Caramel Apples without Corn Syrup

Caramel apples are a fun fall dessert, but most recipes use corn syrup or other weird ingredients. Not this one! You can make caramel apples only using real, whole food ingredients and they taste amazing! Here's how.

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Caramel Apples

Ingredients

6 medium apples

1 cup heavy cream

1 cup Sucanat or other unrefined cane sugar

1/2 cup honey

4 tablespoons butter

1 teaspoon vanilla extract

Toppings such a crushed nuts or coconut (optional)

Special Equipment

Food/candy thermometer

Wooden sticks for handles

Directions

1. In a medium sized sauce pan combine heavy cream, Sucanat, honey, and butter.
2. Heat over medium heat, stirring frequently until all ingredients are dissolved.
3. Once ingredients are dissolved, cook caramel, stirring constantly, until the it reaches 245°F.
4. Remove caramel from heat, add vanilla extract, and stir to incorporate.
5. Line a baking sheet with parchment, a silicone baking mat, or aluminum foil. Prepare apples by inserting sticks into stem ends and placing on lined baking sheet.
6. Dip and roll apple in caramel until evenly coated. Once apple is coated, remove it from caramel and allow excess to drip back  into the pot.
7. Place coated apple on baking sheet to cool. Repeat with remaining apples.
8. Roll caramel coated apples in toppings, if desired. Place tray of finished apples in refrigerator to finish cooling.

October Favorites 2014 | Healthy Food, Recipes, and Lifestyle

With October almost over, it's time for me to share all of my favorite things from the past month! Healthy food, healthy recipes, and a lifestyle item make this month's list. [x_video type="16:9, 5:3, 5:4, 4:3, 3:2" m4v="" ogv="" poster="" hide_controls="" autoplay="" embed='' no_container="true"]

October Favorites

1. Sweet potatoes
2. Lemon-garlic tahini dressing
3. Honey-mustard roasted chicken
4. Cinnamon Vanilla tea by Stash
5. Julep Shailene nail polish (I've heard that Zoya Sansa is a dupe for this and also has a better formula, but I haven't tried it myself.)

5 Fall Recipes

Just like everyone else, I'm super excited for fall! Today, I thought I would share five recipes that are on my list to try out. I've also created a Pinterest board dedicated to this topic, so I'll keep adding recipes as I find them. :)

1. Baked Butternut Squash Chips. A fun way to use all of that fall squash!
2. Maple Roasted Chickpeas. I've been wanting to try a roasted chickpea recipe for a while, and this sweet version might just be the first one.
3. Beef Chili and Soaked Cornbread. Fall weather also means warm and cozy soups and stews. Since the tomatoes are gone for the year (sad face) I'd switch out the ones in this recipe for canned.
4. Maple Pumpkin Butter. Maple + Pumpkin = Fall. The end.
5. Caramel Apples Without Corn Syrup. This would be a great Halloween option for people who don't think you are trying to poison their child.

I hope you guys enjoy trying out these recipes as much as I will!

What is your favorite fall recipe? Share in the comments below!

Things I'm Excited About For Fall

1. Boots. I've been in search of a good pair of riding boots for a couple years now, but they never fit comfortably over my large calves. These are extra wide and have some elastic, so maybe they'll do the trick!
2. Pumpkins. While most people are having dreams of Starbucks, I prefer the real thing. Whether used for decor or eating, their quintessential for fall. Plus, making your own pumpkin puree tastes way better than the canned stuff and makes you feel especially fancy.
3. Dark nail polish. I love my brights, but I'm definitely ready to rock the fall colors. Zoya Hunter is a great green and is right in line with this season's military trend.
4. Sweaters. They're super cozy and this one has kitties on it!
5. Apples. They're one of my favorite fruits to add to my plain yogurt, great for snacking, and come in tons of different varieties. They also make a great salad addition!
6. Seasonal candles. I love this one from Aroma Naturals. It's a mix of orange, clove, and cinnamon and doesn't have any of the yuckies found in most candles.

What are you most excited about for fall? Share in the comments below!

Homemade Pumpkin Puree!

It's that time of year when the air is cool and pumpkins abound. But how many of us have gone to the store and bought a can of pumpkin puree without a second thought? I know I never really considered where the stuff came from, much less that I could make it myself. It must be hard right? That's why they sell it in a can. Well, last year, I learned just how wrong I was.

Let me set the stage. It' s a cool autumn day and I'm doing my weekly volunteering at the local farmers market. As I'm perusing the aisles, I see round, petite pumpkins at one of the farmer's stands and overhear his conversation with another customer. "These are sugar pumpkins. They're for making pies." Suddenly, I had a revelation. I could make a pumpkin pie from an actual pumpkin! Right then and there it was decided; I would make a pumpkin pie for Thanksgiving from a real pumpkin. Needless to say, the rest is history. Everyone was impressed and, even better, it was really easy!

The puree can be used for the obvious pumpkin pie, but go ahead to use it in other pumpkin recipes too or make up your own. This recipe uses one pumpkin, but feel free to a cook few at one time. I always do!

Pumpkin Puree

makes approximately 1.5 cups

Ingredients

1 sugar pumpkin

Water

Directions

1. Preheat oven to 400°F.

2. Use a paring knife to stab slits in the pumpkin. This will allow steam to escape during the cooking process so you don't end up with an explosion.

3. Place pumpkin in a baking dish with about an inch of water on the bottom.

4. Roast for 1 hour and 15 minutes.

5. Remove pumpkins from oven and allow to cool.

6. Once cooled, use a knife to cut a hole around the pumpkin stem (like you would if you were carving). This should be easy as the flesh will be soft. Using a spoon, scoop the seeds out of the pumpkin. Then, peel away the skin, which should slough right off.

7. Cut pumpkin into chunks and place in blender. Puree until smooth.

8. Use puree immediately, refrigerate, or freeze for later use.