Mirror mirror on my plate, how must you resist your delicious fate? Hehehehe…I had to go there and I went there and it’s done. Mirror glazing is such a fun process that is VERY easy to do once you master your glaze making skills. I think I might even glaze my breakfast tomorrow…Anyways, I hope you all enjoyed this “apple pie” inspired dessert and it might help you rethink some of those old tired holiday desserts that we’ve all had a zillion times even though I’ll still have them this year too, but you know what I mean.

In a baking dish or pan, add 1/4 cup of cold diced butter…

…3 tbsp of granulated sugar, 3 tbsp of brown sugar, 1 tsp of ground cinnamon, 1 tsp of ground nutmeg…

…and 3/4 cup of flour.

Using a fork or your hands, mash the ingredients together until you have small, but incorporated clumps. Transfer to a 350°F oven and bake for 15-20 minutes, stirring occasionally.

In a separate pan, begin making the apple pie filling by peeling, coring, and dicing 2-3 honey crisp apples.  Add to a buttered pan on high heat…

…along with 3-4 tbsp of brown sugar…

…and 2 tsp of salt.

Cook for 5-7 minutes, occasionally stirring.

Once the apples are tender, add 1 tbsp of cornstarch. Give this a quick stir and cook for an additional minute. Remove from heat and set aside.

Once the crumble is done baking, remove it from the oven and break apart into finer clumps.

Using a small mold, press in one layer of crumbles…

…one layer of apple pie filling…

…followed by another layer of crumbles.

Gently compact and transfer to the fridge and allow to set up for 45-60 minutes.

Whip up a simple brown sugar and vanilla whipped cream (1 cup heavy cream, 4 tbsp brown sugar, 1 tbsp vanilla extract—whipped).

Using a larger mold than before, fill your mold about 3/4 of the way up with the freshly whipped cream.

After you’ve removed the apple pie fillings from molds, gently press one filling into each of the whipped cream filled molds.

Gently smooth off the bottom of the molds and transfer to the freezer to set up for 1 hour.

When the “apple pies” are almost set up, begin making the glaze by carefully and precisely adding 150g cold water…

…300g glucose (corn syrup)…

…and 300g sugar to a small sauce pan.

Stir and bring to a boil. Once it reaches a boil remove from heat.

In a separate bowl add 200g white chocolate…

…and 200g sweetened condensed milk.

In another small bowl add 120g water and 20g powder gelatin.

Give this a quick mix and let rest for a few minutes.

Once the gelatin mixture has thickened up, add it to the hot syrup in the sauce pot.

Give the mixture a quick stir until completely incorporated.

Add the heated liquid over the white chocolate mixture.

Using a hand blender (or next best thing) incorporate the mixture until it is completely emulsified.

Strain into a bowl using a fine strainer.

Cover in plastic wrap (making sure the wrap is touching the top layer of the glaze—prevents a top skin from forming), and transfer to the fridge until needed.

Once ready to glaze, transfer most of the glaze to a sauce pan on low heat and bring up to 75°F—reserving a small amount for an optional decorative finish.

Food coloring is also optional.

Pop the frozen apple pies out of the molds and place them over a baking sheet topped with a wire cooling rack.

Pour a small amount of glaze onto each half sphere.

I played around with a drizzle of uncolored glaze, but this is entirely optional and purely cosmetic.

When they’re all coated with the glaze, transfer them to the freezer to set up for 1 hour.

When you’re ready to dig in, remove them from the freezer and transfer them to a cool work surface.

Coat the outside of the glazed apple pie domes with a little bit of the cinnamon crumble and ENJOY! 

[amd-zlrecipe-recipe:97]

| Top Left: Marble Pastry Slab | Top Middle: Silicone Half -Sphere Mold | Top Right: Silicone Cube Mold |

| Bottom Left: All-Clad Sauce Pan | Bottom Middle: All-Clad Non Stick Fry Pan | Bottom Right: All-Clad Fry Pan |

Pumpkin spice latte who? This is where all my pumpkin spice efforts are going to be focused this fall because this is one amazing and decadent little treat. Who in for Pumpkin Spice Chocolate Lave Cake? Let’s dive in!

In a sauce pot on medium heat add in 1/3 cup cream…

…pumpkin pie spices (1 tsp ground clove, 1 tsp ground cinnamon, 1 tsp ground all spice, 2 tsp ground ginger, 1 tsp ground nutmeg)…

…and 2 tbsp pumpkin puree.

Give this a good mix and cook until it begins to simmer. Once it simmers remove it from the heat.

In a separate bowl add 1 cup white chocolate chips.

Cover with an extra fine strainer (I used a paper towel since mine wasn’t very fine).

Begin to pour the pumpkin cream over the white chocolate chips.

If you want a stronger pumpkin flavor, feel free to add a spoonful or two of pumpkin puree pulp left over from straining.

Give this a good mix until the chocolate chips are melted.

Once the chocolate is incorporated add 1 egg yolk…

…and 2 tbsp of all purpose flour.

Give this a quick mix before placing it in the freezer for 3-4 hours, or until it’s completely frozen.

When the filling is almost frozen, begin making the lava cake batter by combing 2 whole eggs, 2 egg yolks, and 1/3 cup sugar in a large mixing bowl.

Mix for 5 minutes or until it’s fluffy and pale.

Add in 1/2 cup melted dark chocolate (I microwaved mine for about 2 minutes at half power).

Next add 3 tbsp all purpose flour and a pinch of salt.

Mix until the ingredients are thoroughly combined.

Next up, butter up a few ramekins…

…and coat in sugar to prevent the cake from sticking to the dish.

Transfer the molten lava cake batter to a piping bag and fill the ramekins about halfway up the sides.

Take a small scoop of the frozen pumpkin spice filling and place in into the center of the batter.

Top with a bit more cake batter and pop these in a 375ºF oven for 10-15 minutes.

The lower end of the spectrum will result in more of a molten cake and the higher end a firmer, fully bake cake. It’s all about preference!

Once the cakes are finished baking take them out of the oven and let them cool for 3-4 minutes.

Flip them over and out of the ramekin or eat them straight from the dish. Either way, dig in and ENJOY!

[amd-zlrecipe-recipe:94]

| Top Left: Boos Cutting Board | Top Middle: Glass Mixing Bowls | Top Right: All-Clad Strainer |

| Bottom Left: Ramekin | Bottom Middle: All-Clad Mixing Bowls | Bottom Right: Whisk |