Sea Salted Apple Cider Caramels

We all go through certain milestones throughout the course of our lives. A new job. A promotion. Moving into a new home. Graduating from school.

For me, the latest milestone came in the form of successfully making caramel candies. I know, it sounds pathetic. How is this a milestone, you ask? Well, caramels are a tricky tricky trade. One that can turn sour, burn you, and ruin your effort at the blink of an eye. One degree too hot and that sugar is burnt, ruined, kaput. Your pot is destroyed and all that effort is for nothing! No caramel for you! But get it right? And you have just mastered something pretty friggin' fantastic. I have always been one to respect, and totally fear, the science of boiling sugar. But like all fears, it won't go away unless you overcome it.

So I did it. I bit the bullet, bought a candy thermometer, and set to boiling some sugar. After exploring a dozen trillion caramel candy recipes, I finally settled on the below combination to satiate my craving for caramels and all things apple, as this fall season comes to an abrupt halt. I mean, seriously, between that nasty gal Sandy and our latest Nor'easter in NYC, it feels more like the dead of winter than fall. Time for some apple cider caramels to warm things up.

When you find yourself feeling adventurous, and craving a little caramel in your life, try this one out! But please, for the love of all that's holy, use a thermometer.

Ingredients:

4 cups apple cider
1/2 tsp ground cinnamon
1/3 cup heavy cream
1 stick unsalted butter, cubed
1 cup granulated sugar
1/2 cup light brown sugar
coarse sea salt, for garnish

Reduce the apple cider & ground cinnamon over stove top in a medium-large pot until cider reduces to a dark syrup color & texture, and is about 1/2-1/3 cup in size. This takes about 45-50 minutes over medium high heat. Keep a watch on it, and stir occasionally. 

Meanwhile, place a lightly buttered or sprayed parchment paper onto an 8x8 baking tray. Make sure the parchment goes a little over the edges to make for easy removal later on. Also, in their own separate bowls, measure out the heavy cream, butter, and sugar. Making sure these ingredients are at room temperature is key to the next step in the process.

Turn off and remove the pot from heat once the cider has reduced. Then stir in the butter, sugar, and heavy cream. Place the pot back on the burner, and insert the candy thermometer to the side of the pot. Bring heat to medium until just boiling. No need to stir at this point. I know, it's tempting. But just don't do it. Trust me! Let boil until thermometer reaches 250F, and immediately remove from heat. 

Let cool for a minute or two, and stir several times to combine and reduce bubbles. Be careful, this stuff is HOT. Not to be messed with. Pour caramel into prepared baking tray and let cool for 3-5 minutes. Then, sprinkle with coarse sea salt and place in the refrigerator for a minimum of 35 minutes, or up to 2 hours. Remove, and slice with a large warm & slightly buttered knife (helps to keep the knife from sticking).

Wrap each individual candy in wax paper or cling wrap. If you like them gooey, keep stored out on the counter top. If you like them harder in texture, store in the fridge. 

Or, just eat them. I prefer the eating.

Apple Pie A La Awesome-ness

It’s official. Summer is over. Time for the tans to fade along with the leaves. I have pretty much been in denial of this fact of reality up until late. But after a few football Sunday Funday’s, and the sad look my flip flops now seem to be giving me every time I walk by them in my hall begging to be put into hibernation, there is just no denying that fall is here to stay.

What is it they say? If you can’t beat ‘em, join ‘em?

Ok, I am going to need some reinforcements for that. Which for me came in the form of this apple pie, along with some spiked cider, pumpkin risotto, and a lot of laughter & Hocus Pocus watching (oh common, you know you love that movie too!) with the help of some great friends, I feel fully ready to embrace the fall season.

After a good old-fashioned girls night of fun, this pie recipe just had to be shared. It was too good not to. 

Or is that the spiked cider talking?

Enjoy!

Ingredients

2 boxes store-bought pie crust (enough for two pies, crust & topping included)

7 medium sized apples (Granny Smith, Golden Delicious, or Macintosh work best)

1 cup granulated sugar

3 tbsp cinnamon

1/8 tsp fresh grated nutmeg (which is about ¼ of a pod if you have on hand)

1 tsp corn starch

lemon juice

2 tbsp brown sugar

3 tbsp melted unsalted butter

2 tbsp cold unsalted butter, cut into small cube sized pieces

milk & sugar for crust

Begin by rolling out your pie crusts, and preheating the oven to 375F. Note- this recipe makes enough pie filling for two small 8’ round pies, or if you have a deep-dish pie pan it would fit nicely into one big pie. Use whatever size pan you have on hand. Line the bottom of your pie pans in one sheet of the pie crust.  Set aside. Meanwhile, melt the butter in a small dish, let cool, and whisk in the corn starch. Set aside.

