Caramel Apple Burritos

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Caramel Apple Burritos

Caramel Apple Burritos

Ahhhh fall………We love this time of year. The air has that edge of coolness, the leaves are starting to show their colors, sweatshirt and sweatpants are ready to be worn, and sweet crunchy apples are ready to picked and enjoyed!

Apples are a fruit that almost everyone loves…….including Tim and I. My assistant at work has a husband who loves to bake pies. He made a pie for Tim and I from ground cherries …….more on those in another post. But, Tim had mentioned an apple pie while we were marveling over the ground cherry pie.

Well, I had no pie crust……it is one of the things I buy instead of make………I am just not good at it, but I did have flour tortillas, and apples, and caramel bits……..Caramel Apple Burritos!

These were really easy to make, and if you use…… cough,cough…………canned pie filling they are even easier. But, with the variety of apples available this time of year you really should make your own filling. Besides, it’s really quite easy and homemade is always better. Maybe I will practice making crust……..

I recently purchased an apple slicer. The thing you put on top the apple and press down……..cores and cuts at the same time…….I love my new toy. For this recipe I did peel the apples first……used my handy dandy new toy, and diced the apples. A little brown sugar, cinnamon, lemon juice, and butter, made for a most excellent filling.

I must proclaim my love for the person whose idea it was to sell caramel bits! No unwrapping and trying to cut caramels. It would make caramel apples a breeze. But, for this recipe all I had to do was rip open the package and sprinkle them over that beautiful, luscious, apple filling.

Warm up the tortillas first to make them easier to roll. In the recipe I say to divide the apple mixture among the tortillas. Reason being that size is relative…….to some a large apple is really big… a softball, but to someone else it may be a bit smaller, so just divide it ……you don’t want some saying they were jipped.

Caramel Apple Burritos

Now, the cinnamon sugar ………..if you want a crispy sugary crust on anything….. turbinado sugar is your very best friend. It makes a pretty to look at, crispy sweet to eat crust, on these Caramel Apple Burritos.

Last weekend we had a wonderful stay at home, cook, cook, cook, weekend. The Italian Spaghetti and Meatball Burger was out of this world and our dessert of Caramel Apple Burritos……well all I can say is make a trip to your favorite apple orchard and get yourself a bushel of apples, cause you will want to make these again, and again!!!!!

Don’t forget to buy some ice cream…….:)

Caramel Apple Burritos Collage

Caramel Apple Burritos
Serves: 6
  • 4 large apples
  • 1½ tablespoons butter
  • 3 tablespoons brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • ½ cup water, divided
  • 6 large Flour Tortillas
  • ½ cup caramel bits
  • ¼ cup melted butter
  • ⅔ cup turbinado sugar
  • 2 teaspoons cinnamon
  1. Preheat oven to 375*
  2. Peel and dice apples. Toss with lemon juice.
  3. In a small skillet over medium heat melt butter. Add chopped apples, cinnamon and brown sugar and ¼ cup water and let cook on medium heat for about 4 minutes.
  4. Stir together cornstarch and remaining ¼ cup water. Add mixture to skillet and continue cooking until most of the liquid is gone and apples are soft.
  5. Mix together sugar and cinnamon. Melt ¼ cup butter.
  6. Warm the tortillas in the microwave for about 1 minute so they are easier to roll.
  7. Divide the apple mixture and caramel bits between the tortillas. Roll like you would a burrito, folding in the sides, making a nice package.
  8. Brush each burrito with butter and roll in cinnamon sugar mixture. Place seam side down on a parchment lined baking sheet.
  9. Bake in a 375* oven for 15-20 minutes or until tortilla begins to brown.
  10. Enjoy with ice cream or whipped topping.


Chocolate Drop Cookies

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Chocolate Drop Cookies

Chocolate Drop Cookies

Cookies…..who doesn’t love a cookie? Well of course no one!! These Chocolate Drop Cookies bring back memories from my childhood…….she says with a far away look in her eyes remembering a time long ago…….and by the way, I do mean a longgggg time ago.

We all have that Mother, Grandmother, or Aunt who could bake the best cookies. For me that person was my Aunt Marcella. Whenever we went to her house there was always cookies. Out of all the cookies her Chocolate Drop Cookies were always my favorite. Chocolate cookies with vanilla frosting……..heaven!

Now, I have had this recipe for years and as I said in an earlier post, my friend Jeanne helped me retrieve some of my lost recipes from the archaic word program that they were trapped in. I still cannot thank Jeanne enough…….maybe I should take her some cookies?

