CARAMEL APPLE CAKE

August 23, 2019
This taffy apple Cake could be a showstopper and also the good cake for any occasion and also the future season. Soft apple cake layers full of apple cinnamon filling, opaque with caramel buttercream and flat-topped with caramel sauce.

  CARAMEL APPLE CAKE

Isn’t this a beauty? however guess what. This taffy apple Cake is even additional delicious than lovely. Thus it’s not simply a cake what's nice to seem at it. It's a flavor explosion. And this cake well deserves its name.

We have wet and soft apple cake and a cinnamon apple filling. Thus double apples. 

Then a caramel buttercream and a caramel sauce for the topping. Additionally double caramel.

CARAMEL APPLE CAKE

INGREDIENTS :
caramel sauce :

  • 1 cup brown sugar (200g)
  • 1 cup heavy cream (240ml)
  • 1/2 tsp salt
  • 1 cup butter (226g)
  • 1 tbsp honey (15ml)

apple filling :

  • 1/2 cup granulated white sugar (100g)
  • 1/2 tsp cinnamon
  • 2+1/2 cups peeled and diced apples (1 lbs / 453g)
  • 1 tbsp freshly squeezed lemon juice (15ml)
  • 2 tbsp butter (28g)

apple cake :

  • 3 cups all-purpose flour (360g)
  • 1 tbsp baking powder
  • 1+1/2 tsp cinnamon
  • 1 tsp salt
  • 1 cup oil (240ml)
  • 1 cup brown sugar (200g)
  • 3/4 cup unsweetened applesauce (191g)
  • 2 vanilla beans (or 2 tsp pure vanilla extract)
  • 3 large eggs

caramel buttercream frostin :

  • 1 cup butter, room temperature (226g)
  • 2 cups powdered sugar, sifted (240g)
  • 2 vanilla beans (or 2 tsp pure vanilla extract)
  • 1/2 cup caramel sauce (160g)
  • 1-2 apples for decoration if desired

INSTRUCTIONS :

  1. Caramel sauce: In a small saucepan, combine butter, brown sugar, heavy cream, salt, and honey and bring over medium heat to a boil. Cook for about 10 minutes until it has thickened up and coats the back of a spoon but is still liquid. Whisk continuously. Test the caramel down the side of the saucepan to get the right thickness. The caramel should be thick enough to drip and doesn't run down like water. But don't cook it too long that it is not too stiff to pour it on top of the cake when it is cool. The caramel will thicken as it cools. Remove saucepan from the heat. With a heatproof cup scoop out 1/2 cup of caramel sauce and transfer to a small bowl and let cool to room temperature (you need this for the buttercream later). Cover saucepan and let stand overnight at room temperature until your cake is ready for decoration. Read the blog post above about cooking caramel. Also, watch 90 sec. video.
  2. Apple filling: Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 8-10 minutes until the apples are soft. Stir constantly. Remove from heat and let cool to room temperature. 
  3. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
  4. Apple cake: In a medium bowl combine flour, baking powder, cinnamon, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil and sugar until well combined for about 2 minutes. Add applesauce and vanilla* and stir until combined. Add eggs and mix until fully incorporated. Stir in dry ingredients just until combined. Divide batter into the two prepared baking pans equally. Bake for 18-22 minutes or until a toothpick in the center comes out clean. Don't overbake. Let cool to room temperature.
  5. Caramel buttercream frosting: In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes. Sift in powdered sugar and whisk until the sugar is dissolved. Stir in vanilla*. Add 1/2 cup cooled caramel sauce and stir until super creamy. If the buttercream is too firm, you can add 1 tbsp heavy cream to lighten it up. If it is too creamy to spread on the cake, add more powdered sugar to thicken it up. The buttercream should be creamy and fluffy but firm enough to spread. 
  6. Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate. Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the apple filling inside the cake (watch the video for better understanding). Layer with 1/3 of the apple filling without any liquid (where the buttercream is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 3 hours in the fridge or overnight. 
  7. Heat caramel on low heat that it is lukewarm. Transfer to a multi-cup glass measuring cup. Let stand a few minutes until the caramel is hand warm. The caramel should be thick but still pourable. While the caramel stands, push stick(s) into the tops of the apple(s). Then dip apple(s) into caramel and place on a parchment paper layered baking sheet. Sprinkle apple(s) with nuts if desired. Slowly pour the remaining caramel on top of the cake. Start in the center and move the cup like a spiral outwards to the edges of the cake and let drip off the sides. Watch 90 seconds video for better understanding. Place apple(s) on top of the cake and sprinkle with nuts if desired. Place cake in the fridge for 15 minutes that the caramel gets firm if needed. Store leftovers in an airtight container in the fridge up to 3 days. Leftover slices are best eaten when you let them sit at room temperature for 15 minutes before serving.

