1 cup butter
1 cup sugar
1/4 cup water
1/4 tsp salt
toasted nuts
chocolate
Butter a cookie sheet and put toasted nuts all over it. Add first four ingredients to heavy bottomed sauce pan and stir over medium high heat with a wooden spoon until the whole slurry turns the color of peanut butter and starts to smoke. Pour the goo over the nuts on the cookie sheet. Scatter chocolate pieces over it and spread them around as they began to melt. Cool it out in the snow for 15 minutes or so. Whack the cookie sheet on the counter to break the candy into jagged pieces. Eat them. Yum!
Showing posts with label Kathryn. Show all posts
Showing posts with label Kathryn. Show all posts
Tuesday, September 6, 2011
Apple Cake
3 cups flour
1 ¾ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg or ground nutmeg
¼ teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cups sugar
¾ cup (packed) golden brown sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons bourbon, apple brandy, or rum
(optional)
1 ½ cups unsweetened applesauce
2 medium apples peeled, halved, cored, cut into 1/3
inch cubes
1 ½ cups finely chopped pecans, (about 6 ounces)
Frosting:
1 8-ounce package cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
Pinch of salt
3 cups powdered sugar
Coarsely chopped toasted pecans (for garnish)
Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, the bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.
Bake cakes until tester inserted into center of each comes out clean, about 50 minutes.
For Frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes. Cover cake with frosting.
Then eat it!
1 ¾ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg or ground nutmeg
¼ teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cups sugar
¾ cup (packed) golden brown sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons bourbon, apple brandy, or rum
(optional)
1 ½ cups unsweetened applesauce
2 medium apples peeled, halved, cored, cut into 1/3
inch cubes
1 ½ cups finely chopped pecans, (about 6 ounces)
Frosting:
1 8-ounce package cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
Pinch of salt
3 cups powdered sugar
Coarsely chopped toasted pecans (for garnish)
Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, the bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.
Bake cakes until tester inserted into center of each comes out clean, about 50 minutes.
For Frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes. Cover cake with frosting.
Then eat it!
Subscribe to:
Posts (Atom)
