Cakery Friday: Sally Albright's Apple Pie

When Harry Met Sally is one of my classics. It's Niki's absolute favorite movie ever. We knew that movie week had to culminate in one of the most famous movie/food scenes ever: with Sally Albright's Apple Pie... well, maybe not exactly a pie but a Charlotte. Sally, couldn't really make up her mind anyways.

Sally Albright: I'd like the chef salad please with oil and vinegar on the side, and the apple pie a la mode.

Waitress: Chef and apple a la mode.

Sally Albright: But I'd like the pie heated, and I don't want the ice cream on top. I want it on the side, and I'd like strawberry instead of vanilla if you have it. If not, then no ice cream, just whipped cream, but only if it's real. If it's out of the can, then nothing.

Waitress: Not even the pie?

Sally Albright: No, just the pie, but then not heated.



Instead of apple pie, I made mini-apple charlotte's. They are a {somewhat} healthy dessert option, especially if you opt to use whole wheat bread!

Gather all of the ingredients {bread not photographed}.


Preheat oven to 375 degrees F.

Peel, core and thinly slice 3 golden delicious apples.

Heat 1 tablespoon of butter, 1/4 cup sugar and 6 tablespoons orange juice in a deep pot over medium-high heat.



Add the sliced apples to the pot and cook, stirring frequently for 10 minutes, until the apples are tender but still maintain their shape.



Remove from heat and stir in 1/4 cup of dried fruit *whichever type you prefer, {I used a mixture of raisins and dried prunes} along with 1 1/2 teaspoons vanilla extract and 1 teaspoon grated orange zest.



Melt 5 tablespoons of butter in a bowl. Pull out 16 slices of very thin sliced, firm, white {or wheat} sandwich bread, with crusts trimmed. I used Pepperidge Farm whole wheat bread. Using a small biscuit or cookie cutter, cut a circle from 3 slices of bread.





Brush butter onto one side of each circle and place the circle, buttered-side down, into each cup in a cupcake tin.



Cut the remaining bread slices into thirds and brush with butter. Line each cup with 9 bread rectangles placed vertically, buttered side against cup. The bread will extend over the top of the cupcake tin. {the photo below explains it better}.





Divide the apple mixture over the bread among the cups. Fold the bread over the filling, gently pressing to seal together. Bake for 20 minutes or until golden brown.



Allow the Charloettes to cool in the pan on wire rack for 20 minutes. Lift them carefully from the cups using an offset spatula.



If desired, stir together melted ice cream with one tablespoon of rum {I mean, why not add rum?} and serve on the side.

For a printer friendly version of this recipe click here: Mini-Apple Charlotte's.htm

This will have all of your friends saying, "I'll have what she's having."

xoxo,

Ali

Harry Burns: there are two kinds of women: high maintenance and low maintenance.

Sally Albright: Which one am I?

Harry Burns: You're the worst kind. You're high maintenance but you think you're low maintenance.

Cakery Friday: PRECIOUS Popcorn... a real UP for Oscar Night!

It's already Friday, we don't want you walking on The Blind Side or feeling Up In The Air about the Sunday night Oscar show. Be a Serious Man (or woman) and pay attention while we give you An Education on what to serve at your District 9 party. The Inglorious Bastards (and guests) will love the caramel and cajan popcorn. Afterwards, they can work the calories off in a Hurt Locker.

And the winner is... Avatar, silly!

To make the caramel chocolate popcorn...

Gather all the ingredients.

In a large saucepan place 1 cup sugar, 1/2 cup corn syrup and 1/4 cup water.

Cook until golden brown. Do not mix during this time.

Add in 1/2 a teaspoon of baking soda and 1 tablespoon butter.

Add in 7 cups of hot air popped popcorn. Mix quickly.

Mix in any other toppings (I added pretzel bites to mine!)

Pour onto a baking sheet fitted with parchment paper or a Silpat mat.

Allow to cool slightly and drizzle with chocolate (I used both white and dark chocolate)

To make the Cajun popcorn...

Pull out all of the spice (paprika, seasoned salt, onion powder, garlic powder, and cayenne pepper)

Melt 4 tablespoons of butter and add 1 teaspoon paprika, 1 teaspoon seasoned salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne pepper.

Pour over 8 cups of hot air popped popcorn.

Mix well!

For a printer friendly version of these recipes, click here: Caramel Chocolate Popcorn.htm

Happy Oscar's Night!

xoxo,

Ali

Cakery Friday: Beignets

I spent last weekend eating my way through New Orleans, and I had to share some of the wonderful tastes of the Big Easy with you. The only catch is... I used a mix! These beignets taste so good, I hope you forgive me for cheating! I've tried to make beignets from scratch, but the truth is the mix is superior (the ultimate is getting yourself to New Orleans and eating fresh beignets from Cafe Du Monde in person, but this is the next best thing!) You can purchase the mix on Cafe Du Monde's website.

Beignet is actually the French word for "fried dough" and these have been made famous in the U.S. by Cafe du Monde in New Orleans. They are also the official state doughnut of Louisiana. Don't you think every state needs its own official doughnut?

It has become a family tradition for years that my Dad an I make these delicious doughnuts for an annual family breakfast at our cabin in Arkansas (Arkansas you say? Very long story for a future blog).

There really aren't many ingredients to gather. Start simply by pulling out the box


Place two cups of beighnets mix in a large bowl.


Add 7 ounces of water (add the water slowly and mix, you want the dough to be slightly sticky but not very wet).


Place the dough on a floured surface and roll out to 1/4 inch thickness.


Cut into 2 inch squares.


Heat 1-2 inches of oil in a pan and heat to 370 degrees. Place each dough square into the hot oil (be careful not to burn yourself!) basting continually on each side until puffy and light golden.


Drain well.


Sprinkle generously with powdered sugar and be sure to eat them warm (with a cup of Cafe Du Monde chicory coffee).


Mine looked almost as good as the ones from Cafe Du Monde!


Happy Beignet Day! Be sure to get yourself to the Big Easy soon to eat these at the real live Cafe Du Monde. In the meantime, hope you enjoy bringing a little piece of Cafe Du Monde into your kitchen.

xoxo,

Ali

Cakery Friday: When Life Hands You Lemons Make Lemon Bars

It's been a long day. This afternoon, we found out Cole has broken his foot. He did it playing basketball last night. It's not the end of the world by any means, but it's put a serious damper on a trip we've been planning to take next week.

Life handed us lemons... I think that is enough reason to make lemon bars.

I wish I could have given you a play-by-play equipped with photos of my mom's infamous lemon bar recipe. It's so easy and incredibly comforting, especially in a moment like this. Unfortunately, life got in the way.

Here's the recipe nonetheless.

Preheat oven to 350 F.

Melt 1 stick of unsalted butter. Mix in 1/4 cup confectioners (10x) sugar, 1 cup of all purpose flour and a pinch of salt. Flatten the mixture in the bottom of a 9 inch square brownie pan. Bake for 10 minutes. Remove and cool slightly

In a blender or a bowl combine:

1 cup granulated sugar

1/4 tsp salt

3 tbs fresh lemon juice

2 eggs

1 tbs flour

Mix in blender or in bowl with a large whisk until completely combined. Pour over the crust and bake for 25 minutes.

Cook in a rack and loosen edges.

While warm, cut into squares.

Once cooled, dust with additional confectioners sugar. (I usually use a fine sieve and pour the sugar over it).

Pour over the

Life handed us lemons... now we have lemon bars!

xoxo,

Niki

Cakery Friday: Valentine's Day Meringues

"With Valentines Day just around the corner, I knew this weeks recipe had to be a heart day inspired dessert. The brown sugar in the recipe adds an extra hint of flavor and if you want to get really creative you can add orange or grapefruit zest also!

Gather all of the ingredients.

Preheat oven to 225 degrees.

In the bowl of your electric mixer place 5 egg whites, 1 1/4 cups brown sugar, 3/4 teaspoon vanilla extract and a generous pinch of cream of tartar.

Place bowl over small pan with simmering water.

Whisk until mixture is warm and sugar has dissolved.

Attach bowl to mixer fitted with whisk attachment. Starting on low speed gradually increase to high, beat to stiff, glossy peaks, about 5 minutes. Add in the gel coloring to the pink coloring you desire.

Transfer meringue into piping bag with either star tip or round tip and pipe heart shaped cookies onto Silpat mat (or parchment paper) fitted on baking sheet.

Sprinkle with sanding sugar, if desired.

Bake for 2 1/2 or 3 hours until meringues are firm and can be easily removed from Silpat pat or parchment paper.

For a printer-friendly version of this recipe click here: Valentines Day Meringues.htm

Happy Valentines Day!

xoxo,

Ali