First up, Apple Cider Caramels – seriously, heaven are in these little bites of sweetness!
Apple Cider Caramels
Recipe from Our Best Bites
2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp ground cinnamon
1/4 tsp allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed
- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it...it might try to run away. Set aside to cool.
- Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2" squares and wrap each caramel in wax paper, but I'm lazy so I cut the caramel into 1/2" logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won't last that long. These things are delicious!
Next recipe is for Cream Cheese filled Snickerdoodles by Cookies & Cups. These are big cookies and so yummy, they were gone pretty quickly! Sorry I don’t have a picture of these.
- 1 1/2 cups sugar
- 1 cup room temp butter
- 2 eggs
- 1 tsp vanilla
- 2 3/4 cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 2 tsp cinnamon
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 2 tsp vanilla
- Make the cream cheese filling by mixing the cream cheese, 1/4 cup sugar and 2 tsp vanilla. I used my hand mixer for this.
- Cover the cream cheese mixture and refrigerate for at least 30 minutes.
- Preheat oven to 400Â°
- Cream butter and 1 1/2 cup sugar until fluffy.
- Add eggs and 1 tsp vanilla. Mix until combined.
- On low speed mix in your flour, cream of tartar, baking soda and salt. Set dough to the side.
- In a small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set that aside as well.
- Remove the cream cheese mixture from the refrigerator.
- For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter)
- Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal.
- Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes.
- When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 8 minutes.
- Transfer to wire rack to cool.
If you are already finished with your baking for the season, definitely file these away to try next year – I promise you won’t be sorry!!!