Caramel Apples

I'm going to let Jill talk about Caramel Apples--she is the authority! I've made a few with success but Jill has made hundreds. She often makes them for craft fairs in her area. They are a coveted item, ladies wait in line for them, yes they are that good. So here is what Jill has to say:

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Well hello! My mom is right, I have made a several {hundred!} caramel apples in my day.  I began making 4-5  for our craft shows, but those few quickly turned into 10, which turned into 25, and sometimes up to 40 per show! I've retired from the craft show scene, and run Jill's Sweet Shoppe on Facebook. Caramel apples are a lot of fun to make and can be a great gift for teachers, neighbors, or yourself!

So, let's get started! First, let's talk about what you'll need. When making caramel apples, it's important to have all your ingredients ready to go.  Once you begin the process, you won't be able to stop in the middle to chop nuts or crush Oreo's!

You will need:

*Apples - I prefer Granny Smith.  They provide the tart flavor that you need to counteract the sweetness of the caramel and other toppings.

*Caramel - If you are making more than 5-10 apples you will want to get a 5 pound brick of Peter's Caramel...it will cost you around $20, but the quality is great and it will store for several months in your pantry. You can also just buy the individually wrapped caramels and trick your kiddos into a race to unwrap them.

* Chocolate for drizzling - Use good quality dipping chocolate for this. Ghirardelli and Guittard make great apeels that melt beautifully.  You can find them here, or your local Winco will have them in their bulk food section.  DON'T (yes, I just capitalized that) use Wilton melts from the craft store. Their waxy texture and overly sweet taste will most likely ruin your apple and make it not worth eating. Ok I'm teasing, but seriously folks, don't use them if you can avoid it...the taste is nothing like Guittard!

*Toppings - crushed Oreo's, crushed peanuts, mini M&M's, cinnamon sugar, etc

*Popsicle or craft sticks. Sticks with pointed ends (my preference) are typically found in the produce section of the grocery store.

Supplies are gathered - time to dip some apples!

1. First, wash and dry your apples then chill them in the fridge for 15 minutes. Chilling will help the caramel set faster so you don't have a gooey caramel puddle at the bottom of your apple, although I doubt anyone would complain! You'll also want to prep for the apples by laying out parchment paper, or tin foil coated with a light layer of Pam cooking spay.

2. Insert sticks in the top of the apple. You'll want to insert them about halfway down the core, being careful not to force the stick through the other end of your apple.

3. Melt your caramel. The ideal dipping temperature is 160 degrees, and there are several good methods you can use depending on how many apples you're making. The first method (and my preference) is to use a crock pot. Throw a brick of caramel in there on low for 2 hours, stirring occasionally. Be sure to stir the caramel gently, but or  it will produce air bubbles in your finished product. Another way to melt your caramel is to use the microwave to heat and stir in 1 minute increments until you've reached your desired temperature and consistency.

I prefer the crock pot because it continues to keep your caramel warm while dipping...if you use the microwave, you'll have a much smaller dipping window to work with. As a rule of thumb, if I am making more than 5 apples, I'll use the crock pot. If I'm just making a few, I'll use the microwave.

4. Dip the apples! Tilt the apple on its side while holding the stick and dip in the caramel, rolling the apples to coat all the sides. After rolling the apple in the caramel, turn it back upright and let the caramel drip off.  When the it stops dripping, take a spoon and run it along the bottom of the apple to scrape off the excess.

5. Next comes the fun part: "Accessorizing" your apple! you can dip, drizzle, and roll your chosen toppings.  If you are going to roll your apple in nuts, M&M's or crushed Oreos, make sure you do it while the caramel is still warm.

If you are drizzling chocolate, I find the best method is to hold the apple over the sink, and use a spoon (for a thicker drizzle) or fork (for a fine drizzle). This will take a little practice...if it doesn't look that great, you can just say you were going for the "rustic" look. People like rustic, right? I promise, no one will complain.  This is where having good chocolate really pays off.  If you have decided to use the Wilton Melts, your drizzle will not be nearly as fluid and beautiful. trust me.

