Caramel Apple Pie Bombs

One of the things I love about apples is that they are abundant any time of the year (although not always locally grown) and I love apple desserts no matter what time of year.  They are the ultimate comfort dessert for me. 

I love apple pie, but it's not always the easiest thing in the world to eat without a fork, right? Hence, the apple pie bomb. The portable apple pie you can carry around unless you have issues with getting your hands full of caramel.  I guess you could skip that part and don't drizzle any over at the end.  That's an option of course. An insane option, but still. 

I loved the flavors you get with these sweet will bundles of deliciousness. The traditional apple pie flavors packed away in a soft, fluffy dinner roll.  I had some leftovers in the refrigerator for a couple of days and they were just as yummy after I warmed them for a few seconds in the microwave.  Such a good idea here. 

I hope you can find a reason to make some of these soon.  There are just a couple of steps involved but none of them are difficult or take that long.  Enjoy some apple pie bombs soon. 

Caramel Apple Pie Bombs

Recipe from Community Table

Ingredients

• 12 frozen dinner rolls (frozen and uncooked)
• 2 medium apples, I used granny smith but any kind should work
• 1 Tbsp ground cinnamon
• 2 Tbsp granulated sugar
• 30 vanilla caramels, unwrapped and divided
• 2 Tbsp unsalted butter, melted
• 1/4 cup brown sugar
• 2 Tbsp heavy cream
• flour, for dusting

Cooking Directions

1. Use a microwave safe dish to unthaw the dinner rolls without cooking them. I found that about 6 minutes on the "defrost" setting worked.
2. Preheat the oven to 350º
3. Use non-stick spray to spray a small oven safe dish (about 9x6) and set aside.
4. Peel, core and petite dice the apples. Place them in a dish and cover them in the cinnamon and sugar mixture until fully coated. Reserve 1/4 cup of this mixture. 
5. Unwrap 18 caramels and cut them into quarters, set aside.
6. Lightly flour your work surface.
7. Squish a piece of dough onto the floured work surface so it's not sticky and you can begin stretching it out to about a 3" circle.
8. Take a Tbsp of apple mix and place it in the middle, then add 6 pieces of cut caramel pieces. Fold the dough ball around the filling and crimp the edges. Place in the prepared dish and finish the rest. You will have some leftover apple mixture and that's good.
9. Once all the dough balls are in the dish, pour the remaining apple mixture over the top. Top with the brown sugar and bake for 30-35 minutes.
10. During the last couple of minutes of cooking, put the rest of the caramel pieces in a microwave safe dish and add the heavy cream. Heat in 30 second intervals while stirring after each interval until smooth.
11. When the rolls come out of the oven, drizzle with the melted caramel and serve hot.

Billion Dollar Bar's

How's everyone holding up out there? Ready for Spring? Me too.  I never thought I'd say that since I'm a cold weather kind of girl but I really am ready.  We've been getting really cold weather and no snow to show for it, so it seems like we could really just skip the cold part now.

But I digress.

I recently made these bars for a girls night that I went to at a neighbors house. There are multiple steps to making them but the finished product was amazing.  I love the little butterscotch hint in the chocolate layers.  They remind me of a dessert my gramma used to make but these are smooth and dreamy.

After you make each layer you have to refrigerate for about 30 minutes in order to prepare for the next layer.  The layers themselves aren't complicated to make, you just have to allow enough time to get it finished before you plan to serve them.

This bar is basically just one big candy bar.  One big delicious candy bar. I would compare it mostly to a milky way however the flavors are different.  The texture is sort of the same though. You have some added peanut butter and butterscotch flavors which set it apart from anything else that you can buy.  I loved it.

I hope you can make this soon, if you do, let me know what you think of it.

Billion Dollar Bar

Recipe found on FoodPinsNow via Food.com

Ingredients

Bottom chocolate layer

• 1 cup milk chocolate chips
• 1/3 cup butterscotch chips
• 1/3 cup peanut butter chips

Nougat layer

• 4 Tbsp butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow cream
• 1/3 cup creamy peanut butter
• 1 1/2 cups salted peanuts (optional)

Caramel layer

• 14 oz package caramel pieces, unwrapped
• 1/4 cup heavy cream
• 1 Tbsp butter

Top chocolate layer

• 1 cup milk chocolate chips
• 1/3 cup peanut butter chips
• 1/3 cup butterscotch chips

Cooking Directions

1. Lightly spray a 9x13 inch pan or double line it with plastic wrap with some hanging over the sides.
2. For the bottom chocolate layer: In a medium saucepan over low heat, melt all three types of chips and stir until smooth and melted.  Spread out on the bottom of the pan and then refrigerate for 30 minutes. 
3. For the Nougat layer, use a medium saucepan to melt the butter over medium heat.  Add both sugars and the evaporated milk and stir until it begins to boil.  Boil and stir for 5 minutes. Remove from the heat and add the peanut butter and the marshmallow cream.  Stir and spread on top of the chocolate layer.  If using peanuts, spread them over the top. Refrigerate for another 30 minutes. 
4. For the caramel layer: Add all of the ingredients into a medium saucepan and cook over low heat while stirring until the mixtures has melted and is smooth. Pour over the nougat layer. Refrigerate for 30 minutes. 
5. For the top chocolate layer: Use a medium saucepan to melt the three types of chips over low heat until melted and smooth. Spread over the caramel layer and refrigerate for at least 1 hour before cutting into squares. 

