Okay, confession, we definitely took the easy way out here and smoked a purchased pie. There are a million things to do for Thanksgiving, and making our pies is usually a tradition we love and look forward to every year. But sometimes ease and convenience wins over traditions.
This Mummy Pepper Popper recipe is a delicious twist on a classic appetizer. We’ve traded out some of the traditional jalapenos for kid-friendly mini bell peppers and mummified them with crescent roll dough. Complete with edible eyeballs, this finger-food is just begging to be at your next Halloween party.
Fall is a fantastic time to entertain. The busy hustle of summer has ended, but the pressures of the holidays are not yet upon us. It’s the perfect time to bring your favorite people together for a enjoyable and intimate evening. Drawing inspiration from the season of bounty, your menu can include delicious flavors with beautiful colors. [Read more…]
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!
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.
- 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.
- 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)
- Gygi 5×5 caramel wrappers make wrapping, and sharing caramel as easy as 1-2-3!
Don’t get us wrong – we love a good dry rub. But, sometimes we can be a little partial to a good marinade. They can bring out the natural flavors of your food or tenderize a cheaper cut of meat. Best of all, once you master the basic parts of the marinade, you can create endless variations. Learn the basics of the perfect vegetable and meat marinade and get ready to exercise a little culinary creativity!
Whether you’re upgrading your camping cookouts or adding a new weekday staple to the mix, our Cast Iron Skillet Pizza will do the job. Cook it over an open flame or in the comfort of your own oven.
For centuries, dutch ovens have been used to create some of the most flavorsome meals on the road and in the home. We made a Mixed Berry Dutch Oven Cobbler in a dutch oven. Make it over a campfire or in the oven and serve with some fresh cream or ice cream and enjoy! [Read more…]
One of our favorite parts of summer are all the delicious camping recipes that call for an open fire. That’s why we’ve compiled the top 5 essential campfire cooking tips everyone should know before they hit the open road. You can also see this list in a local Utah Devour magazine.