Friday, September 29, 2017

Battered Chocolate Caramel Apple Slices / #appleweek

With State Fair season coming up soon, I thought it would be fun to come up with a yummy treat, like you might see at the fair. These Battered Chocolate Caramel Apple Slices are easy to make, and they are tasty too! I used a boxed pancake mix, but I'm sure a homemade recipe will work also. What I love about these is that the pancake coating is light and fluffy, but the apple stays crisp and delicious! These are such fun!
Battered Chocolate Caramel Apple Slices
(printable recipe at end of page)
(makes 8 slices)
Pancake Mix 
1 teaspoon Vanilla
1 Rainier HoneyCrisp Apple
1/2 cup Flour
Stick to insert in Apple Slices
Vegetable Oil for frying 
Chocolate
Caramel



Mix pancake batter according to package directions.
Add vanilla to batter. Also add a tablespoon of water at a time to the mix until it is smooth and a little thinner.
 Core the apple.
Place apple slices in a bowl of water.
 Measure the flour and place in a bowl.
 Add a stick to each apple. Dip apple in flour and lightly coat it.
 Dip apple into batter. Let it drip off the loose batter. It should stop dripping after a few drips.
Place apples in oil and fry. Your oil should be at 350 degrees. Turn the apples while they are in the oil. It should only take a few minutes to fry. After taking the apples from the fryer, place them on paper towels to dry.
Melt chocolate and caramels in double boilers. 
Drizzle the apples with chocolate and caramel however you want. I drizzled with chocolate first, refrigerated them and then drizzled them with caramel and refrigerated them again. I think sprinkles would be cute on top of the chocolate and caramel, and so would powdered sugar!


Enjoy!


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Don't forget to enter the giveaway! 
Follow this link! There are only 2 days left!


Check out more tasty apple recipes here:

Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats
 Apple and Onion Cornbread from A Day in the Life on the Farm 
Apple Butter Cheesecake from The Redhead Baker 
Apple Chicken Stew from Jolene's Recipe Journal
 Apple Cider Dark & Stormy from The Crumby Kitchen
 Apple Mincemeat Pie from Palatable Pastime
 Apple Pie Bread from Sew You Think You Can Cook
 Apple Pie Pancakes from 4 Sons 'R' Us
 Apple Praline Bread from Family Around the Table
 Apple Stuffing Crusted Pork Chops from Caroline's Cooking 
Apple Walnut Bars from The Chef Next Door
 Battered Chocolate Caramel Apple Slices from The Freshman Cook
 Caramel Apple Pull Apart Bread from Hezzi-D's Books and Cooks
 Apple Crack Slaw Eggrolls from Dad What's 4 Dinner 
Cinnamon Apple Donuts from Daily Dish Recipes
 Diminutive Caramel Apples from Culinary Adventures with Camilla
 Easy Caramel Apple Butter from Grumpy's Honeybunch
 Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee
 Mom's Apple Cake from Books n' Cooks
 Oatmeal Applesauce Muffins from Amy's Cooking Adventures
 Roasted Butternut Squash and Apples from Simple and Savory
  Roasted Sweet Potatoes and Apples from Feeding Big
 Savory Apple Turkey Brie Galette from Bear & Bug Eats
 Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That's Jas 

Battered Chocolate Caramel Apple Slices

INGREDIENTS:

  • Pancake Mix
  • 1 teaspoon Vanilla
  • 1 Rainier HoneyCrisp Apple
  • 1/2 cup Flour
  • Stick to insert in Apple Slices
  • Vegetable Oil for frying
  • Chocolate
  • Caramel

INSTRUCTIONS:

  1. Mix pancake batter according to package directions.
  2. Add vanilla to batter. Also add a tablespoon of water at a time to the mix until it is smooth and a little thinner.
  3. Core the apple.
  4. Place apple slices in a bowl of water.
  5. Measure the flour and place in a bowl.
  6. Add a stick to each apple. Dip apple in flour and lightly coat it.
  7. Dip apple into batter. Let it drip off the loose batter. It should stop dripping after a few drips.
  8. Place apples in oil and fry. Your oil should be at 350 degrees. Turn the apples while they are in the oil. It should only take a few minutes to fry. After taking the apples from the fryer, place them on paper towels to dry.
  9. Melt chocolate and caramels in double boilers.
  10. Drizzle the apples with chocolate and caramel however you want. I drizzled with chocolate first, refrigerated them and then drizzled them with caramel and refrigerated them again. I think sprinkles would be cute on top of the chocolate and caramel, and so would powdered sugar! Enjoy!
Created using The Recipes Generator

Thursday, September 28, 2017

Celebrate It! Blog Link Party!

I am so happy you are here! 
Link up something to share! We want to celebrate with you!
Last weeks 3 featured links:
Bakery Style Pumpkin Muffins 
from

20 Decadent Strawberry and Chocolate Desserts
from

Chocolate Pumpkin Bread Recipe
from

Let's get this party started!

Midnight Black Cookies

I know you are going to love these Midnight Magic Cookies! They are perfect for lots of events, and they are tasty and easy to put together. I made the cookies one day, and made the frosting and decorated them the next day. So no stress, only fun!
These black cookies are definitely different, but sometimes black cookies are needed! They are perfect for a formal party, or a wedding, maybe as a fun food at an "Over The Hill" party! 
Of course, these cookies look great with orange frosting, but any color frosting will work. You know black goes with everything! But, don't forget the sprinkles!
Midnight Black Cookies 
(printable recipe at end of post)
(makes 2 dozen cookies)

1 cup Butter
1 cup Powdered Sugar
1 cup Granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
1 tablespoon Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
pinch of Salt

Frosting
 3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
Super Black Gel Color
Black Sprinkles


Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don't worry about how much. You can always add more later.
Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color. 
I added more color because there just wasn't enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
 Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn't fill up during baking. Let cookies cool while you make the frosting.
To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner's sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing! 
Add the frosting to your cookie dimples. Add sprinkles and let dry.
Enjoy your Midnight Black Cookies!





Midnight Black Cookies

INGREDIENTS:

Cookies
  • 1 cup Butter
  • 1 cup Powdered Sugar
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vegetable Oil
  • 2 teaspoons Vanilla
  • 1 tablespoon Lemon Juice
  • 5 1/4 cup Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • pinch of Salt
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar
  • Super Black Gel Color
  • Black Sprinkles

INSTRUCTIONS:


  1. Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
  2. Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don't worry about how much. You can always add more later.
  3. Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color.
  4. I added more color because there just wasn't enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
  5. Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
  6. I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
  7. Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn't fill up during baking. Let cookies cool while you make the frosting. To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner's sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing!
  8. Add the frosting to your cookie dimples. Add sprinkles and let dry.
  9. Enjoy your Midnight Black Cookies!
Created using The Recipes Generator



Wednesday, September 27, 2017

Crunchy Apple BBQ Pork / #appleweek

We are celebrating #appleweek here at The Freshman Cook, and today's recipe is Crunchy Apple BBQ Pork! This recipe is a great meal to enjoy anytime, but for some reason I think it tastes the best when the air is a little cooler and the leaves are swirling around.  The slaw is the star of the show today, with an apple cider reduction as the base for the slaw dressing, and tiny little apple sticks mixed in to the slaw that provide a crisp crunch, making it very memorable!
Thank you to Casabella, Veggie Wash, and Rainier Fruit for the products used in today's recipe, and Don't forget to enter our fun giveaway! Click here, and go to the end of the page to enter! There are so many great prizes!!
 
Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan's Irish Oatmeal, Pyrex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.
 Crunchy Apple BBQ Pork
 (printable recipe at end of page)

Fresh Apple Cider
3 lb Pork Loin (any size will work)
Black Pepper
Minced Garlic
1/2 teaspoon Salt
1/2 teaspoon Crushed Red Pepper
1/4 teaspoon Black Pepper
1Fresh Rainier HoneyCrisp Apple
Slaw Mix
BBQ Sauce 
Bakery Style Bun


Preheat oven to 350 degrees.
I love this Veggie Wash. It is all natural and so easy to use! I sprayed it on my apple, before I cut it up for the slaw, then I lightly scrubbed it with this 2 'n 1 Veggie Brush from Casabella, and rinsed it off. 
Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool. 
Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches  140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
Cut apple in half, then cut each half in to small thin sticks.
Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
 Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
Spread BBQ sauce over the top piece of pork. Let it get hot.
Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)
Thank you for stopping by today! I hope you enjoyed my second of three recipes this week for #appleweek! If you missed my recipe on Monday, you can find my Apple Brickle Mini Tarts w/ an Oatmeal crust right here!


Find lots of fantastic apple recipes here:
Apple Almond Butter Manchengo Grilled Cheese from A Kitchen Hoor's Adventures
Apple Butterscotch Crumb Cake from The Crumby Kitchen
Apple Cider Donuts from 4 Sons 'R' Us
Apple Coffee Cake from Bear & Bug Eats
Apple Oatmeal Bars from Palatable Pastime  
Apple Oatmeal Breakfast Bars from Hezzi-D's Books and Cooks 
Apple & Sausage Stuffing from Girl Abroad 
Apple Pie with Oat Crumble Crust from The Redhead Baker
Braised Pork Roast with Apples from A Day in the Life on the Farm
Caramelized Apple Hand Pies from Jolene's Recipe Journal  
Cheesy Apple and Brie Pull Apart Bread from Family Around the Table
Crunchy Apple BBQ Pork from The Freshman Cook
Fresh Apple Dinner Salad from Cooking With Carlee
Lamb Lolipops with Apple Herb Chutney from Culinary Adventures with Camilla
Roasted Beet and Apple Salad from Amy's Cooking Adventures
Slow Cooker Baked Apples from Jonesin' for Taste
Sweet and Sour Apple Cabbage Salad from All That's Jas  

Crunchy Apple BBQ Pork

INGREDIENTS:


  • Fresh Apple Cider
  • 3 lb Pork Loin (any size will work)
  • Black Pepper
  • Minced Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Crushed Red Pepper
  • 1/4 teaspoon Black Pepper
  • 1 Fresh Rainier HoneyCrisp Apple
  • Slaw Mix
  • BBQ Sauce
  • Bakery Style Bun

INSTRUCTIONS:


  1. Preheat oven to 350 degrees.
  2. Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool.
  3. Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches 140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
  4. Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
  5. Cut apple in half, then cut each half in to small thin sticks.
  6. Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
  7. Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
  8. Spread BBQ sauce over the top piece of pork. Let it get hot.
  9. Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)
Created using The Recipes Generator















Monday, September 25, 2017

Apple Brickle Mini Tarts w/an Oatmeal Crust /#appleweek


Today starts a fun-filled week here at The Freshman Cook! It is Apple Week! Apple Week is full of applelicious recipes from myself and my blogger friends, and there is a fun giveaway that starts today! Thank you to Rainier Fruit and Flahaven's Irish Oatmeal for the products used in today's recipe post! There are some amazing prizes, and I know you will want to enter! At the end of this post you will find info on how to enter to win some great prizes! 
Thank you to Carlee from Cooking with Carlee for all the long hours and hard work it took to put #appleweek together. 

Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan's Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.
 
The very first recipe I cooked for my husbands extended family, after we were married, was a traditional apple crisp. It was always one of my favorite fall recipes. Everything went well, it tasted great, and they ate every bite. I figured it was good luck! So, I try to bake one every year! But this year, I decided to branch out a little and put a special twist on my old favorite. These Apple Brickle Mini Tarts w/ an Oatmeal Crust taste just like my old fave, but they definitely have a fun, new look. I know you are going to like them!


