Do You Know the Pumpkin Muffin Man?

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cupcake 2

I’ve been doing a lot of baking. A LOT. Last week I baked the star shape in a cake. Monday I baked Pumpkin muffins. The two posts to follow this one are going to be about baking also.

This past Monday I was looking for something simple and quick to bake that would satisfy my sweet tooth. I had pinned the pin for this the other week, I remembered it was simple. Two ingredients! Also there seem to be a few claims that each muffin is only 1 Weight Watchers point. Is it true? I have no clue, but it sounds good to me. Simple, quick and waist friendly. Sold!

The two ingredients are one box cake mix, any type and one 15 ounce can of Pumpkin puree. The pin used a yellow cake mix I used a white. I added a third ingredient. Just a tablespoon of pumpkin pie spice. That was a suggestion in the comments on the blog that the pin led to. Mix well. I used a hand mixer. Bake at 350 degrees 20 to 25 minutes.

Cake mix and canned pumpkin. Mix well. Fill muffin tin and bake 20 to 25 minutes at 350 degrees.

Cake mix and canned pumpkin. Mix well. Fill muffin tin and bake 20 to 25 minutes at 350 degrees.

Simple as that. How did it taste? Okay. I was not a fan, everyone else loved them. I might have liked them if I had some sort of frosting to put on them. I read where the chocolate cake mix with the pumpkin was better than the other cake flavors. I may try it one day. I also think it might be a decent breakfast muffin if you add some granola before making.

The Pumpkin Muffin post from Pinterest.

cupcake 1

 

 

Twinkle, Twinkle, Little Star Cake

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stars1
If you have been on Pinterest I’m sure you have seen the pin showing how to bake a cake with a heart shape running through the middle. The pin is just a series of photos merged into one long photo showing the process. I was unable to find, and believe me I searched all over, but could not find written/detailed instructions on how to do this.

Here is the Heart Inside Cake Pin

So even though there was a pin I was still on my own on this one. The pictures were self explanatory so how hard could it be? Right?

Well it wasn’t difficult. It sure would have been nice to have some pointers with experience behind them. Well I’m going to share what I learned from the mistakes I made and the things I did right.

You will need:
2 cakes. Each different color. (I used box mixes. One chocolate the other strawberry)
A 9×13 pan to bake the first cake in.
A cookie cutter.
A loaf type pan to bake the final cake in.

I did not have a heart shape cookie cutter like used in the pin but I did have a pack of star shaped cookie cutters in various sizes. I choose the smallest one. That was my first and second mistake. I should have used a more simple shape, one without pointy small parts. I also should have used a bigger cutter.

star cutter

I lined my 9×13 pan with a product that is parchment paper on one side aluminum foil on the other. You could grease and flour the pan if you prefer.
Bake the cake according to directions on box. Looking back maybe I should have added an extra egg to the mix to make the cake denser.
Let cake cool, use cookie cutter to cut out the stars. I just cut out as many as possible. My dad just happen to come by as I finished cutting out the pieces and he offered to ‘dispose’ of the scrap pieces of cake I had left over. He is too kind.

the first cake
I only had a loaf pan. I knew it wasn’t going to be large enough for this project. Yet the crazy woman in me said, just do it. Here’s where I made the third mistake, well fourth if you count using to small of a loaf pan. I put a bit of batter down in bottom of pan before lining the pan with the shape pieces. Don’t do this.
My next but not last mistake was I did not cram the pan full of the star pieces. I lined them up like the pin showed but I should have packed them in tight. There were gaps. Did it occur to me that those gaps would get filled with chocolate batter causing things to go wrong? No.

in the pan
So I poured the batter in over the star pieces. Of course the batter oozed between the stars and a few stars moved around because I poured the batter in to fast. You should spoon your batter in, you will have more control.
The pan was too small so the cake overflowed some. I was prepared for this, I had placed a pan under the cake to catch any overflow. When she see the photos you will notice I did not place the catch pan in the best spot. Clean up was still easy though.

