Thanksgiving Archives - Cookies for Days

Caramel Apples

admin — Fri, 04 Oct 2024 14:08:45 +0000

Consider this your complete guide to making Homemade Caramel Apples! Let me teach you how to make a caramel apple that is fresh, crisp, delish & perfectly tailored to your taste buds!

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You Really Need to Make a Caramel Apple at Home

In my mind, Fall is synonymous with a Caramel Apple. But I loathe paying through the nose at Fall festivals or Rocky Mountain Chocolate Factory to sink my teeth into the delicacy! So, in true ‘me’ fashion, I decided to make them at home, where I can 1) customize the flavors and toppings however I desire and 2) make a whole batch for the same price as one purchased apple. And lucky for you, I’m sharing my perfected caramel apple recipe so you don’t have to deal with all the trial and error.

With tender and soft (but not too sticky) caramel, a tartly crisp apple and any toppings you can conjure up, you’re going to swoon over these delightful candied fruits. And if you want to enjoy all the goodness of caramel apples without the stick, try out my caramel apple nachos or this amazing caramel apple dip.

Homemade Caramel Apple Ingredients

Granny Smith apples – While you can definitely use any apple you’d like, I love the tart contrast the Granny Smith gives to the sweetness of the caramel!
Wooden caramel apple sticks
Butter – I used salted because that is what I stock in my kitchen. Unsalted would work as well.
Brown sugar
Sweetened condensed milk
Corn syrup – This, combined with the brown sugar, is going to give us our sweet caramel-y flavor.
Large marshmallows
Toppings (see below)

Caramel Apple Toppings

The best part of making your own homemade caramel apples is the ability to customize your toppings! Here are a few of my favorite additions, but feel free to get creative!

Mini M&Ms
Crushed Heath pieces
Crushed Oreos
Melted white chocolate
Crushed graham crackers
Cinnamon-sugar mix
Drizzled milk or dark chocolate
Chopped nuts (I like pecans!)
Sprinkles
Shredded coconut
Crushed Reese’s or Reese’s Pieces
Crushed pretzels

How to Make Caramel Apples

Wash and dry the apples thoroughly and then remove the stems by twisting until they pop off.
Insert a wooden stick into each apple where the stem was removed. Set aside.
In a heavy-bottomed large saucepan, combine the butter, brown sugar, sweetened condensed milk and corn syrup over medium low heat until everything is melted and combined.
Increase the heat to medium high and bring to a rolling boil while stirring constantly.
Stir constantly until when the temperature reaches 240° F and immediately remove from the heat. (I like to use this instant-read thermometer to check the temperature!).
Add the large marshmallows to the caramel mixture and slowly stir and fold until completely combined.
Dip each apple into the caramel, tipping the sauce pan partially on its side while slowly twisting the apple to coat the entire apple with caramel.
Shake and twirl the apple over the sauce pan to remove any excess caramel.
Scrape the bottom of the apple on the side of the pan before placing on a silicone lined cookie sheet.
Repeat with the remaining apples.
Top your apples! Some toppings (like pretzels or toasted coconut) stick better if you roll a still warm and not set caramel apple into the topping. Other toppings, like chocolate drizzle, or a full chocolate coating stick better when you wait until the caramel apple is completely set before adding the toppings.
Store at room temperature for up to 2 days or in the fridge for up to 4 days.
Cut with a large knife and enjoy!

How Do I Make Sure My Caramel Is Done?

For this caramel apple recipe, you will want to make sure your caramel is cooked to the softball stage, approximately 240° F. If you do not have an instant-read thermometer, you can use the ice cube method to test the doneness of the caramel.

You can do this in a few easy steps:

Once your caramel solidifies in the water, test its texture. If it forms a softball, it is the right temperature for the apples. If it forms a hard ball, you have heated it too much and it will not work for this recipe!
Fill a bowl with cold water and ice cubes.
Use a spoon to remove some of your heated caramel from the pan and drop it into the cold water.

Other Fall Delights

Caramel Apples

Consider this your complete guide to making Homemade Caramel Apples! Let me teach you how to make a caramel apple that is fresh, crisp, delish & perfectly tailored to your taste buds!

