#lime zest and ginger

[bourbontrend]

Check out the latest release from Barrell Craft Spirits! Discover the intricacies and rich flavors of their new blended bourbon finished in Mizunara oak casks. This unique bourbon blend, part of the Cask Finish Series, combines various aged bourbons from Indiana, Tennessee, and Kentucky. Perfect for bourbon enthusiasts looking for something truly special!🥃 #BourbonBliss #CraftSpirits #MizunaraMagic

[askwhatsforlunch]

Rum and Lime Pineapple

This simple Rum and Lime Pineapple recipe beautifully enhances the juicy, sweet flesh of the fruit, making it a lovely dessert to end a meal! It may tastes even better if you're having it with a side of telly series set in the Caribbeans!

Ingredients (1 pineapple):

1 medium, ripe pineapple

a small lime

4 tablespoons Ginger and Lime Rum 

Peel and cut pineapple into thick slices. Remove the hard core of the pineapple slices with an apple corer.

Arrange pineapple slices onto serving plate. Generously grate the zest of the whole lime all over. Drizzle pineapple slices with Ginger and Lime Rum.

Chill, at least a couple of hours, in the refrigerator.

Serve Rum and Lime Pineapple cold.

[what-marsha-eats]

www.thekitchn.com/recipe-last-minute-spicy-coconut-wonton-soup-247024

[magicpaint]

TWST Indie Perfume Recs ✦ Scary Monsters

This list features five fragrances per dorm focused around the costumes and backgrounds featured in the first two Halloween events.

Fragrance notes are taken from their respective websites.

Heartslabyul

Buried Alive (Bloodbath) — Patchouli Essential Oil and Graveyard Dirt

Love After Death (Darker Things) — Wilted Roses, Incense, Chocolate Musk, Coffin Wood, Ivy

Knave of Pumpkins (BPAL) — Crushed roses, red currant, and pumpkin tarts.

Pumpkin Tombstone (BPAL) — Dried pumpkin leather with vanilla, balsam and sassafras layered over Virginia cedar.

Midnight in the Graveyard (Paranormal Perfumes) — Cool Rain, Fog, Damp Dirt, Moss, White Funeral Lilies, Dark Patchouli

Savanaclaw

Pirates! (BPAL) — Gunpowder and salt-crusted leather, casks of scorched spices, sweet rum, and a clink of golden amber.

Lorelai (Fantome) — Tart wild strawberries, basil, black narcissus, entangling seaweed, watery graves.

Song of the Siren (Paranormal Perfumes) — Ocean Mist, Coconut Rum, Agave Nectar, Sea Grass, Vanilla, Lime

Old Havana (Solstice Scents) — Tobacco, Woods, Sea Mist, Lime, Spices.

Hook (Storybooke Scents) — Bergamot, Onyx Rose, Sea Moss, Vetiver, Leather, Suede, Spiced Musk

Octavinelle

Stormy Night (Darker Things) — Dark Aquatic Notes, Rain Drenched Earth, Humidity, Wet Pavement, Sodden Foliage and Petals, Storm-Cooled Breeze

Industrial Sabotage (Alkemia) — A cataclysmic wreckage of burnt wires; twisted melted steel; shattered machinery, and gunpowder. 

It's Only Magic (CocoaPink) — Lashings of sugary vanilla, magical herbs, dried sage, ritual incense, Bulgarian lavender, musk, and a chilling ocean breeze.

Mad Scientist (Nui Cobalt) — It begins with acid green top notes of Mexican and Persian limes spiked with piquant cardamom. Then a total transformation occurs, revealing blackest vanilla and smooth salted caramel.

Sensory Deprivation Tank (CocoaPink) — Pale liquid vanilla infused with nuances of smoldering tonka bean, calming milk, white oud and wood smoke.

Scarabia

Beast (Storybooke Scents) — Citrus, French Lavender, White Musk, Wood, Leather, Amyris, Patchouli

Harvest Moon (Paranormal Perfumes) — Spiced Bread, Butter, Honey, Anise, Orange Zest, Ginger, Vanilla

Full Moon (Nui Cobalt) — Notes of white tea, steamed jasmine rice, sugared lemon, and cool night air.

Nightwalker (Paintbox Soapworks) — White Patchouli, Oakmoss, Nutmeg, Woodland Herbs

Moonlight, Wolf (BPAL) — Wild patchouli root, fossilized amber, russet musk, clove bud, juniper needles, hay absolute, and earthy oud with a glimmer of yellow crystalline lemon peel.

Pomefiore

Lunar Velvet (Simon's Nest) — Top notes: Fresh fig, creamy coconut and vanilla pod infusion. Heart Notes: Clary sage, black cherry, cassis and lime. Base Notes: Cedarwood, sandalwood, vanilla bourbon and styrax benzoin.

Bloodletting (Bloodbath) — Dark plum, Raspberry, Cranberry, Red Apple, Strawberry, Honey and Rum

Vassago (Fantome) — A silver dagger, red wine mulled with blackberries, cloves, & orange peels, a goblet of blood & a black mirror.

Coven (Paranormal Perfumes) — Black Plum, Peach Nectar, Fallen Leaves, Patchouli, Leather, Peony, Violet, Cinnamon, Vanilla Cashmere

Midnight Merlot (Horror House of Alchemy) — Notes of red grape, strawberry, and cherry with the floral and sweet accents of blossom and vanilla musk

Ignihyde

Mesmer (Fantome) — Deep, luxurious oudh, refined vetiver, cool frankincense, slightly salty ambergris, smooth myrrh, and dark patchouli.

Haunted Harvest (Horror House of Alchemy) — Pumpkin, Lavender, Patchouli, and Egyptian Musk

Ghost Story (Darker Things) — Ghostwood Incense, Black Licorice, Orris, Black Pear, Tonka Bean

Keep Your Head (CocoaPink) — Civilized black tea, Dutch butter cookies and apricots; a circle of protective incense; a glowing grinning pumpkin; and a night wind of whirling leaves, woodsmoke, damp mosses, and tossed earth.

Phantom Team of Horses (BPAL) — A spectral cacophony of shimmering, translucent dun sandalwood, grey amber, and wraith-chilled chestnut galloping through the mist-cloaked shadows of time, a clattering of clove and black pepper, and a crack of phantom leather.

Diasomnia

Blood Moon (Lizabe) — Notes of dragon's blood, incense, patchouli, oranges, cloves, black cherries, cedar, strawberries, pineapple, lime, and tonka bean.

Jubilant Dragon (Wylde Ivy) — Dragon’s Blood incense, dried flower crowns, white patchouli, ylang ylang, and a hint of guaiac wood

Claws (Astrid) — Gunpowder and salt-crusted leather, casks of scorched spices, sweet rum, and a clink of golden amber.

Jeepers Creepers (Nui Cobalt) — Fresh basil, geranium aged 20 years, balm melissa, nutmeg, pink pepper, coriander, tawny musk, and sacred resins of Himalayan cedar, dragon’s blood, labdanum, and opopanax.

When Thy Will Stung the World into Strife (BPAL) — Dragon’s blood resin, red ginger, bourbon geranium, thorny rosemary, red sandalwood, pink pepper, and green coffee bean.

Website Links —

Alkemia

Astrid

Bloodbath

BPAL

CocoaPink

Darker Things

Fantome

Horror House of Alchemy

Lizabe

Nui Cobalt

Paintbox Soapworks

Paranormal Perfumes

Simon's Nest

Solstice Scents

Storybooke Scents

Wylde Ivy

[the-cozy-shark]

Menu - The Cozy Shark

Black Tea

- Black Tea

- Sweet Iced Tea - Sweet, Southern and ice cold!

