Oh, man. I’ve been on a Cook’s Country bender lately, making delicious recipe after delicious recipe. That includes this take on an old-school throwback that Adam had as a kid all the time and which I’d never heard of. His mom made whole baked apples stuffed with dates (and no pastry), and this recipe mentions a sort of 1950s dessert that every good housewife could make–again, with whole apples. These dumplings were amazing, but I made far too many of them. The original recipe makes 8 half-apple dumplings, and I halved it for dessert one night (the other half of the dough is in the freezer for another time). But I guess I didn’t really understand how HUGE each of these dumplings were, even with half an apple, so 2 each was just out of hand. They were so delicious that we kept trying to make a dent in our 2nd helping, but it was no use. We were defeated by their amazingness. Next time I will just make 2…or invite more people over.