Written on October 10, 2013 at 8:30 am , by BHG Guest Blogger
Emily Caruso is the food photographer, writer and cook behind the blog Jelly Toast. She has a passion for beautiful photography and creating simple, but delicious food for her family, often inspired by recipes that have been in her family for generations. When she’s not tinkering in the kitchen or hunkered down behind her camera, Emily can be found photo prop shopping, reading a great new book or spending time with her husband and two children – usually with a cup of coffee nearby.
Hi Everyone! I’m so excited to be guest posting on BHG’s Delish Dish! I have been an avid reader of Better Homes and Gardens for years and love their endless selection of scrumptious, seasonal recipes.
Fall is my favorite time of year! Every October, my family throws a huge Halloween bash, complete with spooky treats for everyone to enjoy. I came across two mouth watering apple recipes here on BHG, Dark Chocolate Dipped Apples and a classic Basic Caramel Apples and I decided to combine the two recipes into one. After adding a spooky, cobweb twist they are ready for any Halloween party.
The first thing I wanted to do was turn these full sized Basic Caramel Apples into bite sized treats. While I adore caramel apples, sometimes they can be difficult for little children to bite into, so creating a mini version was a great way to make these easy for kids to enjoy. Plus, I love any excuse to turn something mini! The process was easier than I had imagined, but there were a few tricks that I learned along the way.
I used my melon baller to scoop round bite sized pieces out of one large apple and I was able to get about 12 bites from each apple. I soaked the apple bites in a bit of lemon juice and water to prevent them from browning. An important step was to dry the bites as much as possible with a paper towel before dipping them in the melted caramel.
I simply followed the Basic Caramel Apple recipe to melt the caramel candies. To dip the apple bites in caramel, I simply rolled each bite in the bowl of melted caramel, skin side down, then placed the coated bites on some lightly buttered parchment paper. Placing them in the refrigerator helped firm the caramel up quickly. I found that the caramel stuck best to the skin of the apple and in some cases the caramel wanted to slip off the flesh of the apple. The beauty of this recipe is that the chocolate coating covered any imperfections in the caramel layer. I love that in a recipe! After the caramel was set, I inserted a stick into each bite and coated each apple bite completely in melted dark chocolate, following the steps from the Dark Chocolate Dipped Apples Recipe. I then placed them back into the refrigerator to harden the chocolate.
For the white chocolate ‘cobweb’ drizzles, I melted some white chocolate chips with a touch of coconut oil (you could use shortening instead as described here in these chocolate drizzle instructions) and placed it into a small squeeze bottle. Using the squeeze bottle to drizzle the chocolate made this step much easier! A few more minutes in the fridge and these Mini Chocolate Dipped Caramel Apples were ready to serve!
These treats can be made a day ahead and kept in the refrigerator until ready to serve. To jazz up these little caramel apple bites, I also made some very easy washi tape flags using washi tape and bamboo skewers.
Washi tape flags are very simple to make. I took bamboo skewers (you could also use skinny wooden popsicle sticks) that you can find in the regular grocery store and removed the sharp points with a pair of wire cutters. You could also use a sturdy pair of scissors if you don’t have a pair of wire cutters.
I chose some Halloween inspired washi tape and wrapped a 2 – 3 inch piece of washi tape around the end of each bamboo skewer to create a tab. After a quick snip to remove a small triangular piece of tape from the end of the tab, these flags were done! They add a fun and festive touch to any treat.
Everyone in my family loved these Mini Chocolate Dipped Caramel Apples! While there were a few steps to creating these spooky treats, each step was simple and the end results were delicious!
Written on August 29, 2013 at 8:30 am , by BHG Guest Blogger
Confession: I am a cookie dough lover. Obsessed actually. I know you’re not “supposed” to eat the dough because of the raw egg, etc. but it is way too tempting. When I saw these no-bake chocolate chip cookie dough truffles on BHG that contained no egg I was sold. This recipe is super easy to make and is quite the crowd pleaser. I made them for a few friends and they were gone within minutes!
Here is the list of ingredients you will need to make these yummy truffles.
- 1/3cup butter, softened
- 1/3cup packed brown sugar
- 1tablespoon vanilla
- 1cup all-purpose flour
- 1 cup milk chocolate chips
- 2 cup semi-sweet chocolate chips (for dipping)
These truffles only took about 5 minutes to whip up and then 30 minutes to freeze. Seriously perfect for a last minute treat.
Once they were frozen I decided to make things easy and melt chocolate chips in the microwave. The trick to getting the chocolate smooth is to hold the ball with a fork and tap off the excess chocolate on the side of the bowl. Then lay them on wax paper and allow them to harden.
I topped these truffles off with a little sea salt which added the perfect touch. Seriously divine! Throw these truffles in a ziplock bag (if there is any left) and place them in the freezer for whenever you need a little late night snack. ;)
These no-bake chocolate chip cookie dough truffles will definitely be made again. Easy and delicious…can’t beat that! Find the full recipe here.
Here’s a pinnable image so you can save this recipe.
Happy baking! xo- Jamielyn