Caramel Apple Dutch Baby Pancake

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Don't want to be that person stuck next to the griddle flipping pancakes all morning long while everyone else eats and asks for more? BINGO, here's your answer!

Dutch baby pancakes are essentially giant pancakes in a skillet. There's no standing around the griddle waiting to flip them because they're baked in the oven. They look like a pillow when they're first removed from the oven -- a testament to how light and fluffy they are -- and then they slowly sink.

This particular recipe is for a Caramel Apple Dutch Baby Pancake. The apples are first baked right in the bottom of the skillet with butter and a little sugar before adding the pancake batter on top. So easy and so delicious!

In order to make sure the pancake puffs up, it's important to start with all room temperature ingredients. Also, there should be zero lumps in the batter. I noticed a lot of other Dutch baby pancake recipes called for using a blender to mix the batter. That's a great idea! I tried it, and it worked really well. However, it's not necessary. If you whisk it, whisk it real good, then that's totally fine.

Because there are so few ingredients in this recipe, it's important to make sure each one is of very good quality. That's why I used Challenge butter. I choose Challenge over every other brand because I know there are no hormones, additives, or fillers in their products. The taste is also superior to other brands because they use real cream.

To finish it all off, I made the most simple caramel syrup ever to go on top! And of course, dusting with powder sugar is a must. Depending on your appetite, these pancakes can either be shared with a friend, or there's no shame in eating it all by yourself!



Caramel Apple Dutch Baby Pancake
Ingredients
For the pancake

• 2 Tablespoons Challenge butter
• 1 apple, sliced with skin removed
• 1/4 cup brown sugar
• 3 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 cup flour
• 2 teaspoons cinnamon

For the caramel syrup

• 1/4 cup heavy cream
• 1/4 cup light corn syrup
• 1/4 cup brown sugar

Directions
For the pancake

1. Preheat oven to 425 degrees Fahrenehit
2. Add butter to cast iron skillet or other oven-safe skillet and melt in oven, should take about 1 to 2 minutes.
3. Add brown sugar and apple to skillet and bake for 10 minutes
4. Meanwhile, combine eggs, milk, vanilla, flour, and cinnamon until no lumps remain.
5. Once apples are done baking, remove skillet from oven, pour pancake batter on top, and bake for about 15 to 20 minutes.
6. Remove from oven and serve immediately with caramel syrup.

For the caramel syrup

1. Combine heavy cream, light corn syrup, and brown sugar in sauce pan and bring to low boil. 
2. Let boil for about 1 to 2 minutes or until syrup starts to thicken. Do no let it boil too long or it will burn.

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Mini Caramel Apples

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Caramel apples are a classic fall treat! But I don’t know anyone who enjoys biting into them. They’re so big and they get all over your face and you practically lose a tooth in the process.

But then it occurred to me if I make mini caramel apples, like cake pops, they’re much easier to eat! You can just pop them in your mouth without getting a facemask of caramel in the process!

So the concept for mini caramel apples looks simple enough, but it’s a little more complicated than what you may think. It’s important that you follow these tips in order to make this adorable little dessert a success!

1. You should use Granny Smith apples. Normally, I’m not a fan of Granny Smith, but they’re known for being less juicy and that’s what you want. You see, the biggest issue with making these a success is the fact that because the apple ball doesn’t have skin, the caramel has trouble sticking to the outside because of the apple’s juice. So you want to start out with the least juicy apple possible.

2. It’s crucial that you squeeze the apple balls into a paper towel to remove excess juice before dipping into caramel sauce.

3. Do not let you caramel sauce cool off too much! You want it to stay warm so it easily coats the apple.

4. Make sure you get some of the caramel sauce about ¼ inch up on the stick so that it creates a better seal when you dip it into the ice water bath.

5. The ice water bath is absolutely necessary because it helps sets the caramel.

Mini Caramel Apples

Yield: Makes about 16 mini caramel apples

Ingredients

• 2 Tablespoons Challenge butter
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/2 cup heavy cream
• 3 Granny Smith Apples
• Crushed peanuts, sprinkles or mini chocolate chips.

