Tag Archives: holiday

Vanilla Bourbon Caramel Apple Crumble Pie

6 Dec

Oof. That’s a long title.

I try to keep my titles as short as possible, but sometimes you just have to many good things that you have to mention.

My train of thought when thinking of said title:

Okay, so Apple Crumble Pie…no no…I’ve got to add that it’s caramel apple pie. Wait, it’s not just boring old caramel apple pie, it’s got booze in it. I’ve gotta mention the booze! Boozy caramel apple pie? Are my readers going to start noticing how many recipes have the word boozy in them? Probably. Okay, fine, then it can be Bourbon Caramel Apple Pie. But its doesn’t have a top pie crust, it has crumble topping, so it has to be Bourbon Caramel Apple CRUMBLE pie. Great, that’s it.

5 seconds later…


Seriously, you do NOT want to be inside my head. It’s exhausting.


I’m going to level with you. I made this for Canadian Thanksgiving which was, oh you know, in October (refer to previous post about my extreme neglect in regards to this blog.) So yeah, I’m a little behind. Luckily enough, if you wait long enough to post something, it might just so happen to be holiday that you can use said recipe for.

That being said…I give you Thanksgiving Christmas Vanilla Bourbon Caramel Apple Pie…



Whether this was posted for the intended holiday or not, is neither here nor there. All I know is this pie is damn good.


Please note: I did not post a pie crust recipe with this for two reasons:

1. a lot of people already have a pie crust recipe they like to use or they just prefer to buy a crust to make it easier

2. I suck at pie crusts (my mom made this one for me)


One thing you can always count on from me is my brutal honesty!

Miss Delish asks:

What is your favorite type of pie to make around the holidays?

How do you feel about pie crusts? Do you like to make one from scratch or buy one? Or are you like me and get someone else to do it?


Vanilla Bourbon Caramel Apple Crumble Pie:

Makes one standard 9″ pie

For the Pie:

1 prepared pie crust, unbaked in a 9″ pie pan

1 cup prepared Vanilla Bourbon Caramel Sauce (half of recipe below)

5-6 apples, peeled, cored and sliced thinly. I like to use ambrosia apples but use whatever apple you like. Fuji are really good for pies too!

3/4 cup flour, divided use

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup rolled oats

1/2 cup cold butter

One egg, beaten

Extra white sugar for dusting the crust


Preheat your oven to 375 degrees and make sure the oven rack is in the center position.

In a bowl, toss the apples with 1/4 cup flour and 3/4 cup prepared caramel sauce. Pour the coated apples into the prepared pie crust. Set aside.

In another mixing bowl, combine the rest of the flour with the white sugar, brown sugar, oats and butter. Cut  the butter in with a pastry cutter or two knives, until the mixture is totally combined and the butter is in very small pieces. Carefully coat the top of the pie with the crumble mixture, making sure all the apples are covered. Make sure to brush off any crumbs that fall onto the exposed edge of the pie crust. Now brush the edge of the pie crust with a little of the beaten egg and then sprinkle lightly with the extra sugar.

Bake in your preheated oven for 40-45 minutes until bubbly and golden brown. When the pie is done, remove to cool on a wire rack. Once cooled you can slice into pieces and serve topped with a drizzle of the extra caramel sauce. Add ice cream or freshly whipped cream if you’re feeling extra indulgent!


Vanilla Bourbon Caramel Sauce:

Makes 2 cups

2 cups sugar

1/2 cup water

1 cup heavy cream

1 tbsp vanilla extract

2 tbsp butter

2 tbsp bourbon


In a medium sized, heavy bottomed pot. Add the sugar and water over medium heat. Cook until dark golden brown without stirring, about 18-20 minutes. Remove from the heat and gradually add the cream, stirring the mixture while you do so. Add the vanilla, butter and bourbon and stir to combine. Transfer to a heatproof bowl or pyrex measuring cup to cool completely before using.

