Drinking v Eating Calories

Every year, and especially as I get older, I go kicking and screaming into Fall. Why does Fall have to be so short, while spring takes forever to get here? Anyway, once I admit that I’m powerless over the change from Summer to Fall, I’m all about the food and drink.

This morning I tried my first ever Pumpkin Spice Latte from Starbucks. And it will be my last. It wasn’t bad, but it was way too sweet, and it left a taste a can’t describe. I threw most of it away, but thankfully I used a gift card, so it didn’t cost me anything. My niece suggested I try the Apple Crisp Oatmilk Macchiato next, so with $8.84 remaining on my gift card, I will do that next weekend.

I remember back in the Lynn’s Weigh days, people here used to debate about drinking calories vs eating calories: Would you rather eat a ________ or drink the caloric equivalency of  ________?

I’m down for drinking calories, but usually only if it has a kick. I like a good basil gimlet or gin and tonic once in a great while (once a year?), and I drink beer in small amounts, but it has to be dark. The darker the better. (I tasted Straub’s Dunkelweizen last week and it was excellent!) Hot chocolate’s right up there on the “worth it” meter, too.

Most of the time when calories are the concern, I would opt for a drink over food. But that was before I made these Caramel Apple Bars. I would eat one of these over drinking any beverage (including my boyfriend’s specialty, Irish Coffee). I think even he’d agree that this is the best apple dessert we’ve ever eaten.

If you make it, let me know what you think. And let me know if you prefer to drink or eat your “special” calories!

Caramel Apple Bars (adapted from a recipe on http://www.dixiecrystals.com)

Ingredients

Crust

• ¾ C packed light brown sugar
• ¾ C butter, room temperature
• ¾ t kosher salt
• ½ t baking soda
• ½ t cinnamon
• ¼ t nutmeg
• 1/8 t cardamom
• 1/8 t allspice or cloves
• 2 ½ C all-purpose flour
• ½ C chopped pecans, toasted

Filling

• 3 C peeled and chopped apples (your choice)
• 1 t sugar
• ½ t kosher salt
• ¼ t cinnamon
• Pinch cardamom

Caramel Layer (my favorite way to make caramel)

• ¼ C butter
• 1 C packed brown sugar
• ½ C cream
• 1 T vanilla

Directions

• Preheat oven to 350 degrees. Line a 9×13 pan with foil; grease foil
• With an electric mixer, cream together brown sugar and butter until creamy. Beat in salt, baking soda, and spices. On low speed, mix in flour until combined. (The mixture will be crumbly.)
• Reserve ¾ cup of crust and stir in toasted pecans.
• Press remaining crust into prepared pan. Bake for 10 minutes.
• Meanwhile, toss chopped apples with granulated sugar, salt, cinnamon, and cardamom. Set aside.
• In a small saucepan, combine the caramel layer ingredients and cook over medium heat, stirring until smooth.
• Scatter apples over warm crust, then pour on the caramel sauce evenly.
• Sprinkle the remaining crumble evenly.
• Bake for 30-35 minutes, or until caramel is bubbly. Remove from oven and cool on a wire rack.
• Once cool, lift foil to remove from pan and peel back foil sides from bars. Cut however many bars you want!