 Apple Brickle Mini Tarts w/ an Oatmeal Crust
(printable recipe at end of page)
(makes 12 tarts)
 Oatmeal Crust
2/3 cup firmly packed Dark Brown Sugar
1/3 cup Flour
1 cup Flahavan's Irish Oatmeal
1 teaspoon Roasted Cinnamon
pinch of Nutmeg
2 tablespoons Butter

Apple Filling 
2 Rainier Honeycrisp Apples
1/4 cup Sugar
2 teaspoon Flour
1/4 teaspoon Cinnamon
pinch of Nutmeg
Brickle Bits
Caramel Chips

Make the crust by mixing the dark brown sugar, flour, oatmeal, roasted cinnamon, and nutmeg. Regular cinnamon can be used also.
Add butter and mix together.
It will all come together like this. Sometimes when I don't feel like the spoon is doing the job, I put on disposable gloves for cooking, and mix the ingredients together with my hands. It's so much easier!
Start measuring out the amount needed for your pan. Mine needed 1 tablespoon and 2 teaspoons for each cup. Then roll each separate amount into a ball as shown. 
Place a ball into each spot in the pan for the crust. I realize not everyone has this type of pan. You could also make this in a regular cupcake tin or even a mini cupcake tin. You just have to figure out how much dough you will need for each crust. The best way to do that is to practice making a couple until you are happy with the size. 
Use a pestle or something similar to create a whole in the center of the dough. Try to insert the pestle in the middle, so all the sides are of equal size.
Peel the apples and cut into small, little chunks. You want then to be able to fit in to the cups. Add the sugar, flour, cinnamon and nutmeg to the bowl with the apples. Mix together.
Fill each cup with the apple mix. Press them down in to the cup as you are filling them. I think it looks nice with a couple apples sticking out so they can be seen! After each cup is filled, go around to each cup again and sprinkle just a little bit of the brickle bits on the top.
Bake at 350 degrees for approximately 20 minutes. As a general rule, when I am making a new recipe, I usually set my timer for 5 minutes less than recommended. I check it, and usually pop it back in the oven. That insures that I never burn my food. After all, all ovens are different.
When your cups are done, remove them from the oven, let them cool for approx. 10 minutes. Then remove them from the pan, and let them cool completely on a cooling rack.
I melted the caramel chips on the stove top, and then drizzled the caramel over each tart as I served them. They tasted great!
Thanks so much for joining me today and for participating in the first day of #appleweek! Scroll down to find lots more apple recipes, a printable copy of this recipe, and info on entering the giveaway!

Find many more fun and yummy apple recipes below:


Apple Bacon Turkey Burgers from Jonesin' for Taste

 Apple Brickle Mini Tarts with Oatmeal Crust from The Freshman Cook

 Apple Cinnamon Baked Oatmeal from Amy's Cooking Adventures

 Apple Cobbler French Toast Casserole from Tip Garden

 Apple Fritter Yeast Bread from House of Nash Eats

Apple Oatmeal Coffee Mug Cake from Corn, Beans, Pigs and Kids

Apple Pecan Chicken Salad from The Chef Next Door

 Apple Pie Steel Cut Oatmeal from Cooking With Carlee

 Cinnamon Apple Cider Sangria from The Redhead Baker

 Creamy Maple Gouda Apple Soup with Pecan-Oat Granola  from Culinary Adventures with Camilla
 
Healthy Apple Muffins from Caroline's Cooking

Individual Apple Cranberry Galettes with Caramel Drizzle  from Family Around the Table

 Mulled Apple Cider from Books n' Cooks

 Oatmeal Applesauce Muffins from A Day in the Life on the Farm

 Oatmeal Crusted Apple Stuffed French Toast from Jolene's Recipe Journal

Roasted Apple and White Cheddar Soup from 4 Sons 'R' Us

 Salted Caramel Apple Cake from Grumpy's Honeybunch

 Savory Apple Sausage Tart from The Crumby Kitchen

 Vanilla Brined Pork Chops with Applesauce  from Bear & Bug Eats

 Swedish Apple Oatmeal Pie with Vanilla Sauce from All That's Jas

 Torta di Mele Sicilian Apple Cake from Girl Abroad


Here is info on the giveaway and what you have to do to enter: 

Click on "a rafflecopter giveaway" at the end of this incredible list of great prize packs to enter.

