Fire and Ice

It’s that time of year again, the annual Fire and Ice party!  Every year my dear friends host their Fire and Ice party around the 4^th of July.  Fire breathing, ice shots, flaming shots – if it is related to fire or ice, you can bet it will make an appearance. 

Thinking: Fire or Ice?  What to bring?  No matter who is hosting, or what type of party, for some reason I always feel compelled to bake.  I love baking – it is my hobby after all.  I do wonder if there will ever be a day that I’ll just pick up a 6 pack or a bottle of wine instead of going to the great lengths of whipping something up in the kitchen.  Doubt it.  It’s way too much fun.

Last year I made cupcakes – regular vanilla with vanilla frosting.  I did red and blue sprinkles to stick with the fire and ice theme.  This year, I wanted to get more patriotic.  The 4^th had already passed, but sticking with the signature tune of stars and stripes, I decided to make my famous sugar cookies – in a star format of course!  Red, white and blue stars it is.

The Cooking Channel was on in the background.  Giada De Laurentiis – looking all smooth and styled and beautiful.  Here I was just after a workout, gym shorts and a tee, hair pulled up.  Why can’t  I look like Giada in the kitchen?  My roommate and her boyfriend were sitting at the kitchen counter keeping me company as I rolled out sugar cookie dough.  He says: “you and Giada look like you’re doing the same thing (she also happened to be rolling out dough).  You should have a show.”  If only!  A lovely compliment, but I don’t think I’ll ever be in the same realm as Giada.  That will be the day!

As we all watched Giada serve up a delicious meal, I was cutting out stars, baking feverishly so the cookies would be done in time.  Just over 4 dozen stars were baked, cooled and frosted.  I took them all to the party with me (so I wouldn’t be tempted to eat more later) – not a single cookie was left by the end of the night!  That always puts a smile on my face, knowing the baked goods I made were eaten AND the guests thought they were delicious.  

Roll-Out Cookies 
Color Flow Icing

Gooey. Caramel. Butter. Whoa.

Gooey.  Caramel.  Butter.  Whoa.

Yes, gooey caramel and butter together.  One dessert, one mouth experience.  Take gooey caramel and sandwich it between butter crust; result – a can’t eat only one, too good to be true dessert.  Where are the leftovers?

These knocked the socks off of everyone who ate them.  They are seriously that good.  You have to start with great ingredients though – Pure Irish Butter.  I honestly think if you make one batch with Kerrygold and one batch with Land O Lakes, people will only eat the batch made with Kerrygold.  With butter as the star ingredient, the quality can make or break this dessert.

I omitted the dark rum and doubled up on the vanilla.  You could easily substitute the rum for a caramel liqueur if you preferred.  You could also add peanuts or chocolate chips, but I decided for the ultimate caramel experience.  I’ll definitely be making these again soon – when is the next dinner party?  And if you want to keep the whole pan for yourself (I won’t judge) you may freeze them for up to one month.  Although I doubt these will last more than 48 hours.

Adapted from Sticky, Chewy, Messy, Gooey by Jill O'Connor

Gooey Caramel Butter Bars

Makes 48 small bars

For the Crust

1 pound (16 ounces) unsalted butter, at room temperature

1 cup granulated sugar

1 1/2 cups confectioners' sugar

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

4 cups unbleached all-purpose flour

For the Filling

2 bags (14-ounces each) caramel candies (about 100 individual caramels) unwrapped

2/3 cup half and half or heavy cream

2 teaspoons pure vanilla extract

1/4 teaspoon kosher salt

1 cup chopped peanuts (optional)

*You can also use 2 tablespoons Bailey’s Caramel liqueur, decreasing vanilla extract to 1 teaspoon.

For the Crust

Position a rack in the middle of the oven and preheat to 325° F. Line a 9 x 13-inch baking pan with a sheet of parchment paper with overhang on the sides of the pan to allow for easy removal of the baked bars; set aside.

