Caramel Apple Pie Fudge

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Oh my goodness.  If you love fudge, you must try this.  I had made this a couple of weeks ago and it didn’t turn out so well.  I used white chocolate chips instead of white baking squares.  So this time it settled and tasted ah-mazing!!!

I mentioned that we got home grown apples from Khali’s grandparents last week but this recipe called for dried apples.  So we just keep eating those nummy apples for our snack right now!  I’ll come up with another recipe soon for those apples.

In the past few years I’ve grown to love, love, love sweets.  Not sure when this happened.  And I’m not sure if I’m ok with it.  Oh I do love eating it, I’m just not sure if I should be eating it.  Sitting down with a pan of this fudge is dangerous.  We have a saying that we have at work:  Stay strong or indulge completely.  Well I’ve tried my best to stay strong with sweets.  Some days are just harder than others.  And fudge is a favorite of mine.

The last time I made this I didn’t let the white chocolate melt completely.   So try again and hope for success.  Which is is!!!!

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The chocolate baking bars instead this time.

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Caramel.  Need I say anymore?  Nope.

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Pour the caramel over the top and use a knife to swirl it in.  Oh yum.

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I sprinkled some cinnamon on the top before putting it in the fridge.  Wow, this so good.

You have to try it if you love fudge.  Well you should just try it because it’s good!!!  Enough said.  Just saying.

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Of course you have to add a bit more caramel for your own piece.  No one will know!

Enjoy your day and bake away!!

Caramel Apple Pie Fudge
Recipe Type: Fudge
Author: Patricia
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
  • Ingredients
  • • 3/4 cup apple cider
  • • 3/4 cup unsalted butter
  • • 1 (5 ounce) can evaporated milk
  • • 3 cups sugar
  • • 2 cups white chocolate chips
  • • 3/4 cup dried apple, finely diced
  • • 1 teaspoon vanilla
  • • 1 teaspoon cinnamon
  • • 1/2 teaspoon nutmeg
  • • 1/4 teaspoon all spice
  • • 1/4 cup caramel
Instructions
  1. Directions
  2. Line an 8×8 baking dish with parchment paper (13×9 inch pan if you like your fudge thinner.) Set aside.
  3. In a large saucepan combine the first four ingredients, bring to a rolling boil and stir continuously for 4 minutes (because the mixture burns easily.) Remove from heat.
  4. Add white chocolate, dried apple, vanilla, and spices; blend well, stirring for several more minutes until chocolate is completely dissolved. Pour into baking dish. Heat Dulche de Leche in the microwave for 15-20 seconds to loosen. Drizzle or drop dollops around in the baking dish and swirl through with a dull knife for a marbled effect.
  5. Refrigerate for at least 3 hours (or overnight), until hardened.
  6. Remove parchment paper from pan and place on cutting board. Cut into squares.
  7. To store: fudge should be refrigerated, in a covered container, for up to one week.

Patricia – Two Girls Cooking 😉

Source

Very Culinary 

Twix Bars

One of my favorite candy bars is Twix.  I love caramel and chocolate together.  I love it.

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The only complaint I have is that I should have used a sweeter chocolate.  Otherwise, I expect this pan of treats to be gone by mid week.

I think I ate three of them in less than half an hour.  And for those of you that blog, you have to eat the food that you’ve taken photos of right??!!  And then you have to make sure, really sure that it’s good before anyone else tries it!!

I had a ton of pictures that I took of the process of making these.  My little baking buddy, Caleb even helped, but my photos are gone.  I’ve had problems with my camera connecting to my MacBook so I’ve had to use the card instead.  I uploaded all of them and when I went to use them….sniff, they are gone.  Good thing I took this one with my iPhone!!

Anyways…These bars are so good.  Of course I think comparing anything home made to store bought is better!  Not just because it is, but because you get to have fun making it with your family and sharing it with them too (well if you choose to share with them)!

I wonder if I can find something to make Butterfingers!  My son and I will be fighting over that!

