Posts Tagged ‘cloves’

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Caramel Apple Crisp

December 1, 2015

This dessert takes a little bit of time to prepare, but the end result reminds me of a delicious caramel apple rolled in pecans. We served it up with some vanilla ice cream for our Friendsgiving feast. If you want to save some time, you could use your favorite caramel sauce rather than making it from scratch.

20151115 Salted Caramel Apple Crisp 01

You will need the following for the caramel sauce:

  • 2 c sugar
  • 12 T unsalted butter, room temperature and cut into small cubes
  • 1 c whipping cream, room temperature
  • 1 T sea salt

Then you will…

  1. In a large sauce pan, heat the sugar over medium heat. Stir frequently with a wooden spoon.
  2. Once all the sugar is melted, stop stirring and allow the sugar to cook until a deep amber color.
  3. Add the butter to the pan. Stir until melted and smooth.
  4. Remove the pan from heat.
  5. Slowly stir in the cream until thoroughly mixed in and smooth.
  6. Stir in the salt. Allow to cool to room temperature.

Then you will need the following for the crisp:

  • 7 Honeycrisp or Granny Smith apples, peeled + cored + sliced
  • 3/4 c light brown sugar, divided
  • 3 T flour
  • Juice of 1 lemon
  • 1 1/2 t ground cinnamon, divided
  • 1/2 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • Pinch of salt
  • 9 T unsalted butter, cold
  • 1/2 c flour
  • 1/3 c old-fashioned oats
  • 1 c pecans, chopped

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9-inch pie plate with non-stick cooking spray.
  2. In a large mixing bowl, toss the apple slices with 1/4 cup of brown sugar, lemon juice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, cloves, ginger and a pinch of salt.
  3. In a large non-stick skillet, melt 1 tablespoon of butter over medium-low heat.
  4. Add the apple mixture and cook for 10 minutes, stirring occasionally. The apples should just be starting to soften.
  5. Meanwhile, combine the flour, 1/2 cup of brown sugar and 1/2 teaspoon cinnamon in a food processor. Pulse to mix together.
  6. Cut the remaining 8 tablespoons of butter into cubes.
  7. Add the butter to the food processor and pulse until butter is integrated into the mixture.
  8. Add the oats and pulse just until mixed in.
  9. Stir 1/2 cup of the caramel sauce and the pecans into the apple mixture.
  10. Spread the apples into the prepared pie dish.
  11. Top with the oat crumbs.
  12. Bake 30-45 minutes, or until the crumbs are golden brown and the filling is bubbly.
  13. Allow to cool at least 15 minutes before serving.
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Cranberry-Blueberry Sauce

November 17, 2015

I’ve been playing with recipe ideas for Thanksgiving and am hosting a Friendsgiving to try some new ones out in advance of the big day. My mom loves cranberry sauce, and I wanted to try something beyond your traditional cranberry and orange sauce. Then I found this recipe for a quick cranberry sauce with blueberry and red wine that is a fun twist. Let me know what you think!

You will need:

  • 8 oz fresh cranberries
  • 6 oz fresh blueberries
  • 1 c juicy red wine
  • 1 c sugar
  • 1 T ground cinnamon
  • 1 t ground cloves

20151112 Cranberry Sauce 01

Then you will…

  1. In a large sauce pot, combine all the ingredients. You want the pot to be big enough for the sauce to foam up to about 3x its size while it cooks.
  2. Heat the mixture to a boil, stirring occasionally.
  3. Reduce to a simmer over low heat. Allow to reduce for 20 to 30 minutes; most of the cranberries should have burst.
  4. Transfer to heat-safe jars or containers and allow to cool to room temperature on the counter. The sauce will thicken most as it cools.
  5. Sauce will stay fresh for 2 weeks if kept airtight in the fridge.

20151112 Cranberry Sauce 02

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Overnight French Toast Breakfast Bread Pudding

November 9, 2015

This breakfast dish gets prepared the night before, so all you have to do is pop it into the oven and serve. It’s full of fall spices and is perfect for brunch or a holiday breakfast.

You will need:

  • 1 loaf challah bread (or favorite of your choice), cut into 1-inch cubes
  • 8 eggs, lightly beaten
  • 2 c milk
  • 1/2 c apple butter
  • 1 t vanilla extract
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/4 t ground cloves
  • Sugar in the raw or brown sugar to sprinkle on top

Then you will…

  1. In a large mixing bowl, combine the eggs, milk, apple butter, vanilla, and spices.
  2. Mix in the bread cubes.
  3. Stir to coat and allow most of the liquid to soak into the bread.
  4. Spread the mixture into a 9×13 baking dish.
  5. Cover and refrigerate overnight.
  6. Preheat your oven to 350 degrees.
  7. Sprinkle the sugar on top of the breakfast bread pudding and bake 30-45 minutes. The top should be golden and the middle set.
  8. Serve with warmed maple syrup.

20151107 Breakfast Bread Pudding 01

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Baked Pumpkin Custard

November 3, 2015

The fall is a great time for baking. It is also a great time for desserts full of apples, pumpkins, and warm spices. This custard makes your house smell as nice as it tastes.

20151024 Pumpkin Custard

You will need:

  • 2 c pumpkin puree
  • 9 egg yolks, beaten
  • 1/2 c brown sugar
  • 2 c heavy cream
  • 1 t vanilla
  • 1/2 t ground cinnamon
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • Pinch of salt

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a pie plate with nonstick cooking spray.
  2. Whisk together all of the ingredients in a large saucepan.
  3. Heat the mixture over medium-low heat, whisking frequently to keep smooth. The custard will begin to thicken.
  4. Remove from heat once it is thick enough to coat a spoon.
  5. Pour into the pie plate.
  6. Bake 50-60 minutes until set and a toothpick in the middle comes out clean.
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Fresh Apple Cake

September 20, 2015

The fall is a wonderful time for baking, especially with apples. We had a lazy Sunday, so I made this for an afternoon treat. It would also be yummy with a cup of tea or coffee.

