Caramel Apples

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I can now officially cross “making homemade Caramel Apples” off of my bucket list. I’ve wanted to make these for years but the recipes online have always seemed so daunting. You can make the caramel from scratch, but it takes awhile. Martha Stewart has a good recipe, if you want to go that route. But truthfully, I’m all for the easiest way to make caramel by melting caramel candies. I prefer to spend my time putting together lots of fun goodies to roll the apples in, and making yummy drizzles for the top. They’re fast and easy; and taste seriously amazing. I used Granny Smith apples because I think the tart goes well with the sweet toppings — but feel free to use any apple you love.

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Caramel Apples

Ingredients

  • Olive Oil Cooking Spray
  • 10 popsicle sticks
  • 10 small Granny Smith Apples (or whatever apples you prefer)
  • Two 11-ounce bags of soft caramel candies (I used kraft)
  • 1/4 cup water
  • White Chocolate for melting/drizzling
  • Toppings: Chocolate Chips, Sprinkles, Colored Icing, Marshmallows, Candy etc

Directions

  • Spray a baking sheet with olive oil cooking pray.
  • Wash your apples really well to make sure there is no wax left on them. If you leave any wax, the caramel might not stick.
  • Dry the apples well and insert a popsicle stick into the stem end of each apple.
  • Combine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the caramel is melted and smooth.
  • Holding them by the popsicle sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes.
  • Place the white chocolate in the microwave for 60 seconds. Dip or drizzle each caramel apple with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper.
  • Sprinkle on your choice of toppings.
  • Refrigerate for another 30 minutes to set the white chocolate.

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Skinny Funfetti Cheesecake {Valentine’s Day Style}

 

I am a sucker for pretty things that are the color pink. When I went to Target a few weeks ago, I spotted pink and red sprinkles, small vases with love quotes and sparkly valentines day cards and of course I just had to purchase them. Adam loves funfetti just as much as I do (soulmate!), so last week I made this cheesecake as his Birthday cake. I used my Valentine’s Day sprinkles in this recipe and it turned out better than we expected for being so “healthy”. This would be perfect to make for your significant other this weekend since bikini season is right around the corner… Um, hopefully.

 

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Skinny Funfetti Cheesecake  {Valentine’s Day Style}

Ingredients:

  • 2 sleeves of Low Fat Graham Cracker (Or use Gluten – Free), crushed in food processor or by hand
  • 3 Tbsp. Light Butter, Softened
  • 8 Oz. Neufchatel
  • 8 Oz. Fat Free Cream Cheese
  • 1/2 C. Organic Sugar
  • 6 oz. Vanilla Greek Yogurt
  • 1 Egg
  • 1/4 cup Egg Whites (or from 2 Eggs)
  • 1 1/2 Tbsp. Corn Starch
  • 1 Tbsp. Flour
  • 1/2 Tsp. Vanilla
  • 1/2 C. Valentine’s Day Sprinkles

 

Directions:

  • Preheat the oven to 350 degrees F.
  • Mix together the graham cracker crumbs and butter until combined.
  • Coat the inside of a 10″ spring form pan with cooking spray and press the crumbs onto the bottom.
  • Bake until browned, about 5 minutes. Let cool, about 10 minutes.
  • Beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, then beat in the greek yogurt on a lower setting.
  • Lightly whisk the egg whites in a bowl, then add to the cheese mixture along with the whole egg, corn starch, flour and vanilla.
  • Beat on medium speed until fluffy, 3 minutes.
  • Add the sprinkles to the mixture last and fold in until distributed pretty evenly through the cheesecake mixture. Pour over the cooled crust.
  • Bake until the cake is set but the center still jiggles, about 40 minutes.
  • Remove from the oven and run a knife around the edge, then cool.

 

Mexican Colored Triple Layered Cake

Hello from the plane to Mexico 🙂

This is a throwback post from my old blog. I had no recipe to share because I won’t be in town but this cake was DELICIOUS and if I was in town I’d be making it right now.

No party is complete without cake.

This festive cake was REALLY easy to make and super delicious. Check it out.

Mexican Colored Triple Layered Cake

Ingredients

  • 1 Box Funfetti Cake Mix
  • 1/3 Cup vegetable oil
  • 1/2 Cup water
  • 8 oz fat free vanilla yogurt
  • 4 eggs
  • 1 small box instant vanilla pudding mix
  • Food Coloring or Decorating Paste (red and green)

Directions

  •  Preheat oven to 350 degrees F.
  • With an electric mixer, mix the cake mix, oil, water, yogurt, eggs and pudding mix until well combined; about 1 1/2 minutes.
  • Divide batter evenly into 3 bowls.
  • Add red and green to two of those bowls.
  • Once mixed, pour each colored batter into well greased 9 inch cake pans (3 total).
  • Bake for 15-17 minutes or until cakes are cooked through.  Cakes will be thin.
  •  Once cooled completely, remove from pans and place first layer of cake onto a cake stand.  Spread frosting over top layer then place second layer of cake on top and continue this pattern until all layers are frosted.  Frost top and sides once layers are frosted.
  • Add decorations as you see fit. I’ve added pepper toothpicks to the side and a sombrero in the middle.
Ok so maybe it’s not the easiest cake ever… But it’s pretty darn simple. I like to serve this with ice cream.

But I like everything with ice cream.

Enjoy!

Birthday Oreo Ice Cream Cake

Have you ever had Birthday Cake Oreo’s?

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I literally could demolish a box of these in 5 minutes. It’s a serious problem.

I only buy them when there’s a special occasion and since yesterday was one, they made the cut on the grocery store list.

When I first woke up and saw them I knew I needed to get rid of them fast – or there would be none for the birthday boy! So, I whipped up the easiest birthday cake possible – an Ice Cream Cake!

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Birthday Oreo Ice Cream Cake

Ingredients

  • 1 package of Birthday Oreo Cookies
  • 1/2 cup Caramel Sauce
  • 1/2 cup Chocolate Sauce
  •  Vanilla Bean Ice Cream (I used Edys)
  • 1 container of Cool Whip
  • Colorful Sprinkles

Directions

  • Set out Ice Cream on counter for about 30-45 minutes until really soft/half way melted
  • Line a 9″ springform pan with Saran Wrap
  • Place Oreos on sides of springform pan.
  • Twist of Oreos and place them down on the bottom to make a crust

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  • Spoon ice cream into a bowl and stir until easy to work with
  • Add 1/2 cup of caramel sauce, 1/2 cup chocolate syrup and as many rainbow sprinkles as you’d like

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  • Crush a row of Oreo’s in a bag and add to mixture

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  • Stir, stir and stir until well combined. Your ice cream should look chocolate-y by then.
  • Pour into springform pan carefully
  • Drizzle some extra caramel on top

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  • Freeze for 2 hours
  • Remove and spread entire container of cool whip on top
  • Add more crushed Oreos and sprinkles

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  • Freeze for another 4-6 hours
  • Remove from pan, saran wrap and cut each slice where the Oreos stand

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Enjoy every last bite of this one – It’s not healthy, but it’s worth it!

We’re expecting a blizzard so we need to get this out of the house immediately – If you’re in Hoboken and want it, let me know 🙂