Caramel Cinnamon Rolls

Over Labor Day weekend we met my family at a beautiful lake cabin in the Ozarks. Each of us grown kids were responsible for a breakfast and there was a special request by certain family members for Alex and I to make our cinnamon rolls. We make them a few years ago and they were such a big hit I knew they had to return. I wanted to do something a little fancier with one of the pans of cinnamon rolls so I landed on cinnamon rolls with caramel. I thought this would be a fantastic way to combine two amazing flavors into one fabulous breakfast dish. And boy was I right! These were absolutely amazing and something you really need to try.This specific recipe uses a breadmaker for the cinnamon roll dough. I find that it’s incredibly easy to set it and forget it. If you don’t have a breadmaker though you can follow the steps for cinnamon roll in my previous recipe. I personally suggest investing in a breadmaker though, it is one kitchen tool that I don’t like to be without since it really is so versatile. [amd-yrecipe-recipe:234]Source: Dough adapted from Cuisinart Recipe Booklet

DIY Turtle Blended Coffee

Last week I posted my new favorite blended coffee recipe  and I thought I would follow it up with another fantastic recipe for a blended coffee. This time it’s a turtle blend though! So actually even more amazing that the first one I posted.This recipe tastes just like one you’d get at your local coffee shop. It is also super easy to make and you’ll be able to impress all of your coffee drinking friends while saving a few dollars on your daily drink. I’ve used brewed coffee that I cooled in the fridge overnight for this recipe since I’m not much of a coffee drinker. If you like your coffee a bit stronger you can amp it up by making this with either a homemade cold brew or one you pick up at the store. Like with the other recipe I’ve used almond milk in this one. I prefer the taste and the texture to any other type of milk when making blended coffees. If you prefer you can use whipped cream on top drizzled with caramel and chocolate sauces. This will really make it feel like a drink from a coffee shop and you’ve just saved yourself a few dollars![amd-yrecipe-recipe:228]

Vegan Caramel Sauce

Over this summer I had a great challenge and it was to make some vegan and gluten free treats to bring to a potluck. I decided that you really can never go wrong with caramel so that was going to be the base for my recipe. I’d never made a vegan caramel sauce before so this was quite an adventure.This recipe wasn’t especially difficult but it wasn’t especially easy. It was pretty typical of a caramel recipe. I’ve made a couple in the past and it wasn’t much harder than any of those. You will need to have a candy thermometer on hand to get to the right temperature. If you don’t have one, you could definitely make this, it would just be much more difficult. You’ll find that this recipe calls for coconut cream. I was able to find a can of pure coconut cream at Trader Joe’s. However, if you’re not near one you can simply take a can of regular coconut milk and refrigerate it for about 2 hours. The cream will solidify to the top and you can simply skim it off. Either will work for this recipe. Do not use coconut milk from a carton though, this will not produce the results you need![amd-yrecipe-recipe:225]Source: Vegan Baking

Chocolate and Caramel Cookies

I wanted to make a special treat for my Mother in Law so knowing how much she loves a caramel and chocolate combination I decided a chocolate caramel cookie was in order. I had found some Kraft Caramel bits at Aldi around Christmas and I thought this would be the ideal recipe to use them in.I created this chocolate cookie recipe a few years back and make it whenever I need an easy recipe. I decided to use it as a base, along with the Caramel bits in order to create a new, very yummy cookie. White you certainly do not have to include chocolate chips in this recipe I suggest you do so. It gives the cookies more substance than just using caramel. I would also suggest using white chocolate chips instead, I just didn’t have any of those on hand when I was making these.[amd-yrecipe-recipe:173]

Gluten Free Caramel Popcorn

I have been dying to figure out how to make caramel popcorn for the last few months, but a lot of the recipes I’ve come across while searching haven’t been gluten free. I finally found one that I could easily substitute a few ingredients in order to make it gf.This popcorn is a dream. I made it for a night when we had guests over and it was gone in a flash! I probably should have made a double batch. The key to this popcorn is to make the popcorn with an air popper or to use the Natural (no butter or oil) version. You want to make certain there aren’t any other flavors on the popcorn, because it will change the taste.You should absolutely try this recipe! It is SUPER quick and easy to make and you will instantly fall in love.[amd-yrecipe-recipe:120]Source: Adapted from Sally’s Baking Addition

Homemade Caramel Sauce

I typically find making caramel sauce difficult. I don’t always have the best of luck getting it to turn out right. I often burn the caramel so I don’t make this often. However, I prefer knowing what is going into my caramel sauce when I bake. Especially since store-bought caramel sauce isn’t always gluten free. This recipe is completely gluten free and is fantastic for use in gluten free baking recipes.