- Traditional Chai - Black tea with cinnamon, nutmeg, clove, allspice and milk

- Lemon Bomb - Black tea with dried lemon, lemon balm, rosemary, basil and honey. Ask about the hot toddy option! (+$7)

Green Tea

- Green Tea

- It was Mint to be - Green tea with dried mint, lime and ginger, steeped with fresh rose petals

Herbal Blends

- Ginger Tea

- Chamomile

- Zest-tea - Chamomile and skullcap with hints of motherwort and rose

Fruit Teas

- Earth’s Dessert - Raspberry, lemon, sage, thyme. Earthy blends with with a fruity twist.

- Peach snap - Peach, persimmon, ginger, basil and simple syrup

- Black-Razz - Blackberry, Raspberry, and Strawberry steeped with a dried sugarcane stick. Served over ice with a lemon slice

- Eve’s First Sip - Apple, Cinnamon, nutmeg and star anise

Floral Teas

- Stop and Smell the Roses - Dried rose petals and orange blossoms

- You Can Suckle My Honey - Dried honeysuckle flowers, elderflower and sage.

Other Drinks

- Chai Latte

((Everything after this is MUN info))

Hello, this account is run by @canibalistic-brownie @paperroxas and @texanredrose

Minors DNI.

This blog is a canon part of the lutualverse.

Below are announcements regarding that, the first including a list of other blogs from the lutualverse that we would 100% recommend following!

We will not respond to asks that include extreme violence, spam, explicit sexual content, or hate speech.

First Lutual Statement

Second Lutual Statement

[hold-fast-and-rise]

Lemon Ginger Chicken with Pineapple Mango Salsa

This Lemon Ginger Chicken with Pineapple Mango Salsa dish is bursting with fresh, zesty, and tropical flavors! Juicy chicken bites coated in a lemon-ginger glaze, served over creamy coconut rice, topped with a vibrant pineapple mango salsa, and finished with a drizzle of spicy mayo. It’s the perfect blend of sweet, tangy, and spicy!

Ingredients:

Lemon Ginger Chicken:

1 lb chicken breast, cut into bite-sized pieces

1 tbsp fresh ginger, grated

Zest of 1 lemon

1/4 cup lemon juice

2 tbsp honey

1 tbsp soy sauce

1 tbsp olive oil

Salt & pepper to taste

Coconut Rice:

1 cup jasmine or basmati rice

1 cup coconut milk

1/2 cup water

1/2 tsp salt

Pineapple Mango Salsa:

1/2 cup diced pineapple

1/2 cup diced mango

1/4 cup diced red onion

1 tbsp lime juice

Fresh cilantro, chopped (optional)

Salt & pepper to taste

Spicy Mayo:

1/4 cup mayonnaise

1-2 tsp sriracha (adjust for spice)

1 tsp lime juice

Instructions:

Prepare the Coconut Rice: Rinse jasmine rice, then combine it with coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the rice is tender and infused with coconut flavor.

Make the Lemon Ginger Glaze: In a small bowl, mix grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.

Cook the Chicken: Heat olive oil in a skillet over medium heat. Season chicken pieces with salt and pepper, then add to the skillet. Sear the chicken for 4-5 minutes until golden and cooked through. Pour the lemon ginger glaze over the chicken and cook for another 2-3 minutes, stirring occasionally, until the glaze thickens and coats the chicken.

Prepare the Pineapple Mango Salsa: In a bowl, combine diced pineapple, mango, red onion, lime juice, cilantro, salt, and pepper. Toss gently to mix.

Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime

[deathnguts]

What I think marauders era peeps smell like:

Regulus: green apple, mint, black tea, ink, rain but specifically that which falls during a thunderstorm

Barty: axe cologne (loser) and cigarettes drowning out all else, but patchouli and lime if you catch him at the right time and you’re close enough

Evan: sandalwood, vetiver, iron, some stupid expensive cologne that smells distinctly clean overall like latex almost