FROZEN STRAWBERRY LEMONADE

August 23, 2019
This frozen strawberry fruit drink is very easy to form, jam-packed with contemporary strawberries and tart lemons. Not too certain or too sweet, simply perfect!

This frozen strawberry fruit drink is bound to cool down you off this summer!

It’s very easy to form, jam-packed with contemporary strawberries and bright, tart lemons. Not too bitter or too sweet, simply perfect!

FROZEN STRAWBERRY LEMONADE

Turn it into a refreshing summer cocktail subbing a number of the water along with your alternative of alcohol: hard drink, tequila, rum or maybe wine. however even while not alcohol it’s still delicious!

The glasses ar horn-rimmed with pink sugar. Place some sugar during a nada lock bag and add a drop of red food product. Seal the bag and gently massage the sugar along with your fingers till the colour is mixed through. You'll be able to still add a drop of food product at a time till you get your required shade. SImple, isn’t it?

FROZEN STRAWBERRY LEMONADE

INGREDIENTS :

  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup (60 ml) water
  • 5.3 oz (150 grams) fresh strawberries hulled
  • 2 tablespoons granulated sugar more to taste
  • 1 1/2 cup (200 grams) crushed ice

Optional:

  • pink sugar for rimming the glasses: sugar, red food coloring
  • fresh strawberries and/or lemon wedges to garnish


INSTRUCTIONS :
  1. Prepare the pink sugar. Put some sugar in a zip lock bag and add a drop of red food coloring. Seal the bag and gently massage the sugar with your fingers until the color is mixed through.
  2. Run the cut side of a lemon wedge around the rim of a glass. Dip the rim into a small bowl of pink sugar and set aside. Repeat with the other glass.
  3. Put all the ingredients in a blender and blend until the desired consistency is reached. Taste for flavor and sweetness and adjust to your liking.
  4. Divide the frozen strawberry lemonade between the two glasses and garnish with a strawberry and/or lemon wedge.
  5. Serve right away and enjoy it!

SPINACH AND ARTICHOKE MELTS

August 23, 2019
I have no plan what was in this soften apart from spinach, artichokes and chicken. Honestly I can't even believe I keep in mind what it tasted am fond of it was see you later past, however I created a fairly smart copy cat.

SPINACH AND ARTICHOKE MELTS

Basically the unfold could be a lightened up version of spinach and artichoke dip. Seriously, I might eat factors|these items} with a spoon it’s thus smart (good thing the instruction makes further dip, you recognize for the “taste test”). Spread it on thusme staff of life and grill during a pan so it gets all leaky, gooey, tender and delicious! yea, I know. Whoa!

Trust Maine this is often gonna brighten your weekday right up. Oh and hey, isn’t that huge sporting event thingy this Sunday? OH yea the Super Bowl. Yeah, this is often just about excellent for that.

SPINACH AND ARTICHOKE MELTS

INGREDIENTS :

  • 1 tablespoon butter 
  • 1 clove garlic minced or grated
  • 1 tablespoon flour
  • 1 ounce cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup greek yogurt I used 0%
  • 1/2 cup milk (I used 2% but whatever you have will be fine)
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon pepper
  • 1/2 cup frozen chopped spinach thawed, about 5 ounces
  • 1 (8 ounce) jar grilled artichoke hearts or you can sub marinated artichokes chopped
  • 1 chicken breast grilled and sliced thin (optional)
  • 8 slices thick sourdough or tuscan bread
  • butter for spreading

INSTRUCTIONS :
  1. Melt butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.
  2. Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Dip will be thick, just use some muscle and stir in those veggies!
  3. Heat a skillet (or griddle, etc) oven medium-low heat. Butter the outsides of every bread slice, then spread a good amount (any where from 1-3 tablespoons) of the spinach and artichoke dip on the inside (the non-buttered side) of each slice. If using, top one slice with the sliced grilled chicken. Top off with another slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.
  4. Slice and serve.

