Showing posts with label Caramel. Show all posts
Showing posts with label Caramel. Show all posts

Friday, February 19, 2021

Stuffed Cinnamon Caramel Muffins/#NationalMuffinDay

Somedays, all you are looking for is a simple and easy way to start your day, and these Stuffed Cinnamon Caramel Muffins are your answer. Other times you are looking for a small snack to get you through to dinner, and these muffins are still the answer. You will find that these Stuffed Cinnamon Caramel Muffins are perfect anytime, so be sure to make enough for everyone! 

These muffins are loaded with little balls of caramel, that burst with flavor in your mouth. They are also loaded with cinnamon for a warm and familiar flavor. I topped the muffins with a caramel drizzle falling over the muffins and then added a few caramel balls on top. So yummy!

This was my first time using the air fryer for baking. The muffins baked quickly and perfectly, with each muffin in a reusable silicone baking cup. In the recipe for these muffins, I have included times for using an oven and an air fryer. 


Stuffed Cinnamon Caramel Muffins
(makes 1 dozen muffins)
(printable recipe at end of page)


2 cups all purpose Flour
2 teaspoons Baking Powder
2/3 cup light brown Sugar
2 large Eggs
1 cup Buttermilk
1/2 cup Butter~melted
1 teaspoon Vanilla Extract
1 teaspoon ground Cinnamon
1 cup Caramel Bits
small mix of Cinnamon Sugar
1/2 cup Caramel Bits
1/4 cup Heavy Whipping Cream
1 teaspoon Sugar
1/8 teaspoon Cinnamon
1/2 cup Caramel Bits


Stir the flour and baking powder together. Stir in light brown sugar. Set aside.

In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.

Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix.

Fold the 1 cup of caramel balls into the batter.

Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals. 

Pour a half cup of caramel balls into a heat resistant bowl. Add a
1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.

Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin.

Drizzle the caramel over the top of the muffin.

Add caramel balls to top of muffins and you are ready to serve and enjoy!


Thank you for joining me today! I hope you enjoyed this recipe, and as always, if you have any questions, please contact me at the freshmancook@hotmail.com.

Scroll down to the end of the page for a printable recipe of these tasty Stuffed Cinnamon Caramel Muffins!

Looking for more muffin recipes? Check out this list of tasty muffin recipes from some friends! They all sound amazing! 

                           Celebrating National Muffin Day!

  • Meyer Lemon Poppy Seed Muffins from Cheese Curd In Paradise
  • Blue Cheese Mushroom Muffins from That Recipe
  • savory cornbread muffin something from A Kitchen Hoor's Adventures
  • Almond Poppy Seed Muffins from Kathryn's Kitchen Blog
  • Healthier Chocolate Raspberry Muffins from Books n' Cooks
  • Banana Cream Muffins from Making Miracles
  • Sourdough Pumpkin Walnut Muffins from Savory Moments
  • Strawberry Banana Mini Muffins from Sweet Beginnings
  • Blueberry Zucchini Muffins from Hezzi-D's Books and Cooks
  • Caramel Cinnamon Muffins from The Freshman Cook
  • Vegan Pear Ginger Muffins from Magical Ingredients
  • Corn Dog Mini Muffins from House of Nash Eats
  • Cheddar-BBQ Turkey Meatloaf Muffins from The Spiffy Cookie

  • cinnamon, muffins, caramel, drizzled, snacks, treats,
    treats, snacks, homemade goodies
    desserts, snacks, breakfast
    Yield: 1 dozen
    Author: The Freshman Cook
    Stuffed Cinnamon Caramel Muffins

    Stuffed Cinnamon Caramel Muffins

    Ingredients

    Stuffed Cinnamon Caramel Muffins
    • 2 cups all purpose Flour
    • 2 teaspoons Baking Powder
    • 2/3 cup light brown Sugar
    • 2 large Eggs
    • 1 cup Buttermilk
    • 1/2 cup Butter~melted
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon ground Cinnamon
    • 1 cup Caramel Bits
    • small mix of Cinnamon Sugar
    • 1/2 cup Caramel Bits
    • 1/4 cup Heavy Whipping Cream
    • 1 teaspoon Sugar
    • 1/8 teaspoon Cinnamon
    • 1/2 cup Caramel Bits

    Instructions

    1. Stir the flour and baking powder together. Stir in light brown sugar. Set aside.
    2. In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.
    3. Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix.
    4. Fold the 1 cup of caramel balls into the batter.
    5. Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals.
    6. Pour a half cup of caramel balls into a heat resistant bowl. Add a
    7. 1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.
    8. Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin.
    9. Drizzle the caramel over the top of the muffin.
    10. Add caramel balls to top of muffins and you are ready to serve and enjoy!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Stuffed Cinnamon Caramel Muffins

    Sunday, September 29, 2019

    Caramel Pecan Cookie Sticks/ #FlavorsofFall

     I received product from the sponsor to
    create the recipe below. All opinions on 
    the product are mine. 

