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KCL Friday Finds

Happy weekend, guys!! I've got one beautiful small biz to share with you today, and then I'm doing things a bit differently for today's Friday Finds. I'm getting a bit overwhelmed with complimentary goodies this week, and I wanted to take this time to share my favorites with you. I'll be doing an unboxing video featuring the sample items, to post next week! But first, I did want to share one gorgeous shop with you guys. Check it all out below! Pictured: Minimalist Woven Pillow


Pictured above are some handwoven home goods by Melody Fulone. Her shop is full of unique and beautifully woven wall hangings, pillows, many other home accessories; and even a bit of fiber art jewelry. I really love the neutral colors and the modern designs.

Shop the 2018 Winter Collection. And keep an eye out for a DIY kit for a crochet wall hanging in a few weeks. Melody will also be releasing her spring collection in late March!


This next brand will go into both an unboxing as well as a B…

Wonton Fried Apple Hand Pies


This is the kind of dessert that you think is going to be difficult, then after you make it and see how incredibly simple it is, you can't believe you've just now tried it. It only calls for a few ingredients unless you prefer to use homemade apple pie filling. Though the filling needs to be soft since the pies only take a few minutes to cook. If you want to use fresh apples, saute them in butter first to soften them up a bit and season with cinnamon, nutmeg, and ginger.


INGREDIENTS
  • can of apple pie filling (one can makes 8-10)
  • package of wonton wrappers (usually in the refrigerated part of the produce section next to the tofu)
  • canola oil
  • cinnamon sugar topping (optional)

INSTRUCTIONS
  1. Use a cutting board or silicone mat as a prep space to combine the ingredients. If the apple pie filling is in large slices, you may want to chop the apples into smaller pieces.
  2. Fill a small dish with water and have a pastry brush ready as well.
  3. To make each pie, lay a wonton wrapper flat on your work surface and spoon a small amount of the apple filling onto one side of the wrapper. (See photo above.) Spread the filling into a triangle shape, leaving about an inch-wide edge.
  4. Brush the edges all the way around with the water and pull one tip of the wonton wrapper to the other tip so that it forms a triangle, covering the filling completely.
  5. Use your fingers to fold over and pinch the edges shut. *Note: It's very important to make sure the pies are secured shut. If the cold filling leaks out during the frying process, be prepared for a lot of popping.
  6. Fill a deep fryer or large, deep pot with canola oil. You want it several inches deep so that the wontons will float in the oil.
  7. If you plan to coat each pie with cinnamon sugar (which I highly recommend), you should transfer the cinnamon sugar to a wide bowl or a plate so you can easily coat each pie right out of the fryer. I mixed half brown sugar with half cinnamon for my topping.
  8. When the oil is hot (you can test it by placing the tip of a hand pie in first to see if the oil starts to bubble), place one to two pies in at a time. It just takes a few minutes, so keep a very close eye on them! They tend to float to the top. If they float on one side, simply flip it over after one side has browned. If it floats up in a funky way, you may need to use tongs to hold it down flat to brown properly.
  9. Once both sides are browned, coat generously with cinnamon sugar and let cool on a paper towel.
  10. Store at room temperature, though I suggest you eat them sooner rather than later. They can get soggy after a few hours, and of course get even more soggy if you try to reheat them in the microwave. Enjoy!


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