Apples Nachos

If you love candy apples then you’ll really love these apples nachos. All the elements of candy apples in bit sized slices. But just as messy!

Apple Nachos 


  • 4 large Granny Smith apples, sliced
  • 35 large marshmallows
  • 1/4 cup buttery spread (such as Earth Balance Buttery Spread)
  • 35 caramels
  • 1 tablespoon coconut milk
  • 1/4 cup peanuts
  • 1/4 cup mini semi-sweet morsels (optional)
  • 2 tablespoons chocolate syrup
  1. Slice apples and arrange on platter.
  2. In saucepan, melt marshmallows and buttery spread until creamy. Set aside.
  3. In microwave dish, melt caramels with coconut milk (It’s best to cook in 30 second intervals, and stir). Set aside.
  4. Pour marshmallow buttery spread mixture over apple slices, followed by caramel sauce. Drizzle chocolate syrup and sprinkle with peanuts and mini chocolate morsels.
  5. Serve immediately.

So dig in with your hands (make sure you have napkins ready!) or use a fork. Whatever you do make sure you ENJOY! 😀

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup

I feel like they would have these pancakes at IHOP. I mean how good would Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup be?! Pretty good right. Well you have them. Gluten free and all and still oh so delicious! Now I’m not a huge fan of walnuts, but when paired with bananas and syrup you can’t go wrong!

Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup


For the Banana-Walnut Syrup:

  • 2 tablespoons margarine
  • 1/4 cup chopped walnuts
  • 2 bananas, sliced
  • 1 cup maple syrup (your favorite of course)

For the Pancakes:

  • 2 cups Gluten Free Bisquick mix
  • 1/2 cup old-fashioned or quick-cooking oats (Quaker Oats is great)
  • 2 tablespoons packed brown sugar
  • 1 1/4 cups rice milk
  • 2 eggs
  1. In 1 1/2-quart saucepan, melt margarine over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
  2. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
  3. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

Cake Batter Pancakes

Pancakes are a breakfast favorite of mine and my brothers. My grandma used to make the BEST pancakes! Pancakes are the perfect sweet breakfast dish. We even used to have breakfast for dinner sometimes (breakfast for dinner is delicious!) I’m seriously thinking about making pancakes for dinner tonight. Pancakes are always yummy for any birthday. So what about making special birthday pancakes that have a little cake mix in it for that extra sweetness birthdays always need!

Cake Batter Pancakes

These pancakes are definitely a great twist on a classic birthday dessert. Pancakes, icing, sprinkles! Happy Birthday to you! Or whoever you serve these to. 🙂


For the Pancakes:
  • 1 cup Gluten Free Bisquick mix
  • 1 cup Betty Crocker Gluten Free yellow cake mix
  • 3 tablespoons candy sprinkles
  • 1 cup rice milk
  • 2 teaspoons pure vanilla extract
  • 2 eggs
For the Glaze and Garnish:
  • 1 cup powdered sugar
  • 1 1/2 teaspoons rice milk
  • 1 teaspoon pure vanilla extract
  • Additional candy sprinkles
  1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  2. In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
  3. In small bowl, beat powdered sugar, milk and vanilla with whisk until smooth.
  4. To serve, top each serving with glaze and additional candy sprinkles.
  5. Don’t forget the birthday candles! 🙂
For a chocolate cake version, use 1 cup of Betty Crocker’s Gluten Free Devil’s Food Cake!