    This week I am participating in a fun group celebrating fall and all the fun and tasty foods that come along with it! If you are like me, then you really love all the foods that celebrate this colorful season and you will love all the recipes coming over the next week from myself and some blogger friends! Millican Pecan Co. is one of our tasty sponsors this week, along with Door County Coffee! As you scroll down you will find an exciting giveaway featuring products from each of our sponsors! Don't forget to enter, and GOOD LUCK!

    Today I am sharing my Caramel Pecan Cookie Sticks! They are a fun shortbread cookie full of pecan pieces from Millican Pecan Co. and they are topped off with a bit of caramel drizzle! I think they look and taste like fall, and I know they will be a hit in your house!

    Caramel Pecan Cookie Sticks 
    (makes 1 dozen cookie sticks) 
    (printable recipe at end of page)

    1 cup Butter
    3/4 cup Sugar
    2 cups Flour
    1/2 teaspoon Baking Powder
    1/4 teaspoon Salt
    1-1 1/2cups Pecan Pieces
    15 Caramel Squares

     In a large mixing bowl, beat the butter on medium speed, for 30 seconds. Add the sugar. Mix on medium speed until incorporated. In a separate bowl, stir the flour, baking powder and salt. Add the flour mix to the butter mix. Mix together to form your dough.
    Take the pecan pieces and distribute them into the molds of the pan.
     Although this pan has a design on it, it will make no difference in the outcome of these cookies because the pecans are on the bottom. Take approx. 1 tablespoon of dough and push it into the mold of the pan. You might need a little bit more. Cover the pecans like above. 
    Bake at 375 degrees for 6-8 minutes.
     As they brown and cook, watch them closely as it doesn't take very long. Remove from oven to cool. Once cool, take them out with any object that won't scratch your pan. I used a plastic fork. It was gentle on the cookie edge, and didn't scratch. Let the cookies cool.
     After the cookies are cooled, melt the caramel. Place the cookies on wax paper. Drizzle the caramel over the cookies.
    This is a really easy recipe that highlights the deliciousness of the pecans and adds a bit of sweetness from the caramel. Plus, I think it looks and tastes like fall!
    I hope you enjoyed this recipe! Thank you for dropping by! Scroll down to see what all my blogging friends made for today's kickoff to our #FlavorsofFall celebration! (and don't forget to enter the giveaway!)


    Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

    Here’s what we made for Monday:

    Breakfast
    Cinnamon Glazed Donut French Toast by Daily Dish Recipes
    Cranberry Pecan Coffee Cake by Family Around the Table
    Ginger Pear Muffins by Jolene's Recipe Journal
    Healthy Chocolate Pumpkin Waffles by Tip Garden
    Spiced Coffee Toffee Bread by Cheese Curd In Paradise

    Savory
    Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
    Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
    Fig and Brie Grilled Cheese by The Redhead Baker
    Java Beef Flatbread Pizza by Cindy's Recipes and Writings
    Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
    Tuna Pot Pie by Palatable Pastime
    Vegan Chili by Red Cottage Chronicles

    Dessert
    Apple Cheesecake Streusel Bars by Love and Confections
    Caramel Apple Cookie Cups by Sweet Beginnings
    Caramel Pecan Cookie Sticks by The Freshman Cook
    Chocolate Cappuccino Biscotti with Pecans by Blogghetti
    Cinnamon Maple Pecan Cookies by Hezzi-D's Books and Cooks
    Coffee Granita by Karen's Kitchen Stories
    Irish Apple Cake by A Kitchen Hoor's Adventures
    Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
    Pecan Pie Bars by Books n' Cooks
    Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
    Vegan Coffee Layer Cake by The Baking Fairy

    Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

    a Rafflecopter giveaway


    Flavors of Fall Door County Prize Package  

    Prize 1 - Door County Coffee and Tea Company

    Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.  

