S'more Crispy Treats

It's prime time for camping and other outdoor shenanigans. You can actually watch the beautiful night sky, relax in the sun, hike to new places. And it's kinda awesome to escape from the city for a few days.

Camping season also gives you an excuse to channel your inner 12-year-old and enjoy a sweet, chocolatey s'more. But they're not the most graceful dessert to put together. 

The last time we went camping, half of our graham crackers crumbled on our trip out to the sight and I burned just about all of the damn marshmallows. So, I played with an idea to make life a little easier and bring these tasty treats out of the "campfire needed" category. 

Now you can bang these out whenever this odd craving creeps up. Because it's a little weird to try and toast a marshmallow over a candle in your kitchen (not that I've ever tried that or anything . . .). 

Ingredients

• 1 (16 oz.) box Golden Grahams cereal
• 1 (10 oz.) miniature marshmallows
• 5 oz. semi-sweet chocolate chips, chilled
• 3 tablespoons unsalted butter

Directions

1. In a large pot, melt the butter over medium heat.
2. Add the marshmallows and stir until the mixture is completely melted and smooth. Remove from heat.
3. Immediately add the Golden Grahams in two batches, stirring carefully to evenly coat the cereal with the marshmallow creme but not crush the grahams.
4. Mix in the chilled chocolate chips, then pour the mixture into a 9x13 baking dish lined with parchment paper.
5. Press the cereal into the pan with your fingers. Allow the bars to cool and set in the refrigerator for 30 minutes.
6. Cut into squares and enjoy.

Lavender Blackberry Scones

Last weekend, my friend Nicole and I escaped the city for a little rural Virginia fun. We spent the morning picking lavender at a little farm south of DC (emphasis on little). We soaked in the beautiful weather, dodged bees (and a heard of other pickers), and basked in the gloriously fragrant field. It was a strange, but a lovely way to spend a Saturday morning.

The English lavenders, which we harvested, have a sweeter fragrance and are great for cooking. It adds a floral – sometimes peppery note – to dishes, making it great for both savory and sweet recipes. To use culinary lavender fresh, pick it when most of the buds are still partly closed. Thoroughly rinse the blooms by immersing them in water to remove any insects or soil. Lay the flowers gently on paper or cloth towels and dab dry. Remove the lavender buds and blooms from the stems by rubbing your fingers from the base of the stem to the top removing the flowers as you go.

(To dry lavender for culinary use, snip the stems off the plant just after the flowers. Hang the stems upside down  in a warm, dark, dry spot. Let them dry for at least a week, or longer depending on the humidity in your area. Once dried, remove the buds and store in an airtight container in a dark, dry place for up to a year.) 

If for some reason you don't have a random lavender farm in your area, don't fret. Many stores sell dried lavender in their spice sections. Just look around. And remember that dried lavender will be more strongly flavored than fresh lavender. So if you are substituting dried lavender for fresh, you may want to use one third to one half the amount of dried lavender in your recipes.

Ingredients

• 3 cups all-purpose flour
• 1/3 cup sugar
• 2 tablespoons fresh lavender (1 tablespoon dried)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, chilled and cut into small cubes
• 1 large egg, lightly beaten
• 3/4 cup cold buttermilk
• 1 cup fresh blackberries

Lemon Curd

• 2 lemons
• 3/4 cup sugar
• 1/4 cup unsalted butter, room temperature
• 2 large eggs
• pinch of salt

Directions

1. Place a rack in the upper third of the oven and preheat oven to 400 degrees F.  
2. Line a baking sheet with parchment paper and set aside.
3. In a mixing bowl, sift together flour, sugar, lavender, baking powder, baking soda, and salt.  
4. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.    
5. In another bowl, combine egg and buttermilk and beat lightly with a fork.  
6. Add to flour mixture all at once, stirring enough to make a soft dough.  
7. Fold in the blackberries.
8. Turn out onto a floured board and knead about 15 times.  
9. Roll or pat out into a 1-inch thickness. 
10. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps.    
11. Place on the ungreased baking sheet.
12. Bake for 15-18 minutes or until golden brown on top. Serve warm with lemon curd.

* This recipe is adapted from Joy the Baker.

Lemon Curd

1. Zest the 2 lemons, being careful to avoid the white pith.
2. Juice the lemons (should yield approximately 1/4 cup). Set aside.
3. Using a food processor fitted with a steel blade, pulse the sugar and zest together until the zest is very finely minced into the sugar.
4. In a large bowl, cream the butter and beat in the sugar and lemon mixture. 
5. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until combined.
6. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. 
7. The lemon curd will thicken at about 170 degrees F, or just below simmer. 
8. Remove from the heat and cool. Store refrigerated in an airtight container for up to two days.

