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A Better Caramel Apple Cake

Posted on October 16, 2010 by amydeline

You may remember a couple weeks ago, when I shared a recipe for a Caramel Apple Cake, which I’d found in the Food Network magazine. I baked the cake for the dessert table at my little guy’s birthday party. In theory, the cake was inspired genius; the gooey, fruity top of an upside-down cake; oozing with homemade caramel. In execution, it was less than perfect. While the cake up near the apples and caramel was sweet and tender, the bulk of the cake struck me as a bit too dry and bland.

But the idea was too good to let go. So, I reworked the recipe a bit. The result was a definite winner; a better Caramel Apple Cake. I don’t want to insist that you ignore the Food Network on this one and listen to little ol’ me. But, well… Listen to me!

My adjustments are as follows. I reduced the amount of flour and increased the cinnamon. I halved the entire caramel recipe since, as written, it produces WAY more caramel than necessary. I eliminated the center apple, which seemed unnecessary and did little for the finished appearance. Finally, borrowing the idea from my favorite, super-moist chocolate cake recipe, I added 2/3 cup of boiling water to thin out the batter. The result was a significantly moister, more flavorful cake with less fat and calories than the original! An all-around win!

Caramel Apple Cake

Adapted from Food Network Magazine’s Caramel Apple Cake

Ingredients

For the Caramel:

  • 1 1/2 cups sugar
  • 2 1/2 Tbsp light corn syrup
  • 2 Tbsp unsalted butter, plus more for the pan
  • 1/2 cup heavy cream

For the Cake:

  • 2 Apples (Granny Smith, Golden Delicious, or Crispin)
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup sour cream
  • 1/3 cup fresh orange juice
  • 1 Tbsp vanilla extract
  • 1 stick unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2/3 cup Boiling Water

Directions

Butter a 3 inch deep, 8 or 9 inch diameter cake pan.

Prepare the Caramel. In a deep saucepan over medium-medium/high heat, combine the sugar and corn syrup until the sugar melts and the mixture turns a deep amber color. Be careful, because the mixture will be extremely hot. Turn down the heat to medium and carefully add the butter and cream. Be prepared that the mixture will bubble up vigorously. Stir with a long-handled spoon for about 3 minutes, until combined.

Allow the caramel to cool for  a minute. Reserve 1/2 cup of the caramel in a container. Pour the remaining caramel into the cake pan. Allow the caramel to set for 20-30 minutes.

Preheat oven to 350 degrees.

Slice both apples into thin pieces. When the caramel has cooled, arrange the apple slices in an overlapping ring around the edge of the cake pan. Chop up the remaining apple slices and set aside.

Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a separate small bowl, mix together the sour cream, orange juice, and vanilla. Set aside.

Use a hand mixer to beat together the butter and sugar until light and fluffy. One at a time, beat in the eggs. Then, add half of the flour mixture, followed by half of the sour cream mixture. Continue beating to combine. Add the remaining half of the flour mixture and remaining sour cream. Beat until combined.

Stir in the 2/3 cup of boiling water, until the batter is smooth.

Pour the batter into the pan. Sprinkle the top of the batter with the chopped apples.

Bake for about 1 hour and 20 minutes, until the top is golden brown and the cake springs back when gently pressed. Cool completely in the pan.

To serve, bring about an inch of water to a boil in a large saucepan or skillet (with a wider diameter than the cake pan). Turn off the heat and place the bottom of the cake pan in the hot water. Allow the pan to sit in the hot water for 5-7 minutes to soften the caramel. Then, run a knife along he edges of the cake to loosen and invert the cake over your serving plate. Microwave the caramel for a few seconds at a time until it is softened. Drizzle the remaining caramel over the top of the cake. Serve immediately.

