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These caramel apple grapes from Delish.com are the cute and healthy dessert you've been searching for.

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This classic baked custard gets a last-minute broil to create the smooth, crackable sugar crust.

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1. Preheat oven to 325 degrees. Into 13" by 9" metal baking pan, pour 3 1/2 cups hot tap water; place in oven.

2. In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Remove from microwave; stir in vanilla.

3. Meanwhile, in 4-cup liquid measuring cup (to make pouring easier later) or bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.

4. Partially pull out oven rack with baking pan. Place six 4-ounce ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successful broiling later.) Carefully push in rack and bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight.

5. Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to source of heat, broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.

6. For Cappuccino Crème Brûlée: Prepare Vanilla Crème Brûlée as above in step 1. In step 2, add 4 teaspoons espresso coffee powder with vanilla to warm cream mixture. Complete recipe as in steps 3, 4, and 5.

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This classic baked custard gets a last-minute broil to create the smooth, crackable sugar crust. Advertisement - Continue Reading Below Preheat oven to 325 degrees. Into 13" by 9" metal baking pan, pour 3 1/2 cups hot tap water; place in oven. In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes.

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Disclaimer: I am currently eating one of these macarons as I type this. By the time this post is over, I will have eaten four. My hands will be sticky and my keyboard covered in crumbs, but it will have been worth it.

As the story goes, one little baker wanted to make macarons, but was too scared to try. She didn't have a scale to measure her ingredients, and she had tried making macarons in the past and completely failed. It was at Christmas time and she wanted to make eggnog macarons. But they came out of the oven looking more like pancakes than macarons.

Feeling hesitant, she found a new recipe online for macarons. But the ratio of eggs to sugar was low, and it ended up a very crumbly macaron. She tried again using the same recipe, thinking maybe it was something she did in the baking process.

Nope, the macaron was too airy and crisp.

So this little baker decided to try something else. She created her own recipe, and to her surprise, the macarons came out parfait. She was so excited that she did a little dance in her kitchen, and proceeded to squeal intermittently during the photoshoot of said macarons because she was so happy.

And on that note, I'm very pleased to share some exciting news with you guys: I'm officially a Rodelle Brand Ambassador!

For those of you that don't know, Rodelle is a fantastic company that makes high quality baking ingredients, extracts, and spice blends. It began in 1936 when the Rodelle family immigrated from France to the USA. Noticing a lack of quality vanilla extracts, this baking family decided to come up with their own, and Rodelle was born. Now you can find Rodelle products around the country and all over the world, from their line of vanilla extracts to their dutch cocoa (I've baked with it 4 times in the last 3 weeks. It's incredible!).

Not only do they have high quality ingredients, but they also have a strong commitment to both social and sustainability issues. Their facility is wind-powered, they work directly with farming cooperatives, and they pay premium prices to their farmers.

If you know me, you know how much I care about good business practices, especially when it comes to food. It's companies like Rodelle that the world needs more of, and I'm so excited- and so proud- to be a tiny part of it.

And did I mention that the ingredients are AMAZING?

For example, I made two batches of these macarons. One was with no extracts, and the other used their chocolate extract in the macaron, and vanilla in the cream. The flavor difference was beyond noticeable. The extracts gave a depth of flavor to the macarons that took them over the edge. The macaron itself had a richer, deeper chocolate flavor, and the buttercream tasted, well, creamy!

So next time you're looking for an extract ( or other baking ingredient!) at the grocery store, I encourage you to reach for Rodelle. Your tastebuds will thank you!

And as for the little baker, well she went on to become a world-famous baker with two best-selling cookbooks, an on-air deal, and a memoir. (A girl can dream, can't she?)

Cookies and Cream Macarons

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Cookies and Cream Macarons: everyone's favorite cookie just got a thousand times better.

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Disclaimer: I am currently eating one of these macarons as I type this. By the time this post is over, I will have eaten four. My hands will be sticky and my keyboard covered in crumbs, but it will have been worth it.