Saturday boredom gets the best of my kids and me. Some days it is unproductive, but this Saturday, we had a stroke of genius and these caramel dipped apple slices are the result.
Freeze Dried Apples… Dipped in Caramel
Monster Rice Krispie Treats
Begin with this basic rice krispie recipe and build from there with gel food coloring, dipping chocolate, festive sprinkles and candy eyes or chocolate chips. You are just a few minutes away from your very own spooky, edible monsters.
Monster Rice Krispie Treats
Ingredients
- 3/4 cups butter (1 1/2 sticks)
- 1- 16oz bag mini marshmallows
- 6-7 cups rice krispie cereal
- Green gel paste food coloring
- Orange gel paste food coloring
- Cooking spray
- Dipping chocolate
- Candy eyes
- Sprinkles
Directions
- In a large stock pot, melt the butter until it starts to brown. Mix in the marshmallows and stir until mostly melted. If you are dying the marshmallow, do so now with a few drops of gel paste food coloring.
- Pour in Rice Krispies and stir until equally combined.
- If you are cutting squares, then pour entire batch onto a piece of parchment paper. Mold into large rectangle with a spatula sprayed with cooking spray.
- If you are molding into a specific shape (Like the pumpkin, or even a ghost!) then wait until the mixture cools a little. Spray your hands with cooking spray, and grab a ball of the mixture and form into desired shape.
- Alternately you can use a cookie cutter to cut the desired shape.
- Decorate with melted chocolate and extras! And have fun!
The Perfect Sugar Cookie
So many foods create and cultivate a feeling. At Gygi, our goal is to give our food the best of feelings. Comfort, celebration, love, satisfaction. When thinking of the happiest food, the first thing that popped in my mind was the perfect, softest, sweetest sugar cookie.
Meringue Ghosts and Bones
Adorable ghostly and ghastly meringue couldn’t be easier (or tastier). You’ll love the sweet, crunchy, light flavor. And they are so easy to decorate with. Put them atop a cake, cupcake, or cookie for an easy and impressive decoration.
Homemade Candy Corn
We think you’ll love these adorable, iconic Halloween candies made in your own home. Not only are they cute, they are easy enough for even small kids to make with you. And it’s fun to know exactly what is going in those little mouths!
Pumpkin Boo-scotti
This deliciously festive pumpkin biscotti recipes gets “spookified” with some simple white chocolate and candy eyes. This recipe works great with our pumpkin biscotti recipe, or any homemade biscotti you’ve grown to love. But if your treat making is down to the wire, your favorite store-bought biscotti will definitely do the trick. Whether you enjoy these with a tall glass of milk or dip them in your favorite warm beverage, you’ll certainly be glad you gave these fun treats a try.
Caramel Pear Bread Pudding
Imagine the perfect chewy bread, drenched in a rich pudding flavored with pure vanilla, almond, and ginger. Covered by a thick layer of caramel and sprinkled with fresh pears. You won’t be able to resist. And you will certainly want seconds. Just giving you a heads up.
Caramel Apple Crisp
In the baking world, there are recipes that require exactness and precision. One should not attempt to improvise their way through choux pastry or the finicky macaron. It will lead to disaster.
This, fortunately, is not one of those complicated recipes. This is the type of recipe you can fumble your way through and still serve to your unannounced dinner guests. Using staple ingredients from your pantry and fridge, you can usually pull this together when the shelves are otherwise rather bare.
I introduce to you, Caramel Apple Crisp.
Caramel 101
We’ve used Peter’s Caramel for years now. We’ve definitely learned a thing or two, or hundred. Find our best tips and tricks right here!
Melting Caramel:
- The melting point of caramel is 120-150 degrees to make it the perfect consistency for pouring or dipping. If it gets much hotter than that, it will cook the caramel causing it to harden and crack upon cooling.
- Oven (our preferred method): Turn oven to lowest setting (200 degrees F) and place caramel in a French Oven (We LOVE Le Creuset). Caramel will take approximately 90-120 minutes to melt completely. Watch this quick video for more help.
