This year, we have been so blessed to have received so much love, support, and guidance from family, friends, former JVs, and co-workers, helping us to be better workers, community members, and people. To attempt to repay some of these people in the LA area, my casamates and I decided to host a little get-together, formally known as the "Thankful Party". We got a little crafty and pulled out those kindergarten art talents to make turkey hand print invitations (trace your hand, color on feathers, add a gobbler, feet, and beak) for about 30 individuals who we wanted to recognize.
On Wednesday night, after hours of baking and time in the kitchen, we pulled off our dessert party and had a wonderful turn out. I wish I had taken pictures, but since I didn't, I wanted to share some of the recipes that we used. Paula made pretzel kisses (small pretzels with a kiss melted on top with a Reese's Pieces on top) and apple cider (smelled amazing!), Greg made pumpkin pie (his first ever!), and Colleen made brownies. I made caramel corn, Dutch apple pie, and pumpkin gooey butter cake (I had to give a shout-out to St. Louis in the middle of all these Georgetowners!). Yum!
Caramel Corn
Adapted from
DamGoodSweet, by David Guas and Raquel Pelzel found on
Orangette
about 10 cups fresh popcorn popped by any method, lightly salted
1 cup packed light brown sugar
¼ cup light corn syrup
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.
Pop popcorn. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.
In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes (I guessimated since we don't have a thermom and it worked). Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.
Store in an airtight container for up to 5 days (if it lasts that long!).
Yield: about 10 cups
Dutch Apple Pie (amazing!)
via
Heart of Light
1 9-inch unbaked pie shell
6 - 8 tart apples, peeled and thinly sliced
1/2 cup sugar
1/2 cup brown sugar
1/8 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp lemon zest
3/4 cup heavy cream
Pecan Crumb Topping
1/2 cup all purpose flour
1/2 cup brown sugar
1 cup pecans
1/2 tsp cinnamon
1/2 tsp nutmeg
Pinch of salt
3 tbsp butter
Place sliced apples in pie shell. Mix together the cream, spices, sugars and salt and pour over the apples. Bake in a 450 degree oven for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 20 minutes.
Meanwhile, make the crumb topping. Place all ingredients except the butter in the food processor and pulse until you have a fine mixture. Add the butter and pulse several more times, until the mixture begins to come together and become crumb-like.
Remove the pie from the oven briefly and layer the crumb topping over it. Put the pie back in the oven and cook for another 15 - 20 minutes, until the topping is lightly browned. The apples should be tender, but not completely soft.
Enjoy!