With Halloween coming up soon, Rania Harris stopped by PTL to show off more recipes to celebrate!
Carmel Apple Pops
- 1 cup large semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 2 large apples
- Caramel sauce, for drizzling
- Melted white chocolate, for drizzling
- Crushed Oreos (optional decoration)
- Crushed Pretzels (optional decoration)
- Rainbow sprinkles (optional decoration)
- M & M candies (optional decoration)
Set up a double boiler. Bring a saucepan of water to a simmer. Set a glass bowl over the saucepan (the bottom of the bowl should not touch the water), then add the chocolate chips to the bowl. Stir until melted, then stir in the coconut oil.
Place apples upright on a cutting board and cut into ½ inch to ¾ inch slices. Using a paring knife, make a small cut onto the bottom of the apple slice. Insert Popsicle stick.
Line a large baking sheet with waxed paper and grease with cooking spray.
Dip apple slices into melted chocolate and place on the baking sheet. Refrigerate until chocolate sets, 5 to 10 minutes.
Drizzle with caramel sauce and melted white chocolate and top as desired. Return to refrigerator until the white chocolate and caramel set, about 5 minutes. Serve immediately or store in refrigerator.
Hocus Pocus Inspired S’mores Pops
- 12 graham crackers, halved
- Marshmallow Fluff
- 3 cups semi-sweet chocolate chips
- 3 tablespoons coconut oil
- 1 bag candy eyes
- 1 container black cookie frosting
- Popsicle sticks
Spread Marshmallow Fluff on half of the graham crackers. Place a popsicle stick halfway on the Fluff, so it sticks out from the graham cracker like a handle. Top with the other graham cracker. Place them on a parchment-lined baking sheet and leave in the freezer while you make the chocolate sauce.
Set up a double boiler: Fill a medium-sized saucepan with about 1 inch of water, then top with a glass bowl. (Make sure the bowl doesn’t touch the water.) Place the chocolate chips in a bowl, stirring until melted, then stir in coconut oil. Dip graham cracker sandwiches in chocolate, covering them completely. You may need to use a butter knife or silicone spatula to make sure the sides are coated. Stick one candy eye on each “book,” on the far right side about halfway down the graham cracker. Place them back on the baking sheet and refrigerate at least 15 minutes, or until the chocolate has hardened.
Use black cookie frosting to draw a circle around the eye, two semicircles on the outer corners of the graham cracker “book” and “stitches” on the chocolate-covered graham crackers.
Refrigerate until set, at least 15 minutes. Keep them there until just before serving.
Guacamole with Queso
- 3 avocados, halved and pitted
- Juice of 1 lime
- 2 Roma tomatoes, diced
- ¼ cup red onion, chopped
- ¼ cup cilantro, chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- ¼ teaspoon chili powder
- 1 tablespoon butter
- 1 scallion clove, chopped
- 2 cups cheddar cheese
- 2 cups Monterey Jack cheese
- ½ cup milk
- 1 tablespoon corn starch
- 4 ounces canned mild green chiles, with juice
- Tortilla chips
Mash avocados with the lime juice. Add the rest of the ingredients and mix thoroughly.
In a pot over medium heat, melt 1 tablespoon butter and sauté scallions. Add cheese, milk and cornstarch, and mix until melted and smooth. Add green chiles and mix until combined.
Draw eyes and carve a sad mouth on a small pumpkin. Hollow out the inside and insert a bowl. Pour queso into the bowl and top with chopped tomatoes. Spoon quacamole coming out of the pumpkin’s mouth. Serve with chips.
Caramel Apple Mimosas
- 2 tablespoons caramel
- 2 tablespoons cinnamon sugar
- 1 cup apple cider
- 8 ounces caramel vodka
- 1 bottle champagne
- Apple slices, for garnish
In a small dish, pour caramel sauce. In another small dish, pour cinnamon sugar. Dip champagne flutes into caramel to rim glass, then dip in cinnamon sugar.
Pour apple cider, caramel vodka, and top with champagne into flutes.
Garnish with an apple slice and serve.