chocolate covered caramel apple bites

our best bites recipe

1. apples
2. caramel
3. chocolate chips (any kind), melted
4. medium-length wooden skewers

Instructions

1. Skewer apples and dip in caramel. Place in fridge until caramel is firm and then slice and core apples. Skewer each slice and dip in melted chocolate. Place on a silicone mat or parchment and leave to set up. Sprinkle with sea salt, sprinkles, toffee, candies, etc. as desired.

Notes To make chocolate easier to dip, feel free to add 1/2 teaspoon vegetable oil per 1 cup of chips

Caramel Churro Chex Mix

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Yield: 15 servings

Ingredients

• 4 1/2 cups Rice Chex™ cereal
• 4 1/2 cups Corn Chex™ cereal
• 1cup packed brown sugar
• 1/2 cup (1 stick) salted butter
• 1/4 up light corn syrup
• 1/4 teaspoon baking soda
• 2/3 cup granulated sugar
• 2 teaspoons ground cinnamon

Try Pork With Fresh Apples & Mushrooms

Recipes by Campbell's

Instructions

1. Preheat oven to 350. Place cereal in a large, heat safe bowl. Line a large baking sheet with foil and spray with nonstick baking spray.
2. In a small bowl, combine cinnamon and sugar and set aside.
3. In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat and stir in baking soda. Pour over cereal and stir until cereal is coated.
4. Spread cereal on prepared baking sheet. Sprinkle evenly with cinnamon/sugar mixture. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.

Notes

Heavily adapted from chex.com

Glazed Lemon Zucchini Bread

2 cups cake flour
½ teaspoons salt
2 teaspoons baking powder
2 eggs
½ cup canola oil
1⅓ cups sugar
2 Tablespoons lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini

Glaze ingredients:

1 cup powdered sugar

2 Tablespoons lemon juice

1 Tablespoons milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

lilluna.com

No Bake Nutella Cheesecakes

Yield: 4-6 servings         Prep Time: 15 minutes

For the Crust

12 OREO COOKIES, CRUSHED INTO CRUMBS3 TABLESPOONS UNSALTED BUTTER, MELTED

For the Filling
1 (8 ounce) package cream cheese,softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

whipped topping, optional

chocolate shavings, optional

toasted, chopped hazelnuts, optional
1

In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Notes

- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

Source: My Baking Addiction  http://www.mybakingaddiction.com/no-bake-nutella-cheesecake-recipe

candy corn cookies

I can't use her recipe without permission, and I'm too lazy for that.  So instead, here is the link to the Pinterest page. candy corn cookie

3 Ingredient Peanut Butter Cookies

(Adapted from allrecipes.com)

Ingredients:

* 1 cup peanut butter * 1 cup white sugar * 1 egg

Directions:

Combine peanut butter, sugar, and egg well in a mixing bowl. Drop tablespoon sized balls of dough on a cookie sheet. Smash down with a fork until more flat than round. Bake at 350 degrees for about 10-12 minutes. Be careful not to burn. They should be slightly brown on the bottom and soft. Makes about 14 cookies.

Oreo truffles

1 package Oreo cookies

8 ounces of cream cheese at room temperature

melted chocolate

crush Oreos an mix with the cream cheese until completely combined.  Chill for one hour.  roll into small balls and dip in chocolate.  Enjoy!   

Pavlova with Lemon Curd Pudding and Berries-Elysianna Ashcraft

 Low Carb Lemon Chiffon

Ingredients
3 eggs, separated
3 oz Splenda, Stevia, etc
juice of 1 lemon
grated rind of ¹/₂ lemon
Beat the egg yolks and Splenda together until creamy, then gradually add the lemon juice and rind. Heat gently in a thick-based pan or the top of a double boiler, stirring all the time, until the mixture thickens - do not overheat or it will curdle.
Allow to cool. Whisk the egg whites stiffly and fold into the lemon cream mixture. Pile into individual glasses and chill before serving. Eat the same day.
Instead of adding egg whites, I added heavy whipped cream, whipped with 1/3 c powdered sugar. It helped a lot with the bitter aftertaste of the Stevia.

MERINGUE NESTS:

 1 teaspoon vanilla extract OR 1 vanilla bean (seeds only)
juice of half a lemon
1/2 teaspoon cream of tartar
1 1/2 tablespoons cornstarch
1 1/4 cups sugar
6 ounces egg white, about 5-6 large eggs

I did 1 cup sugar and 1/4 cup Stevia, to cut down a little on the carbs. :)

Divide the egg whites from the yolks. Save the yolks for a later use, such as Citrus Curd or another favorite recipe that requires egg yolks. Bring the egg whites to room temperature for 30 minutes before beginning the recipe.
Prepare by preheating your oven to 250 degrees F and lining a large baking sheet with parchment paper. Set aside. Whisk the cornstarch and sugar together in a small bowl. Set aside.
Add the egg whites and cream of tartar to the bowl of a stand mixer. Using the whisk attachment, turn the speed on to low. Mix for 1 minute, then gradually increase the speed to medium-low.
Continue to beat at medium-low for another minute, then increase mixer's speed to medium. Continue until the mixture has small bubbles and soft peaks start to develop, about 2 minutes.
Slowly add the sugar mixture into the bowl as the mixture continues to beat. Increase the speed to medium-high. Beat for 2 minutes.
Add the vanilla and lemon juice. Increase the speed to high and beat for an additional 2-3 minutes. It is ready when the meringue is shiny and has developed stiff peaks.
For individual pavlovas, you can spoon little nests (6-8 total) of meringue onto the prepared baking sheet. Then, bake at 250 degrees F for 45 – 65 minutes. Rotate the pan(s) halfway through baking.
Finished meringue should be crisp and dry, but not cracked. The insides will have a marshmallow-like consistency. Cool baked meringue on a wire rack.
Tip: Form a dip in the center of each pavlova with the back of the spoon before baking to act as a dish to hold the lemon curd and berries.
After pavlova has cooled, top with lemon curd and fresh berries. Best served immediately. If you assemble the dessert too soon then the lemon curd with begin to dissolve the meringue.

Sweetened Ricotta with Berries

Ricotta:
8 cups milk (any kind)
1 cup heavy whipping cream
1/2 cup lemon juice

Dessert:
1 cup fresh black berries
1 cup fresh raspberries
1 teaspoon sugar
3 tablespoons honey
1/8 teaspoon salt
1/4 cup heavy whipping cream

Directions:

1. In a Dutch oven, heat milk and cream to 180° over low heat, stirring constantly. Stir in lemon juice. Remove from the heat and let stand for 15 minutes (milk and whey will separate).
2. Line a large strainer with four layers of cheesecloth and place over a large bowl. Pour milk mixture into prepared strainer; strain for 1 hour or until most of the liquid is strained. Discard liquid. Wrap ricotta with edges of cheesecloth. Refrigerate for at least 1 hour. Squeeze out any liquid; remove cheesecloth and discard liquid from bowl.
3. In a small bowl, combine berries and sugar; set aside. Place ricotta in a food processor. Add honey and salt; cover and process until blended. While processing, gradually add cream in a steady stream; process until creamy. Serve with berries.

Yield: 7 servings.

Basbousa Semolina Cake

Basbousa Semolina Cake with Lime Syrup and Lime Curd

Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt. Cut in rounds, this version is topped with lime curd, whipped cream, and berries.
Recipe created by Susan Feniger

Recipe created by Susan Fenige

Servings: Serves 8

Ingredients

• 1 cup sugar
• 1/2 cup lime juice (3 limes)
• 8 Tbsp. (1 stick) butter , melted
• 2 eggs

• 1 cup and 2 Tbsp. sugar
• 6 Tbsp. lime juice (2 to 3 limes)

• 1 1/4 cups buttermilk
• 12 Tbsp. (1 1/2 sticks) butter , melted
• 1 Tbsp. lime zest
• 1 1/2 tsp. vanilla extract
• 2 cups semolina semolina flour
• 3/4 cup sugar
• 1 Tbsp. baking powder
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt
• Whipped cream , for garnish
• Fresh Fresh berries , for garnish

Directions

Note: The lime curd and lime syrup can both be made ahead and refrigerated.

To make lime curd: Fill a medium pot with 1 1/2 inches water; bring to a simmer. In a medium, heatproof bowl, whisk together sugar, lime juice, butter, and eggs for 1 minute. Arrange bowl over simmering water and stir mixture constantly until thick, 8 to 10 minutes; let cool 20 minutes; cover and refrigerate.

To make lime syrup: Combine 2 cups water, sugar, and lime juice in a small saucepan and bring to a boil. Reduce heat to medium-low and cook gently until reduced to approximately 2 cups syrup, about 20 minutes; set aside.

To make cake: Preheat oven to 350°. Spray a 9" square cake pan with cooking spray; set aside. Whisk together buttermilk, butter, lime zest, and vanilla in a large bowl. In a second large bowl, stir together semolina flour, sugar, baking powder, baking soda, and salt. Add buttermilk mixture to flour mixture and stir until combined. Transfer to prepared pan and smooth the batter. Bake until golden brown, 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. While cake is hot, pour lime syrup evenly over surface.

Serve cake warm or at room temperature, topped with spoonfuls of lime curd, berries, and whipped cream.

Lemon Meringue Dip with 7-UP Dippers

Lemon Meringue Dip

Cook time: 5 Min  Prep time: 10 Min  Serves: 12-18 servings

Ingredients

14 oz can sweetened condensed milk (not evaporated)

3 large eggs, separated

1/2 c fresh lemon juice

3 Tbsp corn syrup, light

a pinch cream of tartar

Directions

1. Whisk egg yolks and juice over medium heat in small saucepan, heat and stir until custard like, about 5 minutes. Place this mixture in the refrigerator to chill.

2. In a mixer bowl whisk egg whites, corn syrup, and cream of tartar on high until stiff peak form. set aside.

3. Remove yolk mixture from fridge and whisk in the sweetened condensed milk. Blend well. Pour into a 9x13 inch baking dish (suitable for serving at buffet table). Heap and spread meringue on top of lemon sauce. Place in oven and broil 1 to 2 minutes until meringue is slightly browned. Refrigerate to chill. Make sure dish can go from hot to cold, so it does not break.Corning or pyrex is fine, or metal. Serve with 7-UP Pie Crust Dippers

- UP Pie Crust Dippers

Cook time: 5 Min  Prep time: 10 Min  Serves: amount depends on size of cutters

Ingredients

1 1/2 c all purpose flour-exact measure

1/2 Tbsp salt

1/2 c crisco- regular or butter flavor-exact measure

5 Tbsp ice cold 7-up or other soda pop

Directions

1. Stir together flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Do not over work pastry.

2. Add the ice cold soda pop gradually to the flour mixture, then blend together until moist. Place pastry in plastic wrap, flatten slightly. Chill 30 minutes.

3. Remove from fridge and roll out like making pie crust on a flour dusted surface or between 2 pieces of waxed paper (i do it this way) to about 1/8 inch thickness. Using your favorite small cookie cutter or just cut into circles or strips 4 x 1 inch.

4. Place on parchment covered cookie sheet brush with melted butter and sprinkle with granulated sugar and bake for bout 5 minutes or until golden. Cool completely before using so that they are crisp. These work great for appetizers too!

Mine took longer than 5 minutes to bake, but I think I didn't roll them thin enough.

Churros

Ingredients:

1 cup water
2-1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

Directions:

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

1. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

1. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Serve with Chocolate Sauce

Peppermint Cheesecake Rice Krispie Treats

by the Sweet Chick

Prep time: 20 minutes, Cook time: 5 minutes

 

4 Tablespoons butter

1 bag (10 oz) Jet-Puffed Peppermint Mallows

1/2 cup Andes Peppermint Crunch Baking Chips

1 box (3.4 oz) Jell-O Cheesecake Instant Pudding mix

5 cups Rice Krispie cereal

1 cup heavy cream

8 oz mascarpone cheese, room temperature

1/2 cup confectioners’ sugar, sifted

1 Tablespoon Peppermint Pigsy Dust

Additional Toppings:

1/2 cup Ghirardelli 60% Cocoa Baking Chips

1/4 cup Andes Peppermint Crunch Baking Chips

Instructions

In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.

Remove from heat and add the peppermint baking chips. Stir until the candies are all melted and mixture is smooth.

Next add the dry pudding mix and stir until completely blended.

Then add the Rice Krispies and stir until completely incorporated.

Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of greased waxed paper.

for the frosting:

with a stand mixer on medium to medium/high speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy.)

In another bowl, blend together mascarpone and confectioners’ sugar until smooth.

Gently fold the whipped cream into the mascarpone mixture until completely incorporated.

Spread the frosting evenly over the treats with a spatula.

Cut treats into squares with a sharp knife, wiping down knife after every cut.

for the additional toppings

place chocolate baking chips in a microwave safe container and microwave at 30 second intervals, stirring in between, until chocolate is completely melted and smooth.

With a fork or piping bag, drizzle chocolate over cooled treats and sprinkle with peppermint baking chips.

Oreo Fluff

kitchenmonki recipe

1 box White Chocolate Instant Pudding Mix

2 cups Milk
8 ounces Cool Whip
24 Oreo Cookies, crushed
2 cups Mini Marshmallows

In A Large Bowl Whisk Together The Pudding Mix And Milk For 2 Minutes. Add Cool Whip, Oreos And Marshmallows, Stir Well. Refrigerate Until Ready To Serve.