* This recipe is adapted from The Barefoot Contessa Cookbook.

Dark Chocolate Stout Cupcakes with Baileys Irish Buttercream

Top o' the morning. I brought these into the office today to make our Monday a little more bearable. The deep, rich flavor of the beer complements the dark chocolate and makes for a dense and moist cake. Topped with the sweet, boozy Baileys Irish Cream frosting. This combination is beyond delicious and one of my new favorite chocolate desserts. Which is saying a lot.

Ingredients

• 1 1/2 sticks unsalted butter
• 3/4 cup unsweetened cocoa
• 1 cup Guinness Extra Stout
• 1 tablespoon real vanilla extract
• 1 1/2 cups sugar
• 1 1/4 cups flour
• 1 teaspoon baking soda
• 2 eggs

Baileys Irish Buttercream

• 1/2 lb unsalted butter, softened
• 1 cup vegetable shortening
• 1/4 cup milk
• 1/4 cup Baileys Irish Cream
• 1 teaspoon real vanilla extract
• 5 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F.
2. Melt the butter in a small saucepan.
3. Whisk in the Guinness, cocoa, and vanilla extract. Remove from heat.
4. In a large bowl, combine the sugar, flour, and baking soda.
5. Pour the Guinness mixture onto the dry ingredients, then whisk in the eggs.
6. Pour evenly into greased cupcake pans.
7. Bake for 15-20 minutes.
8. Allow the cupcakes to cool before icing.

* This cake recipe is adapted from the Global Table.

Baileys Irish Buttercream

1. Cream together butter and shortening until smooth.
2. Slowly add the milk, Baileys, sugar, and vanilla extract.
3. Continue beating on medium speed until smooth and creamy.
4. Spread or pipe generously on top of the cupcakes.

Traditional King Cake

So, I know that this is blasphemy, but I made a couple of post-season king cakes this weekend. First of all, it was my mother-in-law's birthday yesterday and her only requests were brunch with the family and a king cake birthday cake. And you just don't question a birthday cake request.

Typically, king cakes are reserved for Mardi Gras season,
but we're gonna go ahead and make a few exceptions here.

Secondly, one year ago today, Jared and I walked down the aisle, made it legal, and sealed our newly minted marriage with a giant tiered king cake. Instead of doing the traditional choking down of the year-old frozen, crusty wedding cake, we decided to bake our own king cake this year. And every year, from now on, in honor of the anniversary. In the process, hopefully we'll land on a recipe that becomes our new favorite.

The Anniversary Cake

For the first attempt, I found a recipe courtesy of one of my favorite Louisiana chefs, John Besh. While I'm sure that a better baker could have yielded better results, my cakes were a bit of a bust. They looked great and tasted ok, but they were dry and tough . . . thanks in large part to my over-kneading the dough. Oops. Better luck next year, I guess.

Ingredients

• 1 cup lukewarm milk, about 110°F
• 1/2 cup granulated sugar
• 2 tablespoons dry yeast
• 3 3/4 cups all-purpose flour
• 1 cup butter, melted
• 5 egg yolks, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon grated fresh lemon zest
• 3 teaspoons cinnamon
• several gratings of fresh nutmeg

Icing

• 2 cups powdered sugar
• 1/4 cup condensed milk
• 1 teaspoon fresh lemon juice
• Purple, green, and gold decorative sugars

Directions

1. For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved.
2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest. Add the remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula.
3. After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.
4. Put the dough back into the bowl, cover with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1 1/2 hours or until the dough has doubled in volume.
5. Preheat the oven to 375 degrees F. Once the dough has risen, punch it down and divide the dough into 3 equal pieces. Roll each piece of dough between your palms into a long strip, making 3 ropes of equal length. Braid the 3 ropes around one another and then form the braided loaf into a circle, pinching ends together to seal. Gently lay the braided dough on a nonstick cookie sheet and let it rise until it doubles in size, about 30 minutes.
6. Once it's doubled in size, place the cookie sheet in the oven and bake until the braid is golden brown, about 30 minutes. Remove the cake from the oven, place on a wire rack, and allow to cool for 30 minutes.
7. For the icing, while the cake is cooling, whisk together the powdered sugar, condensed milk, and lemon juice in a bowl until the icing is smooth and very spreadable. If the icing is too thick, add a bit more condensed milk; if it’s a touch too loose, add a little more powdered sugar.
8. Once the cake has cooled, spread the icing over the top of the cake and sprinkle with purple, green, and gold decorative sugars while the icing is still wet.