Oops, too much cake for one pan

Oops, too much cake for one pan

I turned the baked cake out of the pan to let it cool. As you look at the pictures I promise there is a star shape in there…somewhere.

So what I learned:
Simple shape cookie cutter. Skip the star shape. Don’t use the smallest cookie cutter.
Use the deepest loaf type pan you have.
Don’t pour any batter on bottom of loaf pan before placing in your cut shape pieces.
Cram the cake shapes in line so there isn’t any gaps for the batter to ooze between.
Spoon batter slowly over cake shapes so not to displace them.

There's a star in there. I promise.

There’s a star in there. I promise.

Really there is.

Really there is.

I will try again and I will perfect this. I actually have an idea of my next shape in cake, cake. It is Halloween themed. I will share it with you when I make it.
Thanks for joining my on this very Pinteresting cake adventure.

Lemon, Limes and Cookie Cakes

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lemon cookies 1

I have been in search of a good lemon cookie recipe. I still haven’t found The Lemon Cookie Recipe. The one were the cookie is not hard but not so soft it falls apart in your hand. Until I find that recipe I will share all the others I try in my search.

This one I decided to try because I just happened to have a box of lemon cake mix. The recipe was similar to a crinkle cookie. I made the two batches following the directions. Oh how I love the taste of lemon. Oh how the lemon taste in this cookie was too much. To try to tone it down the last batch I baked crinkle cookie style. They were good but still the lemon was too strong. These cookies are very soft and will fall to pieces easily.

The original recipe called for a lemon icing. I decided to go with a lime icing to try to balance the flavors. In my opinion it worked.

The husband tried the cookies, he said they were okay. He is not a lemon fan. Which was good for me. I had lemon cookies all week long. For first break at work, last break and for dessert after dinner. I was a very happy Gotha.


 

Lemon Cookies

Ingredients:

1 box lemon cake mix

2 eggs

1/3 cup oil

Mix ingredients by hand.

Set in freezer to harden.

Roll into 1 inch balls.

Place on greased cookie sheet

Bake at 375* for 7-8 minutes.

Cool and frost with lemon or lime frosting.

 

Lime Frosting (or lemon)

Ingredients:

4 cups of confectioners’ sugar
1/3 cup fresh lime juice
3 tablespoons of water or milk (I prefer milk)

Mix until smooth. Spoon over cookies.

Some I covered heavily with frosting others much less.

IMG_5646IMG_5649

Thank you for joining me on another Pinteresting adventure. Hopefully one day I will find that perfect lemon cookie.

lemon cookies

 

Tame Your Evil Side, Feed it Cookies

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Crinkle cookies

Crinkle cookies

Crinkle Cake Mix Cookies. OH YES! This is more than a recipe, it’s a technique that once you learn the cookie possibilities are endless. Endless really? No. But there will be a lot of cookie possibilities.

The air was cold, the wind had a bitter bite to it. Good cheer was abundant. Decorated trees peeked out of frosty windows. Yes it was that time. Christmas. I always plan a raid on those Who’s down the mountain this time of year. I will celebrate Christmas but I’m not a big fan of it. Why you ask? Well I am full of evil and darkness but that’s not the reason I’m not a Christmas fan. To some people (I’m one of them) the holiday is just a reminder of what has been lost. The hubby and I lost a child some years ago. We tend to stay home more during the holiday and only limit our outings to work and family gatherings. We avoid the public as much as possible, it is too hard, even after all these years, to be out and around people during the holiday season. It seems our sadness and heartache intensifies that time of year.
Why am I sharing this sad story? Not for pity. I want people to know when a co-worker, neighbor or even a stranger ‘Bah humbugs’ Christmas it’s not because they are bad it’s because it is just to painful. So please keep that in mind next holiday season. Don’t be angry or pity them just understand for some of us we don’t celebrate Christmas we just try to survive it.

Okay now that I’ve bummed out myself and maybe even you let’s cheer up by baking some crinkle cookies! Since I’m home most of the holiday season I spend time on Pinterest and a whole lot of time baking. It’s nice to have a full belly of some fresh baked goodness when you are going on all those Whoville raids.

Me and my Grinchy self was snooping around Pinterest looking for some cookie recipes I could make to share at a family gathering. What grabs my who hash hoarding soul’s attention? GRINCH CRINKLE COOKIES! I repeat: Grinch. Crinkle. Cookies.

Here is the direct link to the blog by Cookin’ Cowgirl and her “How the Grinch Crinkled Christmas” cookies. If you visit her site, stay awhile and wandering around. She has some great recipes. I mostly go by her recipe but I have changed it slightly. You may prefer her recipe so hit that link that will transport you to the Cookin‘ Cowgirl (after you scroll down past this first recipe and check out my devils food crinkle cookie recipe).

The cookies have the word Grinch in them because the cookies are green not because it’s made from real Grinches. I’m sure that’s a relief to know!

Green Cake Mix Crinkle Cookies

1 white cake mix.
6 tbsp melted butter.
1 tbsp vanilla extract.
2 eggs.
Green food color.
Powdered sugar.
Mix cake mix, butter and eggs together.
Add food color, mix well.
At this point I put my dough into freezer for several minutes to firm up. It works better for me that way.
Remove from freezer. Roll a spoonful dough into powdered sugar. Once covered roll into ball. Bake at 375 degrees 8 to 9 minutes.
Transfer from cookie sheet to wax paper to cool.grinch2

Below is the cookies I ended up making for my family get together.

Devils Food Crinkle Cake Cookies
1 box devils food cake mix.
2 eggs.
1/2 cup vegetable oil.
2 tbsp coffee.
Mix by hand.
Set in freezer 30 minutes(makes it easier to roll).
Roll in powdered sugar. I use 2 spoons to cover dough in powdered sugar before rolling them into balls. Bake in a preheated 350 degree over for 8 minutes. Transfer to wax paper to cool.
*Line cookie pan with parchment paper. Makes clean up easier. I store the cookies in a plastic container, each layer is covered in wax paper to keep each layer of cookies from touching. These cookies are delicate and will stick to each other.

These cookies disappeared like diamonds at a kleptomaniac convention. I set them on the dessert counter at my grandmothers, went to car to grab the other things I cooked, walked back to the dessert counter and bam! No more cookies. They were gobbled up that fast. Everyone was expressing their disappointment that I hadn’t brought more.

gccc2

So one recipe used melted butter the other oil. You can adapt either recipe to any cake mix. Easy as heart shaped pancakes. (if you’ve read my other postings you totally get that)

Candied Pecans

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pecans3
Two years ago I found a pin for candied pecans, I made several batches to give as Christmas gifts to family and friends. To go off point a moment, why say family and friends? Don’t friends before all is said and done become family? Okay back to the pecans.

Thankfully I wrote the recipe down because for some reason I no longer have that pin, pinned. I have found a few pins/recipes similar it over the years but most are more involved, but have the same outcome. Why use more steps if you don’t have too? So here is the recipe. I have also made candied almonds and peanuts with this recipe.

Candied Pecans

Ingredients:
1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon salt
2 egg whites
2 tablespoons water
½ teaspoon vanilla extract
1 pound pecan halves

Directions:
1. Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper.
2. In a bowl, combine the sugar, cinnamon and salt, mix; set aside.
3. In a large bowl, whisk together the egg whites, water and vanilla extract. Add your cinnamon/sugar mixture, stir. Add the pecans to the bowl and stir with a rubber spatula, making sure they are all moistened.
4. Pour the coated pecans onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks. (but they will be long gone by then).

These things should be called candied crack. They are that good.

