Italian doughnuts from Via Tevere in Vancouver. A lush end to a delightful meal.
Pretty beginnings of a fruit crisp.
My go-to recipe whenever I have a ton of apples to use up is Smitten Kitchen’s Breakfast Apple Granola Crisp. I’m a little obsessed with how delicious it is warmed up and paired with thick, rich, cold Greek yogurt. But I wanted to try something new with the bag of Mcintoshes I got at the farmers market, so I did some searching. The problem with a lot of apple recipes is that they only call for a few apples. This isn’t necessarily a problem, but it is if you have 3 or 4 pounds of apples to use up. (Does anyone else find that when you buy a bag of apples, they’re never good for eating out of hand? They’re always bruised.)
I found several apple recipes I’d like to try, but only one that would use up my supply: Martha Stewart’s Apple-Pie Cake. It’s a really simple recipe, especially with a stand mixer and if you don’t mind peeling a ton of apples (which I don’t), and it’s pretty crazy good. We enjoyed it last night with strained, thickened vanilla yogurt, but we got to thinking that drizzling some warm caramel on top would really be grand. My husband also suggested salted caramel ice cream would be a great pairing, and I have to agree. I’m already looking forward to making it again!
I’m making myself a birthday cake this weekend. I’m set on making Smitten Kitchen’s best yellow cake, but I’m not set on the chocolate frosting recipe. She uses a sour cream chocolate frosting in the recipe, but mentions some say that it’s too sour and offers her instant fudge frosting as an alternative. I was also considering this cake recipe from Flour bakery and the fluffy chocolate ganache sounds pretty awesome. Lastly, as I was looking up the cake link I found this classic recipe from Hershey’s, which sounds solid. So many chocolate frosting recipes! Which one should I pick?
Side by side banana chocolate shake at Steak n Shake in Orlando.
The photography and styling on this blog is unbelievable.