Note: If you are using this for the recipe above, you will only need half of the caramel, but I’m sure you will find something to do with the rest! May I suggest pouring it over vanilla ice cream? Or my personal favorite, spoon, dip, eat, repeat!

Nom Nom.

Bye till next week!



Weekend in Photos

19 Apr

Good Morning Lovelies!

I hope your Friday is off to a wonderful beginning. I promised yesterday that I would show you some photos from my little mini trip last weekend. I went with two friends to a cabin on the Sunshine Coast. The cabin was on a small island only accessible by water taxi and so it was an adventure getting there and back. I had SO much fun and hope to go back soon!!

photo 1

click to view the rest of the post

Christmas Food Recap!

26 Dec

Hello Everyone!

I hope you all had a fabulous Christmas and that you got to celebrate with family and friends!

We celebrated with my family and it was easy since we are living with my parents right now. I must say that walk upstairs in my PJ’s was terribly exhausting! Ha!

Today I am going to do a recap of some of the food we enjoyed over Christmas Eve and Christmas Day and then later this week I will do a gifts post!

On Christmas eve, Mr. Delish and I whipped up Jamie’s Christmas Jerk Ham which we spotted on his Christmas special and knew we HAD to make it. It was nothing short of amazing!

We actually had a spiral ham which is already cooked, so we didn’t do the boiling portion of the recipe, we just made the jerk marinade and then baked the ham for about 2 hours and then finished it off with the marmalade and rum! So yummy.

I even instagrammed it!


Speaking of instagram, I also noticed that when I got my new iphone, my instagram photos started posting to my regular facebook wall, not my blog page! So the pictures I posted over the past week or so, weren’t actually posting for you to see! Don’t worry though, I will post them all throughout this week so you can see them. It you’re not following me on instagram, please do you can follow one of the links I just posted or find me under ‘missdelish’ I love internet friends!


Epic Thanksgiving and Epic Blog Post

11 Oct

Hey all!

As promised, I am doing a complete rundown of our menu for Thanksgiving. Hopefully this will help with planning your meal. Feel free to not go absolutely nuts and over the top like we did. We are some crazy people to take on this menu, and there was 4 of us helping over the course of two days, so don’t think you can do this all with one or two people in a few hours. That would be scary.

Speaking of scary. We had some kitchen injuries! Luckily no burns or cuts or ER visits. We did have a bruised knee (me) because I smashed it on our kitchen counter when I was chopping vegetables on a bar stool. I was sitting on the bar stool to be exact.

Then Carley opened the fridge and a jar of olives fell right on the top of her foot! OW!

We were both hobbling.

I will do a post in a couple days with photos of our decor and a run down of our fall fun day. For now let’s just get to the recipes.

Each item was either our own creation, or a borrowed recipe. If it is our creation, the recipe will be at the bottom of the post, if it is a borrowed recipe, the title will be a link that takes you right to it :)

Enjoy and please comment below if you have any questions!

– White Wine & Apple Sangria with Cranberry Ice Cubes

– Mulled Hot Apple Cider


–  Goat Cheese Spread with Roasted Garlic and Truffle Oil

– Butternut Squash and Sage Tart

– Pear Salad with Honey Balsamic Vinaigrette


– Turkey with gravy Pioneer Woman Brine
– Cornbread Stuffing with Sausage, Fennel and Sage
– Brussel Sprout Gratin with Bacon
– Mashed Yukon Gold Potatoes
– Caramelized Sweet Potatoes
– Heirloom Carrots with Butter and Herbs
Green Bean Casserole with Frizzled Leeks and Shallots
Homemade Dinner Rolls


Chocolate Pecan Pie
– Pumpkin Pie
– Earl Grey Crème Brulee


White Wine & Apple Sangria with Cranberry Ice Cubes:

Serves 8

2 cups fresh cranberries


6.5 cups light white wine, we used Pinot Grigio

2 large honeycrisp apples, cored and cut into cubes

5 cups dry sparkling apple cider (strongbow or any hard cider works, just make sure it isn’t too sweet)


At least the day before: In two ice cube trays, divide the cranberries throughout the trays, you don’t have to use them all if they don’t fit. Fill the trays with boiled water, this will help the cubes to be nice and clear, not cloudy. Freeze them overnight.

