Chocolate and Peanut Butter Dipped Apples

INGREDIENTS:

10 apples, stems removed

10 to 12 wooden ice cream sticks

1 cup Semi-Sweet Chocolate Chips

1 package Peanut Butter Chips, chopped

3/8 cup shortening, divided

DIRECTIONS:

Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into each apple; place on prepared tray. Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. In necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray. Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

Pumpkin and apple soup

30 g butter

2 onions, chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

½ teaspoon ground nutmeg

1 kg pumpkin, chopped

2 green apple, peeled, cored and chopped

6 cups vegetable stock

Freshly ground black pepper

Melt butter in a large saucepan, add onions and garlic and cook over a medium heat, stirring constantly for 5 minutes until onions are soft. Stir in cumin and nutmeg and cook for 1 minute longer. Add pumpkin, apples and stock and bring to boil reduce heat, cover and simmer for 25-30 minutes until vegetables are tender. Transfer soup to food processor and process until smooth. Return to a clean saucepan, bring to simmering, season to taste with black pepper and serve.