Ultimate Caramel Apples
- 1 cup water
- 1 cup sugar
- 1/2 cup heavy cream
- 10-inch square piece of styrofoam
- 6 popsicle sticks or small wooden dowels
- 6 Red Delicious or Golden Delicious apples
- 3 ounces white chocolate
- 3 ounces semi-sweet chocolate, finely chopped
- 1/4 cup chopped nuts
Over low heat, stir mixture gently until sugar is completely dissolved.
Increase heat to medium low and cook, without stirring, until mixture is a dark amber color.
Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.)
Set aside to cool and thicken.
Cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples).
Insert popsicle sticks into bottom center of apples.
Dip top half of each apple into thickened caramel.
Insert bottom of popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple.
Refrigerate to harden.
Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth.
Transfer melted chocolate to pastry bag fitted with small writing tip.
Drizzle thin, random strips of white chocolate over each caramel apple.
Repeat melting and drizzling with semi-sweet chocolate.
Sprinkle with chopped nuts.
Apple Butter Muffins
Recipe By : Jenni Miller
- 2 cups flour
- 3/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 3/4 cup apple butter
- 1/2 cup applesauce
- 1/4 cup skim milk
- 2 eggs, lightly beaten
- 3 tablespoons honey
- 1 teaspoon vanilla
- 1/2 cup raisins or nuts (optional)
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.
In smaller bowl, combine wet ingredients (the next 6 ingredients).
Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes).
Fold in raisins with as few strokes as possible.
Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray). Bake 20-25 minutes, until cake tester comes out clean.
Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do *not* let muffins cool completely in the tin.)
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