Thanksgiving Stuffing Pull Apart Bread

 

Thanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.com
 Thanksgiving is a magical time of the year.  It’s the beginning of more than a month of traditions and celebrating with family and friends.  Of course today Jena and I will be getting ready to partake in all the festivities like everyone else, which reminds me of a tradition my mom started when I was a kid.  Every holiday season, my mom would make the most unbelievable caramel rolls.  They were crunchy yet gooey on the outside, and perfectly moist on the inside.  It wasn’t the holidays without them.  I would find out, many years later, that these rolls are commonly called “monkey rolls”.  Monkey rolls are made by combining ingredients like Rhodes frozen bread dough rolls, which have been thawed, butterscotch pudding mix, butter, brown sugar and cinnamon.  You let it all rise in a pan overnight, then bake them in the morning, creating a symphony of smells that can only be described as eye opening.  They are literally eye opening, because the smell will wake you from a heavy slumber.

The thought of those caramel rolls gave us an idea.  Why not use the Rhodes frozen bread dough rolls, but use savory stuffing ingredients instead of sweet ones?  Think about it, all the flavors of stuffing in a tender, buttery, pull apart bread?  Genius!  So, Jena and I tackled this idea head on, and I must say after a couple versions, they turned out exactly as we had hoped for.  Tender rolls, enveloped with the flavors of celery, onions, sage, parsley and poultry seasoning, with the additional twists of fresh cranberries, spicy pork sausage and swiss cheese.  The result is delicious.

Thanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.com
Thanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.com
Thanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.com

Making this pull apart bread is quite simple.  Start by sauteing onions, celery and precooked pork sausage crumbles (we used a Jimmy Dean Pre-Cooked Hot & Spicy Pork Sausage) in a large skillet with melted butter until veggies are softened.  Add your herbs and chopped cranberries.  Let cool for a few minutes then fold in the swiss cheese.  Cut 9 0r 10 Rhodes Traditional Rolls into quarters and gently fold into the reserved vegetable mixture in batches, so the roll pieces don’t stick together.  Transfer the mixture to a greased bread loaf pan, cover and let rise in a warm place until doubled (about an hour).  Bake in a 350 degree oven for about 35 minutes or until golden brown and firm to the touch.   Let cool, then serve in or out of the pan.

Thanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.com
Silver Leaves and Bread Tin - www.littlerustedladle.com
Thanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.com

We thought that this additional Thanksgiving post and recipe might help you create some new traditions at your house this year.  Enjoy, and may your Thanksgiving be filled with family, friends and a healthy dose of thanks.  Stop back soon.  Jena and I have an extra special December planned with great ideas for appetizers to spruce up your holiday parties.  Remember to cook with love and live to cook.

Jim & Jena

 

Thanksgiving Stuffing Pull Apart Bread
 
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This pull apart bread combines all the flavors of stuffing, with a tender Rhodes bread roll. The added cranberries, sausage and swiss cheese add a deapth of flavor that will make them irresistible Try them in addition to your other holiday traditions.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 3 tbsp. butter
  • 2 stalks celery, diced
  • 1 med. onion, diced
  • ¾ cup pre-cooked pork sausage
  • 2 tbsp. chopped fresh parsley
  • ¼ cup chopped fresh sage
  • 1 tsp. dried poultry seasoning
  • ½ cup fresh cranberries, chopped
  • 1 cup swiss cheese, cut into small cubes
  • 2 lg. eggs, beaten
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • 10 ea. Rhodes frozen bread rolls, such as Multi-Grain and Texas Rolls, thawed and quartered.
Instructions
  1. Preheat over to 350 degrees. Grease a 9" X 5" bread loaf pan and set aside.
  2. Melt butter in a large skillet over medium heat.
  3. Add celery, onions and pork sausage. Cook until vegetables are softened. Remove from heat, then add cranberries. Let cool for a few minutes, then add cheese and egg. Toss to coat.
  4. Cut thawed rolls into quarters, adding to the cooled stuffing mixture, letting the butter coat each piece to prevent sticking.
  5. When all dough pieces have been added, layer the mixture in the greased loaf pan, alternating with dough and vegetable mixture until all has been added. Cover with a piece of plastic wrap that has been coated with non-stick spray.
  6. Let rise in a warm place for about an hour or until doubled in size.
  7. Remove plastic wrap and bake on middle rack of oven for 30-35 minutes or until golden brown.
  8. Transfer loaf to a wire rack to cool.
  9. Transfer loaf to a serving plate or serve out of the pan.
Notes
You can use any combination of Rhodes frozen bread rolls you wish for this recipe. Feel free to eliminate or add any ingredients you wish, such as sausage or cheese to suit your needs.

