Cocktail Recipes, Spirits, and Local Bars

Toffee apple on the rocks recipe

Toffee apple on the rocks recipe

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  • Dish type
  • Drink

A delicious and refreshing alcoholic drink, which tastes just like a toffee apple. Peach schnapps, apple schnapps and cranberry juice are poured over ice and served.

4 people made this

IngredientsServes: 1

  • 1/2 cupful ice
  • 3 tablespoons peach schnapps
  • 3 tablespoons apple schnapps
  • 4 tablespoons cranberry juice

MethodPrep:5min ›Ready in:5min

  1. Fill a glass with ice and pour in the peach schnapps, apple schnapps, then top with cranberry juice.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

by lisajarrett09

Very good! I added a splash of vodka so this drink would pack a little more of a punch (it had been a rough day).-28 Apr 2011

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Toffee Apple Hand Pies

With the increasing popularity of hand/pocket pies these days, we figured it was about time to develop one based on the iconic apple pie. We've taken a basic apple and cinnamon filling one step further by incorporating butterscotch chips, which lend these hand-held pies a rich, gooey interior.

Ingredients

  • 1 1/4 cups (about 141g) peeled and diced fresh apple, in 1/2" pieces (about 1 1/2 medium apples)
  • 1/2 teaspoon lemon juice
  • 1/4 cup (53g) brown sugar, packed
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1/3 cup (57g) butterscotch chips

Instructions

Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment.

To prepare the pastry: Roll the dough a scant 1/8" thick on a floured surface. Using a 3 1/2" cutter, or circle template, cut out 24 circles, re-rolling the dough as necessary.

To make the filling: Toss the diced apple with the lemon juice, then stir in the brown sugar, cinnamon, salt, and flour. Stir in the butterscotch chips. Preparing the filling after rolling out the dough will prevent the apples from becoming too watery as they sit.

To assemble the hand pies: Dampen the edges of 12 of the pastry circles with a bit of the egg wash. Place about 2 tablespoons filling in the center of each of those 12 circles a rounded tablespoon cookie scoop works well here. Top each with an unfilled pastry circle, sealing by pinching the edges with your fingers or a fork.

Brush the top of the pies with the remaining egg wash, and sprinkle with sparkling sugar. Use a knife to cut a couple of slits in the top of each to vent, if you like, though this isn't strictly necessary.

Place the pocket pies on the baking sheets, and bake for 15 to 20 minutes, until golden brown.

Remove the pies from the oven, and serve warm or at room temperature. Store any leftovers, well-wrapped, at room temperature for several days freeze for longer storage.

Tips from our Bakers

So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.


Toffee apple and salted pretzel rocky road

While rocky road needs to have a good crunch to it, it's important to add chewiness as well. This recipe uses Dutch stroopwafel &ndash two thin wafer biscuits sandwiched together with a layer of caramel.

This recipe makes 12-16 pieces.

Ingredients

  • 100 g milk chocolate, broken into chunks
  • 125 g salted butter
  • 1 tbsp golden syrup
  • 50 g mini marshmallows
  • 100 g caramel wafers (stroopwafel), roughly chopped
  • 100 g hazelnuts, roughly chopped
  • 100 g salted pretzels, roughly chopped
  • 100 g dried apple, roughly chopped
  • 250 g dark chocolate (60-70% cocoa solids), broken into chunks
  • 3.5 oz milk chocolate, broken into chunks
  • 4.4 oz salted butter
  • 1 tbsp golden syrup
  • 1.8 oz mini marshmallows
  • 3.5 oz caramel wafers (stroopwafel), roughly chopped
  • 3.5 oz hazelnuts, roughly chopped
  • 3.5 oz salted pretzels, roughly chopped
  • 3.5 oz dried apple, roughly chopped
  • 8.8 oz dark chocolate (60-70% cocoa solids), broken into chunks
  • 3.5 oz milk chocolate, broken into chunks
  • 4.4 oz salted butter
  • 1 tbsp golden syrup
  • 1.8 oz mini marshmallows
  • 3.5 oz caramel wafers (stroopwafel), roughly chopped
  • 3.5 oz hazelnuts, roughly chopped
  • 3.5 oz salted pretzels, roughly chopped
  • 3.5 oz dried apple, roughly chopped
  • 8.8 oz dark chocolate (60-70% cocoa solids), broken into chunks

Details

  • Cuisine: American
  • Recipe Type: Sweets
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 5

Step-by-step

  1. Line a 20cm (8in) square cake tin with baking paper.
  2. Put both the chocolates, butter and the golden syrup into a medium saucepan and set over medium-low heat. Stirring frequently, allow everything to melt together into a smooth, chocolatey pool.
  3. Put all the remaining ingredients into a large mixing bowl.
  4. Pour the chocolate mixture into the mixing bowl and stir so that everything is evenly mixed and coated in the chocolate.
  5. Scoop into the prepared cake tin, press down to level and refrigerate for an hour or until set solid. Cut into the desired number and sized pieces.

