Tall, fluffy, sweet and buttery!  These biscuits NEVER disappoint!

HONEY BUTTER DIP BUTTERMILK BISCUITS Adapted from Brandie @ The Country Cook

1/2 cup (1 stick) butter
1 tablespoon QUALITY honey
2 1/2 cups all-purpose flour
1 1/2 tablespoon granulated sugar
1 1/2 tablespoon baking powder
1 1/2 teaspoon sea salt
Pinch FRESH ground black pepper
1 3/4 cup buttermilk

  • Preheat oven to 450°.
  • Melt butter.
  • Stir honey into melted butter.
  • Pour melted butter and honey into an 8×8 baking dish.
Sift together the flour, sugar, baking powder and salt.
  • Pour in the buttermilk into flour mixture, stirring until a loose dough forms, batter will be a bit sticky.
  • Pour biscuit dough into baking dish on top of the melted butter and spread as evenly as possible.  An offset spatula sprayed with non-stick spray helps.
  • Pre-cut the dough into 9 squares. This will help later when they are done.
  • Bake for about 20-25 minutes until golden brown and spring back to the touch, rotating dish once during baking.



1/2 cup granulated sugar
1/8 teaspoon salt
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
the zest of one lemon
1 cup FRESH small wild blueberries or defrosted frozen berries

  • Combine  sugar, and salt in bowl.
  • Stir in melted butter, lemon zest, and vanilla extract.
  • Fold in blueberries.
  • Set aside while you prepare the dough.

1 1/4 cup whole milk, divided
4 teaspoons instant or rapid-rise yeast
2 tablespoons granulated sugar; divided
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon poppyseeds
6 tablespoons unsalted butter, divided

  • Butter a cast iron baker or basking dish.
  • In a small heat proof bowl heat ¼ cup of the milk in the microwave until 110 degrees (about 15 to 20 seconds).
  • Stir in yeast and 1 teaspoon of sugar and let sit until bubbly.
  • Mix together flour, baking powder, salt, poppy seeds and remaining 5 teaspoons of sugar together in large bowl.
  • Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup of milk until dough forms.
  • Transfer dough to a floured counter and knead until smooth ball forms, about 2 minutes.
  • Roll dough into a 12 by 9 inch rectangle, with long side parallel to counter edge.
  • Brush dough all over with 2 tablespoons melted butter, leaving ½-inch border on far edge.
  • Sprinkle dough evenly with filling, then press filling firmly into dough.
  • Loosen dough from counter and roll away from you into a tight log and pinch seam to seal.
  • Roll log seam side down and cut into 8 equal pieces.
  • Stand buns on end and gently re-form ends that were pinched during cutting.
  • Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing in.
  • Brush the tops of the buns with remaining 2 tablespoons butter.
  • Cover buns loosely with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 350°.
  • After rising, bake buns until edges are well browned, 23 to 25 minutes.

Loosen buns from sides of pan with paring knife and let cool for 5 minutes.

2 ounces cream cheese, softened
3 tablespoons butter, softened
Juice of one lemon
1/2 teaspoon vanilla
3/4 cup powdered sugar
pinch of salt
*More lemon zest for topping

  • Mix together softened cream cheese and butter until smooth.
  • Add lemon juice, confectioners sugar, vanilla, and salt and mix until combine.
  • Pour glaze evenly over tops of buns, spreading with spatula to cover.


CINNAMON CRUMB APPLE OATMEAL MUFFINS – yields 22 standard muffins

1 ½ cups all purpose flour
1 cup QUICK cooking oats
2 ¼ teaspoon baking powder
pinch of salt
1 ¼ teaspoon QUALITY cinnamon
¼ teaspoon FRESH grated nutmeg
¾ cup sugar
2 large eggs
½ cup butter, melted and cooled
½ cup milk
2 large or 4 small Granny Smith apples chopped SMALL

  • Preheat oven to 350°.
  • In a medium bowl, whisk together the flour, oats, baking powder, salt, and cinnamon.
  • In a separate bowl, whisk together the sugar, eggs, butter and milk.
  • Stir the flour mixture with the liquid mixture.
  • Stir in the apples.
  • Divide batter evenly between 12 muffin cups.

