Apple Pie Dip

One pin down 1,000 to go. I love when I finally get around to trying that pin I've been wanting to make. I found this over at The Pea Kitchen a few months ago and have thought about making it many times since. I figured Thanksgiving season would be the perfect time. It's pie season! This dip is quick and easy and it tastes just like a delicious apple pie filling. So you get all the flavors of apple pie without the wait and without all that tedious prep work. I think this recipe has also inspired me to sprinkle my apple pie crust with cinnamon and sugar this year, yum!

There are many different ways you could serve this and I've listed in the recipe a few ideas. I left them out of the picture just so you could get a good glimpse of the actual apple pie dip, but If you were to serve it with the ice cream or whipped cream it would be even more like the real thing, and the caramel sauce would just take it over the top.

Also, the cinnamon sugar chips are such a simple and delicious Mexican dessert that can be used for other desserts or they are delicious all on their own. Many Mexican restaurants serve them drizzled with chocolate sauce, caramel sauce and sweetened whipped cream for a simple dessert that is sure to satisfy. Enjoy!

Apple Pie Dip

Yields about 3 servings

Ingredients:

3 cups peeled and diced Granny Smith apples (about 3 medium apples)*

2 tsp lemon juice

1/4 cup + 2 Tbsp packed light-brown sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

2 Tbsp butter, diced

1 1/2 tsp cornstarch

2 1/2 tbsp water

Fried cinnamon sugar flour tortilla chips for serving, recipe follows

Vanilla ice cream, sweetened whipped cream or caramel sauce, optional

Directions:

Heat diced apples, lemon juice, light-brown sugar, cinnamon and nutmeg in a medium saucepan over medium high heat. Bring mixture to a boil, stirring frequently, then reduce heat slightly and allow to cook until apples are tender. Then add butter and stir until melted. In a small bowl whisk together cornstarch and water until well combine, then while stirring, pour cornstarch mixture over apple mixture and stir until thickened (it should thickena quickly). Serve warm covered with optional sweetened whipped cream. ice cream or caramel sauce along with cinnamon sugar tortilla chips for dipping (alternately you can layer the chips followed by ice cream and finish with apple pie mixture rather than dipping).

*I'd recommend dicing them into very small pieces about 1/4 - 1/2-inch since this is for dipping, it will also help them soften faster.

Cinnamon Sugar Tortilla Chips

Ingredients:

6 flour tortillas, sliced into wedges using a pizza wheel (I did half flour half whole wheat)

1/4 cup granulated sugar

1 tsp ground cinnamon

Vegetable oil, for frying

Directions:

In a small bowl, whisk together sugar and cinnamon, set aside. Line a baking sheet or several plates with paper towels, set aside. 

Fill a large saucepan or cast iron skillet with about an inch of oil and heat over stove-top set at medium to medium-high heat until oil reaches 350 degrees on a deep-frying thermometer. Drop tortilla wedges, about 8 at a time (they should fit in a single layer) in hot oil and cook until bottoms are golden then using metal tongs, flip and cook opposite side and cook until golden. Transfer fried chips to paper towel lined baking sheet then immediately and generously sprinkle with cinnamon sugar mixture (or the sugar won't stick). Best served day prepared.

Recipe Source: apple pie dip adapted slightly from The Pea Kitchen

Ultimate Caramel Apples - A Favorite Fall Treat

I know I've already posted these caramel apples, but since I've been doing this food blog nearly a year I've learned a few tricks about food photography so I just wanted to share some new photos. Plus these are one of my favorite treats so I figured I may as well share them again for those of you that weren't following along last year to see them.
 I've made these caramel apples countless times and everyone always loves them. I mean who doesn't love a delicious, chewy, generously coated in caramel, chocolate covered, sprinkled with tasty toppings caramel apple? To take one bite is simply pure bliss. The chewy bite, the perfect texture and buttery stretch of the homemade caramel, ahhh. Words or pictures don't do them justice.
I like to make them pretty and fancy, but if you want you can just dip and coat the entire apple with caramel. I just love having that vibrant beautiful green show through though. The natural color of fruit is just gorgeous, so why hide it? This recipe is a bit time consuming but I'm telling you it is so worth it! Once you have these you wont want to let a Fall season go by without them. If you don't want to take the time to coat them with the chocolate and toppings then these really are amazing with caramel alone. The homemade caramel makes all the difference in a great caramel apple. It turns an ordinary caramel apple into a fancy, gourmet caramel apple. These make a great gift to give friends or loved ones. I just took them to friends and told them, Happy Fall! Who needs a holiday to celebrate =). I love Fall.
Also note that a candy thermometer is a MUST with this recipe. The caramel needs to be heated to exactly 239 degrees or it will either be too runny or too hard. If you don't have one it's worth the investment. You can pick one up at a local supermarket for about $10 - $15. I use mine all the time. Enjoy!