I box these up with some chocolate covered pretzels, some fudge, cookies and a few other goodies to give as gifts for the holidays.
pecans4

Frankly My Dear, I Don’t Give a Jam

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jam

I had a strawberry dilemma. Too many strawberries for us to eat. They were on sale, how could I resist that? I had already frozen plenty for smoothies and still had a ton left over. I decided to try something that’s been at the back of my mind. A longing you might say. For what you ask? Jam, crock pot jam. On Pinterest there are many recipes for this glorious breakfast treat. Most require pectin. I was out of pectin and you should know by now I won’t go the store just to pick up one item. I did find one pin that used apples in place of pectin. I just so happened to have an apple handy. As a matter of fact I was going to munch on it while cruising Pinterest. Thankfully I hadn’t taken a bite before finding that pin.

Here is the Crock Pot Strawberry Jam pin.

Here’s the recipe and if you continue reading past that you can read my little strawberry jam session.

Crock Pot Strawberry Jam
Ingredients:
2lbs fresh strawberries, sliced
4 cups white sugar
1/4 cup lemon juice
1-1.75 oz box pectin or peeled and slice medium size apple

Directions:
Spray crock pot with non stick cooking spray or line with crock pot liner/parchment paper. Add ingredients into a bowl. Smash/mix until combined well. Add into crock pot. Cover and cook on low for approx 8 hours or high for 4 hours, once strawberries are soft. Pour into your containers. It will thicken as it cools.

My jam session. I halved the recipe, if things went bad with the jam I had only ruined one pound of strawberries. I just threw everything into the crock pot. I like my jam chunky so there was no smashing going on. As I was tossing everything into the pot I was singing, loudly, “we be jamming, we be jamming” This lasted only a minute before I heard my husband shout from the living room, “Shut the hell up my ears are bleeding!” My singing is bad, so so bad. So I laughed at the hubby before continuing with the noise I call singing.
I let the strawberry concoction cook overnight, cooked it on low for nine hours. I planned on eight hours but I overslept the next morning.

sugar berriessugar apple berry

 

When I checked it that morning the ‘jelly’ was more like strawberry juice. It will thicken as it cools but it should have thickened some in the pot. So I turned the pot up to high and let the jam cook for another hour without the lid on. I don’t know if that caused it to thicken I just know that it did thicken up slightly. I poured the mixture into three small canning jars, put the lids on then let the jam cool. It did ‘set’ after it cooled. It wasn’t a hard set like some store bought jams.

 

That night for dinner I made breakfast just so we could try the strawberry jam. As I was spreading it on my bread, my bread whispered, “Oh yeah, spread it just like that. Ahh nice.” Most store bought jams don’t spread so easily and often tear the bread. But not this stuff, it spread so easy.

How did it taste? Amazing. I will never use store bought again. Ever. I put some in the freezer so it would stay good for awhile. Yeah, it was gone in four days. Do yourself a favor and try this crock pot jam thing.

There will be more strawberry recipes coming this summer. Just one mile from my house is a strawberry farm. You can go pick them yourself or get a big ole basket of freshly picked. Actually the strawberry patch is my back up plan. The hubby and I built a wooden strawberry planter late last summer and this year I shall plant my own strawberries. It’s my first time growing them so if it is a disaster the strawberry patch will save the day.

So I’m actually killing two pins with one post. The next pin was once again just a pin with a photo, no instructions. But for this the photo was enough. First before I reveal this pin you must promise to not tell anyone I did this. I am known for my dark soullessness if this gets out my reputation is ruined. I would no longer be able to face the creatures of the night with my head held high.

Since I can’t make you sign something in blood I am going to assume you will keep my undark side a secret. Here is what I did. I made… heart shaped pancakes. Yes I know, I’m as shocked as you are.

This is how to heart your pancakes. Make you batter thinner than you normally do. Pour into a squirt bottle, the kind that restaurants put ketchup and other sauces in. Use that to draw a heart outline then just fill in with more batter from the bottle. Easy as that. This is so easy you will no longer use the phrase easy as pie instead you will be saying, “Well that was easy as heart shaped pancakes.”

heart

 

 

 

 

 

 

I heart pancakes

I heart pancakes

 

 

 

 

 

I’m going to share another secret, this one is okay if you want to share it. I am known for my pancakes. People have came to visit just to get me to make them pancakes.

