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So you’re ready to make caramel apples, eh? Well knowledge is power, so here are some ways to guarantee success.

10 TIPS FOR MAKING CARAMEL APPLES

1. BUY INDIVIDUAL APPLES. You don’t know what you are getting if you buy apples in a bag. Yes, buying the bag is cheaper, but you want to bite into a hard, crisp apple… not one that’s soft with bruises.

2. WASH THE APPLES. Apples produce their own wax naturally. Many growers (even organic) also add another layer of USDA-approved wax to give them shine and retain moisture. You’ll want to remove this wax so the caramel will stick. Simply place the apples in a colander and pour on boiling water. Dry completely to remove the white film.

3. USE FOOD-SAFE STICKS. Chopsticks, craft sticks or pop sticks are perfect for holding the apples. It’s very Pinteresty to use sticks you’ve gathered outside. Unless you’re going to boil these twigs and let them dry out thoroughly, pass up this idea. Do you really want to use something that a squirrel sat on earlier in the day?

4. CHILL YOUR APPLES. Line a baking tray with parchment paper, put the sticks in the apples and then put the apples on the tray. Refrigerate until ready to dip. This will help the caramel stick!

5. USE THE RIGHT POT. Use a heavy pot. A heavier pot distributes the heat evenly so you won’t get “hotspots” and burn the caramel.

6. GET A THERMOMETER. A candy thermometer is absolutely essential. Many recipes give you visual clues, but what I may consider “dark amber” someone else may find to be “already burned.” Don’t risk it.

7. USE A SILICONE SPATULA. A heat-resistant spatula allows you to really scrape the sides of the pot so the caramel doesn’t overcook and burn.

8. HAVE THE DECORATIONS READY. This goes back to basic mise en place; have everything in place before you begin. You want the decorations on plates and ready to go before the caramel on the dipped apples cools too much.

9. DECORATION PERFECTION. When decorating the caramel-covered apples, roll the apples in the decorations (nuts, candy, whatever) or put the decorations in your palm and press them gently into the apple. If you try to sprinkle on the decorations, they will just fall off. Get ‘em to stick the first time.

10. HAVE PATIENCE. Making caramel apples takes lots of patience. Waiting for the caramel to reach the right temperature. Waiting for the caramel to cool before decorating the apples. Waiting for the decorated apples to set before you can dive in and finally eat them…

Now that you’re armed with these 10 Tips for Making Caramel Apples, click here to find the Perfect Caramel Apples Recipe. And if, by chance, you have any leftover caramel… pop some popcorn and pour it on top. Now that’s enchantment!

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My love for sickly-sweet canned cherry pie filling is well-documented. I make no apologies and I’m not ashamed. (And… I am getting help. Really. Not Really.)

I found a can of cherry pie filling in the back of my pantry (how in the world did THAT get there I wonder?)… I immediately thought, “A pie would be nice, but I don’t feel like making one.” Then it hit me… “Hmmm… ice cream! Yes, that’s the enchantment I can create!”

And I did… Cherry Pie ice Cream.

You don’t have to go through the gymnastics (like I did) of making homemade ice cream. Buy a high-quality vanilla bean ice cream, let it soften a bit and stir-in the canned cherry pie filling. I won’t tell. You definitely have to make the streusel because it is so darn delicious. If there’s any leftover, sprinkle it on your oatmeal.

We both know that there are some things in this world that you know aren’t healthy and should be avoided… but then you don’t. Or won’t.

But it’s okay.

As I always say…fat is your friend!  Besides, you don’t eat like this everyday and, well, it’s nice to spoil those you love once in a while.

Especially yourself.

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Summer soups should be cool and bright, with just enough bite to keep them interesting… kind of like my friends.

A really good gazpacho is like this, too…full of flavor, but light enough to be refreshing. This is the time of year when we don’t want to have what we eat weighing us down.

What’s gazpacho? Well, it’s usually a chilled, somewhat spicy tomato-based soup from Spain. It’s served with chopped fresh vegetables like cucumbers and onions on the side, so you can add what you like to the soup.

This gazpacho is made with cucumbers (lots of them), grapes and garlic. I use really good extra virgin olive oil and sherry vinegar… both of which are traditionally used in a gazpacho.

Oh, I also added a little bit of dill because I like the way it gently bounces off the cucumbers and grapes. Sprinkle in a little salt, put it all in a blender and you’ve created enchantment again: Chilled Dilled Cucumber Soup.

Cool and bright… with a little bit of bite. Just like you.

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Yep, been on a bit of broccoli binge lately… and this Crunchy Broccoli & Bacon Salad is my latest crave.

(Sure were a lot of “Bs” in that last sentence.)

Obviously, I love broccoli.

• Not just because it provides more disease-fighting nutrients than almost any other vegetable.
• Not just because it’s loaded with both soluble and insoluble fiber… good for the heart and digestive system.
• Not just because it’s crazy low in calories.

Broccoli is my veg of choice because it pumps up the nutrition, flavor and color of almost any dish… and because there are SO MANY ways to prepare it;

• Eat it raw.
• Steam it.
• Sauté it.
• Soup it.
• Use it to dip or turn it into a dip.

Or make it into a easy-Louisey Crunchy Broccoli & Bacon Salad like I did. Keep the lemony dressing very light… you don’t want to drown the florets. I added red peppers for color, but you can throw in cucumbers or some other equally crunchy vegetable. So… have at it! This is one binge-worthy food that’s actually healthy!

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