 

This article is a sponsored post.  All opinions and photography are Jim and Jena’s

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Rustic Thanksgiving Feast: Recipes & Styling Tips

Turkey | Stuffing | Squash | Thanksgiving Feast Recipes and Styling Tips | www.littlerustedladle.com

Is everyone ready for a plump, juicy turkey with all the trimmings headed our way next week?  I know I am.  That’s because I rarely get to eat any of the turkey that is made for the photography that we do.  Food stylists like myself, usually paint turkeys with coloring solutions to make them look perfectly browned.  However, the middle is always raw, and nobody likes turkey sushi.  So this year, Jena and I decided it was only appropriate to make another turkey dinner for Little Rusted Ladle.  Except this time we decided to make a turkey that anyone can make look and taste fantastic.  No raw turkey with this one.  We wanted an eater.  What’s the key you ask?  Here’s a few simple tricks from people who do it for a living.

Center Piece | Turkey | Stuffing | Squash | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.com
Turkey | Stuffing | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.com
One big lie about turkey you see in a photograph or commercial is that the front of the bird is all puffed out, making it look like it has the biggest breasts ever.  Well, it’s usually stuffed with mashed potatoes.  However, you can create this look for real by stuffing fruits such as lemon, lime and orange wedges, herbs and vegetables like onion and celery under the skin in the neck and chest cavity of the bird to create the same look.  This will add great flavor to your bird, while creating that puffed up chest you see on the packages.  You can see that same look on just about every actress in Hollywood as well, but that did not happen with fruits and vegetables.  Skewer the skin tight against the body, so the skin will tighten as it cooks.  To avoid having the wings burn, simply tuck them under the bird.  It creates a more stable bird for cutting as well.

Turkey Styling | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.com
Cranberry Sage Stuffins | Stuffing Recipe | www.littlerustedladle.com
Center Piece | Mashed Potatoes | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.com
Pomegranate Squash with Spiced Squash Seeds Recipe | www.littlerustedladle.com
Green Beans | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.com
Fall Bird Cage Pumpkin Center Piece | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.com

Some of us are equally excited about the fall decor!  Here are some helpful tips for your tables scapes:  Mix metals and metallics!  Our Thanksgiving table setting displays an eclectic arrangement of metal plates and metallic chargers.  Bronze, silver and pewter spray paint covers the real leaves and and a mix of real and fake pumpkins to scatter the table and fill the lanterns and bird cages.  Try your center piece off center!  Lanterns and bird cages are great for centerpieces!  Especially because they can change with the season:  Fill with pumpkins and leaves now, christmas bulbs and pine needles next month.  Hobby Lobby has a great selection and are often on sale.

Center Piece | Mixed Metals and Metallics Table Setting | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.com
Center Piece | Mixed Metals and Metallics Table Setting | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.com
Fall Bird Cage Pumpkin Center Piece | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.com

Add some creative sides such as Cranberry Sage Stuffins, Sweet Pomegranate Squash with Spiced Squash Seeds, Parsnip Potatoes, fresh green beans, and some creative decorations, and you have a meal that will not disappoint even the hardest to please in-laws.  We hope your Thanksgiving is filled with joy, laughter and an extra helping of thanks.  Until next time, remember to

Cook with love and live to cook.

