Spiked Caramel Apple Pie Cider

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FlavorSplash #CollectiveBias Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation.

Spiked Caramel Apple Pie Cider

In Michigan, Labor Day certainly marks the unofficial beginning of fall, but really it is the beginning of cider mill season which continues through the holidays.

I don’t know about where you live, but here cider is a big deal, practically a way of life.  You go to the mill, buy a jug of cider, a couple cider doughnuts, and ask for a few plastic cups before heading outside to the wooden picnic tables to eat, drink, and get attacked by stinging insects.  It’s tradition.

Spiked Caramel Apple Pie Cider

Spiked Caramel Apple Pie Cider

Really, though I prefer to drink my cider in the comfort of my home, and while it’s great on its own, there is nothing like doctoring it up a bit.  Enter Spiked Caramel Apple Pie Cider.  It showcases the cider while enhancing it, making it comforting and irresistible.

Shopping at Walmart

The secret ingredient is Torani Bourbon Caramel Syrup.  It’s available at Walmart along with Torani Toasted Marshmallow Syrup and many other flavors.  All the ones I’ve had are crazy good since they are made with real, simple ingredients like pure cane sugar and natural flavors.  They have that classic coffeehouse flavor, and Torani really knows what they are doing since they are third generation family owned since 1925.  I love old companies like Torani.

Spiked Caramel Apple Pie Cider

Caramel, bourbon, and apples are a match made in heaven.  By warming the cider with apples, warm spices, and the syrup, it’s like the flavors are all heightened.  It is so comforting cradling a mug of the cinnamon-y cider in my hands as it is cold and blustery outside.  I even liked snacking on the apples.

Spiked Caramel Apple Pie Cider

This cider is perfect for a party.  You can put it in a slow cooker or keep it on low heat.  Then as you are serving add a dollop of whipped cream and another drizzle of the syrup for the kids, and for the adults, a splash of bourbon is perfection.

This holiday season, gather your friends and family and make your favorite holiday beverage more flavorful with Torani.

Spiked Caramel Apple Pie Cider

Spiked Caramel Apple Pie Cider

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

½ gallon apple cider
3 large apples, cored and cut into wedges
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1/3 cup Torani Bourbon Caramel Syrup, plus more for serving
Bourbon, for serving
Whipped cream, homemade or store bought, for serving

Instructions

  1. Pour the cider into a large saucepan. Add the apples, cinnamon, ginger, cloves, and 1/3 cup syrup. Place over medium heat, bring to a boil, and reduce to a simmer. Simmer for about 20 minutes, stirring occasionally.
  2. Serve immediately with a splash of bourbon, a dollop of whipped cream, and a drizzle of the syrup. Cider may be kept warm on low heat on the stove for about 30 minutes.
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http://piesandplots.net/spiked-caramel-apple-pie-cider/

Apple Crumble Bars

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SingWithPost #CerealAnytime #CollectiveBias

Apple Crumble Bars

You all know I am a movie junkie.  I write screenplays and am so hoping you all will get to see one of my scripts on the big screen one day soon, and I watch movies all the time.  I have old favorite playing in the background while I write and bake and take photos and I try to watch at least two new to me movies every week.

Movies are really special because they make us feel.  They inspire us and make us laugh and cry and bring us together in ways we might not expect.  The experience of watching a great movie for the first time whether in the theatre or at home is unparalleled.

Apple Crumble Bars

While my favorite movies are all over the place in terms of genres, I have a serious weakness for animated flicks.  Perhaps it’s because it brings out the kid in me and reminds me of those simpler days, but it’s also because today’s animated movies are outstanding.

And while I haven’t seen it yet, I have no doubt SING is going to be a new favorite.  It looks so uplifting and is all about following dreams – that sounds perfect for me!

cereal-collage

When I’m watching movies, I love to have a snack.  Who doesn’t?  These Apple Crumble Bars totally fit the bill.  What makes them even more special than typical apple bars is that I incorporated Honeycomb cereal into the crust and topping and Honey Bunches of Oats Almond into the topping.

Post cereals have a wide variety of cereals, so at least one is sure to suit everyone’s tastes.  Plus, that variety means there are always a few options from breakfast to snack to dinner and dessert.  Cereal is good for so much more than eating with milk in the morning.

