Caramel Apple Cookie Bites

I like to try interesting recipes, that's my motto. I also like bite size desserts.  I thought I'd give this recipe a try.  First, the cookies are super delicious, at least according to my brother. Second, I realized at the end of the baking and decorating  that I should have put ground nuts on the bottom. You will see why as we go along.

Recipe from Taste of Home magazine; Halloween issue 2005

FILLING:
1/3 cup chopped unpeeled apple
1/3 cup evaporated milk
1/3 cup sugar
1/3 cup chopped walnuts

DOUGH:
1/2 cup butter, softened
1/4 cup confectioners' sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour

TOPPING:
1 package (14 ounces) caramels
2/3 cup evaporated milk
1 cup finely chopped walnuts

In a small saucepan, combine filling ingredients.  Cook and stir over medium heat until thickened; set aside to cool.  In a mixing bowl, cream butter and sugars.  Add egg, vanilla and salt; beat well.  Add flour; mix well.

Shape dough into 1-inch balls.  Flatten and place 1/4 teaspoon filling in center of each.  Fold dough over filling and reshape into balls.  Place 1-inc apart on greased baking sheets.  Bake at 350F for 12-15 minutes or until lightly browned.  Remove to wire racks to cool.

In a saucepan over low heat, cook caramels and evaporated milk, stirring occasionally, until caramels are melted.  Insert a toothpick into each cookie and dip into caramel topping until completely coated.  Dip bottoms of cookies into nuts.  Place on wire racks to set.  Yield about 3 dozen. 

I got a little over 2 dozen.  We ate a couple of the cookies before they were frosted so I only had to make half of the topping mixture.

 I used a spoon to cover the cookies with the caramel topping.

 When I was adding the nuts to the cookies I thought oh how cute to sprinkle the nuts on the top of the cookies and did not dip the bottom in the nuts.  That caused them to STICK to the serving plate.  I had to use a spoon to get them off the plate.  You could not really use the toothpick to up the cookies because they were just too sticky.

 I learned my lesson.  The cookies tasted awesome, just a little messy.

I shall make them again and dip the bottoms in nuts.

~Michelle

Apple Cider Slushy

Fall is such a wonderful time of the year. With it comes baked goods and warm donuts.  Apple cider and pumpkins.  And my birthday. So when I ran across this yummy treat I just had to share.

It's an Apple Cider Slushy!!!  I bought it from Mayer Brothers Cider Mill in West Seneca, NY.  If you like apple cider then turning it into a slushy is a brilliant idea.

~Michelle

Pumpkin Cake and Partylite

I made this recipe about 1 year ago and I didn't get a chance to photograph the cake.  It is that time of year when everyone is baking pumpkin and apple recipes, and I'm no different.  I decided to make the cake again for my partylite party. 

My friend sells partylite and if you are interested in placing an order check out her website.  It's important to support the women in your life and their businesses. Check it out. Partylite .

Anyway, back to the cake. It seems like I had to bake it for 65 minutes and put foil around the edges to prevent them from getting too dark.

The recipe is from Dying for Chocolate.

Recipe

1 3/4 cup unbleached all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 1/4 cup sugar

3 large eggs

1 cup canned pure pumpkin

1 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts

Preheat oven to 350F. Butter and flour 9x5x2 1/2" metal loaf pan

Sift first 5 ingredients into medium bowl.  Using electric mixer, beat butter in large bowl until smooth.  Gradually beat in sugar, then beat in eggs 1 at a time.  Beat in pumpkin and vanilla.  Beat dry ingredients into pumpkin mixture alternately with milk.  Stir in chocolate chips and nuts.  Transfer batter to prepared pan.

Bake until tester inserted into center comes out clean, about 55-60 minutes.  Cool in pan on rack 15 minutes.  Turn cake out onto rack, cool completely.  (Can be made 2 days ahead.  Wrap in plastic; store at room temperature.)

So moist and delicious with chocolate and nuts in every bite.

~Michelle