Gotha’s Somewhat Famous Pancakes
You will need:
A store brand (name brands don’t do as well) complete pancake mix.
1 or 2 eggs, depending on how much batter you plan to make.
Water.
Ground cinnamon.
A little sugar.
Vanilla extract.

I never measure. I’ve been making these over 20 years I have no need to measure at this point. The eggs, if you are making pancakes for two people 1 egg is plenty. More than that 2 eggs will do. Cinnamon, I like cinnamon, a lot. I use a good bit. For most people, a teaspoon should be plenty. For the sugar I just use a spoonful. (What’s a spoonful? Whatever spoon I’m going to use to mix the pancake batter with). Vanilla extract, a cap full. Or just a quick pour from the bottle like I do. Use enough water to make the batter just a tad thicker than thin. Kind of like a cake batter. If it’s like a brownie mix that is way too thick.
That’s it.

Two pins, a pancake recipe and some out of tune singing. It’s all in a days work in the Pinteresting life of Gotha Stewart.

Give Me Crock-Pot or Give Me Death

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Holy cow or in this case holy chicken!
I recently made a crock-pot meal I saw on Pinterest (surprise, right?)The pin was just a screenshot of a Facebook post showing the recipe. Sweet Baby Ray’s Crock-pot Chicken.

You have easy and then you have EASY. This was EASY.
I threw everything in the crock-pot before leaving for work yesterday morning. Cooked the chicken slow and low for 10 hours. The recipe instructions gave a 4-6 hour cook time. My chicken cooked while I was at work that’s why mine cooked as long as it did. The chicken was delicious, wasn’t tough. There was a nice dark glaze on the meat.
I shredded the chicken with a fork for BBQ sandwiches. There was a tasty sauce left in the pot that worked get as a sauce for our sandwiches. This will be a regular dish here at the crypt.

BBQ chicken sandwich- yum

BBQ chicken sandwich- yum

Sweet Baby Ray’s Crock-pot Chicken
4-6 chicken breasts
1 bottle Sweet Baby Ray sauce (I used a small bottle it was perfect for 4 breasts. I would use a bigger bottle for 6)
½ cup vinegar
1 tsp red pepper flakes
½ cup brown sugar
1 tsp garlic powder (I didn’t have powder so I used fresh chopped garlic)
Mix everything but chicken in a bowl. Place chicken in crock-pot, pour in sauce. Turn crock-pot on low and forget about it. Go to work, read a book, relax, hide a body or take over the world. Let the crock-pot work its magic. 4, 6 or even 10 hours later sit down and enjoy a great meal.

A snapshot from the pot.

A snapshot from the pot.

Toasting Your Nuts…How To Toast Coconut

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This will be short and sweet. Today I toasted coconut successfully for the first time. There was one attempt in the past that did not work out well. I blame Tim Burton and Jack Skellington for that disaster. I tried the oven method of toasting coconut. I put the coconut in the oven and from the living room I hear Jack singing while visiting Christmas Town. I had to go sing along with him. Who knew you had to stand watch over the coconut because it could burn quickly? I didn’t know. Billowing smoke from the kitchen alerted me to the disaster.

Five years later I’m ready to try my hand at toasting coconut again. This time with the stove top method with no television on. Saw this on Pinterest. It was so damn easy and was over in no time. I needed the coconut for a rum cake which I will share in the next few days.

Toasting Your Coconuts
In a dry pan on medium heat. Toss in your sweetened coconut flakes. It will take a few minutes before the toasting to begin. Once it does, keep stirring and don’t walk away because things happen pretty fast. Wham bam before you know it your coconuts are toasted. Now throw them tasty things on some wax or parchment paper to cool.

Here is the toasted coconut pin.