Apple Crumble Bars

The crust on these bars is like an awesome shortbread but with so much more flavor thanks to the cereal and some cinnamon.  The apples are tender but not mushy and have more cinnamon for that warm spice and fresh lemon juice for balance.  The topping might be my favorite with walnuts that that Honey Bunches of Oats in big clusters.  I couldn’t stop at just one of these bars and I bet you can’t either.

Plus, right now select Post products have special packaging for SING.  You can use the information on these boxes to enter the SING National Sweepstakes for a chance to win $100,000 or movie tickets.  To enter all you have to do is enter codes found on the specially marked boxes into the sweepstakes website.

Be sure to head to Walmart and pick up a few boxes on Post cereal like I did!

Apple Crumble Bars

Apple Crumble Bars

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: 24 bars

Ingredients

Crust and Topping
1 ½ cups Honeycomb, crushed
2 cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ cup granulated sugar
½ cup packed light brown sugar
2 sticks unsalted butter, melted
1 cups Honey Bunches of Oats Almond
1 cup walnuts
Filling
6 heaping cups apples, peeled and diced
1 tablespoon ground cinnamon
2 teaspoons ground ginger
½ cup packed light brown sugar
¼ cup cornstarch
Juice from 1 lemon

Instructions

  1. Preheat oven to 350 degrees F. Butter a 9 by 13-inch pan.
  2. Make the crust and topping. In a large bowl, stir together Honeycomb, flour, salt, cinnamon, sugars, and ¾ of the melted butter. Stir until clumps form. Press ¾ of this mixture into the bottom of the prepared pan. Add the Honey Bunches of Oats, walnuts, and remaining butter and stir to combine. Set aside.
  3. Make the filling. In a large bowl, stir together apples, cinnamon, ginger, sugar, cornstarch, and lemon juice until fully combined. Pour onto the crust and spread into an even layer. Sprinkle the topping evenly over the apples. Bake for 45-50 minutes, until golden brown, filling is bubbling, and apples are tender.
  4. Cool bars completely in pan before cutting and serving. Bars may be stored in an airtight container at room temperature for up to 4 days or frozen individually, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour.
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http://piesandplots.net/apple-crumble-bars/

Healthy Apple Cinnamon Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YogurtInspiration #CollectiveBias

Healthy Apple Cinnamon Muffins

I used to eat yogurt every morning for breakfast.  And I loved it.  There are so many flavors to choose from and it’s super good for you.  But then I got a little bored.  Luckily, yogurt is still there providing some #BreakfastInspiration, because it is good for so much more than eating as is.

Dannon Oikos is my go-to.  While I love the traditional with all-natural non-GMO ingredients, when shopping at my local Meijer, they were out of the Apple Pie flavor I was searching for, so I picked up Salted Caramel Triple Zero because caramel and apples are a match made in heaven.

Shopping at Meijer

Triple Zero has 0 added sugar, 0 calories, and 0 artificial sweeteners, hence the Triple Zero.  It fuels performance and exercise, but does sacrifice a bit of flavor.  The good news is, in these Healthy Apple Cinnamon Muffins, you will never, ever know that.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Oikos is totally made for incorporating into recipes.  These are some of the fluffiest, moistest, most flavorful muffins I have ever made.  The tang of the yogurt and the tartness of the applesauce keeps the muffins from being too sweet, while the pecans add crunch and the pieces of apple are little juicy flavor pockets.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

I feel so good about eating these muffins because yogurt has the protein, calcium, and vitamin D my body needs.  Plus, I am super excited to try different variations on these muffins by using different fruit, nuts, and yogurt.  You should feel free to experiment too.  Blueberries, walnuts, and vanilla yogurt sounds great.  Or strawberries, almonds, and Banana Cream.  Oikos has tons of flavors to check out.

So the next time you need to revamp breakfast, turn to Oikos and my Healthy Apple Cinnamon Muffins.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins

Ingredients

2 cups all-purpose flour
1 tablespoons ground cinnamon
1 teaspoon ground ginger
2 teaspoons baking powder
1 cup packed light brown sugar
2 large eggs
1 cup applesauce
2 5.3 ounce containers Oikos Triple Zero Salted Caramel
2 cups diced and peeled apple
¾ cup pecans

Instructions

  1. Preheat oven to 375 degrees F. line a muffin tin with paper liners.
  2. In a large bowl, stir together sugar, eggs, applesauce, and yogurt. Add flour, cinnamon, ginger, and baking powder and mix until fully combined.
  3. Stir in the apple and pecans until well distributed. Divide batter evenly among muffin cups, filling all the way to the top.
  4. Bake for 22-25 minutes, until a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs. Serve warm or cool completely. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
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http://piesandplots.net/healthy-apple-cinnamon-muffins/

Apple Crisp Bread

Apple Crisp Bread

Right now, as you are reading this, I’m probably really tired.  Like I can barely lift my head, wanna go back to bed, tired.

Because you see, last night I saw Carrie Underwood.  I’ll be posting all about it very soon, but hopefully it was an amazing show, a great time, and a night I will never, ever forget.  I was probably up way past my bedtime and danced until I couldn’t anymore.  So I guess I have a good excuse.

Apple Crisp Bread

Sometimes I think I’m more tired than most people my age.  At home, I do pretty well, going, going, going for about 12 hours every day, but send me out to a concert or a day of shopping and I get worn out.

However, I feel like so many people anymore can’t stop talking about how tired they are.  How they want to take a nap.  How they just want to sit on the couch all day.

Apple Crisp Bread

Unless it’s ten or eleven at night … okay sometimes eight or nine, I almost never say I’m tired.  I haven’t thought about taking a nap in upwards of twenty years.  And okay I like couch time as much as the next person, but after a couple hours, I need to get up and do something.

So maybe I’m not as tired as I think.  It’s all relative, I suppose.

Apple Crisp Bread

One thing we will all have in common is that this Apple Crisp Bread will be a huge hit and disappear very quickly.  It has all the classic flavors of an apple crisp – apples (duh!), oats, walnuts, brown sugar, crisp topping, but it’s in the form of a cinnamon-y bread/cake that is perfectly acceptable to eat for breakfast if you ask me.  And cake for breakfast is always a win!

Oh, and it has bourbon.  So that’s a win too!

Even if you are a little tired, whip up a batch of this bread and enjoy.  It will give you a burst of energy!

Apple Crisp Bread

Apple Crisp Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 16 slices

Ingredients

Topping

1 cup all-purpose flour

1 teaspoon ground cinnamon

¾ cup packed light brown sugar

¾ cup coarsely chopped walnuts

¼ cup old fashioned rolled oats

¼ cup olive oil

Bread

3 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 cup packed light brown sugar

2/3 cup olive oil

3 large eggs

2 teaspoons pure vanilla extract

¼ cup bourbon

½ cup milk (I used almond, use what you love)

3 cups diced apples, peeled

Instructions

Preheat the oven to 350 degrees F. Oil 2 loaf pans and place on a baking sheet.

Make the topping. In a medium bowl, stir together flour cinnamon, brown sugar, walnuts, oats, and oil until well combined and clumps form. Set aside.

Make the bread. In a medium bowl, stir together flour, baking powder, baking soda, and cinnamon.

In a large bowl, stir together sugar, oil, eggs, and vanilla until well combined. Stir in the bourbon. Then add the flour mixture and milk alternately, beginning and ending with the flour. Fold in the apples.

Divide the batter evenly among the loaf pans. Top with a generous amount of the topping. Use it all. Bake for 50-60 minutes, until a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs. Cool bread in pan for 20 minutes before inverting onto plates. Reinvert so that the topping is on top.

Bread may be served warm or stored in an airtight container at room temperature for up to 3 days. Bread may also be frozen, wrapped in quarters foil and parchment and placed in a zipper bag for up to 3 months. Thaw bread in the microwave for about 1 minute.

http://piesandplots.net/apple-crisp-bread/

 

Bourbon Cranberry Compote #SundaySupper

Bourbon Cranberry Compote Gluten free and easy to make - perfect for sweet and savory dishes!

The best holiday foods need to meet a few requirements. They should have seasonal, festive foods in them. They should either be served warm or have warming spices in them. Having a bright pop of color is always a bonus. Oh, and some booze doesn’t hurt either. Plus, favorite family recipes or those with flavors that bring you right back to childhood are always winners.

That’s a lot of requirements for one little recipe to meet. I’m putting tons of pressure on my food this holiday season, but I think it can take it. Me? I’m not so sure. That’s why I like recipes with a little alcohol in them 🙂

We all have our favorite holiday recipes. And if you’re anything like me, you’re always adding new ones to the list as well. Because while traditions are great, they are flexible and always evolving. So are our tastes when it comes to food. There are so many foods I loved as a kid, but just don’t like now. I’m looking at you Ritz Bits.

Bourbon Cranberry Compote

So this Bourbon Cranberry Compote is the best of both worlds. It reminds me of that weird canned cranberry sauce I used to sometimes eat as a kid, but takes it to a whole new, fresh, adult level. Seasonal, ruby red cranberries are the star of this recipe with some cinnamon for warmth, though this can also be served warm or cold. And it has bourbon. Bourbon makes everything better.

In addition to the sweet tart cranberries, I added an apple for a bit of crunch and plump raisins for a little more sweetness. Whether you serve this compote alongside your meaty main dish, dolloped on top of cake, or drizzled on ice cream, it is sure to become one of your new favorite holiday recipes.

Bourbon Cranberry Compote

Bourbon Cranberry Compote #SundaySupper

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Varies

Ingredients

1 large apple, cored and diced

1 12 ounce bag of cranberries, washed and picked

½ cup raisins

1 teaspoon cinnamon

½ cup water

1/3 cup packed light brown sugar

1/3 cup pure maple syrup

¼ cup bourbon

Instructions

In a medium saucepan, combine apple, cranberries, raisins, cinnamon, water, light brown sugar, and maple syrup. Place over medium high heat and cook, stirring frequently, until the cranberries have burst and the apples have softened slightly, 10-15 minutes.

Remove from the heat and stir in the bourbon. Place back on the heat and cook an additional 1 or 2 minutes. Serve warm, room temperature, or cold. Compote may be store in an airtight container in the refrigerator for up to 1 week.

http://piesandplots.net/bourbon-cranberry-compote-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Libations

Savory and Sweet Libational Dishes

Libational Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Apple Spice Bundt Cake

Apple Spice Bundt Cake

So things have been pretty busy for me lately. I’m working on blog projects, went to an event at Neiman Marcus, working hard on my writing, keeping up on fall TV. Oh, yeah, and I joined match.com and went on my first date.

It was nerve wracking joining Match. But I figured I didn’t have anything to lose. It has been an interesting experience. There are definitely some weird dudes on there. Some that seem nice and never write back. Some that are apparently way too busy and have no business stringing us ladies along. And there are some nice, genuine guys. They’re just a little harder to find.

Apple Spice Bundr Cake

So if joining Match had me freaked out, you can imagine what it was like going on my first date EVER! I mean it’s pretty scary venturing out in the world like that. But I was completely and totally ready for it, so my nerves didn’t take over as much as I thought they would.

The guy was nice and even brought me a book as a gift. We met at a nice restaurant and had a great meal. We didn’t really have a connection, we both agreed, and that’s okay. I don’t regret going on the date and I hope the guy finds the right girl for him. It was a good start and I’m excited to see what happens from here.

Apple Spice Bundt Cake

I finally pushed myself out of my comfort zone and that is an amazing thing. It worked out pretty well and hopefully things will only go up from here. I mean, I got to cross going on a date off my bucket list. How cool is that?

I’ve also been busy baking fabulous things like this Apple Spice Bundt Cake. This cake is the perfect comforting fall dessert. Easy to make, it makes use of the wonderful apples available now, and adds in some warming cinnamon, along with a bunch of crunchy nuts for texture. The exterior of the cake gets caramelized and a bit crunchy while the interior is dense and moist. Some future boyfriend is going to be lucky to sample treats like this!

Apple Spice Bundt Cake

Apple Spice Bundt Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 10 servings

Ingredients

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

½ teaspoon kosher salt

1 1/3 cups vegetable oil

2 cups granulated sugar

3 large eggs

1 tablespoon pure vanilla extract

3 cups apples, peeled and chopped (I used Fuji and Gala – use what you love)

1 cup nuts (I used pecans and walnuts – use what you love)

Instructions

Preheat oven to 350 degrees F. Oil and flour a large bundt pan.

In a medium bowl, stir together flour, cinnamon, baking soda, and salt.

