Fall

Apple Pie Caramel Apples

~ lindy

Apple Pie Caramel Apples

*15 Apples, Granny Smith or Red Delicious

*1   1/2 bags (12 ounce bags) fresh Guittard White Chocolate Chips or Ghiradelli White melting Wafers

*2   1/2 packages fresh Kraft Caramels (13.5 ounce bags), unwrapped or Peters Caramels

*1 tablespoon Milk or Water, per package or ounces of caramels to be used when melting

Apple Pie Sugar mixture:

*3/4 cup fresh Brown Sugar

*3/4 cup Granulated Sugar

*1/2-1 tablespoon Cinnamon

*Silpat or Parchment Paper

*15 Wood Apple Sticks, or sticks of your choice

Wash and dry apples. Tip: if you are using purchased apples with a wax on them use 1 tablespoon Lime Juice and 1 tablespoon Baking Soda in a large glass bowl of water. Place apples into bowl and let sit a minute or so and wash/scrub apples, this will help the caramel to stick better to the apples.  (My other favorite way to remove wax is by dipping the apple in boiling water for about 20-30 seconds, remove and dry with clean towel or paper towel.)

Melt 1 bag (13.5 ounces)of caramels, plus 1 tablespoon water at a time in the microwave (in a small round glass bowl that apples will be able to be dip in easily) removing stirring occasionally with wooden spoon until melted. (Dip as many apples as you can with one bag of caramels before melting another bag of caramels for dipping.)

Push apple sticks into bottoms of apples and dip into melted caramel 3/4 of the way up the apple or more if desired.

Let caramel set 20 minutes in the fridge, meanwhile melt white chocolate chips or wafers in another small glass bowl in the microwave, watching and stirring occasionally until chips are melted.

Dip the set covered caramel apple into melted white chocolate, dipping as high-up on the apple as desired.  Sprinkle on apple pie sugar coating while chocolate coating is still “wet”.

Apple “Pie” Sugar-Coating Mixture:

Combine and mix well the granulated sugar, brown sugar and cinnamon in a bowl or container. Place or set the caramel/wet white chocolate covered apples one at a time into mixture and scoop/sprinkle apples with apple “pie” sugar-coating.

Place covered apples on Pam (cooking spray) sprayed parachment paper or Silpat is best to use and allow to dry/set in the fridge for another 20 minutes and Enjoy!!!

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Also White Chocolate Covered Caramel Apples


  

Enjoy!

Jessica And Lindy

Pumpkin Chocolate Chip Bread

~ lindy

We’ve been working on this recipe to find a great tasting pumpkin bread with not a lot of sugar and I think we have finally got the recipe to where we like the texture and not overly sweet.  We hope you will give it a try and like it too!

The first pictures are taken of the less sugar and oil  and the pictures at the end are with more sugar and oil with the dark chocolate chips add to the bread batter.

I think you will agree the less oil and sugar recipe looks more healthy  too.

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Pumpkin Chocolate Chip Bread

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Wet Ingredients:

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*2 cups granulated Sugar

*1/3 cup Extra Light Olive Oil

*1/3 cup Butter, melted

*2 cups Pure canned Pumpkin, room temperature

*4 Eggs, room temperature

*2/3 cup Water

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Dry Ingredients:

*3 cups Flour

*2 teaspoons Baking Soda

*1/2 teaspoons Baking Powder

*1 teaspoon Sea Salt

*1 teaspoon Ground Cloves

*1 teaspoon Allspice

*1/2 teaspoon Pumpkin Pie Spice
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**Mini or regular Semi-Sweet or dark Chocolate Chips, sprinkled on top or add into finished batter.

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Cream together in a stand mixer on medium speed, with paddle attachment the sugar, butter and extra light olive oil. Then add pumpkin, eggs and water and mix until combined.

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Sift together all the dry ingredients into a bowl.

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Slowly add the dry ingredients into the creamed wet mixture until are well combined bread batter.
You will need 3 loaf pans, 8 1/2 x 4 1/2, greased and floured or use loaf pan liners and spray with Pam cooking spray.

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Pour or spoon the bread batter into loaf pans, spreading evenly among the loaf pans.

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Bake the bread in a preheated oven at 350* for 40-45 minutes or until a tooth pick comes out clean.

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Remove the pumpkin bread from the oven and allow to cool before slicing and serving.




  
  
  

Have a great day!

Jessica and Lindy