Homemade Grape Juice

A couple weeks ago, I was feeling very domestic and ambitious, so I decided to make grape juice from the grapes in our backyard. I have picked berries before, and I thought picking grapes would be similar, but let me tell you-PICKING GRAPES IS THE WORST! Seriously, I wanted to give up and throw my domestic idea in the garbage after picking grapes for 47 seconds. 

I didn't give up, and now I have LOTS of delicious canned grape juice. My favorite part? No sugar added-this juice is just pure grape deliciousness.

While I am on a brag about my domesticity blog post, I thought I would also mention a delicious Fall treat that I made a couple weeks ago. I picked apples from our tree and made 30 caramel covered, chocolate smothered,  candy dipped apples. They were beautiful and delicious.

 

Chocolate Caramel Apples 
 Ingredients
4 ripe apples
4 wooden skewers
14 ounces (1 bag) soft caramel candy
2 tbsp water
10 ounces semi-sweet chocolate chips
2 tbsp shortening
2 cups chopped candy bars or nuts (my personal favorites are Reese's, M&Ms, and Butterfingers)

Directions
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for and additional minute or until completely melted. The caramel should be smooth and liquid by the end.
4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.
5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
6. Combine the chocolate and the shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
7. Dip the caramel-covered apple in the chocolate. If necessary, spoon some chocolate over the top to ensure the apple is completely covered with chocolate. While the chocolate is still wet, dip the bottom half in the chopped candy bars and roll until the bottom half is covered. Place back on the baking sheet and repeat with remaining apples.
8. Chill apples in refrigerator until completely set, about 45 minutes. Always store apples in the refrigerator.