SALTED CARAMEL SAUCE & CHOCOLATES

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!

WELL, THIS MONTH I HIT THE JACKPOT WHEN I RECEIVED MANU'S MENU! MANUELA HAS A BEAUTIFUL BLOG WITH SO MANY DELICIOUS AND TEMPTING RECIPES. ONCE I SAW A SALTED CARAMEL SAUCE AND CHOCOLATES....DING! DING! DING! I KNEW IT WAS CALLING MY NAME. THIS IS BY FAR ONE OF THE BEST CARAMEL SAUCES I HAVE EVER MADE. IT DOESN'T EVEN REQUIRE A CANDY THERMOMETER WHICH MAY BE APPEALING TO MANY. THE FLAVOR? OH MY!!!!!! I USED THE CARAMEL SAUCE TO MAKE SOME CARAMEL FILLED CHOCOLATES AND CARAMEL FILLED CHOCOLATE BARS TOO!!! THANKS MANUELA....I LOVE YOUR CARAMEL RECIPE!!! XO

THIS IS HOW IT LOOKED WHEN IT WAS DONE...RIGHT BEFORE I STARTED EATING IT BY THE SPOONFUL....YES-LITERALLY!!!!!!!!!! THIS IS HOW IT BEGAN-WITH A WHOLE LOT OF HOT SUGAR!!!!! HOT, HOT, HOT! POURING IT INTO MY PYREX TO COOL. I STRAINED IT, TOO! AHHHH, THE PERFECT CUP OF HAPPINESS-WAITING TO BE POURED INTO YOUR MOUTH BOWL! SO, FIRST I USED THE CARAMEL TO MAKE THESE CUTE LITTLE FILLED CHOCOLATES! CAN YOU TASTE IT?
YUP!!! 100% AS GOOD AS IT LOOKS!!!!! I PROMISE! NEXT, I MADE CARAMEL FILLED CHOCOLATE BARS! OH SO FUN!! AREN'T THEY THE CUTEST? HAD TO CRACK INTO ONE! IT'S MY JOB AS A BLOGGER. IT'S A TOUGH JOB BUT SOMEONE HAS TO DO IT! FIGURED I'D PHOTO MY WAY THROUGH AS I ATE IT. AFTERALL, DID YOU KNOW IF YOU EAT WHILE TAKING PICTURES FOR A BLOG THE CALORIES DON'T COUNT? REALLY....TRUE STORY!
AHHHH...SWOOOOOOOOOOOOOOOON!!!!!!!!!!!!!
SALTED CARAMEL RECIPES-ADAPTED FROM MANU'S MENU
Salted Caramel
Ingredients:

2 cups sugar
1 2/3 cups heavy cream
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 dutch oven or casserole, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.

2. Use a wooden spoon 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.

3. Continue to cook until the sugar turns deep brown and starts to smoke. The darker you cook the sugar without burning it, the better the sauce will be. Don't let it burn.

4. Remove from the heat and quickly stir in about a quarter of the cream. The mixture will bubble up quickly, so you may wish to wear an oven mitt. Continue to whisk the cream, stirring as you go to make sure it's smooth. Stir in the butter and salt. * at this point mine had a large clump so i needed to put it back on the heat to smooth it all out. Strain into a pyrex and let cool. Will store in fridge up to one month.

**** ADDED NOTE: I JUST MADE THIS RECIPE AGAIN AND WHEN I ADDED THE CREAM IT SEIZED UP BIG TIME. I RETURNED IT TO THE HEAT AND STIRRED FOR A LONG WHILE AND IT SMOOTHED OUT AMAZINGLY, SO DON'T GIVE UP!!! NEXT TIME I WILL TRY ADDING WARM CREAM INSTEAD OF COLD!

For choc bars-melt choc and brush into molds. Chill. Add caramel and chill again. Add more choc on top and chill for the last time. Pop out of molds and enjoy!!!!!

