I'm beginning to see a trend...
here... o ya and here... and don't forget here...
Yes, I love caramel!
I love it so much I could make an acronym for it!
Celestial
Aromatic
Rich
All too delicious
Mouth-watering
Extraordinary
Luscious
here's why:
1. tastes good
2. smells good
3. full of sugar!
4. makes things look pretty
5. everybody loves it
you can blame my obsession on this... its what started it all...
Showing posts with label caramel. Show all posts
Showing posts with label caramel. Show all posts
Thursday, October 1, 2009
Caramel Apple Bread (not the pudding)
I made this last night and I remembered why I love apples so much! I would have taken a picture, but I ate it too fast. Priorities people, priorities. Apparently, mine start with eating before anything else. How I'm still a size 2, I have no idea. Eat up!
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
3 cups shredded apple (3 medium)
1 2/3 cups sugar
2/3 cup canola oil
2 teaspoons vanilla
4 eggs
Caramel (for drizzling)
Preheat oven to 350 degrees (or 375 degrees for high altitude). Grease a (9x5in) loaf pan or 2 (8x4in) loaf pans and sprinkle with flour.
Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a large bowl. In another bowl, mix apple, sugar, oil, vanilla, and eggs. Form a bowl like dent in the center of the flour mixture. Pour in the apple mixture and mix until fully blended.
Pour into loaf pan or divide evenly into both loaf pans. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Drizzle with caramel. Slice after 2 hours of cooling.
*You really don't have to wait to slice it. I mean you can if you want, but honestly, I like to just dig right in! Who doesn't love warm bread?
**You can wrap this in parchment paper and give it as a gift!
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
3 cups shredded apple (3 medium)
1 2/3 cups sugar
2/3 cup canola oil
2 teaspoons vanilla
4 eggs
Caramel (for drizzling)
Preheat oven to 350 degrees (or 375 degrees for high altitude). Grease a (9x5in) loaf pan or 2 (8x4in) loaf pans and sprinkle with flour.
Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a large bowl. In another bowl, mix apple, sugar, oil, vanilla, and eggs. Form a bowl like dent in the center of the flour mixture. Pour in the apple mixture and mix until fully blended.
Pour into loaf pan or divide evenly into both loaf pans. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Drizzle with caramel. Slice after 2 hours of cooling.
*You really don't have to wait to slice it. I mean you can if you want, but honestly, I like to just dig right in! Who doesn't love warm bread?
**You can wrap this in parchment paper and give it as a gift!
Friday, September 18, 2009
Caramel Apple Bread Pudding
This is my favorite dessert during the fall! It just screams "Hi, its fall! Apples are in season and you really need to make me so you can devour me!" Yes, that is exactly what I hear when this is mentioned. And I could list for days the words (or sounds) that will come out of your mouth once you taste it. The best part is that I don't have to feel guilty about it! Its only 187 calories! I am totally ok with that! So... enjoy and I'd love to know your response after trying it. Its to die for!
Caramel Apple Bread Pudding
1 cp unsweetened applesauce
½ cp packed brown sugar
1 cp fat-free milk
½ cp egg substitute
1 tsp vanilla extract
½ tsp ground cinnamon
5 cps cubed wheat bread
½ cp chopped peeled apple
½ cp fat-free whipped topping
½ cp fat-free caramel topping
Preheat oven to 325. In large bowl, combine applesauce, milk, brown sugar, egg substitute, vanilla & cinnamon. Fold in bread cubes & apple. Pour into an 8-in. square baking dish (or pie dish) coated with cooking spray. Bake uncovered for 35 – 40 minutes (I bake for 45 min.) or until a knife inserted near center comes out clean. Serve warm w/ whipped topping and caramel topping. Refrigerate leftovers. Yield: 8 servings.
Serving size: 8
**Only 187 calories!
Caramel Apple Bread Pudding
1 cp unsweetened applesauce
½ cp packed brown sugar
1 cp fat-free milk
½ cp egg substitute
1 tsp vanilla extract
½ tsp ground cinnamon
5 cps cubed wheat bread
½ cp chopped peeled apple
½ cp fat-free whipped topping
½ cp fat-free caramel topping
Preheat oven to 325. In large bowl, combine applesauce, milk, brown sugar, egg substitute, vanilla & cinnamon. Fold in bread cubes & apple. Pour into an 8-in. square baking dish (or pie dish) coated with cooking spray. Bake uncovered for 35 – 40 minutes (I bake for 45 min.) or until a knife inserted near center comes out clean. Serve warm w/ whipped topping and caramel topping. Refrigerate leftovers. Yield: 8 servings.
Serving size: 8
**Only 187 calories!
Monday, March 16, 2009
Pear Puff Pastries
Now, all of you know I just LOVE this recipe! It is one of my favorites! I was watching the Food Network (naturally) on the airplane flying home for Christmas and saw this episode! It was the episode The Big Easy on the show Cooking for Real. The host is Sunny Anderson. She's kinda funny, but what I really like about her is that she is easy to follow. Her recipes are simple (or at least from what I've seen) and that makes cooking so much easier when you don't have to use so many ingredients. Also, it makes it easier because she incorporates ingredients most people already have. The original recipe calls for cheddar to shredded on top of the finished pastry, but that didn't sound so appetizing to me.
Directions
Preheat oven to 400 degrees F.
In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake for 30 minutes, until puff pastry is golden.
Remove from tart from oven, , drizzle with caramel.
Ingredients
1/4 cup raw sugar
2 teaspoons ground cinnamon
1 sheet puff pastry, thawed
1/2 stick butter, melted
2 (15 1/4-ounce) cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices
Caramel
1/4 cup raw sugar
2 teaspoons ground cinnamon
1 sheet puff pastry, thawed
1/2 stick butter, melted
2 (15 1/4-ounce) cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices
Caramel
Directions
Preheat oven to 400 degrees F.
In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake for 30 minutes, until puff pastry is golden.
Remove from tart from oven, , drizzle with caramel.
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