Dwarf Caps and Snow White’s Poisoned Apples

It’s officially fall, and fall means crunchy colored leaves, crisp autumn days and pumpkin spice everything. From lattes to candies, pumpkin spice flavor is absolutely everywhere. Today at the store I saw pumpkin spice Hershey’s kisses and just couldn’t resist making some blossom cookies. Cute as can be, they look exactly like dwarf caps! Sure, they’re a little small for the seven dwarves to really wear, but they taste delicious and look adorable!

While on the topic of Snow White and her friends, what could be more in season right now than a poisoned apple? And who knew they were delicious enough…to die for?

There’s no better way to get in the spirit of autumn than with caramel apples! And since the ABC premier of Once Upon A Time starts tonight, how much more fitting could it get? Now, let’s get started on our Snow White sweets, shall we?

To start with the Dwarf Caps, I used a typical Hershey’s Blossom Cookie Recipe, which I got from their website. It’s also at the end of this post. :)

This recipe is really handy to have on hand to use for any type of Hershey’s kiss. They’re classic cookies and super cute and fun to eat!

After letting them cool for a minute or so, press the kisses into the center. The heat from the cookies melts the kisses just enough to make them melty and delicious, but not enough to distort the shape.

Delicious! And if you want to stop here and just eat them all off the pan fresh out of the oven, I won’t stop you. But if you want to take it one step further…

…drizzling them with spice-spiked chocolate adds the perfect touch.

Now for the poisoned apples!

I chose to use ginger gold apples because I prefer a sweeter apple, and ginger golds have the perfect eerie shape for a poisoned apple. Feel free to use any type of apple you prefer! Granny Smiths are the typical caramel apple, but it all depends on preference.

Next I melted several packages of soft caramels in a microwave-safe bowl with two tablespoons of heavy cream. After removing the apple stems and skewering them, I dipped them up to the top in liquid gold caramel.

Almost good enough to eat! If the caramel just isn’t enough, feel free to push the poisoned-apple boundaries and add some mix-ins.

Of course, if you’re feeling particularly evil, fill a pastry bag (or a plastic bag with a small hole cut in the corner) with chocolate and fashion the perfect wicked touch! Don’t worry about it being perfect–gravity does most of the work, and the more ragged the edges the better.

Delightfully despicable! What a perfect fall treat to try–if you dare!

Dwarf Caps

Ingredients:

1/2 cup (1 stick) butter or margarine, softened

1/2 cup  shortening

1 cup  sugar

1   egg

1 teaspoon  vanilla extract

2 cups all-purpose flour

1 teaspoon  baking powder

1/4 teaspoon  salt

48   Hershey’s Kisses, unwrapped

Directions:

1) Heat oven to 350°F.

2) Beat butter, shortening and sugar until well blended.  Beat in egg and vanilla.  Stir together 2 cups flour, baking powder and salt.  Gradually beat into butter mixture.

3) Roll dough into 1-inch balls.  Place balls on ungreased cookie sheets.

4) Bake 9 to 11 minutes or until cookies are set.  Remove from oven to wire rack.  Cool 1 minute.  Press candy piece into center of each cookie.  Remove from cookie sheet to wire rack; cool completely. Makes about 4 dozen cookies.

*If desired, melt 1/4 cup dark chocolate chips and 6 Hershey’s Pumpkin Spice Kisses in the microwave at 30-second intervals until melted and smooth. Using a pastry bag or spoon, drizzle over finished cookies.

Snow White’s Poisoned Apples

Ingredients:

6 medium-sized apples

6 6-inch wooden skewers, craft sticks or dowels

1 14-oz bag of Kraft soft caramels, unwrapped

2 tbsp water or heavy cream

Directions:

1) Line a baking sheet with nonstick foil. Wash and dry apples, remove stems and insert a dowel into each core.

2) Place caramels and water (or cream) in a microwave-safe bowl. Microwave on high three to five minutes, stirring every minute,  until caramels are completely melted smooth.

3) Dip and swirl apples into caramel, holding by the dowel. If deisred, press or roll freshly coated apples into a topping.

4) Stand apples on prepared baking sheet and chill 10 minutes to firm caramel.

*Tip: if caramel becomes too firm while dipping, heat it in the microwave for 30 seconds to soften it.

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