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During the winter, I bake a lot of different things. Mostly I like to make cakes, cookies and sweets for my family, but I love putting almost anything in my oven. Probably because in the summer, it's just too hot to even think of cooking. But in the winter, one of my favorite things to do is to read magazines and get ideas on what to cook for my family. Actually, my husband usually sits down with me to look through them together because he's a very picky eater. So usually when I cook, I have to cook around his likes and dislikes which can be hard.
The other day I was sitting down using my tablet and I started browsing around on Issuu. If you've never used it before, it's like the pinterest for magazines. You can browse and read all kinds of different digitally published magazines, which include cooking ones. When I was in there looking around, I came across some great looking cooking magazines so I started reading a few and even found some great recipes.
Most of my favorites came from the Cooking 2013 magazine which you can see below. And while reading it, I got a great idea to make homemade Caramel Apple Cookies from inspiration from one of the recipes.
Ingredients Most of my favorites came from the Cooking 2013 magazine which you can see below. And while reading it, I got a great idea to make homemade Caramel Apple Cookies from inspiration from one of the recipes.
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups coarsely chopped dried apples
18 caramels, unwrapped
1 tablespoon milk
pecans for topping
Directions
Preheat oven to 375° F. Combine flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in apple pieces. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes. Microwave caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. While setting, top with pecans.
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