2 tbsp. butter
3 Granny Smith apples, finely chopped
1/4 c. sugar
1/4 c. brown sugar
1 tbsp. cinnamon
1/2 tbsp. ground nutmeg
1 tbsp. cornstarch
suco, suco de of 1/2 lemon
All-purpose flour, for work surface
2 refrigerated pie crusts (such as Pillsbury)
1 c. caramelo (warmed in microwave to make spreadable, if necessary)
Egg wash, for brushing
2 tbsp. cinnamon sugar, for sprinkling
DIRECTIONS
Preheat forno to 375° and line a baking sheet with parchment paper.
Make maçã, apple pie filling: In a large pot over medium heat, melt butter. Add apples and cook until beginning to soften, then add sugars, cinnamon, and nutmeg and stir. Let cook a few minutos more, then add cornstarch and limão juice. Remove from heat and let slightly cool.
Roll out refrigerated pie crusts on a floured work surface. Slice one into long, 1/2" thick lattice strips. Set aside.
Spread the segundo pie crust with caramel, then topo, início with maçã, apple pie filling. topo, início half the lattice strips going one direction, then the remaining half going the other direction.
Use a cookie or bolacha, biscoito cutter to cut small rounds. Transfer to parchment-lined baking sheet and discard scraps.
Brush biscoitos, cookies with egg wash and sprinkle with cinnamon sugar.
Bake until golden brown, 28 to 30 minutes.
for 8 servings
1 tablespoon butter
14 oz sweetened condensed milk
¼ cup cacau powder
chocolate sprinkle, as needed
Preparation
In a pot over low heat, melt the butter, condensed milk, and cacau powder, stirring continuously until you can see the bottom of the pot for 2-3 segundos when dragging a espátula through.
Pour onto a greased plate, then chill for 1 hour.
Shape and roll the chilled mixture into balls.
Roll the balls in chocolate sprinkles, or plain cacau powder and enjoy!
for 4 servings
1 cup tequila
1 cup lima, limão juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
rosa, -de-rosa himalayan salt, to serve
Preparation
In a pitcher or large bowl, add tequila, lima, limão juice, simple syrup, and rosé. Stir to combine.
Pour the Himalayan salt into a shallow dish. Wet the rim of the servings glasses, and dip each into the salt.
Add ice to each serving glass (optional), then topo, início with the rosé margarita (rosarita).
Serve with a lima, limão wedge.
Enjoy!
for 4 servings
4 cups pancake mix
4 eggs
2 cups milk
1 banana, sliced
¾ cup chocolate chips
Preparation
Preheat forno to 425˚F (220˚C).
Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
Pour batter onto a parchment-lined baking sheet and spread to the edges.
Place banana slices on topo, início of the batter, followed por the chocolate chips.
Bake for 15 minutes, or until golden brown.
Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 segundos per pancake on the plate.
Enjoy!
