Thursday, October 16, 2014

Caramel Apple Shortbread Bars

We did our yearly apple picking last week and as usual we bought way too many apples for just eating them as a snack.  Of course the morning we decided to go to Eastmont Orchards for our apples and pumpkins it was 46 degrees so we could have been going to cut our Christmas tree down.  But the sun was out and it was a beautiful crisp Fall day.  Luckily Owen and Maddy had hats and gloves to wear so there little ears and fingers were warm.


This recipe is from The Kitchen McCabe.  The making of the caramel apples took a very long time but the recipe was delicious with the shortbread bottom.  A little scoop of ice cream or a squirt of whipped cream would be perfect on these.

Ingredients:
3 cups all purpose flour
3/4 cup powdered sugar
3 stick unsalted butter, softened
3 very large apples, cored, peeled, and sliced 1/8" thick
1-1/2 cup sugar
1/3 cup water
3/4 cup heavy cream
2 tbsp butter


Instructions:
Preheat oven to 350 degrees.  Line a 9" x 13" pan with a large sheet of parchment paper so that it hangs over the sides of the pan for easy lift out.  In a stand mixer mix together the flour and powdered sugar.  Add butter to mixer in large cubes.  Mix until ingredients just form a dough.  Do not over mix.  Pat 2/3rds of the dough into the parchment paper, smoothing out the top until it is evenly spread throughout the whole pan. Reserve the rest of the dough for the top.  Bake in the preheated oven for 20 minutes.

While the crust is baking make the caramel apples by mixing together the water and sugar in a saucepan and heating on medium heat mixing occasionally until the sugar is completely dissolved.  Bring the sugar to a boil by turning the heat up. 

When the sugar has caramelized to an amber brown color, add the apples and stir constantly.  The apples will release liquid when they hit the caramel and cause it to harden in places.  Continue stirring as the caramel will melt back down in a minute or two.  Continue to cook on high until the liquid released has been cooked out and the caramel is thick again.  Add the cream and butter stirring constantly.  The mixture may froth but continue cooking until it settles back.  Once the mixture is glossy and smooth remove from heat.


Pour the caramel apple mixture over the cooked shortbread.  Crumble the remaining dough evenly over the top of the caramel apples.  Bake for 15 minutes or until caramel is bubbling and the crumble is lightly golden brown. Let cool for at least 1 hour before cutting or overnight if possible.   The longer they sit the easier they are to cut into squares.


Enjoy!!

Tuesday, October 14, 2014

Wonderful Wednesday Blog Hop #95

Thank you so much for taking time to come to our party!! You won't be disappointed! Last week we had over 400 awesome posts that appeared on 14 exceptional blogs. 


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Editor's Pick

We are getting in the Halloween spirit here at Flavors by Four so this week we are featuring these Halloween Oreo Cake Bars from Christine at I Dig Pinterest


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Elie from Chocolates and Crockpots

Nicole and Susan of Flavors By Four

Lynn from Turnips 2 Tangerines

Carrie of A Mother’s Shadow

CD of CD's Country Living

Libby and Rachel of Two Keck Girls

Diane of Recipes For Our Daily Bread

Janine from Confessions Of  A Mommyaholic  

Monday, October 13, 2014

Baklava Cookies

A Spoonful of Thyme was the blog we were assigned for this month's edition of Secret Recipe Club. Kate who lives out in beautiful California has quite an extensive recipe index. I have really been in the mood for India food lately so originally I through I was going to make Chicken Tikka Masala but the sauce has a ton of different spices that I don't keep in the house. So instead I couldn't resist these Baklava Cookies. Baklava is one of my all time favorite desserts and my mom has actually made a whole tray of it for a previous month of Secret Recipe Club but working with phyllo dough is difficult and time consuming. These cookies are quick, easy and taste surprisingly similar to baklava because of the honey glaze topping with the sprinkled walnuts and cinnamon.

