homemade churros now!


The Recipe:

2 cups Water

5 Tablespoons sugar

1 teaspoon salt

4 Tablespoon Vegetable Oil

2 cups all-purpose flour

2 quarts oil for frying

1 cup sugar and 2 teaspoons ground cinnamon, mixed together

Paper bag

In a medium sized sauce pan over medium heat, combine water 5 Tablespoons sugar, salt, and 4 Tablespoons of oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

Place a large open star icing tip (Wilton 8B), inside a large 18” pastry bag, and fill with churro batter. This will be hot, so handle carefully.

Line a cookie sheet with parchment paper, and pipe out churro mixture to desired length. Place in freezer and let harden, about 25 minutes.

Heat oil in a heavy stock pot or deep skillet to 375 degrees F. Keep candy thermometer clipped to the side of the pan, and watch the temperature, try to keep at 375 F.

Once oil has hit temperature, carefully place the piped churros into the oil, and cook until golden brown. Place on paper towels and allow to drain and cool.

Combine the 1 cups sugar and 2 teaspoons sugar, and pour into paper bag. Place the cooked churros inside the bag with the sugar mixture, fold over the edge a couple times and shake covering the churros.

{Kids love to help out with this one! Let them try piping out the churro mixture, and of course let them shake the paper bag!}

Serve warm, and store covered. Enjoy!

A special thank you to Peter’s Chocolate and all of our wonderful guests who made our 2011 Chocolate Extravaganza a huge success!

Thank You!

-The Orson H. Gygi Team

“I read how to store A’Peels, but what is the best way to store real chocolate?”




The best temperature to store chocolate is going to be between 60-70 degrees F. It is best for it to be stored in a cool, dry place away from strong odors. Chocolate tends to absorb odors, so as long as it’s far from the onions, it’ll be just fine.

Also, you should never put chocolate in the refrigerator or freezer. (GASP!) I know, you’re probably like the rest of the world out there who always puts their chocolate chips in the freezer so that they will “last longer.” But this isn’t true. Drastic change in temperatures will make the chocolate bloom.

So, the same rules that applied to the A’Peels, apply to couverture chocolate as well!

Let us know if you have any other questions!

-The Orson H. Gygi Team

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Do you have a chocolate question?

“Last year I came in around this time of year and you were having a sale on chocolate. Are you going to again this year? If so, when?”




We are glad you asked!

Yes! We are having a sale this year. It’s going to be during our Chocolate Extravaganza, this Friday & Saturday. And not only the chocolate, but everything, I repeat, EVERYTHING online and in-store will be 10% off.

We hope you can make it!


-The Orson H. Gygi Team

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Do you have a chocolate question?