Casual Friday: Gourmet Grilled Cheese and Crispy Brussels Sprout Leaves

 

Sometimes a casual, easy to make meal just hits the spot. Not much work, but still delicious, comforting and healthy. You could have this for dinner tomorrow night, we’ll call it casual Friday.

Grilled Cheese with Apples and Caramelized Onions, Crispy Brussels Sprout Leaves

This easy meal can be made in 30 minutes; gourmet grilled cheese, fresh crispy brussels sprout leaves and chili…from a can. Yup, there are some quality chilis out there. (affiliate links)

Grilled Cheese with Apples and Caramelized Onions, Crispy Brussels Sprout Leaves

To prepare Brussels sprouts simply use a good quality knife (<—my favorite) to cut out the core, peel the leaves off and cook in a cast iron skillet till crispy, it only takes minutes. I top these with cashews, balsamic glaze, sea salt (affiliates links)

Grilled Cheese with Apples and Caramelized Onions, Crispy Brussels Sprout Leaves

Crispy Brussels Sprout Leaves
 
Prep time
Cook time
Total time
 
An easy and tasty way to prepare Brussels sprouts. If I am serving this dish with a main course that is mildly flavored I add the red pepper flakes, if my main course is strongly flavored I leave them out.
Author:
Recipe type: Vegetable side dish
Serves: 2-4
Ingredients
  • 1 lb Brussels Sprouts
  • 3 T butter, ghee or coconut oil
  • ½ cup cashews, any kind you like, I use roasted salted
  • sea salt, to taste
  • pepper to taste
  • juice of half a lemon
  • balsamic glaze
  • red pepper flakes (optional)
  • shaved asiago cheese (optional)
Instructions
  1. Use a knife to remove the core of each Brussels sprout.
  2. Peel off the leaves.
  3. Place pan on high heat. Allow pan to get really hot.
  4. Add butter, ghee or coconut oil. (Butter is my favorite for this recipe)
  5. When hot add leaves and turn heat down to med/high.
  6. The leaves will start 'popping'. That's good. You wnat them crispy and browned, not soggy.
  7. Stir frequently for 3 minutes.
  8. Add cashews and cook, stirring for 3 more minutes.
  9. Sprinkle with sea salt and pepper. Turn off heat.
  10. Drizzle with lemon juice. Stir.
  11. Drizzle with a little balsamic glaze, add a small pinch of red pepper flakes (optional) and stir.
  12. Serve (top with shaved asiago if desired)

 

This grilled cheese may be casual but it’s anything but ordinary. It’s filled with sharp cheddar, apple slices and caramelized onions. More variations in the recipe below. Click to see a tutorial on how to caramelize onions.

I use a pannini pan with a press to make grilled cheese. But you can always use a 49 cent brick from the hardware store wrapped in foil or a good old fashioned spatula!

Grilled Cheese with Apples and Caramelized Onions, Crispy Brussels Sprout Leaves

Grilled Cheese with Caramelized Onions and Apples
 
Prep time
Cook time
Total time
 
Comfort food with a little something special.
Author:
Recipe type: Lunch or dinner
Serves: 2
Ingredients
  • 1 red onion caramelized (see tutorial link above)
  • 4 slices sourdough bread
  • sharp cheddar (I use a raw slty cheddar from Whole Food's)
  • thinly sliced apples, 3 or 4 per sandwich
  • Bacon, cooked to your liking (optional)
  • butter
  • sea salt
Instructions
  1. Peel and thinly slice onion.
  2. Place a small pan on med/high heat.
  3. Melt enough butter in pan that bottom of pan is nicely coated.
  4. Add onions. Cook onions stirring occasionally for about 20 minutes, or until golden brown.
  5. Place a pannini pan on medium heat.
  6. Spread butter on a piece of bread and place on pan.
  7. Top with cheese, apple slices, and onions, (bacon too if using)
  8. Top with another slice of bread and press.
  9. When bread is golden brown, butter top piece and flip.
  10. Press and cook until golden brown and cheese is melted.

 

Grilled Cheese with Apples and Caramelized Onions, Crispy Brussels Sprout Leaves

I serve this gorgeous sandwich and Brussels sprouts with Amy’s Medium Chili with Vegetables. Simple and so delicious!

