Caramel Apples {cute as a button}

So did I tell you I started a Hip Hop class Tuesday nights? Well I did, and it is awesome and I think I might try out for SYTYCD next year {joke, huge, huge joke}

You know, I think for me, it's really the exercise that does my diet and staying fit plan in. It really just opens up a whole new can of rationalization, which is the last thing I need. It's like my brain {and stomach} say, 'Hey Nat, you rode the kids to school on the bike, good on ya mate, you should have dessert now ...And after that eat a cookie, because you've been really good today'

Lately, every night, I've been craving a treat. And when I say lately, I'm talking like the last 27 years... and not just at night. But recently I've been doing a lot of fruit dipped in fondue. As I mix up that cream and choc, I think to myself, which way will it have less calories, with more choc, or more cream. I mean how pathetic is that? When you're asking yourself if adding cream will lighten the dessert?

Here's another list that might indicate you have a treats problem:

1. Your having guests over for dinner, you are making dessert, despite the fact that the recipe does NOT call for nuts, you add them in, hoping against hope someone is allergic to nuts so you can eat theirs when they leave

{they weren't, dang}

2. Your husband has an indoor soccer game, so you think it's a great time to eat 1 1/2 cartons of strawberries dipped in chocolate fondue so he doesn't see and so you don't have to share. He comes home early, and you were just about to eat them. You hide them, wondering what to do, then he gets a call from work to run in for 15 minutes. Saved! You wait until he's gone, eat them all, and hide the evidence

{...check, did this Thursday night}

3. You like to chase down your cookie with a side of berry crumble and top that off with a smidge of Homemade Almond Toffee

{done this too many times to count}

Okay, I know I'm pretty fit, so your probably hating me right now that I have some kind of magic metabolism or serious eating disorder. As much as I joke, I really, REALLY work on my addiction and just try to do all things in moderation. I try to limit myself and make sure that I get my nutrients in, which is why I add flax and whole wheat flour to everything and cut down the butter and sugar by half. I try to eat healthy, balanced meals so that I can splurge a little for dessert. I just know I'm going to eat a treat at some point, so I better plan my day for that. And if I have a day that I go crazy, I better work extra hard for 3 days after that! That's my secret, sorry, no magic.

Okay, on to splurging. These are so wickedly good it's just plain sick -in the good way. Not gonna lie, they take some effort and time and ingredients. SO Worth it. I packaged them up all cute with some button flowers my friend Courtney makes. Aren't they adorable?!

Caramel Toffee Apples

Homemade Caramel

Homemade Almond Toffee

Dark, Milk, and or White Chocolate

Walnuts

Apple sticks or use chopsticks like I did if you can't find enough even though you swear you have a gazillion of them somewheres...


I make my own homemade caramel, and I have an awesome recipe here. It is tricky to get it just right, to where it isn't too hard or soft. For caramel apples I under cook it by a few minutes. Don't know the temp because I've never used a candy thermometer. I just KNOW, you know. It's a gift.

From there I make the homemade toffee, score some for later, and take a big chunk and smash it to bits.

Melt some chocolate in separate dishes if using different kinds, and have some chopped nuts ready to go.

While the caramel is warm {you can reheat it if it goes cold} dip into the caramel and rolls it around, getting it covered just right. You may need to use your hands or another utinsel to smooth it perfectly.

Roll into toffee bits and nuts. Take a spoon and dip it into chocolate and drizzle it while you spin the apple.

Set onto a baking sheet lined with waxed paper. Set in the fridge or somewhere cold to set {unlike I did, I was burning daylight by the time I was done!}

Wrap in parchment or waxed paper and tie with ribbon or a button flower to make a way cute gift for friends or family or whoever. Or since I like something pretty and shiny, I'll wrap it up for myself.

Red Wine Braised Leg of Lamb with Carrot & Sweet Potato Mash

This pretentious sounding supper {ps does anyone hate the word 'supper' as much as me?...} is the epitome of food from my culinary perspective. Start to finish this dinner was little to no more effort or time than some down-home, comfort-food-type casseroles I've produced. Honestly. Only it was far more posh and opulent, not to mention infinitely more toothsome. But seriously, please hear me when I say, this was really relatively easy to make, and actually quite fool proof as well!

I made this for my deserving husband for Father's Day, which was celebrated today. He has been so patient and supportive of all of my kitchen escapades, especially the blog -this very blog of which ensures the majority of his meals are served cold succeeding them being photographed

Anyway, in addition to my 'lil leg of lamb {I was actually after Shanks but didn't get to the butcher in time, so this replicated with shanks would be great too!} I made a Carrot and Sweet Potato Mash since my Honey loves Sweet Potatoes. And since I kinda hate them and never make them, I thought that was a pretty nice gift to incorporate them into the meal. And I was in desperate need of gifts since all I had wrapped up for him for his special day were 'coupons'... again. Imagine, another year has rolled by and he still hasn't redeemed his voucher for golf lessons! This year, to make him happy with yet another year of coupons, I threw some in for more pg-13 favors, {ok R -are there any squeamish readers or any kids? Actually I know my parents read this blog too, and my in-laws... should I erase this??}.