This recipe is from A Flash in the Pan: Simple, speedy stovetop recipes by John Whaite. Published by Kyle Books, £20.00.

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Remove the stalks from the apples, then push the lolly sticks into the indentation where they used to be, taking care not to push them all the way through the fruit. If this is hard work, make the hole a bit bigger with a metal skewer first. If you don’t have any sticks or skewers, you could use a fork or even a teaspoon instead.

Take a flat tray that’s large enough to hold all the apples without touching, line it with greaseproof paper or a silicone mat, and put this near the hob along with bowls of your chosen toppings – flaked almonds or finely chopped hazelnuts or peanuts, desiccated coconut, biscuit crumbs, hundreds and thousands, silver balls or even mild chilli flakes. Chocolate is not a good idea, though, because it will just melt off the hot toffee and slide off.


Toffee Apple Tart

This is a fantastic dessert that I love to make for friends as they can’t get enough of it. The combination of toffee and apples is a fairground classic but feel free to try it with pears, bananas, even strawberries.

Occasion Casual Dinner Party, Family Get-together

Dietary Consideration halal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texture bubbly, buttery, creamy, crisp, fruity, juicy, rich, sweet

Type of Dish dessert, fruit, tart

Ingredients

  • Optional: 1 vanilla pod
  • 125g/4 ½ oz butter
  • 100g/3 ¾ oz icing sugar (confectioners' sugar)
  • A small pinch of salt
  • 255g/9oz flour
  • Zest of ½ a lemon
  • 2 egg yolks
  • 2 tablespoons cold milk or water
  • 2 x 397g tins of condensed milk or 2 jars of Merchant Gourmet Dulce de Leche toffee
  • 4 medium-sized cooking apples
  • 2 heaped tablespoons icing sugar (confectioners' sugar)

Instructions

Put your unopened tins of condensed milk in a high-sided pan, covered with water. Bring to the boil, then reduce the heat and simmer constantly for about 3 hours with a lid on top. It’s very important to remember to keep checking the pan, as you don’t want it to boil dry – otherwise the tins will explode. It will give you the most amazing toffee. Put the tins to one side and allow to cool.

First of all, you need to make your pastry. Score down the length of the vanilla pod, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar). Cream together the butter, icing sugar and salt and then rub in the flour, vanilla seeds, lemon zest and egg yolks – you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape – don’t work the pastry too much otherwise it will become too elastic and chewy, not flaky and short as you want it to be. Wrap the dough in clingfilm and place in the fridge to rest for at least an hour.

Remove it from the fridge, slice it up and line a 28cm/11-inch tart mould with the slivers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mould into the freezer for an hour. Preheat the oven to 180ºC/350ºF/gas 4, then take the pastry case out of the freezer and bake for around 15 minutes or until lightly golden. Remove from the oven and place to one side. Peel and quarter the apples and remove the cores, then slice finely and toss in the icing sugar. Smear the caramel from both tins of condensed milk over the pastry. Place the apples on top and pour any remaining juices over. Cook at the bottom of the preheated oven for about 40 minutes to give you a crispy base and bubbling toffee over the apples. Serve with vanilla ice cream. Beautiful!


Toffee Caramel Apple Bundt Cake

This is easily one of the best cakes I’ve made in a long time, and my family agreed. They couldn’t stop raving about it. They also couldn’t stop eating it!

This cake is wonderfully moist on the inside, with a slightly crunchy outside. It’s pretty much the perfect fall cake, and if you ask me, it tastes an awful lot like a caramel apple.

I mean, how can you go wrong with apples and cinnamon paired with toffee bits and chopped pecans? You really can’t!

And did I mention the homemade caramel glaze? It’s heavenly. Especially with an extra sprinkling of toffee bits for garnish.

I usually like to use Granny Smith Apples for baking, and that’s what I used in this cake. But really, most any variety of apple (or a combination) would work just fine.

And you could certainly use walnuts in place of the pecans. Or, if you don’t care for nuts, you could replace them with additional toffee bits.

But don’t skip the toffee bits! They really add something special to this cake, and give it that caramel apple flavor that I love.

And of course, if you’re in a hurry and don’t have time to make your caramel sauce from scratch, a jarred version will work just fine.


Add 300g of golden caster sugar to a medium-sized pan with 3 tbsp of golden syrup and 5 tbsp of water. Swirl the water so it covers the sugar but do not stir. Heat the mixture on a low heat until the sugar dissolves. Turn up the heat and boil the sugar syrup until it reaches 140°C on a sugar thermometer. Make sure not to stir the caramel at any time, you can just swirl it around gently in the pan.


