Upside-Down Chocolate Chip Layer Cake with Butterscotch Filling and Semi-Sweet Chocolate Glaze

A 70th birthday is a hallmark occasion that calls for a special cake...don't you agree?  Perusing through cookbooks for inspiration for my big brother's 70th recently, I ran across a recipe I had made years ago called Chocolate Chip Cake from Betty Crocker's Cookbook.  Although I loved the concept of this recipe, I was never 100% satisfied with the results.  With many adjustments, including method of preparation, along with quantity and placement of ingredients, I took the original recipe from a two-layer cake to a decadent four-layer cake.

With my version of a chocolate chip cake, the chips settle on the bottom of the layers, creating upside-down chocolate chip cake layers.  Stacking the layers, chocolate chips side up, with the butterscotch filling results in a rich, beautiful combination of chocolate and butterscotch between the layers. 

If you want a celebration dessert, this cake definitely delivers one tall, magnificent presentation with flavors sure to please!          
                                   
                                             What a Gorgeous Cake....

                                           When Do We Cut Into It?                       

Serves approx. 12

Ingredients
(You can make a two-layer cake from this recipe if you like:  adjust the ingredients for the layers and filling accordingly...leave the ingredients for the glaze and walnuts the same.)

The Cake

• 4 c. sifted all-purpose flour (I use White Lily)
• 2 TB baking powder
• 2 tsp. salt
• 1 tsp. baking soda
• 1 c. (or 2 sticks) room-temperature, salted butter
• 2 c. packed light or dark brown sugar
• 1 c. granulated sugar
• 6 large eggs, room-temperature
• 2 1/2 c. whole milk
• 1 TB pure vanilla extract
• 2 c. (12 oz.) semi-sweet mini chocolate chips
• Non-stick baking spray

The Filling (Makes approx. 3 c.)

• 2  c. packed light brown sugar
• 1 c. cornstarch
• 1 tsp. salt
• 2 c. lukewarm water
• 1/4 c. (1/2 stick) salted butter
• 1 tsp. pure vanilla extract

The Glaze

• 1 c. semi-sweet chocolate chips
• 1/4 c. (1/2 stick) salted butter
• 2 TB light corn syrup
• 1/2 tsp. pure vanilla extract

The Garnish

• 1/2 c. medium-chopped walnuts

                                   So, What Do You Call This Cake?

                                                  Fantastic!                                               

Directions

The Cake

1. Spray 4 each identical 9"x1 1/2" (exactly measured) cake pans with the non-stick baking spray.  Set aside.
2. In a medium-size bowl, sift together the pre-sifted flour, baking powder, salt and baking soda.  Set aside.
3. Cream the butter with the brown and granulated sugars in a 5 qt. heavy-duty mixer* until light and fluffy (about 4 minutes with a KitchenAid on high speed).  Scrape the bowl.
4. Beat in the eggs, one at a time.  Scrape the bowl again.
5. Preheat the oven to 350º.
6. On low speed, add the dry ingredients alternately with the milk to the creamed mixture.  Scrape the bowl.
7. Continuing on low speed, stir in the vanilla, then gently the chocolate chips, just until incorporated.
8. Equally distribute the batter between the pans.  Place two filled pans on the middle rack of the oven and two on the rack immediately below, being careful that the pans do not touch each other and are at least 1 inch from the edges of the oven.  The pans on the middle rack and the pans on the rack below should crisscross each other in order to receive maximum heat distribution.
9. Bake approximately 40-50 minutes, or until the layers spring back when lightly touched with the finger and a toothpick inserted in the middle of each comes out clean.  Cover with clean dish towels and cool the layers in the pans overnight on wire racks.

*Tip                                                                 
If you have one, use a guard for your mixer (ideally with a chute); because this recipe makes a lot of batter that can fly!

The Filling

1. In a 2 qt. or medium saucepan, sift together the brown sugar, cornstarch and salt.  Whisk in the water and cook over medium heat, whisking constantly until the mixture thickens and boils.  
2. Reduce the heat to low, then boil and whisk for 1 minute more.  Remove from the heat, then whisk in the butter and vanilla. 
3. If your filling needs to be more smooth, finish off the heat with an immersion blender (but with great caution, as the mixture will be very hot), until the desired consistency is achieved.  Set aside and cool.