- Stove Top: Warm slowly and keep caramel temperature within the melting point temperatures.
- Microwave: Place your caramel in a microwave-safe dish and cook on high for 1 minute. Stir the caramel to ensure equal melting. Repeat at 50% until thoroughly melted. Be careful to avoid scorching by always watching your caramel and stirring regularly.
- Crock Pot: The “warm” setting on a crock pot is approx 165 degrees F. Now that you know this, you can melt the caramel in the crock pot, but not for a long amount of time. To keep the caramel from burning, you’ll need to work quickly. Stir, stir, stir: Just like melting caramel over a double boiler on the stove top, it needs to be continually stirred in a crock pot to keep it from burning.
Other uses:
- Peter’s caramel loaf is soft and pliable. It can be melted or rolled out, cut and shaped.
- Thickening Caramel: Add 1/2-1 oz. Confectioners’ sugar to 1 lb. of caramel until desired thickness is reached.
- Thinning Caramel: Adding heavy cream will make it a little thinner. Also adding one can of sweetened condensed milk and one cube of butter to the 5 lb. loaf of caramel will make it thinner. (Note: Adding these are not necessary for rich, smooth caramel. The Peter’s caramel loaf already is rich and smooth, this just helps to thin it out).
- Chocolate Caramel: Add 1 – 2 oz. of melted Chocolate liquor, until desired taste is achieved, to 1 lb. of Peter’s Caramel.
- Dyeing Caramel: Add a few drops of gel paste food coloring to melted caramel to achieve any color! Because the caramel is already so dark, it works the best with darker colors.
- Flavoring Caramel: It’s really easy to add a slight flavor to your caramel by adding a few drops of your favorite extract or flavoring and stirring it into melted caramel. Think black licorice, pumpkin, raspberry, chocolate, coconut. Mmmmm.
Storage and Shelf Life:
- Store your caramel in an air-tight container in a cool, dry place. Don’t put in the fridge or freezer! We like to put our extra caramel in a plastic bag, and then we can just peel it off when we’re ready to use it again.
- If stored properly, Peter’s caramel loaf will last a little over 1 year.
One loaf of Peter’s Caramel will cover:
- Approximately 25 medium-sized apples
- Approximately 40-60 pretzel sticks (only half dipped)
Wrapping Caramel:
- Gygi 5×5 caramel wrappers make wrapping, and sharing caramel as easy as 1-2-3!
Pickled Cherry Tomatoes
Every year, when that first tomato is ripe on the vine, and you pop it straight in your mouth, it’s hard not to wonder why we ever buy a tomato from the store. That fresh, sun-ripened flavor is undeniably superior. If you can’t get enough, and are looking for a great way to preserve that flavor with a little flair, then you’ll love pickling your cherry tomatoes. It’s a great way to keep that fresh taste for a little while longer. Eat them just like you would your fresh tomatoes, in a salad, on a skewer or straight in your mouth. Yum.
Pickled Cherry Tomatoes
Ingredients
- 1 pint cherry tomatoes
- 1 clove garlic
- 1/2 tsp whole black peppercorns
- 1 cup apple cider vinegar
- 1 cup water
- 1 Tbsp kosher salt
- 1 Tbsp granulated sugar
Directions
- Wash and dry your tomatoes. Use a skewer or toothpick to pierce a hole through the middle of each tomato.
- Using a Pint Jar, add the garlic and peppercorns in the bottom.
- Pack all the tomatoes into the jar.
- In a small saucepan, pour in the vinegar, water, salt, and sugar. Bring mixture to a rolling boil, and stir until the sugar is dissolved. Add the brine to the jar, filling until 1/2 inch of the jar remains empty, there may be some brine left over.
- Carefully shake, and tap the jar on the counter to help settle the tomatoes and to remove air bubbles. Add more brine if there are any tomatoes uncovered.
- Put the lid on the top and seal until tight.
- Leave the jar out to cool to room temperature, then place in the refrigerator. They'll taste better the longer they sit, let them sit for at least 48 hours.
- They will keep in the fridge for up to 2 months.
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