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.
- Caramels (I used Kraft – you’ll need about 1 cube for every 2 bites)
Wash and peel your apples. You can use whatever kind of apple you want.
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.
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.
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!
I 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’.
Well, it’s been a while. Since the last time I posted, the following has happened:
- I have a nephew! And in a few weeks I’ll have another!
- I’m engaged!
- I bought a house!
- I adopted a kitty!
Lots of exciting changes. I’m really looking forward to the near future! But for now, let’s get back to business.
It’s fall which means it’s officially the season of apple picking. Here’s a quick and easy way to eat that delicious fruit in style.
- Your choice of peanut butter
- Chocolate chips (I use Nestle’s milk chocolate morsels)
- Shredded coconut (I use Baker’s sweetened angel flakes)
Slice them bad boys. You can make them as thick or thin as you want. I cut mine about 1/4in thick. I used small red delicious apples and had no corer, so excuse how uneven and unprofessional this looks (don’t judge me).
Spread yo’ peanut butter. I like creamy but chunky works too. From here on out, the amount is completely based on preference. I enjoy an even proportion of pb and apple, so it depends on how thick I make my slices.
Add the coconut. Do you like a lot of coconut? Pile it on. Do you like a little bit of coconut? Sprinkle it on. You do you.
Top with chocolate chips. I like to make sure I get at least 2 chips per bite, so I put quite a bit. If you’re trying to be healthier, use fewer.
Let’s hope I continue to keep up with this. Gimme some oven lovin’.
I’m a teacher. Yes, that means I have summers off. What better way to spend a few days of this long vacation than to visit my sister? I got to play with their puppy, laugh with my brother in law, and cook with my best friend. She was really excited to make her debut on here so today’s recipe is a tribute to her.
Elena first found this treat through another blogger, who called them “energy bites”. I’m so glad she introduced me to these because they were DELICIOUS. I literally went straight into the kitchen when I came home and made them so I had breakfast ready for the next morning. They are very easy and quick to make, and they’re one of the healthiest recipes I’ve posted. A+ all around.
- 1 cup quick oats
- 1 tsp vanilla
- 2/3 cup coconut flakes
- 1/2 cup mini chocolate chips
- 1/2 cup toffee bits
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed
- 1/3 cup honey
1. Combine all of the ingredients until everything is coated evenly. Pop it in the refrigerator for about 30 minutes.
2. Once the mix has hardened a bit, take a small chunk and mold it into a ball. The amount varies based on how big or small you want them. We made ours mini and yielded about 45.
That’s all! They’re super yummy when chilled so I suggest putting them back in the fridge and eating one or two or five whenever you’re craving a bit of sweet goodness.
Gimme some oven lovin’.
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.
- 1 bag of flaked coconut (7oz)
- 2 egg whites
- 1/2 cup sugar
- Chocolate candy melts for coating (optional)
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.
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.
4. Bake in the oven for 13-16 minutes, or until the top layers become lightly browned/golden. Cool completely when finished.
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.
You can also drizzle over the top for a fancier look. Or do both as I did.
Gimme some oven lovin’.