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Caramel Apple Chia Overnight Oats Recipe

September 27, 2016 by rachelle 15 Comments

Caramel Apple Chia Overnight Oats Recipe

I thought I’d just pop in real quick with one more super easy apple recipe.

And I don’t think there is anything better to go with apples as cinnamon and caramel – in case you hadn’t noticed. And who doesn’t love a sweet and tasty grab and go portable breakfast layered with tasty fruit and oats? You could almost call it dessert, but then it wouldn’t be so easy to tell yourself that it’s good for you.

I normally use full fat coconut milk when I make overnight oats, but I didn’t think the flavor would work as well with cinnamon caramel apples as it does with blueberries or peaches, so I just used regular old grade A whole milk in here.

I also added some chia seeds because Chris loves them and they help make everything all thick and delicious with some additional fun texture.

In the spirit of keeping things short and sweet, have a great rest of the week, friends! Before you know if we’ll all be talking about all things pumpkin and gingerbread! Until next time!

Caramel Apple Chia Overnight Oats Recipe

Ingredients

2 - 3 apples cored, peeled, and roughly chopped into bit size pieces
1/4 cup brown sugar
1 tablespoon butter
1/8 teaspoon cinnamon
pinch of nutmeg
1 1/2 cups old fashioned oats
1 1/2 cups whole milk
2 tablespoons chia seeds

Instructions

Combine apples, brown sugar, butter, cinnamon, and nutmeg in a sauce pan and cook on medium low until apples are softened, but not mushy (10 minutes or so) - or desired texture is reached
Set aside
In a medium size bowl, combine oats, milk, and chia seeds
Spoon half of the oat mixture in a layer evenly in the bottom of 4 - 5 Mason jars, then a layer of half the apple mixture, and repeat with another layer of oat mixture and top each with remaining apples
Top with lids and refrigerate overnight

NOTES:

Feel free to switch out the fruit and use something different. I think pears would be amazing in here.
These photographs were taken before the overnight oats finished their overnight part of the title because I learned a long time ago that things don’t always last long enough to get a picture – the point is that after they sit overnight they will be thicker.
You will likely get 4-5 individual servings in jars, depending what size jars you use.
I used a combination of granny smith and gala because I had a ton of both, but I think any variety of apple would work in here just fine. Use what you like.

Apple Bread Pudding Recipe

September 26, 2016 by rachelle 8 Comments

Apple Bread Pudding Recipe

I’m sure you’ve noticed that this last week has been a rough one here in the Queen City, so I thought we could all use some comfort food. I know I could.

Pudding and bread are definitely two of my go to comfort foods, along with chocolate, potato chips, tater tots, cheese, and wine – does wine count? Yes, I say it does! In the non-food categories there are always my dear old friends over at at General Hospital, along with Dancing With The Stars, Steel Magnolias, and Fried Green Tomatoes to give my heart and spirits a lift. And yes, I’m well aware that there are sad parts in Steel Magnolias, but I love that dang movie and it has a ton of comedy!

As usual, I digress. I thought why not throw some pudding and bread together with all those apples occupying my counters and make some warm cinnamon-y apple bread pudding. Bread pudding isn’t something I make very often, and whenever I do, I wonder why I don’t. Other than the obvious waistline issues. I actually made this recipe a couple of weeks ago when I was putting apples in everything, but today seemed like the right time to share it.

Cheers to some warm comfort food with the hopes that this week is better than last week and that my beautiful home can heal and maintain the greatness that this city of Charlotte truly is.

