Salted Caramel Apple Cookies

Wow. These cookies may be my new favorite autumn dessert. I knew that we would love them when they were described as if “a caramel apple and a snickerdoodle got together and created some seriously delicious magic.” 🙂

This recipe is from Bon Appétit, contributed by Kelly Janke. I used Kanzi apples. Apparently, any type of apple will work in these cookies.

The original recipe stresses the importance of cooking the apple caramel to the proper consistency. It was a little tricky, but the instructions were very helpful. All of the liquid from the apples is cooked down until it has evaporated, leaving behind a “tacky and pliable” caramel. This wonderful caramel is folded into the cookie dough to create swirls in the finished cookies- fabulous.

Yield: Makes 25 cookies

For the Apple Caramel:

  • 3 medium apples (about 1 1/2 lbs total), peeled, cored (I used 3 (1 lb 6 oz total) Kanzi apples)
  • 1 1/4 cups (250 g) granulated sugar
  • 1/8 tsp cream of tartar
  • 2 T chilled unsalted butter
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom (I used freshly ground cardamom, sifted)
  • 1/4 tsp freshly grated nutmeg

For the Dough & Assembly:

  • 3 1/2 cups (438 g) all-purpose flour
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
  • 1 cup (200 g) granulated sugar
  • 1/2 cup, packed (100 g) dark brown sugar
  • 2 large eggs
  • 1 T vanilla extract
  • flaky sea salt (I used Maldon)

To Make the Apple Caramel:

  1. In a food processor with the grater attachment, coarsely grate apples (or use large holes of a box grater).
  2. Transfer grated apples to a clean kitchen towel and squeeze over a medium bowl to extract all the juice possible. (I just squeezed the grated apples with my clean hands!)
  3. Measure out 1/4 cup (4 T) apple juice and set aside (save any leftover apple juice for another use).
  4. Set grated apples aside (you should have about 2 1/2 cups).
  5. Bring sugar, cream of tartar, and reserved 1/4 cup (4 T) apple juice to a rapid boil in a large saucepan over medium heat, stirring just to dissolve sugar. Cook, without stirring but swirling pan often, until bubbles slow and caramel turns a deep amber color, 5–7 minutes.
  6. Remove caramel from heat and stir in butter, salt, cinnamon, cardamom, and nutmeg.
  7. Set pan over medium-low heat and add reserved grated apples, stirring quickly to combine (don’t worry if the caramel mixture looks like it’s seizing at first). Cook apple caramel, stirring constantly, until it’s noticeably stickier, the liquid has evaporated, and it almost forms a ball as you stir, 10–14 minutes. (Don’t be tempted to continue cooking- if the caramel becomes too dry it will be more of a fruit leather when it cools.)
  8. Scrape apple caramel onto a parchment-lined baking sheet and spread out in an even layer. Let cool, at least 30 minutes.
  9. Set 1/4 cup apple caramel aside for topping cookies.

To Make the Dough, Assemble, & Bake:

  1. Place racks in upper and lower thirds of oven and preheat to 375°. (I used the true convection setting.)
  2. Whisk flour, salt, baking soda, and cream of tartar in a medium bowl to combine.
  3. Beat butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment, starting on low speed, then increasing speed to medium, until combined, about 2 minutes total.
  4. Add eggs one at a time, incorporating thoroughly before adding the next, then add vanilla.
  5. Reduce speed to low; add dry ingredients and mix just until combined.
  6. Add apple caramel and pulse mixer two or three times to swirl caramel throughout dough or fold in caramel using a sturdy rubber spatula (take care not to overmix or else you’ll lose the swirled caramel effect as the cookies bake).
  7. Using a 3 T (#20) cookie scoop portion out 16 balls and divide between 2 parchment-lined baking sheets, spacing at least 2″ apart (you will have dough left over for a 2nd batch).
  8. Top each cookie with a few small pieces of reserved apple caramel and sprinkle with flaky sea salt.
  9. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown at the edges, 12 to 16 minutes.
  10. Let cookies cool 5 minutes on baking sheets then transfer to a wire rack and let cool completely.
  11. On cool cookie sheets, repeat process with remaining dough to make 8 (or 9) more cookies.

Do ahead: Cookies can be made 5 days ahead. Store airtight at room temperature. (True! Still delicious the next day.)

