apple slab

Despite my recent health nut ways, I promised you some fall baking. And I'm a woman of my word. So, without further adieu, apple pie. Well, kinda. Over the summer I shared my all-time favorite apple pie recipe. The holy grail of apple pies, Southern Comfort Apple Pie. Any apple dessert has big shoes to fill to even compare to that sacred pie. And, yet, I'm not one to rest on my laurels. I can't let well enough alone. I must continue the search for the next greatest apple pie. It's a noble quest, I know.

So I bring you today not Apple Pie, but Apple Slab. The name was not my idea, I assure you. But please don't let it scare you away. I've mentioned before my aversion to the concept of any food in "loaf" form. Meat loaf is the prime suspect in this category. Bread obviously gets a "get out of jail free" card on this issue since I'm powerless against its carby goodness.

However, the idea of a food in "slab" form is perhaps even worse than the dreaded "loaf." The only other thing I can even recall being classified by the slab, is a slab of concrete. Or maybe granite or marble? Yet, all of these things seem appropriate as slabs. This apple slab, on the other hand, does not. There is nothing hard or slab-ish about this delicious dessert. It is flaky and gooey and perfectly spiced and coated in an apple cider glaze. I can think of no instance where any of those adjectives would describe a slab of concrete. This, my friends, may be more accurately described as Apple Pie Bars or just Apple Deliciousness.

Either way, I recommend you make a slab o' this sometime soon. It's everything delicious about Apple Pie but in smaller, less guilt-inducing squares. Plus apple cider glaze. Did I mention the apple cider glaze? It's pretty epic. Now go make a slab and enjoy!

Apple Slab

Crust:
3 cups all-purpose flour
1 Tbsp sugar
1 tsp salt
1 cup (2 sticks) cold unsalted butter

Filling:
1 cup Panko bread crumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes
6 large Granny Smith apples, peeled, cored, and sliced
1/2 cup sugar

2 Tbsp cinnamon

Glaze:
1 1/2 cups confectioners' sugar
1/3 cup apple cider
small pinch of salt
1/2 teaspoon ground cinnamon

Directions:

To make the crust: In a medium bowl, whisk the flour, sugar and salt together. In a measuring cup, stir 3/4 cup water with several ice cubes until it is very cold.

Cut the cold butter into cubes and toss them in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the butter pieces are the size of hazelnuts. Pulsing in 4-second bursts, slowly drizzle the ice water into the food processor through the feed tube. As soon as the dough comes together in a ball, stop adding water.

Remove the dough from the food processor and divide it into two pieces; one should represent about 40% of the dough, the other, about 60%. Shape each piece into a rectangle and wrap first in parchment paper and then in plastic wrap. Refrigerate until firm, about 1 hour.

Take the larger piece of pastry out of the fridge, and put it on a floured work surface. Roll it into an 11" x 15" rectangle. Don't worry about the ragged edges; they'll disappear under the top crust. Place the crust in an ungreased 9" x 13" cake pan. Patch up any holes by pushing the pastry together with your fingers, or adding a pinch from the excess on the sides. Push the pastry up the sides of the pan a bit, to make a shallow pastry container for the apples. Put the crust in the fridge while you get the apples ready.

Start preheating your oven to 350°

To make the filling: Spread the bread crumbs or crushed cornflakes evenly over the crust. Spread the sliced apples atop the crumbs. Sprinkle the cinnamon sugar over the apples.

Roll the remaining piece of pastry into a 9" x 13" rectangle. Lay the top crust over the apples. Seal the edges of the two crusts as well as you can. If the whole thing has become warm and sticky and hard to work with, pop it in the fridge for 15 minutes to firm it up.

Just before baking, slash the crust 6 or 8 times to allow steam to escape. Put the slab in the preheated 350°F oven, and bake it for an hour. Remove it from the oven; it'll be golden brown, and the filling should be bubbling. Allow to cool completely before glazing.

To make the glaze: Combine the confectioners' sugar, apple cider, cinnamon, and salt. Start with 1/4 cup of the cider; if you've made this kind of icing before, you know it's easier to add more liquid, than to try to take it away. Add enough liquid to make the glaze pourable. Drizzle the glaze atop the slab.

Yield: 16 to 24 servings, depending on size.

Sources: crust from Baked Explorations, apple slab adapted from King Arthur Flour

honey mustard chicken

So I joined a gym recently. I mean, I still love my BodyRock workouts but sometimes a gal just needs to get out of the house, you know? Plus, all the man candy pumping iron in my peripheral vision doesn't hurt either. Gives me a little added motivation, in fact. So, anyway, I am now a proud gym member.

