Mmmmm, am I the only one who can’t get enough caramel? I turn into a deprived four year old, trying to scarf it down in the corner before anyone notices I haven’t had my dinner yet. I turn into a Justin Bieber fan and practically throw myself at it while I scream and shed tears of joy that all my dreams have been realized. I turn into shivering Rose Dawson in the Atlantic and am all like, “I’ll never let go, caramel, I’ll never let go.”

I like to think the apples, the cinnamon essential oil, and the organic chocolate chip balance out the massive amounts of sugar. I also like to think you all won’t kill my dreams. This was another recipe we made for our friend’s housewarming party, but this is so easy and simple and yummy, you should totally make it for the 4th of July.

Caramel-Drizzled Apples with Cinnamon Oil #organichomehealth

They are sooooo good, but I’ll tell you what I learned: they need to be made fresh and eaten soon. We refrigerated these for a few hours before we brought them out and the caramel seemed to pull a Houdini and disappear off the plate altogether. Maybe one of you actual foodies in the audience can explain that one for me in the comments?

I also learned a thing or two about caramel. For instance, did you know you can melt it in the microwave to save yourself about 34659237593853 minutes of trying to melt it stovetop-style? Did you also know that when it actually looks like it’s BOILING after two minutes in the microwave, that’s because IT IS? And did you know that boiling things are really, really, really hot and you should, under no circumstance, try to stick them in your mouth, no matter how f*cking delicious they look?

Probably, right? But I have a thing for caramel, as I’ve already discussed. So not only did I try to lick the ever-loving spoon…I went back for seconds. Nothing says “I’m PMSing” like fighting with physics or thermal energy or whatever the hell it was keeping my caramel from cooling down like a normal bowl of something hot.

Because caramel cools as fast as a feminist at a Trump convention as soon as you drizzle it. But when it’s all hanging out with its comrades in the bowl? It’s like “safety in numbers” or something, and stays 4,756 degrees for 3 straight hours.

Or around there. I didn’t actually track it. I just know I burned myself, not once, not even twice, but FIVE times. No regrets, dude. YOLO.

Oh, one more thing: Don’t leave your rubber spatula in the bowl. Did I mention it’s hot? Caramel-Drizzled Apples with Cinnamon Oil #organichomehealth Despite the extreme temps, these are actually ridiculously easy to make. I’d bet you could even substitute the caramel for peanut butter or sunflower seed butter to make something a little healthier, but you really shouldn’t.

Because, caramel.

Again, don’t leave these in the fridge too long or the pretty caramel swirl will disappear. Maybe you can sit them out? I’m really not sure. Otherwise you can soak the apples in advance, but add the toppings right before you plan to eat it, since it doesn’t take more than a few minutes. I think this would be perfect for a movie night. Or PMSing. Or caramel. Hellooooooo caramel.

Caramel-Drizzled Apples with Cinnamon Oil #organichomehealth

The Ingredients

  • 4 small apples (your choice of variety, but I’d go with crispier)
  • Lemon juice
  • 3-4 drops Cinnamon Essential Oil (or omit the lemon juice and try OnGuard oil!)
  • 6 ounces caramel
  • Chocolate chips for topping
  • Supplies: rubber spatula, bowl, water

Wash your apples really well. Core and slice them (or slice and then core them, depending on your methods). Throw them in a bowl, cover them with water, and squirt some lemon juice in there. I didn’t measure this part, but it helps to keep them from going brown, so “don’t be stingy unless you want them dingy”. The OnGuard contains lemon oil and I’ve found it just as effective as protecting against browning, plus it has cinnamon in it and it’s own yummy flavor, so it might be worth a try.

Otherwise add in approximately 4 drops of doTERRAf cinnamon essential oil to the bowl and let these sit for at least 5 minutes. I think I actually let mine sit for closer to an hour while I made the cream cheese and lemon oil strawberries. If your cinnamon flavor isn’t strong enough or they start to go brown too soon, let them sit longer the next time.

Follow the directions on your caramel packaging for melting the caramel. We actually melted the entire bag (about 11 ounces) with 1 tsp of water for two minutes in the microwave…this gave us way too much caramel. Totally fine by me.

Mix it well. While your caramel is melting, arrange your apples on the plate as prettily as possible. Or just throw them on there and remind everyone it all tastes the same. It’s all good. Once the caramel is melted, use your (hopefully unmelted) rubber spatula, or a spoon, to drizzle over the apples, starting in the middle and moving out. Don’t be afraid to go overboard. There’s no such thing as too much caramel; I thought we’ve discussed this.

Sprinkle your apples with the chocolate chips…or if you’re a little too detailed-oriented, you can arrange them one at a time so they won’t all clump in one place. Because they are prone to do that. No matter how you sprinkle them. And that’s not as pretty. And if you just spent 10 minutes arranging your apples perfectly on the plate, you might as well arrange your chocolate pieces too. If you want your chocolate chips to STICK to the apples, then drizzle and sprinkle basically at the same time so that they land in the VERY HOT caramel right as it cools, virtually on contact. Or sprinkle first, then drizzle. Whatev. Enjoy!

What about you? Caramel or peanut butter person?