Get a double dose of chocolate with this double chocolate hot chocolate recipe that uses chocolate milk as a base and dark chocolate to complement its sweetness. Top with freshly whipped cream and a sprinkle of coarse sea salt for the perfect flavor balance.
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Start to finish: 45 minutes
Impresses: 4
Ingredients
For the ravioli:
2 eggs
¼ cup whole milk
1 tablespoon basil pesto
1 cup grated Parmesan cheese
2 cups Italian-style panko breadcrumbs
1 package fresh ravioli, flavor of choice
¼ cup olive oil
2 tablespoons parsley, chopped
For the marinara:
1 tablespoon olive oil
¼ cup white onion, minced
2 cloves garlic, minced
1 jar marinara sauce
¼ cup finely shredded mozzarella
¼ cup grated Parmesan cheese
¼ cup grated Romano
¼ cup grated Asiago cheese
Method
For the ravioli:
Heat oven to 425 F. Line a large baking sheet with parchment paper and place a baking rack on top. Coat with cooking spray. Set aside.
In a shallow dish, whisk together eggs, milk and pesto to combine. In a separate shallow dish, combine Parmesan cheese and breadcrumbs. Dip 1 ravioli in egg mixture; and then, let excess drip off. Coat in breadcrumb mixture, pressing down slightly so it adheres to the ravioli. Place coated ravioli on prepared baking rack. Repeat with remaining ravioli.
Drizzle ravioli with olive oil. Bake in preheated oven for 15 minutes, or until browned. Let rest 5 minutes before serving. Garnish with chopped parsley.
For the marinara:
Bring a small pot to temperature over medium heat. Add olive oil and onion, and sauté until translucent, about 4 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and reduce heat to low. Let simmer for 10 minutes. Remove from heat and whisk in mozzarella, Parmesan cheese, Romano and Asiago cheese. Serve immediately.
Start to finish: 50 minutes
Impresses: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 tablespoon kosher salt, divided
3 garlic cloves, minced
2 pounds ground sirloin
1 teaspoon seasoned salt
Freshly ground black pepper, to taste
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon Worcestershire sauce
1½ cups beef stock
1 cup half & half
1 pound frozen mixed vegetables
1 cup shredded sharp cheddar, divided
Frozen tater tots
Fresh chives, for serving
Method
Heat oven to 400 F. Set a baking sheet on a lower rack while oven preheats.
Place a large cast-iron skillet over medium heat. Add olive oil and heat until shimmering. Add onion and ½ teaspoon of the kosher salt, stirring to coat. Cook until onions begin to become translucent, about 3 minutes. Stir in garlic cloves and cook until fragrant, about 1 minute more.
Add ground sirloin, remaining kosher salt, seasoned salt and black pepper, to taste. Brown the meat thoroughly, stirring to ensure even cooking. Drain the fat and discard.
Sprinkle flour, cornstarch and Worcestershire sauce over the meat, stirring to coat. Add beef stock, followed by half & half. Bring mixture to a boil and simmer 10–15 minutes, or until sauce has reduced by half and thickened, stirring occasionally to prevent sticking.
Once sauce is thick, stir in the frozen vegetables. Taste filling and adjust seasoning, if necessary. Stir in ½ cup of shredded cheddar. Top with the remaining cheese and a single layer of frozen tater tots.
Bake in preheated oven for 15 minutes, or until tots are golden brown and filling is bubbling, making sure the skillet is set over the baking sheet to avoid any oven spills. Remove from oven, sprinkle with chives, if desired, and allow to rest for 5 minutes before serving.
Start to finish: 50 minutes
Impresses: 6
Ingredients
Butter, for greasing pan
4 classic caramel apples, chopped into 1-inch cubes
½ cup plus 2 tablespoons flour, divided
1½ teaspoons ground cinnamon, divided
2 tablespoons sugar
¼ lemon, juiced
¼ cup old-fashioned oats
½ cup brown sugar
¾ cup salted butter, cold and cut into cubes
Ice cream, for serving
Method
Heat oven to 350 F and grease an 8-by-8-inch baking pan with butter. Place onto a foil-lined baking sheet and set aside.
