Search Results for: Oreos

Oreo Cream Cheese Layer Dessert

I don’t know about you, but Saturday’s are usually my baking days.  Does anyone else have a usual day they dedicate to baking or is it just me?  I usually bake my husband and I something nice for dessert, but this past Saturday he decided to bake himself a huge rack of ribs.  A rack of ribs that required over 2 hours of slow cooking in the oven resulting in moist fall off the bone meat.  But those ribs meant my oven was spoken for, and there wasn’t enough time to bake the layer cake I’d planned on making that night.  

So that meant no layer cake for dessert, and no layer cake to share with you.  But – I do have something else to share!  And it requires no baking at all.  None!

This creamy delight features layers of crumbled Oreo’s, cream cheese, chocolate pudding and whipped cream.  Now tell me that doesn’t sound good.  I knew as soon as I found this recipe by House 344 on Pinterest that I had to make it.  

The original recipe calls for this Oreo layer dessert to be made in a 13″x9″ glass pan, but I choose to use a smaller pan and then a few small parfait glasses as well.  I’d also planned on taking some photos of the dessert with my camera on the Sunday morning, only to discover that I’d left it at my cousin’s house when we were there earlier.  So I’m afraid I had to rely on my trusty iPhone to do the job.  

Oreo Layer Dessert 


3 package rolls of Oreos ( or 1 regular American package)
75g (1/3 Cup) Butter 
1 Box of Instant Chocolate Pudding (Found here in the UK)
600ml Double Cream, divided (or 2 – 8 oz Tubs of Cool Whip)
230g (8 oz) Cream Cheese, softened 
125g + 25g (1 Cup + 2Tbsp) Powdered Sugar  


1.  Crush the Oreo’s with a food processor, or in a bag with a rolling pin.  Save 1/2 a cup to sprinkle on top of the dessert when it’s done.  Pour remaining crumbs in a 13″ x 9″ pan.  Melt the butter and pour into the crumb mixture.  Stir the butter and Oreo crumbs until well mixed, and press crumbs in bottom of pan to make a crust.  

2.  Make the chocolate pudding according to package directions and let it set in the fridge.  

3.  In a mixing bowl blend cream cheese until nice and smooth and then mix in 125g of the powdered sugar.  In a separate bowl whip 300ml of the double cream (if using).  Fold the whipped double cream, or one of the 8 oz tubs of cool whip into the cream cheese mixture.  

4.  Spread the whipped cream / cream cheese mixture in an even layer over the top of the Oreo crust.  Next spread the pudding in an even layer over top of the cream cheese layer. 

5.  Whip the remaining 300ml of Double Cream (if using) together with 25g of icing sugar.  Spread the sweetened whipped cream, or your second 8 oz tub of cool whip on top of the chocolate pudding layer, and then sprinkle with the remaining Oreo’s. Cover and refridgerate until ready to serve.  

I’d suggest refrigerating the Oreo layer dessert for at least 4 hours prior to serving.  My husband and I couldn’t wait that long before we tried the one I made, and it was a bit hard to slice and was quite crumbly.  We had some more the next day and I could actually cut the dessert into slices and lift them out with a spatula.

Ultimate Peanut Butter and Chocolate Chip Cookies

I have a confession to make.  I’m a hoarder.  No, not one of those crazy hoarders that you see on the show actual TV show Hoarders (no offence to anyone reading this who is!).  I’m a hoarder of baking stuff.  Mainly things like chocolate chips, M&M’s, Jello, Oreos, marshmallows, etc. Things that I see on my travels that I can’t get in the UK, so when I see them I kind of go into this panic buying mode as if I will never ever see them again.  So then I buy them.  And then they sit there.  On my baking shelf waiting to be used.  Sometimes for months and months.  

During a recent trip to the US a few weeks ago I found some super cute little mini Reese’s Peanut Butter Cups – prefect for baking.  I had to have them!  Chocolate, peanut butter AND mini!  What’s not to love?  

When I got back home from my trip, I started unpacking my new purchases. I lined them up alongside the stuff I already had and started thinking about potential recipes.  I noticed a theme – mini Reese’s peanut butter cups, mini Reese’s pieces, peanut butter and chocolate chips, and a GIANT jar of peanut butter.  Cue light bulb moment!  I had been wanting to make some peanut butter chocolate chip cookies for ages, but had never got around to it – until now.

