Easy Spiced Apple Caramel No-Knead Bread

For the last several weeks I've been serving this remarkable bread to folks who come into the Teaching Kitchen. It has been truly delightful moving into the new office and being able to be more available for people to ask questions as I work there.  The other side is that I get to have the real and honest opinions of my darlings! That side has given me the opportunity to fine-tune some recipes and make them amazing!  So today I want to share the next in our series of no knead bread recipes. This one has just the right balance of tart apple, lightly sweet with buttery caramel and a kiss of spice.

Apple Caramel Spiced No-Knead Artisan Bread

Ingredients:
6 c Alta Artisan Bread Flour
½ c shredded or diced green apple
½ c  Organic coconut sugar
1T Chef Tess Wise Woman of the East Spice Blend
2 tsp Instant Yeast
1T Real Salt
2 tsp LorAnn Natural Caramel Flavor Oil
½ c powdered butter
2 ½ cup cool water

Directions: Combine all ingredients in a 2 gallon bucket with a lid and place in the fridge overnight (up to 7 days).

 

To bake bread: Remove bucket from the fridge. Form into 2 baguettes and roll each lightly in quick cook oats. Place in a Chicago Metallic Commercial Non-stick Baguette Pan and allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110 degrees).   I usually let mine raise uncovered in an UN-heated oven, lightly misting the oven with water and then putting a pan of hot water in the bottom of the oven.  This gives my bread a place out of the way of my busy kitchen to relax and have a spa day. I sometimes imagine myself on that pan just resting and puffing up like that...mmm. Bloating bread thighs.

• If you do let the bread raise in the oven, remove it before the pre-heat.  Preheat convection oven to 425 degrees (yes I leave the water pan in the oven as this actually helps with a crispy crust).
•  Lightly slash the tops of the loaves with a sharp serrated knife.

•  Bake at 425 degrees 25 minutes. Yield 2 baguettes.

As a final drenching of love, I've been using my favorite butter blend to smear on the bread.  This is by and far my favorite way to serve toast.  When I was growing up we had two kinds of cinnamon toast. The regular toast, and the "Sunday Morning Toast". When there was a quit morning, and time to do it, my mom would smother her hearty homemade bread with some a cinnamon smear and then put it under the broiler.  The resulting toasted bread had a crisp caramelized layer of spiced sugar and butter melted into the bread. It may be one of the most cherished tastes of my childhood. 

 Building on that, I've made this new smear.  It uses a kiss of vanilla bean paste, coconut sugar for added nutrition and deep caramel flavor and the depth of my spice blend that is rich with Saigon cinnamon, ginger, nutmeg, spices, orange, lemon, rosepetal and lavender.

Spiced Caramel Butter Smear

Ingredients:
1 c butter
1 cup coconut sugar
½ tsp Madagascar Vanilla Bean Paste
½ tsp LorAnn Natural Caramel Flavor Oil
1T Chef Tess Wise Woman of the East Spice Blend

Directions:  Combine all ingredients and place in a quart sized jar. Smear a few Tablespoons on a slice of Apple Caramel Spiced No-Knead Artisan Bread. Broil in the oven 3-4 minutes until bubbly.


There you go. Make something rediculously awesome!

Always My Very Best,
Your Friend Chef Tess

The 3 Best Fall Apple Cakes and Pies (Healthier Versions)

Tomorrow morning at 9:15 I'll be on our local 3 TV here in Phoenix for a segment on how to make some healthier choices for Fall cakes and pies. I'm using a lot of apples!  I'm sharing the recipes today so that everyone will be able to access the deliciousness in one post! Now, these recipes use organic sugar or can also use granulated natural sugar sweeteners instead. I've made them using stevia and haven't found one that I really like. The sweeteners that I really like for lower sugar and lower GI are:

Fructose Sugar

Granular Erythritol

This cake used organic cake mix and pudding mix. I make my own Chef Tess Bakeresse: My Yellow Homemade Cake Mix as well as Chef Tess Bakeresse: Homemade Instant Pudding Mix and use them instead. The cake mix I make uses 6 grain flour and natural Granular Erythritol.

Chef Tess Mulled Apple Cider Bundt Cake with Lemon Glaze

4 cups organic white cake mix ,

½ cup organic vanilla pudding mix (1 box),

1 ½ tsp Chef Tess Wise Woman of the East Spice blend.Chef Tess Spices

Glaze mix: 1 cup organic powdered sugar, 1 T lemon zest

To prepare cake you will need: 1 cups high quality apple juice concentrate, ½ cup Myer lemon infused olive oil, 4 eggs, 1 Bundt pan, flour for dusting the pan. To prepare glaze you will need: 2T hot water.

