Brown Sugar Salted Caramel

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!!
FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!  
This month I received Lick That Spoon.  What a fun blog.  I often make salted caramel, but had never tried it with brown sugar.  Definitely a very sweet version but loved just the same! And super easy to make! Thanks for a great sauce!

 
CARAMEL SAUCE
2 cups brown sugar
1/2 cup water
1 1/2 cups heavy cream
1 tsp vanilla essence
2 tbsp butter
large pinch of salt

Add the water and sugar to a medium saucepan, and stir to combine. Place over a low heat until the sugar dissolves, refrain from stirring. Increase the temperature to a medium heat and boil for about 5 minutes until the sauce turns a golden brown. Using a swirling motion, move the saucepan around  to stir the sauce. Be sure to keep a close eye on the sauce as it can easily burn at this point. Remove from heat and slowly add cream and vanilla essence. At this point the caramel will solidify--then add the butter and the salt. Return to the stove on a low heat, stirring continually until the ingredients are well incorporated the sauce becomes a smooth caramel. Cool for at least four hours, then bottle and refrigerate. Sauce will become thicker on cooling and refrigeration.

Makes approximately 3 cups of delicious caramel.

reade more... Résuméabuiyad

ROLO BROWNIES WITH FUDGE TOPPING

STEP ONE: Make Brownies

4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla extract

1 cup (2 sticks) butter
2 1/4 cups sugar 

1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.In the microwave, melt butter. When melted, add sugar, and stir to combine.Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed.Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs. 

 STEP 2-Pour on a 1/2 cup caramel sauce.  Use jarred or Homemade! (Or what I did was to microwave  1 bag Kraft caramel bits with 2T. heavy cream until smooth)

Step 3-Cut 2 cups unwrapped Rolo candies in half and lay on top of the caramel.  

Step 4-Make Fudge Topping

1 (14 oz) can sweetened condensed milk
3 cups semi sweet chocolate chips
In a microwave safe bowl,  melt sweetened condensed milk and chocolate chips together gently.  Stir and immediately spread over Rolos with an off-set spatula. Chill a few hours before cutting.  Can microwave each brownie bar before serving to melt the caramel! Sprinkle with sea salt, if desired!

Inspired By Cookies and Cups

reade more... Résuméabuiyad

Caramel and chocolate bars and turning things interesting for adults

Long ago, many years before vampires were “in” (or were turned into creatures that walk around in broad day light), a very respected filmmaker made a masterpiece out of Bram Stoker’s book, and my favorite actor set the bar high for anyone else ever to play a vampire again.

Little over twenty years later a very interesting movie trailer gets released, in which Tilda Swinton and Tom Hiddleston

reade more... Résuméabuiyad

Maple banana cake with caramel drizzle + an amazing movie trailer

Weeks ago the trailer for Foxcatcher was released and my interest in the movie skyrocketed – I’d read about it and seen a couple of photos (in which both Mark Ruffalo and Steve Carell look unrecognizable) and the trailer just made me even more curious (oh, the joy of a perfectly put together movie trailer!).

I find it remarkable when an actor chooses a project that is completely different

reade more... Résuméabuiyad

Nib praliné brownies + a new band (at least new to me)

Days ago, while looking for good haircuts for fine hair (something that would make me look like I have tons of hair, which unfortunately is not true) I ended up on this lovely website and watching one of the videos I was introduced to “Foster the People” – I got hooked and can’t stop listening to their songs, especially “Helena Beat” and “I Would Do Anything For You”. Such a nice discovery.

reade more... Résuméabuiyad

Caramel cake and my bookshelf is back

I have told you before about my love for simple cakes: they’re good on their own, with a cup of tea in the winter or a glass of cold milk in warm days, and with the help of some poached fruit and vanilla ice cream or whipped cream they can be transformed into delicious desserts.

This is a very simple cake – just as I like it – but the caramel glaze turns it into something even more delicious:

reade more... Résuméabuiyad

PECAN PIE MUFFINS SERVED WITH WARM, SALTED CARAMEL

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH, I RECEIVED ANGELS HOMESTEAD.

APRIL HAS SOME FABULOUS RECIPES...THIS BEING ONE OF THEM!!!! PECAN PIE MUFFINS!!! THAT WAS ALL I NEEDED TO HEAR.  I HAD TO GUILD THE LILY A BIT AND SERVE THEM WITH SALTED CARAMEL.  OH YES, MY FRIENDS-WE HAVE A WINNER!!!!!  THANKS FOR A GREAT BRUNCH TREAT, APRIL!  
RECIPE BELOW!

 

Pecan Pie Muffins with Salted Caramel


1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans, (I toasted mine first in a dry skillet until fragrant)
2/3 cup butter, softened
2 eggs, beaten
*I also used coarse sugar & cinnamon for the topping
Preheat oven to 350 degrees. Line a muffin tin with paper liners.
In a medium bowl, stir together brown sugar, flour, pecans, butter and eggs until smooth. Spoon the batter into the prepared muffin cups 3/4 full.  Top with coarse sugar and a sprinkle of cinnamon.
Bake at 350 degrees for 18 minutes. Cool on wire racks when done.  

 Makes 12 regular size muffins-
I halved the recipe above for a small batch and it worked perfectly!!!!! Serve with salted caramel.

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.  This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in.  Be patient...you have a lot of cream so this will take a few minutes.  Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups.

HEAT GENTLY IN MICROWAVE WHEN READY TO SERVE WITH MUFFINS!
  

reade more... Résuméabuiyad

WONKALICIOUS CARAMEL BROWNIE COOKIE BARS

WONKALICIOUS 3 LAYER BARS

STEP 1: MAKE THE SHORTBREAD
2 cups flour
1/2 cup sugar
2 sticks softened butter
Beat all of the above in a kitchen aid mixer with the paddle until dough forms. Press into a 9x13 pan (i used a pyrex) that you have lined with nonstick foil. Bake at 350 for 25 minutes till just lightly golden. Cool in the fridge & make your brownies.

Step 2: Brownies

Combine in a bowl:
1 2/3c. sugar
1 1/2 sticks melted butter
2T. water

Add in:
2 EGGS AND 2 TSP. VANILLA.

ADD:
1 1/3c. flour
3/4c. cocoa powder, unsweetened
1/2tsp. baking powder
1/4tsp. salt

Stir together and spread evenly on top of the chilled shortbread crust and bake about 25 minutes or until brownies look done. (can use a toothpick to test) Place pan in fridge again until firm. Once firm, make your caramel.

Step 3: Caramel
Unwrap 1 bag of Kraft caramels (14 ounces) and microwave in a bowl along with 3T. heavy cream until melted. Stir smooth and pour on top of the chilled brownies. Yes, return this to the fridge once again! A little comical but worth it! Once completely chilled-this will not be 5 minutes later but more like an hour. Yikes, I said it!!! In fact, I even let mine chill overnight. If you choose to do that, cover the pan with foil.

Step 4: Chocolate Bath
Remove the bars from the pan by holding the foil overhang. Use a nice sharp knife to cut the bars into the desired sizes. I went with rectangles but you can do squares or small bars. Melt the chocolate of your choice and fully dip each bar. (I used milk chocolate but semisweet or dark would be delish too...or a combo!) Lay on wax paper to set and chill. (sorry, no chocolate measurement, I kind of just melt more as I go)

reade more... Résuméabuiyad

SWEET & SALTY BROWNIES!

2 busy baking boys!

So proud he cracked 5 eggs on his own!!!

COOLING TIME-Topped with Coarse Sugar & Fleur De Sel

Here is one topped with a little extra caramel! I couldn't resist!

Note to self: Must drink milk with these!!!

Why not some ice cream, too?

While we're at it, we could try an ice cream brownie sandwich with caramel!

Oops! Don't forget the cherry!

Okay, I know some of you prefer them plain!

Rich and fudgy!

This fleur de sel rocks!

 Are you ready to bake these?

Ingredients:

For the Salted Caramel Filling:
1 cup granulated sugar
2 tablespoons light corn syrup
½ cup heavy cream
1 teaspoon fleur de sel
¼ cup sour cream

For the Brownie Batter:
1¼ cups Cup 4 cup gf flour or all-purpose flour
1 teaspoon table salt
2 tablespoons dark unsweetened cocoa powder
11 ounces semi-sweet chocolate chips
 1 cup unsalted butter, cut into 1-inch cubes
1½ cups granulated sugar
½ cup light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

For the Topping:
1½ teaspoons fleur de sel
1 teaspoon coarse sugar

Directions:

1. Make the Caramel: In a medium saucepan, combine the sugar and corn syrup with ¼ cup water, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6 to 8 minutes. Remove from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.

2. Make the Brownie Batter: Preheat oven to 350 degrees

3. Line 9x13-inch pan with nonstick foil.
4. In a medium bowl, whisk together the flour, salt and cocoa powder.
5. Place the chocolate and butter in a microwave bowl and heat until melted. 
6. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined.
7. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
8. Assemble the brownies: Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the caramel sauce over the brownie layer in a zigzag pattern, making sure the caramel doesn't come in contact with the edges oft he pan or it will burn. Use an offset spatula to spread the caramel evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
9. Bake the brownies for 30-35 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
10. Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar.
11. Cool the brownies completely before cutting and serving.
12. The brownies can be stored, tight wrapped at room temperature, for up to 4 days.

Recipe adapted from Baked Explorations

reade more... Résuméabuiyad

CARAMEL THAT WILL STOP YOU IN YOUR TRACKS!

HOT CARAMEL IN THE WORKS!

Ready to step up the caramel in your world? Try this SECRET INGREDIENT caramel and you will forever snub hot fudge!  Move over other toppings, there's a new caramel in town!