Pumpkin Cupcakes with Maple-Cream Cheese Frosting

In the fall, my daughter would love to eat some sort of “pumpkin spice” item every day to celebrate the season. 😉 She loved these cupcakes!

These super moist cupcakes were delicious but it was the maple-cream cheese frosting that really put them over the top. The frosting was fabulously creamy with the perfect amount of sweetness.

The recipe was adapted from David Leite via smittenkitchen.com. I modified the method and used fine sea salt.

Yield: 18 cupcakes (with leftover frosting)

For the Cupcakes:

  • 1 stick unsalted butter, room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1/3 cup granulated sugar
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda, sifted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1/8 to 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1/2 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups canned solid-pack pumpkin

For the Frosting:

  • Two (8-ounce) packages cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioners’ sugar, sifted
  • 4 T (1/4 cup) pure maple syrup
  • pinch fine sea salt

To Make the Cupcakes:

  1. Heat oven to 350° (175°C), preferably on convection. Line a cupcake pan with 18 liners.
  2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
  3. Meanwhile, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
  4. Add eggs, one at a time, to the mixer, scraping down the sides after each addition.
  5. Combine the buttermilk and vanilla extract in a liquid measuring cup.
  6. Alternate adding the flour and buttermilk mixtures to the mixer, beginning and ending with the flour.
  7. Beat in the pumpkin until smooth.
  8. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. (I used a cookie scoop.)
  9. Bake the cupcakes until a toothpick inserted into the center comes out clean, rotating halfway through the baking time, about 19 to 20 minutes on convection or up to 20 to 25 minutes in a standard oven.
  10. Cool the cupcakes on racks completely before topping with the frosting.

To Make the Frosting:

  1. In a stand mixer, beat the cream cheese and butter to combine.
  2. Add all of the additional ingredients and continue to beat on medium speed until fluffy.
  3. Frost the tops of each cupcake, swirling decoratively. (I used a pastry bag and decorative piping tip.)
  4. Refrigerate cupcakes for 30 minutes to set up frosting prior to serving.

Oatmeal Snickerdoodles

I made this twist on a classic snickerdoodle to share with friends at the beach while enjoying one of our last summer sunsets. Perfect. 🙂 The original recipe describes this version as being Early American, from Connecticut. They were thin with crisp edges and a more tender center.

The recipe was adapted from Cookies are Magic by Maida Heather. I had never baked cookies on foil which was recommended in the recipe to slow the browning process. Interesting! I modified the recipe to reduce the amount of cinnamon-sugar topping.

Yield: 50 cookies

For the Cookie Dough:

  • 2 cups sifted all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 2 sticks (8 oz) unsalted butter
  • 1 tsp pure vanilla extract
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 2 large or XL eggs
  • 1 1/2 cups old-fashioned rolled oats

For the Cinnamon Sugar Topping:

  • 1 T granulated sugar
  • 1 tsp ground cinnamon
  1. Adjust 2 racks evenly spaced in the oven. Preheat to 400 degrees.
  2. Cut aluminum foil to fit 4 rimmed cookie sheets. (I used 4 half sheet pans and 1 quarter sheet pan.)
  3. Sift the flour, then measure.
  4. Sift the baking soda, salt, and cinnamon into the measured, sifted flour. Set aside.
  5. In the bowl of a stand mixer, cream the butter, about 1 to 2 minutes.
  6. Add the vanilla and both sugars and beat well, about 2 to 3 minutes.
  7. Add the eggs one at a time and beat well.
  8. On low speed, gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until just combined.
  9. Stir in the oats.
  10. Using a cookie scoop (I used a 1 T cookie scoop), place by rounded scoops onto the prepared baking sheets, about 2-inches apart. (I placed 12 cookies per sheet on the 4 prepared sheets, and the leftovers on the quarter sheet pan.)
  11. Make the Cinnamon Sugar Topping by whisking the cinnamon and sugar together.
  12. Sprinkle the cinnamon sugar generously over the scoops of cookie batter.
  13. Bake the cookies for 9 to 12 minutes, reversing the sheets from top to bottom and back to front as necessary to ensure even browning.
  14. After removing from the oven, let cookies rest on the sheets for a few seconds until they are firm enough to transfer to wire rack to cool completely.

