Wednesday, October 21, 2015

Caramel Dip

This homemade caramel dip has such a great flavor! So much better than just melting caramels! After it cools, it's thick enough to use as a dip for apples. When warm, it has a sauce like consistency and can be drizzled over ice cream or other desserts. I used this to make Caramel Apple Slice Pops. It's also a great dip for Caramel Grapes

Caramel Dip
1/2 cup butter
1 1/2 cups dark brown sugar
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla
1/4 tsp ground cinnamon

1. In a 2-quart saucepan, melt butter on low heat.
2. Add brown sugar, corn syrup, and sweetened condensed milk, stirring to combine. Increase heat to medium.
3. Stir constantly until mixture comes to a boil.
4. Remove from heat and whisk in the vanilla and cinnamon.

Store in the refrigerator in an airtight container. Makes 3-4 cups

Caramel Apple Slice Pops

Aren't these the cutest? They are so much easier to eat than a whole caramel apple! But even better, you get even more caramel and toppings this way. :) I set this up as a snack for my kids and they went to town, double dipping and everything. I made my own Caramel Dip, but you could definitely just buy a container from the store. These would also be a great party treat.

Caramel Apple Slice Pops
Apple slices
Caramel dip
Assorted toppings
Lollipop sticks

Stick the lollipop sticks into the apples about halfway.
Dip into caramel.
Sprinkle on toppings.

Monday, October 19, 2015

Homemade Flour Tortillas

I don't always make homemade tortillas, because who has the time for that! When I do make them, I never regret it because they are so good!!! These flour tortillas only take 4 ingredients, flour, oil, salt, and water. If you're like me, you probably have these ingredients on hand. So if you're ever in a pinch, and don't know what to make for dinner, don't forget that you can make tortillas!

Homemade Flour Tortillas
2 cups flour
1/2 tsp salt
3/4 cup water
3 TBSPs olive oil

1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
3. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Makes 8 tortillas.

Wednesday, October 14, 2015

Chewy Molasses Cookies

I tried to find a molasses cookie recipe last winter that I liked an couldn't quite get there. I decided to combine a few ideas and came up with this recipe. Dark brown sugar to enhance the molasses, and butter for even more flavor. They turned out so great! 

Chewy Molasses Cookies
4 1/2 cups flour
3 tsps baking soda
1/4 tsp baking powder
1 tsp salt
2 tsps cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 1/2 cups butter, softened
1 cup sugar
1 cup dark brown sugar
2 eggs
1/2 cup molasses
1/3 cup sugar for dough balls

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or silicone baking mat.
2. In medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cloves, and ginger.
3. In mixer with paddle attachment, cream butter and sugars until well blended. Add eggs and molasses and beat until combined.
4. Stir flour mixture into creamed mixture until combined.
5. Pour 1/3 cup of sugar into a small bowl. Roll dough into 1 inch balls and then roll balls in sugar.
6. Bake on cookie sheets for 10-12 minutes, until they start to crack on top. Do not overbake or they won't be chewy. Let cool for 2 minutes on pan then transfer to wire rack.

*I like to roll all the dough into balls and then keep extra unbaked balls in the freezer until needed. Then when baking, just add 2 extra minutes to the bake time.

Saturday, October 10, 2015

Cheesy Mexican Cornbread

This cornbread is such a great side to have with taco soup or chili! It's sweet, but the green chiles give it a bit of a spicy flavor, and of course cheese makes everything better. :) You can substitute a different cheese to mix it up, and even add a jar of pimentos.

Cheesy Mexican Cornbread
adapted from a Jenni Speer recipe
2 (8.5 oz) boxes Jiffy corn muffin mix
1 can cream-style corn
2 (4 oz) cans diced green chiles
2 cups shredded cheddar cheese
2 eggs, beaten

1. Preheat oven to 375 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
2. Mix ingredients in a bowl just until blended.
3. Pour into prepared baking dish. Bake for 30-35 minutes until golden.

Thursday, October 1, 2015

Monkey Muffins

These muffins have so many flavors I LOVE...peanut butter, chocolate, and banana! I got this recipe from my neighbor Michelle, and I'm so glad I did, because these muffins are seriously good! My kids took them to school for snack all of last week, and were so sad when they were gone. Such a good way to use up your bananas that have been sitting on the counter for too long. 

Monkey Muffins
adapted from
1/2 cup butter, softened
1 cup plus 1 TBSP sugar, divided
2 eggs
1 cup mashed ripe bananas
2/3 cup peanut butter
1 TBSP milk
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup miniature semisweet chocolate chips

1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips.
2. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Makes 18 muffins.

Note: For mini muffins bake at 350° for 14-16 minutes.