Gourmet white chocolate cinnamon caramel apples

This week for family night we made these to share with neighbors and friends to wish them a happy fall. This is a classic fall treat. they are so yummy and simple. I used to buy them at rocky mountain chocolate factory in Utah, delish. but for $8 a pop they are pricey here you can make them for much less
Apple Pie Caramel Apples

1 bag Kraft caramels if you are short on time. ( or homemade caramel) my preferred method

Caramel Recipe great for 2 dozen apples or dip some and save some yummy caramel for later

4 cups of sugar
1 can of evaporated milk
1 can of sweetened condensed milk
1 cup of unsalted butter
1 tsp. of Vanilla
2 cups of light corn syrup

Instructions: Melt butter. In a heavy saucepan combine sugar, syrup, and butter over medium heat. While on the medium heat bring mixture to a rolling boil. Slowly pour milk in as you stir. It takes a while at this point I thought it would never quite get to the right temperature, but just keep stirring. Slow and steady wins the race, so not raise your temperature. Cook to a firm ball stage or 238 degrees. Once at firm ball stage, take off heat and add vanilla. Stir constantly. Let it cool for five to ten minutes and then test an apple.

Tip: have all these ingredients ready and pre measured so you do not burn caramel. It works best with a candy thermometer, nice ones are great, but a cheap one from the grocery store will do the job as well.

Ingredients
12 large, tart apples (You can use red apples too but I like the contrast of the Granny smith with the caramel)
2 bag white chocolate chips ( I like a nicer brand like guittard, or white chocolate melting chocolate from a candy or baking supply store. Our Winco actually sells it is in bulk it is called white chocolate melty. it works great.
cinnamon sugar

1. Wash and dry apples. keep apple cold. it works much better. I do an ice bath before hand then dry them off before dipping
2. In a medium saucepan, melt caramel according to package directions. Or make caramel
3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it. LEt it drip srip srip then take a knife to scrap off the bottom so you do not have a a large foot of caramel when dried.
4. Place on parchment or wax paper that has been sprayed with cooking spray heavily or a great non stick cookie sheet sprayed with oil or smear butter.
5. Cool in the fridge until caramel is set up. 2-3 hours is best.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening oil veg, oil if the mixture is too thick.
7. Coat the apple with the chocolate. again drip drip drip and then scrap excess off.
8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.
9. Cool completely in the fridge.
10. Cut into slices and serve.


Cute gift too, this is what we left on doorsteps!

strawberry shortcake with pineapple whip.

this recipe
I found this recipe on family favorite recipes the other day and decided I had to try it. It would be perfect this weekend for mothers day. I tried it last week on some friends who came into town. HE said "it is ok.... if you love Delicious Food!" haha
I have been snaking with strawberries this week with the left over whip. Give it a try.

Below are the original directions:
This is a great, light dessert. It is very summery and easy to take on picnics! If you are feeling REALLY lazy, just buy a pre-prepared angel food cake at your local grocery store and prepare the whip just before serving.

1 box angel food cake, prepared in bundt pan
1 pint heavy whipping cream
1 tsp vanilla
2 Tbsp. powdered sugar
1 (15oz) can crushed pineapple
1 small box vanilla pudding mix
strawberries, sliced (or any other fruit you like)

Prepare angel food cake. While cake is baking, whip heavy cream with electric mixer until peaks form. Add vanilla and sugar, then set aside. In a separate bowl, combine crushed pineapple with pudding powder. Stir well. Combine pineapple mixture with whipped cream using a large spoon or spatula until well mixed. You can either frost the entire cake with the pineapple whip or serve on individual plates, topping with the whip.. either way is great. Top with sliced strawberries or any other fresh fruit.

This is how I did it:
I really laughed when she said if you are really lazy you can buy prepared angel food cake. does anyone really make their own? I have done it before, but it too much work, I just buy them. Also I had opted not to do my own cream either. I am sure it would have been delish, but I used light cool whip instead. a little kinder to the waistline.
so my recipe was much simpler and healthier.
I also did not have crushed pineapple so I just took a can of pineapple slices and threw it in my food processor until it was the consistency of crushed. turned out great!
MY recipe
1 can Crushed pineapple
1 box vanilla instant pudding
8 oz cool whip.
Mix pineapple and pudding til mixed then fold in cool whip.

Very simple, put on top of angel food cake slices with sliced strawberries!!!
Easy spring dessert!!

Carrot cake

I made this Carrot cake last week for an early Easter get together with dans family. it was so yummy. You should make one for Easter too.

RECIPE INGREDIENTS
For the Carrot Cake:
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup light brown sugar packed
4 large eggs
1 1/2 cups vegetable oil

For the Cream Cheese Frosting: The original recipe was actually double this frosting. if you do a sheet cake this is plenty, but if you do a layer cake like I did then double it, you will have left overs though.
8 ounces cream cheese softened but still cool
5 tablespoons unsalted butter softened, but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar (4 1/2 ounces)


DIRECTIONS
FOR THE CAKE:
Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch or 2 9" cake pans with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

In food processor fitted with large shredding disk, shred carrots (you should have about
3 cups); transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 25-35 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.


FOR THE CREAM CHEESE FROSTING:
When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor workbowl until combined, about
5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.

Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

Caramel Apple Cheesecake Bars...

Caramel Apple Cheesecake Bars...
http://ourrecipeclub.blogspot.com/2009/03/caramel-apple-cheesecake-bars.html

i know it seems like there are a lot of steps, but they really are quite easy. oh yeah & so delicious! try 'em out & let me know what you think!


