A is for Apple Pie Carmel Apples

Yes, these are fantastic, and gorgeous, and I learned the how-to from my mom (of course)!  Try it, you'll love them (and so will your family and friends)!

Apple Pie Carmel Apples

6 Granny Smith Apples (washed & dried well)

6 carmel apple sticks

1 pkg kraft carmel melts

1 tbls cream

1 cup white chocolate chips

1 tbls. shortening

1/3 cup brown sugar

1/4 cinnamon

1 pkg. Heath Toffee Chips

These apples are simple to make, but there a lot of steps. Here goes!

Step 1 ~

Put Sticks in Apples

Step 2 ~

Melt carmels (have you seen these super cool carmel beads from Kraft?)

Stir in 1 tbls. cream to thin out the carmel.

Step 3 ~

Dip apples in carmel, sort of spinning the apple along the side of the bowl to remove excess. Place on silpat or waxed paper.

Step 4 ~

While waiting for the carmel to set.  Melt white chocolates with shortening in microwave.  (I do it 30 seconds at a time to prevent scorching).  Stir well until lumps are all out.

Mix the brown sugar and cinnamon together in a bowl.

Dump the Heath toffee chips in a bowl so they are ready for dipping.

Step 5 ~ (this step you have to move a bit fast)

You know the "apron" of carmel that forms at the bottom of the apple?  Kind of fold that under to make a nice shape.  Then, dip the apple in the white chocolate in the same spinning motion, leaving some carmel showing at the top.  Quickly sprinkle all of the white chocolate area with the brown sugar/cinnamon mixture.  Then, quickly roll the bottom half of the apple in the toffee chips.  Place on silpat, or waxed paper to set.  (you can also put them in the refrigerator to help the setting process).  Gorgeous!

To package!

Place in a C-1 (or C-2 trimmed) size cello bag.  Cut 3 colors of wraf-tie (I used natural, gold, and bright green)  Tie a shoe lace bow and voila!  Beautifully wrapped Apple Pie Carmel Apples for your family and friends!  (they last beautifully in the refrigerator for several days)

Happy Dipping !

B is for Buttermilk Syrup

Delicious Buttermilk Syrup is great on any pancakes.  But, my favorite is on pumpkin pancakes topped with roasted pecans in the fall, and on whole wheat pancakes topped with fresh berries on the 4th of July!

Here's the how-to ~

Buttermilk Syrup

1 cup sugar

1/2 cup buttermilk

1 Tbls. Karo Syrup

1/2 cup butter

boil together (use a large pot, it will grow)  for 1 minute and then add:

1 teaspoon vanilla &

1/2 teaspoons baking powder

Use immediately or store in fridge for up to 2 weeks

P is for Pancakes ~

Nothing is better on a crisp, fall, Saturday morning than yummy {and healthy} whole wheat pancakes!

from this ~

to this ~

to yum!

Here's the how-to !

dry::

1 cup freshly ground whole wheat flour

1/3 cup Herbalife Personalized Protein Powder

2 tablespoons Splenda (or sugar)

1 teaspoon baking powder

1/2 teaspoon salt

wet::

1 cup buttermilk

1/2 cup skim milk

1 egg (beaten slightly)

1 tablespoon melted butter; cooled (optional)

1 teaspoon vanilla

more milk for thinning if desired

Whisk together all dry ingredients.  Add wet ingredients in order given (start with just 1/2 cup milk and if batter is too thick, add more milk until desired consistency is reached.

{for even more fall yumminess (is that a word?) add 1 cup pumpkin and 2 teaspoons pumpkin pie spice.}  Serve with your favorite maple syrup, top with toasted pecans, or yummy buttermilk syrup.