VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
Remove stems and skewer apples (see "Tricks for Sticks," below).
In a saucepan over high heat, with a candy thermometer attached, heat sugar, water, and light corn syrup, stirring until sugar dissolves.
Bring to a boil until mixture reaches 300 degrees F. Remove from heat, and stir in 1/2 teaspoon cinnamon-flavored oil and 1/4 tablespoon red food coloring.
To make red apples: Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.
To make black apples: Add 1/4 tablespoon black food coloring to your red syrup. (If the syrup has thickened, reheat briefly.) Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.
1 cup + 2 tablespoons strong brewed coffee, hot (or warm apple cider)
Salted Caramel
2 cups heavy cream
2 cups sugar
1 cup honey (or corn syrup)
1/2 cup bourbon + 1/2 cup apple cider (or 1 cup cider)
1/2 cup butter
1 tablespoon vanilla extract
1/2 teaspoon kosher salt + flakey salt for sprinkling
3 your favorite SMALL apples (I used granny smith and honeycrisp)*
6 twigs or wooden sticks
Snickers Frosting
1 cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1/2 cup creamy peanut butter (not the oily kind)
1/3 cup salted caramel (ingredients above)
2 teaspoons vanilla extract
1/2 cup salted peanuts, chopped + more for garnish
8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
Instructions
!To make the Cake
Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, cinnamon, allspice and salt. Set aside.
In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, apple sauce, canola oil and vanilla until smooth.
Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.
Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 3 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.
!To Make the Caramel + Frosting
Place sugar, honey, bourbon and apple cider in a large saucepan. Bring to a boil, boil, without stirring, 9 minutes or until light golden in color. Add the heavy cream, butter, vanilla, and salt, slowly stirring into pan. Boil for 10-15 minutes or until a candy thermometer reads 210 degrees F., stirring frequently. Remove the sauce from heat and add the salt. Using a heat proof measuring cup scoop out 1 cup of caramel sauce and allow it to cool. Cover the remaining sauce and set aside until the cake is ready (I just covered my pot and set it aside overnight).
Now make the frosting, add the butter, cream cheese and powdered sugar to the bowl of stand mixer (or use a hand held mixer). Beat together until the butter is light and fluffy, about 4 minutes. Add the peanut butter, 1/3 cup of the cooled caramel sauce and the vanilla, beat, scraping down the sides as needed, another 2 minutes or until there are no streaks. Stir in the chopped peanuts.
!To Assemble the Cake
Place 1 layer of cake, flat side up, on a plate or cake stand. Drizzle the cake with a little salted caramel sauce (from the reserved 1 cup, not from the pot of caramel). With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and drizzle with caramel. Spread the frosting evenly on the top. Add the final layer of cake and drizzle with the remaining caramel. Frost the top and sides of the cake. Don't worry about it being too perfect as you will be covering most of it up. Place the cake in fridge.
To make the chocolate coating. In a microwave safe bowl add the chocolate and cream. Microwave on high for 30 second intervals, stirring between each until melted. Allow the sauce to cool 3-5 minutes, and then pour the sauce onto the middle of the cake and spread to just the sides, allow the sauce to drip down the sides of the cake. Place the cake in the fridge preferably overnight, but at least 1 1/2 hours. You need the chocolate to be completely set and the frosting firm.
!To Finish.
Once the cake is cool, grab that reserved caramel sauce in the pot. Place it back over medium-high heat and bring it to a boil. Boil for 15-20 minutes or until a candy thermometer reads between 220-230 degrees F (I let mine go to 225 and it was perfect). Remove the sauce from the stove and let is cool 15-20 minutes, stirring every so often. Make sure the caramel does not become too stiff. If it stiffens too much you will not be able to dip the apples. While the sauce cools, push the twigs or wooden sticks into the top of the apples. Line a baking sheet with wax paper.
When the caramel has cooled (it should be a little thicker now, but still pourable), pour about half the caramel over the cake and allow it to fall down the sides of the cake. Working quickly, dip the apples into the remaining caramel and place the in the center of cake. Sprinkle the cake with flakey salt and peanuts. Make room in the fridge for the cake and refrigerate until firm, at least 30 minutes. The caramel should never get completely hard, but should be more of a soft firm. Once the caramel is firm, store the cake in the fridge until ready to serve. Allow the cake to sit 15 minutes at room temp before serving. Please not that this is a delicate and with all the toppings it is a bit tricky to slice. Your slices will not be perfect
Serve this unique Candy Corn Hot Chocolate for your little ones after trick or treating. This cocoa would even be fun for an adult Halloween party! October is my favorite month of the year, though in Oregon this year it has been very hot still. I’m hoping the rain will stay away until after Halloween. I have started to plan my Halloween party already, and I know the kids will love this hot chocolate!
Slow Cooker Candy Corn Hot Chocolate
Ingredients
1/2 gallon whole milk 11 ounce white chocolate chips ( white chip morsels ) 2 cups candy corn to taste whipped cream ( Whipped cream, marshmallows or ghost peeps for serving )
Directions
1.In a 3-quart or larger slow cooker, add the milk, white chips, and candy corn. Cover and cook on HIGH for 2 hours, stirring every 30 minutes. Serve topped with whipped cream, marshmallows, or ghost peeps. Enjoy!
These Spider Guacamole Eggs make a hauntingly good appetizer for Halloween.
Ingredients
6 hard boiled eggs
2 Tbsp. mayonnaise
¼ cup guacamole
Salt and pepper to taste
Black olives
Instructions
Cut the egg in half and scoop out the yolk carefully. Mash the yolks in a small bowl and add the mayo, guacamole and salt and pepper. Spoon back into the egg whites. Cut the black olives in half and then slice four legs from the halves. Use whole halves for the body and four slices per side for the legs.