Ingredients

  • Shortbread layer:
  • 2 sticks cold butter, cut into small pieces
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • Caramel layer
  • 20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
  • 3 tablespoons heavy cream
  • Chocolate layer:
  • 18 ounces milk chocolate, melted (I used Ghirardelli Bars rather than chips) – I used the chips
  • 1 tablespoon vegetable shortening (optional, I used)

Instructions

  1. For the crust: Preheat oven to 350°F. Line 9″ x 13″ pan with nonstick foil. Set aside.
  2. Using a pastry blender cut butter into sugar. Use fingers to break up butter, till mixture resembles cornmeal. Add vanilla . Add the flour. Mix till flour is incorporated…mixture will be crumbly.
  3. Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
  4. Prick the crust all over with a fork.
  5. Bake 15 minutes until the crust is lightly golden brown on top and the edges are deeper golden brown. Set it aside to cool completely.
  6. For the caramel layer: Melt the caramel and cream over low heat in a small saucepan. (or use microwave, stopping and stirring at 30-60 second intervals till smooth and melted). Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
  7. For the Chocolate Layer: Melt the chocolate and shortening in by microwaving using 30 second increments, stopping and stirring till melted and smooth. Spread over caramel. I used a plastic frosting tool to make optional striations while the chocolate was warm.
  8. Let cool before cutting.

Have a great week.

Two Girls Cooking – Patricia 😉

Source

That Skinny Chic Can Bake

Snickers Rice Krispies

I haven’t made any sweet treats (outside of the ice-cream) in such a long time.  And since we’ve all lost a few pounds from out battle of the flu season, I figure it can’t hurt to have something sweet and fun to eat!!!

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These come from The Brown Eyed Baker.  She makes some of the best treats.   I want to ask her what she does with everything she bakes every day but I know in our house it’s not a problem, so I doubt it is with her either!!

I love Rice Krispie bars.  And holy cow, when you add the caramel, the chocolate, the peanut butter AND the candy…Oh my.  Loss for words.

Brooklyn took a bite…she says:  Wow these are really good.IMG_4494

Caleb is not a huge fan of being in pictures anymore, but when I gave him this he begged me to get one of him too.  Oh and he says: Man, these are the best!!

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When it comes to creating new treats, I’ll be the first to admit, I’m not good at just throwing things together to see how it works.  I’m not sure if I can do it.  So I stop by my favorite blogs and hope they don’t mind that I borrow their great ideas.  Michelle says it best…these are the best Rice Krispies that have come out of my kitchen as well (only thanks to her)!!

Who doesn’t love chocolate on anything!!  Me, I do.  We’re not a huge fan of the nuts, so I kept those out and added more cut out candy on top!!

Super good.  Super good.

yield: 24 treats

prep time: 10 minutes

cook time: 10 minutes
total time: 20 minutes

Rice Krispies treats loaded with caramel sauce, peanuts and chopped Snickers bars, then topped with a chocolate/peanut butter glaze.

INGREDIENTS:

3 tablespoons unsalted butter
1 (10-ounce) bag marshmallows
½ cup caramel sauce (homemade or store-bought)
6 cups Rice Krispies
1 cup peanuts, plus more for sprinkling on top (I left these off)
8 (“Fun-Size”) Snickers bars, chopped
1¼ cup milk chocolate chips
¼ cup creamy peanut butter

DIRECTIONS:

1. Grease a 9×13-inch baking dish; set aside.

2. Melt the butter and marshmallows together in a medium saucepan over low heat. Once melted, stir in the caramel sauce and remove from the heat.

3. Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the peanuts and chopped Snickers bars, mixing as gently as possible.

4. Pour the mixture into the prepared pan and press into an even layer. Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.

5. Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the chocolate/peanut butter mixture over the Rice Krispies treats and spread into an even layer with a spatula.

6. Refrigerate for at least 30 minutes, or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperature for softer, more gooey bars; refrigerator for firmer bars).

