Author Archives: TaMara
I’m back. It’s been a busy couple of weeks, so I’ll just hit the highlights.
My weigh in last week was 36.4 lbs, 21” at my shoulders and 32” inches from my head to my butt. I went to the Vet today for my next round of shots and weighed in at 40 lbs even. I love them there, they give me liver treats and make a big fuss. Could have done without Dr. D taking my temperature. Rude.
Everyone I meet says I have big feet. What do you think?
Dr. D says I’m going to start doing something called teething soon. I don’t know what that means, but I do know it means my person has apples and carrots in the freezer and they are yummy. My person says I’m growing like corn in summer. I had to get a new collar today and my person says pretty soon I’m not going to fit in the crate in the car anymore. (TaMara’s note: on Saturday, he fit ok in the crate, on Monday, his head hit the top of it, it was a bit of shock)
Emma was caught sleeping with me. I didn’t want to mention it before but she does it a lot, I thought it was supposed to be a secret.
I had a great play date with my new big buddy Kodiak. He belongs to my favorite play toy, LFern. I love her.
I’ve been able to avoid morning walks, well until today, when my person said we’d have to start again, because I was a little too rambunctious in the morning. Whatever that means.
Speaking of mornings, found a great way to wake my person up. I leap up and then belly flop on her and give her wet kisses. Makes her laugh.
I like big slippers, I cannot lie, other big dogs might like sandals or boots, but I like the big fluffy treats. (Insert Sir Mix-a-Lot here) My person seems to find this unfortunate, so she decided to buy me another shower puff, which is great fun.
My person works too hard and I like to try and help her when I can. So now, in the mornings, I take the kitty litter bag to the trash. Makes me feel so proud to carry it down the stairs and out to the trash. It’s so much fun, I often don’t want to give it up right away, but eventually all fun games have to end. Or my person uses that voice.
I have a new crate that I like okay enough. When I’m in it, the cats come out a lot more and walk around and sniff at me. But this week, I think I spent a lot of time in it. My person says I’ve been “trouble” and it’s like I’m going through my “terrible twos” I’m not sure what that means, but she does say, “Bixby, why did you do that?” a lot.
I’ll let you in on a little secret; I do it because it’s fun. See you next week. – Bixby
Probably the next best thing to a drone delivering your beer or pizza:
I don’t know why, but fall colors this year are really making me happy. I think I’m going to take the really long way home from Boulder tomorrow to see some color.
What’s on your menu today? I think I may move on from apples to pumpkin this week.
We have a city apple orchard. I’ve cycled by it for years, didn’t give it much thought except to wonder what the city did with them every year. This year I found out. Seems the weather has created a bumper crop so the city put out a reminder that these apples were there for everyone, they were pesticide free and please, please, please come pick some because there were so many they were breaking branches.
We headed over and picked a few last weekend and I decided that apples would make the perfect topic for tonight’s recipe exchange. I’ve got some old favorites and some old favorites with a new twist, including tonight’s featured recipe, Caramel Apple Crisp, pictured at top.
Let’s start with one that is perfect around this time of year when mini chocolates abound, Baked Snicker Apples, recipe here.
mouth-watering is the only way to describe, Mrs. J’s Famous Apple Pie, click here.
I have bourbon, I have apples, seems I need to make some Bourbon Baked Apples, recipe here.
Totally not apple related, the weekly menu this week was Spaghetti and Meat Sauce, recipes and shopping list here.
What’s on your menu? Now that the weekend means autumn is official, what are some of your favorite fall recipes?
For tonight’s featured recipe, I wondered what would happen if I added caramels to my favorite apple crisp. It was amazing. Great flavor without being too sweet. I reduced the sugars to adjust for the caramels. I’ll do this one again:
Cast Iron Caramel Apple Crisp
- 2 lbs apples – mix of sweet and tart (about 3 apples)
- 2 tbsp butter
- 1 tbsp granulated sugar
- dash of salt, cinnamon, nutmeg and ginger to taste
- 10 caramels, unwrapped
- 2 tbsps of cream
- 1/3 cup brown sugar
- 1/2 cup butter, melted
- 1 cup rolled oats (not instant)
- 1 cup flour
10 inch cast iron skillet and small mixing bowl
Core and cut apples into small pieces (about 1/2 inch). Peeling is optional, but with this method the peels cook nice and soft, so it isn’t necessary.
Melt butter in skillet, add apples and sugar, stir until apples are well coated. Cover and cook on medium heat until apple mixture is soft and caramelized, stirring occasionally. About 20-30 minutes.
While the apples are cooking, melt the caramels and cream over medium heat, stirring until smooth. If you spray the pan with cooking oil before melting caramels, cleanup is easier. Pour over apples just before adding crumble mixture.
In mixing bowl, stir together butter, sugar, flour and oats, mix until crumbly. Crumble over the apple mixture. Bake for 10-15 minutes in a 400 degree oven, just until top is crispy golden brown. Let cool 10 minutes and serve warm.
What makes this so good is that because the apples are cooked on the stovetop, you can use a much higher heat in the oven and get a good, crisp top without drying the whole mixture out or under cooking the apples. Really, this is one of the best apple crisps I’ve made.
Alternately, if you don’t have an oven-proof skillet, you can transfer the cooked apple mixture to a glass baking dish, add topping and bake that way.
No Bixby Diary this week, I’ll make up for it next week. Until then….TaMara
Wandering around the web today, someone posted a recipe for Bourbon Baked Apples. Hmmm, I have bourbon. I have apples. Guess I need to bake some Bourbon Apples, stuffed with oatmeal crumble.
Bourbon Baked Apple Crisp
- 4 large favorite apple
- 1/2 cup oats
- 1/2 cup packed brown sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- dash of salt
- 1/4 cup softened butter
- 1/2 tsp vanilla extract
- 1 cup apple cider
- 1/4 to 1/2 cup bourbon (depending on taste – you can substitute more cider if you prefer)
- vanilla ice cream
In a bowl, combine oats, brown sugar, flour, salt and cinnamon. Add softened butter and vanilla, and mix thoroughly. You want it to be crumbly.
Cut the top off the apple, enough to use as a lid. Scoop out core and seeds, being careful not to pierce the bottom of the apple. Sprinkle with additional cinnamon if desired and then stuff with the oats mixture, packing it in and covering out to the edges of the apple. Place the top of the apple back on and press down.
Place apples in a large baking dish. Pour apple cider and bourbon in the bottom of the pan. Place in a 400 degree oven and bake for 30 to 45 minutes, until skin is soft and wrinkled and flesh is soft. During the baking period, baste every 10 minutes with the cider/bourbon mix.
Serve immediately with ice cream.