The Glaze

1. In a 1 qt. or small saucepan, heat the chocolate chips, butter and corn syrup over low heat, whisking constantly, until the chocolate is almost melted.  
2. Remove from the heat and whisk until all the chocolate is melted, then whisk in the vanilla until well blended.  Cool slightly.

Assembling The Cake

1.  Releasing the layers:  The chocolate chips will have mostly settled onto the bottom of the layers, forming a chocolate chip coating...this is intentional.  To encourage release of the layers, gently run a knife around the edges of the pans, carefully lifting the cake as you go.  (These layers are very tender and need to be handled gently.)

To release the first cooled layer, cover it with wax paper; and, while holding a plate over the pan, invert the layer.  Shake the pan a little and gently pull it away to see if the cake releases easily (it should).  If the layer does not release easily, go around the pan and very carefully lift the layer a little section at a time with an offset spatula to further loosen.  Attempt to release the layer again; and if necessary, very carefully press any loose chips or cake back onto the layer with the back of a plastic spoon...the filling will cover the imperfection, and no one will ever know.  Leave the chocolate chips side up.

Use the above method to release each succeeding layer.  Stack the layers on a holding plate with wax paper in between the layers until ready to complete the cake.  

2.  Filling the layers:  Carefully lift a layer from the holding plate and center the layer, with the chocolate chips side up, onto a serving platter.  Spread about 3/4 c. of the filling over the entire surface of the layer.

Stack each succeeding layer with the chocolate chips side up...spreading about 3/4 c. of the filling over each of the second and third layers and the remainder of the filling over the top, fourth layer.

3.  Glazing the cake:  Being careful not to mix with the butterscotch filling, spread the slightly cooled chocolate glaze entirely over the top of the cake and let the glaze drizzle as it may over the edges.

4.  Garnish with the chopped walnuts.
 

Serve with or without a premium vanilla ice cream and enjoy the wow!


                                          Speaking of Birthdays...

                              My Grandson Recently Slid Into His 4th!


Printable Recipe

Big, Fat Soft Pretzels with Rich Chocolate Custard Spread

Okay, I missed Valentine's Day...I hope yours was a very sweetheart of a day...you know I'll remind you of this recipe next Valentine's!  It's that time of year... everyone got sick all at once, then the computer decided not to cooperate, and so forth.  Well, my wonderful son has my computer back on track; and hopefully the two recipes in one post I'm sharing with you will make up for my belated Valentine's blog.  These pretzels actually make a fantastic, satisfying treat or dessert anytime of the year!

I was inspired to make these large soft pretzels when I watched Alton Brown share his recipe on the Food Network recently.  I added a very decadent, stove-top chocolate custard to use as a spread for the pretzels that's unbelievably delicious... it was inspired by Home Maker By Choice's recipe for chocolate filling.  Naturally, the custard would make a fantastic pot de creme, topped with or without homemade whipped cream. By the way, for a great whipped cream recipe, see my Black Forest Cherry Trifle...adjust the amount of the ingredients for the whipped cream to the quantity of custard you prepare.

As I've explained in my tip below, and as encouraged by Alton Brown, you'll definitely not want to top these pretzels with any salt other than pretzel salt...also, I recommend using it sparingly!  If you can't access, or don't have time to order the pretzel salt, I strongly advise not topping the pretzels with salt at all.


                             Pretzels Will Never Be The Same Again...

                                             Without Chocolate!

Makes 8 large pretzels and about 2 cups of chocolate custard spread

Ingredients

The Chocolate Custard Spread

• 1/2 c. sugar
• 3 1/2 TB cornstarch
• 5 large egg yolks (You can get creative w/those egg whites....right?)
• 1 1/2 c. half and half (milk and cream)
• 6 oz. premium semi-sweet chocolate chips
• 1 TB salted butter
• 1 tsp. pure vanilla extract

The Pretzels

• 1 1/2 c. warm (110 to 115 degrees F) water (I just use hot tap water.)
• 1 TB sugar
• 2 tsp. kosher salt
• 1 pkg. active dry yeast
• 1/4 c.--or 1/2 stick (before melted) salted butter
• 4 1/2 c. all-purpose flour
• vegetable oil for the bowl, pan and work surface (I use canola oil.)
• 8 c. water
• 2/3 c. baking soda
• 1 large egg yolk beaten w/1 TB water
• Pretzel salt*

*Tip
If you can't find or don't have time to order online the pretzel salt, I would recommend not topping these pretzels with salt at all...kosher salt or any other salt taste too salty on these pretzels and can cause the tops to become soggy.  (Pretzel salt does not melt as quickly as other salts.)


