Tarte Tatin in Vanilla Bean Custard Sauce {French Caramel Apple Tart)

Tarte Tatin, the famed French caramel apple tart is a classic. No matter how perfect or imperfect it looks on the plate, a tarte tatin will taste heavenly. Pastry dough is placed over the top of caramelized apples and then baked in the oven. The tart is then inverted to reveal the buttery caramel soaked apples in all their glory. It is especially delicious served with scoops of ice cream or my vanilla bean custard sauce.

Tarte Tatin

Ingredients:

10 green apples (peeled) 

1 9-inch pie crust dough (or store bought if you’re lazy like me) 

1 stick butter

1 cup sugar

1/8 teaspoon salt

1 teaspoon vanilla bean paste (optional)

Directions:

Peel, cut (in half) and core apples. Set aside.

In a 9-inch saucepan (with metal handle), melt butter and stir in sugar, salt and vanilla bean paste. Stir continuously with a wooden spoon. The sugar will melt and start to form a caramel sauce. It’s OK if there is a layer of butter floating on top. Don’t worry – it's not a dig deal.

Once the caramel has turned a light brown color, lower the flame to a simmer and carefully place all the apples in the saucepan. Make sure to evenly coat the apples with the caramel. Let the apples simmer for 10 minutes or so – stir occasionally.

Fun part. Use two forks to stack the apples on their sides (as if they were piggy backing each other – see picture). Make sure to fill your entire pan. Place a few apples in the center to fill the hole.

Place the 9 inch pie crust over the top of the apples and tuck the edges in.

Place in a 400 degree oven on the top rack and bake for 20 minutes or until the crust is golden brown. Be sure to place a tray on the rack below to catch any juices that may boil over.

Take the tarte tatin out of the oven and wait for it to cool before flipping. Place a plate over the top of the saucepan and flip it quickly to avoid any sugary juices from dripping out. 

Drizzle with vanilla bean custard sauce.

***************

While the tart is cooling, you can prepare the custard sauce.

Vanilla Bean Custard Sauce

Ingredients: 

2 cups whipping cream 

1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)

4 large egg yolks

6 tablespoons sugar

Directions:

Place whipping cream in a saucepan. Stir in 1 teaspoon of vanilla bean paste.  Bring cream to simmer. Whisk egg yolks and sugar in a metal bowl to blend. Whisk in hot cream. Return mixture to saucepan and stir over medium-low heat until custard thickens. About 5 minutes.  Do not boil or scald the sauce. Cover and refrigerate custard sauce until cold, about 3 hours.

(This can be prepared 1 day ahead if desired. Keep refrigerated.)

16 Reasons Why I Love Fall

I absolutely love fall. I would have to say it's my favorite season. I just swoon over the bright colors and cool nights. I am thrilled by the thought of snuggling up in bed with a cup of coffee, the smell of spiced cider and weekends at the cabin...gawwwww I love fall. Here are all the reasons why it's a fantastic season!

Cooler Weather

By mid to late summer I am praying for cooler weather. Something super exciting happened last night... I got cold! What? Yes. I had to pull the blankets over my shoulders. This is something to celebrate over when you live in southern California. We'll soon see the leaves change and glorious gloomy days! Is anyone excited about rain or is it just me?

Boots

Any kind for of boots -- ankles boots, riding boots, rain boots! I can finally busts these out of the closets and not look semi-ridiculous wearing them. 

The Cabin

Whenever Dan and I have a free weekend we love to drive up to the mountains, make a fire, ride around on the quad and sleep in. It's the perfect place to relax, make Dutch Babies for breakfast and enjoy the autumn colors. I like to sit out on the porch and savor every sip of coffee -- clear my mind of the list of chores back home and just relax. 

Layers

Yay for comfy sweaters and warm soft fabrics. I have always been a fan of wearing what feels good. I dig the minimalist look vs. the chunky layering. Light layers work better in So-Cal than the heavier coats and jackets you’d wear elsewhere. We like to celebrate the seasons while still keeping our cool.

Cozy Mornings in Bed. 

This usually doesn't happen until mid November or so, but I love cold mornings. The little house we rent right now doesn't have any insulation, so we REALLY feel the temperature change! Some mornings I can see my own breath! Since then, Dan and I invested in a feather down blanket and a space heater to help deal with cold. One of my favorite things is a cold Saturday morning wrapped in our cozy marshmallow bed. If I'm lucky D will make some coffee or spice tea and we'll both just sit in the warm sheets until we have enough courage to climb out of bed. It's Heaven. 

Fires

I love spending time next to a warm fire. What’s more romantic than cuddling up to your love in front of a crackling fire or sipping cider with a glowing hearth at your back? And the smell….oh man I live for bundled-up walks around Balboa with the smell of smoky fireplaces spindling overhead.

Pumpkins Everywhere

Pumpkins are everywhere -- carving pumpkins, roasted pumpkin seeds, pumpkin pie, pumpkin spice lattes, pumpkin beignets at Disneyland and these amazing Pumpkin Fritters with salted caramel sauce. Our nation goes crazy for pumpkins, which is odd because pumpkins are virtually forgotten the rest of the year. I'm glad we have made it a tradition to celebrate this autumn staple.