Directions: Preheat oven to 350 degrees. Lightly mist Bundt pan with non-stick spray and dust with flour. Shake out excess flour and set aside. Place the cake mix in a mixer and combine with apple cider and olive oil, and eggs mixing on low speed 30 seconds and then increase to medium speed 2 minutes, scraping down sides again. The batter should be thick and well combined. Pour into pan, place in oven and bake 42-48 minutes. Remove pan from oven and place on wire rack to cool. Meanwhile prepare the glaze by combining the mix with 2T hot water and mixing until smooth. Inver the cake onto a platter while it is still warm and pour the glaze over the cake. Garnish with spices, and fruit if desired. Slice and serve.

Chef Tess Natural Fall Apple Cake

Cream together:
2 cups natural sugar replacement (Granular Erythritol or Xylitol)
1/2 cup butter (or heart-healthy butter replacement)
½ cup egg beaters
1 tsp double strength vanilla

Sift together:
2 cups 9 grain cake flour or organic cake flour
2 tsp Chef Tess Wise Woman of the East Spice Blend ( Chef Tess Spices)
1/2 tsp salt
1 tsp soda

Add flour mixture to creamed mixture, alternating with 1/2 cup soy milk or low-fat buttermilk.
Add: 3 granny smith apples (peeled, and pared and and diced)

Bake at 350 degrees in a greased 9 by 13 inch cake pan (about 40 minutes) or 2 8 inch rounds (20-25 minutes). Frost generously with cream cheese frosting. I also add a tsp of crushed lavender petals to the sifted ingredients.

This I did in 2 8 inch cake pans. I grease and flour the pans to keep them from sticking, but you could just line them with parchment paper.
Cream cheese frosting (optional, not pictured above)
1 stick (1/4 pound) regular butter, softened

1 package (8 ounce) light cream cheese, softened

1 pound powdered sugar (about 3 cups)

2 teaspoons vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend until smooth. Don't over mix as cream cheese will separate and become runny.

 

Chef Tess' Fall Natural 6 Grain Apple Pie
5 large Jonathan or Granny Smith Apples, peeled, cored and sliced thin
1 tsp Wise Woman of the East spice blend  (Chef Tess Spices)
2T fresh lemon juice
2T flour or 1T cornstarch
2tsp double strength vanilla
¼ cup honey (I use flavor infused)

Combine in a large bowl until well coated. I put the bowl in the microwave for 5 minutes on high and stir well. This helps the apples to partially cook and reduces the baking time. This may also be done on the stove-top. Once partially cooked, transfer into a 9 inch uncooked pie crust.

For the crust you will need:

2 1/4 cup 6 grain pastry flour (all purpose will work)

1/2 tsp salt

3/4 cup shortening (non trans fat try Spectrum organic brand)

3 T cold water

3 T white distilled vinegar

Crust: Combine the flour and the salt in a large bowl. I keep the fat pretty cold. Cut in shortening with a pastry blender. combine lightly until the mix resembles course meal or tiny peas: its texture will not be uniform, but will contain small crumbs and small bits and pieces. If you don't have a pastry blender, you can certainly use the wire whisk from your mixer.Or, my personal favorite...the techno-chef fingers. Just make sure your hands are freezing cold. It's winter, I'm sure you can work that out. I use vinegar in my crust. I have for years. It helps with the flaky texture and it actually does make an amazing crust. Make a well in the dry stuff and add 3 T cold water and 3 T vinegar. You may need more or less, so go with 2 T of vinegar at first...but I can't think if the last time I needed to change the recipe and add more water or vinegar than what it says. Lightly combine, just until mixed. Over mixing the dough will always result in hard non-flake-like crust. Kneading it only a few times and making into a ball. Refrigerate about 30 minutes. It will be easier to work with, and it gives the gluten (protein in the wheat) time to rest so the dough will roll out easier. Take half of the dough. With your hands form it into a patty. I put my dough between two pieces of wax paper. I've used this method since my granny W. Forever. It's never failed me. Lightly...and I do mean lightly...wipe the counter top with a lightly damp clean washcloth. Place a piece of wax paper down, about 1 foot by 1 foot. Put the dough down. Top with another piece of wax paper of same proportions. Wax paper helps contribute to a tender crust, using extra flour on the counter instead may lead to a dry crust if overdone. Roll the dough out into a circle. This may take practice to get it just right. Take your time.

Once to the edges of the wax paper, remove the top piece of paper. Place crust, uncovered side down in the pan, with an inch or so of crust hanging over the edge of the pan. Now remove the second piece of paper.Trim the edge so it hangs over about 3/4 inch, then fold it under so it leaves a little rim on the pan. This one comes up about 1/2 inch.