Core, peel, and slice apples into a large bowl. As you slice the apples, coat them with enough lemon juice to keep them from browning as you continue to slice the remaining apples as you go. When finished, coat apples with granulated sugar, cinnamon, nutmeg, and the melted butter & corn starch mixture. Mix well, set aside for 10-15 minutes and let the apples macerate. AKA get all soft & juicy.

Fill each pie shell with half of the apple mixture. Sprinkle each pie with 1 tbsp brown sugar and 1 tbsp cold, cubed butter. Cover with remaining sheet of dough, and score a few slits into the top of the crust to allow for proper baking. For a shiny, sugary crust brush with a little bit of a milk and sprinkle with granulated sugar.

Bake for 50-60 minutes or until crust is golden brown and bubbly! TIP: place pies onto a large baking sheet, as these pies tend to bubble over and drip their goodness onto your oven bottom as they cook. Grease fires are frowned upon, take the necessary precautions. Let cool, and serve with your favorite ice cream, whipped cream… and friends J

The-only-Brownie-you'll-ever-want Crack Brownie

This brownie does not need a fancy post to serenade it's awesomeness! It's simple, easy to make and the best damn brownies you will ever eat! It's a caffeine addict's dream and oh so gooey and delicious that you will have your friends emailing you in the middle of a work day, bribing you to make these brownies for them again. And again. And again.

I made these for my sister's birthday and also for a Labor day picnic and they were devoured in a minute! I present to you "The-only-Brownie-you'll-ever-want Crack Brownie".

3 ounces semisweet chocolate

1 stick unsalted butter

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

1/2 tsp sea salt

2/3 cup all-purpose flour

1 1/2 tbsp of instant coffee powder + 1 tbsp to sprinkle over the top

·      Pre-heat the oven to 350°F, line a baking pan with a greased parchment or these will stick!

·     Set up your double boiler (basically a pot of simmering water with a heat proof bowl on top of it!), and melt the chocolate and butter together until smooth.

·     Take the melted chocolate off the heat and whisk in sugar, then eggs, one at a time, then vanilla and salt.

·     Stir in flour with a spatula and mix well. Finally add the instant coffee powder and mix well.

·     Pour into the prepared baking pan and spread into an even layer. Finally, evenly sprinkle the remianing coffee powder over the batter.

·     Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.

Let the Brownies cool completely and then cut into desired size. You can enjoy the Brownie as is or if you're like me, you'll make a gigantic Sundae with Vanilla ice cream and hot fudge sauce!

Peach Shortbread Pastries

I love Shortbread in all its glorious forms! As a crisp cookie or smooth biscoff spread. But when you can get the best of both worlds, why settle for just one? Hence was born the mighty Shortbread Pastry! Crumbly, gooey, soft and delicious! I used Peaches to elevate this pastry, but you can use pretty much any fruit you like – blueberries, raspberries, strawberries, kiwi or a combination of these! (Mental note to try a combo next time)

The key to a delicious tasting shortbread …the kind you get in the store….is using brown butter. What is brown butter you ask? And more importantly, where can I find this magical ingredient? Right in your own pantry is the simple and welcome answer! Brown butter is nothing more than browned butter! Keep reading to see how easy this recipe is, and I swear when you feed your friends and family these delectable squares of goodness, they will say “It’s just like you would get in a fancy bakery!”

Ingredients:

1 cup regular sugar
1 tsp baking powder
2 ¾ cups (plus 2 tbsp) cups all-purpose flour

1/4 tsp cinnamon
1/8 tsp freshly grated nutmeg

¼ tsp of Almond extract
¼ tsp salt
1 cup (2 sticks) cold unsalted butter
1 large egg
2 -4 peaches, pitted and thinly sliced (depends on how much fruit you really want)

Method:

1. Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. Once it starts to turn brown and smell nutty (this takes a few minutes, but don’t take your eyes off it or by the laws of nature, it will burn!) take it off the heat. Transfer to a container and set it in the freezer until solid (about 30 minutes).