6. You made it! Now let your apples set then package them up with some cellophane, ribbon, and tags. Remember, presentation is everything. A not-so-perfect apple can easily be revived with pretty ribbon - trust me!

A final note: Apples best eaten within 24 hours, but can be kept at room temperature for a couple of days. Don't allow them to get too cold or the apple will "sweat" and your caramel will sluff off and produce watery mess at the bottom of your packaging.

Thanks for letting me visit, mama! If you fabulous readers have any questions, visit Jill's Sweet Shoppe and send me a message!

Cinnamon Orange Monkey Bread

We had 16 for breakfast today, yes it seems like a lot but it is only half of our family! I love to have an excuse to make food that is impractical for empty-nesters. Today was the day to make Cinnamon Orange Monkey Bread. It feeds a crowd and is delicious. This recipe has been around for years. It came from Pampered Chef--probably with their Stoneware Bundt Pan. I purchased it years ago, it was the beginning of my Bundt Pan addiction. I have decided that one can never have enough Bundt Pans!

Cinnamon Orange Monkey Bread
1 orange
3/4 cup sugar
1 1/2 teaspoon cinnamon or Pampered Chef Cinnamon Plus
5 tablespoons melted butter
18 frozen bread dough rolls, thawed
1/3 cup pancake syrup
Spray a Bundt Pan (or 2 loaf pans) with Pam. Zest orange. Combine zest and sugar, rub between your fingers until mixed--it will smell amazing. Add cinnamon. Cut each thawed roll in half using a sharp knife of kitchen shears. Dip each half in melted butter and roll in sugar mixture. Arrange half of the rolls in pan, drizzle with half of the syrup, repeat. Sprinkle with any remaining sugar. Cover loosely with plastic wrap. Let rise in a warm place until about double in size. My oven has a 'dough proofing' setting, it works.
Bake at 350 for about 30-35 minutes, until top is golden brown. Cool in pan for 5 minutes. Carefully invert on a serving platter. Serve warm.
Printable Recipe

These two don't eat much--yet!

Dulce de Leche Brownies made by Amber

 Beautiful Photography by the talented Amber Linderman Photography

I have mentioned before that my gals are great cooks--we live miles apart but we are always sharing menus, food ideas and new recipes. This recipe comes to us from David Lebovitz-a foodie that resides in London.
Amber made it, was amazed and promptly sent pictures out to each of us--to share the recipe and to make us slightly jealous that we weren't eating this yummy confection! I think it worked--we will all be making this before the weekend is up. One slight change--Amber opted to spread the nuts on the top of the finished brownie. That way she can please even those who aren't fond of nuts. Brilliant idea Amber.
On to the recipe:

Dulce de Leche Brownies--from Amber

8 tablespoons butter, diced

6 ounces bittersweet or semi-sweet chocolate, chopped

1/4 cup Dutch Process Cocoa Powder, Unsweetened

3 large eggs

1 teaspoon vanilla

1 cup sugar

1 cup flour

1 cup toasted pecans or walnuts

1 cup Dulce de Leche

Line an 8-inch  square pan with a foil sling, spray with Pam. this will insure the brownies will not stick and will help in the removal of the brownies.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. I have been know to do this step in the microwave. My microwave has a setting just for chocolate melting. I love it, I use it! Remove from heat/microwave and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla and flour. Mix in the nuts or reserve for sprinkling on top. Now have fun!
Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly. Sprinkle nuts on top if desired.
Bake at 350 for 35-45 minutes. Brownies will be done when center feels just slightly firm. Cool completely. Remove from pan, remove foil. Cut into smallish squares--they are rich. Enjoy!
Printable Recipe

 

You might also like:
Packable Brownies
Ghirardelli Classic Brown Sugar Brownie
Peanut Butter Cup Blondie
White Chocolate Browned Butter Blondie
Secret Recipe Club Brownie--Danielle's Brownie

Salted Caramel Cashew Popcorn

Jill is always looking for a new popcorn recipe. Her treats are a hot item at holiday boutiques--they sell fast. Tasty treats and festive packaging, a perfect combo. She wanted a Salted Carmel Cashew Popcorn recipe. She checked out several recipes that all had good qualities but the winner was actually a mistake. And she liked it, I like it and I think you will like it too!

