Recipes

Salted Caramel Apple Pie Recipe

2 · Oct 17, 2013 · 18 Comments

Salted Caramel Apple Pie Recipe // Hello Whipperberry readers! It's Jenn here from Clean and Scentsible. I'm so excited to be visiting again today and have brought along my new favorite dessert – salted caramel apple pie! I normally prefer desserts with chocolate so you know this has got to be good! 🙂

This would make the perfect dessert for Thanksgiving or any other fall dinner party!

Ingredients

Crust

2 cups all purpose flour
1 tsp. salt
3/4 cup vegetable shortening {cut into 1/2 inch cubes}
6-8 tbsp ice cold water

Filling

2 tbsp butter
8 medium apples peeled, cored, and cut into 1/2 inch cubes
1 tbsp. butter
2 tbsp. all purpose flour
1 can Dulce de Leche Caramel sauce {available in the sweetened condensed milk section}
1 tsp. cinnamon
1 1/2 tsp. sea salt

Topping

one egg, beaten
1-2 tbsp. sugar
1/2 tsp sea salt

Directions

Crust

Combine the flour and salt in a large bowl. Add the shortening, working it into the mixture using a pastry blender until course crumbs form. Fill a bowl with water and some ice cubes. Sprinkle about 2-3 tbsp. of the water over the mixture distributing it evenly. Continue to add water 1 tbsp. at a time until the dough will hold together when pressed. Divide the dough into two balls, one slightly larger than the other and then flatten into 1/2 inch thick discs. Chill for at least 30 minutes.

Filling

Cook the cubed apples with 2 tbsp. of butter in a large skillet for 10 minutes over medium heat. Allow to cool. In a sauce pan, melt 1 tbsp. of butter with the flour and cook on low for 1 minute. Add the caramel sauce, cinnamon and salt. Continue to cook for approximately 3 minutes. Combine approximately 3/4 of the mixture with the cooled apples. Save the remaining caramel sauce for the topping.

Putting it Together

Preheat the oven to 375F. Lightly flour your workspace and roll out the larger ball of dough into a large circle to line the bottom and sides of your pie plate {approximately an 11 inch circle}. Place the dough in a nine inch pie plate and fill with the apple mixture. Roll out the remaining dough to form the top of the pie. Brush the edges of the pie with the beaten egg and press to seal. Cut some vent slits in the center of the pie. Brush the top of the pie with egg and sprinkle with the sugar and salt. Bake for 55-60 minutes until the crust is golden brown.

Top with vanilla ice cream and drizzle with the remaining caramel sauce. Pure deliciousness! I promise that you won't be disappointed!

If you are looking for some other Thanksgiving ideas, you might like these posts as well…

Chocolate Turkey Fruit Fondue / Thanksgiving Decor / Turkey Treats

You can also visit me with here: FACEBOOK / PINTEREST / INSTAGRAM / TWITTER

Thanks so much to Heather for having me! Hope you all have a wonderful day!

Simple Creme Anglaise Recipe

3 · Oct 16, 2013 · 3 Comments

Creme Anglaise Recipe // Hi all of you Whipperberry fans! It’s me Jesseca from One Sweet Appetite here to talk Holiday’s. It’s almost that time of year. You know… That time when you are starting to think of great recipes to share at holiday parties or dinners? If you are anything like me, you are probably wanting to make a great impression and serve up something that is going to be easy but also make a flavorful impact on your visitors. Luckily, I have you covered with this simple creme anglaise. You can whip it up the day before and serve it as a dipping sauce or drizzle over some Vanilla Pound Cake, which I happen to have up on my site today! You will never believe how quick this recipe is or how quickly it disappears. The wonderful aroma of vanilla will fill your house and get your senses working while it gently cooks. Everyone will be drooling in anticipation!

Start by whisking together two egg yolks with 1/4 cup of sugar. You want the color to lighten to an off white. Fill a 9×13 pan with ice and water. Set a medium sized bowl in the center. Set that aside and move on to the next step.

Combine 1 cup of half and half with 1-1/2 teaspoons of pure vanilla extract. Heat until small bubbles begin to form around the edges.

Slowly drizzle your half and half into your egg mixture. Whisk to combine.

Return to the pan and cook on low heat until just slightly thickened.

Immediately pour into the bowl that you placed in the ice bath earlier to stop the cooking process. Serve now for a warm drizzle or refrigerate for a cooler custard sauce later.

My husband decided the cooled down version is great to eat all on it’s own. I, however, prefer it as a dipping sauce for that Vanilla Pound Cake I mentioned earlier! Both can be made the night before to save on time. Which might be convenient during all of the crazy family parties that are sure to be starting soon! Thanks for letting me take over your site today Heather! Hopefully I’ll be seeing some of you soon over at One Sweet Appetite!

Apple Butter Recipe

4 · Oct 1, 2013 · 4 Comments

Apple Butter Recipe // Ahhhh fall. So many great things to look forward to this time of year. Boots, comfy sweaters, Halloween, Thanksgiving, pumpkins, changing leaves, apples…I love all of it! It also seems to be the time of year where we see a lot more of our friends and family, and that means the opportunity to eat and share lots of good food!

So this is the perfect time for me to try out some new recipes, and do some planning for the upcoming holiday season! When I'm putting together appetizer and meal ideas for company I really try to keep things simple, and use ingredients that most people love.

