Caramel Apple Bites

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It’s been a few days but here I am with another recipe. Took a little break to welcome my adorable baby nephew 🙂 His name is Marco James and he was born on November 14th. He’s great, as is my sister, and I couldn’t be more excited!

Caramel apples remind me a lot of autumn, so this is the perfect time to make this easy and delicious snack. I will be sharing another recipe with caramel and apples in the near future, so come back soon. Wink, wink.

This recipe is incredibly easy. All you need is two ingredients for the base (plus water), but you can add as many toppings as you’d like. Chocolate chips, coconut flakes, sprinkles, nuts, etc, are wonderful choices.

You can also decide how much caramel you want to have. You’ll see in the photo that I submerged and drizzled bites. Both are easy to do and taste yummy. It’s all about your preference.

You’ll need:
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  • Caramels (I used Kraft – you’ll need about 1 cube for every 2 bites)
  • Apples

Step 1:
Wash and peel your apples. You can use whatever kind of apple you want.
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Using a melon peeler, scoop out your bites. I was able to get about 8 pieces per apple, but that number depends entirely on how big your apples are.
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Melt the caramel squares. Add about 1 teaspoon of water for every 5-6 squares you have in your saucepan. This will prevent the caramel from burning and make the texture easy to work with.
fullsizerender_3fullsizerender_4Step 4:
Use the point of a knife or 1-2 prongs of a fork to hold each bite. Dip and set on a piece of wax paper to cool. If you are adding toppings, do this immediately before the caramel hardens.
*Note – be sure to pat the bites totally dry before dipping them in the caramel so it doesn’t just slide off!
image1I guess you could bypass most of this process by just buying this guy, but where’s the fun in that? Try this out and, as always, gimme some oven lovin’.

No Bake Cookie Dough Bombs

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We all love bite size desserts, don’t we? Especially when they’re coated in chocolate. Give. Me. All. Of. Them. Now I don’t know about you, but I’m guilty of eating raw dough by the spoonfuls. Cookie dough, brownie batter; you name it, I lick it. The good thing about this recipe is the lack of egg, making it safe to eat! You’re welcome!

You’ll need:

  • 2 cups flour
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 tablespoon vanilla
  • 2 teaspoons milk
  • 1 cup of mini chocolate chips
  • 3/4 cup softened butter
  • Pinch of salt
  • Meltable chocolate coating

Step 1:
In a mixer, blend the butter, brown sugar, and white sugar until creamy.
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Add the vanilla and milk and continue beating.
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Mix the salt and flour and pour into the mixer, one cup at a time. Be sure to scrape the edges in between to really get everything blended.
fullsizerender_4Step 4:
Fold in the chocolate chips.
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Freeze the mixture for about 20-30 minutes. I put mine in a separate container to keep the remaining dough frozen until I’m ready to use it again.
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After the mixture has stiffened a bit in the freezer, use a melon baller or spoon to scoop out dough, and roll between your palms to create balls. I make them about 1in but you can make them bigger if your bites aren’t as small as mine.
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Freeze again! This step will really help make the balls stay in their shape when dipped into the chocolate, so put them back in for another 10-15 minutes.
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Melt your chocolate. Then roll each ball to coat completely. Let it harden on a piece of wax paper.image8
While the chocolate is still melted, you can top each “bomb” with sprinkles, chocolate chips, crushed nuts, shredded coconut, etc. Or you can just leave them as they are.

Take a bite! And gimme some oven lovin’.

Rolo Pretzel Bites

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I figured it was about time I made a dessert again. I haven’t made any in so long and my pantry needs an update. I found a couple (literally) things lying around and put them together for this really easy 2 ingredient snack that combines all of my favorite things: salty pretzels, sweet chocolate, and gooey caramel. Brian doesn’t usually like desserts (don’t even get me started!), so when he tried these and said they were delicious, I knew it was worth sharing.

You’ll need:
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  • 24 pretzel snaps
  • 12 Rolo candies

Step 1:
Preheat oven to 350 degrees.