Course Dessert

Keyword caramel apple

Prep Time 1

Servings apples

Calories 619kcal

Ingredients

9 Granny Smith apples
9 wooden caramel apple sticks
1/2 cup butter
2 cups brown sugar
1 can sweetened condensed milk
1 cup corn syrup
13 large marshmallows

Instructions

Wash and dry the apples thoroughly and then remove the stems by twisting until they pop off.
Insert a wooden stick into each apple where the stem was removed. Set aside.
In a heavy-bottomed large saucepan, combine the butter, brown sugar, sweetened condensed milk and corn syrup over medium low heat until everything is melted and combined.
Increase the heat to medium high and bring to a rolling boil while stirring constantly.
Stir constantly until when the temperature reaches 240° F and immediately remove from the heat.
Add the large marshmallows to the caramel mixture and slowly stir and fold until completely combined.
Dip each apple into the caramel, tipping the sauce pan partially on its side while slowly twisting the apple to coat the entire apple with caramel.
Shake and twirl the apple over the sauce pan to remove any excess caramel.
Scrape the bottom of the apple on the side of the pan before placing on a silicone lined cookie sheet.
Repeat with the remaining apples.
Top your apples! Some toppings (like pretzels or toasted coconut) stick better if you roll a still warm and not set caramel apple into the topping. Other toppings, like chocolate drizzle, or a full chocolate coating stick better when you wait until the caramel apple is completely set before adding the toppings.
Store at room temperature for up to 2 days or in the fridge for up to 4 days.
Cut with a large knife and enjoy!

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Edible Pumpkin Cookie Dough

admin — Mon, 23 Sep 2024 14:21:02 +0000

Cozy snack alert!! Edible Pumpkin Cookie Dough contains all the fun of seasonal cookie dough without any of the risk.

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You’ve Gotta Try Eggless Pumpkin Cookie Dough

If you’re new here, I have some shocking news; I don’t eat raw cookie dough. I know it’s abnormal (especially for a food blogger), but all it really means is I am exceptionally motivated to make edible cookie dough that tastes like the real deal. And this safe-to-eat pumpkin cookie dough is smashingly good! With a texture that actually tastes like cookie dough (thanks, brown sugar), mini chocolate chips and the coziest pumpkin spice seasoning, you’ll be left thinking, “egg who?”.

Ingredients for Pumpkin Cookie Dough (Edible!)

Butter – I used salted because that is what I keep stocked. Unsalted butter will also work! Just make sure to add an extra pinch of salt to the dough.
Brown sugar
Pumpkin puree
All-purpose flour, heat treated – I outline the whole process below, but I have a whole post about how to heat treat flour if you have more questions!
Salt
Pumpkin pie spice – You can buy this in the spice aisle of your local grocery store or you can mix up your own with a quick google.
Powdered sugar
Mini chocolate chips – The mini chocolate chips are perfect in this!

How to make Edible Cookie Dough

Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F (I use an instant-read thermometer to measure!).
Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
Mix well until a thick dough forms.
Fold in the chocolate chips, making sure not to overmix.
Enjoy!

How to Store Edible Cookie Dough

Store leftover pumpkin cookie dough in the fridge for up to 1 week. Prior to eating, remove from the fridge and let it soften for 5-10 minutes.

Can I bake Eggless Cookie Dough?

That’s a big nope! This recipe has zero leavening agents which means it will not bake, it will spread and be a mess. But if you’re looking for delicious pumpkin cookie recipes, I’ve got you! Check out these fan favorites:

The BEST Edible Cookie Doughs

Edible Pumpkin Cookie Dough

Cozy snack alert!! Edible Pumpkin Cookie Dough contains all the fun of seasonal cookie dough without any of the risk.

Course Dessert

Cuisine American

Keyword edible cookie dough, eggless pumpkin cookie dough

Prep Time 15

Servings servings

Calories 127kcal

Ingredients

1/4 cup salted butter
1 cup brown sugar
1/2 cup pumpkin puree
1 1/2 cups all-purpose flour, heat treated
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/2 cup powdered sugar
mini chocolate chips

Instructions

Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F.
Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
Mix well until a thick dough forms.
Fold in the chocolate chips, making sure not to overmix.
Enjoy!

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Peanut Butter Ball Pumpkins

admin — Wed, 11 Sep 2024 15:16:53 +0000

Let’s turn my fan-favorite creamy peanut butter balls into a festive dessert! These pumpkin-shaped treats are perfect for Autumn.

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Pumpkin Shaped Peanut Butter Balls

There are very few treats that I love more than peanut butter balls. Smooth, creamy, sweet and designed for popping into your mouth, they’re the best little way to get your peanut butter fix! And while the original version is cute, this festive iteration is definitely the cutest pumpkin in the patch. AKA, a darling fall treat with a flavor and texture that cannot be beat!

But don’t worry – fall may not last all year, but my peanut butter ball recipe never goes out of season. Check out the original post for tips on making these year-round.

Ingredients for Peanut Butter Ball Pumpkins

Butter, softened – I used salted butter because that’s what I have on hand.
Creamy peanut butter – Creamy is a must here!
Powdered sugar
Vanilla extract
Salt
Orange gel food coloring – Gel is a lot easier to use, but you could also use food coloring if necessary.
Chocolate chips – I prefer Ghirardelli, but any brand will work.

How to Make Peanut Butter Balls Shaped Like Pumpkins

In the bowl of a stand mixer, combine the butter and creamy peanut butter until smooth.
Add the powdered sugar, vanilla and pinch of salt and combine until a thick dough forms.
Add the orange gel food coloring to the mixer, mixing until you reach a nice orange color.
Portion out the dough and roll into balls. I usually use about 2 tsp of dough for each pumpkin.
Shape and decorate the peanut butter balls to look like a pumpkin: use a toothpick to gently press lines into the dough to make it look like a pumpkin and then place a chocolate chip on top of the pumpkin.
Repeat with remaining dough and enjoy!

How do I store peanut butter balls?

Store your peanut butter ball pumpkins in an airtight container with parchment paper between the layers. Place in the fridge for up to 2 weeks!

Can I halve this recipe?

Yes! This recipe can be halved really well.

Fun Fall Treats

Peanut Butter Ball Pumpkins

Let’s turn my fan-favorite creamy, sweet peanut butter balls into a festive dessert! These pumpkin-shaped treats are perfect for Autumn.

Course Dessert

Cuisine American

Keyword peanut butter ball pumpkins, peanut butter balls

Prep Time 30

Servings pumpkins

Calories 55kcal

Ingredients

1/4 cup butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
1 tsp vanilla extract
1 pinch salt
orange gel food coloring
50 chocolate chips

Instructions

In the bowl of a stand mixer, combine the butter and creamy peanut butter until smooth.
Add the powdered sugar, vanilla and pinch of salt and combine until a thick dough forms.
Add the orange gel food coloring to the mixer, mixing until you reach a nice orange color.
Portion out the dough and roll into balls. I usually use about 2 tsp of dough for each pumpkin.
Shape and decorate the peanut butter balls to look like a pumpkin: use a toothpick to gently press lines into the dough to make it look like a pumpkin and then place a chocolate chip on top of the pumpkin.
Repeat with remaining dough and enjoy!

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Caramel Apple Nachos

admin — Wed, 20 Sep 2023 12:30:53 +0000

Attention: this will be your favorite way to eat caramel apples this Fall! Caramel apple nachos are easy to eat, customizable and dang good.

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Caramel Apple Recipe

I don’t think about caramel apples from December through August. But the second September hits? It’s a constant craving until the end of November. I mean, I don’t turn my nose up at any kind of apple in the Fall.. Southern Fried Apples are always a favorite, too. Let me change your Caramel Apple life though..

Enter: caramel apple nachos. The easiest, quickest way to enjoy a caramel apple without all of the hassle. Seriously – once you try it, you’re never going back to the traditional way again. I love creating an apple nacho bar stocked with every caramel apple topping you can imagine! Then you just heat your caramel, slice your apples and let everyone go to town creating their own, custom masterpieces! You & your guests/kids/whoever are going to love it!

Ingredients for Caramel Apple Nachos

Apples, cored and sliced – I love using a mixture of Granny Smith and Pink Lady apples.
Caramel dip or sauce – Use your favorite caramel. I like to make my own homemade caramel sauce!
Toffee bits
Mini chocolate chips
Anything else you like on a caramel apple! – Don’t worry, I have more ideas below!

How to Make Apple Nachos

Begin by washing, coring, and slicing your apples. You can also peel your apple, if desired.
Next, arrange your apple slices on a large plate.
Drizzle your caramel on top of the apples.
Sprinkle the toppings (toffee bits, mini chocolate chips etc) on top of the caramel drizzled apples.
Enjoy immediately!

Caramel Apple Toppings

Mini M&Ms
Heath bits
Chocolate chips
Peanut butter
Coconut
Sprinkles
Chopped nuts
Crushed graham crackers
Crushed pretzels
Melted white or milk chocolate

What is the best way to serve apple nachos?

I recommend making a bar of toppings and serving up individual portions so everyone can make their own caramel apple nachos! This keeps it fun, easy and deliciously customizable!

Other desserts you’ll love!

Caramel Apple Nachos

Attention: this will be your favorite way to eat caramel apples this Fall! Caramel apple nachos are easy to eat, customizable and dang good.

Course Dessert

Cuisine American

Keyword apple nachos, caramel apple, caramel apple nachos

Prep Time 15

Servings servings

Calories 70kcal

Ingredients

4 apples, cored & sliced
1/2 cup caramel dip or sauce
1/4 cup toffee bits
1/4 cup mini chocolate chips

Instructions

Begin by washing, coring, and slicing your apples.
Next, arrange your apple slices on a large plate.
Drizzle your caramel on top of the apples.
Sprinkle the toppings (toffee bits, mini chocolate chips etc) on top of the caramel drizzled apples.
Enjoy immediately!

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Pumpkin White Chocolate Chip Cookies

admin — Fri, 15 Sep 2023 12:14:56 +0000

I took my favorite pumpkin cookie and stuffed it with white chocolate chips! You’re guaranteed to jack-o-love it!

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Pumpkin White Chip Cookie Recipe

If you love pumpkin, you’re going to be obsessed with these pumpkin white chocolate chip cookies. Soft, chewy, cinnamony pumpkin cookie freckled with gooey, melty white chocolate chips – it is heaven in your mouth. And if we’re being honest, I’m really shocked that it’s not a combo that’s made more! If you’re looking for a tasty, elegant twist on your favorite fall flavor, you gourd-a try this.

Okay, sorry, I’ll squash the puns now, but really – don’t let this fall pass you by without trying pumpkin white chip cookies. They’re the pumpkin dessert you didn’t know you needed, but really, truly do.

What Ingredients are in Pumpkin Cookies?

Salted butter, softened – I always use salted butter!
Brown sugar – I only use brown sugar in this recipe because it creates a chewy texture which is the goal here!
Egg
Pumpkin, liquid removed (see instructions) – The reason we take the liquid out of the pumpkin is to help keep the cookies chewy. The extra liquid reacts with the leavening agents and tends to make things fluffy and cakey.
Canola oil – The canola oil will help the cookies spread instead of puffing up and being cakey. It will also give the edge of the cookie a buttery crisp texture!
vanilla extract
All-purpose flour
Cinnamon – This is the STAR of the show.
baking soda
salt
White chocolate chips – Use your favorite white chocolate chips! I like to use Ghiradelli brand.

How to Make Pumpkin Cookies with White Chocolate Chips

Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until creamy. Set aside.
Reduce your pumpkin by lining a dinner plate with a few layers of paper towels. Measure out the 1/2 cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/3 cup.
Add the egg, pumpkin, canola oil and vanilla extract to the mixing bowl and mix until well combined.
Add the all-purpose flour, cinnamon, baking soda and salt. Mix until a soft dough forms.
Fold in the white chocolate chips until evenly distributed.
Portion out the cookie dough into 1 1/2 tbsp portions (using #40 scoop) and then arrange on the prepared pan.
Repeat with remaining dough.
Bake at 350° F (180° C) for 8-10 minutes or until the cookies flatten, and the centers of the cookies no longer look wet and glossy.
Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
Enjoy! Store at room temp in an airtight container for up to 3 days.

What’s the best way to store leftover pumpkin puree after making these cookies?

If you’re going to be baking another pumpkin treat within 2 days (I recommend my pumpkin whoopie pies or pumpkin crinkle cookies), you can go ahead and store it in an airtight container in the fridge.

If you don’t have immediate plans to use your pumpkin puree, you can freeze it! Pumpkin puree actually freezes incredibly well (without altering flavor or texture!) I recommend putting it in a labeled freezer bag and freezing for up to 2 months.

Can I substitute dark or milk chocolate chips for white chocolate chips?

You totally can! These cookies are incredibly versatile and would taste extraordinary with milk or dark chocolate chips!

How should I store pumpkin cookies?

Once cooled, store your cookies in an airtight container on the counter for up to 3 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you’d like more tips!

More Recipes Like Pumpkin White Chip Cookies

Pumpkin White Chocolate Chip Cookies

I took my favorite pumpkin cookie and stuffed it with white chocolate chips! You’re guaranteed to jack-o-love it!

Course Dessert

Cuisine American

Keyword chewy pumpkin cookies, pumpkin cookies, pumpkin white chocolate chip cookies

Prep Time 15

Cook Time 10

Servings small cookies

Calories 145kcal

Ingredients

1 cup (222g) salted butter, softened
1 1/4 cup (308g) brown sugar
1 egg
1/2 cup pumpkin, liquid removed to 1/3 cup (see instructions)
2 tbsp canola oil
1 tsp vanilla extract
2 1/2 cups (380 g) all-purpose flour
1 tbsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups white chocolate chips

Instructions

Preheat the oven to 350° F (180 C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter and brown sugar until creamy. Set aside.
Line a dinner plate with a few layers of paper towels. Measure out the 1/2 cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/3 cup.
Add the egg, pumpkin, canola oil and vanilla extract to the mixing bowl and mix until well combined.
Add the all-purpose flour, cinnamon, baking soda and salt. Mix until a soft dough forms.
Fold in the white chocolate chips until evenly distributed.
Portion out the cookie dough into 1 1/2 tbsp portions (using #40 scoop) and arrange on the prepared pan.
Repeat with remaining dough.
Bake at 350° F (180 C) for 8-10 minutes or until the cookies flatten, and the centers of the cookies no longer look wet and glossy.
Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
Store at room temp in an air tight container for up to 3 days.

Nutrition

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