Posts Tagged ‘Apple’

Today’s recipe comes from another Windy City Blogger, Dannie, of Stile.Foto.Cibo, which I think means Style, Instagram…and Cinnabon in Italian. Ahh, no, it says right there on her blog – style. photography. food. Well, thanks to Dannie, you people can be whipping up a blackberry apple toffee crumble, which pretty much sounds like the bomb.com to me.

I’m not sure if any of you Chicagoland peeps go to Stanley’s for their cheap produce, but I know in the midst of summer, you can get blackberries for, like, 39 cents a carton or some crazy a$$ pricing. While blackberries read more of a summer fruit to me, Dannie assures her readers that this is a very special fall dish, which I assume translates right into winter, too.

I love a good crumble, and hope you do, too. Dannie has made hers vegan, but I assume it’s even easier to go the non-vegan route and plop a giant glob of caramel sauce and vanilla ice cream on this.

Blackberry Toffee Crumble (1)

Blackberry Apple Toffee Crumble

Ingredients:

  • 1/3 c flour
  • 1/4 c butter (I used vegan butter)
  • 1/4 c light brown sugar
  • 1/3 c oats
  • 1 large or 2 small apples (pick your favorite kind to bake with)
  • 1 pint blackberries
  • 2 tbsp lemon juice
  • cinnamon
  • 1/4 c vegan caramel sauce 
  • Non-dairy ice cream of your choosing

Instructions:

Visit Dannie at Stile.Foto.Cibo for the steps to make this amazing and easy dessert.

Blackberry Toffee Crumble (1)

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It’s not exactly a secret that I’m #obsessed with Glazed & Infused Doughnuts. Based off the concept of Portland’s Voodoo Doughnuts and NYC’s Doughnut Plant, Glazed & Infused opened its original location in 2012 in Chicago’s West Loop neighborhood. In the past two years, the franchise has grown to 5 shops, with the Wicker Park location being the one I frequent…frequently. In a stroke of luck or quite possibly disastrous diet misfortune, the Wicker Park location is right. by. my. gym. And despite trying to lose ten pounds, is there a better reward after an hour on the treadmill? I think not. Yeah, I’m the one in line still sweating my ass off, ordering the Old Fashioned.

Glazed & Infused Doughnuts: Wicker Park

As a doughnut stalker, I “Like” Glazed & Infused on Facebook (fine, and Twitter and Instagram, and ha!, as I’m writing this post they just retweeted my tweet!)

and I gotta give a shout out to whoever’s running their social media. They do a great job of making me want doughnuts. I mean, it’s not exactly difficult, but still, kudos. They happened to mention their new fall flavors (Caramel Pumpkin Pecan, Pineapple Coconut, White Chocolate Cranberry, Seedling Apple Cider and Ham & Cheddar…say what?!), and I knew it wouldn’t be long before I had to try one of these new kids on the block.

Glazed & Infused Fall Flavors

So, there I was after the gym, sweating, waiting behind a group of giggly girls, giving me plenty of time to peruse the goods. After some hemming and hawing, and deciding that I guess I didn’t really need two doughnuts (Ham & Cheddar, you’re up next), I decided to give the Seedling Apple Cider a whirl. Good decision, Katie; you’re a genius.

Glazed & Infused Seedling Apple Cider Doughnut

 

I was pretty pumped when I noticed it looked like an Old Fashioned, because the website makes it look like the Old Fashioned’s less exciting cousin, the cake doughnut. Yes, definitely a twin of the Old Fashioned, the Seedling Apple Cider is my new favorite fall treat. An optimum blend of apple and cinnamon, with the quintessential perfectly crispy edges of an Old Fashioned make this doughnut taste like you’ve been posting pictures of autumn leaves, happy times at the pumpkin patch and your new tall boots/skinny jeans all over your social media accounts. Actually, eating it made me feel like this guy‘s twin sister (if you haven’t read Mr. Autumn Man on The Onion, please, please click over. You’ll laugh, I promise).

Well, there you have it, kids – my newest obsession. I think it’s time Glazed & Infused starts paying for my gym membership.

Eat More Doughnuts - Glazed & Infused

 

 

 

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Pumpple Pie

Much like the glorious Cherpumple from Friday, this pie combines two holiday favorites – pumpkin and apple. I was intrigued by this recipe when I found it on The Kitchn last year, and actually made it for last Thanksgiving. It sounds kind of weird, and it was kind of weird, but in that way that you’re not quite sure if it’s weird or awesome, and all of a sudden the whole thing is gone. It’s an interesting combination, but one that you should try if you’re in the mood for something different than the traditional pumpkin or apple.

Pumple Pie:

Use a double pie crust recipe of your choice. Put the bottom layer of crust in a 9 inch pie plate, fill the pie, then roll the remaining layer of dough over pie and crimp to seal the layers. Brush with an egg wash and sprinkle with turbando sugar.

Ingredients for the Apple Filling
5 cups sliced, peeled and cored apples (use Fiji)
2.5 tablespoon, unsalted butter
3/4 cup, packed light brown sugar
1/3 cup, water
1 tsp, cornstarch
1.5 tsp, ground cinnamon
1/4 tsp, salt
1 tsp, lemon juice

Directions
1. In a 1.5 qt medium saucepan, combine butter, brown sugar, water, cornstarch, cinnamon and salt.

2. Stir over medium heat until mixture comes to a boil.

3. Stir in sliced apples; cook until tender – about 8 – 10 minutes – stirring occasionally.

4. Remove from heat and stir in lemon juice. Spread apple mixture evenly on the bottom of the piecrust.

Ingredients for the Pumpkin Filling
1/2 cup, sugar
1 cup, canned pumpkin
1 slightly beaten egg
1 tsp, cinnamon
1 tsp, pumpkin pie spice
2/3 cup, evaporated milk

Directions
1. In a medium bowl, combine sugar, pumpkin, egg, cinnamon, pumpkin pie spice and salt. Whisk until blended. Stir in evaporated milk. Carefully pour pumpkin mixture over apples.

2. Cover edges of crust with foil to prevent over browning. Bake at 375 degrees for 20 minutes. Remove foil and bake 25 minutes or until a knife inserted in center comes out clean.

3. Cool pie thoroughly on a rack at least 2 hours to set. Serve with whipped cream or vanilla ice cream. Securely cover and keep in refrigerator for up to a week.

Original recipe with more photos at The Kitchn as part of their Best Pie Bakeoff 2008 series.

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