The night before or in the morning: In a large pitcher, add the cubed apple and the wine. Cover with plastic wrap and refrigerate for at least 4-6 hours. When you are ready to serve, add the cider and stir to combine. Serve in wine glasses with a couple of those cranberry ice cubes!


Mulled Hot Apple Cider:

Serves 10

This is an easy one.


8 cups non alcoholic apple cider

2 cinnamon sticks


In a slow cooker, add the cider and cinnamon sticks. Set for 6 hours and allow the cider to stay warm during your dinner!


Goat Cheese Spread with Roasted Garlic and Truffle Oil:

Serves 6


1 head garlic

1 large log goat cheese

1/4 cup chopped parsley

1 tsp salt

1 tsp pepper

1 tbsp truffle oil or truffle olive oil


Preheat your oven to 400 degrees.

Grab your head of garlic and chop it in half, cover each half with plastic wrap and bake in the preheated oven for 30-35 minutes until very soft. Set aside to cool completely.

In a mixing bowl, combine the roasted garlic, goat cheese, parsley, salt and pepper. Place in a serving dish and then drizzle with the truffle oil.

Serve with crackers or baguette.


Butternut Squash and Sage Tart:

Serves 10

2 cups cubed butternut squash

1 tbsp vegetable oil

1 tsp salt

1 tsp pepper

1/2 package Phyllo pastry

1/4 cup butter, melted and cooled slightly

1 cup grated white cheddar

2 tbsp chopped fresh sage


On a baking sheet, add the cubed butternut squash, drizzle with olive oil and sprinkle with salt and pepper. Use your hands and toss to coat.

Roast at 375 for 20-25 minutes until softened. Remove and allow to cool.

On a baking sheet, lay down a couple sheets of the phyllo, then brush with some butter, repeat until you have used all the phyllo sheets. Leaving a 1 inch border on all sides, top with the grated white cheddar, roasted butternut squash and sprinkle with sage.

Bake at 375 for 20-25 minutes until the cheese is melted and bubbly and the pastry is golden brown.



Pear Salad with Honey Maple Vinaigrette:

Serves 10

1 cup vegetable oil

1/2 cup balsamic vinegar

1/4 cup honey

2 tsp salt

1 tsp pepper

4 ripe pears, sliced thinly

2 heads of romaine, cleaned and torn into small pieces

1/2 cup shaved romano cheese

1 1/2 cups roasted pumpkin seeds


In a large mason jar, shake up the oil, vinegar, honey and salt and pepper. Set aside.

In a large salad bowl, mix together the romaine, pears, cheese and pumpkin seeds. Add the dressing and toss to coat, you might not need all the dressing, go slowly.

Serve immediately.



Cornbread Stuffing with Sausage, Fennel and Sage:

Serves 10

1 cup flour

3/4 cornmeal

1/4 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 egg, beaten

1 cup milk

1/4 cup melted butter

1 tbsp vegetable oil

1 tbsp fennel seeds

1/2 lb pork sausage, not in casings or taken out of the casings

1 tsp fresh chopped sage

1 cup chicken broth

1 tsp salt

1 tsp pepper


Preheat your oven to 425 and butter an 8×8 baking pan.

In a mixing bowl, combine the flour, cornmeal, sugar, and baking powder. In a seperate bowl, mix together the egg, milk and melted butter. Add the wet mixture to the dry mixture and mix just until combined. Pour into the prepared baking dish and bake for 20-25 minutes.

Remove from the oven and allow to cool completely before removing from the pan.

Once the cornbread is cooled completely. Cut it into 1 inch cubes, set aside.

In a pan over medium high heat, add the vegetable oil and heat. Once the oil is hot add the fennel and allow that to cook for 1 minute until fragrant. Add the sausage and cook until browned and  cooked through, breaking up into small pieces as you go.

