A Farewell to Tyler Florence Fridays: Baked Breakfast Apples with French Toast Crust - Recipe #46 Stirring the Pot

This is the last week for Tyler Florence Fridays, a cooking group that I will surely miss. Tyler Florence Fridays was the first cooking group that I joined and I enjoyed every minute of it. Along the way, I have met the kindest bloggers who I would consider great friends. I want to say a special thank you to Deb at Kahakai Kitchen, Natashya of Living in the Kitchen with Puppies, and Megan of My Baking Adventures. You all are to thank for starting and heading up such a wonderful group! Fridays will never be the same.

In the spirit of Tyler Florence Fridays, I am going to continue to post my weekly Tyler recipe on Fridays. I have at least forty-two recipes left in Stirring the Pot, so I have quite a few more Tyler recipes to share!

For the last week of TFF, I chose to make Baked Breakfast Apples with French Toast Crust. I have seen this made several times by other group members and it always gets great reviews. Armed with apples from a recent trip to the orchard I set out to try this recipe. It was very, very easy to put together.

Baked Breakfast Apples with French Toast Crust -adapted from Stirring the Pot by Tyler Florence
French Toast
3 large eggs
1 cup whole milk
1 tsp. pure vanilla extract
1/2 teaspoon ground cinnamon
pinch kosher salt
1/2 of a 12-14 oz loaf challah, cut into 1-inch thick slices

Filling
1/2 stick cold unsalted butter, cut into small cubes
1/2 cup packed light brown sugar
2 tablespoons dried cranberries
2 tablespoons roughly chopped pecans
1/2 teaspoon ground cinnamon
6 large Granny Smith apples, peeled, halved, and cored

To prepare the french toast, combine eggs, milk, vanilla, cinnamon, and salt in a shallow bowl, whisk until well combined. Lay challah slices in egg mixture to coat, turning slices occasionally to allow bread to absorb all of the liquid.

For the filling, place a 10-inch oven-safe skillet over medium heat. Add butter and brown sugar and cook for 2-3 minutes, until lightly golden and caramelized. Remove from heat. Sprinkle in the cranberries, pecans, and cinnamon. Gently press apple halves into the caramel so they are "standing" and line up one behind another so there is a flat surface on top (you may need to cut some of the halves to fill in the gaps).

Preheat oven to 350F. Place the soaked slices of challah over apples so they are completely covered. Bake in the middle of the oven for 55 50 60 minutes, until the top is golden and puffy and the apples are knife-tender. Cool slightly. Place a large platter over the top of the skillet. Being very careful, turn the skillet and the platter together, so the skillet is on top and the whole french toast dish comes out on the platter. Remove the skillet. Serve warm.

Notes/Results: This recipe is easy to throw together and is a great way to serve breakfast/brunch without a lot of fuss. It smells wonderful baking in the oven! Six medium-sized apples filled my 10" cast iron skillet perfectly. I can never find challah or brioche locally, so I subbed a thick sliced whole wheat bread (I'm trying to lighten things up anyway). It is only fair to say that I don't LOVE cooked apples. That being said, I liked this dish, but probably would not make it again. I think if baked apples are your thing, then this is definitely a recipe worth trying out. I liked the crispiness of the crusty toast when it was first out of the oven. The pecans and cranberries are a great addition. This is great served on it's own, as dessert with a scoop of vanilla, or with a whipped or poured cream over the top.

Head on over to Tyler Florence Fridays to check out our last roundup and don't forget to check out I Heart Cooking Clubs, the sister club to Tyler Florence Fridays. Right now we are cooking Nigella Lawson's recipes and having lots of fun each week.

Fall Baking Series: Caramel Apple Cupcakes-Don't Do It!!

It's eleven o'clock at night and I'm driving home from work. It has been raining and pouring all week in Kentucky. There are times when I felt like I've moved to the world's rainiest place, and this is one of them. Naturally, it's pitch black outside, I have a cold, a headache, and everyone is trying to run me off the road. To quote a friend, "I felt like someone licked the red off my sucker". BUT, I don't have the kids in the car and for once I don't have to listen to Elmo or Mickey playing on the TV. I turn on the radio and Kings of Leon comes on, with their song "Use Somebody". Let's just say that there is never a point in your life where you are too old to turn the radio up and sing out loud in the car. The only difference is that you are no longer driving an 87' Fiero, or a 69' Volkswagen. No, you are not driving anything remotely cool. Instead, you are driving a Chrysler Pacifica, and it doesn't know if it wants to be a station wagon or a mini van. Never mind that Chrysler Pacifica, you are going to sing that song so loud that your headache gets worse with every chorus.

I had planned on coming home and posting my recipe for Banana Bread with Cream Cheese Glaze, but today doesn't deserve such a delicious recipe. Instead, I decided to come home and post the worst recipe I've made all year long! Yes, it is rare when you will hear me say that I don't like a recipe. Not only did I not like this recipe, but 4 out of 5 children didn't like it either. That's saying a lot!! These cupcakes actually went into the garbage can, and that never happens. Don't let this little cutesy title fool you, these cupcakes are not worth your time or the mess. Even the picture looks awful!

