Halloween Candied Apples

Try these yummy candy apples this Halloween. I added three recipes. Try one or try them all!* note instead of popsicle sticks try using chocolate and candy coated thick pretzel sticks.

Pistachio Chocolate Apples
1/2 cups semisweet chocolate chips
1 (1-oz) square unsweetened chocolate( coarsely chopped)
6 medium red eating apples such as (Gala, Empire, or Red Delicious)
6 flat wooden Popsicle sticks
1 bar (1.4 oz) chocolate-covered toffee candy (chopped)
3 Tbsp chopped pistachios
In heavy 1-quart saucepan over low heat or microwave-safe bowl in microwave oven, melt chocolate, stirring until smooth. Set aside. Place apples on a tray or plate. Remove stems if present and insert a stick into each through stem end. With teaspoon, spoon melted chocolate over each apple around the stick, letting excess drip down the apple. Sprinkle chocolate with toffee candy and pistachios. Refrigerate apples until chocolate is set.
Caramel Candied Apples
12 crisp apples (Gala, Empire, or Red Delicious)
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar( packed)
1 1/3 cups heavy cream
1/4 tsp salt
3 Tbsp unsalted butter
3/4 tsp vanilla
Line a baking sheet with lightly oiled parchment paper. Push a popsicle stick halfway through the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 240˚. Remove from the heat and whisk in the butter and vanilla. Let cool for 8 to 10 minutes, until caramel thickens to a toffee like consistency. Dip the apples into the caramel and place on the prepared baking sheet. Cool completely.
Caramel Apples
12 crisp apples (Gala, Empire, or Red Delicious)
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 tsp salt
3 Tbsp butter
3/4 tsp vanilla extract
Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270 ˚about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffee like consistency. Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.

Enjoy, and don't tell your dentist, giggle.
Find more recipes at Katherine's Corner
shared by Littluns Katie

Littluns Katie's Cookies and Cream Mini Cupcakes

What You Need

1-1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1/2 cup sour cream
2 Tbsp milk
1/2 tsp vanilla extract
5 Oreo cookie style cookie( crumbled , not crushed)
* Frosting:
2 cups confectioners' sugar
1/4 cup (1/2 stick) unsalted butter( softened)
1/4 cup sour cream
1/4 tsp vanilla extract
Crushed oreo style cookies( optional)
3 Mini muffin pans
Mini cupcake liners ( paper or foil)
Small bowl
Whisk
Electric mixer
Re-sealable bag ( ziplock style) or piping bag
Wire cooling rack
Medium Bowl
Large bowl

Before You Start PreHeat oven to 350°. Line mini muffin pans with paper or foil liners

Let’s Make It! In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time. On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a re-sealable plastic bag, snip off a corner and pipe into cups. Bake at 350° for 15 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack; let cool. Frosting: In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency. When cupcakes have cooled, spread with frosting, about 2 tsps for each. Top with cookie crumbs, if desired.

**Litlluns Katies Tid Bits - If you have only one or two pans, bake batter in batches.

Littlun Katie's Chocolate Bombs

What You’ll Need

12 Large marshmallows

2 oz. Your favorite gourmet chocolate ( or semi sweet chocolate)

1 Tbsp pistachios (chopped)

1 Tbsp Coconut (shredded)

1 Tbsp Graham crackers (crumbled)

Medium Saucepan

Toothpicks

Let’s Make It!

In a saucepan over low heat melt the chocolate stirring occasionally, when melted remove from heat. Poke a marshmallow with a tooth pick and dip half of each marshmallow in the melted chocolate, letting the excess drip off, then sprinkle with pistachios, coconut or graham crackers.

You may serve immediately or chill in the refrigerator until firm, about 20 minutes.

Serves 6 ( 2 each)
Find more recipes from Littlun Katie at Go Ask Katie