Pandora: burnt sage, jasmine tea, moss, ginger, dandelions, boiled lemongrass

Dorcas: bluebells scented perfume, vanilla, blackberry, castor oil

Lily: strawberry shortcake perfume, daffodils, cardamom, white sand

James: cinnamon, leather, cedarwood

Sirius: bergamot, pine, amaretto, small hints of coffee

Remus: bitter dark chocolate, firewood, old paper, but a rusty twinge overall

Peter: eucalyptus oil, oat milk, lychee

Marlene: old spice deodorant, orange, sea salt

Mary: Apple blossom perfume, coconut, nutmeg, amber

Alice: rosemary, lily of the valley flowers, cloves, wind through the forest

Frank: mechanic oil, sesame, freshly cut wood, sheep wool

Sybill: lavender, morning dew, pollen, dust, labdanum

Narcissa: green tea, yellow roses, lemon zest

Lucius: narcissus flowers, cucumber, agarwood cologne that masks it all

[brights-place]

Haikyuu Boys and Their Scent

A/N: I went out shopping with friends to a market and passed by candles and lotions along with perfumes and thought about Haikyuu characters and what they would smell like in my view. I enjoyed writing this and I might do this to other characters too. Enjoy these everybody these are just Headcannons on what I think they’d smell like. List: Miyagi Boys, Tokyo Boys, [Here]

Inarazaki

Aran: Ginger, Clove, and Lemon Kita: Cedarwood, Patchouli, Balsam Wood, and Vanilla Ren: Guava, Peach, and Lychee Atsumu: Bergamot, Neroli, and Orange Osamu: Tonka, Amaretto, and Musk Ginijima: Apple, Lemon, Lime, and Grape Suna: Lemon Zest, Lime, Lemon grass, and Malt Riseki: Grape-Jasmine, Violet, and Strawberry-Geranium Akagi: Brandywine, Raspberry, and Rose Kosaku: Vanilla, Caramel, Sandalwood

Kamomedai

Hoshiumi: Orange peel, Blueberry, Lemon Zest Hirugami: Blackberry, spun sugar, milky notes

[youdoyoucooking]

A Little Salad Dressing

When I was little I used to long for bottled salad dressing. It was exotic and something we never had (along with jarred pasta sauce). I come from a “make it from scratch” kind of home. I used to long for the day I lived on my own and I would buy all the bottled salad dressing. I quickly learned that a homemade dressing is easy, more economical, and almost always tastier.

A jar with a lid is all you need—a jar and a little math. Three parts fat to one part acid, or oil to vinegar. Those rations and the flavoring of your choice—it could even be just a little salt—are all you need. A homemade salad dressing keeps 3-5 days in the refrigerator. That’s a delicious homemade salad every night for 3-5 days.

Homemade salad dressing

(this dressing can be easily doubled)

½ cup of oil (vegetable oil or olive oil)

3 tablespoons of acid of your choice (see list of suggestions). More or less depending on your taste for something acidic.

½ teaspoon of salt

1/2 teaspoon of any other dried seasoning (see list of suggestions)

1 or 2 tablespoons of flavoring (see list of suggestions)

Place everything in a jar that has a lid.

Shake really hard and ta-da! You made salad dressing.

Types of Vinegar or Acid (the 3 tablespoons from the recipe)

White Vinegar

Apple cider Vinegar

Balsamic Vinegar

Red Wine Vinegar

Champagne Vinegar

Sherry Vinegar

Rice Vinegar

Herbed Flavored Vinegar

Malt Vinegar

Lemon Juice

Lime Juice

Seasonings (the 1/2 teaspoon from the recipe)

Pinch Of Sugar (taste and decide if the dressing needs some balance)

Black Pepper

Garlic Powder

Onion Powder

Lemon Pepper

Tajin (Chili Lime Seasoning)

Dried Herbs

Turmeric

Flavorings (The 1 or 2 tablespoons from the recipe)

Miso

Any Mustard

Grated Fresh Ginger

Tahini

Orange Zest

Lime Zest

Greek Yogurt

Chopped Herbs

Ketchup

Salsa

Toasted Sesame Oil

Honey

Maple Syrup

Chipotle Hot Sauce

Flat Champagne

Parmesan Cheese

Finely Chopped Sundried Tomatoes

Premade Pesto

Balance the fat-to-acid proportions and then flavor as you want. You may learn you want more fat than acid (Julia Child liked 6 fat to 1 part acid). That's okay. Learn what you like and stick to it. I have seen people use a permanent marker to draw lines on the jar to remove the measuring step.