LEMON BASIL RISOTTO WITH BURRATA

August 23, 2019
Lemon basil Italian rice could be a nice eater main course! I’ve wired up the lemon flavor with recent juice and lemon rind. Extra some nothing to the basil by creating it into a spinach basil pesto. (Yum!) And flat-topped it all off with some creamy, wealthy burrata.

LEMON BASIL RISOTTO WITH BURRATA

Though you must completely attempt each of these recipes, as a result of burrata will shine there. However, there's additional to burrata than salads, as this lemon basil Italian rice shows. Burrata’s stunning thickness is simply right for stirring into heat rice. It offers the Italian rice body and a particular luxurious feel that I like, whereas equalisation the sharp, recent sourish flavor of the rice.

LEMON BASIL RISOTTO WITH BURRATA

INGREDIENTS :
Lemon Risotto:
  • 1 1/2 cups arborio rice
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt
  • 2 medium shallots minced
  • 4 cups vegetable or chicken stock
  • 1/2 cup white wine or vermouth
  • 3 tbsp lemon juice
  • 2 tsp lemon zest
Spinach Basil Pesto:
  • 1 cup baby spinach
  • 1/2 cup basil
  • 1/4 cup parsley
  • 1 oz shredded parmesan cheese
  • 1/4 cup olive oil
Cheese:
  • 8 oz burrata cheese

INSTRUCTIONS :

  1. Put the rice into a fine mesh strainer and place the strainer over a medium saucepan. Pour the vegetable or chicken stock over the rice to wash the starch off the grains and into the stock. Put the saucepan on medium heat and bring it to a simmer. Once it's simmering, shut off the heat and cover the saucepan to keep it hot.
  2. Melt the butter over medium heat in a large skillet or saucier. Let the butter foam up and subside and then add the salt and shallots. Saute the shallots until soft and golden, about 3-4 minutes. Add the garlic and saute for 30 seconds more.
  3. Add the rice and saute for 2 minutes, or until it smells a little toasty. Add the wine wine; simmer until absorbed, 1-2 minutes. Add the stock a ladleful or two at a time, stirring occasionally. Allow each addition to be almost absorbed (you don't want the rice to get dry and stick to bottom) and keep the rice at a very gentle simmer. The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20-25 minutes. Taste the risotto and add more salt if needed. Stir in the lemon juice and lemon zest.
  4. While the risotto is cooking, make the spinach basil pesto. Add the spinach, basil, and parsley to the bowl of a food processor and pulse until they are finely chopped. Add the parmesan cheese, turn on the processor, and then drizzle in the olive oil. Once everything is combined, set the pesto aside until the risotto is done.
  5. To finish the risotto, stir in the pesto. Then taste and see if it needs more salt or lemon juice and adjust the seasoning. Portion out the risotto to four bowls. Top each bowl of risotto with 2 oz of burrata. Sprinkle a little more parmesan or finely chopped basil over the risotto if desired.

EASY MEDITERRANEAN-STYLE SCALLOPS RECIPE

August 22, 2019
Easy, quick-seared buttery scallops, close during a flavor-packed mixture of tomatoes and bell peppers! You’ll love the daring Mediterranean flavors during this scallops recipe–fresh garlic, shallots, capers, oregano and additional. Best part? The full factor comes along in like twenty minutes! Make certain to to grab my tips for a way to cook scallops absolutely whenever.

Easy Mediterranean-Style Scallops Recipe

For dinner, I really like serving these saucy scallops with Greek lemon rice or plain pasta. And you'll serve them as AN course with some crostini or grilled baguet items. 

If you’ve ever thought a meal like buttery, perfectly-cooked scallops are some things you'll solely crumble a fine eating edifice, this scallops direction is on the brink of amendment your mind!

