two skinny jenkins


130307 – Oats ‘n Honey Apple Crisp (w/caramel sauce!)
130308, 1:06 pm
Filed under: DESSERT | Tags: , , , ,

apple cobbler2

OMG. I am never going to waste time making a crispy cobbler topping ever again.  This was the easiest cobbler I have ever made and it was the best.   The cobbler itself intentionally has (comparatively) very little sugar added, so the caramel topping goes really well with the tartness and texture of the cobbler.

[Serves 6-8]

Granola Bar Apple Cobbler

  • 1 C all-purpose flour
  • scant 1/4 C sugar (i used about 1/8 C here)
  • Pinch of salt
  • 4 T unsalted butter, chilled and cut into 10-12 pieces
  • 2 C Oats ‘n Honey granola bars smashed up into pea size pieces (3 packages – just use a cooking utensil to smash them up in the bag)
  • 6-8 Granny Smith apples, cored, peeled and cut into 3/4-inch pieces
  • 1/4 C honey

Caramel Sauce

  • 1 cup (210 g) of sugar
  • 2 Tbsp (85 g) butter
  • 1/2 C heavy whipping cream

Method

  1. Make the sauce: Heat sugar in a heavy saucepan over medium-high heat until it turns a amber color (close to the final product above).  Once all the sugar is melted, vigorously stir in the butter to combine.  As soon as the butter is mixed in, remove the pan from heat and wait 3 seconds.  Gradually and vigorously stir in cream and keep stirring until it is all mixed in.  Transfer to a seal-able heat proof container and let the caramel cool at room temperature.
  2. Make the cobbler: Preheat the oven to 350°. Combine sugar, flour, and salt in a large mixing bowl. Using your fingers, incorporate the butter into the mixture. Then add the granola bits.
  3. In the baking dish, toss apples and honey. Sprinkle on the topping and bake for 1 hour, or until the topping is golden and the filling is bubbling. Let cool for 20 minutes, then serve with caramel sauce.
  4. Reheat the caramel in it’s container over a pot of boiling water.



120110 – Southern Farewell – Sweet Potato Souffle

This sweet potato souffle was my first attempt at the dish as well as a means of cleaning out the fridge before we depart from St. Simons, GA.  Needless to say, I didn’t exactly follow the recipe so I learned a little along the way.

Ingredients

  • 2 large sweet potatoes cooked and whipped (recipe called for 3)
  • 1/2 C grated carrots (I probably used more than this)
  • 1/2 cup sugar (recipe called for 1 C – I would further reduce the sugar next time)
  • 2 eggs beaten
  • 1/4 teaspoon salt
  • 4 T butter (I would use 3 T next time)
  • 1/2 cup soy milk (recipe called for condensed milk)
  • 1 teaspoons vanilla (recipe called for 2 t which seemed like a lot)
  • 1 bag marshmallows (you can never have too many marshmallows!)

Directions

  1. Cook potatoes until tender. I like to bake them with the skin on in a covered dish with 1/4 – 1/2″ water (helps to steam them) at 400° for 35-40 minutes.
  2. Drain + peel potatoes and mash.
  3. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a 1 1/2 quart casserole.
  4. Bake in a preheated 325 degree oven for 25 minutes. ** RESIST THE URGE to do marshmallows here.
  5. Place marshmallows on top and return to oven for about 5 minutes or until brown on top. ** I was so excited about the marshmallows that I put them on top for step 4.  Hence the caramelization in the above photo.



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