I call these the Ultimate Peanut Butter and Chocolate Chip Cookie.  They’re amazing.  I love them.  And I think you’ll love them too!  

UK residents!!! I realise that this recipe’s main ingredients are sourced from the US, but you can also get them here now in the UK at your local supermarket.  They won’t be the mini versions of the peanut butter cups and pieces, but YOU CAN BUY the regular and small sized versions of Reese’s Peanut Butter Cups, and the regular sized Reese’s Pieces at Sainsbury’s, Tesco and Asda.  It’s fine to use regular sized peanut butter cups, just cut them into smaller chunks (approx 9 pieces).  If you’d prefer to use the mini Reese’s Peanut Butter Cups that I used you can buy them here and you can also buy Reese’s peanut butter chips similar to the ones I used here.

Made With Pink’s Ultimate Peanut Butter and Chocolate Chip Cookies
Makes 20 large cookies


2 1/2 Cups (310g) Flour
1 tsp Baking Soda
1/2 tsp Salt

3/4 Cup (210g) Smooth Peanut Butter (not natural)
1/2 Cup (115g) Butter, softened
1 1/4 Cups (250g) Brown Sugar
1/4 Cup (55g) Castor Sugar
2 Eggs
2 Tbsp Milk
2 Tbsp Corn Syrup or Golden Syrup
2 tsp Vanilla
1 Cup Peanut Butter and/or Chocolate Chips
1/2 Cup Mini Reese’s Peanut Butter Cups
1/2 Cup Mini Reese’s Pieces


1.  Preheat oven to 350ºF (180ºC).  In a small bow combine the flour, baking soda and salt and set aside. 

2.  In a large bowl combine the peanut butter, butter, brown sugar and white sugar together.  Cream together with an electric mixer until smooth.  Beat in the eggs one by one.  Add in the milk, syrup and vanilla.  Stir the flour mixture from step 1 into the peanut butter mixture.  Fold in the peanut butter and chocolate chips, Reese’s Pieces and peanut butter cups.  Drop the dough onto an ungreased cookie sheet by 1/4 cup fulls and flatten slightly.  

3.  Bake for 8-10 minutes, or until edges are just slightly golden.  Leave the cookies to cool on the cookie sheet for a few minutes to firm up before moving them to a wire rack to cool completely. 

Mint Oreo Cupcakes

I can’t tell you how long I’ve wanted to bake these cupcakes.  It’s probably been close to two years, but I really can’t say for sure. The original recipe called for regular Oreo’s, but I had a package of mint Oreo cookies sitting on my baking shelf for over 6 months just screaming to be used.  I’d picked them up during a recent trip to the States, knowing that they were destined to become the “star ingredient” in one of my future baking creations. I’d struggled to decide what I should make with the mint Oreos – the possibilities were endless. Milk shakes, cheesecakes, brownies, Oreo truffles, cookies, etc., but in the end the cupcakes won.  It had been ages since I baked cupcakes, and ever since I saw these Oreo cupcakes online, I knew I just had to make them.  I also knew that the addition of mint would make them irresistible.  

These cupcakes required me to use the majority of my coveted package of mint Oreos (FYI: UK Oreo packages are a third of the size of the US package above!), something I was a little reluctant in doing. What if they didn’t turn out? I would have “wasted” my precious mint Oreos.

I’m going to be honest and say that I was actually quite hesitant about making this recipe because it said to whip the butter for a few minutes and then mix in the milk and vanilla.  This resulted in a cold liquidy and lumpy buttery mess.  Almost every other cupcake recipe I’ve made called for the butter to be creamed with the sugar.  I continued making them, and I’m glad I did because they turned out great!  The cake was a tiny bit denser than the other cupcakes I bake, but not in a bad way.  It was still nice and moist, and the Oreo’s were studded throughout the cupcake.  The only thing I wish I could change was that a lot of the whole Oreo’s that lined the bottom of the cupcakes stuck to the paper a little bit, which made them hard to remove from the liners.  If anyone has a tip to prevent this please let me know!  I was thinking that pouring a tablespoon of batter into the paper liners before placing the Oreo’s in may help?

