Caramel Apple Toffee Dip

Okay everyone, I am back! I apologize for the delays in the past few months..I moved and I have been busy with my [real job] so blogging and sharing recipes has been a bit difficult. BUT, I am back at it! 🙂

I am excited to post this delicious recipe I brought to my friend’s BBQ this summer (Sarah Mitchell), this recipe is especially for you). It is light and it is the easiest recipe to whip up in minutes. You can also serve it with fresh apples, pretzel, or Nilla wafers. I prefer sliced apples (green apples, because they are super tart) because the tarty-ness and sweet caramel and toffee make this the perfect combination. Just dip, scoop, and bite into perfection!

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Caramel Apple Toffee Dip

Caramel Apple Toffee Dip

This creamy and sweet dip is topped with tons of luscious caramel & crunchy bits of toffee!

Ingredients

8 ounces of cream cheese (I used reduced-fat)

8 ounces of cool whip

1/2 cup powdered sugar

16 ounces of Old Fashioned caramel dip

1 Cup Heath pieces/toffee bits

4 large Granny Smith apples; sliced thin

Nilla wafers (optional)

Instructions

  1. In a medium bowl, beat together the cream cheese, cool whip, and powdered sugar until fluffy. Spread mixture evenly onto a platter. Spread caramel sauce on top of cream cheese layer. Sprinkle the top generously with toffee bits. Serve with apple slices, and or Nilla Wafers. Enjoy!
http://kathrynskitchenblog.com/2015/12/caramel-apple-toffee-dip/

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Caramel Butterscotch Rice Krispy Treat Bars

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For some reason I really enjoy making rice krispy treats because they are so easy to make and the possibilities are literally endless I feel like! Butterscotch isn’t an ingredient that I cook/bake with too often but butterscotch chips sure sounded and looked delicious when I was at the grocery store as they were laying  right by all the yummy chocolate chips.. So I thought, why not give it a whirl and add them to my rice krispy treats?! And boy was I sure happy I did! I highly recommend cutting these delicious pieces of heaven into bite sized pieces because they are way too good! Also, feel free to add more or less of one of the chocolate chips of your choice if you like! ENJOY AND BE CAREFUL (they’re addicting) 🙂

Ingredients:
6 cups of Rice Krispy cereal
4 cups of mini marshmallows (for extra gooey delicious-ness!)
2 ½ Tbsp butter
½ cup of caramel candy bits (you can find these by the chocolate chips in the grocery store)
¾ cup butterscotch chips (plus extra for the topping)
½ cup melting candy milk chocolate
½ cup white chocolate chips
½ cup milk chocolate chips

Steps:
1. In a microwavable bowl, melt together the marshmallows and butter for 1 minute.

2. In a large bowl, add the cereal and stir in the marshmallow mixture. ***spray spatula with non-stick cooking spray so the mixture doesn’t become too sticky. Stir in the caramel and butterscotch chips until slightly melted.

3. Spray a baking dish (I used a 9x13inch baking dish) with non-stick cooking spray. Pour the rice krispy treats and spread evenly with a sprayed spatula. (You can even spray your hands as well if you wanted to use your hands instead).

4. Melt the melting candy chocolate in the microwave for 30 seconds, or until melted and spread with spatula until it evenly coats the treats! Sprinkle white chocolate, milk chocolate, caramel, and butterscotch chips all over bars and let cool for 20 minutes. I like to put mine in the refrigerator if I am in a hurry..Cut the bars into any size you want and enjoy!
CAUTION: these are ridiculously good 😉

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Cinnamon Roll Popcorn

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The best part of watching any movie is the popcorn of course! I have had my favorite caramel corn on my mind  from a candy store on the wharf in Monterey. I finally have made some time to make my own version from scratch for the first time. This sweet crunchy snack tastes like a combination of caramel corn and the inside filling of a cinnamon roll….its amazing and addicting so be careful!

Yield: 6

Ingredients:
10 cups popped plain popcorn; or 1 1/2 microwavable popcorn bags
1/2 cup chopped pecans
1/2 cup butter; cut into cubes
1 tsp cinnamon
1/4 cup light corn syrup
1/2 cup brown sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 cup white melting chocolate
1/2 cup white chocolate chips

Steps:
1. Preheat oven to 250 degrees F. In a large bowl add popped popcorn and pecans. In a microwavable safe bowl add butter, cinnamon, and corn syrup. Microwave for 1 1/2 minutes stirring every 30 seconds. Once melted add in vanilla extract and baking soda and mix until combined and consistency is like a syrup.
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2. Pour syrup mixture in large bowl and with a spatula, mix until popcorn is coated evenly (about 3 minutes). Pour coated popcorn on a baking sheet lined with foil or a silpat ( what I used). Bake for 30 minutes, stirring every 10 minutes.

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3. Once baked, let cool for about 15 minutes. Melt white chocolate and drizzle over cooled popcorn. Sprinkle white chocolate chips and let cool for another 15 minutes until chocolate is cooled. Enjoy with your favorite movie or just as a perfect sweet snack!
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Salted Caramel Chocolate Cupcakes

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Cupcakes are my favorite dessert to bake and these cupcakes are so moist they will melt in your mouth! There is just a mysterious secret between caramel and salt because it makes the perfect combination. If you aren’t a chocolate person you can also use a vanilla cupcake flavor. These are great for any occasion, or if you are just in the mood for some cupcakes!

Yield: 24

Ingredients:
For the cake mix
1 box of Betty Crocker’s devils food cake
1/2 cup Vanilla coffee creamer
1/2 cup vegetable oil
2 eggs
For the frosting
3 cups powdered sugar
1/4 cup Vanilla flavored coffee creamer
1/2 cup salted butter; softened
For the topping
35 caramel candies
Coarse salt

Steps:
1. Preheat oven to 350 degrees F. Mix cake mix, coffee creamer, vegetable oil, and eggs until combined. Line cupcake pan with baking liners and pour cake mix 3/4 to the top of each liner. Bake for 20-24 minutes.

2. In the meantime, using a stand or hand held electric mixer on medium speed, beat butter, creamer, and sugar measuring 1 cup at a time (so it doesn’t make a mess!) together until a creamy whipped frosting forms. If the frosting is too thick add more creamer.

3. When cupcakes are cooled, place frosting in piping back and use a french tip, refer to frosting tips for a reference. Frost cupcakes and top each cupcake with a caramel candy. In small bowl melt together 1 tsp of water and they leftover caramel candies. Microwave for 20 seconds or until melted. With a fork drizzle melted caramel and sprinkle with a pinch of salt.
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