Annie ate 48 Sour Green Apples

If you only have an 8 inch square dish, increase the baking time and check every minutes until golden brown and toothpick inserted in center of cake comes out clean. Photography by Jill May. You read the title right, there's RUM added to the caramel. Rhubarb is in season right now and this is a great treat for a a rainy day's luxurious dinner or brunch dessert. Basically, this dessert is best summed up by the words of the brilliant Cole Porter: Helpful rhubarb pointers here. Oh, did I mention freshly ground cardamom? It's dilemma, it's delimit, it's deluxe, it's de-lovely. For the bread pudding: For the caramel sauce: Marshmallows get a hug from a blanket of caramel and a generous peppering of popcorn.

If you have some extra time and haven't made marshmallows yet, give it a go! Like chocolate, cinnamon, cheesecake, whatever inspires you! So, first the easy version. Generic marshmallows seem to have a more dense texture and can stand up to dipping in warm caramel better than their puffy pals. Pop in a bag and freeze for 1 hour or more. Find your popcorn and gently crush. Refrigerate until caramel is set.

Or you could find a piece of styrofoam, pierce and stand them up pops-up-top. If you wish to take the road less traveled and make your own marshmallows, you'll find the recipe below. Or, just feast your eyes on some ethereal images of our fluffy clouds of sugary goodness. Baby it's hot outside and I'm really excited about this new trend, making your own ice cream at home. If it isn't, we should make it one. Dust off that ice cream maker attachment that you got with your KitchenAid mixer and give it a churn! Gather your ingredients, which are pretty likely to already be on hand.

Click here to buy your one-pound package of Annie B's caramel. Whisk egg yolks and sugar until light and fluffy. Add egg mixture back to milk and heat to degrees. Remove from heat and strain. Stir in caramel, cream, salt and vanilla, chill in refrigerator for hours or longer. Following instructions for your ice cream attachment, add custard and mix until thick. Add dark chocolate pieces, chopped nuts and our personal favorite, a sprinkle of sea salt atop your masterpiece.

The ice cream attachment of KitchenAid mixer was used to test this recipe. This is a very rich, custard based ice cream. It tends to be on the softer side, so store in the coldest part of your freezer. It's the time of year for some indulging, and what better to go overboard with than a beautiful, golden pie.

Apple pie, luscious in its own right, is downright naughty with the addition of caramel. Attribute this to the lard in the recipe. Yes, I typed the word "lard. Let's live a little. Now to the filling. This is some plum snuggling, to be sure. Roll, fold, crimp, brush, sprinkle, pierce into a serene pie face like this one.

Or share with your absolute favorite people. Yes, Thanksgiving is coming up but you are probably already totally prepared for that, so instead let's plan for the cocktail party you're hosting between now and Christmas. If your wheel of brie is on the larger side, you may have to roll out your pastry crust. A ounce wheel of brie works great. Leave the rind intact. Just a gratuitous melted caramel shot. Combine melted caramel with pecans and Kahlua, and mount atop your brie.

Carefully wrap pastry around the wheel, pleating as you go. Brush all sides and top with egg wash. Bake for minutes until pastry is golden and lovely. Let it rest for about 10 minutes, lest you are attacked by a rushing river of molten brie. Carr's Water Crackers have a nice neutral flavor, or if you feel like getting all domestic, here's a nice recipe for homemade butter crackers. One more thing, if you are looking for an even easier centerpiece for Thanksgiving or you upcoming holiday gatherings, check out our selected gifts.

Annie B's merged with B. McElrath Chocolatier in October, so we are now also proudly offering delicious chocolate truffles, bites and bars. For new customers only. Valid for the next 48 hours. Cannot be combined with any other offers or promotions.

Some gratuitous prep photos to follow: Line a 12 cup muffin pan with cupcake liners. Cut caramel into chunks. Place heavy whipping cream and caramel in a microwave safe bowl. Be careful not to overcook. Put white chocolate and 1 T.

Apple Annie's Bake Shop, Wilmington

Continue to stir until chocolate is completely melted. Evenly divide about half of the chocolate mixture among the 12 cupcake liners. If you wish the cups to be sealed, use the back of a spoon to pull some of the chocolate up the sides of the muffin liner, about halfway.

Place heaping tablespoon balls of the peanut butter mixture on top of the chocolate. Slightly flatten the peanut butter balls. If they are too sticky, dampen your fingers. Spoon about a tablespoon of caramel over the peanut butter mixture. Chill for about 15 minutes or until caramel sets up. Spoon remaining chocolate over the top of the caramel layer and spread with the back of a spoon.

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If the chocolate has thickened too much, microwave for 15 seconds at a time until spreadable. A Sweet A Salt caramel chocolate desserts peanut butter peanut butter cups recipe white chocolate. Pecan Caramel Turtles Servings: Toss pecan halves with melted butter. Spread in single layer on cooking sheet. Sprinkle lightly with sea salt. Bake for minutes, turning halfway through baking time until lightly toasted. Repeat with the remaining pecan halves. Melt caramel in one of two ways: Put caramel cubes in microwave safe bowl. Microwave at half power in 30 second increments until caramel begins to melt.

Stir until smooth and completely melted. Or in heavy saucepan, melt caramel cubes over low heat while stirring constantly. When most of the caramel is melted, remove from heat and continue to stir until completely melted. Drop a teaspoon of melted caramel over the center of each pecan cluster.

