Move over Beignets. Move over Fritters. Move over Donut Holes. Welcome to the prettiest, tastiest bite-sized deep fried dessert treat that will wow anyone who sets their eyes on them! This recipe was such a surprise! As a matter of fact, I ran across it a while back on a YouTube video about old heritage recipes. The narration was all in Turkish, and so it took me hours to try to translate the ingredients and directions. But I knew the minute I saw it I had to make them! I’m so happy I did, and even happier to share this Turkish delight with you! Have fun with this recipe and enjoy the sweet taste of these billowy, crispy, light and airy Bloomin’ Dessert Flowers!
This season I finally had a chance to scratch one off of my Bucket List. I’ve always wanted to visit New England in the fall. I had always heard that the changing of the leaves is spectacular, and I wanted to be there during the peak week. (Me and everyone else on the planet, I discovered!) While our Sonoran Desert holds its own beauty, brilliant red, yellow and orange leaves are pretty scarce. My trip to Woodstock, Vermont was worth the trip, and while there, I wanted to immerse myself in the New England food scene. That brings me to maple syrup. I couldn’t get enough of it, whether it was on my breakfast pancakes, a delicious ham slathered in a Vermont maple glaze or those iconic maple leaf-shaped candies. I came home with plenty of bottles of syrup which came in handy for this scrumptious holiday Maple Pecan Pie. This time of the year, while pumpkin pie is the go-to, pecan pie is right up there in popularity, and this version is definitely holiday worthy! It starts with a light and flakey crust, the perfect bed for a sweet, nutty and maple syrupy filling. So just in case searching for perfect holiday pies is on your bucket list, this one will not disappoint!
What Scottsdale resident Susan Jaramillo remembers most about her Grandma Denise Nerone was her magnificent homemade bread. In fact, Susan vividly remembers her grandma’s words:
“You’re the only little girl I know who begs for bread for dessert!”
Susan said the only time she would choose dessert over bread was when her French born grandmother made Apricot Pie. Once Susan shared her mouthwatering memories about the sweet-but-tart apricots arranged in a flakey homemade crust with a juicy apricot sauce poured on top and covered in lattice strips, I had no choice but to go into bake mode. What a fabulous, unique fruit pie! It’s delicious warm or cold, and of course, the better quality of dried apricots you use, the better the filling will turn out so look for plump, moist apricots. The original recipe called for whole apricots, but Susan and I agreed that cutting them in half is a bit easier to eat. You can cover your pie with an entire crust instead of cutting lattice strips if your choose. Either way, it’s Vive le Apricot Pie!