Easy Mediterranean-Style Scallops Recipe

INGREDIENTS :

  • 1 shallot, sliced
  • Extra virgin olive oil (find our olive oil bundle here)
  • 1/2 red bell pepper, cored, cut into thin strips
  • 1/2 green bell pepper, cored, cut into thin strips
  • 4 to 5 garlic cloves, minced
  • 10 oz grape tomatoes, halved
  • 2 tbsp capers, drained
  • Kosher salt
  • Black pepper
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 lb wild-caught sea scallops (thawed if had been frozen)
  • Splash of fresh lemon juice
  • Handful fresh chopped parsley for garnish

INSTRUCTIONS :

  1. In a large cast iron skillet, heat 2 to 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking.
  2. Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
  3. Add minced garlic, tomatoes, and capers. Season with just a pinch of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook for another 5 to 7 minutes, stirring occasionally. Keep warm while you work on scallops.
  4. In a separate skillet, heat another 2 tbsp extra virgin olive oil over medium-high heat. Add scallops and cook for 2 minutes on one side, turn over and cook another 1 to 2 minutes (do not overcook).
  5. Transfer scallops immediately to the other pan and nestle them in the tomatoes and peppers mixture. Squeeze just a little bit of lemon juice all over. Garnish with parsley.
  6. Remove from heat and serve immediately over a bed of lemon rice or plain orzo.


PIE CRUST CHIPS WITH FRUIT SALSA

August 20, 2019
Sugar and cinnamon coated pastry chips, served with a bright and contemporary fruit condiment is that the best summer snack ever!

The pastry chips square measure light-weight and flaky as pastry ought to be, brushed with butter and wet with sugar and cinnamon before they bake. A containerful of the fruit condiment on high seals the deal.

PIE CRUST CHIPS WITH FRUIT SALSA

I used my home-baked pastry formula for the chips, however you'll be able to wholly obtain pre-made crusts if you’re in an exceedingly pinch or lack motivation. I hear ya!

I used strawberries, pineapple, kiwi, and peaches as a result of I like the flavour combination and also the colors! And, they’re “sturdy” and won’t break down simply like raspberries or blackberries. However watermelon, mango, and nectarines would even be howling summer fruits.

PIE CRUST CHIPS WITH FRUIT SALSA

INGREDIENTS :

  • 3 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons unsalted butter ,melted
  • 15 ounce refrigerated pie crusts (or 2 homemade pie crusts)
  • 1 cup diced peaches (1 large peach, peeled or not)
  • 1 cup diced strawberries
  • 1 cup diced pineapple
  • 1 cup diced kiwi (about 3 kiwi, peeled)
  • 3 tablespoons honey
  • 1 tablespoon lime juice

INSTRUCTIONS :

  1. Preheat oven according to pie crust package directions; line two baking sheets with parchment paper.
  2. Whisk together sugar and cinnamon in a small bowl; set aside.
  3. Unroll pie dough and brush with the melted butter. Sprinkle with the cinnamon-sugar mixture. Repeat with the second crust.
  4. Cut into small triangle wedges. Transfer wedges to prepared baking sheets.
  5. Bake until golden, about 8 minutes. Set aside to cool.
  6. While chips are cooking, prepare your salsa. Dice all fruit and place in a medium serving bowl. Combine honey and lime juice in a small bowl and then pour over the fruit.
  7. Serve the fruit salsa with the pie chips and enjoy!

BAKED GOAT CHEESE BALLS

August 20, 2019
Today we’re creating walnut panko baked cheese balls! These honey drizzled crisp cheese bites ar baked rather than cooked and build a superb appetiser and dish topper!

BAKED GOAT CHEESE BALLS

It’s one in every of my favorite cheeses this point of year since I will roll it into logs screw-topped with cranberries, walnuts, and pecans, stuff it into mushrooms drizzled with balsamy glaze, pipe it into tomatoes, and then way more .