Weeknight Chicken Shawarma with Yogurt-Tahini Sauce

Even though I have a tried and true recipe for this family favorite, I couldn’t resist trying another version- especially a Milk Street version. 🙂 It did not disappoint! It was more flavor-packed and spicy than the recipe I’ve used in the past. This shortcut version uses the broiler to cook the chicken and does not require advance preparation or marinating time. Great.

This recipe was adapted from Christopher Kimball’s Milk Street Magazine, contributed by Rose Hattabaugh. I used the suggested amount of hot paprika but would only use half next time. (It was spicier than I had anticipated!) The delicious yogurt-tahini sauce offset the spiciness nicely. Serving the chicken with rice and warm naan also balanced the meal.

For the Spice Mix:

  • 1 T ground cumin
  • 1 T ground coriander
  • 2 tsp hot paprika (or 1 tsp hot paprika with 1 tsp sweet paprika)
  • 1 tsp ground cinnamon
  • 1 1/2 tsp Kosher salt
  • 2 tsp freshly ground black pepper

For the Chicken:

  • 5 T extra-virgin olive oil
  • 1 T tahini
  • 2 T freshly squeezed lemon juice
  • 2 pounds boneless, skinless chicken thighs (I used 5 large)
  • 1 medium-large red onion

For the Yogurt-Tahini Sauce:

  • 1 tsp Spice Mix (reserved from above)
  • 8 oz (1 cup) plain whole-milk yogurt (I used Greek whole milk yogurt)
  • 1 T olive oil
  • 2 T tahini
  • grated lemon zest from 1 lemon (about 1 tsp)
  • 1 T freshly squeezed lemon juice
  • 2 T chopped fresh mint
  • coarse salt and freshly ground black pepper

To Serve:

  • chopped mint, for garnish
  • warm flatbread such as naan or pita, optional
  • rice or rice pilaf (I served the chicken over brown Basmati rice)
  • chopped cucumbers (seeded, if desired)
  • chopped tomatoes
  • lemon wedges, optional

To Make the Spice Mix:

  1. In a large bowl, stir together the cumin, coriander, paprika, cinnamon, 1 1/2 teaspoons salt and 2 teaspoons black pepper.
  2. Measure 1 teaspoon of the mix into a medium bowl; set aside. This will be used in the Tahini-Yogurt Sauce.

To Prepare the Chicken:

  1. Trim the chicken thighs and pat dry with paper towels.
  2. Cut each thigh crosswise into thirds (or fourths if large).
  3. Cut the red onion in half. Slice 1/2-inch thick. (I cut the onion into 12 slices.)
  4. Into the remaining spice mix, whisk the olive oil, 1 T tahini, and 2 T lemon juice.
  5. Add the chicken and onion pieces to the spiced olive oil mixture. Mix until coated evenly. Set aside.
  6. Preheat the broiler with a rack about 6 inches from the heating element. (I set my oven to Broil+Max @500 degrees.)
  7. Line a rimmed baking sheet with foil. Lightly coat with cooking oil spray. While the broiler preheats, make the yogurt sauce.

To Make the Yogurt-Tahini Sauce:

  1. To the reserved teaspoon of spice mix, add the yogurt, 1 T olive oil, 2 T tahini, lemon zest, 1 T lemon juice, and 2 T fresh mint.
  2. Season with salt and pepper, to taste. Stir and set aside.

To Cook the Chicken & To Serve:

  1. Transfer the chicken-onion mixture, along with the marinade, to the prepared baking sheet. Distribute in an even layer.
  2. Broil until the chicken is lightly charred on both sides, 18 to 20 minutes, flipping the pieces once about halfway through. (I also rotated the pan halfway through.)
  3. While the chicken is cooking, cook the rice. (I served the chicken over brown Basmati rice.) Cut the cucumbers and tomatoes.
  4. Remove the chicken from the oven.
  5. Place the rice in an even layer in a shallow serving dish. Top with chicken and onions; drizzle with pan drippings. Sprinkle with chopped mint.
  6. Serve with lemon wedges, warm flatbread, chopped cucumbers and tomatoes, and yogurt-tahini sauce.