Caramel Apples
Yields 10

Ingredients:
10 small Granny Smith Apples
1 recipe Homemade Caramel, recipes follows
12 oz. milk chocolate or white chocolate chips*
Assorted toppings for coating, see list below
10 craft sticks or twigs

Directions:
Insert 1 craft stick vertically through the center of each apple, set apples aside. Butter two 13x9 pans, and make enough space in the refrigerator for them to sit evenly. 
Prepare Homemade Caramel as directed and allow to cool about 10 - 13 minutes then immediately dip apples in caramel (note: from my experience this caramel doesn't reheat well, so with that said you basically get one chance to dip so don't let the caramel cool too long and work quickly when dipping, you may even want to have a friend help to be able work quicker). If you want to make yours to look like the ones pictured (with the apple showing through the center on top) then tilt apple when dipping and don't fully immerse apple in the caramel, then carefully swirl the apple to coat all edges. Lift apple and let some of the excess caramel drip off and run the bottom of the apple along the inside edge of the pan. Tilt apple upside down and swirl just until the caramel is about to run off, then immediately turn upright and transfer to buttered baking dish in refrigerator. Repeat process with remaining apples, be sure to space them a bit apart on baking dish so they don't stick together. Allow caramel coated apples to set in refrigerator.
Heat chocolate chips in a microwave safe bowl on 50% power, in 30 second intervals stirring after each interval until melted and smooth. Using an icing spatula or butter knife, coat edges with melted chocolate and immediately sprinkle with desired toppings. Return to refrigerator to allow chocolate to set. Serve at room temperature and store in the refrigerator in airtight containers or Ziploc bags.

*Blocks of chocolate can also be used, just chop into small, uniform pieces to ensure even melting. Also, I highly recommend using quality chocolate (chips or blocks) such as Guittard, Ghirardelli or Godiva (any of the G's =). The lower quality chips don't melt as well and tend leave that dull residue when they set.

Homemade Caramel

Ingredients:
1 cup butter
2 cups granulated sugar
1 1/2 cups corn syrup
2 cups heavy cream
1 tsp vanilla extract

Directions:
In a large enameled cast iron pot, combine butter, sugar, corn syrup and 1 cup heavy cream. Heat mixture to a boil just over medium heat (the 6 of an electric stove), stirring frequently. Once mixture has reached a boil, stir in remaining one cup heavy cream. Then without stirring,(again just slightly over medium heat) bring mixture to exactly 239 degrees then immediately remove from heat (this should take around 20 - 25 minutes). Carefully pour caramel into a medium nonstick saucepan and stir in vanilla (transferring caramel to another pan helps it cool faster and will leave behind some of the little brown specs at the bottom of the cast iron pan. You don't have to transfer it but if you don't just allow the caramel to cool a little longer than the 10 minutes). Allow to cool 10 minutes before dipping apples.

Coating Ideas

To crush, place ingredients in a ziploc bag, seal and crush with a rolling pin. I probably make these too much because I've started naming them =). When I listed the white or milk chocolate chips I'm referring the which type of melted chocolate to coat them with.

• Crushed Oreos with white chocolate chips - Cookies and Cream 
• Crushed Oreos with milk chocolate chips - Cookie Fudge 
• Crushed Butterfingers - Candy Bar Apple
• Chopped nuts, such as pecans, almonds or peanuts - Nutty
• Sliced or chopped almonds and poppy seeds with white chocolate - Almond Poppyseed 
• Chopped dried cranberries & chopped walnuts or pecans with white chocolate chips - Christmas Apple
• Sprinkles - Every Kids Favorite
• Crushed graham crackers or graham cracker pie crust & a little cinnamon & nutmeg with white chocolate chips - Apple Pie
• Crushed sugar cones or waffle cones with white chocolate chips - Ice Cream Apple
• Chopped mini marshmallows & optional chopped nuts with milk chocolate chips - Rocky Road
• Crushed pretzels - Salted Caramel
• Crushed shortbread with milk chocolate chips - The Twix 
• Crushed lavender & vanilla bean with white chocolate chips - The Gourmet

...or whatever else you can come up with.

