Vanilla Bean Toffee Streusel Caramel Apples make for a very happy Halloween indeed. As do Soul Cakes and Shrunken Apple Heads in Hot Mulled Cider.
Adapted from: Baked: New Frontiers in Baking by @brooklynbaker, @Cooking_Light, @NPR, @MarthaStewart, & @Cooking_Light.
Toffee Streusel Topping by me:
- 1 1/4 cups toasted rolled oats
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 tbsp frozen apple juice concentrate, thawed
- 6 tbsp toffee bits
In a food processor combine the rolled oats, sugar, cinnamon and pumpkin pie spice. Pulse two to three times, or enough to just chop the oats. Drizzle in the apple juice concentrate, then pulse one to two times. Combine in a large bowl with toffee bits.
Makes 14 caramel apples, 320 calories each.
Soul Cakes photographed by pixilation, and the recipe made 17 cakes, 128 calories each.
0 notes (7:37)
Traditional Egg and White Lotus Seed Paste Mooncakes
Adapted from: @easyrecipes, @cafenilson, and House of Annie
The leaves are changing, the wind is bracing, and the fruits of summer are being harvested. Today I celebrated the Mid-Autumnal Equinox with my dear friends over a hot cup of tea and batch of homemade mooncakes.
Prep for the mooncakes began on Tuesday, soaking the lotus kernels overnight in order to make the paste and the dough on Wednesday. On Thursday molding and baking commenced, before letting the cakes sit two days as the oils soaked through to turn the dough shiny and soft.
Commercial store-bought mooncakes range anywhere from 700 to 1000 calories per cake. At 60 grams and 217 calories each, mine were worth every bit of homemade effort.
1 note (4:07)
Triple-Ginger Beer and Melon Float
I’ve been on a bit of a craze for The Ginger People products, some of which feature in this spicy little float alongside The Chocolate Shoppe’s delectable super premium ice cream. Technically it’s a quadruple-ginger float, but that doesn’t roll off the tongue as well.
Makes 1 float, 350 calories
Ingredients:
- 1/2 cup chilled cubed melon
- 1 tbsp ginger syrup
- 3 oz chilled ginger beer
- 3 oz honey ginger ice cream
- 1 tbsp crystallized ginger
Chill a soda glass in the fridge for approximately 30 minutes. Combine melon and syrup in the chilled soda glass and pour in ginger beer until about 3/4s full. Add one to two small scoops of ice cream and top with crystallized ginger.
South-of-the-Border Grilled Chicken and Green Tomatoes
Source: @Cooking_Light
This incredibly easy and simple recipe yields unbelievably tasty results. Improve the recipe further by tossing together your own fresh pico de gallo while the chicken marinates.
Simple Baked Egg
Source: @Cooking_Light
For such an absolutely basic recipe (butter, egg, and cream), it is perfection in a custard cup. The only modification I made was to use a four ounce cup instead and even that was a bit too large.
Vanilla Bean Greek Yogurt with Cherries and Balsamic Honey Sauce
Source: @cookieandkate via the Summer 2012 issue of @foodiecrush Magazine
The sour bite of Greek yogurt is tempered to perfection by the Balsamic Honey Sauce, creating layers of surprisingly sultry flavors. Pair this with my favorite summer fruit and we have an instant winner.
Poached Egg, Polenta, and Marinated Artichokes
Source: @Whole_Living