Danish Pear-Apple Bars

My husband isn’t partial to summer fruit- with the exception of freshly picked strawberries. He loves bananas, Bartlett pears, and cantaloupe. 🙂 Before the summer berry and peach baking season, I made these pie bars to embrace sweet and juicy Bartlett pears.

The bars have a Danish-style pie crust which very tender because it incorporates milk and egg yolks instead of ice water. It was really delicious. I also loved the cream cheese glaze spread over the top.

This recipe was adapted from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. I weighed most of the dry ingredients as well as the peeled and cored fruit. I also used fine sea salt and omitted the brandy.

It was a wonderful springtime dessert but it would also be fabulous for Thanksgiving.

For the Crust:

  • 1/2 cup (120 g) whole milk, plus 1 or 2 T if needed
  • 2 large egg yolks
  • 2 1/2 cups (355 g) all-purpose flour, plus more for dusting
  • 2 T granulated sugar
  • 1 tsp fine sea salt
  • 2 cup (2 sticks or 227 g) cold unsalted butter, cut into 20 pieces

For the Apple-Pear Filling:

  • 8 cups (1100 g) Bartlett pears, peeled, cored and sliced 4mm thick (I used 6 organic pears)
  • 1 cup (150 g) peeled and grated Gala apples (I used one large Gala apple)
  • 1/3 cup (65 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar, plus 2 T for sprinkling
  • 3 T cornstarch
  • 1 tsp freshly squeezed lemon juice
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp fine sea salt
  • 2 T unsalted butter, melted
  • 1 T brandy (I omitted it)
  • 1 tsp pure vanilla extract

For the Egg Wash:

  • 1 large egg
  • pinch of fine sea salt
  • 1 T (15 g) water

For the Cream Cheese Glaze:

  • 2 oz (57 g) cream cheese, at room temperature
  • 2 T whole milk
  • 1/2 tsp pure vanilla extract
  • pinch fine sea salt
  • 1 to 1 1/4 cups (120 to 145 g) confectioners’ sugar

To Make the Crust:

  1. In a small bowl or liquid measuring cup, combine the milk and egg yolks. Place in the refrigerator.
  2. In the bowl of a stand mixer fitted with a paddle, mix the flour, granulated sugar, and salt on low speed until combined.
  3. Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute.
  4. Add the rest of the butter and continue mixing until the butter is broken down in various sizes. (most should be the size of small peas but some pieces may be larger) Make sure that all of the flour is moistened.
  5. With the mixer running on low speed, slowly add the milk-egg mixture, and mix until the dough starts to come together. If the dough is having trouble coming together, add 1 or 2 more tablespoons of milk.
  6. Divide the dough in half, place each piece on a separate piece of plastic wrap and flatten each slightly into a square.
  7. Cover and refrigerate until cool but still soft, about 45 minutes.
  8. On a lightly floured piece of parchment paper, roll one square of the dough into a 9×13-inch rectangle (22×33 cm). (I covered the top with plastic wrap and rolled the dough 1/8-inch thick, using a bench scraper to cut pieces and patch to form the proper shape.)
  9. Transfer the dough to a 9×13-inch metal baking pan. Gently pat the dough into the bottom. Place the pan in the refrigerator while you make the filling.
  10. Roll out the second square of dough into a 9×13-inch (22 by 33 cm) rectangle using the same method. Place on an inverted sheet pan in the refrigerator while you make the filling.

To Make the Filling:

  1. Use a food processor to slice the pears 4mm thick and coarsely grate the apple(s).
  2. Combine the sliced pears, grated apple, brown sugar, 1/4 cup (4 T or 50g) granulated sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt in a large bowl.
  3. In a small liquid measuring cup or bowl, combine the melted butter, brandy (if using), and vanilla. Pour over the pear-apple mixture and toss to combine.

