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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Bizcochitos

Did you know New Mexico has a state cookie?

Massachusetts does, too.

I discovered all of this when I was looking up state foods a few weeks ago. I must admit I'm a little jealous. My home state doesn't have a state cookie. Or a state cake (I'm looking at you, Maryland). Where is the baked goods love, North Dakota?

Massachusetts has wisely called dibs on the coveted chocolate chip cookie. Though there is not an "official" recipe, it's generally agreed upon that the cookie should include a few dried cherries. Pennsylvania very nearly had a state cookie, but the legislation has been held up. You see, the Pennsylvania House and Senate are in disagreement over whether to choose the chocolate chip cookie or the sugar cookie. It's a tough decision. They've even met three times to discuss the issue, with no success. It's a cookie stand off.

I imagine a decision of this magnitude must keep the legislators up at night.

In my personal opinion, I think Pennsylvania should pick the sugar cookie. Be a little original, Pennsylvania; there's no need to copy Massachusetts. Better yet, why not bring both cookies in on the next legislative session and cast a vote on the spot?

New Mexico, on the other hand, has chosen a state cookie I can respect. The Bizcochito is deeply rooted in the history of New Mexico. The recipe itself was developed by the first Spanish residents of New Mexico to reflect the local customs, culture, and flavors of the area. Over time, the Bizcochito has become a special occasion cookie served during weddings and religious holidays (particularly Christmas).

Though I hadn't heard of the Bizcochito until a few weeks ago, after making it I can agree that this cookie is definitely noteworthy. The Bizcochito stands out to me as incredibly unique, both in flavor and texture. A true Southwestern cookie.

The Bizcochito is a cinnamon anise shortbread cookie. Though the cookie itself is not very sweet, the cinnamon sugar topping rounds this out. The texture of these cookies are much more flaky than any shortbread cookie I've ever experienced. The flavors, too, are unique for a cookie. Orange zest, cinnamon, ginger, and anise come together to create this delicious ensemble. After you take a bite, a faint sprinkling of cinnamon sugar will grace your lips (which is only proper to lick clean)—the perfect ending to a perfect bite.

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Whole Wheat Chocolate Chip Cookies

At times, I can be very domestic. I spend more time in the kitchen than anyone really should. Baking, cooking, eating, I love it all. I am a part of the rare breed that actually enjoys grocery shopping. If you catch me in the right mood, I don't even mind cleaning.

But, I will never be a true domestic because I am awful at laundry.

First off, I hate laundry. I normally don't use the word "hate" but for laundry I'm making an exception. In the past, I have strategically arranged my clothing so I can go as long as humanly possible without doing laundry. My record is 5 weeks. Everything in my entire wardrobe was worn. Old shirts from high school band, free over-sized t-shirts from radio stations and organizations I know nothing about, the horribly outdated pants I bought 8 years ago that still fit so I can't justify getting rid of them—nothing is safe.

I have gone out in public looking like a far less fashionable Kelly Kapowski from Saved by the Bell. Now, that is just how much I hate laundry.

Since ironing is an extra step in the laundry process, it's a skill I've avoided learning. I don't iron. If I happen to buy clothes that wrinkle more than a Shar Pei puppy, I wear my wrinkled clothing in stride. I try to convince the world that wrinkled dresses are the new black (though I'm not sure it's quite working).

Nevertheless, last week I tried to teach myself the art of the iron. I received a fancy (expensive) pair of shorts for my birthday, but they were wrinkled past the point where even I wouldn't consider wearing them. So, I sucked it up, took out the iron, and went to work. Well, I melted the shorts. Literally, melted a hole straight through the fabric. That definitely didn't help my loathing for laundry.

From now on, I should just stick to what I do best—baking cookies.

These Whole Wheat Chocolate Chip Cookies are one good cookie. Even though they are made with whole wheat flour, you might not guess it when eating them. These cookies are a little heartier than your average chocolate chip cookie, with a subtle boost from oats and sliced almonds. You can optionally add a touch of orange zest to spice up the flavor (chocolate and orange will always be one of my favorite flavor combinations). The hint of orange adds a unique touch and brings something new to the classic chocolate chip cookie.

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