Peanut Butter Crunch Apples
Ingredients
. 6 Granny Smith apples
. 6 wooden sticks
. 1 (14 ounce) package individually wrapped caramels
. 2 tablespoons water
. 1/2 teaspoon vanilla extract
. 3 cups chopped peanut-butter-filled sandwich cookies
. 4 ounces milk chocolate, chopped
. 4 ounces white chocolate, chopped
1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and the mix is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3. Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth.
Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.
Pro Ganache
Ingredients
. 2 cups semisweet chocolate chips
. 2 cups heavy cream
. 2 teaspoons vanilla extract
1. Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil.
2. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally.
3. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.
Pumpkin black bean soup
Ingredients
. 3 (15 ounce) cans black beans, rinsed and drained
. 1 (16 ounce) can diced tomatoes
. 1/4 cup butter
. 1 1/4 cups chopped onion
. 4 cloves garlic, chopped
. 1 teaspoon salt
. 1/2 teaspoon ground black pepper
. 4 cups beef broth
. 1 (15 ounce) can pumpkin puree
. 3 tablespoons sherry vinegar
1. Pour 2 cans of the black beans into a blender, along with the can of tomatoes. Puree until smooth. Set aside.
2. Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper.
3. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon.
Jack-O-Lantern burgers
Ingredients
. 1 envelope onion soup mix
. 1/4 cup ketchup
. 2 tablespoons brown sugar
. 2 teaspoons prepared horseradish
. 2 teaspoons chili powder
. 2 1/2 pounds ground beef
. 10 slices process American cheese
. 10 hamburger buns, split
1. In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well.
2. Shape into 10 patties. Grill, broil or pan-fry until the meat is no longer pink.
3. Cut eyes, nose and mouth out of each cheese slice to create a jack-o-lantern. Place cheese on burgers; cook until cheese is slightly melted, about 1 minute. Serve on buns.
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