Stews & Soups

Awww yes a savory tomato soup or rustic white bean, a spicy beef chili, creamy butternut squash or pumpkin...I love them all. It's a great way to appreciate the tastes and smells of autumn while warming your bones. One of my friends makes it a habit to feed her little ones a warm bowl of chili before they go trick-or-treating each year...what a fun tradition. 

Caramel Apples & Cider

When we were kids, my parents would take us to Riley's Farm every fall to pick apples and press them for cider. I have the best memories of throwing apples into the grinder while my brother worked the wheel. We would head to the barn for apples dipped in a huge cauldron of caramel and cart home jugs of fresh cider and apples to make a mile high apple pie. I always make sure we have cider and caramel apples every fall.

Snuggly Book Weather

Because it's a lovely feeling to be wrapped in a toasty blanket fireside with a good book. 

Football Season

On most fall mornings I am woken up by the sound of our high school's band practicing for the big games. Dan and I like to cheer on our alma mater during football season. Bring yo jackets, scarves and something warm to drink. It's a fun way of diving into fall festivities while reminiscing about our early years. Go Sailors Go!

Rain

Believe it or not, it's a rare phenomenon around here. I think the grass is always greener on the other side, right? Fall and winter bring hope of rain for us...and by rain I mean a drizzly morning. Yeah, our weather is fantastic but it's so exciting to get some rain around here!

Golden Hour

Every season has a golden hour but I think it's best in the fall when the evening sun illuminates the orange and red leaves. I love that hour when the sun sits low in the sky and casts a magical glow over everything. It's almost as if God is saying "Hey girl...here's a hug just for you." -- one of my joie de vivre.

Hocus Pocus

I am a wimp when it comes to scary movies. I just can't. But what I can do is Hocus Pocus. I used to watch it with my best friend and we'd pretend to cast spells and ride around on vacuums (ß must see movie). I'll watch the lighthearted Halloween movies like Nightmare Before Christmas and the Great Pumpkin etc. I like to get into the Halloween spirit sans the horrendous nightmares.

Baking

Because a toasty home that smells like pumpkin pie is a fabulous thing to come home to. Dan works late...full-time plus extra hours building our two houses after  he leaves the office. Some nights I'll get home before him -- when I do, it's nice to make something special. Freshly baked pies or other treats are fun to indulge in after a long day at work + they'll warm up the house.

Trick or Treating

I just love seeing all the cute kids run door to door. We live in a granny house so Dan and I put extra effort into lining our walkway with jack-o-lanterns and an open gate. Despite our efforts we only get a few brave souls that venture back (or repeat customers). We'll let the kids take handfuls of candy and give the rest of the bowl to a lucky kid around 9:00 or so. I love that one night out of the year we can trust each other -- knock on a stranger’s door and receive a treat. It's a strange tradition for such a guarded generation, but I love it. 

Pictures:Weather1,2; Boots1; Cabin1,2; layers 1,2,3; Cozy 1; Fire 1, 2; Pumpkins 1, 2; Soup1; Apples 1,2; Book 1; Football 1; Rain 1; Golden 1,2; Hocus Pocus 1, 2; Pumpkin Pie 1,2; Trick or Treat 1  

Creamy Banana Maca Root Ice Cream

I've been on a health kick lately...well not really, but you know how that goes. Every morning I've been trying to drink a green juice or blend up a bowl of frozen bananas and maca root for breakfast. It's super creamy and wonderful! Maca root tastes a bit like caramel to me, it's perfection when blended with bananas.

Benefits of Maca Root

Here and Here

Ingredients:

2 frozen bananas

1 tbsp. maca root powder

1 cup milk or almond milk

Directions:

-Blend ingredients in a blender until smooth and creamy.

-Top with banana slices, chia seeds, nutmeg or whatever fruit you fancy...

As you can see I had to make two -- one for me and one for Dan.

Fudgy Vanilla Brownies

            

             Fudgy, chewy, vanilla amazingness... basically the perfect brownie for vanilla lovers.

Ingredients
2 cup flour
2 cup sugar
1/2 tsp salt
1 tsp baking powder
1 cup butter
1 cup heavy whipping cream
1/2 cup white chocolate chips
1/2 cup sour cream
2 large eggs
1 tsp almond extract
1/2 tsp vanilla extract

Frosting:

1/2 cup butter {room temp}

1/4 cup milk

1/2 tsp almond extract

1/2 tsp vanilla extract

3 cup powdered sugar {sifted}

Instructions

Preheat oven 350F

-Grease and flour jelly roll pan or rectangular cake pan {15x10}

-Mix flour, sugar, salt and baking powder in a bowl.

-In large pot, combine butter, heavy whipping cream and white chocolate chips. Stir until the chips 

  have melted and the liquid begins to boil. Remove from heat.

-Add flour mixture to the pot, stirring to combine.

-Stir in sour cream, beaten eggs, almond and vanilla extract, spread evenly in pan.

-Bake 25 minutes or until the tip of your knife comes out clean {poke the center of the the sheet with 

  the tip of your knife}. Set aside to cool.