½ cup dark brown sugar
1 tablespoon Wonderer flour
½ teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH grated nutmeg
1 tablespoon butter

  • Whisk together the sugar, flour and cinnamon.
  • Cut in the butter.
  • Sprinkle on top of the muffins.
  • Bake about 20 minutes or when a toothpick inserted in the middle comes out clean.
  • Cool in pan 5 minutes, then remove to wire rack to cool completely.


1 1/4 cup all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon cinnamon
2 LARGE eggs
1/2 cup canola oil
3/4 cup sugar
2 teaspoons PURE vanilla extract
1/2 cup sour cream

  • Pre-heat oven to 350°.
  • Line cupcake tins with papers.
  • Sift flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  • Whisk eggs for about 1 minute. They will become frothy and lightened in color.
  • Add oil and whisk again until combined.
  • Add sugar and whisk for about 1 minute.
  • Add vanilla extract.
  • Add sour cream to the batter, whisking until combined
  • Now add the sifted dry ingredients to the bowl and whisk gently. Whisk batter until JUST until combined. DO NOT OVERMIX!

1 1/2 tablespoons ground cinnamon
2 tablespoons brown sugar
2 tablespoons white sugar

  • Make the Cinnamon Swirl: mix 1 1/2 tablespoons of ground cinnamon with 2 tablespoons of brown sugar and 2 tablespoons of white sugar. Set aside.


  • Now start by pouring about 1 heaping tablespoon of the batter on the bottom of each cupcake tin.
  • Sprinkle with 1/2 teaspoon of the Cinnamon Swirl mixture.
  • Top with another heaping tablespoon of batter.
  • Now, sprinkle another 1/2 teaspoon of Cinnamon Swirl mixture over batter.
  • Top with another heaping tablespoon of batter.
  • Using a toothpick, swirl the batter a few times to create a swirl effect.
  • Top already swirled cupcakes with one final 1/2 teaspoon of the Cinnamon Swirl mixture.
  • Bake for 10-12 minutes, checking halfway to rotate pans.
  • Remove from the oven once cupcakes are lightly golden brown and puffed.
  • Cool 10 minutes.

+/- 1 cup powdered sugar sifted
+/- 2 tablespoons milk

  • Mix powdered sugar and milk together.

NOTES:  There are many factors that will affect your glaze consistency.  The brand of sugar you use, whether you use a scale or a measuring cup…  If your glaze is too thin and runny, add more sifted powdered sugar and test for consistency again.  If the glaze is too thick and not spreading, add a very, very small amount (1 teaspoon) of milk at a time, until you achieve your desired consistency.


I found this recipe for BANANA UPSIDE DOWN CAKE over at TrickNTreat. I love banana in any type of cake, but this recipe takes bananas to a whole other level. The caramel topping is truly the “icing” on the cake!  I added a small amount of cinnamon to help enhance the flavors.


3 small VERY RIPE bananas, cut lengthwise
4 tablespoons butter
½ cup brown sugar

  • Melt butter in a skillet, remove from heat and add brown sugar, stir until sugar is melted.
  • Pour butter mixture onto 8 in pan, arrange banana, cut into 2 lengthwise  on top of sugar mixture.

1 ½ cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup milk
2 VERY RIPE bananas mashed
¾ cup sugar
½ teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla
8 tablespoons butter
1 LARGE egg

  • Preheat oven to 350°.
  • Spray an 8×8 baking dish or a loaf pan with non-stick spray.
  • Sift flour, cinnamon, baking powder and baking powder.
  • Beat butter and sugar until creamy.
  • Add salt, vanilla and egg.
  • Fold  in half of the flour, mixing well.
  • Add mashed banana, milk and remaining flour, stirring until well incorporated.
  • Spoon batter over sliced banana topping and spread evenly.
  • Bake for 40-50 minutes or until a tester inserted comes out clean.
  • Cool in pan for 10 minutes.
  • Invert into a serving plate and serve.

NOTE: IF you prefer a different look, the bananas can be cut into chunks or rounds instead of lengthwise. I PREFER a lot of small rounds myself.

While I’m glad I tried this recipe and it was good, I really prefer my regular Banana Nut Bread.


1 cup toasted walnut pieces
10 tablespoons unsalted butter, melted and divided 6 + 4
1 ¼ pounds Bridgford rolls, thawed
¾ cup sugar
1 tablespoons ground cinnamon
²⁄³ cup packed brown sugar
¹⁄³ cup molasses
PINCH sea salt flakes

  • Coat muffin tin holes with non-stick cooking spray.
  • Sprinkle half of the walnut pieces evenly among the muffin tin holes.
  • In a medium bowl toss the rolls in 4 tablespoons of the melted butter.
  • In another bowl combine the sugar and cinnamon. Add the rolls one at a time, tossing in the cinnamon mixture until well coated.
  • Place one roll in each muffin tin.
  • Top evenly with remaining walnut pieces.
  • In a small sauce pan combine the remaining 6 tablespoons of butter, molasses, brown sugar and sea salt.
  • Cook over medium heat, abut 5 minutes, until well blended and bubbly.
  • Remove from heat and cool 10 minutes.
  • Spoon 1 tablespoon over each roll.
  • Cover loosely with saran wrap and chill at least 8 hours.
  • Remove pan from refrigerator 30 minutes before baking and let stand at room temperature.
  • Preheat oven to 350°.
  • Place muffin tin on a baking sheet to catch any drips and bake 20 minutes until rolls are puffed and cooked through.
  • Remove from pan and let stand 5 minutes on cooling rack.
  • Line baking sheet with foil.
  • Invert muffin tin and spoon any remaining syrup over muffins and arrange on platter.
  • Best served warm.


1 cup yellow cornmeal
1 cup all purpose flour
½ cup sugar
4 teaspoons baking powder
½ teaspoon sea salt
1 egg, beaten
1 cup WHOLE milk
½ cup avocado oil

  • Preheat oven to 425°.
  • Grease an 8×8 baking dish OR a deep 9-10 inch cast iron skillet.
  • Combine all ingredients in a mixing bowl and blend well.
  • Bake 20-25 minutes or until golden in color and toothpick comes out clean.

NOTE:  A well drained can of green chiles or jar of pimientos make a flavorful addition to change up the flavor.  Crisp bacon or a can of well drained shoepeg corn also make great additions.


I made these recently for a friend’s birthday and instantly fell in love <3 with them!  I’ve adapted the original recipe just slightly and think it’s absolutely perfect now.

BLUEBERRY BANANA MAPLE MUFFINS slightly adapted from Brandi Milloy
yields 18 muffins

½ cup unsalted butter, room temperature
²⁄³ cups PURE maple syrup
1 LARGE egg, room temperature
2 small VERY RIPE bananas, mashed
¹⁄³ cup WHOLE milk
1 teaspoon PURE vanilla extract
2 cups sifted cake flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
Pinch of sea salt
2 cups SMALL WILD blueberries
¼ cup FINELY chopped walnuts
¼ cup DARK brown sugar, for topping

  • Preheat oven to 350°.
  • Line muffin tin with cupcake liners or grease tins well.
  • In an electric mixer bowl, cream together the butter and maple syrup.
  • Add egg, mashed banana, milk and vanilla extract, mixing until well blended.
  • In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  • If you are using fresh blueberries add the flour mixture to the banana mixture and mix just until combined.
  • Then FOLD in blueberries.
  • If you are using frozen blueberries, add 3/4 of the flour mixture to the banana mixture and mix. Then add your frozen blueberries to the remaining flour mixture and toss. This will keep the frozen blueberries from sinking to the bottom of the muffins.
  • Scoop batter into muffin tins until they’re about ¾ of the way full.
  • Whisk together the brown sugar and walnuts.
  • Top with a generous sprinkle of the brown sugar nut mix.
  • Bake for 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • Cool COMPLETELY on wire rack.


