Easy Caramel Apples

I sort of feel like a fraud posting this as a "recipe." Especially when I haven't updated anything for almost an entire year. Especially when I hardly cook (or bake!) anymore. But then I thought, I have to post. Because it's September, and today people in Boston are wearing coats. People are ordering pumpkin spice coffees and drinking cider beers and slowly tank tops are being replaced with cozy sweaters. It's happening people. And I am not going to fight it.

Seriously, with fall comes a few or my favorite things. Pumpking patches, cool weather, football (just kidding), and most of all, apples.  Apple pie, apple strudel, apple coffee cake. And perhaps the king of them all? The oh-so-humble but ever popular caramel apple. Simple to make, a mess to eat, and reserved for a few short months as the leaves start turning and suddenly it's okay to use your oven again.

So caramel apples you get, people. Enjoy the easiest recipe ever.

Caramel Apples

6 apples of your choice (I used tart granny smiths)

14 oz bag of wrapped caramel candies

2 tbsp milk

Toppings (sprinkles, chocolate chips, peanuts)

6 popsicle sticks

1. Remove the stems of all the apples. Press your popsicle stick into the bottom and about halfway through. 

2. Place caramels and milk into a saucepan and heat on low until completely combined and smooth. Let cool for a minute or two, so caramel firms up.

3. Dip each apple into the caramel. If desired, wait a few minutes and then spread toppings along the bottom. Caramel may be very sticky and not at all firm yet, so be patient before adding toppings. 

4. Place in fridge to cool until caramel is set.

Pumpkin Spice Coffee Cake Muffins

It is October 3, 2011. October! That means it's time for apple picking, trick-o-treating, and a little piece of heaven I like to call... pumpkin season. As my loyal followers know, I was on quite the pumpkin spree last year. Pumpkin Pie Biscotti, Pumpkin Spice Latte, Pumpkin Bundt Cake, Pumpkin Whoopie Pies with Maple Cream Cheese Frosting, Pumpkin Chocolate Chip Muffins, Pumpkin Pie and Stuffed Pumpkin Cupcakes.

Okay, I went nuts. But I love this seasonal gourd. It's wonderful and spicy and warm and fantastic. And once October September August hits, I start thinking of wonderful ways to use it in every recipe possible.

On a lazy Saturday, Julia and I made this recipe, and though it's not the prettiest little thing you ever laid eyes on, it tastes amazingly moist and autumny and I highly recommend it... just maybe not for a party. Julia and I have an issue with cake in the house. Whenever we make it, little kitchen elves come and take bites of the cake all day until it is gone. Solution? Make everything miniature.

Pumpkin Spice Coffee Cake Muffins
For the Topping

1/4 cup packed brown sugar

1/4 cup granulated white sugar

1/2 tsp cinnamon

2 tbsp cold butter

1/2 cup chopped pecans

For the Cake

1/2 cup butter, softened

1 cup sugar

2 eggs

1 cup sour cream

1/2 cup canned pumpkin

1 tsp vanilla

2 cups AP flour

t tsp baking soda

1 tsp baking powder

1/2 tsp pumpkin pie spice

1/4 tsp salt

1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.

2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

3. In yet another bowl, combine the sour cream, pumpkin and vanilla; mix well.

4. In a fourth bowl, combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. 

5. Spread the batter into 24 greased muffin tins and sprinkle with topping. Bake at 325 degrees F for 12-15 minutes or until a toothpick inserted near the center comes out clean.