* King Cake recipe is adapted from John Besh's My New Orleans: The Cookbook.

Happy (belated) Birthday Sarah P!!

Gâteau Sirop

Happy Birthday Clo Clo! My wonderful, lovely mother is another year wiser today, and unfortunately I can't be there to celebrate. Instead, I'll have to settle for making Granny's famous gâteau sirop (cane syrup cake) in her honor.

This rustic Cajun dessert is dense and a little spicy. It gets its sweetness and texture from the rich, dark Louisiana cane syrup. And, my grandmother's recipe is the best around.

Ingredients

• 1 1/2 cup sugar
• 1 cup vegetable oil
• 1 cup 100 percent pure cane syrup (preferred: Steen's Syrup Mill)
• 2 eggs, beaten
• pinch of salt
• 1 cup boiling water
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 2 1/2 cups all-purpose flour
• 1/2 cup raisins (optional)
• 1/4 cup chopped pecans (optional)

Directions

1. Preheat oven to 350 degrees F.
2. Whisk all of the ingredients together in a large boil.
3. Pour batter into a greased rectangular cake pan.
4. Bake at 350 degrees F until set and firm, about 40 minutes.

Mom and Granny

Homemade Zebra Cakes

Oh yes, that's right. Homemade. Zebra. Cakes. Today is my Dad's birthday, and the originals are a long-time favorite of his. Pete always has a box of them stashed away at home and out at Lower Breaux Bridge. So, when it came time to ring in another year, I thought it would be perfect, and unexpected, to celebrate with my own little homemade recipe for these tasty little snacks.

And they were definitely a hit! They turned out even cuter and tastier than I had imagined. Everyone had their own little mini cake to enjoy . . . and there are a few left over to fight over for the next few days.

Although the process is a little bit intensive, it was a lot of fun to do with the family and totally worth the fuss.

Ingredients

Yellow Cake

• 3 cups cake flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 1/3 cups sugar
• 6 large egg yolks
• 1 cup whole milk
• 2 teaspoons pure vanilla extract

Filling

• 12 tablespoons unsalted butter, room temperature
• 1/2 cup vegetable shortening
• 1/4 cup milk
• 1 teaspoon pure vanilla extract
• 3 cups confectioners' sugar

White Chocolate Coating

• 16 oz. white chocolate melting chips
• 1/2 cup vegetable shortening

Dark Chocolate Drizzle

• 4 oz. dark chocolate melting chips

Directions

Yellow Cake

1. Preheat oven to 350 degrees F.
2. In a medium bowl, sift the flour with the baking powder and salt.
3. Using a stand mixer with a paddle attachment, beat the butter until soft and creamy, about 1-2 minutes. 
4. Slowly add the sugar and beat until light and fluffy, about 3-5 minutes. 
5. Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. 
6. Add the vanilla extract and beat until combined.
7. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour. 
8. Pour batter into a greased 15x10-inch jelly roll pan.
9. Bake at 350 degrees F for 15-20 minutes.
10. Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then remove the cake from the pan and place onto a greased rack to cool completely.
11. Use a biscuit cutter or other round cutter to cut an even number of circles in the cake. Try to cut the circles close together to maximize the number of cakes. close together in the cake.

* Yellow Cake recipe is adapted from the Joy of Baking.

Filling

1. While the cake is cooling, cream together butter and shortening until smooth.
2. Slowly add the milk, sugar, and vanilla extract.
3. Continue beating on medium speed until smooth and creamy.
4. Place the flat side of one cake circle face down. Spread filling on the top. 
5. Top with another cake circle, flat side up. Repeat with all the cakes.  
6. Place the cakes on a baking sheet lined with wax paper and refrigerate for 30 minutes.

White Chocolate Coating

1. In a large microwave-safe bowl, melt the white chocolate chips and shortening, stopping to mix every 30 seconds. 
2. Once fully melted and combined, place a cake in the bowl and gently spoon the melted chocolate over the top. 
3. Slide a fork under the cake and lift it out, pausing to let the excess drip off. 
4. Place the cake back on waxed paper. Repeat with all the cakes, then let sit at room temperature until coating is set.

* White Chocolate Coating recipe is adapted from the Confessions of a Cookbook Queen blog.

