I love Pinterest for its multitude of awesomeness. It’s no surprise it’s an extremely popular interactive vision board many use for ideas on an array of categories–food included. I often utilize Pinterest’s food boards and pins for cool recipes. Deciding after much procrastination to try a perfect fall treat incorporating basic ingredients, I found a simple, yet delectable recipe using sprite, crescent rolls, apple, butter, sugar and cinnamon. The original recipe comes from The Pioneer Woman, whose version includes 2 cans of crescent rolls and Mountain Dew. I had to improvise by adding Sprite and 1 can of crescent rolls, but it did the trick. (Click on this link for the original recipe. This has step-by-step pictures, and some of you may prefer that.)
The following is Pioneer Woman’s recipe with a few tweaks I added for creativity. It takes 10 minutes to prep, 40-45 minutes to cook (depending on oven and browning) and serves 6-8 people. The recipe is straightforward, the dessert is undeniably scrumptious and this is sure to be a crowd pleaser.
- 2 Granny Smith apples
- 2 cans of original crescent rolls. I used one can and it worked just fine.
- 2 sticks butter
- 1 1/2 cup sugar
- 1 teaspoon vanilla extract
- 8 oz/ 1 cup Mountain Dew or sprite.
- Cinnamon to taste. I added nutmeg as well. (To put it in quantative terms,start with 1/2 of 1/4 of a tsp. I eyeballed it, and this is the best I’ve got.)
Directions: (Preheat over to 350 degrees)
- Peel, core and cut apples into 8 slices. This is an opportune time to use that apple peeler and corer if you have one. If not, it’s a great investment.
- Open box of crescent rolls, and separate them into triangles. Place dumplings into a 9 x 13 inch pan. I used a round clear pan, lightly greased with butter.
- Roll each apple slice in a crescent roll, starting from the top of the triangle, rolling downward to the tip of the crescent roll. Secure by applying gentle pressure to create an adhesion.
- Melt two sticks of butter over medium-low heat. Add vanilla, sugar, and gently stir. Mixture doesn’t have to be smooth.
- Pour butter and sugar mixture over the apple crescent rolls, thoroughly covering apples. Pour Mountain Dew on the sides of the pan, around the appley crescents.
- Sprinkle with cinnamon. (I got creative and used nutmeg and sugar in conjunction to cinnamon. I thought a good idea would be apple pie spice or a dash of sugar and ginger for next time.)
- Place into oven and bake for 40-43 minutes, until apples are soft, butter bubbles and the crescents are golden brown and crispy.
Serve while warm. Toppings may include: ice cream, whipped cream, or whatever works for you! Why not try both versions/substitutions and incorporate the optional ingredients for variety? I’d love to hear your experiences in your comments.
Butterscotch is a cousin to caramel since it features the same flavor overtones. The butterscotch flavor features brown sugar and butter to create a flavor-rich delicacy that is versatile with vanilla, dark rums, coconut and even sea salt. The caramel and sea salt concoctions have been a staple ingredient to many households and restaurants, but compared to caramel, many have not considered pairing butterscotch with the likes of sea salt. Here are a few ideas to help you experiment with butterscotch flavors in any sweet dish.
- Butterscotch, sea salt and chocolate coffee. I just ordered a custom coffee brimming with sweet buttery notes of butterscotch coffee syrup, rich chocolate syrup, a mild sweetener and a dash of sea salt. This flavor combo created a well-balanced tone of rich, buttery sweet butterscotch, and a mouth watering salty swallow. The barista also commented of the innovation of the flavors, since it’s a less commonly requested order.
- Butterscotch and sea salt blondies. I searched the web for a recipe featuring this pairing, and came across this one here. Adapted from the domestic rebel this recipe features a moist blondie cake with butterscotch chips and sea salt. The sea salt additives can be exchanged or combined with a rum and caramel glaze, a vanilla and sea salt glaze, or a maple or pecans infusion to give the blondies more texture. Don’t forget to try smoked almonds with a dash of sea salt to compliment the butterscotch notes.
- Whiskey-Brown Butterscotch Pudding with a Ganache and Sea Salt. This creative recipe stems from hungry girl por vida’s blog and combines chocolate, dark rum butterscotch and sea salt in a pudding. Genius.
- A Butterscotch Milkshake with whipped cream and a sea salt garnish. This doesn’t come from any site in particular, however, you can create an easy butterscotch milkshake by making a butterscotch syrup, adding it to milk, sugar, a dash of sea salt and vanilla, then topping it with whipped cream and sea salt to taste. Not too much–you want the sea salt to be a light topping to shave off some sweetness.
Since butterscotch is a warm flavor that pairs well with other fall flavors (cinnamon, clove, vanilla, dark rum, apples and waffles) you can use any flavor combo (including a maple bacon flavor) to taper off the sweetness of butterscotch tones.
What are your thoughts? Do you prefer butterscotch over caramel? Do you know of any dish that features these flavors I should discuss? Don’t forget to rate, comment and subscribe.
Dunkin Donuts has quickly hopped on the pumpkin pie bandwagon, and has released exciting new coffee concoctions, such as pumpkin mocha coffee and pumpkin white chocolate coffee. I sampled the pumpkin white chocolate flavor iced coffee drink, and loved it. I had never had a white chocolate and pumpkin flavor pairing, but the buttery white chocolate rounds off the edges to any spicy overtones in the the warm pumpkin overtones.
Similarly, I also ordered a pumpkin pie filled donut. The center is mousse-like in consistency, a whipped, brown dollop of spicy cinnamon, clove and pumpkin flavors that roll off the tongue. The icing, which is a standard buttercream is nestled under graham crackers, which all balance the sharp spiciness in each bite.
Pumpkin Pie Yumfactor: 3 tongues (3 stars). This is a fantastic seasonal donut. The pumpkin flavor is pretty authentic for it to be in a donut, thought there are obviously natural and artificial flavors. There is a bit of a wax coating like finish as many sweets have, but worth a try.
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This is a quick blog to express how much I love Philadelphia’s pumpkin cream cheese. I was hesitant at first, but this flavor is truly indulgent. Firstly, the cream cheese has a balance of pumpkin spices and the subtly of cream cheese. Warm cinnamon and nutmeg mesh effortlessly with a sweet pumpkin overtone. To be honest,I can’t get enough of this limited time product, and I’m sad it’s not available year round!
Idea: You can use this as a cream cheese frosting for seasonal cakes, pies and cupcakes!
Pumpkin Cream Cheese Yumfactor: 4 Tongues. (four our of five stars.) The balance of flavors and authentic pumpkin taste make this fun fall flavor truly enjoyable.
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