Gourmet Caramel Apples by Glorious Treats
Ingredients:
Apples (most commonly, Granny
Smith)
Wooden apple sticks (available at
the craft store or grocery store)
Caramel*
Toppings such as chocolate (milk,
dark or white), nuts, toffee bits, mini M&M;’s, or sprinkles.
*For the caramel you can use
individually wrapped store-bought caramels such as Brach’s or Kraft.
Directions
1. Wash and dry apples. If you can use
organic apples that is best. Traditional (non-organic) apples are coated with
wax, which can make it hard for the caramel to stick to the apple. If your
apples are waxed, dip apples in very hot water for just a few seconds, then rub
off the wax the best you can.
2. Melt caramel in the top of a double
boiler or melt caramel in a large, microwave-safe bowl, in short intervals,
stirring occasionally.
3. While the caramel is melting, push
wooden apple sticks into the apples.
4. Holding the stick, dip apples (one at
a time) into the melted caramel. Allow excess caramel to drip off.
5. Set freshly dipped apple on a
parchment-lined (or Silpat lined) baking sheet. After you dip a few apples, put
freshly dipped apples in the refrigerator to help the caramel cool quickly.
Options
If you’d like to dip your apple in nuts,
mini chocolate chips, etc. do that before setting the apple onto the parchment.
Additionally, after the caramel apples
have set up a bit, melt white, milk or dark chocolate and drizzle it on top of
the apples. You may also top the chocolate with nuts or toffee bits or
sprinkles.
Caramel apples are usually best the day
they are made, but may be stored in the refrigerator up to two days.
Caramel Apple Nachos by Butter With a Side of Bread
Ingredients:
30 large marshmallows
5 Tbsp butter
35 caramels
1 Tbsp water
4-5 apples, sliced
toppings (peanuts, sprinkles, mini
chocolate chips, crushed candy bars, etc)
Melt the marshmallows and butter in a
saucepan over low heat. Stir
periodically until completely melted and smooth. Combine the caramels and water in a bowl and
microwave until melted. I microwaved
mine in 45 second intervals, stirring in between until the caramel was
smooth. Arrange the sliced apples on a
plate and pour the caramel and marshmallow mixtures over them. Add any additional toppings and serve
immediately!
Pumpkin Chocolate Chip Cookies by Chelsea's Messy Apron
Ingredients:
1/2 cup canned pumpkin (not pumpkin pie
filling)
2 tablespoons honey
1 large egg
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup oat flour (oats that have been
blended)
1/2 cup dark chocolate chips (or milk,
semi-sweet, or nuts)
1/4 cup chocolate chunks, optional
Directions:
1.
In
a bowl, beat together the pumpkin, honey, and egg. Beat in the brown sugar.
2.
In
another bowl, stir together the cinnamon, pumpkin pie spice, baking soda, and
oat flour.
3.
Oat
flour is just old-fashioned or quick oats that have been blended in a blender
or food processor until they are at a flour consistency. **Make sure to measure
the oat flour AFTER blending the oats and not before **
4.
Combine
the wet and dry and mix until just combined. Do not overstir.
5.
Stir
in the chocolate chips.
6.
Chill
the dough for 30 minutes and then preheat the oven to 350 degrees F.
7.
Using
a cookie scoop, scoop out the dough onto a cookie sheet.
8.
Press
the chocolate chunks (and extra chocolate chips if desired) into the tops of
these cookies and bake for 6-8 minutes.
9.
These
cookies taste best (in my opinion) a little under-baked - they are soft, chewy,
and chocolatey!
- 6:45 PM
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