[kabillieu]

One of my favorite things is when commenters on NYTimes recipes post things like “hmmm, this was kinda bland. Not much flavor” and the recipe calls for tons of salt, a tablespoon each of turmeric and cumin, ginger, red pepper flakes, whole black peppercorns, the zest and juice of two limes, and coconut milk.

But, sure Jan. It’s flavorless.

Can people taste food anymore? Is it Covid?

[suturedninja]

@bladedhunter || X.

Itachi: *sniff sniff* 👀

Kakuzu stepped to the side to allow Itachi a bit closer to what he was making. Sliced up chicken was simmering in broth and coconut milk with ginger, lime and zest, a few minced red chilis, and a bit of fish sauce (the cilantro was omitted this time around).

"... it's something from Takigakure. As close as I could get, anyway."

[askwhatsforlunch]

Blaff

Blaff, thus named in reference to the sound the fish makes when plunged in a fragrant, boiling broth, is a spicy Caribbean fish stew.

Ingredients (serves 4):

1 teaspoon allspice

a large garlic clove, minced

1 Habanero chilli pepper

a thumb-sized piece fresh ginger

3 large, ripe limes

700 grams/1.5 pound red mullet (or other fresh fish of your choice)

1 large onion

2 large garlic cloves

1 heaped teaspoon annatto

1 teaspoon allspice

2 sprigs fresh thyme

2 bay leaves

1 1/2 litre/6 cups water

1 teaspoon corse sea salt

3 ripe limes

In a mortar, thoroughly grind allspice with the pestle. Spoon into a large baking tin.

Add minced garlic.

Whilst wearing gloves, cut a quarter to a half of the habanero pepper (according to your taste and resistance!) and finely chop, add to the tin. Grate in the zest of two of the limes and the ginger. Give a good stir to combine; set aside.

With a sharp knife, cut the mullet into decent chunks. Remove the bones where you can.

Add mullet chunks to the tin and thoroughly squeeze the juice of all three limes over them.

Still wearing the gloves, rub each piece of fish in the marinade to coat well.

Cover with foil, and allow to marinate, one hour.

Peel onion and garlic cloves, and halve each. Add onion and garlic halves to a large pot, along with annatto.

Crush allspice with a pestle, and add them to the pot, along with thyme sprigs and bay leaves. Cover with water and bring to the boil over a high flame.

Once boiling, stir in coarse sea salt, and reduce heat to medium-high and add mullet chunks to the pot. Cook, 10 to 12 minutes.

Spoon Blaff into serving bowl and thoroughly squeeze the juice of all three limes over the fish.

Serv Blaff hot, with rice, boiled ripe plantains or avocado.

[what-marsha-eats]

Contains four versions of ginger: ground, syrup, raw, and candied.

[lifeneedsrot]

🐈heyy we’re the rotting system. We’re bodily 21 and do not feel comfortable talking to minors, so if you’re a minor please block us. Our host is a subsystem of 20 alters that share memories. The total number of alters fluctuates wildly, currently it’s going up. We almost never post anything and stick to mostly reblogging things related to our fandoms or values.

Values:

Pro contradictory labels

Profiction/“proship”

Pro-endogenic systems

Not radqueer

Against transID language

Para-neutral anti-contact

Transandrophobia exists

Not intersexist

Anti callout post

Children’s rights

Dont like, just block

Ask us questions and we’ll go more in-depth.

