Chocolate Cake Pan Cake + 5 Lovely Cake Links for Mother’s Day

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I think of her most often when the lilac bushes bloom in May.  I inhale their sweet floral scent deeply and see her as she was: short, dark curly hair framing her square face, beautiful brown eyes shining below thick eyebrows; strong hips sitting wide, above long skinny legs.  Her easy smile.

I kneel on the damp ground, searching for a four-leaf clover while blades of grass, small stones and drying mud stamp petrified impressions on my bony knees.  Looking haphazardly for luck, searching, minute after minute, for a clover windfall.  She walks by, the white rubber soles of her navy Keds grass-stained, her khaki chino shorts a bit stained with the morning’s bacon grease spatters and long tan arms brushing past her hips as she moves towards the grape vines and lilac bushes.  She pops a grape into her mouth, smiles. She pulls a pair of shears out of her back pocket and cuts a few clusters of lilacs, gathering them in her tanned, slightly wrinkled hands.  I love her absolutely, as only a child is able to love.  She is the great love of my life.

“What are you looking for, Kel?”

“A lucky clover.”

“You won’t find any luck around here.”  She says with a quick laugh and a half hearted smile.  [Decades later I will understand the multiple meanings of that one powerful sentence.]

Thirty years later, hip to hip, we inch across the driveway to my father’s car.  I carefully hold her twiggy arms.  Veins, tendons, bones now evident underneath her bruised paper-thin skin.  The weight of her body leaning against mine is barely felt.

[Time passes.  Time is an unsparing critic.]  

I want a chocolate cake for my birthday,” she says out of the blue.  I kiss her on the cheek and breathe in her powdery scent, hoping some of her smell will latch onto my shirt.  

“Ok, I’ll make you a chocolate cake.” I say as I ease her into the passenger seat pulling the seat belt across her concave chest, buckling her in like I do with own my children.  She smiles, turns away from me and stares straight ahead through the bug splattered windshield.  I know she is moving away from me, letting go.  She knows I understand this.  And yet, come August, with some luck, I’ll make her a chocolate cake.

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Chocolate Cake Pan Cake with Whipped Chocolate Ganache Frosting

cake recipe adapted from King Arthur Flour’s Original Cake Pan Cake

whipped ganache recipe barely adapted from allrecipes.com

serves 8-10

Cake Ingredients:

1 + 1/2 cups unbleached, all-purpose flour

3/4 cup vanilla sugar

1/4 unsweetened natural cocoa powder

1/2 teaspoon kosher salt

1/2 teaspoon espresso powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

1/3 cup vegetable oil

1 cup milk ( I used 2%)

Directions:

Preheat the oven to 350F.  Grease an 8 inch square pan and set aside.  (You may also use a 9 inch round pan.)

Place dry ingredients in a medium size bowl and whisk together.  In a separate bowl, whisk together the vanilla extract, vinegar, oil and milk.  Pour the wet ingredients into the dry ingredients and stir until well combined.  Pour the  batter into your prepared pan.

Bake the cake for about 25-30 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs.  Begin checking the cake around 22 minutes.

Remove from oven and allow to cool in the pan sitting on a wire rack.

While the cake cools make the whipped chocolate ganache frosting.

Fluffy Whipped Ganache Ingredients:

9 ounces of semisweet  chocolate, chopped or use chips

1 cup heavy cream

1 tablespoon dark rum

Directions:

Place the chocolate in a medium bowl and set aside.  Heat the heavy cream in a sauce over medium heat until it just begins to boil.  Pour the cream over the chocolate and let stand for 5 minutes.  Add the rum and whisk until completely smooth and shiny.  Cool the ganache until thick.  (I let it sit on our counter at room temperature for a couple of hours.)  Once cool whip the ganache using a stand mixer fitted with a whip attachment until very light and fluffy.  Spread evenly over cake.  Slice the cake and serve with a cold glass of milk.  Enjoy!  (Cake will last up to two days stored in air-tight container at room temperature.)

5 Lovely Cake Links for Mother’s Day

Treat your crazy mom to a crazy cake: strawberry pazzo cake with herbed creme fraiche. Pazzo means crazy in Italian which describes this cake well; balsamic vinegar drizzled over a sweet strawberry cake.  I’m intrigued!

Speaking of strawberries, check out my recipe for a cold oven strawberry pound cake mom is sure to love.  Or head to My Name Is Yeh for Molly’s cardamom vanilla cake with strawberry filling and cream cheese frosting.  I’m drooling.

Looking for a simple yet delicious cake recipe?  Head to Food 52 for their olive oil cake recipe.

Don’t feel like baking? Check out Baker’s Royale lemon ice box cake.  Yum!

