Apple Tart with Oat Crumble and Apple Infused Caramel

I accidentally made a tart. Yeap, you read that correctly. I accidentally made a tart.

Initially, I was trying to make hand pies. But my first attempt at those failed abysmally. And they didn’t even involve apples. I was trying a new recipe for dinner with my neighbors and it was the dough and the oven versus me and the timer. Sadly, I was on the losing team. Something, somewhere just didn’t quite go right. My neighbors still ate them, bless their hearts. And, they inspired me in the process!  

With a mouth full of less-than-impressive hand pie one said, “How quickly do apples go bad? You’ve got, like, eight sitting here.” He motioned to my overflowing fruit bowl. Apparently, no proper single gal has eight apples sitting on her counter. I decided not to tell him I had more apples in the fridge…

I knew that despite eating one or two apples a day as a snack, they were going to go south before I got around to finishing them. I figured baking with them would be the best use of my time, but I couldn’t stomach the idea of more cake. Then I remembered the extra pie dough sitting in my fridge and knew exactly what I would do. An apple tart!

When the going gets tough, the tough make tarts.

Pumpkin Oatmeal Caramel Stuffed Cookies

Correct me if I’m wrong, but Gingerbread lattes are supposed to have a lovely dusting of cinnamon on them, correct? No? Am I imagining things? I feel like I am because I’ve gotten a Gingerbread latte three times now and not once has there been anything on top of my milk foam. I just don’t feel complete.

I know there’s supposed to be some kind of tasty, spicy topping on a Gingerbread latte; partially because my memory is pretty darn fantastic when it comes to coffee beverages and partially because I just Googled “does a Gingerbread latte come topped with cinnamon?”

Results indicate that it is actually a dusting of nutmeg on top. Whatever, close enough. I knew something had been missing from my drinks, but, what I don’t understand is why. I’ve never once had a barista forget the topping on a Pumpkin Spice latte. Never, ever. Which basically drives home the point that Pumpkin Spice is the best flavor around, and I’m not the only one playing favorites.

While I love the Gingerbread lattes, and look forward to their return with anticipation around Christmas time (along with the Caramel Brulee (SO GOOD!)), Pumpkin Spice is far nearer and dearer to my heart than any other. At least that’s what I thought.

One day I got the bright idea to combine two of my favorite drinks: a Caramel Macchiato and a Pumpkin Spice latte, a Pumpkin Macchiato, if you will.

Salted Caramel Swirled Marshmallows

My mom has always stressed to me the importance of spraying pans. Always. When I was first starting to bake this was the single most difficult thing for me to remember.

Far too many times, I would be pouring brownie batter (from my favorite boxed mix…because a 15-year-old newbie foodie knows no better. And boxed brownies are delicious) into a pan only to have my mom walk up behind me and say, “Did you remember to spray the pan?”

No. No, I did not.

The situation then went one of two ways. I would either 1) pour the batter back into the bowl and wash, dry, and then (finally) spray the pan and return the batter to it’s rightful place. Or 2) I’d tell myself I didn’t really need to spray the pan. It’s just a suggestion. A gimmick to get me to use one more product I don’t really need. The brownies would be fine.

I was an idiot. 

Chicago Chronicles: Grahamwich

What do fresh coffee, laundry detergent, dog food, and cute shoes all have in common? I can buy them at Target. My love affair for the Bullseye store is deep, like, way deep. I can go into that store for toothpaste and a roll of tape and come out with four bags of items I didn’t even know I needed.

Recently, Target has been doing a great job of getting big name designers to create clothing collections that are fashionable and affordable. I could buy a cute Missoni top or Jason Wu skirt and feel like a million bucks, without actually spending a million bucks.

I feel like Graham Elliot and Target have a lot in common. 

With his self-titled restaurant, Graham Elliot has left a huge culinary imprint on Chicago and the world. The restaurant and its name sake are racking up awards and accolades like nobody’s business. While dining at Graham Elliot would undoubtedly be a revelation, I have yet to make it there. My dollars will only stretch so far.

Caramel Corn Cookies

I pretty much grew up on leftovers. My parents would cook big meals over the weekend and then we’d survive on them throughout the week on busy school nights. I spent many a Wednesday night eating reheated lasagna or warming up a burger. Gosh I miss those days.

I’m still super into leftovers. Partly, because a lot of things taste better the next day (soup, cold pizza, bread, etc.) and mainly partly from laziness.

Leftover spaghetti? Make a pasta bake. Grilled veggies? Into tomorrow’s omelet. Extra puppy chow? In cupcakes!

Bunches of caramel corn? Cookies!

Chocolate Chip Caramel Pretzel Blondies

I have been up since 5:40 this morning. Even my early-rising self knows that is all too early, especially on a Saturday. I had no choice though I had to be at work.

But you have a choice. The choice to throw a last minute addition into your Super Bowl menu (or, if you’re not a football watcher, just into another Sunday).

Salted Caramel Pretzel Cheesecake

As I have mentioned before, I work at a restaurant. And at said restaurant we have gelato – which is just fancy Italian ice cream. We have the regular flavors like Tahitian vanilla and dark chocolate and then there are some more interesting ones like caramel mascarpone pistachio and key lime pie. I have personally sampled every flavor a million times in the customers’ best interests. You know, for quality control purposes.