Dark Chocolate Drizzle

1. When the coated cakes have set, melt the dark chocolate in a microwave-safe bowl, stopping to mix every 30 seconds.
2. Drizzle over the top of the cakes.

Christmas Crinkle Cookies

Every year, my office throws a holiday cookie exchange party in December. It's a great excuse to procrastinate on a cold, dreary Monday afternoon. 

People bring in a platter of their favorite baked goods and trade recipes for all sorts of festive confections. So as not to be rude, I like to sample as many as possible. You know, you don't want to offend any coworkers . . .

There are a few avid bakers are here, so it is always full of beautiful treats and tasty recipes.

My contribution this year: chocolate crinkle cookies with a little twist - a touch of hazelnut thanks to the addition of nutella. I like to go ahead and throw nutella into any recipe humanly possible. It's pretty much my crack in a jar. And it adds just the right amount of sweetness and nutty flavor to these snow covered cookies. They are delicious little bites of soft, chewy chocolate on the inside with crisp edges on the outside.

Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 1/3 oz. nutella (chocolate hazelnut) spread
• 1/8 cup vegetable shortening
• 2/3 cup sugar
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 1/4 cup milk
• 1/2 cup sifted confectioners' sugar

Directions

1. Preheat oven to 375 degrees F. 
2. Whisk together flour, baking powder, and salt in a medium mixing bowl.
3. Using a stand mixer with a paddle attachment, mix the nutella and shortening on medium speed until combined.
4. Add sugar and mix until combined.
5. Slowly beat in the egg and vanilla extract.
6. Add flour and milk alternately and mix until just combined.
7. Cover and chill several hours until firm.
8. Shape the mixture into walnut-sized balls.
9. Roll the cookie balls in confectioners' sugar until coated.
10. Place on greased cookie sheet and bake at 375 degrees F until the cookies set and their surfaces crack, about 8-10 minutes.

          * This recipe is adapted from Nutella Crinkle Cookies.

The loot from this year's exchange.

Chocolate-Ancho Chili Flourless Cake

Sometimes things are just better the second time around . . . In October, I attempted a dark chocolate torte with a kick of heat in honor of Nikki's birthday. It was certainly tasty, but I wanted to play with the texture of the cake and the combination of spices to see if I could improve upon the recipe. 

After a bit of searching, I found that ancho chili powder, with it's complex fruity sweetness, pairs beautifully with the chocolate and gives the dessert a more balanced flavor profile. Additionally, I found that a new method of preparation that ensures a very dense, moist confection. Overall, this recipe update is pretty awesome and sister-approved.

Ingredients

• 8 ounces semisweet chocolate, chopped
• 2 sticks unsalted butter, softened
• 1 cup sugar
• 6 eggs
• 1/2 cup unsweetened cocoa powder
• 2 tablespoons ancho chili powder
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F.
2. Melt the chocolate and butter in a double boiler and over (but not touching) about 1 inch of simmering water. Stir constantly until fully incorporated. Remove from heat and set aside.
3. In a large bowl, combine the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about 5 minutes. 
4. While mixing, slowly add the cocoa powder, ancho chili powder, cinnamon, salt, and vanilla extract. 
5. Slowly incorporate the melted chocolate mixture and blend until just combined.
6. Pour batter into a greased and floured 9-inch round baking dish.
7. Bake at 350 degrees F until the cake is set and a thin crust forms on the top, 45 to 50 minutes.
8. Serve with fresh whipped cream.

Pecan Praline Candied Yams

This is one of my Mom's Thanksgiving must-haves (and one of my favorites too). The pecan topping caramelizes to form an almost candy-like crust. It's a sweet and decadent side dish that's perfect for any holiday feast.

Ingredients

• 3 cups yams, precooked (if you use canned yams, be sure to drain the liquid)
• 1 cup sugar
• 2 eggs
• 4 tablespoons unsalted butter, cut into 1/4 inch cubes
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract

Topping

• 3 tablespoons unsalted butter, cut into 1/4 inch cubes
• 1 cup dark brown sugar
• 1 cup pecans, chopped
• 1/3 cup flour

Directions

1. Preheat oven to 350 degrees F.
2. Combine the butter, milk, vanilla, and cinnamon in a small bowl.
3. In a large bowl, mash together milk mixture with the yams, sugar, eggs, and salt.
4. Transfer the mixture into a greased 9x13 casserole dish.

Topping

1. Mix all ingredients together in a small bowl. Crumble the topping over the yams.
2. Bake at 350 degrees F for 35 minutes.