Step 2:
Line a baking sheet with parchment paper and place half of your pretzels. You can make more or fewer, but just remember that you need double the amount of pretzels in all.
fullsizerender_1Step 3:
Put one unwrapped Rolo chocolate in the middle of each pretzel. fullsizerender_2Step 4:
Bake for about 3-5 minutes. You want the chocolate to be tender without it actually melting.fullsizerenderStep 5:
Place one pretzel on top of each chocolate and gently squish it down. Be careful! It may ooze hot caramel.fullsizerender-1

If you don’t want to top it off with a second pretzel, you can always be creative and add other ingredients instead. I had some peanut M&Ms so I added a couple of those. Pecans are also a good idea!fullsizerender_4

It doesn’t get much easier than this. Gimme some oven lovin’.

Nutella Crepes

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Earlier this week, I shared with you some of the highlights of my road trip adventure. During that journey, we stopped in Harrisburg and had some super scrumptious crepes (!!) that I haven’t stopped thinking about. Because of that, I decided to make my own and satisfy the craving that I’ve been having for days. While I can honestly say mine weren’t as good as the chef’s, this recipe does come pretty darn close.

You’ll need:

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  • 2 eggs
  • 2 tbsp butter, melted
  • 1 cup AP flour
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp salt
  • Nutella

Steps:

1. In a bowl, whisk together milk, water, eggs, and butter.

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2. Continue whisking and slowly add in the flour. You should see that it’s becoming thicker but still very creamy. Add the salt.

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3. Spray a pan that is on medium-low heat. Using a ladle, pour a spoonful amount into the middle and tilt the pan in a circular motion so that the batter thins out evenly along the base.

4. After 2-3 minutes, the edges will start to curl up. Flip the crepe over and cook the other side.

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5. Scoop out a tablespoon (or more hehe) of Nutella and plop it onto the outer edge of the cooked side. After about 30 seconds, it’ll be smooth enough to spread.

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6. Flip over the opposite edge to make a semi-circle and cook each side for another minute. At this point you can also add more Nutella and repeat the process to fold into fours. Your pick.

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7. Top with some powdered sugar or whipped cream (or both!) and enjoy the deliciousness that’s erupting in your mouth.

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Gimme some oven lovin’.

Devil’s Paradise

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I think it’s only fair that Oreo start sponsoring me. I mean, I eat these cookies almost daily and include them in a recipe at least once a week. I could probably do an Oreo themed month, post multiple recipes per day, and still need more time before I run out of ideas. How can you go wrong with chocolate and cream? Trick question — you can’t!

Anyway. Despite some past posts of mine, I’m actually not the biggest fan of cake. Brownies? I can eat all day, everyday. But cake? Ehhh. And even though I love chocolate, devil’s food is my least favorite flavor. Since Oreos make anything and everything better, these two ingredients are coming together to make a delicious, super rich dessert that will more than likely satisfy any chocolate craving you could imagine.

The name of this dessert is odd. It is called Devil’s Paradise for no reason other than because of my brother. He came to visit this weekend so I gave him a bite and asked what name came to mind. This was his response. I gave him a weird glance and he reciprocated with a look of confidence. I rolled my eyes, said okay, and, well, here we are.

You’ll need:

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  • 1 box of Devil’s food cake mix
  • 1 egg
  • 1 stick of unsalted butter, softened
  • 18 Oreos
  • 1 cup chocolate chips
  • 1 can of sweetened condensed milk (14oz)

Steps:

1. Preheat oven to 350 degrees. Now you can also line the inside of a pan with foil and spray with nonstick baking spray.

2. Combine cake mix, egg, and butter in a big bowl. Use a fork, or even your hands, to mix these completely until they turn into a soft dough-like texture.

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3. Spread out the mixture then evenly knead it so there are no empty spaces.

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4. Crush up your Oreos and layer them on top of the cake.

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5. Pour the milk over the Oreo layer.

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6. Top with chocolate chips. Even though the recipe calls for 1 cup, you can always add more (or less). I won’t judge you.

