As promised on Instagram here is the recipe for that delicious Caramel Apple Upside Down Cake. I used store bought Caramel Sauce (Mrs. Richardsons). You can easily make your own. Here is a quick recipe:
1 cup brown sugar, 1/2 cup unsalted butter, 1/4 cup whole milk, and 1 tsp. vanilla
Stirring constantly bring all ingredients to a boil and cook until thickened, about 2 minutes. Remove from heat and stir in vanilla. You can use right away or store in an airtight jar in refrigerator.
On another note can you do me a favor? I am trying to get a book deal and need to up my Instagram followers. If you aren’t already following me, will you please go to @diaryofalostchef on Instagram and give me a follow? I really appreciate it. As soon as I have my book deal I will give away books to the first ten of you that follow me.
Caramel Apple Upside Down Cake
This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.
Preheat oven to 320°
Melt the 2 Tbsp. butter in caramel sauce and remove from heat.
Pour caramel sauce into a 9" non-stick cake pan.
Arrange apples on top of caramel in circles and in center.
In a large, bowl beat the 1/2 cup butter with both sugars, until light and fluffy. Beat in eggs one at a time. Add sour cream and vanilla and continue beating until just smooth.
In a medium bowl whisk together flour, baking soda, baking powder and salt together.
Alternating with buttermilk, add dry ingredients to butter mixture. Start and end with dry ingredients.
Pour cake batter over apples in cake pan and smooth out.
Bake for 35 - 40 minutes, until tester is almost clean.
Cool in pan for 10 minutes then invert onto plate.
This would be great served warm with vanilla ice cream or room temperature with whipped cream.
Super Bowl is almost here. Now that the teams have been chosen (Patriots & Eagles) those of us that plan the parties are working on our menus. Even I am thinking of recipes, as a guest. This year I am on a roll with healthy eating and my 10K-a-day walking. So, the thought of going to what turns out to be Thanksgiving in February is daunting.
Seriously, cheese dips, huge sub sandwiches, chili and desserts galore. All of this is before we even discuss all the alcohol.
This year I am already planning. I love stuffed mushrooms. The buttery breadcrumbs, the wonderful spices, and cheese! Yep, I’m going down the food rabbit hole again. But I have a great recipe that indulges the quest for flavor and cheese without spoiling your healthy eating plan. The trick is to get lots of flavor in without lots of fat or salt. I admit it is “carb-heavy” but they are good carbs; brown rice, cashews, dried apricots and lots of fresh herbs.
There’s a couple of really great things about this recipe. I made them for demo purposes I used large Portobello mushrooms. For the big game, use the “baby bellos”. That way you have bite-sized options. While the recipe calls for “seeds”, you can use any crunch factor. I actually used cashews. Again, the recipe calls for cranberries, but I used dried apricots. For the herbs, you can use whatever you have on hand or get creative in the store. Remember if it smells good together it will probably taste good together. I love to combine Tarragon, Thyme and a little Mint. It’s such a fresh flavor.
I think of this kind of recipe as a canvas. It’s great for changing ingredients or adding ingredients. The best part is the “stuffing” is so good you can make it as a side dish on its own. Just remember to adjust your seasoning like salt & pepper and especially your herbs.
Make lots because these will go fast. The big he-man may hesitate and look for pizza or chili, but once he’s had one of these he will want the whole tray!
Enjoy and as always, send me back pics of your variations. I love to hear from you.
My family goes crazy for Mexican Street Corn. It is served all over the Southwest, usually as a full cob of corn with a skewer tucked into one end. This makes it easier to eat while walking around. We will order it off the cob to ensure that every bit of flavor is devoured. We want each bite to have that tang of cotija cheese and sweetness of the corn. We love the acidity that the lime juice adds and that final hit of heat from the chile powder.
How do all those flavors come together? Well, the corn is grilled and then basted with a mixture of mayo and sour cream, while it is still hot and quickly rolled in copious amounts of cotija cheese. A quick squeeze of lime and sprinkle of chile powder and it is ready!
Is your mouth watering yet? In California, you can get this wonderful treat all year long, but it really is best in summer when corn is at its sweetest. I wanted to find a way to have that flavor on my dinner table all the time, without relying on fresh corn. Popcorn! Let’s put all those flavors together and encrust a piece of halibut. Yeah! I love the crunch that comes with the popcorn and the subtle flavors of fresh halibut and its light taste with a bit of brininess.
See the notes below on how to get the flavor into popcorn if you aren’t interested in fish.
I am a Mom that went to culinary school whose kids like boxed cake mix! I’ve tried many a homemade cake from yellow to red velvet and every frosting imaginable. While they do love my cream cheese frosting they still like, dare I say it, canned frosting and boxed cake mix better.
So when my daughter suggested we do one of those doctored up box cake mix recipes, to add something chocolate to our family holiday celebration. I reluctantly agreed. My only caveat was that it couldn’t have any other processed ingredients. We came really close but the one my daughter wanted had instant pudding in it. I caved.
The directions were “SOOO” complicated. “Empty contents of Bag”. Add in this. Stir in that. I persevered. We greased the pan and baked the mix for the prescribed 30-35 minutes. The whole time I was mumbling under my breath and sighing. How could this be? I make great cakes! Most kids would kill to have me as their mom!
The timer went off and out came a good-looking moist cake. Huh, maybe? We’ll see. It cooled. I poked. It seemed moist and had a nice aroma. Since I managed to get out of the store without buying a can of frosting, I suggested a hack, I knew. The finger taste test was good and so far my daughter approved.
Once the cake was sliced in half, filled and frosted we put it out and we were ready for the harshest of critics…the family. They loved it! Of course every body thought it was one of my recipes and of course my daughter couldn’t wait to tell them it was a doctored up cake mix.
Well at least I can take joy in knowing that there is homemade cake and frosting that I can make with my daughters that they will like. So from my family to yours, enjoy!
*One note- I would love to give credit where due but I honestly don’t remember where this came from. It was a quick screenshot on the phone and off to the store before mom changed her mind.
In a mixing bowl pour cake mix and pudding mix. Turn on mixer and add sour cream. Slowly add vegetable oil.
Add eggs one at a time mixing well after each addition.
Add milk, vanilla and sea salt.
Add milk, vanilla and sea salt.
Pour into 2 prepared (greased & floured) 8” round cake pans.
Bake at 350° for 30-35 minutes until toothpick comes out clean.
Cool for 10 minutes in pan then turn out and cool completely on rack.
Frost and serve.
Blend together marshmallow fluff, butter and vanilla.
Slowly add powdered sugar until well blended and consistency is as desired. If it gets too thick you can add some whole milk a couple drops at a time.
Frost cake and serve.