![]() ORDER OUR #1 BEST SELLER COOKBOOK! Salted Caramel Beignets Not for this thin-blooded Florida gal.Īnd though I won’t need that big wool coat, you can bet my sweater and boot collection will be put to good use! In fact, I’ll have to completely repack my suitcase, since a bathing suit won’t be useful in 60-degree weather. Let’s just hope no stray hurricanes decide to screw it up.Īfter the cruise, I’m home for one night with my boys before jetting off to Ohio for a media trip. My friends Ryann & Mike are getting hitched in November, so while the boys are out being boys in Vegas, us girls are gonna be living it up on the high seas. It begins with a few days on a cruise ship. How sad is that?! That’s one of the reasons why I can’t classify us as true travelers yet…so wanderlusters we remain.Īll of this is what makes my upcoming vacation so funny. We bought them for our trip to New York City 6 years ago (surprisingly cold there in October,) and we’ve only gotten to wear them once since: when we visited London. To actually use our heater more than a few nights a year.Ībe and I often plan our out of state vacations during the colder months, just so we have a reason to wear the wool coats we both own. To watch the leaves gradually change colors on all of the trees, and not just the scattered non-palms and pines we have. To be able to justify cooking a batch of chili in August. Instead, I’m jealous of the cute winter outfits and gorgeous boots and coats I see that I never need.īut alas, cool weather is all I want. I should live for our almost constant summer weather, enjoying the fact that I can wear flip-flops in January. It’s not lost on me that my love for all things autumn makes no sense.Īs a native Floridian who has never lived anywhere else, I should be a beach bum, right? Spread the other half of the icing over the top and scatter with the rest of the caramel apples and crumble.Classic crumb cake with an autumn twist! This sweet Apple Butterscotch Crumb Cake is loaded with apples, then drizzled with homemade butterscotch sauce that you’re going to want to put on everything! Spread over half the icing and add a scattering of the caramelized apples and half the crumble, then top with the second cake. When you are ready to assemble, put one cake on a serving plate. If it seizes, add a splash of hot water and whisk until it comes back to a gorgeous, smooth consistency. Whisk the rest of the butter with the dulce de leche or caramel and the powdered sugar, until smooth and pillowy. Increase the heat and bubble for 3 to 4 minutes, until they are caramelized and sticky. Cook gently, stirring occasionally, for 10 minutes, until the sugar has melted and the apples are glossy. Put the apples into a pan with the sugar and 1½ ounces of the butter. Spread over a lined baking sheet and bake for 10 to 12 minutes, until golden. Rub the butter and flour together with your fingertips until it forms pea-sized lumps, then stir in the sugar and nuts. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. 4.ĭivide the mixture between the two prepared tins and bake in the center of the oven for 35 to 40 minutes, until a skewer comes out clean. If the mixture is a little thick, you can add a splash of milk or a dollop of yogurt. Fold in the flour, baking powder and cinnamon, then fold in the cooked apple. Beat the eggs in one at a time until you have a rich, smooth mixture. In a bowl, whisk the softened butter and remaining sugar together until light and fluffy. Add a little more water as they cook if they look a bit dry. Bring to a simmer and cook gently for 10 minutes or so, until they have broken down. Put the apple cubes into a pan with a splash of water and the 3 tablespoons of sugar. Preheat the oven to 325 F and grease and line two 8-inch-deep pans with baking parchment.
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