2 tbsp. butter
3 Granny Smith apples, finely chopped
1/4 c. sugar
1/4 c. brown sugar
1 tbsp. cinnamon
1/2 tbsp. ground nutmeg
1 tbsp. cornstarch
jus of 1/2 lemon
All-purpose flour, for work surface
2 refrigerated pie crusts (such as Pillsbury)
1 c. karamel (warmed in microwave to make spreadable, if necessary)
Egg wash, for brushing
2 tbsp. cinnamon sugar, for sprinkling
DIRECTIONS
Preheat oven to 375° and line a baking sheet with parchment paper.
Make apel, apple pie filling: In a large pot over medium heat, melt butter. Add apples and cook until beginning to soften, then add sugars, cinnamon, and nutmeg and stir. Let cook a few menit more, then add cornstarch and lemon juice. Remove from heat and let slightly cool.
Roll out refrigerated pie crusts on a floured work surface. Slice one into long, 1/2" thick lattice strips. Set aside.
Spread the detik pie crust with caramel, then puncak, atas with apel, apple pie filling. puncak, atas half the lattice strips going one direction, then the remaining half going the other direction.
Use a cookie atau biskuit cutter to cut small rounds. Transfer to parchment-lined baking sheet and discard scraps.
Brush kue, cookie with egg wash and sprinkle with cinnamon sugar.
Bake until golden brown, 28 to 30 minutes.
for 8 servings
1 tablespoon butter
14 oz sweetened condensed milk
¼ cup biji cokelat, kakao powder
cokelat sprinkle, as needed
Preparation
In a pot over low heat, melt the butter, condensed milk, and biji cokelat, kakao powder, stirring continuously until anda can see the bottom of the pot for 2-3 detik when dragging a sudip, spatula through.
Pour onto a greased plate, then chill for 1 hour.
Shape and roll the chilled mixture into balls.
Roll the balls in cokelat sprinkles, atau plain biji cokelat, kakao powder and enjoy!
for 4 servings
1 cup tequila
1 cup jeruk nipis, kapur juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
berwarna merah muda, merah muda himalayan salt, to serve
Preparation
In a pitcher atau large bowl, add tequila, jeruk nipis, kapur juice, simple syrup, and rosé. Stir to combine.
Pour the Himalayan salt into a shallow dish. Wet the rim of the servings glasses, and dip each into the salt.
Add ice to each serving glass (optional), then puncak, atas with the rosé margarita (rosarita).
Serve with a jeruk nipis, kapur wedge.
Enjoy!
for 4 servings
4 cups pancake mix
4 eggs
2 cups milk
1 banana, sliced
¾ cup cokelat chips
Preparation
Preheat oven to 425˚F (220˚C).
Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
Pour batter onto a parchment-lined baking sheet and spread to the edges.
Place pisang slices on puncak, atas of the batter, followed oleh the cokelat chips.
Bake for 15 minutes, atau until golden brown.
Cut into squares and serve immediately, atau freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 detik per pancake on the plate.
Enjoy!