I can’t wait to try this recipe with other Oreo flavours.  Unfortunately in the UK the only flavours available are regular and chocolate, but from what I remember mint, peanut butter, golden, and seasonal varieties are all available in the US. How unfair!

Mint Oreo Cupcakes
Slightly Adapted from Beantown Baker

1/2 Cup (114g) Butter, at room temperature
1 Cup (250ml) Milk 
2 tsp Vanilla extract
2 1/4 Cups (280g) Flour, plus 2 Tbsp for the Oreo chunks
1 tsp Baking Powder
1/2 tsp Salt 
1 2/3 Cup (375g) Sugar
3 Large Egg Whites, at room temperature

1 pkg Mint Oreo Cookies (~45 cookies)


1.  Preheat oven to 350F. Insert liners into a medium cupcake pan. 

2.  Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.
Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.
3.  In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.
4.  In a separate bowl mix together the flour, baking powder, and salt.
5.  Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.
6.  Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
Mint Buttercream Icing


1 Cup + 2 Tbsp (250g) Butter, room temperature
5 1/2 Cups (700g) Icing Sugar, sifted
1/2 tsp vanilla
1/2 – 1 tsp mint extract (depending on how strong you want it)
2 – 4 Tbsp Milk
Green food colouring (optional)


1.  In a large mixing bowl cream the butter and a 1/2 cup (65g) of the icing sugar together until well combined. Continue to add the icing sugar to the butter mixture 1/2 a cup at a time. Once the buttercream mixture starts to get a bit stiff, add the vanilla and mint extracts, and 2 tablespoons of the milk,.  Repeat these steps until all of the icing sugar is incorporated into the butter mixture.  You may want to add in more milk 1 tablespoon at a time until you reach your desired consistency. 

Go Ahead. I Dare You!

