Caramel Apple Upside Down Cake

It's October!  It's time to wear sweaters and drink pumpkin lattes and listen to your children change their minds over their Halloween costumes every 7 minutes!  That last part aside (make up your damn mind!), I really do love this time of year.  It takes me a hot second to fully embrace that appreciation, however.  If you ask me in mid-August if I'm looking forward to fall, I'll cry in your face.  But now that it is upon us, I'm totally in the mood for it.  Football Sundays, pumpkin patches, soup weather and baking up all the traditional autumn goodies.  BRING IT ON, CINNAMON AND NUTMEG AND GINGER.  Sorry for shouting.  

The other day, I watched my "virtual friend" Audra make this live on her Instagram, muted, because I was supposed to be watching my daughter's karate class.  Anyway, even with no sound I knew I had to make it myself.  So I did, and let me tell you... WORTH IT!  It's good for breakfast, lunch, dinner, dessert, snack, whatever you fancy, and best served in my opinion with ice cream or coffee.  Or both. Go wild!!  And enjoy the season.

Recipe HERE.

The cutest little helper in all of the land...

Happen Bakers: Judith

Meet Judith, the newest member of the Happen Bakers club!

I'm particularly excited about this one, because unlike Michelle and Lilah, I have never officially met Judith... which means young bakers are now reaching out from across the country to share their talents!  In this case, Judith is a 13 year-old girl living in South Carolina who has been baking for the past five or so years.  What began with simple sugar cookies quickly developed into more challenging desserts, such as scones, tartlets, muffins and impressive cakes.  Now, her friends and family come knocking and requesting her decorated confections for birthdays and celebrations, and Judith is happy to comply.  In her own words, she wants to "use her abilities to serve others" - um, do you think her mom is proud?!  I'm not her mother, but I sure am, and it's precisely young females like Judith that define what a Happen Baker is: a positive individual, creatively paving their way through this world in the most delicious way.   

Learn more about Judith below as she whips up these delicious Lemon Tartlets!  

(My younger self is saying... what is a tartlet??)  

Recipe for the Lemon Tartlets with Lemon Curd HERE.  

When did you start baking?

I started baking when I was about 8 years old and I was inspired by watching my mom bake.  I also had been getting into baking and cooking shows and, of course, I wanted to try it too!

How did you learn?

The first thing I baked was simple sugar cookies which led me to learn a lot about baking.  I also learned a lot from watching my mom bake and watching videos and tutorials online.

What do you love most about it?

I love baking for many reasons.  One thing I love most about it is it is a way to be creative and express myself.  I think of it as my form of art.  

What's the most challenging thing you've attempted?

The most challenging thing I've baked was a unicorn cake because the decorations were very difficult.  

What's your dream dessert?

My dream dessert is a lemon cake with blueberry frosting and simple and elegant decorations.

Name 3 celebrities you'd like to bake with...

Duff Goldman, Rosanna Pansino and Linsey Lam who won the Kids Baking Championship season 4.  

Most epic kitchen fail?

My biggest fail in the kitchen was when I was making a cookie cake for a birthday.  I pulled it out of the oven and was trying to slide it onto a plate when it slipped out of my hands and I dropped it in the oven and it made a huge mess.  I had to make another one quickly because the birthday was very soon!

Any favorite songs you listen to in the kitchen?

I haven't listened to music while baking, but I may give it a try.  Until now I usually hear my little sister and brother whooping and hollering in the background.  

Favorite food site or YouTube channel?

I love the Food Network website and I also enjoy watching Rosanna Pansino's YouTube channel.

When you're not baking, you are...

When I'm not baking I'm running, singing in my choir or playing the piano.

Where do you see yourself in 10 years?

In 10 years, I want to be using my abilities to serve others.  I also want to open a bakery and want to have been on a baking competition TV show.  I want to give to others and provide my services in many ways.

Judith - you are a superstar and your creative, kind spirit shines through your baking!

Until next month, Happen Bakers...

Happen Bakers: Lilah DeBoer

It's time for a new Happen Bakers, and this time I'm featuring my cousin Lilah!

Lilah DeBoer (and some trivia for you: DeBoer is my middle name) is a 12 year-old girl about to enter 7th grade in Olympia, Washington.  Her parents, my cousins Trent and Betsy, are no strangers to cooking and baking.  In fact Lilah's grandmother, my Aunt Pam, has always been a culinary inspiration of mine, and it's evident that Lilah has inherited similar passions from her family.  We live far away, but I've watched her love of baking in particular grow through photos and social media (legit can't remember what life was like before Instagram).  What began as helping her mom pour and stir quickly transformed into Lilah taking over, and just the other day she whipped up some Lemon Rosemary Sandwich Cookies with a mascarpone curd filling like a boss.  A BOSS!  (Do I sound old and nerdy when I say that?  Somewhere my son is rolling his eyes.)

