Pull the apple out and let the excess drip back into the pot. Place the finished apple on the parchment or wax paper.
Repeat the above 6 times (or however many apples you’re making!).
NOTE: DO NOT LET YOUR CANDY APPLE MIXTURE COOL AND HARDEN. If you need to reheat gently during the dipping process, you can. When you’re finished, if you’re using a double-boiler, just dump the hot water from the lower pot into the candy apple mixture and clean-up will be a breeze. Otherwise, bring some water to a boil and pour it over the candy apple coating, then pour it all out.
You should end up with some beautiful, wonderful, unique candy apples. You can add any flourishes you like, including sprinkles (Teeny’s favorite), nuts, or a chocolate drizzle. No matter what you do, KP’s Candy Apples are sure to impress even the Linda Turtles in your life.
Chelsea's Cinnamon Buns
A secret recipe from "Berried Alive," Book Four in the Apple Orchard Cozy Mystery Series by Chelsea Thomas.
To me, cinnamon rolls mean Christmas morning. Or a Sunday treat after a long week. Cinnamon rolls, whether popped out of a cylinder or baked from scratch, are my special occasion food. I used to make them when I was a little girl after sleepovers at my Gramma Weezie’s house. The center roll was always my favorite, because I liked my baked goods doughy and soft. Because I was an only child, I had no competition for the roll I wanted.
Now, as an adult, I still have cinnamon rolls every Christmas morning. I wake up early, open presents, then bake the ooey-gooey rolls with my mom, who goes by Teeny (yes, the character in the books is loosely based on her). I don’t live in the same state as my parents anymore, so I don’t see them as often as I’d like. But I’m always with them on Christmas morning, and breakfast is an important part of our holiday tradition.
So without further ado, here’s “Chelsea’s Secret Ingredient Cinnamon Rolls!” I recommend making them with love.
Prep time: 30 min
Cook time: 15-20 min
INGREDIENTS
For the Dough
1 cup of warm milk
Instant or fast rise yeast (2.5 teaspoons)
2 eggs
1/3 cup unsalted butter (melted)
4.5 cups flour
1 tsp salt
1/2 cup sugar (I like turbinado but you can use any white sugar)
For the Cinnamon-y Part
1/2 cup unsalted butter (softened, not melted)
1 cup packed brown sugar (preferably dark brown, but any will do)
2 tbsp cinnamon (I like to get ‘real’ cinnamon, aka Ceylon, but it’s harder to find and the Cassia variety is a fine substitute)
THE SECRET INGREDIENT! 1/2 cup heavy cream
For the Icing
8 ounces cream cheese (you can also make a regular glaze with no cream cheese if you prefer)
6 tbsp softened butter
2 cups powdered sugar
1/2 tbsp vanilla
DIRECTIONS
Make the Dough
Warm your milk. I do this in the microwave until it is lukewarm to the touch.
In a large mixing bowl, use a fork or whisk to combine the yeast and warm milk. Add a pinch of the sugar. Set aside, allowing the yeast to activate. (I don’t have a stand mixer, so I do this part by hand. But of course, use a stand mixer if you have one!)
In another mixing bowl, combine flour and salt, also with a whisk or fork.
Melt your butter.
Mix the melted butter in with the warm milk and yeast and add the rest of the sugar. Stir.
Add the flour and salt in slowly, whisking to combine.
Remove the dough from the bowl and knead on a floured surface. To knead, fold the dough over itself, turn it, fold again, and use the fleshy part of your palm to massage the dough until it reaches the right consistency. DO NOT OVER-KNEAD!
Place the dough in a bowl greased with cooking spray and cover it with a moist towel for about an hour.
While the Dough Rises
Combine the softened butter, brown sugar and cinnamon for the filling.
Once the Dough is Risen
Roll out your dough with a rolling pin.
Spread the filling evenly across the surface of the dough.
Roll the dough lengthwise and cut into even pieces, depending on how big you want your rolls.
Place rolls in a greased baking pan.
Let the rolls rise for another 10-20 minutes in the pan.
Preheat oven to 375 degrees.
Pour room temperate cream over the rolls — this is the secret moisturizing ingredient! Don’t leave it out!
Bake the rolls for about 15-20 minutes. Depending on the size of your rolls and the speed of your oven.
Make the Icing
Mix softened cream cheese, soften butter, powdered sugar, and vanilla until combined.
Once the rolls have cooled slightly, frost them to your liking, then eat!
OK, that's it. Hope you enjoy!
Bodacious Berry Bake
A secret recipe from "Berried Alive," Book Four in the Apple Orchard Cozy Mystery Series by Chelsea Thomas.
This berry bake is so easy and so delicious, and you can make it with basically any kind of berries. Even frozen berries work, but I prefer to get farmers market berries or pick them fresh. Combine any variety of 2-3 berries for a perfect storm of juicy and sweet (straw, blue, razz, white razz, black, boysen, etc.).
I first learned how to make cobblers and berry pies because they are my dad’s favorite type of dessert. You know the character of Big Dan, the guy who really wants his own donut shop? He’s based on my dad. And the real-life Big Dan never wants anything besides blackberry cobbler for his birthday.
This Bodacious Berry Bake is just one of many berry-based treats I love to whip up on any occasion, whether it’s Big Dan’s b-day or just a lazy summer Sunday. My super-simple go to recipe is below.
Here’s what you need:
Ingredients for the Crumbly Top
Rolled oats
1/4 cup flour
1/4 turbinado sugar
3/4 cup brown sugar
1 tsp ground cinnamon
2/3 cup melted butter (not three whole refrigerators’ worth!)
Pinch of salt
Ingredients for the Berry Filling
4.5 cups of berries (like I said, any variety you like)
1/4 cup flour
1/4 sugar (you can use more or less, depending on how sweet vs tart you like your filling — sometimes I also like to sub in maple syrup, honey or agave)
1/4 tsp salt
1/2 tsp lemon juice
1 tsp vanilla

Bodacious Baking Directions
Preheat your oven to 350 degrees.
Prep your topping by mixing together the oats, flour, sugar, brown sugar, cinnamon and salt. Stir well.
Add the melted butter to your dry ingredients and coat.
In another bowl, mix the berries, flour, salt, lemon juice, and vanilla, as well as whatever sweetener you’re using. Local honey is my favorite!
Use a pie pan or brownie tray and spread the berry mix evenly.
Scoop, glop, or clump the crumble on top! Whatever verb works for you :)
Bake for 40-45 minutes, until you get a nice golden-brown crisp on your topping. Those berries should be bubblin’!
Let it cool for at least 7-10 and serve with some freshly whipped cream, vanilla ice cream, or just by itself!
Et voila! Bodacious Berry Bake, delicious to eat and easy to make!
Teeny’s Peanut Butter Caramel Dip
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Granny Smith Is Dead Page 23