{caramel apple cheesecake bars}


2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar, plus 2 tablespoons, divided

2 large eggs

1 teaspoon vanilla extract

3 Granny Smith apples, peeled, cored and thinly sliced

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup good caramel topping



Streusel Topping


1 cup packed brown sugar

1 cup flour

1/2 cup old fashioned oats

1/2 cup butter, softened

1 egg white


In a medium bowl or food processor, mix flour brown sugar & butter. With a pastry cutter or fork, mix until crumbly. Using the back of a measuring cup, press into a foil lined & buttered 9x13 inch baking dish. Bake 350 degrees for 15-20 minutes or until light golden.


In a different bowl, using an electric mixer, cream together cream cheese & 1/2 cup sugar- beat until smooth. Beat in eggs & vanilla. Mix until all combined. Spread over hot crust.


In a small bowl, mix together 2 TBSP sugar, cinnamon & nutmeg. Stir it into sliced apples. Evenly layer sugared apples on top of cream cheese layer.


To make the streusel topping, mix together brown sugar, flour, oats & softened butter. Using a fork or pastry cutter again, mix until crumbly. Stir in egg whites until evenly mixed in. Spoon over apples.

Glazed Caramelized Roasted Banana Bread Drop Doughnuts

I saw these made on the ultimate recipe showdown on food network and I thought they looks so go. I am not even a big doughnut person, but check it out!.

Glazed Caramelized Roasted Banana Bread Drop Doughnuts

Recipe courtesy Jenny Flake

Prep Time:
35 min
Inactive Prep Time:
hr min
Cook Time:
40 min

Level:
Intermediate

Serves:
28 to 30 drop doughnuts, 1 1/2 inches round shape

Ingredients
3 large ripe bananas, cut into 1/2-inch slices
2 tablespoons cold butter, cubed
3 tablespoons light brown sugar

Vegetable oil, for frying
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup heavy cream
1/4 cup sour cream
1 egg
1 cup cinnamon chips (recommended: Hershey's)

Glaze:
1/3 cup milk
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
Preheat oven to 400 degrees F.

Place sliced bananas into a small baking dish. Top evenly with cubed butter and sprinkle with brown sugar.
Bake for 20 to 25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks
of bananas. Set aside.

Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F.

In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt; set aside. Gently whisk the
heavy cream, sour cream and egg until just combined. Slowly stir banana mixture, cream mixture and cinnamon
chips into dry ingredients until just combined.

In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and
carefully drop into hot oil, about 8 at a time. Fry for 3 to 4 minutes turning frequently, or until golden brown. Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been
fried.

In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is
melted. Slowly add sugar, beating until glaze is smooth. Dip doughnuts into the glaze, turning to coat, and
carefully transfer them to a large sheet of waxed paper to dry.

Lemon blueberry bars

I saw this recipe and I have to try them. maybe sometime when dan isn't here he doesn't like lemon or blueberries. Or maybe I will make them anyways and pretend I didn't remember that fact when I made them ( that is what I usually do :))


http://ourrecipeclub.blogspot.com/2009/02/blueberry-lemon-crumble-bars.html
i love lemon!!! i think it tastes fresh & with spring coming & the weather warming up, i am getting a little anxious! these bars are sweet, tangy & oh so springy! enjoy-

{blueberry lemon crumble bars}

1 cup butter, softened; more for the pan

3 cups all purpose flour

1 1/2 cups old-fashioned rolled oats (not quick oats)

1 1/3 cups packed light brown sugar

1 teaspoon salt

1 teaspoon baking powder

1 large egg, separated

14-ounce can sweetened condensed milk

1/2 cup fresh lemon juice

2 teaspoons grated lemon zest

2 1/2 cups room-temperature blueberries, washed and patted dry


Line a 9×13 inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.

In a large bowl, combine flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping. Blend the egg white into the remaining crumbs and press the mixture into the bottom of the pan to form a level crust. Press it with the bottom of a measuring cup to even it out. Bake 350 degrees the crust until it starts to form a dry top, 10 to 12 minutes.

In a medium bowl, whisk the sweetened condensed milk, lemon juice, lemon zest, and egg yolk. Let stand for 5 minutes; it will begin to thicken.

Sprinkle the blueberries evenly over the hot crust, then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries. The lemon mixture need not be perfectly evenly spread. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.

Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.

Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into bars when cool. The bars may be stored at room temperature for a few hours, but should otherwise be kept in the refrigerator.

I made this apple pie for Thanksgiving this past year, it was so yummy.


Caramel Apple Pie - 2003 1st Place Apple

Recipe courtesy Marles Riessland

Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 8 min

Level:
Intermediate

Serves:
8 servings

Ingredients
Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten

Filling:
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purposeflour

Molten Chocolate Cake

Alrighty, so the restaurant Chili's has the amazing Chocolate Molten Cake. Remember--that's the cake that is chocolate cake with a lava flow of hot fudge in the center, and then a scoop of vanilla ice cream on top and the hard shell chocolate sauce on the ice cream and over the cake.

Needless to say---It is sooooooo good!

But how can you make it at home?
I found a few ideas online and this is what I put together
one chocolate cake ( I made mine from a box of devils food and made it into cupcakes. if you had a Texas size cupcake holders it would be better, but regular muffin size is good too.
1 jar of hot fudge ice cream topping (warm in microwave. watch carefully though because it can go all over and hence the mess on my face a few posts earlier.
vanilla ice cream
chocolate sauce. you can buy magic shell or make it by taking chocolate chips (1 bag) with 3 tablespoons of butter over a double boiler. Melt until smooth.


After cakes have cooled, cut a hole in the top and fill with fudge sauce until it is up to the top. Around a tablespoon.
after filling each cake. Place in freezer, for at least 2 hours

BYU Mint brownies

I used to love these brownies while at BYU and on their site the other day they had the recipe so I thought I would share!
BYU Brownie
Sugar-n-Spice, Cougareat Food Court
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.