In a large bowl, combine caramel apples, 2 tablespoons flour, 1 teaspoon cinnamon, sugar and lemon juice. Pour into prepared pan. In that same bowl, add remaining flour, remaining cinnamon, oats, brown sugar and butter. Cut together with a pastry cutter or using clean hands until crumbles are formed.
Top apples with crumb mixture and bake 25–30 minutes, or until bubbling and the top is browned. Let rest 30 minutes before serving with ice cream.
Start to finish: 15 minutes
Impresses: Everyone at the party
Ingredients
8 ounces shredded Gruyere cheese
8 ounces shredded Swiss cheese
1½ teaspoons cornstarch
2 tablespoons salted butter
1 small shallot, minced
3 garlic cloves, minced
1 cup dry white wine, such as sauvignon blanc
Freshly ground black pepper, to taste
Kosher salt, to taste
¼ teaspoon freshly grated nutmeg
1½ tablespoons sweet vermouth
Method
In a medium glass bowl, combine shredded Gruyere, Swiss cheese and cornstarch. Toss gently to coat and set aside.
In a small Dutch oven, melt butter over medium heat. Add shallot and a pinch of kosher salt, stirring to coat. Cook until the shallot begins to soften and turn translucent, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
Lower the heat and pour in wine. Immediately stir in the shredded cheeses. Stir mixture constantly until cheese is melted and smooth, about 3 minutes. Stir in kosher salt and black pepper, to taste, followed by nutmeg and sweet vermouth.
Transfer to a fondue pot, if desired, and serve immediately.
The big dippers:
Cubed bread (try sourdough or a rustic, seeded loaf)
Granny Smith apples
Lightly steamed broccoli and cauliflower
Lightly steamed asparagus
Lightly steamed carrots
Cherry tomatoes
Fresh green beans
Start to finish: 45 minutes
Impresses: 8
Ingredients
2 tablespoons olive oil
2½ teaspoons kosher salt, divided
Freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons salted butter
1 medium white onion, diced
4 garlic cloves, minced
1 pound penne pasta
3 cups chicken stock
1½ cups half & half
1 cup heavy cream
1¼ cup freshly grated Parmesan cheese
1 pint cherry tomatoes, halved
4 cups fresh spinach leaves
Method
Place a large, shallow Dutch oven over medium heat and add 2 tablespoons olive oil. Sprinkle 2 teaspoons of the kosher salt, black pepper, onion powder, garlic powder and Italian seasoning over the sliced chicken breast, tossing to coat. Add chicken to the heated oil and cook until browned on all sides, about 7 minutes. Remove chicken from pot and set aside.
Add butter to the pot, followed by onions, stirring to coat. Sprinkle with the remaining kosher salt and cook until onions begin to soften and turn translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
Add dry pasta, chicken stock and half & half, stirring to combine. Increase heat and bring pasta to a boil. Cook 7–9 minutes, or until noodles are al dente. Do not drain.
Stir in heavy cream, Parmesan cheese, tomatoes, spinach and reserved chicken. Serve with additional Parmesan cheese, if desired.
Start to finish: Active: 3 hours | Inactive: 2 hours–overnight
Makes: 4-6 servings
Ingredients
For the chocolate cookies:
2 cups (240 grams) all-purpose flour
½ cup (42 grams) dutch-process cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
⅔ cup (150 grams) unsalted butter, room temperature
⅔ cup (132 grams) granulated sugar
2 egg yolks
1 teaspoon vanilla extract
3-4 tablespoons water
For the buttercream:
1 cup (227 grams) unsalted butter
1 cup (113 grams) powdered sugar
2–3 tablespoons heavy cream
Orange food gel
Method
For the chocolate cookies:
In a small bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed 2–3 minutes, until light and fluffy. Add in egg yolks and vanilla extract, and mix until fully combined. Add in the dry ingredients, and mix until just combined. If the dough is a little dry, add 1 tablespoon of water at a time until it’s wet enough to stick together.
