Tuesday, October 15, 2013

Halloween is coming soon! Have a spooky treat for friends and family!

Spooky Fudge Fatale Caramel Apples!

Halloween is right around the corner and what better way to get into the season with some spooky caramel apples! Turn it into a family and friends event and see who can design the spookiest caramel apple. Not only are these treats delicious to eat, they are a blast to create. Feel free to get creative and add some oreo crumbs or marshmallow to the outer layer.

This sweet treat will be a home run for any Halloween occasion! This gluten and soy free caramel sauce has a rich, buttery texture that pairs so well with apples. Be careful though, this recipe is extremely addicting. Once you start, it is really hard to stop- it is so much fun and the result is too delicious. For a limited time only, Fudge Fatale Caramel Sauce will be an additional 10% off just for this specific occasion. Make sure you grab some Caramel Sauce before it is all gone. Just plug in SpookyApples when you are checking out to receive the additional 10% off! Enjoy and Happy Holidays!
Get Creative With Your Design and Make Them as Spooky as Possible

yield: 8 SERVINGS
prep time: 30 MIN
cook time: 1 1/2 HRS



  • 1 package (11-1/2 ounces) milk chocolate chips

  •  2 tablespoons shortening

  • 1 package (14 ounces) vibrant green Wilton candy melts

  • 1 package (14 ounces) white Wilton candy melts

  • 2 jars Fudge Fatale Caramel Sauce

  • 8 large tart apples, room temperature

  • 8 lollipop sticks

  • Assorted candies such as jimmies, M&M’s and Reese’s Pieces




  • 1) In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. In another microwave-safe bowl,

  • microwave melt the green candy melts. Repeat with white candy melts.

  •  2) In another microwave-safe bowl, microwave the two Fudge Fatale Caramel jars, uncovered, on high for 1 minute; stir. Heat 30-45
  • seconds longer or until caramels are melted; stir until smooth.

  •  3) Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate and candy melts. Decorate as desired with melted chocolate, candy melts and candies. Refrigerate until set.

Monday, October 7, 2013

Treat Yourself Tonight With This Tasty Dish!

Every once in a while I like to treat myself to a nice, fancy dinner. After a long and tough day, there is no better way to end the night with a great dish and a glass of wine. This recipe quickly became one of my favorites the second I took my first bite. A wonderful array of flavors in one dish that won't make your body hate you after indulging the dish. The beauty of this recipe is that you have the freedom to add whatever you would like to this dish and give it a unique twist. Enjoy!

Edelweiss-From Hawaii's Famed Edelweiss Restaurant

Grilled Lobster Salad with Edelweiss Tarragon Cream Dressing



Prep Time: 10 minutesGrilled Lobster Salad With Edelweiss Tarragon Cream Dressing

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings



  • 1 jar Edelweiss Tarragon Cream Dressing

  • Salt and white pepper, to taste

  • 4 lobster tails (approx. 1/4 lb each) in shells**

  • 1 head butter lettuce

  • 1 medium avocado, cut into ½ cubes

  • 1 yellow bell pepper, coarsely chopped

  • 1 red onion, coarsely chopped

  • 1 pack cherry tomatoes, cut into quarters



  • 1. Add Edelweiss Tarragon Cream Dressing to medium bowl.  Season dressing to taste with salt and pepper; set aside 1/4 cup for marinade.

  • 2. Prepare grill for medium-high heat.

  • 3. Spoon some marinade on lobster meat and place meat side down on grill.

  • 4. Grill lobster tails for 8-10 minutes on each side, until meat is opaque (white/pink in color) and can be pulled easily from shell.

  • 5. On 4 serving plates, place butter lettuce leaves as bed for salad.

  • 6. Remove meat from lobster shell, and cut in half lengthwise.

  • 7. Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion

  • 8. Drizzle each serving with dressing; pass additional dressing on the side.