Spiced Apple Cider Poached Apples

I apologize as I forgot to take photos of my poached apples when they were in the pot and first served to my guests looking their best.  This is the last of them and not especially photo-worthy.  I will make again in the near future and post better photos.

These are delicious and have many flavors coming together to make these a fall favorite.  Easy to make, you can substitute pears, peaches or both.  Firm fruit works best.

Ingredients

1/2 gallon apple cider, farm fresh preferred (rinse and set the container aside for use later, See 2nd note below)
1/2 c brown sugar
Zest from an orange, in large pieces
3 whole cloves
2 small cinnamon sticks
3 star anise pods
1 vanilla bean slit down the middle and cut in half
6 firm apples, peeled, halved and centers removed.  Try to keep stems in tact for presentation.
Cinnamon, optional
Nutmeg, optional
Sweetened Whipped Cream, optional

Bring all except apples to a boil in large pot.  Lower to a simmer, add apples and cook apples for approximately 20 minutes; turning occasionally, until tender.  Turn off heat and let come to room temperature before serving.  Sprinkle with cinnamon or nutmeg if desired.  Can also service with fresh sweetened whipped cream.

Note: Soft apples, like McIntosh, will begin to fall apart and cook down after only a few minutes. They will not hold their shape and the spices will not have time to permeate the liquid.

Another note:  Strain the reserved cider mixture back into the container.  Now you have wonderfully delicious Spiced Apple Cider!

Autumn Campfire Cupcakes with Vanilla Bean Maple Butter Cream

I've been contemplating a recipe using a secret ingredient for the last 2-3 years now, and today I made it a reality.  I call this my Autumn Campfire Cupcake.  Let me first say that I will not be sharing the recipe for this outrageous creation now.  I have other plans for it first.  But what I will share with you is how awesome the combo of sweet and salty work in this cupcake.

I'm going to torture you with teases.  Firstly, the cupcake is comprised of very warm flavors with an ingredient that you might find very surprising; 2 ingredients actually.  I removed a hole from the center of each and stuffed it with a wonderful rich and nutty filling, topped it with a vanilla bean maple butter cream, a drizzle of maple sugar and a pinch of crispy thick bacon crumbles.

When you bite into this cupcake, you can the almost smell the campfire burning and imagine the flames reaching higher and higher.  The flavor is very complex as there are many things going on here.  But they all work very well together.  Believe me, your taste buds will be forever thankful.

So, you heard it here first.  If you come across an Autumn Campfire Cupcakes recipe in your internet travels, unless it's linked to me, it's an impostor.

Now who's got a really scary story to share?

Put another log on the fire and pass me a cupcake!

Pecan Pie Cheesecake

Crust:
1-3/4 C vanilla wafer crumbs (you can substitute Lorna Doones if desired)
1/4 C firmly packed light brown sugar
1/3 C butter, melted

Pecan filling:
1 C sugar
2/3 C dark corn syrup
1/3 C butter, melted
2 large eggs, lightly beaten
1-1/2 C chopped pecans
1 tsp vanilla

Cheesecake filling:
3 (8oz.) pkgs. cream cheese, softened
1-1/4 C firmly packed light brown sugar
2 T all-purpose flour
4 large eggs
2/3 C heavy cream
1 tsp vanilla

1. Preheat oven to 350.
2. In a medium bowl, combine vanilla wafer crumbs and brown sugar for crust. Add melted butter, stirring to combine. Press evenly into bottom and up sides of a 9-inch springform pan.
3. Bake for 6 minutes. Let cool.
4. In a medium saucepan, bring sugar, corn syrup, melted butter, eggs, pecans and vanilla to a boil over medium-high heat, stirring well. Reduce heat, and simmer, stirring constantly until thickened, 8 to 10 minutes. Pour into prepared crust. Set aside.
5. Reduce oven temperature to 325.
6. In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add brown sugar and flour, beating until fluffy. Add eggs, one at a time, beating just until combined after each addition. Stir in cream and vanilla. Pour over pecan filling.
7. Bake for 1 hour. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
8. Run a knife around edges of cheesecake to release.  Let cool completely. Refrigerate for at least 4 hours or overnight before serving.
9. Decorate with sweetened whipped cream or mascarpone cheese whipped with heavy cream and pecan halves.

Yield: 1 9-inch cheesecake

This recipe adapted from the Pecan Pie Cheesecake recipe in Fall Baking 2013 edition of the Taste of the South Magazine.