On a related note, I'm having a rare moment of motivation to eat healthy. Weird, right? Don't worry. I'm sure it will pass soon. However, in the meantime, I've been switching out my typical fall faves like chili and cornbread for slightly more virtuous dishes like roast chicken and broccoli. Doesn't that sound just absolutely saintly? Never fear, there was cheese on the broccoli and honey mustard on the chicken. I'm all about compromise...even when I am feeling like a straight health nut.

Aside from the obvious nutritional value, I made this Honey Mustard Chicken for one main reason...the rosemary. After a summer of neglect, my rosemary plant is not only still alive, it's thriving. What started as a wee lil sprout is now practically a rosemary bush at this point. And I'm totally fine with that. I may not have mentioned this before, but I have a pretty major love affair with rosemary.

For as simple as this recipe is...chicken, mustard, honey, rosemary...it's shockingly flavorful. The honey mustard mixture really seeps into the chicken and the rosemary makes the whole house smell amazing. This is my new go-to weeknight meal. Bonus: my trainer, Jason, would be sooo proud!

Honey Mustard Chicken

Ingredients:
1/4 cup smooth Dijon mustard
1/4 cup honey
1 Tbsp olive oil
4 bone-in skin-on chicken thighs (or legs)
Salt
2 sprigs rosemary
Freshly ground black pepper

Directions:
Preheat the oven to 350°. In a large bowl, mix mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt, mustard, and/or honey until you get the flavor where you want it.

Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.

Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven.

Sprinkle some freshly ground black pepper over the chicken before you serve.

Yield: 2-4 servings

Source: Simply Recipes

apple crisp, homework, and pumpkin coffees

Happy Friday people! We are officially a full week into September and I have accomplished exactly zero things on my Fall To Do list. None. Nada. I promise to do better. In fact, I already have some fall baking in the works for this weekend. I'll report back on that soon.

And now, without further adieu, my weekly random thoughts:

1. Check out that sunset above. I just want to start at that photo until forever. I got to soak in this view last Sunday during a picnic on the beach. I've said it before and I'll say it again...I'm a lucky girl!

2. I officially survived my first week back to school. Minor victory, but a victory none the less. I don't want to speak too soon, though. I assigned my lit students a bunch of feminist theory over the weekend so they are cursing my name riiiggghht aboouuttt NOW. Pray for me next Tuesday.

3. I don't know why, but this cracks me up. Every. Single. Time. And so does this. Oh, and this. Ermahgerd!

4. Look at my pizza stone. Just look at it. What happened to the poor guy? Well, I'm glad you asked. It cracked from the heat of the burner underneath my oven. My pizza stone that's made for the oven cracked from the heat of the oven. What?!? Needless to say, I am NOT pleased. I've had this danged pizza stone almost four years! (It was a gift from a college BF who knew the quickest way to my heart was through cooking supplies, bless his heart.) This pizza stone has been with me through thick and thin, from Kansas to the Baby State, and has seen me through more batches of scones than I care to admit. RIP Pizza Stone!

5. I'm reading Water for Elephants. Yes, I know I'm late to the party. Yes, I am aware that there's already a movie version. Yes, I have more important things to be reading. But I just don't care. I cannot put this book down!

6. Hey Midwesterners, Pumpkin Spiced Latte is back at Starbucks! Hey New Englanders, Pumpkin Iced Coffee and Apple Cider is back at Dunkin' Donuts! I have a Starbucks AND a Dunkin' within a two-mile radius of me. I am in pumpkin/apple heaven.

7. On a related note, I'm making this ASAP.

8. My roommate jumped on the fall baking bandwagon before me! She whipped up an Apple Crisp earlier this week and we have already dominated it. The poor thing didn't stand a chance. We're a pair of apple fiends in this house. Next up, my favorite Southern Comfort Apple Pie! Yay fall!

9. Speaking of the ol' roommate, she shared a little secret with me recently...codes for free movies at Redbox! Between the Apple Crisp and the Redbox codes, I think she's in the running for roommate of the year. You can also find the codes here. Now go have a movie night!

10. Oh, and while you're at it, don't forget to make some Salted Caramel Pretzel Bark for snacking. I'm sorry in advance. Looks like salty/sugary crack. Yummm.

Have a great weekend! I'll be living it up with a Saturday tutoring workshop because I'm a straight balla y'all. Damn it feels good to be a gangsta. Happy Friday!

smoking loafers

source: nordstrom

My newest fashion obsession: smoking loafers. Have you heard of these? I'm sure you've seen them before. Think of any movie with a cliche guy in a robe or smoking jacket holding a cigar. Quick: what's on his feet? If you answered "smoking loafers," you are correct!

