Caramel Apple Tart

I love caramel apples. In fact, they make the short list of my not-so guilty pleasures. Around autumn, I slowly begin to have a singular focus for those sweet bites of heaven on a stick. Eventually it builds to a climax and I suddenly find myself in the candy aisle buying sweets I never allow myself to buy the rest of the year. Butterfingers, Twix bars, M&Ms, roasted peanuts, Snickers bars, toffee...

I turn into a sugar monster, leaving the store with an extra fifteen thousand calories in tow.

Unfortunately for me, I have only successfully made caramel apples once, long ago, before I had a place to share beautiful food with you. Once. Nevertheless, my caramel apple cravings don't cease. Every year I give them another try, if not twice or thrice, hoping this will be the year they turn out. I can gather the apples, freshly picked from trees, and buy copious amounts of sugar and chocolate, but I can never seem to get the caramel to hug the apples. Instead, it sinks to the bottom of the apples forming sweet, mournful puddles.

The recipe doesn't seem to matter, nor does the intensity in which I watch the mercury rise in my candy thermometer. Perhaps I am cursed, never to produce beautiful caramel apples again (though beautiful or not, those sweet apples are promptly devoured anyway).

So this year, after my caramel apples failed to turn out yet again (curse you, caramel apple gods!), I turned to new ideas and recipes to share this flavor combination with you. Perhaps the saving grace to come out of this sad situation is that, if I didn't have such poor luck with caramel apples, these gorgeous tarts may have never been born.

Now that would be truly devastating. The world needs more cinnamon apples drowned in an orange citrus caramel overflowing a sweet, almond shortbread crust. Don't you agree?

These Caramel Apple Tarts are a perfect treat served warmed on a cold fall day. Apples are coated in cinnamon and orange zest before being covered in an orange citrus caramel and set in an almond shortbread crust to bake. The hint of orange really lends a greater depth of flavor to these tarts. Though the recipe may appear intimidating in length, the steps are not difficult. I simply went into greater detail than usual to help you along the way.

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Apple Cinnamon Steel Cut Oatmeal

Winter has its charm, with a world covered in white. Spring lures me in with the green seedlings of new life. Summer romances with vibrant colors and fragrances from exotic places, but autumn will always hold the colors to my heart.

The fading of green leaves into muted tones of yellow, orange, red, and purple is one of the most fascinating transitions to watch. I fear that their time is coming to a close in the Midwest. The colors of the leaves have now dimmed further still and their luster is lost as they fall gracefully to their rest among the cracks in the sidewalk. I can only wish the colors would linger longer. I don't think I've yet had my fill. The weatherman is talking of a snowstorm this weekend and I'm not ready to give in to cold winter just yet.

When I sat down to photograph this oatmeal before breakfast last weekend, I couldn't help but notice something strange. Though I typically choose to shoot food in the late afternoon autumn sun (I love the long golden rays and the charm it lends), this day was an exception. At first, I thought I had accidentally left the overhead light on (since I photograph food exclusively in natural light, this would create a problem for me in terms of shadows and white balance—the food never looks as vibrant or real). But, as it turns out, I hadn't. I looked around for another source, but came up empty handed. It couldn't be, I thought. Is the autumn sun really flecked with gold in the morning light?

And, if you look at the picture below, I think you'll find it's true.

When you next have a moment of time to enjoy the morning sun, I hope you'll sit down to a bowl of this apple cinnamon oatmeal and watch as the autumn sun turns your bowl into flickering golden lights.

This Apple Cinnamon Steel Cut Oatmeal makes for a hearty, comforting breakfast. Steel cut oats, unlike traditional oats, are a less processed version. They are full of texture (long gone are the days of mushy oatmeal) and I find the oats to be heartier and more filling. Apples and cinnamon are a classic fall flavor combination. The apples lend a sweet taste and soft texture to this oatmeal while the spices round it out, bringing the flavor closer to that of a good apple pie.

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Caramel Apple Cider

Halloween costumes have always been a source of stress for me. Even when I was younger, I struggled to figure out what (or who) I wanted to be. My mother would take me to the store and I'd spend what felt like hours looking at costumes until my eyes would glaze over, ultimately choosing none of them before my mother would take me away. Most of my years growing up, my mother would choose to make my costumes to avoid my shopping indecision entirely, staying up late the night before to stitch everything together with a little love.

Because of this, when the end of October hit each year, I dreaded the inevitable decision of the Halloween costume. Can't I just be myself?

In kindergarten, I dressed up as a very eager Baby Bop, a costume my classmates thought I was arguably too old for, but I rocked it just the same. From there, I was a witch and a basketball player. I wore a poodle skirt and a wedding dress. I was a princess and a very overweight clown (of which I hope all pictures of that horrific hoop-lined costume are burned. No one should ever have to relive that decision. Especially me).

It wasn't until college hit that finding Halloween costumes became a real challenge. While all the girls I knew seemed to be dressing up as a slutty [insert occupation here], that wasn't my style. I like to keep Halloween about the costumes, not the cleavage. So this year, while searching a warehouse filled with thousands of rental costumes, I ran into a mother and young daughter doing just the same. If I didn't know any better, this could have been my mother and me years ago.

The costume room was claustrophobic and smelled of lord knows what, only making the hunt worse. After looking through thousands of outfits, the little girl sat on the ground, exhausted. Her mother pulled one last costume off the rack, asking if this is what she wanted to be. The little girl put her head between her knees and grumbled nooo. The mother shoved the hanger back on the rack, completely exasperated. "Well, then what do you want to be?"

"Mom, I think I just want to be a potato."

I think that little girl might be on to something...

This Caramel Apple Cider is a twist on the standard apple cider. A few tablespoons of caramel ice cream topping is swirled into apple cider and then heated on the stove until just boiling. It couldn't be simpler. The cider is then topped with whipped cream which gently melts into the hot liquid, making the cider ever so creamy. The caramel also gives the cider a smoother taste and finish (which I love). This drink is perfect for autumn weather when you are looking for something just a little bit different.

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