Apple Cream & Crumb Pie

FALL!!!  It is here and in full force at our house.

Mums, pumpkins and gourds, bushels of apples, boozy apple cider, crisp air, sweaters, warm colors speckling the trees, and pumpkin spice everything!  EEK!  I love it all!

But what better way to get in the Fall spirit than by making your house feel warm and cozy with the aroma of a warm apple pie cooling on your counter? Lighting that Autumnal scented candle just won't hold a flame (pun fully intended) next to this beauty of a pie.

Go put on your boots, crunch through those fallen leaves, and pick up some apples for the pie that your friends and family will be talking about for days.


Apple Cream & Crumb Pie
adapted from The Baker Chick

Preheat oven to 375º

Apple Mix:
- 5 cups tart apples (I used a combination of Cortland, Jonagold, & Mutsu)
- 4 Tbsp. unsalted butter
- 1 3/4 tsp. apple pie spice

Peel and slice your apples.  Cut slices into large chunks.  In a light bottom pan, melt and brown your butter over a medium heat.  Stir constantly and remove from heat once butter gives off a nutty aroma and you have brown butter bits.  Stir in your pie spice and then add apples.  Return to heat and coat your apples with spice and butter mix, cooking for 5-7 minutes until apples soften slightly.

Set aside.

Cream Mix:
- 1/3 cup brown sugar, packed
- 1/3 cup sugar
- 1/4 cup flour
- 1/4 tsp. salt
- 1 cup heavy cream
- 1 egg
- 1 tsp. vanilla paste (vanilla extract can be substituted)

In a large bowl, combine sugars, flour, and salt.  Be sure to break up any lumps.  In another bowl, whisk together cream, egg, and vanilla bean paste.  Slowly whisk cream mixture into your flour/sugar mix and whisk until smooth.

Set aside.

Crumb mix:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 4 Tbsp. cold unsalted butter, cubed

In a food processor, pulse the dry ingredients until combined.  Add cold, cubed butter and pulse until you have a sandy mix with pea-size pieces of butter.  Transfer to bowl and use fingers to create larger crumb pieces.  Place in fridge while you start to assemble your pie...

Using your favorite pie crust recipe, roll out crust into a 9 inch pie plate, trim, and crimp your edges.  Add your apple mix.  Slowly pour cream mix over apples.  Top evenly with crumb mix.

Place pie in your preheated oven, and if desired, place a cookie sheet on the rack directly below your pie to prevent an oven mess if your cream mix boils over.

Bake for approx. 45 minutes.  You should have a nice brown crust and crumb with your filling bubbling.

Place pie on a cooling rack.  Serve warm and a la mode if you desire!

Valentines Day Recipe Round-up

Hello Dear Friends!

As I was searching for a Valentines Day themed dessert to make for my son's preschool class, I quickly realized I've made plenty of those treats here on my own blog.  So I thought I'd put them all together in one place so they're easier for you and me to find.  Easier, that is, if you put yourself in the "I volunteered to make something, and not sure why" boat (like me).

This is one of the first cookies I made on the blog, they are Chocolate Espresso Cookies with Kahlua Buttercream.  And like a lot of the treats featured today, they can be made and enjoyed year-round i.e., no "holiday" required. 

Chocolate Espresso Cookies with Kahlua Buttercream

Now this one is a lot of people's favorite.  It's my Chocolate Covered Cherry Whoopie Pie.  I love chocolate covered cherries, so it only seemed logical I make a whoopie pie in their honor.

Chocolate Covered Cherry Whoopie Pies

If you like the combination of chocolate and raspberry together, this one is for you! Try these Chocolate Raspberry Cookie Bars. I'm not a big fan of the combo usually, but when you use fresh raspberries and no artificial flavoring or dyes in the buttercream, it's a winner!

Chocolate Raspberry Cookie Bars

If you're not in the mood for cookies, whoopies, or bars then try this Love Bark.  The bottom layer is Double Stuf Oreo.  It has a rich, creamy filling, and topped with chocolate and more crushed Oreo.  This is all kinds of sweet!

Love Bark

It may not be Valentines Day for some without Red Velvet making a presence.  This Red Velvet Cake Batter Dip is easy and super fun to eat.  The combinations of dippers are endless!  Be creative! 

Red Velvet Cake Batter Dip

These Raspberry Cream Wafers almost melt in your mouth.  The wafer is buttery and light and the cream in the middle is just right; flavored with raspberry preserves and almond extract.  They're dangerous to have around when they're this tiny!

Raspberry Cream Wafers

How about a brownie?  Would you like it more if it were topped with Strawberry Buttercream?  And what if you decided to splash some Kahlua in the ganache and batter?  Now we're talking!  Make me up a batch of these Strawberry Kahlua Brownies, please!

Strawberry Kahlua Brownies

And last, but certainly not least...Whether you're not big into sharing or you're enjoying the night to yourself, the Strawberry Nutella Mug Cake is right up your alley!  Dig in and pair with a large glass of milk or red wine.  No judgements here!!!

Strawberry Nutella Mug Cake

I hope you found something that looks yummy to you or something that will help you decide what to make this Valentines Day.  Thanks for stopping by!  Now excuse me while I do some last minute shopping for a billion Valentines that my kids can pass out.  Something Star Wars related, I'm sure.

Link

XOXO,

Cookie Crazed Mama

Pumpkin Muffins with Brown Butter Glaze

Y'all, I don't wait for the leaves to fall and the air to turn crisp before I start making pumpkin goodies.  In fact, I started making pumpkin whoopie pies weeks ago.  Because you know what?  People are like me and they eat the stuff up no matter what the thermometer says.  It's delicious, so why wait?  I mean, unless you're waiting for your pumpkins to grow and ripen on the vine of course.  Otherwise grab a giant can of Libby's Pumpkin Purée and join me!

*These muffins are super moist, taste like pumpkin pie, and are great with or without glaze.  You can store them for a few days in a container (if they last that long!) and are perfect heated up in the microwave for just a few seconds.

Pumpkin Muffins
adapted from King Arthur Flour
makes approx. 24 large standard muffins

-1 c. canola oil
-6 eggs
-3 c. granulated sugar
-3 c. pumpkin purée
-1 Tbsp. pumpkin pie spice
-2 1/2 tsp. salt
-1 Tbsp. baking powder
-3 3/4 c. all purpose flour

Preheat oven to 350º.  Line muffin tins with tulip parchment cups if you have them, I ordered mine on Amazon, but I've also found them at Krogers.  Otherwise, use standard cupcake liners.  If you do, the recipe will make more than 24-feel free to cut the recipe in half!

Beat together oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, & baking powder until smooth.  Slowly add flour and mix until flour is just blended in and no flour streaks remain.

For standard muffin liner, fill 3/4 full.  If you're using tulip cups like mine, fill to the top of muffin pan-the tulip cups support the extra rise.

Bake standard muffins for 20-25 minutes; ones in tulip cups 25-30 minutes.  Toothpick should come out clean.

As muffins cool slightly make your glaze...

Brown Butter Cinnamon Glaze
adapted from Martha Stewart

-1 stick unsalted butter
-2 c. powdered sugar, sifted
-1 1/2 tsp. vanilla extract
-1/4 tsp. cinnamon
-2-4 Tbsp. heavy cream (can use whole milk or such)

Over medium heat, melt butter in a light colored pan on stove.  Butter will melt, bubble and foam.  Stir as sediment collects at bottom to prevent scorching.  After 5-10 minutes, sediment and butter will start to darken and give off a nutty aroma.  Remove from heat once medium-light in color.

Transfer butter and brown butter sediment to mixing bowl.  Add sugar, vanilla, and cinnamon and whisk.  Slowly pour in heavy cream and whisk until you've reached your desired consistency.

Pour, scoop, or drizzle over warm muffins.  These would also be great brushed with butter and topped with cinnamon sugar.

Enjoy and join the rest of us pumpkin eating/drinking maniacs...

Found on a friend's Facebook.  Can't tell if he was poking fun at over zealous pumpkin lovers like myself.  Hmm.

Peach Cobbler

One of the biggest complaints about my baking amongst my family is that I never bake for them.  This accusation makes me feel somewhat guilty, but only because it is 100% true.  I can't remember the last time I made something solely for them to enjoy and not just some scraps or duds from something I whipped up for customers.  Maybe the last time was for one of the kids birthdays?  Surely?

Well, the spirit must have caught me today as I gazed at the peaches sitting on my counter.  I could almost hear them say, "We're going to go bad by tomorrow if you don't do something with us now.  Right NOW!"  Again, totally true.  I'm the worst when it comes to consuming fruit that isn't already washed and ready to eat.  However, I dragged these damn peaches all the way back home from Tennessee and I wasn't going to waste them because a.) they were very juicy and delicious and b.) being wasteful seems like bad karma.

I asked the husband if he wanted Peach Crisp or Peach Cobbler.  He said Crisp.  So here it is, Peach Cobbler! (Oh I'm an evil wife, but at least I made him something)

Fresh peaches!

Peach Cobbler
adapted from Slow Roasted Italian

-7 fresh peaches; peeled, pitted, and sliced into 1/8ths
-1/4 c. sugar
-1/4 c. dark brown sugar
-1/2 tsp. apple pie spice (or blend of cinnamon, clove, nutmeg, mace)
-1 tsp. lemon zest
-1/2 tsp. almond extract
-1 Tbsp. cornstarch

Glazed with brown syrupy goodness and ready to bake!

Preheat oven to 400º (425º if using dark pan or glass).  In a large bowl, stir to combine all the ingredients.  Pour evenly into a 2 quart baking dish.  Bake for 10 minutes.  While peaches bake, make the topping:

-2 c. all-purpose flour
-1/2 c. sugar
-1/2 c. dark brown sugar
-2 tsp. baking powder
-1 tsp. salt
-12 Tbsp. unsalted butter, cold and cut into cubes
-1/2 c. boiling water

-Turbinado sugar (sugar in the raw) for sprinkling

Cutting butter into small cubes makes it easier to work with.

 In a large bowl, stir together dry ingredients with a fork.  Break up any large pieces of brown sugar.  Using a pastry blender or hands, cut butter into dry ingredients until mixture is crumbly (like wet sand).  Sprinkle the water over the mixture and stir until just combined-no more flour streaks.  Using a ice cream scoop or tablespoon, drop batter over the warm peaches.  Sprinkle generously with raw sugar and place in the oven.  Bake for an additional 30-35 minutes.

Using a cookie scoop creates an even layer on top.

*For ease of cleaning, put a foil lined baking sheet on the oven rack under the crisp to catch any juices that might boil over during baking.

Serve warm with ice cream or fresh whipped cream.  Or enjoy as is!

The darker topping is due in part to the dark brown sugar.  Feel free to use light brown sugar.

Mexican Mocha Biscotti

I recently found out that I'm allergic to a lot of things.  Pretty much all of the great outdoors are now trying to kill me, and when I seek shelter in my house, I now have dogs and dust to contend with.  Needless to say since the weather has broken, I've been miserable.  Getting through the day and doing the things I have to do is an accomplishment.  That is why dear reader, I'm finally posting this recipe today because look what Mother Nature has brought:

Sweet, sweet relief!  I'm going to get a million things done today!  You are on my priority list.

These Mexican Mocha Biscotti are the perfect accompaniment with tea and coffee of course, but the flavor combinations in them make these cookies irresistable and you'll keep nibbling long after you've finished your tea.

Mexican Mocha Biscotti

-1 1/2 c. A.P. flour
-1 Tbsp. espresso powder
-1 1/2 tsp. baking powder
-1/2 tsp. cinnamon
-1/4 tsp. salt
-1/2 c. yellow cornmeal
-1/2 c. unsalted butter, room temp.
-1 c. sugar
-2 large eggs
-2/3 c. chopped pecans, toasted
-2/3 c. mini chocolate chips
-2/3 c. cinnamon chips

Toast pecans in a skillet on the stove top over medium-low heat.  Tossing occasionally to prevent scorching.  Toast until nuts darken some and give off a warm, nutty aroma.  Remove from heat and place in a separate bowl.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, espresso powder, baking powder, cinnamon, & salt.  Add the cornmeal and whisk again.  Set aside.

Using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3 minutes-until smooth.  Add the eggs one at a time, and continue to beat.  Stop occasionally to scrape the sides of the bowl down.  Beat for 2 minutes.

Turn mixer to low and slowly add dry ingredients.  Mix only until just incorporated.  Scrape down the bowl, then toss in nuts, cinnamon, and chocolate chips.  Mix on low until just blended into dough.

Separate dough in half and place each half onto the prepared baking sheet.  Using your hands, mold into logs that are 12 inches long and 1 1/2 inches wide.  Bake dough for 30 minutes.

Transfer dough to a cooling rack and cool logs for 20-25 minutes (you may turn off your oven, just don't forget to turn it back on!).  Transfer cooled logs to a cutting board and cut 3/4 inch thick slices.  Place slices cut side up onto baking sheet and bake for an additional 15 minutes.

Remove from oven and transfer to a cooling rack.  Cool to room temperature.  Then, enjoy!

Guinness Cheesecake with Pretzel Crust

Oh, and pretzel brittle and Guinness ganache.  Beer and pretzels and chocolate.  That sounds about right.  Not to mention, this cheesecake is a great addition to your St. Patrick's Day feast.

Sidenote: If you follow Cookie Crazed Mama on Facebook, then you may have noticed a side project that I'm doing which includes bringing baked goods to a local coffee shop.  It's a great opportunity to do what I enjoy, and become a part of this "new" town my family moved to recently.  However, I understand that if you are not a local, you probably don't care about what I'm bringing in to a coffee shop on a given day.  If you're still with me while being irrelevant to your interests, then you're the BEST!  Here's some cheesecake...Forgive me?

Now, I can't promise that I'll start blogging very regularly, but I will make an effort to bring you dessert recipes that I think you'll enjoy.  And this one is a great one for game day and celebrations.  It's also perfect if you need an excuse to drink while you bake and use booze in your treats.  Hello!

If you are a true beer drinker, then feel free to replace the Guinness with a stout of your choosing.  A chocolate stout?  Hmmm.  I'm not a beer expert, at all, so if you are, and you make this cheesecake, let me know what you think!  I thought that the cheesecake alone was not very sweet.  I did think that all the components together-pretzel crust, filling, ganache, pretzel brittle-were a winning combination.  Creamy, slightly sweet, crunchy, salty, malty (is that a word?) but definitely not your average cheesecake!

Guinness Cheesecake with Pretzel Crust
adapted from Closet Cooking

Pretzel Crust:
-1 1/2 c. ground pretzels
-1/2 c. graham cracker crumbs
-1/4 c. light brown sugar, packed
-1 stick unsalted butter, melted

Preheat oven to 350 degrees.

In a bowl, stir together dry ingredients.  Add melted butter.  Stir until mixture is moist and resembles wet sand.

In a 9-inch springform cheesecake pan, press the crumbs evenly along the bottom and about an inch up the sides.  Set aside.

Cheesecake Filling:
-12 oz. semi-sweet chocolate chips, such as Ghiradelli
-4 Tbsp. heavy cream
-3, 8 oz. packages regular cream cheese, room temp
-1 c. granulated sugar
-1/2 c. sour cream
-3 eggs
-1 tsp. vanilla extract
-3/4 c. Guinness Extra Stout, room temp.

In the bowl of a stand mixer, cream the cream cheese on medium speed for several minutes-meanwhile, start melting chocolate...

In a glass bowl over simmering water (or double broiler), melt chocolate with heavy cream.  Stir all the while, removing from heat once chocolate is mostly melted.  Keep stirring until no hard chocolate pieces remain.  The chocolate will be thick.

Add chocolate to cream cheese and mix until combined.  On low speed, add remaining ingredients: sugar, sour cream, eggs, vanilla, and Guinness.  Increase speed to medium, and beat for couple minutes.  Filling should be smooth and fluffy.

Pour filling into prepared crust.  Bake for 55-60 minutes.  Center may still appear slightly jiggly.  It will firm as it cools.

Do not remove from oven, instead, after baking time is completed, turn the oven off, leave door ajar and keep it in the cooling oven for another 60 minutes.

Remove and cool cheesecake completely.

Guinness Ganache
-4 oz. semi-sweet chocolate
-1/2 c. heavy cream
-2 Tbsp. Guinness Extra Stout, room temp

In a saucepan, heat cream until bubbly.  In a medium size bowl, pour hot cream over chocolate.  Let stand for a couple minutes and then whisk until smooth and shiny.  Continue whisking and add Guinness.

Pour and spread ganache over cooled cheesecake.  Place cheesecake in fridge for a couple house, until ganache is set.

At this point you may use a large warm knife (warm knife by running over hot water, then drying) to cut the cheesecake.  This will make serving easier once you add the pretzel brittle.

Seriously, make this stuff just to eat by itself.  Sweet and salty perfection.

Pretzel Brittle
adapted from Milk Bar by Christina Tossi

-2 c. mini pretels, about 1/4 of 16 oz. bag-broken up
-1/4 c. light brown sugar, firmly packed
-2 T. granulated sugar
-1/4. powdered milk
-1 T. malted powder (often found next to Ovaltine/Nesquik in stores)
-7 T. unsalted butter, melted

Preheat oven to 275 degrees.  Line a cookie sheet with parchment.

In medium bowl, add dry ingredients to crushed pretzels.  Stir around to combine.  Add melted butter, stirring to bind the dry ingredients.

Spread onto parchment and bake for 20 minutes.  Remove from oven.  Let cool on wire rack.  Break up pieces once cool.

Add as much or as little as you like to the top of your cheesecake.

Now, enjoy that boozy cheesecake!  You earned it after all that effort!

P.S.  If I were going to make this again.  I'd bake the crust for 15 minutes first, before adding the filling.  Then I'd do a water bath to prevent the top from cracking.  If you want to take a little extra time, I recommend this.  If you need tips on how to do a water bath, then feel free to message me at cookiecrzdmama@gmail.com

Peppermint Poke Cake (Gluten-free)

'Tis the season for all things PEPPERMINT!

I couldn't resist sharing this recipe because it is super easy, super tasty, and super festive.  Super!

"Why is it gluten-free?", you may ask.  Ah well, without delving into too long of a story, my oldest son was born with severe eczema and allergies.  All these years we treat the symptoms with ointments and lotions, and prescription medicines.  Recently though he started getting severe chest pains, and soon after was diagnosed with acid reflux.  That ailment I could relate to, and boy, it is no picnic.  We started cutting out all the foods you would if you have acid reflux, and saw no big improvement.  That's when I decided to try gluten-free and see if he improved.

Why did I decide to do that?

Well, I had already familiarized myself with gluten-free foods because my step-dad was "recently" diagnosed with the allergy.  I had even offered up the occasional gluten-free goodie at the farmers market.  In my research, I came across the correlation between the gluten allergy and eczema and acid reflux.  In a kind of a "no-brainer" moment, I decided that it doesn't hurt to see if it helps by cutting the gluten out!

I'm certainly NO EXPERT, and that is a disclaimer!  We've talked with our son's allergist and doctor about this diet and he has not been diagnosed with Celiac's Disease or a gluten-intolerance.  The suggestion was, try the diet, and if it helps then stick with it.

Now, while our son would never say he likes being gluten-free (because he doesn't) he will admit he feels a lot better.  No more upset stomachs and quick trips to the bathroom.  No getting up at night complaining of chest pains.  No more prescription reflux medicine.  And no more nasty, itchy red spots all over his skin.  So right now we're sticking with it.  I try to make the diet easier by making the occasional treat, like this Peppermint Poke Cake, which can easily be made Not-Gluten-Free!

Make this holiday, pepperminty, moist Poke Cake, with or without the gluten, and you'll have some happy campers either way!

Peppermint Poke Cake 

adapted from Something Swanky

-1 box Gluten-free Chocolate Cake Mix (I used King Arthur brand)

Prepare the cake mix according to directions on box.  Pour into a greased 9x13 pan, and bake as indicated.  I baked my cake for 28 minutes.

-1, 14 oz can sweetened condensed milk

-1 1/4 c. peppermint mocha coffee creamer, divided (I used International Delights)

-1, 15 oz. bottle of York Peppermint Sundae Syrup

-12 oz. container Cool Whip

-6 Glutino chocolate creme sandwiches, crushed (like Oreos)

-Andes Peppermint Crunch Baking Chips

Once you've removed the cake from the oven, let it cool on a wire rack.  When pan is cool enough to touch and it feels just slightly warm on bottom, use the back of a wooden spoon and poke holes throughout the entire top of cake.  I also like to use a serving fork to poke smaller holes around cake.

In a medium bowl, combine sweetened condensed milk and 1 cup of the peppermint mocha creamer.  Pour slowly and evenly over the cake allowing the milk mix to soak down into the holes of the cake.

In a small bowl, mix peppermint sundae syrup with 1/4 cup of the peppermint mocha creamer.  Spread evenly over the top of the cake.  

Dollop the top of the cake with the 12 oz. of Cool whip, using a spatula to spread evenly.  Sprinkle with crushed cookies and Andes peppermint chips.

Return to fridge to let the cake cool completely and soak up all the pepperminty goodness for at least 2 hours.  4-6 hours if you can manage.

Cut cake and serve to all your loved ones!  Trust me when I say, they won't notice it's gluten-free!

Merry Christmas and Happy Holidays to ALL!  

P.S.- The blog will NOT be going gluten-free!  You may see the occasional "G-free" item.  If you are gluten-free, I'm new at this, and if you see an error and think my item is not gluten-free, please let me know!  I try hard and I read all labels and often double check myself.  Just because it's gluten-free does not make it healthy, as you can see in this recipe!  You can catch some other gluten-free recipes on my G-Free board on Pinterest!

Building a House

Building a house is a walk in the park.  That's what "they" say right?  No?  No, that's not what they say?  Okay, you're right.  It can be stressful and trying on the patience (very trying because I've never had much of it), but I feel ungrateful if I complain because I'm building a freakin' house.  I'm lucky and I admit it.  I won't even complain about the gray hair that I never had before.

We started this whole process over a year ago.  We signed our contract in April of this year and broke ground in June.  Now we are winding down (or perhaps up?) and all the minor details are being worked on.  Picking cabinet hardware, hanging lighting, painting trim, etc...

Will we be in our new house to celebrate Christmas?  Alas, no.  My parents get the pleasure of still stuffing all of us and our animals in their house a little longer.  This also means no Christmas goodies from this lady and that's a first in many years.  Even the year my dad was ill, I was a mad woman in the kitchen.  So trust me when I say I would if I could.

This also means, I appreciate all of you who still check out my blog because I haven't had anything new in a million years!  But man 'o man, will I have some new stuff when I'm in my new house because I have these beauties:

KitchenAid Architect 30-in. Convection Double Wall Oven

Hark!  I hear the angels singing!  And even better?  We've got 27 solar panels to offset the electricity I use while baking all those goodies.  Which I think makes them all the sweeter.

Okay, so the kitchen is still a work in progress but it has come a long way.  I'll show you!  This is the start of it:

This is the view from the family room.

This is the view from our mudroom/hall.

This is the view standing in my kitchen at the window, looking towards the dining room.

The kitchen looked this way for a long time.  That's because it needed electrical run, lighting, insulation and eventually drywall.  Once the drywall went up it felt like a new space.  Yes?  Much better than staring at wall studs.

This room is my PANTRY!  Yes.  A PANTRY!!!  EEK!

So this is the point that I start getting really excited because the stuff I'm interested in starts happening.  Up to that point it was 2x4's, insulation, drywall, blah, blah, blah.  Then it happened.  Paint!  Floors!  Cabinets!   

That cardboard box houses my kitchen sink.  A Blanco Cerana Fireclay 30-in. Apron Front Farmhouse Sink.

That is a tiny island you are seeing.  I'll explain.

A kitchen! A kitchen!  I can see it now!

The kitchen was painted in Benjamin Moore Edgecomb Grey.  The flooring is Vahalia Birch in wide plank and it is laminate.  With kids and dogs, this was the best option for now, and we love the way it looks!

Soon I will have countertops, and I chose Silestone Quartz in Tebas Black with a suede finish.  Which means that is not as "shiny" but more matte, and doesn't appear as dark as regular Tebas Black .  It also doesn't have a slick feeling, which will take getting used to at first.

However, my tiny island will have Carrara Marble.  Perfect for keeping dough and the butter in it, cool.

Why is the island so tiny, you may wonder.  Well, I'm a 5'1" lady and as much as I ask Santa for longer legs this Christmas, I'm going to assume that I won't be getting any taller (but most likely shorter) as the years pass.  Before, when I had to work with dough I had to stand on my tippy toes to roll and knead.  Since I have the good fortune of building a house, I wanted an island that works for me!  So if you're a tall person coming into my kitchen just watch out for your knee caps!  HA!  Okay, it's not that tiny.

What's left?  Countertops.  Obviously.  Another coat of paint.  Appliances.  And then lighting.  I'll make sure to have another (perhaps final) post on the kitchen so you can see it all together.  Then hopefully soon after that it will be back to delicious recipe posts!

Catch me on Pinterest!  Now I'm pinning on the Christmas Board.

So if you have specific questions about the build, I'd be happy to answer and give all the details I can.    And yes, this part is fun!  However, we are running into hiccups like lighting needing to be moved, and new electrical to be run that was missed, doors that need to be changed because wrong ones came in, and the fact that it's the holidays and getting people to work in a timely fashion seems difficult.  When it all seems like a lot I just look from our porch at our new back yard,

that I can call these lovely, goofy, and amazing people mine,

and I know I'm truly blessed and can handle any hurdle, big or small!

Whiskey Caramel Banana Bars

Over-ripe BANANAS!  A gift from the dessert heavens!

Do you need to find a recipe for those bananas that have been sitting on your counter too long?  You've come to the right place.  I can't even remember the last time I ate a banana when it wasn't baked into something.  That could be abnormal, eh...possibly unhealthy.

Okay, so let's agree, eat one banana, then bake the rest!

Whiskey Caramel Banana Bars
adapted from Une Gamine Dans la Cuisine

Crust:
-1/2 c. unsalted butter, melted
-3 c. graham cracker crumbs
-1/4 c. light brown sugar, packed
-1/4 tsp. salt
-1/2 tsp. cardamom (can be replaced with cinnamon)

Filling:
-3/4 c. unsalted butter, browned
-3 ripe bananas, mashed
-2 eggs, room temperature
-1 1/4 c. light brown sugar, packed
-1 Tbsp. whiskey (I used Maker's Mark)
-1 c. flour
-1/2 tsp. salt

Glaze:
-1 1/2 c. powdered sugar
-1/4 tsp. salt
-1 Tbsp. whiskey
-2 Tbsp. milk

-Salted Caramel Sauce for drizzling

Preheat oven to 375 degrees F.  Line a 9x13 pan with parchment paper and coat evenly with non-stick cooking spray.  Combine the crust ingredients in a bowl and stir until mixture resembles wet sand.  Spread crust mixture evenly into prepared pan and press down firmly.  Bake for 5 minutes and remove from oven.

Turn oven off.  Brown your butter by placing the 3/4 c. butter in a light bottom pan over medium heat.  Butter will melt and start to foam.  Watch butter carefully and start stirring because the butter will start to brown and give off a "nutty" aroma.  Once the butter is a nice dark brown, remove from heat and pour butter into bowl.  Let cool (this can be sped up in the fridge).

Preheat oven to 350 degrees F.  In a large bowl, whisk mashed bananas, (cooled) browned butter, eggs, brown sugar, and whiskey.  Add the flour and salt and fold into the batter until combined-no large lumps of flour.  Pour banana mix over graham cracker crust and spread evenly.  Bake for 30-35 minutes.  Remove from oven and let bars cool on a rack.

In a bowl, add powdered sugar and salt.  Whisk in whiskey, and then slowly whisk in milk until you get your desired pouring consistency.  Add more or less whiskey/milk depending on how strong you want the whiskey flavor.  Pour over your bars and spread around evenly.  Drizzle desired amount of salted caramel sauce over the top.  I use Trader Joe's salted caramel sauce, you can find your own, or make your own!

Cut and enjoy!

I would like to make these having brown butter in the crust as well, but I didn't have time for that when I made them the first time around.  The banana part is almost cake-like and has that nice crust for  contrasting texture.  The glaze adds a nice sweetness but carries a lot of the whiskey flavor.  I thought the bars had a subtle spicy finish from the whiskey and cardamom.


Other banana recipes of mine to enjoy:
~Kicked-Up Banana Muffins
~Chocolate Covered Banana Whoopie Pies