But, wait, smoking loafers are no longer just for old men with cigars. Oh no! The smoking loafer's time has finally come. I've been seeing smoking loafers everywhere lately. They're all over Pinterest, on the pages of my fashion magazines, and on the racks at every store. And, guess what? I want...nay, I NEED a pair. What can I say? I've been searching high and low for the perfect shoe to wear with my velvet robe whilst I smoke cigars. And, lo and behold, it has arrived!

I've collected some of my favorite smoking loafers here so that you, too, can get on the smoking loafer bandwagon.

source: pinterest

These are originally from Bloomingdales but they must be sold out at the moment. No wonder. I love the colors and pattern on these. They would be perfect paired with jeans and a warm sweater this fall. Love this casual version of the smoking loafer.

source: steve madden

This pair may be my favorite. They are currently sitting in my online shopping cart at Steve Madden. I'm a sucker for leopard print and these would go with everything. They could be dressed down with boyfriend jeans and a sweater or dressed up for work with a pair of dress pants, a pretty blouse, and a belted cardigan.

source: macy's

From a distance this pair almost looks beaded but that's actually embroidery. Love the tribal print and colors of these. Again, these would be perfect dressed down.

source: bloomingdale's

And, finally, the perfect dressy version of the smoking loafer. Black suede with a silver metal cap toe. I am in love with the cap toe on these. It's the perfect bonus to make these stand out at work. Love!

So, have I turned any one into a smoking loafer fanatic? Yes, I realize it's fairly similar to a basic loafer or flat, but I love that the shape is just slightly updated. Think I may have to reserve a spot on my shoe rack for those leopard Steve Madden's above. And I can guarantee that I will be busting them out for more than the occasional cigar! ;)

maple-glazed oatmeal cookies

Today is my first official day back to school. Not as a teacher...that will come tomorrow. Today is my first official day back as a student. My last year classified as a student, in fact. After 20 solid years of school, I start my 21st and final year of school. It's the end of an era, my friends.

Well, technically, I'll still have a dissertation to write but THEN it'll DEFINITELY be the end of an era. Like, for real.

So, in honor of the impending school year, I thought I'd bake some after school-type snacks. And what says "fall," "school," and "afternoon snack" better than some oatmeal cookies? Nothing, I tell you! If I had wee younguns of the school age variety, I'd make them these. But I don't. So I made them for myself instead. "Old" students need after school snacks, too, after all.

I've waxed poetic on The Pastry Queen's cookbook before. She is the mastermind behind the likes of Southern Comfort Apple Pie and Whole Lemon Muffins, among many other culinary gems. This recipe is no exception. These are no regular oatmeal cookies. The traditional raisins are subbed out for dried cranberries and then there's the genius addition of maple syrup, both in the cookies themselves and in the glaze....which is another genius move in itself. Glaze on an oatmeal cookie? Why didn't I think of that!?!

Thankfully the Pastry Queen thought of it for me and I now bring it to you. These are soft and chewy and everything a good oatmeal cookie should be. Make them for your students...or just for yourself.

Maple-Glazed Oatmeal Cookies

Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 pure maple syrup
1/2 cup granulated sugar
3/4 cup firmly packed golden brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1/4 tsp salt
2 tsp baking soda
3 cups old-fashioned rolled oats
1 1/2 cups dried cranberries

Maple Glaze:
1 cup powdered sugar
3 Tbsp pure maple syrup
4-5 Tbsp heavy whipping cream or milk
Pinch of salt

Directions:
Preheat the oven to 350. Line baking sheets with parchment paper or silicone mats, or grease generously with butter or cooking spray.

Using a mixer fitted with a paddle attachment, cream the butter, syrup, and both sugars in a large bowl on medium-high speed. Add the eggs and beat on medium-high until thoroughly combined. Add the flour, salt, baking soda, oats, and cranberries and mix on medium-low speed until combined.

Using a 1 3/4-inch scoop, drop golf ball-size mounds of dough onto the prepared baking sheets, spacing them about 1 inch apart. Lightly press the dough down to flatten each cookie slightly. Bake for 7 to 12 minutes, until the cookie are golden brown. Cool on baking sheets for 10 minutes, then transfer to racks to cool completely.

To Make the Glaze: Combine the sugar, maple syrup, 4 tablespoons cream, and salt in a medium bowl. Whisk until smooth. If glaze looks too thick, add another tablespoon of cream. Dip the tops of the cooled cookies into the glaze and set them on waxed paper. The glaze will harden in approximately 30 minutes.