Enough about me...{nervous laughter...} So it is rare that I make mashed potatoes, but when I do, I now always incorporate onion and carrot. And I never boil them anymore. I know, crazy right?, but you have GOT to try roasted mash if you never have. It is incredible the flavor that is retained instead of being boiled and then drained out. The carrots and onions give it a sweetness that is incredible. The added Sweet Potatoes in this version were so good too I almost liked them. Freaky.

Please give it a try, even if you are just going to roast potatoes alone rather than boiling, you will be amazed I double-your-money-back-guarantee it!

Red Wine Braised Leg of Lamb

1 Lamb Leg or equivalent shanks

4-ish carrots

1-2 onions

4 + cloves garlic

olive oil

salt

fresh herbs -assorted* {see below}



Heat Dutch Oven to searing, high heat

Meanwhile, pat leg of lamb dry with paper towels and season all sides with plenty of sea salt {like tons, like maybe 2-3 t.?}

Place Lamb into pre-heated Dutch Oven, like so


And sear on all sides until golden brown


Meanwhile trim ends of carrots and slice onions into rings. Crush and peel garlic, and add all into pot with herbs and red wine.

Cover with lid and roast in in a preheated 150 c /300 f degree oven for several hours {I braised for roughly 6-7 hours}

Run juices through a fat separator {LOVE this gadget and use it constantly. It's a must have!} and then reduce over high heat until thickened and serve over lamb and roast mash.

Roasted Mashed Potatoes with Carrot and Sweet Potatoes



1 onion

2-3 cloves garlic

2-3 carrots

4-ish potatoes

2 small sweet potatoes

1/8 -1/4 c. butter

2-4 T. cream

salt

-If you are short on time, cube the vegetables. However, I was making this and leaving it for several hours, so I left the potatoes whole, halved the carrots, and halved the sweet potatoes lengthwise. The onions were cut into quarters, and the garlic left whole and added in the last 1/2 hour of cooking since I was worried it would burn.

I left this in the oven below the braising lamb for 4 hours, to which upon returning home to my delight and surprise it was not burned, but all vegetables were perfectly tender and ready to be mashed.

To prep, drizzle with olive oil and salt and place in oven for desired amount of time. Once roasted, they make look like this



Once tender, take from the pan and place into a mixer. Whip together with butter and cream until fluffy and delicious -testing and making sure they are seasoned well, adding more salt and pepper if necessary.

**If cubing and cooking at higher heat, you could have them roasted and ready in under an hour. Try cubing, roasting at 375 / 190 for 45 minutes or until tender.

The thing I love most about roasting the Mashed Potatoes, is that they are so flavorful that you will be able to resist dripping these in gravy. Of course there will still be gravy or jus, just a little less of it! Besides that though, they are seriously EASIER to make than boiling them. Just cut them up, throw them in, and forget it. No boiling over mess, no burning yourself draining them, making for one less dish to wash. So great. You will love them, I promise!

And the lamb, what can I say. It is fabulous and you will love it too. Go ahead and serve with mint jelly, it's just not my favorite so I don't. *I did cook it with some mint though! I cooked it with a variety of herbs from my garden. I was talking on the phone at the time and got carried away, I think I added something of everything I had except cilantro. It made for a beautiful flavor. Just pick one you like and go for it if you don't have an herb garden. It gets expensive if you don't though, so just go for it and plant one!

Heaven.

Okay, this is my way of saying 'I'm sorry' to all of those of you who have an equal or greater fear of all things creepy {is that possible?} than me. I know, that pic of that nasty lizard freaks me out too. I dry heaving as we speak just thinking about him! I forgot to mention in my last post that a few weeks ago we were at a party at a friends house and they have a snake. Much to my chagrin, they brought it out and were holding it in the next room. I have been thinking I needed to work on my fear, starting with working up to looking at pictures of snakes, perhaps it would be cheaper than hypnotism or therapy was kinda mine line of thinking... Anyway, on a whim Ben said he'd give me $500 to hold the snake. I was almost in tears as I considered it, but girl really needs some new Seven Jeans y'all! I was getting really, really close, I even was sitting next to the person holding the snake.

Heart Palpitations setting in... check! Hasty, unsteady breathing... check! Peeing my pants a little bit... check! The snake kinda started freaking out with all of the attention and we decided it wasn't best to move forward, but I got really close! I now force myself to look at the skinks sunning themselves on the rocks of my patio. Baby steps...

Anyway, back to Blintzes, I have it on good authority that this is what they are serving up in heaven for breakfast. So I hope you've been good!

I tried these once using blended up 'oat flour' made in my food processor. I kinda missed the crunch and chewiness of the whole oats, so I added both to this recipe. If you've been a semi-long-time reader you will recognize that I've just built off of my latest crepe recipe. If you prefer a more traditional crepe then have it it, I just ask that you don't skip out on the cream and berries!

