Snickers Caramel Apple Salad. Snickers are one of my absolute favorite Candy Bars! I love them! It is also apple season and the perfect time to incorporate them into any recipes we can! While this isn’t your typical “Salad” it may be one of my favorites :) Maybe its all the sugar and sweetness, I don’t know… haha! This recipe is awesome!
I know there are many different versions out there, but this is how I make mine and have been making it for a while now. It whips up in a matter of 10 minutes and then chills until ready to serve. Easy Peasy! Snickers Caramel Apple Salad A great dessert salad that combines so many amazing flavors and textures! Ingredients 6 regular size Snickers Candy Bars 4 medium apples, I used Red Delicious 1 (5.1 oz.) package Vanilla Instant Pudding, dry, do not prepare ½ cup milk 1 (16 oz.) tub cool whip, thawed to room temp ½ cup caramel ice cream topping Instructions Whisk vanilla pudding packet, ½ cup milk and cool whip together until well combined. Enjoy! Apple cider doughnuts.
I have never met a variety of deep-fried dough I didn’t like. Yet, given that most doughy fried items out there are rather mediocre* — say, the chain donut shop steps from my apartment — I don’t find myself indulging this habit as often as I’d like. The exception to this rule is apple cider doughnuts, which I am absolutely weak in the face of. Despite the fact that even the loveliest looking ones at the farm stands tend to disappoint, I eat them anyway. Because it’s fall and crunching through ochre-tinted leaves, wrapping your fingers around a paper cup of mulled cider and eating even lackluster apple cider doughnuts is the right and proper thing to do.
Or it was. Okay, fine. Or maybe he will. Back to the doughnuts. . * My Favorite New York Doughnuts: People often ask me for local eating recommendations but I always dodge these questions because restaurant reviewing, dissecting and generally telling people where to spend their hard-earned money is so not my bag. Cinnamon Swirl Bread. I made this bread late at night and poured a glaze on top to intensify it even more.
I knew there was a problem before cutting into it because it was sunken in the middle. I found out that the innards of the bread were not fully cooked. I went back to the website to see what others had said about the cake, and they mentioned that the gooey center was the best part, but my cake was a bit too gooey. I heated the cake up more, which caused the sides of the bread to burn even more and the top of the bread to form an extra layer of crust from the glaze I had put on before. Even through all of these problems, this bread tasted fantastic. Cinnamon Swirl Bread 1/3 cup sugar1/2 cup finely chopped pecans, toasted (I didn't use)2 teaspoons ground cinnamon1 cup sugar2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 egg1 cup milk (I used buttermilk for extra moistness.
Preheat oven to 350 degrees. Combine 1 cup of sugar, flour, baking powder, and salt in a bowl or mixer bowl. Glaze. Apple Pie Egg Rolls. Apple Pie Egg Rolls I saw one of the Food Network stars making apple chimichangas and thought I had to have some for myself. I bought flour tortillas and apples, and then I used the flour tortillas for tacos. Still wanting some kind of fried apple pie dessert I used the egg roll wrappers I had in place of the flour tortillas. I know, I know frying dessert just makes it more sinful, but these are totally delicious. Maybe they would be good baked, but not as good as fried. I was sad the day McDonald’s stopped frying their apple pies, but I recently discovered KFC still fries theirs!
I served these up with a scoop of vanilla ice cream and a drizzle of caramel sauce, and it was heaven! UPDATE: I did an interview with the Casper Star-Tribune newspaper and they made a video of me making these Apple Pie Egg Rolls! Apple Pie Egg Rolls Ingredients: 1 tablespoon butter 3 cups apples, peeled, cored, and diced 1/4 cup brown sugar 1/2 teaspoon cinnamon 5 egg roll wrappers vegetable oil for frying Enjoy! Miss. Crème brûlée french toasts. Filed under the very large category of Things Pretty Much Every New Yorker Already Knew About But Was News To Me (don’t bother trying to hail a cab after noon on a Friday, filthy stoops are irresistible for the chill-minded set, etc.), the City Bakery on 18th Street has some astoundingly good French toast on Sunday mornings.
It’s also astoundingly expensive, as things will go at a bakery with sweets like you can’t find anywhere else and an iron grip on its original recipes. Their version is a ridiculously thick wedge of battered bread with a caramelized lid that requires no syrup or other accompaniment — well, except maybe some crispy salty strips of bacon — to make it sing. Of course, I’m not trying to make their French toast, I would leave that to their expertise. The snafu me and my poor little middle fingertip — leading to countless, “Look what I hurt today!” Crème Brûlée French Toasts Makes 6 servings Topping 2/3 cup granulated sugar Preheat oven to 325.
Apple pancakes. Am I glad I spilled out my frying pan angst to you all yesterday or what? This morning (and by “morning” I think we all understand that it was 1 p.m., right?) , when faced with the task of an apple pancake recipe I’ve been wanting to make for eons, the thought using that stainless steel pan was enough to make me skip it. But since two hundred and thirty two of you (approximating, you see) suggested I get back in with cast iron, I decided to give it another shot. I’ve had a big (and omg, so heavy!) And it worked like a charm. Alas, I’ll get more into this in the weeks and months that follow, as I reestablish relations with my cast-iron and test it out with various dishes. Now, if you’ll excuse me, I have to go apologize to my cast-iron pan for neglecting it for all of these years. One year ago: Chicken with Chanterelles and Pearl OnionsTwo years ago: Way Better Than Campbell’s Cream of Tomato Soup (New to pancakes? 1. 2. 3. 4. 5.
Cinnamon Bun Pie Pockets Recipe. This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share. The fire pit was aflame. The candles were lit on this (gluten free and vegan) carrot cake. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind.
Read more But amongst the thousands of recipes out there using coconut oil, I think I have discovered a new favorite. Read more That recipe is coming on the blog tomorrow. Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread.
You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.