Recipe: Caramel Apple Galette

It's finally starting to feel like the best time of year for baking. Apples, pears, and pumpkins are in season. The cool weather makes it perfect for warm pie and cinnamon in everything. Plenty of holidays, gatherings, and reasons to share baked goods with family and friends. I'm into it and feeling refreshed and excited about baking again.

We're starting off simple because some times the simplest desserts are my absolute favorite. This galette has all the makings of an apple pie, but with less time and effort. We're using store bought crust to make it even easier, but feel free to use your favorite from-scratch recipe. Topped with homemade caramel sauce and melty ice cream, this little baby is a autumn dream.

Caramel Apple Galette

Yields 8 slices

1 store-bought pie crust
2-4 apples (both granny smith and honey crisp/gala)
2 tablespoons corn starch
1/4 cup sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup salted caramel (I halved this recipe and had more than enough)
1 tablespoon butter
1 egg (for egg wash)

Preheat oven to 375 degrees. Peel, core, and slice your apples in thin slices. 

In a large bowl, mix sugar, corn starch, cinnamon, nutmeg, and salt and mix to combine. Add apples, add lemon juice, and toss until the apples are covered in the mixture. 

Roll out a pie crust a baking sheet lined with a nonstick mat. Arrange the apples in a circular pattern, starting from the center and working your way around. Leave 2 inches of crust around the outside for folding in the next step.

Fold the sides inward, working your way around the galette and overlapping slightly. Cut the tablespoons of butter into smaller chunks and sprinkle them around the tops of the apples. Brush the crust with egg wash and sprinkle a little sugar. Bake for 15 minutes then remove from the oven and pour the caramel over the apples. Bake for an additional 15 minutes until golden brown and cooked through. Serve warm!

Comment

Cocktail: Spiked Apple Cider for a Crowd

Spiked Apple Cider for a Crowd via Unusually Lovely

Something that's quickly becoming my favorite holiday tradition is hosting a pumpkin carving party for a handful of friends. Everyone brings a pumpkin, and we provide carving tools, stencils, snacks and some booze.

As someone who doesn't like bourbon, I've actually never had this cocktail. But I've made it a few times and this year I even received a few request to make it again. So I thought I would share the recipe here. This is an incredibly easy cocktail that serves a crowd, doesn't break the bank, and people can serve themselves. 

Spiked Apple Cider for a Crowd from Unusuallylovely.com

Spiked Apple Cider for a Crowd

Makes enough for 10-15 people

1 gallon apple cider
1 750mL bourbon
2 slices of orange
1 cinnamon stick
handful of whole cloves

In a large pot, add apple cider and cinnamon stick. Stick 4-5 whole cloves into each slices of orange and add to the pot. Simmer for 1 hour and then let cool completely.

In a large beverage dispenser or a punch bowl, add cider and bourbon and chill in the refrigerator for at least an hour. Remove cinnamon stick and oranges and replace with fresh orange slices (optional). Encourage guests to pour their own drink, with or without ice, and garnish with cinnamon stick, orange slice, or apple slice. Cheers!

Apple Cider Spiked with Bourbon via UnusuallyLovely.com
Comment

5 Things I'm Loving Right Now

Hi my loves! I hope you're having a Saturday morning filled with strong coffee, cozy socks, and plenty of breakfast foods. Weekends for me have been busy and I'm beyond excited to have a few days to catch up and bum around.

Here's a few things I've been recently loving:

1. Earlier in the summer we had our new sofa delivered! We ordered the Eliot Reversible Sectional in Bella Navy from Joybird and it's GORGEOUS. It's firm but still incredibly comfortable, easy to get cat hair off of, and so huge! The color is bold but not too in your face. Now we just need new pillows...

2. I spent a lot of last year trying to find the perfect black leather boots. After trying to find affordable dupes online that were never perfect, finally ordered the Pauline Boots from Madewell. They're exactly what I was looking for and very comfortable. 

3. After searching for a liquid lipstick that worked for me, I finally found one! On a whim I ordered a lipstick from The Drop Deads who sells LipSense and I'm now completely hooked. All other liquid lipsticks stay on the outside of my lips but wear off in the center also immediately. These babies last all day with minimal touch up. I can eat tacos in them. It's insane. Blue Red and Sassy Z are my favs, but I also own and like Salmon and Purple Rain. 

4. Recently repurchased a handful of Glossier skincare and cosmetics and it's just aces. I forgot how much I loved the boy brow, the stretch concealer in great, and the birthday balm, milky jelly cleanser, and primer are new favorites.

5. We've had a few cooler days here in Philly and I'm loving dressing for fall. I've broken out my boots and sweaters and denim jackets. I'm ready for layers and cool mornings drinking hot apple cider. I'm ready for fall clothes.

Comment

Recipe: Chai Snickerdoodles

It's 90 degrees this week in Philadelphia but we are jumping into Fall head first. I'm looking forward to breaking out that cinnamon and nutmeg and getting back into the kitchen. I've got a lot of ideas bouncing around in my brain for Fall recipes—pumpkin ice cream cake, pear galette, chai white russians—but let me know if there's anything you would like to see this season!

We're kicking off Fall recipes with these Chai Snickerdoodles because we're not quite ready for pumpkin everything yet and I haven't made it to the apple picking yet.

On an unrelated note, every time I've typed "chai" during this blog post, I've most definitely typed "chia" and had to go back and fix it. But we're pushing through!

Chai Snickerdoodles

Makes a dozen to a dozen and a half cookies 

1 1/2 sticks butter, unsalted and room temperature
1 1/2 cup sugar
2 large eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cardamon (separated)
2 1/2 tablespoon cinnamon
3 tablespoon sugar

Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking liner.

In the bowl of an electric mixer, cream butter and sugar until fluffy (about 5 minutes). Add in eggs one at a time and mix until combined. 

In a separate bowl, combine flour, cream of tartar, salt, and 1 teaspoon of cardamon. Add dry ingredients to the butter and mix until dough is formed. Chill dough in the refrigerator for 5-10 minutes. 

In a small bowl, mix together 2 1/2 tablespoons of cinnamon, 3 tablespoons of sugar, and 1 teaspoon of cardamon. Once dough is chilled, begin forming balls of dough that are 1 tablespoon in size. Roll each dough ball in the cinnamon, sugar, and cardamon mixture and place 1 inch apart on the baking sheet. Bake for 10-12 minutes or until the bottoms just begin to turn golden brown. Let cool on the baking sheet for 5 minutes before cooling completely on a cooling rack. Store in an airtight container.

Recipe: Cinnamon and White Chocolate Chunk Oatmeal Cookies

As I'm writing this, the windows are open and a cool breeze is blowing through my living room. I'm drinking hot tea and an Anthropologie catalog is lying on my coffee table with some serious cozy vibes. Fall is beginning and we're jumping in head first with some oatmeal cookies. 

These little gems are stuffed with chunks of white chocolate, cinnamon chips, and a handful of spices. We're keeping them soft and chewy because that's what I'm looking for in an oatmeal cookie. Hope you're into it.

Cinnamon and White Chocolate Chunk Oatmeal Cookies

Makes 2 dozen cookies

1 1/4 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 cups old fashioned oats
3 oz white chocolate, chopped into small chunks
3/4 cup cinnamon chips

Preheat oven to 375 degrees. Place a nonstick baking mat onto a baking sheet. 

In the bowl of an electric mixer, beat butter and brown sugar until fluffy and creamy. Add in egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredient to the butter mixture, large spoonfuls at a time, until just combined. Using a rubber spatula, mix in oats by hand. Once combined, add in white chocolate chunks and cinnamon chips and mix until they are evenly distributed throughout the dough.

Place rounded tablespoons of dough onto the baking sheet about an inch and a half apart. Before placing in the oven, press the circles of dough down slightly on the top, making them the shape of small hamburger patties. Bake 8-9 minutes until the edges and bottom are golden brown. Cool on the baking sheet for 5 minutes before cooling fully on a cooling rack.