Mealtime Magic: Sweet Caramel Recipes

Disclosure: I received complimentary products from MomSelect and Disney Parks to facilitate this post. All opinions are my own.

I have the opportunity to share two yummy recipes with you courtesy of The Chew, a great cooking show on ABC, and Disney Side Celebrations.

Carla Hall's Crispy Peanut Butter Caramel Apples

Ingredients
6 small apples
1 c creamy peanut butter (warmed)
1/2 c puffed rice cereal
1 c honey
1 c heavy cream
1/2 t salt
crushed peanuts

Bring a small pot of water to a rolling boil. Briefly submerge each apple, then wipe dry with paper towel, to remove wax coating. Using an apple corer, core each apple, reserving the core pieces.

Fold together the creamy peanut butter and puffed rice cereal until cereal is evenly distributed. Transfer mixture to a piping bag. Begin to fill the apple leaving space on both ends of the core. Cut the ends of each core off and push back into the apples, removing any remaining stems. Push a craft stick through apples crosswise making sure not to push completely through the apple.

In a large, heavy-bottomed pot, combine honey, cream, and 1/2 t salt. Using a candy thermometer to read temperature, bring mixture to a boil, and then to a simmer. Stirring slowly and constantly, bring to a temperature of 265 F about 20-25 minutes. Remove from heat.

Place a sheet of parchment or wax paper onto a baking sheet, and coat lightly with nonstick spray. carefully twist each apple in the caramel mixture and set onto prepared sheet. Sprinkle with puffed rice cereal and crushed peanuts. Allow to cool for about 10 minutes before serving. Store apples in an air-tight container in a cool dry place or fridge for 2-3 days.

Carla Hall's Churros with Caramel and Chocolate Sauces

Ingredients:
1 c flour
1 T + 1 t ground cinnamon
1 t nutmeg
1 t ginger
1/2 t allspice
1 c sugar
1/2 c unsalted butter
1 c water
1 t salt
3 eggs (room temperature)
vegetable oil
caramel sauce
vanilla pastry cream

Mexican chocolate sauce:
1/4 c heavy cream
1/4 c milk
1 c grated Mexican chocolate
2 T butter
1/2 t salt
1/2 t cayenne

In a large bowl, whisk together the flour, 1 t cinnamon, nutmeg, ginger and allspice until spices are evenly distributed. Set aside. In a small bowl, whisk together the granulated sugar and remaining cinnamon. Set aside.

In a large sauce pot combine butter, water and salt and bring to a boil over medium heat. Slowly stir in flour mixture and cook until combined and sticky, about 1-2 minutes. Remove from heat and transfer to the bowl of an electric mixer. Beat for 2-3 minutes to release some steam, then add the eggs, one at a time, fully incorporating each before adding the next. Prepare a pastry bag or large zip-top bag with a fluted pastry tip about 3/4-1 inch in diameter.

Heat the oil to 350 F in Dutch oven or high-sided pot. Gently squeeze 3-4-inch pieces of dough into the oil, cutting with scissors to separated the pieces. fry for 3-5 minutes, flipping once, or until the churros are rich golden in color. Using a spider or large metal slotted spoon, transfer to a plate lined with a paper towel. Immediately sprinkle heavily with cinnamon sugar mixture. Repeat with remaining dough.

Bring cream and milk to a simmer and whisk in grated chocolate. Remove from heat and whisk in butter until fully incorporated. Adjust chocolate, salt and cayenne to taste.

Serve warm churros with caramel sauce, pastry cream and Mexican chocolate sauce.