Sticky Buns

photo from America's Test Kitchen Family Cookbook

Makes 12 rolls
Prep time: 2 hours 30 minutes (includes dough making and rising time)
Total Time: 4 hours 20 minutes plus cooling time

Nut Topping
¼ cup packed light brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
1/8 teaspoon salt
½ teaspoon vanilla extract
2 cups pecans, toasted and chopped coarse

Buns
¾ cup packed light brown sugar
2 teaspoons cinnamon
¼ teaspoon cloves
Pinch salt
Flour for the counter
1 recipe Basic Sweet Dough
1 tablespoon unsalted butter, melted, plus extra for the pan

1. For the nut topping: Bring the brown sugar, corn syrup, butter, and salt to a simmer in a small saucepan over medium heat. Stir in the vanilla and pecans. Spread the mixture over the bottom of a greased 9 by 13-inch metal baking dish

2. For the buns: mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press it into a 12 by 16-inch rectangle. Brush the dough with the butter. Sprinkle the filling over the dough, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.

3. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam-side down. Gently stretch the cylinder until it is 18 inches in length with an even diameter. Pat at the ends of the cylinder to even them.

4. Slice the cylinder into 12 evenly sized buns using a serrated knife. Arrange the buns cut-side down on top of the nut topping in the baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.

5. Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Bake until the buns are golden and puffed, 25 to 30 minutes. Let the buns cool in the pan for 5 minutes before flipping them out onto a large serving platter. Scrape any glaze from the pan and drizzle it over the buns before serving.

To Make Ahead
after arranging the rolls in the baking dish in step 4, cover the baking dish tightly with greased plastic wrap and refrigerate the rolls for up to 16 hours. Before baking in step 5, let the rolls sit at room temperature until they have nearly doubled in size and are pressed against one another, 1 to 1-1/2 hours.

Basic Sweet Dough

Makes enough dough to make 12 buns or rolls
Prep time: 10 minutes
Total Time: 2 hours 30 minutes

¾ cup buttermilk, warm
6 Tablespoons unsalted butter, melted and cooled until warm
3 large eggs, lightly beaten
4¼ cups all-purpose flour
¼ cup sugar
1 envelope (2 ¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt

1. Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.

2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (if, after 5 minutes, more, flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.

3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2½ hours.

Popsicles

Popsicles

Bobbie Crawford               Makes 3 doz. 

1 pkg jello, or any flavor you like

1 pkg Kool Aid, any flavor you like

1 Cup sugar

2 Cups boiling water

2 Cups cold water

Mix first four ingredients until dissolved.

Add cold water.

Pour into pour into popsicle holders.

Freeze.

Coconut Macaroons

Recipe courtesy Ina Garten

Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

original recipe

Salted Caramel Budino

In clear cups -layer chocolate crumbs, pudding, salted caramel, whipping cream and sprinkle with remaining chocolate crumbs.

Chocolate crust and topping

1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)

2 tablespoons unsalted butter, melted

1/8 teaspoon kosher salt

 

Pudding

1 4-serving size box of instant chocolate or vanilla pudding

1 cup cold water

1 14-oz. can sweetened condensed milk

1 pint whipping cream

1/3 cup powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 cup of whipping cream until soft peaks form.  Gently fold the whipped cream into the pudding mixture until well-combined. 

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 cup of powdered sugar and place on top of caramel sauce in cup.

 

Salted Caramel Sauce

Ingredients:

1 cup sugar

1 1/4 cups heavy cream

1/2-3/4 teaspoons sea salt

1 1/2 teaspoon vanilla

Directions:

1. In a large heavy pot, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to bubble and liquefy.

2. Gently stir, making sure un-melted sugar comes in contact with the greatest heat source. Continue, stirring occasionally   until all the sugar is melted.

3. Meanwhile, heat cream in the microwave or over the stove.

4. When the sugar is completely melted and has turned an amber color, remove from heat. Whisk in 1/2 the warmed cream. The mixture will bubble. Whisk in remaining cream until smooth.

5. Stir in salt and vanilla. If any caramel has hardened, simply place over heat and re-melt until smooth.

6. Store in an airtight container in the fridge indefinitely.

Cream Cheese Churros

1 loaf of white bread with crust cut off
1 8 oz package cream cheese softened
2 cups powdered sugar
1 stick melted butter (1/2 cup)

Cinnamon sugar blend. (Think I used 1 cup sugar 3 Tbsp cinnamon. I basically went off looks).
With the crust cut off roll the bread with a rolling pin till flat. Mix cream cheese and powdered sugar (and tiny bit of water) to make a frosting consistency. Spread frosting over entire piece of flat bread (just like you would peanut butter for a sandwich). Roll up and roll in melted butter then cinnamon sugar mix. Place on cookie sheet and bake at 350 degrees for 20 minutes.