PAMPERED CHEF APPLE CRISP RECIPES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
• Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
• Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
• Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Steps:

• Preheat oven to 360°F. Spray three 8-inch cake pans with nonstick spray and line the bottoms with rounds of parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until combined.
• In a small bowl, combine the hot water and espresso powder until the powder is dissolved. Set aside to cool
• In another bowl, combine the buttermilk, oil, eggs, and vanilla. Add in the cooled water and espresso powder mixture. Mix until combined.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Evenly distribute batter between the three pans. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter until it is light and fluffy. Add the caramel sauce and mix until combined.
• With the mixer on low speed, add in the powdered sugar one cup at a time. Add the salt and milk (you can add more if the frosting is too thick).
• Increase speed of the mixer to medium and beat frosting until light and fluffy.
• Level each cake layer using a serrated knife. I like to save the scraps for toppings on ice cream or yogurt!
• Place the first cake layer bottom side down on a flat plate or cake board. Using an offset knife, spread about ¾ cup of the frosting onto the top. Spread a tablespoon or two of caramel sauce on top of the frosting.
• Place the second layer on top of the first. Frost the top of the second layer and spread another tablespoon or so of caramel sauce on top.
• Place third cake layer, top side down, on top of the frosting.
• Crumb coat the entire cake with a thin layer of frosting. Freeze cake for about 10-15 minutes to set.
• Continue frosting cake with remaining frosting. You can drizzle a bit of caramel sauce on top if you want, or swirl in bits of caramel like I did.