Ingredients for Cookies:
2 3/4 Cups Flour
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
1 Tsp Cinnamon
2 Cups Sugar
1 Tsp Vanilla Extract
1 Large Egg
2 1/2 Sticks I Can't Believe it's not Butter - Softened
11/2 Cup Chopped Walnuts

Ingredients for Glaze;
2/3 Cup Honey
2 Tsp Vanilla Extract
3 Tbsp I Can't Believe it's not Butter
1 Tsp Fresh Squeezed Lemon Juice
1/2 Tsp Cinnamon

Top with more cinnamon & finely chopped walnuts

Makes 4 dozen cookie

Preheat the oven to 350 F and line two cookie sheets with parchment paper, set aside. In your stand mixers bowl combine the softened margarine and sugar until creamy and smooth. Then add your egg and vanilla extract. 
In a separate bowl combine the flour, salt, baking powder, baking soda and cinnamon. Gradually add the dry ingredients into the wet mixing on low in between additions until it is completely combined.
Using a spatula mix in the walnuts pieces. Using your hands or a Tbsp form the cookie dough into small balls. Place the balls about 2 inches a part on a cookie sheet and lightly press down to flatten them. 
Bake about 10 minutes or until the cookies appear firm and the edges are slightly browned. Remove from the baking sheet after 2 or 3 minutes of cooling and allow to cool completely on a baking rack.
While the cookies are baking and cooling you can make the glaze. In a small pot on the stove combine the honey, lemon juice, margarine, vanilla extract and cinnamon over low heat. Mix occasionally, allowing the margarine to melt. It will take about 10-15 minutes for this glaze to come together and thicken to syrup constancy. Let it slightly begin to bubble then remove it from the heat. Drizzle it over the cookies once it has thicken and cooled a bit. Top the cookies with the walnut pieces and cinnamon while the glaze is still sticky so everything will stay on the cookie.
Enjoy!!

Tuesday, October 7, 2014

Wonderful Wednesday Blog Hop #94

Welcome to Wonderful Wednesday Blog Hop where we celebrate
YOU and your talents.

Please be sure to visit all these top links from last week and show them your appreciation!



Fall Leaf Garland by This Silly Girls Life
Quick No-Bake Oatmeal Bars from Happy Pretty Blog
Help! Bloggers Ask Your Questions from J-9 Designs
Easy Healthy Apple Crisp from Luv A Bargain
Arroz Con Leche Rice Pudding from Titi Crafty
Cream Cheese Apple Cake from Bunny's Warm Oven


Flavors by Four picked these awesome looking Halloween Pinata Cups from Dawn at Homemaking Hacks. Did you know she used Frozen pancakes to make these??!! That's so smart :)

Now, let's party! 
Your posts are seen on 14 popular blogs each and every week.
Please do what you can to follow each one of us. We know that is a lot but if you .do a little every week and you'll get there! We are also following YOU little by little as the weeks go on :)

Our Hosts



Love this party?

 Simple Guidelines:


  • Please follow our host and co-hosts in as many ways possible (social media links below) 
  • PLEASE TWEET THIS PARTY !!!!  We want everyone to know about it!
  • Add as many of your family-friendly posts as you would like, no giveaways please.
  • Visit three or more others. Let them know you've been there!
  • When you are PINNING, remember to do it from the original post. ♥
  • If you are new, be sure to let us know in the comments so that we can follow you back. ♥
  • Thanks for joining us!

Follow our hosts as you can.

Sinea of Ducks 'n a Row 

Carrie of A Mother’s Shadow

CD of CD's Country Living

Libby and Rachel of Two Keck Girls

Diane of Recipes For Our Daily Bread

Janine from Confessions Of  A Mommyaholic  

Leanne, Colleen and Erin … The Sugar Aunts

Elie from Chocolates and Crockpots

Tammy of Creative K Kids

and… Tammy of The Ultimate Linky

Nicole and Susan of Flavors By Four

Lynn from Turnips 2 Tangerines

Kim of 2JustByou

Alexis of Mom2MyCrazy2

Carrie of A Mother’s Shadow

CD of CD's Country Living

Libby and Rachel of Two Keck Girls

Diane of Recipes For Our Daily Bread

Janine from Confessions Of  A Mommyaholic  


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