Vanilla Applesauce

So apples are about the most perfect fruit on the planet, as far as I am concerned. They come in a multitude of varieties: sweet, tart, crispy, firm and soft.  Whatever your taste, there's an apple variety to suit it. 

Not only that, they're a perfect complement to any meal or food. Com'n does it get any better?  They are great as a stand alone, sublime in salads and don't even get me started on what they can do for a pork dish!  Seriously, some day I will post my sausage, onion, apple, rice dish thingy.  Everyone thinks I'm nuts when I set it down in front of them and then they eat it. I'm pretty sure that's it's changed lives before. Ok, well maybe not, but at least it's given a select few a new perspective on what this crisp fruit can do for a dish.

Fall in Indiana marks so many awesome things, but my favorite is probably the onslaught of apples that hit the Farmer's Market.  I have a lovely friend that helps out with THE apple guy at my local Farmer's Market.  I'd be completely remiss not to mention, Lee's Orchard from Columbus, Indiana, here.  After telling him that I turned his beautiful apples and pears into a vanilla sauce last week, he hooked me up with a whole bunch of 'seconds' apples this weekend.  You know, those apples that aren't as attractive as the others.  The sad, the lonely, the bruised ones at the bottom of the bushel.  Josh informed me that apples split or crack after the first heavy rain following a dry spell. Who knew?  Well, all the same, these blemished (still a strong believer that beauty is in the eye of the beholder) apples sure make a wonderful sauce.

Vanilla Applesauce
1-1 1/2 pounds of sweet pears
4-5 lbs of apples (any variety) cored, peeled and cubed
2-3 whole vanilla beans
juice from one lemon (approximately 2 Tablespoons)
1 cup water
1/3-1/2 cup brown sugar (reduce or omit based on the sweetness of the apple variety you use)
1-2 teaspoons of cinnamon, to taste

First, turn your fingers into prunes by chopping up all of that fruit and throw it in a stockpot or big ol' saucepan.  For this round, I used Goldrush (crisp & tart) & Grimes Golden (softer and slightly sweet).  Last week, I used Lee's Fuji's and the sauce turned out pretty darn amazing as well.

Next, give your sweet dog a few bites of apple because she sat there and watched you diligently as you peeled and cut apples for the last hour. (and, well, because she's adorable!)

 

 

Then, split the vanilla beans lengthwise and combine them and the remainder of the ingredients with the apples.  Bring to a boil over medium-high heat and then reduce to a simmer.  Cover and simmer for 25 minutes.  Remove cover and simmer until water all but absorbed, about another 15-20 minutes.   

 



It smells so good!!!  Remove the vanilla beans and scrape the good inside bits of them into the sauce. Now you have options, you can food process the cooked apples into a smooth sauce or use a manual potato masher and leave it chunkier.

Sweet Potato Pie with Bacon Crust & Pecan Topping

So I've already starting 'practice' cooking for Thanksgiving.  I seriously think my addiction to baking may be getting out of control considering my annual Turkey Day usually consists of about 10-12 family members and a minimum of three pies.  I've typically shown up with some sort of chocolate dessert for this occasion.  I've never understood why more chocolate desserts aren't on the table for this holiday?  Chocolate is so good and, let's be honest, should be a part of every meal and probably the food pyramid or food scale or food rhombus or whatever version of food geometry the FDA is imposing on us these days.

A dose a fall smacked me in the face this week and sweet potato pie just sounded like a good idea. But then again, when doesn't pie seem like a good idea?

The Crust!

1 slightly heaping cup of all-purpose flour
1/4 teaspoon salt
6 Tablespoons cold butter
2 Tablespoons of chilled bacon grease
~ 3 Tablespoons ice water

In your handy dandy food processor, mix together flour and salt.  Cube and add butter, pulsing about a half dozen times to cut it in.  Repeat with delicious bacon grease.  Slowly add water 1 Tablespoon at a time until dough comes together.  There's a fine line between perfect and a sticky mess here so pay attention!  You may not need all 3 Tablespoons as indicated above.  Once dough forms a ball, press into a disk with waxed paper and refrigerate for 30 minutes or more.

The Innards

2 cups peeled, cooked & mashed sweet potatoes
1 cup sugar
4 Tablespoons melted butter
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla (I make my own.  Someday I will post that recipe.)
1 cup milk (I use 1/2 cup heavy cream + 1/2 cup 1% milk)

1/3 cup of brown sugar

Preheat oven to 375 degrees.

