Who doesn’t love apple chips? Well this recipe by Le Petite Chef takes it the simple apple chip to a whole other level… Dipped in caramel and finished with fleur de sel these apple chips are the perfect compliment to your Thanksgiving menu.
Salted Caramel Apple Chips:
1/4 cup homemade or store bought caramel sauce (see how to make caramel here)
1-2 tsp Maldon sea salt
1. Heat oven to 225 degrees.
2. Slice apples 1/8 of an inch in thickness using a mandolin slicer and place in a single layer on parchment lined baking sheets.
3. Gently warm caramel in a heatproof bowl in 10 second intervals until softened.
4. Using a pastry brush, brush caramel over the top of one half of each apple slice.
5. Bake in the oven for approximately 2 hours, checking after 1 hour and removing when apple slices begin to brown. Apple slices will begin to crisp up as they cool.
6. Sprinkle lightly with salt before serving.
A big thank you to Le Petite Chef for sharing this DELICIOUS recipe (these where gone shortly after this photo was taken).
Photography: Lane Dittoe
Food: Le Petite Chef
Styling: Kelly Oshiro of SB Chic
Hair & Makeup: Jess Wilcox
Clothes: Chapala & Parker
Location: Apple Lane Farms
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Happy Valentine’s Day! I hope your day is filled with decidely too much chocolate and champagne!
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So last week I showed a more “manly” mid-century hot chocolate bar for Valentine’s Day and this week, we’re getting all fancy and lady-like up in here with a tea party inspired, hot cocoa bar. Jessica Foster made cinnamon milk hot cocoa, cinnamon sugar dusted marshmallows, heart chocolates and of course truffles.
Tricia Fountaine kindly provided the beautiful tea cups and fine china (which are available for rent right here). We kept the hot chocolate warm in Town & Country’s copper coffee urn.
Red toile plates were set with Jessica’s truffles and the most amazing cinnamon sugar dusted marshmallows (I indulged in more than a few of these…)
Invariably, a heart chocolate or two made an appearance.
Thanks to Jessica for the amazing hot cocoa (not to mention those insane marshmallows & of course truffles) and to Anna Costa for shooting (and indulging) in the chocolate-y goodness.
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So I don’t know about you, but I loovee eggnogg. I was at a friend’s house and they happen to have eggnog and were serving chocolate ice cream for dessert. I decided to combine the two, and ended up with an outrageous float that tastes like chocolate dipped in butter and cream. I added a little bit of toasted almonds for some crunch, and bam, tasty-party-time-in-my-mouth. This may be my favorite quick and easy holiday delight… And if you’re feeling super festive you could add a splash of baileys or kahlua (I won’t tell).
To make it yourself:
- Two scopes of ice cream
- Pour the eggnog over the ice cream
- Toast some sliced almonds and sprinkle on top.
To toast the almonds: 350 degrees for 10 minutes or until you can smell the almonds, watch them closely, they’ll burn if you’re not paying attention.
Enjoy! You may hate me for telling you about this later…
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Now that we’ve shared some seriously delicious holiday baking recipes, there might be a few things you’d like to add to your holiday wish list! Here are some of my current favorite baking essentials (seriously how cute is the bottle/measuring cups from Anthro?). You can shop all the essentials right here:
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This recipe for mini caramel apples was made up by my “On the Rocks” editor, Melissa, during our food and cocktail shoot. I bought crab apples thinking they might be an option for a holiday cocktail, but instead we ended up stuffing the crab apples with leftover caramel from the cookie recipe and ta da, bite sized caramel apple pops!
To make these guys, use the same caramel from the cookie recipe right here. Cut the crab apple in half, remove seeds and fill with caramel. Put the apple together, use a skewer or small wood dowel (these are from Michaels) and stick into the caramel, sprinkle with fleur de sel and enjoy this perfect bite sized treat (these would be freaking adorable tray passed at a fall wedding, just sayin’!)
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Now that I’ve shown us how to make caramel, I’m upping the ante around here and stuffing that sinful delight into my favorite chocolate cookie recipe modified to make it, well, even more amazing (hello, brown butter). Trust me these cookies never last more than twenty minutes at any party we bring them to, so be sure to save yourself a few at home….:
First thing’s first: make the caramel from the recipe here, with two changes:
- Do not add nuts
- Cook the caramel to 235 F instead of 245 F (making a much softer caramel)
… and wait for it to fully cool. Then, pre-heat the oven to 350 F and make what I consider to be the world’s finest chocolate chip cookie dough:
- Brown 3/4 cup (1 1/2 sticks) of butter in a pan on medium heat, stirring occasionally. First it will foam up and bubble, then slowly little brown bits will start to appear and it will smell rich and nutty. Pour it into a bowl, little brown particles and all. If you’ve never done this before, buy extra butter so you can try again if you burn the first batch. Practice makes perfect.
- Add 3 Tablespoons of milk to the butter, and let it cool to room temperature.
- In a mixer with a flat beater (or by hand), cream the butter together with 1 cup of brown sugar.
- Cream in 1/2 cup of white sugar.
- Beat in 1 egg, 1 egg yolk, and 2 tsp. vanilla.
- In a separate bowl, mix the following ingredients together:
- 2 cups of flour (I like King Arthur flour. Good flour matters.)
- 1/2 tsp. of baking soda
- 1/2 tsp. of salt
- 2 cups of chocolate chips, or of your favorite chopped up dark chocolate bar
- 1 cup of toasted walnuts (optional, bake at 350 for 10-15 minutes)
- Mix the dry ingredients into the wet ingredients on low, in three parts. I can’t stress this enough: mix the dough as little as possible, just until it looks like cookie dough. Do not overmix!
Now that you have delicious caramel and cookie dough, you’re ready to bake! Roll a small amount of caramel into a ball, about the size of a grape, in your hand. Seal 1/4 cup of cookie dough around the caramel ball. Don’t leave cracks or it will leak. Put 6 of these cookies on a baking sheet, and make sure there’s plenty of room between them.
Bake the cookies for about 7 minutes, then rotate the sheet (or sheets), and check after another 7 minutes for doneness. Remove them when they are perfectly golden brown. These cookies, warm or cold, are crispy on the outside, and wonderfully chewy and rich on the inside. If you want a real treat, eat them warm under your favorite ice cream. I hope you love them as much as I do!
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