Fall Favorite: Caramel Apple Crescents

Pop quiz! What’s better than caramel, apples and cinnamon in the fall? Answer: nothing! Seriously though, the combination is a classic warmer weather combo, and one that I just can’t get enough of. My recent post highlighting Fireball Cider Jell-O Shots, is proof of that!

When I came across the recipe I’m about to share, I was pumped! I hadn’t tried them before, but given the ingredients, I knew they had to be amazing. Caramel Apple Crescents. Everything I love in one tiny little package!

Hoping that I wasn’t about to create a #pinterestfail, I got to work. In less than thirty minutes (!?), I had the most perfect little ooey gooey, cinnamon-y caramel apple pockets!  These guys double as the perfect after-dinner dessert, or morning breakfast treat.

Mouth watering yet? Mine is just writing this! So, ready to bake? Let’s get to it!

What You’ll Need: 

Makes 8-12 Crescents (depending on the package)

  • One (1) package of Crescents
  • One (1) Granny Smith Apple
  • 8-12 Soft Caramel Candies (or one bag for leftovers!)
  • 1/4 cup of Sugar
  • Two (2) tablespoons of Cinnamon
  • One (1) tablespoon of Butter

Preheat oven to 375*. Cut up your apple into equally-sized slices.

Lay out a piece of parchment paper onto your countertop or a flat surface (I ended up using wax paper, because I ran out of parchment). Open the crescent package and carefully unroll each pastry spaced out evenly onto the parchment paper.

Place one apple slice and one caramel square at the wide end of each crescent. Carefully roll each pastry up as you would a typical crescent, keeping the apple and caramel tucked in tightly. Place each rollup onto an un-greased cookie sheet.

Melt the butter. Coat each crescent with the melted butter liberally.

Combine cinnamon and sugar in a small bowl. Grab an oversized pinch of the cinnamon sugar mixture and sprinkle over each buttered crescent.

Time to bake! Pop the cinnamon sugar-coated crescents into the oven and bake for 14-16 minutes, or until lightly browned.

Voila! …now, dig in!

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Make Memories (& Delicious Food!) with Global Grub

I’m not really sure when exactly it was that I got into food and cooking, but it’s something that I have been interested in for as long as I can remember. It all started with my grandma. My mom’s mom.  The cutest little Romanian woman who had the food sense of a goddess. No measuring cups, no recipes, nothing – she just did her thing in the kitchen.

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How Aeronaut Brewing is Using Science to Brew its Suds

Trading in beakers for pint glasses, Ben Holmes and his team at Aeronaut Brewing Company in Somerville, are using their backgrounds in Science to help inform their decision-making process at the taps.

On June 21, 2014, the community embraced the new, experimental space with open arms. The grand opening of Aeronaut saw more than 800 people! Today, Ben says they’re ready to expand, and are in the process of exploring options.

"King Louis" - Aeronaut Brewing Co.
This little golden baby is called the”King Louis”. I’m not usually a fan of hoppy beers, and this definitely had the bitterness of hops, but it was super smooth and really easy to drink. It wasn’t until I finished it off that the bartender told me it was 9% ABV. Whoops! #DrinkResponsibly
Aeronaut Coasters
One of my favorite coasters on the wall at the brewery. Shout out to whoever created this masterpiece! Let’s be honest…when you’re at Aeronaut, what else are you doing!?

And now…can I get a drumroll, please? I’m proud(ish) to present…my coaster creation!

Aeronaut_Courtesy of Court Coaster
I always joke with my family that they got all the artistic genes, and I just got the gift of gab. I think I just proved my point with this piece. Seriously though, is that an ice cream cone or a microphone? You can be the judge! 🙂


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