2. Preheat your oven to 375°F (190°C). Grease a 9×13 inch pan.

In a separate bowl, start with your dry ingredients. Mix together sugar, baking powder, flour, salt and spices.

3. Next, using a fork, blend the solidified brown butter, almond extract and egg into the flour mixture. You want the resulting dough to resemble coarse crumbs.

4. Taking 3/4^th  of the crumbs, pat into the greased pan, firmly.

5. Next, arrange peach slices over crumb base in a single layer. People eat with their eyes first, so make it look pretty!!

6. Finally, evenly spread the remaining crumbs over the peaches and bake in preheated oven for 30 minutes, or until top are slightly brown and you can see a little color around the edges.

7. Let them cool completely in pan before cutting into squares and enjoying! Can be served with a scoop of vanilla ice-cream or even just a cup of steaming coffee!

Energy packed Coconut Oatmeal Raisin Granola Bars!

Hi all. This overdue post comes with a few points. Firstly, I have been training for a half marathon race that can explain for said blogging-absence. Seriously, training is a full time job. The only payment is the the finish line. Well, I am happy to report that race is OVER, and was completed successfully!!! Cheers to all my friends that completed it with me.... we rocked it!!!! That's no joke, we really did... given it was a rock n' roll sponsored marathon. In Chicago, none the less!

All this race prep had me eating and preparing some foods that packed energy, healthful ingredients, and the carbs needed to get me going for my day's work out. Coupled with the fact that us gals wanted to be prepared come race weekend, I couldn't resist whipping up a batch of homemade granola bars to gift each of the ladies upon arrival in Chi-Town. Hence, these granola bars.

Everyone has an old box of oats, slivered almonds, grains and some dried fruits laying around. Had I known my own granola was THIS easy to pull off. I would never have bought the grocery store versions, ever. I mean.... what do they really put in those things?? All that sugar that makes them stick together & gooey....I'll stick to my own, thanks. 

Next time you want to whip up a healthy snack to throw in your bag for your weekly endeavors, try this. Swap out the ingredients for your favorite grains & dried fruits, and you've got a fail-proof recipe! Crumble them up, make pure granola, and top it with your favorite non fat yogurt! NOW, we're talkin :)

This recipe is dedicated to Maureen, Christine, Christina, Cynthia, & Dianne------ CONGRATS ON THE HALF MARATHON, LADIES!!!!!!! 

Now, when is the next one?!?!

Energy Packed Coconut Oatmeal Raisin Granola Bars

Ingredients:

2 1/2 cups oats

1 1/2 cups slivered almonds

1 1/2 cups shredded coconut

1/2 cup wheat germ

1/4 cup light brown sugar

4 tbsp unsalted butter

1/4 cup natural peanut butter

3 tbsp honey

1 cup dried raisins

1 cup dried cranberries

Preheat oven to 300F. Line a cookie tray with parchment paper and evenly spread out the oats, coconut, and slivered almonds. Toast roughly 15 minutes or until lightly browned. Every 5-7 minutes, mix the ingredients up so they cook evenly. Remove from the oven and let cool.

Meanwhile, in a small saucepan melt the butter, peanut butter, brown sugar, and honey until comes to a slow boil, reduce heat, simmer, and stir constantly. Cook down for 3-5 minutes. In a large heat proof bowl, add the toasted oats/nuts mixture & add wheat germ & dried fruits. Add the melted & cooled butter & peanut butter mixture and mix throughly. 

Line an 8 by 12 baking dish (similar to a brownie pan) with parchment paper, and evenly spread out the mixture. Using a large spoon, and your hands, press the mixture down with a little pressure to create an even, bar-like spread. Bake at 300F for 30-35 minutes or until browned thoroughly (but don't burn!). Your kitchen will smell like heaven. Remove from the oven, let cool thoroughly, then refrigerate 2-3 hours at minimum. Remove, slice, and serve! SAVE THE BITS THAT FALL OFF--- this stuff makes kick a$$ granola!

Peanut Butter & Jelly Thumbprint Cookies

It is no unusual habit in my family for someone, or multiple people, to crave desserts at a crazy hour of the night. So, at 9pm, after a massive BBQ had gone down and we all swore we were "so full it hurt" I found myself, my sister and cousin itching for something sweet. Scouring the pantry, a York peppermint party and a pack of gum just wouldn't cut it. We needed something better.

