Honeycrisp Apple Salad With Walnuts And Pumpkin Seeds

Medically reviewed by Christiana George Updated Date: June 8, 2023

Hello November. Your arrival marks the end of the surrealness that was the last half week. Subways are once again open with limited service, supermarkets are operating in full swing, fallen trees are finally being cleared from roads that have been mostly empty for the last few days.

While those of us living in the Brooklyn area were lucky enough to experience very little damage from the hurricane, the pictures tell a different story. I think they’re what lends to the unrealness of the situation: the incongruity between what we witnessed firsthand and the chaos documented elsewhere. Most of you saw a coast that was being battered by unrelenting forces of nature. On the other hand, many of us sat around all of Tuesday night waiting for the power to go out, which didn’t happen, and trees to topple, which did, but only a little.

I feel fortunate that I could tell our friends and family that we were fine. I know that many weren’t as lucky, and my thoughts go out to them.

As soon as the markets re-opened today, I rushed out and bought fresh produce. Because in our rush to pick up emergency supplies, like bottled water and canned beans and vienna sausages (which are dirt cheap compared to Spam—why is that?), we’d forgotten that what we would probably need the most was food to get us through the next couple days.

Hahaha, riiiight.

So, hello November. Let’s start you out right. With a salad, because salads usually do the trick. Especially ones that contain bits of fruit.

Have you ever had a honeycrisp apple? I don’t know how I’ve never heard of them before, because they’re lovely. Maybe because I’ve never been an apple connoisseur; Fujis have always suited me just fine. But I’m seriously digging the crisp/tart/perfect flesh of the honeycrisp. Paired with arugula, walnuts, and pumpkin seeds, not to mention a cider vinegar, honey, and poppy seed dressing, the salad is light and fresh and perky.

For many who were shaken by the storm, light and fresh and perky may be way to start out on the right foot.

HONEYCRISP APPLE SALAD WITH WALNUTS AND PUMPKIN SEEDS

Adapted from The Cozy Apron

Serves 4 to 6

Ingredients:

For the vinaigrette:

6 Tbsp apple cider vinegar
1 Tbsp finely chopped walnuts
3 Tbsp honey
2 tsp poppy seeds
pinch cumin
salt & pepper to taste
6 Tbsp olive oil

For the salad:

2 cups arugula
4 cups escarole, cut into bite-sized pieces
1 honeycrisp apple, sliced into thin matchsticks
1/2 cup roasted pumpkin seeds
1/2 cup roasted walnuts

Directions:

For the vinaigrette, mix all the ingredients but the olive oil together well in a jar with a lid. Pour in the olive oil, close the jar, and shake it until the dressing is emulsified.

For the salad, in a large bowl, combine the arugula, escarole, half the apples sticks, and half the pumpkin seeds and walnuts. Lightly drizzle with the dressing. Serve the salad onto individual serving plates, and garnish each with the remaining apples, pumpkin seeds, and walnuts. Drizzle on more dressing as desired.

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Mini Hot Chocolate Donuts

Recipes

Christiana George

Updated Date:
December 17, 2022

When I saw these donuts on Love From The Oven, I had to try them. Christi had the great idea of putting hot chocolate mix in the recipe. It makes them so rich with chocolate flavor. You have got to try them.

She just used the chocolate donut recipe from Babycakes and exchanged the cocoa in the recipe for hot chocolate. I went ahead and added mini chocolate chips to her recipe. You can never have too much chocolate.

Then she dipped them in glaze, topped them with a marshmallow creme frosting recipe from Kraft Foods and a chocolate glaze recipe from Heather Christo Cooks.

Then sprinkled them with Jet Puffed Marshmallow bits. Oh my goodness, so many layers of flavors.

Christi has a lot of wonderful recipes, go check out her site. In the meantime here is the recipe for the donuts.

Mini Hot Chocolate Donuts

by The Sweet Chick

Prep Time: 10-15 minutes

Cook Time: 4-5 minutes per batch

Keywords: bake dessert hot chocolate chocolate chips chocolate marshmallow bits donuts

Ingredients (24 mini donuts)

For the donuts

1 1/4 cups all purpose flour
1/2 cup hot chocolate mix
1/2 cup sugar
1 tablespoon baking powder
1 egg
1/2 cup milk
2 tbsp white vinegar
1/2 cup vegetable oil
1 teaspoon vanilla
1/4 cup mini chocolate chips

For the glaze

1 cup powdered sugar
1 tsp vanilla extract
4 tbsp milk

For the marshmallow creme frosting

1/4 stick (2 tablespoons) butter/margarine, softened
1/2 jar (3.5 oz.) marshmallow fluff
1/2 teaspoon vanilla
8 oz. powdered sugar
1 tablespoon milk

For the chocolate frosting

1/2 cup light cream
2 tablespoons corn syrup
4 oz. chopped dark chocolate

Toppings

Jet Puffed Marshmallow Bits

Instructions

For the donuts

Mix milk and vinegar together and set aside for 5-10 minutes until it forms curds.

Meanwhile using a hand mixer or stand mixer, beat together oil and sugar. Add egg and vanilla. Stir in the milk/vinegar and mix well.

In a medium bowl stir together the flour, hot chocolate mix, and baking powder .

Slowly add the wet ingredients to the dry ingredients, making sure to have a nice smooth mixture. Then add the chocolate chips and make sure they are well blended.

Use a piping bag or a Ziplock bag with tip cut off to fill each donut reservoir of your Babycakes donut maker with about 2 tbsp of batter.

Bake for about 4-5 minutes or until toothpick inserted in center of donut comes out clean.

Place hot donuts on cooling rack with a wax paper underneath and prepare the glaze.

For the glaze

In a small bowl mix together powdered sugar, vanilla, and milk. You want the consistency to be runny, not thick.

Dip each donut in the mixture and flip it around by hand or with a fork until the whole donut is covered. Then place back on the cooling rack until the glaze is dry.

For the marshmallow creme frosting

Place butter/margarine, marshmallow fluff and vanilla in a small bowl. With a hand mixer, beat on medium speed until well blended. Slowly add sugar and mix well.

Then add milk and mix again. The mixture should be smooth enough to spread, but not too thin that it will melt off the donuts.

I spread it on the donuts with a knife.

For the chocolate frosting

Place chocolate and cream in a microwave safe bowl and heat for 30 seconds, stir, then heat for another 30 seconds until chocolate is all melted.

Remove from microwave and add corn syrup. Stir until well mixed and smooth.

Dip each donut in the chocolate frosting or spread on with knife.

Toppings

While chocolate is cooling sprinkle each donut with marshmallow bits. When cooled, eat and enjoy!

Note:

If you are using a mini donut pan, bake your donuts in the oven at 425ºF for 4-6 minutes or until toothpick inserted in middle of donut comes out clean.

(recipes adapted from Babycakes, Love from the Oven, Kraft Foods, and Heather Christo Cooks)