Mini Caramel Apple Cookie Cups

Mini Caramel Apple Cookie Cups | Revamperate Mini Caramel Apple Cookie Cups | RevamperateWhile everyone else is busy freaking out over pumpkin season, I’m way more excited about apple season. I love apple flavored things, and I love them even more when you put them with fall flavors like caramel and cinnamon. Hence, today’s recipe include all of my favorite things in the form of these heavenly mini caramel apple cookie cups. 

Plus, this is the easiest caramel recipe I’ve ever made, and I’m pretty sure I’ll never make caramel sauce any other way after this. Topped with sweet and syrupy Granny Smith apple chunks, the flavors all come together with the light crunch of the cookie shell, baked with more cinnamon, nutmeg and brown sugar. Seriously, these are my new favorite thing, and I plan on making many more cookie cup inspired desserts now. 

Now, on to the recipe!

Mini Caramel Apple Cookie Cups | RevamperateCookie ingredients (makes 22-24 mini cups):

  • 3/4 cup butter, soft
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar 
  • 1 egg
  • 1 tsp vanilla extract 
  • 2 cups flour 
  • 1 tsp baking soda
  • 2 tsp corn starch 
  • 1/2 tsp cinnamon
  • Pinch of nutmeg
  • 1/4 tsp salt

Preheat the oven to 350 degrees. Lightly spray a mini muffin pan with cooking spray and set aside.

In one bowl, whisk together the flour, baking soda, corn starch, cinnamon, nutmeg and salt and set aside. In the bowl of your stand mixer, beat the softened butter and mix in the sugars, beating until creamy. Add the vanilla and egg, and mix well for bout 10 seconds. Slowly mix in the dry ingredients in batches until the dough becomes thick and slightly crumbly.

Scoop 1-inch balls of dough into the muffin cavity and press down lightly with your fingers to fill the cavity about 3/4 full. Bake for 9-11 minutes until barely brown around the edges. Remove from the oven and immediately press a tablespoon into the middle of each cookie to make them into cups. Careful not to burn yourself! 

Let the cookies cool on a wire rack while you make the fillings. 

For the caramel filling, make a half-batch of my 4-ingredient caramel sauce. If you make a whole batch, you’ll have lots left over, which is totally OK for a hundred reasons.

Pour the caramel into the cooled cookie cups and set aside. 

Carmelized apple topping:

  • 1 apple (Granny Smith preferred), chopped into small squares
  • 1 tsp cinnamon
  • 1/4 cup butter, melted
  • 3 tbsp brown sugar 

Melt the butter in a skillet on medium-heat. Toss in the apples and cinnamon and let simmer until apples are soft, about 4-5 minutes. Sprinkle the brown sugar and let simmer for another 2 minutes until the mixture becomes syrupy.  

Scoop the apple chunks on top of the caramel filling and serve warm! Next to a scoop of ice cream or a cup of coffee, these little guys are the stuff of miracles. If you can’t eat them right away, store in an airtight container in the fridge, and reheat in the microwave for about 10 seconds to reheat before eating. Enjoy!

Mini Caramel Apple Cookie Cups | Revamperate Mini Caramel Apple Cookie Cups | Revamperate

DIY Fall Leaves Wreath

DIY Fall Leaves Wreath | Revamperate DIY Fall Leaves Wreath | Revamperate
Happy first day of fall!

The only real downside to living in California is the lack of seasons. Specifically, the lack of autumn because the leaves barely change color here in SoCal. It’s the one thing I don’t like about SoCal. Oh, and the traffic. I really enjoy fall and wish that we could enjoy it more here, but I still love the sightly cooler weather so that I can wear cozy sweaters and eat soup again after several months of summer. It’s officially socially acceptable to decorate for fall so I’m jumping right into it. After all, as soon as Starbucks starts selling pumpkin spice lattes, it means summer is really over.

Anyway, to kick off the season I’m sharing one of my favorite fall DIYs! I made this fall leaves wreath to hang on my door this year leading up to Thanksgiving. Then, of course, I’ll swap out my Christmas decorations. (yay, it’s almost Christmas! Kind of…)

DIY Fall Leaves Wreath | Revamperate
Time: 25 minutes

Supplies:

  • Styrofoam wreath form (about 12 inch diameter) 
  • Fake fall leaves (various colors and sizes)
  • Pins (like those used for sewing)
  • Glue gun
  • Extra fall decorations (like the mini bulbs I used)
  • Burlap ribbon (or cut burlap) 

I found a large selection of fall leaves at Michaels recently – both the kind on stems and the kind in bags. For this project, I recommend the leaves that come in bags so that you don’t have to bother cutting them from branches. The amount you need is based on the size of your wreath. I purchased about 4 bags and had more than enough for this project.

Using pins to place your leaves is optional, but I found them really helpful for laying out the placement of my leaves before I glued them down. 

To get started, lay out your leaves according to size. Use the pins to place your leaves on the wreath form, varying the sizes and colors so that it looks like it would on a tree. You’ll want the leaves to overlap slightly and all face the same direction (i.e. leaves facing left and continuing all the way around). To make sure the wreath looks full, continue placing the leaves on the sides. You should be able to view it from the side and not see styrofoam. 

As you go and confirm the placement of a portion of your leaves, go ahead and glue them down with your glue gun. It will be easier to glue them in pieces rather than pinning ALL the leaves and then having to go back, so do them in sections around the wreath. Also, when gluing, try to only glue the bottom portion of the leaf in place so that the top can flow out and give the wreath depth. 

DIY Fall Leaves Wreath | RevamperateDIY Fall Leaves Wreath | Revamperate
Continue pinning and gluing your wreath in sections all the way around your wreath until your satisfied with the placement of everything. If you make a mistake, just pull the leaves off (even if they’re glued) and replace them as needed. It shouldn’t do too much damage to the leaf or the wreath. If it does ruin your leaf, no worries. You may even be able to hide that one beneath other leaves so that you won’t even see the damage. 

Add more little pieces of fall garnish if you want. I added those colorful little bulbs in some spots. 

Once done, cut several pieces of burlap ribbon:

  • Two 1-foot-long pieces
  • One 5-inch-long piece

Loop a 1-foot-long piece around the top of your wreath and glue the ends together. Gluing burlap together can be difficult, so just be careful not to burn yourself! Let dry completely.

DIY Fall Leaves Wreath | Revamperate
To make the bow, loop the other 1-foot-long piece around 2 times. If you hold your fingers in the middle, it should look like a bow. If it does, good! If not, adjust the loop or cut the burlap to your desired length until it starts to look like a bow. Cut a small piece of string and tie a knot around the middle to secure it (see above picture). Then use the 5-inch-long piece of burlap to wrap around the middle, covering the string. Glue it on the backside and let dry so that it holds in place. Then glue the back of the bow to the bottom of your burlap loop. 

Once it’s all dry and secure, hang the finished wreath on your door and you’re set for the start of fall! Happy decorating! 

DIY Fall Leaves Wreath | Revamperate

Apple Pie Parfait

DSC_0549DSC_0543Apple pie is my guilty pleasure. While everyone else gushes over pumpkin spice, I’m all about the apple cinnamon this time of year. To satisfy my apple-love, I whipped up this sweet but semi-healthy apple pie parfait. Seriously, it just makes me feel like I’m eating autumn out of a jar (that’s not weird, right?) The great thing about this treat is it’s easy to make as individual cups for groups – perfect for parties and get-togethers. It tastes just like dessert but with a lot less calories! Let’s dig in, shall we?DSC_0536These quantities will make one parfait, so adjust accordingly if you want to make multiple:

  • 1 cup of vanilla yogurt
  • 1/2 cup ground gingersnaps or cinnamon graham crackers
  • 1/3 can of apple pie filling
  • 1 teaspoon cinnamon
  • 1 teaspoon confectioners sugar

To start, separate your apple slices  into a bowl and sprinkle in about 1 teaspoon of cinnamon and 1 teaspoon of sugar, mixing together with a spoon.

If you haven’t already, you need to grind your gingersnaps. I use these Dutch cookies that taste just like a gingersnap, but you can also use cinnamon graham crackers or something similar. Grind them up either in a food processor or by placing them in a bag and using a rolling pin to grind them into fine pieces.

Then it’s time to start layering your materials. Layer about 1/3 of your yogurt and gingersnaps, and then follow it with a layer of apples. Continue this layering method as you see fit. Depending on the size of your glass and whether or not you use a true parfait glass, you might see your layers turning out differently. Because my glass was tall, I was able to achieve several layers of each ingredient, topping off my parfait with the yogurt and a little bit of gingersnap.DSC_0563 DSC_0561Now, dig in! Serve these at a party and your guests will devour them, I’m sure of it. If you love apple recipes as much as I do, you’re in luck. Fall is just beginning, so I’m looking forward to making even more apple pie-inspired treats.

Thanks for stopping by!

Pumpkin Succulent Planter

DSC_0563To celebrate the beginning of fall and to autumn-ify my apartment, I picked up a miniature pumpkin, along with several small succulents to fill it with for a fall centerpiece. While I don’t enjoy pumpkin foods, I still really enjoy the smell and aesthetic of them this time of year.

To make this centerpiece pumpkin succulent planter, you’ll need a miniature pumpkin, approximately 5 inches, and a knife, spoon and three of the smallest succulents you can find. If you prefer, you could even paint your pumpkin or coat it with glitter for a different feel.DSC_0554 DSC_0550Cut a hole in the small pumpkin, about 3-3 1/2 inches wide, and hollow it out with a spoon, scraping everything out that you can. Use your knife to clean up the sides of the hole as best you can. Then carefully place your succulents inside. You will probably need to loosen the soil around the roots and let it fall to the bottom of the pumpkin in order to fit all three of the plants insides and still have soil on the bottom.

Depending on your pumpkin, you might find that you need more soil, but I didn’t need any more than what came in my small succulent pots. Clean up the sides with a paper towel once the plants are inside and your planter is complete. DSC_0565Put your pumpkin succulent planter on a table, shelf or mantle for beautiful autumn decor that will brighten the room. Just remember, a carved pumpkin won’t last forever, so when it begins to spoil, you’ll want to move out your succulents and discard the pumpkin.

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Inspiration from around the Web: Autumn

It’s almost fall, and even though I don’t see many seasons in Southern California, I’m excited for the changing colors and cooler weather.

Here are some of my favorite ideas for autumn. While I’m not a big fan of pumpkin, I love anything apple cinnamon, so this time of year is a wonderful time for my tastebuds.

Autumn Inspiration

1 | Puff pastry apple rosettes by Stone Gable

2 | Dutch apple pie bars by I Dig Pinterest

3 | Gourd candle holders by Revel

4 | Autumn spice whoopie pies by A Little Claireification

5 | Candy corn jello shots by That’s So Michelle

Now go bake some cinnamon apple spice something-or-others!