This caramel is quite spectacular!  The addition of the secret ingredient-SOUR CREAM- adds an extra wow factor! And yet it is so simple to prepare!

from Baked
 
Ingredients:
1 cup sugar
2 tablespoons light corn syrup
1/4 cup water
1/2 cup heavy cream
1 teaspoon Fleur de Sel
1/4 cup sour cream

Directions:  Combine the sugar and corn syrup with 1/4 cup of water in a medium saucepan, stirring carefully.   Cook on medium, stirring until sugar has melted.   Turn heat to high and cook without stirring for 6-8 minutes until dark amber in color.  Remove from the heat, and slowly add the cream, and then the Fleur de Sel. Whisk in the sour cream and set aside to cool.

reade more... Résuméabuiyad

SALTED CARAMEL BROWNIE JARS!

Use Pillsbury box mix brownies or homemade!
Brownie recipe:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract 1 cup (2 sticks) butter
2 1/4 cups sugar1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.In the microwave, melt butter. When melted, add sugar, and stir to combine.Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed.Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs. Cool and cut into small bite sized squares. Adapted from King Arthur Flour

Click here for my salted caramel recipe

I used Cool Whip for the cream!

Layer Mason Jars with brownies, caramel, cream and repeat! Eat immediately!

reade more... Résuméabuiyad

THE ONLY SALTED CARAMEL RECIPE YOU'LL EVER NEED

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.  This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in.  Be patient...you have a lot of cream so this will take a few minutes.  Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups

ADAPTED FROM MANU'S MENU

reade more... Résuméabuiyad

HOMEMADE COCONUT BARS THAT WILL ROCK YOUR WORLD!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE HER HOMEMADE SAMOA BARS!  

 I MEAN, WOWIE WOW WOW!!! ONE THING IS FOR SURE....WHEN YOU MAKE A RECIPE FROM LIZZIE'S BLOG YOU CAN COUNT ON IT BEING A SHOWSTOPPER! 

 FOR THIS RECIPE, I TOOK LIZZIE'S ADVICE AND DOUBLED THE TOPPING. I ALSO DIPPED EACH BAR IN MELTED CHOCOLATE AND DRIZZLED THE TOPS WITH THE EXTRA.

   
PLEASE GO SHOW LIZZIE SOME LOVE AND TELL HER I SENT YOU!

You can also visit Lizzie on:

Facebook PinterestGoogle +Twitter   


Homemade COCONUT Bars…(WRITTEN AS I MADE THEM)
Ingredients:

Cookie Base:
1/2 cup sugar
3/4 cup butter, at room temperature
1 large egg
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoons salt
 
Topping:
6 cups shredded coconut
24 ounces caramels
1/2 teaspoon salt
6 tablespoons milk (I USED HEAVY CREAM INSTEAD)
 
Chocolate Dip & Drizzle:
Ghirardelli bittersweet chips, melted in microwave
 
Instructions:

Preheat oven to 350º. Line 9×13-inch baking pan with non-stick foil.
Cream together sugar and butter, until fluffy. Beat in egg and vanilla. Working at a low speed, gradually beat in flour and salt until mixture is crumbly.. Pour dough into prepared pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
 
Preheat oven to 300º. Spread coconut evenly on a parchment-lined rimmed baking sheet and toast 30 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
 
Unwrap the caramels and place in a large microwave-safe bowl with milk or cream and salt. Cook on high for 2-3 minutes, stopping often to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put spoonfuls of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
 
Cut into large squares and dip bottoms in the melted chocolate.  Drizzle extra on tops.  Chill to set!

 HERE IS THE CARAMEL BEING POURED ONTO THE TOASTED COCONUT!

reade more... Résuméabuiyad

HOMEMADE TWIX BARS

THIS IS MY THIRD VERSION OF HOMEMADE TWIX BARS AND THE YUMMINESS HAS TRIPLED! A BUTTERY SHORTBREAD CRUST, A THICK LAYER OF CARAMEL WITH CREAM AND PURE HERSHEY'S MILK CHOCOLATE ON TOP! IT DOESN'T GET BETTER THAN THIS!

 

INGREDIENTS:
CRUST:
1 1/2c. FLOUR
1/2c.PLUS 2 TABLESPOONS CONFECTIONERS SUGAR
12 TABLESPOONS SOFT BUTTER
ELECTRIC MIX ALL TILL COMBINED AND PAT DOWN EVENLY INTO A NONSTICK FOIL LINED 9X13 PAN. (OK IF DOUGH IS CRUMBLY-JUST PAT DOWN) BAKE 15-20 UNTIL LIGHTLY STARTING TO BROWN ON THE EDGES. LET COOL.

IN THE MICROWAVE, MELT
20 OUNCES KRAFT CARAMELS
2 TABLESPOONS HEAVY CREAM UNTIL SMOOTH.  POUR OVER THE COOLED CRUST AND CHILL 30 MINUTES.

FOR THE CHOCOLATE TOPPING, MICROWAVE 12 HERSHEY BARS AND POUR ON TOP SPREADING EVENLY!  LET CHILL UNTIL SET.  WHEN CUTTING, LET THE BARS SIT OUT A LITTLE WHILE FIRST TO SOFTEN THE CRUST UP. 

WARNING: EAT THESE OVER A NAPKIN AS THE CRUST IS CRUMBLY...IN THE BEST POSSIBLE WAY!

reade more... Résuméabuiyad