The kitchen is my oasis. Anyone who knows me is aware that if there’s an event to attend that requires bringing a dish – I’m the one showing up with a baked good in hand! Baking provides me with a sense comfort and creativity. One of the most rewarding aspects about baking for me is the opportunity to share my creations with family & friends - my favorite taste-testers being my teammates and other co-workers! Baking for everyone’s birthday provides me with tremendous opportunities to try a variety of recipes, which couldn’t make me happier…it’s a win-win situation for everyone! Unfortunately tasty desserts have a bad reputation for contributing to weight gain. Take it from me, I’m very diligent about living a healthy lifestyle – eating right, exercising, and drinking a lot of water. With that said, I am not afraid of indulging in a delicious post-dinner dessert every now and again, and neither should you be. I’m here to tell you that it’s okay to consume a yummy treat, just keep in mind one word: moderation.
As we approach the holiday season, mouth-watering desserts flood our field of vision at grocery stores, many of which eventually end up on our kitchen tables. My goal in the coming months is to provide you with fun and hassle-free recipes for delicious treats for an upcoming party, snazzy dinner, or even a casual date-night at home – that are sure to be a hit with those you share it with.
The first recipe I’m honored to share with you is: Sticky Caramel Apple Dumplings
. As we transition from Halloween to Thanksgiving, this delightful warm dessert will surely satisfy your sweet-tooth craving and leave you with a sense of joy and contentment. All in just 35 short minutes.
Now, let’s get to baking!
STICKY CARAMEL APPLE DUMPLINGS
- Granny Smith Apples – 2 medium size
- Crescent Rolls – 2 cans: makes 16
- (You can use pre-made Pillsbury® Crescent Rolls or make your own homemade crescents. If making homemade crescent rolls add extra prep time for dough. *See homemade crescent roll recipe below)
- Root Beer: 12 oz.
- Cinnamon: 1 teaspoon
- Butter: 1 cup
- 9x13 Baking Dish: 2
For “Ooey-Gooey” Caramel Glaze ~
- Sugar: ½ cup
- Light corn syrup: 1 tablespoon
- Water: 2 tablespoons
- Heavy Cream: 1/2 cup
- Chopped Pecans: 3/4 cup
- Pure Vanilla Extract: 1/2 teaspoon
- Salt: just a pinch!
PREP TIME: 10 minutes
TOTAL COOK TIME: 25 minutes
- Wash hands! :)
- Pre-heat oven to 375◦
- Peel & core apples, cut into quarters, take each quarter and cut into very thin slices
- Place 1 cup of butter in saucepan on med/low heat
- Add 1 teaspoon of ground cinnamon
- Add 12 oz. of root beer when the butter is melted
- Add all pre-cut apple slices to mixture in saucepan (see image #1)
- Sprinkle ¼ cup of white flour & whisk into sauce to thicken
- Stir occasionally, cook for 10 minutes then remove from heat
- While cinnamon-apple sauce is simmering - lay out crescent triangles on 2 lightly floured cutting boards (see image #2)
- Using fork or slotted spoon transfer 3 apple slices onto each crescent roll triangle, at the wide end (be careful not to add too much of the liquid, see image #3)
- Save remainder of cinnamon-apple sauce and set aside
- Roll the crescent from the wide end and pinch ends in order to keep apples inside the roll (see image #4)
- Grease (2) 9x13 baking dishes (if you don’t have 2 you can purchase reusable 9x13 foil baking pans @ any grocery store)
- Place rolled dumplings in 9x13 baking dishes (8 per dish)
- Bake for 15 minutes or until golden brown
- While crescents are baking prepare “ooey-gooey” caramel glaze:
- Stir the sugar, corn syrup, and 2 tablespoons of water in a small saucepan, add pecans
- Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel (about 15 minutes)
- Pull pan from the heat and carefully pour in the cream (be careful, it may splatter)
- Stir in vanilla and salt
- Cool until caramel becomes thick and syrupy
- Allow dumplings to cool for 5 minutes after removing from oven
- Drizzle cinnamon-apple sauce over dumplings
- Evenly pour caramel glaze over the dumplings
- Top with whipped cream, serve alongside vanilla bean ice cream (see image #5) or a hot cup on cinnamon apple cider
- Devour & allow warm-fuzzy feeling to take over!
RECIPE for Homemade Crescent Rolls
Active dry yeast: 2 (.25 ounce) packages
Warm water (110◦F): ¾ cup
White sugar: ½ cup
Salt: 1 teaspoon
Shortening: ½ cup
All-purpose flour: 4 cups
Butter (softened): ¼ cup
- Dissolve yeast in warm water
- Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours)
- Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour)
- Bake at 400 degrees F (205◦ C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.