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Pumpkin Gingersnap Parfait

Posted on October 1, 2010 by amydeline

Seems like everywhere I turn these days, people are talking about Pumpkin Spice Lattes. Tis the season. People are drinking their Pumpkin Spice Lattes and proudly announcing it to the world. I’ve even seen people throwing around the acronym, PSL, to describe the country’s current favorite barista-prepared beverage. Come on people! It took me about a year to learn that LOL meant Laugh out loud and not Lots of Laughs, which I somehow got stuck in my head. And I never would have figured out that FTW meant For the Win, if I hadn’t asked someone to explain. Heck, even once I knew that it meant For the Win, I still didn’t exactly understand in what context I was supposed to use it. What does For the Win even mean?? I can’t keep up.

As a teen, I remember mercilessly laughing at my mom who’d recounted her story of going into the music store in search of the INXS cassette on my Christmas list and asking the clerk where she could find the Inks cassettes. Wow, I really dated myself with that last statement, didn’t I?? INXS, cassette tapes, and people actually purchasing music in non-digital form. I still have that cassette. If only I could find a functional walkman to play it in.

Oh, but I am quickly becoming that hopelessly clueless mom. My children will surely be laughing at me by the time they reach second grade, when I’ll be rocking out to Green Day on the oldies station. Lots of Laughs! Somebody slap me upside the head if I ever throw on a pair of mom jeans.

Anyway, back to those PSLs. The talk is contagious. I’ve found myself drooling over the thought of a Pumpkin Spice Latte. I’m a Peppermint Mocha kind of gal, but I’m pretty sure that if I were standing in front of a Starbucks barista, I’d involuntarily order a Pumpkin Spice Latte. But, I wasn’t standing in front of a barista this morning. I was at the grocery store. And as I passed the prominently displayed racks of canned pumpkin, I couldn’t help but grab a few.

Canned pumpkin is a product I can stand behind. I’m a big proponent of avoiding unnecessary preservatives, thickeners, stabilizers, and flavor enhancers often found in processed foods. And if it means doing things the long way, I’m ok with that. But, canned pumpkin is a major time and mess saver which doesn’t come with any undesirable extras. The only ingredient is pumpkin; pure and simple. So, go ahead and feel good about using canned pumpkin. By all means, if you’ve got a fresh pumpkin and a bit of extra time, feel free to use that too.

These little parfaits are a quick and delicious solution to a spiced pumpkin craving. They’re made simply with lightly sweetened, spiced pumpkin, layered with fresh whipped cream and crushed gingersnap cookies. Pumpkin Gingersnap Parfaits…FTW!

Pumpkin Gingersnap Parfaits

Ingredients

  • 1 15-ounce can pumpkin puree
  • 4 ounces cream cheese, softened
  • 2-3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 cup heavy cream
  • 2-3 tablespoons sugar
  • 16 gingersnap cookies

Directions

Crush 12 of the gingersnap cookies. Set aside.

Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened.

To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle 1/3 of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with another 1/3 of the gingersnap crumbs. Spoon the remaining pumpkin mixture over the gingersnap crumbs. Sprinkle with the remaining crumbs. Garnish with the remaining whipped cream and a gingersnap cookie.

Serves 4


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Bloody Molten Lava Cakes

Posted on September 23, 2010 by amydeline

Is anyone else as excited about the Season 5 premiere of Dexter as I am?? I should be spending the day preparing for my little guy’s upcoming birthday party. Yet instead, I’m thinking of that lovable serial killer and dreaming up culinary ways to celebrate his return to TV. I found myself thinking…WWDE? What would Dexter eat?

Well, we know he’s a blood splatter analyst by profession. And I guess you could say that he’s got a thing for blood during his recreation time as well. But despite his penchant for blood, he’s got a sweet side. He’s a father, a brother, and a reliable coworker; an all-around swell guy, by outward appearances, at least. In truth, he’s hiding a horrifying secret.

Bloody, sweet, and secretive. I could only think of one thing which fits that bill. Bloody Molten Lava Cakes. Sweet white chocolate cakes, accented with rich cocoa and orange liquer and colored with a good dose of bloody red. Serve the individual cakes hot out of the oven with fresh orange supremes. As you cut into the tender cake, you’ll discover the secret which lies within; a bloody red, hot molten center.

