Here is the recipe from the 2014 Wine & Chocolate Walk that was served at our Sandstone Suite. It literally takes 30 seconds to put it together and is yummy with a capital “Y.” The hardest part is not eating it while you cut up the fruit.
1 small box of instant chocolate pudding
1 container of Cool Whip
1/2 cup Caramel Macciato coffee creamer
3 tablespoons Caramel sauce
Gently mix all ingredients together in a large bowl. Chill for at least two hours or overnight. We served it with strawberries and pineapple. Also yummy with marshmallows, pound cake, angel food cake, brownie bites…oh and on a spoon.
This recipe has been slightly altered from the original recipe posted on Madigan Made.
Thanks to everyone who attended our Girls Night Out event tonight! Even with the yucky weather, we had a nice turnout of wonderful ladies. Everyone seemed to enjoy our two tastings tonight so I thought I would share the recipes.
Caramel Apple Dip
16 individually wrapped caramels, unwrapped
1/4 cup water
8 oz. cream cheese, softened
1/2 cup brown sugar
1 teaspoon vanilla
In a medium pan over low heat, melt caramels with water, stirring constantly. Once completely melted, remove from heat and set aside.
In a medium bowl, blend together cream cheese, brown sugar and vanilla (My Kitchen-aide mixer worked perfectly for this). Once the caramel mixture has cooled slightly, fold it into the cream cheese mixture.
Serve with apple slices.
I also served the dip with graham cracker pretzels (available locally at Penton’s Farm Market or Miller’s Apple Hill). Here’s a tip for you — after you cut your apple, soak them in 7-up or Sprite to keep their bright white color. This recipe was originally posted by the blog How Sweet It Is.
Apple Cider Sangria
1 bottle of Pinot Grigio
3 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
2 large apples, chopped
Combine all ingredients, except apples, and stir. Refrigerate for several hours. Right before serving, add apples. I would recommend freezing some of the extra apple cider in ice cube trays. This will keep your Sangria cold without diluting it.
This recipe was adapted from its original post on Chef-In-Training.