Prize Pack #1 from Rodelle:

A baker's dream come true! This delicious prize pack includes premium vanilla products, gourmet dutch-processed cocoa and specialty extracts. Items include: Pure Vanilla Extract, Gourmet Dutch-Processed Baking Cocoa, Gourmet Vanilla Extract, Madagascar Bourbon Vanilla Beans, Organic Vanilla Extract, Organic Chocolate Extract, Almond Extract, Vanilla Paste, and some fun baking supplies to whip up your next batch of goodies with!


 Prize Pack #2 from Dreamfarm and Casabella:
Items include: a 2 'n 1 veggie brush a clip n strip shears a set up levups a set of levoons


Prize Pack #3 from Flahavan's Irish Oatmeal:


Prize Pack #4 from Pyrex and Chicago Cutlery:



Prize Pack #5 from Rainier Fruit:

A prize pack from Rainier Fruit including a box of freshly harvested Rainier Fruit apples, a stainless steel apple slicer, apple corer, "Baked with Love" ceramic pie pan, copper apple loaf pan and a $25 Williams Sonoma gift card!

Prize Pack #6 from Veggie Wash:

A prize pack from Veggie Wash
a Rafflecopter giveaway



 

Apple Brickle Mini Tarts w/an Oatmeal Crust

INGREDIENTS:

Oatmeal Crust
  • 2/3 cup firmly packed Dark Brown Sugar
  • 1/3 cup Flour
  • 1 cup Flahavan's Irish Oatmeal
  • 1 teaspoon Roasted Cinnamon
  • pinch of Nutmeg
  • 2 tablespoons Butter
Apple Filling
  • 2 Rainier Honeycrisp Apples
  • 1/4 cup Sugar
  • 2 teaspoon Flour
  • 1/4 teaspoon Cinnamon
  • pinch of Nutmeg
  • Brickle Bits
  • Caramel Chips

INSTRUCTIONS:


  1. Make the crust by mixing the dark brown sugar, flour, oatmeal, roasted cinnamon, and nutmeg. Regular cinnamon can be used also.
  2. Add butter and mix together.
  3. It will all come together like this. Sometimes when I don't feel like the spoon is doing the job, I put on disposable gloves for cooking, and mix the ingredients together with my hands. It's so much easier!
  4. Start measuring out the amount needed for your pan. Mine needed 1 tablespoon and 2 teaspoons for each cup. Then roll each separate amount into a ball as shown.
  5. Place a ball into each spot in the pan for the crust. I realize not everyone has this type of pan. You could also make this in a regular cupcake tin or even a mini cupcake tin. You just have to figure out how much dough you will need for each crust. The best way to do that is to practice making a couple until you are happy with the size.
  6. Use a pestle or something similar to create a whole in the center of the dough. Try to insert the pestle in the middle, so all the sides are of equal size.
  7. Peel the apples and cut into small, little chunks. You want then to be able to fit in to the cups. Add the sugar, flour, cinnamon and nutmeg to the bowl with the apples. Mix together.
  8. Fill each cup with the apple mix. Press them down in to the cup as you are filling them. I think it looks nice with a couple apples sticking out so they can be seen! After each cup is filled, go around to each cup again and sprinkle just a little bit of the brickle bits on the top.
  9. Bake at 350 degrees for approximately 20 minutes. As a general rule, when I am making a new recipe, I usually set my timer for 5 minutes less than recommended. I check it, and usually pop it back in the oven. That insures that I never burn my food. After all, all ovens are different. When your cups are done, remove them from the oven, let them cool for approx. 10 minutes. Then remove them from the pan, and let them cool completely on a cooling rack.
  10. I melted the caramel chips on the stove top, and then drizzled the caramel over each tart as I served them. They tasted great!
Created using The Recipes Generator