Apples

Salted Caramel Apple Waffles

by Shawnda on December 27, 2013

in Apples,Breakfast

Salted Caramel Apple Waffles

‘Tis the season! Pie for breakfast. Pie for lunch. Pie after lunch. Pie before dinner. OMG how is there still so much pie left?!

More than once during the holidays, in place of pie-for-breakfast, we usually whip up our favorite version of Eggs Benedict – homemade buttermilk biscuits topped with crispy bacon, eggs, and Bearnaise sauce. Sometimes there’s something green thrown onto the plate for good measure, but the closer to the end of the year we get… nah.

It’s truly an indulgent breakfast worthy of the indulgent, ribbon-topped chaos of the holidays.

But it was by no means the most indulgent breakfast this season. That title, my friends, is reserved for these waffles.

Salted Caramel Apple Waffles

The team behind Private Selection sent me a pack of their new Finishing Butters to play around with this month. Brown Sugar Cinnamon, Roasted Garlic & Herbs, Honey… But my heart skipped a beat when I saw the Caramel Sea Salt butter. Nothing non-tequila stops me in my tracks like the promise of sweet and salty caramel baked-in, drizzled-over, or spooned straight from the jar. Nothing.

We whipped up a batch of waffles using the Caramel Sea Salt butter in the batter, topped those waffles with some diced apples, and then drizzled the whole thing in caramel sauce.

It was almost pie for breakfast. But way better.

Salted Caramel Apple Waffles

Private Selection has provided a set of their fantastic Finishing Butters and a $100 Gift Card to one lucky reader! To enter the giveaway, simply answer this question in the comments below: What was the best-worst, most indulgent thing you’ve had for breakfast this season?

Update: The winner is Karen’s Homemade flapjacks with lots of butter and cinnamon vanilla sugar at comment #43. Please check your email on how to claim your prize!

And for a bonus entry, leave a separate comment below that you like Private Selection on Facebook!

Salted Caramel Apple Waffles

Fluffy waffles flavored with Caramel Sea Salt butter.

Ingredients

  • For the waffles:
  • 3 eggs, separated
  • 1 3/4 cups buttermilk
  • 3.5 oz container Caramel Sea Salt butter, melted
  • 1/2 tsp vanilla
  • 1/4 cup brown sugar
  • 1 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • For serving:
  • Honeycrisp and Granny Smith Apples, diced
  • Caramel sauce (purchased or homemade)

Instructions

  1. Heat your waffle iron.
  2. Beat the egg whites to stiff peaks and set aside.
  3. Whisk the egg yolks, buttermilk, butter, vanilla, and brown sugar in a medium bowl and set aside.
  4. In a large bowl, whisk together the dry ingredients.
  5. Add the butter mixture and mix until smooth.
  6. Add the egg whites to the bowl and fold in until incorporated.
  7. Cook the waffle batter to desired brownness and serve hot, topped with diced apples and warmed caramel sauce.

Notes

Yields: 12 waffles

Adapted from Williams Sonoma

Estimated time: 25 minutes

The fine print:
– Maximum 2 entries per email person.
– Giveaway ends at 12:01am (Texas time!) on Jan 2nd.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a 6-pk of Private Selection Finishing Butters and a $100 Gift Card to a Private Selection retailer (maximum retail value of prize = $100).
– Prize must be claimed within 7 days or it will be forfeited.
– Prize can only be shipped to a US address.
– Prizes are provided by Private Selection.
– Official giveaway rules can be found here.

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Bourbon Caramel Apple Slab Pie

Butter + Apples + Bourbon + Heavy cream = the best 10 pound apple pie you’ll ever sink you teeth into.

At dessert or breakfast.

Bourbon Caramel Apple Slab Pie

It’s a mash-up of 1) The Pastry Queen’s Southern Comfort Apple Pie, the very best apple pie I’ve ever eaten and 2) Tara’s Slab Apple Pie, the most beautiful apple pie I’ve ever seen. And I’ve made it 3 times in the last 3 weeks. 3. Times. That’s 30 lbs of apple pie!

