The Sunday’s Bread Organization Journey

If you caught yesterday’s post, you know I took the week off. Did I jet off to Paris, Greece or maybe a resort in Cancun? No, far more exciting I decluttered and organized our home (HA!). Maybe it was not so glamorous, but it sure did feel good!  It was an especially great feeling coming back to a decluttered, organized office. I also became very motivated to share my organization journey as it has been a journey!

I have always tried to maximize life and minimize drudgery (my definition of drudgery includes endless, repetitive housework). Learning and implementing organization strategies has improved my life immensely. It can help you too. Are you sick of not being able to find items? Are clothes, papers (fill in the blank) bursting from drawers. Laundry overflowing? Or maybe 5 comes and you have no idea what dinner will be?  I have been there and I can help.

I plan to share those same strategies that took me from overwhelmed to a much calmer existence (and a home that the entire family enjoys). So onto the journey…you may recognize yourself somewhere here.

Organization growing up

I never had an issue with organization in school or work.  Home, even my childhood home was a different story. My mom good naturedly called me Messy Mimi from time to time.

But at school and work I was the organized one. At my very competitive graduate school I had fellow students who said I was the most organized person there.  I also had a professor tell other students they should emulate my organization strategies. No frantic all nighters for me…work was generally always done well in advance.   

Truthfully when it comes to my work/school I am organized. Partly because school/work has been such a priority for me.  My mind just over compensates for any messiness, clutter or disorganization in my surroundings. That said, it is still easier to be organized in all (or at least most) facets of life.

Young, single and organized

Second, when you are a single person staying organized is just not as hard.  If you move frequently as I did back then, you also just can’t hang on to that much stuff (unless you want to pay to move it!).

And I moved frequently as a single woman in my twenties. I lived in Boston, New York City and then off to business school and some time in California.  When my husband and I married we lived in Montreal, and then moved back to New York City.  What does all that moving do?  It makes you constantly sort through your stuff.   As we lived in rentals we did not invest too much in home décor either.  As a single or newly married woman without kids, I was lulled into thinking that being an organized person with a tidy home was really pretty simple.

Organization post children

Moving into our first home in CT from a small one bedroom in Manhattan changed our lives in more ways than one.  All of a sudden we had space!  Four bedrooms and two thousand square feet seemed like a mansion.  

We also had two babies born two years apart.  An entirely new shopping category was added – baby stuff!  At the time I was working full time with a 45 minute commute one way, caring for an infant, and as our home was a fixer upper we remodeled it.  Oh boy I was busy…at least I thought I was busy.  

Then our second daughter came along (I was even busier!).  I was full on Mom and enjoying every minute (at least for the most part).  I worked part time at this point.  So my days off were spent taking the girls to the aquarium, children’s museum, beach and library and doing all of that fun mom stuff I could not do while in the office.

In other words organization was not my priority…and frankly I was and am still OK with that thinking. Although if I had known a few strategies I would have lived a more organized and enjoyable life – but I was not there yet.

And the stuff just accumulated.  Babies grow and clothes that fit two weeks ago no longer do.  No one ever told me there could be so much stuff with two little kids. 

Our girls are also the youngest of 10 other children from our extended families.  The hand me downs started – everything from a full play house, at least 50 Barbies (with all of the little shoes and outfits), endless toys to dozens of clothing items.   I also worked in children’s publishing so had access to free books!  I am a book lover and was so happy to have all of these books for our children.  Before you know it, our house that seemed big, was stuffed to the brim.

Selling our first home

At some point, we decided to move into a larger home.  We were busting at the seams so the answer was a bigger home right?  Now as I look back a larger home to move more stuff is usually not (almost never!) the answer.  You have to live with what space you have. In our defense we had hit a remodeling wall.  It just was not worth it money-wise to put more money into that house so we called an agent.

I remember the day the real estate agent came, toured our house, and then when he arrived in the basement he said, “now it all makes sense.”  Basically we had made the basement a dumping ground.  We never had time (nor did we make time) to deal with the excess stuff so we just stuck it in the basement.

To sell the house, we started some serious decluttering, sorting and organizing.  After an exhausting few weekends and the realization that we had accumulated so much in a short period of time, I vowed that in my next house, I would not let a year go by without at least cleaning out all closets at least once.  At this point I realized that taking care of me versus taking care of a family and a home was something I knew little about.  This realization was really step one on the organization journey.