To Make the Egg Wash:

  1. Whisk the egg, salt, and water together in a small bowl; set aside.

To Assemble:

  1. Fill the prepared pie shell with the pear-apple mixture and smooth the top.
  2. Remove the top crust chilling on the inverted sheet pan from the refrigerator. Place the dough over the top of the filling. (It does not need to be sealed to the bottom layer.) Trim any excess with kitchen shears or a sharp knife.
  3. Gently cut a few steam vents into the top layer of dough. (I cut 11 vents.)
  4. Chill the pie in the pan in the freezer for 20 minutes while the oven preheats.
  5. Adjust an oven rack to the lowest position. Preheat the oven to 400 degrees F (200 degrees C).
  6. Place a sheet pan on the oven rack while the oven is preheating. (The preheated sheet pan helps crisp the bottom of the pie crust.)
  7. When the pie is ready to bake, brush the top of the pie with the egg wash. Sprinkle the top with the 2 T reserved granulated sugar.
  8. Transfer the pie to the preheated sheet pan and bake for 45 to 60 minutes, rotating halfway through, until the crust is golden brown and the juices are bubbling. (I baked mine for 50 minutes.)
  9. Transfer the pan to a wire rack and let cool while you make the icing.

To Make the Cream Cheese Glaze:

  1. In a small bowl, use a hand mixer to mix the cream cheese, milk, vanilla, and salt until smooth.
  2. Add 1 cup (120 g) of the confectioners’ sugar and mix again until smooth. If the mixture is too thin, add more confectioners’ sugar until the desired consistency is reached.
  3. Once the bars are cool, top them with the glaze; spread to the edges.

Note: The pie bars are best eaten the same day they are made but can be refrigerated in an airtight container for up to 2 days.

Cinnamon Roll Blondies

One of the most dangerous things I’ve ever done is to “join” baking groups on Facebook. The beautiful baked goods that are shared make me feel compelled to bake and to try cookbooks that are raved about.

This recipe is from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. This book has a major fan base online. I’m only one recipe in and am already a huge fan. 🙂

Baked goods that involve cinnamon-sugar are a crowd-pleaser in my house so selecting cinnamon roll blondies out of this book was an obvious choice. These blondies had the added bonus of incorporating nutty brown butter too. I weighed the ingredients when possible. Fabulous!

Yield: One 9×13-inch pan, about 24 small blondies

For the Brown Butter Blondie Base:

  • 2 cups (284g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 cup (2 sticks or 227g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) brown sugar (I used dark brown sugar)
  • 1 1/2 T pure vanilla extract
  • 1 tsp salt (I used coarse salt)
  • 2 large eggs, at room temperature
  • 4 large egg yolks, at room temperature

For the Cream Cheese Filling:

  • 4 oz (113g) cream cheese, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 tsp pure vanilla extract
  • pinch salt (I used coarse salt)

For the Cinnamon Sugar Swirl:

  • 1/4 cup (50g) brown sugar (I used light brown sugar)
  • 2 T unsalted butter, at room temperature
  • pinch of salt (I used coarse salt)
  • 1 T ground cinnamon

To Make the Brown Butter Blondie Base:

  1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees F (180 C).
  2. Grease a 9×13-inch (23×33-cm) baking pan and line with a parchment sling. (I used a metal baking pan.)
  3. In a medium bowl, whisk together the flour and baking powder.
  4. In a medium saucepan over medium heat, melt 12 tablespoons (170g) of the butter. Brown the butter until it is dark golden brown and smells nutty, about 2 to 3 minutes.
  5. Remove from heat and add the remaining 4 tablespoons (57g) butter to the pot, swirling the pot until the butter stops foaming.
  6. Add the granulated and brown sugars, vanilla, and salt, and stir to combine. Let the mixture cool to room temperature.
  7. Add the eggs and egg yolks and whisk until combined.
  8. Transfer the butter-egg mixture to the bowl with the flour mixture and stir until just combined.
  9. Transfer the batter to the prepared pan, and smooth into an even layer. Set aside while you make the toppings.

To Make the Cream Cheese Filling:

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes.
  2. Add the granulated sugar, vanilla, and salt, and mix on medium speed until well combined.

To Make the Cinnamon Sugar Swirl:

  1. In a small saucepan or skillet, melt the brown sugar, butter, and salt together over low heat until the sugar is dissolved.
  2. Remove from the heat and stir in the cinnamon until combined.

To Assemble:

  1. Dollop the cream cheese and cinnamon sugar over the top of the brown butter blondie batter base in the prepared pan, alternating between the two.
  2. Drag the tip of a butter knife through the batter, creating swirls. (I created swirls parallel to the length and the width of the pan.)
  3. Bake for 25 to 29 minutes, or until a wooden skewer or toothpick inserted into the blondies comes out with only a couple of crumbs. (The testing spot should be in a central location that does not have the toppings because they will appear wet when the base is fully baked.)
  4. Transfer the pan to a wire rack and let cool completely.
  5. Use the parchment sling to gently lift the blondies from the pan. Cut into bars.

