After talking to some very kind doctors and being poked and prodded by a bunch of different nurses, I was told that all of this I've been feeling is thanks to good ole acid reflux.
I never thought I'd have to keep a food diary, besides, you know…this blog. But I've been tracking what I eat to avoid any scary flare ups in the future.
One thing Dan has shown me in the midst of all of this is that positivity and learning to take care of yourself not just in times of need is vital to maintaining sanity. I can't tell you guys how thankful I am that I've had such an amazing support group that's motivated me to really focus on my health now. So I've started yoga this month, I've been going on walks and staying as active as my body will allow, and even though it'll take a little time, I'm relieved that the problem's been figured out.
And now that Thanksgiving is less than a week away, it's time to break out some last minute emergency desserts!
So first on my list is this amazing no-brainer apple cake. It's simple to make and perfect for turkey day festivities...and safe for me to eat with my reflux issues. (Bonus!)
But to keep things interesting, what goes better with apples than caramel? Caramel sauce, that's what! Prepare yourselves for some warm creamy caramel drizzley goodness if you're trying to wow your guests, (or hosts), this week!
So let the countdown to turkey day and the overflow of desserts begin!
Apple Cake & Caramel Sauce
Serves 6-10 people
2 cups all-purpose flour
1 cup light brown sugar
3 large apples, peeled and sliced
2 sticks unsalted butter cubed into small pieces
Juice from 1 lemon
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
2 tablespoon unsalted butter
1/2 light brown sugar
1/4 cup half & half
1 teaspoon vanilla extract
1 teaspoon salt
Preheat oven to 350 degrees
Grease an 8x8" springform pan and set aside
1. Sift the flour into your food processor, along with the brown sugar and cubed butter. Pulse until grainy.
2. In a separate bowl, mix the apple pieces, lemon juice, and spices and let sit for 15 minutes.
3. In the greased cake pan, add half of the grain mixture, then the apples, then layer the rest of the crumbles overtop. Bake for an hour and allow to cool for 30 minutes.
4. While the cake is cooling, in a small saucepan over medium heat, melt the butter for the caramel, whisk in the brown sugar and half and half. Let the mixture begin to boil (usually takes 1 or 2 minutes), once bubbling, add the vanilla and salt, and continue to whisk, turning down the burner to low heat. The mixture will continue to bubble, and let it go for 5 minutes. Remove from the burner and let it cool. The caramel sauce thickens as it cools so don't be alarmed that it it pretty thin at this stage. Drizzle over the cake and serve!