![]() ![]() Sprinkle the remaining 2 tablespoons of sugar over the cream-covered apples.Pour the cream over the top of the apples, pouring it around so that all the apples are covered in cream. Dump the apples into the pie crust, pressing them down into the crust gently to pack them in.Pour the mixture over the apples and toss to coat the apples. Add 1 cup of the sugar, flour, cinnamon, cloves, and salt to a bowl and stir with a wire whisk to blend.As you slice them, add them to the bowl and toss with the lemon juice. Peel, core, and slice the apples into thin (no thicker than ½-inch) slices. Pour the lemon juice into a large bowl.Cover the crust and refrigerate until ready to fill and bake.(See the step-by-step instructions in this post for how to roll out and shape a bottom pie crust.) (*See note) Shape the edge of the crust so that it extends about 1-inch higher than the pie plate. Roll out the pie crust and fit it inside a pie plate, preferably glass.*All images and video shot in collaboration with Todd and Alanna. ![]() Now head on over to The Bojon Gourmet and HonestlyYUM to see their stunning floats!Ĭherry Bourbon Cocoa Nib Soda Ice Cream Floats from The Bojon GourmetĪngostura Phosphate Floats from HonestlyYUM What's better than an ice cream float? Three ice cream floats. Can someone figure out how to fill up my bathtub with this ice cream float foam for the world's tastiest bubble bath? When you pour the deep red soda over the ice cream, it bubbles up into the most delicious sweet vanilla foam. This hibiscus ginger syrup is balanced between tart and sweet with a gingery kick and is killer on its own with a pour of seltzer water, but with ice cream? Now you're talkin. Plus, it doesn't get much better than a vibrantly floral soda stirred up with coconut-y vegan vanilla bean ice cream. Expect more cat photos coming your way (username: snixykitchen).Īfter discovering the effect on these hot pink tarts, I've become obsessed with hibiscus for the natural pink/red/purple hue it generously releases into drinks and desserts. Working with these two was part magic part silly. And as an added bonus I now know enough about Snapchat to send ransom notes for these metal straws. So one Sunday afternoon, we each brought our own sodas, drank way too many ice cream floats (no such thing), took over 500 photos of them (these are the most photographed ice cream floats in all the land), and capped it off by staying up editing way past the point where Todd turns into a pumpkin - or at least starts deliriously bouncing around the room on an exercise ball. This float collaboration came together over drinks at the Hotsy Totsy Club (aka local dive bar), where I'm certain all good ideas originate. What Todd doesn't know was that it was really just an elaborate trap Alanna and I concocted to get him to show us his mad drink skills. There's not much an ice cream float can't cure. I probably just stood by and watched, ice cream float in hand. The second was the day he got covered head-to-toe in fire ants while we played in the sandbox and his mom striped him down naked in front of me. The first was that his dad owned the local Baskin-Robbins (a memory that may or may not be factually accurate), which meant he had chest freezer full of unlimited gallons of ice cream that were turned into infinite rootbeer floats all summer long. I have two distinct memories about the neighbor boy who lived at the end of the cul-de-sac when I was five. (Check out our other video collaborations here!)
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