Wednesday, September 28, 2011

Apple Tarte Tatin

By Jessica

Its no secret that I love apples. On Thanksgiving my brother and I could practically polish off a whole apple pie on our own, but we leave some for the rest. The story of origin is an example of a happy accident, and sounds like something I would do. The creator, Stephanie Tatin was tired at the end of the day and was making an apple pie but she left the apples, butter and sugar on the stove too long. In an effort to salvage it she draped the crust on top and put it in the oven to finish off the crust. Upon turning it upside down and serving it she discovered how popular it became. Brilliant! I wish we could give her some title like saint of food or something. You can also use other fruits in this if you wish. Granny Smith apples are best because you want the apple to hold up well. What makes this recipe so special is the extra flavor from the apple cider and vanilla seeds.

{I sliced my apples like this but doesn't matter really}



Highway to Heaven

For the crust:

  • 1/2 stick butter, cut into pea size pieces
  • 1 cup all purpose flour, plus extra for rolling
  • 1/4 cup sugar
  • Pinch salt
  • 1 lemon, zested
  • 1 egg yolk
  •  ice water

For the filling:

  • 1 cup sugar
  • 1/4 cup apple cider
  • 1/2 lemon, juiced
  • 1 vanilla bean, seeds scraped
  • 1 stick butter, cut into pats
  • 6 apples, such as Golden Delicious, Granny Smith, McIntosh or your favorite baking apple, peeled, cored and quartered
  • Garnish of your choice 


To make the crust : In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it like grated cheese. Add the egg yolk and gradually add as much water as needed.  Pulse until the mixture comes together. If it seems a bit dry add a little more water.  Pat into a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.

Preheat the oven to 425 degrees F.

While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Careful! Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!

Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.

Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let it cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.

Source: Anne Burrell via Food Network

Monday, September 26, 2011

Photo board

I had an old photo board that had some tacky fabric on it. I love love love how this turned out. I was stressing a little bit about what to paint on it but with some browsing on the web this mix-matched design works.
What you will need:
  • Some MDF (medium density fibreboard) or any base. (make sure it will be strong enough to hold the nails)
  • batting or thin foam
  • jute or ribbon
  • nails or decorative tacks
  • staple gun
  • fabric of choice (i used burlap)
  • supplies to adorn with your own art

I took all the fabric off until I was down to the board and went from there. Wrap your batting around and staple it to the board on the back side making sure its tight.
If you are using a burlap that is more see though you can staple some muslin around the board and then add the burlap so the batting wont show through the holes.

Now you can get creative. Decorate it how you want to. You can make a stencil, tape it down, and paint or spray paint the exposed areas. You can also use stamps or free hand. Acrylic paint works best.
Next take your jute, or ribbon of choice and begin to staple the ends on the backside to make your criss cross pattern.
Make sure you aren't hammering on a surface of particular value :P Now start hammering your nails or tacks where the strands intersect. I get to use my new hammer for this one!

Monday, September 19, 2011

Simple Things

There are so many wonderful things about Fall. Here are just a few this week that made me really happy.
{Cute idea from I am Baker}

{Caramel apple from the fair}
{homemade wreath}
{Sperry Fall shoes}

Thursday, September 15, 2011

Healthy Harvest Bread

 I was very surprised by how well this turned out. The corn made me a bit nervous but it all blends together so well and is a healthy treat anytime of year.

Healthy Harvest Bread
Yields: 5x9 loaf pan. Double recipe for 16 muffins

  • 1 Cup all-purpose flour
  • 1/2 Cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 1/4 Cup olive oil (I used grapeseed oil and it turned out fine)
  • 1/4 Cup unsweetened apple sauce
  • 2 Large eggs
  • 3/4 Cup sugar
  • 1/2 Cup packed baby spinach leaves
  • 1/2 Cup corn kernels (can be frozen)
  • 1 Medium zucchini, unpeeled, grated.

Heat oven to 350 degrees Fahrenheit.

Grease the loafpan. Mix together flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium size bowl. In a stand mixer combine oil, applesauce, eggs, and sugar. Add the dry ingredients to the wet in two batches. Gently stir in the corn, spinach, and zucchini with a spatula.

Pour into pan. Bake until a toothpick comes out clean when inserted in the center, about 30-45 minutes.

 Adapted from Kosher by design Lightens up

Friday, August 26, 2011

Friday Favs

{Kiss My Face Shaving cream}

An all natural shaving cream that is so smooth and feels so good.
{Buxom Lash Mascara by Bare Minerals}
I have used a lot of mascaras and this one tops them all in my book. It does not clump and creates beautiful, full looking lashes.
{Forever 21 earrings, OPI for Sephora polish in Havana dreams}

Everyone have a great weekend!

Wednesday, August 17, 2011

DIY Fabric Chandelier

DIY Fabric Chandelier from 100 Layer Cake on Vimeo.

This is too cute! I wanted to share this easy project that adds a little color to your porch, yard, party ect.