Contrary to your worst nightmares, I’m alive–Quite alive and even healthy, as a matter of fact.
I could try to come up with a whole bunch of good excuses for the lack of posting in the last few weeks, but I can’t think of any. I just needed a break. Sometimes cooking without having to worry about writing down every minute amount of salt (or flour or potato, or anything, really) is so so so refreshing.
In fact, one of my favorite ways to cook is to haphazardly dump and pour a bunch of ingredients together and hope for the best. It’s definitely a scary approach to tonight’s dinner; but to me, it’s exhilarating. (Of course, if you’re feeling tired and frustrated, you’re not just dumping and pouring anything, you’re going after sugar, flour, oil, and more sugar, and cinnamon, and stuff like that.)
Don’t worry, though. I didn’t just dump and pour my way to drool-worthy caramel apple pull-apart bread. This time, there’s a recipe, so you can make it too. The good news? This bread is going to make you feel just as exhilarated as I feel after dumping and pouring a meal together–but without the scary part.
When I was a kid, my parents wanted us to really enjoy Sabbath. (In case you’re wondering, I was raised as and still strive to be a Seventh-day Adventist Christian. Basically, we are Bible-believing Christians who worship God on Saturdays, according to the 4th Commandment.) Because church isn’t always a kid’s idea of a great time, Mom and Dad tried to find ways to make Sabbath special for us. We went on hikes in the woods, played Bible games, and went to special kids’ meetings at church.
All of these activities were great and all, but for some reason, one of my favorite memories of childhood Sabbaths are Sabbath breakfasts. Every Sabbath morning, Dad pulled out the “Sabbath Cereal,” which usually consisted of Honey-nut Cheerios (as opposed to the usual regular Cheerios), Very Berry Kix, or some other type of sweet-but-not-gonna-make-your-kid-hyper-for-church type of cereal.
We got to splurge. And it was wonderful.
Saturday/Sabbath is almost here, but trust me on this one: You don’t have to have been raised a Seventh-day Adventist to enjoy this kind of Sabbath splurge.
Just look at that caramel sauce dripping off of the bread. We’re not even going to mention the fact that this bread tastes like homemade cinnamon rolls on steroids.
Drip. This is the picture that makes me want to run to the kitchen right now and eat a whole pan of this stuff.
Eat your salad another time. Today, enjoy the gift of vegan comfort food and rest in God’s gift of the Sabbath.
Caramel Apple Pull-Apart Bread
|Prep time||1 hour, 40 minutes|
|Cook time||40 minutes|
|Total time||2 hours, 20 minutes|
|Meal type||Bread, Breakfast, Dessert|
|Misc||Child Friendly, Serve Cold, Serve Hot|
|Occasion||Thanksgiving, Valentines day|
- 4 tablespoons vegan margarine (I use Earth Balance)
- 1/3 cup soymilk (or almond milk, sweetened or unsweetened)
- 1/2 cup lukewarm water
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch (I use organic.)
- 1/4 cup granulated sugar (or cane juice crystals)
- 2 3/4 cups unbleached all-purpose flour
Caramel Apple Pull-Apart Bread Filling
- 3 tablespoons vegan margarine (I use Earth Balance, melted.)
- 3/4 cups brown sugar
- 2 teaspoons cinnamon
- 1 pinch salt
- 1 large apple (peeled, cored, and diced. Use Golden Delicious or Granny Smith.)
|Melt your margarine, either in a saucepan or in the microwave for 10-20 seconds, then brush it onto your dough rectangle. Make sure you get margarine all the way to the edges.|
|In a bowl, combine brown sugar, cinnamon, and salt. Then, sprinkle this mixture over your dough--all the way out to the edges.|
|Now, sprinkle your finely diced apple pieces all over dough.|
Coconut Caramel Sauce
|Prep time||1 minute|
|Cook time||1 minute|
|Total time||2 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
- 2 tablespoons coconut cream (the solid part in a can of full fat coconut milk)
- 1/2 tablespoon vegan margarine (I use Earth Balance)
- 3 1/2 tablespoons pure cane sugar
- 3/4 - 1 teaspoons molasses (depends on how dark you want your sauce)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
|All you've got to do is dump all of your ingredients in a small saucepan and place it over medium-high to high heat. Once your mixture starts bubbling set a timer (or count slowly 😉 ) for 50 seconds, and stir constantly with a wire whisk.|
|Remove saucepan from heat, and allow mixture to cool for at least 30 seconds to a minute before drizzling it over your fudge.|
|If your caramel sauce has cooled or hardened and is too hard to drizzle, add about 1/4-1/2 teaspoon of almond milk, and put it in the microwave for a few seconds or in a saucepan on the stove on low until soft.|
|Drizzle this stuff on anything--apples, popcorn, fudge, whatever. 🙂|
“And on the seventh day God ended his work which he had made; and he rested on the seventh day from all his work which he had made. And God blessed the seventh day, and sanctified it: because that in it he had rested from all his work which God created and made.” Genesis 2:2-3 (King James Version)