-Make frosting {blend butter, milk, extracts and powdered sugar together in an electric stand mixer. Start mixer on low speed and end on high speed. Stop mixing when frosting can hold stiff peaks}

-Spread vanilla brownies with frosting

Italian Iced Lemon Cookies

Italian Lemon Cookies

3 cups flour

1 tsp. baking powder
1/4 tsp. salt

1 cup butter {2 stick}
3/4 cup sugar

3 tbsp. lemon zest

1/4 cup lemon juice

3 eggs

1 tsp. vanilla

Lemon Glaze

1 cup powder sugar {sifted}

2 tbsp. lemon juice

Directions for cookies

-Preheat oven to 350F

-Combine the flour, baking powder and salt together in a bowl. Set aside.

-Rub the sugar and lemon zest together to separate any clumps of zest.

-Cream butter and sugar together in a stand mixer on medium speed until fluffy {about 3 minutes}

-Add lemon juice to the creamed butter mixture and stir for 1 minute

-Add eggs to the creamed butter on low speed until incorporated

-Combine dry and wet ingredients, mix on low until batter is evenly combined
-Chill dough for 20 minutes in the freezer.

-Roll dough into 2 inch balls, slightly flatten between your hands and place on a lined cookie sheet {I use silpat}.

-Bake at 350 for 15 minutes. Cookies will be done when slightly firm to the touch with light brown edges.

-Wait until cookies have completely cooled before dipping the top side into the glaze.

-Set on cooling rack with wax paper below it {to catch glaze drippings}.

Directions for lemon glaze

Mix powdered sugar and lemon juice together until the sugar has dissolved. 

Cortaditos {With A Stove Top Espresso Maker}

Cortadito, is a Cuban espresso topped with steamed milk. It's by far my new favorite way to drink espresso! Sweet, creamy and full of flavor.

Here's what you'll need:

Stove top espresso maker

French coffee press

2-3 tablespoons Cuban espresso {Italian is fine too...I won't tell}

4 tablespoons white sugar

1 cup evaporated milk

Directions:

Makes 4

1. Prepare your espresso maker according to the manufacturers directions. The amount of grounds used will be specific to your individual pots. Most require 2-3 tablespoons of espresso grounds. Fill the bottom container with water {just below the pressure valve} and then spoon your espresso into the metal filter. Gently smooth the grounds with the back of a spoon.  Screw the top back on and place on the stove. Wait for espresso to peculate.

2. Scoop 4 Tbs. of white sugar into a cup. Pour a few drops of hot espresso into the sugar and vigorously mix. This will result in a creamy, light brown paste. Add the remaining espresso to the paste and stir, creating a light brown layer of foam. 

^^^

*This is the cheaters way of simulating crema with a stove top espresso maker...not all of us can afford fancy pressurized machines, right? This is the next best thing.

3. Pour your sweet espresso in to tiny cups {fill halfway}.

4. Pour 1 cup of evaporated milk into a microwavable cup. Heat for 30 seconds or until hot. Then pour it into a French press. Pump the filter on the French press a few times to force oxygen into the milk, this will make it thick and frothy -- perfect for fine foam. 

*If you don't own a French press, you can stir the milk with a whisk and tap the cup on the counter to get rid of any large bubbles.

5. Pour the hot evaporated milk over the espresso and top with a pinch of cinnamon.

Beware. They are extremely addictive. I may have had 4 in one morning... Maybe I should just make them in a bigger cup? Ehh? No? 

I say yes. 

P.S. Dan is hooked too.

Pirch Cooking Class

Last Saturday Dan and I took a free cooking class at Pirch {it's this super beautiful home design and fixtures wonderland. No joke.}. This place is amazing, even if you aren't a home owner, it's great to get ideas and look at all the purdy things. Dan and I are in the middle of building two rental houses, so we like to walk around this place and dream of the day when the houses will be finished or better yet, dream of the day when we can move into our own home someday {I love the little house we are renting, but it'll be nice to have a place we can officially call our own}. Oh I'll take that granite counter top and the built in espresso machine please -- if money only grew on trees right? Every square inch of the Pirch is spectacular!

So as I was saying. We signed up for a FREE cooking class! As soon as we entered the Pirch we were greeted by some lovely baristas offering us fancy coffee! What? Can we live here? Then two chefs gathered us for a walk to the local SOCO Farmers Market where we learned about organic farming and free range livestock. After sampling cocoa almonds, blood oranges and avocado honey we walked back to the Pirch to begin our cooking lesson.

Our awesome chefs John and Craig.

        Me and Danny concentrating on choppin' veggies. 

Eggs over sautéed kale and chard. Dan's new favorite dish...he's made it twice this week! I love it when he cooks! I even managed to take it to work with us {hot out of the oven}! I looked semi- ridiculous carrying a hot pan to my car in the morning, oven mitt and all. Worth it.

It was a fantastic class and a great start to our weekend. I can't believe they offer it for free! So cool. A big thanks to the Pirch for being so amazing. We had a lot of fun! 

Pictures 1,8,15 and 16 thepirch.com