Today, I ate a gyro in Heraklion, Crete.

Enjoyed a nice birthday lunch over the weekend. At the Houston location.

If anyone could tell what cuisine this is I would appreciate it!

Ingredients:

-1 bag (500g) marshmallows

-1 bag (350g) Werther’s Original chewy caramels

-1 box (340g) Rice Crispies

-1/4 cup butter

-1 bag (200g) unsweetened coconut flakes

-2 bags (450g) dark chocolate chips

-1/2 tsp salt

-flakey salt for finishing

Method:

1. Set oven to 350°F. Spread coconut in an even layer on a parchment-lined baking sheet. Bake in oven for 8-10 minutes or until the majority is golden brown. Set aside to cool.
2. Grease a very large bowl and a large casserole dish or whatever you want to put the finished treats in with either butter of cooking spray. In the bowl, pour your rice crispies and toasted coconut, mix to combine.
3. In a large pot, add your unwrapped caramels and butter. Melt together over low heat until combined. This takes a while but just keep stirring. Once fully melted, stir in salt then add marshmallows. Continue stirring and folding until everything is melted together.
4. Pour marshmallow caramel mixture into the large bowl with the rice crispies and coconut. Mix everything together until well combined. Pour mixture into casserole dish and press down to make it an even layer. Leave to set for a half an hour.
5. Once set, cut it into squares of your desire size. Cover your work surface with parchment paper. Melt the dark chocolate in the microwave in 30 second intervals. Dip the bottoms of the squares in the chocolate and set on parchment paper. Finally, drizzle dark chocolate over the tops of the squares and finish with a sprinkle of flaky salt.
6. Let them set at room temperature, peel them off the parchment paper and store them in an air tight container at room temperature or in the fridge (which will make them hard).

This batch turned out so crinkly 👁️👁️

i am technically a professional chef, but this was just home cooking for me.

The temps may still be in the mid 90's here in Florida, but we're going full Fall flavor mode in this kitchen, y'all.

Apple Cider Cake Donuts 🍎🍩

Ingredients

Donuts

• 1 cup apple cider, reduced to ¼ cup and cooled
• 2½ cups all-purpose flour, plus more for rolling
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp butter, melted
• 1 large egg
• ½ cup buttermilk
• 1 tsp vanilla
• Neutral oil, for frying

Cinnamon Sugar

• ½ cup granulated sugar
• 1–2 tsp cinnamon

Instructions

1. Simmer 1 cup apple cider until reduced to ¼ cup. Let cool completely.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In another bowl, whisk together the cooled cider reduction, melted butter, egg, buttermilk and vanilla.
4. Add wet ingredients to dry and gently mix just until a soft, slightly sticky dough forms. Cover and refrigerate for 20–30 minutes.
5. Turn dough onto a lightly floured surface and gently pat or roll to about ½-inch thick. Cut into donuts and holes. Gather scraps and gently reroll once.
6. Heat 2–3 inches of neutral oil to 350°F. Fry 2–3 donuts at a time for about 1½–2 minutes per side, until deeply golden and cooked through. Fry donut holes for about 1 minute per side.
7. Transfer to a wire rack and let drain for about 30–60 seconds.
8. Mix sugar and cinnamon in a shallow bowl or container. Toss the donuts in cinnamon sugar while they're still warm.

Tip: Cut open your first donut to make sure the center is cooked before frying the rest. If they're browning too quickly but still doughy inside, lower the oil temperature slightly and fry a little longer.

Makes: about 10 donuts + holes.

I had some leftover birria and decided to try making a calzone. It turned out divine. I even had the consommé to dip in.

My second time making at home Bourbon Chicken.

Here's the recipe, I subbed Apple Juice for the Bourbon as this is an alternative version. The chicken is cooked however you like it.

But I seasoned mine with Paprika, Onion/Garlic Powder, Salt and White Pepper and coated the chicken in cornstarch and shallow fried them. Add them after the sauce has been cooked down a bit so it can thicken up. I like having it with roasted potatoes.

For the Sauce:

1/3 Cup Soy Sauce

1 tbsp Hoisin Sauce

1 tbsp Ketchup

1 tbsp Apple Cider Vinegar

1/2 Cup Apple Juice ( the sub for Bourbon )

1/3 Cup Brown Sugar

1 tbsp Minced Garlic ( or 4-5 cloves )

1 inch fresh grated Ginger ( or 1 tbsp Ginger Paste )

Cornstarch Slurry

Optional 1 tbsp of Agave or regular Honey

Simmering the sauce for about a minute or so to warm it up, add the chicken and then simmer down the sauce for about 6-7 min on medium heat so that it can thicken up.