BAKED GOAT CHEESE BALLS

INGREDIENTS :

  • 3/4 cup Italian panko breadcrumbs (panko with Italian blend seasoning mixed in)
  • 1/4 cup walnuts
  • 2 eggs
  • 2 (8 oz) goat cheese logs
  • honey for drizzling
  • spray olive oil as needed

EXTRAS:

  • parchment paper
  • large baking sheet
  • wire cooling rack (optional)

INSTRUCTIONS :

  1. Cut goat cheese logs into 8-12 portions each (16-24 total) and roll into balls. 
  2. Finely chop and crush your walnuts until it resembles a coarse flour. You can do this with a rolling pin or wine bottle and a plastic bag or use a food processor to mince 'em up.
  3. Combine walnuts with panko in a medium bowl and set aside.
  4. Crack eggs into a medium bowl and whisk well.
  5. Working one at a time, dip the goat cheese balls into the whisked egg then into the panko bowl. Roll/sprinkle until coated on all sides.
  6. Place panko goat cheese balls spaced on a parchment paper lined baking sheet or plate and freeze for 30 minutes.
  7. When you're ready to bake, preheat oven to 465 degrees F and line a baking sheet with parchment paper. Place the goat cheese balls on top of the parchment and spray with olive oil. This will help them get crispy and golden.
  8. Place on the center rack and bake for 8 minutes. Depending on your oven's efficiency, check the balls at the 6-minute mark and keep an eye on them to prevent burning.
  9. Once fresh from the oven use a spatula to transfer to a plate or cutting board to cool. Leaving them on the hot baking sheet can make them melt.  You can also try to lift the entire sheet of parchment and place on top of a cooling rack. They’ll slide around a bit when lifted, but with care the whole tray can be transferred crazy quick this way!
  10. Allow to cool slightly, then drizzle with honey before serving. Enjoy as part of a tasty appetizer spread or with your favorite salad!


EASY BREAKFAST POTATOES

August 19, 2019
My simple Breakfast Potatoes area unit tender and tasteful on the surface, tender and downlike on the within. Created simply in your kitchen appliance, these breakfast potatoes area unit an ideal entremots for any meal!

EASY BREAKFAST POTATOES

Eating breakfast out is perhaps my favorite weekend of “day off” activity. There’s simply one thing gloriously sinful regarding indulgence in a very wealthy, hearty breakfast of pancakes or dish, utterly seared eggs, bacon and sausage, and in fact potatoes. This can be the type of meal that I ne'er prepare reception as a result of let’s face it – weekdays area unit crazy and also the weekends I simply don't want getting ready a giant meal once I come to life within the morning. Cue these simple breakfast potatoes.

So rather than whipping up pancakes and dish and every one the fixings, we tend to change a bit with things like breakfast pizza pie and these simple breakfast potatoes. Each of these recipes truly pull double duty as a result of not solely do they create up a delicious and hearty weekend breakfast, however they lend themselves to simple meal planning!

EASY BREAKFAST POTATOES

INGREDIENTS :

  • 1/2 teaspoon paprika
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 pounds russet potatoes
  • 1/2 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh minced parsley

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat (preferred) or foil.
  2. Peel potatoes and dice into ½-inch cubes.
  3. Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
  4. Spread potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes.
  5. Give the potatoes a quick stir, turn on the broiler and broil the potatoes for 4-5 minutes, or until golden brown and crispy.
  6. Sprinkle with fresh minced parsley and serve immediately.

ORANGE AND COCONUT WATER REFRESHER

August 19, 2019
This five-ingredient orange and milk refresher may be a nice drinkable for any occasion. It's naturally sugary by recent fruit crush and coconut water!

ORANGE AND COCONUT WATER REFRESHER

For the longest time, I ne'er seasoned a “traditional” Christmas. No gifts changed hands, no Christmas songs tomfoolery the house, and no sipping on punch round the fire. Our initial faux Christmas tree finally created Associate in Nursing look after I was concerning nine or 10. Somebody in my family insisted on shopping for a collection of lights that compete 10-second clips of Christmas music on a continual loop. The constant digitized tunes aggravated Maine eventually, however I even have that set of lights to give thanks for teaching Maine several Christmas songs.

ORANGE AND COCONUT WATER REFRESHER

INGREDIENTS :

  • 1 cup club soda (for bubbles)
  • 1 cup coconut water
  • 1 cup freshly squeezed orange juice
  • a few springs of fresh mint
  • a handful of ice cubes

INSTRUCTIONS :

  1. Mix all the ingredients together in a pitcher.
  2. Serve the drink in 2 glasses, and enjoy!

Featured Post

CARAMEL APPLE CAKE

This taffy apple Cake could be a showstopper and also the good cake for any occasion and also the future season. Soft apple cake layers ful...