Shape the dough into 2 disks, wrap tightly with plastic wrap and chill in the refrigerator for 30 minutes.
On a lightly floured surface, roll out cookie dough to ¼-inch thick. With a jack-o’-lantern cookie cutter, cut out the cookie dough (half with a face and half plain). Place cut-out dough in the freezer for 10 minutes. Repeat until all the dough is cut out, chilling the scraps before rolling out again.
While the cut-out dough is chilling in the freezer, heat oven to 350 F and line 2 baking sheets with parchment paper. Place the cut-out dough on prepared baking sheets, and bake the cookies for about 12 minutes. Allow cookies to cool completely on the baking sheet.
For the buttercream:
In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth. Add in powdered sugar a little at a time, mixing between each addition. Once all the powdered sugar is added, continue mixing until completely smooth. Add 2–3 tablespoons of heavy cream to reach the desired spreadable consistency. Transfer half the buttercream to another bowl, and stir in 2–3 drops of orange food gel.
To assemble:
Pair the cookies up. Spread either white or orange buttercream on the bottom cookie and sandwich with the top cookie.
Start to finish: 1 hour 15 minutes
Makes: 4
Ingredients
4 medium or large sweet potatoes, washed and dried
1 can chipotle chilis in adobo sauce
2½ tablespoons brown sugar, unpacked
Juice of 1 medium lime, about 2 tablespoons
1 cup cooked chicken, shredded
1 cup canned black beans, drained and rinsed
½ cup red onion, diced and divided
¼ cup fresh cilantro, chopped
1 cup sour cream (full fat preferred)
Method
Heat oven to 425 F. Place sweet potatoes on a lined baking sheet and bake on the middle rack for 40–45 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Reduce oven temperature to 350 F.
As potatoes are baking, prepare the sauce by finely chopping 1–2 of the chipotle chilis according to your taste preference. Reserve the remaining adobo sauce in the can and add to a small mixing bowl. Stir in brown sugar and lime juice. Set aside.
Prepare the stuffing by shredding the chicken and adding to a large mixing bowl. Add black beans, red onion and adobo sauce mixture. Fold together until the chicken is fully coated and all ingredients are well-combined.
Once the sweet potatoes are done baking, allow to cool slightly before slicing lengthwise to open. Use a fork to roughly scrape the inside of the sweet potatoes, and then add in the smoky chipotle chicken mixture. Return to oven for 5–10 minutes, or until the chicken and beans are heated through.
Remove from oven, amd then top with chopped cilantro, additional black beans, additional red onion and sour cream. Squeeze a lime wedge over the stuffed sweet potatoes just before serving.
Notes: Sweet potatoes are less starchy and higher in moisture than russet or Idaho potatoes. This means you may need to shorten your baking time or prepare for a softer texture when stuffing the filling. If your potato skins break apart, don’t fret. Remove the sweet potato from the skin and convert the recipe to a bowl for serving.
Start to finish: 1 hour 20 minutes
Makes: 4
Ingredients
4 large Idaho or russet potatoes, washed and dried
½ pound lean ground beef (85/15 or 90/10)
½ tablespoon steak seasoning or seasoning blend (salt, black pepper, garlic powder, onion powder)
4 large strips thick cut bacon
4 tablespoons salted butter
1 cup finely shredded sharp cheddar, plus extra for garnish
Salt and pepper, to taste
⅓ cup tomatoes, diced
5–6 scallions, sliced
Optional toppings: diced onions, barbecue sauce, extra cheese or extra bacon
Method
Heat oven to 425 F. Place potatoes on the middle rack and bake for 50 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Adjust oven temperature to 350 F.
While the potatoes are baking, prepare the filling by browning the ground beef in a large skillet over medium-high heat. Season with your favorite grilling blend, or use a combination of salt, black pepper, garlic powder and onion powder. Brown until no pink remains, and then drain in a fine mesh colander, if needed. Set aside.
Cook bacon in the same skillet until crispy. Remove from skillet and pat dry. Allow to cool slightly before roughly chopping.
