Caramel Apple Enchiladas

The second I saw Caramel Apple Enchiladas on In the Kitchen with KP, I knew I had to make them!

Growing up, we used to always go apple picking in the fall so that's when my mom always started making apple desserts! Apple Crisp, Apple Dumplings, Apple Pies...

The weather was cool in Pittsburgh. It was definitely feeling like fall. And I was dying to get my apple on.

As soon as I saw the recipe for Caramel Apple Enchiladas, I couldn't stop thinking about them. Unfortunately, I was heading out of town to help my sister with her annual Out of the Darkness Walk for Suicide Prevention.

Which, by the way, you can still make a donation to, if you're so inclined, by clicking this link... http://afsp.donordrive.com/participant/spryte

I was considering making them at her house... but we were so busy, there was just no time. So they had to wait... and I have to say, they were definitely worth the wait!!

After checking out LOTS of Apple Enchilada recipes, (most of which called for canned apple pie filling *shudder*) this is what I came up with.



Caramel Apple Enchiladas
5 flour tortillas (soft taco size)
5 apples (I used 3 MacIntosh & 2 Honey Crisp)
1/4 C brown sugar
1/2 - 3/4 tsp cinnamon
pinch of nutmeg
1/4 C butter
5 Caramel sheets (used for easy caramel apples)
1 TBLS butter, melted
1 TBLS cinnamon/sugar (for sprinkling)
Vanilla ice cream (optional)
Caramel sauce (optional)

Preheat oven to 425F.
Peel, core and chop apples.
In a large skillet over medium heat, melt 1/4 cup of butter.
Add chopped apples, sprinkle with brown sugar, cinnamon & nutmeg.
Cook apples for about 5 - 8 minutes, or until tender.
Place flour tortilla on work surface, then place caramel sheet in the center of the flour tortilla.
Put a scoop of cooked apples in the center.
Fold bottom of tortilla up over apples, fold sides in, then roll it up, being careful to keep the filling inside.
Place seam side down in 8x8 glass baking dish.
Repeat with remaining tortillas & caramel sheets.
Brush enchiladas with melted butter and sprinkle with cinnamon/sugar.
Bake at 425F for 10 - 15 minutes or until golden.
Serve warm with ice cream and a drizzle of caramel.

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So peel your apples.


I like to use a couple types of apples, when I bake.
One is almost always MacIntosh, today the other was Honey Crisp.

Cut out the cores and chop them up.


Melt 1/4 C butter in a large skillet.


Add the chopped apples, brown sugar, cinnamon, and nutmeg.


Cook 5 - 8 minutes, or until apples are tender.


Ok... those spicy apples smelled amazing!

Now you need soft taco sized flour tortillas & caramel sheets.

You can usually find caramel sheets in the produce department at the grocery store.


I had never used them before. They're pretty cool... just packed between sheets of parchment paper.


First lay out a tortilla.


Add a caramel sheet.


Add a scoop of apples.


Fold the bottom of the tortilla up over the apples.


Fold in the sides.


Then roll it up and place it seam side down in an 8x8 glass baking dish.

Repeat with remaining tortillas & caramel sheets.


I had a little bit of apple left over... it was so good reheated on pancakes the next day! But it would have also been great stirred into oatmeal.


Now brush the enchiladas with melted butter.


Sprinkle them with cinnamon/sugar.


And bake for 10 - 15 minutes at 425F, or until golden.


Some of the caramel oozes out, but that's ok. It totally scoops right up with the enchiladas.

Serve with some vanilla ice cream and an extra drizzle of caramel!


These were SO good!! And they went together really fast! No baking for an hour or making dough like a pie. Just sweet, spicy, apply deliciousness!

Mudslide Pie

Mudslide pie is so easy and really delicious!!!

This recipe is adapted from the Betty Crocker website.



Mudslide Pie
26 Oreo cookies, divided
1/4 C butter, melted
6 C coffee ice cream, softened (don't skimp! buy the good stuff!)
3 TBLS Kaluha
3 TBLS Bailey's Irish Cream
Caramel sauce, for garnish
Whipped cream, for garnish

Put 20 Oreos into the food processor and pulse until you have fine crumbs.
Add melted butter and process until combined.
Press cookie crumbs into the bottom and up the sides of a ungreased 9in pie plate.
Freeze for 15 minutes.
Mix softened ice cream with Kaluha and Bailey's.
Spread ice cream mixture into pie crust. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight.
Remove pie from freezer 15 minutes prior to serving. Crush remaining 6 cookies in food processor. Serve Mudslide Pie topped with whipped cream, a drizzle of caramel and a sprinkle of cookie crumbs.
Enjoy!!

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This is what you need.


Don't skimp on cheap ice cream. You want creamy, delicious, strongly flavored coffee ice cream. If I'm not making it myself, I always choose Starbucks Coffee Ice Cream. It's spendy for those little containers, but SO worth it!!

Crush the cookies in the food processor then mix in the melted butter.


That little bottle of Bailey's isn't in the food processor. It's on the counter behind it.

Anyway, then press the buttery cookie crumbs into a glass pie plate.

Anyone remember when I asked Santa for a nice red pie plate??

See... he reads my blog. =)


Freeze that for 15 minutes.

Now mix up the ice cream and booze.

Mmmm... I licked all the lids before I threw them out.


6 cups of coffee ice cream


If you try stirring it up a bit first, it's easier to mix in the alcohol.




Fast forward 15 minutes.

Spoon your ice cream mixture into the cookie crumb crust.

Oh, look at that spoon, all covered with frozen mudslide... I should definitely lick that so it doesn't get the sink messy!


Cover with plastic wrap.

I didn't have plastic wrap. I only had plastic bags that go inside my heated pedicure booties. So I cut one open and used that.


But it wasn't very clingy, so I covered it with foil too.

Then into the freezer next to the Trader Jose's Chicken & Cheese Tamales overnight.


It doesn't have to be overnight, but it should be for at least 6 hours. And it doesn't have to be next to Trader Jose's Tamales either.

Take it out of the freezer about 10 - 15 minutes before you're ready to serve it.

Top slices with whipped cream, caramel sauce and a sprinkle of cookie crumbs.


This was SO good!! Perfect on a hot summer day. But really a yummy treat any time!

Try this!! It's delicious!!

Hefeweizen Cupcakes

I really don't remember how I stumbled across this recipe on Beantown Baker's blog, but Jen the Beantown Baker has an amazing collection of cupcake recipes and loads of other delicious looking yumminess. I highly recommend you check it out!

But when I saw Hefeweizen Cupcakes, I knew I had to make them!!

It took awhile to actually get around to it. And I had a Franziskaner Hefe-Weisse in the fridge that was off-limits, for what probably seemed like FOREVER to Jon!

But our friend's birthday rolled around, and he ended up being in town without his lovely wife or family, so I decided it was the perfect occasion for Hefeweizen Cupcakes!



Hefeweizen Cupcakes
Makes 9 cupcakes

2 egg whites
1/2 C sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 C vegetable oil
zest of one large lemon or 2 small lemons
3 TBLS milk
1 C all-purpose flour
1/2 C Hefeweizen or other wheat beer

In a medium-sized mixing bowl, whip egg whites until soft peaks form.
Gradually mix in the sugar.
Mix in baking powder, baking soda, vegetable oil, zest, and milk.
Mix in half of the flour.
Mix in the beer.
Mix in the other half of the flour.
Fill cupcake liners 3/4 full.
Bake at 350F for 15 minutes or until cupcakes bounce back when lightly touched.

Beer Glaze Recipe
1/2 C malted milk powder
2 TBLS all-purpose flour
1/4 C hefeweizen or other wheat beer
4 TBLS unsalted butter, room temperature
1 1/4 C powdered sugar

In a double boiler, combine all the ingredients except for the butter and sugar.
Melt the mixture, stirring continuously until it's thick - about 12 minutes.
Cool completely.
In a medium-sized mixing bowl, mix the cooled malt mixture with the butter.
Mix in the powdered sugar.
The end result should be a thick and sticky glaze.
Spread onto cooled cupcakes.

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The beer that sat in my fridge forever!


Preheat your oven to 350F
Ok... so beat your egg whites until soft peaks form.


Then gradually mix in the sugar.
Mix in baking powder, baking soda, vegetable oil, zest, and milk.
Mix in half of the flour.
Mix in the beer.
Mix in the other half of the flour.

It will look like this =)


Fill cupcake liners 3/4 full.


Bake at 350F for 15 minutes or until they bounce back when lightly touched.


Now to make the Beer Glaze.

So malted milk powder, beer and flour in to the double boiler.


Mix well, cook and stir until thick.


About 12 minutes...


When completely cooled...

Mix the cooled malty mixture with the butter


Then mix in the powdered sugar...


Now you're ready to glaze the cupcakes!




Kinda yeasty and a little savory sweet. But not too sweet. I'm not fond of stuff that's really sweet and these were great!



Really tasty... nice crumb...



They ARE different.

But I'll definitely be making them again!

Give them try!

Frozen Yogurt Pie

This is wicked easy and wicked fast and on a hot summer day, it's also wicked refreshing!

The first time I made this was for my own baby shower. It was a surprise baby shower, so I had no idea that's what I was really making it for. My friend Joyce said it was a surprise birthday party for the office manager.

I really didn't want to go. Plus she'd asked me to bring a raspberry and a blueberry frozen yogurt pie. She said she was running short on prep time and really needed the help.

I made them, then tried to beg off of the party, saying I'd just drop off the pies. She convinced me to come, with promises of A/C and being political correct by putting in an appearance for the boss.

Fine... I went... I guess it's a good thing I showed up, because I was the guest of honor!



Frozen Yogurt Pie
1 8oz container of Cool Whip, thawed
2 6oz containers of yogurt
1 pre-made graham cracker pie crust

Mix Cool Whip & yogurt.
Spread into pie plate.
Freeze 4 hours or until firm.
Remove from freezer 15 minutes prior to serving; let stand at room temperature.
Slice & enjoy!

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So this is all you need... (for two pies)


Raspberry first... 1 tub of Cool Whip... 2 containers of yogurt...


Stir...


Stir some more...


And into the graham cracker crust...


Decorate with raspberries...


Flip the cover from the crust and reattach...


Now on to the lime...

The Key Lime Pie yogurt had a very mild flavor on it's own...


So I added the juice & zest of one lime...


I decorated this one with sugared lime slices...




Now they're ready for the freezer...


I'm not great at cutting a pretty slice of pie...




But this is so easy. It goes together in 5 minutes. And you can just make one or two to have on hand in-case of unexpected guests.

It's creamy and flavorful and so versatile. You can use any flavors of yogurt and whatever kinds of garnishes you like!