Tonight Alex was requesting ribs for dinner, so ribs it was. I made some corn bread slathered with homemade honey cinnamon butter and braised some cabbage and carrots to go along side. Pretty delicious even before we cut into the caramel apple cookie pizza, I know it’s a mouthful, full of fall splendor let me tell you. Let’s talk about it then, starting with the braised cabbage and carrots.
Go ahead and use an 11×18 baking dish, spray it with a bit of non-stick. Into the pan put 3-4 peeled and large chopped carrots. Then prep the cabbage. Take out the putter leaves if they look sloppy. Cut the cabbage into quarters, eighths if it’s a big cabbage. Run your knife down the center of the quarters to remove the core, I suggest composting the core or saving it for a veggie broth. Drizzle the cabbage with some olive oil.
Season the cabbage and carrots with some salt, pepper, and garlic. Add about a half cup of broth, stock, or water to the bottom of the pan. The key to this is covering the dish completely and tightly with foil. Place the dish into a preheated 250 degree oven for about 2 hours. Low and slow. Remove the foil and place the pan back into the oven for another 15-20 minutes until the cabbage is browned.
Take a look at that fine table. Notice the bowl of beautiful floating fall flowers in the center of the table. Thanks flower share!
After dinner we enjoyed our fall dessert. Let’s dig into that now. I started with the giant cookie pizza. Here is the dough I used for the cookie base:
mix the dry ingredients together in a bowl:
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
in your mixer combine:
1/2 cup butter, melted
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
When the wet ingredients are well combined add the dry ingredients and mix gently until a dough forms. Add in 1 cup white chocolate chips. Spray non stick spray on a giant cookie pan or use a pie plate. Using your hands spread the dough out to fill the pan.
Place into a preheated 400 degree oven for about 12 minutes, or until your liking of doneness for a cookie. Remove the pan and let the cookie cool completely. While its cooling go ahead and get started on your apples.
Peel, core, and chop 4-5 of your apples from the share. Get them going in a pan with 1/4 cup of sugar and 1/4 cup of water. When the sugar has melted and the apples are hot add cinnamon, nutmeg, and about 2 teaspoons of corn starch to thicken the mixture. Let this mixture cool completely as well.
Go ahead and frost your giant cookie when it has finished cooling. I chose to frost mine with a salted caramel frosting to fit the season but a traditional vanilla butter cream would be delicious as well.
Top the giant cookie pizza with the apple filling and you have yourself one tasty fall treat.
I would bet this is a delicious as a midnight snack, but it’s all gone. Enjoy!