It starts out with1/2 cup of air popped pop corn. We like to use Mushroom Gourmet Popping Corn from Just Poppin. Heat your hot air popper for a least a minute. Quickly turn unit off, add popcorn and turn back on. It will give you 12 cups of beautiful popcorn. Make sure you shake the popcorn and get all the un-popped kernels out. You don't want to break a tooth.

Salted Carmel Cashew Popcorn
1 1/2 cups cashews, halves and pieces
12 cups mushroom popcorn
1 cup butter
2 cups brown sugar (14 ounces)
1/2 cup light corn syrup
2 teaspoons sea salt
Heat your oven to 250. Spray a large roasting pan or cookie sheet with Pam.
Mix together the popcorn and cashews in a very large bowl
In a medium size heavy saucepan melt the butter, brown sugar, Karo and salt. Stir continually on medium heat until mixture comes to a good boil. Lower heat and let caramel boil gently for 5 minutes without stirring. Immediately pour hot caramel over pop corn and cashews, stir, stir, stir. Spread on cookie sheet or roasting pan. Bake at 250 for 30 minutes stirring every 10 minutes. Quickly dump caramel corn on a kitchen surface that has been covered with parchment paper and sprayed with Pam. Spread popcorn.

 Let it cool and dry and then get it in bags quickly. It is so yummy--one (with as little will power as I) must give it away quickly. It will make someone very happy! Put it in a cute tin or a cello bag, tie with a ribbon and make someones day.
Thanks Jill, this recipe will be put to good use!

You may also like:
One year ago-------Pepper Jelly another great Christmas gift.
Two years ago------Pumpkin Muffins with White Chocolate Chips
Three years ago----Candise's Cherry Comfort Bars
Four years ago------Baked Potato Soup--a family favorite.

Chocolate Chip Cookies With Pretzles and Caramel Bits--A Flop and a Fix!

. This cookie has been on my short list for ages. I finally had pretzels and I knew I had Caramel bits so I was ready to create. All went well until I went to put the caramel bits in the bowl. I tasted one and was sure this was not how they really tasted. I looked at the date--they expired March of 2011. So they found their way to the trash.
 No problem--I always have a big block of Peters Caramel to make caramel apples and dipped pretzels. So I just chopped up tiny squares of caramel and dropped them in the batter. Everything look good--till I baked them. The block of Caramel must lack the substance that keeps the little caramel bits, in bits. They didn't taste terrible but they certainly were not worthy of sharing.
Actually my sweet neighbor happened to drop by and gladly took the not so good looking batch home for her boys (they are at the 'eat anything age'). I also sent her home with some good cookies too.
At this point I was tired and ready to scratch the whole mess. Hubby to the rescue--he didn't want to see me end on a fail so he went to Walmart and purchased a fresh bag of Caramel Bits. The cookies turned out perfect and I was happy. He took a bag of cookies to a neighbor and she immediately called me for the recipe. So yes they are yummy. Use the right kind of Caramel Bits and they will turn out perfect.
Save your brick of Peter's Caramel for dipping apples or pretzels!
Enjoy these yummy cookies from one of my favorite blogs--Dessert Now Dinner Later, thanks Amber.

