houston gets greener with bike share


Bike sharing demo in Discovery Green on Nov. 1

When we were on the Barcelona leg of our honeymoon earlier this year, John noticed there were kiosks around the city where people were seen swiping a card into a machine and then pulling a bicycle from the pile and taking off down the road with it. After a few times, John realized it was a sort of a bike share program where you could, upon running a credit card, rent a city-owned bike to get around town and then simply return it later at whichever kiosk you end up at. Even better, it’s free if you get it back to a kiosk in less than 30 minutes.

We thought this was such a neat idea: by providing an inexpensive, efficient mode of transportation for its citizens, it promotes less emissions and cleaner air. When, if ever, will Houston get on the earth-friendly bandwagon?

Well, it looks like we who are notorious for our gassy SUVs and monster trucks will not have to wait much longer. According to Laura Spanjian, Houston’s Sustainability Director, the city will launch the beginnings of a bike share program in early 2011. Houston was one of 25 communities to receive a $423,000 grant from the EPA to reduce its greenhouse gas emissions from transportation, beating out 400 other competitors. (Way to go, Houston, considering you choke in almost every other competition–read: sports.) Houston also plans to use part of the grant on improving its electric car infrastructure, aiming to increase the number of charging stations from 15 to 65. With such plans in place, Spanjian hopes to meet the new EPA ozone guidelines.

I know this post doesn’t necessarily pertain to my themes of eating, cooking, and seeing vs. not seeing, but since I’ve been blogging a lot about cycling lately, I thought it was worth sharing. It’d be awesome if they added some tandems on the kiosks but somehow, I don’t picture that happening.



I like 'em soft.

Last but not least, we come to our final third course: a simple dessert that can be highly addictive. A college friend, Jeanette, gave me this recipe years ago after she baked some, and we just couldn’t get enough. Snickerdoodles are similar to sugar cookies but what sets them apart is their use of a cinnamon-sugar coating. Cinnamon reminds me of wintertime, and thus, comfort food. It also made for the perfect third course because its smaller portion and lighter taste provided a nice balance to our heavier first two courses, not to mention it’s the thing Karen always requests from me. Naturally, I had to give her what she loves for her birthday dessert. They were popular with everyone else, too. They were sliding off the plate even before dinner was served.

In the ten or so years that I’ve had this recipe, I’ve always wondered where the term snickerdoodle came from, but I never bothered looking it up. Till now, that is, when I actually have a reason to dig up some information.

My husband said he once baked snickerdoodles for school when they had a colonial history unit, so he claims snickerdoodles have been around as early as the 18th Century. After browsing around online, I found his statement to be true: the snickerdoodle originated from early America and was likely adapted from European recipes after they settled in the New World. According to the every so reliable Wikipedia resource, the origin of the name is unknown, although some claim the word is either Dutch or German while others say it was, like many other New England cookies, named on a whim. Whatever the origin, I’m just glad it finally reached me. It’s simple to bake and keeps well so could be made in large quantities and given away for the holidays.

Recipe: Snickerdoodles

Summary: Recipe from Jeanette


  • 1/2 c. butter, softened
  • 1/2 c. shortening
  • 1.5 c. white sugar
  • 2 eggs
  • 2.75 c. all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tbsp. white sugar for coating
  • 2 tsp. cinnamon for coating


  1. Preheat oven to 400 degrees.
  2. In a med. bowl, mix together butter, shortening, 1.5 c. sugar, and eggs. In a separate lg. bowl, blend together flour, cream of tartar, baking soda, and salt. Then combine mixtures until fully blended.
  3. In a sm. bowl, combine 2 tbsp. sugar and 2 tsp. cinnamon. Shape dough by rounded tablespoons (approx. golf ball size). Roll balls in mixture to coat. Place 2″ apart on cookie sheets.
  4. Bake 8 to 10 min. until set. Transfer cookies to cooling rack.

Quick Notes

This recipe yields 24 cookies. The serving size is 2 per serving.

What is cream of tartar, and why is it used in this recipe? It is a byproduct of wine-making. Grapes are a natural source of tartaric acid, and after fermentation, they leave behind a deposit of tartaric acid inside the barrels. This mixed with potassium hydroxide creates an acidic salt: cream of tartar. In baking, baking soda is the leavening agent that works faster than yeast. But it needs 2 parts of the acidic cream of tartar mixed with 1 part baking soda in order to produce the gas bubbles that lighten and raise the dough as soon as it is moistened.


Now if you want to forego 2 products and just use 1, note that 2 parts cream of tartar mixed with 1 part baking soda creates baking powder. I used to wonder what the difference was between baking soda and powder, and there you have it. Baking powder is the acidic and basic mix of the 2 ingredients thereby becoming the leavening agent in baking.

Cooking time (duration): 40

Meal type: dessert

Culinary tradition: USA (Traditional)

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our tandem story

KHS tandem

I was asked by a friendly reader after blogging my first experience with an supported bike ride how it felt to ride on the back–the technical term being “stoker”–of the tandem bicycle. It was then that I realized I never talked about the short, short history of our tandem cycling on this blog: why we decided to get one, where we went to get it, how we picked “the one.” So here it is: a breif, brief history of our life as tandem cyclists.

It all started when John decided to bike the MS150, a two-day, 180-mile supported ride from Houston to Austin held every April in support of raising money for MS research and the National MS Society. His first year doing the ride was only one-and-a-half years ago in 2009. By chance, the Houston Chronicle learned of his story–how his girlfriend at the time (that’s me) had an autoimmune condition similar to MS and how that inspired him to ride the ride–and decided to run an article about us. (The printed version, which we plan to frame one day along with the bandana I decorated for him, is sitting in a plastic sleeve on our shelf.)

So with John getting into biking and having done the MS150 for two years (2009-2010), I thought it would be cool if I could join him, not necessarily to do a full-out MS150, but to get regular exercise and do a few locally supported charity rides. The only other time I rode a tandem was in Vancouver with Joanna, and once we got the communication down, it was fun and easy. But with John, I was afraid that his experience combined with my novitiate would make for constant bickering to the point where the poor bicycle would be casted aside to the dusty corner of our garage. Regardless, we took the risk and decided a tandem bike would be our wedding gift to ourselves. So a few weeks after the dust had settled from our wedding, John and I drove up to House of Tandems in Spring, test rode a KHS, fell in love with it, and dished out the [insert amount equivalent to five thousand packages of ramen] for one we could call our very own. It was custom-built with a matte-finished champagne colored frame, Ultegra 105 components, and a Cateye computer to record our speed, RPMs, etc.

For some time, our bike remained in the garage. It was just too damn hot in Houston to ride. At one point, we even had a flat on it because it sat idle for so long. But now that the weather is cooling, biking is more bearable, so we’ve ventured to take the KHS out more.

Riding a tandem as a stoker (back) versus a captain (front) takes both more and less energy, depending on how you look at it. The captain has to steer, which requires more concentration, but the stoker is supposed to be the stronger “pedaler.” But obviously in our situation, I have to be the weak-pedaling stoker. Pedaling on a tandem isn’t difficult though–I manage to move us forward at a decent pace even when John picks up his feet and I have to pedal for the both of us. In fact, it’s kind of nice because when I get lazy, I just rest my helmet on his back and close my eyes while my legs simply go through the cycling motion.

Tandem cycling, like any other team sport, requires communication. John has to call out such warnings as “Going!”, “Slowing!”, and “Stopping!” This way I can clip in and clip out with my shoes, something I still have trouble with in spite of my egg beater pedals. My main complaint, however, would have to be the uncomfortable stock seat. Even though I wore my padded shorts, my crotch was tender (bruised?) for three days after the Midnight Ramble. After urinating, I couldn’t even properly wipe myself–I had to gently dab all the while gritting my teeth. Needless to say, John and I are planning to replace the seats in time for the Tour de Donut (which we are riding the day this post is scheduled to publish). Hook up John’s iPod speakers to the thing, and we’re ready to go.

Biking in itself is fun. I get aerobic exercise; build lean muscle in my back, arms, and legs; and enjoy the sounds and smells of what I’m sure is scenic Houston. Yes, it would be nice if I could enjoy the sights, too, but being able to feel the breeze on my face is enough to get me out there cycling.

real men bake banana nut & pumpkin nut breads

Pumpkin nut bread

Pumpkin nut bread made entirely from scratch

Recently, John and I took a leisure trip to Macy’s in search of things on which we could use the last of our registry Star Rewards credit. Ever since the Paris part of our honeymoon, John has been on a French baguette kick. About a month ago, he decided to finally give baguette baking a try. He bought bread flour, looked up recipes, rolled up his sleeves, and started kneading. The first baguette looked awesome but wasn’t fluffy like a true baguette. The second attempt looked unappetizing and hardened into a rock within two days. Then our friend, Mei-Mei, said, “Why don’t you just buy a bread maker?”

At first, John was reluctant; he knew that now, when any bread turned out delicious, it wouldn’t be due to his blood, sweat, and tears. He would have to give most of the credit to the boxy machine on our kitchen counter. But we had leftover credit at Macy’s and opted for the Cuisinart CBK-200, a 2-pound convection automatic bread maker. The thing is heavy-duty, taking up a fourth of our counter space, but what it lacks in sleekness, it makes up for in efficiency and convenience. Now all John has to do is pour the measured ingredients into the machine, close the lid, and turn it on. It’ll beep when it’s ready for mix-ins (e.g. nuts) and beep again once it’s done. Like a slow cooker, we can just throw everything in and forget about it for a few hours. Then later when we return to it, we’ll have a freshly baked bread. A bonus is how nice the house smells when you’ve got something baking. Mouth-watering, I say.

In the month we’ve had it, John’s used it to make a French loaf, banana bread, pizza dough, and the latest creation, pumpkin walnut bread. Except for the French loaf (which still turned out edible), everything has been pretty damn delicious. He’s gotten a lot of compliments for his breads, and while our friend Daniel said that with all this baking, John’s lost his nuts in his bread, John says real men bake.

The truth is I’m happy John’s been spending more time in the kitchen. It gives the Blind Cook a much needed break. The following recipe is one he found online for banana nut bread. He used the same recipe to make both the banana bread and the pumpkin walnut bread; for the former, he baked it sans nuts since we didn’t have any on hand, and for the latter, he simply substituted the bananas with the fresh pumpkin he had spent five hours the other evening preparing. (That in itself was a whole ordeal. First he had to cut open the pumpkin, roast it in the oven with a layer of brown sugar on top to sweeten the field pumpkin, puree it in the food processor. That wasn’t all. Then I had to stand there with a knee-high sock in hand, which we read was an acceptable substitute for cheesecloth, while he spooned globs of pumpkin puree into it in order to extract all the water from the orange mass. Craziness, I tell you.)

But what we got out of it was a pumpkin walnut bread truly made from scratch. I’m so proud of my hubby. If a computer geek can bake it, so can you. You just may need to throw some money down for a bread machine first.

Banana bread

Banana bread sans the nuts

Recipe: Banana Nut or Pumpkin Nut Bread for the Bread Machine

Summary: Original recipe from the Bread Maker section of All Recipes


  • 1/2 c. margarine or butter, softened
  • 2/3 c. milk
  • 2 eggs
  • 2.5 c. all-purpose flour
  • 1 c. white sugar
  • 2.5 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2/3 c. mashed bananas or pumpkin puree
  • 1/2 c. chopped walnuts


  1. Spray bread machine pan with vegetable oil spray.
  2. Pre-mix ingredients in the order listed. Place mixture in bread machine pan.
  3. Select the “Quick Bread/Cake” cycle. Press “Start.” Check after 1 min. to see if dough is well-blended.
  4. Cook until cycle ends. Remove pan and cool completely before removing bread from pan.

Quick Notes

For best results, use King Arthur flour. It’s more expensive but seems worth it for quality breads.

Baking powder = 2 parts cream of tartar + 1 part baking soda. This will be further explained in my snickerdoodles post.

The prep time listed below only accounts for the mixing of ingredients and does not include the time it spends in the bread machine.


We’ve used this same recipe to make both banana bread and pumpkin nut bread. I’m sure there are other mushy fruits/purees that could be added into this bread. Why not try?

Cooking time (duration): 10

Diet type: Vegetarian

Meal type: snack

Culinary tradition: USA (General)

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country green beans

Let’s face it. Most Southern cookin’ recipes are not the healthiest–fried this, fried that, butter this, lard that. Typically, a hefty scoop of mashed potatoes would go wonderful with this birthday meal #2 next to the chicken fried chicken and the baked mac ‘n cheese, but I decided to “healthen” it up a bit and cook some fresh green beans instead. The nice thing about this choice is that it also adds color to the dish, making it more appealing to our visual sense. (I know this shouldn’t matter to the Blind Cook, but I am, after all, cooking for others who are sighted.)

Okay, so once I took a look at the list of ingredients, the green beans didn’t look too healthy any more, but I figured I’d be using much more butter in mashed potatoes, so better to just stick with the greens.

It turned out this was the only dish that incurred no leftovers. Was it because a pound of beans could easily be devoured by six hungry stomachs? I like to think that it was just that good. The best thing about these country green beans, however, may be that it was damn easy to cook. I mean, look at the instructions–it’s only one step!

Recipe: Country Green Beans

Summary: Original recipe from All Recipes


  • 1 lb. fresh green beans, trimmed
  • 1/4 c. chopped onion
  • 1 garlic clove, minced
  • 1/4 c. chopped cooked bacon
  • 2 tbsp. butter
  • 1/4 c. water
  • salt & pepper to taste


  1. In a med. saucepan, combine all ingredients. Cover and simmer over med. heat until beans are cooked through, about 15 to 20 min.

Quick Notes

You can use kitchen scissors to trim the ends off green beans. But being blind, I found that snapping them off with my fingers was more efficient. This will work if the beans are fresh enough to snap easily. Otherwise, they’ll be too soft and pliable, and you’ll end up losing more bean. In this case, stick with the scissors.


The original recipe used ham, but since I already had turkey bacon on hand from the clam chowder, I decided to use that instead.

Cooking time (duration): 25

Meal type: dinner

Culinary tradition: USA (Southern)

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why evite sucks

Note: This is categorized under “Technological advances” but it is more like a lack thereof.

I just spent the past 90 minutes trying to RSVP to an event on Evite. One single event. One single RSVP. Needless to say, I’m pretty pissed right now. Why does Evite suck so bad? I’ll tell you why. Their site is utterly counterintuitive for people who have to use screen reading software to navigate. Before the “new” Evite rolled out, I didn’t have too many problems RSVP-ing, but creating an Evite was loathsome–it would take me maybe an hour or so to figure out which field the cursor was in. Now with this new Evite, even RSVP-ing sucks! I’m sure for sighted people, the format or layout is cleaner, but hello?! What if you are using JAWS or a screen reader to find your way around the web? Now the event itself is hard to find, and once you click on the event in the list, the details are difficult to locate. And then every time I click on a radio button to RSVP “yes,” “no,” or “maybe,” my screen reader isn’t letting me tab to the comments box and then the “reply” button. This means there is something not working with Evite and my screen reader, and I’m going to blame Evite since JAWS seems to give me no problems elsewhere. I had to retype my RSVP a dozen times before it finally saved correctly.

And why are there so many links on the Evite? In JAWS, the tab button is used to scroll from link to link, and with everything being labeled as a link, it takes me too long to find the field or button or link I’m looking for.

Still convinced that Evite doesn’t suck? There is an entire site dedicated to Evite’s suckiness. If you google “evite sucks,” you get a ton of search results. Evite, you suck. You’d better redeem yourself in your next version. Get a group of blind people to do some QA testing on your site. I hope somehow this post finds the Evite CEO’s eyes!

what do i do with all this pumpkin?

My laziness got the better of me, and the other night, we did not carve a single pumpkin. We did not get a single trick-or-treater. We did not watch It’s the Great Pumpkin, Charlie Brown. I was able to convince a friend to take home one of the pumpkins, but I still have a huge pumpkin sitting in my foyer that I don’t know what to do with. At first, I figured I could puree it and use it to make a pumpkin cheesecake (recipe forthcoming) for Thanksgiving, or give it to John to use in the bread maker and bake a pumpkin gingerbread loaf, or even use it to make pumpkin ice cream. But alas, while doing some research online to figure out how to turn fresh pumpkin into the canned variety (which so many of these recipes call for), to my dismay, I discovered that a carving pumpkin used for jack-o’-lanterns (also called a field pumpkin) is not the same thing as a sugar pumpkin, which is darker and squatter and whose sweeter flesh is more suitable for baking. Ugh. Now I’m stuck and clueless with this field pumpkin. Besides roasting the seeds, does anyone have any idea what I can do with this thing? John suggested leaving it in a corner of our yard and taking a photo of it every day for a year and posting in on a site we’d start called shrinkingpumpkin.com, but I know laziness will overtake us once again, and the photo-taking will soon cease, and we’ll just have a rotten, ugly gourd in our yard. So any other suggestions, anyone?

baked mac ‘n cheese

Who doesn’t love mac ‘n cheese? Besides the lactose intolerant, of course. And if you don’t like mac ‘n cheese because you don’t like cheese, then I have nothing more to say to you.

Up until this birthday dinner, my mac ‘n cheese was always of the Kraft variety. I remember due to a NMO exacerbation several years ago, I was on corticosteroids whose main side effects on me are insomnia and increased appetite. Often accompanying these appetite changes were strange cravings, and during this particular round of steroids, I ate at least one serving of Easy Mac every day. I even had to go to Costco and buy in bulk.

But thank heavens, my taste buds have since sophisticated, and I tried making good ol’ mac ‘n cheese from scratch this time. The idea came to me when I was watching this “Good Eats” episode on melted cheese, and Alton Brown baked some mac ‘n cheese. And then when I went online to search for the recipe and saw it’s enthusiastic reviews, I was sold.

It was definitely a hit. The panco bread crumbs made all the difference. Overwhelmed by the exoticism? Let’s break it down.

Panco is simply Japanese for “bread crumbs.” The difference between this variety and the American kind is that panco is flaky rather than crummy–uh, I mean crumby (sorry, another bad joke). This means there is more surface area so to make a long story short, your foods will turn out crispier, crunchier, yet lighter. Even after microwaving the leftovers, the panco still added a delightful crunch to the mac ‘n cheese.

Another differentiating factor is the sharp cheddar. None of that bland, watery mild cheddar here. We like a hearty, pungent cheddar. I cheated and opted for the kind that come already shredded in a bag, but if you’re looking to build up forearm muscles, try buying a block of sharp cheddar (either white or yellow or both) and grating it yourself? We received this sweet mandolin slicer as a wedding gift, and it makes cheese grating easy. And remember that if the Blind can Cook it, you can too.

Recipe: Baked Mac ‘n Cheese

Summary: Original recipe from Alton Brown


  • 12 oz. elbow macaroni, cooked slightly less than al dente
  • 3 tbsp. butter
  • 4.5 tbsp. all-purpose flour
  • 1.5 tbsp. mustard powder
  • 3 c. milk
  • 1/2 c. finely chopped yellow onion
  • 1 bay leaf
  • 3/4 tsp. paprika
  • 1 lg. egg
  • 18 oz. grated sharp cheddar
  • 1.5 tsp. salt
  • freshly ground black pepper
  • 3 tbsp. butter for topping
  • 1 (3.5 oz.) pkg. panco bread crumbs


  1. Preheat oven to 350 degrees.
  2. In a med. saucepan, melt 3 tbsp. butter. Whisk in the flour and mustard powder, and whisk continuously for 5 min. so that no lumps form. Stir in milk, onion, bay leaf, and paprika. Simmer for 10 min. before removing bay leaf.
  3. Temper in the egg, and stir in 3/4 of the cheddar. Season with salt & pepper. Fold in the macaroni, and pour into a 2-qt. casserole dish. Top with remaining cheese.
  4. In a separate sm. saute pan, melt the remaining 3 tbsp. butter, and toss the panco to coat. Top the macaroni with the bread crumbs. Bake for 30 to 40 min. or until edges are slightly browned. Remove from oven and let stand for 5 min. before serving.


I changed up some of the measurements only because the ingredients came packaged in varying amounts. (E.g. I didn’t want to purchase 2 boxes of panco or have to save only 4 oz. of the 12-oz. pkg. of macaroni.) And I thought the recipe still turned out okay. I think the thing with casserole type dishes is they don’t have to be an exact science. This is good for all you non-recipe followers out there. (You know who you are.)

I also baked the macaroni for longer than what the original Alton Brown recipe called for because I like the edges a little burnt. Personally, I think it tastes better and adds that toasted crunch.

Cooking time (duration): 60

Diet type: Vegetarian

Meal type: dinner

Culinary tradition: USA (Traditional)

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chicken fried chicken

With a side of country green beans and baked mac 'n cheese

Aahhh…even the post title can make one salivate. In my last post about chicken fried foods, I talked about the Luby’s $2 Thursdays, which I have yet to try. Since then, I found a chicken fried chicken recipe online and watched a Travel Channel “Food Paradise” episode on deep-fried foods, and it was only a matter of time before I busted out the cooking oil. And then came along my friends’ request for comfort food. Perfect.

Before we get to the anticipated recipe, did you ever gaze at a Cracker Barrel or other diner menu and wonder what the difference was between a country fried steak/chicken and a chicken fried steak/chicken? In college, (it seems I learned many things in college), I met some folks from Philadelphia who brought it to my attention that the term “chicken fried steak” is just odd. Is it a chicken? Or is it a steak? Is there such thing as chicken steak? Well, the term “chicken fried,” whatever it precedes, refers to a style of frying the food item the same way one would prepare fried chicken–that is, to batter it and then deep-fry it. Indeed, the Philadelphian folks were appalled and overwhelmed by the range of things us Southerners deep-fry: steaks, bacon, pickles, Twinkies, Oreos, Snickers, beer, Coke, butter, even shoes. Because in Texas, you deep-fry everything just because you can. But back to the original question: what’s the difference between country fried and chicken fried? According to Alton Brown, a country fried steak/chicken is dressed in brown gravy while a chicken fried steak/chicken uses white gravy. So there you have it. Consider yourself a Southern fried expert.

So without further delay, here’s the chicken fried chicken recipe I used as the entree for the birthday dinner. Not only was it delicious (what fried thing isn’t?), it was easy. So for sure, if the Blind can Cook it, you can too. Use this to impress your non-Texan friends next time they’re in town. Or throw a Southern-themed dinner party. Just make sure you have some Tums on hand.

Recipe: Chicken Fried Chicken

Summary: Original recipe from All Recipes


  • 4 boneless, skinless chicken breast halves, pounded to 1/2 to 3/4″ thick
  • 25 Ritz crackers
  • 1/4 c. all-purpose flour
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • 2 eggs, beaten
  • salt & pepper to taste
  • 1/2 c. oil for frying


  1. Place Ritz crackers in a gal.-sized Ziploc bag and smash to crumbs.
  2. In a shallow bowl, mix together flour, onion powder, garlic powder, and paprika. In the next shallow bowl, mix together the beaten eggs with salt & pepper. In the third shallow bowl, pour the smashed Ritz crackers.
  3. Coat each side of the tenderized chicken breast halves first in flour mixture, then egg, then cracker crumbs. Double-coat in flour and egg if desired. Let sit for 10 min. or until chicken is dried before frying.
  4. Meanwhile, heat oil to med.-high heat. Fry chicken for 10 to 15 min. or until done, flipping every 5 min.

Quick Notes

Peanut oil is best for deep-frying since it has a higher smoking temperature. Other good oils for deep-frying are safflower, sunflower, or canola. (I foresee a post on deep-frying coming up.)


The original recipe didn’t call for any of the spices but I figured garlic and onion and paprika couldn’t hurt. They are, after all, what goes into good fried chicken. I used Ritz crackers since that’s what I had on hand, plus I figured the buttery flavor of the Ritz would add flavor to the chicken. But original recipe uses saltines, so those could work too.

Cooking time (duration): 45

Meal type: dinner

Culinary tradition: USA (Southern)

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caramel apple dip

Granny Smith apple

Introduced to the U.S. in 1972

In my 31 years of life, I have never carved a pumpkin. I’ve lived a deprived existence. This Sunday, however, a few of us are getting together and doing just that. Not only are we making jack-o’-lanterns, we are going all out and making caramel apples too. (I would bob for apples but my occasional lockjaw will prevent me from winning at that game, and if you know me, I must be excellent at everything I do.)

With Halloween being around the corner and the start of autumn, I have been seeing a lot of caramel apple recipes everywhere. Today I got the “Recipe of the Day” email from Food Network, and guess what? It was for Perfect Caramel Apples. I decided, however, to take the portion-controlled route and look for a caramel apple dip instead in which we can dip slices instead of entire humongous apples on a stick (which may make me sick). So although we won’t be making this until actual Halloween on Sunday with “It’s the Great Pumpkin, Charlie Brown” playing on the TV in the background (I have all the holiday Peanuts DVDs and like to watch them on their appropriate holiday as tradition).

The recipe calls for Granny Smith apples (as pictured), which are so named after Maria Ann Smith who founded them in Australia in 1868. They are tart, juicy, and crisp: suitable for baking and used in salads since they take longer to brown than other varieties. The Beatles even adopted the Granny Smith as the logo for their Apple Records label. I personally find them a little too tart to eat raw, preferring fuji or gala apples, but the color is just oh so pretty.

Recipe: Caramel Apple Dip

Summary: Original recipe from All Recipes


  • 6 apples, preferably Granny Smith, sliced
  • 16 individually wrapped caramel pcs., unwrapped
  • 1/4 c. water
  • 1 (8 oz.) pkg. cream cheese
  • 1/2 c. brown sugar (optional
  • 1 sm. pkg. chopped or crushed peanuts (optional)


  1. In a med. saucepan over med.-low heat, melt caramel with water, stirring frequently.
  2. Once caramel is melted, add cream cheese to saucepan and stir frequently until well-blended. Add brown sugar as needed to achieve desired sweetness. Add crushed nuts, remove from heat, and serve with sliced apples.

Diet type: Vegetarian

Meal type: dessert

Culinary tradition: USA (Traditional)

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