Note: Store blondies in an airtight container at room temperature for up to 2 days. (We placed a few in the refrigerator and they were also absolutely fabulous chilled.)

Buttery Apple Crêpes with Cinnamon Custard & Salted Caramel Sauces

Crêpes have always been special to my family because my dad made them for breakfast on Sundays when I was growing up. We always make sure to have them at least once a year- on Christmas morning. We typically eat them simply sprinkled with sugar and occasionally with jam or fresh fruit as well.

I made these fancy crêpes for our celebratory Valentine’s Day dessert from a crêpe cookbook that my sister gave me for my birthday. ❤ I loved the browned butter in the crêpe batter. As a sauce fan, I also loved that these crêpes were served with two wonderful sauces.

This recipe was adapted from Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg. I made the sauces and crêpe batter a day in advance. Delicious!

Yield: Makes 6 to 8 filled crêpes plus extra crêpes and sauce

For the Salted Caramel Sauce:

Yield: 3/4 cup (180 ml)

  • 100 g (1/2 cup) granulated sugar
  • 2 tsp light corn syrup
  • 6 T heavy cream or crème fraîche
  • 1 T unsalted butter
  • 1/8 tsp pure vanilla extract
  • 1/4 tsp coarse salt or coarse sea salt
  1. Put the granulated sugar, corn syrup, and 2 tablespoons of water in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring just until the sugar is beginning to dissolve.
  2. Let the mixture boil without stirring, occasionally swirling the pan, until it is a deep amber, very fragrant, and you can see tiny wisps of smoke, 4 to 12 minutes. Watch carefully!
  3. Remove the saucepan from the heat and carefully pour in a small amount of the cream; it will bubble up furiously. Whisk in remaining cream a little at a time so it doesn’t bubble over.
  4. Whisk in the butter, vanilla, and salt until the caramel is very smooth.
  5. Transfer to a serving bowl and let it cool to room temperature; it will thicken as it cools.
  6. Serve warm or at room temperature. (I made it a day in advance and refrigerated it overnight. I brought it to room temperature prior to serving.)

Note: Stored in an airtight container, the finished sauce will keep in the refrigerator for 1 month or in the freezer for 3 months.

For the Cinnamon Custard Sauce (Crème Anglaise):

Yield: 1 cup (240 ml)

  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 2 large egg yolks
  • 50 g (1/4 cup) lightly packed light or dark brown sugar
  • 1/2 tsp ground cinnamon
  • pinch of coarse salt or sea salt flakes
  1. Heat the milk and cream in a medium saucepan over medium heat until it’s just beginning to steam. Watch carefully! Don’t let it boil- it will change the flavor.
  2. Meanwhile, in a medium bowl with a spout, whisk together the egg yolks, brown sugar, cinnamon, and salt until well blended but not foamy.
  3. Slowly pour half of the hot milk-cream mixture into the bowl with the egg mixture, whisking constantly and quickly.
  4. Return the pan with the remaining milk and cream to the heat and whisk the yolk-cream mixture into the pan.
  5. Switch the whisk to a heat-proof rubber spatula or a wooden spoon, and gently cook the sauce, scraping the bottom and sides of the pan, until the custard thickens and registers 175 to 180 F (80 to 82 C) on a candy or instant-read thermometer.
  6. Transfer to a serving bowl and let cool to room temperature. Chill in the refrigerator until cold, about 2 hours.

Notes: Half & Half can be substituted for the combination of whole milk and heavy cream. The finished sauce will keep for 3 days in the refrigerator.

For the Sautéed Apple Filling:

  • 4 T (55 g) unsalted butter
  • 4 firm, tart apples (800g / 1.75 lbs) such as Braeburns, peeled, cored, and cut into 1/2-inch (12mm) dice (I used 4 large (840g) Ruby Frost apples)
  • 75 g (6 T) granulated sugar
  • 1 tsp ground cinnamon
  • pinch of coarse salt
  1. Melt the butter in a large skillet over medium heat.
  2. When the butter is foamy, add the apples and cook, stirring occasionally, until they’re almost tender, 5 to 8 minutes.
  3. Sprinkle the apples with the granulated sugar, cinnamon, and salt and cook, stirring often, until the apples are tender when pricked with a fork, 3 to 4 minutes more.
  4. Remove the pan from the heat and let the apples cool slightly.

