CARMEL APPLE PIZZA

This is part of a food challenge hosted by Lady Behind The Curtain where each month a different combination of foods and this month it is Apples and Carmel.   For more information if you would like to participate click here.

I made this based on this recipe at Food.com  by Adopted Parisian but have added my own touches. 

Here is the recipe:

-   1 tube of pre-made chocolate chip chip or sugar cookie dough 

-   1 (8 ounce) package cream cheese, room temp 

-   1/2 cup packed brown sugar 

-   1/4 cup creamy peanut butter 

-   1 teaspoon vanilla 

-    2 green apples 

-   1 cup of lemon lime soda (optional) 

-   10 drops of lemon juice (optional) 

-   1/2 cup caramel topping

Preheat oven to 350° or whatever is indicated on the package.  Roll out dough into a large cookie enough cookie to cover a round pizza pan and place on pan (Sorry, picture did not come out for this one).  Bake 8-10 minutes or whatever is indicated on package, then allow it to cool.

Blend the cream cheese, brown sugar, peanut butter and vanilla  until well blended.

It should look like this when blended

Spread on cookie

Wash, core and then chop the apple in to thin slices.

Pour the lemon lime soda in a bowl with the lemon juice.  Add apples and toss (will prevent apples from browning)

Place the apple slices on the cookie.

Heat up carmel 30-40 seconds in the microwave and drizzle over the top of the pizza.  

I made my own carmel topping using this recipe, but you could use a commercially prepared topping instead.

Carmel Crunch Topping

This recipe is adapted from this recipe at Food.com by celestial_star03.  The above doesn't have the crispy rice cereal in it as I prepared it in advance for a Carmel Apple Pizza (will post that on 10/20/11 as it is part of food challenge by Lady Behind The Curtain) but I did also try it on ice cream mixing in the cereal after heating and it was delicious. 

Recipe:

-   1/4 cup butter

-   1/3 cup almonds, chopped

-   1/3 cup light corn syrup

-   1/3 cup packed brown sugar

-   1/3 cup peanut butter 

-   1/3 cup water

-   1/3 cup crisp rice cereal, coarsely crushed 

Melt the butter in a pan.  Saute the almonds over medium-low heat for approximately 5 minutes or until the almonds brown.

Add the corn syrup, water and brown sugar to the pan

Mix thoroughly.

Add peanut butter and mix.  Cook for 4-5 minutes until it becomes bubbly and starts to thicken up.

If serving over ice cream, add crisp rice cereal and stir in and the spoon over ice cream.

If storing, do not add Crisp Rice cereal until just before ready to serve.  Heat up first (put in bowl and microwaved) then add Crisp Rice cereal and pour over ice cream.

Inspired by Starbucks - Chocolate Cake with Salted Carmel Icing

This is based on a recipe over at Salsa Pie made using a chocolate cake mix, canned frosting and carmel topping made from scratch.   It is super-rich - I was not able to eat this entire piece and a good serving size for this would be about 1/4 of the above piece and delicious accompaniment to serve with tea or coffee between meals.   I think this would also be good with smashed pretzels sprinkled on the top instead of the sea salt to give it added texture.

Over at  Salsa Pie she also has instructions on making everything from scratch.

Ingredients:

• 1 boxed chocolate cake mix (I used a Fudge Chocolate cake mix)
• Ingredients required to make the cake (mine was 1/4 vegetable oil, 3 eggs and 1 cup water)
• 1 can white frosting
• Carmel topping or Homemade Carmel topping

 Ingredients for Carmel Topping

•  1 1/2 cups brown sugar, 
• 1 Tbsp cornstarch
• 1 cup cream or milk
• 2 Tbsp butter
• 1 Tbsp sea salt

Bake cake according to instruction on the box and allow to cool..

 Once cake has cooled, frost with canned frosting.

Mix together brown sugar and cornstarch in saucepan.  Turn on heat to medium -high.

Slowly add milk to mixture a little at a time mixing the entire time then add butter and continue to stir until melted.

Bring to boiling then turn heat down to medium and cook for 8-10 minutes stirring regularly.  Allow to cool before putting on the cake.

Use a large spoon and drizzle the carmel topping on top of the cake.

I put 1 Tbsp of sea salt in a bowl and started to use the spoon to shake over the top, but it went on too heavy and I ended up using my thumb and forefinger and pinching a bit and the sprinkling on the top for better control.