Hi beautiful…so, you come here often?

I’m here to tell you a story. I’m not proud of it, but I don’t regret it either. You see, the other day I made this cake for a family gathering, but in the process, something went wrong…horribly wrong. I fell for this cake. It caught me with its lovely caramel-y charm and buttery personality (I would KILL to have a buttery personality by the way) and I couldn’t help it, I was in love, and it was so, oh so wrong. It wasn’t meant to be.

I knew what it was made of, I knew it very well, and I wanted it just for me (love makes us selfish) but that would end in disaster. I loved you, but you would have hated me. In the long run, you would have made me sick and by then, it would have been too late. You would leave me, and what was left for me? Just ache. Besides, a beauty like you had to be free, for everyone to enjoy. I ha to give you up. I’m sorry it couldn’t be.

And then you do this to me. How could you? After all I did…it was for the best. Our relationship would have killed us both. You return more beautiful than ever, dressed in your best clothes and condemn me for a life of misery. I was weak and still hurt from our previous departure, and your soothing nature promised me everything would be alright. And I caved in…I couldn’t help going back to you. And that was it. If I didn’t run away now, it’d be over forever.

I left with only a piece of you, I couldn’t go without something…and the memories. You were so easy to make, yet so hard to forget. Within 10 minutes of my leaving, you were already seducing someone else, and oh did they love you. But I warned you…they were not as strong as me, and before you had time to chill, you were gone too. I’ll miss your chewy kindness, your nutty intelligence, even your spicy humor.

I HAD to show you this…look at that backside…see why I was smitten?

I was sad, but I knew it would have been impossible either way…We’re not the same type and I had to move on with my life. But I’m sure, eventually it will come back to haunt me. I’ll try to stop myself but is useless…don’t resist either.

This is my story…all I have to say now is that…it wasn’t meant to be. Like so many great love stories.

All stories aside, you need to make this Upside Down Apple & Walnut Blondie. And perhaps you’ll hate after wards, but the pain is worth it.

Upside Down Apple & Walnut Blondie

Recipe by Me.

For the apples:

4 or 5 apples depending on size (I used Granny Smith)

6 Tablespoons of regular salted butter

1/2 cup of white sugar

For the blondie:

1/2 cup of butter

1 1/2 cups of brown sugar

1 1/2 cups of AP flour

2 eggs

1 teaspoon of vanilla

1 teaspoon cinnamon

A pinch of nutmeg

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup of walnuts, chopped

Start by toasting the walnuts (you can do this after of before chopping them, but watch them so they don’t burn) in a 350° oven for 8 to 10 minutes. Let them cool while you prepare the rest.

Peel, core and slice apples in slices, not too thick, but not overly thin. Now, heat a skillet or frying pan on medium high heat and throw in the butter, letting it melt and perhaps take a little color. Sprinkle half the sugar over the butter without stirring and then throw the apples in. Cover with the rest of the sugar and lightly stir to coat the apples. Let them cook for 5-10 minutes. We don’t want to brown them, just get them started in the cooking process.

At this point, preheat the oven to 350°.

Meanwhile, melt the butter for the blondies in a pan and let it brown (Click here if you don’t know how to brown butter) After that, transfer all of it to a medium bowl and let it cool slightly. Dump in the brown sugar and  (stand mixer or hand mixer are best, but you can always do it by hand) until fluffier and lighter in color. Beat in the eggs, one at the time, beating well after each addition. Mix in vanilla extract, cinnamon and nutmeg. Add in flour, baking powder and salt (you could sift this but I almost never do) and mix until just combined.

Grab a 9-inch round pan (or similar) and if you’ve had bad sticking experiences with it, grease and flour it. I didn’t with mine because I used a silicon pan and the recipe had enough butter as it is. Start by layering the apples and caramel syrup in the bottom of the pan. You can arrange them in a  pretty pattern if they’ve cooled down and is easy, but I don’t worry for such things. Now, sprinkle the walnuts all over the apples and next, pour the batter on top of it all and spread evenly.

Pop in the oven for around 25 minutes (always check before) or until the top looks set and golden brown. You can let it cool for a while, or, if you’re like me, you can turn it upside down in a cake plate immediately after the oven (is hot! be careful).

When you’re ready to serve, make sure you have vanilla ice cream handy! Is the only way dear friend, to enjoy such a beauty. Don’t let it get to you, but just know that, it will…

Oh, how it will…

While you’re at it, listen to this…an impossible love story, so beautiful it might break your heart. In a good way, I promise.

This band is as gorgeous as this dessert, I fell in love with them too. Maybe its me the problem…

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October 5, 2010

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