I love apple pie and I love caramel. So when you put them together, I get pretty excited. So Caramel Apple Pie is right up my alley. This recipe is the perfect way to step up your apple pie game and impress guests this holiday season. And, even better than just regular Caramel Apple Pie, this recipe teaches you how to make individual Caramel Apple Pies. Not only are these things adorable, but you avoid the mess when trying to cut a slice of apple pie…perfect for entertaining! Oh, and I guess they are a pretty good way to implement portion control, if you are into that kind of thing, but once you taste them, you probably won’t care so much…
Caramel Apple Pie
for the crust:
- 2 cups flour
- 1 tsp. salt
- 1 tsp. sugar
- 2/3 cup + 1 tbs cold shortening
- 3 tbs. cold water
- 3 tbs. cold milk
- 1 bag dried kidney beans
for the caramel apple filling:
- 4-5 apples peeled and cubed
- 1 cup sugar
- 6 tablespoons water
- 4 tablespoons butter
- 1/4 c heavy cream
- 1/4 teaspoon salt
for the topping:
- 1 cups flour
- 1 cup brown sugar
- 1/3 cup rolled oats
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 10 tbs. unsalted butter
- Preheat the oven to 350 degrees.
for the crust:
- Combine flour, salt and sugar with a light whisk.
- Add the shortening. With a dough blender or your hands, work the shortening into the dry ingredients until it’s in pea-size pieces.
- Add cold water and milk 1 tablespoon at a time, tossing with fork until all flour is moistened and the dough comes together.
- Gather dough into a ball and then shape it into a flattened round on a floured surface.
- Divide the crust into 4 sections. Roll out each section to 1/4″ thick and use a 5″ circle cookie cutter to cut out individual pie crusts. Repeat with each section of the crust until you get 12 -15 individual crusts.
- Place each individual crust into cupcake tin and push down middle of circle. Push sides of crust to the side of the tin.
- Make individual pie weights to go in each crust. Cut 6″x6″ squares of aluminum foil and place 15-20 dried kidney beans in each one. Bring all four corners of the aluminum foil together above the beans and twist. (Shown below)
- Bake crusts with pie weights in them for 10-12 minutes.
- Take pie weights out and put cupcake tin back in the oven and bake for another 10 minutes.
- Take pie crusts out of cupcake tin and let cool.
for the filling:
- Peel and chop apples into 1″ bite size pieces.
- Put apples in a medium bowl and refrigerate until ready to use.
- Place sugar and water into a saucepan over medium low heat and stir until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
- Once sugar has dissolved increase heat to high.
- At this point do not stir the mixture directly. Now and then, using the saucepan handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
- After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine.
- Add half of the caramel to the the apples and mix until mix until all the apples are completely coated in the caramel.
- Place individual pie crusts on a baking sheet lined with parchment paper. Fill each individual pie crust with a heaping amount of apples, then add a small amount of caramel on top (use 1/2 of remaining caramel).
for the crumble:
- In a medium bowl, mix flour, brown sugar, oats, cinnamon and salt.
- In a small bowl, melt butter.
- Add melted butter to dry ingredients and mix until ingredients resembles a crumble.
- Place crumble on top of each individual pie.
- Bake on sheet pan for 25-30 minutes, and set aside to cool.
- Once cooled, add a caramel drizzle with the left over caramel.
A rustic buttercream cake topped with beautiful succulents.
I have decided to dedicate November to all things pie. It seems appropriate since Thanksgiving dessert tables are typically centered around a delicate pecan or a delicious pumpkin. But this year, we are going to take things up a notch. We are going to give you something that will blow the competition away. We call it the Extreme Pumpkin Pie. We started with a basic pumpkin pie recipe, and dressed it up with a sweet and crunchy gingersnap crust and then to top it all off we added a decadent cream cheese swirl topping.
Extreme Pumpkin Pie
- 6 tbs. melted butter
- 2 1/4 cups gingersnap crumbs
Pumpkin Pie Base
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 2 eggs
- 1 12oz. can evaporated milk
- 1 2/3 cup pumpkin puree
Cream Cheese Swirl
- 3 oz. cream cheese
- 1/4 cup corn syrup
- 1/2 tsp. vanilla
- Preheat oven to 350 degrees
for the crust:
- In a food processor, place gingersnaps and mix on high speed until they become small crumbs.
