Shoes & Sweets 3

Ok. I thought wrong! When my mom commented on the shoes reminding her of caramel apples, I thought about it long enough that I had to repost.

So here's Moms version of Shoes & Sweets 3 inspired by the BCBG shoes.

Carmel Apple Recipe 

Please be careful when making caramel apples, you will be working with dangerously hot, sticky, ingredients - I always put on an apron and make sure I have a closed-toed pair of shoes on when making candy. Be extra, extra careful if you have kids around. On the ingredient front, I typically go for a mild clover honey when making caramels.

6 - 8 small apples, unwaxed, cold

1 cup heavy cream

1/2 teaspoon sea salt

1 cup honey

Special equipment: candy thermometer, and lollipop sticks

Line a baking sheet with parchment paper.

Push a lollipop or popsicle stick deep into each apple - in through the stem.

Fill a large bowl 1/2 full with ice water and set aside.

In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches about 255-260F degrees. To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier - taking special care not to get any of the water in the caramel mixture. Stir until caramel begins to thicken up - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.

I tilt my sauce pan so all the caramel forms a pool on one side, and use my other hand to dunk and twirl each apple until it is thoroughly coated with caramel. Place each apple on the parchment lined baking sheets and allow the caramel to cool and set.

{Original Post Below}

I really like the black skinny jeans with these great BCBG patent leather pumps.  The color is just unique enough to look twice or three times or... The color combo actually inspired me to pair these lovelies with something peanut buttery..perhaps a little chocolate?!  What do you think?

Rice Krispie Treats with Chocolate Peanut Butter Frosting

recipe by Lisa at The Cutting Edge of Ordinary

Ingredients

1 stick unsalted butter

1 (16oz) bag mini marshmallows

7 cups rice krispies

9x13 inch pan, buttered very well

Topping

1 1/2 cups semi sweet chocolate chips

3/4 cup peanut butter chips

Directions

Melt the butter in a very large saucepan. You want room to stir. Once the butter is melted add the marshmallows and stir until completely melted. Add cereal and mix well. I used a large spatula sprayed with cooking spray. It’s gonna be messy, just deal with it. That’s why we have soap and water.

Immediately press into pan. I wet my fingers to really pat it down into the pans.

Place the chocolate chips into a microwave safe bowl. Microwave in 30 second intervals, stirring each time. As soon as most of the chips are melted, give it another good stir. The chips should be smooth at this point. Pour over the rice krispies and smooth over with an off set spatula, covering the entire top of the pan.

Let pan cool completey. Cut into squares, or diamonds, or circles, you can let your krispie creative side flow here.