Dessert tonight...

I'm serving mine with vanilla ice cream.

Caramel-Apple Crisp

There's no better partner for caramel than a nice, crisp apple. Here, that great combination gives added appeal to a simple winter crisp.

8 to 10 servings 

Recipe by Sarah Patterson Scott
Photograph by Tom Schierlitz

March 2009

Ingredients

topping

• 1 1/4 cups all purpose flour
• 10 tablespoons sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced

filling

• 1/2 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, diced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 6 Pippin or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored
• Lightly sweetened whipped cream

Preparation

topping

• 
  
  Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.

filling

• 
  
  Preheat oven to 375°F. Stir sugar and butter in large skillet over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes. Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish; spread evenly. Sprinkle topping evenly over.
• 
  
  Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes. Serve warm with whipped cream.

Read More http://www.bonappetit.com/recipes/2009/03/caramel_apple_crisp#ixzz10CWbgeja

(X) I've made this food and
    (X) Loved it
    ( ) Thought it was OK
    (X) Would try it again with changes: serve with vanilla ice cream
    ( ) Wouldn't make it again

( ) Haven't made this yet

Layered Brownies with White-Chocolate Caramel and Cacao Nib Gelato

These "Hawks Bars" are so good, chef-owners Michael Fagnoni and Molly Hawks named them after their restaurant, Hawks in Granite Bay, California. Super-sweet, fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet-chocolate ganache, and candied pecans and served with a scoop of not-too-sweet Cacao Nib Gelato.

8 SERVINGS

Recipe by Hawks Restaurant

Photograph by Jose Picayo

Bon Appetit Magazine September 2009

Ingredients

CANDIED PECANS

• 1/2 cup sugar
• 1/4 cup water
• 1 cup pecan halves, toasted

BROWNIES

• 1/2 cup (1 stick) unsalted butter
• 2 ounces bittersweet chocolate (54% to 60% cacao), chopped
• 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
• 2 1/2 tablespoons all purpose flour
• 1/8 teaspoon salt
• 1/2 cup plus 1 tablespoon sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract

WHITE-CHOCOLATE CARAMEL

• 3 tablespoons water, divided
• 3/4 teaspoon unflavored gelatin
• 4 1/2 tablespoons sugar
• Pinch of salt
• 6 tablespoons heavy whipping cream
• 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
• 1 1/2 tablespoons unsalted butter, diced, room temperature

BITTERSWEET-CHOCOLATE GANACHE

• 2/3 cup heavy whipping cream
• 6 ounces bittersweet chocolate (54% to 60% cacao), chopped
• Cacao Nib Gelato

SPECIAL EQUIPMENT

• 8x8x2-inch metal baking pan

Preparation

CANDIED PECANS

• Lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

BROWNIES

• Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
• Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.

WHITE-CHOCOLATE CARAMEL

• Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.
• Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.

BITTERSWEET-CHOCOLATE GANACHE

• Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
• Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 1 3/4-inch-wide bars. Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet