Salted Caramel Apple Galette

 Recipe from JK adams 

Caramel Apple Galette

Serves: 6-8

• FOR CRUST:
• 2 1/2 cups flour
• 1/4 cup sugar
• Pinch of salt
• 2 sticks cold butter, cut into 1/2 inch pieces
• 2 egg yolks
• 3 Tablespoons heavy cream
• FOR FILLING:
• 5 medium Honeycrisp apples peeled and cut into 1/4-inch slices
• 1/4 cup light brown sugar
• 1/8 cup sugar
• 1 1/2 Tablespoons all-purpose flour
• 2 teaspoons fresh lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Salted caramel sauce (we use Stonewall Kitchen) 
• 1 large egg beaten with 1 Tablespoon milk for egg wash

Directions:

1. FOR CRUST:
1. Pulse dry ingredients in a food processor to blend. 
2. Add butter and pulse until mixture resembles sand. 
3. Whisk egg yolks and heavy cream until well combined. 
4. Slowly add cream mixture to dry ingredients in processor and pulse until dough forms. Your dough should hold together (but not be sticky) when you squeeze it. If it's too dry, add a little more cream and pulse lightly until you're happy with the consistency. 
5. Form your dough into a ball on a lightly floured surface, flatten to a 1-inch-thick disk, wrap in plastic wrap and refrigerate until firm. 
2. FOR FILLING:
1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. 
2. Mix the apples, brown sugar, sugar, flour, lemon juice, cinnamon, nutmeg, vanilla and almond extracts together in a large bowl. 
3. Lightly flour your work surface and roll the dough into an 11-inch circle. The true beauty of the galette is that perfection is optional: rough edges lend themselves beautifully to the rustic nature of this dessert. Transfer dough to your baking sheet. 
4. Arrange the apples – without their juice – in the center of the dough, leaving a 3 inch border all around. Gently fold the edges of the dough over the apples, pleating the dough and pressing gently as you go. Spoon 2 Tablespoons of caramel onto the apples. Brush your dough with the egg.
5. Bake until your crust is golden brown, about 35-38 minutes. Cool on the baking sheet for 10 minutes. Drizzle salted caramel sauce across the top before serving.

My notes: 

1. Galette dough was quite dry with only 3 TBSP of cream,  I had too add lots more glugs, and even then it was dry, and crumbly after a day of refrigeration. 

2. I used 4 large honeycrisp apples, and I didn’t have room for all of them. I saved some. Filling is yummy, but doesn’t need to rest super long. I don’t think honeycrisp is the best apple in terms of texture— stayed quite crispy. 

3. Would I make again? Unlikely. I used my own salted caramel though 

Apple-Walnut Upside Down Cake

From Bon Apetit

https://www.bonappetit.com/recipe/apple-walnut-upside-down-cake

1. Pretty much followed this recipe to the letter. Used a mix of Granny Smith and Pink Lady Apples. 

2. Delicious, would happily make again. 

-Chocolate-Coconut-Almond Gluten-Free Cookies

 From Martha 

https://www.marthastewart.com/1537563/almond-coconut-chewy-chocolate-cookies

Ingredients

Ingredient Checklist

• 1 2/3 cups almond flour, such as Bob's Red Mill 
• 2/3 cup Dutch-process cocoa powder 
• 1/2 teaspoon kosher salt 
• 1 stick (1/2 cup) unsalted butter or margarine (for Passover), room temperature 
• 1 1/4 cups packed light-brown sugar 
• 1 large egg, room temperature 
• 1 teaspoon pure vanilla extract 
• 1/2 cup chopped bittersweet chocolate 
• 1/2 cup chopped roasted almonds 
• 1/2 cup sweetened shredded coconut

Directions

• Step 1

  In a medium bowl, whisk together flour, cocoa, and salt.

• Step 2

  In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.

• Step 3

  Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.

  
  

My notes: 

1. I used mostly cups and spoons for this recipe, and I creamed the butter and sugar by hand. I used guittard cocoa rouge powder and 70% dark chocolate for the chopped chips. I roasted some slivered almonds for the chopped almonds that way they wouldn’t have skins, and I used old TJs frozen sweetened shredded coconut for the rolling. 

2. Dough is thick, and I would use the medium (1.5 TBSP) scoop next time. Only flatten a tiny amount— these are better the more ball-like they are, and they don’t spread very much in the oven. Took about 17 minutes in the oven. 

3. Would consider making again, they are quite yummy, on the dense-side of course, but not in an unswallowable way. Definitely an easy gluten-free treat to make.