In your electric mixer (or use a hand mixer),  mix together all of the innard ingredients except the milk and mix thoroughly. Add milk and stir to combine.  Set aside.

Roll out your pie crust on a floured surface to the appropriate size.  *The fats in this crust will soften the more you handle them, and you'll quickly have a gooey, sticky mess if you fuss with it too much. With that, the easiest way to roll it out is under a piece of waxed or parchment paper.

After you get your crust rolled, situated and appropriately scalloped (I don't do this, it's too much trouble) into a beautiful masterpiece in your pie plate, use a fork to prick holes all over the bottom of that thing so that it doesn't bubble up while baking. 

Sprinkle brown sugar all over the bottom of the crust.  Pour the filling into the pie crust and bake for 40-50 minutes, or until a knife inserted in the center comes out clean.  If your crust edges start to brown too quickly, tent with foil. 

Cool on a rack for about an hour and then move to the fridge to cool completely.

The Toppin

2 Tablespoons of melted butter
1/3 cup brown sugar
3/4 cup coarsely chopped pecans

Melt butter in a small saucepan. Add sugar & pecans and mixed until incorporated.  You can add a tablespoon of heavy cream here, if you'd like but it's not necessary. 

Feel free to top cooled pie after the toppin's have cooled off a bit or serve this nut mixture on the side, since some crazy people (my father, for instance) don't like nuts in their baked goods.

And there ya have have it.

Now go forth and add a little bacon to your favorite Thanksgiving classic!

Coffee Cupcake (Literally) with Salted Caramel Frosting

So I part-time at a local tap room/restaurant and absolutely adore the people I work with!  When I started enjoying craft beer, this was the place I'd go.  Now that I've been working there, I've started creating recipes using beer.  This isn't one of those recipes, that was just an A.D.D. moment. 

 

Regardless, I bake something almost weekly and take it in to the restaurant to share.  Almost everyone has made a request of me at some point or another. Brownies, Cheesecake, MORE chocolate cookies or the occasional "Do you think you good make X?" (Fill in the blank).  Last week, one of the guys was going on about Starbucks' Salted Caramel Mocha and how he's become addicted to them (and this, folks, is why I call it Crackbucks).  He asked if I could make a baked good that tasted like that.  Challenge accepted.  While I don't think I nailed it at all, this cupcake is fridiculous!!!! Yea, I said FRIDICULOUS! Pretty sure the only way to improve it would be to make it a brown butter coffee cupcake and add some bacon...hmmm...maybe next time. ENJOY!

 

Literally Coffee Cake*
compliments of The Pioneer Woman

2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
2 sticks Butter
3 Tablespoons Instant Coffee Crystals or instant espresso
1/2 cup Buttermilk
2 whole Eggs
1 teaspoon Baking Soda
2 teaspoons Vanilla

Preheat oven to 350 degrees. Grease and flour two round baking pans or line muffin pan with cupcake liners.  In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.
 
Melt 2 sticks of butter in a pot over medium-low heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.

Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.

Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.
Add in the egg mixture and stir gently until well combined. Then pour into prepared pans (3/4 full for cupcakes). Bake for 20 to 22 minutes or until set for cake rounds. Or, if making cupcakes, drop the temperature to 325 and bake for 25-30 minutes.

Allow to cool completely below icing with the ridiculous recipe that follows.

Salted Caramel Frosting
1/2 cup granulated sugar
1/4 cup water
1/2 cup heavy  cream
2 tsp vanilla extract
1 1/2 cup butter, softened
1/4 tsp sea salt
4 powdered sugar

Combine sugar and water in a small saucepan over medium to medium-high heat. Stir only until the sugar dissolves. Bring to a boil, and stop stirring. Continue cooking over medium-high heat until the caramel becomes a deep amber brown color, about 7-10 minutes. There's about a 1 minute window between dark amber & burned all to hell so keep an eye on it at 6 minutes. Remove from heat and slowly stir in heavy cream and vanilla. Let cool for at least 30 minutes. Cream the butter and salt together until fluffy. Slowly add the powdered sugar until fully combined.  Add the caramel (once cooled to room temperature and beat again until fluffy.  You may have to add more powdered sugar to get the correct consistency.

