oh what a difference a year makes.

thanksgiving and all the joy, reflection and food that come with it are upon us. 

i can't really remember what i did last year for thanksgiving. i was deep in the throws of wedding planning for my nye nuptials, was out of work trying to figure out what to do with my life and quite frankly, i was feeling very lost. 

in a deep dark moment, after a major breakdown over breaking a glass (i never said i was rational) with my head in my hands i sobbed and thought, "i don't know who i am anymore." so dramatic. but it was truly how i felt. i had shed every part of me that i knew. i was surrendering my independence to become part of a new family. from the moment i could drive i never had fewer than one job, most of the time juggling two to three and now i woke with out purpose every morning. i used to feel that people viewed me as strong and independent. suddenly as a bride i was fragile in people's eyes. they looked at me like i may crack at any moment. and they were right. 

wow, i'm really getting emo. let me get to the point. after sobbing and calling my now husband "just to hear his voice," i pulled my shit together. i had a moment of clarity and realized, i can't find myself unless i get lost. 

flash forward a year. thanksgiving is thursday and i woke up this morning and taught to a full class. i will spend the next few days cooking with family and making some money doing it. i have never felt more on the right path or closer to who i am supposed to be and what i'm supposed to be doing. i am truly THANKFUL this year. 

whether you are feeling lost and out of control or everything in your life is sunshine, i encourage you to take pause, take a deep breath, and think of all the beautiful gifts you have in your life. there may be more than you think. 

happy thanksgiving friends. i'm wishing you and yours love and tasty food. and i'll leave you with this tasty apple spice cake. this is the perfect alternative to a holiday pie and will make a stunning addition to any thanksgiving table. 

apple spice cake
serves: 8
prep time: 20 minutes
bake time: 30 minutes
total time: 50 minutes
ingredients: 1.5 cup all purpose flour. .5 tsp baking soda. .5 tsp salt. .5 tbs cinnamon. .25 tsp nutmeg. 1 honey crisp apple (gala, pink ladies will also work), thinly slice just enough to cover the bottom of a 9 inch pan (about 25-28 slices) and cube the rest. .66 cup vegetable oil. 1 cup sugar. 2 large eggs. .5 tsp vanilla. 9 inch baking pan. 1 tbs soft butter + 1 extra tbs flour for baking pan. salted caramel for drizzle (optional). vanilla ice cream (optional). 

start by preheating your oven to 350 degrees f. 

sift he flour, baking powder, salt, nutmeg and cinnamon together into a medium bowl. 

lightly butter and flour your baking pan. 

lay your thinly sliced apples into your desired pattern. 

in the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, combine the eggs, oil, flour and vanilla. 

when well combined, slowly pour in the dry ingredients till just combined. 

pour in the cubed apples and mix till just combined. about 1 minute. 

pour the batter into the pan and bake for 30 minutes or until a toothpick comes out of the cake clean. 

allow the cake to cool on a rack for a few minutes before turning the cake out onto the rack to continue cooling.

if you are going to drizzle with salted caramel, allow the cake to cool to room temperature before drizzling. 

if you are not using the caramel, you can allow it to cool slightly and serve the cake warm. ice cream on top wouldn't be awful either. 

xo, a

apple spice cake
serves: 8
prep time: 20 minutes
bake time: 30 minutes
total time: 50 minutes
ingredients: 1.5 cup all purpose flour. .5 tsp baking soda. .5 tsp salt. .5 tbs cinnamon. .25 tsp nutmeg. 1 honey crisp apple (gala, pink ladies will also work), thinly slice just enough to cover the bottom of a 9 inch pan (about 25-28 slices) and cube the rest. .66 cup vegetable oil. 1 cup sugar. 2 large eggs. .5 tsp vanilla. 9 inch baking pan. 1 tbs soft butter + 1 extra tbs flour for baking pan. salted caramel for drizzle (optional). vanilla ice cream (optional).
start by preheating your oven to 350 degrees f.
lightly butter and flour your baking pan. lay your thinly sliced apples into your desired pattern. sift he flour, baking powder, salt, nutmeg and cinnamon together into a medium bowl.
in the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, combine the eggs, oil, flour and vanilla.
when well combined, slowly pour in the dry ingredients till just combined.
pour in the cubed apples and mix till just combined. about 1 minute.
pour the batter into the pan and bake for 30 minutes or until a toothpick comes out of the cake clean. allow the cake to cool on a rack for a few minutes before turning the cake out onto the rack to continue cooling. if you are going to drizzle with salted caramel, allow the cake to cool to room temperature before drizzling. if you are not using the caramel, you can allow it to cool slightly and serve the cake warm. ice cream on top wouldn't be awful either.

