Fall Sundays

Sundays in the fall are the best.  Football, crisp weather, beautiful scenery and delicious flavors.  I was inspired this Sunday by a few items I saw online and just love how fall fashion is so cozy.  Long, warm cardigans with comfortable leggings and toasty scarves… who doesn’t love that?  Also, fall comfort food brings us together and I found the cutest recipe to share!

Caramel Apple Cake

Ingredients
  • 3 1/2 cups all-purpose flour
  • 2 tsps cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp allspice
  • 2 tsps baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 1/2 cups brown sugar
  • 2 cups unsweetened applesauce
  • 1 cup vegetable oil
  • 2 tsps vanilla extract
  • 60 caramel candies
  • 3/4 cup walnuts, toasted and finely chopped
  • wax paper
  • 1 large craft stick

Instructions
  1. Heat the oven to 350 degrees.
  2. Grease and flour two 1 1/2-quart oven-safe bowls.
  3. Combine 3 1/3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon allspice, 2 teaspoons baking soda and 1 teaspoon salt.
  4. In a separate bowl, beat together 2 eggs, 1 1/2 cups brown sugar, 2 cups unsweetened applesauce, 1 cup vegetable oil and 2 teaspoons vanilla extract. Add this mixture to the dry ingredients and beat until well mixed.
  5. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean.
  6. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls and set them inverted on wire racks to cool completely. Once the cakes have cooled, turn them over and use a long knife to even out their flat tops.
  7. Topping: Place 60 caramel candies and 2 tablespoons of water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30 to 45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon.
  8. Layer the cakes (flat sides together) using a few spoonfuls of the caramel to help hold them in place.
  9. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it’s still warm.
  10. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the cake.
  11. Cover one half of the craft stick with waxed paper and insert the covered end into the top of the cake.Image

Pumpkin Ravioli

Pumpkin Ravioli.pumpkin ravioli

Ingredients

  • 1 cup ricotta cheese
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup tomato paste
  • 1 tablespoon olive oil
  • 2 eggs
  • 2 tablespoons water

Directions

  1. Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
  2. Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
  3. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
  4. Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
  5. Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.