Once potatoes are cool enough to handle, slice off the top and scoop out the middle into a mixing bowl. Add butter and cheddar, plus salt and pepper (to taste); and then, roughly mash to combine. Spoon the potato mixture back into the potato skins.
Top with additional cheddar, seasoned ground beef and chopped bacon. Bake for another 10 minutes at 350 F. Remove from oven and garnish with diced tomatoes and scallions. Serve immediately.
Notes: When scooping out the baked potatoes, leave a thin layer against the skin to provide structure. This will prevent your potatoes from collapsing or breaking apart when you stuff them again.
Start to finish: Active: 3 hours | Inactive: 2 hours–overnight
Makes: 4-6 servings
Ingredients
For the chocolate pots de crème:
1 cup (227 grams) chocolate milk
1 cup (227 grams) heavy cream
10 ounces bittersweet chocolate
2 egg yolks
For the ghost meringues:
2 (70 grams) egg whites
½ cup (100 grams) granulated sugar
Black sugar pearls (for the eyes)
Method
For the chocolate pots de crème:
In a medium saucepan, whisk chocolate milk and heavy cream, and bring to a simmer. Chop chocolate into chunks and place in a large bowl. Pour hot chocolate milk/heavy cream mixture over chocolate and let sit for 1–2 minutes. Gently stir the mixture until the chocolate is fully melted and everything is fully combined. Allow to cool for about 10 minutes.
Quickly whisk egg yolks into chocolate mixture until fully combined. Pour chocolate into 4–6 cups and chill for at least 2 hours or overnight.
For the ghost meringues:
Heat oven to 200 F and line a baking sheet with parchment paper. In a small bowl, whisk the egg whites and sugar. Place the bowl over a small saucepan with simmering water. Whisk frequently until the mixture reaches 160 F on a candy thermometer.
Immediately remove the bowl and use an electric mixer to whisk the meringue to stiff peaks. Transfer meringue to a piping bag fitted with a medium round piping tip.
On the prepared baking sheet, pipe the meringue upward to create ghosts. Add 2 black sugar pearls for the eyes.
Bake the meringues for 1 hour; and then turn off oven and leave for 1 hour. Remove from oven to cool completely.
Notes: If you can’t find black sugar pearls for the ghost eyes, try this hack: Poke mini chocolate chips backward into the meringue for eyes.
Start to finish: 1 hour 20 minutes
Makes: 9-16 slices
Ingredients
For the cake:
1¼ cups (150 grams) all-purpose flour
1¼ teaspoons baking powder
½ teaspoon salt
5 large egg yolks
¾ cup (150 grams) granulated sugar
1 teaspoon vanilla extract
⅓ cup (80 grams) whole milk
5 large egg whites
For the tres leches:
1 14-ounce can sweetened condensed milk
6 ounces evaporated milk
¼ cup (56 grams) whole milk
For the whipped cream:
1 cup (227 grams) heavy cream, cold
¼ cup (50 grams) granulated sugar
For assembly:
¼ cup candy corn
Method
For the cake:
Heat oven to 350 F and grease a 9-by-9-inch pan with softened butter.
In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a large bowl, add egg yolks and granulated sugar. With an electric mixer, whisk on high speed until the mixture is very pale in color and has doubled in volume. Mix in vanilla extract and milk. Then, gently fold in the dry ingredients in 2 additions, until just combined.
In a separate medium bowl, beat egg whites with an electric mixer until stiff peaks form. Fold whipped egg whites into batter until fully combined, careful not to deflate it.
Pour batter into the prepared pan and bake for about 20 minutes, or until the middle is fully puffed up and the top is evenly golden. Allow the cake to cool for about 30 minutes, then use a fork to poke holes all over the cake.
Pour tres leches over the cake, cover with plastic wrap and chill in the refrigerator overnight.
For the tres leches:
In a medium bowl, whisk together sweetened condensed milk, evaporated milk and whole milk.
For the whipped cream:
In a medium bowl with an eclectric mixer, whisk heavy cream and sugar until soft peaks form.