                                                        After All....

                                    Chocolate Makes Everything Better!

Directions

The Chocolate Custard Spread

1. Hand whisk the sugar and cornstarch in a heavy-duty electric mixer bowl.  Using the mixer beater attachment, beat the egg yolks into the sugar mixture.
2. Bring the half and half to a simmer over medium-low to medium heat in a medium saucepan, hand whisking occasionally to prevent scorching.  Remove from the heat.
3. Using the wire whisk attachment to your mixer, whisk on low speed, in a slow stream, the hot half and half into the egg yolk mixture. 
4. Return the mixture to the saucepan and hand whisk over medium-low heat until hot. Add the chocolate and butter and continue hand whisking constantly until smooth and thickened, about 2-3 minutes. 
5. Transfer the custard to a 1 1/2 qt. (ideally glass) bowl and whisk in the vanilla.  Cool, stirring occasionally.  Gently press plastic wrap directly onto the surface of the custard.  Cover the entire bowl with additional plastic wrap and chill until the custard is cold.  Keep in the refrigerator until ready to serve.

The Pretzels

1. Combine the 1 1/2 c. warm water, sugar and kosher salt in the bowl of a heavy-duty mixer and sprinkle the yeast on top of the mixture.  Allow to sit for 5 minutes, or until the mixture begins to foam.
2. Melt the butter and add, along with the flour, to the yeast mixture.  Using the dough hook attachment, mix on low speed until well combined.  Change to medium speed and knead the dough until it is smooth and pulls away from the side of the bowl...about 4 minutes.
3. Remove the dough from the bowl.  Clean the bowl and then oil it well with the vegetable oil.  Return the dough to the bowl and cover with plastic wrap.
4. This is my tried and true method of creating a warm place for dough to rise:  Put the bowl of covered dough in a turned-off oven.  On the rack below, place a baking pan beneath the bowl; and, using a tea kettle, fill the pan about halfway up with boiling water...add more boiling water as needed.  (It should not be necessary to add more boiling water to the pan for this recipe).
5. Let the dough rest for about 55 minutes, or until it has doubled in size.
6. Preheat the oven to 450º.
7. Line a jelly roll pan or baking sheet with parchment paper and lightly brush the paper with the vegetable oil.  Set the pan aside.
8. Punch the dough down and turn it out onto a slightly oiled work surface.  Divide it into 8 equal pieces.
9. Roll out each piece of dough into an approximate 17 1/2" long rope.  Make a U shape with the rope.  For a heart-shaped pretzel:  Holding the ends of the rope, cross them over each other and press onto the bottom of the U.  Place onto the parchment-lined jelly roll pan or baking sheet.
10. Bring the 8 c. of water and baking soda to a rolling boil in a 4 qt. saucepot.
11. One by one, place the pretzels onto a wide flat spatula and gently lower into the boiling water.
12. Boil each pretzel for 30 seconds.  With the wide flat spatula, remove from the boiling water and return to the jelly roll pan or baking sheet.
13. Brush the top of each pretzel with the beaten egg yolk/water mixture and lightly sprinkle with the pretzel salt.  Bake until golden brown, about 10-12 minutes.
14. Transfer the pretzels to a wire rack and let cool for at least 5 minutes before serving.
15. To freshen leftover pretzels, place in a preheated 350º standard oven or toaster oven and bake for only 5 minutes--watch closely.

Serve the custard as a spread in individual ramekins.  You'll know you've done your job as you enjoy watching each person slather the decadent chocolate custard onto their big, fat soft pretzels, close their eyes and...hmmm!    

Printable Recipe

Pineapple Upside-Down Cake ~ Simply Scrumptious!

My daughter served this luscious pineapple upside-down cake this past holiday season; and when I took my first bite, I absolutely thought I was going to melt!  I told you she had a talent for recognizing a good recipe...naturally, I had to have this one!

Now, we all know the real beauty of an upside-down cake is how simple they are to make.  But the topping on this cake is what makes it so special, and it's made a little differently than the typical topping for an upside-down cake.

     How Could Anything So Easy...

Be So Delicious!