Baileys Butterscotch Pudding Pie + 5 Unique Pudding Pie Links

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She drove home from the hospital in silence, headlights of passing cars illuminating her briefly before disappearing into the night.  If she hadn’t been alone, one might have noticed the smeared mascara underneath her tired, blue eyes.  Or maybe they would have noticed her wrinkled blue scrubs, a bit of blood splatter on the right leg from a man, or rather, a boy she attempted to save just hours before.

[“Please don’t let me die!” He pleaded while grabbing her shirt, yanking her stethoscope.  She, now, a metaphysical lifeline to a boy nearly gone.  When his grip on her softened, she removed his hand from her shirtsleeve and placed it across his heart.  Stupid kid, she thought.  Look what you have done.  No, she wasn’t cold, but removed.  After all, how could one carry the pain of so many? Damn near impossible.  She had tried.]

The headlights of her station wagon grazed the moonlit snow as pulled into the driveway of her picturesque, yet, modest colonial standing dark and peaceful at midnight.

[Tonight the kids would be asleep.  And her husband?  Passed out in their loveless bed, entangled in the sheets, snoring, farting, reeking of beer.  At least he was in bed.  A welcome change, really, to the nights when he chose to pass out on the living room floor among the toys that were never picked up and the dog hair that blew around the matted carpet like tumbleweeds.]

She sat in her car inside their cluttered garage (bikes, broken toys, Costco bags of toilet paper and paper towels, trash cans permeating the bitter night air) and thought briefly about not going inside.  Is that really an option?  Of course not.

The house-keys slid easily into the lock, reminding her she was home.  She placed her jacket on the overcrowded coat hat rack, someday I’ll organize this, and walked into the kitchen.  Dirty dishes were piled high in the sink, dried ketchup smears decorated their kitchen island, beer cans acted as cairns, marking where his latest, desperate internal battle took place. 

[She sighed.  12:15 AM .  Instead of tackling the mess in the kitchen and the one sleeping in her bed, she would have a drink, ring in the new year with a cold glass of Baileys. ]

The family dog slept curled up against the over-stuffed, milk stained Lazy Boy chair.  She lowered herself into the chair, careful not to wake the dog or spill her drink.  [Did it matter?]  She muted the TV , watched the lovers and strangers in Times Square kiss, desirous for an imagined fresh start.  She understood that craving.

The blue glow from the TV lit her scrubs just enough for the blood splatter to reappear. She rubbed a single finger across it.  The blood soaked in and dry now.  [For a moment she thought of licking  her finger.  A single lick of his blood: water, salt, red and white blood cells, microscopic bits of him dissolving on her tongue and living for as long as she lived.]  She held the glass to her mouth, let the ice cubes hit her lips and took a long sip of the creamy, sweet Baileys.  This year she would save the only life she could save: her own.

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Baileys Butterscotch Pudding Pie

pudding recipe adapted from Aida Mollenkamp’s Keys to the Kitchen

chocolate wafer crust adapted from Williams Sonoma

Serves 6

Ingredients for Pudding:

5 large egg yolks

1 tablespoon cornstarch

1 cup dark brown sugar, packed

1/2 cup of water

1 teaspoon kosher salt

2 cups of milk (not fat-free)

2 cups heavy cream

2 tablespoons unsalted butter

2-3 tablespoons Baileys Irish Crème

1 tablespoon vanilla extract

whipped cream for topping (optional)

chocolate shavings or crushed chocolate wafer cookies for topping (optional)

Directions:

Grab a medium bowl and whisk the egg yolks and cornstarch until well combined.  Set aside.

Add the brown sugar, salt, and water to a medium saucepan placing the pan over medium-low heat.  Stir until the sugar dissolves and begins to bubble.

Increase the heat to high and bring to a boil, without stirring, until the mixture becomes thick and dark, about 5 minutes.  Remove from heat.  Add the milk and heavy cream.  (Be careful! It will bubble.)  Whisk until all butterscotch bits at the bottom of the pan dissolve.

Place the pan over medium-high heat and bring the mixture to a boil.  Do not step away, the mixture could boil over!  Once it reaches a rapid boil, decrease the heat and slowly pour half of the butterscotch mixture to the egg yolks, whisking well to combine.  Now add the custard to the remaining half of the butterscotch mixture.

Whisk over medium heat until the custards just begins to gently boil and coats the back of your spoon, about 3 minutes. ( The custard is ready when it coats the back of spoon.  To be sure, draw your finger across the back of the spoon.  Your finger should leave a mark through the custard and not run back together.)  Remove from the heat.  Add butter, Baileys and vanilla.  Stir until butter is completely melted and the custard is smooth.  Strain through a fine mesh sieve.  Pour custard into a bowl and chill, uncovered, until very cold and pudding like, about 4 hours.   I chilled it overnight.  Transfer to air-tight container and refrigerate until ready to use.

