apple pie cheesecake bars [and holiday nights with old friends]

Cranberry-cinnamon tea. 

I arrived home yesterday evening to an empty house, parents both out and about and Yusra off with friends. I didn't expect anything different, really, and so took my suitcase and backpack upstairs to a room that's been vacant for weeks, freshly cleaned for my arrival. After gracelessly dropping my things haphazardly in the space next to my bedside table, I put my hands on my hips and looked around, letting the breeze wafting in through the half-open window chill my bare arms, still adjusting to the new house. A deep sigh, closing my eyes for just a moment to let everything sink in, breathing out the stresses from a semester of constant work, and then back downstairs for a glass of water and, perhaps, a piece of fruit.

And it was then that I noticed that almost every inch of counter space was covered in gift baskets and fruit bowls, obligatory gifts from drug reps and secretaries at my father's office. [It's Christmas season, after all.]

And then I grinned.


As mundane and predictable as most of them are, full to the brim with boxes of stale pretzels and commercially-cloned milk chocolate truffles, the odd basket or two is full of delightful surprises. A small bottle of olive oil, caramels wrapped in colorful foil [the ones that only seem to make an appearance this time of year and virtually disappear from existence for the remaining eleven months], a wheel of chevre, a tin of cranberry-cinnamon tea.

I horde all of these for myself, naturally, as the rest of my family is content with the chocolate and crackers [which, admittedly, I enjoy quite a lot as well] and have little interest in odd teas and cheeses. It's bizarre, but it's the little things from gift baskets that really solidify this time of year. The end of a semester. A break from academics. A time to spend the day away in pajamas and a sweatshirt, lounged upon the sofa with a book, iPod plugged into Aine Minogue and Dean Martin, perhaps a mug of cranberry-cinnamon tea at hand.

And occasionally, a Christmas party or two.

Matt's parents graciously invited me to their home this evening for a small party, which was in and of itself one of the most delicious events I have ever attended. There is never a shortage of incredible food whenever Matt's family is involved, particularly when smoked brisket, turkey and cranberry, and the most diverse selection of homemade cookies are at one's fingertips.

When I was first told of the party, I immediately jumped at the opportunity to bake something as a thank-you, to which Matt's parents happily accepted. And so, for days I pondered about what would be worthy enough for individuals which such impeccable taste, and eventually decided on these: apple pie cheesecake bars, which I dedicate utterly and unconditionally to Matt's incredible family.

Apple Pie Cheesecake Bars
Adapted from The Girl Who Ate Everything.
Makes 24-32 bars.

For the crust, you'll need:

• 2 cups flour
• 1/2 cup firmly packed brown sugar
• 2 sticks butter, softened and cut into cubes

For the cheesecake layer, you'll need:

• 3 8-oz packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 tsp vanilla

For the apple layer, you'll need:

• 3 large apples, peeled, cored, and cut into small cubes [Grannysmith, Gala, and Golden Delicious are ideal, or any combination of the three]
• 2 tbsp sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg, or a few pinches of freshly grated nutmeg

For the streusel topping, you'll need:

• 1 cup flour
• 1 cup brown sugar
• 1/2 cup rolled oats
• 1 stick butter, softened

For the caramel, you'll need:

• 3/4 cup sugar
• 3/4 cup water
• 1/2 cup heavy cream

To prepare the bars:
Preheat oven to 350 degrees Fahrenheit and line a 9x13-inch pan with aluminum foil. Grease the bottom and sides of the foil. In the bowl of a food processor, combine flour and brown sugar. Add in butter and pulse until dough has the consistency of bread crumbs. Pour dough onto bottom of the pan and press evenly. Bake for 15 minutes, until golden brown. Do not turn off the oven.

While the crust is baking, prepare the cheesecake layer by beating cream cheese and 1 cup sugar on medium-high speed until light and fluffy, 3-5 minutes. Add eggs, one at a time, until incorporated, scraping down the sides of the bowl as necessary. Add vanilla. Pour the cheesecake filling onto the baked crust, spreading evenly with a spatula.

Toss the apples, 2 tbsp sugar, cinnamon, and nutmeg together in a bowl. Spoon the apples evenly over top of the cheesecake filling.