When I decided to make these, I read and reread the recipe, but something was missing. So, I called my Aunt Marcella, she said she hadn’t made these in a long time. But, while on the phone chatting about family news she found the recipe, and I discovered the missing ingredient. I love my Aunt Marcella <3.

I do admit, that I tweaked the recipe just a smig. I used almond milk instead of regular milk, and I adjusted the amount of cocoa. The original had heaping tablespoons and I wanted to give it a more accurate measurement. I also used a slightly different frosting. I think back in the day powdered sugar icing was just powdered sugar, a little vanilla, and water to thin. I made a buttercream frosting in both white and chocolate.

I severely undercooked the first batch………they were like cookie batter with a crust…….ok, so they were really tasty, Tim and I ate several of them, but they needed a longer cooking time.

Chocolate Drop Cookies 1

These cookies remind me of the top of a cupcake, slightly crisp, and all soft inside. I guess they are kinda a cup-cookie……lol……..maybe I will start a new craze!

The cookies are great on there own, but add some frosting and yum, yum ,yum!

I was in a sugar comma yesterday………from tasting the batter, the frostings, and testing the cookies, and taking bites out for pictures…….lets just say I have had my sugar quota for a month……..or at least until later today!!!!

Chocolate Drop Cookie Collage

Chocolate Drop Cookies
Serves: 36
  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • ½ cup cocoa
  • 1 cup milk
  1. Preheat oven to 375*
  2. Line baking sheets with parchment paper. Set aside.
  3. Sift together flour, baking soda, and cocoa. Set aside.
  4. In the bowl of a stand mixer, with a paddle attachment, or with a hand mixer, beat butter and sugar until creamy. Add eggs one at a time, and vanilla mixing until well incorporated.
  5. Add dry mixture alternately with milk until well mixed.
  6. Drop batter by spoonful on to lined cookie sheets. I use an ice cream scoop for uniform cookies.
  7. Bake in preheated oven for 12-15 minutes. Remove from oven and let cool for 2-3 minutes, then removed from baking sheet to cooling rack.
  8. Frost with Buttercream Frosting .

Buttercream Frosting
  • 2 sticks butter, softened
  • 2½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon heavy cream
  1. Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
  2. Add powdered sugar, heavy whipping cream, and vanilla and almond extracts. Increase to high-speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
  3. For Chocolate Frosting: Add ½ cup cocoa. You may need to add a touch more cream.

Chocolate Drop CookiesButtercream Frosting Label

Almond Plum Buckle

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Almond Plum Buckle

Almond Plum Buckle

In an effort to try and eat more fruit, I bought some plums………I thought Tim liked plums. Turns out he wasn’t sure he did…..oops. They sat in the fridge a few days and then I remembered a recipe from……Almond Plum Buckle. A long time ago, when I first started to really get into cooking, someone gave me a bunch of plums. I wasn’t sure what to do with them, so I went on the search for a recipe.

Now, when I first started to…… surf the web…….does anyone say that anymore? was my go to site for everything. I spent hours and hours searching  the site for just the right recipe. Which is how I came across Almond Plum Buckle.

What is a buckle you ask………..time for a lesson ……..the term Buckle is a type of cake made in a single layer with fruit added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

This does not have the traditional streusel type topping, just almonds and sugar……….turbinado sugar. I love this stuff, it gives whatever you put it on a nice crunchy sugary crust. Adding the almonds…….well it just made it almondier………don’t judge , sometimes I just make up words!

Almond Plum Buckle

The almonds and sugar are the only changes I made to the original recipe that was published in Bon Appetit in July of 2006.  It reminds me of coffee cake but not quite as crumbly. I served it with ice cream , but a dollop of whipped cream would be awesome also.

If you love almonds, cake, and plums you will love this buckle. Plus it is so pretty to look at, it is a perfect show off dish. But your secret is, its easy to make.

When Tim was taking the pictures he commented on how nice it looked, and after he ate it he said it was “plum good”!

Almond Plum Buckle Collage

Almond Plum Buckle
Serves: 12
  • Nonstick cooking spray
  • ½ cup whole almonds (about 2½ ounces)
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup plus 4 teaspoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1¼ pounds plums (about 8 medium), halved, pitted, cut into ½-inch-thick slices
  • ¼ cup slivered almonds
  • ¼ cup turbinado sugar
  1. Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round.
  2. Finely grind almonds in processor. Transfer to medium bowl; whisk in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.
  3. Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press plum slices, flesh side down, into batter in spoke pattern around outer rim and center of cake, placing close together. Sprinkle slivered almond and turbinado sugar over plums.
  4. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, plum side up. Cool cake completely. Cut into wedges.

Almond Plum Buckle Label