Since children don't really need the calories or expense of mascarpone and whipping cream, the dilute theirs with yogurt and the kids greedily and I do mean GREEDILY scarffed them down. In fact, 9 times out of 10, Laine ONLY eats the cream. For some reason with the yogurt addtion, she eats all if it, licks her plate, and asks for seconds. Consequently... so do I...

Almond Blintzes with Vanilla Bean and Lemon Mascarpone Cream and Berries

For the Blintzes:

1 cup flour {any ratio of whole wheat ya'll}

1/3 cup 'oat flour' {see above}

1/2 cup oats

1 tsp salt

2 eggs

dash of oil {1/8-1/4 c -or more if you're serving for company -wink, wink! Make it rich!}

1 2/3 cup milk {+ more if too thick}

1 tsp Almond Essence / Pure Almond Extract

1 tsp vanilla or some scrapes of vanilla bean

In a mixing bowl {I love using my mix & pour style batter bowl} combine flours, oats, and salt. Stir to combine and make a well in the center.

In a separate bowl {I use a very large liquid measuring cup, i.e. less dishes, atleast 3 cup} combine the oil, milk, eggs, almond essence, and vanilla.

Pour wet ingredients into dry and stir to combine. Add more milk if the mixture seems to thick.

Heat a large saute pan and spray with non-stick spray. Pour 1/3 cup-ish of batter into pan and swirl around to achieve a nice thin-ish crepe. Flip, continue cooking for a minute, then top with a scoop of berries and a scoop of mascarpone creme. Fold all sides in and serve flipped {it will be tricky, I know there will be casualties, do your best!} Serve with extra cream and berries on the side.

Lemon and Vanilla Bean Mascarpone Cream

1/4 cup cream

1/3 - 1/2 cup Mascarpone Cheese {you can sub cream cheese}

Lemon Zest, about 1 tsp

Fresh Lemon juice, about 2-3 tsp

Vanilla Bean Seeds, about 1/3 of a bean

about 3 raspberries {or any other kind of berry}, for color

2 T. sugar {or more if you like it sweeter, give it about that much and taste it once mixed}

Whip the cream until light and fluffy. Add in the Mascarpone and mix through. Add in the rest of the ingredients and mix until incorporated

To achieve a gorgeous pink or purple color, melt a few berries in the micro and toss them in with a mix.

Berries:

I used Strawberry and Blueberry because they were on sale here fresh and they were so tempting I couldn't pass them up. I use frozen berries a lot, because usually they aren't in season and are really expensive. Sometimes I mix fresh and frozen. Obviously the larger berries like strawberries need to be cut as desired.

Just use what you have and throw in a *pinch* of sugar. I would leave the berries a little tart, since the cream can be pretty sweet. The first time I did this I way over sweetened it, which there is no worse crime in my opinion! Extra calories that make it taste bad!

Another trick I use, is that I like it warm and melty and liquidy, so I micro half of them and then add in the other half fresh and let them get warmed by the others so it still tastes fresh instead of totally cooked.

A sneak peek

During my excitement at posting about our month of vegetarianism, I forgot we'd be gone for nearly 3 weeks to Southeast Asia before I'd have time to get to it.

I had some amazing culinary experiences and delights that I can't wait to share. Once again I've fallen completely behind! But here is a small sample of what is to come.

Raspberry and Blueberry Baked Oatmeal

My little blog reunion is being conspired against, as my PC and laptop have both blown gaskets within weeks of each other; the most recent of the two being yesterday. I'm not about to be posting from an iphone, and my ipad was lifted from the pram in recently weeks as well.

Wow, when typed up like that it sounds like a fairly devastating string of bad luck.

Luckily for me it is the weekend and I've got B's laptop and a post from 2009 saved as a draft! I can't believe I have had this sitting there waiting, 85% finished, including photos. What a dag.

With no further adieu, here she is with original 2009 text:

'Designer Oatmeals', as I lovingly call them, are a great way to dress up breakfast. I have done a few of them, one was an apple cinnamon oatmeal with streusal or crumb topping sprinkled atop. It was delicious, and I thought the idea and concept were incredibly toothsome.

I wanted to work around with some other flavor combinations and different ways of achieving a similar end result. So this one, instead of baking topping separately to sprinkle onto freshly-made oatmeal, I ended up par-cooking the oatmeal and then actually baking it individually served up, with a crumb topping on top.

It definitely proves to be an inviting little bite to tuck into first thing!

Method:

Make a simple crumble by combining:

1/3 cup whole wheat flour

1/3 cup oats

dash of salt

couple of Tablespoons of flax seed (linseed)

Small handful (couple of T or less) of brown sugar

To this mixture, cut in some butter at room temperature. 2-3 T. should be sufficient to turn your dry ingredients into a crumble. Set aside.

Next, using desired ingredients, oats and milk being essential, vanilla beans, brown sugar, berries (I used frozen Raspberries and Blueberries), flax, and any additional flavorings being optional, 'par-cook' the oatmeal. Basically add oats to boiling milk.

Pour oats and milk into bowls and top each with crumble. Bake in a 400 /200 degree preheated oven for about 10 -15 minutes or until tops are golden brown.

*In a real splurge add some white chocolate bits in addition to the berries!