YOU'RE INVITED

The countdown to Thanksgiving continues and menus are planned and grocery lists are being made.  This year, I have the honor of being a guest at a family member’s Thanksgiving dinner.  Usually, I am the one hosting the dinner, so it will be a welcomed change to sit back and watch someone else tango with a 20 pound turkey. 

  

Of course, I can’t just be happy and take the opportunity to have a restful Thanksgiving.  Instead, I come up with the great idea to have a dessert party.  After everyone fills their tummies with savory dishes, and after a nap (Uncle Michael), family and friends will gather at my home for a dessert party.   Sweet potato pie or pumpkin cheesecakes are my usual desserts on Thanksgiving Day.   Although those are my favorites, I need a few more for the party.    After surveying a few people and surfing the net, I’ve come up with two other desserts to add to the party menu:

Caramel Apple Cake and Pecan Bars

All the desserts will be cut in small pieces so that guests can try a little of everything.  I found these cute spoons and plates at Party City that are perfect for tasting parties. 

 But four desserts are not enough.  I need your help!  Send me your ideas on what other desserts I can add to my menu.  I’m looking for 2-3 more desserts to make it a fun Thanksgiving dessert party.  Email me at info@mendingmaria.com or Tweet me your ideas @MendingMaria. 

Here are the recipes below for the cupcakes and bars:

Caramel Apple Cake

Ingredients

For the Caramel and Apples:

4 tablespoons unsalted butter, plus more for the pan

3 cups sugar

5 tablespoons light corn syrup

1 cup heavy cream

4 large Golden Delicious apples (1 3/4 to 2 pounds)

For the Batter:

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup sour cream

1/3 cup fresh orange juice

1 tablespoon vanilla extract

1 stick unsalted butter, softened

1 1/2 cups sugar

3 large eggs

Directions

Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.

Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.

Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.

Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.

Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.

Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.

Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.

Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.

Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.

With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.

Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.

Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.

Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.

Photographs by Kana Okada

Recipe courtesy Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/caramel-apple-cake-recipe2.print.html?oc=linkback

Pecan Bars

Ingredients

Crust:

1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish

1 1/2 cups unbleached all-purpose flour

2/3 cup light brown sugar

1 teaspoon kosher salt

Filling:

1 stick (1/2 cup) unsalted butter, softened

1 cup light brown sugar

Pinch salt

1/3 cup light corn syrup

1/4 cup unbleached all-purpose flour

3 cups coarsely chopped pecans

Directions

Preheat oven to 350 degrees F.

Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.

In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.

Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.

Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

Recipe courtesy Claire Robinson, 2010

Read more at: http://www.foodnetwork.com/recipes/claire-robinson/pecan-bars-recipe.print.html?oc=linkback