Caramel Apple Slab Pie

 

Caramel Apple Slab Pie

Ingredients

Buttery Pie Crust:

• 2 1/2 cups Flour
• 1/2 teaspoon Salt 
• 1 cup Cold Butter (2 sticks, sliced into small pieces)
• 1/4 to 1/2 cup Ice Cold Water (or Buttermilk or Milk/Vinegar Mixture)

Apple Filling:

• 8-10 cups Apples (peeled, cored, and very thinly sliced - use a mandolin)
• 4 Tablespoons Brown Sugar
• 1-2 teaspoons Cinnamon 
• 4 Tablespoons Flour

Brown Sugar Oat Topping:

• 3/4 cup Butter (softened)
• 1 1/2 cups Brown Sugar
• 1 1/2 cups Rolled Oats
• 3/4 cup Flour
• 1/4 teaspoon Cinnamon 

Salted Caramel:

• 4 Tablespoons Butter
• 1 cup Sugar
• 1/2 cup Heavy Cream - ROOM TEMPERATURE
• 1/4 teaspoon Sea Salt 
• 1 teaspoon Pure Vanilla Extract 

Instructions

Pie Crust:

• Spray a 15x10x1 inch cookie sheet with non-stick cooking spray. In a large bowl combine flour and salt. Using a pastry blender cut in the cold butter cubes until it resembles coarse crumbs. Add 1 tablespoon of the cold water or buttermilk into the flour mixture and stir with a fork. Repeat using 1 tablespoon of cold water or buttermilk at a time until it is comes together. Press into a ball. 
• Preheat oven to 375 degrees. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap the dough around the rolling pin and unroll it into the prepared baking pan. Carefully press the dough up the sides of the pan. 
• In a large bowl, toss sliced and peeled apples, brown sugar, cinnamon, and flour together. Pour over prepared crust. 

Brown Sugar Oat Topping:

• In a medium-sized bowl, add butter, brown sugar, rolled oats, flour, and cinnamon together. Using a fork, mash the butter into the flour and oats until it resembles coarse crumbs and it is all mixed together. Sprinkle on top of the apples. Bake for about 35 minutes and then lightly place a large piece of aluminum foil over the pie to prevent it from becoming too brown. Cook for 10 minutes longer or until apples are softened. 

Salted Caramel:

• Heat a heavy-bottomed pot over medium-low heat. Add butter and sugar and stir together. Let butter and sugar melt and begin to turn a light golden color (this will take some time). Remove from heat and carefully add the heavy cream. If the cream makes it turn grainy, just turn heat to low, keep stirring and add small amounts of hot water until it's smooth again. Stir in sea salt and vanilla. 
• Once apple slab pie is done, drizzle salted caramel all over the pie. Serve with vanilla bean ice cream. 

https://www.modernhoney.com/caramel-apple-slab-pie/

Cinnamon Burst Bread

 

Cinnamon Burst Bread

Yield: 20 slices (2 loaves)

Prep Time: 20minutes min

Cook Time: 35minutes min

Resting/Rising Time:: 2hours hrs 15minutes min

Total Time: 3hours hrs 10minutes min

Ingredients

• 5 ¼ to 5 ½ cups (745 to 781 g) all-purpose or bread flour, divided
• 2 tablespoons (27 g) granulated sugar
• 1 tablespoon instant or active dry yeast
• 1 ¾ cups (405 g) warm water, 105 to 110 degrees F.
• ¼ cup (49 g) vegetable or canola oil
• 1 large egg
• 2 teaspoons table salt
• 1 ½ cups (270 g) mini cinnamon chips (cinnamon chips from Orson Gygi - FREEZE first)
• Butter, for brushing tops of loaves

Instructions 

• In the bowl of a stand mixer fitted with the dough hook, add 3 cups of the flour, sugar and yeast. Mix. Add the warm water and mix until combined. Cover the bowl and let the mixture sit for 10 to 15 minutes.
• Add the oil, egg, salt, 1 more cup of flour, and the cinnamon chips (FREEZE CHIPS FIRST SO THEY DON'T MELT IN WARM RISING BREAD). Mix on medium speed, and continue to gradually add flour (up to another 1 1/2 cups, more or less) until the dough clears the sides of the bowl. 
• Knead the dough for 4 to 5 minutes.
• Cover the bowl and let the dough rise in a warm spot until doubled, about an hour. Alternately, you can transfer the dough to a lightly greased bowl, cover, and let rise.
• Lightly grease two 8 1/2-X-4 1/2-inch loaf pans with cooking spray. Set aside.
• Turn the dough out onto a lightly greased counter and divide into two pieces.
• Press each piece into a thick 9-inch square. Roll up into a tight log without stretching the dough. Turn the edges under and press all the seams to seal.
• Preheat oven to 350 degrees F. Make sure the oven rack is in the middle position.
• Place the loaves in the prepared pans. Cover and let rise until the dough rises about 1/2 inch above the top of the bread pans. Don't let the dough rise too high in this step. It springs up quite a bit in the hot oven.
• Bake the loaves for 32 to 35 minutes until golden on top and baked through. An instant read thermometer inserted into the center of the bread should register 195 degrees F.
• Out of the oven, carefully turn the loaves out onto a cooling rack and brush melted butter on the tops of the loaves. Let the bread cool completely, before cutting into slices and serving.

