Turkey Tortellini Soup

Apr 23, 2024

Turkey Tortellini Soup – Candy Coated Culinista

When there is a cold snap again in April and it’s slightly bone chilling, this simple soup is a must.

Yield/Serving: 4
Prep Time: 5 minutes.
Difficulty level is: Easy

Ingredients
⦁ Extra virgin olive oil
⦁ 1/2 pound ground turkey
⦁ 2 packets Sazon Coriander & Annatto
⦁ 5 cloves garlic, minced
⦁ 1/2 pint of grape tomatoes, quartered
⦁ 4 cups chicken broth
⦁ 1 package cheese tortellini
⦁ 2 handful spinach, stems removed
⦁ Dill, handful pulled from stems
⦁ Flat leaf parsley, handful pulled from stems

Assembly

1. Using a Dutch oven over medium heat and cook ground turkey.
2. Add garlic and Sazon, cook for 1 minute.
3. Add in grape tomatoes and continue to cook for 2 minutes.
4. Pour in chicken broth and reduce to medium heat.
5. Add in tortellini and cook for 6 minutes.
6. Stir in spinach, dill and parsley and let cook for 1 minute and serve.

Please Enjoy
My thoughts
This can’t be any easier and still a touch fancy. A perfect weeknight dinner for when you have a busy week ahead. Fresh, flavourful and fun.

Birthday Biscoff Everything Cake

Apr 10, 2024

Birthday Biscoff Everything Cake – Candy Coated Culinista

February I had two important birthdays and one was a milestone birthday and to make my life easier I decided both recipes would have simpler components to make life easier on myself, and it worked.

Yield/Serving: 12
Prep Time: 25 min.
Difficulty level is: Medium

Ingredients
Cake
⦁ 2 3/4 cups all purpose flour
⦁ 1 cup golden brown sugar
⦁ 8 Biscoff biscuits, ground
⦁ 1 tbsp baking powder
⦁ 1 tsp baking soda
⦁ 1/2 tsp pumpkin spice
⦁ 3/4 cup unsalted butter, at room temperature
⦁ 3 large eggs
⦁ 3/4 cups plus 2 tbsp milk
⦁ 1 tsp vanilla extract
Biscoff Buttercream
⦁ 1 1/3 cups Biscoff spread
⦁ 1 cup unsalted butter, at room temperature
⦁ 2 1/2 cups confectioners’ sugar
⦁ 3 tbsp milk, more or less as needed
⦁ 12 Biscoff cookies
⦁ 2 Biscoff cookies, ground

Assembly
Cake

1. Preheat oven to 350°F.
2. Line two 9″ cake tins with non-stick cooking spray followed by lining with parchment paper and set aside.
3. Using a large bowl sift flour, sugar, cookie crumbs, baking powder, baking soda and pumpkin space and combine using a hand mixer.
4. Add remaining ingredients, butter, eggs one at a time, milk and vanilla extract and combine on low speed and scrape doen the sides a couple times to ensure well incorprated.
5. Pour batter into two pans and even with an offset spatula.
6. Bake for 30-35 minutes or until a cake tester inserted comes out clean.
7. Let cool in tin completely on a wire rack.
   Buttercream
8. Using a large bowl add Biscoff spread and butter until combined along with vanilla extract
9. Add in confectioners’ sugar and milk as needed until smooth.
10. Even out the tops of the cake if needed and spread buttercream in the middle and then crumb coat the cake fully.
11. Place in fridge for 30 minutes to an hour until butterceram is firm to the touch.
12. Add final layer of buttercream.
13. Using a microwave safe bowl melt Biscoff spread slightly until runny.
14. Pour over cake spreading over the sides using an offset spatula and allow to drip over the sides.
15. Place back in the fridge to allow to set for 10 minutes or to the touch.
16. Pipe 12 buttercream swirls and place a Biscoff cookie alternating 12 times.
17. Springlt the centre with cookie crumbs annd the tops of the buttercream swirls.
18. Serve.

Please Enjoy
My thoughts
Another delicious cake if you love a spiced cookie. I used to look forward to these cookies as there were served on flights but now I can find these regularly in stores and even the spread can be found at Walmart even if expensive and Costco has it too sometimes. I already wangt another slice of this cake. There really is just something to this unique flavour that has me craving Biscoff in all forms. Needless to say this was a hit.