Apple Bread Pudding Recipe

Ingredients

12 inch piece of French bread cut into 1 1/2 - 2 inch pieces
5 small apples peeled, cored, and roughly chopped into 1/2 inch pieces
2 cups whole milk
5 eggs
1/3 cups sugar
1/2 teaspoon cinnamon
2 teaspoons vanilla extract

Instructions

Preheat oven to 325
Coat deep casserole dish with cooking spray
Add bread and apples
Whisk together milk, eggs, sugar, cinnamon, and vanilla
Pour milk mixture over the top of the bread and apples
Toss bread and apples with the milk mixture to coat
Bake 60 65 minutes or until set

NOTES:

This Apple Bread Pudding would also be delicious dressed up with some caramel or whiskey sauce.
Feel free to substitute the types of apples (I used a combination of granny smith and gala because it’s what I had)
Feel free to substitute another type of fruit instead of apples, such as peaches or pears because either of those would be amazing too.

Caramel Apple Baked Donuts Recipe

September 21, 2016 by rachelle 16 Comments

Caramel Apple Baked Donuts Recipe

You had me at caramel. Or donut. Or Caramel Apple Donuts! OMG! Y’all, I do have to say that I’ve made some delicious donuts for this here website, but I think this one might take the cake.

Yes. I went there. I know I’m a total dork.

Don’t judge me.

It’s ok to be dorky because we have made it more than halfway through the week and now we are on the other side sailing in to happy weekend freedom that I hope will be filled with lots of wine, cheat day foods, and unlimited amounts of sleep with no alarm clocks. And Caramel Apple Baked Donuts! You totally need to treat yourself and celebrate fall with these dang donuts. They’re even baked and have real apples in them, so they have to be good for you, right? If not, who cares because helloooooooo weekend and all things enjoyable!

I’m not sure what in tarnation y’all are up to this weekend, but I sure hope it’s relaxing, happy, and full of delicious goodies. Seriously, grab a caramel apple donut, man! I won’t tell anyone. But I may join you!

Caramel Apple Baked Donuts Recipe

Ingredients

2 1/4 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups milk
1 egg lightly beaten
1 cup applesauce - see notes

Instructions

Preheat oven to 350
Coat 2 donut pans with cooking spray
Whisk together flour, sugar, baking powder, and salt
In a separate bowl combine milk, egg, and applesauce
Add the wet ingredients to the dry and stir until just combined
Spoon into prepared donut pans more than 3/4 full but not quite all the way to the top
Bake 23 - 26 minutes
Turn out onto a wire rack to cool
Drizzle with prepared caramel sauce

Notes

I used my own slow cooker homemade applesauce recipe. If you use jarred applesauce from the grocery, you may need to adjust the sweetness and/or seasonings
If the donuts stick in the pans a little bit, just loosen them with a rubber spatula and they should pop right out
This recipe made 24 donuts and I used about 1/3 of a 12 ounce jar of caramel sauce

Easy Caramel Apple Puff Pastry Turnover Recipe

September 13, 2016 by rachelle 14 Comments

Easy Caramel Apple Puff Pastry Turnover Recipe

I have to be honest here. I really really really wish I was still at the beach. I’m sure you can totally get on board with that. Our last trip to Hilton Head for the long Labor Day weekend was one of the most relaxing weekends I’ve had in at least two years.

Granted, the Hilton Head trip was the second beach vacation we had this year and I’m grateful for that. This one was just Chris and me – trust me when I say it was much quieter than the one with most of my entire family and a whole lot of kids.

But sigh… Here we are. Back at work and well on our way through September. And that means apples. I know I’m late to the apple party, but my head is still eating peaches, grilling, and drinking beer on the beach. I’m trying to catch up so how about we try an Easy Slow Cooker Apple Sauce or some Salted Caramel Apples and come on ride this train.

We could also talk about some Easy Caramel Apple Puff Pastry Turnovers if you’d like. Because who in their right mind doesn’t love some caramel apples or puff pastry or just make you some caramel apples and stuff them right into a puff pastry, seal all that deliciousness up in here, and bake it in the oven. Y’all will absolutely want to be sure to save some of that caramel cinnamon buttery cooking sauce to ~~drown~~ drizzle over the top of all that warm and cozy apple stuffed pastry because it just wouldn’t be the same with out it. Seriously, who doesn’t love some caramel-y goodness on the inside and the outside of a caramel apple turnover?

