6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus zaidi for sprinkling
2 tbsp. ground cinnamon
2/3 c. kikale, kale fashioned rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat tanuri, joko to 350° and line a baking sheet with parchment paper. Place each apple half flat side down and use a paring kisu to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.
Lightly brush apple tops with melted siagi and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside apple slits.
Return to tanuri, joko and bake 10 dakika more.
juu each with a scoop of ice cream, then drizzle with caramel, karmeli and serve.
4 apples, cut in half through the stem
4 tbsp. melted butter
1 tbsp. packed brown sugar
1/2 tsp. cinnamon
6 oz. bittersweet chocolate, chopped
8 marshmallows
1/4 c. crushed graham crackers
DIRECTIONS
Preheat tanuri, joko to 375°. Using a melon baller au a spoon, scoop out core from each apple.
In a small bowl, combine melted butter, brown sugar, and cinnamon.
Place apples in a large baking dish and brush with siagi mixture. Divide chokoleti between apples and bake until chokoleti is melty and apples are fork tender, 20 minutes.
Turn tanuri, joko to broil. Place a marshmallow on juu of each apple and broil until toasted, about 2 minutes.
Sprinkle with crushed graham crackers before serving.
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus zaidi for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white chokoleti chips
2 tsp. coconut oil
DIRECTIONS
Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
Meanwhile, in a medium bowl, combine white chokoleti and coconut oil. Microwave on medium heat for 30 sekunde at a time until melted. When the balls are chilled, dip them in the chokoleti and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 zaidi minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins au chokoleti wafers, plus zaidi for serving
DIRECTIONS
In a large bowl using a hand mixer, kichanganyio (or in the bowl of a stand mixer, kichanganyio using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then juu with an even layer of whole Oreos au cookies. (You should need 16!) Spread zaidi whipped cream on juu of kuki, vidakuzi and repeat layering process until wewe have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until kuki, vidakuzi have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed kuki, vidakuzi and slice.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth karanga butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. kikale, kale fashioned oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium sufuria over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in karanga butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.