Caleb Blood

I've been listening to Reverbnation a lot this week and wondering why I haven't done a local music post in a while. I have so many artists I want to feature still so I choose one today from the song that's been in my head. I've had Caleb Blood's song Lovely Obsession, along with others of his, on my playlist for a couple of years. Love it! Caleb is a BYU student and has been playing at Velour in Provo, The Wall at BYU and other places recently.

Check out his website (not updated much) or like him on Facebook to find out when he's playing next so you can check him out in person. He even had an article written about him recently in The Salt Lake Tribune. He has a great pop sound and his music sure sounds radio-ready and very catchy. He is very talented and I can't wait to see him make it big nationally.

Caleb's new album is called +one and you can listen to the whole album on Spotify (some songs are on the player below, but there are others too) or buy it from his website or on iTunes. Support artists so they can keep making music! And check out his older music there too! He also has a YouTube channel. How did I not blog about him before???

I've posted one of his videos and his Reverb Music Player where you can listen to several of his songs.

Mini Caramel Glazed Apple Bread

I didn't get to my giveaway yet. I've been sick, just a cold, but still feeling yucky and have to push through it for classes, studying and my internship. I have several posts in the works (okay, in my head), but I'll have to catch up later. As as I post this, I'm watching the BYU-UofU game! Go, Cougars!!!

 

I made some mini loaves of this moist, easy quick bread to give to the ladies I visit teach and I still had lots extra. Culinary Concoctions by Peabody had this on their website and the photos made me drool! Great fall recipe, but I'll be making it year-long! 

 

Mini Caramel Glazed Apple Bread

 

1 1/2 c. shredded peeled apples
1 1/2 c. brown sugar, loosely packed
1/2 c. buttermilk
1/2 c. vegetable oil
4 large eggs
3 c. flour
2 t. baking soda
2 t. ground cinnamon
1 t. salt
1 t. ground nutmeg

Glaze:
2 T. unsalted butter
1/4 c. packed brown sugar
1 T. apple cider
1/2 c. powdered sugar, sifted

Preheat oven to 350°F.

Spray three mini pans (5.75L x 3.25W x 2.25H inches) with baking spray.

In large bowl, stir together apples, 1 1/2 cups brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans (each pan takes 4 regular size ice cream scoops).

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.

In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in cider. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.

Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional cider, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.