    Flavors of Fall Millican Prize Package

    Prize 2 - Millican Pecan Tower of Treats Gift Tins

    Originally founded as the West Texas Pecan Nursery in the late 1800's, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.


      Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.


    Caramel Pecan Cookie Sticks

    Yield: 1 dozen
    Author:

    ingredients:

    • 1 cup Butter
    • 3/4 cup Sugar
    • 2 cups Flour
    • 1/2 teaspoon Baking Powder
    • 1/4 teaspoon Salt
    • 1-1 1/2cups Pecan Pieces
    • 15 Caramel Squares

    instructions:

    How to cook Caramel Pecan Cookie Sticks

    1. In a large mixing bowl, beat the butter on medium speed, for 30 seconds. Add the sugar. Mix on medium speed until incorporated. In a separate bowl, stir the flour, baking powder and salt. Add the flour mix to the butter mix. Mix together to form your dough.
    2. Take the pecan pieces and distribute them into the molds of the pan.
    3. Although this pan has a design on it, it will make no difference in the outcome of these cookies because the pecans are on the bottom. Take approx. 1 tablespoon of dough and push it into the mold of the pan. You might need a little bit more. Cover the pecans like above. Bake at 375 degrees for 6-8 minutes.
    4. As they brown and cook, watch them closely as it doesn't take very long. Remove from oven to cool. Once cool, take them out with any object that won't scratch your pan. I used a plastic fork. It was gentle on the cookie edge, and didn't scratch. Let the cookies cool.
    5. After the cookies are cooled, melt the caramel. Place the cookies on wax paper. Drizzle the caramel over the cookies.
    cookies, caramel, shortbread, dipping cookies
    treats, desserts, cookies, fall
    Created using The Recipes Generator
      
     


    Monday, September 24, 2018

    Deconstructed Chocolate Caramel Mini Apple Pie / #appleweek


    This post is sponsored in conjunction with AppleWeek .
    I received product samples from sponsor companies to aid in
    the creation of the AppleWeek recipes.
    All opinions are mine alone.

    My favorite part of an apple pie is the apples and that sweet, cinnamon sauce that they are cooked in. Mmmm...! So I thought it would be fun to make a pie with a lot of the filling and less of the crust. Don't get me wrong, I love the crust also. But sometimes you just have to change things up a bit! That's how I ended up with this Deconstructed Chocolate Caramel Mini Apple Pie!
    Deconstructed Chocolate Caramel Mini Apple Pie
    (printable recipe at end of page)
    (2 Mini Apple Pies)

    1 package of refrigerated Pie Crust
    1 Nordic Ware Reversible Pie Top Cutter 
    1-2 tablespoons Flour
    1 teaspoon unsalted Butter, melted
    1/4 cup Sugar
    2-3 tablespoons Cinnamon
    1/2 cup Sugar
    1/2 teaspoon Cinnamon
    Pinch Nutmeg
    1 cup Caramel Bits
    2 ounces Milk Chocolate, chopped
    1-2 tablespoons Heavy Duty Whipping Cream


    Before opening your pie crust, let it come to room temperature. Unroll the packaged pie crust. Of course, you could make your own pie crust if you wanted. Sprinkle a tablespoon of flour on the Nordicware Pie Top Cutter. Place the piece of pie crust on top of the apple side of the cutter. Using a rolling pin, roll over the dough until it looks like the picture above. Then pull off the dough in between the apples. Put the dough aside, and use a toothpick to pick out the apples. Place them on a parchment covered cookie sheet. 
    Reroll the dough and the 4 little leaves in the middle. You don't need the cute little leaves for this recipe, but it is hard to avoid them. Place on pie top cutter and do it all over again.
    By the end, you will be using little pieces of dough. 
    Keep cutting the dough until it is all gone. I used this Swiss Diamond Paring Knife to help me with the job! Very handy and sharp!
    Brush each apple with the melted butter.
    Mix together the sugar and cinnamon in a bowl. Sprinkle the mix onto the apple cutouts. Bake at 350 degrees for 10-12 minutes. Let cool. These can be made a day or two before serving, keeping in a sealed container.
    Chop your apples into small bite sized pieces. Click here to get the most efficient way to get these small pieces! Place apples on the stove with a pat of butter. Add the cinnamon, sugar and nutmeg. Cook on medium, stirring often until slightly soft. Remove from stove, or if you wish to enjoy your pies warm, just turn heat to low, and keep an eye on them while you finish the dish!
    Get your caramel melting in a double boiler. Once it is melted, heat 1 tablespoon of heavy duty whipping cream in the microwave until warm. It takes less than 10 seconds. Slowly pour the warm cream into your caramels, stirring constantly until they are incorporated. If the cream is cold, it will not mix well, making your caramel too hard. This way it will be creamy. 
    Chop your chocolate into small and large pieces.
    Start building the deconstucted pies by placing some apple cutouts in the bottom of the bowls.
    Add the cooked apples,
    the melted caramel, and top with the chopped chocolate! 

