Caramel Apple Pie Bites

Be careful these are scandalous on a number of levels.  I was making this up, and didn’t keep track of how much of the ingredients I used, so I apologize (kinda) if you end up having to eat some extra carmel or snickers bars afterward.  Enjoy!

Caramel Apple Pie Bites

1 double pie pastry crust (I made mine with THIS recipe)

2 small cans sweetened condensed milk (Find out how to make it HERE)

1-2 Snickers candy bar

1 apple (sour are better) cut into very small chunks

Preheat oven 350 degrees. Roll your pastry dough out on your counter and then use a small cup to cut out circles in the dough.  Gently push the dough circles into the muffin pan.  Bake for APX 12minutes.  Watch them, because I didn’t actually time how long I had them in.  (SO SORRY!  I’ll pay attention next time) You want them to be just slightly browning on the edges.  Let the crust cool for a few minutes and then place one or two of the little apple pieces in the bottom of each pie cup.  Then open up the caramel and spoon a dab in each crust on top of the apple.  You want it to be a full at this point but NOT overflowing.  This is not a lot of caramel, but I promise you will get the effect.  Then cut up that Snickers bar and place a piece on top of each pie.  The caramel settles in nice and smooth, so don’t worry about pushing it in or making it look nice.

 

Banoffee Chews

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One of my favorite pies of all time is Banoffee, that I was happily introduced to by my husband six years ago.  I love almost everything about this pie but felt that two improvements could be made to make it more of a summer snack than a Thanksgiving dessert.  It needed to be small and less complicated.  It also needed to be frozen so that it would last longer and be ‘pop in the mouth’ -able for weeks.  After several experiments I came up with this tantalizing creation that Banoffee lovers will love, because the occasional pie can now become a quick fix on a hot day. . . or a rainy day, a caramel craving day, or a ‘happen to walk by the freezer’ moment.  Here it is:

Banoffee Chews

1 pack of graham crackers (apx. 9 graham cracker sheets)

1/2 can caramelized sweetened condensed milk ***

1 banana

1/2-3/4 package toffee bits

***To caramelize, simply put a whole can of sweetened condensed milk (unopened, paper wrapping peeled off) into a pot and boil, uncovered for 3 hours.  You’ll want to be sure that water is always covering the top of the can.  I peak on it every 30-45 minutes and add water.  Keep it at a steady boil, and half way through boil time I use tongs to turn the can over.)  It works best if you caramelize it before hand and then just refrigerate it, until you’re ready to use it.

Place the graham crackers in pieces into a bowl, and using a potato masher smash those babies up into a pile of crumbs.  They don’t need to be super fine, but small.  Add in the banana and caramel.  Mash it up until combined but not complete mush.  Freeze for about 30 minutes or up to an hour, so that it’s more mold-able.  Pour a pile of toffee bits onto a plate.  Now this is the messy part: Spoon into your palm a cookie sized amount of the caramel mixture and roll into a ball the best that you can.  It’s messy! Then roll it into the toffee bits and place the ball onto wax paper over a baking sheet.  Once the sheet is all filled up place in freezer.  You can just leave it like that and pop in a chew whenever you open the freezer.  I decided to cut each chew in half after it was frozen and wrap it like you would a caramel.  They are divine!  They never get hard, because of the caramel and bananas.  Just a word of advice: keep them in the freezer until your ready to eat them, because if they’re left on the counter for 30 minutes or more they loose their shape and become a little mushy- still delicious, just mushy.

Mint Oreo Truffles

 

This is far from healthy, but sometimes you just have to be bad, and if I’m going to be bad than it better be worth it.  I completely forgot to take a picture of them so I may just have to find an excuse to make them again soon. You will love this one because there are only three ingredients and it’s an easy thing to do during the day when you have other things going on. Happy cooking!

Mint Oreo Truffles

1 pkg. mint oreos
1 block cream cheese
melting chocolate squares

Soften the cream cheese in a large bowl in the microwave for about 15 seconds and then dump all of the oreos in the bowl and mash them all up/mix it all together really well. I use a potato masher. Then stick the mixture in the fridge for about an hour. Once it’s cooled and mold-able then form into balls with a spoon and rolling them in your hand. Put them back in the fridge for about an hour (if you’re busy you can keep it in the fridge for a day or two at this point). Then dip the balls in melted chocolate to coat (white or dark) and set on parchment paper to harden; which will only take a minute or two. Optional: pour sprinkles on while still wet, or drizzle with a different color of chocolate. Enjoy!

BYU Mint Brownies

If you have ever eaten one of these brownies you know that these are a 10 on the naughty addiction scale.  As a word of advice only make them for an event or for a gift, because otherwise they will magically disappear and the only evidence of their whereabouts will appear in your hips. :)

BYU Mint Brownies

1 c. margarine

1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.