We had a bunch of people over for the Super Bowl (or commercials). When people come over I can't help but to make dessert. Among other things, I made Caramelettes. A delicious, sticky recipe I got from my sister-in-law, Amber.
Caramelettes
Ingredients
1 Cup + 3 Tbs flour
1 Cup Rolled Oats
3/4 Cup Brown Sugar, packed
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 Cup Butter, softened
1 Cup Chocolate Chips
1/2 Cup Walnuts, chopped
3/4 Cup Caramel topping
Directions
1. In a large bowl, combine 1 cup of flour, rolled oats, brown sugar, baking soda, salt and butter. Blend well to form crumbs. I used my fingers. Then I licked my fingers. Then I washed my hands, promise.
2. Press half of mixture into the bottom of a 11" x 7" or 9" pan (I didn't have one available so I used a pie dish). Bake at 350 degrees for 10 minutes.
3. In the meantime mix caramel topping with 3 Tbs of flour.
4. Remove the dish from the oven and sprinkle with chocolate chips and nuts. Pour the caramel mixture back and forth over the chocolate and nuts. Sprinkle with the remaining crumbs.
5. Continue baking for 15 to 20 minutes. Chill for 1 to 2 hours before cutting into bars and serving.
6. Try to save some for your guests.
Thanksgiving prep got pretty hectic for what with flag football in the morning, feeling very old and sore after flag football, prepping and making food and cleaning and decorating the house so I'm low on pics of much of the Thanksgiving food. When I saw this recipe on Annie's Eats, I knew I had to try it. When I saw a quince at Eastern Market I knew I had to alter this recipe a bit to try it. So I did. And it was good.
Baked Brie with Quince and Apple Compote
Ingredients
1 Tbs Unsalted Butter
1 Golden Delicious Apple
1 Quince (or just use 2 Golden Delicious Apples)
1/4 Cup Sugar
Pinch Grated Nutmeg
1 Puff Pastry
1 5 - 6 inch round Brie
1 egg beaten
Directions
1. Peel and core apple and quince and cut into 1/2 inch cubes.
2. In a medium Saucepan, melt the butter over medium heat.
3. Add the diced apples and quince, stirring occasionally, until the they have released most of their juices, about 5 - 7 minutes.
4. Mix in the sugar and nutmeg, stir well to combine and continue to cook, stirring occasionally until most of the liquid has evaporated, about 12 - 15 more minutes
5. Remove from the heat and let compote cool to room temperature.
6. Preheat oven to 375.
7. Roll Puff Pastry to around 1/8 inch thickness. Conventional wisdom says to line a baking sheet with parchment paper or a Silpat. Jaimee wisdom says to just use a pie dish, line it with parchment if it makes you happy, cleanup will be easier. Transfer puff pastry to cooking vessel.
8. Using a sharp knife (I use a bread knife), cut the disc of brie in half horizontally to create to thinner discs.
9. Place bottom disc in the center of the puff pastry. Spread half of the compote over the surface of the cheese, top with the remaining disc and layer with the remaining compote.
10. Bring the puff pastry around the edges of the brie/apple layers. Fold and pinch the edges and cut off the excess pastry. Use it to decorate if you want. I cut out a little apple shape to put on top of this brie to differentiate it from the Pecan Brie. Brush the surface of the pastry lightly with egg wash.
11. Bake until the puff pastry is golden all over and crisp 40 - 45 minutes, left rest 5 minutes and serve. Yum!
Because I can never make a decision and because I love sugar and cheese (not usually combined, but here it works) I decided to make two bries for Thanksgiving apps. This recipe inspired by Martha Stewart's Baked Brie is one of the reasons I couldn't eat as much Thanksgiving dinner as I wanted to.
Pecan Baked Brie
Ingredients
2/3 Cups Pecan Halves or Pieces
1/2 Cup Brown Sugar
1 1/2 Tbs Honey
1 Sheet Puff Pastry
1 5 - 6 inch wheel of Brie
1 Egg, beaten
Directions
1. Preheat oven to 375. Either line a cookie sheet with parchment or a Silpat or be lazy and just use a pie dish.
2. In a medium bowl, combine pecans, sugar and honey. Thoroughly mix with your fingers. Lick your fingers. Wash your hands again.
3. Roll puff pastry to thickness slightly less than 1/8". Transfer pastry to cooking vessel.
4. Cut brie in half with a sharp knife horizontally so you get two thinner discs, I use a bread knife for some reason.
5. Place one of the brie halves on the puff pastry. Top with about half of the pecan mixture, place the other half on top and finish with the rest of the pecan mixture. Lick your fingers, wash your hands. Fold the puff pastry over brie pile and cut off the excess. Use it to cut out shapes and decorate if you want.
6. Bake Brie about 40 to 45 minutes or until pastry is golden all over and crisp. Serve and try to get some before it disappears.
I make this for every event I host during the cold weather. It's warm and cozy, it reminds me of cider, but is different enough to be interesting. Oh, and it's delicious and simple. This recipe came to me via Shannon's childhood. It serves about 8, but I always at least double it.
Witches Brew
Ingredients
1 Quart Apple Juice
1 1/2 Cups Unsweetened Pineapple Juice
2 Tbs Lemon Juice
3 cinnamon sticks
Spiced Rum (Optional)
Directions
Mix first four ingredients in a saucepan over low heat for about 10-15 minutes.
I transfer to a crock pot during the party to keep it warm and put a bottle of spiced rum next to it for people to mix (or not) as they please.
Ingredients