The pudding can be made two days ahead.

Chocolate Wafer Crust

Ingredients:

1 + 1/4 cups crushed chocolate wafers

5 tablespoons unsalted butter, melted

1 tablespoon sugar

Directions:

Pre-heat your oven to 350F.

Place chocolate wafer cookies in a Ziploc bag and crush with a rolling pin until they resemble crumbs.

Stir together cookie crumbs, melted butter and sugar in a bowl until the crumbs are moist.  Pat mixture firmly and evenly into a 9 inch pie pan.  Be sure to cover both the bottom and sides of the pan.

Bake for 10 minutes.  Cool completely before filling.

Crust will last, unfilled, for several days well covered and at room temperature.

Assembly!

Add pudding to pie crust, filling it to the top.  (You will have leftover pudding.)  Top with fresh whipped cream, shaved chocolate and/or cookie crumbs.  Chill until ready to serve.  Enjoy!

**Add the pudding to the crust no more than a day before serving it.  The crust will start to get soggy after a couple of days**

5 Unique Pudding Pie Links

Looking for a unexpected spice in your life?  Head to A Cozy Kitchen and make green chili chocolate pudding pie.  Sounds weird but I bet it is delicious.  Embrace the weird.

Vegans rejoice! Ambitious Kitchen has a recipe for vegan chocolate avocado pie that sounds amazing!

A fudgey layer of chocolate pudding covers a sweet chocolate cookie crust and is topped with a light and airy vanilla pudding.  Intrigued? Want the recipe?  Head to Mel’s Kitchen Cafe for the recipe.

Butterscotch pudding meets cheesecake and makes this amazing pie by Bake or Break. Check it out!

Dreaming of peach season in January?  Check out my peach ricotta pudding cream pie recipe.  Swap out the fresh peaches for frozen and you’ll have a bit of summer in January.

Double Chocolate Tahini Cookies + 5 Tahini Dessert Recipes

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“Put down the weight of your aloneness and ease into
the conversation.  The kettle is singing
even as it pours you a drink, the cooking pots
have left their arrogant aloofness and
seen the good in you at last. All the birds
and creatures of the world are unutterably
themselves. Everything is waiting for you.”   
David Whyte Everything is Waiting for You

 

She knows me.  All of the beautiful, funny, ugly parts of me.  She sees my life now, not as the whole picture, but a small piece of the story.  A friendship like that is a lifeline when the world seems unrelenting.  So, it would seem shocking to think I almost didn’t answer her call the other afternoon.

Cut the rope and let me drift out to sea.  No!  She screams.  You drift away and we are both lost.  

I stared at my phone, picked up on the fifth ring.  A quiet “hi” and “how are you, Kel?” Twenty-three years of her voice, a “hi”, a simple question; she is as comforting to me as anything I have ever known.  Words came, trickling, one after another to her, an inlet discovered just in time.

My son’s recent Autism diagnosis had muted my words, left my mind torpid, my heart divided. Relief and sadness intertwined, choking my voice.  I needed space, a dark cave, time.  And she knew all of this because she fights the same beast, she wears the same albatross around her neck.  Though our conversation was brief, I felt better than I had in months.  Something in me cracked, revealing a sliver of light.  And then.  Gratitude and love followed, marching ferociously back, surrounding me.  [You are not alone!  You. Are. Not. Alone!]  If I were a religious woman I may have fallen on my knees, given thanks to him/her for the blessing of this friendship.  But I am not.  Instead, I picked my kids up from school, made a batch of cookies and poured myself a glass of wine.

Double Chocolate Tahini Cookies

Savory tahini replaces peanut butter and pairs perfectly with chocolate in this traditional cookie recipe

recipe adapted from Smitten Kitchen’s peanut butter cookies

Makes 3 dozen (using a 2 tablespoon cookie scoop)

Ingredients:

1 + 1/4 cup unbleached, all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup unsalted butter, at room temperature

1 cup light roasted tahini,  at room temperature (be sure to mix in the oil well before measuring)

3/4 cup sugar

1/2 cup firmly packed dark brown sugar

1 large egg

1 tablespoon of milk

2 teaspoons vanilla

1/2 cup semi-sweet chocolate chips, melted

1/2 cup dark chocolate chips (or semi-sweet)

raw sugar and festive decorations for sprinkling, optional but adds a yummy crunch

Directions:

Pre-heat the oven to 350F.  Line two cookie sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, baking soda, baking powder and salt.  Set aside. Slowly, melt the 1/2 cup of semi-sweet chocolate chips on the stove top or in the microwave.  Set aside.