Once the sausage is fully cooked, lower the heat to medium low and add the sage, cornbread, chicken broth, salt and pepper. Stir to coat.

Add the cornbread mixture to a 9×12 baking pan and bake in a preheated 350 degree oven for 20-25 minutes until browned and crispy on the top.


Brussel Sprout and Bacon Gratin:

Serves 10

6 slices thick cut bacon, cut into 1/4 inch pieces

3 cloves garlic, minced

About 40 brussel sprouts, cleaned and quartered

Salt and pepper to taste

1 cup panko bread crumbs

1/4 cup butter cut into a bunch of little pieces


Preheat your oven to 350 degrees and grease a 9×12 baking pan.

In a large saute pan over medium high heat, saute the bacon until crisp, add the garlic and cook for about 1 minute then add the brussel sprouts and cook until softened and cooked through, season with salt and pepper.

Add the brussel sprout and bacon mixture to the prepared baking sheet and top with the panko and pats of butter. Bake for 15-20 minutes until the top is golden brown.



Mashed Yukon Gold Potatoes:

Serves 10

6 lbs yukon gold potatoes, peeled and quartered

1  1/2 cups  heavy cream

1/2 cup butter

2 tbsp kosher salt


In a large pot add the potatoes and enough water to cover, place over high heat until boiling. Lower heat to medium and cook until the potatoes are fork tender (no resistence when you poke a fork into them) about 20-25 minutes. Drain and put them back into the pot with the lid on.

In a large measuring cup or microwavable bowl, add the cream and butter. Microwave for about 1-1.5 minutes, until the butter is fully melted and the mixture is hot.

Mash all the potatoes without any liquid, until there are not any lumps. Add the cream mixture slowly while mashing, until smooth. Add the salt and mix again. Serve hot!


Caramelized Sweet Potatoes:

Serves 10

6 medium sweet potatoes peeled and cut into 1/2 inch rounds

1 cup butter

2 cups brown sugar


Add the sweet potato rounds to a large pot and cover with cold water. Heat over high heat until boiling. Once boiling, lower the heat to medium and cook until almost cooked through, about 18-20 minutes. Drain and set aside to cool completely.

Heat a griddle or pan over medium heat and melt about 1/4 of the butter on the griddle. Add about 1/2 cup of the brown sugar and allow the sugar to melt into the butter, stirring it around the griddle with a spatula or flipper.

Add some of the cooked and cooled rounds of sweet potato, and brown in the sugar butter mixture. Remove to a 9×13 baking dish and repeat with the remaining sweet potatoes, adding more brown sugar and butter each time until you’ve cooked all of the potato rounds. Drizzle any extra caramel over top at the end.

Bake at 350 degrees for about 12-15 minutes until heated through before serving.



Heirloom Carrots with Butter and Herbs:

Serves 10


10-12 heirloom carrots

1/4 cup butter

1 tsp salt

1/4 cup chopped parsley


In a large pot of boiling water, par boil the carrots until they are tender. Drain and set aside.

In a large frying pan, add the butter and cook over medium high heat until bubbly. Add the carrots and saute until cooked through, about 4-5 minutes. Add the salt and Parsley and stir.

Serve hot.


Pumpkin Pie:

3 large eggs

2 cups pumpkin puree

1/2 cup heavy whipping cream

1/2 cup brown sugar

2 tsp pumpkin pie spice

1 pre-baked pie crust (we used this recipe)

2 cups fresh whipped cream for serving


Preheat your oven to 350 degrees.

In a large bowl, mix together the eggs, pumpkin, cream, brown sugar and pumpkin pie spice.

Add to the prepared pie crust and bake for 40-45 minutes until set. Remove to a wire rack to cool completely.

Slice and serve with a dollop of whipped cream.



