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
succo, succo di frutta of 1/2 lemon
All-purpose flour, for work surface
2 refrigerated pie crusts (such as Pillsbury)
1 c. caramello (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 mela, 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 minuti more, then add cornstarch and limone 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 secondo pie crust with caramel, then superiore, in alto with mela, apple pie filling. superiore, in alto half the lattice strips going one direction, then the remaining half going the other direction.
Use a cookie o biscotto cutter to cut small rounds. Transfer to parchment-lined baking sheet and discard scraps.
Brush biscotti, cookie 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 cacao powder
Cioccolato sprinkle, as needed
Preparation
In a pot over low heat, melt the butter, condensed milk, and cacao powder, stirring continuously until te can see the bottom of the pot for 2-3 secondi when dragging a spatola through.
Pour onto a greased plate, then chill for 1 hour.
Shape and roll the chilled mixture into balls.
Roll the balls in Cioccolato sprinkles, o plain cacao powder and enjoy!
for 4 servings
1 cup tequila
1 cup lime, calce juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
rosa himalayan salt, to serve
Preparation
In a pitcher o large bowl, add tequila, lime, calce 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 superiore, in alto with the rosé margherita, margarita (rosarita).
Serve with a lime, calce wedge.
Enjoy!
for 4 servings
4 cups pancake mix
4 eggs
2 cups milk
1 banana, sliced
¾ cup Cioccolato 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 superiore, in alto of the batter, followed da the Cioccolato chips.
Bake for 15 minutes, o until golden brown.
Cut into squares and serve immediately, o freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 secondi per pancake on the plate.
Enjoy!