Toffee Apples

3 cups Chelsea White Sugar or Chelsea Organic Raw Sugar
1 Tbsp white vinegar
1 Tbsp butter
1/2 cup water
1/2 tsp cream of tartar
Few drops Red food colouring
8 apples
8 wooden ice-block sticks or wooden sticks

Put the sugar, vinegar, butter and water into a saucepan. Heat gently, stirring constantly until sugar dissolves. Add cream of tartar and food colouring. Bring to the boil. Do not stir. Let mixture boil until the hard crack stage. (The hard crack stage usually happens at 146-154°C. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water.
If the stage has been reached, the syrup will form brittle threads in the water, and will crack if you try to mould it. Or use a candy thermometer.)

While mixture is boiling, wash and wipe the apples dry. Push an ice-block stick into each stem end. Remove pan from heat, tilt slightly then dip an apple into the toffee, turning to coat. Place on a sheet of baking paper or non-stick foil. Repeat with remaining apples. Leave until cold and set.


  • 6-8 small apples, fridge cold
  • 8 wooden lolly sticks
  • 400g/14oz chewy dairy toffees
  • 1 tsp sea salt flakes
  • chopped toasted nuts, toasted coconut, freeze-dried raspberries or whatever decorations you like (optional)

Line a baking tray with baking paper. Insert the wooden lolly sticks into the apples and set aside in the fridge. Unwrap all the toffees and put them in a medium saucepan with 4 tablespoons water.

Heat the toffees gently over a medium-low heat, stirring occasionally, until they dissolve. Eventually the toffees and the water will make a smooth sauce. Increase the heat to medium-high and boil the toffee sauce for 2-3 minutes, stirring frequently. Remove from the heat and stir in the sea salt flakes.

Pour the caramel into a heatproof bowl and allow it to cool for one minute. Have any decorations ready in a small bowl nearby.

Dip the apples into the hot caramel and allow the excess to run off. Hold the apple upside down for 30 seconds or so until the caramel has cooled slightly - this prevents it all running to the bottom. Dip the apples into the bowl of decorations, if using. Set the apple aside to cool completely on the lined baking tray. Repeat with the remaining apples.

For a less sweet toffee apple, use a spoon to drizzle each apple with caramel, rotating it so it swirls round the outside. Allow the caramel to harden slightly before you put it down onto the lined tray. You will make more toffee apples this way.

Recipe Tips

The type of apple is quite important. If the skin feels waxy or very smooth, the caramel is more likely to slide off. An apple with a slightly rough or russeted skin would be best. Cold apples help the caramel set quicker and it's less likely to slide off.


Apple Toffee Crumble Recipe

This Apple Toffee Crumble is made super easy by using Lucky Leaf Premium Pie Filling! Toffee pieces and Apples come together to make a homey and classic dessert that tastes delicious a la mode!

I don't have time for a lot of things these days. All sorts of important to-do items get pushed to the back burner… paining my nails, making my bed, folding the laundry, budgeting, and menu planning to name a few.

And sure. When it comes to baking and cooking, I don't always have the time it takes to make something completely from scratch. I mean, it's great when I do. I definitely appreciate eating something that I know is great quality because I've made it in my own kitchen. But when that's just not an option, I'm ok with using short cuts. Especially when I know they're high quality shortcuts.

Like Lucky Leaf Premium Pie Filling.

Trust me, it's not your ordinary canned food. It's rich, and decadent, and most importantly– it's not soggy and it doesn't taste like metal (doesn't that drive you nuts about most canned foods??). These pie fills are just what they claim to be: premium. My favorite is the strawberry filling, which I used in this Strawberry Cheesecake Ice Cream a couple of months ago.

But this Apple Pie Filling comes in a close second… maybe it's even a tie! Because I'm not sure there are many desserts that beat a good apple crumble. And a toffee apple crumble? That's even better. Toffee and fruit may be one of the most underrated flavors ever– it's amazing.

This crumble is a quick, easy recipe sure to impress even your toughest dessert critic! Serve it warm over ice cream, and your family will be fighting for the last bite!

Lucky Leaf is a new sponsor here at Something Swanky, and I'm excited to say that you'll be seeing a lot of them over here in the coming months!

Another reason to get excited over Lucky Leaf Premium Pie Fillings? They're bringing you a fabulous Spring contest with a grand prize of $500, and two runner-up prizes of $200!! 10 other finalists will receive a Lucky Leaf gift pack.

Visit the Promotion Rules page to enter to win, and then head over to the Contest Entry Pin and pin away! The contest begins on May 1 and ends May 15.


No, I don’t recommend freezing this apple dip The texture of the cream cheese will become unpleasantly crumbly and less creamy once thawed.

While this Apple Dip might not be the healthiest, you can take comfort that the dipping counterpart are! Apples are rich in antioxidants, phytonutrients, flavanoids (plant metabolites), and dietary fiber which may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease. So if this Apple Dip helps you consume more apples- dip on!


Watch the video: Apple u0026 Walnut Squares (December 2021).