Dishes in this post are from my favorite store Anthropologie

Anthropologie, Inc.

Grilled Cheese with Apples and Caramelized Onions, Crispy Brussels Sprout Leaves

 

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

The Tale of the Mini Kitchen Makeover and the Snowball

 

Once upon a time (18months ago) I made one small decorating change that set off a cascade of unexpected changes.

I know at least some of you can relate. 

But alas, I am getting ahead of myself, let’s start at the beginning. This tale, like so many begins with a dishwasher.

This was my kitchen. It was lovely. I had no intention of changing it. I had no problem with it at all. Except…

The Tale of the Mini Kitchen Makeover and The Snowball


… the dishwasher. Two drawer dishwashers actually, one on each side of the sink. While they were very convenient (no bending over when loading) they had never worked well (ever) and we had spent way too much money to have repairmen try to fix them repeatedly, for seven years to no avail! I began washing my dishes by hand and had finally had enough! It was time for a new dishwasher.

The Tale of the Mini Kitchen Makeover and The Snowball

But here’s the deal, my dishwasher drawer fronts match my cabinetry. So I called out a custom cabinet painter.  “Nope” he said “I can’t match it perfectly.  The paint is over seven years old and it was a custom color with a glaze…not going to happen” It may have been June, and I may live in Southern California, and it may have been 90 degrees outside,  but I believe that is when it started to snow. 

If we only had one dishwasher I could have gone stainless steel and called it a day, but we had two small drawer dishwashers and I wanted one single fantastic full size dishwasher, which meant the second dishwasher had to be replaced with cabinetry, and that cabinetry had to match.  If I couldn’t match the paint I would need to pick a new color.  

I began to toy with the idea of painting my kitchen cabinetry white. After all, practically every ‘pin’ on my “Kitchens of my Sweet, Sweet, Delusional Dreams” Pinterest board has white cabinets.  I loved the idea, so fresh and clean! So I presented this “mini makeover” notion to my husband. “No” he said “it will snowball”.

To be fair, in the past many of my decorating ideas had a way of snowballing…just a small project that got bigger and gained speed as it careened down the hill and that snowball always seemed to crash right into our savings account. A force of nature I tell you!

But not this time. “It couldn’t possibly snowball!” I assured him. “All the woodwork throughout our entire house is white already. What could possibly snowball?” White goes with everything!

“So it’s just the cabinets?” he asked. “Well” I hesitated “and the counter stools”. Eye roll, “You are going to paint the stools?!” Ummmm yeah, “they have to match the cabinets… and then of course they will need new fabric”. Of course.

The Tale of the Mini Kitchen Makeover and The Snowball

“Oh… and the hardware” I added “it’s worn and chipped and we need something a little more contemporary, fresh and colorful. But that’s it, I swear!” Just a teeny, tiny, minuscule snowball. My husband sighed….

The Tale of the Mini Kitchen Makeover and The Snowball

…and then he accepted the inevitable  consented and we began the project. We chose a standard white paint that matched the existing white cabinetry throughout the house and emptied the cabinets so painting could begin. I have to wave a big “don’t attempt this yourself” red flag here, we hired a custom cabinet painter. I would never recommend painting cabinets yourself. It’s just too big a job and requires special equipment to get that perfectly smooth custom look. If you are a professional painter, have at it. If not, take my advice and hire someone.

So, back to what started this whole endeavor…the dishwasher! We decided on a Thermador! It has a third shelf just for knives and a built in water softener. That is very important if you live in southern California where the water is ridiculously hard. But the coolest part about it (besides that it works!) is the blue light beam that projects the cycle status on the floor in front of the dishwasher! Besides being really convenient it makes me feel like I am in a 70’s disco every time I open the door. Not that I am old enough to have gone to discos in the 70’s…I am simply guessing what that would have been like. 

The Tale of the Mini Kitchen Makeover and The Snowball

Oh and notice where the second dishwasher used to be on the other side of the sink, I now have three additional drawers for storage and couldn’t be happier about it.