There you go! Make some gorgeous things with apple!

Always My Very Best,
Your Friend Chef Tess

My Easy Apple Fruit and Nut Strudel

You know what I need at the advent of Fall? A freakishly amazing strudel to knock me down on my knees and make me beg for mercy. It's a sick obsession...and I tell you there needs to be some kind of community intervention. I need to be locked in a room without an oven for a few weeks when the apples are this beautiful and the pastry is just begging to be filled with all kinds of romance. Evil freak-of-nature. How can I live with myself creating this stuff and then...not eating it?! You know what? I gave this entire confection away! Yup...be impressed.

 Tutorial Tuesday is here and I have decidedly been a little slow on posting this one...because I sure don't want my secrets getting leaked out all over the internet. Heaven forbid! People will start making wild passionate apple strudel all over the country and then what?! Total societal meltdown. Why? Because I got a little freaky reckless and started posting horribly evil things like strudel on my blog. So...shoot me. This one is for Janae Turner and her lovely husband Adrian...who came up with Bakeresse as my nickname. I think I owe Adrian at least a little post on the strudel. Plus, he and his wife were nice enough to eat this so I didn't have to stare at it's evil goodness all day. Bless you both! Now, this one I'm actually making without adding extra sugar. It's the natural fruit and the puff pastry sweetened naturally with stevia. You're welcome. Don't worry...you won't miss the sugar.

 I mean, seriously look at that rippling ab. I can't be held responsible for the human reaction I have to that in pastry form right?

Okay, so here's what you need.

1 sheet frozen puff pastry dough ( as I haven't done the tutorial for puff pastry yet I'm seriously not doing it today. So...ya know...this is the easy version here).


3 Granny Smith apples, peeled and chopped
1/2 cup sundried cherries
1/2 cup dried blueberries
juice and zest of one orange
1T Chef Tess Wise Women of the East Spice and Floral Blend
20 drops stevia natural sweetner (or 1/2 cup sugar)
1 cup chopped pecans
1/4 cup melted butter
Directions: Preheat oven to 425 degrees.
Remove pastry sheet from wrapper. Seriously I know...this is the cheater method. You can make your own pastry if you want. I usually do...but how much can I do in one post? Seriously.  Put the dough on a lightly floured counter top.

 Place berries and juice in a quart sauce pan and cook over low heat until fruit absorbs juice.

 Add the apples and zest. What is it about apples that makes me want to do a dramatic swoon across the room and pronounce them aaaaaaahpples daaaaahling. What is it? I'm not sure. I just love Fall and good baking apples.

 Season generously with my blend. Yup. You need it. It's not just cinnamon...it's a way of life. It's got a lot of other spices and citrus...and a hint at the very end of lavender and rosepetal. It will change your pastry life. I'm not kidding. Chef Tess Wise Women of the East Spice and Floral Blend. Add the stevia here too.

 Add the nuts and cook 3-5 minutes until apples are tender, but not mushy.

 Open up the pastry and fill the center 1/3 with a generous portion of the apple filling being careful not to get the filling on the outside flaps.

 Cut the sides into strips 1/2 inch wide, up to the filling.

 Fold the strips over the filling, being sure to tuck the strips into the side.

Now, drizzle the top with melted butter.

Transfer the strudel onto a baking sheet and put in the center of the preheated 425 degree oven for 30-35 minutes.

It will look like this...

Now, I actually took a micro-zest to an extra lemon and then mixed the zest with a tablespoon of vanilla honey. With a pastry brush, while pastry is still hot, spread the honey over the entire confection. 

Quick...while you still have some will power left...call a good friend and walk it over. Go! 

P.S. yes...I'm still home. Come on over with your strudel...anytime.

Your Friend,
Chef Tess

Nutmeg Ginger Apple Snap Crisp Mix

For the past few months my kids and husband have been in total love with the movie "Fantastic Mr. Fox." So, it comes as no surprise that eventually I would use something from it in my family's menu. In the movie there are three mean nasty farmers. One of the farmers has a wife who makes these cinnamon nutmeg apple snap cookies that are mentioned about twelve times in the show. My kids quote it all the time. "Have you ever tasted one of Mrs. Bean's Nutmeg Ginger apple snaps? They're delicious." I had a case of Granny Smith apples sitting in my kitchen just begging for me to make something special. Vision a Muppet Show version of green apples with mouths talking every time I walk in a room. Welcome to my mind. They did talk to me. It's quite strange. So, I did decide to come up with a new dessert in honor of Mr. Fox (and the dancing singing apples in my kitchen). Thanks to the apples, I am now feeling very demented for ever hacking them up. I must say...

