Fall is in the air.
Starbucks has their pumpkin latte on the menu
I need extra socks when I jump in bed
And everyone has started baking with cinnamon, nutmeg and pumpkin.
If that doesn’t scream fall I don’t know what does.
Fall is actually my favourite of all seasons. The leaves changing, the dipping of temperature causing you to have to get a little snuggly with you blankets and let’s not even start with fall fashion.
Two words: Cable Knits … I love it! And tweed pants. And scarves. And cute leather jackets with fabulous booties. Clearly I can get carried away.
And the change in weather also calls for a change in food. Bring on the warm comfort food. Let’s sprinkle cinnamon everywhere, make a casserole with extra gooey cheese, pop a pie in the oven and plug your slow cooker in … comfort – comfort – comfort. Ohhhhh yeeeaaaaa!! I get abnormally excited about these things.
Let’s talk: Man-bait … love it! Apple crisp … love it! Granted I made it … and of course, I added my little touch of the sweet life.
I made them pretty and portable. There’s rum. I subbed almonds for pecans. I also used fewer apples and added maple syrup. I topped it with caramel and well, they weren’t just coaxing boys to the yard but I know a certain Mama LTSL that had to have one for dessert.
Boozy Apple Crisp Blossoms
36 WonTon Skins
2 Tbsp dark rum
1/4 Cup Water
3 Tbsp Maple Syrup
1 Tsp Cinnamon powder
Prepare 12-cup muffin tray.
In a small bowl, mix together rum, water, maple syrup and cinnamon. Lightly brush each wonton skin with mixture and arrange 3 skins per muffin cup.
Joy’s recipe- except; 4 apples were used and the excess simple syrup above was also added.
Joy’s recipe – except; Almonds were used instead of pecans and I added 1/4 cups of Flax seeds.
Preheat oven to 350 oc.
Fill each blossom shell with the apple filling and top with crumble.
Bake according to recipe.
Stay sweet xo