I’ve seen this easy recipe for caramel apple pretzel bites all over food blogs lately, and it had me craving them! These tasty little treats remind me of caramel apples, but are easier to eat! We all loved these fun and delicious fall treats, and they disappeared quickly!

Caramel Apple Pretzel Bites

Ingredients:

• 25 pretzel snaps
• 25 caramel squares, unwrapped
• 1 apple, cut into 1-inch cubes (Honeycrisp, Granny Smith, etc.)
• ½ lemon, optional (for rubbing on apples to prevent browning)
• ½ cup dark chocolate melting wafers
• 2 tbsp peanuts, finely chopped

How to Make Caramel Apple Pretzel Bites:

Preheat oven to 275 degrees. Line a small baking sheet with parchment paper.

Lay the pretzel snaps out onto the tray in a single layer, spacing them about 1 inch apart.

Top each pretzel with an unwrapped caramel square.

Bake for 10-15 minutes, until the caramels are soft.  Side Note: Don’t over-bake–if fully melted, the caramel will spill over the entire pretzel.

While the pretzels and caramels are in the oven, core and cut the apples into 1-inch cubes, and rub them with a lemon to prevent browning, if desired

Pat the apple pieces dry with a towel.

Remove the caramel pretzels from the oven, and immediately top each one with an apple piece, gently pressing down into the caramel so it sticks.

Place the melting wafers and ½ teaspoon of coconut oil in a glass bowl, and microwave for 30 seconds. Remove and stir, then return it to the microwave for 10 seconds. Remove and stir, then return it to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate

Using a spoon, drizzle chocolate over the caramel pretzels.

Immediately sprinkle chopped peanuts on top.

Transfer prepared bites to a clean parchment paper before the chocolate sets.

Allow to cool completely before serving. Best served fresh. Enjoy.

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Caramel Apple Pretzel Bites

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 25 Bites

Author Pam - For the Love of Cooking

Equipment

• Small Baking Sheet

Ingredients

• 25 pretzel snaps
• 25 caramel squares unwrapped
• 1 apple cut into 1-inch cubes (Honeycrisp, Granny Smith, etc.)
• ½ lemon optional (for rubbing on apples to prevent browning)
• ½ tsp coconut oil
• ½ cup dark chocolate melting wafers
• 2 tbsp peanuts finely chopped

Instructions

• Preheat oven to 275 degrees. Line a small baking sheet with parchment paper.
• Lay the pretzel snaps out onto the tray in a single layer, spacing them about 1 inch apart.
• Top each pretzel with an unwrapped caramel square.
• Bake for 10-15 minutes, until the caramels are soft.  Side Note: Don’t over-bake–if fully melted, the caramel will spill over the entire pretzel.
• While the pretzels and caramels are in the oven, core and cut the apples into 1-inch cubes, and rub them with a lemon to prevent browning, if desired
• Pat the apple pieces dry with a towel.
• Remove the caramel pretzels from the oven, and immediately top each one with an apple piece, gently pressing down into the caramel so it sticks.
• Place the melting wafers and ½ teaspoon of coconut oil in a glass bowl, and microwave for 30 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate
• Using a spoon, drizzle chocolate over the caramel pretzels.
• Immediately sprinkle chopped peanuts on top.
• Transfer prepared bites to a clean parchment paper before the chocolate sets.
• Allow to cool completely before serving. Best served fresh. Enjoy.

I’ve always loved artichoke, jalapeno, and parmesan dip! I normally serve it at room temperature with fresh veggies, crackers, and pita chips. It’s also delicious hot and bubbly, served with crispy crostini for dipping. I made this homemade artichoke, jalapeno, and parmesan dip recipe because my store has been out of it lately, and I have been craving it. This tasty dip was easy to make and tasted spicy, creamy, cheesy, and delicious! I prepared some artichoke, jalapeno, and parmesan toasts and stuffed mushrooms with the leftover dip, and they were tasty!

