Posted at 8:40 am , on September 28, 2012
Nothing feels more like Autumn than the aroma of warm apples and spice filling the kitchen. My salted caramel sauce was sitting in the fridge waiting to be used for more than just a topping for ice cream or dipping apples. I had been contemplating a caramel apple pie but in the end I decided on these Salted Apple Caramel Bars. I pulled the pie recipe and used it as my guide for the filling and topped it with a drizzle of salted caramel. These are a treat any time of day but I especially loved them in the morning after drizzling a bit of caramel on my bar I would dip the caramel coated spoon into my coffee . . . Yum!
Posted at 8:23 am , on September 25, 2012
I don’t know about you all but it sure is feeling like Fall around here in the Midwest. The morning air is crisp and cool and it’s so refreshing to be able to open up the doors and windows for some fresh air after a long hot summer. I’ve been thinking of fall baking and patiently waiting on my homemade Vanilla Extract and Vanilla Sugar which still need a few weeks for the fullest flavor to come through. I found another tip on that same holiday episode of “Kelsey’s Essentials” on how to make Salted Caramel Sauce which can be used in so many recipes. It looked so easy that I had to give it a try. My first attempt, I had a hiccup when I read the recipe too quickly and ended up with rock candy instead of caramel syrup. The key is patience and no stirring. My first batch I stirred furiously and when the liquid evaporated it was like a vacuum sucking the water out and the sugar crystallized in seconds. I was devastated at first wondering what I did wrong, so I looked at the the recipe again and there it was plain as day, it said NOT to stir once it begins to boil. Well, I gave it another go and this time I had the tastiest caramel sauce ever.
Posted at 8:31 am , on September 21, 2012
Recently Joe and I were in a Whole Foods store where they had a sampling of figs. Green, brown and black figs cut up and ready to taste. We tasted all three and we decided the black figs had the most flavor. We picked up a few to take home and I started looking for ideas and recipes for a fig tart. I came across a recipe from a blog “Koko’s Kitchen” that looked and sounded delicious. I took her idea of making a tart with a brie and ricotta cheese filling topped with honey glazed walnuts and figs. But where she made a pear sauce to go over top, I chose to add pear slices alongside the figs and make a cream cheese drizzle to add some sweetness. It was so different than anything I expected and was such a treat. It’s a little savory with the creamy cheeses complimented with the fig and pear which tasted so good. The cream cheese drizzle was like the icing on the cake, you had layers of savory cheese, natural fruit slices and a hint of sweetness over the top.
Posted at 8:52 am , on September 18, 2012
I’ve been away for a week to visit my native New Mexico so I haven’t exactly been in the kitchen lately. I did however experience some of the best cuisine starting with Carl’s Ranch Chicken. Then there was the Indian Taco smothered in green chile at Serefino’s where Kat and my nieces ate. So many good meals, so many memories. There is so much to love about New Mexico. Too much in fact but I’ll try to share some of the beauty, culture and serenity you will find when you visit. September in New Mexico is special, the green chile is roasting on the streets, the chile ristras are hanging, the skies are the most beautiful blue and the adobe architecture and decor makes you feel at home. We made our way across the state to Albuquerque, Santa Fe, and Taos but first a trip to the farm.
Posted at 9:07 am , on September 4, 2012
I came across a recipe the other day called “Lemon Olive Oil Cake” and I had this recollection of Kat mentioning that I should try a recipe for olive oil cake. Well, it must have gone out of my head until I saw this recipe. Sometimes I see a recipe and just have to make it but the only problem was that I had no lemons. However, I had just bought a big bag of limes and figured they would work just as well since they are both citrus. I love anything lime and this cake didn’t disappoint. The cake was moist and citrusy tart with just enough sweetness to satisfy my craving.