Friday, October 28, 2011

::Friday {fall} Files::

This, my friends, is the most delicious variety of apple ever invented. A Michigan Honey Crisp. Best when dipped in peanut butter or smothered in caramel & chocolate like I'm going to show you below. Use either a stick from the woods and whittle the end to make a slight point or just use a Popsicle stick, whichever method suits your fancy, go with it.

Unwrap an approximate 12-15 caramel squares and place them in a microwave safe bowl & add a dash of milk {which would be way less than you see in this bowl...I added too much and ended up dumping most of it out}. Heat up for 15 seconds at a time in the microwave, stirring them after each 15 sec. Do this until they are completely melted.

Quickly swirl your apple in your melted caramel and hold it up to dry for a few seconds--mine was on the verge of falling off the stick, so I had to hold it upside down.

Put it on wax paper and stick it in the fridge until it's cooled--this gives you time to melt your chocolate.

Melt 1/2 cup of both semi-sweet/milk chocolate chips & white chocolate chunks/chips. Melt in the microwave for about 10 seconds at a time and stir. Do this until it's melted. Then place your melted white and semi-sweet/milk chocolate in zip lock bags and snip the edges to use like a pastry bag.

It's best to hold over the sink when doing this...unless you want a good reason to have to lick the counter tops. =) Generously douse the caramel apple with your semi-sweet/milk chocolate, hold it to dry for a few seconds, stick it back on your wax paper, and stick it back in the fridge.

After a few minutes in the fridge it should be cool enough to add the white chocolate, in the same manner as the first chocolate layer.

Stick the apple on a plate, wrap in cellophane {found at Walmart}, add ribbon...and you have a gorgeous gift that nobody will be able to resist.
In other news, we have had an awesome October. The leaves have been gorgeous this year.

Soybeans are dry and waiting to be ran.


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