chocolate caramel apples with sprinkles

Ingredients

Preparation

1. Rinse and dry 5 apples (we prefer Granny Smith and Fuji varieties, 6 to 8 oz. each). Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.

2. In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth.

3. Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.

4. Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.

5. Return pan of water to a boil; remove from heat. Place 10 ounces semisweet or bittersweet chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.

6. Dip the bottom half of each apple in chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.

7. Place about 1 cup sprinkles (your choice of color) on a plate. Roll bottom third of each apple in sprinkles to coat. Refrigerate until chocolate is firm, about 15 minutes.

Halloween Party Ideas

Boo! Halloween is almost here!

If you're pregnant and love to cook... this recipe is just for you.

a.k.a “My Wife’s Pregnancy Pasta”

Recipe courtesy Tyler Florence

Yield: serves 4

Time: 1 hour 15 minutes

2 recipes of fresh pasta dough, rolled out and cut as spaghetti ( can always use boxed pasta)

extra-virgin olive oil

1/3 lb pancetta, cut into thin strips

7 garlic cloves, thinly sliced

1 bag (about 3 cups) baby spinach

1/4 cup grated parmesan

Parmesan Sabayon:

6 large eggs

1 cup milk

1 cup heavy cream

1/2 cup grated parmesan

plenty of freshly ground black pepper

Begin by rolling and cutting the fresh pasta into spaghetti. Toss in a little flour to stop the noodles from sticking together and spread out on a sheet tray to dry while you prepare the dish.

Set a large pan over medium heat, add a splash of olive oil and fry the pancetta, stirring occasionally until crispy. About halfway through, add the thinly sliced garlic and cook until golden. Drain pancetta and garlic on a paper towel. Drop the pasta into the boiling water and cook until tender yet firm (“al dente”, as they say in Italian) 2 to 3 minutes for fresh pasta. Drain, and put the pasta into a big pasta bowl.

Make the parmesan sabayon. In a large mixing bowl, add eggs, milk and cream. Set over a double boiler and vigorously mix with an immersion blender until it just starts to thicken and suspends a little – about 7-8 minutes. It should be frothy and creamy when done. Add plenty of freshly ground black pepper and parmesan and mix once more to combine. Pour the sabayon over the noodles and mix gently with tongs so the pasta is well coated. Portion out amongst bowls, top with a spoonful of crispy pancetta and garlic and a small handful of baby spinach. Finish with a drizzle of olive oil, a few turns of freshly ground black pepper and some grated parmesan.

Muffin Tin Monday

Check out this great website
to learn how to make your muffin tin lunch
anotherlunch.com

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