This is my favorite homemade caramel sauce recipe that I’ve found to date. It requires the use of a candy thermometer or instant read thermometer. You will need to have one of these to make this recipe. If you don’t you won’t be able to tell when the caramel is done.Be very careful that you don’t burn the sauce. If you do you will be able to taste it in the finished product. The best way I’ve found the keep it from burning is to stir continuously. This keeps everything moving and doesn’t give it time to burn. You will want to let the sauce thicken and cool before using it in any recipe.

 

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Source: Adapted from: Annies-Eats

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Gluten Free Salted Caramel Brownies

When I saw the original recipe for this I just knew I had to make it. So I decided to turn the recipe gluten free so I could enjoy it too! Between the gooey caramel and the dark chocolaty goodness these brownies are amazing.I am typically reticent to make caramel sauce because it can be so finicky and difficult to actually get right. However I thought these brownies were an exception to that since the recipe is based so heavily dependent on this caramel. Also, since the caramel is made from scratch it is completely gluten free.

The finishing touch for these brownies is the combination of fleur de sel and turbinado sugar on the top. You can spread this topping to your taste but it really pulls together all the flavors. This is a must try recipe, just make sure that you have several friends around to help you finish the entire pan! You really don’t want to have these tempting brownies around for very long.

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Gluten Free Salted Caramel Brownies:Caramel Sauce:1 Cup Sugar¼ Cup Water2 Tablespoons Corn Syrup½ Cup Heavy Cream1 Teaspoon Fleur de Sel¼ Cup Sour CreamBrownies:1 Cup Gluten Free Flour1 Teaspoon Kosher Salt1 Teaspoon Xanthan Gum2 Tablespoons Cocoa Powder10oz Chocolate Chips1 Cup Butter1 ½ Cup Sugar½ Cup Brown Sugar5 Eggs2 Teaspoons VanillaTopping:1 Teaspoon Fleur de Sel1 Teaspoon Turbinado SugarTo make the Caramel Sauce:

Heat the sugar, corn syrup and water until it measures 350 on a candy thermometer. Remove from the heat.Slowly whisk in the heavy cream, drizzling it down the side of the saucepan.

Once all the heavy cream has been added, add in the salt and sour cream whisking until well combined. Set aside and let cool.

To make the brownies:Preheat the oven to 350, and grease a 9x13 glass baking dish.In a separate bowl combine the gluten free flour, xanthan gum and cocoa powder, whisking until well combined. Set aside.

In a microwave safe bowl combine the chocolate chips and butter. Heat in the microwave in 30 second increments until everything is melted. Stir until combined. Let cool slightly.Transfer the melted chocolate mixture to the bowl of a stand mixer, add the eggs, sugars and vanilla. Beat until well combined.

Slowly add the dry ingredients, beating well after each addition. Once everything has been added turn the mixer on high and beat until it becomes thicker and slightly elastic.

Spread half of the brownie mixture on the bottom of the prepared baking pan. Spread the caramel sauce mixture on top making sure there are no peaks. Spread the remaining half of the brownie mixture on the top of the caramel.

 Bake for 30 minutes or until the top is crackly and the brownies don’t jiggle in the middle, let cool completely.

To make the topping:Combine the sugar and the salt in a small bowl. Spread half of the mixture evenly across the top of the brownies. Spread the rest of the topping to taste.

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Source: Adapted from Annies-Eats

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Turtle Cupcakes

It seems like the last few weeks I’ve been in love with making Turtle flavored treats. Everyone seems to be enjoying the caramel, pecan and chocolate combination. For these cupcakes I started with a basic chocolate cupcake. I filled them with a turtle mixture, topped them with salted caramel buttercream frosting. I then drizzled caramel sauce over the tops, sprinkled on some chopped pecans, mini-chocolate chips and then drizzled a little bit of chocolate ganache to finish.