This recipe is one of those dishes! Apple Butter is the perfect thing to keep on hand for a number of different occasions. It's great served on top of Brie for an appetizer, or spread on a ham & Brie sandwich for lunch, or scooped onto ice cream for dessert. It's so versatile!

Apple butter is made in the crockpot over a 10-12 hour period, so that the apples and spices have time to come together and make a smooth apple spread. Don't be afraid of the length of time it takes to make Apple Butter, it's really very simple. All you have to do is put the ingredients into a crock pot and let it simmer during the day or even overnight. Then you have the most delicious treat!

Ingredients: (Makes 1 – 2 cups) 6 medium/large apples, cored and peeled and chopped 1/2 cup sugar 1/2 cup brown sugar 1 1/2 to 2 tsp cinnamon pinch nutmeg pinch allspice dash salt 1 tsp vanilla (optional) Instructions:

In a crockpot, mix together the chopped apples with the sugars and spices. Mix well.
Cook in the crockpot on low for 10 hours, stirring occasionally if you can. Let the mixture cook until it is thick and dark brown.
After the 10 hours, remove the lid and blend the apple mixture with an immersion blender until smooth.
Then cook uncovered in the crockpot for an additional 1 – 2 hours.
Store in sterile jars in your fridge for up to 2 weeks.

Serving Ideas:

Serve on a brie cheese wheel (see below).
Make a ham and brie cheese sandwich, and spread on some apple butter. You could cook it like a grilled cheese sandwich. Yum!
Serve alongside roast or BBQ'd pork.
Serve on vanilla ice cream.
Spread on toast.

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Now because I have an obsession with anything having to do with Brie cheese, I wanted to give you an option on how to serve some of your Apple Butter. Apples and Brie are a match made in Heaven. Major deliciousness going on here.

Actually the whole inspiration for me to make Apple Butter was just imagining it baked onto some Brie cheese. I thought it would make a perfect fall appetizer…apples, cinnamon & spices with cheese…a delicious seasonal dish. Mmmmmmm!

But you may notice in this picture that the apple butter is not smooth. I wanted the mixture to be chunky on top of the brie…I just like the texture better. All I did was take about a 1/2 cup of the apple butter out of the crockpot before I blended the rest. This step of course is entirely up to you.

Instructions:

Preheat your oven to 400 degrees.
Place a brie cheese wheel in an oven proof serving dish. Score the top with a knife, then place it in the oven for about 5 minutes, until the brie is softened.
Then mound about 1/2 cup of the apple butter on top of the brie, and bake for about 3-4 minutes more.
Serve with crackers or chunks of bread.
Enjoy!

I hope you enjoy these recipes for Apple Butter!

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For even more delicious appetizers, come on over!

Cedar Planked Fruit & Wine Brie Bites | Artichoke & Spinach Dip | Tomato & Basil Bruschetta

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Have a delicious day!

Brown Butter White Chocolate & Cinnamon Chip Cookies Recipe

1 · Sep 24, 2013 · 6 Comments

// Brown Butter White & Cinnamon Chip Cookies Recipe //

Thanks again Heather for having me!

When September arrived a few weeks ago, I absolutely loved knowing my nieces, nephews, and dear little friends were starting up school again. This time of year is so nostalgic for me. It's hard to beat the thought of freshly baked cookies ready at home for our hard-working school kids, right? My little ones aren't quite there yet, but before I know it I'll be sending them off to school, and I hope they'll enjoy coming home to a sweet treat every once in a while.

I recently discovered Hershey's Cinnamon Chips (I've only been able to find them at Walmart) and wanted to try them in cookies. Brown butter anything is a winner in my book, so I looked up my favorite brown butter cookie recipe found here and adjusted the recipe a bit. They have a delicious nutty flavor, rich with the white chocolate, and the cinnamon chips add a wonderful fall flavor. I think they'd be a great after school snack, for kids and parents!

BROWN BUTTER WHITE CHOCOLATE & CINNAMON CHIP COOKIES

{Adapted from Ambitious Kitchen's Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies}

2 1/4 cups all-purpose flour

1 1/4 teaspoon baking soda

1/4 teaspoons of salt

2 sticks (1 cup) unsalted butter

1 1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1 large egg plus 1 egg yolk

1 1/2 teaspoon vanilla extract

1 tablespoon plain greek yogurt or sour cream

2/3 cup white chocolate chips

2/3 cup cinnamon chips

Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and give off a nutty aroma–smelling heavenly. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

With an electric mixer (I used my kitchen aid with the paddle attachment), mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all the chocolate chips.

Chill your dough in a covered container for about 2 hours in the refrigerator. Just before the dough is done being chilled, preheat the oven to 350 degrees F. Scoop balls of dough (about 2 tablespoons) onto a lined baking sheet. Bake for 9 minutes (a little more or less depending on your oven). They will look a bit underdone in the middle, but will continue to cook once out of the oven. Let cookies sit on baking sheet for a minute or two, then remove them and let them fully cool on a wire rack. Or, if you're like us you'll enjoy one or two straight off the pan, being sure to "blow blow blow" as my little boy would say. 😉 Repeat with remaining dough and enjoy!!

xo,

Haley

And here are a few recipes and projects that make my autumn-loving heart all sorts of happy: