Homemade Toffee

27

Homemade Toffee

An unbelievably easy, no-fuss, homemade toffee recipe. So addictive, you won’t want to share!

INGREDIENTS:

1 cup raw almonds

1 cup unsalted butter, cubed

1 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

1/3 cup pecans, chopped

DIRECTIONS:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Spread almonds in an even layer on the prepared baking sheet. Place into oven and bake until toasted, about 10 minutes; set aside.
  • In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.
  • Immediately spread the hot caramel mixture evenly over the almonds. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
  • Let cool completely, about 2 hours. Break into pieces.

source:  damndelicious

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Mini Pumpkin Cheesecakes

46

Mini Pumpkin Cheesecakes

Yield: 18 mini cupcakes

INGREDIENTS:

For the Crust
6 ounces crispy gingersnap cookies (see note below)
1/3 cup Fisher Nuts chopped pecans
3 tablespoons unsalted butter, melted
1/2 teaspoon homemade pumpkin pie spice

For the Cheesecake
2 8-ounce packages cream cheese, softened
1/2 cup granulated sugar
2 tablespoons light brown sugar
1 large eggs
3/4 cup canned pure pumpkin puree
1 teaspoon pure vanilla extract
2 teaspoons homemade pumpkin pie spice

For Garnishing
salted caramel sauce
whipped cream
Fisher Nuts chopped pecans

46a

Directions:

1. Preheat oven to 325°F. Line 18 muffin cups with paper baking liners.

2. In a food processor or blender, combine the gingersnap cookies, Fisher Nuts chopped pecans, and pumpkin pie spice. Pulse the machine until the cookies and nuts form crumbs. In a small bowl, combine cookie crumbs and butter, mix until combined. Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes. Remove pan to a wire rack to cool while you prepare the cheesecake filling.

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugars and mix for another minute. Add egg, pumpkin, vanilla, and pumpkin pie spice, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed.

4. Spoon batter into each cup (about 3 tablespoons), filling each 2/3 full.

5. Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.).

6. Refrigerate 4 hours or overnight. Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake. Pipe or spoon on a dollop of whipped cream and a sprinkling of Fisher Nuts chopped pecans.

Notes:

– I used 30 Archway Crispy Gingersnap Cookies

Mini Pumpkin Cheesecakes will keep in an airtight container within the refrigerator for up to 3 days.

source: mybakingaddiction

Pumpkin Spice Caramels

2

Pumpkin Spice Caramels

Yield: 8″ X 8″ (64 pcs)

Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist.

INGREDIENTS:

1 stick unsalted butter (8 Tbls)

2 cups heavy whipping cream

1 cup light corn syrup

2 cups granulated sugar

¾ tsp salt

1 Tbls pumpkin pie spice

DIRECTIONS:
  1. Lightly spray 8×8 baking dish with cooking spray and line with parchment paper. Leave an overhang so you can pull the caramel out easily. Set aside.
  2. Combine first four ingredients in a large heavy bottomed pot. Go bigger than you think you need.
  3. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. It’s super important to scrape off all the sugar from the sides of the pot – all of it.
  4. Reduce heat to medium and continue cooking WITHOUT stirring until it reaches 248 °F. This can take anywhere for 20 minutes to an hour, just be patient. (Make sure you check the accuracy of your candy thermometer beforehand.)
  5. Remove from heat and stir in salt and pumpkin pie spice.
  6. Pour mixture into prepared baking dish. Let it rest for 12-24 hours before cutting into pieces.
  7. Wrap caramels in waxed paper to store. Can be stored in the fridge or at room temperature.

source:  momontimeout

Carmelitas

carmelitas RHB2

Carmelitas – caramel chocolate oatmeal bars

Yields:  9″ x 13″ (24 bars)

Prep time: 15 mins
Baking time: 23 mins

INGREDIENTS:

1 3/4 cups (210 grams)  all-purpose flour

2 cups quick-cooking oats (if using rolled oats, pulse them for few seconds in the food processor)

