One of my most favorite fall treats is Caramel Apples! Oh they are so yummy, juicy and ooey-gooey!! I love the sweetness of the apple and caramel topped of with the salty crunch of pecans. Oh my mouth is watering just thinking about it!!
I'm not one to take something from its original form and put it in a non-traditional form or to change up a good thing...because very rarely does the "new" version taste like the original version. But I think this past weekend, I created something that will stand on it's own, and will be a new favorite of mine. It's rather time consuming, but the results are OH SO worth the end result. I made an Apple Cake (that I've made before) and topped it with a caramel sauce/icing (recipe I found in my favorite Wednesday reading - The Columbus Dispatch Food Section), then sprinkled with pecan pieces! Oh yes, it was/is as yummy as it sounds!! Below are the two recipes that I used to make this yumminess!
Note: You will need a Candy Thermometer to make the icing. These can be purchased at your local grocer or department store, if you don't have one.
Caramel Apple Cake
Apple Cake
6 tablespoons Butter (real butter, not margarine or fake butter)
2 cups White Sugar
2 eggs
2 cups all-purpose flour
1 tsp Nutmeg
1 tsp Cinnamon
2 tsp Baking Soda
2 tsp. Vanilla (real vanilla, not imitation)
1 tsp Salt
1 cup walnuts (I omitted this weekend, due to some in my family not liking nuts in their cake)
6 cups Chopped Apples (approx. 5 medium size apples)
Directions:
Cream butter and sugar together and beat in eggs one at a time. Add dry ingredients and mix well. (Note: it will look like you don't have much batter, don't worry the apples will increase the batter). Add apples and nuts, mix thoroughly. Bake in a greased 13x9 in. pan for 1 hour (check on it around 45-50 min.) at 350*.
(Source: Apple Treats from Amish Country)
Caramel Frosting
2 cups packed brown sugar (I used light brown sugar)
1 cup heavy cream
3 tablespoons butter (real butter, not margarine or fake butter)
1 teaspoon vanilla
1/2 cup chopped pecans (I used the pecan pieces, found in the baking aisle)
Directions:
In a saucepan over medium heat, stir the brown sugar and cream until the sugar dissolves. Cook without stirring until a candy thermometer registers 238 to 240*. Remove from heat. Stir in butter with a wooden spoon. Cool frosting to 110*.
Stir in vanilla. Beat frosting until thick and creamy. Mine was more of a mix between a sauce and a frosting, because I don't think I beat it long enough - but I'm not going to change it next time!
Spread frosting over a completely cooled cake. Sprinkle with pecans. Enjoy!
(Source: Columbus Dispatch, Food Section - original recipe Caramel Cake, September 2010)
*My completed cake sat for about 2 hours before serving, allowing the frosting to "set".
This cake is very sweet and rich - so you might want to "calm" the sweetness with Ice Cream (Vanilla or Cinnamon would be nice) or have coffee on hand for the coffee lover in your life.
Monday, October 18, 2010
Brownie Pan: Candy Bar Brownies
I heart brownies! I love that brownies can please children and adults a like, and that they have many variations!! Plus I'm a chocoholic!! Hi, my name's Meg - and I'm a chocoholic! :)
As those who follow know, I LOVE to make things from scratch - and when possible that's exactly what I do. Including cakes, brownies, bar treats, cookies, pies, etc. I get much more joy out of watching something come to life from nothing, rather than adding some oil, eggs and water to a pre-packaged mix. No offense to those that bake this way - I mean you gotta do what you gotta do!! :)
Last week, our church lost a very key leader and godly man. I've known this person since I was a small child, and his death was both sudden and shocking to our congregation. This man had many ministries in which he served, but that one closest to his heart was program called AWANA. Back in my day - the winner of each group would win a candy bar at the end of the evening. This was the goal - of course, this was well before we worried about things like child obesity (because we actually went outside and played) or trans fats. So when I called the lady who coordinates meals for families before a funeral, to see what I could do to help - she asked if I could make a pan of brownies! I was glad to do so. It didn't take me long to figure out the variation I was going to make...Candy Bar Brownies. I mean it made sense - most of my memories of this man revolved around AWANA, and as a child coming home with a candy bar on Tuesday evenings was the best way to end your day! These brownies have Snickers bars throughout the batter and Hershey pieces sprinkled on top. I like to have the pieces writing side up - so you can see "Hershey" on each piece. So I meticulously cut each piece to ensure I have even size pieces that say the entire "Hershey" word...okay so I'm a little OCD, about certain things! :) The brownies bake just long enough to start to melt the chocolate, but not long enough for the "writing" to disappear!