Being a successful professional does not mean organization at home is second nature

Here I was a successful business professional known for being efficient and organized at work, yet at home it was a different story.  If you are at this point, do NOT be ashamed.  No one really teaches you these skills now. Home economics was either eliminated or barely covers how to run a household.  Along with teaching personal finance to women and girls, it is a major reason and passion for starting this blog!

Another notable change has contributed to our difficulties managing our belongings. We entered the decades of stuff somewhere in the eighties and nineties.  Cheap exports from abroad and “fast fashion” have made it so easy to buy stuff and more stuff (and then there is an entire industry devoted to organizing it!).  We are also marketed to constantly on social media, email, TV …you name it.   Americans are drowning in stuff!

Nature versus nurture

It is worth mentioning that I had also mistakenly thought there are “neat” people out there, and that I was simply not one of those people.  Sort of like how some people tend to gain weight while others have problems keeping it on – organization was just not in my genes.  While it is true that being neat with your stuff may come naturally to some, I would argue (as a convert) that you can absolutely learn the habits and skills to become a neat, organized person.

To start solving a problem you need to realize you have a problem

Our second and current house is larger.  It has a finished basement/rec room and a walk up attic which have been blessings and challenges.  A blessing as it has been so nice to have some extra room (and ability to hide the mess).  A challenge as at some point, you need to face all of that stuff you “stored.”

I remember the day the realization came that our second home, while so much larger and with better storage, this home had also become terribly disorganized.  

We are fortunate enough to have someone help clean our home every other week.  One day, I saw her go into our rec room with the vacuum and come out almost immediately.  The room had so much stuff in it that there was only a tiny area to vacuum and clean.  Stuffed animals were everywhere. Toys the girls had grown out of were still there long after. Even my beloved children’s books were so overwhelming that no one really read them. Bells went off.  And, that is when I started Project Organization or Project O as I refer to it.  

I started reading books, searching on Pinterest for organization ideas and came upon some excellent blogs.  After some trial and error, I developed my steps to organize just about anything.  I spent all of my weekends one winter tackling the mess and getting to a really great place.  And, Project O as I still call it continues.

While I have entered more of a maintenance phase, I also have times where I still occasionally become overwhelmed (including the last 3 months). However, now I have the tools and inspiration to tackle it.

So check back in as my next post will share some great books, blogs and influencers who have helped me come up with my own strategies.

Kick-Off to Organization 101

Hi all,

How have you been?  I took some time off both from my job and the blog, and unplugged and organized!  I decided to organize our home in a week!  Yes, an organized home in 7 days.  I promise to share how I tackled that challenge.  But before I get to that, I am excited to share that I will be posting a series that I am calling Organization 101. I will share my journey and all of the tips, tricks, strategies and resources that have helped me lead a calmer, more productive life and have a home and homelife that the entire family enjoys.

Here are topics to look for in the coming days:

The Sunday’s Bread organization journey

Top organization blogs, books and TV shows

Getting started when your home is a mess

Why your past matters for your organization style

What motivates you to organize?

How organization is like weight loss

Why it is OK to keep some stuff (at least for now!)

The organization pass system and how it will help you minimize

Daily routines that help you maintain an organized home 

Trigger points to watch out for that will sabotage your organization progress

How to make money selling your stuff (and where to sell it)

How our consumable “Stuff” culture has made it so hard to get and stay organized

And probably more!  My goal is to share all of the tips, tricks and how to’s that I have learned through the years to make YOUR home and life as organized as you want it to be.

So stay tuned folks.  And, before I begin, you may just want to check out The Home Edit on Netflix to get excited about having an organized home.

One Bowl Pumpkin Bars with Cream Cheese Frosting

Hi friends.  I hope your week is going well.  I have been cooking and baking and can’t wait to share some recipes with you.  Today, I will be sharing one bowl pumpkin bars with cream cheese frosting.  I really do not like pumpkin pie but I love pumpkin desserts such as pumpkin crisp and pumpkin bars.  These bars have a brown butter cream cheese frosting which is simply divine and very easy to make.

Pumpkin is good for you!

Pumpkin is very nutritious with tons of beta carotene which helps your body convert vitamin A and help your vision and brain function.  Pumpkins were discovered 7,500 years ago in Central and South America.  Today of course we use pumpkin for pies, desserts, soups and more.  

