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Everything's ready! The pumpkin is carved, the costumes are made, and the yard is looking absolutely frightful. All that's missing from this Halloween scene is something sweet. How about gooey-chewy-sweet-n-crunchy caramel apples? If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 1 1-pound box dark brown sugar 1 cup (2 sticks) unsalted butter, room temperature 1 14-ounce can sweetened condensed milk 2/3 cup dark corn syrup 1/3 cup pure maple syrup 1/2 teaspoon vanilla extract 1 teaspoon dark molasses 1/4 teaspoon salt 12 chopsticks 12 medium Granny Smith apples Assorted decorations (such as chopped nuts, toffee bits, mini M cook caramel at rolling boil until thermometer registers 236ÂF, stirring constantly but slowly with clean wooden spatula, about 12 minutes. Pour caramel into a bowl and do not scrap the bottom of the pan. Submerge thermometer bulb in caramel; cool, without stirring, to 200ÂF, about 15-20 minutes. While caramel cools, line 2 baking sheets with buttered foil or a Silpat. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolate. Holding the chopstick, dip 1 apple into 200ÂF caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared sheetpan. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on the bottom). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin. Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple off off prepared pan. Using your hand, press pooled caramel around apple; return to sheet pan. Repeat with remaining apples Firmly press decorations into caramel or dip caramel-coated apples into melted chocolate, allowing excess to drip off, and then roll in nuts or candy. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.

Jerry Heer, Director of DyannBakes.com introduces us to Dyann's video blog. I met Jerry at Podcamp Philly and enjoyed talking with him about his production of DyannBakes. People seem to like her brownie recipe. At the end of the video Jerry says his to fellow food vlogger Nina Simonds.    Formats available: Quicktime (.mov) Tags: dyann, dyannbakes, jerryheer, video, videoblog, baking, cooking, brownies

Jerry Heer, Director of DyannBakes.com introduces us to Dyann's video blog. I met Jerry at Podcamp Philly and enjoyed talking with him about his production of DyannBakes. People seem to like her brownie recipe. http://dyannbakes.com At the end of the video Jerry says his to fellow food vlogger Nina Simonds. http://spicesoflife.com Author: stevegarfield Keywords: dyann dyannbakes jerryheer video videoblog baking cooking brownies Added: September 17, 2007

This simple cheesecake is creamy and rich with just a tiny bit of sour to balance the sweetness. It's easy to make and is always at the top my "most requested desserts" list! If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file Cheesecake Filling 2 pounds softened cream cheese (four 8 ounce bars) 1 cup of sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice 4 eggsOne 9-inch spring form/round pan, bottom buttered, lined with a round of parchment Set a rack in the middle level of the oven and preheat to 325 degrees. Using a paddle attachment on your mixer (if it has one), beat the cream cheese smooth. Stop the mixer and scrape the mixing bowl and beater/paddle. Add the sugar in a stream, mixing until just combined. Stop and scrape. Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape. Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition. Pour the filling into the pan over the crust , and place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch. Bake the cheesecake for about 60 minutes, or until firm except for the very center. Remove from the pan. Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding. Cheesecake Crust Chef Malgieri suggests using the following curst and its variations 3 tablespoons unsalted butter, softened 3 tablespoons of sugar 1 egg yolk 1 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth. In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly. Press the dough down evenly and firmly to cover the pan bottom, which has been buttered and lined with a round of parchment paper. Bake for about 15-20 minutes at a low temperature (325 degree preheated oven), until the dough is golden and baked through. Variations Crust with almonds: Add 1/2 cup (2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients Crust with pecans: Add 1/2 cup (2 ounces) finely chopped pecans to the dry ingredients.

Invented in the United States over 100 years ago, this classic confection is made by boiling sugar in milk or cream to the soft-ball stage, and then beating the mixture while it cools to acquire a smooth creamy consistency. Extremely rich and always delicious, fudge makes a great homemade gift to share with family and friends. If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 3 cups granulated sugar 10 fluid ounces of half and half 2 1/2 ounces of light corn syrup Pinch of salt 7 ounces unsweetened chocolate, finely chopped 1 1/2 ounces unsalted butter, cut into cubes 1 1/2 teaspoon vanilla extract 1 1/2 teaspoon vanilla extract 1 cup walnuts, coarsely chopped (optional) Line an 8-inch square baking pan with foil so that the foil extends 2 inches beyond the sides of the pan. Lightly butter the bottom and sides. In a heavy saucepan add the sugar, half-and-half, and corn syrup. Stirring constantly with a wooden spoon, cook the mixture over medium-low heat for 5 to 10 minutes, or until the sugar crystals are completely dissolved. Do not let the mixture boil. Remove the pan from the heat. Add the chocolate and salt, and stir until completely smooth. Return the pan to the heat and insert a candy thermometer, taking care that it does not touch the bottom of the pan. Bring the mixture to a gentle boil over medium-low heat. Cook the syrup without stirring until the thermometer registers 234 degrees (soft ball stage). If necessary, adjust the heat to low; the surface of the syrup must boil evenly and gently to avoid scorching the fudge. Carefully take the pan off the heat and remove the candy thermometer. Immediately wash the thermometer in hot water. To cool the fudge, drizzle and evenly distribute cold water on a marble slab or an inverted sheet pan set on a wire rack. Holding the saucepan containing the hot fudge close to the surface of the marble/sheetpan, slowly pour the fudge on to the surface. Do not scrape out the fudge that clings to the bottom and sides of the pan. Evenly distribute the butter cubes on the surface of the fudge, and allow them to melt. Using a bench scraper, manipulate the fudge across the surface of the marble/sheetpan until the butter is completely incorporated. Spread the fudge out on the marble/sheetpan and sprinkle the vanilla on the surface. Work in the vanilla until it is incorporated. If adding nuts, sprinkle into mixture at this point. Continue cooling the fudge, working it until it loses itâs shine the surface becomes dull. The fudge will become sticky and more difficult to move across the work surface as it cools. Once the fudge has thickened and is dull in appearance, transfer it to the prepared pan. Smooth the fudge into the corners of the pan, and allow it to rest for at least 2 hours before serving. Cut into bit-sized pieces and enjoy!

Don't have time to bake a cake from scratch? That's okay! Make the cake from a box and spend a few moments whisking up deliciously silky, swiss meringue buttercream to top it off! It's the perfect way to bring a professional touch (and taste) to your home-baked treats. Great for decorating cakes and cupcakes! If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Click here to download the recipe as a PDF file 4 oz (1/2 cup) egg whites 8 oz ( 1 cup) granulated sugar 12 oz (3 sticks) unsalted butter, cut into cubes Pinch of salt Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water. Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure! Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky! Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly. Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has ÃïïbrokenÃïï, looking watery and separated like curdled milk. Continue mixingÃïÂit will all come together, I promise! Increase speed to high, and beat until smooth. Add flavorings of your choice and tint with coloring paste

Sorbet is a delicious and simple frozen dessert that's oh so easy to make! Pureed fruit along with a few other ingredients make this refreshing (and non-fat!) treat a welcome alternative to ice cream! If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. 1/2 to 3/4 pound of fresh strawberries, sliced 3/4 cup of granulated sugar ( a bit more or less depending on the sweetness of the berries) The juice of 1 large lemon (~2 tablespoons) 1/4 cup corn syrup 2 cups of cold water STEP 1 - Combine the strawberries, sugar and lemon juice in a mixing bowl. Refrigerate covered for at least one hour (preferably overnight) STEP 2 - When ready to freeze the mixture, purÃe strawberries, using the pulse setting on a blender STEP 3 -Add the corn syrup and cold water, and mix until combined STEP 4 -Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart

Sorbet is a delicious and simple frozen dessert that's oh so easy to make! Pureed fruit along with a few other ingredients make this refreshing (and non-fat!) treat a welcome alternative to ice cream! If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. 1/2 to 3/4 pound of fresh strawberries, sliced 3/4 cup of granulated sugar ( a bit more or less depending on the sweetness of the berries) The juice of 1 large lemon (~2 tablespoons) 1/4 cup corn syrup 2 cups of cold water 1. Combine the strawberries, sugar and lemon juice in a mixing bowl. Refrigerate covered for at least one hour (preferably overnight) 2. When ready to freeze the mixture, purÃe strawberries, using the pulse setting on a blender 3. Add the corn syrup and cold water, and mix until combined 4. Transfer the mixture to an ice cream maker and freeze following the manufacturerâs instructions. Makes 1 generous quart