LINKING AT SALT TREE

SALTED CARAMEL BROWNIE TRIFLE

 ARE YOU SITTING?  YOU MIGHT WANT TO TAKE A SEAT FOR THIS RECIPE!!!!  IT IS THAT GOOD!!! I THINK THIS IS THE MOST AMAZING TRIFLE EVER.  AND TRUST ME, I HAVE MADE MANY TRIFLES IN MY TIME!!!! LOL  

THIS TRIFLE STARTS WITH 11 CARAMEL BROWNIES FROM FAIRYTALE BROWNIES.  HAVE YOU TRIED THEIR BROWNIES?  THEY ARE FUDGY, MOIST, THICK AND DENSE.  THE PREFECT BROWNIE FOR A TRIFLE.  THESE BROWNIES STAND UP TO THE TEST OF LAYING IN A BOWL WITH FRESH WHIPPED CREAM, HOMEMADE SALTED CARAMEL AND NOT TURNING INTO MUSH.....EVEN AFTER AN OVERNIGHT PARK IN THE FRIDGE!!!!

YOU CAN VISIT FAIRYTALE BROWNIES ON THEIR WEBSITE OR ON FACEBOOK. REMEMBER TO TELL THEM I SENT YOU!

NOW ONTO THE RECIPE!!!!
1. CUT 11 CARAMEL FAIRYTALE BROWNIES INTO 16 BITE SIZE SQUARES.

2.  MAKE HOMEMADE SALTED CARAMEL.  THIS CAN BE MADE SEVERAL DAYS AHEAD OF TIME AND PARKED IN THE FRIDGE.  THE RECIPE MAKES 2 CUPS.  YOU WILL ONLY NEED 1 CUP FOR THIS RECIPE.  USE THE REST ON APPLES, ICE CREAM OR JUST WITH A LARGE SPOON! MMMMMM!
SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream
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 liquefy.

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!!

3.  HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED!  IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.
WHIPPED CREAM FILLING:  

• 2 tablespoons cold water
• 1 1/4 teaspoons unflavored gelatin
• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar

1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
2. In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
3. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to soft peaks.  Add in the melted gelatin mixture and continue to beat until stiff peaks have formed. 

TO ASSEMBLE THE TRIFLE LAYER BROWNIES (I USED 3 CUT UP BROWNIES FOR EACH LAYER), THEN SALTED CARAMEL AND TOP WITH CREAM.  REPEAT UNTIL YOU REACH THE TOP OF YOUR TRIFLE BOWL.  KEEP CHILLED.  I CHILLED MINE OVERNIGHT.

 

   

SALTED CARAMEL BROWNIE TRIFLE!!!

ARE YOU SITTING?  YOU MIGHT WANT TO TAKE A SEAT FOR THIS RECIPE!!!!  IT IS THAT GOOD!!! I THINK THIS IS THE MOST AMAZING TRIFLE EVER.  AND TRUST ME, I HAVE MADE MANY TRIFLES IN MY TIME!!!! LOL  

THIS TRIFLE STARTS WITH 11 CARAMEL BROWNIES FROM FAIRYTALE BROWNIES.  HAVE YOU TRIED THEIR BROWNIES?  THEY ARE FUDGY, MOIST, THICK AND DENSE.  THE PREFECT BROWNIE FOR A TRIFLE.  THESE BROWNIES STAND UP TO THE TEST OF LAYING IN A BOWL WITH FRESH WHIPPED CREAM, HOMEMADE SALTED CARAMEL AND NOT TURNING INTO MUSH.....EVEN AFTER AN OVERNIGHT PARK IN THE FRIDGE!!!!

YOU CAN VISIT FAIRYTALE BROWNIES ON THEIR WEBSITE OR ON FACEBOOK. REMEMBER TO TELL THEM I SENT YOU!

NOW ONTO THE RECIPE!!!!
1. CUT 11 CARAMEL FAIRYTALE BROWNIES INTO 16 BITE SIZE SQUARES.

2.  MAKE HOMEMADE SALTED CARAMEL.  THIS CAN BE MADE SEVERAL DAYS AHEAD OF TIME AND PARKED IN THE FRIDGE.  THE RECIPE MAKES 2 CUPS.  YOU WILL ONLY NEED 1 CUP FOR THIS RECIPE.  USE THE REST ON APPLES, ICE CREAM OR JUST WITH A LARGE SPOON! MMMMMM!
SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream
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 liquefy.

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!! Use 1 cup in the trifle and save the other cup!

