Best Caramel Apple And Bacon Boo Ninis Recipes

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GOOEY CARAMEL APPLE HAND PIES



Gooey Caramel Apple Hand Pies image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h35m

Yield 8 hand pies

Number Of Ingredients 8

1 cup granulated sugar
1/2 cup heavy cream
1 tablespoon salted butter
Two 9-inch unbaked, unrolled pie crusts
1 to 2 Granny Smith apples, peeled, cored, and diced into 1/4-inch cubes (about 1 cup)
Couple pinches ground cinnamon
1 egg, beaten
1/4 cup demerara sugar

Steps:

  • Pour the sugar and 1/2 cup of water into a small saucepot, trying to keep the sugar in the middle of the pot to avoid crystallization on the sides. Bring to a boil and cook until the syrup is thick and pecan brown, 15 to 20 minutes.
  • Add the heavy cream, be careful because it will bubble up. Stir in the butter and let cool completely, about 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Punch out eight 4 1/2-inch circles from the pie dough. Toss the apples with 1/4 cup of the cooled caramel and the cinnamon. Brush the edges of the dough circles with beaten egg. Mound about 1 heaping tablespoon of the apple filling in the center of each circle. Fold the dough in half and crimp the edges with a fork.
  • Brush the tops with beaten egg and sprinkle with demerara sugar. Cut 2 small slits on top of each pie and bake on silicone-lined sheet pan until golden, 20 to 25 minutes. Drizzle the hand pies with leftover caramel sauce and serve.

SALTED CARAMEL SAMOAS CANNOLI



Salted Caramel Samoas Cannoli image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 4h15m

Yield 12 servings

Number Of Ingredients 8

One 15-ounce container whole-milk ricotta cheese
1/4 cup confectioners' sugar
1/4 cup heavy cream
12 Samoas® or Caramel deLites® cookies, finely chopped
1/2 cup salted caramel sauce
10 ounces dark melting chocolate
12 pre-made cannoli shells
1 cup shredded unsweetened coconut, toasted

Steps:

  • Line a fine-mesh strainer with cheesecloth and place over a small bowl. Add the ricotta to the cheesecloth and let drain for 2 to 3 hours, refrigerated, to remove excess liquid.
  • In a medium bowl, whisk together the drained ricotta and confectioners' sugar until smooth; set aside.
  • In the bowl of a stand mixer, whip the heavy cream to medium-stiff peaks, about 5 minutes. Using a rubber spatula, gently fold the whipped cream into the ricotta mixture. Fold in the cookies and caramel sauce, creating a swirl effect; do not overmix. Chill in the refrigerator for at least 30 minutes.
  • Melt the chocolate according to the package directions. Dip both ends of each cannoli shell in the chocolate, shaking off the access. Dip one chocolate end of each cannoli shell in the toasted coconut. Place the dipped shells on a parchment-lined baking sheet. Let the chocolate set for at least 15 minutes before filling.
  • Just before serving, fill a pastry bag with the ricotta filling and cut off the tip (or fit with a large round piping tip). Pipe the filling from both ends of each cannoli shell to ensure it runs through the entire shell. Serve immediately.

GOAT CHEESE, APPLE AND BACON CANAPES



Goat Cheese, Apple and Bacon Canapes image

[DRAFT]

Provided by Food Network

Time 15m

Yield 2 Servings

Number Of Ingredients 6

1 Kellogg's® Eggo® Minis Buttermilk Pancake
1 ounce goat cheese, cut into 4 slices
8 thin slices tart green apple (about ¼ of small apple)
1 slice bacon, crisp-cooked and drained
2 teaspoons honey
Dash freshly ground black pepper

Steps:

  • 1. Prepare Kellogg's®l Eggo® Minis Buttermilk pancakes according to package directions. Arrange on serving plate.
  • 2. Top pancakes with goat cheese and apple slices. Cut bacon into 4 pieces. Top each pancake stack with bacon piece. Drizzle with honey. Sprinkle with pepper. Serve immediately.

CARAMEL BACON APPLES



Caramel Bacon Apples image

These are simple caramel apples , using Eagle Brand Sweetened Condensed Milk and no actual caramels. These will become your favorite your favorite way to make caramel for any caramel apple recipe- no unwrapping each caramel. This recipe is so easy, you will want to make your own Eagle Brand SCM for this recipe., because you want them again and again, using different toppings. OMG these are sooo good!

Provided by Pat Duran @kitchenChatter

Categories     Fruit Desserts

Number Of Ingredients 10

12 medium tart apples
12 - wooden sticks
3/4 cup(s) butter
14 ounce(s) eagle brand sweetened condensed milk
1 cup(s) dark corn syrup
2 cup(s) brown sugar, firmly packed
2 teaspoon(s) vanilla extract
3/4 cup(s) finely minced cooked bacon( about 12 slices)
OR
3/4 cup(s) toffee baking chips, or nuts, or crushed candy canes, or cinnamon hearts. or mini jelly beans,(your favorite jelly belly bean flavor) etc...

Steps:

  • Wash and dry apples;remove stems. Insert sticks into stem end of each apple. Line cookie sheet with parchment or waxed paper and spray with cooking spray.
  • Melt butter in 3-quart saucepan over medium heat. Add SC milk, corn syrup and brown sugar. Stir until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat to low " cook" 15-20 minutes, stirring constantly, or until candy thermometer reaches 225^. Remove from heat . Stir in vanilla.
  • Dip each apple into hot caramel, spooning caramel over apple to coat evenly. Allow excess caramel to drip off. Scrap bottom of apple with edge of spoon. Place on wax paper. Sprinkle immediately with bacon pieces. Chill 30 minutes. Allow to come to room temperature before serving.

HALLOWEEN BOO-SCOTTI



Halloween Boo-Scotti image

These are biscotti decorated like ghosts and perfect for kids to dunk in milk or other beverages at a Halloween party or to send wrapped to the school Halloween party. I like the use of almonds in two ways, ground to give a little moisture instead of flour and whole for crunchy texture and good looks! For your Halloween party, rest a pot of hot cider inside a big jack-o'-lantern. Pour it into mugs with red-hot candies, cinnamon sticks or cinnamon schnapps.

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 20 cookies

Number Of Ingredients 13

2 cups sifted all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup plus 1 1/2 cups whole blanched almonds, toasted
2 eggs
2 tablespoons Grand Marnier or thawed orange juice concentrate
2 teaspoons freshly grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
12 ounces white chocolate, melted
Candy corn, licorice buttons, chocolate chips, raisins, colored sugar, etc. for decorating

Steps:

  • Preheat the oven to 375 degrees F. Butter a large sheet pan.
  • Into a large bowl, sift together the sifted flour, sugar, baking powder, soda, and salt. Transfer 1/2 cup of the mixture to a food processor. Add 1/3 cup of the toasted almonds to the food processor and pulse until fine and powdery, about 45 seconds. Return this mixture to the dry ingredients, stir in the whole almonds, and mix.
  • In a small bowl, whisk the eggs, Grand Marnier, zest, vanilla, and almond extract. Stir into the dry ingredients. The dough may seem dry, but it will moisten as you mix. Mix until smooth. Turn the dough out onto a lightly floured work surface and knead it a few times just to bring the dough together. Divide into 2 equal pieces. Wet your hands and use them to shape each piece of dough into a flattened log about 8 inches long by 3 inches wide and 1 inch high.
  • Transfer the logs to the prepared pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until light golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
  • Let cool 15 minutes on the pan. Reduce the oven temperature to 300 degrees F. Carefully transfer the logs to a cutting board. Wipe off the pan and butter it again.
  • Using a serrated knife, cut the logs into 1/2-inch-thick slices, discarding or snacking on the ends. Arrange the slices on the sheet pan cut-side up. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven.
  • Meanwhile, in the top of a double boiler (or in a bowl) set over hot (not boiling or simmering) water; slowly melt the white chocolate, stirring often.
  • Line a sheet pan with waxed or parchment paper and transfer the melted white chocolate to a small bowl. Dip 2 inches of the end of each cookie into the white chocolate and turn chocolate-side-up so that the chocolate drips unevenly down the cookie. The chocolate-covered end of the biscotti is its head; the uneven edge is the bottom edge of the ghost's "sheet." Lay them on the waxed paper as they are dipped.
  • While the chocolate is still warm, decorate the chocolate covered ends with little ghost faces, using small candies, licorice, candy corn, chocolate chips, raisins, or sprinkles. If necessary, snip the candies to make them smaller. Sprinkle orange, yellow, or black sugar on the top edges of the biscotti for hair or all over the ghost's face. Let cool on wire racks until set. Store in an airtight container.

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