Adapted from Lucy M. Clark's Pineapple Upside-Down Cake, Delightfully Southern Cookbook

Serves approx. 6-8

Ingredients

The Topping

• 3 TB salted butter
• 1/3 c. heavy cream or evaporated milk
• 1/2 c. light brown sugar, firmly packed
• 1/2 tsp. ground ginger
• 1/2 c. sweetened or unsweetened coconut flakes 
• 1/ea. 20 oz. can pineapple slices, drained (You'll have extra slices.)
• 12/ea. maraschino cherries, drained
• Butter-flavored cooking spray
• 10" cast-iron skillet

The Batter

• 1 c. all-purpose flour, sifted
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 large eggs
• 1 c. sugar
• 1/2 c. whole or 2% milk
• 1 TB salted butter

The Garnish

• Whipped Cream (optional)

    

   Oh, That's So Good...

There'll Be No Leftovers!

Directions

The Topping

1. Spray the iron skillet well with the butter-flavored cooking spray.
2. Whisk together in the skillet, over medium heat, the butter, cream or evaporated milk, brown sugar and ginger until the mixture bubbles.  Whisk constantly about 3 more minutes, or until thick and smooth.  Remove from the heat.
3. Sprinkle the coconut evenly over the brown-sugar mixture.  
4. For the pineapple pattern, refer to the above photo:  Cut about 6 drained pineapple slices in half.  Place about 7 halves of the pineapple, with a cherry in the middle of each, around the edges of the skillet, over the coconut.  Building toward the center, in the next circle, place about 4 pineapple halves with a cherry in the middle of each.  In the center, place 2/ea. one-quarter slices of pineapple, with a cherry in the middle of each.  (You may have one half a slice of pineapple left from the 6 slices you cut.)

The Batter

1. Preheat the oven to 350º.
2. Sift together the flour, baking powder and salt.  Set aside.
3. Beat the eggs until thick; then add the sugar a little at a time, mixing well.
4. Stir the dry ingredients into the egg mixture just enough to incorporate.  Set aside.
5. In a small saucepan, whisk the milk and butter together over medium heat just until warm (about 1 minute)...stir into the batter and pour over the pineapple in the skillet.
6. Bake approximately 40 minutes, or until the cake is golden brown, springs back when lightly touched in the center with your finger and an inserted toothpick comes out clean.  
7. Approximately 15 minutes after the cake is out of the oven, loosen the edges carefully from the pan with a thin-bladed knife; then let the cake cool about 1 hour total in the pan.
8. Turn the skillet upside down and release the cake onto a serving platter.  Refrigerate after a day or two any leftover cake.  (Leftover cake, are you kidding me?)

Makes a great take-along dessert!  Serve with or without a nice dollop of whipped cream beside each individual serving of cake.  

So, when you're pressed for time, but want something that everyone will exclaim "oh, that's so good!", you'll definitely enjoy this recipe! 

Printable Recipe

Boeuf Bourguignon Simplified ~ Classic Beef Stew with Red Wine Sauce

Julia Child was a great influence on my early cooking.  My Boeuf Bourguignon was inspired by Julia, and it is a classic, fundamental dish that never fails to please.  Hopefully, you'll find my simplified version of Julia's recipe encouraging.  It's wonderful as a hearty winter dish for family or as an elegant entree for guests, lunch or dinner. 
 
You can prepare a day ahead the base, mushrooms or sauce, or the whole stew and refrigerate.  This stew actually improves with flavor when made in advance; so it's great for cooking on the weekend to reheat for weekday meals, or for just preparing ahead for entertaining.  It freezes very well..many years ago, I adjusted the ingredients for large quantity, then prepared and froze this dish to serve 100 guests at our housewarming.

                                    No Worry About The Car, Dear...

                                         
                                     Everything Will Be Just Fine!

As inspired by Julia Child's Boeuf Bourguignon, The French Chef Cookbook

Serves approx. 4...use a 2 1/2 qt. flameproof casserole dish. (Recipe may be doubled for approx. 8 servings...use a 4 qt. flameproof casserole dish.)