Cool and allow the caramel to set up. Stir frequently until melted. Remove from the heat, add remaining chocolate and stir until completely melted. Taking a spoon, drop a dollop of chocolate over the caramel portion of the turtle. Let cool until set. If desired, melt white chocolate using the same method as for the dark chocolate and drizzle lightly over turtles. Store for 2 weeks in airtight container between layers of waxed paper.

Use whole walnut pieces instead of pecans.

COLLECTIONS

Make the chocolate crust: In a medium bowl, cream butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, cocoa powder, espresso powder and the salt. With the mixer running on low speed, add the flour mixture to the creamed butter mixture and mix until the dough comes together. Turn the dough onto a work surface and gently knead until smooth.

Cover with plastic wrap and refrigerate for at least 20 minutes. The dough will keep for up to 1 week wrapped, in the fridge. Press the dough in an even layer in the bottom and up the sides of the tart pan with your fingers. Chill or freeze for 20 minutes. Preheat oven to degrees F. Line the pan with parchment paper and fill to the rim with dried beans or pie weights.

This step will prevent puffing of the dough when baking. Bake for 15 minutes. Remove the weights and parchment and bake for an additional minutes or until the crust looks dry and baked through. Set aside to cool completely. Make the caramel layer: Cut the caramel into cubes and melt. For a softer caramel layer, add the cream when melting. If using the microwave, put cubes into a microwave safe bowl and stir every seconds until melted.

Or on stovetop, using heavy saucepan, melt over low heat, stirring frequently. Carefully remove the sides of the tart pan from around the tart dough. Transfer to a serving platter. Pour the melted caramel into the prepared tart shell. Refrigerate to set, about 20 minutes. Make the ganache layer: Put the chocolate in a heatproof bowl. In a heavy saucepan, combine the cream, butter, vanilla and salt. Bring just to a simmer making sure the butter is completely melted.

Pour the cream mixture over the chopped chocolate and let sit undisturbed for 2 minutes to allow the chocolate to melt. Whisk the chocolate until the ganache is shiny and smooth. Carefully pour the ganache over the set caramel and gently tip the tart from side to side to allow the ganache to cover the top of the tart completely. Allow the ganache to set, about 30 minutes, before cutting sand serving. In a large bowl, cream butter and sugar until light and fluffy. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk, beating just until moistened.

Fold in the rhubarb. Pour into a greased 9-inch square baking dish. Combine the streusel ingredients. Sprinkle evenly over batter. Bake minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. For sauce, melt caramel and milk in a saucepan over low heat until melted. Remove from heat and stir in vanilla. Drizzle over cake squares, serve warm. For topping and bread pudding: Mix 2 tablespoons brown sugar, cinnamon and pinch cardamom in small bowl. Heat oven to degrees F. Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about minutes.

Whisk together eggs, yolk, and sugars in a large bowl until well blended. Whisk in milk, cream, rum, vanilla, cardamom, and salt. Fold in toasted bread cubes. Mix well to moisten. Let mixture stand until well absorbed, about 15 minutes. Pour into prepared pan. Cut remaining two slices of bread into cubes. Scatter over the top of the mixture, pressing slightly to partially submerge. Melt butter and drizzle or brush over the bread cubes. Sprinkle with topping mixture. Bake until the pudding turns deep golden brown, is beginning to rise up the sides of the baking dish, and jiggles very slightly at the center when shaken, minutes.

Remove from oven and let cool until set but still warm.

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I never fall for it when he tried the same on me Arpita! That expression must have been a million-dollar one!!!!! But now I do! I loooove apples they are one of my favorite fruits. And these pictures are gorgeous — I love all those apple shots you caught. I love apples too.

What do they know about apples?! Such a great idea and I love that you used the whole apple. Thanks for the pin Cindy! I so appreciate that. Ohh this is great! I love apple juice! I am kind of like a kid with it! But I hate how much sugar is in the store bought versions! I am so trying this! Thanks Annie — we love Apple Juice too — so this was such a great use of the leftovers. I hope you love it! You are so funny Kristi…I never thought in making apple juice this way…thanks for the inspiration! Have a beautiful week!

I love Pink Ladies for eating and Granny Smiths for baking! It makes me feel like you are Sally Housewife or something. I never had a little brother or sister! And, just so you know, I have never even heard of Pink Ladies!!! Sistah, I always learn something new from you. And, you know I love that! I feel that way when I make stock. Homemade stock is the BEST!!! And, if your husband forgets how lucky he is, honey…you know my …have him call me. Thanks for the laugh Lindsey! What a great way to use up apple peels and cores!

My favorite apple is Gala. I love Gala apples too! Hahaha I give things all the time to my husband to be like taste this … does it taste okay?? Oh Kristi, your story made us laugh! Mmm it must taste refreshing. I LOL every single time a reader has said they laughed at my post. It makes my heart smile. You both made my day!

Why have I been letting oranges have all the fun? I am definitely saving this to try in the future…with ripe apples. With ripe apples is definitely the way to go. Too funny — I like my apples sweet, too! None of that tart stuff. This would be a fall favorite at my house, so pinning! Thanks for the pin Marcie!

Easy No-Waste {Guilt Free} Fresh Apple Juice

Oh, what a great idea to make apple juice from apple scraps! That apple is right up my tree. This is an eye-opening making juice out of apple scraps but I believe its where the nutrients resides. We really enjoyed this juice! Have a great day! Your email address will not be published. Here you'll find delicious recipes, a little bit of comfort and a lot of inspiration for your table. Happy Labor Day everyone!