For this Happen Bakers blog, she made a Strawberry Shortcake, and below you can learn a little more about her.  Watching Lilah over the years mature into a young female with strong goals has inspired me.  I hope that she, and all the "Happen Bakers" out there, motivate you as well to continue cultivating your own passions.  Make it happen, ladies!    
     

Recipe for these Triple Strawberry Shortcakes HERE.  

When did you start baking?

I've been helping my mom in the kitchen since I was three but I started to really get involved when I was seven.  At seven I started cooking on my own and I feel like that's when I got inspired from the cooking show MasterChef Junior which I am hoping to audition for.  When I saw kids around my age making advanced dishes I thought, why can't I try that too?

How did you learn?

I learned from helping my mom and dad and observing how they cooked, then caught on and started to do it myself.  

What do you love most about it?

I love baking for many reasons, but what I find most exciting about it is the finished piece.  After all the hard work in the kitchen it's always amazing to see the final thing and especially eat it!  

What's the most challenging thing you've attempted?

One of the most challenging things I've baked is probably my lemon tart.  To make your lemon curd and have your tart crust be on point sometimes is pretty stressful.  I also find that having several things going at once can get me all tied up. 

What's your dream dessert?

My dream dessert is creme brûlée.  I like this dish a lot because it reminds me of family.  I make creme brûlée every time I visit my Grandpa.  We visit mostly during the holidays so I'm always surrounded by my family and friends, making creme brûlée for all.  Another reason why I love it is because of the flavor and the two textures: creamy on the inside and crunchy on the top. 

Name 3 celebrities you'd like to bake with...

1. Christina Tosi because I've seen her on MasterChef Junior and I look up to her as a baker.

2. Gordan Ramsay because I could learn many new skills in the kitchen.

3. Julia Child because she was a trailblazer for women and chefs. 

Most epic kitchen fail?

I made cupcakes from this one recipe and they exploded in the oven and the frosting turned out tasting really bad.  I was so embarrassed to serve them to my parents but now I look back on that day and laugh about it!

Any favorite songs you listen to in the kitchen?

The entire La La Land soundtrack, I love the movie and the songs and it just makes me feel even more excited to bake.  

Favorite food site or YouTube channel?

Food Network.  I've found so many amazing recipes from there and they've turned out to be great.  I also like the tiny food videos, I find those fun and interesting to watch!

When you're not baking, you are...

When I'm not baking I'm mainly outdoors hiking or backpacking.  I love to ride horses and have been taking lessons.  I also love to go kayaking with my dog Pella swimming along side me, or sometimes just chilling at home on our deck.  

Where do you see yourself in 10 years?

I see myself finishing up culinary school and ready to open a restaurant of my own.  I also see myself living on my own farm with lots of horses to ride.

Thank you Lilah for inspiring us!  

Stay tuned for a new Happen Bakers next month...

Tropical Pitaya Smoothie

So, I think I'm over winter now.  Yep, ready to move on.  Let's go, spring!  Show your face.  Oh, it's only mid-February, you say?  I need to be patient, you say?  STOP SAYING THINGS.  Let me vent about winter for a second.  Let me whine about grey skies and puffy jackets and unmatched mittens and dry skin and chapped lips and cooooold.  Ok thanks, I'm done whining.  I'll talk about food now...

Like this tasty and nutritious tropical smoothie that will make you feel like you're on a Hawaiian beach (sort of).  I've recently discovered frozen Pitaya (AKA dragon fruit) smoothie packets and they are delicious (I use this one).  They're subtly sweet and packed with nutrients.  The best part?  The smoothie possibilities are endless.  Actually no, that's not the best part.  The best part is they will turn your beverage into a punchy pink that no child can resist.  It's like drinking a unicorn!  

This particular recipe couldn't be easier.  In fact, you don't even need a recipe.  Just throw your favorite fruit into a blender, add something green (or not) and a liquid (almond milk, coconut water, juice, etc) and voila... the feeling of warmer weather in a glass.  Recipe below :) 

Tropical Pitaya Smoothie

Makes 1 

Half a banana (fresh or frozen)

Handful of frozen strawberries

Handful of frozen pineapple

Handful of kale or spinach

Half a pitaya smoothie packet

Coconut water (about 1/2 cup)

Shredded coconut (optional topping)

Blend first 6 ingredients in a blender until desired thickness is reached.  Pour into a glass and top with coconut.    

Homemade Acai Bowl

If you follow me on Instagram, you know I've been on an Acai Bowl kick as of late.  If you are what you eat, then I am a bowl of slushy, fruity goodness.  Funny thing is, I didn't even know how to pronounce the word 'acai'  a few months ago.  It was probably my hesitation in ordering one.  "Um, can I have an a-key... a-kay... a-kie... never mind."  WELL GUESS WHAT FOLKS.  It doesn't matter how you say it because it's delicious (but in case you're wondering, it's 'ah-SIGH-eee').  

Only problem with binging on these bowls?  They're expensive!  So I decided to make one at home.  

First, I found these packets at Whole Foods...  

Then, I gathered up a few more ingredients... almond milk for blending, granola, organic honey, blueberries, unsweetened coconut, sliced banana and raspberries.  

I took one and a half packets of the acai and blended it with 1/4 cup of almond milk.  I layered the bowl with granola and coconut, added the acai, then topped it all with more granola, coconut, berries, banana and drizzled everything with honey.  

Yummy.  The consistency was a bit runny (so maybe next time I'd add less almond milk or possibly some almond butter for thickness).  But I'm glad I've found a cheaper version I can make at home!

Rosemary Greyhound Cocktail

Happy Day After Mother's Day!  I hope your Sunday was full of happy children, thoughtful partners and a few minutes of alone time.  Don't y'all think that particular holiday should be a week long?  Cause I do.  I also think I should probably not use "y'all" like I'm from the South, because I'm from Minnesota, and we say things like, "yah, suuuure, ya betchya."  I'm finishing off my Mother's Day as I type this, eating stove-popped popcorn and watching Guardians of the Galaxy with my kids who are snuggled up on the pull-out couch (and it's driving my son crazy that I have no idea what's happening in the movie).  I had a magical day that began with Carson letting me sleep in (until 7:30, my body is incapable of anything past that) and then walking downstairs to freshly delivered bagels and homemade cards and art projects from my kids.  What more could a mom want?  Other than a week-long all-expenses paid trip to Mexico with her friends.

Kidding (sort of) aside, it was a truly great weekend.  The kind that makes your heart feel full.  We had Flag Football Friday followed by a sushi dinner and a mother-son karate class on Saturday that I'm STILL sore from, followed by a lot of recipe testing at home.  In the middle of all the cooking, I tried out a new cocktail that will surely become a staple this summer.  Freshly squeezed grapefruit, earthy rosemary and a hint of homemade simple syrup made this beverage more than delightful!  

Y'all should try it out.  Ya betchya.           

Recipe here.

Traditional Latkes with Caramel Applesauce

Hello friends!  How are we all doing on this Monday before the holiday weekend?  Has the panic set in yet?  Is your computer making fun of you for how much online shopping you're doing?  If your answers are yes, then we are friends.  If you finished your Christmas shopping in June, then please go away.  (Just kidding I love everyone you can stay)

It's full-on Christmas Vacation/Home Alone mode at our house, and this weekend would have gone viral had it been captured on video.  There was a snowstorm, a crying Santa visit and family galore.  All the things that make the holidays merry and insane at the same time!  My son is learning about Hanukkah at school and asked if we could make latkes, and this weekend felt like the perfect time to do it.  My mom and my sister-in-law took charge with this Martha Stewart recipe, and they came together perfectly.  Did I mention the caramel applesauce?  Served with that and a dollop of sour cream made these the hit of our chaotic weekend :)

Recipe for Traditional Latkes here.

Recipe for Caramel Applesauce here.

Banana Chocolate Chip Blondies

Happy National Relaxation Day!  Yes, that is a thing.  Because everyday is a National something.  I have found - especially as I get older - that I have a hard time relaxing.  I guess I'm a "doer" and was born with this desire to always DO something.  If I sit for too long, I start to feel guilty, as if I'm neglecting something that needs to be done.  Carson does NOT have this problem, which has been good for me, especially while we're on vacation.  Next to him, I'm able to slow down a bit and realize that the world won't come crashing down around us if I sit.

Can you guys relax?  Any relaxation tips for me on this national holiday?

One thing that always relaxes me is baking, and so the other day I made these Banana Chocolate Chip Blondies and they were delicious.  One bowl, very few ingredients, done in 30 minutes from start to finish.  They'd probably be fantastic if you browned the butter first!  Yum!    

Recipe here.

4-Ingredient Banana Blondies

I can't tell you how many times I've glanced at my overly-ripe bananas and gone straight to my computer to google "baked banana recipes."  The number is probably absurd, in fact, I'm pretty sure if it could, my computer would roll its eyes at me.  But guess what you RUDE, SARCASTIC COMPUTER, there are still so many recipes to try!  Like, who knew I would find these simple, four-ingredient HEALTHY blondies that come together in mere MINUTES?!

