APPLE-CHOCOLATE SALAD
I had this for dessert in a movie bistro many years ago. Very simple but tasty treat! The chocolate should be at least 70 percent. The pecans can of course remain raw if you prefer that to toasting them.
Provided by Mia in Germany
Categories Dessert
Time 6m
Yield 1 , 1 serving(s)
Number Of Ingredients 6
Steps:
- Slice the apple thinly and decoratively spread the slices on a plate.
- Sprinkle with lemon juice.
- Roughly chop the chocolate and sprinkle over the apple slices.
- Do the same with the toasted pecans.
- Sprinkle the cranberries over them, too.
- Top with maple syrup.
- Enjoy!
CHOCOLATE COVERED APPLES
Steps:
- Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they'll coat better if they're cold.
- Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots.
- Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.
APPLE CHOCOLATE CAKE
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and dust all sides with the crushed vanilla wafers; set aside. Sift the flour and baking powder together in a small bowl and set aside.
- Using a mixer fitted with the whisk attachment, whisk the eggs on high speed until pale and very thick, 8 to 10 minutes.
- Meanwhile, melt the butter in a medium saucepan and cook, scraping the sides and bottom of the pan to prevent burning, until the butter browns and smells nutty, 6 to 8 minutes.
- Add 3/4 cup of the granulated sugar to the eggs. Add one-third of the flour mixture, then half of the butter, another third of the flour, the remaining butter and the rest of flour, mixing between additions. Whisk until just barely combined. Using a spatula, gently fold the batter until the ingredients are combined. It is very important not to over-whisk or over-fold the batter or it will lose volume. Pour into the prepared pan.
- In a medium bowl, toss the apples, cinnamon, lemon zest and remaining 2 teaspoons granulated sugar and pour on top of the batter. Sprinkle on the chocolate chips and bake until the cake is golden brown and springs back to the touch, 40 to 50 minutes. Release the pan when cooled and sprinkle the cake with confectioners' sugar.
CHOCOLATE APPLES
Make these chocolate apples as a treat for a kids' party. Great for Bonfire Night or Halloween, cover in chopped nuts, sprinkles and honeycomb pieces
Provided by Good Food team
Time 30m
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl set over a pan of just simmering water, being careful that the bowl doesn't touch the water. Stir frequently for 10 mins until completely melted, smooth and shiny. Remove from the heat. Alternatively, heat the chocolate in short bursts in the microwave, stirring between each burst, until melted.
- Put the apples in a heatproof bowl and pour over boiling water from the kettle. Drain carefully, and wash under hot water to remove any residual wax on the skin. This helps the chocolate stick better. Pat dry with kitchen paper, remove the stalks and push a lolly stick or skewer in its place.
- Line a baking tray or large board with baking parchment. Hold the apples by their sticks and dunk into the melted chocolate. Use a spoon to coat the tops of the apples if you like. Once the apples are completely coated, hold over the bowl for a few seconds for excess chocolate to drip back into it, then place, stick pointing up, onto the prepared tray. Leave to set for a minute or two.
- Tip the decorations into separate bowls. When the chocolate on the apples is just starting to set but not fully firm, sprinkle the decorations onto the apples. Hold them on their side and rotate using the stick to completely cover. Place back on the tray and leave until completely set.
- If using the white and dark chocolate to decorate, heat each separately, as you did the milk chocolate in step 1, then leave to cool slightly. Melt the dark chocolate first, then when the chocolate apples are set hard, use a teaspoon to drizzle this over them, again holding the stick so the apple is on its side and rotating the apple. Have a sheet of baking parchment underneath to catch any drips. Place back on the tray and leave to set, then repeat the process using the white chocolate. Will keep in an airtight container in a cool place for two days.
Nutrition Facts : Calories 324 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
APPLE SALAD
This dessert salad, filled with apples, chocolate, peanuts, and caramel, is a favorite for large gatherings and parties.
Provided by Amy
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- Freeze candy bars, transfer to a resealable plastic bag, and crush into small pieces with a hammer or mallet.
- Whisk pudding mix into whipped topping. Add apples and crushed candy bars; stir together and serve cold.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 54.1 g, Cholesterol 3.9 mg, Fat 18.1 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 11.9 g, Sodium 342.8 mg, Sugar 45.5 g
APPLE SALAD
Beverly Little of Marietta, Georgia sent in this delightfully refreshing salad. With only six ingredients, it's simple to assemble and quick to serve. A creamy dressy coasts the crunchy apples, celery and chewy dates.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine all the ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 51mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CANDY BAR APPLE SALAD
This creamy, sweet snickers salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! -Cyndi Fynaardt, Oskaloosa, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.
Nutrition Facts : Calories 218 calories, Fat 9g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 174mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE CHOCOLATE PUDDING
This is from a book called Celebrating Chocolate written by Beverley Sutherland Smith.This pudding is light, not too sweet and has a moist, almost sticky texture.It looks like a cake and can be served as one and slices beautifully once cooled. I also substituted flaked almonds instead of the walnuts and apricots can also be use in place of apples.Just divine served with the cream.
Provided by Good Looking Cooking
Categories Dessert
Time 1h30m
Yield 1 pudding/cake, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to moderate - 180°C.
- Butter base and sides of a 20cm cake tin and line base with non-stick baking paper.
- Mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside.
- Cream butter and sugar until light and fluffy.
- Add egg and beat well.
- Sift flour, baking powder,bicarb and cinnamon over top and mix. This forms a very stiff mixture.
- Stir in fruit mixture (apple or apricot), chocolate, sultanas and nuts. Mix well.
- Tip mixture into prepared tin and bake in preheated oven for 50-60 minutes or until firm to touch on top.
- Leave to cool for 5 minutes before inverting on to a serving plate. Dust with sifted icing sugar.
- Serve with vanilla or brandy custard, ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar.
- Note: I prefer this served warm, so with the left overs I zapped each individual slice in the microwave for about 15 seconds and it was just right.
- Note: I also used a 385g can of pie apples as this was all I had on hand and it was perfect.
Nutrition Facts : Calories 514.4, Fat 27.4, SaturatedFat 15, Cholesterol 79.8, Sodium 376, Carbohydrate 67, Fiber 4.8, Sugar 40.2, Protein 7.4
APPLE BOK CHOY SALAD
Provided by Joel Fuhrman, M.D.
Categories Salad Onion Kid-Friendly Low Cal High Fiber Wheat/Gluten-Free Lunch Raisin Apple Cashew Carrot Spring Summer Healthy Vegan Raw Bok Choy Vegetarian Pescatarian Dairy Free Peanut Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine bok choy, apple, carrot, and chopped onion in a large bowl.
- Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.
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