In the bowl of a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and both sugars until creamy, about 3 minutes. Add the vanilla and salt and beat until combined.  Add the flour and beat on low speed until a smooth, soft dough forms.  Press one-third of the dough evenly into the pan to form a bottom crust. Pat the remaining dough into a flat disk, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.  Bake until firm and the edges are a pale golden brown, 20-25 minutes. Transfer to a wire rack to cool.

For the Filling

Place the unwrapped caramels in a microwave-safe bowl. Add the half and half, vanilla, liqueur (if using), and salt. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, microwave on high in 30-second intervals, stirring after each interval, until smooth.

Sprinkle the nuts (if using) over the bottom crust. Pour the caramel filling over the nuts using an off-set spatula to spread the filling evenly. Remove the remaining dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 30-35 minutes. Transfer to a wire rack to cool completely.

Using the parchment overhang, remove the bars and transfer to a cutting surface. Using a sharp knife, cut the bars into small squares. The bars will keep in an airtight container for 1 week. Individually wrap each bar into a sheet of plastic wrap and place in a freezer-safe container, then freeze for up to 1 month.

Happy 4th of July!

I love the 4th of July.  Fireworks, family time, great meals, even better desserts.  Poor me, I've taken so much vacation this year I can't take any time off and won't be able to make it to my parent's like every other year.  This year, I'll be staying put in Chicago, but will still be surrounded by people I love.

I'll miss the homemade ice cream, boating on the lake and catching up with the family.  Most of all I'll miss out on the cousin time and seeing my one and only niece!  I'll have to substitute with sunning myself on Lake Michigan and family time with J's family.  That should more than suffice!

I'm making a few go-to desserts that will be easy to transport for the holiday.  The classics - Dutch Apple Pie and Chocolate Chip Cookies.  These are two of my favorites.  What American doesn't love Dutch Apple Pie?  Or, for that matter, apple pie?  Perhaps it's only my family.  

Since I can remember my grandmother (then my mother) was serving up warm apple crisp for dessert.  Hot apples covered in a crunch sugar crust that melted in your mouth.  It was a welcoming dish that spoke of love and home, and then there was the apple pie.  Succulent apple pie covered with a flaky butter crust that was good to the very last bite.

For the love of apple crisp and apple pie, I went in search for the recipe that combined the two.  After several attempts that just wouldn't hold up, I decided to make my own, using my grandmother's apple crisp topping of course!  The result, a mouthwatering, irresistible, harmonious combination, Dutch Apple Pie.  Wow.

The key to making this dish so succulent, European style butter.  I prefer Kerrygold Unsalted to all others.  It brings a creamy flavor and adds a richness to the pie.  Others have a waxy finish and don't do this dessert justice.

My family can't get enough of the soft, warm, sugar covered apples and the sweet crunch of the brown sugar topping.  Don't forget the flaky butter crust that this sits on.  This is the perfect dessert year-round.  Some even eat if for breakfast!   

Megan's Dutch Apple Pie
Ingredients
Pie

• 1 (9 inch) pie shell (Make from scratch or use Pillsbury Refrigerated Pie Crust)
• 5 cups apples - peeled, cored and sliced (roughly six apples, I prefer Jonagold)
• 2 tablespoons all-purpose flour
• 2/3 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 tablespoons European style unsalted butter

Bubu's Streusel Topping

• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup European style unsalted butter

Directions

1. Preheat oven to 425 degrees F.  Fit pastry shell into pie pan and place in freezer.
2. Make apple filling: Place apples in a large bowl.  In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg and allspice.  Mix well, then add to apples.  Toss until apples are evenly coated.
3. Remove pie shell from freezer.  Place apple mixture in pie shell and dot with 2 tablespoon butter.  Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
4. Bake in preheated oven for 10 minutes.
5. While filling is baking, make Streusel Topping: In a medium bowl, combine 3/4 cup flour, 1 teaspoon cinnamon, brown sugar and salt.  Mix thoroughly, then cut in 1/2 cup butter until mixture is crumbly.  Remove filling from oven and sprinkle streusel on top.
6. Reduce heat to 375 degrees F.  Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender (the pie should be bubbling on the sides).  Cover loosely with aluminum foil to prevent excess browning.