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7. Bake for about 22-25 minutes. Let it cool then whip out a fork.

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Gimme some gooey oven lovin’.

Coconut Macaroons

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I love the taste of coconut but I don’t eat it nearly as often as I would like. For some reason it always reminds me of summer and that’s when I indulge. Maybe it’s the whole tropical island, paradise, beach connection that my brain makes? Whatever the rationale, I absolutely satisfied my appetite with these tasty macaroons.

You’ll need:

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  • 1 bag of flaked coconut (7oz)
  • 2 egg whites
  • 1/2 cup sugar
  • Chocolate candy melts for coating (optional)

Steps:

1. Preheat oven to 350 degrees.

2. Combine coconut, sugar, and egg whites in a bowl. Mix the ingredients completely so all the flakes are coated.

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3. Using a spoon, make 1-1.5in balls and place on a parchment paper covered cookie sheet. I was able to make 20 macaroons from this mixture.

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4. Bake in the oven for 13-16 minutes, or until the top layers become lightly browned/golden. Cool completely when finished.

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Don’t be alarmed if the bottom edges oozed over and look overcooked. You can easily scrape those pieces off or even tuck them under if you like the taste.

5. You can either finish now or coat in chocolate. Microwave candy melts for 30 seconds then spoon some chocolate onto the bottom of each ball.

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You can also drizzle over the top for a fancier look. Or do both as I did.

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Mmm.

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Gimme some oven lovin’.

Fourth of July Oreos

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Here is another treat that you can make for your upcoming 4th of July party. Similarly to yesterday’s post, you will need many of the same ingredients. However, today’s goodies include Oreos (YUM) and an option completing the same effect with icing instead of chocolate.

You’ll need:

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  • Oreos
  • Sprinkles (color of your choice)
  • Chocolate candy melts (color of your choice)
  • Icing (optional)

First, let’s do the icing option. I didn’t put too much effort into these because I wasn’t in the mood to eat any frosting, but it’s easy enough to not need intricate instructions.

Steps:

1. Cover as much of the Oreo as you want with your frosting. You can pick whichever color/flavor you desire. I had vanilla so it fit nicely with this theme.

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2. After you cover your cookie, sprinkle your sprinkles. Again, put as little or as much as you prefer.

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Done. Easy. Next.

A less sticky and more delicious version of a covered Oreo is below. Continue if you dare (and you totally should).

Steps:

1. Melt your chocolate in 30 second increments, stirring between each heating.

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2. Cover your cookie with the melted chocolate. You can either dip it in, scoop it on, or use any other method of your choosing.

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3. Since I used white chocolate as my base, I melted one blue and one red pellet to drip on top. I like to think of these as “stripes”, though I am aware that there are no blue stripes on the flag. Just play along. They’re cute.

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4. You can cover with additional sprinkles if you’d like.

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Enjoy your holiday and gimme some oven lovin’.

Fourth of July Pops

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Happy (wayyy belated) 2013 everyone! So, it’s been a little while. Okay, more than just a little. I disappeared but I am making an effort to come back like nothing happened. I won’t tell anyone if you don’t. K?

I missed many occasions but with Independence Day around the corner, what better way to restart this blog than to show some goodies you can make for this national holiday?

Today’s treat parallels the s’mores pops from pop week, though you don’t have to make these into lollipops if you don’t want to.

You’ll need:

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  • Large Marshmallows
  • Sprinkles (color of your choice)
  • Chocolate candy melts (color of your choice)
  • Lollipop sticks (optional)

Steps:

1. Melt your chocolate in 30 second increments, stirring between each heating.

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2. Dip your marshmallow into the chocolate, covering it about 2/3 of the way.

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3. Dip or sprinkle your sprinkles onto the top 1/3 of the marshmallow.

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4. Let your chocolate harden then enjoy the yummy dessert!

Because the marshmallows are white, I suggest red chocolate and blue sprinkles, or blue chocolate with red sprinkles. Either way, you showcase your patriotism and advertise to your guests that you know how to celebrate like a true United States citizen!