Just like most people I have several banana bread recipes, but this one is one of the simplest that makes either a bread or a cake without any modification except baking time!


1 ½ cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 LARGE eggs
1 ½ cups SMASHED & VERY RIPE banana
¼ cup + 2 tablespoons sour cream
1 teaspoon PURE vanilla extract
1 teaspoon DARK rum
5 tablespoons unsalted butter, softened
1 cup sugar
½ cup finely chopped walnuts
½ cup golden raisins
Powdered sugar, for dusting
FRESH whipped butter, for eating

  • Preheat oven to 350°.
  • Grease 9×5 loaf pan OR 9X9 baking dish with non-stick spray.
  • In a small bowl whisk together the flour, baking soda, baking powder and salt.
  • In a medium bowl beat the eggs with the sour cream, rum, vanilla and banana.
  • In a large bowl beat the butter and sugar together until light and fluffy.
  • At a low speed gradually add the wet ingredients to the butter and sugar until well blended.
  • Gradually add the flour into the mixture until well blended.
  • Foll in the raisins and nuts.
  • Pour into prepared pan, scraping bowl clean.
  • Bake. See below for times.


1 hour 30 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.

Bake 45-60 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.


These Portuguese doughnuts were made famous by Leonard’s Bakery in Honolulu, O’ahu. They are rolled in granulated sugar and filled with a delectable macadamia nut pastry cream. AND YOU CANNOT EAT JUST ONE!! 😀 But next time hubby requested a chocolate or Bavarian cream filling.

MALASADAS yields about 2 dozen doughnuts

3/4 cup warmed whole milk
3/4 cup evaporated milk
3 tablespoons UNSALTED butter, melted
.50 ounces active dry yeast, (2- .25 ounce packages)
3/4 cup + 1 teaspoon sugar, plus more for dusting
3 LARGE eggs
4 cups bread flour
3/4 teaspoon kosher salt
Avocado or canola oil

  • Combine both milks, butter, yeast and 1 teaspoon of the sugar and whisk together in a large bowl.
  • Let the mixture sit 10 minutes until yeast is activated and foamy.
  • In the bowl of your stand mixer fitted with a paddle attachment, beat the eggs and the remaining 3/4 cup of sugar together for 2-3 minutes on medium until light and fluffy.
  • Turn the speed to low and alternately add flour and milk slowly.
  • Add the salt and change to your dough hook. Gradually turn the speed up to medium high and knead, about 5 minutes until dough is smooth and pulls away from the sides of the bowl.
  • Turn the dough out onto a lightly floured surface.
  • Generously grease the work bowl and return the dough to the bowl.
  • Loosely cover the bowl with cheesecloth, set in a draft free warm corner for 1-2 hours until dough doubles in size.


  • Lightly grease a large length of parchment paper.
  • On a lightly floured surface roll out the dough 1/2 inch thick.
  • Using a 3 inch biscuit cutter, cut out as many doughnuts as you can. Gather and reuse the remaining dough until there isn’t enough left. Place rounds 3 inches apart on parchment paper as you go. You will be cutting this paper apart so that each donut is on its own sheet of parchment.
  • Cover with cheesecloth and set aside to rise for an hour or so until double in size.


  • Fill a shallow bowl with sugar and set aside.


  • Fill a wide dutch oven with 2 inches of oil.
  • Heat the pot over medium heat until oil.
  • Cut apart the parchment paper so that each donut is on its own square.
  • Working in batches (DO NOT CROWD THE PAN) place doughnuts in pan paper side up. Peel paper off with tongs.
  • Cook, flipping only once, 2-3 minutes per side until puffed and golden.
  • Transfer to wire rack to cool 5 minutes before tossing in bowl of sugar to coat.