You better get started. It’s going to be breakfast soon!

5 from 1 vote

Easy Caramel Apple Puff Pastry Turnover Recipe

Ingredients

5 small to medium apples peeled, cored, and roughly chopped into about 1/4 inch pieces - I used gala and granny smith
1/3 cup sugar plus 1 teaspoon to sprinkle before baking
1/4 cup brown sugar
1/4 teaspoon cinnamon
pinch of nutmeg
1/4 cup water
1 tablespoon butter
2 puff pastry sheets 1 17.3 box, thawed
1 egg lightly beaten
1 tablespoon cornstarch
pinch of salt

Instructions

Preheat oven to 400
Combine apples, sugar, brown sugar, cinnamon, nutmeg, water, and butter in a Dutch oven and bring to a boil, reduce heat to simmer
Make a well in the center of liquid and whisk in cornstarch until dissolved
Continue to cook until softened to fork tender, but not mushy, set aside to cool slightly
Roll out pastry dough to 2 even squares and cut each piece into 4 equal squares
Transfer 2 tablespoons of the apple mixture onto each pastry square - bring very little of the liquid to prevent leaking and soggy dough and reserve the remaining liquid for a finishing drizzle
Fold each square into a triangle
Use a pastry brush to lightly coat the top of each triangle with the egg
Use a fork to lightly press the edges together
Evenly sprinkle each turnover with the remaining teaspoon of sugar
Bake for 15 - 17 minutes or until golden brown
Cool on a wire rack and serve warm or at room temperature
Drizzle with remaining caramel sauce right before serving

Salted Caramel Apples

October 5, 2015 by rachelle 58 Comments

Y’all, if anyone knows who stole the sun from the south could you kindly ask for its return?

I think it’s been at least 2 weeks since the sun has appeared for more than a few 5 minute teasers.

And that’s just dang depressing. Throw in a hurricane and it’s time for some other form of sunshine! So we are treating this Monday like a Friday and cheering up with some salted caramel apples.

Cheers to sunshine for everyone! That’s it.

Salted Caramel Apples

Ingredients

9 medium apples stems removed, washed, and completely dry - I used honeycrisp - see the update note below
2 bags of Kraft caramel squares
1 tablespoon coarse sea salt

Instructions

Heat caramels according to package instructions
Insert a stick into the top of each apple
Dip apples into caramel, turn to coat, let excess drip while continuing to turn and scrape the bottom of the apple on the side of the pan
Transfer to a wax paper lined baking sheet
Drop a couple of pinches of sea salt while the caramel is still warm
Repeat with the rest of the apples
Refrigerate to set

UPDATE: I forgot to add that I made these last year and all the caramel slid off – epic disaster! Some apples have a wax coating which I believe was the cause. I saw Giada remove the wax by boiling 6 cups of water with 1/4 teaspoon of white vinegar and adding the apples for 4 seconds each. I didn’t have the epic fail this time, so I recommend it.

Happy Memorial Day and Boozy Caramel Apple Pie

May 25, 2015 by rachelle 38 Comments

Happy Memorial Day!

I come from a family full of sailors and soldiers and I just want to say thank you to our service members and their families for the sacrifices you make every single day.

I can’t think of many things that say America more than Apple Pie.

I made this one with something special.

My grandmother’s rolling pin. My mom gave it to me on Mother’s Day and this was the first time I used it. It felt right since my grandfather was a World War II Veteran.

While I had my hands where she had hers so many years ago, I couldn’t help wondering what it must have been like to be the equivalent of a single mom in the 1940’s. To have to go to work in a factory and raise children alone. Although she only had 2 at the time since my mom was the youngest of 3 and a product of her father’s return from the South Pacific. 🙂

I say a big cheers to our service members by adding beer to every part of this pie. It’s called Victory at Sea by Ballast Point. This also just seemed right.

