4 Recipes That Will Have You Ready For Fall
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Caramel Apple Fries 0:08
Ingredients:
For the Apples:5 Gala apples, 1 cup buttermilk, 1 cup sugar, Flour, enough to coat apples, Vegetable oil, for frying, Cinnamon and sugar, to taste
For the Dip:8 ounces cream cheese, 8 ounces Cool Whip, 1 cup caramel sauce
Directions: In a fry pan heat vegetable oil for frying. Mix together the buttermilk and sugar in a medium-size bowl. Peel and slice apples and add them directly to the buttermilk mixture. In a shallow dish, put a layer of flour. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour. When the oil is hot, gently place coated apples into the oil so they are not touching, fry until golden on each side. Quickly remove to a tray lined with paper towels. Sprinkle immediately with cinnamon and sugar while they are hot. For the dip, mix together the cream cheese and Cool Whip until completely blended then stir in the caramel sauce.
Apple Fondue 0:52
Ingredients: 4 royal gala apples, 2 tablespoons lemon juice, ¼ cups walnut pieces
For Caramel: 1 cup packed brown sugar, 1/2 cup butter, 1/4 cup milk, 1 teaspoon vanilla extract
Directions: Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 4-5 minutes. Remove from heat, then add vanilla extract. Cut tops off of all the apples (reserve for decoration). Using melon baller remove insides of all apple making sure you don’t get too close to the peel. Place balls into a small bowl and pour lemon juice over them and toss. Pour caramel into hollowed apples sprinkle with walnut pieces. Place a toothpick into an apple ball and dip away!
Pumpkin Spice Bombs 1:56
Ingredients:2 ounces cream cheese softened, 2 tablespoons powdered sugar, 1/3 cup pumpkin puree, 1 3/4 cups graham cracker crumbs, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 4 ounces white chocolate, coarsely chopped and melted
For the garnish: 5 ounces semisweet, coarsely chopped, 5 ounces white chocolate, coarsely chopped, Extra graham cracker crumbs, for sprinkling
Directions: With a hand mixer, beat the cream cheese and sugar together in a large bowl until creamy. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Line two large baking sheets with parchment paper. Set aside. Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. Chill balls in the refrigerator for 30 minutes or up to 24 hours. Melt chocolates in separate bowls in the microwave. Microwave in 30 second increments, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Remove balls from the refrigerator and dip them in the chocolate using a dipping tool or fork. When lifting the truffle out of the chocolate, remember to tap the dipping tool or fork gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs. Place balls back onto the baking sheet after you dip each one.
Pumpkin Spice Latte Cupcakes 2:46
Ingredients: For the cupcakes: 1 box yellow cake mix 15 ounces pumpkin puree, 3 eggs, ⅓ cup oil, ⅓ cup coffee cooled, 1 teaspoon pumpkin pie spice1 teaspoon cinnamon½ teaspoon nutmeg
For the cream cheese frosting: 1 cup unsalted butter, room temperature, 4 ounces cream cheese, room temperature, 6 cups powdered sugar, ½ teaspoon salt, 1 tablespoon heavy cream, 1 teaspoon vanilla,2 teaspoons instant coffee granules
For garnish: Caramel sauce, Extra pumpkin pie spice for sprinkling, Green cupcake liners, optional, Green plastic straws optional
Directions: Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. In a large mixing bowl, beat together the cupcake ingredients until well-incorporated. Scoop evenly into cupcake liners about ¾ of the way full, then bake 18-20 minutes, or until a toothpick inserted comes out with little to no crumbs. Cool 10 minutes in the pan, then carefully remove from the muffin tin and cool completely on a wire rack. To make the cream cheese frosting, in a large mixing bowl, beat together the butter and cream cheese on medium speed until creamy. Add the powdered sugar and cream slowly in increments, until everything is smooth and fully incorporated, desired consistency is reached, and the mixture is smooth. If the frosting is too thick, add cream in 1 teaspoon at a time; or if frosting is too thin, add powdered sugar ¼ cup at a time. Once cupcakes are fully cooled, fill a piping bag with a large star tip and the prepared frosting. Frost the cupcakes, sprinkle lightly with additional pumpkin pie spice, and drizzle with caramel sauce. If desired, add a trimmed green straw in the top.