20150920 Apple Cake

You will need:

  • 2 eggs, lightly whisked
  • 1/2 c brown sugar
  • 1/2 c apple butter (substitute brown sugar if needed)
  • 1 c sugar
  • 1 t vanilla
  • 1/2 c unsalted butter, melted
  • 3 green apples, peeled and finely chopped
  • 1 t baking powder
  • 1 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/4 t cloves
  • 2 c flour
  • Extra raw sugar to sprinkle on top

Then you will…

  1. Preheat oven to 350 degrees. Line a 9×9 baking dish with aluminum foil and lightly grease.
  2. In a medium mixing bowl, combine the eggs, sugars, apple butter (if using), vanilla and butter.
  3. Stir in the apples.
  4. Mix in the baking powder, salt, cinnamon, nutmeg, ginger and cloves.
  5. Mix in the flour.
  6. Spread in the prepared baking dish. Top with the extra raw sugar.
  7. Bake 45-60 minutes or until set in the middle and golden on top.
  8. Allow to cool for 10 minutes before serving.
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Chai Cupcakes with Cinnamon Cream Cheese Frosting

February 28, 2015

I love my book club. We rotate around to people’s houses and get together every few weeks to talk about a new book over food and laughter. It is always a most excellent way to spend an evening. Our latest hosts cooked up an Indian feast, so I decided to try my hand at some chai-inspired cupcakes. These spicy little cakes are balanced out by a delicious cream cheese frosting (plus a surprise filling)!

20150130 Chai Cupcake 04

You will need:

  • 2 t ground cinnamon, divided
  • 1/2 t ground ginger
  • 1/2 t ground nutmeg
  • 1/2 t ground cardamom
  • 1/4 t ground allspice
  • 1/8 t ground black pepper
  • 1 c (2 sticks) unsalted butter, room temperature, divided
  • 1 c granulated sugar
  • 1 egg
  • 1 t vanilla extract, divided
  • 1/4 t salt
  • 1 1/2 t baking powder
  • 1 3/4 c flour
  • 2/3 c milk
  • 8 oz light cream cheese, room temperature
  • 3 1/2 c powdered sugar
  • OPTIONAL: caramel sauce (I picked up a 10 oz Fleur de Sel version from Trader Joe’s)

20150130 Chai Cupcake 02

Then you will…

  1. Preheat your oven to 350 degrees. Add paper liners to a tray for 12 cupcakes.
  2. In a small bowl, mix together 1/2 teaspoon of the cinnamon with the ginger, nutmeg, cardamom, allspice and pepper. Set aside.
  3. In a large mixing bowl, cream 1/2 of the butter into the granulated sugar.
  4. Mix in the egg and 1/2 teaspoon of the vanilla until well combined and fluffy.
  5. Mix in the salt, baking powder, and 1 1/2 teaspoons of the spice mixture.
  6. Mix in the flour and the milk, alternating between the two. Stir just until combined.
  7. Fill each cupcake cup 2/3s full of batter.
  8. Bake 15-20 minutes, until slightly golden. A toothpick or tester in the middle should come out clean.
  9. Remove from the oven and allow to cool for 15 minutes.
  10. Remove from the cupcake tin and cool completely on a wire rack.
  11. In a stand mixer or using an electric mixer, beat together the cream cheese with the remaining 1/2 cup of butter.
  12. Beat in the remaining 1 1/2 teaspoons of cinnamon, 1/4 t of the chai mixture and the remaining 1/2 teaspoon of vanilla extract.
  13. Slowly mix in the powdered sugar on low speed until combined. Then increase the speed to medium until fluffy and smooth.
  14. OPTIONAL: Use a cupcake or apple corer to remove a small part of the top of the cupcake. Fill with the caramel sauce.
  15. Frost the cupcakes as liberally as desired.
  16. Share with friends (and there will be no leftovers)!
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Maple Pecan Cake

October 11, 2014

This is a perfect dessert for the fall with lots of maple syrup and pecans. It’s not overly sweet, so I recommend serving it with a little spiced whipped cream. You could also mix some bourbon into the batter for an extra treat!

You will need:

  • 1/2 c unsalted butter
  • 1/3 c + 2 T brown sugar, divided
  • 1 egg, lightly beaten
  • 1 1/4 c all-purpose flour
  • 2 pinches of salt, divided
  • 2 t baking powder
  • 1/2 t ground cinnamon
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 1 t vanilla extract
  • 1/2 c milk
  • 1 1/2 c pecans, chopped
  • 1/2 c maple syrup
  • 2 t cornstarch
  • 1/2 c boiling water

20140928 Maple Pecan Cake

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9-inch souffle pan.
  2. In a large sauce pan, melt the butter over low heat. Remove from the heat.
  3. Mix in 1/3 cup of the brown sugar. Stir in the egg, flour, a pinch of salt, baking powder, cinnamon, cloves, nutmeg, vanilla extract and milk.
  4. Fold in the pecans.
  5. Spread in the prepared pan.
  6. In a large bowl, stir together the remaining 2 tablespoons of brown sugar with the maple syrup and cornstarch.
  7. Stir in the boiling water.
  8. Pour over the cake batter. It will look like a lot but it will all work out. I promise!
  9. Bake for 35-45 minutes or until set in the middle.
  10. Allow to cool for 15 minutes before spooning out to serve.
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