Sarah P's Piled High Apple Pie

When Jared and I got married, it was understood that I would eventually learn to make the family's hallowed apple pie. While my charming husband is an excellent hunter and angler, baking isn't exactly his forté. So, the responsibility falls to me to carry on the tradition.

Expectations are high, to say the least. In an attempt to delay my potential botching of this beloved dessert, I waited until it was officially apple season. Then, I dragged Jared to a local orchard to handpick our loot. And now I have no more excuses. God help us all.

First: make sure that you have pie-appropriate varieties of apples. Don't show up with a bag of Red Delicious and expect to pass muster. The Motts are New Englanders (mostly). They know exactly how they like them apples . . . too much? You want the apples to be firm (to hold their texture during the baking process) and not too sweet (to balance out the sugar needed to thicken the juices from the apples as they cook). Stayman, Gravenstein, Braeburn, Fuji and Pink Lady Apples are all crisp and sturdy. Jonathan, Jonagold, Granny Smith, and Pippin are great sweet-tart options, as well. I used a blend of Braeburns and Staymans, from our apple-picking trip, for my first attempt.

Second: booze up your crust. That's right. Grab a bottle of Grey Goose Vodka and head to the kitchen. This is a more recent update to the original recipe, but it's a good one. The alcohol works as a tenderizer for the dough. Since eighty-proof vodka is 40 percent ethanol and 60 percent water, you are able to add more liquid to the dough without making the crust tough. The alcohol vaporizes in the oven, leaving you with a moist, flaky crust. And if your adventures in baking end in tragedy, just bring the bottle back out and drink your dessert instead.

Thankfully, I successfully pulled together my first Mott-approved apple pie. And will henceforth use this new skill to bargain and bribe my way into and out of certain situations. I recommend you do the same. Because, oh yes, it is that good.

Ingredients

Pie Crust

• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 12 tablespoons unsalted butter, chilled and cut into 1/4 inch cubes
• 1/2 cup vegetable shortening, chilled and cut into 4 pieces
• 1/4 cup cold vodka
• 1/4 cup cold water

Pie Filling

• 15 medium apples, peeled, cored, and cut into 1/4 inch slices
• fresh lemon juice
• 2 tablespoons flour
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into 1/4 inch cubes

Directions

Pie Crust

1. In a food processor, combine the salt, sugar, and 1 1/2 cups of the flour (2 one-second pulses).
2. Add butter and shortening and process until the dough just starts to collect in uneven clumps, about 15 seconds. The mixture should resemble cottage cheese curds and there should be no uncoated flour.
3. Scrape the bowl with a rubber spatula and redistribute the dough evenly around the food processor blade.
4. Add the remaining cup of flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, about 5 quick pulses.
5. Empty the mixture into a medium bowl.
6. Sprinkle the vodka and water over the mixture.
7. Using a rubber spatula, fold the mixture, pressing down on the dough until it is slightly tacky and sticks together.
8. Divide the dough evenly into two balls. Flatten each into a 4-inch disk. Cover with plastic wrap and refrigerate at least 45 minutes or up to two days.

* Pie crust recipe is adapted from Cook's Illustrated's Foolproof Pie Dough.

Pie Filling

1. Using an apple corer/peeler, prepare the apples. Place the apple slices in a large metal bowl. Squeeze the juice of 1 or 2 fresh lemons over the slices as you go to prevent them from browning.
2. Preheat oven to 425 degrees F.
3. In a small bowl, mix together the flour, sugar, cinnamon, nutmeg, and salt.
4. Sprinkle the mixture over the apples and combine thoroughly.
5. Remove the dough from the refrigerator.
6. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round.
7. Transfer to a 9-inch round pie dish.
8. Carefully arrange the apple mixture into the dough-lined pie dish. Pack the apples tightly and form a dome of the slices until they no longer hold in place. Dot the top with the butter.
9. Roll out the remaining dough to an 12-inch round. Use to top the pie.
10. Press the edges of the dough together and trim the overhang to 1 inch. 
11. Fold the edge under itself and crimp to seal the edges.
12. Score the top of the crust with a sharp knife to create air vents for the steam to escape.
13. Bake the pie in the center of the middle rack of the oven. Place a baking sheet on the lower rack to catch any juices that might bubble over while cooking.
14. First, bake at 425 degrees F for 30 minutes.
15. Reduce heat to 350 degrees F and bake for an additional 30 minutes.Place a sheet of aluminum foil over the pie to protect the edges and tops from burning.
16. Let the pie cool for at least 2 hours before serving.