Recipe Source: Caramel Apples - Cooking Classy, Homemade Caramel - adapted from allrecipes.com

Apple Pie Bars

Any day is a good day for apple pie, right? To me apple pie isn't just a Fall and Thanksgiving dessert, I want apple pie all through out the year. Why have such a good thing only once a year? Also, why stick with an ordinary pie? I love turning things into bar form. These are everything you get in an apple pie but in perfect, hand hold-able, individual bars. These are one of my favorite things I've blogged yet. I'm so excited with how well they turned out. Sometimes the things I make for this blog can only be titled as an experiment (an obviously I don't post them, in case you were wondering) because they end result doesn't turn out how I want it to. These however, are something to brag about =). Just like a regular apple pie these do require a bit a work but I'm telling you it is so worth it! You can serve these warm with vanilla ice cream or allow them to cool almost entirely and drizzle them with the creamy vanilla glaze (it will remind you of a toaster struedle only a thousand times better. Got a craving for apple pie? You're going to want to try these delicious Apple Pie Bars! Sweet, deliciously spiced, gooey apple filling is surrounded by a flavorful, flaky buttermilk crust then it's finished with a delectable, silky vanilla glaze, do things get much better =)? Enjoy and share!

Apple Pie Bars
Yields 12 generous bars or 24 mini bars


Ingredients:
2 cups all-purpose flour
1/2 tsp salt
12 Tbsp salted butter, cold and diced into cubes
1/4 cup +2 Tbsp buttermilk, chilled
1 egg yolk


2 1/4 lbs granny smith apples (about 6 medium apples)
2 1/2 Tbsp orange juice
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 1/4 tsp cinnamon
1/4 tsp nutmeg


1 egg white
1 1/2 Tbsp Raw Turbinado sugar
1/4 tsp cinnamon
1 recipe Vanilla Glaze (optional), recipe follows


Directions:
Preheat oven to 350 degrees.
To prepare pie crust:
In a large mixing bowl, whisk together 2 cups flour and salt. Cut butter into flour mixture with a pastry cutter or fork until mixture resembles coarse crumbs. Add buttermilk and egg yolk to mixture and stir until mixture comes together and you are able to form a ball. Cover bowl with plastic wrap and refrigerate dough while preparing apple filling.
To prepare apple filling:
Peel, core and dice apples into thin and small pieces. Place diced apples in a large mixing bowl. Add orange juice and 1 tsp vanilla and toss apples to evenly coat. In a separate mixing bowl, whisk together 1/2 cup flour, granulated sugar, light-brown sugar, 1 1/4 tsp cinnamon and nutmeg. Pour flour mixture over apple mixture and toss to evenly coat, set aside.
To assemble pie:
Divide pie dough into 2 equal portions. Roll one portion into a 13x9 inch rectangle on a lightly floured surface. Lift rolled dough into an ungreased 13x9 inch baking dish (the easiest way to do this is to fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it's original shape to cover entire baking dish). Toss apple mixture once more and pour into baking dish over pie crust. Roll remaining dough into a 13 1/2 x 9 1/2 inch rectangle and place rolled dough over apples (folding and unfolding as previously noted). In a small mixing bowl whisk egg white until foamy, brush egg white over top pie crust (you will only need about half of the egg white). In a separate small mixing bowl whisk together 1 1/2 tbsp Raw Turbinado sugar with 1/4 tsp cinnamon. Sprinkle cinnamon sugar mixture evenly over top pie crust. Bake in preheated oven 50 - 60 minutes until golden brown and apples are tender when pierced with a toothpick. Remove from oven and allow to cool at least 30 minutes before cutting into squares. Drizzle with optional glaze or serve with vanilla ice cream. Store bars in refrigerator in an airtight container, rewarm in microwave if desired.