Did you click the link to look at Tara’s version? No? I’ll wait. Because sweet flaky, buttery baby Jesus.

Bourbon Caramel Apple Slab Pie

The homemade pie crust is incredibly buttery and flaky and the apples inside are lightly coated with a cinnamony (it’s a word) bourbon caramel sauce. If you’re doing the math at home, that’s 5 sticks of butter.

And it’s so totally worth every single bite.

Bourbon Caramel Apple Slab Pie

Bourbon Caramel Apple Slab Pie

Sweet apples are served family-style in a bourbon-caramel sauce, underneath a buttery, flaky homemade pie crust.

Ingredients

  • For the crust
  • 5 cups all-purpose flour, plus more for rolling
  • 2 Tbsp sugar
  • 2 tsp salt
  • 4 sticks (1 lb) of cold butter, cut into small cubes
  • 1-1 1/4 cup very cold water
  • For the filling
  • 6 lbs apples, peeled and sliced thin (I used a combo of Honeycrisp, Granny Smith, and Braeburn)
  • 1 stick butter
  • 1 cup sugar
  • Pinch of salt
  • 3 Tbsp cinnamon
  • 3/4 cup bourbon
  • 1/2 cup heavy cream
  • 2 tsp vanilla
  • 1 egg, beaten with 1 Tbsp water

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt,
  2. Add the cubed butter (I cut the sticks into quarters lengthwise and then make 10-12 cuts for small cubes) to the bowl, toss to coat, and then cut the butter into the flour until the butter cubes are about the size of small peas. You can use a pastry cutter or two knives. I use my fingers - it's a workout!
  3. Add 1 cup of the cold water and stir with a spoon at first, and then use your hands to fold the dough a few times to create one large ball - add the additional water if necessary to bring it all together.
  4. Divide the dough into two pieces - I weighed the ball and pulled 2/3 off for the bottom crust, leaving the remaining 1/3 for the top crust.
  5. Wrap in plastic wrap and refrigerate until ready to use.
  6. Preheat the oven to 375.
  7. To make the filling, melt the butter over medium heat in a large pot (you'll be adding the apples to the pot - I use my big "pasta pot").
  8. Stir in the sugar, salt, and cinnamon.
  9. Let the mixture come to a slow steady boil and cook for ~10 minutes.
  10. Add the whiskey and cook for another ~10 minutes.
  11. Remove from heat and stir in the vanilla and heavy cream.
  12. While the mixture is cooking, line a 11x17 jelly roll pan with parchment (or just butter it).
  13. Flour your work surface and roll the bottom crust to a rectangle larger a few inches larger than then pan.
  14. Transfer it to the pan, making sure it is big enough to hang over the edges, and then put it back into the fridge.
  15. Roll out the top crust to about the same size of the pan.
  16. Put the apples in the still warm caramel sauce, stirring until all of the apples are coated.
  17. Pour the apples into the prepared pan, spreading out into an even layer.
  18. Top with the other crust, fold the excess crust over the top crust, and then crimp the edges.
  19. Take a knife and cut several small venting slits over the top of the pie and brush with the egg wash.
  20. Bake in the top of the oven (with a large pan or foil on the shelf below - you will get spatters and drips) for ~45 minutes, until the crust is golden brown.
  21. Take out, let stand for ~15 minutes, and then enjoy with an optional (just do it) scoop of Salted Caramel Gelato on top.

Notes

Yields: ~18 servings

Adapted from The Pastry Queen and Smells Like Home

Estimated time: 2 hours

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Sangria Fruit Cobbler

by Shawnda on June 25, 2013

in Apples,Cobblers and Crisps,Fruit,Wine

Sangria Fruit Cobbler

&#^@%, we left the wine opener in Florida.

I could have taken it as a sign. But I didn’t.