For the Brown Butter Crêpes:

Yield: 15 to 18 8-inch crêpes

  • 1 3/4 cups (420 ml) whole milk (can add up to a total of 2 1/4 cups (540 ml) to adjust consistency)
  • 4 large eggs
  • 1/2 tsp coarse salt
  • 190 g (1 1/2 cups) all-purpose flour
  • 6 T (85 g) unsalted butter
  • butter or vegetable oil, for the pan
  1. In a small pan over medium heat, melt the butter. Continue to cook until the butter turns golden brown and smells nutty and delicious. Pour melted butter and browned milk solids into a glass measuring cup with a spout to cool before using.
  2. Put 1 3/4 cups milk (420 ml), the eggs, and salt into a blender. (I used a Vitamix.) Process for a few seconds to blend.
  3. Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds.
  4. Remove the lid, pour in the browned butter- including the toasty brown milk solids, cover, and process until combined, about 10 seconds more.
  5. Transfer the batter to a large glass measuring cup with a spout.
  6. Let the batter rest at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, store in the refrigerator.)
  7. Before making the crêpes, test the batter’s consistency: it should be as thick as heavy cream but not as thick as pancake batter. If it’s too thick, whisk in up to 1/2 cup (120 ml) of the remaining milk.
  8. Heat an 8-inch (20 cm) crêpe pan over medium-low to medium heat until it’s hot enough to make a drop of water sizzle upon contact. (I always check to make sure the base of the handle is hot.)
  9. Using a heat-proof brush, coat the pan with oil. (Alternatively, use a folded paper towel to coat the pan with 1/2 teaspoon of butter. The butter should sizzle but not turn brown. Adjust the heat of the pan, if necessary.)
  10. Using a ladle, pour about 1/4 cup (60 ml) of the batter into the center of the pan, and at the same time lift the pan from the heat, tilting and turning it in all directions sos the batter spreads evenly across the bottom of the pan in a thin circle. (If the crêpe has any holes in it, quickly add a few drops of batter to fill them in. If there is excessive batter, immediately pour the excess back into the bowl of batter.)
  11. Cook the crêpe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
  12. Use a table knife, slim spatula or your fingers to lift the crêpe and quickly flip it over. Smooth out any folded edges or pleats and then cook unit the center is firm and the second side is browned, about 20 seconds more. (The first side is almost always prettier and more evenly browned so it is noted as the presentation side.)
  13. Slide the crêpe from the pan onto a large plate.
  14. Repeat with the remaining batter, adjusting the heat and wiping the pan with more oil or butter as you cook.
  15. The finished crepes can be stacked on each other as they are done.

Note: Leftover crêpes can be wrapped tightly and stored in the refrigerator for up to 3 days. If storing them in the freezer, lay pieces of waxed or parchment paper between them so that they don’t stick together. They will keep in the freezer for 2 to 3 months. To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour.

To Finish the Dish:

  1. Position a rack in the center of the oven and preheat to 425 F(220 C).
  2. Butter the bottom of a baking dish. (or use cooking oil spray) (I only baked 4 filled-crêpes at a time, so I used a small baking dish. If baking all at once, use a 9×13-inch baking dish. The crêpes should be tightly packed.
  3. Lay the crêpes presentation-side down on a clean work surface.
  4. Divide the apples equally among the crêpes, spooning them onto the bottom third of each one.
  5. To fold the crêpes, pull the bottom edge of each crêpe up and over the apples, then roll it up a half turn. Tuck in each side, and finish rolling up from the bottom.
  6. Arrange the crêpes seam-side down in a single layer in the prepared baking dish.
  7. Bake until heated through, 4 to 10 minutes.
  8. Spoon a thick ribbon of cinnamon custard on a dessert plate.
  9. Lay a crêpe over the custard sauce and drizzle the salted caramel sauce over the top. Serve immediately.

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