Dessert and a log cabin

I did finish Peter's log cabin quilt in time for Christmas. And He was so appreciative. He even said it was the winner of Christmas presents ( over a drone from his brother). Every quilter dreams of that reaction to a homemade quilt.

Every year, I swear, I am going to get better at Christmas.... next year. The presents will be more thoughtful, and better wrapped or in some cases just wrapped, more thoughtful decorations, food and shopping done earlier, and the house MUCH cleaner.

We lost a dear friend just before Christmas. Helen Cosgray was a peach with a family that adored her. It was unexpected.
I was asked to help with the dinner. I made this dessert from here.



Salted Carmel Apple Sheet cake

It makes 36 servings

Ingredients for the cake

2 cups (254 grams) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed light brown sugar
1 teaspoon ground cinnamon
2 sticks (227 grams) unsalted butter
1/2 cup (120 ml) buttermilk
2 large eggs
1 teaspoon vanilla
2 cups (200 grams) peeled and chopped Granny Smith apples (about 2 medium apples)

Ingredients for the glaze


1 stick (113 grams) unsalted butter
1/4 cup (60 ml) milk
3 cups (375 grams) powdered sugar, sifted
1/2 teaspoon vanilla extract
1/4 cup salted caramel sauce (homemade or store-bought)

Preheat the oven to 400°F. Butter or oil a 10-by-15-inch jellyroll pan or a 16-3/4 by 12-inch sheet pan.
In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon.
In a medium saucepan over medium-high heat, combine the butter with 1 cup water and heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Add in the buttermilk, eggs, and vanilla. Gently stir in the apples.
Pour the batter into the prepared pan, spreading evenly. Bake for 20 minutes if using a jelly roll pan, and about 17 minutes if using a half sheet pan, or until a toothpick inserted comes out clean. Let cool in the pan on a wire rack for about 10 to 15 minutes.
 

Meanwhile, combine the butter and milk in a large heat-proof bowl. Microwave until the butter is melted. Gradually stir in the powdered sugar until combined. Stir in the vanilla and caramel until combined. Pour evenly over the warm cake. Let set for about 15 minute before slicing and serving.

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