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Check Laura’s latest blog showcasing looks for the upcoming Fall season.
Source: Almost Autumn (Fall Lookbook)
by Pitmaster Jimi James
It’s September now, and we are slowly saying “goodbye” to summer and “hello” to fall (which in case you didn’t know is the best season of the four we have). Apples, pumpkin pies, trick-or-treat, leaves changing, and more desserts–what’s not to love???
Well, Snickers just happens to be my favorite candy bar of all time.
So any time I can eat one, or make something from one, I’m all for it!
Remember kids, chocolate starts as a bean, that means chocolate is technically a vegetable. So eat plenty of chocolate every day!!! (Please don’t send me hate mail . . . Chocolate starts as a bean, look it up!!!!)
So this time, we are gonna make a dessert that incorporates apples and Snickers into one dessert! Now this salad may not technically be a salad, but hey, we’re here for the sweetness, not the health.
Make this for a fall dessert, birthday parties, baby showers, Thanksgiving or Christmas dinner. When others are bringing pies, cakes and cobblers, you are sure to be a hit at your party or dinner when you arrive with this sweet treat.
If you love Snickers and apples, you will realize this recipe is AWESOME!!!! It’s super easy, and you can whip it up in about 10 minutes and then chill it until it’s ready to serve. It’s a great dessert salad that combines different textures and flavors. The best part is, you can play around with the recipe and add, or subtract, what you like, or don’t like, and completely make it your own.
Here is what we’re gonna need:
- 6 regular Snickers bars (4 for the salad and 2 for sauce)
- 4 medium-sized apples (Red Delicious or Granny Smith are great.)
- 1 (5.1 oz.) package vanilla instant pudding, dry
- ½ cup milk
- 1 (16 oz.) tub Cool Whip, thawed
- ½ cup caramel ice cream topping
First thing we’re gonna do is pour the dry instant vanilla pudding into a bowl. Add ½ cup cold milk–the colder, the better– and for desserts, I prefer whole milk. Keep the 2% for everyday use. We want rich and creamy for decadent desserts.
Whisk the milk and pudding mix together.
Next, you’re going to add the 16-ounce tub of Cool Whip to the pudding mix and whisk until thoroughly combined.
Now, go ahead and pop this in the fridge until we’re done with the next step.
Next, chop 4 of the Snickers bars and the apples into bite-size pieces.
[NOTE: Please make sure you remove the apple core before chopping the apples, or you won’t like this dessert. Apple seeds contain cyanide, and you don’t want to make anyone sick. You want them talking about how great this was.]
Stir the apples and Snickers bars into the pudding mixture and transfer from your mixing bowl to a casserole dish or a 9×13 pan.
The last part of this recipe is this: Chop the last 2 Snickers bars and put in a microwave safe bowl. Microwave for 10 seconds at a time until the Snickers are completely melted. Now, drizzle the melted Snickers over top of our dessert, PLUS take that caramel sauce and drizzle it over top of our dessert too.
Now, pop this in the fridge for an hour or two before serving. Enjoy!!!!
Stay hungry, my friends. Until next time…
by Pitmaster Jimi James
As summer winds down, and is cooler than any August I can remember, I decided this week to start looking toward Fall.
When I think of fall, I think of desserts.
When I was young and wanted apple pie, my mom came up with baked apples instead. She was trying to prolong summer, and she didn’t want to spend her summer making pie dough from scratch. From-scratch dough was for when it was cooler outside and a reason to get the fireplace going and listen to stories about my granny (my mom’s mom).
This recipe is for my mom’s apple pie filling.
Now, pre-heat that oven to 350 degrees.
What You Need:
- 5 to 6 apples, of course. I use Granny Smith, Braeburn, and Jonathan apples. You can use just one kind of apple if you like or add some variety like me.
- ½ cup Sugar
- 3 Tbsp. Lemon juice
- 3 Tbsp. of All-purpose flour ( If you can find it, try using tapioca instead.)
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
First, you’ll need to peel the skin off the apples.
Next, you’ll need to take the core out of the apple. You can do this with an Apple Corer or just slice the apple in half and cut the core and seeds out. Make sure you watch your fingers though. Safety first. The Apple Corer makes it a bit quicker, safer, and easier.
Once you have the apples peeled and cored, slice them into quarters about the size below and put all the apple slices in a bowl.
Then, we’re going to add your lemon juice, sugar, flour or tapioca, cinnamon, and nutmeg to the apples. Stir all the ingredients into the apples. Make sure all the apples are covered with the mixture.
Let the apples sit like this for 10 to 15 minutes as the lemon juice and sugar with start pulling the water out of the apples. As the apples bake, the water mixes with the juice and sugar and makes a thick filling.
Spread the apple mixture into a casserole dish. A 9×9 or 9×13 is good.
You can take a quarter of a stick of butter and slice butter to put on top if you like. . . OR just leave it how it is.
Now, cover the pan with parchment paper and aluminum foil. The reason you use parchment is that the apples are acidic and can react with the foil.
At this point, you are steaming the apples. Now, put the covered pan in the oven at 350 degrees for 20 minutes.
After 20 minutes is up, take the pan out and take the parchment paper and foil off. Put the apples back in the oven uncovered for another 20 minutes.
Pull the apples out and check the apples with a fork. If they are still hard, bake another 5 minutes. You want the apples soft, but not falling apart.
As fall sets in, this rough-and-tough Pitmaster can’t help but think of all the times I spent with both grandmas and my mom. These women are my heroes!!!!
It’s just around the corner. . . Stay Hungry My Friends!!!!!