Ingredients

The Beef Stew Base

• 3 oz. lean, unsmoked bacon (I used turkey bacon.), cut into about 1" long & 1/4" wide sticks (lardons)*
• Extra virgin olive oil
• 1 1/2  lbs. lean beef stew meat (I used shoulder chuck.), cut into 2-3" chunks and well-dried on paper towels*
• Approx. 1 c. +2 TB full-bodied, young red wine
• Approx.  2 1/2 - 3 c. beef bouillon (broth--not consume), divided between the base and the sauce
• 1/2 TB tomato paste
• 1-2 pressed garlic cloves
• 1/4 tsp. dried thyme
• 1 small bay leaf
• Approx. 1/4 tsp. salt, or to taste

The Mushrooms

• 1/2 lb. fresh mushrooms, cleaned & caps quartered (not sliced); stems cut on the bias*
• 1/2 TB extra virgin olive oil
• 1 1/2 TB salted butter
• 1/4 tsp. salt 

The Onions

• 1/ea. 15 oz. jar whole, small white or pearl onions--not pickled (I used Aunt Nellie's Holland Style...Kroger has).  Drain and reserve the juice for the sauce.

The Sauce

• 3 TB salted butter, softened at room temperature
• 3 TB all-purpose flour
• Reserved onion juice, as needed
• Reserved beef bouillon, as needed
• Salt to taste
• Freshly ground black pepper to taste

*Tips

• Bacon:  Optional.
• Beef:  Lean, boneless chunks from the round, rump, or shoulder chuck...chuck is more flavorful.  Dry the beef chunks well with paper towels, or they will steam, rather than brown.
• Mushrooms:  Clean by wiping with a damp paper towel.

Suggested Accompaniments

• Wide egg noodles, or rice (garnish w/parsley)
• French bread
• Salad
• Red wine (same as used for cooking) 

                                         Say, About That Promotion...

                                   Things Are Looking Pretty Good!

Directions

The Beef Stew Base

1. Preheat the oven to 300º.
2. In a large skillet, brown the bacon lardons lightly with about 1 TB olive oil over medium-high heat, to render the fat.  With a slotted cooking spoon, remove the lardons from the pan and set aside.
3. Add a little olive oil as necessary to film the skillet to about 1/16" inch and heat over moderately-high heat until hot, but not smoking.  Add the well-dried beef chunks and toss to coat with the oil.  Without crowding, brown the beef, adding more oil if needed.  Reduce the heat if necessary and turn the meat frequently to brown all sides.  Place the beef as it is browned, into a 2 1/2 qt. flameproof casserole dish.
4. Pour the browning fat out of the skillet and add the red wine.  Using a spatula or wooden spoon, scrape all the flavorful brown bits from the pan into the wine, then pour the wine over the beef in the casserole.  Set the skillet aside for the mushrooms.
5. Add the browned lardons to the casserole and enough beef bouillon to almost cover the meat.  Stir in the rest of the ingredients and bring the casserole to a simmer on the stove.
6. Cover the casserole and place in the oven.  Simmer for about 2 1/2 to 3 hours, or until the meat is tender when pierced with a fork.  (Check the casserole after the first hour; and if necessary, stir in more beef bouillon for the liquid to come up the meat about half way.) 

The Mushrooms

1. In the large skillet used for browning the beef, heat the oil and butter until the butter foam begins to subside.  Add the mushrooms and toss over medium-high heat about 3-4 minutes, or until the mushrooms are very lightly browned.
2. Remove the mushrooms to a side dish until needed, then toss with the salt.  Reserve the skillet for the sauce.

The Sauce

1. When the beef is done, remove the bay leaf and set the casserole cover askew, then drain the cooking liquid into a large liquid measuring cup.  Add the reserved onion juice...then, more beef bouillon...as necessary, to equal 1 1/2 c. liquid.  Pour the liquid into the large skillet you had used for browning the mushrooms.
2. Skim off fat (leave a little for flavor) and bring the liquid to a simmer over medium heat on the stove.  Taste very carefully, then add salt and freshly ground black pepper as you like.
3. In a small bowl, with a spatula, cream the butter and flour into a smooth paste.  Blend in several spoonfuls of the beef cooking liquid with a whisk.  Whisking constantly, blend this mixture into the rest of the beef liquid in the skillet and bring to a simmer.

The Finale

1. Add the mushrooms and the drained onions to the beef in the casserole dish.  Pour in the sauce and cover.  To blend the flavors, bring to a simmer on the stove over medium heat, and cook slowly for 5 minutes, reducing the heat as necessary to just simmer.
2. Stir the casserole to baste the meat and vegetables with the sauce.
3. If not serving immediately, cool, cover and refrigerate to reheat later.  Freezes well.

Serve over wide egg noodle or rice with a nice salad and hot French bread, and the same wine you used for the recipe. 

Bon Appetit Y'all...Enjoy!


Printable Recipe

Butternut Squash Pancakes with Whole Wheat and Toasted Pecans ~ Plus Creamy Butternut Squash Soup!