Birthday Biscoff Everything Cake – Candy Coated Culinista

Birthday Biscoff Everything Cake – Candy Coated Culinista

Get Well Soon Chicken Noodle Soup

Mar 18, 2024

Get Well Soon Chicken Noodle Soup – Candy Coated Culinista

Even if you’re feeling sick you’ll be able to make this for yourself and have leftovers to give you time to feel better.

Yield/Serving: 6-8
Prep Time: 5 min.
Difficulty level is: Easy

Ingredients
⦁ 2 chicken breasts
⦁ season salt, to taste
⦁ black pepper, to taste
⦁ 2 cartons chicken broth/stock
⦁ frozen mixed vegetables, corn, carrots and peas
⦁ 1 cup small shell pasta
⦁ spinach
⦁ 2 packets Goya Sazon, Con Azafran

Assembly

1. Season chicken breasts and let marinate for an hour to overnight.
2. Using a large Dutch oven poach chicken breasts and one and a half cartons of broth. First bring pot to a boil over high heat and then bring to a simmer and poach for 15 minutes.
3. Remove chiken and place on a plate and shred and add back to the pot.
4. Add in mixed frozen veggies along with pasta shells until cooked through.
5. Finally add spinach and the Sazon

Please Enjoy
My thoughts
Okay this is my new go to soup recipe, this was so easy and you can add any veggies you like. I would add celery and some onion perhaps; but this was for someone who doesn’t care for celery. The Sazon really added this great flavour and a lovely turmeric colour. I want to make this again before it starts getting to warm out.

Biscoff Birthday Cheesecake

Feb 13, 2024

Biscoff Birthday Cheesecake – Candy Coated Culinista

It was my dad’s birthday party Saturday and he’s getting a new cheesecake flavour he never had before.

Yield/Serving: 12
Prep Time: 40 min.
Bake Time: 70 minutes and then 1 hour in the oven after cooling under residual heat.
Difficulty level is: Medium

Ingredients
Crust
⦁ 1 cup package of Biscoff cookies, 1 package
⦁ 1/3 unsalted butter, at room temperature, melted
⦁ 1 1/2 cups honey graham crumbs
⦁ 1/3 unsalted butter, at room temperature, melted
Biscoff Cheesecake
⦁ 1000g cream cheese, at room temperature, reduced fat content
⦁ 1 cup golden brown sugar
⦁ 1/2 cup sour cream
⦁ 1 cup Biscoff cookie butter
⦁ 1 tbsp vanilla extract
⦁ 1/2 tsp sea salt
⦁ 4 eggs, at room temperature
Topping
⦁ 1/2 cup Biscoff spread, melted
⦁ 1/4 cup Biscoff cookies crushed
⦁ Biscoff cookies, whole to decorate slices.

Assembly
Crumb Layer

1. Preheat oven to 325°F.
2. Using a food processor blitz cookies and set aside and place in a small sized bowl.
3. Repeat with honet graham crackers and set aside and placed in a small sized bowl.
4. On low heat melt butter pour half into bowl and combine.
5. Press into base of a 10″ springform pan and bake for 10 minutes and remove and let cool down.
   Cheesecake
6. In a large bowl using a hand mixer at medium speed beat cream cheese for 4 minutes.
7. Add sour cream and biscoff cookie spread to bowl and just combine.
8. Add vanilla extract and sea salt.
9. Add eggs one at a time and just combine.
10. Spray the side of the pan with non-stick cooking spray.
11. Pour in cheesecake batter on top of the cooled crumb base.
12. Wrap the bottom of the pan with multiple layers on aluminum foil.
13. Place pan in a roasting pan and add hot water, not above the foil. (This will prevent cracking.)
14. Bake for 70 minutes and then turn off heat and let continue to bake with the risidual heat for the oven for one hour.
15. Remove from oven and place in fridge overnight. (6 hour minimum if in a rush. I’d give 8 hours if you give yourself enough lead time.)
    Topping
16. In a small microwve proof bowl melt Biscoff spead until runny, not too long and then stir.
17. Pour over cheesecake and spread with an offset spatula and let drip over the sides also for effect.
18. Sprinkle cookie crumbs around the outside of the cake.
19. Place one cookie in the middle with some leftover cookie crumbs around it.
20. Serve with the remaining cookies. Each slice can get a cookie on top to complete the perfect slice.

Tips
⦁ Remove from fridge 30 minutes prior to serving to give the cookie basae time to warm up some for cutting.