I've made these brownies before and most people who eat them really enjoy them...but this time, I seem to have made a batch that just had everyone talking - per a 13 year old boy who attended the dinner. I've had many ask for the recipe, since they ate them on Friday. So I figured, this is one I should probably share on my blog! Once you read the ingredients you will see why they taste so yummy - they are made with everything you shouldn't eat!
Candy Bar Brownies
3/4 cup butter, melted (I only use real butter, no margarine or fake butter)
2 cups sugar
4 eggs
2 teaspoons vanilla extract (I only use pure vanilla, no imitation)
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers Bars, (2.07 ounces each), cut into 1/4 inch pieces
3 plain milk chocolate candy bars (1.55 ounces) - chopped (I just cut along the edges of each Hershey stamped block)
Directions:
In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup (of the dry ingredients). Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with the reserved flour mixture; stir into batter.
Transfer to a greased 13x9 baking pan. Sprinkle with milk chocolate candy pieces. Bake at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. (do not overbake). Cool on a wire rack. Chill before cutting. Enjoy!
(http://www.tasteofhome.com/)
An ice cold glass of milk or a cup of hot coffee compliment these "pieces of heaven on earth", very nicely!
As those who follow know, I LOVE to make things from scratch - and when possible that's exactly what I do. Including cakes, brownies, bar treats, cookies, pies, etc. I get much more joy out of watching something come to life from nothing, rather than adding some oil, eggs and water to a pre-packaged mix. No offense to those that bake this way - I mean you gotta do what you gotta do!! :)
Last week, our church lost a very key leader and godly man. I've known this person since I was a small child, and his death was both sudden and shocking to our congregation. This man had many ministries in which he served, but that one closest to his heart was program called AWANA. Back in my day - the winner of each group would win a candy bar at the end of the evening. This was the goal - of course, this was well before we worried about things like child obesity (because we actually went outside and played) or trans fats. So when I called the lady who coordinates meals for families before a funeral, to see what I could do to help - she asked if I could make a pan of brownies! I was glad to do so. It didn't take me long to figure out the variation I was going to make...Candy Bar Brownies. I mean it made sense - most of my memories of this man revolved around AWANA, and as a child coming home with a candy bar on Tuesday evenings was the best way to end your day! These brownies have Snickers bars throughout the batter and Hershey pieces sprinkled on top. I like to have the pieces writing side up - so you can see "Hershey" on each piece. So I meticulously cut each piece to ensure I have even size pieces that say the entire "Hershey" word...okay so I'm a little OCD, about certain things! :) The brownies bake just long enough to start to melt the chocolate, but not long enough for the "writing" to disappear!
I've made these brownies before and most people who eat them really enjoy them...but this time, I seem to have made a batch that just had everyone talking - per a 13 year old boy who attended the dinner. I've had many ask for the recipe, since they ate them on Friday. So I figured, this is one I should probably share on my blog! Once you read the ingredients you will see why they taste so yummy - they are made with everything you shouldn't eat!
Candy Bar Brownies
3/4 cup butter, melted (I only use real butter, no margarine or fake butter)
2 cups sugar
4 eggs
2 teaspoons vanilla extract (I only use pure vanilla, no imitation)
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers Bars, (2.07 ounces each), cut into 1/4 inch pieces
3 plain milk chocolate candy bars (1.55 ounces) - chopped (I just cut along the edges of each Hershey stamped block)
Directions:
In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup (of the dry ingredients). Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with the reserved flour mixture; stir into batter.
Transfer to a greased 13x9 baking pan. Sprinkle with milk chocolate candy pieces. Bake at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. (do not overbake). Cool on a wire rack. Chill before cutting. Enjoy!
(http://www.tasteofhome.com/)
An ice cold glass of milk or a cup of hot coffee compliment these "pieces of heaven on earth", very nicely!
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