In a large bowl, combine the flour, brown sugar, and oats and mix until well-blended. Using a pastry cutter or your hand, mix the butter into the flour mixture until crumbly. Sprinkle the streusel evenly on top of the apples. Bake the bars for 40-45 minutes, until cheesecake is set. Let bars cool to room temperature, and then refrigerate for at least 2 hours.


To prepare the caramel: 
In a medium saucepan over medium flame, whisk together sugar and water. Allow syrup to come to a boil, and then reduce to a simmer until the syrup reaches an amber color, 7-12 minutes. Watch the syrup closely as it will quickly burn after it has started to color. Once syrup reaches the correct color, slowly pour in the heavy cream, whisking constantly while doing so. The syrup will sizzle and foam up spectacularly, but will calm down soon after. Remove saucepan from the heat and continue whisking until mixture has reached the consistency of smooth caramel. Let caramel cool 15-20 minutes before using on the bars.


Once dessert has refrigerated for at least 2 hours, slice them into bars and arrange on a serving tray. Right before serving, drizzle a generous amount of caramel on top of the bars.

There's really nothing pie-like about these, save that I made them with apples and it's currently autumn, but the name has a rather nice ring to it. Plus, with his face muffled in my shoulder in an enormous, snuggly hug, Matt mumbled that they tasted like apple pie wrapped in a cheesecake. The contented grin on his face when he pulled away and dove into his second bite was inspiration enough for the title.

Matt's mother was thrilled, Matt's father thought they were delicious, the other guests loved them, and my heart soared. More than anything, I wanted to give back a small bit of the kindness Matt and his family have shown me for over a decade.

Hopefully this was a little victory, but above all, a big thank you.

"Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal"
Julia Child

caramel apple pie

I’m quite sure that pretty soon, my iPod will only have the ability to play the same 20-odd songs, as I’ve been listening to nothing but Cole Porter, Margaret Whiting, and Radical Face on loop for the past few weeks. Not that I would complain if this were to become reality soon, since the three are perfect to listen to while strolling outside under falling leaves and welcomed sunshine.

Yesterday was spent primarily with MattMatt, as the two of us rarely get to see each other one-on-one, and it was hugely pleasant. Pumpkin pancakes and peach cake for brunch at Tommy’s, as well seeing an old friend from high school who came down for the weekend. A spontaneous drive out to the downtown mall soon followed, which made for a lovely afternoon sipping coffees, browsing dusty bookshelves in used bookshops, and searching for the perfect menswear blazer at Urban Outfitters. Though I came home empty-handed in the department of androgynous outerwear, a purse heavy with new (used) books and some quality conversation in the living room with David Tennant staring us down with a raised eyebrow was more than enough.

Now my only wish is that I had enough time to just sit on piles of pillows and blankets and read the day away. And also that my apartment had a fireplace crackling with warm flames, filling the living room with the smells of earthy cocoa and roasted walnuts.

Perhaps my next investment will be a bigger bookshelf.

I love strolling downtown at this time of year; early fall, before the leaves have had the chance to wither away and it’s still just warm enough to eat lunch outside wearing a wool scarf and sweater.

Nevertheless, today was a day to spend inside, curled up on the couch in an oversized sweatshirt catching up on work and oodles and oodles of Merlin.

And, of course, at the end of a perfect weekend, it’s only appropriate to put a basket of mountain-fresh apples to good use. 

Caramel Apple Pie
Adapted from If You Give a Girl a Cookie and Tartine


For the crust, you'll need:

• 3 cups plus 2 tbsp flour
• 2 sticks butter, cold and cut into cubes
• 1 tsp salt
• 2/3 cup cold water

For the filling, you'll need:

• 5 cups of baking apples [about 6 medium or 5 large; Golden Delicious, Jonagold, or Winesaps work splendidly, or any combination thereof], cored and sliced
• 1 stick butter
• 1 cup brown sugar
• 1 1/2 tbsp flour
• 1 tsp cinnamon
• a few shakes of nutmeg

To prepare the filling:
In a large saucepan, melt butter and brown sugar over medium-low flame. Add in sliced apples, increase heat to medium-high, and cook the apples in the sauce until softened, about 15 minutes. Remove the pan from the heat, sprinkle flour and spices over the apples, and turn them over to coat until the flour dissolves. Let cool while preparing the pie crust.