Caramel Stuffed Chocolate Chip Cookies

I have a weakness for cookies.

I have a weakness for caramel too.

These cookies were a perfect fit for me.  I did save myself some but I sent most of them to my gramma for her 95th birthday.  We both have a huge sweet tooth and I think caramel is right at the top of the list.

The cookies were the perfect chocolate chip cookie, chewy and delicious.  Add caramel to the combination and you have a little bit of heaven.  I have definetly got to try to stuff caramels into more cookies. ;)

Caramel Stuffed Chocolate Chip Cookies

Recipe from Cake N Knife

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup dark brown sugar, firmly packed
• 1/2 cup granulated sugar
• 1 cup salted butter, softened
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups milk chocolate chips
• 1 - 14 oz bag caramels, unwrapped

Cooking Directions

1. Preheat the oven to 325º
2. Line cookie sheets with Silpats or parchment paper
3. In a bowl, combine the flour, baking soda, and salt. Whisk together and set aside. 
4. In the bowl of your stand mixer add both sugars and the butter and beat until combined.
5. Add the eggs and vanilla and mix. 
6. Slowly add the flour mixture into the wet ingredients and blend on low until combined. 
7. Add the chocolate chips and mix in using a spatula. 
8. Use a cookie scoop to put a ball of dough into your hand, put a caramel square into the dough ball and then use your fingers to seal the opening shut. 
9. Place seam side up on the cookie sheet and bake for 20-25 minutes or until golden brown on the bottom. Leave on the cookie sheet to cool a little before moving to a cooling rack. 
10. Let cool a little before eating. 

Holiday Baking Day

A little tradition that some of my neighbors and I do every year is a baking day a couple of weeks before Christmas.  This year it was me, Melissa and Emily all crowded together in my kitchen surrounded by sugar and laughing our heads off.  Such a fun day. 

In case you're wondering what we do, here are the perimeters. 

• We each plan to make three things
• We usually have at least one and sometimes two "no bake" items that can be done on the stove top or just in a mixing bowl. 
• We bring all of our own supplies, that includes trays, mixers, measuring cups and ingredients. 
• If you're super on top of things you can even make the dough or whatever before arriving so there is less to do once you get there.  
• Since the event was at my house I went ahead and baked my cookies before everyone else arrived so they could have the oven. 
• I also provided some healthy snacks and some not so healthy snacks for us to eat while baking in hopes that we wouldn't fill up on only sugar.
• At the end of the day we split all the things we made into thirds and share - then you end up with 9 items that you can either gift out, eat or freeze and save for your Christmas guests. 

Brigadeiro (Brazilian Truffle)

Recipe from AllRecipes.com

One of my new favorites.  I love for so many reasons but it only having three ingredients is a big one. Also, the texture is so very smooth and chocolaty.  This truffle never really gets hard even in the refrigerator. 

Peppermint Meltaways

Recipe from Taste of Home

This was the first time trying this cookie and I wasn't disappointed.  I love peppermint and the cookie itself really does melt in your mouth.  The candy on top is a must for me, I love the crunchy little peppermint bite. 

Buttery Caramel Sauce

I've made this before and the reason I made it again was because it's so delicious.  I can ALWAYS think of something to add caramel to.  I just doubled the recipe and sent my friends home with their own jars.  This makes a great gift to give away but don't forget to keep some for yourself!

Cinnamon Sugar Chex Mix

These are advertised as addictive, and they are.  They seem so unassuming just sitting there in their little bowl.  Then you try one.  Then you can't stop. 

Peanut Butter Cup Cookies

This little goodie was made by Melissa.  I now you've probably seen or tasted them before but they are amazing.  The cookie portion is nice and chewy just like I like them and of course it doesn't hurt that you bite into a peanut butter cup too.  So darn good. 

Honeycomb

Seriously one of my new all time favorites.  I don't know how I've survived this long without having this before.  It sort of reminds me of peanut brittle without the peanuts.  Only the texture is slightly different because of all those air pockets.  It's crunchy but not break your teeth crunchy.  I need to make them myself ASAP. Thanks Emily for introducing me to these, and my dentist thanks you too. 

Swig Sugar Cookies

Emily made these yummies.  I love how they are so soft that they practically melt in your mouth. Oh and that sour cream frosting is devine.

(I'm lame and I forgot to get a close up picture of this one.)  It is pictured at the very top of the page though and this website below has excellent pictures.  Sorry!

No Bake Peanut Butter and Chocolate Bars