MILWAUKEE -- It's apple season -- and The Cooking Mom is here making some fall favorites!
Caramel Apple Dip
8 ounces cream cheese, softened
½ cup brown sugar
¼ teaspoon cinnamon
1 ½ cups caramel sauce
½ cup toffee bits
6-8 Granny Smith apples, sliced
With a mixer, blend cream cheese, brown sugar and cinnamon in a mixing bowl until smooth. Spoon into a glass pie plate or pretty bowl. Refrigerate until ready to serve. Before serving, spoon caramel sauce over the top of the cream cheese mixture. Sprinkle toffee bits on top. Serve with freshly sliced apples for dipping.
Apple Cider Cupcakes
1 box (15 ounces) spice cake mix
1 1/4 cups apple cider
1/3 cup vegetable oil
1/2 cup walnuts (optional)
1/2 cup ( 1 stick ) softened butter
1/4 cup apple cider
3 1/2 to 4 cups powdered sugar
Preheat oven to 350 degrees. Line 24 muffin cups with paper baking cups.
Beat cake mix, apple cider, oil and eggs in a bowl with electric mixer for about 2 minutes or until blended. Scoop batter into prepared muffin cups.
Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool completely.
To prepare frosting, beat butter and apple cider with electric mixer at low speed until well blended. Gradually beat in 3 1/2 to 4 cups powdered sugar until smooth and desired consistency.
Frost cupcakes and garnish each cupcake with a few walnuts if you like.
Easy Apple Crisp
6 to 8 medium apples, peeled and diced
1 cup sugar
1 cup flour
1/2 cup butter
1 teaspoon cinnamon
1 teaspoon apple pie spice
Preheat oven to 400 degrees. In a small bowl, combine sugar, flour and butter until crumbly. Place apples in a 8 x 8 inch square or small to medium size baking dish that’s been sprayed with cooking spray. Sprinkle cinnamon and apple pie spice over apples and stir. Sprinkle butter mixture over apples. Bake for 25 to 30 minutes or until bubbly and golden on top.
If you don’t have apple pie spice just add another teaspoon of cinnamon to the apples and 1/4 teaspoon of nutmeg.