Pumpkins were discovered 7,500 years ago in South and Central America

A note about brown butter

Browning the butter adds a complexity to the flavors of this frosting and is very simple to do.  Melt the butter in a small saucepan.  I recommend using a light colored bottom so you can monitor the browning.  You do not want it to burn (and that is easy to do).  You will need to watch the butter carefully and stir occasionally.  I like to leave the brown bits as it adds flecks to the frosting (and tastes delicious).  You could strain it if you do not like that effect.

What do you need to make one bowl pumpkin bars with cream cheese frosting?

  • I used a 10x15x1 silpat jelly roll pan and mat.
  • Spices.   I use a pumpkin spice blend by McCormick.  You can find this or other brands easily at the supermarket

My girls loved the pumpkin bars and have even been eating them for breakfast for a change and a treat.  I am also planning on bringing them to a friends’ fall fest party.  

Pumpkin bars with cream cheese frosting

One Bowl Pumpkin Bars with Brown Butter Cream Cheese Frosting

Simply delicious, one bowl pumpkin bars with brown butter cream cheese frosting are delectable!  Tender pumpkin bars full of pumpkin spice flavor topped with a generous amount of browned butter cream cheese frosting.  Perfect for dessert, a treat or even breakfast.
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 20
Cost: $4

Equipment

  • Jelly roll pan or high edged cookie sheet
  • Electric mixer

Ingredients

  • 2 cups all purpose flour
  • 1 cup sugar preferably organic cane
  • 1/2 cup brown sugar
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 4 eggs room temperature, lightly beaten
  • 1 cup vegetable oil I used avocado oil
  • 15 oz can pumpkin puree. NOT pumpkin pie filling
  • Brown Butter Cream Cheese Frosting
  • 1/2 cup butter
  • 8 oz cream cheese softened
  • 2 tsp vanilla extract
  • 5 to 6 cups powdered sugar
  • 1 teaspoon or so of pumpkin pie spice to dust on top

Instructions

  • Instructions
  • Preheat oven to 350F. Spray a jelly roll pan or cookie sheet with high edges with nonstick cooking spray and line with parchment paper. Set aside.
  • In a large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.
  • Stir in eggs, vegetable oil, and pumpkin puree until combined.
  • Pour batter into prepared pan. Smooth out batter so it is even in pan.
  • Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.
  • Frost with brown butter cream cheese frosting.
  • Refrigerate unless serving immediately.
  • Brown Butter Cream Cheese Frosting
  • Heat butter in a small saucepan with a light bottom over low heat until completely melted. Continue heating, stirring occasionally, until light golden brown in color. Remove from heat and let cool.
  • Combine cooled brown butter and cream cheese in a medium bowl. Beat on medium speed until light and fluffy.

5 Ways To Make Frozen Pizza Taste Like Take Out (at a Fraction of the Cost)

Transforming a cardboard-like frozen pizza into a delicious meal is entirely doable, super easy and economical. In fact, you can easily make your frozen pizza taste like takeout with a few simple steps.

We have all been there…dinner needs to be on the table and we have nothing prepared…

It is also one of those recipes for what I call “on your last nerve” meal ideas. “On your last nerve” recipes do not really qualify as “recipes” but may just save your “last nerve” mid week (or anytime). When I meal plan on Saturdays and Wednesdays (usually) I always factor in a few items that can be stored in the freezer and easily made for mid week. I find these options are particularly handy after a long work day or driving around to extra curriculars.

What is a On Your Last Nerve Recipe?

Sometimes these are items I cook myself and have frozen for a quick reheat in the microwave or instant pot. Occasionally they are freezer favorites from Trader Joes or Costco, and often they may have a base of store prepared food with a few items to doctor it up for something way better than what could be served directly from the freezer. I always keep a few items in my freezer such as Costco’s frozen cheese pizza (4 for $9 in my area) and recommend that you do too.

How to Make a Frozen Pizza Taste Like Something You Want to Eat?

Normally I am not a fan of frozen pizza. The cheese never freezes well (as is usually the case with dairy items), and the crust is like cardboard. Additionally, in my book, there is never enough cheese or any of the toppings that make pizza so delicious. So here are my go-to tips:

  1. Shop your fridge and pantry: Either fresh or leftover vegetables make excellent toppings. Leftover cooked mushrooms, peppers, onions and eggplant are delicious as a topping. In the summer I always have a basil plant too that I will top the pizza with fresh shards of that summery goodness.
  2. Keep ingredients on hand. I also always have onions and garlic. A quick sauté with some Italian seasoning or oregano can really up the flavor. Canned, sliced olives are delicious too. Costco Pesto, and pretty much any brand of pasta sauce are good bases. And, I always have flatbread (Aldi and Trader Joes have good options) as well as the Costco cheese pizza with a breadcrumb crust. Spices are key too. Nothing fancy – just some dried oregano and basil and maybe a bit of garlic salt if you like.
  3. Cheese! If you buy a frozen pizza the cheese is awful. Cardboard shreds. I usually don’t bother to scrape it off but always add either fresh mozzarella or if I don’t have that at least some of the sliced variety.
  4. Freezer toppings. Sliced, uncured pepperoni and salami are always in the freezer. I take them out a few minutes beforehand (or take a few slices and defrost in the microwave). Other toppings might include frozen pre-cooked rotisserie chicken or if we are doing a Meatless Monday we leave out the meat.
  5. Finish with a yummy glaze. Balsamic glaze adds just the right touch of tartness to the melted cheese. I have also known to drizzle a little truffle (fancy!) oil or garlic infused oil too. This pizza is so economical no matter how you finish it that I say go ahead…be fancy!

A Few Last Recommendations to Make Frozen Pizza Taste Like Takeout

We all have those nights when we are on our last nerve. For those moments, I always keep frozen pizza and some add ons to make frozen pizza taste like takeout. Make a quick salad of pre-washed lettuce and some favorite veggies and you are done…very little clean up too!

Fall Weekend Wrap Up + Apple Crisp

The weather was gorgeous this past weekend, and we did a second round of apple picking at our favorite orchard which made the most delicious apple crisp (recipe below!).

Friday I realized that I had dozens of eggs in the fridge (don’t ask) and decided to make a quiche. Then I realized I did not have prepared crust so did a quick recipe search and found this simple recipe for pie crust. Could not have been easier, was delicious and I used real ingredients like organic flour and butter so am guessing was much healthier too and without the preservatives in refrigerator crust! French guy was impressed although we both agree we need to find a low-cost source of gruyere cheese which is one reason why quiche in France is so delcious (I used sharp cheddar as that is what I had on hand).

We also had our last day at the shore which was bittersweet. Even during the pandemic, it was so great to escape to sail, kayak and hit the beach and socialize safely outside. It has been a silver lining to discover the beatuiful, CT shore and go back to my roots of sailing (and now teaching the girls to sail).

While hiking will be great during the fall, I told Mr. SB that we need a winter escape (am asking for cross country skis for Christmas). Downhill skiing may be challenging as the pandemic continues.

Sunday afternoon I tackled cleaning the basement. I actually organized the spot two years ago, and while it looked terrible in recent days, it only took me about an hour to remove unwanted items and put others away in the labeled spaces I had created years ago. I used my 5 step organization method for a particularly messy part. So nice to go in and not have stuff everywhere! I also realized that end of season or any major event should be an alert. That is the time to empty beach bags, wash towels etc. (anyone ever clean out a kid’s backpack and find 3 month old hummus?…surely not me:).

Now what about that apple crisp?

Apples from apple picking

So all in all a good weekend. The apple crisp was a perfect way to end Sunday dinner. I used a mix of Jonah Gold, Granny Smith, Cortland and Mutsu apples. Typical recipes use far more sugar – while this recipe is plenty sweet I like to taste the apples. The top is a delicious mix of oats, brown sugar, cinnamon and butter. If you love crisps as much as I do, be sure to check out last week’s pumpkin crisp recipe which is also easy, perfect for fall and delicious. Super easy…enjoy!

Apple Crisp

Best Homemade Apple Crisp

Sunday’s bread recipe for warm, homemade apple crisp.  Nothing says home like apple crisp.  Top with some vanilla ice cream or whipped cream for the perfect, sweet comfort food.
Print Pin
Course: Dessert
Cuisine: American
Keyword: Apple, Dessert, Fall, Fruit dessert
Prep Time: 35 minutes
Cook Time: 40 minutes
Servings: 8 servings
Cost: $3

Equipment

  • 8 by 8 pan
  • Peeler
  • Sharp knife

Ingredients

  • 4 cups apples sliced thinly. I leave a little skin on for texture.
  • 1 tablespoon flour
  • 1/2 cup sugar I use Costco organic
  • 3/4 cup brown sugar
  • 1/3 cup butter cold and cut into smaller tablespoon sized slices
  • 3/4 cup flour
  • 1/2 cup oats
  • 1/4 tsp baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon of cinnamon