- In a medium bowl, mix gingersnap crumbs and melted butter. Mix until all the crumbs are coated in the butter.
- Cover the bottom and sides of the pie plate with crumb mixture.
- Bake for 5 minutes.
for the pumpkin base:
- In a medium bowl, whisk together sugar, salt, cinnamon, ginger and cloves and set aside
- In a large bowl whisk together eggs and pumpkin puree.
- Add the dry ingredients and whisk until incorporated.
- Once everything is mixed together, gradually add evaporated milk and mix until incorporated completely.
- Add pumpkin base to baked pie crust.
for the cream cheese swirl:
- In a stand mixer with a whisk attachment, beat cream cheese until smooth.
- Add corn syrup and vanilla and beat until smooth.
- Place cream cheese mixture in a pipping bag and make swirling patterns on top of the pumpkin base.
- Bake pie for 35-40 minutes.
This weekend we combined two of our favorite things – Doughnuts and Cake!
I recently learned that the pumpkin is considered to be part of the fruit family. While I don’t really understand why or how it is categorized that way, I can tell you, with confidence, that the pumpkin is a great way to enhance your baking. Why do you think everything turns pumpkin flavored when the leaves start to change colors? Because it is awesome. The best part is that you can use it all year around. Pumpkin puree keeps very well, and can be found canned at the grocery store any time.
Whether you are celebrating fall flavors or just feel like a delicious pumpkin snack – this recipe is for you. These muffins are great for a grab-n-go breakfast, or an after dinner treat when smothered with the cream cheese frosting. Ok let’s be real- any time of day treat. Who just saves the good stuff for after dinner anymore.
- 2 cups pumpkin (530 g)
- 1 2/3 cup sugar (335 g)
- 4 eggs
- 1 cup vegetable oil (223 g)
- 2 cups flour (256 g)
- 2 tsp. baking powder (8 g)
- 1 tsp. baking soda (4 g)
- 2 tsp. cinnamon (5 g)
- 1 tsp. salt (6 g)
- 3/4 cups pecans (optional)
Cream Cheese Frosting
- 1/2 cup salted butter, firm but not cold (113 g)
- 6 oz cream cheese, cold (170 g)
- 1/2 tsp vanilla extract (2 g)
- 3 1/2 cups powdered sugar (700 g)
- Preheat oven to 325 degrees and line 24 cupcake tins with paper liners.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt; set aside.
- In a large bowl, whisk oil, pumpkin puree, eggs, and sugar until combined.
- Add dry ingredients (and pecans if adding) to wet mixture and mix until just combined. Do not overmix.
- Divide the batter evenly so each liner is 3/4 of the way full.
- Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool before frosting.
Cream Cheese Frosting
- In a stand mixer with a whisk attachment, mix cream cheese and butter on a medium speed until combined.
- Add vanilla extract and beat until combined.
- On a low speed, add powdered sugar gradually. Once the powdered sugar is fully combined, increase the speed to high for 2-3 minutes.
- Once muffins are cooled, frost cupcakes as desired and garnish with pecans.
October is my favorite month of the year. I love when the leaves start to change colors, I love all things pumpkin, and most importantly, I LOVE LOVE LOVE Halloween. It’s my family’s favorite holiday. Since I can remember, we have been celebrating Halloween the right way. No half-ass costumes, or bite sized candy bars – we follow the go big or go home mentality. And yes, the dogs get in on the action. There are wigs, masks, face paint, and a big party with tons of delicious food. So this year I decided I would contribute to the party with these adorable monster and jack-o-lantern cupcakes. They were a lot of fun and easy to make. So even if you are not as obsessed with Halloween as I am, you can still give these cupcakes a try.
(makes 24 cupcakes)
- 2 cups sugar (402 g)
- 1 3/4 cups flour (224 g)
- 3/4 cup cocoa powder (89 g)
- 2 tsp. baking soda (10 g)
- 1 tsp. baking powder (4 g)
- 1 tsp. kosher salt (6 g)
- 2 eggs
- 1 cup buttermilk (245 g)
- 1 cup coffee (8 fluid oz.)
- 1/2 cup vegetable oil (112 g)
- 2 tsp. vanilla extract (9 g)
- Preheat the oven to 350°F, grease the cupcake tins and place the cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda and baking powder. Mix on low until dry ingredients are thoroughly combined.