I think by now it’s pretty clear that I like to bake.  I’m always looking for new and interesting things to bake, and as I’ve mentioned before I’ve got a zillion things on my “To Bake”  list, so trying to decide on what to bake can be hard.  For those of you who enjoy reading food and baking blogs you may have come across something called the Daring Bakers Challenge.  I can’t quite remember when I first became aware of the Daring Bakers Challenges, but it was quite a while ago.  And for those of you who aren’t familiar with it, the concept is simple.  Every participant has to bake the exact same thing using the exact same recipe that’s been supplied to them.  There is a bit of freedom on how you want your finished product to look, but you do have to follow the recipe exactly – unless otherwise stated.  I’d been wanting to participate in a Daring Bakers Challenge for quite a while, but never got around to registering.  You see, the Daring Bakers are like a secret society – you have to apply to become a challenge member, and new members are only accepted once a month.  To be a Daring Baker, you also have to be good at keeping secrets.  The Top Secret recipe is supplied to each baker at the beginning of the month.  Bakers are then required to make the recipe and put their own personal twist on it before posting it on their blogs on the 27th of each month.  But NOT any earlier, otherwise they’d ruin the surprise and the challenge for all the readers.   
So what day is today?  The 27th!  Umm, – ok it’s actually February 4th.  Once again, our computer hasn’t really been working much lately, and was holding my photos hostage until last night. 
This is my first Daring Bakers Challenge – well December was actually, but I was so busy with dinner parties and events that month that I just couldn’t fit in the required Daring Bakers Christmas Stollen that we were all challenged to make that month.  I had to pass, so January now becomes my first official Daring Bakers Challenge month. 
And what a challenge it was!  Don’t get me wrong, the actual dessert we were required to make wasn’t that challenging at all.  In fact, I was really surprised with how easy it was to bake such a beautifully impressive dessert.  I was thrilled with the selection of January’s challenge, and will definitely be making it again. 
The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog Accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert. 
A Biscuit Joconde Imprime is actually a thin long piece of patterned spongy cake that’s wrapped around a variety of fillings called “Entrements”. I’d seen cakes like this before (see the picture above) when I was in the pastry shops in Paris.  I always thought of them as more of a summer thing.  They were beautiful and had lovely mousse fillings and the top of the cake was often covered in delicious looking fruit.  Since it’s freezing cold here right now, I wanted something a little bit richer and more indulgent than a fruit filling.  I also had a whole whack load of things in my pantry I wanted to use up, so this was my perfect chance. 
I decided to make a red heart pattern in my Biscuit Joconde, and did this by making the batter according to the instructions and then tinting it red.  I used a #4 Wilton tip to pipe the heart pattern – which I very easily created in power point, printed off and then placed underneath my baking paper / silicone mat.  In order to ensure the pattern stays exactly as I piped it, I had to put it in the freezer for about 20 minutes.  During this time I created the rest of the Biscuit Joconde batter, and then poured it directly over top of the frozen heart pattern.  Pop it on the oven, and watch it carefully!  My sponge only took 7 minutes to bake – not the recommended 12 mins.  Unfortunately my first Biscuit Joconde stuck to the parchment paper I had used, so when I peeled the paper off, a very fine top layer of the cake was removed.  It was too bad, because I was really pleased with the way my first batch turned out – it was perfect!  I had plenty of red batter left so I piped the hearts again, but this time on a silicone baking mat which worked much better, but unfortunately it left my hearts with some little air bubbles in them.   
After my Biscuit Joconde was cooled I cut it to my desired height and length, and lined the edges of my pan with the patterned sponge.  Then I cut the remaining Biscuit Joconde into pieces so it would fit perfectly into the base of the pan, lining the bottom.  *I used a smaller round cake pan with a false bottom that allowed for my cake to come out of the pan very easily.  A spring form pan will also work. 
After I’d lined the pan it was time to fill it with the Entremets!  As I mentioned before, I had a ton of things in my pantry that I needed to use up including a few boxed mixes I brought home from my last trip to the States.  
For my bottom layer I decided on a peanut butter cup brownie chunk no bake cheese cake.  I had a boxed Duncan Hines Reese’s Peanut Butter Cup Brownie mix I needed to use up, so I baked that and then chopped a few square of the brownies into little chunks and folded it into my no bake cheesecake mixture and then poured it in to the bottom of my Biscuit Joconde.  I put it in the fridge to firm up a bit while I made my next layer – a really simple chocolate mousse.  I totally cheated with this chocolate mousse – all it was was a 1/2 a package of Chocolate Fudge Jello Pudding, and about 3/4 of the liquid that was required for it.  I used whipping cream for 2/3 of the liquid, and chocolate milk for the other 1/3.  Not using the recommended amount of milk/liquid allowed my pudding mousse layer to be firm enough that I could cut it with a knife and not have it run once it had set.  I also brought the Jello pudding back from the States, because as far as I know, there is nothing remotely similar here.  The top layer was really simple, but really delicious.  It’s also something I’ve used for cake fillings in the past, and you can make it no matter what country your in.  It was an Oreo Cookie Chocolate Whipped Cream layer.  All that you need to do to make this is whip up some cream (I used double cream) together with 2-3 tablespoons of cocoa powder, and once whipped fold in some crushed Oreo Cookies.  The Oreo cookies will absorb some of the moisture in the cream making it stiff enough that you can cut through it once set.   
After I’d made and poured in all of my layers I left my Biscuit Joconde in the fridge over night for everything to set.  The next day I ended up with one of the most delicious cakes I think I’d ever made!  The fillings were all amazing, and worked very well together. They were so light and fluffy – and easy to make too! 
Below are the full instructions for the Biscuit Joconde that all Daring Bakers were provided with (I’ve added a few notes in grey), followed by my own Entremet filling recipes. 
*I’d recommend making the Décor Paste first, and then making the Joconde Sponge batter, otherwise it will be sitting around for at least half an hour while you pipe and freeze your design. 
Equipment Required (suggested):  
• Silpat
• ½ baking sheets or a 13” x 18” jelly roll sheet (rimmed baking sheet)
• Mixer (optional)
• Bowls
• Knives
• Offset spatula
• Regular spatula
• Pastry comb (optional)
• Rulers
• Spring form pan
• Cling wrap
• Parchment paper
• Gel, paste or liquid food coloring (optional) 
Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan


¾ cup/ 180 ml/ 3oz/ 85g Almond Flour/Meal – *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2? oz/ 75g Confectioners’ (Icing) Sugar
¼ cup/ 60 ml/ 1 oz/ 25g Cake Flour *See notes below
3 Large Eggs – about 5? oz/ 150g
3 Large Egg Whites – about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ? oz/ 10g White Granulated Sugar or Superfine (Caster) Sugar
2 tablespoons/ 30 ml/ 1oz / 30g Unsalted Butter (melted)

*Note: Instructions on how to make cake flour can be found here 
* Make 2 cups of the cake flour – you’ll need 1/4 cup for the Joconde Sponge & 1¾ cup for the Décor Paste. 
1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
5. Fold in melted butter.
6. Reserve batter to be used later.
Patterned Joconde-Décor Paste
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan 
Décor Paste
*I halved the recipe below, and still ended up with LOADS left over.  If you were doing a larger pattern, then you may need the full recipe. 

14 tablespoons/ 210ml/ 7oz/ 200g Unsalted Butter (softened)
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners’ (Icing) Sugar
7 Large Egg Whites – about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g Cake Flour
Food coloring gel, paste or liquid  
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture. 
1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation 
Preparing the Joconde- How to make the pattern:  
1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes
4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
5. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

To prepare the mold for the Entremets I’d suggest using a piece of clear plastic such as an overhead transfer (I used a clear sheet of plastic from the scrap book store) and cut it so it’s higher than your pan.  Line your pan with the plastic, and then begin lining it with your Joconde Sponge (which you will have cut whatever height you choose – traditionally the Entremet layer rises higher than the sponge), and line the bottom of the pan with the remaining sponge as I described at the beginning of my post.  Set aside. 

Entremet Layers

Brownie Chunk No Bake Cheese Cake Filling

Brownies of your choice, cut into small chunks.  I used about 3/4 cup of brownie chunks, but use your own judgement. 
16oz (455g) Cream Cheese (don’t use light, as it won’t work the same)
1/3 cup (75g) Granulated / Castor Sugar
1/2 cup (125ml) Whipping Cream or Double Cream
1/2 tsp Vanilla Extract 
1. Mix the cream cheese, sugar and vanilla using an electric mixer until nice and smooth.
2. Whip the cream, and then fold the whipped cream into the cream cheese mixture so it’s fully combined.  Fold gently though – you don’t want to loose all the air in the cream!
3. Very gently fold in your brownie chunks. 
4. Pour the cheesecake mixture into your Joconde Sponge, and put into the fridge to set for about 30 minutes before moving onto the next filling.   
Cheaters Jello Chocolate Mousse 
1 package of Jello pudding (I used Chocolate Fudge, but any flavour will do!)
1cup (250ml) Whipping Cream or Double Cream
1/2 cup (125ml) Chocolate (or regular milk if your not using a chocolate pudding) 
1. Dump the pudding mixture into a bowl together with the whipping cream.  Mix together using an electric whisk or mixer for about 1 minute.  The mixture will be very thick.  Now add in your milk and mix together for an additional minute or two.  The pudding mixture should be fairly thick.
2. Pour the pudding layer into your Joconde Sponge, on top of the cheesecake layer.  Pop it back in the fridge to set for 15 minutes while you make the 3rd filling. 
Oreo Cookie Chocolate Cream Filling 
11oz (300ml) Whipping Cream or Double Cream
2-3 Tbsp Cocoa Powder
2 Tbsp Icing Sugar
1 cup Chopped Oreos  
1. Pour the cream, icing sugar & cocoa into a bowl, and whip using an electric whisk.  Once the cream is whipped fold the chopped Oreos in.  If you think you’d like to add more Oreos, then go ahead.  Pour the Oreo Cream mixture into the Joconde Sponge, and that will form the final layer. The Oreos will absorb the moisture in the cream, making it stiff enough to cut through. 
*The final layer should be higher than the Joconde Sponge, so it’s important to use the clear plastic sheets I mentioned previously to keep the final layer in place while it firms up.  
When it comes time to un-mold your Joconde Sponge, carefully remove it from the pan by either opening up the sides of the spring form pad and lifting the round part up leaving the cake & pan base on the table.  If you used a pan like the one I used where the bottom can be removed by pushing up on it, then set the base on a tall glass and slowly lower the sides down, so the base and your cake are left sitting on the glass.  Next, carefully remove the plastic sheet from around the cakes edge – you may want to run a sharp knife around the edge to make sure it removes easily. 
My fillings started were quite thick when I poured them into my Joconde Sponge, so it didn’t end up with nice flat and smooth layers.  I’ve seen plenty of others done using mousses and other Entremet Layers that looked gorgeous because they were perfectly flat & smooth so you could clearly see where the layers stopped and started. 
So there ya go – that’s pretty much it.  I know this post and the recipe instructions for this cake were really long, but I promise you it’s a lot easier than it looks! I’m really looking forward to this months challenge – it’s something I’ve made before (but never posted) and I can guarantee you it’s delicious!

