Annie's Chamorro Kitchen: Caramel Apple Dip & Baked Brie
“My name is Annie. Food and I get along so well! Cooking and baking are more than a hobby for me – they’re a passion. I come from the beautiful island of Guam, U.S.A. The recipes you’ll find here are my creations, or those of my children, who are also budding foodies. I hope you like them. Drop me a comment or two to let me know how you like our island and other delicacies. Enjoy!”
Caramel Apple Dip
I love caramel apples, don’t you? What I don’t love is having to bite into it, so I usually end up cutting the apple into slices so I don’t make a huge mess.
This recipe makes it so much easier to enjoy this delicious treat.
I used toffee bits in this recipe, but you can also use miniature chocolate chips, chopped nuts, or even crushed jolly rancher candies. The possibilities are endless to how versatile you can make this.
Give this recipe a try. I know you love it!
• 8 ounces cream cheese, softened to room temperature
• 1/4 cup caramel sauce (you can use ice cream topping), plus more for drizzling
• 2 tablespoons brown sugar
• 1 jar (7 oz.) marshmallow cream
• 1 teaspoon vanilla extract
• 1/2 cup toffee bits
• Sliced apples (I like Rome apples for this)
1. Place the cream cheese into a small mixing bowl. Using a hand mixer, mix until creamy. Add the 1/4 cup of caramel sauce and brown sugar to the bowl; mix until you don’t see any large lumps of brown sugar. Next, mix in the marshmallow cream. Add the vanilla extract and mix well.
2. Place the dip into a serving dish. Sprinkle toffee bits or your favorite caramel apple topping all over the top. Drizzle with more caramel sauce (as much as you like).
3. Serve with sliced apples and ENJOY!
It’s a TV marathon night tonight! The lineup includes Survivor, Criminal Minds and CSI, three of my favorite shows.
To add to my TV-watching enjoyment, I baked a wheel of Brie (minus the puff pastry wrapping) topped with store-bought Pineapple Habanero sauce.
To make this at home, you’ll need:
• 1 wheel of good quality brie cheese
• 1 cup of your favorite jelly or fruit compote
• Optional: 1 sheet frozen puff pastry, thawed plus 1 egg, beaten
1. Bake the entire wheel of Brie at 400 degrees for 20 minutes.
Optional: wrap the Brie in a sheet of puff pastry. Place the wrapped Brie on a pie plate, seam side down, then brush the entire surface with a beaten egg. Bake as stated above.
2. After baking, top with your favorite jelly or compote–pepper jelly is delicious too. I bought the pineapple habanero sauce at COSTCO.
3. Serve with crackers or toasted bagel chips.