These little cakes would be a great treat for a Dexter viewing party or even for a Halloween gathering. And aside from being a cute, kitchy TV-themed treat, they’re actually a really delicious dessert. I started with a traditional recipe for Molten Lava Cakes and adjusted from there to achieve a rich, red color and a white chocolate-orange flavor. The batter comes together in a pinch and they only take 14 minutes to bake!

White Chocolate Molten Lava Cakes

Ingredients

  • 3/4 cup White Chocolate Chips
  • 7 Tbsp Butter
  • 1/3 cup Flour
  • 3/4 cup Confectioner’s Sugar
  • 1 Tbsp Unsweetened Cocoa Powder*
  • 2 Eggs
  • 2 Egg Yolks
  • 1 Tbsp Orange Liquer
  • 1 Orange, supremed**
  • Red Gel Food Coloring***
  • Confectioner’s Sugar, for garnish
  • Butter or Vegetable Shortening, for greasing ramekins

* For an even redder result, you can skip the cocoa powder

** To see my photo guide on How to Supreme an Orange, click here.

***If your supermarket doesn’t carry gel food coloring, check the baking section of your local craft store.

Directions

Preheat oven to 425 degrees. Grease four ramekins with butter or vegetable shortening. Melt the white chocolate chips and butter over a double boiler or in the microwave, stirring until smooth. Add the flour, sugar, and cocoa. Stir to combine. Add the eggs, egg yolks, and liquer. Stir until smooth. Add several drops of red gel food coloring and stir. Equally divide the batter amongst the four ramekins. Place the ramekins on a baking sheet and bake on the middle oven rack for 14 minutes. Remove from the oven and allow to cool for a minute or two. Run a knife around the edges of the cake to loosen. Then, invert the cakes over a serving plate. Sprinkle with confectioner’s sugar and garnish with orange supremes. Serve immediately.

Serves 4


Season 5 of Dexter premieres this Sunday, September 26, 2010 at 9:00 on Showtime. Don’t miss it!

We'll start cooking for his birthday party tomorrow.

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Apple Walnut Crisp

Posted on September 21, 2010 by amydeline

I ate apple crisp and ice cream for dinner last night. There, I said it. We might as well be honest with each other. I had dessert for dinner. It wasn’t an accident or the result of poor self-control. It was a conscious decision, well thought out and carefully calculated.

You see, I subscribe to my own personal balance theory of healthy living. I love food and I’m almost always hungry. Whereas my husband can easily go for six hours or more between meals, I’m hungry again two hours after a big meal. Every two hours or so, my belly sounds the alarm and if the response isn’t immediate, hunger anger ensues. Ask my husband what I’m like during a hunger anger attack. It’s not pretty.

The Face of Hunger Anger

Anyway, back to balance. I like to eat and I eat a lot. So, in order to counter the effects of my endless appetite on my waistline, I seek balance. I usually find it through a healthy breakfast and a light lunch. Healthy snack selections, staying active with the kids, and a few runs every week help too. The combination of these behaviors allows me a little leeway with a few indulgent cheesy, delicious dinners and the occasional gooey, sweet treat.

But recently, my neat little healthy-living balance equation has been thrown off by the early sunset. I’d had a good routine going for a while. Put the kids to bed at seven, then hit the pavement for while. But, lately it’s nearly dark by the time the kids are in bed. I’ve lost my run time. I need to rework my running routine.

In the mean time, I’ve got this little gap in my balance equation, which means I need to be a little more careful on the indulgent side. So, this afternoon, when I pulled the apple crisp out of the oven and gave it a little taste test, I knew I needed a plan. The problem was that the moment that first bite hit my mouth, I knew that a small, reasonably sized portion wasn’t going to satisfy me. No. I know myself all too well. Only a heaping bowl of the hot, cinnamon-doused apples, mounded with crispy nuts and oats, and a huge scoop of vanilla bean ice cream would fit the bill.  It wouldn’t matter how much or how little I ate at dinner. I’d eat a heaping bowl of that apple crisp for dessert, even if it hurt me to do so.

A heaping bowl of apple crisp and ice cream, tacked on to the end of an already full day of eating, would most definitely throw off the balance. So, I did the only thing I could think of and substituted the apple crisp for dinner. Balance maintained. Well, sort of.

Anyway, that’s my story and I’m sticking with it.

Apple Walnut Crisp

Ingredients

For the Apples

  • 6 cups Apples; cored, peeled, and thinly sliced
  • 1/3 cup Sugar
  • 2 tsp Cinnamon
  • 1 Tbsp Cornstarch
  • 1 tsp Vanilla
  • Dash of Nutmeg

For the Walnut Streusel Topping

  • 1 cup Flour
  • 2/3 cup Light Brown Sugar
  • 2/3 cup Walnuts, chopped
  • 2/3 cup Oats
  • 1 tsp Cinnamon
  • 1 stick Butter, melted

Directions

Preheat oven to 375 degrees. Lightly butter a 13×9 baking dish. Toss the apples with the sugar, cinnamon, cornstarch, vanilla, and nutmeg. Pour the apples into the prepared baking dish. For the topping, mix together the flour, sugar, walnuts, oats, and cinnamon. Pour the melted butter over the mixture and stir until combined. The mixture should appear slightly moist and crumbly. Generously sprinkle the topping over the apples. Bake for 45-50 minutes until golden brown and bubbly. Cool slightly and serve with vanilla ice cream.


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Peaches ‘n’ Cream Panna Cotta

Posted on August 11, 2010 by amydeline

As a child, I was a shrewd negotiator in the business of Barbie clothing.  I used my persuasive (and most likely devious) tactics to build an enviable collection of outfits for my Barbie. While my Barbie had bins full of outfits for every occasion, my two younger sisters’ Barbies were dressed in hair scrunchies. While my Barbie impressed her dinner guests with multiple stunning outfit changes, my sisters’ Barbies wore tattered hand-me-downs. I’ll never live it down. In fact, my brother-in-law claims that one of the first things my sister ever told him about me involved a warning about engaging in trades.

Out of the entire Barbie clothes collection that my sisters and I bartered over, the hands-down favorite was the elegant Peaches N Cream gown; a full peach chiffon skirt with a shiny, pearlescent bodice and a tiny flower applique. If a life-sized version of that dress existed, I may have worn it for my wedding. And I’m not even particularly fond of the color peach or full chiffon skirts. We must have passed that dress back and forth a hundred times, always the prized gem of a trade.

Mattel recently put out a reproduction of the Peaches N Cream Barbie. I shrieked when I saw it at Target and almost bought it at first sight, but the $50 price tag was enough to dissuade me. Part of me wanted to wrap it up and give it to my sisters as a fun gag gift. Perhaps I could then convince them to trade it back to me in return for a handful of scrunchies.

As a result of this bit of personal history, it’s hard for me to think about peaches without thinking of cream. So when I nearly tripped over the bin of ripe summer peaches, which my grocery store so conveniently placed directly in the entranceway, lest anyone forget that it’s peach season, I knew exactly what I needed to make; my very own panna cotta incarnation of Peaches ‘n’ Cream. This dish is, quite simply, roasted summer peaches enveloped in lightly sweetened cream. Peaches ‘n’ Cream.

Removing the skin from the peaches and roasting  them in the oven until they are extremely tender is key, so that your spoon will slip through the delicate peaches almost as easily as through the sweet cream. You can serve the panna cottas unmolded or serve them in their bowls. Puree some of the extra roasted peaches for a decorative and delicious coulis (pronouced koo-LEE). Add a bit of water and strain, if necessary, to achieve a smooth peach sauce.

Peaches and Cream Panna Cotta

Ingredients

  • 3 Ripe Peaches
  • 1/2 Tbsp Brown Sugar
  • 1 1/4 cup Milk
  • 1 cup Heavy Cream
  • 1 packet Unflavored Gelatin Powder (about 2 1/4 tsp)
  • 1 Vanilla Bean, split in half lengthwise, seeds scraped
  • 1/4 cup Sugar

Preheat oven to 350 degrees. Use a paring knife to peel the peaches. Remove the pit and very thinly slice the peeled peaches. Place peach slices in a baking dish. Toss with the brown sugar. Place the baking dish in the oven and cook for about 30 minutes, until the peaches are very tender. The riper the peaches, the less time they’ll need to cook. Occasionally toss the peaches with a spoon as they cook. Remove from the oven and set aside to cool.

In a medium bowl, sprinkle the gelatin powder over 1/4 cup of the milk. Set aside to allow the gelatin to bloom.

In a saucepan, combine the remaining milk, cream, sugar, vanilla bean seeds, and vanilla bean halves. Over medium/medium-low heat, gradually heat the mixture, whisking to dissolve the sugar and evenly disperse the vanilla bean seeds. Once the mixture begins to bubble around the edges and the sugar is fully dissolved, remove from heat. Remove the vanilla bean halves. Add the hot liquid to the gelatin. Whisk until the gelatin is completely dissolved. Strain the mixture through a fine sieve. Set the mixture in an ice bath to begin cooling, about 10 minutes.

Meanwhile, arrange several peach slices on the bottom of 6 small bowls or ramekins. Pour some of the panna cotta mixture into each prepared dish. Refrigerate for 2-3 hours to set the panna cotta.

To unmold, dip the bottom of the dishes into warm water for a few seconds. Use a knife to loosen the edges. Invert over your serving dish.

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Independence Day Berries and Cream – Mixed Berry Mousse and Vanilla Bean Panna Cotta

Posted on July 1, 2010 by amydeline

It occurred to me that if I waited until July 4 to share my Independence Day dessert with you, it wouldn’t do you very much good at all. Now, would it?? So, I’m going to share it with you today, just in case you’re in need of a festive dessert idea.

I love the idea of using fresh berries in an Independence Day dessert. Not only are they dressed in festive colors, but they are seasonally perfect. I wanted to come up with a way to use fresh red and blue berries in something simple, but elegant. After a little brainstorming, I decided that I’d make a strawberry mousse. I’d decorate it with fresh whipped cream, blueberries, and a mint leaf or two. Red, white, and blue; pretty, festive, fresh, and delicious.

Now, I’ve never actually made a berry mousse before. I’ve made chocolate, cheese, and salmon mousses, but never berry. So, I did what I normally do when I’m about to do anything unfamiliar and I scoured the internet for information. What in the world did we do before the internet?? I must have read a dozen articles, a hundred recipes and a thousand recipe reviews, trying to discern the best approach and the right ingredients for my perfect berry mousse. I was a little disappointed by the number of recipes calling for egg whites and gelatin. Frankly, I just didn’t want to put eggs or gelatin in my mousse. But, their inclusion in these recipes is not accidental or frivolous. The berry puree just isn’t dense enough to hold up in a mousse on its own. The gelatin thickens the puree and lends stability to the mousse. Ok, that makes sense. So what about the eggs? From what I can discern, the purpose of the egg whites, which are whipped into a meringue of sorts and then blended with the puree, is to incorporate air bubbles, which give the mousse its fluffy, foamy texture. That also makes sense. But since the whipped cream serves the very same purpose, I took a gamble that I could skip the egg whites, which turned out to be true.

Here’s where it gets fun… Somewhere in all of this mousse research, I ran across a recipe for panna cotta. Panna cotta is basically sweetened cream, thickened with unflavored gelatin. Hmmmm…. Berries and Cream!  Now, that’s an idea! So, I decided to add a layer of vanilla bean panna cotta to my berry mousse. All I can say is WOW!  The creamy panna cotta, accented with specks of fresh vanilla bean, was the perfect complement to the sweet, fluffy berry mousse. This panna cotta would even be lovely on its own or with a just drizzle of strawberry syrup and a few fresh berries!

You have a few options for serving this dessert. It can be served in clear serving glasses (clear plastic cups would be fine). Or, it can be set in molds and unmolded before serving. Both presentations are lovely. A benefit of the serving glass presentation is that you don’t have to worry about removing them neatly from their molds. Plus, you won’t have to wonder whether the mousse and panna cotta are firm enough to hold their shape. I actually made the mousse twice, because the first version was barely firm enough to hold its shape once I removed the mold.  The addition of a bit more gelatin solved that problem and produced a mousse that was light and fluffy, but firm enough to hold the mold. Either way, save a few berries for garnish. A little dollop of fresh whipped cream and a mint leaf would make the perfect finishing touches!

