Hmmm, fall anyone?
I think it's safe to say yellow leaves are topping off the trees, and the air has a crisp feeling about it. However, if you're like me, you're still holding onto that last bit of warm sun and thinking of fried summer foods handed out of food trucks. Food trucks are pretty amazing aren't they! I've always had a thing for street food, and I especially love when trucks fuse together to different aspects of food. I'll take an Asian-Mexican burrito over a sit down restaurant any day.

So, this week I'm combining some fall tastes with that light, fried taste of summer:


Apple Pie Bites with Caramel Sauce

Adapted from: The Sugar Hit

For the apple pie bites:
100g fresh ricotta cheese
40g all purpose flour
1 tsp baking powder
2 tsp vanilla bean paste (or extract)
1 egg
2 tbsp sugar
1/2 tbsp cinnamon
vegetable oil, for frying

To make the fritters, place the ricotta, flour, baking powder, egg and 1 tbsp sugar into a mixing bowl and stir together with a wooden spoon until well combined. In a small, deep saucepan, heat about 2-3 cm of oil, until a piece of the ricotta mixture bubbles and floats to the surface when added. Using two teaspoons, drop teaspoonfuls of the batter into the oil, and cook for about a minute or until golden brown. Flip and allow to cook for 30 seconds to a minute more. Remove the fritters, and drain briefly on paper towels, while you continue until all the batter is cooked. Serve immediately.

For the caramel sauce:
1 cup granulated sugar
6 tbsp butter
1/2 cup heavy cream
Measure out butter and heavy cream and have them ready to go next to the stove. Put sugar in a saucepan over medium heat and watch it. As the sugar begins to melt, swirl the pan gently to promote even carmelization. Once the sugar has reached a deep-ish amber color. Be careful, as it will burn quickly if the heat it too high. Add butter and whisk like crazy. Its going to bubble and spit and then calm down into a smooth, creamy looking caramel. Then slowly add your heavy cream, whisking again the whole time. It should now look like slightly runnier than you would like it sauce. Pour it in a container of some sort and place in the refrigerator to cool until needed.



So good, and the batter can be made in advance, so they can be fired right before serving. These are a perfect snack fix!

For the rest of this week, I have 50 cupcakes to make for a school event on Friday. We are giving them out as prizes, and I have to make them in between soccer and school, so I'll let you know how that goes.
Until next week!


This weekend I got a call from my cousin who was having a tea party and art sale at her house, and she asked me to make crumpets. I was pretty intrigued actually, I've seen the packaged crumpets in the fridge section next to the butter and cheese in my local grocery store, but I always kind of thought they were something you can't make at home, like goldfish. Ok... maybe not quite like that, but you get the idea.

This weekend I've also looked into starting Pro-Start, a high school culinary team of sorts, that would help to propel me into the culinary industry (hopefully to have a little bakery on a city corner), and it would expose me working in actual kitchen as well as culinary schools within the area. Its a great opportunity and I'm really hoping I have time for it this year.

Back to crumpets...


So, I looked them up, and they actually didn't seen that bad! Throw together a batter and put them on the griddle, a pancake of sorts really.

So, here you have it! They are best served with jam and/or tea, or you could get a little creative and throw down some peanut butter.

Crumpets

From: Cooking Chanel
You will need some metal rings to griddle the batter in, any size works depending on how big or small you want the crumpet.

For the Crumpets:
1 1/4 cups milk
3 1/2 cups all-purpose flour
1 1/4 cups water, lukewarm
2 tablespoons unsalted butter, melted and cooled
1 tablespoon honey
2 1/2 teaspoons instant yeast
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
Nonstick spray

In a small saucepan, heat the milk until lukewarm. Combine the milk, flour, water, butter, honey, yeast, baking powder and salt in the bowl of a stand mixer. Using the dough hook attachment, mix on high speed until completely blended and a soft dough has formed, 2 minutes. Remove the bowl, cover with a clean cloth or plastic wrap and put in a warm spot until risen and bubbly, about 1 hour.
Lightly spray a cast-iron or nonstick skillet or griddle with nonstick spray and heat over medium heat, about 5 minutes. Spray the metal rings well with non-stick spray and place them in the pan or on the griddle. Fill each ring with a scant 1/4 cup of the batter.
Cook until the crumpets are set and the bottoms are lightly golden brown, 3 to 5 minutes.
Carefully remove the rings, flip the crumpets and cook until completely cooked through and the bottoms are lightly golden brown, 3 to 5 minutes longer. While they are cooking, wash and spray the rings with nonstick spray for the next batch.

Let them cool slightly before serving. You may serve them warm or cold, pop them in the toaster of a 350 degree oven for 7 min to reheat.
Top with jam and serve with tea.







The recipe is great of breakfasts and the crumpets last up to week covered and in the fridge.
Until next week!