apples AND caramel

so let's start with the delici-oh-sooooo apple cake. a new fall fave of mine. i found the recipe on a wonderful new blog i have been reading called "dessert first". this wonderful pastry chef/blogger/photographer named anita has given me some great new recipes to try. she recently wrote a blog about dorrie greenspan, a culinary icon!! dorrie has worked with a multitude of culinary giants, including julia childs! so when anita posted about her apple cake i had to try it!! not only because i LOVE apples, but also because i have never heard of an apple cake and it sounded really yummy!

YES! i got to use the rest of my dark rum from my truffles! i think using three different types of baking apples helped bring out the appley flavors, i used fuji, golden delicious and gala, but any baking apple will work just as well.

skinning and cubing took some time:-p...

but mixing with the batter took no time at all^_^

i had to let it sit in the oven a lot longer than the recipe called for, and after comparing a version of the recipe from anita's blog to david lebovitz's i found out why! the pan size was wrong! but no harm, no foul and i still got to eat my cake!! after it cooled i dug in. the chunks of apple with the dense cake, similar to a bread pudding was so delightful! the hints of rum added to the tender pieces of baked apple and the caramel crusty edges just made it all the better! i think next time i may ad a bit of cinnamon and a little more vanilla just to make the flavors really POP!!^_^ 

NOW, ON TO THE CARAMEL...

 ooey gooey goodness on a plate, no joke people, this is the REAL DEAL! one of the BEST brownie recipes i have ever eaten/made in my entire 25 years of existence! SALTED-CARAMEL-BROWNIES!! say it again if you have to, it is a lot to take in all at once^_^! thanks goes out to the pioneer woman, she has the key to my baking heart! the ooey gooey warm brownie paired with the savory and sweet caramel literally melts in your mouth and makes it do a little happy dance! my mouth is literally watering as i type all this out...but let's get to the recipe...

Salted Caramel Brownies

For the brownies:

• 6 ounces, weight Unsweetened Chocolate, Chopped
• ¾ cups Unsalted Butter, Cut Into Pieces
• 2 cups Sugar
• 3 whole Eggs
• 1 cup All-purpose Flour

For the salted caramel:

• ½ cups Heavy Cream
• 2 cups Sugar
• ½ cups Water
• ¼ cups Unsalted Butter, Cut Into Pieces
• 2 teaspoons Kosher Salt
• 2 Packages Powdered Gelatin Mixed With 1/4 Cup Water *i only used one package because the pioneer woman had said some people had problems with the gelatin and that it wouldn't turn out right, but it worked well for me.*

FOR THE BROWNIES:
Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray. *if you want it to be easier to remove the brownies later i suggest buttering the pan, lining it with parchment paper and buttering again*

In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. *For this, i didn't have unsweetened chocolate, so i just substituted for semi-sweet and reduced the amount of sugar added later.* Add sugar and stir gently until combined. Remove from heat.
In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.
Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.
Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.

FOR THE CARAMEL GLAZE:
In a small saucepan over low heat, warm heavy cream. Do not boil.
In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil.

Cook until the mixture turns an amber color—not too dark, but definitely amber. Remove pan from stove.
Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined.

*mmmmmm...so good, i couldn't stop "taste testing" the sauce. it was sooo good!* When it is smooth and calmed down a bit, pour in gelatin/water mixture *in small amounts making sure to stir after each addition, adding it slowly made it come out well, and it helps to keep the caramel smooth and not to harden up.*

TO FINISH:
Pour caramel glaze all over completely cooled brownies. Allow to set completely. *i didn't do that, i just cut a piece and pigged out!* Cut into small rectangles and serve...or save it all for yourself^_~

 try them and tell me what you think!!^_^