Because it was almost 10am. And I was alone in the house with a bag of plums and a $6 bottle of wine that I was surprised to discover wasn’t a screw top. The odds…

Sangria Fruit Cobbler

But Jason owns one of those multitool thingamajigs that has a flip-out corkscrew in it, a corkscrew which promptly broke the second that I pulled on it turning my $6 bottle of wine into an unwieldy, high class shiv.

A pair of pliers and several “mommy words” later, I poured myself a glass of wine. At 10am. I kinda earned it.

Sangria Fruit Cobbler

And when that first sip confirmed that 10am was far too early (even for me) for a glass of $6 wine, I simply dumped it straight into a casserole dish with beautiful red and black plums, cherries, apples and citrus zest and I called it cobbler.

Sangria Fruit Cobbler

Sangria cobbler.

I’ve had worse ideas. But few go as great with a scoop of ice cream as this one.

Sangria Cobbler

The best parts of sangria - sweet and ripe plums, cherries, citrus, and red wine - come together in cobbler form.

Ingredients

  • For the filling:
  • 1 lb ripe red and black plums, sliced
  • 1 cup cherries, pitted
  • 1 medium apple, diced into 1/2-inch chunks
  • 1 medium orange, juiced and zested (1/2 tsp of zest reserved)
  • 1/2 lemon, juiced and zested
  • 1/2 cup red wine (I used Llano Sweet Red)
  • 3 Tbsp sugar
  • 2 Tbsp cornstarch
  • For the topping
  • 1 1/4 cup flour
  • 3 Tbsp sugar, divided
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 1 egg
  • 1/2 cup buttermilk (which I "made" with 1/4 cup fat-free Greek yogurt and 1/4 cup 1% milk)
  • 2 Tbsp melted butter

Instructions

  1. Preheat oven to 375 and arrange your racks so you can bake in the center of the oven.
  2. Place a 1 1/2 qt baking dish on a baking sheet.
  3. Put the fruit in a medium bowl with the orange juice and zest (reserving ~1/2 tsp of zest), lemon juice and zest, and sugar.
  4. Whisk the wine and cornstarch together and pour over the fruit, tossing to mix everything.
  5. Transfer the fruit mixture to the baking dish, scraping everything from the bowl.
  6. Whisk the flour, 2 Tbsp of sugar, baking powder, and salt in that same bowl, making a well in the dry ingredients.
  7. Add the egg, butter, and buttermilk (or my favorite, a yogurt-milk sub), and mix with a spoon until smooth.
  8. Taste for sweetness - I *really* try to skimp on the sugar where I can so if you want a sweeter biscuit topping, add another Tbsp or 2 of sugar.
  9. Spoon the topping over the top of the fruit, don't worry about covering everything.
  10. In a small bowl (or just on a dry spot on your cutting board), mash with a spoon (or just massage with your fingertips) the reserved orange zest with the remaining 1 Tbsp of sugar.
  11. Sprinkle the heavenly orange-scented sugar over top of the dough.
  12. Bake for 35-45 minutes - the top should be nicely golden and the now-thickened cobbler filling should be bubbling at the edges.

Notes

Yields: 6-8 servings

Source: Confections of a Foodie Bride, biscuit topping adapted from Big Bowl of Love

Estimated time: 1 hour

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Apple Cinnamon Rolls with Jack Daniels-Cream Cheese Icing

It’s September! The 9th month of the year is the gateway to sweatshirts, chili, football, and all things pumpkin. But before there’s pumpkin and Halloween candy, there are apples.

This month, Rachel is throwing an Apple a Day party – a group of fabulous bloggers sharing their favorite apple recipes. And my contribution? Breakfast. But not just any breakfast. It’s cinnamon roll meets apple pie meets Jack Daniels.

