Posts Tagged ‘apples’
Caramel cheesecake, speculoos cookie crust, apples, more caramel, pecans, and cinnamon whipped cream. If that’s not the works for an epic caramel cheesecake I don’t know what is.
Time for the obligatory “I woke up to snow this morning” proclamation. Funny how living in the South for the past 8 years has already altered my Northerner mind set into thinking it is way too early for below freezing temperatures, let alone snow. But it will probably melt by noon so all is well, at least down here. I know some of my friends still living in the North are about to get pounded with snow. Not that they don’t know how to handle it up there but it is a bit early to be getting that much snow. Stay warm, my friends!
You will notice that I did not take the photos of this cheesecake during this snowy event. This is the dessert I made for Friendsgiving, when it was still warm and sunny out (was that really only 1-1/2 weeks ago?). Instead of making pumpkin or apple pie, since I knew we were get our fill in a couple weeks on Thanksgiving, I made a caramel cheesecake with a speculoos cookie crust, topped with apples, more caramel sauce, pecans, and even cinnamon whipped cream. And yes every last bit of it was devoured. One of my friends even took it upon himself to top his slice with all of the excess whipped cream.
One year ago: Penne with Butternut Squash, Kale, and Goat Cheese
Three years ago: Baked Apple Cider Doughnut Minis
Change up your traditional stuffing/dressing with pretzels! Salty pretzel rolls, sweet apples, caramelized onions, balsamic vinegar, and sage.
With two fantastic giveaways going on right now, I’ve really been enjoying the comments in response to both prompts. The comments in response to my blogiversary have been particularly awesome as I am learning more about all of you, especially those coming out of the woodwork who do not normally post. It’s nice to know you’re out there and are enjoying what I am dishing out to you.
I also want to come over for Thanksgiving dinner after hearing all the recipes you would make with the CW bakeware by CorningWare. In fact may have to track some of you down for those recipes. But first I will hold up my end of the deal and start sharing the recipes I made for Friendsgiving starting with the stuffing.
This stuffing was inspired by the stuffing I made last year for my Thanksgiving dinner for two menu which was made with a bagel. After thoroughly enjoying the alternative bread choice in that stuffing I wanted to try another with pretzel rolls – one of my favorite alternative bread options. The combinations of salty bread, sweet apples, caramelized onions, balsamic vinegar, and the savory elements of sage made for an exceptional stuffing to serve with Thanksgiving turkey. It is baked in a separate dish from the turkey and can either be baked covered to retain it’s softness or uncover it at the end and cook a little longer for a crispy top. Whatever you preference, I’ve got you covered. Or uncovered ;-).
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You can make Oreo truffles out of any of the different flavors of Oreo. Try this caramel apple version, dipped in chocolate to resemble an actual caramel apple.
Happy Halloween! It seems fitting that today is also caramel apple day and since Oreo was thoughtful enough to make a caramel apple creme golden Oreo I went ahead and made truffles out of them. I even dipped them in green and light brown chocolate candy coating to resemble a caramel dipped apple on a stick. Or a green buckeye depending on how you look at it.
Try this homemade oatmeal recipe and you may never buy the microwave packets again. It’s hard to beat fresh apples and walnuts.
After nearly 4 years of blogging I’ve started what many food bloggers have done before me – remaking old recipes. The pictures from those early years not only do not do the recipes justice, but they may have been overlooked or forgotten after all this time which does not suit them. One recipe in particular is my dad’s apple harvest oatmeal. This is the oatmeal that ruined me for the instant microwave packets. In my world, nothing can compare to this oatmeal except maybe variants on the additional ingredients. For example, I recently shared the recipe for a pumpkin version which was a fun fall flavor change-up.
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Apples, cinnamon, and peanut butter make for a delicious and easy snack. Served on a toasted mini bagel.
How many of you live in or around Cleveland, OH? Or maybe visit there every now and then? Heck if you just like board games and beer, hear me out. My friends are opening Cleveland’s first board game cafe called Tabletop Board Game Cafe. Tabletop will feature over 1000 board games, weekly trivia night, monthly diy design sessions in their maker space, and will be located in Ohio City. Cool right? If you don’t believe me check out the video on their Kickstarter to find out more and even play a role in putting the finishing touches on their cafe.
I have been helping them out by trying out various smoothie and bagel bite recipes for their menu. This recipe is yet another and although it’s not quite as exciting as some that I made in the past, there’s no denying apples, cinnamon, and crunchy peanut butter.
One year ago: Peanut Butter Baklava Bars
Two years ago: Pork Chops with Pineapple Fried Rice
Turn those leftover apple skins and cores from making homemade applesauce and apple pie into jelly! Tastes great and you get to make the most out of every aspect of the apple.
So after you are done peeling and coring all those apples to make a delicious apple pie, are you supposed to just throw away the skins and cores? No! Don’t you dare throw those precious morsels into the waste basket. They are the perfect candidates for making homemade apple jelly. It make look a bit gross while it cooks down but I promise it results in the best apple jelly. And you will feel resourceful by using every part of the apple.
This recipe uses the skins and cores from 20 pounds of apples, which were used to make a bunch of homemade applesauce and two apple pies. In case you did not just have an apple-fest, you could also use whole apples to make this jelly. Five pounds of whole chopped apples may be substituted for the peels and skins from 20 pounds of apples. The most important part is making sure you have the exact amount of juice and sugar. Happy canning!
One year ago: Graham Cracker Bars