Jim & Jena

 

Picture Perfect Roasted Turkey
 
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This recipe will help your turkey be the star it wants to be. Golden brown, beautiful skin and juicy meat. Just like in the commercials.
Author:
Recipe type: Main
Cuisine: American
Serves: 10
Ingredients
  • 1 12-14 lb. turkey, thawed, neck and giblet bag removed, rinsed and patted dry.
  • 4 cloves garlic, halved
  • 2 clementines, cut into wedges
  • 10 baby carrots, halved
  • 1 celery stalk, chopped
  • 1 lemon, quartered
  • 1 small onion, chopped
  • 1 sprig thyme, chopped
  • 2 sprigs sage, chopped
  • 1 sprig parsley, chopped
  • 3 cups reduced sodium chicken broth
  • 3 tbsp. reduced sodium soy sauce
  • 2 tbsp. unsalted butter, melted
  • 1 tbsp. turkey or rotisserie chicken seasoning
Instructions
  1. Position oven rack to lower third of oven.
  2. Preheat oven to 325 degrees. Meanwhile, in a medium bowl, combine garlic, clementines, carrots, celery, lemon, onion and herbs.
  3. Turn turkey upside down, then fill neck cavity with mixture. Pull neck skin over and fasten skin to turkey using wooden skewers or toothpicks. Turn turkey over and adjust neck area with your hands to make the front as rounded and smooth as possible.
  4. Spoon remaining mixture into chest cavity, packing it in as you go.
  5. Place turkey on a rack in a large roasting pan. Tuck wings underneath turkey. Bring chicken broth and soy sauce to a boil, then remove from heat.
  6. Place a piece of aluminum foil over chest cavity, so broth does not run into the cavity.
  7. Slowly ladle hot broth over entire turkey. The skin will tighten up and look cooked. Remove aluminum foil, and place turkey in the oven.
  8. Cook for 2½ hours, then remove turkey from oven.
  9. Brush melted butter over turkey using a pastry brush.
  10. Sprinkle seasoning over turkey.
  11. cover ends of legs with aluminum foil and place turkey back in oven.
  12. Roast an additional 2 hours, or until a meat thermometer reads 180 degrees in the thickest part of the thigh.
  13. Remove turkey from oven and loosely cover with foil.
  14. Let rest for 20-30 minutes.
  15. Carve and serve.

Cranberry Sage Stuffins
 
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These individual stuffing muffins are easy to make and very flavorful. The added crunch due to their smaller size is an added bonus.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 12
Ingredients
  • 3 lg. eggs, beaten
  • ½ c. reduced sodium chicken broth
  • ⅓ c. fresh apple cider
  • 1 tbsp. unsalted butter, melted
  • ½ c. finely chopped onion
  • 1 stalk celery, chopped
  • ¾ c. chopped apple (about 1 small apple, peeled and cored)
  • ⅓ c. fresh cranberries, halved
  • 1 tbsp. chopped fresh sage
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. turkey or rotiserie chicken seasoning
  • 2 c. dry stuffing mix or day old bread cubes
Instructions
  1. Preheat oven to 350 degrees.
  2. Meanwhile, spray a 12 muffin tin with non-stick cooking spray and set aside.
  3. In a medium bowl, combine eggs, broth, cider and butter.
  4. Add remaining ingredients and gently fold ingredients together.
  5. Let rest for 15 minutes. gently fold again, allowing bread to soak up all liquid.
  6. Spoon mixture into prepared muffin tin, mounding mixture if need be.
  7. Place on center rack of oven and bake for 20-25 minutes or until golden brown and heated through.
  8. Let cool on wire rack until cool enough to handle.
  9. Remove stuffins from pan and transfer to a serving plate or basket. Cover to keep warm. Serve
Notes
To make life easier on Thanksgiving, stuffins can be made in muffin cups, stored in containers overnight, and reheated just before serving.
Sweet Pomegranate Squash with Spiced Squash Seeds
 
