I really dig Halloween, it’s the kickoff to all the fun holidays! The nights grow cooler and the leaves change colors. I don’t know why, but the air smells better to me when fall comes around. I’ll throw on my jacket and take a nightly walk around the neighborhood with D, just to smell the air and feel the electricity. Maybe it’s finally cool enough to cook at night and every home has something yummy in their oven. Who knows…but I love it. Cool air and sweet smells. It’s just perfect + I love all of those adorable kiddos in costumes running around with their families, carving pumpkins etc.
I made these for a couch-full of friends last night. We carved pumpkins, drank whiskey ciders and watched Children of the Corn for the first time. Does Isaac (the leader of the kids) remind anyone of Joffrey from Game of Thrones or is it just me? Same guy! And I’d punch both of them in the face if I had the chance. Gawww ;)!
I thought some sultry moody poisoned apples would be a fun treat to keep the Halloween vibes going . This was my first attempt at making candied apples. They’re fairly easy to make (just be patient when waiting for the 300F boil). I’d advise only dipping the apples once! You want to achieve an ultra thin crunchy cinnamony shell on top of the red delicious apples. I dipped mine a few times too many. Oops.
6 red delicious apples
6 branches from your yard (washed and dried)
2 cups granulated sugar
1 1/2 cups brewed black tea
1 cup light corn syrup
1/4 cup beet juice
5 drops cinnamon oil
-Insert the branches into the center of each apple. Set them aside.
-In a small saucepan with candy thermometer attached, bring sugar, (filtered) black tea, corn syrup and beet juice to a boil over medium high heat. Do not stir until the thermometer reaches 300F.
-Carefully add 5 drops of cinnamon oil. Stir until combined.
-Remove from heat and dip each apple into hot syrup. You may need to turn your pot on an angle to dip the apples deeper. Let each apple drip for a few seconds over the hot syrup to create a thin shell. After each apple is coated, place it on a cookie sheet lined with a silpat mat (non-stick) and allow to cool until the shell is hard and slick.
A fun “candy corn” inspired treat for Halloween! It’s super easy to make.
Bottom layer: 1 tbsp chia seeds and 1/2 cup mylk
Middle layer: 1/2 cup fresh papaya and 1/2 cup frozen pineapple
Top layer: 1/2 cup frozen mango and passion fruit!
Bottom layer: mix 1 tbsp of chia seeds and 1/2 cup of mylk. Let sit until the chia seeds absorb the mylk.
Middle layer: Blend papaya and frozen pineapple in blender until smooth. Strain with a sieve and spoon on top of chia seeds.
Top layer: Blend frozen mango chunks and passion fruit pulp in blender until smooth. Strain with a sieve and spoon on top of the papaya-pineapple layer.
HAPPY HALLOWEEN EVERYONE! I wish all of you a wonderful evening full of fun and fall festivities! Here are some great pictures from our Neighborhood Halloween Party last Saturday and some cute costume ideas.
Unfortunately, I’ve been sitting on the couch with a fever for the past day. Boooooooo! Not fun. Danny and I are planning on staying in, so that I can get rid of this bug. We wanted to rent a Halloween movie (maybe Nightmare Before Christmas or Frankenstein), drink some apple cider and pass out candy to trick-or-treaters. Sounds like a pretty good night, despite feeling so blaaaaahhh.
Have a fun Halloween you crazy kids!
Our dessert table!
Me and Shanny
So I’ve been trying to think of desserts that are fun and simple for Donovan this week. This one is so great! Danny, Donovan and I made chocolate pretzel sandwiches! They are so easy to make and extremely tasty!
Here’s what you’ll need.
– One bag of “bracket/window shaped” butter pretzels
– One bag of white and milk chocolate swirled Hershey Kisses (a.k.a. Hugs)
– Place a sheet of wax paper on a cookie sheet and lay out your pretzels.
– Place one chocolate on each pretzel.
-Place in the oven for 5 min at 250 degrees or until the kisses are melted (but still hold their shape). * Tip: be careful not to spill the pretzles when moving the sheet into the oven — they slide around!
-Take the melted kisses out of the oven and place another pretzel on top of each kiss.
-Place the finished sandwiches in the freezer for 20 minutes or until the chocolate has hardened.
I love Fall… Orange leaves, chuncky sweaters, tights & boots, fires in the fire place, all the fun festivities and… CARAMEL APPLES! Here is a marvelous recipe for Apple Pie Caramel Apples that will rock your world.
1 bag Kraft caramels
4-5 large, tart apples
1 bag white chocolate chips
1. Wash, scrub, and dry apples. This is important because the caramel won’t stick to the apple if there is any wax polish from the grocery stores.
2. Melt caramel according to package directions. (I like to use a double boiler or microwave).
3. Put Popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.
4. Place on a silpat mat or wax paper that has been sprayed with cooking spray.
5. Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel and let it set up again.
6. Melt chocolate chips in the microwave in 30 second intervals. Stir. You can add a little bit of shortening if the mixture is too thick.
7. Coat the apple with the chocolate.
8. Let the chocolate set for 5 minutes before sprinkling it with the cinnamon sugar mixture. (* Another option could be sprinkling with powdered apple cider mix!)
9. Cool completely in the fridge.
10. Cut into slices and serve or enjoy it on the stick!
I found this amazing recipe by Christy, a fellow foodie who is the author of The Girl Who Ate Everything. Bravo Christy!