yesterday, i returned home from a great trip to visit my friends maggie and tanya in chicago and champaign illinois. it was a whirlwind trip, but it was great to reconnect with some of my oldest friends before coming home to hunker down for the holidays. it's funny. in my old career, the holidays were a time to slow down and spend time at home and with family. this year is going to be all about the food.

wes and i have amped up our catering biz by adding ready to eat meals for delivery or pick up to our repertoire, i'm cooking up a thanksgiving spread for a photo shoot tomorrow and the calendar is quickly filling with holiday parties and jobs. and while it is a little daunting now that i'm finally busy, it's exciting. a year of planning and working is finally starting to pay off. and i feel like i have a lot to be thankful for this holiday season. 

so i want to share the joy. and one of the best ways i know how is with this salted caramel. it is the perfect sweet treat to have on hand during the holidays. you can drizzle it over ice cream or mix it in with your cream cheese frosting for an extra decadent cake. or if you are like me, you can just eat it straight off a spoon. your choice. 

salted caramel
serves: 1 cup
prep time: 2 minutes
cook time: 15 minutes
cooling time: 20-30 minutes
total time: 1 hour
ingredients: 1 cup sugar. 4 tablespoons water. 2 tablespoons light corn syrup .5 cup heavy cream. 2 tablespoons butter. .5 teaspoon lemon juice. .5 teaspoon kosher salt. 

start by combining the sugar, water and the corn syrup in a large saucepan and stir it with a wooden spoon over medium heat until the sugar is dissolved.
stay patient.

it seams like it taking a really long time, but all of a sudden the liquid will look completely clear. be patient. should take between 7-10 minutes.

when the sugar has dissolved, cover the saucepan and let it cook over medium heat for 3 minutes.
after the 3 minutes, remove the lid and increase the heat to medium-high heat. bring the mixture to a rapid boil.

from this point, do not stir. instead, swirl the liquid around the pan so that the caramel doesn’t burn. 

continue to cook the caramel until it turns into an even amber color. then remove it from the heat and let it stand for 30 seconds.

now, carefully pour the heavy cream into the caramel mixture. it will bubble up fast and is very hot.

gently whisk the mixture. 

add the butter, lemon juice and salt. whisk until combined.

allow the caramel to cool to room temperature. whisk every few minutes until completely cooled and you can move it into a storage container. about 20-30 minutes depending on how cool it is out. you can use immediately or store in the fridge for 2 weeks or the freezer for up to 6 months.

xo, a

salted caramel
serves: 1 cup
prep time: 2 minutes
cook time: 15 minutes
cooling time: 20-30 minutes
total time: 1 hour
ingredients: 1 cup sugar. 4 tablespoons water. 2 tablespoons light corn syrup .5 cup heavy cream. 2 tablespoons butter. .5 teaspoon lemon juice. .5 teaspoon kosher salt.
start by combining the sugar, water and the corn syrup in a large saucepan and stir it with a wooden spoon over medium heat until the sugar is dissolved.
stay patient.
it seams like it taking a really long time, but all of a sudden the liquid will look completely clear. be patient. should take between 7-10 minutes.
when the sugar has dissolved, cover the saucepan and let it cook over medium heat for 3 minutes.
after the 3 minutes, remove the lid and increase the heat to medium-high heat. bring the mixture to a rapid boil.
from this point, do not stir. instead, swirl the liquid around the pan so that the caramel doesn’t burn.
continue to cook the caramel until it turns into an even amber color. then remove it from the heat and let it stand for 30 seconds.
now, carefully pour the heavy cream into the caramel mixture. it will bubble up fast and is very hot.
gently whisk the mixture. add the butter, lemon juice and salt.
whisk until combined.
allow the caramel to cool to room temperature. whisk every few minutes until completely cooled and you can move it into a storage container. about 20-30 minutes depending on how cool it is out. you can use immediately or store in the fridge for 2 weeks or the freezer for up to 6 months.