In a large bowl, stir together oil, sugar, eggs, and vanilla until well combined and lightened in color and texture. Stir in the flour mixture until just combined. Fold in the apples and nuts until distributed.

Pour batter into prepared pan and smooth into an even layer. Bake, rotating halfway through if necessary, for 65-75 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool cake in pan for about 20 minutes. Then loosen cake from pan and gently invert it on to a serving plate. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in the microwave for about 1 minute.

Notes

Recipe adapted from Dorothy Mae Brown via the Martha Stewart show

http://piesandplots.net/apple-spice-bundt-cake/

Apple Peanut Butter Breakfast Cookies #SundaySupper

Apple Peanut Butter Breakfast Cookies

Tomorrow’s the day everything changes. It’s the first day of fall, officially. I know everyone has been talking about fall since Labor Day, but I have been enjoying the past few weeks of summer, even if it has been a bit chilly.

Now things have warmed up a bit, and I’m still rocking sandals and sundresses. Why not? Before long, snow will cover the ground and I won’t even want to leave the house. I hope it doesn’t go down like that, but most likely it will. One of the local weathermen did say he is forecasting above normal temperatures and below normal precipitation but he said they forecasted the same thing last year. We all know how that went down!

Apple Peanut Butter Breakfast Cookies

Summer foods still fill my kitchen, but a few fall ones are slipping in there, mostly apples and pears. I have to admit, I love a big, juicy apple or pear, even if in my world they’ll never compare to peaches, plums, or cherries (come back, cherries! Come back!).

After a trip to Verellen Orchard, a local spot with the best apples around, I was all stocked up on the fall treat. We ate most of them as is, but one had a bigger destiny.

Apple Peanut Butter Breakfast Cookies

It made these Apple Peanut Butter Breakfast Cookies a star. They are a nutritional powerhouse and the perfect way to start your morning. Three kinds of oats, chia seeds, walnuts, raisins, peanut butter, and that apple give tons of different flavors and textures. Every bite is a new adventure! Plus, they can be easily made gluten free with certified gluten free oat products.

Be sure not to over bake these cookies, so they stay moist, not dry like some breakfast cookies can become. The fall apple is the star of these cookies with each little piece offering a burst of flavor. I might not be ready for fall, but I am definitely ready for more apple recipes.

Apple Peanut Butter Breakfast Cookies

Apple Peanut Butter Breakfast Cookies

Apple Peanut Butter Breakfast Cookies #SundaySupper

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Yield: 12 cookies

Ingredients

1 ¼ cups old fashioned rolled oats (gluten free, if necessary)

¾ cup quick cooking oats (gluten free, if necessary)

1 cup oat flour (gluten free, if necessary)

3 tablespoons chia seeds

2 teaspoons ground cinnamon

¾ teaspoon baking soda

1 cup creamy peanut butter

½ cup pure maple syrup

4 tablespoons extra virgin olive oil

1 large egg

2 teaspoons pure vanilla extract

¾ cup walnuts

½ cup raisins

1 medium apple, peeled and diced

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together both kinds of oats, oat flour, chia seeds, cinnamon, and baking soda.

In a large bowl, stir together peanut butter, maple syrup, olive oil, egg, and vanilla until well combined. Add in the oat mixture and stir until a dough is formed. Add walnuts, raisins, and the apple and mix until fully combined. You may need to use your hands, as this is a thick dough.

Using a regular sized ice cream scoop, scoop batter onto the prepared baking sheet. Pack each scoop into a ball with your hands and press the top down slightly. The cookies should not be touching but do not to be spaced too far apart, as they will not spread during baking.

Bake for about 14 minutes, until very light golden brown and set on top. Cool completely on pan. Cookies may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

http://piesandplots.net/apple-peanut-butter-breakfast-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper recipes!

Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Vegan Apple Crisp

Apple Crisp - Vegan, Easily Made Gluten Free

Are you already hooked on the Olympics?  I know I am.  I’m riveted to the Games, which have provided a much needed distraction from stress and winter.  I have them on as much as possible.  The athletes’ stories and the excited announcers never fail to make me smile and encourage me to keep working at my dreams.  The Olympics are also a great time to make memories, even if I’m not at the games, where coincidentally its sixty degrees.  Really?