Using a stand mixer fitted with a paddle attachment or an electric mixer, beat the butter and tahini until smooth, about 3 minutes.  Add sugar and dark brown sugar.  Beat until fluffy, about 3 more minutes.  Add the milk and vanilla extract.  Add melted chocolate.  Scrape the bottom and sides of the bowl with a spatula to make sure everything is well incorporated.  Add the flour and mix until well combined.  Lastly, stir in the dark chocolate chips.

Place raw sugar and/or decorative sprinkles on a plate.  Using a 2 tablespoon cookie scoop, place cookie balls in sugar, roll around and cover completely.  Place on prepared baking sheet.  Gently, make a cross-hatch pattern with a fork on each cookie or lightly press on the cookies with an off-set spatula.  ( I used an offset spatula.)

Bake the cookies for about 12 minutes.  Be sure not to over bake! The cookies may look under baked, but as long as they are puffed and just set at the edges you are all set!  Allow the cookies to cool on the pan for 5 minutes, then remove and place on a wire rack to cool completely.  Cookies will last in an air-tight container, at room temperature, for 2 days.  Enjoy!

5 Tahini Dessert Recipe You Must Check Out!

Molly Yeh’s chocolate tahini cake with rosemary buttercream is stunning and sounds delicious.  Check it out here!

Chocolate tahini cake two ways, curious?  The Brick Kitchen has the recipe for you.

Tis’ the season for cookies so add something new to your Christmas cookie plater this year with NYT’s salted tahini chocolate chip cookies and A Cozy Kitchen’s tahini concord grape thumbprint cookies.

If quick breads are your go to when it comes to holiday baking, check out my recipe for tahini chocolate chip banana bread.  It is delicious!

Chocolate Dipped Rosemary Butter Cookies + 5 Can’t Miss Holiday Cookie Links

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Do you know 2am?  I’m guessing, yes.  You see the pitch-dark shadows, you hear creaking pipes.  Nearby deep,heavy breaths attempt to lull you to…sleep.  And yet.  One side proves as uncomfortable as the other, stomach, back, side again.  Round and round you go. Thoughts simultaneously occur, then evaporate into the cool night air, as if never thought.

Do not believe everything you tell  yourself late at night.  [Who said this?]   But, you do.  And then you carry them around with like a small child, tending to their needs.  They don’t need you. The people in this house/home, they need you.  

So, you drag your weary body out of bed, walk around a bit, looking for answers in another room.  [Cold floor meets warm feet, shocking you from the bottom to the top, leaving goosebumps on your bare arms.  Shiver followed by a longing for the bed that provides no respite.]  Answers are not found.

What’s the alternative?  Return.  Try again.  This time…

The god awful bed you curse at 2:37am welcomes you back like desperate lover.  You give in, conceding, this time, because a bit of comfort and rest is better than none at all.

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Chocolate Dipped Rosemary Butter Cookies

A savory, sweet, even floral cookie with a crunchy exterior meets chocolate and falls in love.  Cookie conceived at 2am.

Makes about 2 dozen

Butter Cookie Recipe adapted from Epicurious

Ingredients:

2 cups of all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

2 sticks or 1 cup unsalted butter, at room temperature ( I used Plugra Butter)

1 cup sugar

1 large egg

1 + 1/2 teaspoon vanilla

1 tablespoon finely chopped fresh rosemary

1 cup semi-sweet chocolate chips, melted

1 egg white

4 tablespoon raw sugar

festive sprinkles for decorating, optional

2 inch round cookie cutter, optional

Directions:

Using a medium bowl, whisk together flour, salt and baking powder.  Set aside.

Using a stand mixer with a paddle attachment or an electric mixer, beat butter until light and fluffy.  Add sugar and continue to beat for about 5 minutes, scraping down the sides and bottom once or twice.  Add the egg and vanilla and beat until well combined.

Slowly add the flour, beating until the dough just comes together.

Place the dough on a large piece of plastic wrap and press into a 8 inch circle.  Chill the dough for at least 4 hours or overnight.

When ready to bake, pre-heat your oven to 375F.  Line two baking sheets with parchment paper.  Set aside.  Place chilled cookie dough on a lightly floured piece of parchment paper.  Lightly flour rolling-pin and roll out dough to 1/4 inch thick.

Using a 2 inch round cookie cutter, cut out cookies and place on prepared baking sheets. (If cookies become difficult to cut out, freeze dough for 15 minutes, then proceed.)  Brush cookies with egg white and sprinkle with raw sugar.  Bake until puffed and golden brown at the edges, about  10-12 minutes.   Allow to cool on pan for about 5 minutes, then transfer to a wire rack to cool completely.

While the cookies are cooling,  gently melt chocolate chips on the stove-top or in the microwave.

Once cookies are cool, dip in melted chocolate and place on a wire rack set inside a baking sheet lined with parchment paper.  Add festive sprinkles to chocolate, if desired.  Enjoy!

*Cookies will last up to 5 days.  Store in an air-tight container at room temperature.*

5 Can’t Miss Cookie Links for the Holidays

If you are a fan on linzer cookies, head to The Whole Bite for a chocolate linzer cookie recipe with dulce de leche.   I love this twist on a classic!

Still craving all things pumpkin?  Satisfy your craving with a batch of pumpkin cookies with brown sugar frosting.  Head to Creme de la Crumb for the recipe.

Crackle cookies are always a hit the holiday cookie swap.  Check out She Wears Many Hats double chocolate crackle cookie recipe.  Yum!

Have you ever tried an alfajore cookie?  I have the recipe for you.

This is a chocolaty twist on my favorite holiday cookie.  Check out the recipe here.

Rum Caramel Apple Cheesecake + 5 Comforting Dessert Links

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A letter to my daughter post 2016 Election

Dear Charlotte,

A few days before the election you asked me to make a cheesecake.  I agreed, deciding on an apple cheesecake that felt both celebratory and as American, as… well, apple pie.  [Your big, beautiful green eyes sparkled with anticipation as you watched me drizzle caramel sauce all over the cheesecake.  Do you know how much I love your eyes, sweet girl?]  The eve before the election while we were eating dinner you excitedly told me your school held a mock election and…

Guess what, Mama?

Before I can say: what?

She won! Hillary Clinton won!  Those eyes, again, so excited, so hopeful.

Do you think she will win Mama?  Yes, goose, I think she will win.  You seemed satisfied with my answer.   And then asked: Can I have the last piece cheesecake?

Like a huntress enjoying every bite of her prey, you devoured the remaining piece of cheesecake, a smile spreading across your face.  You will remember this cheesecake, I thought.

You voted with Daddy on Election Day, which now, more than ever, seems appropriate. You watched a man, a good, kind, intelligent, tolerant man, vote for the first nominated female presidential candidate.

Later that night, we put the three of you to bed, reassuring you and your brothers: yes she will win.  I promised you, no matter how late, I would wake you, so you could watch the celebration.  See the glass ceiling shatter.  See progress.

I felt hopeful watching the returns comes in.  [She can do this, she will do this!]  And then my stomach tightened.  What is happening?  I wanted to scream, cry, throw something at the TV.  I did none of those things.  I went to bed, dismayed by the country I love.

We never fell asleep.  We never woke you.

This can not be happening. 

When I went into your room the next morning to wake you for school, I stumbled over my words.  No she didn’t win.  Yes I am sad, I am angry.  But.  But, it is time to get out of bed and start the day.  [What the hell am I saying?  You can’t run from this one.]

With wild hair and sleep still in your eyes you asked: Mamawhy do they think a girl can’t do the job?   I looked into your pensive, sea green eyes and said: I’m not sure.  I wish I had better words for you.  I’m sorry.  I’m at a loss.   [I hate at just nine years old, you understand some people think girls and women are not as capable.  I will tell you this later.]

The thing is Charlotte there are many reasons why she didn’t win.  Right now, everyone is pointing fingers at one group or another.  I blame myself.  I was lazy and complacent. I should have fought harder, donated, volunteered.  Never again.  Someday there will be a female president.  Maybe it will be you? Or a friend? Or a complete stranger.  She is coming, it is just a matter of time.

Please remember…you matter, you matter, you matter. Kind, capable, brave and smart, you are what this world needs…always.

Love,

Mama

Rum Caramel Apple Cheesecake

recipe adapted from Bobby Flay

Serves 8

Ingredients for crust:

12 whole graham crackers

2 tablespoons sugar

5 tablespoons melted butter

Directions:

Preheat your oven to 350F.  Add graham crackers and brown sugar to a food processor fitted with a blade attachment.  Pulse until finely ground.  While the motor is running add the melted butter and process until the mixture just comes together.  Spray the bottom and sides on a 9-inch spring form pan with cooking spray.  Pat the mixture evenly across the bottom of the pan.  Place on a baking sheet and bake until golden brown, about 10-12 minutes.  Remove from oven and allow to cool completely on a wire rack.  Once cool, wrap your spring form pan in foil, covering the sides.   (The foil will keep the water bath you create later from seeping into the cheesecake.)

Ingredients for cheesecake filling:

zest of 1 lemon

3 (8 ounce) packages of cream cheese, at room temperature

1/4 cup lemon sugar (see directions)

2 tablespoons sugar

1/2 cup dark brown sugar

4 large eggs, at room temperature

1 large vanilla bean, seeds scraped

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1/2 cup heavy cream

Directions:

Zest 1 lemon.  Combine 1/4 cup of sugar with lemon zest.  Mix with your fingers until wet and well combined.  Using a stand mixer, fitted with a paddle attachment, add the cream cheese and beat until very light and fluffy, about 5 minutes.  Add the lemon sugar, remaining granulated sugar and brown sugar and continue to beat until light and fluffy.  Add the eggs, only 1 at a time, scraping the bottom and sides of the bowl after each addition.  Add the vanilla seeds and vanilla extract and beat until combined.  Add the salt and heavy cream and mix until just incorporated.