The Results! Sort of…

So here is my kitchen after a three week paint job! It’s light, bright and fresh. Just what I had imagined…except… (oh no here we go…) suddenly my really pretty backsplash looked very dark next to all that white cabinetry. It no longer had the right feel. The entire kitchen was light and airy but that 3X4 foot backsplash over the cooktop was dramatic and kind of ‘heavy’. I know in the grand scheme of things this is entirely unimportant. But it ate at me, every time I walked in the room. I kept imagining what a light, ‘barely there’ backsplash with a little shine would look like. 

The Tale of the Mini Kitchen Makeover and The Snowball

So I waited.  A year. Hoping it wouldn’t bother me anymore. But it did, so I broke the news to my husband. “We are switching out the backsplash and while we are at it, I think we should add pendant lights over the island.” He didn’t argue, this was not a surprise…he knew the avalanche had been triggered a year before and there was no stopping it. Resistance was futile. The snowball had a life of it’s own. Have I mentioned we have been married 35 years? He knows me very well.

Luckily for me he agrees it was definitely the right choice.

The Tale of the Mini Kitchen Makeover and The Snowball

I chose this particular backsplash for two reasons, I love it and it incorporates the warm tones that are present in my countertops and wall paint as well as cool tones that are so popular right now. Every decade or so the trend switches from warm to cool and back again, this way I am covered either way. 

The Tale of the Mini Kitchen Makeover and The Snowball 

All accessories in my kitchen are from two of my favorite stores: Pottery Barn:  Pottery Barn Homepage and Anthropologie: Shop Anthropologie

Anthropologie, Inc.

Mini Kitchen Makeover

The makeover is complete and I love it. No actual construction, no new countertops, or new appliances, just a fresh coat of paint, glass hardware, new lighting and a 12 sq ft backsplash change out. More than I anticipated but the results are just what I pictured in my (crazy, fickle) head.

The Tale of the Mini Kitchen Makeover and The Snowball

A little side by side: what do you think? Please tell me in the comments…but only if you love it. I don’t take criticism very well. ~ The End

The Tale of the Mini Kitchen Makeover and The Snowball 

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

I Went a Little ‘Nuts’ in the Kitchen

 

I went a little nuts in the kitchen. Actually, completely and totally nuts…with nuts, almonds to be specific. I made four recipes in just a little over an hour. As usual, when I go a little crazy you end up with some delicious healthy recipes! 

Morning star smoothie, chocolate almond butter, dairy free cream of broccoli soup

So how did I make four recipes in just over an hour? Here’s how: I popped a potato in the oven and while it baked I whipped up two batches of my almond milk, one plain one vanilla…

Almond Milk from The Organic Kitchen

 

Then I used the vanilla almond milk to make this incredible breakfast smoothie called “The Morning Star”.

Morning star smoothie, chocolate almond butter, dairy free cream of broccoli soup

 

It’s made with carrots, spinach, oranges, banana and pumpkin seeds. I had to get pumpkin in there, it is October after all. This smoothie literally took 30 seconds to blend and was delicious. (complete recipes below)

Morning star smoothie, chocolate almond butter, dairy free cream of broccoli soup

 

Then I spent five minutes making this rich chocolate almond butter!

Nut Butter

 

Later in the day I spread it on some apples for a healthy late afternoon snack.

Chocolate Nut Butter

 

Three recipes down and my potato still had 45 minutes to bake, so I prepped the ingredients for my lunch.  I steamed broccoli and onion and when the potato was done I blended it all up to make the creamiest dairy free ‘Cream’ of Broccoli Soup ever! This recipe is going to make my dairy free friends very happy.

 'Cream' of Broccoli Soup

Cream of Broccoli Soup

 

What caused this sudden burst of inspiration?  Well, I finally got a Nutribullet! It’s the newest version and it was well worth the wait! The NutriBullet RX  is more powerful than previous models, and comes with amazing new features: a small cup for single and double size portions, a family size pitcher for larger portions and a pitcher with a vented lid for making soups and hot drinks. Included was a fabulous cookbook overflowing with 150 healthy smoothie, soup, nut butter and hot drink recipes.

nurti bullet

 

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So here are the recipes I chose to make from the cookbook. All were super easy and all contained healthy ingredients, I hardly improvised at all…which if you know me, is a rarity.  