Interests:

Rain World

Slay the Princess

Wings of Fire

Black Butler

BTD/TPOF/YKMET

TCOAAL

Undertale/Deltarune

MLP:FiM

Pony Town

Dungeon Meshi

Jazmin Bean

Starset

DDLC

Minecraft

TADC

Don’t Starve

Syslist:

Host flavors (subsys, they/them)

🦊 Red Velvet

🐜 Cheesy

🐦 Biscuit

🐐 Cotton Candy

🐶 Cocoa

🦢 Caramel

🕊️ Ginger

🐬 Sushi

🦦 Umami

🐇 Vanilla

🐈 Pumpkin

🐝 Honey

🐘 Blueberry

🦍 Pepper

🦚 Lime Zest

🐦‍⬛ Rhubarb

🦎 Mint

🐸 Olive

🐢 Maple

🦁 Spice

Host’s husband

🍠 Kakxyl, he/any

Magians

🎆 Ztarzend, she/any

🏵️ Hope, she/any

🪳 Tialner, xe/xim/xis

☀️ Sunshine, she/any

🎭 Evegeve, he/any

��� Rosalixé, ze/zer/zers

🪴 Mossbringer, she/any

⛓️ Frezith, he/any

🕸️Webbarachne, they/he/it

Travelers

⚫️ Obsidian, he/him

🩵 Present, she/it

🎊 Jynx, she/any

🫐 Lynx, he/any

Offspring

🪼 Quelsie, it/any

🍓 Keviette, he/any

🌴 Laytwir, he/any

🍋 Tazikeel, he/any

Please ask us questions.

[donnerpartyofone]

I spent all day making this sauce and it's hard to explain what an intense experience it became. It wasn't like a whole developed thing, I just promised to make this fairly simple cumin yogurt marinate for these lambchops my husband was going to make. I generally don't cook, but I could deal with this and it would put us way ahead on dinner. I thought it would just take an hour or maybe two, but like: I cleaned the kitchen and all the dishes in it and put everything away, and then I put these quick pickle red onions together, and then I made the sauce with yogurt ginger garlic lime zest cumin coriander mint cilantro black pepper and jalapeño. The recipe was written in this bizarre way that's hard to explain, it felt kind of non-linear to me, plus I had to do this math in my head because there was way too much of it on the page. Then when I was done and the chops were soaking, my husband asked me to make another batch in case we wanted extra on the plate, so I cleaned more greens and zested more lime and crushed more garlic and sliced more ginger and cored and sliced more jalapeño and measured out more spices and scooped out more yogurt and made another batch. And then we kind of agreed that maybe it's best to at least use up the ingredients that were running low in the end, so I cleaned more greens and zested more lime and crushed more garlic and sliced more ginger and cored and sliced more jalapeño and measured out more spices and scooped out the rest of the yogurt, and made the last batch. And then I washed all the dishes and put them away and cleaned up the kitchen again. And part of me is like, when you've been in the water all day and your body still kind of feels like it's wiggling around underneath you. I feel like I'm still making that sauce.

[fishthegenderwitch]

3 ingredient baking recipes

Today the bookstore was donated a 3-ingredient baking cookbook, so I'm sharing the recipes I took photos of in order to save them for use in my personal Recipe binder later. Let me know if you make any! ♥

♥♥♥

Ginger-Crusted Lime Tarts 4 limes 8 gingersnap cookies, each about 2" dia 1 can (14oz or 300mL) full-fat sweetened condensed milk

Preheat oven to 350°F (180°C) 12-cup muffin pan, lined with lightly greased paper liners

Grate 1 tablespoon (15mL) zest from the limes, plus a generous pinch. Squeeze enough of the limes to make 1/3 cup (75mL) of juice (reserve any extra for another use).

Place a gingersnap cookie in the bottom of each paper liner.

In a medium bowl, combine the condensed milk, 1 tablespoon of lime zest and the lime juice; whisk together til smooth.

Spoon the filling evenly over the gingersnaps. Sprinkle the remaining zest over the tops.

Bake on the middle rack of the preheated oven until the filling is just set and doesn't jiggle when gently shaken, about 8 to 10 minutes (it should not begin to brown).

Place the pan on a wire rack and let cool to room temperature. Cover and refrigerate for at least 4 hours or up to 3 days. Enjoy cold or at room temperature.

