Apple-palooza.
So far today, I have made apple crisp (I found a recipe online, Anna) and caramel apples.
Here's what I've learned:
1) Make caramel apples with real caramel. I bought a "kit" and it's not as good.
2) Caramel that has been in the microwave is very, very, excrutiatingly hot.
3) When peeling apples, be sure to remove the protective film from your brand-new apple peeler first. It works much better that way.
12 comments:
Lesson #4: I make a DAMN GOOD apple crisp. I know what I'M bringing to Thanksgiving this year.
YOU GO GIRL! You and I are a lot alike in the kitchen, just like kids learning. Maybe when you move back home we should get together and each bring a New Recipe and try baking together, or maybe we should just mix up some drinks instead :)> ha
Or we can mix up some drinks and THEN start baking. Should make for some interesting results.
Or we can bake stuff that needs mixed drinks in the recipe...hmmm :).
I'm surprised I didn't hurt MYSELF while cooking, actually. (Besides the burn, I mean.)
Is that a real thing, Rob?
LOL...I love homeade apple crisp, havent made it in a few weeks..now u got me thinking i must make some..
i dont make carmel appels, i just by the fat free carmel dip..peel in apple and go at it...:)
LOL Rob.
EXCUSE ME if I don't normally set my apples on fire. Sheesh.
and don't buy the apple peeler/corer from Bed Bath & Beyond. It doesn't work for @#$%.
Hmm, reading the comments I suddenly decided I need a really powerful wheelchair! lol Frickin spammers
Yum, yum!! Carmel anything sounds good to me!
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