amazing caramel apples

i'm obsessed with caramel apples...obsessed.  and since i got some really beautiful granny smith apples via farm fresh to you, i decided to make some yummy caramel apples!  this recipe is soooooooo easy to make...and the apples are fun to decorate for halloween or to share with friends and family during the holidays.  please enjoy!

ingredients:

- 4 apples (i like to use granny smith apples)

- 14 ounce bag of caramel, unwrapped

- 2 tablespoons vanilla ice cream (or 2 tablespoons of milk)

- 4 wooden sticks (i like to use chopsticks hahaha!)

- toppings...chocolate shavings, pecans, almonds, tj's sugar chocolate coffee bean grinder (which i LOVE!)

directions:

- in a large bowl, microwave the unwrapped caramel pieces and vanilla ice cream for 2 minutes

- meanwhile, either butter a baking sheet or dust it with a coat of sugar 

- remove the stems from the apples and push the wooden sticks through the top until secure

- once the caramel is melted, mix carefully

- coat one apple at a time with generous amounts of caramel; set on prepared baking sheet

- add toppings by either rolling or patting down...enjoy!

xoxo,

kara

roasted beet and orange salad with hazelnut vinaigrette

i love beets and they are even more delicious when you roast them at home :)  here is a recipe for a very light yet yummy salad with a hint of citrus...a perfect way to start a multi-course dinner (like thanksgiving) or a light lunch.  enjoy!!

ingredients:

- 1 pound beets in various colors, stems removed

- olive oil

- s&p

- 2 oranges, 1 blood orange and 1 regular

- 2 tablespoons hazelnut oil

- 1 tablespoon of shallots, finely diced

- bag of mixed greens

- 1/2 cup freshly squeezed orange juice

- 2 tablespoons toasted hazelnuts, chopped

- goat cheese crumbles, optional

directions:

- preheat oven to 400 degrees

- toss beets in a drizzle of olive oil and s&p

- line baking sheet with foil and add beets

- roast for 35 minutes until tender; cool

- in the meantime, peel and cut thin, clean wedges of oranges; set aside

- peel roasted beets and cut into bite-size pieces

- mix hazelnut oil, orange juice and shallots in a bowl and whisk

- add s&p to flavor and whisk again

- drizzle dressing over beets, orange wedges, hazelnuts and mixed greens; toss and serve!

xoxo,

kara

chocolaty praline baked french toast

so here's a new recipe that i recently made for brunch when i had some friends over.  trust me...it's quite delicious!!!!  the french toast comes out super moist and custardy, and the chocolaty praline topping adds a touch of sweetness and texture. 

french toast ingredients:

- 1 14 oz (or so) bread loaf (challah, brioche, french bread); approximately 14 oz

- 10 large eggs

- 2 cups half and half

- 1.5 cups whole milk

- 3 tablespoons sugar

- 1 teaspoon vanilla extract

- 1 teaspoon almond extract

- 1/2 teaspoon cinnamon

- 1/2 teaspoon nutmeg

- 1/4 teaspoon salt

chocolaty praline mixture ingredients:

- 2 sticks unsalted butter

- 1 cup brown sugar

- 1 cup pecans, chopped

- 2 tablespoons light corn syrup

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1 cup chocolate chips

directions:

- butter a 9x13 inch baking dish generously

- cut the bread loaf into 20 1-inch slices; arrange them into 2 rows in the baking dish 

- in a large bowl, combine then beat with a whisk the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt

- pour mixture into the baking dish over the bread slices; make sure all the bread slices are soaked

- cover dish with foil and refrigerate overnight 

- in a separate bowl, combine well the butter, brown sugar, pecans, corn syrup, cinnamon, nutmeg and chocolate chips; cover dish with foil and also refrigerate overnight

next day directions:

- preheat oven to 350 degrees 

- break up chocolaty praline mixture and evenly spread over the bread mixture

- place baking dish over a cookie sheet (just in case ingredients ooze over the dish while baking)

- bake for 40 minutes until light golden brown

- enjoy!!

