Tag Archives: caramel recipes

Salted Caramel Chocolate Chip Cookies

blog caramel bits

I’m obsessed with caramel baking bits. Gone are the days of having to unwrap little caramels out of the plastic and chopping them to bake. I’ve added these little bits to my favorite chocolate chip recipe along with some sea salt and the results are wonderful. If you don’t want caramel in your cookie feel free to replace the caramel with more chocolate chips for a delicious chocolate chip cookie. Either way you will love these cookies. It’s the perfect Valentine to your family all year long!

From by the bay, wishing you salted caramel food memories!

Maryann

blog caramel tray

Salted Caramel Chocolate Chip Cookies

approximately 2 1/2 dozen cookies

Ingredients
  • 1 1/2 cups all purpose flour, plus two tablespoons
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 8 tablespoons unsalted butter, softened ( 1 stick)
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup bittersweet chocolate chips or chopped chocolate
  • 1/2 cup caramel baking bits
  • coarse sea salt such as Maldon to sprinkle on top of the cookie.

Directions
Preheat over to 375 degrees F. In a large bowl add the butter using an electric mixer with the paddle attachment beat until pale yellow. Scrape down the sides of the bowl. Add both sugars and beat until fluffy and smooth. Scrape down sides of the bowl.  Add the egg and vanilla and beat until combined about 15 seconds. In another bowl, sift together the flour, baking soda and salt. Add to the butter mixture slowly and mix at a low speed. Next add the chocolate and caramel bits and combine. Drop in rounded teaspoons of dough onto silpat or parchment lined baking sheets. Sprinkle each cookie with coarse sea salt. Bake for 9 to 10 minutes, until slightly brown on bottom. Remove and cool on wire racks. Store in air tight containers.
blog caramel cookies

Pumpkin Layer Cake with Cream Cheese Buttercream Frosting and Caramel Filling

blog pump cake 2

Here is the ultimate pumpkin cake! It’s the cake that will make your holiday unforgettable! It’s a delicious, decadent , over the top dessert! Spicy pumpkin cake in four layers, caramel layered between the cake, then topped with a cream cheese buttercream frosting.  On top of the cake are shards of pepita ( pumpkin seed) brittle. The cake stays moist so you can make it a day in advance and keep covered in the refrigerator. It’s sublime!

From by the bay wishing you, pumpkin food memories!

Maryann

blog pump cake 1

Cake
Butter for coating cake pans, at room temperature
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1 15-ounce can pure pumpkin
1 1/2 cups sugar
1 1/4 cups vegetable oil
4 large eggs
2 teaspoons finely grated orange peel

Cream Cheese Frosting
2 packages (8 ounces each) cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 tablespoons canned unsweetened pumpkin purée
1 1/2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract

Caramel Filling

  • 1 cup dark brown sugar
  • 8 tablespoons unsalted butter
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 1/4 cups confectioner’s sugar or until thick enough to spread

Directions for the cake

Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, cardamom and allspice. In a electric mixer using the paddle attachment combine the pumpkin, sugar and oil. Add eggs one at a time. Mix in orange zest. On low speed add the flour mixture to the flour mixture until just combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a tester inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.

Directions for the cream cheese buttercream frosting
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners’ sugar and vanilla and beat for about 3 minutes until fluffy.
Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.

Directions for caramel filling

In a medium sauce pan add brown sugar and butter and cook for two minutes on medium heat, melting butter. Add mild and bring to a boil. Take off heat add vanilla, mix and cool. Once cool whisk confectioner’s sugar until good consistency to spread and smooth. Add more sugar until thickened if needed.

To assemble cake :

Cut each cooled layer of pumpkin cake in half with a serrated knife. Place first layer on cake stand and using an offset spatula spread on top of cake. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges.Repeat with the remaining 3 layers.

Spread  cream cheese buttercream frosting over the top of the cake and sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.Spread the top and then sides with the cream cheese buttercream frosting. Keep in the fridge until ready to serve. Let come to room temperature.

Optional : garnish with pepita/ pumpkin seed  brittle recipe follows below

blog pump cake 3

Pepita Brittle

Adapted from “Craft of Cooking” by Tom Colicchio and Smitten Kitchen Blog from 11/1/2008

Makes one 12 x 16 – inch pan


Canola -oil spray

2 cups sugar

1/4 pound unsalted butter

6 tablespoons corn syrup

1/2 teaspoon baking soda

3/4 pound  or 1 1/2 cup shelled raw unroasted pepitas ( pumpkin seeds)

1 1/2 tablespoons Maldon sea salt 

Directions

Line a rimmed baking sheet with parchment paper. Spray parchment paper with Canola oil. Take a large non-stick pot and add sugar, butter, corn syrup and 1 1/3 cups water. Place on high heat melting sugar until the caramel turns amber color, stir occasionally as this is cooking. This might take awhile, it will thicken as it boils before it finally turns amber. At this point add the baking soda and salt, then remove from heat and add the pepitas. Stirring well, then quickly pour onto the baking sheet and spread out evening with a spatula. An alternate method for a smoother brittle is slide the parchment paper out of the baking pan and onto a smooth counter top. Cover with another sheet of parchment paper and use a rolling in, to smooth the brittle and roll it out thin. Once the brittle is rolled out you can remove the top sheet of parchment paper and  let the brittle cool and then break into pieces. If you can resist eating this , store in an air tight container.

Irish Coffee Apple Caramel Crisp

I love traditions, but sometimes we need new ones. I wanted to make a dessert that delivered just a subtle hint of Irish Coffee to celebrate St. Patrick’s Day. This Irish Coffee Apple Caramel Crisp does just that! Apple and caramel is a perfect marriage of flavors. There is just a touch of coffee in this rich caramel apple filling, topped with a crunchy crumb. The crisp is covered with a cloud of irish whiskey whipped cream.  It’s hard to make whipped cream taste better but using a touch of irish whiskey or bourbon does just the trick.  This is the perfect topping to any dessert. When you combine all the these flavors you have a winning dessert perfect for any
celebration. You can start a new tradition too!
From by the bay wishing you a Happy St. Patrick’s Day!
Maryann
blog irish apple crisp
Irish Coffee Apple Caramel Crisp
Serves 6
Ingredients
Filling
3 apples such as Gala, peeled, cored and sliced
2 tablespoons unsalted butter
4 tablespoons light brown sugar
1 tablespoon coffee
1/4 teaspoon salt
Topping
3/4 cup all purpose flour
5 tablespoons light brown sugar
1/2 teaspoon cinnamon powder
1/8 teaspoon salt
6 tablespoons melted unsalted butter
Directions
Preheat oven to 375 degree F. In a bowl mix all toppings ingredients together, making moist clumps. Place in refrigerator to chill. To make filling, add butter and sugar into a saute pan on medium heat until smooth sauce forms. Add coffee to pan and cook, stirring until caramel starts to thicken and foam, about 5 minutes. Add salt and then apples. Toss the apples until coated evenly about 1 minute. Divide filling between 6- 4 ounce ramekins, placed on parchment lined baking sheet. Remove topping from refrigerator and divide the crumb topping over each ramekin. Place into the oven for about 1 hour. The crisp should be golden brown and the filling bubbling. Let stand to cool for at least 30 minutes. Serve warm or at room temperature.
Irish Whiskey Whipped Cream
Ingredients
1 cup heavy cream
2 teaspoons confectioner’s sugar
1 tablespoon Irish Whiskey
Directions
In a large bowl whip the heavy cream into soft peaks. Add the sugar and whiskey to the cream and continue to whip into hard peaks. Place into refrigerator and serve cold. ( Do not make too far in advance, I prefer no longer than an hour).

 

blog irish apple crisp 2

Banana Foster Pound Cake

I love Banana Foster! This recipe originated at Brennan’s of New Orleans in 1951. It’s a wonderful flambe dessert using bananas, rum, brown sugar , cinnamon, butter and heavy cream .  When I saw Giada De Laurentis make her peanut butter and caramel pound cake, I immediately tested it and enjoyed it. I’m not the biggest fan of peanut butter, so I decided to make a version of that recipe into some of my favorite flavors inspired by bananas foster. It was a big smash with my guests, so sharing my version of the recipe with you today!
blog banana foster
Banana Foster Pound Cake
Makes one 9″x5″x3″ Loaf
Adapted from Giada De Laurentis – “Peanut Butter Caramel Pound Cake”

Ingredients
20 caramels, such as Kraft soft caramels unwrapped
1/4 cup heavy cream
2 tablespoons dark rum
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 sticks unsalted butter, softened
1 1/4 cup light brown sugar
3 eggs room temperature
1 teaspoon vanilla
2 mashed ripe bananas
confectioner’s sugar to dust
Directions
Preheat oven to 350 degrees F. Spray a 9″x5″x3″ loaf pan with cooking spray and line with parchment paper. Spray again. In a small sauce pan add caramels and heavy cream , cook on low heat until melted and smooth stirring frequently. Remove from heat and add the rum and stir. Place aside to cool slightly. In a bowl sift together the flour, salt, baking powder and cinnamon. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar, until fluffy about 1 minute. With the mixer on low, add the eggs and vanilla. Slowly add the flour mixture and combine. Combine the bananas into the batter. Pour half the batter into the loaf pan. Pour 2 tablespoons of the caramel sauce into the batter and swirl with the tip of a knife. Pour the remaining batter on top and add 2 more tablespoons of the caramel sauce. Swirl again with the knife tip. Bake in the oven for approximately 1 hour, until cake tester comes out clean. Cool in the pan for ten minutes then remove and place on a wire rack removing the parchment paper. Cool for at least an hour. Serve as is or with the remaining caramel sauce and vanilla ice cream.