Pour the mixture over the prepared crust.  Place the spring form pan in a large roasting pan.  Pour hot water into the roasting pan until the water is halfway up the sides of the cheesecake pan.   Place in the oven and bake until the cheesecake is puffed and the center still jiggles, about 55 minutes.

Turn off the heat and prop open the oven door with a wooden spoon.  Allow the cake to cook like this for 60 minutes.  Remove cake and allow to cool for 2 hours.  Cover with plastic wrap and refrigerate until ready to serve.

Next make apple mixture and rum caramel sauce!  Keep going it is worth it!

Ingredients for Apple Mixture:

2 cups apple juice (unsweetened)

1/4 cup brown sugar

1 vanilla bean (leftover from cheesecake)

1 tablespoon cold unsalted butter

3 Granny Smith apple, peeled and thinly sliced

3 Fuji apples, peeled, thinly sliced

1/4 cup rum

Directions:

Combine apple juice, sugar and vanilla bean in a large sauté pan.  Bring to a boil.  Add butter and stir until melted.  Add the apple slices and cook until soft and caramelized, about 10 minutes.  Add the rum and continue to cook over medium heat until reduced by 1/2.  Using a slotted spoon remove the apples, place in a bowl and allow to cool a bit.  Set aside.

Ingredients for Rum Caramel Sauce:

1 + 1/2 cups sugar

1/4 cup water

3/4 cup heavy cream

generous pinch of salt

3 tablespoons of rum

1/2 teaspoon vanilla extract

Directions:

Combine sugar and water in a medium saucepan.  Bring to a boil over high heat without stirring.  Swirl the pot once or twice and continue to cook until it turns amber, about 12 minutes.

When the caramel is a rich amber, remove from heat.  Slowly and carefully whisk in the heavy cream.  Add the salt and whisk until smooth.  Stir in the rum and vanilla extract.  Keep warm until ready to use or gently reheat on the stove, if necessary.

Assembly!

Remove the ring of the spring form pan surrounding the cheesecake.  Top the cheesecake with the warm apple mixture, drizzle with rum caramel sauce.  Save extra sauce and serve on the side.  Enjoy!

**The cheesecake can be made two days ahead.  Keep covered and refrigerated.  The apple mixture and rum caramel sauce can be made one day ahead.  Cover and refrigerate.  When ready to use, gently reheat in the microwave or on the stove.**

5 Comforting Dessert Links

A warm, gooey, freshly baked chocolate chip helps mend a broken heart.  Head to Smitten Kitchen for Deb’s consummate chocolate chip cookie recipe.

A pan of brownies and a glass of milk will aid in curing whatever ails you.  Head to the Crepes of Wrath for Ina Garten’s outrageous brownies with 2 kinds of chocolate.

Chocolate not your thing? How about a crisp pate a choux shell filled with a silky vanilla rum custard.  Eats Well With Others has the recipe for you.

A warm citrus pudding cake may add a little brightness even on the darkest days.  Food 52 has the recipe for you.

Is cheesecake your go to when your not sure where to go from here?  Check out my recipe for blueberry cheesecake bars.

 

 

Twix Bars with a Twist + 5 DIY Sweet Treat Links

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Halloween night I will walk our leaf covered sidewalks [crunch, shuffle, crunch…God I love that sound] with a warrior, Robin Hood and a jovial [fingers crossed, two is tough] ghost. Cold little hands resting in my hand, momentarily, before breaking free in a frantic scamper for more candy.  A warrior, headstrong and fierce will lead the way, while brave Robin Hood and a charming ghost shuffle along.

Robin Hood’s Epi-pens stored in one coat-pocket while a bag of “trade” candy sits in the other pocket…waiting.  Please no ER trips, not tonight.

Charleston Chews, Tootsie Rolls, Swedish Fish, Twizzlers, filling their orange plastic pumpkin buckets, while I hand off Reese’s Peanut Butter Cups and Snickers to Bubba quickly, efficiently, much like a bomb squad taking care of a situation before someone gets hurt.

Our boy, our prince of thieves, safe for now. 

House after house, we will trek along, until the air is just too chilly, our feet weary, the sugar high becoming a low.  When we reach our front door, the candy basket we left out will be nearly empty.  Robin Hood will steal the remaining safe candy, as he should.  With a tired ghost resting against him, snuggled in his neck, sticky cheeks touching coarse stubble, Bubba will open the front door.  The heat from the house will escape out the front door, warming our cold faces, reminding us we are home.  Safe.  Happy.

Happy Halloween.

Twix Bars with a Twist

A shortbread cookie topped with caramel, Sunbutter and a dark chocolate glaze

adapted from Not Without Salt’s Homemade Twix Bars

Makes 12 large bars or 24 small bars

Ingredients for shortbread:

1 stick + 3 tablespoons unsalted butter, softened

1/4 sugar

2 cups unbleached all-purpose flour

1/4 teaspoon kosher salt

Directions:

Pre-heat oven to 350F.  Spray 9×13 baking pan with cooking spray and line with parchment paper, leaving a bit of an overhang.  (This will make it easier to remove the bars later.)

Using a stand mixer with a paddle attachment or a handheld electric mixer, cream the butter and sugar until light and fluffy.  Slowly add the flour and salt.  Mix until the dough comes together.  The dough will be crumbly but should hold together when pressed in between your fingers.

Press the dough evenly into the prepared baking pan.  Bake for 12 minutes.  Rotate pan and bake for another 12 minutes or until the shortbread is golden brown.  Allow to cool completely on a wire rack.

Next prepare the Sunbutter layer.

Ingredients for the Sunbutter layer:

1 cup, all natural, no sugar added Sunbutter

1/2 cup confectioners’ sugar

4 + 1/2 teaspoons unsalted butter

Directions: 

Place Sunbutter, sugar and butter in a medium size bowl and mix together with a wooden spoon until completely smooth.  Set aside.

Now prepare the caramel.

Ingredients for caramel:

2 cups sugar

3/4 light corn syrup

1/2 cup water

1 teaspoon fresh lemon juice

1 cup heavy cream

1 cup sweetened condensed milk

1/4 teaspoon kosher salt

Sea Salt for sprinkling

Directions:

Combine sugar, corn syrup, water and lemon juice in a large saucepan.  Using your hand or a pastry brush, wipe down any sugar crystals on the side of the pan with water.  Over medium-high heat bring the mixture to a boil.  Again wipe down any stray sugar crystals.  Do not stir the caramel from this point on.  The mixture will bubble vigorously.  When the syrup begins to turn golden brown, insert a candy thermometer.  When it reaches 300F, remove the pan from the heat.  Allow to rest for 1 minute.  Add heavy cream and stir until smooth, then whisk in the condensed milk.  Next, add the salt.  Whisk until smooth.

Return the pan to the heat and stir constantly until the caramel reaches 240F.  Remove from heat and pour over cooled shortbread.  Sprinkle with a bit of sea salt.  Place in the refrigerator and allow to set for 2 hours.  While the caramel layer sets prepare the chocolate glaze.

Ingredients for chocolate glaze:

6 ounces of dark chocolate- chocolate chips are fine

3 tablespoons of butter

Directions:

Slowly, melt the butter and the chocolate in the microwave.  (I checked it every 20 seconds.)  Stir well until completely melted and smooth.

Spread Sunbutter mixture evenly over caramel  layer.  Pour the melted chocolate over the Sunbutter layer.  Smooth with an offset spatula.  Decorate with holiday sprinkles, if desired.  Cover with plastic wrap and place in the refrigerator overnight.  They are easiest to cut when cold.  Cut into squares, big or small and serve.  Enjoy!

**If taking to a party, cut into squares when cold.  Store in an air-tight container in between layers of parchment paper.  Refrigerate until ready to serve.**

5 DIY Sweet Treat Links

If you love chocolate turtles check out Creme de la Crumb’s 3 ingredient caramel cashew clusters.  My mouth is watering!

One of my favorite sweet treats is chocolate covered almonds.  Sally’s Baking Addiction has a recipe for sea salt dark chocolate almond clusters that is now on my  must make soon list.

Love truffles?  Make your own!  Head to Alexandra’s Kitchen for her boozy Grand Marnier chocolate truffles recipe.

Screw moderation.  Make  I Am Baker’s Halloween saltine toffee candy and eat every last bite.  You deserve it!

Dealing with nut-allergies?  We are too.  I feel your anxiety especially around Halloween. Head to The Kitchn  and check out 5 nut-free Halloween treats that are sure to make your kids smile.

Apple Pear Pie with Oat Streusel + 5 Unique Fall Pie Links

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My mother was prettiest in the fall: her milky white skin, blue-gray eyes, auburn hair, easy smile and perfect profile more beautiful in the diminishing autumn light competing (unbeknownst to her) with the glory of the burgundy, yellow and copper leaves, both awe-inspiring and short-lived.  Like the leaves, the best part of her shown brightest before the dreary winter settled in.  She understood this cycle of her life, allowed it, succumbed to it.

And so, as a child, I breathed her in, filled my lungs with her happiness and carried it with me through the long, intense winters, wet springs and steamy summers.

I love fall, she said with her hands wrapped loosely around the steering wheel of our blue Ford Taurus station wagon, her long fingers and perfectly manicured nails dancing to a song on the radio.  The car window cracked a few inches allowing the crisp air to rush in and mix with her perfume.  (Mama’s best smell.)

Me too, Mama!  Her three ducklings cheered almost in unison, eagerly anticipating caramel apples covered in peanuts, bulbous pumpkins and warm cider.

She smiled, briefly checking herself in the rear-view mirror.  

What are you looking at Mama?  You haven’t disappeared…not yet.

The mother I clung to like a barnacle adhered to the hull of a ship, returned year after year, fall after fall, until she didn’t.  It wasn’t sad.  She made a choice.  Maybe we had outgrown her or she us.  The weight of a divorce, three children growing away from her too fast, a life she wasn’t sure how to repair.  And if I were to ponder why, why, why, the answer would still baffle me.  It is easy to choose happiness when you are not unhappy.

Occasionally, I see glimpses of the mama I remember in the mother I have now: an easy smile when we celebrate my older son’s October birthday as he delights in her perfect birthday gift (Air War Battle Drones! Cool, Mimi!); decorating paper bag Halloween lanterns for our front porch with our girl, happily accepting a sticky kiss from our chubby pumpkin costumed toddler.  I store these memories of her, hold on to the glimpses of happiness I see today, if only to retrieve them when winter comes again.

Apple Pear Pie with Oat Streusel            

Apple and pears, lightly sweetened and baked to perfection topped with a buttery, crunchy oat streusel 

recipe adapted from Epicurious

Pie Crust recipe adapted from Nothing In The House

Serves 8

Ingredients for filling:

3 pounds Cortland apples, peeled, cored and sliced into 1/4 inch thick pieces

2 lbs pears (I used Bartlett)

3/4 cup light brown sugar, packed

1/4 cup all-purpose flour

2 teaspoon ground cinnamon

1/2 teaspoon allspice

good pinch of kosher salt

Ingredients for pie crust:

2 cups unbleached, all-purpose flour

1 teaspoon cinnamon

1 teaspoon kosher salt

1 + 1/2 sticks very cold, unsalted butter, cut into chunks

1 large egg, cold, lightly beaten

1/4 cup ice-water

1/2 tablespoon cold apple cider vinegar

Oat Topping:

3/4 cup unbleached, all-purpose flour

1/2 dark brown sugar, packed

1/4 teaspoon cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon allspice

7 tablespoons cold, unsalted butter

1/2 cup old fashion oats

Directions for crust:

*Pre-heat your oven to 400F*

Grab a large mixing bowl and whisk together the flour, sugar, salt and cinnamon.  Add the butter chunks and mix with your fingertips making sure pea-size chunks of butter remain.   Using a small bowl, whisk together the cold egg, water and vinegar.  Add the liquid to the flour/butter mixture and mix with a wooden spoon until the dough comes together.  It should be a bit shaggy.  Form into a ball, wrap in plastic wrap and chill for at least an hour before rolling out.  The longer you let it chill, the better.

When ready to bake, lightly flour a piece of parchment and place dough on paper.  Cover with another piece of parchment paper and roll to a 12 inch round.  Remove parchment paper and press crust gently into pie dish.  Turn dough overhang under and crimp the edges.  Chill in the fridge until ready to use.

Directions for the filling:

Toss all of the filling ingredients in a large bowl.  Set aside and prepare the topping.

For the topping:

Blend the flour, brown sugar, cinnamon, salt, allspice in a food processor.  Add the butter and pulse until a dough forms that resembles wet sand.  Add oats and pulse briefly.

Stir the filling and add it to the prepared pie crust.  Sprinkle the topping evenly over the pie.  Place pie on a baking sheet lined with parchment paper (to catch spills.)  Bake until top is golden brown, about 40 minutes.  Reduce the temperature to 350F and bake for another 50-60 minutes.  *If the top is browning too quickly, cover pie loosely with foil.*  Cool pie on a wire rack for at least an hour before serving.  Serve warm or at room temperature as is or with scoop of vanilla ice cream.  Enjoy!

*Pie will last loosely covered in foil at room temperature for a few days.*

5 Unique Fall Pie Links

Apples and fall go hand in hand, but why not switch things up and focus on pears for a bit? Head to Joy the Baker for her bourbon pear crumble pie.  I can’t wait to try this!

Looking for a twist on pumpkin pie?  Head to Love and Olive Oil for a s’mores pumpkin pie recipe that sure to make everyone smile.  Also, check out my pumpkin pie bars.  Pie in bar form = easy serving to guests.  Insert fist pump here.

Bruleed butternut squash pie.  Are you curious?  Me too.  Head to Lemon Fire Brigade for the recipe.  And while you are there check out caramel apple blackberry pie.