Salted Caramel Apples

While Jared is preoccupied with all of his opening days of hunting, I also get excited about this time of year. The weather finally turns cool and crisp - perfect for gumbos, football season is in full swing, the holidays are right around the corner, and it's apple picking season in the mid-Atlantic region!

We spent Sunday afternoon out in Maryland at Larriland Farms, enjoying the gorgeous weather and hauling in a ridiculous amount of freshly-picked apples. Staymans, Braeburns, Fujis and Suncrisps, to be exact. 

While this isn't exactly something I grew up doing in south Louisiana, the New England Motts are well-versed in this fall activity. And they have a number of tasty recipes to help utilize the loot (some of those to come soon).

But for now, I'll stick with something I know and love: caramel apples. They are a sweet and gooey mess of a dessert that always make me feel a little warm and fuzzy inside . . . as long as I don't manage to burn myself on the molten candy lava. But I decided to mix things up a little bit with a slightly sophisticated twist, using a recipe for salted caramel that brings out the sweetness of both the apples and the candy with just a hint of savory. 

If you're weary of homemade candies or are down a candy thermometer, you can always opt for a bag of caramel squares. Just be sure to add about 1/4 cup of water and a teaspoon of fine sea salt when you melt the candies to have the same sort of effect. 

Ingredients

• 8-10 whole apples, small or medium in size
• 1 1/2 cups sugar
• 1/4 cup water
• 1/4 cup light corn syrup
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 teaspoon fine sea salt, plus extra for sprinkling
• 1/2 teaspoon pure vanilla extract
• special equipment: 8-10 wooden skewers or chopsticks and a candy thermometer

Directions

1. Line a baking sheet with wax paper. Coat with a light layer of non-stick cooking spray. Set aside.
2. Make sure all of the apples are cleaned, dried and stemmed.
3. Insert a wooden skewer or chopstick into the top end of each apple. Set aside.
4. In a deep saucepan, combine the water, sugar, and corn syrup. Bring to a boil over medium-high heat.
5. Cook until the mixture is a warm golden brown, swirling (not stirring) occasionally.
6. In a small pot, bring the cream, butter, and 1 teaspoon of fine sea salt to a simmer over medium heat. Turn off the heat and set aside.
7. When the sugar mixture is a warm golden brown, turn off the heat and slowly add the cream mixture. Beware: it will bubble up violently.
8. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F on a candy thermometer. Remove from heat.
9. While the caramel is hot, dip the apples in, twirling to coat evenly.
10. Let the excess caramel drip off. Sprinkle with another pinch of sea salt. 
11. Place the apples on the lined baking sheet.
12. Place in the refrigerator to harden, about 1 hour.

   * Caramel recipe is adapted from Ina Garten's Fleur de Sel Caramels.

Dark Chocolate Torte with Cinnamon and Cayenne Pepper

Today is my big bad sister's birthday! And while we celebrated together earlier last month (with our ridiculous and hilarious weekend in New York City), this lovely day needs to be commemorated from afar as well. Everybody loves extended festivities in their honor, right?

During our weekend in the big apple, Nikki and I stopped at a boutique chocolate shop and stocked up on their delectable concoctions. One of our favorites is a dark chocolate and chili blend. Using that as inspiration, I made this delightful little torte. The cinnamon and cayenne pepper complement the flavor of the dark chocolate. It's a little sweet, a little spicy, and totally amazing. Just like Nikki.

Ingredients

• 8 oz. dark bittersweet chocolate, chopped
• 1 stick unsalted butter
• 9 large eggs, separated
• 3/4 cup granulated sugar, plus 1 tablespoon
• 1 teaspoon cayenne pepper
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F.
2. Put the chocolate and butter into the top of a double boiler and heat over (but not touching) about 1 inch of simmering water until melted.
3. In a medium bowl, whisk together the egg yolks and sugar until blended.
4. Whisk a small amount of the melted chocolate into the egg yolk mixture to temper the eggs. Then, slowly whisk in the rest of the chocolate mixture.
5. Beat the egg whites in a mixing bowl until stiff peaks form. Fold into the chocolate mixture.
6. Pour batter into a greased and floured 9-inch round baking dish.
7. Bake until the cake is set and the top starts to crack, about 40 to 45 minutes.
8. Serve with fresh whipped cream and a very light dusting of cinnamon and cayenne pepper for a little extra kick.

Happy Birthday to the best f*&%ing big sister EVER!