Squash can be kind of boring by itself. However, when the seeds are spiced and roasted and sprinkled over the top with pomegranate arils, it adds a completely different flavor.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 10
Ingredients
  • 2 whole acorn squash, halved, seeds removed and set aside.
  • 1 lg. egg white, beaten until frothy
  • ½ tsp. jamaican jerk seasoning
  • 1 tsp. maple syrup
  • 4 tbsp. light brown sugar
  • ½ cup fresh apple cider
  • ¼ tsp. seasoned salt
  • ¼ tsp. fresh ground black pepper
Instructions
  1. In a small bowl, combine reserved squash seeds, egg white, jerk seasoning and maple syrup.
  2. Spread mixture unto a foil lined baking sheet sprayed with non-stick spray.
  3. Bake at 250 degrees for 20-25 minutes or until seeds are golden brown and crunchy.
  4. Remove from oven, let cool, then break up seeds. Set aside.
  5. While seeds are baking, bring apple cider to a boil in a small saucepan.
  6. Reduce cider by ¾ or until it is thickened to a syrupy consistency.
  7. Spoon cider glaze into each squash half.
  8. Spoon 1 tablespoon each of brown sugar and butter into each squash half.
  9. Sprinkle with salt and pepper.
  10. Cover and bake for 40 minutes. Uncover and bake an additional 15 minutes or until tender.
  11. Transfer to a serving dish and sprinkle with spiced squash seeds and pomegranate seeds. Serve.
Parsnip Potatoes
 
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Ask my kids what the best thing I make is, and they will without a doubt say my mashed potatoes. This version is the easy breezy version. Not as good, but better than plain instant. The key is the parsnips. They add just enough natural sweetness that perks up the potatoes. The added broth, cream and potatoes doesn't hurt either.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 4 small parsnips, peeled, and finely chopped
  • 2¼ c. reduced sodium chicken broth
  • 1 c. half & half
  • 1 stick unsalted butter, cut into 8 tablespoons, divided
  • 2 c. instant mashed potato flakes
  • hickory salt or kosher salt and pepper to taste
Instructions
  1. In a medium microwave safe bowl, combine parsnips, broth, half and half and 3 tablespoons of butter.
  2. Cover with plastic wrap and microwave on high for 5 minutes or until parsnips are tender.
  3. Stir in potato flakes and stir until smooth and creamy. Stir in 3 more tablespoons of butter and season with salt and pepper. Serve topped with 2 tablespoons of butter.
Notes
If you want really smooth potatoes, strain the parsnips from the liquid after cooking and smash them with the back of a fork, then add back to broth before adding potatoes.

Feel free to boil and mash fresh russet or yukon gold potatoes in place of instant flakes for a more gourmet flavor.

Hickory salt can be found in gourmet grocery stores or in specialty shops.
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I am baker - Seriously, seriously stunning. Just… WOW. You two blow me away with your talent!

Lovoni Walker - Beautiful as always. I will be trying the stuffins for sure!

Gale Reeves - beautiful photography!

Apples: Pork’s Favorite Muse

Apple Cider Pork Chop Recipes_Food Photographer_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_12 300

“Pork chops and apple sauce, that’s swell”.  Those of you old enough to understand that quote from The Brady Bunch, are also old enough to have probably tasted enough tough and flavorless pork chops over the years.  Apples go great with pork. There is no question about that.  But how does a novice home cook combine the two without ending up with a pork chop so dry that you’d have to bury it in applesauce to make it edible?  The answer to that question has eluded me for many years until recently.  See, I’ve been brining turkey every thanksgiving for years, and the one benefit that brining a turkey has, is that is ensures a very juicy bird.  Even when you get caught watching a football game and forget about checking the bird.  A brine is basically a salt water solution.  When meat such as turkey, chicken or even pork is submerged in a mixture of water and salt, it opens up the pores of the meat, allowing for liquid to be more readily absorbed.  By adding other flavorings such as spices, you can add flavor into the liquid that then gets absorbed into the meat.  Take a walk down any meat isle and you’ll see many examples of this being done by every meat and poultry company out there.

