Sticky and Sweet November 12, 2010

You would think that these little guys would be real sweet, but apart from the caramel on top they really aren’t that sweet. They have a nice spicy fruity flavour and then the nuts inside give a nice crunch factor.

I will warn you though, be prepared to get caramel stuck in your teeth

Caramel Apple Cupcakes:

Ingredients:

• 1 1/4 cup all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoon apple pie spice
• 1/2 teaspoon salt
• 1/4 cup pecan chips
• 2 eggs
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tablespoon vanilla
• 3 Granny Smith apples, peeled and grated
• About a handful of caramel chews
• 1 tablespoon heavy cream

Directions:

Pre heat oven to 350 degrees.

Line a cupcake pan with cupcake liners. In a large bowl mix the flour, baking powder, cinnamon, apple pie spice, pecan chips and salt. In another bowl combine the eggs, both sugars and mix until smooth. Whisk in the oil and the vanilla. Add this mixture to the dry ingredients and stir until combined. Add the grated apples and stir.

Spoon the batter into the cupcake liners. Bake until the top of the cupcake is golden brown. About 20-25 minutes. Allow cupcakes to cool before adding the caramel on top.

Place the caramels in a small bowl. Add the cream and microwave for 30 second intervals, stirring between each interval. Melt until smooth and runny. Take each cupcake and dip into the caramel.

Let cupcakes cool before devouring them.

Adapted from foodnetwork.com

So Very Sweet September 2, 2010

So when I tell people that all you need to do to make caramel is boil some condensed milk, they don’t believe me. So here is the proof! This caramel pie is one of the easiest desserts that you could make. It just takes some time to do so.

Caramel Pie:

Ingredients:

• 2 cans sweetened condensed milk
• 1 graham cracker pie crust

Directions:

On the stove, boil a large pot of water. Make sure the pot is big enough to completely cover the cans of condensed milk with water. Remove the label on the cans of milk and add to the boiling water. Boil the cans for 2-2 1/2 hours making sure the cans stay completely submerged in water. The cans can bust and make a huge mess if they aren’t covered the whole time.

Remove the the cans gently from the water. They will be very hot. I usually use two wooden spoons to take them out. Sit the can upright and cover with a paper towel and I usually use a hand towel as well. Quickly open the cans with a can opener. Be sure to do this as quick as possible and keep the cans covered with a towel. The caramel tends to squirt out and this really really burns if you get it on yourself. Pour the caramel into the  pie crust and spread evenly. The mixture may be a little clumpy but it tends to even out when you cool it.

Allow the pie to cool for a few minutes on the counter and then place in the refrigerator for a few hours until completely chilled.

I’m in Heaven June 6, 2010

Butterfinger Cake:

Ingredients:

• 1 package of Chocolate Cake Mix
• 2 butterfinger candy bars, finely chopped/crushed
• 1 14oz can of condensed milk
• 1 jar of caramel ice cream topping
• 1 container of cool whip

Directions:

Preheat oven to 350 degrees.

Spray a 13×9 baking pan with nonstick baking spray and set aside.

Prepare cake mix as directed on back of box. Add 1 of the chopped butterfingers to the batter. Pour into greased pan and bake as directed on package.

Let cake cool for about 5 minutes. Use the handle of a wooden spoon to poke holes in the cake. Slowly pour condensed milk over the cake, make sure to get it in the holes of the cake. Next, slowly pour caramel topping over the cake. Top with the other chopped butterfinger bar.

Cover and chill in fridge. Once chilled top with cool whip and chopped butterfinger. Enjoy!

Adapted from recipezaar.