 Other necessary items

• Candy sticks or toothpicks
• Small bowl of ice water

Directions

1. Melt butter in saucepan over medium heat. Add brown sugar and honey, stirring with wooden spoon until combined.
2. Slowly add the heavy cream and let mixture come to a boil.
3. Boil for 10 minutes, stirring continuously and then set aside.
4. Peel apples and then use a melon baller to scoop out apple balls.
5. Thoroughly dry apple balls with paper towel to soak up any extra moisture from its surface.
6. Insert candy stick into apple balls, making sure to not puncture the other end.
7. Dip apple into caramel, letting any excess drip off.
8. Immediately stick it into ice water bath for a few seconds to harden caramel.
9. Press caramel apple into crushed peanuts or desired topping.
10. Immediately transfer them onto plate with wax paper and stick in freezer for at least 15 minutes to finish setting.
11. Once caramel is hard, remove from freezer and enjoy.

Recipe adapted from Instructables and Divas Can Cook

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Cinnamon cheesecake-stuffed apples

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Okay I’m getting personal on the blog today. I am going to tell you the weirdest thing about me.

Crunchy apples give me goosebumps. That’s right. I said it. I cannot stand the sound of a crunchy apple. The sound of someone biting into an apple or someone cutting an apple is like nails on a chalkboard for me. I’ve felt that way ever since I can remember. In fact, it’s so extreme that just the thought of it makes me cringe.

However, I still like the taste of apples, and I love cooked apples.

And this is where the problem lies – there is no way for me to indulge in a baked apple without being tortured by the sound of a crunchy apple.

There are so many delicious apple desserts this year that it’s such a shame.

I was especially tempted by a recipe I saw on Pinterest for cheesecake-stuffed apples. Like what?! How has that existed without me knowing about it?!

So over the weekend, I decided to bite the bullet and go for it!

No joke guys, thinking about cutting the apples and scooping out the insides is giving me goosebumps right now just thinking about! Yes, yes, I realize I’m weird!

But I have to tell you, it was totally worth it! These apples were delicious!

When making this dessert, it’s very important to choose the right apple. As you all know, there are thousands of varieties of apples – 7,500 to be exact! And certain apples are better for certain things than others.

For this dessert, you want to use an apple that is sturdy enough to hold its shape when it’s cooking.  I used Gala apples, but honey crisp apples would also be a good choice. If you were to use McIntosh or Jonathan apples, they would be too mushy. Those are better for applesauce. In this recipe, some people may also want to use granny smith apples. Totally fine! I’m just not a big fan of the taste.

Also, the quality of cream cheese you use in this recipe really makes a big difference. I used Challenge cream cheese because it’s very tangy and really makes the flavor of the cheesecake stand out. Also, it’s made with real milk and cream from cows that aren’t injected with synthetic hormones so you don’t have to be concerned with what you’re putting in your body.



Cinnamon cheesecake-stuffed apples
Yield: Makes 6 stuffed apples

Ingredients

• 4 apples
• 4 tablespoons Challenge butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 8 ounces Challenge cream cheese
• 1 egg
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 375 degrees Fahrenheit
2. Slice the top off the apples and use a paring knife and a spoon to scoop out the insides; place apples in baking dish
3. Mix the butter, brown sugar, and cinnamon together
4. Brush mixture on inside of apples
5. Bake apples for 30 minutes
6. While apples are baking, mix cream cheese, egg, sugar, vanilla, cinnamon together until smooth
7. Remove apples from oven and fill 2/3 full with cheesecake mixture
8. Place apples back in oven for 25 minutes​ or until cheesecake filling is set
9. Remove apples from baking dish and top with caramel and graham crackers if desired
10. Let apples cool for about 30 minutes before serving

Idea for apples adapted from Creme de la Crumb 

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