I love sugar cookies that are crisp on the outside and very chewy on the inside. Perfect for decorating! Sugar cookies are a buttery classic that makes a delicious anytime treat. This recipe can easily be made for your enjoyment.
Today’s recipe was inspired by a good friend of my Kizzie Inc. This is a perfect recipe for the fall season!
6 (med size) apples
1 pound soft Kraft wrapped caramels
2 tablespoons water
1 tsp. vanilla extract
1 cup water
1 cup (chopped salted almonds)
6 wooden skewers (don’t forget to decorate them)
6 cupcake paper liners
Wash apples and remove their stems. Stick the wooden skewers securely into the stem end of the apples. Chop salted almonds and add to a large bowl, set aside.
In a double boiler, add 1 cup of water to bottom and boil, set the top pan aside, unwrap the caramels; place them in the top pan with the vanilla and 2 tablespoons of water.
Place the top pan with the caramel mixture over the boiling water. Let them heat up, and stir them gently until they are completely heated and smooth. (please use a spatula to stir).
Remove the double boiler with the caramels from the heat. Dip the apples one at a time into the melted caramel and coat them, by gently turning the apple in a circular motion to coat.
Dip the coated apples into the chopped salted almonds, and place each apple in a cupcake paper and sit on a pan.
Chill the apples in the fridge until the caramel is set, about 30-60 minutes.
When ready to serve, remove from refrigerator and let the caramel apples sit on kitchen counter for about 15 minutes and enjoy!!!
Kizzie Tip: Have fun and try unique coatings for your caramel apples. Be fabulous! http://www.kizzieinc.com/
Kizzie Tip: Have fun anhkizzieinc.com/d try unique coatings for your caramel apples. Be fabulous!
Here is one of my favorite recipes I had to share this just in time for the holidays Glazed Lemon Pound Cake inspired by Land O’ Lakes.
The prep time is under 20 minutes. The total cook time is around 2.5 hours and serves about 16-20.
i am sharing this recipe from Land O’ Lakes http://www.landolakes.com/recipe/543/glazed-lemon-pound-cake
2 cups sugar
1 cup Land O Lakes Butter, softened
4 Land O Lakes Eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice
1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk
Heat oven to 325°F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan; set aside.
Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
Beat at low speed, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.
Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
*Substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup. Let stand 5 minutes.
– Glazed Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9×5-inch loaf pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
– May freeze up to 1 month. Thaw and glaze before serving.
Pictured is the cake I baked using the recipe.