I hope everyone had a great Mother’s Day and got to spend some quality time with their mom or their kids. Sunday for me was brunch with my family, hanging out at the casino (one of my mom’s favorite activities!), and then an amazing dinner. I crocheted my mom a pair of socks and made her a batch of cookies from Crazy for Crust posted last week – Triple Chocolate Oreo Cookies. These cookies are incredible! If you’re looking for an indulgent treat or want to make someone special a great cookie, I can’t recommend this recipe enough. On another good note, Josh put together a new About page with some pictures of us. If you have a minute, be sure to check it out.
It’s a little strange to be posting a second apple pie inspired recipe, because I’m not really an apple pie kind of girl. Gooey fruit is just not normally my thing, but there is something just so comforting about apple pie. I took some inspiration from my cheesecake rangoons, which are my most popular recipe to date, and rolled a slimmed up apple pie filling into egg roll wrappers. Once the rolls were done and I’d devoured one or two, I decided to step it up a notch and make an icing dipping sauce. Best decision of the day!
These rolls would make a great snack at a casual party or dessert at a dinner party. Personally, I threw the leftovers in the freezer so when I have surprise company, I can pop a few in the oven and have something tasty, fast. The icing comes together in no time and is easily cut in half if you don’t need all of it at once. I have never been able to find gluten free or vegan egg rolls wrappers. If you have pasta sheets, those would work just the same. If anyone knows of a gluten free or vegan brand, please let me know so I can share with everyone else.
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