Nutmeg Ginger Apple Snap-Crisp Mix

4 cups quick rolled oats or 7 grain rolled cereal

2 cups brown sugar

1T cinnamon (high grade) or Wise Woman of The East Spice Blend

1 tsp nutmeg (ground)

2 tsp ginger (ground)
2 cups sliced almonds or chopped pistachio

1T dry lemon zest

1T salt

Combine all. Divide into 2 cup portions (yield 4 mixes)

To prepare you will need:

6 granny smith apples, peeled, cored and chopped

1/2 cup raspberry or strawberry jam (I use Homemade Prickly Pear Jam for bright Fall color)
1/2 cup melted butter

Directions:

Combine apples and jam and place in an 8 inch by 8 inch casserole.

Combine the melted butter and the dry crisp mix. Spread over the top of the apples. Bake 350 degrees for 45 minutes until apples are tender.

Serve with ice cream if desired.

There you go.

End note: The prickly pear jam and the pistachio together are particularly stunning in a presentation. I'll have to get on showing that to you. Really...stunning.

Tricky-Treat Stuffed Caramel Apples...No Seeds, Just Happiness

Are you ready to trick-out your caramel apples? On my Fox 10 segment we made these stuffed caramel apples. The link is not yet up on their website to watch the show, but I'll post that as soon as it is available. I still think it's important to get these recipes to you though...right? I'll start with the three different fillings I use. Anyone with me? Look at this apple.

It's stuffed with these.

Are you with me now?

To make the peanut butter cup filling us:

8 regular Reese's peanut butter cups

1/2 cup thick peanut butter

Mash them all together.

Next filling is by and far my favorite. It's a white chocolate maple walnut fudge filling. I used my mom's modeling chocolate recipe as the base. It holds the stick pretty well. Regular fudge, because it it generally higher in sugar, will start to liquefy inside the apple. Going with the modeling chocolate is a good choice because the fat content is higher. That being said, it is best to make and eat these apples withing 12 hours. The filling will still get funky if left much longer. This filling is also great for making Fall white chocolate truffles or rolling out between parchment paper and using as a fondant type frosting on an my all time favorite Apple Cake .

Tess' White Chocolate Maple Walnut Fudge

12 oz white chocolate

1/3 cup maple syrup

1/2 tsp maple flavor

1/8 tsp fresh ground nutmeg

1/2 cup toasted, chopped walnuts

Place the chocolate in a bowl with the maple syrup, flavor and nutmeg.

Isn't maple divinity. I could sniff it all day long. I'd have a maple glazed brain, but I'd be happy.

I microwaved this one minute and then stirred until the chocolate was all melted.

Waaaaalnuts. Did anyone see that Disney movie "Walle"? I can't even look at a walnut without doing a Walle impression. I've been ruined forever by kid movies. No longer delving into the artistic balance and cinematography of a film. No. My brain's turned to Waaaaale.

Add the nuts. Admire the view.

I chilled the filling in the fridge, covered, for 2 hours. If you use it for a fondant type frosting, it must be cooled at room temperature to retain that smooth texture used in molding. For filling, the chill didn't matter as much.

The third filling is a Chocolate Orange Brandy fudge variation on this recipe:

Neive's Modeling Chocolate
10 ounces chocolate, chopped(white chocolate is very pliable for flower working)
1/3 cup corn syrup

Place chocolate in a double boiler over a low heat and stir until melted, about 5 minutes. Add the corn syrup and stir until well combined. Pour mixture out onto a pan that has been lined with parchment paper. Allow to cool 24 hours at room temperature.

For orange brandy fudge, add 1/2 tsp brandy flavor and 1 tsp fresh orange zest to the double boiler of stuff. Chill in the fridge for apple filling or 24 hours at room temperature for more of the modeling effects.

Now we move on to how to stuff those apples.

Cut the top off the apple, about 1/2 inch below the stem.

With a melon baller, remove the seeds.

Fill with a tablespoon of fudge or peanut butter cup filling.

Replace top.

If you plan on dipping the apple in hot caramel, put the stick in before dipping.

Coat completely and allow to cool slightly before adding the toppings for the outside of the apple should you use them.

I have a good recipe for Apple Cider Caramels that can be used for the caramel coating. You can also use Peter's Caramel (my personal favorite). For kids, I use pre-made caramel wraps. I place a quarter cup of caramel on a 6 inch square of parchment paper,top with another piece of parchment, and roll it out flat. Remove the caramel from the paper and mold it over the filled apple. In this way, I don't have to heat the caramel for kids. Less messy too. Save the mess for the toppings...

There you go. Make some caramel apples.