To assemble:
Just before serving, top the cake with whipped cream and decorate with candy corn.
Notes: Since the cake soaks overnight, it’s the perfect make-ahead dessert. The day before, whip up the cake batter, bake it and soak it overnight. Just before serving the next day, top with freshly whipped cream and candy corn.
Start to finish: 30 minutes
Impresses: 2
Ingredients
For the cheeseburger loaf:
2 eggs
1 8-ounce can tomato sauce
1 small white onion, grated
½ green bell pepper, minced
¼ cup parsley, minced
2 teaspoons salt
1 tablespoon Worcestershire sauce
2 cups fresh breadcrumbs (soft, white bread works best)
2 pounds lean ground beef
2 cups sharp cheddar cheese, cubed
For the mashed potatoes:
Instant potatoes, 8 servings prepared with butter and milk
1 8-ounce block cream cheese, softened
4 tablespoons salted butter, melted, divided
1 teaspoon garlic salt
½ teaspoon white pepper
¼ cup chives, minced
Method
For the cheeseburger loaf:
Heat oven to 350 F and coat a loaf pan with nonstick spray. Set aside. In a large mixing bowl, lightly beat eggs. Add tomato sauce, onion, green bell pepper, parsley, salt, Worcestershire sauce, breadcrumbs and beef. Mix well until fully combined. Fold in cheese.
Pack into a loaf pan and use a small spatula to cover cubes of cheese at the top with the meat mixture. Bake 1 hour 15 minutes, or until the internal temperature reaches 160 F. Let rest for at least 10 minutes before slicing into 8 servings.
For the mashed potatoes:
Prepare 8 servings of instant potatoes in a large bowl to package instructions using butter and milk. Using an electric mixer, beat in cream cheese, 2 tablespoons of the melted butter, garlic salt and white pepper until potatoes are fluffy. Drizzle with remaining melted butter. Top with chives and serve immediately.
Start to finish: 20 minutes
Impresses: 2
Ingredients
For the cake crumbs:
¼ cup unsalted butter, melted
¾ cup all-purpose flour
½ cup granulated sugar
¼ teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons Halloween sprinkles
For the milkshakes:
3 cups (about 6 scoops) vanilla ice cream
¼ cup vanilla or cream cheese frosting
1 cup whole milk
Whipped cream
Halloween sprinkles
Method
For the cake crumbs:
Heat oven to 300 F and line a baking sheet with parchment paper. In a small bowl, combine the cake crumb ingredients and mix together until small clusters begin to form. Spread evenly on a baking sheet and bake for 15 minutes, or until lightly browned and crunchy. Let cool completely before making milkshakes.
For the milkshakes:
Spread a small amount of frosting on the top of your milkshake glasses and roll in Halloween themed sprinkles. Add some of the cooled cake crumbs to the bottom of the glass. Add ice cream, frosting and milk to a blender, and blend until smooth and creamy. Pour into milkshake glasses until half full, top with another layer of cake crumbs and finish with the remaining milkshake. Garnish with whipped cream and extra sprinkles.
Start to finish: 45 minutes
Impresses: 4
Ingredients
For the curds:
1¾ cups flour, divided
2 tablespoons cornstarch
½ teaspoon baking soda
6 ounces beer of choice
1 egg, beaten
1 teaspoon salt
½ teaspoon black pepper
1 pound pepper jack cheese curds
Cooking spray
For the dipping sauce:
1 cup sour cream
¼ cup whole milk
1 teaspoon garlic salt
¼ cup parsley, minced
¼ cup chives, minced
¼ cup dill, minced
Method
For the curds:
Cover 1 large baking sheet with parchment paper, and another with paper towels. Set aside. In a large bowl, combine 1 cup of the flour, cornstarch and baking soda. Add beer and egg, and whisk until smooth. Cover and refrigerate for at least 20 minutes.
In a shallow dish, combine remaining flour, salt and pepper. Pat the curds dry with a paper towel. Working with a small handful of curds at a time, dip into the batter, letting excess batter drip off before coating with seasoned flour. Set coated curds on parchment-lined baking sheet.
