caramel » Jenna Queen of Awesome

Apple Spice Cupcakes with Caramel Icing

Baking 1 Response »

Sep 092010

Pictures

the Ingredients

Creaming Butter and Sugar

Adding Eggs

Adding Vanilla

Adding Flour Mixture

Adding Applesauce

Batter

About to go in the Oven

Fresh out of the Oven

Icing Ingredients

Cooking the Cream, Brown Sugar and Salt

Boiling

Adding the Butter

Adding the Vanilla

Adding the Powdered Sugar

Stirring it Up

All Done

Completion!!

Apple Spice Cupcakes with Caramel Icing

Apple Spice Cupcakes
1/3 cup butter, softened
3/4 cup sugar
2 whole eggs
1 teaspoon vanilla extract
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce
Caramel Icing
1 cup brown sugar
1/3 cup half and half
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla
1 1/4 cups powdered sugar

Preheat your oven to 350 degrees.

In a mixing bowl cream together butter and sugar. Add eggs and vanilla; mix well.

Combine dry ingredients into the mixture, be sure to mix alternately with the applesauce.

Fill liners 2/3 full, bake for 20-25 minutes.

Caramel Icing: In a large saucepan, combine brown sugar, cream, and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla.

Remove pan from the heat and let cool slightly (personally I’d transfer it to another bowl).

Stir in the confectioners’ sugar until smooth and/or until you reach desired consistency or sweetness.

This made a lot of icing. Not that I’m complain, I just ate a lot of icing! These where yummy and warm and reminded me of autumn.

Recipe found here.

Apple Crunch Pie

Baking 1 Response »

Jul 192010

It’s pie time!!!

the Ingredients

Apples

Pre-Mixed Filling

Mixed Filling

Crumb Topping

Overflowing Going into the Oven

Out of the Oven

On my Plate!

Apple Crunch Pie

1 whole pie crust (9 inch), unbaked
1 21 ounce can caramel apple pie filling *see note
1/2 cup butter, divided
1 14 ounce can sweetened condensed milk
2 whole eggs
1 teaspoon maple flavoring
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 cup light brown sugar
1/2 cup flour
1/4 cup caramel crunch mix, crushed * see note

Place rack in lowest position in oven; preheat oven to 425°.

Spoon apple filling into pastry shell. Bake 15 minutes. Meanwhile, melt 1/4 cup butter; beat in EAGLE BRAND®, eggs, flavouring, cinnamon and nutmeg. Pour over apples. Combine sugar and flour; cut in remaining 1/4 cup butter until crumbly. Stir in granola. Sprinkle over pie.

Reduce oven temperature to 350°. Bake 25 to 30 minutes or until set in centre. Cool. Serve warm. Refrigerate leftovers.

NOTES!!! About the caramel apple pie filling, if you can’t find it just use regular apple pie filling. I found this at the store one day and had been waiting for a good time to use it. This seemed like the time!!!

The original recipe called for crushed granola but since I had some left over Caramel Crunch Mix I thought why not! I just put it in a grinder and the I over ground it. It was like a powder but whatever. You live and learn, and it still tasted good, very good!!!

Caramel Crunch Mix

Recipe No Responses »

Jul 122010

This is one of my favorite snack foods!!!

Where did I put the Brown Sugar?

Crunch Mix

Caramel Cooking

Caramel Boiling

Mixing it all Up

Going in the Oven

All Done!!!

Caramel Crunch Mix

Crunch Mix:
2 cups Quaker Oat Squares
2 cups Cinnamon Life Cereal
2 cups pretzel twists
1 1/2 cups Cheerios®
Caramel Mix:
1/4 cup light karo syrup
1 cup Brown Sugar
1/2 cup Butter
1/2 teaspoon Salt
1/2 teaspoon Vanilla Extract
1/2 teaspoon Baking Soda

Preheat oven to 250°. Mix all cereal, pretzels, and peanuts in a large roaster pan. Set aside to prepare Carmel Syrup.

In a 8-quart Dutch Oven mix together the first five ingredients, and boil 5 minutes. After 5 minutes add Baking Soda, while still foaming, pour over crunch mixture and mix well. Bake for 45 minutes stirring every 15 minutes. Wooden spoons work best. Pour out onto wax paper to cool. As it cools break into smaller pieces. Store in airtight container.

This stuff is addictive!! Once you start you can’t stop. The original recipe called for nuts, but I’m not a huge nut fan so I don’t put them in and I have no idea where this recipe came from!