Carmel Apples

I got this from Orson Gigi's Blog
Wash and scrub apples with warm water and a bit of mild soap. Then rinse and dry very well so that the Carmel will stick to the apples. Insert the skewers into the core of the apple. Refrigerate apples for at least an hour. Cut off about 1/4 of the carmel loaf and melt in a microwave safe bowl or in a saucepan on the stove. Dip apples in the carmel slowely turning them Allow to set up for an hour or more. Apples can be refrigerated after dipping in carmel to speed up the process.

Things I did different

• I started with cold apples so I didn't refriderate for one hour
• I used a glass messuring cup because the sides were narrow and easy for dipping
• When melting the carmel I had the power on the microwave set to 50% instead of 100%
• After dipping I held the carmel apple upside down so the carmel dripped towards the stick
• Once the apples were set up I dipped them in chocolate and decorated them with nuts and crushed candy canes.

• They turned out really good and I enjoyed doing it

Cream Puffs Our Best Bites

1/2 cup water
1/4 cup butter
1/6 teaspoon salt
1/2 cup flour
2 eggs
1 recipe easy chocolate Mouse see page 234 for recipe
1. Preheat oven to 4000 degrees F.
2. In a medium saucepan combine water, butter, and salt and bring to a boil. Remove from heat and add flour all at once. Stir quickly with a spoon until dough forms a ball.
3. Add one egg at a time combining completely after each edition. The mixture will be very smooth and velvety.
4. Either drop the dough by scant teaspoons or spoon dough into a pastry bag and pipe it directly onto an ungreased baking sheet. Teaspoons seem small but the pastry will puff up and still be bite-sized.
5. Bake for 20-25 minutes or until golden brown. Remove from oven, allow to cool for a few minutes, and then transfer to a wire rack to cool completely.
6, While the pastry is baking prepare the lemon pudding.
7. When the lemon pudding has chilled and the puffs have cool fill a bag with the lemon pudding
8. Sprinkle with powdered sugar or dip the top in lemon pudding and refrigerate until ready to serve. Makes about 40 bite sized cream puffs.