These cupcakes received rave reviews. I baked them for a class we have every week and everyone loved them. They said that the filling is what really put them over the top. These are definitely a fork needed cupcake!

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Turtle Cupcakes:Chocolate Cupcakes¾ Cup + 2 Tablespoons Sugar1 Cup Flour¼ Cup + 2 Tablespoons Dutch Process Cocoa Powder½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterPreheat the oven to 350 and prepare a (12 cavity) Cupcake pan by putting paper liners insideMix the eggs, sugar, vanilla, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 18-22 minutes until a toothpick stuck into the center comes out clean.Let cool completely before filling and icing.

Turtle Filling:¼ Cup Caramel Sauce¼ Cup Chopped Pecans¼ Cup Mini-Chocolate Chips

Mix together all the ingredients in a small bowl.Using this tutorial fill the cupcakes.

Salted Caramel Buttercream:¾ Cup Unsalted Butter3 Cups Powdered Sugar1/3 Cup Caramel Sauce¼ Teaspoon SaltWith an electric mixer cream the butter until fluffy.Slowly add the powdered sugar until completely mixed.Add the salt and caramel sauce and beat until the mixture is light an fluffy.

Put into a piping bag fitted with a decorative tip. Ice the cupcakes as normal.Chocolate Ganache:½ Cup Heavy Cream4oz Chocolate Chips½ Teaspoon Vanilla ExtractIn a small saucepan bring the cream to a light boil.Once boiling remove from the heat and add the chocolate chips. Whisk the mixture until the chips have melted.Add the vanilla and whisk until it is combined.

Let cool slightly then spoon over the iced cupcakes.

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Source: Cake Adapted from: Kiss my Bundt by Chrysta Wilson

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Dulce De Leche Cookie Bars

I ran across these bars in the March edition of the the Food Network Magazine. I just knew I had to try making them. Alex really loves caramel and pecans together so I thought he’d really enjoy these cookie bars.We had friends over for dinner one night and I thought that would be the perfect excuse to make these bars. They were a hit! Everyone who tried them thought they were the perfect combination of caramel, chocolate and pecan.

This recipe will also work if you have a 9x9 pan. I do not so I’ve adapted everything to work in my 8x8. If you have the larger pan simply adjust your baking times down by a few minutes. If you are really worried about it make sure to pay attention the last 10ish minutes of baking and take them out when they look done.Originally I thought I had a can of dulce de leche on hand, but I remembered that I’d used it on a previous recipe.  I then chose to make my own for the recipe. I’ve posted instructions if you would like to make your own. You can find the recipe HERE.

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Dulce De Leche Cookie Bars:2 Cups + 1 Tablespoon Flour12 Tablespoons Butter (diced)1/3 Cup Powdered Sugar1 Tablespoon Vanilla½ Teaspoon Kosher Salt1 Cup Dulce De Leche¼ Cup Heavy Cream2 Egg Yolks¾ Cup Chocolate Chips¾ Cup Pecans (chopped)

Preheat the oven to 350. Line an 8x8 baking dish with tin foil leaving a few inches of overhang on each side. Spray the foil with cooking spray.

Pulse 2 cups flour, the butter, sugar, 1 teaspoon of vanilla and the salt in a food processor until it begins to clump together.

Press firmly and evenly into the bottom of the prepared pan, and ¼ inch up the sides. Bake until firm and lightly brown about 30-35 minutes.

While the crust is baking combine the dulce de leche, cream, egg yolks, remaining 1 tablespoon of flour and 2 teaspoons of vanilla in a medium bowl. Whisk until smooth.

When the crust has finished baking pour the mixture over the top of the crust and sprinkle with chocolate chips and pecans.

Return to the oven and bake until slightly jiggly, about 25-30 minutes.

Remove from the oven and let cool on a cooling rack. Once the bars are completely cool, remove from the pan using the tin foil overhang. Remove the foil and cut into pieces.

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Source: adapted from Food Network Magazine, March 2015

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