My favorite part about fall is the cooler weather and pumpkin flavored everything!Read More
A fun twist (literally) on traditional caramel apples! So delicious, and so much easier to bite into!
Ingredients 3 large Granny Smith or Pink Lady apples* 1 large lemon 2 cups brown sugar 1/2 cup heavy cream 2 tablespoons butter 2 tablespoons light corn syrup (alternatively, maple syrup) 1 teaspoon vanilla extract Chocolate sauce (optional)
Directions 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, combine the brown sugar, butter, heavy cream and corn syrup. Stir until the brown sugar has dissolved. Allow to boil, stirring occasionally, until it reaches 230F, about 7-10 minutes. Remove from heat and add the vanilla, stir continually 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.
Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices** and drizzle with chocolate sauce if desired.
Storage: These don’t do well out of the refrigerator for very long. If you must keep them at room temperature, you might consider lying them on their sides, on a piece of parchment or wax paper. They will likely separate somewhat, but still taste good!
*Note: any firm, fairly dry baking apple will do. ** Note: I sprayed my knife with cooking spray (Pam) which helped with the slicing (if you don’t have cooking spray, wipe your knife with a bit of vegetable oil). Do NOT use a hot knife.
Happy Father's Day to all the marvelous fathers out there! This recipe is dedicated to all of you but most of all, my dad. When I was little I had memories of him stashing some of mother's muffins away in the freezer. Then when it was time for afternoon tea, he'd take a couple out, cut them in half, butter them, and toast them. They were just as good a couple days later. It used to always make me laugh but was so clever. He was a man with many tricks up his sleeve. Here's to you dad! ----------------------------------------------------------------------------
SUGAR CRUSTED RASPBERRY MUFFINS
- 1 3/4 cups All Purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 TABLESPOON CINNAMON
- (1 stick) melted butter
- 1cup milk
- 1 large egg
- 1teaspoon vanilla
- 1 1/2cups fresh raspberries
- 1`cup flour
- 1cup sugar PLUS 1 TEASPOON OF CINNAMON (topping)
- Preheat oven to 400-degrees. Line a 12 cup muffin tin with paper liners or coat with cooking spray or butter.
- In a medium bowl combine dry ingredients, slowly adding melted butter.
- Gradually add milk, egg and vanilla and fold into batter until combined. Mixture will be lumpy.
- Carefully fold in raspberries to mixture.
- Bake for 17-20 minutes or 10-12 minutes if you’re making mini-muffins. Set aside and cool for 10 minutes.
- Dust sugar on top of muffins
Variations: Substitute other berries such as blueberries, blackberries or strawberries. Or combine all for mixed berry muffins
Though watermelon is 90% water, as its name suggests, it's sweet as candy. During these summer months it's a refreshing alternative to chocolate in desserts. Try my frozen pops for just that.
- 2 cups Watermelon juice
- 1 can limeade
- 1 can mint
- 1 can water
Mix: Limeade, mint, and water in the blender. Use the limeade can to measure the mint and the water
You will need a large square ice cube tray. I used a Tovolo King cube ice trays. It is best to place the ice cube tray on a cookie sheet. Easier to work with to pull in and out of freezer
Pour the watermelon juice 2/3 the way up each cube. Put in the freezer. After a couple hours pour the limeade mixture on top of the watermelon juice. Do not fill all the way to the to the rim. Just below the rim. This makes it easier to get the ice cubes out.
Just an idea: If you want to make these into popsicles. About an hour after you put the limeade on top. Stick in your popsicle sticksOptional: You will have some of the mint lime mixture left over. Pour some vodka in them and they become a delicious sneeky.