Two Girls Cooking – Patricia 😉

Source

Brown Eyed Baker

 

Snickers Cupcakes

I’ve been on quite a blogging break, I believe last time I posted I was planning my wedding. Now I’ve been married for more than a year and we recently welcomed our first child, a sweet baby boy. I’ve been cooking and baking all along, just didn’t take the time to post. My goal this year is to get back into posting. We are named Two Girls Cooking after all, it’s not fair that one girl’s been carrying the blog by herself!

I have been on leave at work and I decided I wanted to bake a sweet treat before I go back later this week. I bookmarked these Snicker’s cupcakes a while ago, I’ve been meaning to make them ever since. There have been a couple times I had the mini snickers on hand, but they never lasted long enough to be made into cupcakes!

These were very simple and fun to make. I liked that they use a boxed cake mix, but dress it up a bit. I also loved the fun surprise of having the snickers baked into the center. I even got to use the big icing tip that Patricia gave me as a birthday gift to try to make them look as good as they do on My Baking Addiction. They aren’t quite as pretty, but I’m still proud of how they turned out. I’m not usually a big fan of a lot of frosting, and while this is rich, I’m really enjoying the carmel buttercream. I think I can probably find some other recipes that it would work well with too!

– Jodi

For the cake:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

Method
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.

For the frosting:
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt

Method
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup. Makes 24-30 cupcakes.


Cookies

This is the last batch of cookies that I planned on making before coming up with which one to bring to the cookie exchange.  But I’m truly not happy with these.  The recipe that was given to me to make these cookies were called “Caramel Fudge Turtle Cookies”.  I’m not a huge fan of pecans, so I decided to change the topping to a Hershey’s kiss.  But as you can see from the picture, the colors are working together at all. So this little baking adventure will be put as the fun over night play date that Brooklyn had!!  Brooklyn had a friend spend the night so I did have some help from the three little ones.

Little Kitchen Helpers

 Here’s what you need for these cookies:

pouch Betty Crocker® Sugar Cookie Mix

Butter and egg called for on cookie mix pouch

2 tablespoons Gold Medal® all-purpose flour

12 caramels, unwrapped

1 tablespoon milk

1 cup hot fudge topping

36 Pecan halves

The mixer

Look what we did!

Here’s what you do:

Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.

Rolling it out

Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.

Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

Since I had the red and white Hershey’s kisses, I melted some white chocolate chips in the microwave and added some red food coloring.  I thought this might help with the “look” of the cookie.  Just not happy with how they look.  We ate them.  They taste good.  But just not what I wanted for the cookie exchange.

So far the fudge has the lead in this contest.  We’ll see if I find one more I can bake before I need to decide.

Cookies

As for this round…we had fun baking together!  The kids got to help bake.  And even though Nana isn’t happy with these, the kids sure are.  So for today, the best part was having fun together!

Happy weekend.

Patricia – Two Girls Cooking

Holiday Treat Extravaganza!

It’s been quite a while since my last post. I don’t want you to think this is due to a lack of baking though. In fact, I’ve been baking and cooking so much I haven’t had time to post it all! There was the Cheese Ball, the Peanut Butter Kiss cookies and the dipped pretzels. Those I do every year because they are favorites around here, my sister’s been asking for weeks for the kiss cookies. My mom loves these spritz cookies, so I always make a double batch. That’s a whole lot of spritz! I use the recipe that came with my cookie press, and they come out great every time. They’re like a little crisp sugar cookie.

Spritz Cookies
1-1/2 cups butter or margarine
1 cup granulated sugar
1 egg
2 tbsp milk
1 tsp vanilla
1/2 tsp almond extract
4 cups all-purpose flour
1 tsp baking powder
(Makes 6 dozen cookies)


Preheat oven to 400° F. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into Cookie Press and press cookies onto ungreased cookie sheet. Bake for 6-8 minutes or until golden brown on bottom. Remove cookies from sheet and cool.
I then frost them with a very simple icing and decorate: Mix 2 cups powdered sugar, 2 tbsp milk and 1/4 tsp almond extract until smooth. If too dry add a little milk, if too runny add a little powdered sugar.

Each year I also use the holidays as an excuse to try out a bunch of new sweet treats too. Here’s a couple for you to try out.