I followed this recipe with a couple of adaptions based on what I had in my pantry: I used all-purpose flour instead of coconut and regular peanut butter instead of cashew.  Otherwise I used two mashed bananas and maple syrup as the recipe instructed.  Mine seem to be slightly doughier than his but they sure do taste good!  I froze them overnight and plan on keeping them in there for a go-to and guilt-free weekend treat.  Actually, they're totally suitable for breakfast, right?  Good answer!    

Brown Butter Caramelized Banana Bread

I am a zombie.  Yesterday morning, Carson and I woke up, flew to LA, attended the Emmy's, and then flew home on a red-eye last night.  Essentially, we spent 12 hours in Los Angeles and another 12 hours on a plane in a 24-hour timespan.  I am a zombie.  BUT, it was allll worth it because The Voice won an Emmy!!!!  I was so proud of Carson and everyone that works so hard on the show, and it was very exciting to be there in person to cheer them on.  Tonight starts a new season, so tune in!!

Moving on to this ridiculously delicious banana bread that I made on Saturday morning in guilty preparation for leaving my children.  I think it worked, because they barely missed us and made us pretty cute "welcome home" signs.  Go, banana bread, go!  I tried out a couple of new techniques after seeing this recipe.  First, I caramelized the bananas by roasting them in the oven with a little honey and cinnamon.  Then, I browned the butter and let it cool slightly before adding it to the batter.    

By doing these two things, the banana bread tasted sinful.  Almost as if I had added rum or peanut butter.  It has a caramely, slightly nutty flavor, and it's perfectly moist and plain old delicious.  No need to bake this out of guilt, just bake this!  And watch The Voice tonight!  Ok, I'll take a nap now...

Brown Butter Caramelized Banana Bread

(Makes 1 loaf)

Printable Recipe

4 ripe bananas

Honey

Cinnamon

1 1/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground nutmeg

6 T unsalted butter

1 tsp vanilla

1/4 cup sour cream

1 cup brown sugar

2 eggs

Preheat oven to 400 degrees.  Peel bananas, and place on a parchment-lined baking sheet.  Drizzle with honey and sprinkle with cinnamon.  Place in oven, and cook for 20 minutes, until bananas begin to caramelize.  Remove, and set aside to let cool.  Reduce oven heat to 350 degrees.

While bananas are roasting, melt butter in a small saucepan over medium-low heat, until it begins to brown and let off a nutty aroma.  Remove from heat, and set aside to let cool.

In a small bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt and nutmeg). In a larger bowl, add the bananas and mash.  Stir in the butter, vanilla, sour cream, brown sugar and eggs, and combine until just smooth.  Add the dry ingredients, and stir to combine.  Pour batter into a greased bread pan, and bake for one hour.  

Baby Brezza: Tropical Smoothie

You know those "first kid, second kid" commercials?  I think that perhaps I write them in my sleep and submit them to the diaper companies.  There is nothing more true than how much your parenting mentality changes from one kid to the next.  Our first kid had only age appropriate toys that I sterilized once every few weeks in a bucket of soapy water.  Our third kid plays with (and sucks on) my car keys.  It's just the way it goes!  Similarly, I made ALL of Jack's baby food.  All of it.  Down to pureed ground lamb, turkey and chicken that I called "meat paste" - oh man, did it look revolting.  Second and third baby?  Well, I definitely made a few things... but those baby food pouches are just SO convenient (enter major mom guilt!).  

However, I always say to new moms: it is SO simple to make homemade baby food.  Chop, steam, blend... it's truly that easy.  You can even make large batches of food at once and freeze individual portions.  Products like the Baby Brezza make the process foolproof.  At the touch of a button, you can steam and blend your food at desired intervals, or you can steam only, blend only, etc.  The other day, I made a smoothie for London with strawberries, mango, banana and yogurt, and with the leftovers I made frozen push-pops for the big kids.  6 thumbs up from them!  I do math!  

Tropical Baby Food Smoothie

(Makes 4 small glasses, or 4 frozen push-pops)

Printable Recipe

1/2 cup fresh or frozen strawberries, roughly chopped

1/2 cup fresh or frozen mango, roughly chopped

1/2 banana, sliced

1/2 cup whole milk yogurt

Place first 3 ingredients into the Baby Brezza.  Choose the 'Steam and Blend Only' feature for 15 minutes.  Once the fruit has been blended, add the yogurt, and choose the 'Blend Only' feature until your desired consistency is reached.  Pour into glasses and place in fridge to cool.  I poured some into push-pop molds and froze for the big kids. 

