A Manx, A Man And 85 Degrees

Danny has a fun Meyers Manx that we take out on the weekend. I secretly call it "The Pika" (short for Pikachu...) because it reminds me of that cute yellow and black Pokemon. Dan would think the name is lame-o, so hush, hush. Any who...he took me for a ride Sunday morning. We drove down to Balboa Island. "Nooooo don't take the corner so FAST! Slow down!!! There's a Dip, Dip, DIPPPP!" He laughed and just went faster. I'm pretty sure our back wheels got some air. It smelled like burnt rubber. He's crazy.

Here is a picture of the bridge we cross to get to Balboa. If you aren't from around these parts, I would highly recommend to stop by for a visit. Balboa is a quaint little island with cute shops and beautiful houses. Danny and I like to get coffee and walk around the island in the evenings. Sometimes David will come along too. I love those walks.

Here's a picture of the shops just over the bridge. My mom would always take Bran and me to get frozen bananas dipped in chocolate. Her favorite topping was toffee peanut. We would sit on this bench and the pigeons would come and eat the toppings that spilled over our paper trays. Be warned... if you eat at this bench during the summer, pigeons are bound to attack you and your food! I also remember babysitting the Rankin kids when they were staying on the island. John had just learned how to walk. Daniel chased him down the sidewalk while I held Annie and the wagon. Those kids are a bagillion years old now...time flys. Good times.

 

We parked our Manx by the Chinese restaurant and walked to a sweet shop around the corner. They sell all kinds of caramel and candied apples this time of year! I got my favorite -- Apple Pie Caramel Apple.

Later that evening, I picked up Julia, Shan, Mo and Lyssa and we drove to 85 Degrees for some pastries and sea salt coffees! 

    

The line is ALWAYS out the door.

Once you get inside, grab a tray and have fun! They have the best breads and pastries!

 

Carb overload! Peanut butter almond twist, coffee bread with red bean mochi, chocolate almond croissant, sweet bubble loaf, strawberry half moon and a herb cheese baguette.

Sea Salt Coffee. There is a layers of buttery salted cream on top of cold coffee sweetened with condensed milk -- biggest flavour trip ever. Julia, I am forever grateful.

 

Next time I want to try salted green or passion fruit tea!

 

It was a fun day!

Apple Pie Caramel Apples

I love Fall... Orange leaves, chuncky sweaters, tights & boots, fires in the fire place, all the fun festivities and... CARAMEL APPLES! Here is a marvelous recipe for  Apple Pie Caramel Apples that will rock your world.

 

1 bag Kraft caramels
4-5 large, tart apples

1 bag white chocolate chips

cinnamon sugar

 

1. Wash, scrub, and dry apples. This is important because the caramel won't stick to the apple if there is any wax polish from the grocery stores.

2. Melt caramel according to package directions. (I like to use a double boiler or microwave).

3. Put Popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.

4. Place on a silpat mat or wax paper that has been sprayed with cooking spray.

5. Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel and let it set up again.

6. Melt chocolate chips in the microwave in 30 second intervals. Stir. You can add a little bit of shortening if the mixture is too thick.

7. Coat the apple with the chocolate.

8. Let the chocolate set for 5 minutes before sprinkling it with the cinnamon sugar mixture.  (* Another option could be sprinkling with powdered apple cider mix!)

9. Cool completely in the fridge.

10. Cut into slices and serve or enjoy it on the stick!

I found this amazing recipe by Christy, a fellow foodie who is the author of The Girl Who Ate Everything. Bravo Christy!

Caramel Fudge Turtle Cookies

Ingredients:

1 pouch Betty Crocker Sugar Cookie Mix
Butter and egg called for in the cookie mix
2 tablespoons all-purpose flour
20 caramels, unwrapped
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves

Directions:

Make cookie dough as directed on package, stirring in the 2 Tbsp of flour. Roll dough into 1-inch balls; place about 2 inches apart on an ungreased cookie sheet (I would recommend using a silpat mat to avoid sticking). Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
Melt caramels and milk in a double boiler, stirring, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half. If caramel thickens, add up to 1 teaspoon additional milk.
Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

*Here is another option if you think the caramel dipping is too challenging. Just drizzle a spoonful into the middle of your cookie.

This recipe is an altered version of oodlekadoodleprimitives.

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Snickers Fudge

Snickers Fudge has all the elements of the classic candy bar, with plenty of chocolate, peanut, and caramely goodness! This fudge is bit time-intensive, but WELL worth the work.

*I've taken the liberty of dividing the recipe into sections with ingredients and instructions for each layer -- so you don't have to do the back and forth ingredients checks!

Ingredients

2 cup milk chocolate chips (divided)
½  cup butterscotch chips (divided)
¾  cup creamy peanut butter (divided)

4 tablespoons butter
1 cup granulated sugar
¼  cup evaporated milk
1 ½  cups marshmallow crème
1 teaspoon vanilla
1 ½  cups chopped salted peanuts

14 ounce package caramel cubes
¼ cup heavy cream

First Layer (bottom layer)

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

Second Layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow crème, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

Third Layer

14 ounce package caramel cubes
1/4 cup heavy cream

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

Fourth Layer (top layer)

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

This is a reorganized recipe that I found on Culinary in the Country.
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