Chocolate Walnut Caramel Covered Apples

My boyfriend Dannys mother buys chocolate caramel apples from Rocky Mountain Chocolate Co. everytime she goes to the local outlets. Which gave me the idea to make them myself for her as a gift for Mothers Day. I figured they couldnt be that hard, and they really arent. I think they make a great homemade gift for someone and they look awesome! Eventually, I want to use my own caramel sauce but this is the quick and delicious route.

Choc. Walnut Caramel Apples

4-5 apples

1 package of individually wrapped caramels

1 package of chocolate chips (can use milk chocolate or semi-sweet)

1 package of chopped walnuts

2 tablespoons milk

craft sticks

If you try to cover apples with caramel without getting rid of the waxy residue apples have on them, the caramel will just slide off. To prevent this, boil a pot of filled with enough water to submerge an apple. When the water boils, dunk and apple in for a second or two and quickly remove it. Scrub the apple with a vegetable brush until the coating looks more dull. Repeat this for all of the apples. Insert craft sticks into the stem area. Make sure apples are room temperature and not cold as this will also prevent the caramel from sliding off!

Place caramels and milk in a microwave safe bowl and heat for roughly 2 minutes and stir once after about a minute and then again after it is all melted. Allow to cool briefly.

Roll the apples in the caramel until well coated. Place on a prepared wax sheet with a bit of butter. Allow to rest in refrigerated for a few minutes.

Place chocolate chips in a microwave safe bowl and heat for 30 second intervals, stiring after each until they are just melted. Becareful not to burn the chocolate, so watch it closely! Place walnuts on a sepearate plate or bowl.

After caramel has had time to cool on the apples, dip and roll them into the chocolate. Then roll them in the walnuts or sprinkle them onto the chocolate. Place them back on prepared sheet and place in freezer to speed the hardening of the chocolate. Once chocolate is set, you can place them in the fridge or wrap them to give to a friend.

Chocolate Cake/Cupcakes w. Chocolate Frosting

I am a big fan of a chocolate so naturally I wanted to search for a good chocolate cake recipe. I make more cupcakes than cakes but obviously this recipe is good for both. Infact, the recipe is intended to make a cake. I looked high and low for a recipe that had reviews worth trying. Luckily, on my first pick I found a keeper.

Recipe from Ina Garten

Cake Ingredients
butter for pan
1 3/4 cups flour (plus more for dusting pan)
2 cups sugar
3/4 cup good cocoa powder (i used ghiradelli)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk (shaken)
1/2 cup vegetable oil
2 extra large eggs (room temp)
1 teaspon pure vanilla extract
1 cup freshly brewed hot coffee

Chocolate Frosting Ingredients

6 oz. good semisweet chocolate
2 sticks unsalted butter at room temp.

1 extra large egg yolk at room temp.

1 teaspoon vanilla extract

1 1/4 cups sifted confectioner's sugar

1 tbsp. instant coffee powder (I just used a 2 tsp. of already brewed coffee)

Preheat oven to 350 degrees.

Sift the flour, sugar, baking powder, baking soda, and salt into a bowl. Mix on low until combined. In a seperate bowl combine the buttermilk, oil, eggs, and vanilla. With a mixer on low, slowly add the wet ingredient to the dry. Then with the mixer still on low add the coffee and mix until just combined. Scrape down the bowl to make sure all ingredients are thoroughly mixed in. FYI- this batter will be very runny, dont worry you didnt mess it up, it is suppose to be like that. Pour batter into cupcake pan with liners. Bake for roughly 20-25 minutes or until a tester comes up clean. Keep an eye on them as baking times vary in each over.

If making a cake pour batter into 2 buttered and floured 8 in. cake pans. Bake for 35-40 minutes or until cake tester comes out clean. Let cool in pans for 30 minutes then transfer to cooling rack.

Frosting- Melt chocolate in microwave for 30 second intervals until just melted. Set aside and allow to cool to room temperature. Beat butter in a bowl with electric mixer on medium until light and fluffy. Turn mixer to low and gradually add the confectioner's sugar then beaton medium until smooth and creamy. Dissolve the instant coffee in 2 teaspoons of the hottest tap water. Add the chocolate and coffee and mix on low until blended.

I love love the cake, it is super rich and moist. However, I wasnt hugely a fan of the frosting. The frosting itself tastes like the inside of a lindt chocolate. I think I was more not a fan of the frosting on this particular flavor of cake. I may try it again and use it on a vanilla cake and see how I feel. I think it is too rich to use on a cake thats rich alone. With that said, I really enjoy this chocolate cake with my previously mentioned vanilla buttercream.

Buttercream Frosting

One of the first tasks I wanted to accomplish when I first started baking was to learn how to make homemade frosting. To my surprise, it is so easy to make!! I dont think I can ever go back to store bought frosting again, although it can be cheaper that way : ) Frosting takes alot of confectioner's sugar so be sure to stock up on that. I prefer my buttercream with just a hint of a butter flavor but not too much. The original recipe I found called for 2 sticks of butter which was too much for me.So, I tweaked with the amount of butter until I found the amount that suited my taste buds. Feel free to do the same for yourself, add more, add less if you want to experiment with it to see how the amount of butter changes the taste and texture.

Vanilla Buttercream Frosting
3 cups confectioner's sugar
1 1/4 sticks of room temperature butter (10 tbsp)
1 tsp. vanilla
2-3 tbsp. whipping cream (add more if needed to get the consistency you want)

Beat the butter with a mixer on medium until butter is light and fluffy. Add confectioners sugar one cup at a time until blended. Add vanilla and whipping cream and continue to mix until the frosting is blended and creamy.

And that is it! Quick, simple, and easy...just how i like it. This is great for cupcakes and cakes. Also great as a base to make different flavor buttercreams which is what I am going to experiment with soon. Enjoy!