I'm including the recipe so that if you see it anywhere you can run far away!!

Caramel Apple Cupcakes - Taste of Home Winning Recipes
1 package (18-1/4 ozs) spice or carrot cake mix
2 cups chopped peeled tart apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 popsicle sticks

Mix cake batter according to the package directions; fold in the apples. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350 for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a saucepan, melt the caramels with milk over low heat, stirring until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.

Yields: 12 jumbo cupcakes or 24 regular cupcakes

Notes/Results: The caramel is so sticky that it just gets everywhere. It sticks to the paper liner and won't come off, it sticks to the cupcake carrier, and it sticks to the roof of your mouth. End result is that it just isn't good. Leave this recipe alone!

However, if you do sing out loud in the car, good for you!! I'd love to hear what songs you like to sing when you're driving in the car, cooking in the kitchen, or just plain dancing around the house!

Fall Baking Series: Great Pumpkin Cake

Ever see those recipes that look so easy? You know, the ones you think you can just whip up in no time at all? Well, this cake isn't that recipe. Oh, looks can be deceiving alright! Then again, my cake decorating skills need improvement. It is possible that someone else would actually have an easy time with this recipe. All that aside, the kids loved this cake and thought it was really cute!!

It is basically a cake mix baked in a 12-cup fluted tub pan. It is frosted with a cream cheese frosting that has been colored with food coloring. The pumpkin stem is a frosted ice cream cone.
The recipe actually says you can use any cake mix, but I learned my lesson with that one. I used a chocolate cake mix and you could see the chocolate cake peeking through the frosting. Lesson number one is to chose a light cake mix.

I made my own cream cheese frosting, hence lesson number two. While my homemade frosting was delicious, it was much thinner. I should have followed the recipe in the book. I think their recipe would've yielded a thicker frosting making it easier to cover the cake. Instead, I fought to frost this cake for at least an hour.

I will try this recipe again next year, or maybe for Thanksgiving. Next time, I'm going to buy a light cake mix and make the frosting in the book. After all, this recipe should be easy!!

Great Pumpkin Cake - Halloween Food, Fun & Crafts
1 pkg. (2-layer) cake mix, any flavor
1 pkg. (8 oz) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
Few drops each: green, red and yellow food coloring
1 cake-style ice cream cone

Prepare cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool cake completely. Meanwhile, beat cream cheese and butter in medium bowl with electric mixer on medium speed until blended. Gradually add sugar, beating until well blended after each addition. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use. Add red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.

Makes 24 servings

Fall Baking Series: Morning Maple Muffins & Maple Butterscotch Brownies

Fall happens to be my favorite time of year. I am in love with the colors of fall so much, that we painted my kitchen a color named "Pumpkin Bar". We love to going to the apple orchard and the pumpkin festivals. There is nothing like eating a fresh apple cider donut while hunting for the perfect pumpkin. We are lucky to live in a big farming community where lots of these farms surround us. It is a great way to support the local farmers and enjoy family time.

When I think of fall baking I think of maple syrup, apples, pears, nuts, pumpkin, and warm spices. My all-time favorite ingredient to use, in the fall, is maple syrup. I love the flavor and smell and it always makes me feel like fall has arrived. Both recipes below are super delicious, the brownies being my personal favorite. In fact, I think they are a must bake this fall. If you love maple, love brownies, and love easy recipes, then this brownie recipe is for you! The Morning Maple Muffin is great in the morning and I'm toying with the idea of adding bacon to it, to make it a more savory breakfast treat.
Morning Maple Muffins - Taste of Home Winning Recipes
2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream (I used greek yogurt)
1 egg
1/2 teaspoon vanilla extract
Topping:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts (I used walnuts)
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
In a bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into the dry ingredients just until moistened. Fill greased or paper lined muffin cups two-thirds full. Combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. (NOTE: If you love streusel, then double the streusel recipe). Bake at 400 for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Makes 16 regular sized muffins
Doesn't that look delicious? Let me tell you that these brownies had the perfect texture. They were crisp on the top and chewy in the middle. Absolutely delicious. I think I ate about 3/4ths of the pan all on my own. The batter smells so delicious that it will literally drive you insane while you are waiting for the brownies to finish baking. A must make !!!
Maple Butterscotch Brownies - Taste of Home Winning Recipes
1/2 cup butter, melted
1-1/4 cups packed brown sugar
2 eggs
1-1/2 teaspoons maple flavoring
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts
Confectioner's sugar, optional for dusting on top
In a large mixing bowl, cream the butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. Combine flour and baking powder; add to egg mixture. Stir in walnuts. Pour into a greased 9-in square baking pan. Bake at 350F for 27-32 minutes or until a toothpick inserted near the center comes out clean. Cool. Dust with confectioner's sugar if desired. Yield: 16 brownies that you will literally inhale.

I am a chocolate lover and love a great chocolate brownie, but these Maple Butterscotch Brownies are right up there!!