Note: These can be stored in an airtight container for up to 6 months in the freezer. Defrost in the fridge overnight or for 30 minutes on the counter at room temperature before eating.

♥♥♥

Chocolate Hazelnut Cookies

1 cup (300g) chocolate hazelnut spread 1 cup (140g) all purpose flour 1 large egg, at room temperature

Preheat oven to 350°F (180°C) Baking sheet, lined with parchment paper

In a medium bowl, combine the chocolate hazelnut spread, flour and egg until smooth. The dough will be quite thick.

Scoop out 2 tablespoons (30mL) of the dough and roll to form a ball. Place on the prepared pan and repeat with the remaining dough, spacing the balls 2" (5cm) apart. Using moistened palms, flatten the balls to 1/2" (1 cm) thick.

Bake on the middle rack of the preheated oven til the cookies are set at the edges but the middle is still slightly soft, about 8 to 10 minutes.

Let cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

Note: Store the cookies in an airtight container for up to a week. [Like they'd last that long! lol They taste like a bigger, chewier Ferrero Rocher, without the wrapping. Moderation!]

♥♥♥

Banoffee Triangles

1 sheet puff pastry dough, 10" (25cm) square, thawed if frozen 1 small ripe banana, sliced into 8 rounds about 1/2" (1cm) thick 8 caramel-filled pieces of chocolate, such as Rolos or Caramilk squares

Preheat the oven to 425°F (220°C) Baking sheet, lined with parchment paper

Place the pastry dough on a lightly floured work surface. Using a sharp knife or pizza cutter, cut the sheet into four 5-inch squares. Cut each square in half from corner to corner, making 8 triangles.

Place 1 banana slice just offcenter in each triangle. Top with a caramel chocolate. Fold the dough in half over the filling to form a smaller triangle. Using the tines of a fork, crimp the two unsealed edges. Place on the prepared baking sheet, spacing the triangles 2" (5cm) apart.

Bake on the middle rack of the preheated oven until the pastry is golden all over, about 12 to 15 minutes. Transfer to a wire rack to cool slightly. Eat while the centres are still warm.

Note: you don't need to buy expensive chocolate caramels. If you want to go gourmet, I will not stop you. You do what you want with your cookies. These treats should be eaten the day they're made.

♥♥♥

Baked Apple Roses

1/4 cup (60mL) raspberry jam 2 red apples, halved and sliced crosswise into half-moons 1/16" (2mm) thick 1 sheet puff pastry dough, 10" (25cm) square, thawed if frozen

Preheat the oven to 375°F (190°C) 12-cup muffin pan

In a medium saucepan, combine the jam with 2 tablespoons (30mL) water. Bring to a boil over medium heat, stirring occasionally. Remove from the heat and set aside.

Place the apple slices in the hot jam mixture and toss gently to coat.

Return the saucepan to medium heat and gently cook the apples for 2 minutes, stirring only enough to coat the slices, until they are soft enough to bend without breaking.

On a lightly floured work surface, fold the puff pastry dough in half and roll it out to a 12" by 9" (30 by 23cm) rectangle. Cut the dough widthwise into 6 strips, each 12 by 1-1/2" (30 by 4cm).

Using a fork or tongs, remove the apple slices one at a time from the jam, shaking off any excess. Place an apple slice on the let end of each strip,so the edge with the red skin extends above the long edge of the pastry and the bottom is about halfway across it. Place a total of about 8 apple slices along the strip of pastry in the same way, overlapping their ends slightly.

Starting at one end, carefully roll up the dough strip jelly-roll style, keeping the apples in place. Pinch the dough "stem" to seal, tuck it under the base and place the rose in one well of the muffin pan. Adjust the apple "petals" if they have shifted out of place. Repeat until you have 6 apple roses spacing them apart in the muffin pan. Brush the tops with any remaining jam mixture.

bake on the middle rack of the preheated oven until the pastry is golden and the apples are soft, about 40 to 45 minutes. Let stand for 10 minutes on a wire rack, then remove from the pan with a dull knife. Eat warm.

♥♥♥