Inside Out Caramel Apples
from Domestic Fits
3 large Granny Smith apples
1 large lemon
2 cups brown sugar1/2 cup heavy cream
2 tbs butter
2 tbs light corn syrup
1 tsp vanilla extract
1/4 cup chopped pecans
Chocolate sauce (optional)
Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.
Squeeze the juice from the lemon onto the apples and allow to set. This will keep them from turning brown right away.
In a sauce pan over high heat, add the brown sugar, butter, heavy cream and corn syrup. Stir until the brown sugar has dissolved. Then leave it to boil, untouched (don’t stir), until it reaches 230 degrees, about 7-10 minutes. Remove from heat and add the vanilla, stir until it stops bubbling. Allow to cool for about 10-15 minutes.
Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick.
Pour the caramel into the hollowed out apples until just below the top.
Sprinkle with pecans.
Chill in the refrigerator until the caramel has set, about 20 minutes.
Cut into slices and drizzle with chocolate sauce if desired.
Snickers Bar Pie
from Recipe Girl
Yield: 2 pies
Prep Time: 25 min
This pie won a blue ribbon in the kid's division at the San Diego County Fair, and it also received a 2nd place prize in a community pie contest.
8 ounces cream cheese, softened1 1/2 cups powdered sugar
1/2 cup chunky or creamy peanut butter
3 regular-sized Snickers candy bars, chopped
16 ounces Cool Whip, thawed (or about 8 cups of stiffly whipped, sweetened cream)
Two prepared graham cracker pie crusts or chocolate cookie pie crusts
chocolate syrup, caramel syrup, chopped snickers and chopped peanuts for garnish
Directions:
2. Stir in chopped candy bars.
3. Gently fold in the whipped cream just until mixed.
4. Divide between the two crusts. Drizzle chocolate and caramel syrup on top and sprinkle with chopped peanuts and additional chopped snickers. Keep in refrigerator until ready to serve.
Double Fudge Biscottis
from The Simple Measurements
Ingredients:
Biscotti:
1 c. unsalted butter, softened
1-3/4 c. sugar
3 large eggs2 tsp. vanilla extract
1/3 c. cocoa powder
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2-1/2 c. all purpose flour
2 c. semisweet chocolate chips
2 c. white chocolate chips
Drizzle:
4 oz. each semisweet and white chocolate, melted
Directions:
- Heat oven to 350°F. Line two small or one large baking sheet with parchment paper. Set aside.
- In a large bowl, cream together butter and sugar. Add eggs and vanilla extract and blend well. Fold in cocoa, baking powder, baking soda, salt, and flour to make a thick batter. Fold in semisweet and white chocolate chips. Let dough stand for 15 minutes to thicken and firm up.
- Spread dough into two logs on prepared baking sheet(s). Bake 35 to 45 minutes or until set and logs are firm to the touch. Remove biscotti from oven and let cool 15 to 20 minutes. Reduce oven temperature to 325°F. Using a long serrated knife, slice logs on a diagonal into 1/2-inch thick pieces. Return biscotti to baking sheet, standing upright, and bake 30 to 40 minutes to dry and crisp biscotti. Let cool completely on baking sheets.
- To finish, melt semisweet and white chocolate and drizzle over each piece of biscotti. Let harden before serving.
from Nutmeg Nanny
Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs
Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.
Caramel Apple Cheesecake Bars
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Streusel Topping:1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
