CiNNAMON & APPLE CiDER CARAMELS

 I've been trying to make caramels several times. And failed. How sad, eh? Well let me tell you the key is to have a thermometer (and I guess a good recipe won't hurt as well)! I bought a candy thermometer this morning. And for the recipe well let me tell you something else. If the world was ending, if mankind was disappearing, if internet fell into oblivion, if there was only a few cooking blogs that stayed. One of them would most definitely be Smitten Kitchen. (And I know millions of people agree with me. Impossible to call yourself a foodblog lover if you've never heard of it) This recipe is adapted from her cookbook.

The apple cider taste was a bit too strong for me so I changed the proportions a bit but apart from that, the texture is so gooey and great and the cinnamon gives a great flavor. Next time I might try other spices... Who knows what will happen, eh? Life is so full of wonderful tasty miracles !!!!!! (And there it goes. With that cheesy talk now I am sure I will definilty fell into oblivion. Damn!)

 
TiPS

• The apple cider used here is a kind of "soft" cider. Don't confuse it with apple juice or the alcoholic, fermented version. It's a fresh and unfiltered raw apple juice.
• If you don't have a candy thermometer (but I do really recommend to have one it's much easier) have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm and chewy.
• Prepare all your ingredients in advance, as it's going to be fast once the cider is reduced.
• Caramels keep in a airtight container at room temperature for about two weeks.
• This caramels are very soft at room temperature, if you prefer a more firm version, store them in your fridge.
• And of course, do not touch hot caramel with your hands ! 

iNGREDiENTS:
-makes about 40 to 60 caramels-

• 700 ml (3 cups) apple cider
• 1 tsp flaky sea salt
• 1/2 tsp ground cinnamon
• 115 gr butter (cut in pieces)
• 80 ml (1/3 cup) heavy cream
• 300 gr organic cane sugar
• neutral oil for knife

RECiPE:

• In a saucepan over high heat, boil apple cider until it is reduced to a thick syrup (about 30 to 40 min). Stir occasionally.
• Meanwhile, prepare all your ingredients. Mix cinnamon and sea salt and line a 20cm (8inch) baking pan with 2 sheets of parchment paper.
• Once the apple cider is reduced, remove pan from heat and stir: sugar + butter + heavy cream.
• Return to medium high heat with candy thermometer inside the pan.
• Let boil until thermometer reaches 122°C (252°F). Be carful. It will take about 5 minutes.
• Remove right away from heat.
• Stir in cinnamon and salt mixture and stir a bit.
• Pour caramel into prepared pan.
• Let cool until caramel is firm. About 2 hours.
• Once it's set, transfer caramel to cutting board.
• Use oiled knife (oiling back after each cut) to cut caramel into desired shapes.
• Wrap caramels in waxed paper one by one and try not to eat them all at once.
• ET VOiLA !

RASPBERRiES RiCOTTA CAKES

 Today I'm not posting a video recipe so to redeem myself, i am making a yummy guilt free recipe instead. One of this delicious baby is only 200 calories and it is a really flavorful cake with a great texture. Perfect for breakfast, teatime, or anytime actually :p This works if you make 12 individuals muffins. You can actually make more then 12 if you want but I like it when you don't feel like you can finish the cake in two bites. Otherwise I feel cheated, don't you? Eating a cake is a very demanding job. Sometimes I wonder how I do it. You can also make one big cake instead of individual ones, it will take about one hour to bake.

In France, Mother's day is next weekend and this cake is my mum's favorite. Not because it's healthier then a usual cake (but i'm sure it doesn't hurt) but only because it's really good! This is a great basic recipe. You can use it as a start and then change things very easily: drop raspberries for blueberries or apples.  Add lemon zest for a bit of acidity... free your imagination and creativity ! That's what I like about cooking! (apart from eating of course ;))

 
iNGREDiENTS:
-make 12 to 14-

• 230 gr organic cane sugar
• 250 gr all purpose flour
• 250 gr ricotta
• 3 eggs
• 1 tsp baking powder
• 1 cup raspberries 
• optional: one tsp of sugar mix with half a tsp of cinnamon

RECiPE:

• Preheat oven at 175°C (350°F)
• Wisk together in a bowl: egg + ricotta + sugar.
• Add flour + baking powder. Stir
• Finally add raspberries gently so you won't break them. (if using frozen raspberries add them still frozen in the batter)
• Line 12 (or more) muffin cups with paper liners. Fill each cup 3/4 full with batter. 
• If using, sprinkle with a pinch of sugar+cinnamon mixture.
• Bake for about 30min or until a knife inserted in the middle comes out batter free.
• ET VOiLA!