I remember watching the 2000 Sydney games at a party we threw for Dad’s work friends.  No one could take their eyes off the diving as we all suddenly became experts in the field.  Don’t we all do this when watching the Games?

Apple Crisp - Vegan, Easily Made Gluten Free

And then there were the 2002 Salt Lake City Games.  Some of our local news anchors traveled there, so I feel like coverage aired non-stop.  I welcomed it with open arms.  Mom, Dad, and I spent way too much time trying to get one of those fancy berets.  We never did, and I still wish we had.  Dinner out at a Mexican restaurant meant being in a room full of people united by TV and cheering aloud. 

Also during those Games, I spent a week home from school nursing a fever and cough.  That shouldn’t be a good memory, but it kind of was.  Mom and I stayed up late, curled up on the couch, cheering Sarah Hughes’ gold medal performance.  I’ll never forget it.

Apple Crisp - Vegan, Easily Made Gluten Free

This time, not even a week into the games, I’m already obsessed.  Skiing, ice skating, speed staking, snowboarding, luge – I love it all.  I can’t stop talking about my favorite athletes, the weather, and poor Bob Costas, who’s as much a part of the Olympics as the flame.  I can’t wait to see what else happens and only wish the Olympics didn’t have to end.

I cheered a lot for this Apple Crisp too.  There’s something so comforting about hot from the oven crisp, the soft apples perfectly complemented by the crispy topping and crunchy nuts.  Plus, this is pretty healthy.  It’s vegan and can easily be made gluten free by using gluten free oats and whatever flour you like – oat, almond, gluten free mix.  Now this is a gold medal recipe!

Apple Crisp - Vegan, Easily Made Gluten Free

 

Vegan Apple Crisp

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 6-8 servings

Ingredients

Topping

1 cup old-fashioned rolled oats

¾ cup pecans

¾ cup all-purpose flour

¾ cup packed light brown sugar

1 tablespoon ground cinnamon

½ teaspoon kosher salt

6 tablespoons canola oil

Filling

6 large apples, peeled, cored, and sliced

1/2 cup packed light brown sugar

2 teaspoons ground cinnamon

1 tablespoon cornstarch

2 lemons, juiced

Instructions

Preheat oven to 375 degrees F.

In a medium bowl, stir together oats, pecans, flour, sugar, cinnamon, and salt until well combined. Add oil and stir until clumps of various sizes form. Set aside.

In a large bowl, combine apples, sugar, cinnamon, cornstarch, and lemon juice. Stir until all of the apples are well coated.

Pour the apple mixture into an 8-inch square pan. Sprinkle the topping evenly over the apple mixture. Place pan on a large foil lined baking sheet to catch any juices that may bubble over during baking. Bake 30-35 minutes until the top is golden brown and the juices are bubbling.

Crisp is best served warm out of the oven, but may be stored in the refrigerator in an airtight container for up to 3 days. It may be eaten cold or reheated in the microwave for about 1 minute.

http://piesandplots.net/vegan-apple-crisp/

Caramel Apple Bundt Cake #SundaySupper

Caramel Apple Bundt Cake #SundaySupper

I’m pretty obsessed with some things both in and out of the culinary world.  I’ve already told you about my nail polish obsession.  It’s kind of my favorite thing on Earth.  My collection continues to grow too.  I’m equally obsessed with makeup.  Eye shadow, lipstick, glitter powder.  Lots and lots of glitter powder.  There’s actually glitter on pretty much everything in my house because I wear so much of it!  Glitter makes the world a better place!  And then there are shoes, handbags, and clothes.  It’s actually pretty safe to say I’m fashion obsessed.

I’m also obsessed with lots of TV shows, like Grey’s Anatomy.  I got tired of it for awhile, but now I spend my days looking forward to Thursday night.  I’m also known to watch repeats during the day when talk shows aren’t new.  Speaking of which, I happen to be majorly talk show obsessed too.  I have my whole day planned out with Rachael Ray, The View, The Chew, The Talk, Ellen, and Queen Latifah.  I swear I work while I watch!

Caramel Apple Bundt Cake

Caramel Apple Bundt Cake

And you’ve probably noticed by now that I’m absolutely ub-sessed with caramel and apples.  It’s one of my favorite flavor combinations, along with peanut butter and marshmallows.  I’ve made Caramel Apples, Caramel Apple Sheet Cake, Salted Caramel Apple Pie, and now I present Caramel Apple Bundt Cake.