 

The Recipe: The Morning Star Smoothie

You will need  almond milk (<—my recipe)

5.0 from 3 reviews
The Morning Star Smoothie
 
Prep time
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An easy to make morning smoothie high in fiber AND Vitamins A and C.
Author:
Cuisine: breakfast
Serves: 2
Ingredients
  • 2 cups spinach
  • 1½ bananas (I like mine frozen)
  • 2 T pumpkin seeds
  • 1 orange, peeled
  • 2 medium carrot sticks
  • 2 T plant based protein powder
  • 2 cups vanilla almond milk (my homemade recipe linked above)
Instructions
  1. Add all ingredients to the blender and blend till smooth.

 

 

The Recipe: Chocolate Almond Butter

You will need: Sea salt (raw cacao powder (pronounced ka-kow). Raw cacao powder contains a naturally rich supply of antioxidants and is a good source of dietary fiber!  The NutritBullet RX cookbook comes with 10 recipes for all kinds of nut butters made from scratch. But you can also experiment and come up with your own version. I actually cheated by using almond butter I already had in the pantry and simply added raw honey and raw cacao powder, then I just blended it up! In this case, cheaters do prosper.

5.0 from 3 reviews
Chocolate Almond Butter
 
Prep time
Total time
 
A chocolate almond nut butter. You can spread it on apples, bananas, or French toast!
Author:
Serves: 1 cup
Ingredients
  • 1 cup almond butter
  • 2 T cacao powder
  • 3 T raw honey
  • 1 T water
  • 1 T coconut oil (if needed for consistency)
  • pinch of sea salt
Instructions
  1. Put all ingredients in blender and blend till smooth. Scrape down sides and blend again. If needed add coconut oil and blend for a smoother consistency.

 

The Recipe: Cream of Broccoli  Soup (dairy free)

I followed this recipe from the NutriBullet RX  cookbook to a T… almost. When I make a pureed soup I like to reserve some of the vegetables and give them a rough chop so there are recognizable chunks of vegetable in the soup. I did that here. Again you will need  almond milk (<—my recipe) 

5.0 from 3 reviews
'Cream' of Broccoli Soup
 
A rich creamy dairy free soup... you will never miss the cream!
Author:
Serves: 4-6
Ingredients
  • ⅓ Cup sweet onion, chopped
  • 1 small russet potato, baked and allowed to cool for 30 minutes
  • 2 bunches broccoli florets (about 6 cups) steamed
  • 2 cups plain almond milk (my recipe linked above)
  • sea salt and freshly ground pepper to taste
Instructions
  1. Bake potato till fork goes in easily. Remove from oven and allow to cool for 30 minutes.
  2. While potato cools, steam broccoli and onions for 5 minutes.
  3. Remove skin from potato and place in blender.
  4. Add about four cups of broccoli to blender and reserve two cups for later.
  5. Add almond milk and seasonings to blender. Use the soup feature and blend for 7 minutes.
  6. While soup blends roughly chop the broccoli you set aside.
  7. When soup is done, pour into bowls and top with chopped steamed broccoli.

 

So much food…so little time. If you enjoyed these free recipes please sign up for my newsletter!~ Linda Spiker

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MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

post tags: vegan, dairy free, grain free, gluten free

 

Hearty Beef and Barley Soup

 

A delicious hearty soup is a thing of beauty. Nourishing, warm, comforting and satisfying.

Beef Barley Soup

Our grandmothers… or great grandmothers as the case may be, wasted nothing. If they made a chicken or a roast, they then made broth from the bones and from that broth they used what was on hand to make a soup. We could learn a thing or two (or 50) from these wise women. 

That is what I do with this amazing Beef Barley Soup. It is a multi step process and I will lead you through it one step at a time. 

Let’s Talk Stock

Making your own broth is not a difficult thing to do. It cooks literally as you live your life. It can be made on the cook top or the crock pot. All you need is water, bones, vegetables and some herbs. I have a complete tutorial here. But before we make stock we need bones. I roast a chicken almost every Sunday (recipes here, here and here). I use the bones and giblets to make stock, and then I make soup (recipes here, here and here). In the case of beef broth, if you are making a beef dish that has the ‘bones in’ you can use those bones or you can go to the butcher and get soup bones. I prefer to roast the bones and then make broth with them. It makes the broth richer, smell better and taste better. 