3.  HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED!  IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.
WHIPPED CREAM FILLING:  

• 4 tablespoons cold water
• 3 teaspoons unflavored gelatin
• 3 cups chilled heavy cream
• 1 1/2 cupS powdered sugar

1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
2. In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
3. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to soft peaks.  Add in the melted gelatin mixture and continue to beat until stiff peaks have formed. 

TO ASSEMBLE THE TRIFLE LAYER BROWNIES (I USED 3 CUT UP BROWNIES FOR EACH LAYER), THEN SALTED CARAMEL AND TOP WITH CREAM.  REPEAT UNTIL YOU REACH THE TOP OF YOUR TRIFLE BOWL.  KEEP CHILLED.  I CHILLED MINE OVERNIGHT.

CHOCOLATE GANACHE & SALTED CARAMEL PANNA COTTA TRIFLE TOPPED WITH WHIPPED CREAM & CARAMEL POPCORN

1. Click here for the caramel popcorn recipe! (Can be made a day ahead and stored in a ziploc bag.)

2.  Bottom Layer Milk Chocolate Ganache:

8 ounces heavy cream
8 ounces chopped milk chocolate

Heat cream in the microwave just under a boil.  Pour over the chocolate and stir to combine.  Pour into the bottom of your trifle dish and chill.

3.  Make Salted Caramel:

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.  Makes 2 cups

4. Panna Cotta:

3/4 cup plus 1 cup milk
1 tablespoon powdered gelatin
2 cups heavy cream

Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour 1 cup of the  salted caramel sauce into the mixture, whisking as you pour. Pour over the chocolate layer and chill 3-4 hours.   Once firm, pour on some of the left over caramel sauce to make a thin layer.
 

5.  Make Whipped Cream

Beat 3 cups heavy cream to soft peaks.  Add 3-4 Tablespoons powdered sugar (to taste) and whip a bit more.  Pipe on top of the caramel layer.

6.  Pile on the caramel corn as high as you can and drizzle with salted caramel sauce because you can never have enough!

MINI SALTED CARAMEL & CHOCOLATE PANNA COTTAS TOPPED WITH FRESH WHIPPED CREAM & HOMEMADE CARAMEL POPCORN!

1. Click here for the caramel popcorn recipe! (Can be made a day ahead and stored in a ziploc bag.)

2.  Bottom Layer Milk Chocolate Ganache:

8 ounces heavy cream
8 ounces chopped milk chocolate

Heat cream in the microwave just under a boil.  Pour over the chocolate and stir to combine.  Pour into the bottom of your 8 mini trifle dishes and chill.

3.  Make Salted Caramel:

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.  Makes 2 cups

4. Panna Cotta:

3/4 cup plus 1 cup milk
1 tablespoon powdered gelatin
2 cups heavy cream

Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour 1 cup of the  salted caramel sauce into the mixture, whisking as you pour. Pour over the chocolate layer in your dishes and chill 3-4 hours.   Once firm, pour on some of the left over caramel sauce to make a thin layer. Add some chopped peanuts if desired, too!
 

5.  Make Whipped Cream

Beat 3 cups heavy cream to soft peaks.  Add 3-4 Tablespoons powdered sugar (to taste) and whip a bit more.  Pipe on top of the caramel layer.

6.  Pile on the caramel corn as high as you can and drizzle with salted caramel sauce because you can never have enough!

PEANUT BUTTER CUP CREAM PUFFS WITH SALTED CARAMEL

THIS DESSERT IS DANGEROUS AND HAS A LOT OF COMPONENTS. I RECOMMEND MAKING THE CARAMEL AND BUTTER CREAM THE DAY BEFORE. IT STARTS WITH A CREAM PUFF BOTTOM TOPPED WITH PEANUT BUTTER MOUSSE...A PEANUT BUTTER CUP, CARAMEL BUTTER CREAM, A SALTED CARAMEL DRIZZLE & CHOPPED PEANUT BUTTER CUPS. NEED I SAY MORE? GRAB A FORK, SPOON, OR SHOVEL AND LET'S DIG IN!

STEP ONE: MAKE CREAM PUFFS & SLICE IN HALF-I ONLY USED THE BOTTOMS. RESERVE TOPS FOR CREAM PUFFS! MMMMM!
In a pot bring the following to a boil:
1 stick butter
1 cup water
Add: 1 tsp vanilla
1c flour
Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool. Beat in 4 eggs, one at a time until smooth. Drop by T. onto parchment lined cookie sheets and bake at 400 degrees for about 45 minutes.