Icing those bad boys and then drizzle chocolate syrup on them (I use dark. Always). Combine 1/4 teaspoon of sea salt with 1/4 teaspoon of espresso powder.  Garnish at will. Don't get carried away here, a few granules on each will make them pretty without being a salty coffeey chaos!

Nutella Tart

I had never tried Nutella until a couple of months ago. I KNOW!!! I clearly had no idea what I was missing. Since my recent awakening to all that is this hazelnut chocolate spread, I have felt the need to spread to on various things (bread, pancakes, apples, my finger) and shove it into baked goods.  My first trial with Nutella was a Banana Nutella Swirl Bread.  This was unarguably a fan-favorite among my female friends.  No offense guys, but you just don't see to 'get' Nutella. It's like you are immune to its delicious charms.

In search of the perfect tart, I was forced to combine two of my favorite recipes into one glorious Nutella filled concoction.

Crust:
1 1/2 cups flour
1/2 cup dutch process cocoa
1/2 healing cup of powdered sugar
1 teaspoon cinnamon
1/4 teaspoon sea salt
10 Tablespoons butter, cubed and at room temperature
2 egg yolks, at room temperature
1 teaspoon vanilla

Inerds:
2 Tablespoons cornstarch
2 cups heavy cream, divided
1 cup Nutella
1 teaspoon vanilla
1/2 teaspoon sea salt
1/2 teaspoon espresso powder (or instant espresso)

Crust:
Whisk together flour, cocoa, sugar, cinnamon and salt. Set aside. In a separate bowl, cream together butter, egg yolks and vanilla until fluffy. Combine butter mixture with dry ingredients.  Press dough into a 9" fluted tart pan, evenly distributing over bottom and sides.  Refrigerate for 30 minutes. Preheat oven to 350 degrees.  Prick crust all over with a fork and bake for approximately 15 or until cooked through.  Cool on wire rack.

Inerds:
Whisk together 2 Tablespoons of cornstarch and 1/4 cup of heavy cream. Set aside.  In a small saucepan, combine remaining inerd ingredients and whisk in cornstarch mixture. Heat to a slow boil over low heat. Whisking frequently.  As the mixture begins to thicken, remove from heat and cool for 10 minutes.

Top crust with inerds and bake at 300 degrees for 25 minutes.  Cool on wire rack for at least 30 minutes (if you can stand it that long).  Sprinkle with hazelnuts. And face plant into it with wreckless abandon!

I chilled my tart overnight to serve at a party the following day.  I sprinkled it with hazelnuts and pressed them into the inerds with wax paper and served it at room temperature.  Still delicious!

Coconut Rice Pudding

It took me awhile, but I finally developed a taste for rice pudding.  I’d tried at least a half a dozen prepackaged concoctions and box mixes totting the name ‘rice pudding,’ but they were all terrible.  So finally I found one that I truly love.

4 cups whole milk

1 cup arborio rice (about 8 ounces)

½-3/4 cup sugar (I like mine sweeter!)

One 14-ounce can unsweetened coconut milk

1/2 cup coarsely shredded unsweetened coconut

In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.

In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes.

Serve with rice pudding adorned with toasted coconut. 

Dark Chocolate Brownies (GF)

Unwitting friends and family have told me that these are the best brownies they've ever had  before I tell them that they are gluten free.  Even after I tell them, they still stand by their original opinion.  

A big fan of the slighty-undercooked brownie myself, I would have to agree that the dark chocolate coupled with the gooeyiness of these brownies makes me swoon. Top with some homemade vanilla bean ice cream and seasonal berries and prepare for a foodgasm. 

Huge thanks to the Gluten Free Goddess for this one.  I have yet to make any of her recipes that turned out poorly. http://glutenfreegoddess.blogspot.com/

5 ounces dark chocolate

1/2 cup coconut oil

1 cup plus 2 tablespoons light brown sugar

1/2 cup almond meal (I just magic bullet almonds to a fine powder. Works great!)

1/4 cup brown rice flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 eggs, beaten

1 tablespoon GF vanilla

1/2 cup chopped pecans or walnuts (Optional) 

1/2 whatever kind of chips* for the top (Optional)

Instructions:

Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring.

In a mixing bowl whisk together the brown sugar, almond meal, brown rice flour, sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a spatula.

*Press some semi-sweet or dark or white or whatever chips into the top of this bad boy!

Bake in the center of a preheated 350 degree F oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole. Cool for an hour before cutting.