Did you receive a holiday gift of Williams-Sonoma's highly prized butternut squash puree?  Well, I was a fortunate recipient of this organic, savory puree from my daughter's very thoughtful mother-in-law! You know if someone gives me a food product, I'm probably going to develop a recipe for a post.  Although I'm sure the savory soup recipe on the jar is delicious, I wanted to try something different.  When I ran a couple of thoughts by my daughter, she immediately zeroed in on the idea of pancakes!  For the leftover puree, I developed a sublime, comforting and simple creamy soup.

These hearty pancakes are a great way to begin the New Year...enjoy with maple syrup and toasted pecans for a glorious New Year Eve's supper or New Year's Day brunch! 

                                             Sure to Guarantee...

                                        A Very Gratifying New Year!                           


Serves 5-6  (makes approx. 16/ea. 4 1/2" pancakes)

Ingredients

• 2 c. sifted all-purpose flour
• 1 c. sifted whole-wheat flour
• 3 TB light brown sugar
• 1 TB baking powder
• 1 tsp. baking soda
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/8th tsp. ground mace
• 1/2 tsp. salt
• 1 1/2 c. whole or 2 percent milk
• 1 c. butternut squash puree (I used Williams-Sonoma Butternut Squash Puree, which is a savory version w/the addition of cinnamon, nutmeg and brown sugar, available in a 2 lb. jar.)
• 2 large eggs, slightly beaten
• 2 TB vegetable oil (I used canola oil)
• 2 TB apple cider vinegar 
• vegetable shortening for the griddle

Suggested Toppings

• Butter
• Maple syrup
• Toasted, coarsely chopped pecans (allow approx. 2 TB/serving or 2 c. for the full recipe of pancakes)

Directions

1. In a large bowl, sift together all the dry ingredients and set aside.
2. In a medium bowl, whisk together the milk, squash puree, eggs, vegetable oil and vinegar.
3. Make a well in the center of the dry ingredients and add the wet ingredients.  Stir just until combined.
4. Heat a skillet or electric griddle to medium low or 375º, or until a droplet of water skitters around the pan.
5. Lightly grease the skillet or griddle with the shortening.
6. Using a large scooped spoon, measuring cup or pitcher, pour about 1/4 c. of batter for each pancake onto the hot pan...don't crowd the pancakes.
7. Cook until the cakes are puffy, full of bubbles and the edges are cooked.  Turn once and cook until the other side is done or golden brown.  You can keep the pancakes warm in a preheated 250º oven as you cook:  Place in a single layer on an ungreased cookie sheet, cover lightly w/foil and transfer to the warm oven.*
8. For the toasted pecans: Just toast in a frying pan over medium high heat, stirring frequently until they smell fragrant and become lightly browned.
 

*Tip
You can freeze the pancakes for up to six weeks:  Place in an air-tight freezer bag with pieces of wax paper between the pancakes...then place in another freezer bag.  Reheat in the microwave by stacking up to 3 frozen pancakes at a time on a microwavable plate and heat on high about 20 seconds per pancake...being careful not to create tough pancakes by overcooking.

Add a nice dollop of butter to your stack with a generous amount of maple syrup and toss on some toasted pecans for an extra special treat! You'll enjoy a healthy and delicious start to the New Year with these delightful and comforting pancakes for breakfast, brunch, lunch or supper!

Creamy Butternut Squash Soup

For each cup of Williams-Sonoma Butternut Squash Puree, whisk in 1/3 c. half and half and 1/8th tsp. freshly ground black pepper.  Heat the soup to a simmer in a saucepot on medium low heat, reduce heat to low and cook just until hot.  This puree is well seasoned and spiced; so if you use another butternut squash puree, you might want to add a little more spice and/or seasoning to taste... the spices used in the pancakes are a good guideline, along with salt, if necessary, in addition to the black pepper.


Here's to a healthy, prosperous and Happy New Year!


Printable Recipe

Festive Caramel and Dark Chocolate Coated Apples Dipped In Honey Roasted Peanuts (Or Not)

After receiving a gift of some gorgeous honeycrisp apples from Harry and David recently, I stopped to think about how I could use them in a simple recipe.  Then I remembered that I'd always wanted to make some gourmet candy-dipped apples!

These apples would make a great project with age-appropriate children. They'd also make wonderful gifts for teachers, friends, neighbors, co-workers or as stocking stuffers.  

