Maybe this isn’t Valentinesy in that “Heart Shaped Red Velvet Conversations Heart Aphrodisiac Cheesecake ” sort of way, but it is a fun way to eat ice cream.
And really, who doesn’t need that in their lives? I’m at the very end of writing this book, that’s due to my publisher in just three weeks. I vacillate between sheer panic, absolute gratitude for this opportunity, and utter exhaustion. I’m not sure which I am most looking forward to: sleeping again, being a normal human, or the ability to refer to myself as a publisher author (!!!).
In other news, my husband deserves an award. And a lot of that Valentinesy type wifeish attention that I’ll have more mental capacity for once I’m a normal human again.
We are both looking forward to that.
In the meantime, here is a not-as-bad-for-you ice cream dish. Because when your bowl is half full of fruit, it’s pretty much like health food.
3 granny smith apples (granny smith hold their shape the best, other apples will likely get soggy, but still taste great).
Cinnamon & Brown sugar
1 sheet puff pastry, thawed
1 tbs butter, melted
6 scoops vanilla ice cream
Preheat oven to 375.
Cut the apples in half the wrong way (as in, the way that seems to be counter to all of your apple cutting instincts).
Use a mellon baller to remove most of the center, leaving about 1/2 inch of the walls in tact.
Line a baking sheet with aluminum foil, spray with cooking spray.
Sprinkle with brown sugar and cinnamon, rub in. (really, there isn’t a need to measure the amounts but if you are a “I MUST MEASURE!” person, count on about 1/8 tsp cinnamon and 2 tsp brown sugar per apple half. But really, just sprinkle, you’ll do fine.)
Place apples, cut side down, on the baking sheet.
Roll out the puff pastry on a lightly floured surface. Cut into six equal sized squares.
Cover each apples with puff pastry and roll the excess pastry around the apples to resemble a pie crust.
Brush with melted butter and cut two or three small slits with a sharp knife.
Bake at 375 until puff pastry has turned golden brown, about 18 to 20 minutes.
Fill with a scoop of vanilla ice cream.
Now, if you are a civilized human, you can go at this with a knife and fork. But if you’re me, you’ll pick it up and eat it like the ice cream filled Apple Pie Taco is was born to be. (*The second option is way better, but you’ll need napkins)