Vanilla Glaze


Ingredients:
1 cup powdered sugar
2 Tbsp half and half (milk could be substituted)
1/2 tsp vanilla extract


Directions:
Combine all ingredients in a small mixing bowl, whisk until smooth. Add an additional 1/2 Tbsp half and half if you'd prefer a thinner consistency.


Recipe Source: Cooking Classy

Caramel Cheesecake Apple Dip (3 Ingredient 3 Minute Recipe)

Cheesecake, caramel, apples - love all the above so why not put them all together? I wanted a simple dip for my apple one day and caramel apples are one of my favorite desserts, as is cheesecake, so I thought I may as well combine them all into one quick and ridiculously easy dip. To say this dip is good is speaking much too lightly. I'm totally in love with it! It makes a great last minute treat for a party because, really it can be made in just a few minutes (and if you have an apple slicer things are almost too easy to be true). Serve it with your favorite kind of apples (I think it would also be delicious with bananas and maybe a drizzling of chocolate mmm) and enjoy! 

Caramel Cheesecake Apple Dip
Yields enough for a small crowd (half a recipe would be enough for about 5 people)

Ingredients:
2 (8 oz) pkg cream cheese, chilled
1 cup caramel ice cream topping, chilled (I used Hershey's in the glass jar)
1 store bought graham cracker pie crust, crumbled

Directions:
Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping. Break graham cracker pie crust into pieces and place pieces in a ziploc bag, then seal bag and using a rolling pin crush graham cracker crust pieces until finely broken (there should no longer be chunks). Serve with apple slices. Dip apple slices into caramel cheesecake dip then into broken graham cracker crust. Store cheesecake dip in refrigerator up to one week.

Note: this dip is also delicious with a bit of cinnamon (about 1/4 tsp) and a few dashes of nutmeg mixed in.

Recipe Source: Cooking Classy

Applesauce Spice Cupcakes

The greatest thing about these cupcakes (other than taste of course =), they are made using ingredients you likely already have on hand. I eat dessert everyday, I don't go a day without it. I sacrifice by having a low calorie breakfast and lunch so I can splurge at dinner and have dessert. I'd have to say I don't feel very guilty about eating 2 or even 3 of these cupcakes. They don't contain a whole lot of fat, because they get most of their moisture from the applesauce they contain rather than needing loads of butter. I'd say these cupcakes belong to the carrot cake family. They taste very similar but no extra time is needed to grate carrots, bonus! These may seem like fall cupcakes but to me they are perfect year round (I'll take one any day!), they don't require a fresh fruit that's in season.

The cupcake recipe I found in the amazing Martha Stewart Cupcakes book but I added my own frosting. The other changes I made were omitting cloves (they listed using 1/8 tsp), I omitted the 1 cup pecans they added to the batter (I prefer the nuts along with the frosting rather then in the cupcakes) and I used salted butter rather than unsalted. 

I forgot to mention my cheat to get eggs to room temperature quickly when I posted the coconut cupcakes a few days ago. All you do is gently place the eggs in a bowl, cover them with warm tap water and let them rest for about 10 minutes while you gather up the remaining ingredients for the cupcakes. It's a great kitchen cheat I use basically every time a recipe calls for eggs at room temperature.

Applesauce Spice Cupcakes
Yields 20 cupcakes


Ingredients:
2 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened applesauce
1 Recipe Cream Cheese Frosting, recipe follows
1/2 cup chopped pecans, for garnish (optional)


Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg, set aside. In a large mixing bowl, using an electric mixer, whip together butter, granulated sugar and light-brown sugar until light and fluffy, about 3 - 4 minutes. Add in eggs, mixing after each addition. With mixer on low speed, add in applesauce. Stir in flour mixture and mix just until combined. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven, rotating pan once halfway through baking, for about 19 - 20 minutes until toothpick inserted in center comes out clean. Allow cupcakes to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Cream Cheese Frosting and sprinkle with optional pecans. Store cupcakes in an airtight container.


Cream Cheese Frosting 


Ingredients:
4 oz. cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract


Directions:
Combine all ingredients in a large mixing bowl, using an electric mixer whip ingredients together until smooth and fluffy about 1 - 2 minutes. Note: if you want a lot of frosting you may want to double this frosting recipe, personally I thought the amounts listed were plenty.