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Caramel Apples

Caramel Apples
Number of Servings
Serves 6
Ingredients
  • 1 (11‑ounce) bag soft caramel candies (about 40 candies)
  • Vegetable oil spray
  • 4 medium or 6 small Granny Smith apples, stems removed
  • [q:1/4] cup
  • heavy cream
  • [q:1/2] teaspoon vanilla extract
  • [q:1/4] teaspoon salt

 

Directions

Caramel

  1. Place caramels in freezer for 10 minutes. Meanwhile, line rimmed baking sheet with parchment paper. Spray lightly with vegetable oil spray. Set parchment-lined baking sheet next to stove.
  2. While caramels freeze, insert 1 popsicle stick into stem end of each apple, pushing stick about 1 inch into apple.
  3. Unwrap caramels and place in small saucepan. Add cream, vanilla, and salt.
  4. Cook over medium-low heat until caramels begin to melt, about 5 minutes. Use rubber spatula to stir and scrape bottom of saucepan. Continue to cook, stirring often, until caramels are melted and mixture is completely smooth, 5 to 7 minutes. Turn off heat and slide saucepan to cool burner.

Apple Dipping

  1. Working quickly, carefully dip apples to mostly cover with caramel, following photos below. (If caramel becomes too thick to dip easily, reheat over medium-low heat, stirring often, until loosened, 2 to 3 minutes.)
  2. Hold handle of saucepan and carefully tip to one side. Use other hand to hold popsicle stick and carefully dip apple into caramel, turning to coat most of the apple on all sides (ask an adult for help).
  3. Lift apple out of caramel and gently shake to let extra sauce drip into pot, about 10 seconds.
  4. Turn apple upright and gently twist back and forth to even out coating. Hold upright for 30 seconds to set coating.
  5. Place apple, with stick pointing up, on greased parchment-lined baking sheet. Repeat dipping with remaining apples.
  6. Place baking sheet in refrigerator and chill until caramel is firm, about 30 minutes. Serve. (Caramel apples can be refrigerated in airtight storage container for up to 3 days.)
Nutrition Info
307 Calories, 3 g Protein, 15 mg Cholesterol, 56 g Carbohydrates, 46 g Total sugars (34 g Added sugars), 3 g Fiber, 9 g Total fat (4 g sat), 228 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Phosphorus

Pumpkin Soup

Pumpkin Soup
Prep Time
15 minutes plus 30 minutes cook time
Number of Servings
Serves 4
Ingredients

Pumpkin Tureens

  • 4 to 8 small pumpkins
  • 2 to 4 tsp sugar
  • 2 to 4 tsp salt 

Pumpkin Soup

  • [q:1/2] cup chopped leek
  • 1 Tbsp butter
  • 4 cups pumpkin/squash purée
  • 3 to 4 cups chicken broth
  • [q:3/4] tsp salt
  • Dash of black pepper
  • 1 tsp curry powder, to taste
  • Roasted pumpkin seeds for garnish
Directions

Pumpkin Tureens

  1. Slice the tops off of the pumpkins you would like to use as bowls. The size of the pumpkins will vary depending on whether you will be serving the soup as an appetizer or a main course.
  2. Scoop out the flesh and seeds of the pumpkins.
  3. Reserve the seeds to toast as a garnish or as a snack.
  4. Sprinkle [q:1/2] tsp salt and sugar on the inside flesh of each pumpkin.
  5. Place the pumpkins and top lids flesh down on a baking sheet and bake them at 375 degrees for 20-30 minutes, or until tender. The cook time will vary depending on the size of the pumpkins. (You will not cook them as long as you would cook a pumpkin to eat because you want them to keep their shape as a bowl.)

Pumpkin Soup

  1. Heat 1 Tbsp butter in a large pan over medium heat.
  2. Add the chopped leek and cook it for 5 to 7 minutes or until soft and tender, but not browned.
  3. Add the pumpkin/squash purée and 2 cups of chicken broth.
  4. Simmer the mixture for 20 minutes.
  5. Then purée it in a blender until smooth.
  6. Return the pumpkin/squash mixture to the pan.
  7. Add 1 cup chicken broth, salt, black pepper and curry powder (if desired).
  8. Add additional chicken broth if you want a thinner soup.
  9. Heat the soup through and serve it in warmed bowls or pumpkin tureens.
  10. Garnish the soup with roasted pumpkin seeds, croutons or chopped cilantro.
Nutrition Info
320 Calories, 24 g Protein, 8 mg Cholesterol, 36 g Carbohydrates, 12 g Total sugars (2 g Added sugars), 8 g Fiber, 13 g Total fat (5 g sat), 1,895 mg Sodium, [nutrition:5] Vitamin A, Vitamin B3 (niacin), Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Vitamin B12, Vitamin K, Iron, Potassium, [nutrition:2] Vitamin B6, Vitamin E, Magnesium, [nutrition:1] Vitamin C, Calcium, Folate, Zinc

Pumpkin Chocolate Protein Bars

Pumpkin Chocolate Protein Bars
Prep Time
15 minutes
Number of Servings
9
Ingredients

Wet

  • 4 eggs
  • 1 cup pumpkin purée
  • [q:1/4] cup maple syrup
  • 2 Tbsp nondairy milk
  • 1 Tbsp pure vanilla extract

Dry

  • [q:1/2] cup coconut flour
  • 5 Tbsp protein powder
  • 3 Tbsp Unflavored Natural Calm supplement, or an equal amount of protein powder
  • [q:1/4] cup ground or milled flaxseed
  • 2 tsp ground cinnamon
  • [q:1/4] tsp baking soda
  • [q:1/2] tsp ground nutmeg
  • [q:1/4] tsp sea salt
  • [q:1/8] tsp ground cloves

Drizzle

  • 2 oz dark chocolate, melted
Directions
  1. Preheat oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  2. Combine wet ingredients in a large bowl with a hand or stand mixer.
  3. Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth. Allow to sit for 1 to 2 minutes to thicken up.
  4. Scoop approximately [q:1/3] cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet; I found that was easiest.
  5. Bake bars for 22 to 25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars are golden, and the tops are cracking slightly.
  6. Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack.
  7. Once cooled completely, then drizzle with melted chocolate.
Nutrition Info
189 calories (61.2 calories from fat), 6.8g fat (3.3g saturated fat), 95mg cholesterol, 186mg sodium, 18.7g carbs (4.4g dietary fiber), 11.4g sugar, 13.4g protein