The following recipes will produce a mousse and panna cotta that’s firm enough to hold a mold. If you are serving in glasses, you can slightly reduce the gelatin, if desired. The entire recipe can be made a day ahead of time and refrigerated.

Mixed Berry Mousse

Ingredients

  • 3 cups fresh Mixed Berries (Strawberries, Raspberries, Blueberries…)
  • 1/4 cup Sugar
  • 1 cup Heavy Cream
  • 1/2 cup Orange Juice
  • 1 packet Knox Unflavored Gelatin (about 2 3/4 tsp)

Directions

In a small saucepan, add the orange juice. Sprinkle the gelatin onto the liquid and let it sit while you prepare the puree and whipped cream. (Do not heat the mixture at this time. Allowing the gelatin to bloom in the cool liquid for a few minutes helps to ensure a smooth result.)

With a blender, food processor, or immersion blender, puree the berries with the sugar until smooth. If desired, strain the berry puree to remove the seeds. Set aside.

Prepare the whipped cream by pouring 1 cup Heavy Cream into a bowl and whipping with a whisk until it is fluffy and just begins to hold a firm peak. Be careful not to whip it into a butter. If desired, you can use an electric mixer to whip the cream. Set aside.

Whipped Cream Tip – Place your metal bowl and the whisk in the freezer for a few minutes prior to beating the cream. Place the metal bowl over an ice water bath while you whisk.

Over medium-low heat, bring the orange juice-gelatin mixture to a simmer. Simmer and stir for a minute or two until the gelatin is completely dissolved.

Add the orange juice-gelatin mixture to the fruit puree. Stir to combine.

Add about 1/4 of the whipped cream mixture to the fruit puree. Fold it into the puree until it is well combined. This step will help to lighten the puree for the addition of the remaining whipped cream.

Add the remaining whipped cream and fold it in until blended. Do not over-mix the puree and the whipped cream. The key is to keep the mixture light and fluffy.  Over-mixing will result in losing the air bubbles which make the mousse fluffy.

Once blended, pour or spoon the mousse into your serving cups or molds. If using molds, spray the inside with a bit of cooking spray before filling with mousse. This will make it easier to remove the molded mousse. Refrigerate for at least 2 hours, until set.

Once the mousse is mostly set, you can begin making the panna cotta.

Vanilla Bean Panna Cotta

Ingredients

  • 1 1/4 cup Heavy Cream
  • 1/4 cup Milk
  • 1  1/4 tsp Unflavored Gelatin
  • 1/4 cup Sugar
  • 1 Vanilla Bean

Directions

Sprinkle the gelatin on the milk and allow it to sit.

In a sauce pan, combine the cream and sugar. Slit the vanilla bean in half lengthwise. Use a paring knife to scrape out the seeds. Place the seeds and bean in the cream. Over low heat, slowly bring the cream to a gentle simmer, while whisking to dissolve sugar.

Add the milk with gelatin to the simmering cream. Whisk to combine. Continue to simmer for a few minutes until the gelatin has completely dissolved.

Place a bowl in an ice water bath. Pour the hot cream through a fine strainer or sieve into the bowl to remove any chunks of undissolved gelatin. Whisk the cream for a minute or two. Then, remove the bowl from the ice bath and set aside until completely cool.

Once cool, spoon a layer of panna cotta on top of the berry mousse in your molds or serving glasses. Refrigerate until set, about 2 hours.

(Makes about 6-8 individual desserts)

A few tips for removing the mousse and panna cotta from a mold:

  • Wet the tip of a knife under warm water and run it along the edges to loosen it.
  • Sit the mold in a warm water bath for a minute or so before removing.
  • Place your serving plate on top of the mold. Then turn it upside down and give the mold a firm whack.

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