Caramel Pretzel Chocolate Chip Cookies
1/2 cup butter, softened
3/8 cup sugar
3/8 cup brown sugar
1/2 teaspoon vanilla
1 egg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour
3/4 cup stick pretzels, broken into thirds
1/2 cup caramel bits
1/2 cup semi-sweet chocolate chips
In a stand mixer cream butter and sugars. Add vanilla and egg. Mix well.
Combine salt, baking soda and flour, gradually add to wet mixture. Mix until combines
Fold in pretzel pieces, caramel bits and chocolate chips with a spatula
Scoop onto parchment lined baking sheet.
Bake at 350 degrees for 11-12 minutes.
Makes about 2 dozen cookies
Printable Recipe

Quick Caramel Sauce

Want a caramel apple quick? Sometime I do and this is the perfect recipe for a quick caramel sauce. Delicious as a dip for apples, pears or any kind of fruit. Also a yummy topping on ice cream. Or just eat it by the spoonful--any way it is delicious.
I always have the ingredients to whip up a quick batch and who doesn't have a few apples hanging out in their fridge. It is perfect. I don't know where the recipe came from, I have been making it for years and can't believe it has taken me almost 500 posts to get it on my blog!
Enjoy--now!

Quick Caramel Sauce
1/2 cup brown sugar
1/3 cup light Karo
1/4 cup cream
2 tablespoons butter
Combine in small saucepan and bring to a boil. Turn heat down to a simmer and cook for 5 minutes. Remove from heat and add 1/2 teaspoon vanilla. Caramel will thicken as it cools. 
Printable Recipe

TWD/BWJ Rhubarb Baby Cakes

While Rhubarb Baby Cakes may not win a beauty pageant they do taste delicious! This sweet cake starts out with a brown sugar caramel sauce and chopped pecans.  Thin slices of rhubarb are layered over the pecan/caramel sauce. Top all of this goodness with yummy cake batter. This bakes into a delicious little cake with tart rhubarb and sweet pecan caramel sauce on top.
You can make this recipe with any kind of fruit--think apple, peach or how about blueberries? This is a baby cake but you can also make the cake in a larger cake or spring form pan. The possibilities are endless.
Check Erin's blog for the complete recipe. Then check the TWB/BWJ  LYL and see what other bakers did with this recipe.

Cinnamon Bun Popcorn

I delivered a bag of Cinnamon Bun Pop Corn to my friend--Nancy declared it 'just perfect'. I would have to agree this is one delicious treat. Be prepared to get it out of the house quickly because self control may not exist when this is in the house.
My daughter Jill makes this for a local boutique--it is always requested and sells out within minutes. One just can't make it fast enough! Make a batch for your family--share a little too.

Cinnamon Bun Popcorn
12 cups popped corn--I like to use a hot air popper
1 cup chopped pecans
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup Karo
1/2 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla
4 ounces white chocolate
Put popcorn and pecans in a very large bowl. Combine brown sugar and and cinnamon in a 2 quart glass bowl mix well. Chop butter in chunks and add to bowl, pour Karo syrup over all. Microwave on high for 30 seconds, just to soften the butter, stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more. It should be bubbly. Remove from microwave and stir in baking soda and vanilla, it will bubble and make you smile. Pour the mixture over the popcorn and pecans. Quickly stir and stir until everything is well coated. Spread the mixture on a foil lined jelly roll pan. Bake at 250 for 30 minutes, stir every 10 minutes.
Cool completely, spread on parchment lined surface. Drizzle melted white chocolate over all. Cool till chocolate hardens. Break into pieces and package for Christmas giving. I know I would love a bag of this from my neighbor!
Printable Recipe
This recipe comes from Our Best Bites, where all good cooks hang out!

One year ago----Orange, Cranberry Muffins or The Best Muffin Ever!
Two years ago---Christmas Advent Calendar
Three years ago--Quick Tomato Basil Soup

Pecan Pie Bars from Jill

I received an urgent e-mail from my daughter. It was short--Mom, you have got to make these Pecan Pie Bars NOW! Jill is a great cook so I did just what she said and made them. The recipe started out with 3 cubes of butter...they had to be good.  It has a shortbread crust and a delicious pecan topping. Luckily I had lots of company so it disappeared quickly.