Solution? Bake.

But what to bake, at 9pm, that would be quick and easy enough to put together? Minimal effort was key here, folks. I must admit, I was a couple of cocktails to the wind by this point in the day (it's July 4th weekend. Booze is a given. Don't judge). Anything requiring much effort was going to just end badly. Most likely with me swearing at the oven, or a family member.

So to keep it simple, I decided on a tride & true PB&J combo. I threw these ingredients together in my stand mixer, and 20 minutes later (in total, from mix to bake to eat) we were all licking our fingers in triumph.

The next time you need a little dessert pick-me-up in a pinch, these peanut butter & jelly thumbprint cookies will do just the trick. You don't even need flour!

And really. What's more American than peanut butter & jelly?

Ingredients:

1 1/4 cup natural peanut butter (if you have regular pb, use 1 cup plus 1 tbsp melted unsalted butter)
3/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
2 tbsp room temperature unsalted butter

Yields: 20-24 small cookies

Preheat oven to 350F. Meanwhile, in a bowl with a stand or hand mixer (or get ready to get your hands dirty!), beat all ingredients until rough dough forms. You will see it come together in the bowl, resembles a thick sugar cookie dough or gingerbread dough. If you still need some moisture, add 1 tbsp of melted butter (unsalted).



Using a teaspoon, scoop up 1 heaping teaspoon of batter at a time, using your palms roll into a little dough ball and place on cookie sheet. Press down with your thumb to create a deep well in the center without puncturing the bottom. Fill the well right up to the top with your favorite jam, and continue for each cookie (I used strawberry). 

Bake 8-10 minutes or until browned and slightly firm to touch. They will still seem slightly soft, but have no fear as they will set as they cool!

Happy Birthday, America!

Luscious Lemon Pudding

When I was a kid, one of my all time FAVORITE after school snacks was a plain ole' tub of lemon pudding. Yes, lemon pudding. I know, I was a weird kid.

My mother was, and is to this day, a teacher. Some days I would need to wait for her at an after school program, and this program always... always... served some sort of pre-packaged USDA government approved snack. Most of the time, it was pretty pathetic. I can't even remember what some of these sorry snacks were. Except one. The large tub of lemon pudding. I would see this tub, and thank God my mom had to work late that day. The lemon pudding had arrived, and all was right with my world.

Oh, the simplicities of being a child. Sigh.

I have yet to find a lemon pudding at my grocery store, and with it being summer & all, I figure it is about time I made my own. 

And damn, was it EASY!!! This recipe is so simple, I am sure even my mom could appreciate the luscious lemon simplicity. The ingredients can easily be substituted for a soy based pudding, low fat snack, or any other combo of fruit flavors. 

But for me, this lemon pudding is just... heavenly.

Ingredients:


3/4 cup sugar
1/4 cup corn starch
3 egg yolks
1/4 tsp salt
2 tbsp fresh lemon zest, finely grated (about 4 lemons)
2 1/2 cup whole milk
1/2 cup fresh lemon juice (about 4 lemons)
2 tbsp unsalted butter, room temp

In a medium saucepan, whisk together sugar, corn starch, salt, egg yolks (tip: lightly beat the egg yolks in a separate bowl first before pouring into sauce pan, helps to keep them from curdling), milk, and lemon zest. Put heat on medium and whisk frequently. As sauce thickens, whisk constantly to keep yolks from curdling & mixture from boiling. You don't want it to boil! Reduce heat a tad if you have to. Mixture will go from liquid to pudding form almost instantly, you will notice when this happens (around 10 minutes). As it thickens, add lemon juice & butter until well incorporated, butter has melted, and you reach desired consistency (maybe 1-2 more minutes). It will easily stick to the back of your ladle. Remove pudding from heat.

Meanwhile, set up a mesh sieve over a medium to large bowl. Push pudding through sieve to remove the zest & any lumps that may have formed- you will really have to push it through with a ladle.

Cover pudding tightly with cling wrap (tip: to keep a film from forming over the top, push the cling wrap down to the very top of the pudding, sealing it in with almost no air. Refrigerate for minimum of 3 hours, or until you just can't help yourself anymore and must eat it immediately ! This is just as good warm as it is chilled! Top with fresh whipped cream, granola, blueberries..... The sky is the limit to this lemony summer dessert! Lactose intolerant? Soy milk will hold up just fine for a low fat version!