So why not just buy store bought flavored pork?  Well, much like life, too much of a good thing can be bad.  Pork only requires about eight hours of brining to create really flavorful, juicy pork chops.  Any more than two days, and the meat becomes too salty.  Most flavor enhanced, packaged meat in the stores has been there for days.  It’s even more likely that it has been sitting in the solution for weeks.  This may help preserve the meat, allowing for a longer shelf life, but it does little to satisfy my desire to get the freshest, local food available.  It also does something else.  It raises the price of the meat you buy.  Packaged, raw meat is almost always sold by the pound.  So, imagine how that package weight increases by injecting the meat with liquid.  For these reasons, it is beneficial to not only know where your pork is coming from, but what is pumped into it.

Apple Cider Pork Chop Recipes_Food Photographer_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_4 96WM
Apple Cider Pork Chop Recipes_Food Photographer_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_3 96WM

Now back to pork chops and applesauce.  The best way to give pork chops apple flavor and make them retain their moisture is to skip the applesauce, and instead add apple cider to your brine.  Fresh apple cider has a very fresh apple flavor and goes great in brines.  Add some of uncle Bernie’s local maple syrup, a touch of bourbon, fennel seed, onions, red pepper flakes, black pepper and of course salt to water and you have a brine that will transform your boring, everyday pork chops into gourmet restaurant quality.  It also makes chicken, and turkey taste great as well.
Apple Cider Pork Chop Recipes_Food Photographer_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_9 96WM

For the photos, we used a bone-in rib pork chop with the bones cut longer.  There is a reason for this.  Many meat departments now get their primal cuts already trimmed up and often already cut into chops.  This may be easier for them, but it rarely ensures the freshest pork.  We chose a local butcher shop called Sorg’s near Darien, WI for the chops because they cut their meat fresh.  If you order extra long bones in your chops, you’ll find out right away whether they get them in pre-cut of cut them in-house.  It is just another way of maintaining the highest quality.
Apple Cider Pork Chop Recipes_Food Photographer_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_2 96WM

I know what you’re saying.  “Why all the fuss about pork chops?  Well, it is our hope that people realize that what you eat, where it comes from and what it’s flavored with is important.  Local products are all around us.  By using them in our cooking, we create better tasting, healthier food, while supporting local business.  What could be better than that?  Enjoy your pork chops and applesauce or cider.  Until next time, when Jena and I will delve into the flavors of Thanksgiving, remember to cook with love and live to cook.

 

Jim & Jena

4.5 from 2 reviews
Apple & Fennel Brined Pork Chops
 
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The flavors of apple cider and fennel are the perfect combination when brining pork chops or poultry.
Author:
Recipe type: Main
Cuisine: American
Serves: 2
Ingredients
  • 1 qt. cold water
  • ¼ cup fine sea salt
  • ½ cup fresh apple cider
  • 2 tbsp. bourbon whiskey, optional
  • ¼ cup real maple syrup
  • 2 tsp. dried fennel seed
  • ¼ cup diced onion
  • ½ tsp. crushed red pepper flakes
  • 2 cloves garlic, chopped
  • 1 sprigs fresh parsley
  • 1 sprigs fresh thyme
  • 1 sprig fresh sage
  • 2 8-12 oz. bone-in pork rib chops
Instructions
  1. Combine all ingredients except pork chops in a 2 qt. container. Stir, then let sit until salt dissolves. Stir again, then add pork chops, making sure liquid covers meat. Cover and refrigerate for 8-12 hours or overnight.

