Caramel Apple Cupcakes

Believe it or not, I have never had a caramel apple. However, it is something I would love to try. I wonder if making them is a good activity to do with a 2 year old?  I don’t think it would be messy at all (sarcasm with rolling of the eyes here). But that’s the fun of it so if we do, I will be sure to let you know how it goes!

In the meantime, I decided to make Caramel Apple Cupcakes by Your Cup of Cake.  When they came out of the oven, I realized they look a lot like muffins.

IMG_4611

 Which means….

cupcake muffinIt just makes sense!  Anyway, the cupcakes are full of small chunks of apples and topped with a caramel frosting.

IMG_4616The original recipe calls for melted caramels to drizzle on the frosting.  I used caramel ice cream topping since I had it for the frosting.  It ended up oozing down the sides of the cupcake rather than staying put on the frosting.  It makes for a sticky mess.  This may not happen if you do use actual caramels.

IMG_4615This is the perfect cupcake for the fall season.

IMG_4613

Click here for the recipe and enjoy these cupcakes!

Apple and Banana Cake with Vanilla Caramel Glaze

I am still on the banana bread kick.  I couldn’t wait to make this Spiced Apple Banana Bundt Cake with Vanilla Caramel Glaze from no other than Averie Cooks.  So I guess it’s not really a bread like the previous ones I have made, but that’s ok!  This recipe is no different from the others in that it is so easy to put together.  One of my favorite parts of this cake is all of the spices that go into it.  It’s a wonderful combination of all the great fall/winter flavors, including ginger, nutmeg, cinnamon, ground cloves, and pumpkin pie spice.  I loved the smell when I combined them all.  And then there are the pieces of apple that you can see in the batter.  I used a Cortland apple for this.  You can find the recipe for this great recipe here!

This cake looked great when I took it out.  I love how you can see the fruit in it.  But it wouldn’t be complete without a delicious glaze on top.

This Vanilla Caramel Glaze is very quick to make.  In the recipe, Averie says you have to move fast, and she was right.  It all comes together quickly so don’t walk away or get distracted.  I played around with the amount of milk and confectioners’ sugar that I put in it to get the right consistency.  I wanted it to be thick yet pourable.

To get the glaze on the cake like I did, I just poured directly from the pan, moving it back and forth as I went around it.

I had the previous banana breads as breakfast but this is definitly a dessert, and there is nothing wrong with that!  I hope you give this cake a try and don’t forget about all of the other great banana bread recipes part of the Banana Fest on Averie Cooks!

Apple Pie Crostadas

September 1st…the unofficial start to Fall.  So it is only appropriate that this week’s Sundays with Joy recipe is Apple Pie Crostadas, which I did make on the 1st.  This was my first time making crostadas so I really didn’t know what was involved or what it would even look like.  I found this recipe easy to make, but very time-consuming.  It took me about 2 ½ hours from start to finish.  Luckily we had a great morning and early afternoon at the beach so Luke took an awesome nap.

For the crostadas, you have to make the topping, make the dough, make the filling, put it all together, and bake.  So there are a lot of steps.  And we all know how making dough goes for me.  Not good.  But I must say, putting in the time for this recipe is worth it!  And the dough came out great!

Check out my awesome apple peeler/corer/slicer.  If you use a lot of apples for baking, I highly recommend this.  It saves a ton of time!  I got mine at the Christmas Tree Shop for only 8 bucks.  Go get one!

After I filled all the dough, I had a little less than half of my apples left over.

I’m sure I could have filled them more, but I was afraid they would split open or not hold together.  Maybe if I cut them up smaller I could have fit more on the dough.  Even though I had all those apples left, I thought they still had plenty of apples in them.  Now I know for next time!

These Apple Pie Crostadas are like fun, tiny handheld pies with the crust acting like a little package holding the delicious apple filling.  Put some vanilla ice cream on top of warm crostada, and you are in business.  I would not recommend eating it like a handheld pie once you put ice cream on top.

         

I was so happy that I was able to share the Apple Pie Crostadas with our friends Al and Andrea.  After they cooked Matt and I a delicious dinner of chicken, ribs, and corn on the cob on the grill, we sat around a fire enjoying the cool night and this dessert.  Great way to end a great day.

And don’t forget…you can find this recipe and all the Sundays with Joy recipes in the Joy the Baker Cookbook!

Cassie