Has it really been nearly a year since my last update?
Why has it been so long? Well… reasons… Just over one year ago, I chose to continue my education. Twenty-two years after my high school graduation, I decided to go back to school. Insane, yes? In brief, yes.
Full time schooling has taken more out of me than I expected, but I regret not a moment of it. My chosen field is psychology with a focus on alternative lifestyles and non-standard sexuality. My own experiences as a member of a few of the fringe communities both locally and online has given me a greater appreciation for how difficult it can be to find a therapist who does not require a Kink-to-English language course. The decision to pursue an education in psychology and sexuality is based upon my desire to help those who struggle with every day concerns and who happen to be a bit… different… from the average Joe or Jane.
This being said, I am still cooking, though not as often as I would prefer. But with the holidays coming up, I can feel the itch starting in the back of my mind: With what should I inject the turkey this year? Smoked oysters in the stuffing? (Oh hell yes!) Boubon caramel glazed sweet potatoes? Pumpkin cheesecake, apple galettes, and Grandma’s orange dinner rolls pluming in the oven? *sigh* The possibilities are endless!
So to tide you over, give this recipe a try. Your house will smell delightful, and your stomach will love you forever.
Caramel Apple Ginger Bread
(Recipe from and image credits: Janice Cole – Recipe slightly adapted by: Rowan)
- 1 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed light brown sugar
- ½ cup unsweetened applesauce
- ½ cup sour cream
- 2 eggs
- 1 ½ cups finely chopped peeled apples (Braeburn, Gala or Honeycrisp)
- 1/3 cup finely chopped crystallized ginger
- ½ cup packed dark brown sugar
- ¼ cup unsalted butter, cut up
- ¼ cup heavy whipping cream
- 1 teaspoon light corn syrup
- ½ teaspoon grated fresh ginger
- Heat oven to 350ºF. Spray 8 1/2×4 1/2-inch loaf pan with cooking spray. Line with parchment paper, allowing paper to extend over sides. Spray paper with cooking spray. Whisk flour, cinnamon, baking powder, baking soda and salt in large bowl.
- Blend 1 cup brown sugar, oil, sour cream and eggs in blender 1 minute or until smooth. Make a well in center of flour mixture. Pour in egg mixture; whisk until moistened. Stir in apples and crystallized ginger; spoon into pan.
- Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean but slightly moist. (Internal temperature should read 210°F.) Cool in pan on wire rack set over sheet of waxed paper 10 minutes.
- Meanwhile, bring all glaze ingredients to a boil in small saucepan over medium-high heat, stirring constantly. Boil 1 minute, stirring occasionally. Cool slightly.
- Remove bread from pan; remove parchment. With wooden skewer, poke holes in top of bread every inch, inserting skewer all the way through bread. Spoon 1/4 cup of the warm glaze over hot bread, allowing glaze to seep into holes. Cool completely on wire rack.
- Gently warm remaining glaze just until spreadable. Spoon over bread, allowing glaze to drip down sides. Let stand until set.