3/4 cup sugar
2 cups whole milk
6 LARGE egg yolks, lightly beaten
1/4 cup cornstarch
pinch of salt, to taste
1 tablespoon unsalted butter
1 teaspoon PURE vanilla extract
1/2 cup passion fruit juice

  • In a saucepan 1/4 cup sugar and the milk heating over medium heat several minutes until it begins to steam.
  • Remove from heat immediately.
    In a medium mixing bowl whisk remaining sugar, egg yolks, cornstarch and eggs together until smooth.
  • Ladle 1/4 cup of the hot milk into the egg mixture slowly, whisking the entire time to temper the mixture.
  • Add tempered mixture back into the saucepan, cooking over medium heat whisking constantly until thick, 3-4 minutes.
  • Remove from heat and whisk in the vanilla, butter, passion fruit juice and continue to whisk until smooth.
  • Pour filling into a large glass mixing bowl and cover with saran wrap making sure saran wrap touches the cream mixture (this prevents that yucky custard skin that forms on the top of the bowl.
  • Set bowl in larger bowl of ice water to cool.

GLAZE (optional)
2 cups powdered sugar
1/4 cup milk
1 teaspoon PURE vanilla extract

  • Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth.
  • When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they’re completely covered.
  • Put on racks to let the glaze harden.


  • Use a paring knife to cut a slit into one side of each doughnut.
  • Fill a pastry bag with a medium round tip and the chilled pastry cream.
  • Pipe about 2 tablespoons of pastry cream into each doughnut.
  • Lightly dip tops in glaze and place on parchment paper until glaze is set.


Kolaches originate from Czech and Slovak pastries. The “KOLO” portion of the name literally means circle in Old Slavic. Kolaches were first brought to the United States by Czech immigrants who settled in Texas. Most Czechs have a definite opinion that Kolaches should only ever be filled with NON-meat fillings, despite the popularity of many Texans filling them with sausage.

Try substituting the pineapple for cherries, peaches, apricots or lemon curd!  The sky is the limit with the flavor combination.  These can be made savory also by using an herbed cream cheese and omitting the sugar!  If you use an herbed cream cheese you only need half as much ricotta cheese.


1 cup WHOLE milk
10 tablespoons unsalted butter, melted
1 LARGE egg
2 LARGE egg yolks
3 1/2 cups all purpose flour
1/3 cup sugar
2 1/4 teaspoons instant or rapid rise yeast
1 1/2 teaspoons salt

  • Grease large bowl. Set aside.
  • Whisk together the milk and melted butter until smooth.
  • Add whole egg and egg yolks. (Butter may clump and that’s okay!)
  • In your stand mixer fitted with a dough hook whisk together the flour, sugar, yeast and salt.
  • Add milk mixture and knead 2 minutes on low speed until dry ingredients are incorporated.
  • Increase speed to medium and knead 8-10 minutes until dough pulls from sides of bowl, but is still stuck on the bottom.
  • Transfer dough to greased bowl and cover with cheesecloth or saran.
  • Place bowl on middle shelf in oven.
  • Pour 3cups of boiling water into a loaf pan and place on lower shelf in oven.
  • Close oven door and let rise 1 hour until doubled in size.
  • Line 2 baking sheets with parchment or silicone baking mats.
  • Punch down dough and transfer to lightly floured surface.
  • Divide dough into quarters and then each quarter into quarters until you have 16 equal sized pieces.
  • Roll each piece into a ball and place 8 on each baking sheet evenly spaced apart.
  • Cover each tray with saran.
  • Replace the water in the loaf pan with fresh boiling water and move to the bottom of the oven.
  • Place baking sheets on oven shelves.
  • Close oven doors and let rise until doubled, about 1 1/2 hours.

6 ounces softened cream cheese
1/3 cup sugar
1 tablespoon Wondra flour
1/2 teaspoon grated lemon zest
3/4 cup WHOLE milk ricotta cheese

  • Beat cream cheese until smooth.
  • Add sugar, flour and lemon zest, beating until smooth.
  • Add ricotta, beating JUST until combined.
  • Cover and refrigerate until needed.

