I know we’re less than a week into the New Year, and right now everyone is looking for healthy or skinny recipes. This is neither- I couldn’t help but sneak in one more indulgent recipe. Don’t worry, I have a few healthier recipes coming!
I’ve been obsessed with cronuts since I first heard about them a few months ago, and instead of going up to NYC and standing in line for a few hours, I decided to make my own. (After googling “baltimore cronuts” a few times, of course.) Have you heard of cronuts? It’s essentially a croissant and donut hybrid- and with this easy shortcut, making your own couldn’t be simpler. All you need is a tube of pre-made croissant, oil, and a few ingredients to dress them up with- in this case, cookie butter and chocolate chips.
Before making these, I was scared to death of frying. However, it’s not that hard! Just remember to have your oven fan on and maybe a window or two open- I accidentally set off my smoke alarm 3 cronuts in. Using a heavy bottomed pan, pour in two cups of canola and olive oil, roll up your croissants with biscoff and chocolate chips inside, and fry one side at a time until golden brown.
Biscoff/Cookie Butter spread topped with apples and cinnamon, all on a pie crust.
If you thought the combination of peanut butter was mind blowing, just wait until you try apples and Biscoff (cookie butter.) A match made in heaven, indeed. Actually, I think chocolate and biscoff might top them all. But that’s a different post, for a different day. (Note to self, try said combination.)
Anyway, “What’s a Rustic Pie?!?!?” You may be asking. A rustic pie, or a Galette, is a freeform pie. So, you roll out your crust, top with cookie butter and apples, fold over the edges, and bake. it’s easier and less fussy than a pie, and my lazy self LOVES it. So easy, and so good. This takes so little time Ray Ban outlet and is SO SO easy. If you have a ready made pie crust (I make my favorite homemade and keep disks in the freezer for easy access), then it’s less than 10 minutes of prep time and 25 minutes baking.
I can’t wait to make this pie again- and I don’t repeat recipes often.
You all know my love for homemadealternativesto myfavoritefoods. Biscoff, or Cookie Butter, is no exception. As you know, I recently made my first trip ever to Trader Joe’s. I’ve been in the online foodie community long enough to know that Cookie Butter is a Ray Ban outlet must try; so I forked over the $3.75 and bought a jar and fell in love. That jar got hidden in the back of my baking shelf so no one else could have it.
I love making as much homemade foods and spreads as possible; because you can control the food and make it exactly the way you want, and know exactly what is being added. You know that there will be no additives, hydrogenated oils, or preservatives in this cookie butter! In fact, the only oil at all is natural oils from the peanuts, and there’s exactly three ingredients- peanuts, cinnamon, and graham crackers.
You’ll start by making peanut butter. Add the peanuts to your food processor, and blend until smooth. I like to use the “chop” function first to make smaller pieces, then switch to “grind.” This will take a minute or so, but eventually you’ll have a smooth, creamy, butter. Add the graham crackers and cinnamon, and blend away until completely combined; about another 30 seconds. Aurora, (yes I name my possessions after Disney Princesses; my blog is called pixie dust kitchen after all!) my food processer, is small and only holds about two cups, so I did this in two batches, and it still took me less than 7 minutes. How dangerously easy.
1 16oz jar cocktail peanuts
1 tbs cinnamon
6 graham crackers
Add peanuts to the canister of a food processor and blend until smooth and creamy, like homestyle peanut butter.
Crush graham crackers and add to canister of food processor with cinnamon and blend until combined
store in a airtight container in the fridge for up to two weeks.