themeghanjones on LTK

Filling: 5 Granny Smith apples, peeled, cored, chopped small 1/4 cup finely chopped pecans 3 tablespoons all-purpose flour 1/2 cup brown sugar 2 tablespoons maple syrup 1 tablespoon lemon juice Topping: 3/4 cup all-purpose flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons chilled butter, cut into pieces 1/4 cup coarsely chopped pecans Directions Preheat oven to 350 degrees F. For the Filling: Mix all the ingredients together. Place into 7 to 8-ounce ramekins. For topping: Mix the flour, brown sugar, cinnamon and salt in mixing bowl. Add the butter into the mixture and mix until it forms pea size balls. Stir in pecans and sprinkle over apple filling. Bake for 35 to 40 minutes. Let cool for 10 minutes before serving. Top with vanilla ice cream and get ready to be in apple crisp heaven!

Shop this post

Paid links

Zulay Kitchen Lemon Squeezer Stainless Steel - Premium Quality, Heavy Duty Solid Metal Squeezer B... | Amazon (US)

Williams Sonoma Gold Measuring Cups & Spoons | Williams-Sonoma

Williams Sonoma Goldtouch® Pro Nonstick 3-Piece Sheet Pan Set | Williams-Sonoma

Wüsthof ® Gourmet 12-Piece Knife Set | Crate & Barrel

Jeremy’s Surprise
take about an ounce and a half of your Bulleit Bourbon, then add about half an ounce of St. Germain to give it that nice elderflower sweetness, and maybe half an ounce of Lillet Blanc to add a little extra complexity and a light, floral note. Then you can top that off with a splash of soda water if you want it bubbly, or just stir it over ice and enjoy it as is.

Easter Bird’s Nests

Ingredients:

3 cup mini marshmallows
3 TBSP unsalted butter
1/2 tsp vanilla
4 cup dry chow mein noodles
small candies, jelly beans, m & m’s, etc.
1 cup of coconut
Green food coloring

Directions:

Over low heat, melt the marshmallows and butter in a large saucepan.
Once melted, stir in the vanilla, then the chow mein noodles.
Liberally spray muffin tin with cooking spray like PAM.
Using your hands, press the noodles into the muffin tins to create nests.
Let cool and harden in the fridge for at least one hour.
Dye coconut to create grass. Fill the nests with the “grass” and add your favorite egg shaped candy to create the eggs. Jelly beans work great! I used egg shaped Smarties.

Following the directions on the box of the cake mix you are using, bake 2 round cakes and 2 cupcakes. I find using spring form pans for the round cakes work best. I used 3 inch spring form pans instead of 9 because I wanted a smaller cake and I made Walker cupcakes with the remaining batter.
Bake as directed and cool.
Once cooled, cut 2 convex shaped ears from each side of one round cake, creating 3 pieces- two ears and a bow tie.
Next, cut the tops off the cupcakes. You’ll only need the tops so feel free to eat the bottom halves- quality control is key!
On your cake stand or serving tray, frost the whole/uncut round cake with your favorite white frosting. This will be the bunny’s “head”.
Place the cupcake tops onto the round cake side by side. These are the “cheeks” of your bunny. Frost the tops of the cupcakes.
Next place the “ears” and “bow tie” on your serving try and frost.
I like using food coloring to create colored coconut for the inside of the ears and the box tie. To do this place coconut in a ziplock bag with a few drops of desired color food coloring. Seal and move the coconut around in the bag until the flakes are coated evenly.
Sprinkle white coconut on your bunny and decorate with colored coconut and candies for “eyes” and “noes”.

Negroni Seco 🍋
2oz Campari
2oz gin
2oz dry vermouth
Shake over over.
Serve over large cube.
Garnish with lemon twist

Dirty Martini 🍸
3oz vodka
.5oz olive brine
.25oz water
Shake over ice for 2 minutes and serve with olives.

Shrimp Green Curry 🍤

Ingredients:
1 TBSP coconut oil
1/4 cup green curry paste
1/2 tsp ginger
1/2 teaspoon lime zest
1 medium onion, sliced into 1/4 inch strips
1 red bell pepper, sliced into 1/4 inch strips
1 green bell pepper, sliced into 1/4 inch strips
1 cup chicken stock
4 cups raw, peeled and deveined shrimp
1 (14oz) can coconut milk
1/2 cup basil leaves
2 TBSP fresh lime juice

Directions:

Heat oil in a medium pot over medium.
Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute.
Add onion and cook until onion is soft, about 3 minutes.
Add bell peppers and stir to combine.
Add chicken stock and bring to a boil, then reduce heat to low and simmer for 5 minutes.
Add coconut milk and cook over medium for 5 minutes.
Add shrimp and cook until pink, about 5 minutes.
Stir in basil and lime juice.
Serve with rice or cauliflower rice.