    Add a couple more apple pie crusts for fun! Serve and enjoy!

    *a couple notes~ This would be great ala mode, and for another fun taste, add chopped peanuts on top of the chocolate and caramel. Then it will taste like a chocolate caramel apple! also....There is no need to make as many apple crusts as I made. Since I was making them anyway,  I froze them for future desserts! 

    Thank you for stopping by and visiting my blog for day 2 of #appleweek! Have you seen todays recipes from my blogger friends? Here's the list to check out all the yummy goodness!:

    Tuesday Recipes:

    Have you entered the giveaway?
     Don't forget to check out all the awesome prizes!
    Enter HERE!



    Yield: 2 pies

    Deconstructed Chocolate Caramel Mini Apple Pie

    ingredients:

    1 package of refrigerated Pie Crust
    1 Nordic Ware Reversible Pie Top Cutter 
    1-2 tablespoons Flour
    1 teaspoon unsalted Butter, melted
    1/4 cup Sugar
    2-3 tablespoons Cinnamon
    1/2 cup Sugar
    1/2 teaspoon Cinnamon
    Pinch Nutmeg
    1 cup Caramel Bits
    2 ounces Milk Chocolate, chopped
    1-2 tablespoons Heavy Duty Whipping Cream

    instructions:


    1. Before opening your pie crust, let it come to room temperature. Unroll the packaged pie crust. Of course, you could make your own pie crust if you wanted. Sprinkle a tablespoon of flour on the Nordicware Pie Top Cutter. Place the piece of pie crust on top of the apple side of the cutter. Using a rolling pin, roll over the dough until it looks like the picture above. Then pull off the dough in between the apples. Put the dough aside, and use a toothpick to pick out the apples. Place them on a parchment covered cookie sheet. 
    2. Reroll the dough and the 4 little leaves in the middle. You don't need the cute little leaves for this recipe, but it is hard to avoid them. Place on pie top cutter and do it all over again.
    3. By the end, you will be using little pieces of dough. 
    4. Keep cutting the dough until it is all gone.
    5. Brush each apple with the melted butter.
    6. Mix together the sugar and cinnamon in a bowl. Sprinkle the mix onto the apple cutouts. Bake at 350 degrees for 10-12 minutes. Let cool. These can be made a day or two before serving, keeping in a sealed container.
    7. Chop your apples into small bite sized pieces. Click here to get the most efficient way to get these small pieces! Place apples on the stove with a pat of butter. Add the cinnamon, sugar and nutmeg. Cook on medium, stirring often until slightly soft. Remove from stove, or if you wish to enjoy your pies warm, just turn heat to low, and keep an eye on them while you finish the dish!
    8. Get your caramel melting in a double boiler. Once it is melted, heat 1 tablespoon of heavy duty whipping cream in the microwave until warm. It takes less than 10 seconds. Slowly pour the warm cream into your caramels, stirring constantly until they are incorporated. If the cream is cold, it will not mix well, making your caramel too hard. This way it will be creamy.
    9. Chop your chocolate into small and large pieces.
    10. Start building the deconstucted pies by placing some apple cutouts in the bottom of the bowls.
    11. Add the cooked apples, the melted caramel, and top with the chopped chocolate! Add a couple more apple pie crusts for fun! Serve and enjoy!

    NOTES:

    *a couple notes~ This would be great ala mode, and for another fun taste, add chopped peanuts on top of the chocolate and caramel. Then it will taste like a chocolate caramel apple! also....There is no need to make as many apple crusts as I made. Since I was making them anyway,  I froze them for future desserts!
    Created using The Recipes Generator






      



    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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    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