4.5 from 2 reviews
Seared Pork Chops with Roasted Winter Vegetables
 
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The combination of apple brined pork chops and flavorful winter vegetables such as parsnips, brussel sprouts and cranberries is the perfect dish for a cool autumn night.
Author:
Recipe type: Main
Cuisine: American
Serves: 2
Ingredients
  • 3 strips of applewood smoked bacon, cut into ½" pieces
  • 2 8-12 oz. pork bone-in rib chops, brined (see recipe above)
  • 1 tsp. curry powder
  • ½ tsp. dried basil
  • ¼ tsp. crushed red pepper flakes
  • 3 small parsnips, cleaned and halved lengthwise
  • ¼ cup apple cider
  • 1 small red onion, cut into strips
  • ½ small bulb fresh fennel, top removed, halved and thinly sliced
  • ¼ cup fresh cranberries, halved
  • 2 cloves garlic, peeled, roughly chopped
  • 4 large brussels sprouts, stems removed, separated into leaves
Instructions
  1. Preheat oven to 375 degrees. Transfer brined pork chops to a plate and dry with paper towels.
  2. In a large heavy bottomed skillet or frying pan, cook bacon over medium heat until browned. Transfer bacon to a small plate leaving remaining bacon grease in pan to brown pork chops.
  3. Meanwhile, combine curry powder, basil and red pepper flakes in a small dish. Sprinkle over pork chops. When bacon is removed from pan, add pork chops and parsnips to pan with bacon grease. Cook over medium heat for 4-5 minutes per side or until golden brown. Transfer chops to a plate and set aside. Add apple cider to pan with parsnips and scrape up any brown bits with a spatula.
  4. Transfer parsnips and pan drippings to a small roasting pan or shallow baking dish. Add onions, fennel, and cranberries to pan with parsnips. Add any juices from pork and toss to coat. Roast in oven for 30 minutes. Remove from oven, place pork chops over vegetables, add brussels sprouts leaves and return to oven. Roast an additional 10-15 minutes or until vegetables are tender and pork is slightly firm to the touch and cooked to medium. Remove from oven. Serve topped with cooked bacon.
Notes
Since the pork chops have been brined in a salt solution before cooking, do not season with salt and pepper until after tasting.

 

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Thalia @ butter and brioche - Not only does this pork look delicious but it is SO beautifully captured as well. Pinned!

Emily | Gather & Dine - Wow, you have such a beautiful site here! Love your expressive photography and vibrant food.

The Blonde Chef - I am always interested in learning how to get the freshest meat possible so these tips are wonderful! Also, your photos are stunning!

Jim Rude - Thank you all for the complements.

Apples: The Best Apple Cake Ever

Apple Cider Cake Recipes_Food Photographer_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_12 300-2
If you are like Jena and I, the excitement in anticipation for apple season is almost unbearable. It’s almost understandable why Adam took that first bite of an apple in the Garden of Eden. Apples are sinfully delicious. Wisconsin in October may not be Eden, but if you like a change of seasons, it’s pretty darn close. It’s the beginning of all that is fall. The colors, sweaters, football, pumpkin patches, corn mazes and an almost endless supply of local apple products. Products like homemade apple cider, apple butter, apple cider doughnuts, applesauce, apple pie, and caramel apples, just to name a few. The thought of any one of these makes our mouths water. We, like the hundreds of thousands of other apple crazed people, flock to the orchards that provide us with our apple fix on a given fall day. It becomes a family tradition. I have taken my kids Logan and Kennedy since they were able to walk. I’m sure baby Carlin will enjoy the same tradition in the years to come.
Apple Cider Cake Recipes_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_5 96WM
Apple Cider Cake Recipes_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_6 96WM

There are over 7,500 varieties of apples worldwide. That’s a lot of apples. So, the question is, what do we do with the apples we get? Apples with salted caramel sauce, apple crisp, apple sauce, or perhaps an apple bourbon cocktail? They are all good options. No, this unbelievably versatile fruit deserved a special recipe that highlights the many options of apple products available. An outrageously rich and delish Apple Upside-Down Cake with Bourbon Apple Caramel Sauce.