To prepare the crust:
In a food processor, pulse the flour, butter, and salt the consistency is that of peas. Slowly pour in the water until the dough comes together [you may not need to use all of the water]. Divide the dough in half, cover in plastic wrap, and refrigerate for at least 30 minutes.


To assemble the pie:
Preheat oven to 400 degrees Fahrenheit. Grease a 9-inch pie pan. Roll each ball of dough out wide enough to cover the base of pan. Place one on the base. Using a fork, poke holes into the bottom and sides of the crust. Gently scoop the apples and caramel sauce into the pan and spread evenly. Lay the second sheet of dough on top of the apples, pinching the top and bottom crusts to seal. Make a slit or two on the top crust.

Bake pie for about 25 minutes. Lower oven temperature to 350 degrees and bake for an additional 25-30 minutes. Allow pie to cool for at least 30 minutes before slicing. Serve with sweetened cream or vanilla ice cream.

I’d like to make a confession: I’m really not that keen on apple pie. At all, really. I know, I know, as if it’s bad enough I’ve forgone all non-BBC television, I’ve now basically rejected all of the basic tenets of our great country.

But this one is pretty good. I mean, it’s no cherry Bakewell tart, but Noosh and Tommy loved it, and the flaky crust is to die for. The apples really benefit from bathing in brown sugar and butter, as obviously expected, and cooking them beforehand prevents the crust from becoming soggy. The end result is a beautifully golden, crunchy, autumn-y pie.

Would have been divine with a scoop of vanilla ice cream, but good company and quality television will make do just as well.

Then I'll pretend it is my bed
I'll jump in very quick
And pile their leaves up over me
For covers soft and thick

moist apple cake

"So you're basically leaving for Spain now, aren't you?"

"Yeah, actually. Only 10 days and then I'm off. It hasn't really hit met yet, to be honest."

"That's understandable. But you'd better keep me updated. With pictures. Of what you eat."

"...I mean, obviously."

I spent about two hours at Para Coffee with Rudhdi yesterday. We chatted about anything and everything, catching up after a grueling week of finals [which would explain the abnormally long stretch of time since I last baked something], reveling in the relief of another semester ending [though we both refuse to believe that undergrad is halfway over], discussing life, classes, people, and summer plans, small coffee in her hand and an iced Americano in mine.

It's odd to think that just last week I was huddled in my favorite armchair at Starbucks [yes, I have a favorite] with my laptop on one knee and Das Capital sprawled open on the other, highlighter behind my ear, and eyes frantically scanning the pages, hoping that Marx's theory on communism would miraculously seep into my overworked brain.

But, somehow, I made through five final exams and a 10-page paper, and had a two hour coffee date to show for it. A wonderful one, at that [I always love my dates with Rudhdi, when neither of us are stressed]. But at the same time, somewhat surreal. Surreal in the sense that four month seem to have gone by so fast; that before I know it I'll be in another country [yes, my DSLR will be going to every restaurant with me, so no worries there, Roods]; that after only a few weeks I'll be back here, interning and working part-time; that the three months between now and the beginning of next semester seem so far, and yet so close.

Time really does seem to fly by as you get older.

I used to be torn about whether that was a good thing or not.



But for now, I'm going to table the discussion, and focus on the present.

Today's my last day at the apartment [at least for the next 6 weeks or so], and so I've been packing and cleaning since I've been up. Once I had my suitcase prepared and PS3 unplugged and stowed in my car, I realized that I really needed to clean out the fridge.

[The last thing I want is to come back in July and find that some bizarre species of mold has raged war on my kitchen.]

There were a few things left, produce that I've put in a brown bag and plan on taking home with me [I smell goat cheese and Swiss chard flatbread for dinner...], but I knew there was something that needed to be done.

I missed Mother's Day this past weekend, as I was here on campus studying for finals, but  had promised my mom that I'd bake her something to make up for it. I actually had no idea what I was going to bake, but knew that I wanted to try something different. And then I saw it: 4 gala apples, sitting in my fridge, awaiting their fate. So what was I going to do?


Bake an apple cake, obviously.

