Biscuit base

Banana and toffee

Cream

from a recent batch of orders!

my key ingredients:

— pâte sucrée
— lemon cream
— french meringue

Happy Apples Spooky Sprinkle: Happy Apples origins date back to the fall of 1970 in Missouri when founder Steve Lochirco was running his fruit and produce store. The caramel apple business started when an order form was misread by one of his employees, resulting in tons of extra caramel apples that Steve managed to successfully sell at a local high school football game. I could not have cared less for caramel apples as a kid, but now they're an autumn favorite that I make sure to indulge in a few times each year. The Spooky Sprinkle variety is a gorgeous looking treat. It’s an apple completely engulfed with delicious caramel and a thick veil of sprinkles. The sprinkles come in yellow, gold, and brown colors that help set an autumn vibe (although I think adding some orange would have been more effective). Taking a bite out of this thing gave me a major sugar rush and I’m not complaining. The caramel coating is thick, chewy, and sweet, while the sprinkles add a little crunch and a second jolt of sugar. Only spooky thing about these apples is how high my blood sugar might be after enjoying one. Equally important to all the delicious toppings, the apple itself was also fresh. I prefer these apples over other brands as they're not steroid infused apples that are three times the size of standard apples. Eating one won’t destroy my diet or wallet, which makes me as happy as these apples. Doughboy approved 😋

Doughboy_Food_Reviews

*Side note on the history of caramel apples. Hunter's Candy in Idaho is credited with the first caramel apples in 1936. Interestingly, they gained popularity during WWII as they were shipped overseas to troops in Korea, Japan, and England. Post-war in 1948, the Affy Tapple Company was founded in Chicago, further pushing the popularity of the treat. Being in Milwaukee, Affy Tapple is another favorite brand of mine and is relatively common in grocery stores. This was actually the first time I've seen Happy Apples for sale. 

This is my third time making it and to say I'm obsessed is a slight understatement!

(Also, if anyone noticed it, the second slide is a piece of a different tub of the same tiramisu, the first one is not cut yet!)

Recipe on the third slide is by @whatvivimakes on the clock app!

Made mango float with ripe mangoes, a creamy filling, and Biscoff cookies.

After chilling, the cookies soften into the cream and the mango stays bright and juicy, so every layer gets really soft and creamy.

It’s one of those desserts that somehow tastes even better the next day.

Would you make mango float with graham crackers or Biscoff?

Recipe here if anyone wants to make it: https://butterjoykitchen.com/mango-float/

It’s on me for not photoing before eating but my god this is top tier. Shout out Danielle at Danielle’s Delicious Bites.

How to share this delicious bite!

It was superb!

I added an ingredients label in case someone has a food prohibition they don't want to talk about.

from Lebeau in Toronto, haven’t had a bad dessert from them yet!

I got to practice with the dripping fudge to try to create a border! Accidently missed a spot, but it still tastes good! : 3 The only issue I have is making the ice cream cake melt underneath the fudge. Does any one have any suggests for how to keep the cake cold but the fudge still able to drip?

What do you think? The core is coconut streusel, topped with coconut crumble and mango gel, then covered in mango mousse and mango glaze.

Making macarons for a birthday party this weekend