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Gimme some American oven lovin’.

Popcorn Treats

Now that I’ve rested up after my vacation, it is time to get back to business! Today’s recipe is quick and easy and makes for a delicious remix on a snack that I know many of us enjoy — popcorn!

This was actually inspired by a recent visitation I had with my sister and family. I went to visit her a few days ago and we made Rice Krispies treats. They were yummy, as you will see in the pictures below. She was a sport and stayed patient as I took pictures of each step like I do with the rest of my posts.

I decided not to make an entry based off of that, however, since it was the regular cereal box recipe that we followed. Instead, I created my own today that mimicked our steps. Popcorn treats are very similar with the exception of the cereal, of course. And some other ingredients that I plopped in there. Let’s begin.

You’ll need:

  • 1 pack of microwaveable popcorn, popped
  • 1 tbsp unsalted butter
  • 1 2/3 cup mini marshmallows
  • 1/4 cup mini chocolate chips
  • sprinkles (of your choice)

Steps:

1. In a large pot, melt butter over medium/low heat.

2. Once melted, add marshmallows and stir until creamy. Remove from heat.

3. Add popcorn, chocolate chips, and sprinkles (as many as you’d like), and fold gently until combined. Pro tip — make sure you take out any kernels that did not pop. You don’t want those sneaking into your mouthfuls and breaking your teeth!

4. Line a baking sheet with parchment paper and spread popcorn mixture evenly on top. If you find that it is very sticky, spread butter on the back of the spoon to ease the job. I added some more sprinkles and chocolate chips at the end 🙂

5. Let sit for about 10 minutes or until the marshmallow hardens. Then dig in!

Gimme some oven lovin’.

Cheesecake Pops

Well my friends, I have some good news and I have some bad news. Which would you like first? Oh, the bad news? Sure. The bad news is, this is the last post for pop week. As a matter of fact, this is my last post for an actual week. Why you might ask? The good news, of course! I will be leaving for a trip to the Bahamas early tomorrow morning and therefore will not have internet access. To be honest, even if I do, I won’t be posting. Can you really blame me? I will, definitely however, take a ton of pictures. I will come back with lots of reviews of the food and maybe even share a dish that I learn while I am away.

But hey, until then, let’s feast!

In case you haven’t noticed yet, I adore easy recipes. If there is a shortcut to something, I will take it. With today’s recipe, I did just that. I cheated big time but it was so worth it.

As you will see, I bought an already made cheesecake. I will be sharing an actual recipe for that sometime soon that I will link back to this post, but until then — this will do. It saved me so much time and I still have half of it to eat as regular pieces (woohoo).

You’ll need:

  • Cheesecake
  • Wilton’s candy melts
  • Lollipop sticks
  • Styrofoam board/pop stand

Steps:

1. The first step is the hardest part of this whole thing. The problem with cheesecake is that the middle is so gooey (not a problem when eating, mmm) that it makes it difficult to work with when you’re trying to make little balls. I found that if you are able to scoop a good amount of the outer layer which isn’t as sticky, you will have a much easier time. I used a melon baller to scoop a small amount into my palm and then rolled it into a truffle. If you find that it’s way too sticky and you can’t roll them, you can drop the scoop into some graham cracker crumbles to form a light outer layer. Place on some waxed paper and refrigerate/freeze for at least one hour.

2. When you’re ready to coat, melt your chocolate in 30 second intervals, stirring in between. I used 2-3 melts per pop, so do the same depending on how many you made. Dip your stick in the chocolate then into your cheesecake ball. Then take the stick and submerge the ball into the chocolate. Smooth with the back of a spoon if necessary. Place on your styrofoam board/pop stand when you’re done and repeat the process.

Decorate with toppings, sprinkles, or more chocolate if you’d like. Wrap in a lollipop bag and tie off with a ribbon to use as gifts/favors.

Enjoy your week! I will talk to you all in a few days 🙂 Gimme some oven lovin’.