Heat air fryer to 390 F. Generously spritz curds with cooking spray and place an even layer in the air fryer basket. Cook 5–7 minutes before flipping, spritzing with more cooking spray and cooking an additional 2–3 minutes, or until crisp and cheese begins to melt.
Place finished curds on paper towel-lined baking sheet and air fry remaining curds. Serve immediately with dipping sauce.
For the dipping sauce:
Combine all ingredients in a small mixing bowl. Cover and refrigerate at least 2 hours before serving, preferably overnight.
Start to finish: 1 hour 30 minutes
Impresses: 8
Ingredients
2 tablespoons olive oil, divided
1 pound baby portabello mushrooms, sliced
1 pound white button mushrooms, sliced
8 ounces oyster mushrooms, chopped
4½ teaspoons kosher salt, divided
2 tablespoons salted butter
1 large white onion, diced
4 celery stalks, ends trimmed, diced
3 medium carrots, diced
3 garlic cloves, minced
1½ cups wild rice blend
1 bay leaf
1 tablespoon fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
4 cups beef stock, divided
2 cups heavy cream
Freshly shredded Parmesan cheese, for serving
Method
In a large Dutch oven or soup pot with a lid, heat 2 teaspoons of the olive oil over medium heat.
Add sliced portabello mushrooms and sprinkle with 1 teaspoon kosher salt. Stir to coat and cook, stirring occasionally, until mushrooms have released their natural moisture, it has evaporated and mushrooms are browned. Remove mushrooms from pot and set aside. Repeat the browning process with another 2 teaspoons of olive oil, button mushrooms and 1 teaspoon kosher salt. Remove from pot and set aside. Finish with 1 teaspoon olive oil, oyster mushrooms and 1 teaspoon kosher salt. Remove from pot and set aside.
Add the final teaspoon of oil to the pot, along with the salted butter. Add onion, celery, carrot, and 1½ teaspoons kosher salt, stirring to coat. Cook stirring occasionally, until vegetables have begun to soften, about 5 minutes. If necessary, add a splash of stock to deglaze the pot and get the browned bits off the bottom. Stir in garlic, cooking until fragrant, about 1 minute more.
Add wild rice. Then, stir in bay leaf, fresh thyme, balsamic vinegar and Worcestershire sauce. Stir in 3 cups beef stock and bring mixture to a boil. Cover and simmer 40 minutes, or until rice is tender and has absorbed most of the liquid. Stir in remaining stock, heavy cream and reserved mushrooms. Top with freshly grated Parmesan cheese to serve.
For a thinner soup, add an additional 1 cup beef stock after rice has cooked.
Start to finish: 1 hour 20 minutes
Impresses: 4
Ingredients
4 large Idaho or russet potatoes, washed and dried
4 ounces cream cheese
6 large strips thick cut bacon
2–3 jalapeño peppers, deseeded and finely chopped
2 garlic cloves, minced
Salt and pepper, to taste
½ cup white cheddar, shredded, plus extra for garnish
Method
Heat oven to 425 F. Place potatoes on the middle rack and bake for 50 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Adjust oven temperature to 350 F.
While potatoes are baking, set the cream cheese out to soften. Cook bacon to a crispy texture in a large skillet, and then allow to cool. Reserve 4 slices of cooked bacon for garnish. Finely chop the remaining 2 slices.
As the potatoes cool, add softened cream cheese, chopped bacon, chopped jalapeños, minced garlic, salt and pepper to a mixing bowl. Fold together until well combined.
Once potatoes are cool enough to handle, slice off the top and scoop out the middle into the same mixing bowl. Add shredded white cheddar, and then fold together until well-combined. Spoon the potato mixture back into the potato skins.
Top with remaining bacon and additional chopped jalapeños, if desired. Bake for another 10 minutes at 350 F. Remove from oven and serve with any additional toppings or garnishes.
Notes: Avoid stinging eyes, nose and skin by handling the fresh jalapeños with disposable gloves. Or, use a plastic produce bag over your hand to provide a barrier.