I really liked using the caramel bits...no unwrapping to do!  Since the caramel and chocolate set quickly, you'll want to get well organized before you start.  The impressive presentation of this little project is so deceptive, as these apples are actually very easy to make and wrap...you'll love them!

                                                     So Tempting...

                                      Hope They Make It To Packaging!

Approximately 3-4 large or 5 medium apples

Ingredients

• About 3-4 large or 5 medium fresh apples (I used honeycrisp apples...red delicious would be good also.)
• Fruit Fresh produce protector (a powder typically used for canning and made by Ball) or lemon juice
• 1/ea. 11 oz. bag caramel bits
• 2 TB water
• 2 TB vegetable shortening (I used butter-flavored shortening.)
• 1/ea. 10 oz. bag dark chocolate morsels
• 1 c. coarsely chopped honey roasted peanuts (Let your food processor chop the nuts!  Chopped toasted slivered almonds or chopped toasted pecans would be good also.)

Supplies

• Wax paper
• Butter-flavored cooking spray
• 6" Cookie Sticks (Wilton has a package of 20/ea. white sticks.)
• 3 3/8" round cardboard discs (Wilton includes these silver-covered boards in their 8/set Favor Kit...or you can cut your own from cardboard and cover with foil if you like.)
• Approx. 21"x27" sheet of craft cello wrap for each apple (I cut from a roll of cello wrap.)
• Silver or gold twist bag ties for securing wrap around apples (I just used the short strips of ribbon included in the Wilton Favor Kit.)
• 22" strips of 1/4" wide florist or satin decorative ribbon (I used two/ea. strips of this ribbon per apple.)

Directions

Coating The Apples

1. Line a baking pan with wax paper and spray with the cooking spray.  Set aside.
2. Place the chopped peanuts into a small bowl and set aside.
3. Clean the apples and remove the stems and bottoms, along with any bad spots...sprinkle these areas with the Fruit Fresh or lemon juice.
4. Insert the cookie sticks about 2" into the stem areas of the apples, twisting and pushing as necessary...taking care not to push too far.  (You might want to cover part of the sticks with foil or a piece of paper towel as you coat the apples in order to keep the stems clean.)
5. Pour the caramel bits into a medium-small saucepan.  Add the water and stir constantly over medium-low heat until the bits are completely melted--about 3 minutes.
6. One at a time, set the apples into the melted caramel and spoon the caramel over the apples, leaving about an inch of each apple exposed around the sticks.  Allow the excess caramel to drip off the apples.  Scrape the bottom of the apples and place into the prepared baking pan, keeping the apples separated.  (If the caramel sets up before you finish coating the apples, simply add a tiny bit more of water and reheat over medium-low heat.)  Refrigerate the apples for about 1 hour, then remove from the refrigerator and set aside.
7. Line another baking pan with wax paper and spray with the cooking spray. Set aside.
8. Melt the chocolate morsels with the shortening in a medium-small saucepan over the lowest heat possible.  When the morsels begin to melt, remove from the heat and stir.  Return to the heat a few seconds at a time, stirring just until the morsels are melted.  Once the morsels are completely melted, immediately remove from the heat.
9. Liberally coat the apples with the chocolate in the same manner as with the caramel.  (Work quickly with the chocolate and try to avoid reheating it, as it tends to overcook.  If you have to melt the chocolate a little more, do it very quickly over the lowest possible heat and stir constantly.)
10. Immediately, while the chocolate is still warm, coat the apples with the chopped peanuts:  One at a time, hold the apples horizontally over the bowl of peanuts; and, while turning the apples, spoon the nuts over them, leaving about an inch of the chocolate coating exposed at the top of each apple.  Place the apples into the new wax paper-lined baking pan and refrigerate for about 1/2 hour or until well set. 
    

                                                Happy Holidays!                   
              

                                                From Me To You!

Packaging The Apples

For each apple:  Center a cardboard disc on a piece of the craft cello wrap.  (I left the silver side of the disc down.)  Bring the wrap up over the apple, covering all exposed sides of the apple and secure with a twist tie or short strip of ribbon.  Tie one strip of the decorative ribbon around the secured area and tie another decorative strip of ribbon over that.  Fan the cello wrap a little at the top of the apple.  Keep the apples in the refrigerator for up to one week.

                                                       Ta-Da...                                     
                                            

                                    Your Very Own Hand Creation!


Printable Recipe