Artichoke, Jalapeno, and Parmesan Dip

Ingredients:

• 7-oz artichoke hearts, drained, well-dried, and chopped
• 4-oz cream cheese, softened to room temperature
• ½ cup mayonnaise
• ⅓ cup parmesan cheese, freshly grated
• ¼ cup pickled jalapenos, diced
• 1 large clove of garlic, minced
• ½ teaspoon onion powder
• Sea salt and freshly cracked black pepper, to taste

How to Make an Artichoke, Jalapeno, and Parmesan Dip

Mix the artichoke hearts, cream cheese, and mayonnaise in a small bowl until well combined.

Add the parmesan cheese, jalapenos, garlic, onion powder, sea salt, and freshly cracked pepper.

Serve at room temperature with fresh vegetables, crackers, pita chips, or crostini. Enjoy.

To Serve Warm:

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.

Pour the artichoke, jalapeno, and parmesan dip into the baking dish and spread evenly.

Place in the oven to bake for 15-20 minutes or until bubbling and gooey. Serve immediately. Enjoy.

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Artichoke, Jalapeno, and Parmesan Dip

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Small Baking Dish (if serving hot)

Ingredients

• 7 oz artichoke hearts drained, well-dried, and chopped
• 4 oz cream cheese softened to room temperature
• ½ cup mayonnaise
• ⅓ cup parmesan cheese freshly grated
• ¼ cup pickled jalapenos diced
• 1 large clove of garlic minced
• ½ tsp onion powder
• Sea salt and freshly cracked black pepper to taste

Instructions

• Mix the artichoke hearts, cream cheese, and mayonnaise in a small bowl until well combined.
• Add the parmesan cheese, jalapenos, garlic, onion powder, sea salt, and freshly cracked pepper.
• Serve at room temperature with fresh vegetables, crackers, pita chips, or crostini. Enjoy.

To Serve Warm:

• Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.
• Pour the artichoke, jalapeno, and parmesan dip into the baking dish and spread evenly.
• Place in the oven to bake for 15-20 minutes or until bubbling and gooey. Serve immediately. Enjoy.

I whipped up this easy apple brie crostini with hot honey and candied pumpkin seeds recipe for my kids, and they both devoured every single one. The combination of crunchy crostini, creamy cheese, crisp apple slices, spicy hot honey, and sweet, salty pumpkin seeds was great.

Apple Brie Crostini with Hot Honey

Candied Pumpkin Seeds:

• ½ cup pumpkin seeds (also known as pepitas)
• 2 tbsp white sugar
• ¼ tsp flaky salt

Crostini:

• 1 tbsp olive oil, or more if needed
• ½ baguette, sliced thinly

Remaining Ingredients:

• 1 wedge of brie
• 1 small apple, sliced thinly
• Hot honey, to taste (click the link for the recipe)

Apple Brie Crostini with Hot Honey

Make the candied pumpkin seeds by toasting them in a dry large skillet over medium heat, stirring occasionally, for 3-4 minutes, or until lightly browned. Pour the pumpkin seeds onto a plate and set aside until needed.

Pour the sugar into the same large skillet and melt the sugar without stirring–shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pepitas and the flaky sea salt, and stir to combine with a heatproof spatula.

When the pumpkin seeds have all clumped together, transfer them to a baking sheet to cool completely. Break up into little crumbles and set aside until needed.  Side Note: Store excess candied pumpkin seeds in an airtight container in the refrigerator. Great for snacks, salads, and yogurt!

Preheat the oven to 350 degrees.

Prepare the crostini by brushing the baguette slices with some olive oil, then place them on a baking tray. Bake for 5-7 minutes, or until lightly toasted.

To assemble, place a slice of brie on top of each crostini, then add a slice of apple, a few candied pumpkin seeds, and a drizzle of spicy hot honey.

Serve immediately with spicy hot honey on the side.

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Apple Brie Crostini with Hot Honey

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large skillet
• Baking Sheet

Ingredients

Candied Pumpkin Seeds:

• ½ cup pumpkin seeds also known as pepitas
• 2 tbsp white sugar
• ¼ tsp flaky salt

Crostini:

• 1 tbsp olive oil or more if needed
• ½ baguette sliced thinly

Remaining Ingredients:

• 1 wedge of brie
• 1 small apple sliced thinly
• Hot honey to taste (click the link for the recipe)

Instructions

• Make the candied pumpkin seeds by toasting them in a dry large skillet over medium heat, stirring occasionally, for 3-4 minutes, or until lightly browned. Pour the pumpkin seeds onto a plate and set aside until needed.
• Pour the sugar into the same large skillet and melt the sugar without stirring–shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pepitas and the flaky sea salt, and stir to combine with a heatproof spatula.
• When the pumpkin seeds have all clumped together, transfer them to a baking sheet to cool completely. Break up into little crumbles and set aside until needed. 

  Side Note: Store excess candied pumpkin seeds in an airtight container in the refrigerator. Great for snacks, salads, and yogurt!
• Preheat the oven to 350 degrees.
• Prepare the crostini by brushing the baguette slices with some olive oil, then place them on a baking tray. Bake for 5-7 minutes, or until lightly toasted.
• To assemble, place a slice of brie on top of each crostini, then add a slice of apple, a few candied pumpkin seeds, and a drizzle of spicy hot honey.
• Serve immediately with extra spicy hot honey on the side.

These easy-to-make pumpkin oatmeal chocolate chip cookies are the perfect fall treat! I found this easy recipe on Sally’s Baking Addiction and knew my family would love these spiced cookies, and I was right. Baking these cookies was a great rainy day activity with my kids, made my house smell delicious while they baked, and tasted fantastic.

Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients:

• 2 cups + 1 tbsp flour
• 1½ cups old-fashioned oats
• 2¼ tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground allspice
• ¼ tsp ground clove
• 1 cup (16 tbsp-2 sticks) unsalted butter, melted and slightly cooled
• ¾ cup pumpkin puree (NOT pumpkin pie filling), (**Spoon pumpkin puree onto a few paper towels and blot to remove as much moisture as possible)
• ¾ cup brown sugar
• ½ cup white sugar
• 3 tbsp pure maple syrup
• 1 egg yolk, room temperature
• 2 tsp pure vanilla extract
• 1½ cups semi-sweet chocolate chips

How to Make Pumpkin Oatmeal Chocolate Chip Cookies

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Whisk the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and clove together in a large bowl; set aside.

In a large bowl, whisk the melted butter, blotted pumpkin, brown sugar, white sugar, maple syrup, egg yolk, and vanilla extract together until combined.   Side Note: Don’t skip blotting the pumpkin puree, as this will help produce a less cakey cookie. Less moisture is a good thing in these cookies. 

Gradually mix the dry ingredients into the pumpkin mixture until completely combined. Fold in all but ¼ cup of the chocolate chips.

Scoop cookie dough, about 1½ tbsp of dough per cookie, and place 3 inches apart on the prepared baking sheets. Flatten slightly with a spatula or your hand.

Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and immediately place a few of the remaining chocolate chips on top of each warm cookie (this makes them look prettier!).

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.

Store in an airtight container. Enjoy!

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Pumpkin Oatmeal Chocolate Chip Cookies

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 3 dozen cookies

Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• Baking Sheet
• Wire Cooling Rack

Ingredients

• 2 cups + 1 tbsp flour
• 1½ cups old-fashioned oats
• 2¼ tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground allspice
• ¼ tsp ground clove
• 1 cup 16 tbsp-2 sticks unsalted butter, melted and slightly cooled
• ¾ cup pumpkin puree NOT pumpkin pie filling, (**Spoon pumpkin puree onto a few paper towels and blot to remove as much moisture as possible)
• ¾ cup brown sugar
• ½ cup white sugar
• 3 tbsp pure maple syrup
• 1 egg yolk room temperature
• 2 tsp pure vanilla extract
• 1½ cups semi-sweet chocolate chips, divided ½¼¾

Instructions

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Whisk the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and clove together in a large bowl; set aside.
• In a large bowl, whisk the melted butter, blotted pumpkin, brown sugar, white sugar, maple syrup, egg yolk, and vanilla extract together until combined.   

  Side Note: Don't skip blotting the pumpkin puree, as this will help produce a less cakey cookie. Less moisture is a good thing in these cookies.
• Gradually mix the dry ingredients into the pumpkin mixture until completely combined. Fold in all but ¼ cup of the chocolate chips.
• Scoop cookie dough, about 1½ tbsp of dough per cookie, and place 3 inches apart on the prepared baking sheets. Flatten slightly with a spatula or your hand.
• Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and immediately place a few of the remaining chocolate chips on top of each warm cookie (this makes them look prettier!).
• Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
• Store in an airtight container. Enjoy!

We just returned from our trip to Japan and I was craving something with coconut so I made these delicious toasted coconut brown butter rice krispie treats. These decadent treats have great texture, lots of coconut flavor, and a wonderful nuttiness from the brown butter. As much as I love my go-to rice krispie treat recipe, this one is now my new favorite. 

Toasted Coconut Brown Butter Rice Krispie Treats

Ingredients:

• 1 1/2 cups sweetened shredded coconut, toasted
• 1/2 cup unsalted butter
• 12 oz bag of marshmallows
• 1 tsp coconut extract
• 6 cups of rice krispies

How to Make Toasted Coconut Brown Butter Rice Krispie Treats

Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.

Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.

Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.

Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.

Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.

Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.

Cool then slice and serve. Enjoy!

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Toasted Coconut Brown Butter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 - 24, depending on cutting size

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large skillet
• Large saucepan

Ingredients

• 1 ½ cups sweetened shredded coconut toasted
• ½ cup unsalted butter
• 12 oz bag of marshmallows
• 1 tsp coconut extract
• 6 cups of rice krispies

Instructions

• Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.
• Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.
• Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.
• Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
• Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.
• Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.
• Cool then slice and serve. Enjoy!

I doubt I will ever make regular Rice Krispie treats again after having one of these gooey and delicious salted brown butter Rice Krispie treats. The nutty brown butter and sea salt make these tasty treats extra special! My husband and son loved them, and my daughter said they were the best she’s ever had. This recipe is most definitely a keeper.

Salted Brown Butter Rice Krispie Treats

Ingredients:

• ½ cup unsalted butter
• 12 oz bag of marshmallows
• 6 cups of Rice Krispies
• ¼ tsp coarse sea salt

How to Make Salted Brown Butter Rice Krispie Treats

Coat the bottom and sides of an 8-inch baking dish with butter. Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.

In a medium saucepan, add 1 stick of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes, and the turn happens quickly, so watch carefully.

Remove from the heat and add the marshmallows, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.

Once melted, immediately add the Rice Krispies and sea salt, then stir until well combined.

Quickly spread the mixture in the prepared baking dish, pressing it firmly into an even layer.

Cool, then slice and serve. Enjoy!

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Salted Brown Butter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16

Author Pam - For the Love of Cooking

Equipment

• 8-inch baking dish
• Large saucepan

Ingredients

• ½ cup unsalted butter
• 12 oz bag of marshmallows
• 6 cups of Rice Krispies
• ¼ tsp coarse sea salt

Instructions

• Coat the bottom and sides of an 8-inch baking dish with butter. Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.
• In a large saucepan, add 1 stick of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes, and the turn happens quickly, so watch carefully.
• Remove from the heat and add the marshmallows, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
• Once melted, immediately add the Rice Krispies and sea salt, then stir until well combined.
• Quickly spread the mixture in the prepared baking dish, pressing it firmly into an even layer.
• Cool, then slice and serve. Enjoy!

This easy stuffed mushrooms recipe is super easy to make, tastes deliciously rich & decadent, and is always a crowd pleaser! These boursin-stuffed mushrooms are the perfect appetizer to serve for guests at your Thanksgiving dinner and/or Christmas feast, but they are also a tasty side dish for steak, roast beef, or prime rib.

Boursin-Stuffed Mushrooms

Ingredients:

• 1 lb. small and firm cremini or button mushrooms (the cheese filling is rich, so smaller mushrooms are better)
• 1 tbsp butter
• ½ small yellow onion, minced
• Leaves from 1 small sprig of thyme, chopped
• Freshly cracked black pepper, to taste
• 1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature
• ¼ cup panko crumbs
• 2 tbsp fresh parmesan, finely grated
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp olive oil

How to Make Boursin-Stuffed Mushrooms

Preheat the oven to 350 degrees.

Prepare the filling by removing the stems from the mushroom caps, and set the caps aside until needed. Mince the mushroom stems.

Heat the butter in a small skillet over medium heat. Add the minced mushrooms, onion, and thyme to the skillet and cook, stirring often, for 5-7 minutes, or until golden brown and slightly caramelized. Season with freshly cracked black pepper, to taste. Set aside to cool.

Prepare the panko mixture by combining the panko crumbs, Parmesan cheese, and parsley in a small bowl and mixing well.

Finish the filling by mixing the Boursin cheese with the cooled onion/mushroom mixture.

Add half of the panko mixture to the Boursin cheese mixture and mix until evenly combined.

Prepare the mushroom caps by brushing them inside and out with olive oil until coated. Stuff the mushroom caps evenly with the Boursin mixture.

Finish the mushrooms by dipping the cheesy top of each mushroom in the remaining panko mixture, then place them on a small baking sheet.

Bake the mushrooms in the oven for 20 minutes, or until they are tender and the cheese is gooey.

Side Note: If you want a more golden panko topping, place them under the broiler for a minute or two after they have baked, but watch them carefully so they don’t burn!

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Boursin-Stuffed Mushrooms

Course Appetizer, Side Dish, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small skillet
• Small Baking Sheet

Ingredients

• 1 lb small and firm cremini or button mushrooms the cheese filling is rich, so smaller mushrooms are better
• 1 tbsp butter
• ½ small yellow onion minced
• Leaves from 1 small sprig of thyme, chopped
• Freshly cracked black pepper to taste
• 1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature
• ¼ cup panko crumbs
• 2 tbsp fresh parmesan finely grated
• 1 tbsp fresh parsley finely chopped
• 1 tbsp olive oil

Instructions

• Preheat the oven to 350 degrees.
• Prepare the filling by removing the stems from the mushroom caps, and set the caps aside until needed. Mince the mushroom stems.
• Heat the butter in a small skillet over medium heat. Add the minced mushrooms, onion, and thyme to the skillet and cook, stirring often, for 5-7 minutes, or until golden brown and slightly caramelized. Season with freshly cracked black pepper, to taste. Set aside to cool.
• Prepare the panko mixture by combining the panko crumbs, Parmesan cheese, and parsley in a small bowl and mixing well.
• Finish the filling by mixing the Boursin cheese with the cooled onion/mushroom mixture.
• Add half of the panko mixture to the Boursin cheese mixture and mix until evenly combined.
• Prepare the mushroom caps by brushing them inside and out with olive oil until coated. Stuff the mushroom caps evenly with the Boursin mixture.
• Finish the mushrooms by dipping the cheesy top of each mushroom in the remaining panko mixture, then place them on a small baking sheet.
• Bake the mushrooms in the oven for 20 minutes, or until they are tender and the cheese is gooey. Side Note: If you want a more golden panko topping, place them under the broiler for a minute or two after they have baked, but watch them carefully so they don't burn!

I made this deliciously sweet, tart, and salty soft apple cider caramels recipe after I found it on Smitten Kitchen. I was nervous to try making homemade caramels, but I was also excited to give it a try! These little caramels took a few hours to make, cool, and cut, but it was a really fun afternoon project. I found that the caramels were sticking to the parchment a bit, but after I put them in the freezer for a while, they popped right off, and I think it was also much easier to cut the caramels afterwards. My daughter can’t stop raving about these tasty soft apple cider caramels, and the rest of us think they are pretty special and very addictive.

Soft Apple Cider Caramels

Ingredients:

• 4 cups apple cider, well-shaken
• 2 tsp flaky sea salt
• ½ tsp ground cinnamon
• 8 tbsp unsalted butter, cut into chunks
• 1 cup white sugar
• ½ cup packed light brown sugar
• 1/3 cup heavy cream
• Neutral oil for the knife when cutting

How to Make Soft Apple Cider Caramels

Reduce the apple cider by boiling the well-shaken apple cider in a large saucepan over high heat, stirring occasionally, until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume, about 35 to 40 minutes.

Meanwhile, get everything prepared because you won’t have time once the candy is cooking.

1. Line the bottom and sides of an 8-inch straight-sided baking pan with 2 long sheets of parchment paper crisscrossed. Set it aside.
2. Stir the flaky salt and cinnamon together in a small dish.
3. Measure out your other ingredients.

Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, white sugar, brown sugar, and heavy cream.

Return the saucepan to medium-high heat with a candy thermometer attached to the side (making sure it doesn’t touch the bottom of the saucepan), and let it boil until the thermometer reads 252 degrees, about 5 minutes. Watch carefully! Side Note: If you don’t have a candy thermometer, have a bowl of ice-cold water ready, and cook the caramel until a tiny bit dropped into the water becomes chewy, firm, and able to be plied into a ball.

Immediately remove caramel from heat, stir in the salt & cinnamon mixture until well combined.

Pour caramel into the prepared pan. Allow to cool for a couple of hours at room temperature or a bit faster in the refrigerator.

Once caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well-oiled knife, oiling it after each cut, to cut the caramel into 1-by-1-inch squares. Sprinkle a bit of flaky salt on top, if desired. Side Note: If you find it difficult to cut due to the stickiness, score the caramel into 1-inch pieces and place them in the freezer for a while. It’s much easier to cut completely once the caramel is very cold!

Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be on the soft side at room temperature, and chewy/firm from the fridge. Side Note: Caramel can sometimes stick to certain store-bought wax paper. You can also wrap them in foil or plastic wrap.  

For storing, keep soft apple cider caramels in an airtight container at room temperature or in the refrigerator for two weeks.

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Soft Apple Cider Caramels

Enjoy the flavors of fall with these soft apple cider caramels loaded with the taste of spiced apple cider!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Cooling/Setting: 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 35 +/-

Author Pam - For the Love of Cooking / Original by Smitten Kitchen

Equipment

• 8-inch baking dish

Ingredients

• 4 cups apple cider well-shaken
• 2 tsp flaky sea salt
• ½ tsp ground cinnamon
• 8 tbsp unsalted butter cut into chunks
• 1 cup white sugar
• ½ cup packed light brown sugar
• ⅓ cup heavy cream
• Neutral oil for the knife when cutting

Instructions

• Reduce the apple cider by boiling the well-shaken apple cider in a large saucepan over high heat, stirring occasionally, until it is reduced to a dark, thick syrup, between ⅓ and ½ cup in volume, about 35 to 40 minutes.
• Meanwhile, get everything prepared because you won’t have time once the candy is cooking.
• 1. Line the bottom and sides of an 8-inch straight-sided baking pan with 2 long sheets of parchment paper crisscrossed. Spray well with cooking spray and set it aside.

  2. Stir the flaky salt and cinnamon together in a small dish.

  3. Measure out your other ingredients.
• Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, white sugar, brown sugar, and heavy cream.
• Return the saucepan to medium-high heat with a candy thermometer attached to the side (making sure it doesn't touch the bottom of the saucepan), and let it boil until the thermometer reads 252 degrees, about 5 minutes. Watch carefully! Side Note: If you don't have a candy thermometer, have a bowl of ice-cold water ready, and cook the caramel until a tiny bit dropped into the water becomes chewy, firm, and able to be plied into a ball.
• Immediately remove caramel from heat, stir in the salt & cinnamon mixture until well combined.
• Pour caramel into the prepared pan. Allow to cool for a couple of hours at room temperature or a bit faster in the refrigerator.
• Once caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well-oiled knife, oiling it after each cut, to cut the caramel into 1-by-1-inch squares. Sprinkle a bit of flaky salt on top, if desired. Side Note: If you find it difficult to cut due to the stickiness, score the caramel into 1-inch pieces and place them in the freezer for a while. It's much easier to cut completely once the caramel is very cold!
• Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be on the soft side at room temperature, and chewy/firm from the fridge. Side Note: Caramel can sometimes stick to certain store-bought wax paper. You can also wrap them in foil or plastic wrap.  
• For storing, keep soft apple cider caramels in an airtight container at room temperature or in the refrigerator for two weeks.