Earl Grey Creme Brulee:

Makes 10 creme brulees

4 1/4 cups (1 litre) heavy cream

2 earl grey tea bags or loose leaf tea in a steeper

12 egg yolks

1/2 cup sugar

Extra sugar for brulee-ing


Preheat your oven to 350 degrees

In a large pot, heat the cream over medium until steaming. Lower the heat to medium low and add the tea bags or steeper with tea and allow the tea to steep in the cream for about 2 minutes, not allowing the cream to simmer or boil.

Meanwhile, whisk together the eggs and sugar until fluffy.

Remove tea bags from the cream and then slowly whisk the cream into the egg mixture. Strain the mixture through a fine mesh sieve and then pour into 10 ramekins.

Place the ramekins into two seperate 9×12 baking dishes and pour in some very hot water to come about halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes until set.

Remove from the water bath and allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold, about 3-4 hours.

Once you are ready to serve, dust the tops of each creme brulee with about 1 tsp sugar and then brown with a kitchen torch. Serve immediately.

Fail Morning and a Trip to Oregon!

20 Jun

Good morning everyone! I hope you are all having a fabulous Wednesday so far. Actually, I just hope you are having a better morning than I am!

My blog has been feeling neglected because I have been so busy and barely had time to post. I was planning on posting a new recipe today and then I realized I don’t have my camera card with me, so I can’t upload the pictures of the recipe. Fail!

Sorry guys.

Anyways, instead I thought I would tell you about an exciting little trip I have been planning for this summer. My parents and Mr. Delish and I all had 10 days off in July and we decided to take a road trip through Washington and then spend most of our time in Oregon.

My parents took my sisters and I on a trip down the Oregon and California coast when we were young but I’m talking like 10 years ago. Actually I have a little treat for everyone, here are a couple pictures from our original road trip

My sister is going to kill me for this one.

My Dad who is super fit, decided to drag us on a hike up a mountain at Crater Lake, and when we got to the top there were all these little chipmunks who would come right up to you and eat out of your hand. The picture above is of my sister Jenna in her Elton John sunglasses, feeding one of them.

That was the view from the top of the mountain looking down over Crater Lake, very pretty!

And last but not least, my mom, myself and my sisters at the drive thru tree in the Redwood Forest.

If I could go back and give my 14 year old self some advice from my future self, I would say BURN those shorts.


Basically I haven’t been down this way in years and Mr. Delish has never been to Oregon before so I am thinking it will be fun all around!

We’re starting off our trip by driving down the coast of Washington and over the Astoria Bridge which separates Washington and Oregon


Once we cross over the bridge, we will be in Astoria, Oregon and then it’s just a short drive to Fort Stevens State Park where we will be staying for two nights.

History tip of the day: Fort Stevens was an active military base for many years starting during the Civil War and continued until World War II.



The old military base was obviously eventually turned into the State Park, but there are still a sunken shipwreck and some other areas that you can tour and see all the old military equipment. Mr. Delish is a huge World War II buff, so he will be into this.

Next we will drive down the coast of Oregon and end up just outside of Florence, Oregon at Jessie M. Honeyman State Park. This area is best known for the miles and miles of sand dunes that run along the coast. The park is separated from the ocean by the dunes so you can easily go stroll around the dunes from the park.


While we are there we are going to go on a sand duning tour! Well some of us, my mom doesn’t like scary stuff so she will just watch. Mr. Delish plans on watching the professional driver on our tour and learning some things from him and then renting his own buggy to drive around, I am not going with him.

Last time I went on a sand duning tour with him, this happened.

And this

Ya it was a mess.

Anyways, after a 3 day stay near the dunes, we will be going into the interior for hopefully some hot and sunny weather!

First we are staying at Prineville State Park which has a gorgeous big resevoir lake that I am looking forward to swimming in.


Then lastly we will be staying at Cove Palisades State Park which is on the Deschutes river and there is a beautiful canyon and lots of hiking and things to see.


It’s going to be a really fun trip and I won’t be able to blog while I am there but I will definitely take lots of pictures and tell/show you all about it when I’m back, but this isn’t for a few weeks yet.

Tell me, what was your favorite childhood vacation?

What are you doing this summer?

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