I’m so glad it’s November. October was one of heck of a busy month, and while November is shaping up to be the same from a work perspective, I relish the coming days of just putting my head down and getting it all done. October came with a lot of running around. I clocked too many kilometers in my van, and spent a lot of time out and away from the house. This month I’ll be lucky if I get to leave it, as I’m finishing up some big work projects that require me to stay stationed at my desk, but it’s a good month for that, don’t you think?
No matter how busy this month gets, the one thing that won’t be scratched from the calendar is family supper Sundays. It’s a highlight of my week, for sure, and yesterday we had half of our extended family here for a quick and easy dinner of Ina’s chicken stew topped with my sweet potato biscuits, and a salad made with crisp romaine hearts, tart apple slices, and crunchy pumpkin seeds. We capped the meal off with my sister’s caramel apple cups, the perfect four-bite finish to a seasonal supper, if there ever was one.
As soon as she arrived with these in hand, I went all paparazzi on her and snapped a few photos so I could share them today. They are a cinch to make, and please the palates of both adults and children alike. Although they do appear diminutive, they are sweet and satisfying, and when topped with a scoop of French vanilla ice cream, they end up as a perfectly sized portion for everyone.
How's November looking for you? Is it a busy or quiet month where you are?
Beth's Caramel Apple Cups
- 2 cup graham cracker crumbs
- 12 tablespoons butter, melted and cooled
- ½ cup powdered sugar
- 4 cups peeled, cored and finely chopped apples
- 1/3 cup sugar
- ¼ cup brown sugar
- 2 ¼ tablespoons flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Caramel sauce (homemade or store-bought)
Preheat oven to 350°F, and lightly grease a regular muffin tin.
In a medium mixing bowl combine the graham cracker crumbs, butter and powdered sugar with a wooden spoon or spatula.
Distribute the mixture evenly between the 12 muffin cups, pressing along the bottom and sides to make a “cup.” Bake for 5 minutes and cool completely.
Mix the apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl. Transfer to a baking dish and bake for 15-20 minutes, or until apples are slightly softened
Divide the apples evenly between the graham cracker cups. Bake for an additional 8-10 minutes (or until all the melted butter has been absorbed); let cool completely.
Use a knife to loosen the apple cups from pan (they should pop right out). Drizzle with caramel sauce and serve warm, if possible.