I found a recipe on Cookie and Kate for these sweet and spicy roasted party nuts that are sweetened with maple syrup and made spicy thanks to cayenne pepper. Roasting the nuts in the oven makes this recipe really easy to make, and your house will smell terrific, too. These tasty roasted nuts are delicious on their own, but I also really love them on salads.

Sweet and Spicy Roasted Party Nuts

Ingredients:

• 1 cup pecan halves
• 1 cup whole almonds
• ¾ cup pumpkin seeds (pepitas)
• 2½ tbsp real maple syrup
• ½ tbsp butter
• ⅛-¼ tsp cayenne pepper, to taste
• Sea salt, to taste

How to Make Sweet and Spicy Roasted Party Nuts

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Combine the maple syrup, butter, and cayenne pepper in a small ramekin until well combined.

Spread the nuts and pumpkin seeds on the baking sheet, then drizzle with the maple syrup mixture and toss to coat until evenly coated.

Spread the nuts & seeds in a single layer.  Side Note: The maple syrup mixture will pool on the bottom, but that’s okay. 

Roast for 20-25 minutes, stirring halfway through cooking time, until deeply golden brown.  Side Note: The maple syrup coating will be a little sticky right out of the oven, but will harden as the nuts & seeds cool.

Remove the baking sheet from the oven and stir the nuts and seeds one more time, spreading them in an even layer across the pan. Season with sea salt, to taste.

Let them cool down for about 10 minutes.

Let the nut mixture cool completely on the baking sheet.

These nuts & seeds will keep for up to 2 months in a sealed bag at room temperature. Enjoy.

Print

Sweet and Spicy Party Nuts

Course Appetizer, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 1/2 cups +

Author Pam - For the Love of Cooking / Original by Cookie & Kate

Equipment

• Baking Sheet

Ingredients

• 1 cup pecan halves
• 1 cup whole almonds
• ¾ cup pumpkin seeds (pepitas)
• 2½ tbsp real maple syrup
• ½ tbsp butter
• ⅛-¼ tsp cayenne pepper, to taste
• Sea salt, to taste

Instructions

• Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. 
• Combine the maple syrup, butter, and cayenne pepper in a small ramekin until well combined.
• Spread the nuts and pumpkin seeds on the baking sheet, then drizzle with the maple syrup mixture and toss to coat until evenly coated. Spread the nuts & seeds in a single layer.  Side Note: The maple syrup mixture will pool on the bottom, but that's okay. 
• Roast for 20-25 minutes, stirring halfway through cooking time, until deeply golden brown.  Side Note: The maple syrup coating will be a little sticky right out of the oven, but will harden as the nuts & seeds cool.
• Remove the baking sheet from the oven and stir the nuts and seeds one more time, spreading them in an even layer across the pan. Season with sea salt, to taste. Let them cool down for about 10 minutes.
• Let the nut mixture cool completely on the baking sheet.
• These nuts & seeds will keep for up to 2 months in a sealed bag at room temperature. Enjoy. 

I made these chocolate-dipped double chocolate chip cookies because it’s been a hard year and I’ve been in the mood to do A LOT of baking lately–it seems to bring me comfort. Our next-door neighbors are expecting their second child, so I decided to surprise them with these decadent cookies to help with any chocolate cravings the mama-to-be may have. I used one of my favorite chocolate chip cookie recipes, but made them extra tasty by dipping the cookies in melted chocolate, then topping them with a white chocolate drizzle. The cookies put a big smile on my neighbors’ faces, and I’m told they are amazing.

Chocolate-Dipped Double Chocolate Chip Cookies

Ingredients:

• 2 cups + 2 tbsp flour
• ½ tsp baking soda
• ½ tsp salt
• 12 tbsp unsalted butter, melted & cooled until just warm
• 1 cup brown sugar
• ½ cup white sugar
• 1 large egg + 1 extra egg yolk
• 2 tsp vanilla extract
• ¾ cup semi-sweet chocolate chips
• ¼ cup white chocolate chips
• 10 oz dark chocolate melting wafers
• 1¼ tsp coconut oil, divided
• ½ cup white chocolate melting wafers

How to Make Chocolate-Dipped Double Chocolate Chip Cookies

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Combine the flour, baking soda, and salt in a bowl; set aside.

