55 degrees - 4:24 pm - cloudy with on and off showers...
I don’t have a favorite season; I really enjoy them all, but for different reasons. Spring is a time of new life; Summer is full of warm days playing outside; Fall brings brilliant colors; and Winter is a white magical wonderland. I think what I enjoy the most is the changing of seasons. I enjoy each one, yet cannot wait for the next one to begin.
|the Vine Maple trees have beautiful red, orange and yellow colors|
As much as I love the lazy summer months (even though this summer seemed to be busy and very short), I have to admit that I am happy fall is here. Yes, I enjoy all the Northwest rain, listening to it hit the metal roof while I am inside all warm and comfortable. I live for the occasional thunderstorm and truly am a homebody at heart. I could curl up on the couch and watch movies with my hubby and kids all day with the flames blazing in the fireplace. The crispness in the air, the brilliant colors of the changing leaves, the fall scent outside, the spicy scent in the kitchen from all the fall favorites being baked, and so much more. Yep, I love it all! I tend to stay home a lot more this time of year, baking, organizing, and working on inside projects that I have been putting off.
With the cooler mornings and crisp afternoons now upon us, it is time to welcome Fall with open arms and there is no better way to do that then with one of my fall favorites – Caramel Apples!
~Easy Caramel Apples ~
4 Gala Apples, chilled
4 Popsicle sticks
1 ¼ lb. Caramel Candies
1 Tbsp Heavy Cream
Lightly coat a piece of parchment paper with cooking spray. This will prevent the apples from sticking while they set. Rinse and dry the apples. Plunge the popsicle sticks through the tops of each apple. They should reach halfway into the core and not go through.
Unwrap the caramel candies and melt them in a pot or bowl that is large enough to dip the apples without spilling over. Slowly stir in the heavy cream until well combined. Continue to mix and melt until the caramel is a smooth dipping consistency. (Side note: the heavy whipping cream isn’t required, but adds a wonderful depth of richness. Also, be really careful when working with melted caramel. It gets really hot and can burn you if not careful.)
Carefully dip the apples in the mixture and allow the excess to drain. Roll the apples in any choice of toppings, or leave plain. Carefully place the dipped apples on the parchment paper to set.
To package: Allow the dipped apples to chill for at least 15 minutes before packaging. Lightly coat the inside of a jumbo muffin paper liner with cooking spray. Place the apple in the center of the paper liner. Then place the entire piece in a large cello bag and tie with a raffia bow.