Lip Smackin' Caramel Apple Bowls...Oh My Gosh, AMAZING!!!!!

C'mere!!! Shhhhhh....Shhhhhh.....Baked apples are inside here along with brown sugar and caramel sauce.
​YES I said caramel sauce! Buttery, delicious caramel sauce, sliced apples tossed in brown sugar and a nice flaky, buttery puff pastry crust!

Apples 
Brown sugar 
Ooey gooey caramel sauce 
Buttery flaky pastry top

This rustic fall dessert reminds me of the song Autumn in New York.
Just push play and Ella Fitzgerald and Louis B Armstrong will transport you to your cozy space that includes a good book, warm cup of spiced tea
​and a fuzzy soft throw. 

It certainly is Autumn here.

Soon, the days of hanging laundry on the line
will come to a temporary close.

Days are getting shorter.

And work continues to hum along.

At times work comes to a stop for a day, 
​or a weekend...

Like when there's a birthday party for 6 yr old,
one and only grandchild Little Boy Blue.

Sometimes the beauty of where you live in the fall just overtakes your senses.

...


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​Okay, let's get back to today's featured recipe, shall we?

​ Single Serving Caramel Apples is so delicious but really, look at these ingredients,
why WOULDN'T IT BE DELICIOUS??!!

This recipe is from a 2012 Midwest Living fall special publication called
Comfort Food but all the recipes are online too.
​
Here's the direct link to the recipe so you can
​print it off. Just click HERE.

​Single Serving Caramel Apples
Straight outta Midwest Living Comfort Food Magazine 2012
Fluffy pastry and tender apples become absolutely irresistible when combined with the caramel and brown sugar in this dessert recipe.ingredients

• 1 17.3 - ounce package frozen puff pastry sheets (2 sheets), thawed
• Butter
• 4 medium Granny Smith, Jonagold, and/or Fuji apples, peeled, cored, and thinly sliced
• 2 tablespoons packed brown sugar
• 3 tablespoons butter, cut up
• 1/2 cup caramel-flavored ice cream topping
• 1 egg yolk, lightly beaten
• 2 tablespoons granulated sugar
• Whipped cream

directions

1. Unfold pastry sheets onto a lightly floured surface. Arrange eight* 4- to 5-inch individual quiche dishes, pie plates, or individual shallow casserole dishes atop pastry sheets, top sides down. (If the pastry sheets are not large enough for all the dishes to fit, roll out the pastry sheets until they are large enough.)
2. Using a small knife, cut out pastry around the dishes. Discard excess pastry. Set pastry aside. Butter insides of dishes; set aside.
3. In a large bowl toss together apple slices and brown sugar. Arrange apple slices in buttered dishes. Dot with the 3 tablespoons butter. Drizzle apples with ice cream topping.
4. Place a cut out pastry piece atop each dish. Press pastry against the top insides of the dishes. Brush pastry with egg yolk; sprinkle with granulated sugar. Place dishes on a very large baking sheet.
5. Bake in a 400 degree F oven about 20 minutes or until pastry is golden brown and apples are just tender. Cool slightly. Serve warm with whipped cream. Makes 8 servings.

tip

• * If you do not have eight of the same kind of dish, use a combination of dishes.

make ahead tip

• To make ahead, prepare as above through step 4. Cover each dish with plastic wrap. Chill up to 6 hours. To serve, uncover dishes; bake as directed above.

​

Now I used four different apples.
Cause I'm a REBEL!

No I'm not, it's just what I had on hand.

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​And this is the caramel sauce
​I used.

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Let's begin by thinly slicing the apples and
coating the apple slices with brown sugar in a bowl.

Butter up the ramekins. I thought I would have enough for a small pie pan too but I did not. Instead I just added two more ramekins for a total of 6. My ramekins are deeper. Shallow ones would be ideal.

Arrange the sliced apples and butter dots in the ramekins and drizzle that luscious caramel topping goodness in.
Don't be stingy with that drizzling!!

​

Struggle to cut out the puff pastry tops. 

I need therapy with anything to do with baking.

Now take the puff pastry cutout and press it against the INSIDE of the BUTTERED ramekin/oven proof dishes.
Note: I absolutely hate anything to do with baking (I am HORRIBLE at it) so I did the best I could here, I mean, it really was a struggle for an idiot baker like me
to put these puff pastry tops on.

​

Yeah, tell me these puppies don't look pretty darn impressive!!! Yee Haw!!!

Brush these tops with an egg yolk and sprinkle with sugar.

​

Throw these in the oven.
​
The recipe says 20 minutes.
My ramekins are more deep so they needed 35-40 minutes.
By the way, the thing in the bottom of my oven is a pizza stone that stays there all the time.

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​

Oh hello deliciousness!

Top with homemade whipped topping.

I interrupt this very important blog with a quick tutorial on how to make delicious, easy peasy whipped cream.

Homemade Whipped Cream:
In a chilled bowl (very important, a CHILLED bowl, meaning chill that sucker in the freezer), combine 1 cup whipping cream, 2 Tbsp sugar and 1/2 tsp vanilla. Beat with a mixer on medium speed until soft peaks form. Or continue beating until stiff peaks form.

​

Madge, I'll take one of those WITH
​whipped cream please! And a refill on the coffee please.

​

Thanks, Madge! You're the best! 

Seriously, this is like a caramel apple in a bowl.
The caramel sauce, butter, the apples, brown sugar,
the quality puff pastry all come together
to make a wonderful fall dessert that won't disappoint.


Oh, did I say dessert?
Cause I ate a leftover one for breakfast.
​It was my fruit serving for the day.
Best fruit serving I've had all season.

Okay, that's all I got for this overcast, frosty Sunday morning, y'all!

Next recipe Ima post will either be easy peasy crispy french fries that will blow your mind how effortless they are or a chicken noodle casserole that does not use
canned soup.


OH CALM DOWN, NELLIE!! 
It may be some tangy chicken wings, too. Who knows. 



Thanks for checking in, y'all!
I appreciate it!
Stay warm and we'll talk at ya soon!!




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