ocean view

Apple of My Eye Apple Pie

So it feels like ages since I went apple picking, and I promised I would share just what I did with all of those apples. A few days after apple picking, I whipped up this recipe for everyone to enjoy – however, I’m just posting about it weeks later. It has been so hectic on my end – starting a new job, helping with my sister’s wedding & bachelorette party, it never ends!

This is a perfect dessert for Thanksgiving, especially if you’re having a more intimate, smaller gathering. A great alternative to apple pie – and you don’t have to worry about how big of a piece you take 😉


Ingredients:

  • 10 apples (this is only because I had sooo many)
  • 4 Tbsp. of butter
  • 1/3 cup brown sugar
  • 1 tsp. cinnamon
  • 2 Tbsp. maple syrup

Crumb Ingredients:

  • 1/2 cup flour
  • 1/4 cup crushed graham crackers (this is optional)
  • 1/4 cup oats
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 6 Tbsp. butter (melted)
  • 1 roll of pre-made pie crust (optional if you don’t want to wrap the apple in dough)
  • Ice cream! Caramel sauce, whatever you’d like!

Directions:

  1. Preheat oven to 400 degrees.
  2. Wash apples and set aside.
  3. Prepare the crumble topping by combining flour, graham crackers (if used), oats, brown sugar, sugar, salt, cinnamon, and then melted butter until mixture is combined and crumbly. Set aside.
  4. Peel and chop 4 of the apples.
  5. Add these chopped apples, butter, brown sugar, cinnamon, and maple syrup to a large frying pan and cook over medium heat for about ten minutes (until the apples are softened and tender!). Once cooked, remove from heat and set aside.
  6. With the remaining 6 apples, cut the tops off and use a spoon to scoop out the insides. Be careful to not go all the way down/pierce the skin of the apple! Leave a perimeter within the apple as shown below. It should resemble an “apple bowl”.
  7. Fill your “apple bowl” with the filling from the sauce pan you just made. Fill about 3/4 of the way, or halfway if you’d like to be generous with the topping.
  8. Cut the rolled dough into strips and “mummify” or wrap the apples! It can be a bit tricky to have them stick to the apple so definitely press the dough strips into one another so they don’t unravel.
  9. Place the apples into a pie pan (I had to use two) because just in case of drippings, it doesn’t overflow as it potentially could on a flat baking sheet.
  10. Bake for 12-15 minutes.
  11. Serve warm and with your favorite ice cream! I recommend Ben & Jerry’s cinnamon one.

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Double Stuffed, Cookie Dough Fried Oreos w/ Nutella

Yes. You read that title correctly. Luckily summer is over and it’s okay to indulge a bit (thank goodness for sweater season!). If you still want to reminisce on the summer feels, like carnivals and festivals, what other way to do so than fried oreos?! These are incredibly easy to make, and I must admit I make them more often than I should. I like to add cookie dough, because well cookie dough is everything and I personally believe it to be it’s own essential food group. And of course the Nutella drizzle just speaks for itself. Enjoy!


 

Ingredients:

  • 1 package Oreo’s (I usually get the mega-stuffed, or whichever new flavor they have at the time)
  • 1 Nestle Toll House chocolate chip cookie dough roll
  • Aunt Jemima pancake mix (I use this because you just need to add water to the mix)
  • Vegetable oil (enough to fry the Oreo’s in)
  • Confection sugar
  • Nutella

Directions:

First, prepare the pancake mix in a medium sized bowl. If using Aunt Jemima, it is 2 cups dry mix and 1 1/2 cup water.

Begin to heat up the oil in a deep frying skillet, or a fryer if you have one.

Next, take your Oreo’s and twist the top off of each (gently, so the cream stays on one of the cookies). Take a heaping teaspoon of cookie dough and press onto the cream to flatten so it looks like it is just another disc of cream. Put the cookie that you just took off back on.

I recommend doing this to all of the cookies first, and then once that is done, begin dipping them into the pancake batter, as it is more efficient.

Once all the cookies are done and the oil is heated (you can test by flicking a few drops of water in it – you’ll hear it sizzle and see it bubble), begin to dip the cookies into the pancake batter. Using a spoon, gently place them into the oil.

As they begin to cook, line a plate with paper towels to absorb the oil for when you remove them.

You’ll notice the Oreo turning golden brown. If the oil isn’t high enough, simply use the spoon to turn the Oreo to fry the other side as well.

Once a nice, bronzed, golden brown color, remove the Oreo from the oil and let cool on the paper-towel lined plate. Continue doing this until all Oreos are done.

Once cooled, sprinkle confection sugar and drizzle Nutella all over those bad boys! This is where you can really go to town, use as much as your heart desires 🙂

 

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Sorrento

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Oh Sorrento, I absolutely adore you. Sorrento is definitely in my top five favorite cities of all time and I recommend if you ever go to Italy to make it a priority to spend a day/night here. With charming little alleyways lined with shops, incredible restaurants, and views like no other, it is also the limoncello capital of the world (all the more reason to visit!).

When I first arrived in Sorrento, I’ll never forget how breathtaking the views were, especially since it is like a city carved into and atop the cliffs. Overlooking the sea, our hotel room (see the video below) was like a dream.

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My sister and I immediately went to the beach and went swimming – the water was freezing since it was September, but we figured we were in Italy so we just had to do it. Later in the day we were able to rejoin our group and went to a local pizzeria where we were able to have a pizza demonstration and of course eat our body weights in pizza (when in Sorrento, right? 😉 ). Afterwards, my sister and I went strolling around, shopping at the boutiques and emptying our wallets. We strolled around Piazza Tasso, a square lined with little cafes.

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I think my favorite part was when we went to Limonoro, a candy/sweet shop that revolves around everything limoncello. I’m talking limoncello filled cookies, limoncello gummies, the list goes on. They offered us free samples of literally anything we wanted to try! I had these cookies, and honestly my taste buds have never been the same. I am seriously placing an order as soon as I finish writing this post.

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To end our stay in Sorrento, we had a feast with our Contiki group for those who wanted to participate, and the views were just breathtaking from the restaurant, Circolo dei Forestieri. The decor was beautiful, the food was unmatched. When I get married, I’d consider having destination wedding with the reception here – everything about it was above and beyond. After my meal, I was sitting there with my sister and this older gentleman came up and asked me dance! I’m normally very shy, ESPECIALLY dancing in front of other people to Italian songs doing Italian moves I have no idea how to do. I kept saying no, but that doesn’t work too well with Italians – especially the men haha! So he pulled me up and whisked me away for a solid two songs. I let him lead the way…and of course I had him dance with my sister as well. We go down we go down together, sisters are forever haha!

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Before we left for the night we stopped at a limoncello store I Giardini Di Cataldo, and stocked up on bottles on bottles on bottles of limoncello. It also made for the perfect favor. Good thing we didn’t drink too much of it since we had a boat ride to Capri the next morning.

Stay tuned for the lovely Capri!

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