Beef Stock


Beef broth will have a thick layer on top. That is fat and gelatin. And THAT is exactly what you want! Bone broth is mineral rich. It contains vitamins and minerals that are easily absorbed by the body including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals. Gelatin also supports healthy digestion. Broth has natural anti-inflammatory properties and inhibits infections…hence it is commonly referred to as  “Jewish Penicillin”.

Beef Broth Recipe

You will need: A stock pot (<—I love that one). Mason jars and ice trays with lids for storage. (Affiliate links)

5.0 from 2 reviews
Beef Broth
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12 cups
Ingredients
  • 4 pounds beef bones, roasted
  • 1 T apple cider vinegar
  • 3 carrots
  • 1 onion
  • 4 stalks celery
  • 3 cloves garlic
  • 1 T whole peppercorns
  • sea salt, few pinches and then more if needed when broth is finished
  • 1 T herbs de provence
  • 1 bunch parsley
Instructions
  1. Place rack in upper third of oven and preheat to 225 degrees.
  2. Place beef bones on rimmed cookie sheet.
  3. Place in oven, turning bones every 20 minutes for an hour and a half.
  4. Remove from oven and place in stock pot or crock pot filled with filtered water.
  5. Add 1 T apple cider vinegar and let sit for an hour. (this helps release minerals)
  6. Then add all other ingredients to pot and bring to a boil, lower to simmer, place the lid on and leave for 18-24 hours (if using a crock pot just place on high and leave it there)
  7. Turn off heat and allow to cool a bit.
  8. Place a strainer on top of a large bowl. Pour broth through strainer into bowl.
  9. Then pour into mason jars (and ice cubes trays for recipes using small amounts).
  10. Use immediately of freeze for later use. Make sure broth is completely cool before freezing and only fill jars ¾ full to avoid cracking.

 

Okay we covered the broth aspect of this soup. Now for the meat! I usually make my beef soups with the leftovers from this savory beef dish. But you can make it from any beef dish you choose.

IMG_4558 copyrswm

And last we put it all together!

Now we take our beautiful rich broth, leftover beef and add vegetables, grains herbs etc…these can be anything you have on hand or you can follow my recipe below. And voila! Just like grandma you have a hearty rich soup that nourishes your family and wastes nothing!

Beef Barley Soup 1

 

All dishes and accessories are from Williams-Sonoma. Other great deals at Williams-SonomaUp to 65% Off Wusthof Gourmet Cutlery , Over 45% Off Breville Juicers & Ships Free , 20% Off Stainless-Steel Cookware & Cooks’ Tools. Free Shipping with code SHIP4FREE.

The Recipe: Hearty Beef Barley Soup

5.0 from 2 reviews
Hearty Beef and Barley Soup
 
Prep time
Cook time
Total time
 
A hearty and easy to make soup. I recommend homemade broth (really, really) but you can use store bought if it just isn't going to happen:)
Author:
Recipe type: Dinner
Cuisine: American
Serves: 8 to 10
Ingredients
  • ¾ cups barley cooked to package instructions
  • 8 cups beef broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • ½ cup diced onions
  • 2 cups roughly chopped kale
  • 2 cups leftover beef, shredded
  • ⅛ tsp cayenne pepper
Instructions
  1. Cook barley to package instructions.
  2. When barley is close to being done bring broth to a boil.
  3. Add carrots, celery and onion to broth.
  4. Turn heat down to simmer and cook for 12-15 minutes (or until veggies are soft)
  5. Add kale, meat, cooked barley and cayenne pepper.
  6. Turn off heat and let sit for five minutes.
  7. Add sea salt or pepper to taste.
  8. Serve

 

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

 

Wickedly Delicious Caramel Apples

 

I may not be a witch (well, I guess that depends on who you talk to) but I am about to cast a spell on all who dare to enter my web (domain) today. These wickedly delicious caramel apples are made the old fashioned way… 

Wickedly Delicous Caramel Apples

Wickedly delicious caramel apples and toppings from The Organic Kitchen

…with apples fit to poison a princess…

Wickedly delicious caramel apples and toppings from The Organic Kitchen

…and dipped in caramel boiled in a cauldron. Ok, so maybe it’s a Calphalon pot…(cackle, cackle)

Wickedly delicious caramel apples and toppings from The Organic Kitchen

And while the caramel is still warm the apples are rolled in eye of newt, wool of bat or witchever (<—see what I did there?) toppings you choose my pretty!

