Friday Finds: Halloween Sips and Sweets

Happy Halloween! While I will not be trick or treating for candy tonight, my sweet tooth is unsurprisingly at an all-time high. Luckily, this holiday hands us the excuse to add a punch of sweetness to our diet, whether in dessert or cocktail form. Tonight, in my 1920s garb, I'll be whipping up this folklore blackberry brew from last week's All Hallows Eve dinner party shoot with West Elm and Art in the Find. Below are a few other sweet-tooth-friendly finds for your holiday weekend...It is not too late to plan something special for your Halloween gathering!

Halloween-appropriate puppy chow (pictured above).

Mini pumpkin whoopie pies with cream cheese filling by the beloved Martha.

Joy's apple snap cocktails. . .hello.

A "fig"ment of your imagination with honeyed mascarpone.

A classic martini with the most crisp and creepy presentation!

Featured image courtesy of Edible Perspective

At the Table - Host an All Hallows Eve Dinner Party

My favorite and most stylish San Diegan Conni, of Art in the Find, and I have been dreaming up this holiday dinner party for months now. The third installment of our "At the Table" series is finally complete, and we could not be more thrilled to share it with you! This spooky, intimate All Hallows' Eve dinner breaks the traditional trick or treat gathering and, instead, uses Halloween concepts to bring the ultimate menu and decor to life. Conni shares spooky yet sophisticated secrets for table styling and easy DIY elements, and I will provide details behind each plate and beverage at the table.

P.S. If you host your own Hallows' Eve dinner, post on Instagram with the hashtag #allhallowsevedinnerparty. Conni and I would love to see your creativity!

Instead of slamming you with four detailed recipes, I will serve the menu (above, courtesy of Wedding Paper Divas) in courses, if you will. We'll begin today with dessert (because who wouldn't want dessert first?), and the blackberry brew will be up tomorrow. Pumpkin soup and lamb will follow early next week. Your Hallows' Eve Dinner party palette will unfold before your very eyes in the upcoming week!

I have titled this one "A Figment of the Imagination." Black mission figs are baked and caramelized with sugar crystals, then placed onto a whipped spread of honeyed mascarpone. The light components create a smooth finale to the holiday feast. Hints of honey are folded into the tart sweetness of the Italian cheese, which is rich yet extremely decadent. I've found a new favorite, carb-free, gourmet dessert that can be prepped and plated in a matter of minutes.

Makes 4 servings

1 cup mascarpone 1 tablespoon honey, plus extra to drizzle 8 figs, butterflied 1 teaspoon granulated sugar

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy clean-up. Place butterflied figs on baking sheet and sprinkle with sugar. Bake for 8-10 minutes until sugar crystallizes.

2. Meanwhile, in a small glass bowl, whisk mascarpone with honey until consistently is light and whipped. Spoon approximately 1/4 cup onto a plate, smoothing the top of the mascarpone with the back of your spoon to create a small nest for figs. Repeat for remaining dessert plates.

3. Top each mound of mascarpone with figs. Drizzle with extra honey, if desired.

Top two photos and featured image by xoxo wedding studio

Strawberry Almond Cobbler in a Box

You're already skeptical. A cobbler in a box? Now, please turn off the imagined visuals of Pillsbury and Betty Crocker brownie boxes from your grocery aisle and listen up. This box, crafted by Chef Jenny McCoy, is providing pastries in a far more gourmet way.

An authority on baking and pastry, Jenny McCoy has created dessert menus for such leading restaurants as Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans establishments. In 2011, she received the prestigious NYC Rising Star Pastry Chef award. McCoy is currently an Institute of Culinary Education instructor, Almond Board of California spokesperson, and a contributor to Serious Eats and the Huffington Post.

Jenny offered to gift me a few sample boxes to test in my new kitchen. Of course I said yes! My own boxes of bread pudding and almond cobbler mixes soon arrived in sweet small brown boxes with easy-to-follow instructions and expert advice on substitutions and recipe enhancements. I completed prep in under five minutes (cutting strawberries, measuring buttermilk. . .) and had that baby in the oven within ten minutes of opening the box. Mind-blowing, right?

As Jenny shares, “Instant gratification comes from creating something from start to finish in a matter of minutes. But even more gratifying is sharing it with someone else.”

The collection clearly makes baking world class desserts a reality for bakers with any level of experience. My mind continues to wander to the daunting task of Thanksgiving desserts after a main course of turkey and unending side dishes. . .With this high-quality pastry mix, no one would ever have to know Jenny did half the work for you (and I won't spoil the secret either). Plus, you no longer have an excuse not to bake!

Since it is impossible to mimic the sweet, nutty crumble and sweet strawberries without Jenny's gourmet ingredient pouches, I will share photos and encourage you to get a box for yourself exclusively at Crate + Barrel. Did I mention they'd make great gifts? Well, they would. Especially for holidays.

Brown Butter Banana Bread

I honestly haven't made banana bread in years, and yesterday's pitiful, abandoned brown banana bunch provided me the perfect opportunity. This browned butter version, courtesy of Joy the Baker, adds a extra layer of richness that will leave you reaching for that second thick slice. I'm currently snacking on some right now with my coffee. I encourage you to do the same this weekend!

6 ounces unsalted butter 2 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 large eggs 1 teaspoon vanilla 3 medium bananas, mashed 1/4 cup whole milk 1 lime wedge 2 teaspoons maple syrup

1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan and set aside. Pour milk in a small bowl and squeeze lime juice over milk, allowing to curdle -- the perfect buttermilk substitute.

