![]() A lot of people say UFO is a better Blue Moon, and it very well may be, but UFO doesn't hold a candle to witbiers from La Trappe or Unibroue or St. If someone hands me one, I'll gladly drink it, but I won't be buying it again as there are a lot of better options. Mouthfeel is fine, if lacking the effervescence I expect from Belgian witbiers. Taking a sip of UFO, and the flavours just line up and announce themselves like roll call - wheat, here orange, here coriander, here. Taking a sip of Unibroue, the flavours mingle and dance across your toungue. I had it at the same time as I had Unibroue's Witbier, and the Unibroue had a delicacy and complexity to the flavours that UFO didn't. It's simple, straightforward, and a little boring. The aroma is primarily orange, but rather than orange peel it comes across more like an orange creamsicle.Ī sip brings forth wheat malt, orange notes, and a hint of coriander. She also has an obsessive love of Tom Selleck’s moustache that is, quite frankly, alarming.Pours a hazy orange with only the barest traces of head that disappear instantly. She has an irrational fear of ax murder, owns more than one machete for home defense/the zombie apocalypse, and goes to sleep serenaded by the sounds of the Chupagobbler, a mythical turkey beast that roams the woods around her house. Krista resides in the middle of nowhere with her bff/hubby, an obscenely big-eared dog, and a puppy that makes feral capuchins seem mellow. ![]() ![]() We heartsters – what are your favorite fall flavors? These become almost a completely different cookie from the ones that came out of the oven. Trust me on this – it gives the flavors time to mingle and the cookie becomes nice and soft and the flavor of the cookie really comes through after this resting period. Once completely cool, place cookies in a cookie tin or sealed container and let them sit for at least 6 hours. ![]() Remove from oven, let cool on baking sheet for one minute, then remove to a cooling rack. Bake for about 17 minutes, until golden around edges. Uusing a cookie scoop or rounded tablespoon, drop 6 balls of dough per cookie sheet.Ĩ. Mix until dough is thoroughly combined.ħ. When I’m using my stand mixture, I only need about 1 T. apple cider or water to moisten the dough at this stage. I’ve noticed when I use a hand mixer, the dough seems dry, so I add about 2 T. Beat until fluffy (about 1 minute on medium speed).Ħ. Combine flour, baking powder and soda, salt, and cinnamon in a medium bowl, whisk together until evenly blended.Ĥ. The answer is “because I’m lazy and peeling and grating a bazillion apples sounds like torture.” Plus, these chopped apples are the perfect morsels for cookies.ģ. Some people might wonder why I don’t use fresh apples. Tip: This step will rehydrate the apples so you don’t get a weird, spongy texture. Pat mixture flat into bowl, so apples are evenly coated with applesauce, and let sit for at least 20 minutes. Put one cup of dried, chopped apples into a bowl and stir in applesauce. 1 cup dried, chopped apples (I prefer Bob’s Red Mill brand)Ģ.T hese yummy cookies only enhance this gorgeous view! ![]() These cookies have the perfect balance of cinnamon and apple and I hope you enjoy these as much as I do! I was looking for a softer cookie that I could grab with tea on a cool, fall morning while enjoying the foliage. My latest attempt is this recipe for Cinnamon Apple Cookies. It’s fall! Time for all things sugar and spice – fall is my season for baking! I love trying to figure out new recipes and ways to wedge apples (and yes, pumpkins too) into pretty much any kind of baked good. Pumpkin spice overload? Try these autumn-inspired cookies This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase. ![]()
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