Caramel Filled Apples. Yum!

It has been eleven days since my last post and for that I confess. I thought I posted this the day I actually made these but um..Oops! Somewhere between getting ready for the holidays and crafting up a frenzy I made caramel filled apples. The idea originally came from a recipe in which these apples were used in a more adult manner, i.e booze shots! Since “booze shots” will not be consumed by my toddlers, I thought to shake the idea around a little.


6 Green apples (or however many you’d like to use)

Lemon Juice


1 Cup of Sugar

1/4 Cup of Water

6 tablespoons of butter


Cut apples into halves.

Line the inside of the apples with a bit of lemon juice to prevent browning while being exposed to the air then set aside. Since my last post I’ve made these at least three times and each a different way.I found that cutting the apples can easily be skipped until the caramel sauce is made or close to finished.


In a 2-3 quart saucepan stir water and sugar on low heat until sugar dissolves. At this time I would suggest getting mitts if you’re a bit clumsy like yours truly. I waited a moment too late and I have to say, I deserved it.


Bring contents to a boil on medium heat or medium high. Cook until sugar beings to caramelize. You’ll notice it right away, the sugar will begin to turn brown. At this point you should at the butter and stir lightly. I would try to avoid over stirring though as sugar crystals will begin to form on the sides and it can get a little frustrating trying to remove them. Especially when you’re making more in the process. Oops!

Remove from heat and let cool for a few minutes.* Psst, this would be a good time to cut up those apples, yeah?

Pour caramel sauce into each apple half. You might have some left over which you can save for ice cream Sunday fun day or whatever you enjoy.


I put them in the fridge for a few hours until after dinner and when I took them out I split one apart for each of my twins to share. I was thinking, you’re not going to be able to cut this, but I did and the caramel was so smooth. Delicious!

Hmm, now I might have to go make some more. Hope you all enjoy them as much as we do and Happy holidays!



Last night making homemade peanut butter cups was a go. As much as I looked for the original recipe that struck the cooking bug inside of me, I couldn’t find it. It was such an easy recipe I thought I’d just wing it and so I did. It wasn’t a disaster but I do think next time I’ll make a few adjustments. Such as not using semi sweet chocolate and using milk chocolate instead. Once the semi sweet froze, it was more of a dark chocolate taste than anything and I really really REALLY don’t like dark chocolate anything!

The peanut butter spread was amazing. I piped it into the center of a cup using a plastic bag with the tip cut and it was so easy. I’ve always wanted to use the quicky piping method for decorating pastries but I’ve always opt’d for a more professional look and bought tips. Since this was just for myself and my family, I didn’t take beauty into consideration. I wanted them made and made quickly so we could eat them. The whole process took about 40 minutes give or take. After about 40 minutes, I couldn’t hold back the temptation and devoured one then my husband followed suit.

The girls have yet to have theirs but I’ve made plenty and they’ll get the chance to have one this afternoon. I made them pretty late in the night and I wasn’t going to give them giant peanut butter cups right before bed but I’m hoping that they enjoy them when they finally get to taste one.