Moist Apple Cake
Adapted from bake fresh 

You'll need:

• 4-5 medium sized apples, peeled, cored, and cubed
• 2 tbsp butter, melted
• 3/4 cup plus 5 tbsp sugar
• 1/2 tsp cinnamon
• pinch of nutmeg
• 1 cup flour
• 2 eggs
• 1/2 cup canola oil
• 1 tsp baking powder
• 1 tsp vanilla

Preheat oven to 350 degrees Fahrenheit. Grease and flour an 8-inch springform pan.

In a medium-sized bowl, whisk butter and 2 tbsp sugar. Toss with apples, cinnamon, and nutmeg and set aside.

In a standmixer, combine flour, 3/4 cup sugar, eggs, canola oil, baking powder, and vanilla, and mix on low speed until combined. Mix in half of the apples. Pour batter into prepared pan and smooth with a spatula. Evenly spread the remaining apples on top of the batter, and sprinkle the remaining 2-3 tbsp sugar on top of the apples. Bake for 45-50 minutes, until golden brown.

Let cool to room temperature before cutting, at least one hour.

I suppose it's a bit of a fall cake, what with the cinnamon and nutmeg, but I'm not really too concerned. Besides, no one says "no" to an apple cake.

I'll be heading out in the next 10-15 minutes, so I've put the cake on a plate and covered it, loosely, with some plastic wrap. It should be totally fine in the car, and the ride's only about an hour and a half, so it won't be too stressful for the cake. Once I'm home, I may prepare a rum sugar sauce to pour on top, but that's still to be determined. I suppose I have an hour and a half to decide.

In any case, hopefully mom will enjoy her Mother's Day cake, even if it is a few days late!

apple cake with lemon glaze

Today I took a break from exam studying to bake an apple cake! Which I'd been meaning to do for a while now.

Not to mention it tasted like autumn in cake form.

A few weeks ago, a group of friends and I went up to Carter Mountain Orchard to pick apples, and I picked a fair amount of Winesaps to use for baking.

mmmm...apples...

Finally put them to good use! I found a wonderful recipe at soupbelly for an apple cake with lemon glaze [although, I ended up making a lime glaze because we only had lime juice on hand, but I'm sure the lemon would have given it an extra kick].

Apple Cake with Lemon Glaze

For the cake, you'll need:

• 2 eggs
• 1 cup vegetable oil [or substitute for 1/2 cup unsweetened applesauce for a healthier alternative] 
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 tsp vanilla
• 2 cups wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 cups apples, peeled and cut into small cubes

For the glaze, you'll need:

• 1 cup confectioner's sugar
• 1/2 tbsp lemon juice [add more or less for desired consistency]
• 1/2 tsp lemon zest

Preheat oven to 350 degrees Fahrenheit and grease a 9-inch springform pan. In the bowl of an electric mixer, whisk together eggs and oil [or applesauce if using substitution]. Add granulated and brown sugars and vanilla and whisk until blended. In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture to egg and sugar mixture and fold until incorporated. Batter will be relatively thick. Fold in apples.

Pour batter into pan and level it evenly. Bake for 70-75 minutes. Let cool completely before pouring glaze on top.

To make glaze, sift confectioner's sugar. Pour in lemon juice and mix until sugar has dissolved. Add more lemon juice for thinner glaze; add more confectioner's sugar for thicker glaze. Once cake has completely cooled, use a spoon to drizzle glaze over top.

I let the cake cool while I went to take my exam, and I had actually forgotten about it until I walked in and smelled the cinnamon and apple. Talk about a pleasant surprise! Made the glaze and drizzled it before I had dinner, then cut a slice for Noosh and myself. Yum.

And not even that bad for you! Whole wheat flour, applesauce instead of oil; it's practically a health food, really.

Right?

Don't answer that.

In other news, I can't believe it's almost Thanksgiving. Which is, incidentally, my favorite holiday.

Well, I like the entire current holiday season. But Thanksgiving is in a league of its own, with all its gastronomic prowess.

And mom gave me the 'honor' of cooking our entire Thanksgiving dinner, meaning she's either giving me a false sense of culinary self-worth before telling me she already has dinner planned out, or she plans on watching me make a fool out of myself in the kitchen. I'll probably destroy the turkey/light something on fire and run to her for advice/grovel at her feet for help, but until then, the thought of cooking dinner is keeping me happy.

Plus, it'll be nice to be home for a bit.