Please Enjoy
My thoughts
I saw Biscoff spread while grocery shopping and said this is my theme this month for all my February bakes. This is a premium priced spread, but well worth it for a special ocassion. I saw a small continer at Walmart; but Costco had bigger jars at a much better price. Now I loathe cheesecake and my dad absoluely loves it, so I gave a new recipe a go. I made this the night before just incase this was a flop I had time to go buy a cake or something; but I hd no need to worry. This cheesecake had no cracks, no dips in the center. My dad loved it and I enjoyed it. It wasn’t to cheesy, the cookie butter to the batter cut that cheese flavour for me. He enjoy two slices immediately, so I did a great job. I would definitely make this again.

Biscoff Birthday Cheesecake – Candy Coated Culinista

Christmas Skillet Lasagna

Dec 21, 2023

Christmas Skillet Lasagna – Candy Coated Culinista

Make this recipe leading up to the big festivites to give yourself a little leeway to prep and make all those Christmas sides and such.

Yield/Serving: 4-6
Prep Time: 15 min.
Cook Time: 30 minutes
Difficulty level is: Easy

Ingredients
⦁ 1 package of Italian sausage
⦁ 1 small onion, diced
⦁ 5 cloves of garlic. finely chopped
⦁ Italian seasoning, to taste
⦁ Garlic powder, to taste
⦁ Onion powder, to taste
⦁ 2 cups spinach
⦁ 5 lasagna noodles, broken into larger pieces
⦁ 1 bottle of your favourite pasta sauce
⦁ 1/2 cup ricotta cheese
⦁ 1 1/2 cups mozzarella, shredded
⦁ 1/4 cup parmesan cheese
⦁ dill, chopped
⦁ raw spinach, chiffonade

Assembly

1. Using a medium sized cast iron skillet, unskin the Italian sausage and place in pan over medium heat.
2. Add in onion, garlic followed by Italian seasoning, garlic and onion powder.
3. When sausage is almost complete add in spinach and let wilt down.
4. Add in lasagna pieces followed by pasta sauce and bring to a boil and then bring down to a simmer for 15 minutes and the noodles are tender.
5. Dollop in ricotta with a spoon and top with mozarella cheese and parmesan.
6. Once cheese is melted top with dill and spinach.
7. Serve

Tips
⦁ Use sausage and there is no need to add any additional salt and pepper as the sausage is already seasoned.

Please Enjoy

My thoughts

I didn’t learn til typing out this recipe that there is such a thing as a Christmas Lasagna and that it is a traditional Christmas dish. I will be confirming with my Italian friend if this is true; but back to the recipe. This was so saucy, simple and delicious. The fact that is done stovetop is really the appeal. You can broil the top in the oven if you choose. I did this time but I prefer doing it 100% stovetop to just save me that extra step. Plus you may have leftovers.

Caribbean Black Cake

Nov 20, 2023

Caribbean Black Cake – Candy Coated Culinista

I never thought this day would come; but I’m so glad it’s here.

Yield/Serving: 20-25
Prep Time: 25 min.
Cook Time: 2 hours 20 min.
Difficulty level is: Medium

Ingredients
Fruit Soak
⦁ 450g glace fruit mix, finely chopped
⦁ 1/2 cup raisins, finely chopped
⦁ 1/4 cup dried currants, finely chopped
⦁ 1/4 cup dried cherries, finely chopped
⦁ 1/4 cup dried blueberries, finely chopped
⦁ 1/2 cup dried cranberries, finely chopped
⦁ 1/2 cup pitted dates, finely chopped
⦁ 1/2 cup golden raisins, finely chopped
⦁ 1/4 cup citrus peel, finely chopped
⦁ 1/4 cup green glace cherries, finely chopped
⦁ 1/4 cup raisins, finely chopped
⦁ 1 1/2 cup port wine
⦁ 1 1/2 cups dark rum
Cake
⦁ 1 cup unsalted butter, at room temperature
⦁ 1 1/4 cups dark brown sugar
⦁ 5 large eggs, at room temperature
⦁ 1 medium lime juice and zest
⦁ 1 tsp vanilla extract
⦁ 1 tsp fiori di sicilia extract
⦁ 1 tbsp baking powder
⦁ 1 tsp cinnamon
⦁ 1/2 tsp ground nutmeg
⦁ 1/2 tsp Chinese five spice
⦁ 1/4 tsp sea salt
⦁ 2 cups all-purpose flour
⦁ 2 tbsp browning maybe up to 3 or 4 tbsp
⦁ 2 tbsp molasses maybe up to 3 or 4 tbsp
Icing