Using a hand beater or stand mixer, beat the butter and sugars together until thoroughly blended. Beat in the egg, extra yolk, and vanilla until well combined. Slowly add the dry ingredients and beat at low speed until just combined. Stir in the semi-sweet chips and white chocolate chips.

Side Note: The following step is a Cook’s Illustrated tip – Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Instructions below

Roll some dough into a small ball. Hold the dough ball with the fingertips of both hands and pull it into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the baking sheet, jagged surface up, spacing them 2 1/2 inches apart. Repeat with the remaining dough.

Place in the oven and bake until they are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, about 15-18 minutes. Rotate the baking sheet halfway through baking time. Cool the cookies on the baking sheet for a few minutes before moving them to a wire cooling rack.

How to Dip in Chocolate

Place the dark chocolate melting wafers and 1 teaspoon of coconut oil in a glass bowl, then microwave for 30 seconds. Remove and stir, then return them to the microwave for 10 seconds. Remove and stir, then return them to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

Dip the bottoms of cookies in chocolate and lay (chocolate side down) directly on a parchment paper-lined baking sheet.

How to Drizzle with Chocolate

Place the white chocolate melting wafers and 1/4 teaspoon of the coconut oil in a glass bowl, then microwave for 30 seconds. Remove and stir, then return them to the microwave for 10 seconds. Remove and stir, then return them to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

Spoon melted chocolate into a zip-lock bag and do a small snip in the bottom corner of the bag.

Drizzle some white chocolate back and forth on each cookie.

Place the baking sheet of cookies in the refrigerator to set for a few minutes. Serve and enjoy.

Store cookies layered between parchment paper in an airtight container in the refrigerator (so the chocolate doesn’t melt). Enjoy!

Print

Chocolate-Dipped Double Chocolate Chip Cookies

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 24

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

• 2 cups + 2 tbsp flour
• ½ tsp baking soda
• ½ tsp salt
• 12 tbsp unsalted butter, melted & cooled until just warm
• 1 cup brown sugar
• ½ cup white sugar
• 1 large egg + 1 extra egg yolk
• 2 tsp vanilla extract
• ¾ cup semi-sweet chocolate chips
• ¼ cup white choclate chips
• 10 oz dark chocolate melting wafers
• 1¼ tsp coconut oil, divided
• ½ cup white chocolate melting wafers

Instructions

• Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
• Combine the flour, baking soda, and salt in a bowl; set aside.
• Using a hand beater or stand mixer, beat the butter and sugars together until thoroughly blended. Beat in the egg, extra yolk, and vanilla until well combined. Slowly add the dry ingredients and beat at low speed until combined. Stir in the semi-sweet chips and white chocolate chips.
• Side Note: The following step is a Cook’s Illustrated tip – Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Instructions below

  Roll some dough into a small ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface.
• Place the formed dough balls on the baking sheet, jagged surface up, spacing them 2½ inches apart. Repeat with the remaining dough.

   
• Place in the oven and bake until they are light golden brown, the outer edges start to harden, and the centers are soft and puffy, about 15-18 minutes, making sure to rotate the baking sheet halfway through baking time. Cool the cookies on the baking sheet for a few minutes before moving them to a wire rack to cool. 
• Place the dark chocolate melting wafers and 1 teaspoon of the coconut oil in a glass bowl, then microwave for 30 seconds. Remove and stir, then return them to the microwave for 10 seconds. Remove and stir, then return them to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
• Dip the bottoms of cookies in chocolate and lay (chocolate side down) directly on a parchment paper-lined baking sheet.
• Place the white chocolate melting wafers and ¼ teaspoon of the coconut oil in a glass bowl, then microwave for 30 seconds. Remove and stir, then return them to the microwave for 10 seconds. Remove and stir, then return them to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
• Spoon melted chocolate into a zip-lock bag and do a small snip in the bottom corner of the bag. 
• Drizzle some white chocolate back and forth on each cookie.
• Place the baking sheet of cookies in the refrigerator to set for a few minutes. Serve and enjoy. 
• Store cookies layered between parchment paper in an airtight container in the refrigerator (so the chocolate doesn't melt). Enjoy!