Instructions

  • Preheat oven to 350 degrees
  • Combine the first three ingredients and place in a greased 8×8 baking dish.
    Sliced apples
  • Combine the remaining ingredients. I use kitchen gloves to work the butter into the dry ingredients. Mixture should look crumbly. Spread over the top of the apple mixture.
  • Bake for 30 minutes. Apples should be juicy and bubbling but hold their shape. Test with a fork or knife to determine that the apples are tender. Bake for another 5 to 10 minutes if necessary.
    Apple crisp from the oven

Fall Weekend Wrap Up + Pumpkin Crisp

We had beautiful, crisp weather in the New York area this weekend. The weekend was full of cooking autumn dinners and dessert (pumpkin crisp recipe to follow!). I also tackled organizing the bathroom top to bottom so will be sharing that as well. Of course I used my foolproof steps to do so. But let’s talk food.

What did I cook this weekend?

Fridays as always are evenings where my Mr. SB comes in late. Last week was a stressful one (hence my lack of blog posts) so cooking something yummy on Friday was a great stress reliever. I admit – I love pumpkin both in savory and sweet dishes (with the exception of pumpkin pie…not sure why I do not like pumpkin pie!). So I went in search of a savory, pumpkin-based sauce and found a great recipe from Rachel Rae. Rachel is famous for her 30-minute meals and this recipe for pasta with pumpkin sage sauce and sweet Italian sausage was delicious. It also refrigerated well so we had leftovers last night:)

Saturday morning meant looking in the fridge/freezer at leftovers and figuring out what kind of home made soup to make. It turns out the easiest pot roast recipe in the world also makes a fantastic Beef and Barley soup. I promise recipes to come. In the meantime a quick photo.

Beef and barley soup from leftover pot roast.  Delicious and hearty.

Pumpkin Crisp – the perfect fall dessert

So here’s the deal – I love pumpkin bread, pumpkin spice and most pumpkin desserts (except pumpkin pie). A few years back I had pumpkin bars which had this delicious, gingerbread crust and tender filling. It made me think about why not having a pumpkin crisp with those same flavors. Combine all that gingery goodness into a crumbly mixture and layer it on top of the yummy part of pumpkin. It came out delicious. So here is the recipe…enjoy!

Pumpkin Crisp

Pumpkin Crisp

Creamy custard, pumpkin spice goodness topped with a gingerbread crisp. Nothing better on a fall day and a great addition to Thanksgiving too!
Print Pin
Course: Dessert
Cuisine: American
Keyword: Crisp, Dessert, Fall, Pumpkin
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 8
Cost: 4

Equipment

  • Deep square or rectangle pan.

Ingredients

  • 1 15 ounce can pumpkin puree
  • 2/3 c sugar
  • 1 5 oz can evaporated milk
  • 3 eggs
  • 1 tsp vanilla extract
  • tsp of nutmeg
  • ¼ tsp of cinnamon
  • 2 tsp pumpkin pie spice or more if you love pumpkin spice!
  • 1/4 tsp salt
  • 1 c Gingersnap cookie flour made by putting Gingersnap cookies in the food processor
  • 1 c quick oats
  • 1/3 c brown sugar
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 c butter softened
  • ½ tsp of pumpkin pie spice

Instructions

  • Preheat oven to 350°F.
  • Grease a deep square or rectangular pan or a 2-3 qt casserole dish.
  • In a large bowl, whisk together the first ingredients through salt, and then pour into the prepared dish.
    Pumpkin custard
  • In a medium bowl, combine the ground up gingersnap cookies, oats, brown sugar, pumpkin pie spice, baking soda and powder. Then, use a fork to incorporate the butter into the dry mixture.
  • Bake the custard for 20 minutes. Once you see it start to harden at the edges and set, you can add the crumble topping. If you add the crumble mixture right away it may sink!
  • Bake for another 20 to 25 minutes, or until the center of the pumpkin pie filling reaches 175°F. The center will still have a little wiggle, but it won’t be super runny.
    Pumpkin Crisp from the oven
  • Serve with ice cream and a drizzle of caramel sauce if you so desire.

Notes

Pumpkin crisp is best served warm with some ice cream or whipped cream on the side.  

Kale Salad with Crispy Chickpeas and Tahini Dressing

Hi there! We are enjoying fall around here and have been doing plenty of seasonal cooking. Kale is a hearty fall green that goes so well with many of the stews, soups and other fare you find this time of year. I love kales salad with crispy chickpeas and tahini dressing. Both kale and chickpeas are super healthy too. Kale is full of anti-oxidants.