My toasted nuts:

Easy yummy toasted coconut

Easy yummy toasted coconut

Cooling down on wax paper

Cooling down on wax paper

Thanks for stopping by to join me here at The Pinteresting Life of Gotha Stewart.

I Give Good Bread

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First off, please forgive the title. It’s been a long day and lack of sleep is catching up with me.

Awhile back the hubby and I were out shopping. I decided to buy a wax burner for scented wax. Here is the conversation the hubby and I had in the store.

Me: “I’m going to buy this to melt scented wax since I know how to get the used wax out now.”

Hubby: “Oh is that something else you saw on Pinterest?” This was said dripping with sarcasm and ending with a dramatic rolling of the eyes.

Me: “No, it’s has instructions here on the box.” This was said in the tone of voice that clearly translated into, ‘you’re an asshole.’

Hubby: “humph.”

I stood there in the store thinking to myself, “Self do you think maybe you Pinterest too much?”

Self replied, “hell no.”

I then giggled out loud.  The hubby stared at me like I had just jumped on the crazy train.

Me: “Let’s hurry up and get home.”

Hubby: “What’s the hurry? I thought we were going to get coffee.”

Me: “Not now, you got me wanting to go home to get on Pinterest.”

Hubby: I can’t put down his reply. Just know it contained strong language.

He is not always anti-Pinterest. He is extremely pro-Pinterest when I’m trying out a recipe I discovered while at that much loved site. Like last night when I found a new banana bread recipe. (As you have read before, my dad is always bringing me bananas) Normally I use my go-to banana bread recipe that I got from my Aunt Betty…Crocker. But with the over abundance of bananas I had this week I had used up all of the box mixes.  So when I saw a Pin that said the bread was so good people drove for miles to eat a slice, how could I not try it?

I gathered everything I needed. I began to doubt this recipe when I realized it did not call for water or milk. Just oil and eggs. But life is not about playing it safe so I went with it. The only thing I added that was not in the recipe was pecans. How can you not have nuts in your banana bread? That is insane!

Here is the recipe. I do not give a measurement on the pecans because I don’t measure them myself. I just throw some in. Okay I throw a lot in.

This is the link that will take you to the Banana Bread pin.

Banana Bread

Dry ingredients:

1 ¾ all-purpose flour

1 ½ tsp. baking soda

¾ tsp salt

1 ½ cup sugar

Wet:

3 lg. eggs

¾ cup vegetable oil (I used coconut oil)

2 mashed bananas

Pecans or walnuts. Hell both if you want. Remember the nuts are optional. Except at my house, here it is a must.

Preheat over to 350 degrees. Butter bottom of your bread pan.

Mix your dry items in a bowl. In another bowl mix your wet.  The recipe said to mix the bananas in with the oil and eggs until smooth.  In all the years I have made banana bread I have always added the bananas at the end after you mixed the batter. So I beat the eggs and oil together. Now you pour that in with your dry items. Mix. Add the bananas, mix some more. Now add your nuts. As much as you want, don’t be afraid to go nuts with them. Put in over bake 60 to 70 minutes.

Now let me tell you how this went down. Most breads I bake, I bake them between 375 to 400 degrees for 40 to 50 minutes. Never had an issue. But I followed the recipe. 50 minutes into my bake time I began to smell the bread burning. Hey must be done, I thought. Fork tested it. Nope not done. It took the whole 70 minutes. The top and edges were very darn close to burnt. My bread loving soul was not happy. Once it cooled I sliced us a piece to try. The hubby loved it. It was pretty good. Close to being just as good at Aunt Betty’s. This is a dense bread. If you want a lighter more fluffy bread, this is not for you.

The burning was totally my fault, I know my oven. I should have sided with my oven and not the recipe. I will make this again but will adjust my temperature and bake time.

Here is a photo. You can see that the bread is extremely well done. Don’t let my photo turn you off of this recipe. It is really good.

My pretty-damn-close-to-burnt bread

My pretty-damn-close-to-burnt bread

Banana Bread from Pinterest

Banana Bread from Pinterest

Thank you for joining me in my Pinteresting addiction.