A lot of the flavors are inspired by favorite desserts (Traditional pumpkin pie = good. Pumpkin pie in ice cream form = ohmygoodness.). The opposite happened with me. I was inspired by the flavor salted caramel pretzel to create a dessert. And thus, the Salted Caramel Pretzel Cheesecake was born!

Now, I have never made a real, honest-to-goodness cheesecake before. With the springform pan and the water bath and the TWO POUNDS OF CREAM CHEESE. But, I was willing to take that bullet for the blog.

I searched and searched for a plain cheesecake recipe that I was willing to use – and finally found it at Simply Recipes. I love Elise’s blog and peruse it frequently and so should you! Her cheesecake recipe came from the incomparable Dorie Greenspan, Baking Maven Extraordinaire. I knew it would not disappoint. 

To make this a Salted Caramel Pretzel Cheesecake instead of just a regular ol’ vanilla cheesecake I substituted half of the graham crackers in the crust for crushed pretzels, used salted butter and topped the cake with salted caramel (duh) and more crushed pretzels. Di-vine. 

I wish I could honestly say that if this hadn’t turned out I would have been okay with it. If it had been too salty or pretzely or caramely (no such thing in my opinion), that I could have just shrugged it off. But I don’t think I could have. I am very good at following recipes – it’s why I love baking so much, the precision of everything. I’m a bit of a control freak and I am in complete control when I am in the kitchen. For this dessert I was doing two things I had never done – baking a cheesecake and making homemade caramel.

Being able to execute this dish has made me a more confident developer. It has inspired me to be willing to take more risks in the kitchen and to follow my gut (literally). 

Salted Caramel Pretzel Cheesecake (recipe adapted from Simply Recipes via Dorie Greenspan)

CRUST

1 cup graham cracker crumbs (a little less than a package and a half)

1 cup pretzel crumbs (I used about 20-30 of the small dipping rods)

2 TBSP sugar

Pinch salt

5 TBSP salted butter, melted

FILLING

2 pounds (4 8oz. packages) cream cheese at room temperature

1 1/3 cup sugar

Pinch of salt

2 teaspoons vanilla bean paste (or regular extract, I just like the little flecks of vanilla from the paste)

4 large eggs at room temperature

2/3 cup sour cream

2/3 cup heavy whipping cream

Preheat oven to 350, move rack to bottom third of oven.

Mix the graham cracker, pretzel crumbs salt and sugar in a bowl with your hands. Add the melted butter and mix until all the crumbs are wet. Press crumbs into the bottom of a 9 inch springform pan that has been wrapped tightly with heavy duty aluminum foil. Bake for 8-10 minutes until crust is golden brown and fragrant. Remove from oven to cool. Lower the temperature to 325. Put 2 quarts of water on to boil.

In the bowl of an electric mixer beat the cream cheese until light and fluffy, about 4 minutes. Add in the sugar and beat for another 4 minutes. Add the salt and vanilla, beat until incorporated. Add the eggs, one at a time, beating for a minute after each addition. Be sure to scrape the sides and bottom of the bowl between additions to ensure all the cream cheese is thoroughly blended into the mixture and there aren’t any clumps floating around. Add the sour cream and whipping cream and beat until incorporated. 

Place springform pan (with cooled crust) in a roasting pan (or if you’re like me, a large skillet) that is deep enough to fill with water halfway up the side of the pan (about 1.25 inches). Pour the filling over the cooled crust, smoothing the top with a rubber spatula. Place pan in the oven and fill with the boiling/hot water. This keeps the cake moist and prevents it from cracking.

Bake in preheated oven for 90 minutes. Turn of the heat and crack the oven door an inch. Leave the cake in the oven for another hour to cool; this will also prevent cracks from forming on the top of the cheesecake.

Cover cooled cheesecake with foil and chill in the refrigerator for at least four hours, if not overnight.

While the cheesecake cools, prepare the salted caramel sauce. 

Salted Caramel Sauce (adapted from the Amateur Gourmetvia Zoe Nathan from Food & Wine Magazine)

1 cup sugar

1/4 cup water

2 tablespoons light corn syrup

3/4 cup heavy cream

4 tablespoons unsalted butter

1 1/2 teaspoons sea salt

In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Do not stir.

Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until the sugar turns a deep amber color, about 6 minutes. Remove the saucepan from the heat and carefully (read: SLOWLY) whisk in the cream. Add the butter and salt. 

Pour the caramel into a glass jar or bowl and let it cool to room temperature. Makes about 1 ½ cups sauce.

Covered, the caramel will last for two weeks in the fridge. 

Tip: If your sugar recrystallizes when you add the cream, don’t fret. Continue stirring and turn the stove back on to medium heat. Allow the sugar to bubble and nearly boil again, about 5 minutes. Remove again from heat and continue as directed, stirring constantly.

Once the cheesecake has chilled, and you are ready to top with caramel sauce, remove foil from top and set pan on plate or cake stand. Run the edge of a blunt knife (I used a butter knife) around the perimeter of the cake, loosening it. Using a blow dryer on low heat circle the pan a few times to take the chill off the pan and more easily remove the form. Unlock the form and slowly pull up to remove.

Top the cheesecake with ½ - 1 cup of caramel and smooth the top. Add crushed pretzels to finish.

Leftover caramel, meet spoon. Spoon, meet my mouth.