2 tablespoons + 2 teaspoons all purpose flour
2 tablespoons + 2 teaspoons sugar
1 tablespoon unsalted butter, cut into 8 pieces COLD

  • Combine flour, sugar and butter using your hands until it resembles wet sand.
  • Cover and refrigerate until needed.

FRUIT FILLING optional in place of cream cheese filling
10 ounces of frozen fruit – pineapple, cherries, apricots blueberries…
5 tablespoons sugar and
4 teaspoons cornstarch

  • Combine ingredients in a small saucepan cooking and stirring constantly until bubbling and thickens – about 5-10 minutes.
  • Remove from heat and cool completely.


  • Remove baking sheets and loaf an of water from oven. Discard water.
  • Preheat oven to 350°.
  • Grease and flour the bottom of a 1/3 OR 1/2 cup metal measuring cup.
  • Using the measuring cup press evenly down to make a deep indentation in each dough ball.

1 LARGE egg
1 tablespoon WHOLE milk
1 small can crushed pineapple drained WELL

  • Whisk together until smooth.
  • Brush each dough ball with milk and egg wash mixture.
  • Fill each kolache with 2 tablespoons of filling and spread evenly from side to side.
  • Top with a spoon full of pineapple
  • Sprinkle evenly with streusel topping around the edges. Avoid the filling as possible.
  • Bake 25 minutes until golden brown. Rotate baking sheets halfway through.
  • Let cool 20 minutes before serving.

GLAZE (optional, but recommended)
2 cups powdered sugar
1/4 cup milk
1 teaspoon PURE vanilla extract

  • Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth.
  • When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they’re completely covered.
  • Put on racks to let the glaze harden.


Caramel Apple Pie Bombs are a version of Monkey Bread that SCREAMS YUMMY!  The beauty of this recipe is the ease of changing up flavors by changing the seasonings (Pumpkin Pie seasoning and pears or cherries and a little vanilla or black peppercorns and a cream cheese glaze) as well as baking it as either a pull apart bread or individual rolls just as easily.  As you pull one open and a river of sweet caramel runs out over the apple pieces you know you’ve found heaven.  😀

CARAMELS APPLE PIE MONKEY BREAD BOMBS adapted from the Slow Roasted Italian
4 tablespoons melted unsalted butter, divided
2 medium Granny Smith apples, peeled cored and diced
1/3 cup brown sugar, packed
1 tablespoon QUALITY ground cinnamon
1 teaspoon ground nutmeg
18 caramels, unwrapped and divided
12 frozen Rhodes dinner roll dough balls, defrosted

  • Preheat the oven to 350°.
  • Melt 2 tablespoons of the butter in a 9×9 baking dish.  Set aside.
  • Combine the apples, 2 tablespoons of the brown sugar and 1 tablespoon of the cinnamon in a ziploc bag.  Toss to coat.  Set aside.
  • Unwrap the caramels and cut into quarters. Set aside.
  • Melt remaining butter in a small bowl.
  • Mix together the remaining brown sugar, nutmeg, and cinamon in another small bowl
  • Lightly flour your counter top.
  • Using a rolling pin flatten each dough ball into a circle about 3 inches across.
  • Add 1 tablespoon of the apple mixture and 6 of the cut caramel pieces.
  • Carefully pull each side over the center to create to seal and then roll the dough into a ball. Be careful not to make it too thin.  You do NOT want to be able to see through the dough.
  • Roll each ball in the remaining melted butter and then the cinnamon mix before placing seam side down in the baking dish.
  • Sprinkle with any of the remaining cinnamon brown sugar mix.
  • Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.

12 caramels, unwrapped
2-3 tablespoons heavy cream

  • Place the caramels and the heavy cream in a microwave safe bowl and microwave until melted, 30 seconds at a time, stirring after each interval.
  • Once you have a smooth mixture, set aside to cool.
  • Remove the apple pie bombs from the oven and drizzle with the caramel sauce.
  • Serve and enjoy!