Not sure you can do it you say? DON’T MAKE ME RELEASE THE FLYING MONKEYS!

I kept this bewitching recipe simple by choosing toppings you can easily sweep together with your broom! The only boil, boil, toil and trouble required is making the caramel. 

Wickedly delicious caramel apples and toppings from The Organic Kitchen

Of course you could just make plain caramel apples….

Wickedly delicious caramel apples and toppings from The Organic Kitchen

But why would you when you could make something more attractive to the eye, and soothing to the smell….like poppies, poppies….(Wizard of Oz Fans will get it)

Wickedly delicious caramel apples and toppings from The Organic Kitchen

 

Kitchen Mill, Blendtec

The Recipe: Wickedly Delicious Caramel Apples

You will need: A good cauldron (preferably with a rounded bottom), a silicon spatula or wooden spoon, popsicle sticks, sea salt (if making salted caramel) and wax paper. Watch this video! It will really help when it comes to making the caramel and give you tips on staying safe! The recipe on the video is for caramel sauce, use the recipe below for apples.

Wickedly Delicious Caramel Apples
 
Prep time
Cook time
Total time
 
Amazing and easy to make caramel apples . You can choose your toppings, use my variations listed below, leave them plain or even make salted caramel! Be sure to watch my video tutorial before making caramel! Link above. Caramel is very hot. Make sure all ingredients are measured before starting and keep kids away from hot caramel. The kids can help with the toppings:) Do NOT use a rubber spatula, it will melt.
Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
  • 6-8 green apples
  • 1 T coconut oil or butter (to grease wax paper)
  • 1½ cups sugar
  • half stick butter
  • ½ cup heavy whipping cream
  • (1 tsp sea salt if making salted caramel)
  • My Topping Combinations:
  • Trader Joe's Spiced Pumpkin Seeds and Dark Chocolate Chunks
  • Peanuts and dark chocolate chunks
  • Chopped dried cranberries, apricots and walnuts
  • Shredded coconut, almonds and chocolate chunks,
  • Mini white chocolate chips and chopped macadamia nuts
  • Dark chocolate covered pomegranate seeds
Instructions
  1. Before making caramel, combine all your toppings and set out in shallow dishes. Wash apples well and dry. Twist off stem and push popsicle sticks into the top of the apple. Use a paper towel to wipe wax paper with coconut oil or butter. If you place the caramel apples directly on to wax paper you will have a sticky mess.
  2. For caramel:
  3. Place sugar in a heavy bottomed fairly deep pan on med/high heat.
  4. Use a wooden spoon or silicon spatula to push sugar around.
  5. As it melts, it will first start to clump, then crystallize and finally become liquid. This takes about five minutes.
  6. When sugar is completely melted and the color of caramel, carefully add butter (watch video for tips).
  7. The butter will bubble up…hence the fairly deep pan. Stir till butter is melted.
  8. When butter is completely melted, turn off heat.
  9. Carefully add cream in a slow and consistent drizzle while stirring.
  10. When caramel is smooth add sea salt (optional), stir. Let caramel rest for three minutes before dipping apples.
  11. To Dip Apples:
  12. Carefully bring pot of caramel near apples and toppings.
  13. Tilt the pot with one hand while dipping an swirling apple with the other.
  14. Lift apple out of caramel and continue to turn the apple (being very careful apple doesn't fall of stick and splatter hot caramel) for 30 seconds until caramel begins to harden.
  15. Roll in your choice of topping. Sometimes I sprinkle the topping too. Rolling can get a little messy.
  16. Set apple on greased wax paper and repeat with next apple. When completely cool, slice and serve.

 

You could serve the apples on the stick, but it’s not my first choice because pointy green noses tend to get in the way. What a world! What a world!

Wickedly delicious caramel apples and toppings from The Organic Kitchen

If you serve them sliced, everyone can have a taste of each of the toppings…you, your friends and your mangey dog too!

Wickedly delicious caramel apples and toppings from The Organic Kitchen

Now be gone! You have no power here! Cackle, cackle, I’m melting…insert other stereotypical witch stuff…etc..

For fabulously creepy Halloween ideas check out Collections from Provisions by Food52 !

favorite cookbooks

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker