I’ve come across many recipes for making fruit roll-ups but had a bad experience with some generic fruit leather I had as a kid, and was worried it would just taste awful. This ended up being delicious, easy, and a fun treat for the Fudgelet.
The first recipe I made in my new kitchen was this one. We ate out the first evening because let’s face it…a day of moving does not make you want to cook. Just sleep. So, we had a nice quiet late dinner at a local restaurant. Then, in the morning, I wanted to make something special for breakfast and break in the kitchen. Well, why make something I’ve made before when I can try something new? It all went well until I finished taking pictures of the pancake in the skillet. Then, I went to grab the handle without a potholder. Sigh. So, first day, first recipe…a burn. I toughed it out even though it was quite painful. It’s part of the reason I don’t have more pictures of the completed pancake (searing pain will do that).
Another day in October, another apple post for fall? I know this is not a Halloween post, but I cannot say that I have ever made a Halloween recipe before. I am not very crafty or creative with decorating, but I also am waiting for a reason to do it. My husband is not going to be as impressed with ghost cookies or the like. But, as I said in my last post, we have a bunch of apples in the house. This means I need to find different ways of using them to take advantage. If you liked the sound of the apple crumb, then you will probably enjoy this breakfast version. To be honest, I was making this recipe because I had stale croissants and a pain au chocolat that needed to be used in some way. Bread pudding seemed like a great way because I remembered reading somewhere that old croissants were a nice decadent addition to bread pudding. Well, I could not find a recipe with it so I decided to make my own. This one is not as pudding-like as some recipes, but it worked for me. You could use other fruit, and you do not need croissants but they were really nice in this. I was pleasantly surprised how nicely the bits of chocolate from the pain au chocolat paired with the apple.
If your bread is not stale, no worries. My croissants were not enough, so I used some Italian bread that was bought fresh the day before. I was already preheating the oven, so while the oven preheated, I placed a pan with the bread cubes in the oven. By the time the oven was preheated and I had prepared the apples, they were ready. You could toast them longer if you prefer a crunchier bread pudding. I liked having a combination of half stale and half toasted.
I have come to the realization that you can basically make sorbet out of anything. You see it at restaurants serving fancy sounding “palate cleansers” and that sort of thing, but at home it is easy to stick to the basics. I have branched out some, with strawberry lemonade, sparkling wine blackberry, and now this tropical smoothie one. I was planning on making a 2-fruit sorbet, but I could not resist the package at the store: a frozen fruit mixture of strawberries, pineapples, and mangoes! I knew it would be a hit with my husband (and with me). So, I did lots of taste-testing as I went, but came up with a sorbet that tastes just like a smoothie you could get out, but in sorbet form.
I had been wanting to make this for a while, but first I had to make some other random treats. We love Molly Moon Ice Cream and were super excited when we got to go to the release party for their cookbook. I’ve already made some of their ice cream flavors (must post some more!!) but wanted to try their sorbets. The style is different from what I’ve made before. You end up making a simple syrup and mix it with the blended fruit. I was not sure how it would change the texture and/or flavor. To be honest, I do not think it did much. You could probably make this more like the basic sorbet style of using a food processor/blender to mix everything. But, it was nice and smooth, so maybe you want to try it this way?