Salted Caramel Apple Bliss
Another month, another fun challenge from the amazing International Incident Party
. This month the not-so-secret ingredient was: salt. Normally I try to cut as much salt as possible from my diet, thanks to some fun health problems. However there is one salt combination that I LOVE, one that is worth upping my water consumption beyond my normal amount. Salt & Caramel. A match made in heaven, or in the very least a match made in my mouth. The first time I came across this amazing couple was while living on the Cape back in college. There was this little bitty candy shop right off the main road in Hyannis Port and not only did they have amazing handspun milkshakes they only had a few dozen types of fudge. Among their remarkable collection was their caramel fudge, which they topped with salt. One bite was all it took to convince me that this combination was just right 🙂 I wanted to do something that included that pairing, but was lighter on the calories considering all the holidays right around the corner. Enter the apple juice. I am a huge fan of warm apple juice, and I know from numerous experiences that caramel and apple get along just right. The result: a warm drink just right for the winter just around the corner with the right amount of sweet and salty…and some whipped cream with more caramel to make it even better.
2 cups apple juice (aim for organic/no sugar added)
2 1/2 tbsp caramel syrup (Monin if you can find it!)
1 tsp sea salt plus more for topping
1. Heat the apple juice, caramel, and salt in a tea pot until hot. Pour into mugs and allow to cool slightly.
2. Top with whipped cream and at least 1/4 tsp sea salt!
Now to have real fun you can make your own caramel whipped cream. All you need is one of these
and some of these
. Pump 5tbsp caramel syrup into the carafe then fill with heavy whipping cream until the line on the inside of the bottle. Use one of the canisters as directed and chill for around 5minutes, or as long as it takes the apple juice to heat up. Then top it off and add the sea salt. Yum!
Triple Chocolate Chip Cookies
I promise that I am going to stop being such a lazy girl and get back on top of my posts. I probably have close to a dozen pictures currently sitting on Joey’s camera that need to be blogged about. Including my submission for this month’s International Incident Blog Party: Salt! In the meantime this amazing cookie recipe will have to hold you over until I can get to the rest of my pictures. These cookies are amazingly not that bad for you. By using whole wheat flour along with the all-purpose some nutritional value was added, leaving out the egg leaves out some cholesterol, and cutting down on the sugar cuts out some empty calories. I find that the best cookies come from a dough that is not quite sweet, at least compared to your standard chocolate chip cookie dough. Not only does this partially eliminate the desire to eat the dough (which is ok, no egg so no risk) but it also allows whatever is being added to the cookie to really shine. The only exception to this being the sugar cookie but then again it is a SUGAR cookie so going crazy with the sugar is not only allowed, it’s a necessity!
1 cup whole wheat flour
1 1/4 cup all purpose flour
3/4 tsp baking soda
1 stick unsalter Kosher Margarine (Earth Balance or similar brand)
1/3 cup raw brown sugar (Sugar in the Raw or similar brand)
1/3 cup no-sugar added applesauce
1 1/2 tbsp cold water
1 tbsp chocolate powder
1/2 cup white chocolate chips
1/2 cup milk chocolate/semi-sweet chips
1. Preheat oven to 350
2. In a small bowl blend the flours with the baking soda. Set Aside.
3. In a large bowl cream the margarine with the sugar. Add the applesauce and mix well. Slowly add about half of the flour mixture, mix, and then add the water and chocolate powder before adding the remaining flour. Gently fold in the chips.
4. Spoon the dough onto cookie sheets with spacing. Bake for 11-13minutes. Recipe makes 40 2in cookies!
I promise that there are some savory recipes coming, including one for an amazing Seitan dish and another easy risotto. The good news is that I’m not really going out of town next week for the holiday, so that shouldn’t mess me up. Plus with the International Incident Party this week, 52week being due Thursday (yummy sweet potato dish!), and Redux next week I have TONS of motivation to stay on top of things and blog, blog, blog!