Category Archives: Recipe of the Month

Caramel Appletini Dessert

Caramel Appletini Dessert

It is yet again the 21st and time for the Recipe of the Month. This month: the Caramel Appletini Dessert, or as we like to call it, The Queen’s Apple. What follows is our inspiration for such a serendipitously timed release.

Once upon a time, there was a series. A series that captivated the world o’er with it’s allusions to childhood and a flair for the dramatic. A series that had minds racing and hearts pounding each episode. That series was, and still very much is, Once Upon a Time.

Now I’m not sure how many of you out there in the blogosphere know this show, but I know many of you have seen it at least once. If you haven’t and you love fairytales turned on their heads, I’d give it a watch – it’s worth it. Though I feel as though I can guarantee that everyone out there has at least heard the story of Snow White and the Evil Queen desperate to be “fairest of them all.” These are the characters upon which ONCE is particularly focused: Snow White (Mary Margaret) and the Evil Queen (or Mayor) Regina. *Side note for all you ONCE fans – REGINA is actually Italian for Queen. You learn something new every day.* 

Recently the show has been on a hiatus awaiting the final 4 episodes during May sweeps, and tomorrow marks the return – hence the serendipitous timing. So we decided to take our inspiration for this dessert straight from the Evil Queen herself and try our hands at an apple dessert so sinfully delicious that none other than the Queen herself could’ve inspired it.

We started with a divine apple cake that near approaches the same taste and texture as your grandmother’s homemade banana bread. We baked it with a fresh cut Golden Delicious apple slice on top to give it a very specific look and that added touch of apple. While we used Golden Delicious, if you’re going to be baking these any time between October and January, we recommend buying some Honey Crisp apples instead to be authentic to the show (even though they actually use candied Red Delicious on set – Regina just says they’re Honey Crisp). Also, they’re amazingly delicious.

Next we added a middle layer of appletini cream cheese frosting and topped it off with a drizzle of appletini caramel sauce. We found the cream cheese help cut the sweetness of the martini and the carmel drizzle. Unlike Regina’s revenge, this dish is best served warm, so either use it directly out of the oven, heat in the microwave, or warm then individual cakes in the oven before serving. And if you want to take it even a step further, a scoop of (Snow White) vanilla ice cream wouldn’t hurt it.

So we hope you give it a try for your next dinner, or even for a certain premier that may be less than 26 hours away, and enjoy this month’s recipe: Caramel Apple Dessert.

Queen’s Apple Dessert
4 Cups Apple, Peeled & Diced Small (3 cups Granny Smith & 1 cup Golden Delicious)
2 Cups Granulated Sugar
1/2 Cup Oil
2 Eggs, beaten
2 Tsp Vanilla
2 Cups Flour
1 Tsp Salt
2 Tsp Baking Soda
2 Tsp Cinnamon
1 Golden Delicious Apple (sliced along the circumference)

Mix apples and sugar in large bowl.
Add oil, eggs, and vanilla.
In a separate bowl sift together flour, salt, baking soda, and cinnamon.
Preheat oven to 350°F.
Add dry mixture to wet mixture 1 cup at a time and stir until combined.
Pour batter into 2 greased standard 8″ x 8″ X 2″ baking pan.
Place thinly sliced apples around the top of the cake (you can fit 4-6 depending on apple size).
Bake at 350°F for 40-45 minutes or until toothpick comes out clean.
Allow the cake to cool completely before cutting around each of the apple slices to create circular mini-cakes.

Appletini Cream Cheese Frosting
11 oz Cream Cheese (room temperature)
1 1/4 Tsp Apple Martini
8 Tbs Butter (1 stick at room temperature)
2 1/4 Cups Powdered Sugar
1/2 Tsp Vanilla

Mix together well the cream cheese and butter.
Add sifted powdered sugar 1 cup at a time.
Stir in Apple Martini and vanilla to taste.
Set aside or in the refrigerator until cake cooled.

Appletini Caramel Sauce
2-to-1 ratio of caramel sauce to Appletini
You can use store-bought caramel sauce (on the ice cream aisle) or make your own using the below recipe:

1/2 Cup Heavy Whipping Cream
4 oz Individually Caramel Candies

Combine heavy whipping cream and caramels in a saucepan over medium heat. Stir frequently until caramels are melted and the mixture is smooth. Let cool for a few minutes before putting it in a piping bag, ziplock bag with a small snip cut off in the corner, or squeeze bottles (can be found at Michael’s or online).

Appletini (if you have a favorite recipe you can use that too, but go easy on the vodka for this one)
2 fluid ounces butterscotch schnapps
1 fluid ounce vodka
3 fluid ounces sour apple schnapps
2 fluid ounces cranberry juice

Pour the butterscotch schnapps, vodka, apple schnapps, and cranberry juice into a cocktail shaker.
Cover and shake until mixed.
After using in recipe above, add to shaker and remix.
Pour into frosted martini glass.

To Assemble
Once the cake has cooled, cut around the apple slices to create circular mini-cakes. Then cut them in half, gently so as not to ruin the shape.
Re-heat cake if needed.
Spread a layer of frosting between the two halves and re-assemble.
Drizzle with warm caramel sauce.
Melt in the deliciousness of fairest apple dessert of the all.

Mudslide Stix Recipe


We’re going to institute a new Recipe of the Month program, where each month we’ll give out one of our recipes until the app and book are released. This way we give a taste of ‘upcakes to inspire our fellow dessert revolutionaries.

This month’s recipe is Mudslide Stix. What can be better than a Twix bar? A homemade Twix bar with Kahlua and Bailey’s Irish Cream included. We can thank Pinterest for the idea of homemade Twix bars and the bottle of Friday’s Mudslide mix that’s been in our fridge for the alcoholic inspiration. This is also a surprisingly easy recipe for you to follow, so if you love Kahlua, Bailey’s, caramel and chocolate, read on.

We started with Stella D’Oro Italian cookie bars, we used the mix of chocolate and vanilla flavored to add some variety. Next we added a drizzle of Bailey’s and Kahlua chocolate ganache to each cookie and underneath. Then we rolled out some soft caramel chew candies using a glass or rolling pin and stretched them until they were the same size and contour of the cookies. This helps keep the ganache in place and from mixing with the outer chocolate shell.

So next time you want to bring someone chocolates, why not make them yourself and add an extra little kick to your treat.

Mudslide Stix Bars
- 12 oz Candy Chocolates
- 5 oz Chocolate Chips
- 1/2 cup Heavy Cream
- 1/2 oz Kahlua Cafe Liquor
- 1/2 oz Bailey’s Irish Cream
- 12 Stella D’Oro Italian Cookie Bars
- 12 Carmel Soft Candies (flattened out)

Heat the cream over medium-high heat until just before boiling. Once simmering, pour over the chocolate chips and let sit for two minutes. After two minutes, whisk chocolate until smooth then add the Kahlua and Bailey’s, set aside to cool.

Top the cookies with a drizzle of the ganache and cover with a flattened out caramel. Smooth the melted chocolate over the cookie, we used the piping bag method which proved incredibly helpful. Let them harden at room temperature and serve. If you are making them ahead of time, keep them in the fridge until a few hours before serving for optimal freshness. Just be sure to let them come to room temperature before serving again or else the caramel will be rock hard. Enjoy!