I participated in the Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received Stonewall Kitchen products to facilitate my review.
I met with a lot of brands during the Summer Fancy Food Show back in June and they each had a unique story and amazing products. The very first stop on our tour was Stonewall Kitchen. The moment I stepped foot in their booth, I knew this was going to be a brand that I would fall in love with.
Founded in 1991 by partners Jonathan King and Jim Stott, they worked diligently from home establishing themselves at local farmer’s markets, fairs and festivals with their flavorful line of distinctive and high quality food items sold under the name of Stonewall Kitchen. Over time, they expanded their product line to include sauces, condiments, mustards and jams using fresh, local produce. They are headquartered in York, Maine with 60,000+ -sq. foot campus that includes corporate offices, retail company store, Cooking School, Café, production, warehousing and shipping.
Today, the company is known for its innovative product development, beautiful packaging, stunning retail spaces and exceptional customer service. They boast more than 6,000 wholesale accounts nationwide, thriving catalog and web divisions, 10 retail Company Stores along the East Coast and a staff growing into the hundreds and are sold in more than 40 countries.
When I received my Stonewall Kitchen products in the mail, I didn’t know where to start! There was a little bit of everything. Something for everyone in the entire family. Naturally I started off with everyone’s favorite, the Farmhouse Pancake and Waffle Mix.
All summer long, it was as if Stonewall Kitchen was following me. While on vacation, I visited a local store and was greeted with a wall of Stonewall Kitchen products. You have no idea how excited I was.
I had to grab the Boozy Bacon BBQ Sauce. I could just drink that straight from the bottle. Yes, it’s that good.
What’s for dinner? @stonewallkitchen Boozy Bacon BBQ sauce! Oh and grilled chicken. #momblogtourff #ad A photo posted by Stephanie (@thestephglover) on
But my new favorite? The Sea Salt Caramel Sauce. It’s just too good to be true. You can drizzle it on our ice cream. Eat it straight out of the jar. Or make these amazingly simple Salted Caramel Apple Hand Pies.
Salted Caramel Apple Hand Pies
These are perfect to whip after a day of apple picking when you have a few too many apples in your kitchen. You can even freeze them for later. You can use pre-made pie crusts to speed up the process so they get from the oven to your belly faster!
Your filling is simple: diced apples, cinnamon sugar, and Stonewall Kitchen’s Sea Salt Caramel Sauce.
The key to these hand pies is dicing your apples small, like the size of a corn kernel. This way they cook quickly and get soft in gooey in the oven.
Using a 3-inch circular cookie cutter (or even a glass), cut out 16 dough circles. Place half on a parchment paper lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle. Make sure you leave enough of a border around the filling.
Place a second dough circle on top of each filled circle then use a fork to crimp the edges together, sealing each pie. Brush each pie with egg wash and use a knife to vent the top.
Bake in the oven at 425 degrees for about 15 minutes or until golden brown.
I dare you to try and not eat all of these in one sitting. Dare you!
- Refrigerator Pie Crusts
- 2 apples, diced
- 1 teaspoon cinnamon sugar
- 4 teaspoons Stonewall Kitchen Sea Salt Caramel Sauce
- Egg wash (1 egg lightly whisked with 1 Tablespoon water)
- Preheat oven to 425ºF.
- In a small bowl, combine the apples, cinnamon sugar and caramel sauce. Stir thoroughly until mixed.
- Unroll your pie crust. Using a 3-inch circular cookie cutter or a cup, cut out 16 circles.
- Place 8 of the dough circles on a parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling.
- Place a second dough circle on top of each filled circle then use a fork to crimp the edges together, sealing each pie.
- Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie.
- Bake the pies for about 15 minutes, or until they're golden brown.
- Remove the pies from the oven and allow them to rest for 10 minutes before serving.
Stonewall Kitchen is generously offering one of my readers a specialty food gift pack filled with their most popular products! This giveaway is open to US residents ages 18+ and will end at 11:59pm ET on Monday October 15, 2015.