Cross between a classic turkey sandwich and Italian sub with fresh Italian seasoning, tangy red wine vinegar and smooth olive oil.
Need I say more? Find me one person who doesn’t love an apple dessert and I will personally give you… well I won’t give you anything. But seriously, just about everyone I know loves a good baked apple treat!
Growing up, I was much more of a brownie/cookie type of dessert girl but I could always appreciate a good homemade apple pie. But apple pies made the traditional way consisted of one thing that I did not care much for, and that was its crust.
Come to think of it, I never liked any sort of crust as a child, whether it was sliced bread crust, pizza crust and yes, even pie crust! So when I first had an apple pie with a crumble topping instead of a crust, I was immediately sold!
Now there is just one thing I wanted to address about this recipe. And it’s all about baking dishes. When I was thinking about this recipe, I really wanted it to be more of a deconstructed apple pie concept. Something a little messier and falling apart. Then I came across these mini graham cracker crust molds and I couldn’t leave them behind! I was so excited to use them, but afterward I felt like they made the dish more of a pie than a crumble although they were still pretty delicious.
You’ll notice in the pictures that 6 of the crumbles have a foil-lined crust and two of them are in ramekins of a similar size. I prefer the ramekins since it allowed the apple filling to be more dominant. The crust overpowered the filling way more than I had expected. Now, if you don’t have that many ramekin bowls, like didn't, try using muffin tins to bake them in. Then when you’re ready to eat one, just scoop out and into a bowl and go!
Overall I think the flavors of this dessert came out really well but I plan on making this one again soon (once I get more ramekins). Or maybe I’ll take the messy but decadent-looking route and ditch the ramekins all together!
Let me know if you’ve tried this recipe and what baking dished you decide to use. Also, let me know if you had any other baking dish suggestions. I’d love to try them!
- 1 cup flour
- 6 tbsp. butter, softened
- 1/4 cup brown sugar
- 1/2 tsp. ground cinnamon
- 1/2 cup chopped pecans
- pinch of saltApple Filling
- 1 1/2 lbs. apples, peeled, cored and diced
- 1/2 cup brown sugar, packed
- 1 tbsp. flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1 tbsp. fresh lemon juice
It’s almost summer time so that means it’s time to get that beach body ready, prepare for the mass of pool parties and barbecues and eat lots of ice cream in lots of different ways! Now I know sorbet is not really ice cream but it is its fruit cousin, so it counts too!
If you’re a boozy brunch foodie like me then you know how valuable bottomless mimosas are! I decided to put a bit of a spin on these mimosa, and I know I’m not the first, but I wanted to have a little fun with the color combo of this drink and create something both delicious and pretty.
That being said, my first attempt at making these was neither! I used wayyyy too much sorbet and it ended up tasting like I dumped a bunch of pixie sticks into my drink. It was also pretty messy and the champagne kept bubbling over from the tiniest of pours. *Sigh* But I decided to post this anyway because with a few moderations this drink can really be great!
First, don’t over do it on the sorbet. I repeat, LESS IS MORE! Especially if you decide to go with two flavors, I’d recommend no more than a tablespoon of sorbet per glass. So if you do two flavors then ½ tablespoon each.
Second, be patient when pouring. It seems silly to write but if you go ham on the pouring it will bubble like you wont believe and you’ll have wasted champagne everywhere and no one buys alcohol to waste it, so be careful!
Lastly, I got a little lucky with some of the shots I took of these mimosas but wasn’t all that pretty in the end. Could be because of the color combination. Maybe it was the quality of the sorbet I bought. I don’t know, but if you are preparing this for guests at a party I would recommend maybe going with just one flavor or, like I said, just use the sorbet in moderation.
Leave me a comment below if you’ve tried this before, my recipe or others. I’d love to know some of your experiences/trials/tribulations!
- 1 tbsp. favorite sorbet flavor(s)
- 4 oz Brut champange
- favorite fruit
Raise your hand if you just love French toast! Today I’m posting probably the simplest recipe I will ever post and although it is simple, it’s still incredibly delicious and adds a little bit more to the traditional syrup-drenched French toast.
Now, I realize that everybody makes French toast a little differently and most people don’t even measure out the ingredients so feel free to wing it and make your toast how you know best. However, I will stress that the best French toast, is made with either Challah or Brioche bread. These two breads seem to be the best at absorbing liquid without remaining soggy and, to me, are the most ideal for soaked bread recipes like French toast or bread pudding.
I will be honest with you. The only reason why this is called “raspberry brioche” French toast is because I already had brioche bread in my house and Walmart ran out of blackberries. I could have made this a ras-blackberry Challah or a blueberry brioche but I decided to just work with what I had on hand and I encourage you to do the same! Use whatever berries you like or just have laying around. This recipe is to be used as a guide and cooking is often much more satisfying when you work with what you got and make it your own! (Peep the few blackberries I scattering in the pictures. I literally only had 4 left and thought they would serve better fresh on top than cooked into the sauce)
So there you have it! A quick, simple and easy spin on your traditional French toast!
- 8 slices of brioche bread
- 4 eggs
- 1/4 cup milk
- 1/2 tsp vanilla
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. all spice
- 2 tbsp. butterRaspberry Sauce
- 10 oz. raspberries
- 1 tsp. water
- 1-2 tbsp. sugar, depending on preference
- 1 tsp. lemon juiceInstructions
- Beat eggs in a large, shallow bowl then add milk, vanilla, cinnamon, nutmeg and all spice and mix well.
- Prepare raspberry sauce by adding 6 oz. of raspberries and remaining sauce ingredients to a sauce pan set to medium heat. Cook down raspberries until no longer solid. Strain through a fine mesh strainer (optional) and set aside.
- Heat butter in a large skillet. Dip slices of bread in the egg mixture until fully coated then cook in butter until golden brown on each side.
- Serve French toast with raspberry sauce and maple syrup on top or on the side. Garnish with remaining raspberries.DetailsPrep time: Cook time: Total time: Yield: 4 servings