The Best Rice Crispie Treat Method and Flavor Variations

Ok, here is what I've learned on how to make soft, fluffy yummy rice crispy treats! I very slightly altered Mel's Kitchen Cafe's recipe, but the method is different and much easier.

Browned Butter Rice Crispie Treats

6 T butter

16 oz marshmallows (new bags work much, much better)

1 tsp. vanilla

pinch kosher salt

8 c. rice crispies

Place the marshmallows in a large microwave safe bowl.

Brown the butter in a saucepan. Pour over marshmallows and toss to coat.

Microwave for 1 minute. If they are soft enough, stir in the salt and vanilla. If not, microwave 30 seconds more at a time. (The less you microwave them, the softer the treats will be)

Spray a huge bowl with oil. Add the melted marshmallows and rice crispies and stir to combine.

Spread and lightly press into a greased 9x13 pan.

Variations:

Chocolate Coconut: Toast 1 c. shredded coconut (sweetened or not). Set aside about 1/3 c. Mix the rest with the rice crispies. Sprinkle the top with the rest of the coconut and mini chocolate chips and lightly press into bars. 

Coconut Lime: Toast 1 c. coconut as above; set aside. Add zest from 1-2 limes to the marshmallows and omit the vanilla. Add 2/3 c. coconut with the rice crispies. Sprinkle 1/3 c. coconut on top of bars and lightly press in.

Churro: Stir in 1 1/2 - 2 tsp. cinnamon to the melted marshmallows.

Dairy free: Use 4 T. coconut oil in place of butter.

Strawberry Crumble Bars

 These are so good! I somehow completely forgot about the almonds and they were fabulous so if you don't feel like using almonds, feel free to skip them. I also did not spray the parchment paper and there was no problem getting the bars out.  Enjoy!

Strawberry Crumble Bars

These melt-in-your-mouth Strawberry Crumble Bars are so delicious and so easy to make. And if you love strawberries then you need to make these. Made with a combo of naturally sweet fresh strawberries, an easy buttery press-in crust, and an almond crumble they are one my favorite desserts to make.

Crust

• 2 3/4 cups (340 grams) unbleached all-purpose flour

• 1/4 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 3/4 cup (150 grams) granulated sugar

• 16 tablespoons (227 grams) unsalted butter melted, plus 2 teaspoons melted butter for the baking pan

• 1/4 cup toasted almonds roughly chopped

Strawberry Filling

• 1 pound (454 grams) fresh strawberries cut into small pieces

• 1 tablespoon lemon juice

• 2 teaspoons vanilla bean paste

• 7 tablespoons (88 grams) granulated sugar

• 2 tablespoons tapioca flour Bob's Red Mill recommended

Instructions

Prep the Strawberries

1. Cut up the strawberries and set them aside in a large bowl.

Make the Crust and Topping

1. Preheat the oven to 350°F (180°C).

2. Lightly spray the pan with cooking spray or melted butter. Line the pan with parchment paper so there is overhang on all four sides.  Lightly brush the bottom and sides of the parchment paper with butter (optional).  

3. Melt the butter in a microwave safe bowl or on the stove but don’t let it burn.

4. While the butter is melting, place the flour, sugar, kosher salt, and baking powder in a large bowl and whisk together.

5. Pour the hot melted butter into the flour mixture. The butter must be hot to form a soft dough. If for some reason, the butter becomes too cool, gently reheat it until it is hot again before adding to the other ingredients. Use a spatula to combine the butter with the dry ingredients until no white bits of flour are left. You should have about 655 grams of crust. Measure 250 grams (or about 1 cup) into a separate bowl. Add the chopped almonds to this part of the crumble and mix together.

6. Press the remaining crust into the prepared pan until it appears even thickness across the bottom of the pan.

7. Bake the crust for 22-24 minutes or until the edges of the crust are brown and the center is light golden brown

Strawberry Filling

1. About 10 minutes before the crust is done, add the lemon juice and vanilla bean paste to the strawberries and gently toss to combine the ingredients.  In a separate bowl, whisk together the sugar and the tapioca flour.  Sprinkle the mixture over the berries and use a large spoon or spatula to gently fold the sugar mixture into the strawberries.

Assemble the Strawberry Crumble Bars

1. Remove the crust from the oven (leave the oven on at 350°F) and spoon the strawberry filling over the baked crust. Use a spoon or offset spatula to spread it into an even layer. Sprinkle the reserved crumble mixture over the strawberry filling.

2. Bake the strawberry bars for 30-35 minutes until the filling is bubbly along the edges of the pan and about 1 inch from the edge of the pan. Remove the pan from the oven and place it on a wire rack to cool. Run an offset spatula or butter knife along the edges of the pan to loosen the crust from the parchment paper.

3. Let the bars cool for about 20 minutes and then use the parchment paper to lift the bars from the pan. Cut the bars into 16 2-1/8 x 2-1/8 -inch squares or nine (9) 3x3-inch squares.

Storage

1. Room Temperature: The bars can be stored at room temperature for up to 2 days. If the inside temperature is above 75°F, the bars can be stored for up 1 day at room temperature.

2. Refrigerator: Store the bars in airtight container for up to 5 days. The longer they sit, the softer the base and crumb topping become, but they're still delicious.

https://bakesbybrownsugar.com/strawberry-crumble-bars/#recipe