To celebrate this week’s Got You Covered Sunday Supper theme, I couldn’t think of a better dish than a super moist bundt cake full of tons of chopped apples and then covered with a decadent caramel sauce.  The caramelized, brown crust on the cake gives great flavor and a little texture.  Oh, and that caramel sauce.  It’s silky smooth and enhanced with toasted pecans.  This is great warm or room temperature and is even better after a little while in the freezer.  It’s safe to say my obsession with caramel and apple isn’t going to end any time soon!

Caramel Apple Bundt Cake

Caramel Apple Bundt Cake

Caramel Apple Bundt Cake #SundaySupper

Prep Time: PT30 M

Cook Time: 1 hour, 30 minutes

Yield: 10 pieces

Ingredients

Cake

3 cups all-purpose flour

1 1/3 cups granulated sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

5 heaping cups apples, peeled, cored, and roughly chopped (I used Honeycrisp and Gala, but use what you love)

3 large eggs

½ cup vegetable oil

½ cup sour cream

1 lemon, juiced and zested

¼ cup bourbon

1 tablespoon pure vanilla extract

Caramel

½ cup granulated sugar

1 tablespoon light corn syrup

2 tablespoons water

½ cup heavy cream

¾ cup toasted pecans

1 teaspoon pure vanilla extract

Instructions

Make the cake. Preheat oven to 350 degrees F. Butter and flour the bundt pan.

In a large bowl, stir together flour, sugar, cinnamon, ginger, cloves, baking powder, baking soda, and salt.

In a medium bowl, whisk together eggs and oil. Add sour cream, lemon juice and zest, bourbon, and vanilla and whisk to combine. Pour the egg mixture into the dry ingredients and stir until a batter is formed. Stir in the apples.

Pour the batter into the prepared bundt pan and bake for about 1 hour 15 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs. Rotate the cake halfway through baking. Allow the cake to cool 30 minutes in the pan before inverting it onto a cake plate to cool completely. It may also be served warm!

Make the caramel. In a medium saucepan, stir together sugar, corn syrup, and water over medium heat. Bring to a boil and stop stirring. Cook, swirling occasionally, until the mixture is dark amber colored. Remove the pan from the heat and carefully add the cream. Be careful as the mixture will bubble up. Stir in the pecans and vanilla. Cool caramel about 5 minutes before pouring over cake.

Cake without caramel may be stored in an airtight container at room temperature for up to 3 days. Cake with caramel should be served immediately. Cake may be frozen in pieces with or without caramel for up to 3 months. It should be wrapped in parchment and foil and placed in a zipper bag. It may be thawed in a 350 degree F oven for about 20 minutes.

Notes

Recipe adapted from Food Network Kitchens

http://piesandplots.net/caramel-apple-bundt-cake-sundaysupper/

Don’t miss the other Sunday Supper dishes!

Covered Appetizers and Entreés

Covered Desserts

Not Sure What To Do? We Got You Covered

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Salted Caramel Apple Pie #SundaySupper

Salted Caramel Apple Pie #SundaySupper

If you read my blog regularly, you probably know I’m most thankful for my parents this Thanksgiving.  The world often feels like a lonely, complicated, not very fun place to me, and Mom and Dad are the constants in my world that make it livable and tolerable.  Sure, I have plenty of things to be thankful for.  My aunt and her upcoming trip to visit us (July can’t come soon enough!), the health of my loved ones and myself, the more than comfortable life I lead, amazing blog readers like all of you, but none of that would matter without Mom and Dad.

They are there to make me feel better when things are bad, they pick me up when I’m down.  We are a machine that cannot function without each of the parts.  I can’t imagine a day without them.

Salted Caramel Apple Pie

The support they give me constantly goes above and beyond what is expected of parents.  They allow me to chase my dreams and support me in doing so.  Mom is not only the best friend I could ask for, she’s also a killer sous chef, editor, idea maker, and shopping companion.  Dad has mad taste testing skills, along with tireless errand running and problem solving abilities.

I am one hundred percent sincere when I say they mean the world to me and I have no idea where I’d be without them.  This thanksgiving and everyday of the year, I’m thankful for them.

