Hey there! Since I’ve been somewhat slacking in posting recipes that embody fall, I couldn’t help but pull out good old Caramel Apples. Traditional caramel apples usually call for melting a whole bag of caramels, dipping your apples in the gooey sauce and smothering them in loads and loads of candy. While I am a big fan of described apples, I have never enjoyed the process. Too messy and sticky for my liking. Each fall, I usually rope my husband into lending me a hand, i.e. I melt the caramels and he takes care of the rest. While he enjoys the occasional job as sous chef, I happen to know that caramel-apple-dipping is also not at the top of his list of favorite kitchen activities. This is exactly why this recipe was born. Homemade Caramel Sauce is poured over freshly diced apples and topped with candy. Mess-free, easy to eat, and every bit as delightful as your traditional caramel apple.
Since I had successfully created these Apple Fritters back in September, I couldn’t wait to try other recipes that require frying. Feeling confident that I had learned my lesson, I pulled out my list of goodies to make and immediately found my next challenge . Churros. I have always loved these little sticks of fluffy goodness. Finger foods are one of my favorite things to make – convenient, fun to eat and pretty to look at. I was shocked at how easy these churros were to prepare and how few ingredients they require. The simple things in life are often the best – this is certainly a true statement when it comes to churros.
How about a pan of homemade brownies to start off your week? Fudge Brownies to be exact. Brownies are the ideal dessert for pretty much any occasion. Fresh, warm brownies that are slightly gooey are my absolute favorite. I also happen to love the convenience of this one bowl dessert. When I started my search for the perfect brownie recipe, I wanted to preserve the simplicity of these fabulous bars without sacrificing taste. You see, I had tried many brownie recipes from scratch but somehow never came across a recipe that would have me happily ditch the boxed kind. I missed the fudgy, dense, and somewhat crispy layer and sides. Homemade brownies always reminded me of chocolate cake, which isn’t necessarily a bad thing – except for when you’re craving a fabulous brownie to sink your teeth into. Well, I am proud to announce that I have cracked the code. This recipe was crowned first place. Oh, how I love winning; it tastes absolutely delicious! [Read more…]
Fritters. These little pillowy (how is pillowy not a word?) bites can be filled with pretty much anything – meats, fruit, vegetables, or anything else that pops into your head. Since we recently picked plenty of apples, my choice was an obvious one. I was so pleased with how these fritters turned out. You see, I always have had a problem when it comes to producing perfectly fried foods. The oil always seems to either be too cold or too hot (even with the help of a thermometer) and I end up with either burned or soggy pieces of food. No bueno. Since I like a challenge and am not easily deterred, I had to give it yet another try. This time around, I used less oil and after said oil reached the perfect temperature (350 degrees), I turned the heat to medium low and started to drop in spoonfuls of dough. Out came the most perfect fritters and I couldn’t have been more elated (yes, I am easily entertained). Don’t know if any of the above mentioned changes have anything to do with making beautiful fritters, but I like to think that these fritters are foolproof. If I can do it, you certainly can, too!