⦁ 4 cups confectioners’ sugar
⦁ 2 tbsp meringue powder
⦁ 2 tsp almond extract
⦁ 3 to 4 tbsp water
⦁ silver or white pearls
⦁ marzipan, if desired

Tips
⦁ The mixture may look a touch curdled when you add all the eggs in; but don’t worry,

Assembly
Fruit

1. Combine all the fruits in a container with a lid.
2. Add in port wine and dark rum or until all the fruit is submerged. Allow to soak for at least 7 days and up to a year.
3. Add more wine and rums as needed.
   Cake
4. Preheat oven to 250°F.
5. Blend the fruit in a food processor until smooth and set aside.
6. Line the bottom of a cake pan with parchment paper.
7. Spray the baking pan with non-stick spray and the sides of the pan and set aside.
8. Using the stand up mixer on medium speed with the paddle attachment cream butter and sugar until smooth and fluffy, about 2 minutes.
9. Add eggs one at a time until just incorporated.
10. Add lime juice and zest along with extracts.
11. Add in baking powder, cinnamon, nutmeg, all-spice, sea salt and orange zest.
12. Add in flour and combine until batter is just combined.
13. Finally add the browning and molasses and fold in blended fruit.
14. Transfer to springform pan.
15. Bake for 2 hours and 20 minutes or until a cake tester inserted comes out clean.
16. Allow cake to cool on a wire cooling rack for 15 minutes in the pan.
17. Remove from pan and soak with 1/4 cup of port wine and rum overnight before serving.
    Rolled Icing
18. Using a stand up mixer on medium speed with the whisk attachment adding confectioners’ sugar, meringue powder, almond extract and water until almost stiff.
19. Remove from bowl and start rolling and kneading by hand on a clean surface with a little confectioners’ sugar to roll out on..
20. Roll out into a thin layer.
21. Lay over cake and cut off excess.
22. Serve

Tips
⦁ A quick doneness test is touching the top and there is not indent from when touched.
⦁ Quick fruit soak: Add fruit and alcohol to a pot until the fruit is plump and bring to a low boil and simmer for 30 minutes. Remove from heat and place in a container. Add some more port and rum and sir regularly until you are ready to bake.
⦁ Store cake at room temperature for up to 4 days or in the fridge for up to a week.
⦁ Ensure to cover well with cling wrap.

Please Enjoy
My thoughts
This Caribbean cake is something on paper I shouldn’t like yet since I was a kid this was a cake I was very much fond of. I remember it being the only “perceived grown up thing” kids of Caribbean offspring could enjoy. Whether it was a wedding, birthday of Christmas this cake would make an appearance at least once a year. Depending on the baker you could literally burn alcohol off the cake it was so soaked in booze. The aroma of soaking fruit brought me back to my childhood and my love of this special cake.

Caribbean Black Cake – Candy Coated Culinista

Butternut Squash Mac and Cheese

Nov 8, 2023

Butternut Squash Mac and Cheese – Candy Coated Culinista

Fall is in the air and this is one of my “sneaky” recipes to get some more vitamins and nutrients into a classic recipe.

Yield/Serving: 3-4
Prep Time: 15 min.
Difficulty level is: Easy

From Food 52

Ingredients
⦁ 2 tbsp unsalted butter
⦁ 2 cups peeled and seeded butternut squash, cut into cubes
⦁ 6 sages leaves, finely chopped
⦁ 3 garlic cloves, minced
⦁ Kosher salt
⦁ Ground black pepper
⦁ 2 cups warm water
⦁ 3/4 cups evapourated milk
⦁ 1/4 tsp nutmeg
⦁ 2 cups dried pasta
⦁ 1 1/2 cups gouda cheese, grated
⦁ 1/3 cup Parmesan cheese, grated

Assembly

1. Using a heavy bottomed pot or Dutch Oven over medium heat, melt butter.
2. Add butternut squash and sprinkle some kosher salt on top and cook for 15 minutes until tender.
3. Add sages and garlic and stir for 1 minute.
4. Add warm water and evapourated milk and turn up to high heat and boil. (The water mixture will not fully cover the pasta)
5. Sprinkle more salt, black pepper and nutmeg to water and stir.
6. Once water is boiling add pasta and cook until al dente, about 13 minutes. (If too much liquid is evapourating add some more warm water)
7. Continue to stir pasta so it doesn’t stick to the bottom of the pot.
8. Once it’s al dente, remove from heat and add gouda and Parmesan cheese and stir until melted.
9. Serve

Please Enjoy
My thoughts
The “sneakiness” worked. I batched down this recipe and omitted rosemary; but the addition of evaporated milk was great. As a person who doesn’t also have milk in the house, or when I do half goes to waste this is the perfect recipe. I can use milk and not be wasteful. It was cheesy and creamy and smelt of autumn. More please.

Autumn Apple Salad

Oct 18, 2023

Autumn Apple Salad – Candy Coated Culinista

Autumn is here and I went apple picking and am looking forward to a couple new recipes to use up these apples.

Yield/Serving: 4 – 6
Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
Salad
⦁ 1 cup kale, removed from stems, torn by hand
⦁ 1 cup romaine lettuce, chopped
⦁ 1 cup spinach, chopped
⦁ 10 broccoli tops, finely chopped
⦁ Dried cranberries, to taste
⦁ 1/8 cup red onion thinly sliced
⦁ Sunflower seeds, to taste
⦁ 1 honey crisp, cut into matchsticks
⦁ 1/4 red bell pepper, diced
Cranberry Mustard Dressing
⦁ 1/3 cup cranberry sauce, whisk til smooth
⦁ 2 tbsp red wine vinegar
⦁ 2 tbsp extra virgin olive oil
⦁ 1/4 cup honey mustard
⦁ Sea salt, to taste
⦁ White pepper, to taste

Assembly

1. In a large bowl add ingredients, toss and set aside.
2. In a small bowl wisk cranberries until smooth and then whisk together the other ingredients and drizzle over salad.
3. Serve.

Please Enjoy
My thoughts
There is something about a robust salad. I just love them so much. I get so much of my nutrients from them and feel great after eating them.

Garden Veggie Loaf Pan Lasagna

Oct 4, 2023

Garden Veggie Loaf Pan Lasagna – Candy Coated Culinista

I am craving lasagna as the temperature dipped on Labour Day to 19 degrees; (what a cruel trick) but I have an even smaller lasagna than my skillet version which really is too much if i’m eating alone. Who needs that much leftovers portion wise.

Yield/Serving: 4
Prep Time: 30 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients
Tomato Sauce
⦁ 1 tbsp extra virgin olive oil
⦁ 1 pint grape tomatoes
⦁ 1 can tomato sauce
Meat
⦁ 1 small onion, diced
⦁ 4 garlic cloves, finely diced
⦁ 1 pound medium ground beef
⦁ season salt, to taste
⦁ sea salt, to taste
⦁ ground black pepper, to taste
⦁ paprika, to taste
Mushrooms
⦁ 6 mushroom, sliced
⦁ 2 green inions, chopped
⦁ red chili flakes, to taste
⦁ chili powder, to taste
Ricotta Mixture
⦁ 3/4 cup ricotta
⦁ handful parsley, finely chopped
⦁ 1 egg
⦁ Italian seasoning
⦁ 3 slices of bacon, rough chopped
⦁ 6 no bake lasagna noodles
⦁ 6 zucchini noodles
⦁ Parmesan, grated
⦁ mozzarella, grated

Assembly

1. Preheat oven to 350°F.
   Tomato Sauce
2. Using a medium sized saucepan pour in garden tomates along with olive oil and let tomatoes burst.
3. Pour in canned tomato sauce, let boil and then let simmer.
   Meat
4. Add 1 tbsp vegetable oil using a large frying pan and add onion and cook for 4 minutes.
5. Add garlic for about 1 minutes followed by ground beef and spices.
6. Add some tomato sauce to meat mixture, about one and a half cups and combine. Save the rest of the sauce for another recipe or freeze.
   Mushrooms
7. In a small frying add some vegetable oil and add mushrooms, green onion, red pepper flakes and chili powder until softened.
   Ricotta Mixture
8. In a medium sized bowk add ricotta, parsley, egg and Italian seasoning and combine.
9. Fry bacon in a medium sized frying pan and then rough chop and set aside in a small bowl.
10. Using a mandolin slice 6 zuchinni noodles and set aside.
11. Grate parmesan and mozzarella and put in separate bowls.
    Lasagna
12. Using a loaf pan add some tomato sauce to the bottom.
13. Add meat sauce.
14. Add lasagna noodles followed by ricotta mixture.
15. Add zuchinni noodles followed by mushroom mixture.
16. Sprinkle some bacon followed by tomato sauce and meat sauce.
17. Add another layer of lasagna noodles, ricotta mixture, zuchinni noodles.
18. Add mushroom more tomato sauce and the last two zuchinni noodles.
19. Add the final two lasagna noodles and spread tomato sauce over top.
20. Followed by the paremsan and mozarella and remaining bacon on top.
21. Bake for 30 minutes or longer until top is golden brown and cheese is golden.
22. Let cool for 15 minutes and then serve.

Please Enjoy
My thoughts
I had so much tomatoes and zucchini from the garden I had to incorporate some of these ingredients into recipe and it added and extra something. This is the most saucy oven lasagna I have ever made and I think I finally have the right amount of sauce added to the dish. This also came together quite fast considering all the components. This is a perfect dinner for two.

Apple Caramel Cookies

Sep 20, 2023

Some more autumn flavours this time in form of a decadent yet simple cookie.

Yield/Serving: 20 cookies
Prep Time: 40 min.
Cook Time: 15 min.
Difficulty level is: Medium

Ingredients
Apple Caramel
⦁ 3 medium apples, peeled and cored
⦁ 1 ¼ cup granulated sugar
⦁ 1 tbsp apple cider vinegar
⦁ 2 tbsp unsalted butter, cold
⦁ 1 tsp kosher salt
⦁ 3/4 tsp ground cinnamon
⦁ ½ tsp ground cardamon
⦁ 1/8 tsp nutmeg
⦁ 1/8 tsp ground ginger
Cookies
⦁ 3 ½ cups all-purpose flour
⦁ 1 tsp kosher salt
⦁ 1 tsp baking soda
⦁ 1 tsp baking powder
⦁ 1 cup (2 sticks) unsalted butter, cold and cut into pats
⦁ 1 cup granulated sugar
⦁ ½ cup golden yellow sugar
⦁ 2 eggs
⦁ 1 tbsp vanilla extract
⦁ 1 tsp almond extract
⦁ flaky sea salt

Assembly
Apple Caramel

1. Grate apples using a grater and place onto a clean kitchen towel.
2. Squeeze kitchen towel over a bowl to collect the apple juice.
3. Set aside ¼ cup of apple juice and grated apples you should have 2 ½ cups of grated apples.
4. Using a medium saucepan over medium heat bring sugar and apple cider vinegar and apple juice to a boil.
5. Continue to stir until sugar has dissolved.
6. Continue to cook without stirring but swirling the pan often until bubbles slow and caramel turns a deep colour, 5-7 minutes.
7. Remove caramel from heat and stir in butter, salt, cinnamon, cardamon and nutmeg.
8. Add in grated apple and stir quickly to combine.
9. Add back to stobe over medium-low heat for 9 minutes constantly stirring.
10. Pour caramel onto an pachment paper lined baking sheet, spread out evenly and let cool for 30 minutes.
11. Once cooled reserve ¼ cup apple caramel for topping the cookies.
    Cookies
12. Preheat oven to 375°F.
13. Line two cookie sheets with parchment paper.
14. In a large bowl whisk together flour, salt, baking soda, baking powder and combine
15. Using a stand mixer with a paddle attachment cream butter and granulated sugar and brown sugar. Starting on low speed and increasing to medium speed for two minutes until combined.
16. Add in eggs one at a time until combined followed by vanilla extract and almond extract.
17. On low speed add in dry ingredients one third at a time.
18. Add in caramel and combine but let caramel be visible throughout mixture.
19. Using a cookie scoop portion out 20 scoops, about 3 tbsp sized balls.
20. Ensure there is minimum two inches space between each cookie to allow for spreading. You will have to cook cookies in a few batches.
21. Top each cookie with a little of the reserved apple caramel.
22. Sprinkle with flaky sea salt
23. Bake for 15 minutes and let cool on cookie sheet for 15 more minutes until firm and then transfer to cooling rack.
24. Repeat until all cookies are baked.

Please Enjoy
My thoughts
This cookie envelops you in the smell and taste of fall. I used my final apple picking apples on these cookies and it was well worth it. I have never had a caramel come together in my years of baking and this was the one that did it. I was beyond happy as the outcome. I hope I can get the same results again when I try this recipe. This is a few more steps than the usual cookie but it is so worth it trust me.