- On low speed, add eggs, buttermilk, coffee, oil and vanilla.
- Once everything is combined, beat on medium speed for 1 minute.
- Pour batter into cupcake liners 2/3 full.
- Bake for about 20 minutes, or until wooden toothpick inserted in center comes out clean.
- Transfer pans to wire rack and let cool completely.
- 1 cup or two sticks unsalted butter (226 g)
- 3 1/2 cups confectioners sugar (438 g)
- 1 tbs. whole milk (2 g)
- 1tsp. vanilla extract (4 g)
- 1/8 tsp. kosher salt (1g)
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
- On low speed add confectioners sugar, milk and vanilla.
- Once all the ingredients are combined, mix on high speed for 3 minutes.
- While your cupcakes are cooling, and your frosting is made, prep everything else you need.
- Food coloring
- Rolling Pin
- Ateco tips #5, #30, #133, #805
- Exacto Knife
- Pipping Bags
- Divide your frosting into separate bowls and add food coloring until you reach desired color.
- Roll out fondant and make the faces. I used a combo of an exacto knife and Ateco tips #5 and #805 – you can really get creative here!
- Once your faces are complete, frost your cupcakes. As you can see, I used a different frosting technique for each color.
- Once you are done frosting place on your faces!
You can really create any kind of spooky Halloween character – a ghost, a witch, a black cat. Let your imagination run wild!
Oh, and just in case you were wondering how good I am at Halloween…
We have some really exciting news! From now on you will be hearing a lot more from us because there will be…
So make sure you check it out!
Check out these massive doughnuts from Austin, Texas.
I recently made the move from NYC to CA. And let me tell you something…it is not that easy to move all of your belongings across the country. Some things got cut – and by some things, I mean all the furniture. When I finally got to CA, I was excited to start from scratch and create this awesome shabby chic beach cottage. I had so many ideas and so many things I wanted to buy. And then I realized I couldn’t afford any of them. Literally – any of them. So Ikea became my new best friend. I spent a lot of time there, the ice cream man actually began to call me by my name. (It’s a $1 cone – don’t judge me) But, the most important thing I learned during this whole process was the beauty of the “Ikea Hack”. There is a whole community out there who are dedicated to taking basic Ikea furniture and taking it to the next level. It is amazing. And all this hack talk got me thinking…you could probably take some pretty basic recipes and hack them too. I went straight to the kitchen and the result turned out way better than expected. In this recipe, we are taking a basic box brownie recipe and adding a little something to take it to the next level.
Cookies and Cream Brownies
- 1 box brownie mix
- eggs (as directed on back of box)
- oil (as directed on back of box)
- water (as directed on back of box)
- 16-20 Oreo cookies
*I highly recommend Betty Crocker’s Supreme Triple Chunk with Hershey Syrup
- Preheat the oven to 350 degrees Fahrenheit.
- Coat the bottom of a 9 x 9 pan with butter or PAM and line with parchment.
- Prepare the box brownies as directed on the back of the box.
- Roughly crush Oreo cookies in a plastic bag
- Mix crushed Oreo cookies to batter and mix thoroughly.
- Scrape batter into pan and bake for roughly 40 minutes (Or as directed on the pack of box).
- Allow them to cool before cutting.
These brownies are awesome just like this. But if you want to make them even better add some cookie and cream frosting.
Cookies and Cream Buttercream
- 1 cup room temperature butter
- 3 egg whites
- 1/2 cup sugar
- 1 teaspoons vanilla extract
- candy thermometer
- 16 Oreo cookies
- In a small sauce pan put 1/2 cup (MINUS TWO TABLESPOONS) of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees Fahrenheit (you need a candy thermometer here).
- While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until you reach soft peaks.
- Once the egg whites reach soft peaks add two tablespoons of sugar and mix on a high speed until the egg whites reach stiff peaks. You can keep mixing the egg whites at a high speed until the sugar is done cooking.
- Once the sugar reaches 248 degrees, immediately add it to the egg white mixture. Mix on a high speed for 30 minutes.
- After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
- Add vanilla and mix until just combined.
- Roughly crush Oreo cookies in a plastic bag.
- Add Oreo cookies to frosting mixture and mix until combined.
- Apply a nice layer of frosting on top of the cooled brownies.