Toffee Bars
These are very thin crisp bars that have a light toffee flavor and a milk chocolate top. I was hoping the toffee flavor would be more obvious because I love toffee, but they are still tasty and very simple to make.




1 cup butter
1 cup brown sugar
1 egg yolk
1 tsp vanilla extract
2 cups flour
1 bag milk chocolate chips


Preheat oven to 350, grease a jelly roll pan. In a medium bowl, beat together butter and brown sugar. Add egg yolk and vanilla and beat until smooth. Beat in flour. Press mixture into pan and bake for 15 minutes. Immediately after removing pan from the oven place the chocolate on top and allow to melt. Spread the melted chocolate evenly over the surface with a spatula.  These are easiest to cut while still warm.


Chewy Caramel Oatmeal Bars
These were a new one, but have been such a hit they are gone already! I will be making another batch this week for sure. The recipe calls for a bag of caramels, but I felt ambitious and used homemade caramel from this recipe instead (told you I’ve been busy!). These are rich, so I cut them small before serving.


2 cups flour
2 cups quick oats
1 1/2 cup brown sugar, packed
1 tsp baking soda
1/2 tsp salt
1 1/2 cups unsalted butter, melted,
1 12 oz bag semisweet chocolate chips
1 14 oz bag caramels
5 tbsp milk


Preheat oven to 350. In a large bowl, combine flour, oats, brown sugar, baking soda and salt. Stir in melted butter until thoroughly mixed. Press half the mixture into a 13X9 baking pan. Bake for 10 min, then sprinkle the chocolate chips on the baked crust. Microwave the caramels and milk on high for about 3 minutes or until caramels are melted, stirring every 30 seconds. Pour caramel mixture over chocolate chips. Sprinkle remaining half of oat mixture on caramel layer. Bake for 20 minutes, cool completely and cut into bars.

Oreo and Nutter Butter Truffles
The Oreo version of these Scott’s sister made last year and I loved them. So when I went to look up the recipe I found it along with a variation with Nutter Butter cookies. Oh yum! I won’t repost the recipe, just click the link above. You’ll be glad you did! 🙂


I think I’m almost done making holiday treats, and I’ll definitely share if I do make some more.

One last thing I wanted to share was the holiday treat Scott cooked up for me this year. He surprised me with a trip to New York City last weekend. How exciting!! I’ve always wanted to see the city all lit up for the holidays, especially the big tree in Rockefeller Plaza. So we headed east with plans to see the tree and skate on the rink on Saturday night. We saw the tree (it was gorgeous!) and waited in the long line to skate, and I will admit I got a bit impatient… “let’s just skip this, we can come back tomorrow or something”. He was adamant, we were skating and doing it now. After a couple turns around the rink, I found out why. He led me to the center of the ice, got down on one knee and asked me to marry him! Oh wow! I, of course, said Yes!
We had a great time the rest of the weekend and did find time to do one other thing I always wanted to do in NY- stand outside on the plaza for the Today show. We set the DVR at home before we left just in case, and we were on (see clips here)! Just behind Matt Lauer and Al Roker (I shook Al’s hand!). We also had our picture taken for their blog. We had an amazing trip, a memorable proposal and what a sweet guy! 🙂


Happy Holidays!
– Jodi

Apple Crisp

Last night I wanted a fast simple dessert I had all the ingredients on hand for. Patricia suggested apple crisp, but every recipe I was finding had nuts. I’m not allergic or anything, I’m just not a big fan of nuts. Finally I found this really simple one:


4 Medium tart cooking apples, sliced
3/4 cup brown sugar
1/2 cup flour
1/2 cup quick cooking or old fashioned oats
1/3 cup stick butter/margarine, softened
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg


Heat oven to 375, grease bottom and sides of square pan (8X8). Arrange apples in pan. Mix remaining ingredients in a small bowl. Sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender.


This is best served warm, and would probably be very good with a nice vanilla ice cream. I really like caramel and apple dishes, so I drizzled caramel sauce on the serving plates and placed the apple crisp on top. This was a very fast and easy dessert, but it tasted so good!

Enjoy!
– Jodi