Eating obscene amounts of Hors d’oeuvres and complementing my toenail polish to my lipstick is completely normal.
Dressing in stuff that sparkle and sipping chocolate peppermint beverages make cold nights divine.
Eating cookies for supper? You bet!
I’ve been to three vacation parties before week. Not forgetting several breakfasts and lunches with my co-workers. I really like the fact that these people know how to consume! Our brunch last week consisted of Dunkin’ Donuts (I also got the pumpkin one!), cinnamon-peach whole wheat French toast (totes great), apple loaded croissants, sausage egg bake, and three various kinds of breakfast burritos.
It won’t be longer until I’m positioning sweets in the office kitchen. In the meantime, I’ll continue steadily to eat my co-workers peanut M&M’s away from her automatic chocolate dispenser. I’ve chose I want an automatic cinnamon move dispenser.
Another thing that lights up my holidays: Pie. Creamy, lovely, crunchy, dreamy, fruity, nutty, warm, chocolatey! Pie can be all things.
Pie + Booze? Oh my. Let’s devour it!
Perhaps you have ever considered what makes pie so incredible?
Could it be the filling up? The crust? A crumb topping probably? A little splash of whiskey? We all know a festive caramel drizzle always adds jazz.
Individually, a cream pie isn’t right without generous levels of True whip cream. Snow cream always goes with apple, dual the scoop if it’s vanilla bean! The only way to eat pumpkin is when it’s warm!
I have no idea why I’m thus enthusiastic about pie. Maybe it is the combination of the complete shebang in that lovable triangle shape which makes each bite charming. Perhaps it’s the exclusive combinations that may be created.
I just realized I said shebang. That’s strange. Getting older means getting weirder.
Maybe you aren’t pie obsessed like me. Actually maybe, you’re a lot more into cake pops from Starbucks, Dunkin’ donuts, and glitzy delicious chocolate truffles with titles you can’t pronounce.
It’s also quite possible you fed up with me discussing pie all the time. I feel you. I get it! I get the need for frozen Reese’s peanut butter mugs and that pastry from the small coffee shop. I enjoy these things too.
But! You need to know nothing comes even close to producing pie from scrape and certainly nothing at all better than eating it.
Today may be the day time you enter pie! Especially since it’s got a little bourbon inside it.
Bourbon is a classic around the holidays. If we’re going to drink it, we would as well consume it too.
You may make this pie.
You’ll see how easy it is… I’m confident in you!
You’ll see how much you like pie… I promise!
You will discover you’re love of fruit and booze combinations… I’m sure!
By Monique of Ambitious Kitchen
4 large sweet, firm apples (I used a variety of Honeycrisp and Granny Smith), cored and thinly sliced
2 mugs of fresh pitted cherries (You can even use frozen, just thaw)
1/2 cup dark brown sugar
1/4 cup granulated sugar
pinch of ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons of Bourbon
1/2 teaspoon cinnamon
1/2 cup of butter, slightly softened and cut into small pieces
For the crust I used Paula Deen’s Ideal pie crust It results in two pie crusts, if you want you can always make another pie, or simply half the recipe. Unless you feel like spending time or are in a rush, I would recommend the iced pie crust from Trader Joe’s. It is the greatest store-bought crust I’ve experienced.
Preheat the oven to 400 degrees F. In a big bowl combine apples, cherries, granulated sugar, brown glucose, cinnamon, vanilla, and pinch of nutmeg. Toss together well to combine and let sit down for five minutes to soak within the flavors. Add flour after 5 minutes and stir to combine.
Inside a separate bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg and pecans. Add butter and make use of your fingers to mix until the combination turns into crumbly. Sprinkle generously all over the best of pie
Collection a 9 inch deep baking pan with pie crust and pour your apple cherry fruit mixture in. Pour two tablespoons of Bourbon on top of the fruit blend and sprinkle a pinch of flour on top. Next generously sprinkle the crumb topping all around the top. Bake at 400 degrees for 15 minutes. Lower the range temperature to 350 degrees F and continue baking for approximately 40 a few minutes or before pie can be bubbling and both crust and topping are golden brownish. If crust or topping commence to brown too quickly, it is possible to cover with lightweight aluminum foil.
When done baking, remove from your oven and let pie cool 20 mins. Serve warm, with vanilla snow cream.
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