2. Melt butter in a saucepan over medium heat. Swirl the pan as the butter cooks, allowing to foam and crackle. Once browned and smelling nutty, remove from heat and pour into a small bowl. Set aside to cool.

3. In a large bowl, whisk together dry ingredients: flour, sugar, baking soda, salt, and cinnamon. In a medium bowl, whisk eggs, vanilla and "butter" milk. Then, whisk in bananas and maple syrup. Once browned butter is cooled, whisk with the wet ingredients.

4. All at once, add wet ingredients to the large dry ingredient bowl, and fold batter with a spatula until well combined -- don't forget to scrape bottom for pockets of flour.

5. Spoon batter into loaf pan and lightly tap onto countertop to evenly distribute the batter. Bake for 50 minutes-1 hour, until a toothpick inserted into the loaf comes out clean. Allow to cool in pan for 15 minutes before transferring.

adapted from Joy the Baker

At the Table - Nautical Beach Picnic

You may recall Caramelized's latest styling series with my fave San Diego blogger, Conni Jespersen of Art in the Find. Our Tartine Affair collaboration was featured on West Elm's Front + Main blog, and we are so excited to share our latest summertime (outdoor) table scene! Conni and I jumped at the idea to celebrate the new month with an emphasis on a breezy, beachy feel and light menu. If you ever find yourself beachside (or simply in your backyard) this summer, take notes on these dreamy tips for a modern nautical beach picnic.

Conni masters the perfect palette of blue hues and whites, which beautifully reflect the sandy shores and crystal waters on the horizon. I'm a huge fan of her dreamy linen dress. . . this stylist clearly knows how to dress the part!

Don't you wish you could bask on a simple plissé throw by the water with a darling champagne bucket this weekend? I surely do. You can see more of Conni's expert styling details on Art in the Find. . .go, go, go check it out. She has listed every thing you'll need to pack in your basket, from pillows to petals!

And, since this is a picnic after all, I've brainstormed (with Conni's similar sweet tooth assistance) and crafted a seasonal dessert and trendy, on-the-go entree to bring along in your picnic basket. Mason jar layered salads allow combinations of seasonal ingredients with no mess, no soggy lettuce, and reliable transportation! Not to mention. . .this set-up looks absolutely adorable. After munching on those veggies, a light fruit tart can be staged right on your picnic blanket for a sweet ending. Keep scrolling for the recipe for my raspberry tart and list of ingredients for mason jar salads. But, of course, you can layer your mason jar with whatever salad ingredients you desire.

WATERMELON + FETA SALAD (shown above) :: Watermelon, feta, spinach, mint CAPRESE SALAD :: Cherry tomatoes, mozzarella, basil, balsamic reduction, arugula FRUIT SALAD :: Peaches, blueberries, raspberries, strawberries

**Note: I do not recommend adding dressing to the salads, unless you pour dressing on the bottom layer and keep lettuce at the very top. We don't need any soggy salads at this beach picnic party!

Raspberry Tart

1 frozen puff pastry sheet, thawed 1 cup raspberries 1 1/2 cups light cream cheese icing

1. Preheat oven to 400 degrees. Unroll pastry onto a baking sheet and bake until puffed and golden, about 12 minutes. Remove and cool for 15 minutes.

2. Evenly spread icing over pastry, leaving a 1-inch border. Sprinkle raspberries generously over tart, and serve immediately.

Thank you to Kevin Falk of XOXO Wedding Studio photographing the scene, to Claudia of La Belle Bloom for the lovely blooms, of course, Sheli from the Incidental Spoon for providing the fun jars/ribbon from her birthday bash here, DeAnna of Simple Peace for the awesome beach tote bags which you can find here, and check out Milled for their amazing hand milled cheese boards.  Finally, West Elm for their usual goodness!

Starred and Striped :: Fourth of July Sweets

Happy July, y'all! Three days until we pull out our red, white, and blue (I'll be sporting these with my white chinos) and use every excuse to bask in the sun for almost all twenty-four hours. The Fourth of July is an opportunity to show off our patriotism in all forms and fashions -- food obviously being one of those forms.

Below are the two best Fourth of July desserts for all ages. Simple and summery berries serve as refreshing pops of color, and the prep is easy as ever! If you happen to make one of these holiday desserts, email or Instagram your photo (tagging @cara_melized!). Time to celebrate!

Summer Berries & Sweet Cream

1 pint strawberries, hulled and halved 1 pint blueberries 1 cup heavy whipping cream 2 tablespoons sugar Orange zest (optional)

1. In a small mixing bowl, blend whipping cream and sugar on medium high speed until frothy and high-peaked.

2. Serve whipped cream over strawberries and blueberries in individual bowls with a sprinkle of orange zest on top. These napkins are super adorable on the side, too!

American Flag Tart

1 frozen puff pastry sheet, thawed 1 cup bluberries 1 cup strawberries, hulled and halved 1 cup vanilla (or cream cheese) icing

1. Preheat oven to 400 degrees. Unroll pastry onto a baking sheet and bake until puffed and golden, about 12 minutes. Remove and cool for 15 minutes.

2. Evenly spread icing over pastry, leaving a 1-inch border. Place blueberries in a square in the top left corner. Then, line strawberries across pastry with 1 inch in between stripes.