The cinnamon rolls are dressed up for fall with vanilla bean, brown sugar, apples, and whiskey and then topped with a cream cheese glaze scented with just a little bit more whiskey. It will take you longer to read the recipe title aloud than it will to inhale a cinnamon roll and lick your fingers clean. I speak from experience.

Apple Cinnamon Rolls with Jack Daniels-Cream Cheese Icing

Head on over to Baked by Rachel to check-out the fabulous apple recipe collection.

Happy September!

And seriously. Make those cinnamon rolls this weekend.

Apple Cinnamon Rolls with Jack Daniels Cream Cheese Icing

Celebrate fall with cinnamon rolls filled with apples, brown sugar, and whiskey.

Ingredients

  • For the Dough:
  • 4 large egg yolks
  • 1 large whole egg
  • 1/4 cup sugar
  • 2 tsp vanilla bean paste or extract (or the scrapings from 1 vanilla pod)
  • 6 Tbsp unsalted butter, melted
  • 3/4 cup buttermilk
  • 4 cups flour (20 oz), plus more for dusting surface
  • 1 pkg (2 1/4 tsp) instant yeast
  • 1 tsp salt
  • Vegetable oil or cooking spray
  • For the Filling:
  • 4 Tbsp butter
  • 2 apples (I used Braeburn), peeled and diced into 1/4-inch cubes
  • 1 cup packed dark brown sugar, divided
  • 1 Tbsp ground cinnamon
  • 2 Tbsp Jack Daniels (optional but highly recommended; can omit)
  • 1 tsp vanilla
  • Pinch salt
  • For the Icing:
  • 2.5 oz cream cheese, softened
  • 2 Tbsp milk
  • 2-3 tsp Jack Daniels (optional; can replace with milk)
  • 1 cup powdered sugar

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, beat the egg yolks, whole egg, sugar, butter, vanilla, buttermilk and half the flour together until well combined. Add yeast, salt, and the next 1 1/4 cup flour (leaving about 3/4 cup remaining) and knead on low for 5 minutes.
  2. Add additional flour by the spoonful if necessary - you want the dough soft and moist but not overly sticky. Knead another 5 minutes until the dough clears the sides of the bowl (but might still stick to the bottom a bit).
  3. Transfer dough to a lightly greased, large bowl and let double, 2-2.5 hours.
  4. Just before the dough is finished, make the filling. Melt the butter in a large saute pan and add the diced apple. Crumble 1/2 cup of brown sugar over top and stir in the cinnamon, a pinch of salt, and Jack Daniels. Simmer for 10 minutes, until thick and bubbly. Remove from heat, stir in vanilla, and set aside to cool.
  5. Spray or butter a 9-inch pan. Turn out the dough onto your lightly floured work surface. Stretch and roll the dough into a ~12x18 rectangle with the long edge nearest to you.
  6. Sprinkle the remaining 1/2 cup brown sugar over the dough, leaving the top 1-inch bare. Spread the cooled apple mixture over the dough.
  7. Starting with the edge of the dough closest to you, roll the dough into a cylinder and pinch the the seam to seal. Gently press, squeeze, and stretch the roll to get an even thickness.
  8. Cut the roll into 1 1/2-inch slices and place in the baking dish (you'll get 12 rolls). Cover tightly with foil or plastic wrap and refrigerate overnight.
  9. Place the rolls in the oven with the heat off. Fill a shallow pan 2/3 full of boiling water and place it on the rack below the rolls. Close the oven and let the rolls rise for ~30 minutes.
  10. Remove the water pan and rolls from the oven and preheat the oven to 350.
  11. Bake rolls on the middle rack for 25-30 minutes, until golden brown.
  12. While the rolls are cooling, beat the cream cheese, milk, Jack Daniels (to taste, 1-2 tsp at a time), and powdered sugar together until smooth. Drizzle over the rolls and serve.
  13. Leftovers can be stored in the fridge, tightly covered. Rewarm in the microwave for best results.

Notes

Yields: 12 rolls

Adapted from Overnight Cinnamon Rolls

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