Carmine's Family-Style Cookbook: Cookbook Review, Chicken Alla Romana, Rustic Lentil Soup, & Spice Cookies with Lemon Icing

When it comes to food, I am easily pleased. However, I am NOT easily impressed. This cookbook, Carmine's Family-Style Cookbook impressed me very much! I read all the ratings on both The Good Cook and Amazon and both sites gave this cookbook five-star reviews. A five-star review could be for many reasons. Maybe the book is simply beautiful, has wonderful pictures, clear instructions, or just awesome recipes. This has the five-stars because it delivers FLAVOR to your table like no one's business. I am in love with this new cookbook! I have never had the pleasure of dining at Carmine's, but I am convinced that this cookbook will deliver all those flavors right in my own home.
The book is laid out in eight chapters: Appetizers, Soups & Salads; Carmine's Hero Sandwiches; Pasta, Fish and Seafood Mains; Meat and Poultry Mains; Side Dishes; Desserts; and Basic Recipes. There is a little story in the beginning of the book detailing the start up of their restaurant and their love for Italian food. There isn't a picture for every recipe, but there are many color pictures throughout the book. There are many Italian favorites in this book, including basic recipes for Carmine's Marinara, Meatballs, Breadcrumbs, All-Purpose Red Sauce, and more.
I'm not sure if I would recommend this book to a beginner cook, mostly because some recipes have recipes within a recipe and are rather involved, In fact, the Chicken Alla Romano had me a little flustered in the kitchen, but the end result was well-worth it. To explain, I had to make/wanted to make everything from scratch. That's what makes it good, right? I made Carmine's breadcrumbs, Carmine's Roasted Red Peppers, 1 Recipe Spinach in Garlic and Oil, and then continued on with the recipe. However, everything I have made from this cookbook is packed with flavor and I have been smacking my lips with delight all week : ) I highly recommend this cookbook. If you like flavor, this will be one of your go-to cookbooks.
The first dish that I made was the Chicken Alla Romano, which is a breaded chicken with a lemony butter sauce. It is everything you need for a family meal on one single platter and it is TO DIE FOR!! I think it is one of the best dishes to ever come out of my kitchen! Needless to say, I was very impressed.
The recipe begins with roasting five large red potatoes, along with onion, melted butter, rosemary, oregano, parsley and Romano cheese in a 350F oven for a little over one hour. It then requires you to make Carmine's breadcrumbs (skip the part where I shattered my brand new $150 Breville blender to pieces). Trust me and make these breadcrumbs, they are delicious and full of more flavor. I breaded the chicken and stuck in the fridge to let the breading dry out (a Tyler tip). While they were "drying out" I made the sauce. The sauce is a mixture of dry white wine, chicken stock, capers, roasted red peppers (which I also made from scratch), butter and lemon juice. When the sauce was finished I made the spinach in garlic and oil and set it aside. I then sauteed the chicken (this step was missed in the cookbook - rather odd). Once the chicken is sauteed, you put the potatoes and spinach into the oven to reheat. You also add a slice of fresh mozzarella to each chicken breast and bake until melted (about 4 minutes). Serve with potatoes on the side and sauce drizzled over the top. You will be smacking your lips, and I'm not kidding.

Next, I made Carmine's Rustic Lentil Soup, for Souper Sundays. It reminds me more of an Italian chili. It was also filled with flavor and was even better the next day when the flavors had a chance to blend a little more. Even my hubby liked it, and he is not a big soup fan! The base begins with bacon and pancetta,how can you go wrong with that? There is a lot of flavor with the bay leaves, fresh thyme, fresh oregano, and hot red pepper flakes. The lentils and veggies cook for about 45 mintues, a russet potato thickens up the soup, and it is topped off with sauteed Italian sausage- very hearty and delicious!


















I wanted to try a dessert from the book. I have really been worn down on chocolate lately (did I really say that?) So, I opted for these Spice Cookies with Lemon Icing. These cookies were a great start to my Fall Baking Series. They were crisp on the outside and cakey in the middle with a light spicy flavor and a wonderful lemony glaze on top. They called for raisins, but I left them out because I like my cookies "unadulterated" (a word borrowed from my blogging friend Julie, The Sporadic Cook). These were the perfect way to cap off the Rustic Lentil Soup.

I have many more recipes bookmarked in my copy of Carmine's. Sometime soon I am going to make the Beef Cutlet Milanese with Caper, Roasted Pepper, and Tomato Butter Sauce. I plan on serving that with the Garlic Bread Parmigiana and maybe the Fontina Potato Croquettes. I am truly looking forward to both cooking and eating those dishes.

Please share if you have either been to Carmine's or cooked anything from their cookbook. I'd love to hear comments either way about your experience!!

I will be happy to share these recipes upon request, I just didn't want to make my post any longer than it already is : )

Congrats to Gaby of What's Gaby Cooking, she has won the Oikos Greek Yogurt giveaway via random.org, which selected number 12. I will be contacting Gaby and providing her information to Kristina at Stonyfield.