This is a perfect treat for your next picnic or barbeque. Consider this your urgent message!

Pecan Pie Bars

For the crust

2 sticks butter, softened

2/3 cup brown sugar

2 2/3 cups flour

1/2 teaspoon salt

 For the topping

1 stick butter

1 cup light brown sugar (7 ounces)*

1/3 cup honey

2 tablespoons heavy cream

2 cups chopped pecans

Preheat oven to 350, line a 9x13 pan with foil, leave a 2 inch overhang--this will make for an easy removal. Spray the foil.

Make the crust by creaming the butter and brown sugar until fluffy. Add the flour and salt--mix until crumbly.

Press the crust in the foil lined pan and bake for 20 minutes. Crust will be golden brown.

While the crust bakes prepare the filling. Combine butter, brown sugar, honey and cream in a saucepan. Stir over medium heat, simmer the mixture for 1 minute then add pecans.

Pour the hot filling over the hot crust, spread as needed. Bake an additional 20 minutes. Allow bars to cool completely in pan (I may have speed the process by putting them in the freezer--I'm an inpatient soul). Use the foil to lift the cool bars out of the pan. Remove foil, place on cutting board and cut in nice neat squares.

Serve to your friends and family--they will love you forever!

*Why do I give the brown sugar in ounces? I've always packed the brown sugar in the measuring cup as the recipe directs. I guess there must be many levels of 'packed' because  I measured my 'packed' brown sugar and found I had almost an ounce too much! Doesn't sound like much but it made all the difference in the cookie bars I was making. So now I measure my brown sugar on my scale. A scale is a great thing to have. Give your husband one for his birthday!
**My crust was thicker than the original recipe. It was good but I just may adjust the crust in the future--maybe make 3/4 the recipe. The topping was perfect!
 Thanks Just a Taste for a great recipe

Orange Rolls to Die For!

We have had fun making rolls from the blog How Does She. This blog has excellent photos and helps. It really is the easiest recipe we have ever made. No kneading required. That's a good thing because kneading scares people and we don't want to scare anyone! This recipe makes a large batch of rolls. We often make one pan of dinner rolls and another pan of sweet rolls.

We have made rolls to eat with Sunday Dinner, with the same dough we have made Cinnamon Rolls and Orange Rolls. They all were delicious.
The cinnamon rolls were rubbed with soft butter, sprinkled with brown sugar and cinnamon. If you liked raisins you could add them too. We don't. I like to frost cinnamon rolls with Caramel Frosting
Orange rolls are made much the same, spread with butter then rub the zest of 2 oranges into a cup of sugar. Sprinkle the orange sugar over the buttered dough and roll and cut. Bake and frost with:
 Orange Cream Frosting. This will be the best thing you have ever eaten.
1 package cream cheese, very soft
1 cup powdered sugar
zest from two oranges
dash salt
1 tablespoon fresh orange juice
Beat together the soft cream cheese, powdered sugar, zest and juice.
In another bowl beat 1/2 cup whipping cream until stiff peaks appear.
Fold whipped cream into cream cheese mixture. What you have here is something close to heaven. Swirl it onto your warm orange rolls and enjoy the deliciousness!

Caramel Crumb Bars

This delicious treat came right out of  'The Modern Baker' by Nick Malagieri. Caramel Crumb Bars are a bit more dressy than the ordinary bars I usually make. I think it is the delicious Caramel Filling. Whatever it is this bar is one you want to make when you have company for dinner or to take to a new mother or someone who has just had surgery. It will be appreciated. I know.

So here are the directions from Nicks Cook Book.

 Caramel Crumb Bars

Dough

8 ounces (2 sticks) butter, softened

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 1/2 cups AP flour

Filling

4 tablespoons butter

1 tablespoon light corn syrup

1/4 cup dark brown sugar

1 16 ounce sweetened condensed milk

 Butter a 9x13 inch pan, line with parchment and butter again, makes 24 bars about 2 inches square.