I wish all of you a safe and happy Memorial Day and I’ll leave you with some pictures of my grandparents. I hijacked them from my mom’s Facebook page.

Happy Memorial Day and Boozy Caramel Apple Pie

Ingredients

For the Crust

3 cups all purpose flour
12 tablespoons butter 1 and 1/2 sticks
1 tablespoon sugar
1 teaspoon salt
1/3 cup cold vegetable shortening
1/2 cup cold imperial coffee vanilla porter reserve the rest of the 12 oz bottle - I used Ballast Point Victory at Sea

For the Filling

10 granny smith apples peeled, cored, and cut into 1/4 - 1/2 inch slices
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
3/4 teaspoon nut meg
4 oz imperial coffee vanilla porter remainder of the bottle used for the crust
3 tablespoons cornstarch

For the Caramel Sauce

Reserved beer from making the apple filling
1 1/2 cups firmly packed brown sugar
1/3 cup light corn syrup
6 tablespoons butter
1/2 teaspoon salt
3/4 cups heavy cream

Other

1 egg white
1 teaspoon sugar

Instructions

Make the Pie Crust

Measure vegetable shortening and chill in fridge if not already chilled
Cut the butter into 1/2 inch pieces and refrigerate (both of these steps can be done the day before)
Add flour, salt, and sugar to the bowl of a food processor and pulse 3 or 4 times to combine
Add butter and shortening and pulse 12 - 14 times until you have butter about the size of peas
Slowly pour the beer in while pulsing until dough forms
Turn out onto a piece of plastic wrap, form into a ball, and refrigerate at least 30 minutes

Make the Filling

In a Dutch Oven, combine apples, cinnamon, nutmeg, brown sugar, and remaining 4 ounces of beer
Cook apple mixture uncovered over medium heat until apples are soft, but not mushy, stirring frequently - about 15 - 20 minutes
Remove apples from the beer liquid, reserving the liquid and set the apples aside
When apples have cooled, stir in cornstarch

For the Caramel

In the same Dutch oven with the remaining beer, add the brown sugar, butter, salt and corn syrup and cook over medium heat until it bubbles vigorously.
Continue cooking about 10 - 12 minutes, stirring occasionally
Remove from heat, carefully stir in cream 1/2 cup at a time, let cool
Preheat oven to 400
While caramel is cooling and oven is preheating roll crust
Lightly flour counter
Divide prepared dough in half
Roll one half to a circle that will fit your pie pan (mine is an 11 inch deep dish)
Wrap rolled dough over your rolling pin to transfer to pan
Roll the other half out and cut shapes with a cookie cutter of your choice
Continue rolling and cutting remainder until you have about 12 - 15 shapes

Assemble the Pie

Add half the apple mixture to the prepared pie pan
Pour on 3/4 cup of the caramel
Repeat with remaining apples and another 3/4 cup of caramel (save remainder caramel for topping or another use)
Top with cut shapes
Brush cut shapes and pie shell edges with egg white
Sprinkle with sugar
Line a baking sheet with parchment paper and put the pie on it and bake for 45 - 50 minutes, checking after 30 minutes - if the edges start getting too dark wrap aluminum foil around
Remove and cool on a wire rack

Crust recipe adapted from Ina Garten

Caramel Apple Pie adapted from Williams-Sonoma

Star crust design inspired by Brit + Co

apple

Caramel Apple Chia Overnight Oats Recipe

Ingredients

Instructions

Apple Bread Pudding Recipe

Ingredients

Instructions

Caramel Apple Baked Donuts Recipe

Ingredients

Instructions

Easy Caramel Apple Puff Pastry Turnover Recipe

Ingredients

Instructions

Salted Caramel Apples

Ingredients

Instructions

Happy Memorial Day and Boozy Caramel Apple Pie

Ingredients

For the Crust

For the Filling

For the Caramel Sauce

Other

Instructions

Make the Pie Crust

Make the Filling

For the Caramel

Assemble the Pie

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