Yield: ~3 dozen cookies
Source: The Pastry Queen cookbook

ribbon bulletin board

source: houzz

So, as with many of my craft project, this one began with Pinterest. With the image above to be exact. I love so many things about this picture...the yellow chair, the orange coat rack, those awesome Hunters. However, what really caught my eye was that amazing ribbon bulletin board. So, guess what? I made one of my very own! And guess what else? It was the easiest thing. Ever. You should make one, too.

You'll need:

• a frame
• primer, top coat, and spray paint in your choice of color
• ribbon in your choice of color
• hot glue gun and glue
• binder clips

Here's the step by step:

Step One: Find a frame. Here's mine. You may remember this particular frame from earlier this spring when I went on a kelly green spray paint binge. I still love that color but it just doesn't work in my new place. Plus, that cork board has seen better days. So, time to spruce it up! I just knocked out the cork board before I started painting.

Step Two: Painting time. I coated my frame in two coats of primer, two coats of gold spray paint, and a top coat. Let dry.

Step Three: Hot glue lengths of ribbon haphazardly across the back of the frame, adding more and layering to your taste. Let dry.

Step Four: Use binder clips to attach papers/clippings/photos/etc to ribbon. I couldn't find any gold binder clips so I just bought silver ones and spray painted them with the same gold spray paint I used on the frame.

Voila! So pretty, right? It looks so much better on my desk than the old green monstrosity. What do you think? :)

weeknight lasagna

Happy Labor Day! What are you doing today? Are you at the beach? Having a BBQ or cookout? Eating watermelon and running through sprinklers whilst catching lightning bugs? Good. Soak it in now. Labor Day is like summer's last hurrah. Now is the time to get in those last few minutes/hours/days of summa time. Appreciate your frosty beverages, your shorty shorts, your tan lines, your sun-in highlights while you can. The clock is ticking down.

To me, Labor Day is the official end to summer. Yes, I know fall doesn't technically begin for another three weeks. But let's not split hairs, okay? It's September. School starts this week. The mornings are getting chilly. Let's just call it fall and embrace it, shall we? So long, summer! It's been real. I'll see ya on the flip side. Autumn? Let's do this thang. Game on.

So, in honor of the fall season, I bring you a decidedly autumnal meal. Lasagna, deconstructed. Lasagna for the working gal...or guy. All the best parts of lasagna (the flavors, the texture, the ricotta!) without the fuss of layering and prepping all the components separately and baking it for-ev-er. Start to finish this lasagna took about 35 minutes. Beat that, regular lasagna! You may never do lasagna the same again...

Weeknight Lasagna

Ingredients:
3 (14.5 oz) cans whole peeled tomatoes (or 1.5 28 oz cans)
1 Tbs olive oil
1 medium onion, diced
kosher salt and freshly ground black pepper
3-4 garlic cloves, minced
pinch red pepper flakes
3/4 tsp dried Italian seasoning
1/2 lb ground sirloin

1/2 lb hot sausage
8 (curly-edged) lasagna noodles, broken into 2-inch pieces
3/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (part-skim is fine)
3 Tbs chopped fresh basil

Directions:
Pulse the tomatoes in a food processor until coarsely ground and no large pieces remain, about 12 pulses.

Heat the oil in a large saucepan over medium heat. Add the onion and 1/2 teaspoon of salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds.

Add the ground beef and sausage to saucepan. Cook, stirring often and using a wooden spoon to break up the meat, about 3 to 5 minutes, or until it's no longer pink.

Scatter the pasta in the saucepan, then pour the tomatoes over the top. Stir, increase the heat to medium-high, and cover. Cook at a vigorous simmer, stirring often, until the pasta is tender, 20 minutes (if you don't stir it, the pasta will clump together and stick to the bottom and sides of the pot).

Meanwhile, preheat the broiler.

Remove the saucepan from heat, and stir in half the mozzarella and parmesan, and 1/4 cup of the ricotta. Transfer mixture to a baking dish. Dot the remaining ricotta over the mixture by the tablespoon, then sprinkle with the remaining mozzarella and parmesan. Transfer to the oven and broil until the cheese melts and is starting to brown. Remove from oven, sprinkle with basil, and serve.

Note: If you have an oven-proof Dutch oven or cast iron skillet large enough, this can absolutely be a one pot meal. Just keep mixture in original dish, add cheeses as directed, transfer to oven and broil until cheese is melty.

Yield: 4-6 servings

Source: adapted from Pink Parsley, originally from America's Test Kitchen