xoxo,

kara

moroccan style curried couscous salad with dried cranberries and apricots

growing up my dad would make a big batch of couscous salad every sunday night for me and arthur to snack on during the week.  i always thought the salad was super difficult to make until recently, when i asked my dad for the recipe.  not only is this recipe easy to follow, there is literally no cooking involved!  so if the only thing you know how to do in the kitchen is boil water (or chicken broth), this is the recipe for you!

ingredients:

- 1 17-ounce box of instant couscous (trader joe's whole wheat couscous)

- 2 cup sweetened dried cranberries

- 1/3 cup dried apricots, chopped into 1/4 inch pieces

- 3 tablespoon curry powder

- 3 teaspoon salt

- 3 teaspoon sugar

- 3 cup low sodium chicken broth

- 2 oranges, juiced

- 8 tablespoon extra virgin olive oil

- 4 green onion, thinly sliced

- 1/2 cup fresh parsley, chopped

- 1 lemon, juiced

- 2 1/4 cup dry roasted almond slivers

- pepper

directions:

- in a very large heatproof bowl, stir couscous, cranberries, apricots, curry powder, salt and sugar

- bring chicken broth to a boil then pour over couscous mixture then add orange juice

- stir quickly then tightly cover bowl with plastic wrap

- let it stand for about 5 minutes until the broth is absorbed

- using a fork, fluff up the couscous

- add olive oil, green onion slices, parsley, lemon juice and almonds

- mix ingredients and season with salt and peper if needed...enjoy!

xoxo,

kara

amazing zucchini bread

what to do with all the amazing zucchini from your garden and farmer's markets?  well, in addition to grilling them, make zucchini bread!  use this recipe to make super moist and delicious bread.  it's amazing (and a great way to eat your vegetables haha)! 

ingredients:

- 3.25 cups flour

- 1.5 teaspoons salt

- 1 teaspoon nutmeg

- 2 teaspoon baking soda

- 1 teaspoon cinnamon

- 3 cups sugar

- 1 cup vegetable oil

- 4 eggs, beaten

- 1/4 cup water

- 2 cups grated zucchini (about 1 ginormous zucchini or 2-3 medium ones)

- 1/2 lemon, juice and zest

- 1 cup pecans, chopped

directions:

- preheat oven to 350 degrees

- spray 2 standard loaf pans with oil

- combine the flour, salt, nutmeg, baking soda, cinnamon and sugar in a bowl

- combine oil, eggs, water, lemon juice and lemon zest in a separate bowl

- mix ingredients in both bowls together and fold until incorporated

- pour the mixture into the 2 loaf pans and bake for an hour (make sure to do the toothpick test!)

- once the loaves pass the toothpick test, let them rest for 10 minutes...then slice and enjoy!

xoxo,

kara

roasted beet and orange salad with hazelnut vinaigrette

i love beets and they are even more delicious when you roast them at home :)  here is a recipe for a very light yet yummy salad with a hint of citrus...a perfect way to start a multi-course dinner (like thanksgiving) or a light lunch.  enjoy!!

ingredients:

- 1 pound beets in various colors, stems removed

- olive oil

- s&p

- 2 oranges, 1 blood orange and 1 regular

- 2 tablespoons hazelnut oil

- 1 tablespoon of shallots, finely diced

- bag of mixed greens

- 1/2 cup freshly squeezed orange juice

- 2 tablespoons toasted hazelnuts, chopped

- goat cheese crumbles, optional

directions:

- preheat oven to 400 degrees

- toss beets in a drizzle of olive oil and s&p

- line baking sheet with foil and add beets

- roast for 35 minutes until tender; cool

- in the meantime, peel and cut thin, clean wedges of oranges; set aside

- peel roasted beets and cut into bite-size pieces

- mix hazelnut oil, orange juice and shallots in a bowl and whisk

- add s&p to flavor and whisk again

- drizzle dressing over beets, orange wedges, hazelnuts and mixed greens; toss and serve!

xoxo,

kara