1 1/2 cups (300 grams) Imperial Sugar® brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, melted

14 ounces vanilla caramels, unwrapped

1/3 cup heavy cream

2 cups (12 ounces) semisweet chocolate pieces

1 cup (6 ounces) unsweetened baking chocolate , chopped

1 cup chopped pecans

Optional

5-6 caramels

1/3 cup chocolate chips

 

DIRECTIONS: 

 

  • Heat the oven to 350F. Line a 13×9 inch baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
  • In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
  • Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
  • In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
  • Pour the caramel in the pan, over the chocolate and pecans.
  • Crumble the reserved oatmeal cookie dough over the caramel layer.
  • Bake for 23 minutes or until light golden brown.
  • Cool completely in pan on a wire rack.
  • Once cooled cut into bars.
  • Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars

 

source:  roxanashomebaking

 

Caramel Sauce

caramel sauce

Microwave Caramel Sauce

INGREDIENTS:

1 cup granulated sugar

2 Tbsp. light corn syrup

2 Tbsp. water

1/4 tsp. lemon juice

1/2 cup heavy cream, heated (*see note below*)

1/2 tsp. vanilla extract

1 Tbsp. butter, softened

DIRECTIONS:

Whisk together the sugar, corn syrup, water, and lemon juice in a microwave-safe measuring cup or glass bowl until combined. Microwave on high for 5 to 8 minutes, until the mixture ever so slightly begins to turn a light golden color. Watch carefully—if you wait even a few seconds too long, it will turn too dark, and will thus overcook and turn slightly bitter.

Carefully remove the measuring cup from the microwave and place it on a dry surface. Let it rest untouched for about 3-5 minutes, or until the mixture turns a deep amber color.

Then add in about a tablespoon of the heated cream, and immediately whisk to combine. The caramel will bubble furiously, but whisking will keep it from overflowing. Continue adding the cream slowly in small increments until it is all whisked in. Then add in the vanilla and butter and whisk to combine. Serve immediately warm, or let it sit and come to room temperature to thicken slightly.

Store in a jar or sealed container and refrigerate for up to 2 weeks.

*Heat your cream either in the microwave or a (separate) small saucepan until warm but not boiling.

source : gimmesomeoven

Caramel Pecan Carrot Cake

30

Caramel Pecan Carrot Cake

Yield : 9″ pie

INGREDIENTS:

Carrot Cake:
  • ½ cup butter, softened
  • 2½ cups granulated sugar
  • 5 eggs
  • ¾ cup Musselman’s Apple Butter
  • ¼ cup vegetable oil
  • ½ cup sour cream
  • 3½ cups flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups grated carrots (about 5 medium carrots)
  • ½ cup caramel ice cream topping
  • 1½ cups chopped pecans
Frosting:
  • 8 oz package cream cheese, softened
  • 2 cups powdered sugar
  • ¾ cup Musselman’s Apple Butter
  • 2 tsp vanilla extract
  • 16 oz container whipped topping, thawed (or use 6½ cups whipped cream)
 30a

DIRECTIONS:

 

Carrot Cake:
  1. Preheat oven to 325 degrees.
  2. Grease and flour three 9 inch cake pans. Line the bottom with a circle of parchment paper. Set aside.
  3. Cream together butter and sugar.
  4. Beat in eggs, one at a time.
  5. In a small bowl, combine apple butter, vegetable oil and sour cream.
  6. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  7. Alternately add the apple butter mix and the dry ingredients to creamed butter and sugar. Mix well.
  8. Stir in the grated carrots.
  9. Divide the batter between the three prepared 9 inch cake pans.
  10. Bake at 325 degrees for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
  11. Allow the cakes to cool for 30 minutes in the pans, on a wire rack.
  12. Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.
  13. Once cool, use a serrated knife to cut off the rounded tops.
  14. Spread about 2½ cups of frosting (recipe below) on the bottom layer of the cake. Add the middle and top layers, frosting each with about 2½ cups of the frosting.
  15. Pour caramel ice cream topping around edges of the top layer, allowing it to drizzle down the sides.
  16. Sprinkle the chopped pecans over the top of the cake.
Frosting:
  1. Beat the cream cheese until smooth.
  2. Mix in the powdered sugar.
  3. Beat in the apple butter and vanilla.
  4. Gently stir in the whipped topping.