Dark Days Ahead

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Words to live by: IT IS NEVER TOO EARLY TO PREP FOR HALLOWEEN

With that being said let me share a little photo from my garden this past Fall. This is one of my all time favorite photos. When I see it pop up as my computer background my normally non-beating heart gives a little jump. I love Halloween, every aspect of it from the whimsical to the horrifying. The hubby and I are renters so I am unable to go all out on my gardening or my Halloween decorations. My landlords are very religious so I must respect their beliefs while celebrating my favorite holiday. In a neighborhood of thirty plus homes my house is the ONLY one decorated for Halloween. Which has all the neighborhood kids coming to look at the yard all October long. Most are young kids so between my landlords and little children I tone down my scary outside decorations. I’m okay with that, the scary is inside my house year round. Just ask my cable guy. He says when he sees my address pop up on the days rotation he is so excited he tells everyone he is going to the “Zombie House”.  Sad that I have so much trouble with my cable that he has to visit regularly. Okay now that I’m done rambling here is the photo.

My Happy Place

My Happy Place

Oh Halloween, how I miss you so.

Back to what today’s blog is about: Halloween prepping. Even though it is only March I use this time to stalk Pinterest for Halloween pins. Costumes, decorating ideas, projects, food, etc. Today I searched Halloween treats. Bite size candy apples caught my attention. There were several pins, I looked at them all. One common theme: everyone was having trouble with the candy coating not sticking to the bites. Seems it would just slip off the apple bites. If I would have had all the ingredients handy I would have tried it anyway. I think maybe caramel would stick better, sadly the only caramel I had was caramel sauce for ice cream. Yes I could have broomed it down to the store to buy what I needed but that would require me to change out of my spooky cupcake pajamas. Wasn’t going to happen.

Now I did have chocolate candy coating items on hand. Apples and chocolate? I have never tried it but I like apples and I adore chocolate. Why not?

What you need:

Apples (I used Granny Smith)

Lollipop sticks

Chocolate for melting (I used Wilton light cocoa candy coating)

Melon ball scoop

Tiny cupcake/candy liners (optional)

Sprinkles (optional)

Wax paper

Here we go:

Wash and dry your apples

Lay out your wax paper on counter.

Use what ever chocolate melting method you prefer. I used the double boiler method. Pot of simmering water with a glass bowl sitting on it.

double boiler method

double boiler method

As the water is heating go ahead and scoop you out some apple balls. Put peel side down, stick in lollipop sticks.

Scoop those apples

Scoop those apples

Once chocolate is melted, get to dipping.

After dipping I put some of the apple bites into the cupcake liners. A few I just sat out on the wax paper and tossed on some sprinkles before the chocolate set.

I was also working on another pin project that required the caramel sauce (holy giant pumpkin that pin turned out awesome).
For the photos I took one of the apple bites in a liner and covered it with caramel sauce. Looked nice for the photos, trying to eat that one caused a major caramel sauce incident. Which resulted in me having to change out of my spooky pajamas and into something not covered in caramel sauce.

Yummy apple bites

Yummy apple bites

Gooey goodness

Gooey goodness

One of the original pins: Candy apple bites

I must say that now having tried apples and chocolate together, I am a fan. I will be adding this to my Halloween line up. I would tell you what the hubby thought of the apple bites but my dad came by and we ate them all before hubby came home from work.

Candy apple bites are not something you should make a day ahead. I would make them a couple hours before any haunted events.

I think I will make these for the family trip to the pumpkin patch this year. I’m sure my little devils would enjoy them as a snack.

So this Pinteresting project turned out very well, very well indeed. I do plan on trying the apple bites with candy apple coating and the caramel coating. I will share that Pinteresting adventure with you.

I will be doing more Halloween prepping pins throughout the next few months. I also have a Halloween pin project from last Halloween to share. See you soon, same Pin time, same Pin channel. (Sorry had a flashback to my young days of watching Batman after school).