Tonight my brain is all over the place. I sat down at my computer thinking about the lady I saw wearing overalls at the grocery store tonight. She was all decked out and wearing them with high heels. Is this a thing? I haven’t owned a pair of overalls since I was 10…and they were Lisa Frank inspired with rainbow accents. Are overalls back and I have been too bogged down in baby land to notice??
Then I thought I would maybe talk about hot power yoga. I have been going for about 6 weeks now and tonight I saw a man in a tiger striped speedo doing hot power yoga (actually it was a weight class – so it was even more entertaining).
I heard he teaches swim team at the local high school and he sometimes wears a cowboy hat for fun. I plan on trying to make him my new best friend.
I’ll let you know how it goes, but my first plan of action is to find a pair of matching tiger yoga pants. It’s good to have something in common when you start trying to befriend someone.
But when I really sat down to start writing this post, all I could think about were these apples. In particular, the combination of these apples and that salted caramel sauce.
I am a serious sucker for ANYTHING that is covered in salted caramel sauce. No seriously, I’m pretty sure I could eat a shingle if you covered it in salted caramel sauce. Scratch that – I know I would.
You have baked apples (hasselback style!) so each bite is full of cinnamon and buttery apple goodness. Then, I topped it with a scoop of cinnamon whipped cream — but you could absolutely use ice cream instead.
Oh – and then I poured on enough salted caramel sauce that I told Jorge I was eating soup. Sorry, but sometimes I don’t want to share. ;-)
- 4 large apples, cored
- 4 tablespoons butter, melted
- 4 tablespoons brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon orange juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 6 tablespoons butter, chopped into squares
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons salt
- Preheat oven to 400°F. Grease an 8 inch baking dish, set aside.
- Slice a small sliver off each apple on one side so it lays level. Starting at the outermost edges, cut most (but not all) of the way through each apple at 1/8-inch intervals. Place apple halves, cut sides up in prepared dish.
- Pour the melted butter evenly over the top of the apples. Sprinkle each apple with the brown sugar and cinnamon. Pour 1 tablespoon orange juice into the bottom of the baking dish.
- Cover baking dish with foil and bake apples for 20 minutes. Remove foil and bake for 10 minutes more, or until baked through.
- While apples are baking, go ahead and make your toppings:
- Cinnamon Whipped Cream: In a stand mixer, whisk cream, powdered sugar and cinnamon until stiff peaks form. Whisk in vanilla extract. Set aside.
- Salted Caramel Sauce: In a medium sauce pan over medium heat, stir sugar – stirring constantly – until it melts. (It will become lumpy before melting completely – but just keep stirring).
- As soon as it melts, add butter. Keep stirring until the butter melts completely. Slowly pour in the cream – stirring constantly – until it has been incorporated and you have a smooth sauce. Add the salt and remove from heat. Let cool. (If you have any leftover sauce, you can store it in an air tight container – in the fridge – for up to 2 weeks.)
- Once apples are baked, top with fresh whipped cream and salted caramel sauce and eat immediately. The whipped cream will melt fast!
Amount Per Serving: Calories: 938Total Fat: 61gSaturated Fat: 39gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 177mgSodium: 1052mgCarbohydrates: 101gFiber: 7gSugar: 91gProtein: 4g
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