source : thegunnysack

Knock You Naked Brownies

knock you naked brownies SBC

Knock You Naked Brownies

Yields:  9″ x 13″

INGREDIENTS

2 box (15.25 oz each) German Chocolate Cake Mix

2 cups pecans, finely chopped

1 ⅔ cups evaporated milk, separated
1 cup butter, melted

~100 whole caramels, unwrapped

⅔ cup semi-sweet chocolate chips

Powdered sugar

DIRECTIONS:

Preheat your oven to 350º. In a large bowl, mix together the cake mixes, chopped pecans, 2/3 cup evaporated milk, and melted butter. Stir together until totally combined (mixture will be very thick).

Press half the mixture into a well-greased 9×13 inch square baking pan. Bake for 8 to 10 minutes, remove pan from oven and set aside.

Meanwhile, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with remaining cup evaporated milk. When melted and combined, pour over brownie base then sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface and use your hands to press it into large sections. Place the sections on top of the caramel as evenly and completely as you can.

Bake for 20 to 25 minutes then allow to cool to room temperature. Cover and refrigerate for several hours or overnight. When ready to serve, generously sift powdered sugar over the top of the brownies. Cut and carefully remove from pan.

source:  seebrookecook

Salted caramel chocolate torte

caramel choco torte BBC

Salted caramel chocolate torte

Yields:  8slices (20cm)

Prep time: 1 hr 15 mins
Cooking time: 15 mins

INGREDIENTS:

175g digestive biscuits

85g butter, melted

397g can caramel (we used Carnation caramel)

1 tsp sea salt, plus extra to serve

300g plain chocolate (70% solids), broken into chunks

600ml tub double cream

25g icing sugar

2 tsp vanilla extract

salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury’s or Marks & Spencer)

single cream, to serve (optional)

DIRECTIONS:

  1. Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin – staple or paper clip where the strip overlaps to hold it in place.
  2. Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
  3. Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
  4. Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
  5. Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
  6. Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.

source: bbcgoodfood

Peanut Butter Brownie Caramelitas

PB Brownie Carmelitas IAB

Peanut Butter Brownie Caramelitas

Yields:  9″ x 9″

INGREDIENTS

1 cup butter melted, then cooled

4 eggs

2 teaspoons McCormick® vanilla

2 cups white sugar

2/3 cup unsweetened cocoa powder

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup peanut butter morsels

Caramel Sauce

1 eleven ounce bag of Kraft® Caramel Bits

1 teaspoon McCormick® vanilla extract

1/2 cup milk

PB Brownie Carmelitas IAB2

DIRECTIONS:

  1. Melt butter in microwave and set aside to cool slightly.
  2. Sift together all dry ingredients in a large bowl.
  3. In a medium bowl, beat the eggs with the vanilla. Add into the dry ingredients and gently stir.
  4. Pour the melted butter into brownie mixture and mix until just incorporated.
  5. Spread 1/2 of the brownie batter (about 2 cups) into a prepared 9-inch square pan and bake for 10-12 minutes at 350 degrees.

 

Caramel Sauce

  1. Place caramel bits in a medium saucepan and turn heat to medium-low. Add in milk and stir until all caramel bits are melted (about 5 minutes). Remove from heat and add in vanilla, stir to full incorporate.
  2. When time is up, remove brownie from oven and cover with 1 cup of peanut butter morsels.
  3. Pour caramel sauce over over peanut butter morsels.
  4. Cover caramel sauce with remaining two cups of brownie batter.
  5. Bake for 18-20 minutes, or until edges start to get a little dark.
  6. Remove from oven and allow to cool completely, at least 4 hours

source:  iambaker