Salted Caramel Apple Pie

I’m also pretty thankful for this Salted Caramel Apple Pie.  If you didn’t decide on Pumpkin Pie Crumb Bars as your Thanksgiving dessert, you have to make this.  It takes apple pie to another, much tastier, level.  Tons of thinly sliced apples are layered with salted caramel sauce.  I stuck with my favorite flaky, crispy pie crust recipe, but it’s even better because caramel is spread over the top of the pie before baking.  The first time I made this I was afraid it would burn, but it didn’t.  Instead, it forms a crackly coating that I love and know you will too.  You’ll add this pie to the list of things you’re thankful for after one bite!

Don’t miss my baking prize pack giveaway!

Salted Caramel Apple Pie

Salted Caramel Apple Pie

Salted Caramel Apple Pie #SundaySupper

Prep Time: 50 minutes

Cook Time: 1 hour, 10 minutes

Yield: 8 pieces

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

1 ½ sticks unsalted butter, cold, cubed

½ cup pure vegetable shortening

4-7 tablespoons cold water

Caramel

1 cup granulated sugar

¼ cup water

1 stick unsalted butter

½ cup heavy cream

1 teaspoon Maldon Sea Salt

Filling

7-8 medium apples (I used Honeycrisp and Gala, but use what you love)

3 lemons, juiced

1/3 cup packed light brown sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground allspice

1/8 teaspoon freshly grated nutmeg

2 tablespoons bourbon

Granulated sugar for sprinkling

Instructions

Make the crust. In the bowl of a food processor, place flour, sugar, and salt, and pulse until well combined. Add butter and shortening and pulse until the mixture resembles coarse meal. Add water, starting with 4 tablespoons, and pulse. Add more water, 1 tablespoon at a time, until dough comes together when pressed. Pour dough onto plastic wrap and place in the refrigerator. Chill for at least 2 hours. Dough may be made 2 days ahead of time.

Make the caramel. In a medium saucepan, combine sugar and water and cook over medium heat until dissolved, swirling if necessary. Add the butter and bring to a boil, cooking without stirring until the mixture is a deep amber color. Remove the caramel from the heat and add the cream. Be careful as the mixture will bubble. Stir until the caramel is smooth, add the sea salt, and pour into a bowl to cool. Caramel may be made 2 days ahead of time and stored in the refrigerator.

Make the pie. Divide the dough into two equal pieces. Roll 1 piece on a lightly floured surface until it is large enough to fit into your pie pan. Place it in the pie pan. Roll the other piece until it is large enough to cover the finished pie. Chill the crusts while you make the filling.

When ready to make the filling and assemble the pie, preheat the oven to 375 degrees F. In a large bowl, place the lemon juice. Peel, core, and slice the apples as thinly as possible and place immediately into the lemon juice, stirring to coat frequently. Add sugar, flour, cinnamon, allspice, nutmeg, and bourbon in the bowl. Stir until the apples are evenly coated.

Retrieve the pie crust from the refrigerator. Place 1/3 of the apples in the crust in the pie pan. Pour about ¼ of the caramel over the apples. Repeat with more apples, more caramel, the remainder of the apples, and some caramel. Place the top crust over the filling and seal the edges well, creating a decorative boarder if you like. Pour the remaining ¼ of the caramel on top of the crust, spreading into an even layer. Sprinkle with sugar. Cut slits in the top of the pie.

Place pie on a baking sheet in case it bubbles over and bake for 20 minutes. Reduce the oven temperature to 350 and bake for an additional 30-40 minutes, until the apples are soft (you can check with a knife) and the filling is bubbling. Cool pie completely at room temperature. Pie may be stored at room temperature in an airtight container for up to 3 days. Pie may also be frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes until warmed through.

Notes

Pie recipe adapted from Four and Twenty Blackbirds Crust recipe adapted from Bobby Flay

http://piesandplots.net/salted-caramel-apple-pie-sundaysupper/

Please check out all the other Sunday Supper dishes!

FIRST COURSE / APPETIZERS

SAVORY BREADS + STUFFING

MAIN DISHES

SIDE DISHES

DESSERTS + SWEET BREADS

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

sundaysupperlogo Baked Caramel Apple Cider Donuts #SundaySupper Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.



 

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