STEP TWO: PEANUT BUTTER MOUSSE
1 CUP SKIPPY creamy peanut butter
1 8-ounce package cream cheese, room temperature
1 cups powdered sugar
1 tablespoons vanilla extract
1 cup chilled whipping cream
Instructions:

Bring cream cheese to room temp.

Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture. CHILL AND PIPE ONTO CREAM PUFF.

STEP 3: Salted Caramel Butter Cream

2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (click here)

1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.

4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Step 4: Drizzle with left over caramel AND TOP WITH CHOPPED PEANUT BUTTER CUPS!

LINKING AT SALT TREE

TRIPLE LAYER CHOCOLATE CAKE COATED IN CARAMEL BUTTER CREAM, TOPPED WITH SALTED CARAMEL AND DECORATED WITH CHOCOLATE DIPPED COCONUT MACAROONS

WHEN MY BAKING BUDDY AND I GET TOGETHER, IT CAN ONLY LEAD TO ONE THING......AN INCREDIBLE CREATION LOADED WITH SUGAR! WE WERE VERY PROUD OF THIS CAKE AND AS SHE WILL TELL YOU, TOO......ABSOLUTELY DELICIOUS!!!!  MAYBE FOR YOUR THANKSGIVING DINNER?

MAKE CHOCOLATE CAKES- RECIPE BY INA (DOUBLE THIS RECIPE MAKING 4 LAYERS AND RESERVE ONE LAYER FOR ANOTHER USE AS YOU WILL ONLY NEED 3)

Ingredients (RECIPE BY INA)

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.  Chill until ready to assemble.



make caramel for top of cake and butter cream
SALTED CARAMEL RECIPES-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream
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 liquefy.

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!! 


Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.

4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

 

Chocolate Dipped Coconut Macaroons
make small to get 10-15
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping)
Directions:
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like.  Chill until assembly.

Assembly-cake, buttercream, cake, buttercream, cake and coat whole cake with buttercream.  Pour some caramel on top (i chilled it first to thicken it) and let it drip down the sides.  Chill and then top with your macaroons!  Line bottom of cake with pecans! 
LINKING AT BRU CREW

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!
  

PEANUT BUTTER COOKIES STUFFED WITH CARAMEL BUTTER CREAM FROSTING

make caramel for buttercream SALTED CARAMEL RECIPES-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream
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 liquefy.

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!! 

Salted Caramel Frosting 2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above) 1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.

4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

 

For the cookies I used these awesome Gluten free cookies By Immaculate!

HAPPY BIRTHDAY TO THE KING OF MY HEART... MY PRINCE CHARMING!!!

CELEBRATING MY PRINCE & GLUTEN FREE FRIDAY....SO MUCH FUN STUFF TODAY! THE CARAMEL USED IN THIS RECIPE WAS INSANE!!!!! AND THEN YOU TURN IT INTO THE MOST DECADENT BUTTERCREAM YOU HAVE EVER TASTED IN YOUR ENTIRE LIFE....AND NO, I AM NOTTTTTTT EXAGGERATING!!!

FOR MY PRINCE CHARMING... THIS IS A 6 LAYER GLUTEN-FREE BROWNIE CAKE FILLED WITH HOMEMADE CARAMEL BUTTERCREAM, TOPPED WITH CHOCOLATE COVERED CARAMELS AND THE KING OF HEARTS CARD IS MADE OUT OF HOMEMADE MARSHMALLOW FONDANT. A LABOR OF LOVE AND HE IS WORTH EVERY MINUTE!!!

RECIPE:

FROM AROUND THE TABLE AT BLACKBERRY FARM!!!!

Salted Caramel

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger!!!

Salted Caramel Frosting

2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)

1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.

4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

MARSHMALLOW FONDANT:

RECIPE FROM HERE

Step One:

Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water. If you're going to put flavoring oil in, add it now and add less water

I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.

Step Two:

Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a bit sticky.

Step Three:

Add food colouring to the melted marshmallows until you get the colour you want. Remember that you're going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.

LINKING UP AT http://mangoesandchutney.com/2011/09/fat-camp-friday-43-starbucks-mocha-coconut.html AND http://sugarbananas.blogspot.com/