Fall weekend cooking and eating

Fridays tend to be a late night for my husband so I usually cook in the Instant pot or slow cooker. The girls and I tend to eat earlier, and then when he comes in the meal is still warm. The sauces in these types of recipes make his serving as fresh as if he ate with us.

Kale salad goes well with my regular, Friday night rotations such as slow cooker pot roast, chicken marsala, meatballs or even Indian style chicken curry. This week it was foolproof pot roast (recipe coming soon).

Fall weekend look back

The weekend was full of activity. We had warm temperatures here so were thrilled to enjoy the shore, and even went clamming/oystering (with a license of course!). I finally set up my fall table took out the autumn, pumpkin dishes. I figure if we are still spending so much time at home we may as well make it pretty.

Fall pumpkin centerpiece
Fall pumpkin centerpiece

How do you make Kale Salad with Crispy Chickpeas and Tahini Dressing?

So moving on to my fall salad recipe – first step is to wash the kale and strip out the tough center fibers. Kale is very different than lettuce. It is heartier. As such, you will need to cut it into smaller pieces and ideally let it sit in the dressing for at least twenty minutes to marinate. I use a kitchen shears to cut the kale into smaller ribbons. Then I make the dressing:

1/2 cup of mild olive oil (or I like avocado oil)

Juice from one lemon (or 2 to 3 tablespoons or more if you like it very lemony)

2 tablespoons of tahini

1 teaspoon of sugar (mellows out the lemon)

Salt to taste

Shake in a container to mix, and then pour on your cut up kale leaves. Set aside while you make the crispy chickpeas. Enjoy!

Kale salad with crispy chickpeas and tahini dressing

Roasted Crispy Chickpeas

Crispy, spiced chickpeas are healthy and a delicious snack or topping for salad or anytime you want some crunch and texture.
Print Pin
Course: Appetizer, Snack
Cuisine: American
Keyword: GF, gluten free, vegan, vegetarian
Prep Time: 7 minutes
Cook Time: 40 minutes
Servings: 4
Calories: 75kcal
Cost: $1.50

Equipment

  • Sheet pan
  • Standard oven

Ingredients

  • 1 can of chick peas
  • 1 tablespoon of avocado or another oil that can cook at high temperature
  • 1 teaspoon of cumin
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees
  • Drain chickpeas
  • Pat with paper towels and let dry. It is important that the chickpeas dry before cooking or else you will steam them when you go to roast them.
  • Toss chickpeas with the oil and cumin powder.
  • Lay evenly on a baking sheet. I like to line my baking sheet with foil to avoid mess.
    Crispy roasted chick peas
  • Put pan in middle of preheated oven and cook for thirty to forty minutes. Shake to turn halfway through cooking.
  • Let cool and chickpeas will continue to crisp.

Notes

Serve over salad or as a snack.  Chick peas are best eaten day of preparation.  If refrigerated they may soften.  You can also vary the spices.  Curry powder or smoked paprika are also delicious spices to try.

Nutrition

Calories: 75kcal

HomeMade Salted Caramel Sauce (No Thermometer Required)

So I have been baking since I was ten years old. I sort of enter a transcendental state when mixing up butter, sugar, flour and creating something delicious and decadent to eat. I love to bake cakes, cookies, bars, muffins…you name it. But candy (which may not really be considered baking?) has always been off the list. It seems intimidating and too complicated with the requisite thermometers and equipment. Then I figured out how to make homemade Salted Caramel sauce (Without a Candy Thermometer). As they say, necessity breeds invention so let’s take a moment to visit Brittany, France a beautiful seaside region known for its sel (salt!).

Salted Caramel Paradise in Brittany

We visited Brittany in France last summer. I promise to share our fantastic trip at some point. We stayed in a seaside village called Concarneau. In addition to eating plenty of fresh seafood and shellfish we discovered French salted caramel (By the way, Brittany or Bretagne is known as a shellfish capital with the most incredible oysters!).


The American craze for salted caramel sauce is apparently pre-dated by several centuries in France. Salted caramel can be found in many Breton shops and is absolutely delicious thanks to something called Guérande sea salt which is an essential ingredient along with the famous Breton beurre (butter!) which is another main ingredient to caramel.

Of course the Sunday’s Bread family brought home a case of the Breton salted caramel drug…oops I meant sauce but sadly it was all gone far too soon. My thoughts turned to how can I make this delectable treat? ? And, what about my aversion to candy thermometers? Is it even possible

Yes it is. This recipe for salted caramel sauce is so delicious, and it does NOT need a thermometer. I adapted the recipe for caramels from the Fannie Farmer cookbook (which my mom gave me when I was about 18).

Not saying I will not try candy recipes requiring a thermometer at some point but as a first step, this is perfect – and it comes out so delicious every time. Oh, and it takes about 15 minutes to make – and you may just want a spoon handy! And if there is any left over, homemade salted caramel sauce is a lovely gift!

Breton Salted Caramel Sauce No Candy Thermometer Needed

Mimi’s HomeMade Salted Caramel Sauce

Print Pin

Ingredients

  • 1 cup granulated sugar
  • 6 Tablespoons salted butter cut into six tablespoon pieces Room temperature
  • 1/2 cup heavy cream You could use light cream (but not milk)
  • 1 teaspoon of sea salt or to taste

Instructions

  • Melt the sugar in a heavy bottomed saucepan stirring constantly and watching carefully to make sure it does not burn. Sugar will turn into an amber colored substance at this point.
  • Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  • Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating or if the sugar clumped up, remove from heat and stir quickly to combine it again. I wear gloves and use a splatter screen at this step. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)
  • Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Watch that it does not boil over.
  • Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
  • Cover tightly and store for up to 1 month in the refrigerator. Caramel will thicken in the refrigerator. You can reheat in the microwave or on the stove to desired consistency.

Notes

This recipe can be made ahead and stored in the refrigerator for a few days.  You can also freeze it for 3 months in an airtight container.  
I love storing my caramel in a Mason Jar (see photo).  As it makes a lovely gift, I have been known to make my own labels too.
 

Apple Crisp Bars with Salted Caramel Drizzle

This weekend I made Apple Crisp Bars with Salted Caramel Drizzle after a fun morning picking apples (Cortland, Jonah Gold were in the orchard). I used the basic recipe for the topping and crust from my Blueberry Crumble Bars recipe. It worked perfectly with the apple topping. I have recently discovered the ease of making salted caramel (promise it is easy!) so I decided to top the Apple Crisp Bars with some Salted Caramel (recipe coming tomorrow I promise!).

What kinds of apples do you use to make Apple Crisp Bars with Salted Caramel Drizzle?

This time of year Cortland and Jonah Gold are available for picking in Connecticut so I used both of those. I also had a Granny Smith apple from the supermarket which I threw in for some tartness. A mix of apples will give you the most complex flavors.

Were they hard to make?

No! Remember to use cold butter for that extra crumbly texture. I also love a pinch of ground ginger and of course cinnamon. You should also line your pan with foil. That makes it easy to remove the bars and then I use a pizza cutter to cut them into squares.

What to serve with the bars?

In our house we love ice cream so we had French vanilla ice cream as a side. Whipped cream would have also been delicious and if you love chocolate I don’t see any reason why you could not serve chocolate ice cream or even drizzle a little chocolate sauce on top.

Apple Crisp Bars with Salted Caramel Drizzle

Apple Crisp Bars with Salted Caramel Drizzle

Addictive salted caramel drizzled apple crisp bars have a tender apple-pie like filling on a buttery shortbread crust and crumbly topping. The best apple crisp but in bar form!
Print Pin
Course: Dessert, Snack
Cuisine: American
Keyword: Apple, Bars, Dessert, Salted Caramel
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 16 bars
Calories: 240kcal
Cost: $3

Equipment

  • 8 by 8 pan
  • Mixing bowls
  • Standard oven

Ingredients

  • For the Apple Layer
  • 4 cups 500 g apples peeled, cored and thinly sliced (about 4-5 medium apples2)
  • 2 Tablespoons all-purpose flour
  • ½ teaspoon of cinnamon
  • 1/4 cup 50 g granulated sugar
  • For the Bottom Layer & Top
  • 1 and 1/4 cup all-purpose flour spooned & leveled
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 10 tablespoons unsalted butter cold 1/2 cup plus 2 tablespoons. It is very important that the butter is cold as that is what helps keep the topping crumbly.
  • 1 large egg
  • 1 tablespoon packed brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon of cinnamon
  • teaspoon of nutmeg
  • ¼ teaspoon of dried ginger optional

Instructions

  • Preheat the oven to 375F degrees. Line an 8×8 inch square baking pan with aluminium foil and grease with butter or shortening.
  • In a separate large bowl whisk together the flour, 1/2 cup granulated sugar and the baking powder.
  • Cut in the butter & egg yolk using a fork until the mixture is crumbly.
  • Press about two thirds to three quarters of the mixture into the bottom of the prepared pan. Pour the apple mixture over top.
  • To the rest of the flour mixture, stir in the brown sugar and remaining 1 tablespoon of granulated sugar.
  • Crumble the remaining dough over the apple mixture using your hands to distribute on the top.
  • Bake in the oven for about 45 minutes, until you see the juices from the apples and the crumble layer starting to turn golden.
    Apple Crisp Bars with Salted Caramel Drizzle
  • Allow to cool fully to room temperature and ideally put in the refrigerator to chill . Then lift the bars out of the pan using the aluminium foil overhang and cut into squares. I used a pizza cutter which worked well. I also let the bars warm to room temperature which really brings out the flavors.
  • Make the salted caramel and while warm drizzle on top!

Notes

Using a mix of apples will give you the most complex apple flavor.  I love pairing tart Granny Smith with a milder Jonah Gold or Cortland.

Nutrition

Calories: 240kcal

BEST FALL 2020 COOKING, RECIPES AND DECORATING

Hi there from me and G, my darling dog and best work-at-home buddy!  The temperatures dropped in the New York area, and it is feeling like autumn!  I love fall but have to say, I do not want summer to go especially with the pandemic likely forcing us all inside.  On the bright side, I absolutely love this time year for decorating, cooking and entertaining.   So today I am starting a series of posts on Best Fall 2020 Cooking, Recipes and Decorating.

Apple Crisp Bars with Salted Caramel Drizzle

This weekend was perfect for apple picking, and we picked a bunch.  I decided to adapt my blueberry crumble bar recipe to make a divine apple crisp bar.  I could not stop there though, so I also made some homemade salted caramel to drizzle on top (and of course had to have some French vanilla ice cream on the side).  These apple crisp bars are divine – with their sweet, salty, caramely drizzle, soft apple filling and decadent shortbread crust and topping – as you may have guessed, they did not last one day.  Recipe to come!  

Apple crisp bars with salted caramel drizzle

The easiest Crockpot Butternut Squash Soup

It was not all sweet stuff though.  College girl told me that she loves butternut squash (who knew?), and that she wanted butternut squash soup.  So I made the easiest butternut squash soup ever in the crockpot.  Shh…it also has carrots, onion and other healthy ingredients (she normally hates carrots…picky toddlers can grow up to be picky teens!)

We headed to the shore Sunday and came back on the late side so to have that soup ready was fantastic.  I served the soup along with a green salad and Mr. SB’s famous roast chicken.  His roast chicken always comes out perfectly.  There is something about being French that gives you natural talent for creating a perfect roast chicken…must be genetic!   I also served my roast fingerling potatoes coated with Penzey’s Northwood’s spice which is a favorite.  Will post these recipes soon (except the roast chicken…he won’t disclose his secrets).

More cooking and recipes!

In the blog world, apparently you need to be thinking ahead so I also cooked a test batch of turkey soup with wild rice – also delicious and super cheap to make if you have leftovers (can easily sub chicken for the turkey).   But I will save sharing the recipe until after Thanksgiving when you will be pulling your hair out trying to figure out what to do with all that leftover turkey!

About a year ago, I started this blog and guess what?  My first post was the best-ever pumpkin bread!  Life got in the way (#2020) so I had to put my blog dreams on hold until recently, but am happy to share that recipe.  It is delicious and healthier than the usual you find out on Pinterest.  

Fall online shopping

Lastly, I had to do some fall shopping online (well maybe not “had to”).  As the budget minded girl I am I headed to Target.com and found this awesome long sweater.  It is so cozy.  I decided to buy it in another color too.  I love the yellow, teal and aqua and will pair that one with black and grey. At 5 foot 4, I am an extra small. It does run long but I love the fit (see above pic).

Fall decorating

I finally cleared the deck of dead plants (keeping it real here!) and bought some mums for that space and the front step.  I also dug out my fall wreath.  I found this one that would work well on Amazon but I am re-using one from a season past.  More to come on the decorations.  I just ordered these darling pumpkins from Target.  At $5 each they are a steal, and I love the neutral colors and texture which will work well with my other fall entertaining. Well I promise recipes will be up soon! Check back for more best fall 2020 cooking, recipes and decorating.

How are you preparing for fall 2020?  Any good recipes or tips to share?

Thanks for stopping by!