1. Set rack on the lowest level of the oven and preheat to 350.

2. For the dough, beat the butter with the sugar and salt in an electric mixer on medium speed until light and fluffy. About 2-3 minutes Add vanilla.

3. On the lowest speed beat in 2 1/4 cups of the flour, scraping the bowl as needed. Mix until the dough is smooth and the flour is absorbed.

4.  Remove the bowl from the mixer and scrape 3/4 of the dough in the prepared pan. Press the dough down evenly without compressing it to much. Chill the dough lined pan. Work the remaining 1/4 cup flour into the remaining dough with your finger tips so that it forms 1/8 to 1/4 inch crumbs. Set aside.

5. For the filling, in a medium saucepan bring the butter, corn syrup, brown sugar and condensed milk to a simmer, stirring occasionally (says Nick). I burnt the batch I stirred occasionally. The second batch I stirred almost continuously, it worked much better for me. Allow the mixture to boil gently, stirring often until it starts to thicken and darken slightly, about 10 minutes. Pour into a stainless steel bowl to cool for 5 minutes.

6. Remove the dough lined pan from the refrigerator and scrape the cooled filling onto the dough, using a small offset spatula. Scatter the crumbs on the filling.

7. Bake until the filling is bubbling gently and is a deep caramel color and the dough and crumb topping are baked through about 30 minutes.

8. Cool the pan on a rack until lukewarm, 15-20 minutes. lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut into 2 inch squares.

I think when I make these again (like tomorrow) I will add some chopped pecans on top of the caramel.

Oatmeal Carmelitas

These rich, chewy bars were in the 1967 Pillsbury Bake-Off. They have become one of the most requested recipes ever according to Pillsbury. It takes just one bite to see why this is true. They are addictive. I suggest you make them the day before a large family gathering. These yummy bars need to be shared, they also freeze quite well.

Oatmeal Carmelitas
Crust
2 cups flour
2 cups quick cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups softened butter
Filling
1 12.5 oz. jar caramel ice cream topping
3 tablespoons flour
1 cup (6 ounces) semi-sweet chocolate chips, I chop up a Ghirardelli Semi-Sweet Baking Bar
1/2 cup chopped nuts

Heat oven to 350 degrees. Spray a 9x13 inch baking pan--I use stoneware. Blend all crust ingredients at low speed until crumbly. Press 2/3 of the crumb mixture in the bottom of sprayed pan. Reserve remaining crumb mixture for topping. Bake for 10 minutes. Meanwhile combine caramel
 topping and 3 tablespoons flour. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle caramel mixture evenly over top; sprinkle with reserved crumb mixture. Press down gently.
 Return to 350 degree oven and bake for an additional 18-22 minutes or until golden. Cool completely.
Refrigerate 1-2 hours until filling is set. Cut into squares and share.

Cinnamon Rolls

I love my morning glance at Google Reader, so many fun blogs--so many new recipes! I was assigned to bring 'hard rolls' to a lunch bunch. Now hard rolls are pretty boring but 'hot rolls' are another story. I came across a yummy looking recipe on My Kitchen Cafe. These delicious looking Buttermilk Cloverleaf Rolls were just what I was after. I pulled them out of the oven and served them piping hot, I took home an empty basket and called it a winner! This is a fun dough because it keeps in the refrigerator for about a week. Today I made cinnamon rolls with my 'refrigerator dough'. I used Pampered Chefs Sweet Cinnamon Sprinkle for the filling and topped them with my Mom's Caramel Icing. These were to die for!

Mom's Caramel Icing

1/3 cup butter

1/2 cup brown sugar

3Tablespoons milk

Bring to a boil and cook for a minute. Cool for 5 minutes and add 1 1/2 cups powdered sugar. Quickly frost warm rolls. If frosting gets too thick add a little hot water. This frosting is delicious on Cinnamon Rolls, Pumpkin Cookies or muffins.