Found my "Cool Cones" at Michael's, but can also be purchased here.

Frozen Peanut Butter Banana

Carson came home from work the other day and was raving about this easy recipe: a banana, sliced in half, smothered in peanut butter and frozen.  What a great thing to keep in your freezer for a sweet, savory, healthy snack!  I, of course, would dip it in dark chocolate, maybe roll it in coconut... but I don't know when to stop.  You should make this, thanks Joy Bauer!    

Speaking of Carson, I wrote a little something about him for Father's Day here.  If you enjoy, please share, and vote, or better yet... join the site and write your OWN!    

Pinon (or Puerto Rican Lasagna)

I love sweet and savory combinations, but I usually only think of them in terms of desserts.  Well, a reader sent me this main dish that combines layers of salty meat and veggies with layers of sweet, fried plantains, and I was very excited to try it.  Apparently it's very popular in Puerto Rico, and often referred to as their "lasagna."  So last weekend, with my mom in town, we decided to make a traditional lasagna as well as Pinon.  

The reader, as she will be known, sent me this recipe, as well as some very helpful tips that I completely ignored because I was running short on time.  BAD IDEA, SIRI.  We (my mom, I love you mom) cut the plantains too thick, resulting in not enough for the multiple layers.  The reader even suggested flattening them in between foil with something heavy, like a can of soup, which would have thinned them out nicely and assisted with the layers, but... we ran out of time!  Our plantains were also pretty green and unripe, hence, not sweet enough?  Does that make sense?  I know nothing about plantains.  (By the way, do you say plan-TAIN or plan-TIN?  Major topic of debate in our household.)  In general, I think I failed the reader with this otherwise marvelous recipe.  I will make it again with more time and better listening ears.  Can you tell I have small children?      

Watermelon Three Ways!

Another guest post!  With no baby news, gah :(

The following is written by my friend, Beth: mother of 2 adorable boys, hardest-working Producer at Dr. Phil, spectacular cook and a very special friend to me.  Thank you B... and I hope you all enjoy!

When I think summer, I think watermelon!  (And cocktails, sun, sand, more cocktails...)  

But back to the watermelon.  For my son's last day of preschool in June, I was the assigned "snack mom" and wanted to help get everyone in the summer spirit.  So, rather than buying some Pirates Booty and calling it a day (why can I never make things easy on myself?!?) I bought a 14 pound child, I mean watermelon.

Way #1:

First, I cut the watermelon in big, circular slices, then I cut the slices into preschool size wedges, like a pizza.  I know, this is a hard one!

Way #2:

Next, because I can't resist giving kids sugar in school, I made a watermelon Rice Krispie Treats.  I'm not proud of the fact that I have the recipe memorized, but I do.  So here we go, it's a double recipe you make twice, you'll see... 

Watermelon Rice Krispie Treats

(This recipe is for 2 round cake pans and some leftovers, feeds appox. 20 kids, could be halved!)

Printable Recipe

2 bags marshmallows (big or mini)

6 T butter

12 cups Rice Krispies

1 pack of green lime Kool-aid

1 pack of red strawberry/cherry Kool-aid

Mini chocolate chips

In a large pan, melt 1 bag of marshmallows with 3 T of butter over medium-low heat.  Once melted, stir in a pack of green lime Kool-aid.  Pour in 6 cups of Rice Krispies and stir.  Take the mixture and make a green rind around the inside of 2 cake pans.  I always put 2 plastic baggies on my hand and spray with butter/oil so I can easily form the treats.  Repeat all steps with 2nd bag of marshmallows, butter and Rice Krispies, but this time add the red Kool-aid.  Fill in the middle of the green rinds with the red mixture.  After they've cooled, add some chocolate chips on top for seeds (I cut my chips in half).  Then cut into wedges!       

Way #3:

When you realize that you have no clue what else to do with the remaining 10 pounds of your watermelon baby, and if you're like me you have zero room in your fridge, do this!!  This "way" is by FAR my new ultimate summer treat, courtesy of an old Bon Appetit magazine I found...

Watermelon Granita

(Makes 6 small servings)

Printable Recipe

4 cups chopped watermelon, even if it's slightly under or over ripe

Juice from half a lime

1/2 cup sugar

Blend/puree all ingredients in a Vitamix or blender.  Pour in a square brownie/cake pan and put in freezer.  Set alarm and after 1 hour, take a fork and mash up any chunks.  Set alarm again for 2 hours, repeat fork mashing.  The next morning = perfection!