Apple Cider Cake Recipes_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_4 96WM
Apple Cider Cake Recipes_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_14 96WM
Apple Cider Cake Recipes_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_10 96WM
Apple Cider Cake Recipes_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_8 96WM
Apple Cider Cake Recipes_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_3 96WM
Apple Cider Cake Recipes_Little Rusted Ladle_Jena Carlin Photography_Rude on Food_9 96WM

This cake is packed with apple flavor. If the most decadent cinnamon roll on the planet was fused with the most gooey caramel apple ever, it would transform into this cake! I adapted a recipe from King Arthur Flour’s website for the foundation. I simply added a couple of things, and then made it twice as good by making it twice the size. If you are wondering what boiled cider is, it happens to be one of the most incredible products ever. The intensity of the apple flavor is insane and you can use it in so many different ways. You can substitute apple juice concentrate, but trust me, it’s worth the investment. It also happens to go extremely well with that Apple Pie Bourbon from our Infused Booze II – Return of the Cocktail article from last year. Stop back next week for another amazing apple recipe. See you at the apple orchard. Enjoy, and remember to

Cook with Love and Live to Cook.

Jim & Jena

Apples: The Best Apple Cake Ever:
 
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This sinfully rich, apple intense cake combines four different flavors of apple in one recipe. Two kinds of apples, boiled cider, apple bourbon and apple butter. It's then topped with a gooey caramel apple bourbon sauce. Try to resist, we dare you.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • Caramel Apple Bourbon Sauce
  • 2 medium apples, peeled, cored and cut into wedges
  • 2 tbsp. butter
  • ¾ cup light brown sugar, firmly packed
  • 2 tbsp. boiled cider, or thawed apple juice concentrate
  • ¼ tsp. ground cinnamon
  • ½ cup light corn syrup
  • 1 oz. apple pie bourbon or regular bourbon whiskey, optional
  • 1 tbsp. apple butter, optional
  • Cake
  • ¾ c. vegetable oil
  • 2 tbsp. apple butter, optional
  • 1 tbsp. apple pie bourbon or bourbon whiskey, optional
  • 1 c. light brown sugar, firmly packed
  • 2 tbsp. boiled cider or thawed apple juice concentrate
  • 2 lg. eggs
  • 1½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ⅛ tsp. ground cloves
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 1½ cups unbleached all-purpose flour
  • 1 lg. granny smith or honey crisp apple, peeled, cored and chopped
  • ¾ c. chopped pecans, optional
  • ⅛ tsp. ground cloves
  • ½ c. store-bought caramel corn, optional
  • 6-8 ea. dehydrated apple slices, optional
  • 5-6 ea. mint sprigs, optional
Instructions
  1. Preheat oven to 350 degrees. Lightly grease two 6" round cake pans at least 2" deep. Line the bottom with parchment, and grease the parchment. Place apple slices in a circle around the bottom of the pan.
  2. Prepare the caramel apple bourbon sauce by heating the butter, sugar, boiled cider, cinnamon, corn syrup and bourbon together over low heat, stirring until the sugar dissolves. Pour ⅓ cup of the syrup mixture into the prepared pan, and set the rest aside.
  3. To make the cake: Beat the oil, apple butter, bourbon, brown sugar, boiled cider, eggs, spices and salt together for 2 minutes at medium speed.
  4. In a separate bowl, combine the flour and baking soda. Stir into the batter.
  5. Stir in the chopped apple and nuts until just blended.
  6. Divide batter into each pan by carefully spooning the batter over the apples. Cover them completely. Bake the cakes for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  7. Remove the cake from the oven, and run a thin knife or spatula around the edge to loosen.
  8. Let cake cool in the pan for 5 minutes, then turn one cake out onto a serving plate, bottom side up. Scrape out any sauce that remains and spread it over the cake.
  9. Spread half of the reserved sauce over the cake on the plate, then top with the other cake, bottom side up. Pour remaining sauce over the top.
  10. Garnish with caramel corn, dried apples and mint sprigs if desired and serve.

 

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Thalia @ butter and brioche - Wow this apple cake looks divine! Beautiful photography of it too!

Claudia @ HomeMade with love - OMG I love your pictures, the light, the clearness and the composition! Can’t stop looking at them.
Have you thought about making a photography ebook? I would love to learn from you.

Aysegul - Ice - You are right – this is the best apple cake ever! Your photos are outstanding!

Wild Mushroom and Brioche Stuffing - […] Caramel Sauce – Foxes Loves Lemons Persimmon Cranberry Crisp – The Bojon Gourmet The Best Apple Cake Ever – Little Rusted Laddle Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble […]

3 Rustic DYI Herb Crafts: Wreath, Dried Soup Gift and Tea Swags

Herb Wreath DIY Craft Rustic Home Decor Herbal Tea Free Tag Printables_Little Rusted Ladle_Jena Carlin Photography_FBWM2

Growing up my mom and I would be into all sorts of crafts. For a while we would make dried flower wreaths which inspired this blog post on dried herb crafts. Jim has an amazing herb wall where we gathered the herbs and started planing our creations: a home decor wreath, dried soup gift with mini wreath and tea swags.
Herb Wall_Wreath Craft Rustic Home Decor_Little Rusted Ladle_Jena Carlin Photography_12_96WM
Herb Wreath Craft Rustic Home Decor_Little Rusted Ladle_Jena Carlin Photography_2_96WM

Start by gathering all of your herbs and cut string to ten inches long. For this wreath I made six bouquets, but you can add more for a fuller wreath. Take about two strands of each herb and go from largest to smallest, back to front to make each bouquet. Tie it together and hang upside down to dry. Continue until you have the desired amount of bouquets for your wreath. Let dry for two weeks. Make a circle out of thick wire. I used a jute wire from Jo-Ann Fabrics. Use a thin wire, like floral wire, to attach the bouquets to the circle. Keep overlapping the bouquets until you go all the way around to complete your wreath.
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Herb Wreath Craft Rustic Home Decor_Little Rusted Ladle_Jena Carlin Photography_7_96WM
Herb Wreath Craft Rustic Home Decor_Little Rusted Ladle_Jena Carlin Photography_8_96WM

Next, for our dried soup gift we made a mini herbal wreath to tie to the front of the jar. The mini wreath is meant to be used in the soup itself. For this mini wreath we used six tiny bouquets that included basil, parsley, oregano, rosemary and thyme. Follow the same instructions above but only using one piece of each herb. The jute wire circle should be about the size of a quarter. Click here for free printable tags for the dried soup gift.
Herb Wreath Craft Rustic Home Decor_Little Rusted Ladle_Jena Carlin Photography_4_96WM
Herb Wreath Craft Rustic Home Decor_Little Rusted Ladle_Jena Carlin Photography_5_96WM
Herb Wreath Craft Rustic Holiday Gift_Little Rusted Ladle_Jena Carlin Photography_10_96WM

Lastly, our herbal tea swags are a mix of lemon verbena, lavender, mint and rosemary. Bundle and tie 1-2 pieces of each together. Tie the tags to the tea swags. Hang them upside down to dry for two weeks or use fresh. Add to hot water steep for 3-5 minutes and enjoy! Click here for free printable tags for the herbal tea swags.
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Herb Wreath Craft Rustic Home Decor_Little Rusted Ladle_Jena Carlin Photography_1WM96
DIY Hearbal Tea_Free Tag Printable_Herb Wreath Craft Rustic_Little Rusted Ladle_Jena Carlin Photography_11_96WM2

Now go out an decorate your kitchen, give a edible gift or have a tea party! Don’t wait until a special occasion, create one!

-Jena

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Lana Barnabo-Knaack - thanks for the wonderful ideas :)

Grace Natoli Sheldon - Beautiful Jena…you are amazing!!!

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