Start to finish: Active: 1 hour | Inactive: 2 hours 30 minutes
Makes: 12 pieces
Ingredients
For the caramel:
1 14-ounce can sweetened condensed milk
1¾ cups heavy cream
½ cup light corn syrup
1 cup brown sugar
4 tablespoons salted butter (half stick)
1 teaspoon kosher salt
For the classic caramel apples:
8 small Granny Smith apples
Small wooden dowels
Crushed salted nuts, optional
Method
For the caramel:
Combine all caramel ingredients in a heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spoon. Once the butter has melted, let cook without stirring until the sauce bubbles and a candy thermometer reads 240 F, about 15 minutes. Remove caramel from heat and allow to rest at room temperature for 10 minutes. Stir and then coat as instructed below.
If you are making the caramel in advance, place it in a slow cooker on the lowest setting. Stir every 10 minutes until ready to use.
For the classic caramel apples:
Line a large baking sheet with parchment paper and set aside. Rinse and dry apples completely. Set on prepared baking sheet. Remove the apple stem and insert a small wooden dowel/stick into the apple, about two-thirds of the way.
Once caramel is warmed, dip the apple into the caramel by holding the dowel. Lift the apple and swirl gently by turning your wrist away from you to allow excess caramel to drip off. Roll into nuts, if using.
Set back on prepared pan and let rest 1 hour, until set. Enjoy immediately or store loosely covered in the refrigerator.
Start to finish: Active: 1 hour | Inactive: 2 hours 30 minutes
Makes: 12 pieces
Ingredients
For the dough:
17.5 ounces (500 grams) all-purpose flour
5 ounces (140 grams) sugar
1¾ tablespoons (11 grams) active dry yeast
4.4 ounces (130 milliliters) milk, lukewarm
3 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon (5 grams) salt
3.5 ounces (100 grams) butter, softened
For the sweet topping:
2 ounces (60 grams) vegetable shortening
2 ounces (60 grams) powdered sugar
2 ounces (60 grams) flour
1 tablespoon cocoa powder (for brown coating, optional)
1½ teaspoons cinnamon (for red coating, optional)
Yellow food coloring (for yellow coating, gel recommended, optional)
Method
For the dough:
Sift flour in the bowl of a stand mixer. Add sugar, yeast and warm milk. Using the hook attachment, mix on low speed until all ingredients are well combined.
In a separate bowl, whisk eggs with vanilla extract and salt. Add the egg mixture slowly to the flour mixture and continue kneading. Add butter 1 tablespoon at a time and continue kneading until all the butter is incorporated and the dough is soft and elastic. Transfer dough to a clean bowl, cover with plastic wrap and let it rest until doubled in size, about 1–11/2 hours.
For the sweet topping:
Make the sweet topping while the dough is resting. Mix vegetable shortening, powdered sugar and flour until it forms a uniform paste. Divide the paste in 2–3 equal portions. If using, add cocoa powder to 1 of the portions and mix well to combine. If using, add cinnamon to 1 of the portions and mix well to combine. If using, add yellow food coloring to the final portion and mix well. Cover with plastic wrap and reserve.
To assemble:
Once the dough has doubled in size, divide it in 12 portions of approximately 21/2 ounces (70 grams) and shape them into balls. Place the dough balls on a prepared baking sheet and flatten them slightly with the palm of your hand. Using a pastry brush, brush a thin layer of milk on all the buns. Don’t skip this step as it will help adhere the sweet topping to the dough.
Divide the sweet topping into 12 equal portions. Use your hands to press each ball into a flat circle, slightly larger in diameter than the dough buns. Place the sweet topping circles on top of the buns and press down firmly to flatten the dough. Using a concha cutter or knife, cut through the sweet topping to decorate them with the traditional concha design. Let conchas rise in a warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
Heat oven to 350 F and bake 15 minutes, or until the bottom of the conchas are slightly golden brown.
Transfer to a wire rack and let cool to room temperature.
A food magazine celebration dairy and those who make it.