Sticky Caramel Apples

I don’t know when the last time I had a caramel apple was.  A rough guess would probably be over 20 years ago, but for some reason I really got the urge to make a batch this year.  Halloween is quickly approaching which signals the start of the holiday season for me.  It also means that I get to look back on nearly 30 years of Canadian holiday traditions – most of which I don’t get to see here in the UK.

Halloween is a relatively new thing over here, and it’s for kids only.  No crazy adult parties with everyone decked out in costumes, no one really carves a pumpkin or decorates their yards to look like graveyards, and worst of all there are no traditional home baked Halloween treats!  Kids are just beginning to trick or treat which means that the adults who own the doors these kids are knocking on probably aren’t aware that Halloween is making it’s way “across the pond.” 
Over the next few months my blog will be filled with traditional Holiday treats, including some UK ones I’ve grown to love since moving here 2 years ago.  

Anyway, back to the apples!  For North Americans (more for Americans I’d say) caramel apples are a pretty traditional snack around Halloween.  They come in every size and flavour imaginable, and have become pretty trendy lately with specialty stores selling nothing but gourmet caramel apples covered in everything from drizzled chocolate to crushed oreos and gummy bears.  I decided to keep it simple and used finely crushed oreo crumbs and some cute milk and white chocolate stars.


Making caramel apples is fairly easy, all you’ll need is some caramels, a small amount of heavy cream, candy to decorate and of course some apples! 

I’m not sure if they sell chewy caramels like this in the UK.  I’ve never seen them, but to be honest I’ve never looked.  I have a feeling that Werther’s Original Chewy Toffee pieces would probably work though.  I bought my bag of Caramels way back in August when I went back to Canada – yeah, they were already selling Halloween candy back then! 

Try using different sizes of apples. I found some cute mini ones that would be good for kids. The one in the middle formed some bubbles in the caramel that look like creepy warts :-s

Caramel Apples

6 apples – I prefer tart ones like Granny Smiths
14oz (400g) chewy caramel pieces
2 Tbsp (30ml) heavy cream
6 popsicle sticks 

1. Start up by inserting a popsicle stick into each apple, and then place them in the freezer for 15 minutes (this helps the caramel set). 

2.  In large glass measuring cup, melt your caramel pieces in the microwave together with the heavy cream, and stir until smooth.  Try melting the caramels for 1 minute, and then 30 second intervals after that.   

3. Take your apples out of the freezer and dip them into the melted caramel using the popsicle stick as a handle.  Start by plunging each apple directly into the caramel, rotating it with the stick to help coat the apple evenly.   

4. Once covered, pull the apple out of the caramel and let the excess drip off.  If you’d like to put any “toppings” on your apple, now’s the time to do it.  Immediately after I take the apple out of the caramel I place it in the oreo crumbs and let it set.  The caramel will set quite quickly if you’re apples are cold, so you’ll also have to work quickly!  Make sure you set your apples on some kind of non stick surface like a greased plastic lid or a silicone baking mat so they don’t stick! That’s pretty much it!

You can eat these apples off the stick, but I prefer to cut mine up into sections and share it with someone else.  I find that they’re quite filling and there’s a lot of chewing involved, so I couldn’t eat a whole one.