SEA SALT VANILLA CARAMELS

http://sallysbakingaddiction.com/2016/10/14/sea-salt-vanilla-caramels/

SEA SALT VANILLA CARAMELS
These tasted very good but were not a caramel consistency.  Could have been the weather?  See recipe in blog folder - there is attached tips.  Used red cast iron pan.  Took about 45 minutes.

• 1 and 1/2 cups (355ml) heavy cream
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) light corn syrup
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 of a vanilla bean
• 1 Tablespoon (14g) unsalted butter, softened (plus more for lightly buttering the pan)
• coarse sea salt for topping

1. Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the caramel once it has set. Lightly grease the foil with butter.
2. Combine the cream, granulated sugar, brown sugar, and corn syrup in a 3-quart heavy duty saucepan over medium heat. Using a wooden spoon, stir constantly as the sugars dissolve. The mixture will be thick and cloudy looking.
3. Once boiling, brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure not to let it touch the bottom.
4. Cook and stir gently every minute or so until the temperature reaches 245°F (118°C). Immediately remove from heat and stir in 1 teaspoon of salt, the vanilla extract, vanilla bean seeds, and butter. The mixture may burst and bubble, so be careful stirring.
5. Pour the hot caramel into the prepared baking pan and top with coarse sea salt. Allow to cool at room temperature, uncovered, for 4 hours or overnight (no need to cover).
6. Once set, remove the caramel from the pan by lifting out the aluminum foil. Peel the foil off and, using a very sharp knife, cut into rectangles or squares. Wrap with candy wrappers, if desired.

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL AND SEA SALT

http://pinchofyum.com/deep-dish-chocolate-chip-cookie-with-caramel-sea-salt

This was Jackson's choice for FHE.  It was very tasty and we enjoyed preparing it together.  Used 8" cast iron.  Baked for 20 min then 10 minutes covered.  Don't cook longer than this or the caramel might burn.  Was easy cleanup with the parchment paper in the bottom.

deep dish chocolate chip cookie with caramel and sea salt

INGREDIENTS

• 17 tablespoons butter
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 teaspoons vanilla
• 2 tablespoons real maple syrup
• 2 eggs
• 2¾ cup flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate - yum)
• ½ cup milk chocolate chips
• ½ cup caramel pieces (like this)
• 3 tablespoons heavy whipping cream
• coarse sea salt to taste

INSTRUCTIONS

1. Preheat the oven to 350 degree. Soften the 9 tablespoons butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons for 10 seconds or until you can make an indent with your finger.
2. Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla and maple syrup and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms. The dough should feel dry to the touch - if it sticks to your hands, add a few more tablespoons of flour. I generally try to err on the side of more flour. Stir in the chocolate chips and chocolate chunks. Melt the caramel pieces and heavy cream in the microwave for 2 minutes. Stir well until melted and smooth.
3. Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. Pour the caramel over the dough and smooth with a spoon. Cover with another layer of cookie dough. Bake for 15-25 minutes (see notes). Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour in order for the pieces to hold their shape when cut.

NOTES

I baked mine uncovered for 15 minutes, but you could also cover with foil and bake for an additional 10-15 minutes to get the cookie center baked even further. If you only bake for 15 minutes total, like I did, the cookie WILL be underbaked. Cause that's how we like it.

EASY SALTED CARAMEL SAUCE

EASY SALTED CARAMEL SAUCE
This is to die for!   Good with apples, pretzels, apple or pear cake, ice cream, waffles or pancakes.

http://nancycreative.com/2014/09/15/easy-salted-caramel-sauce/

Use this caramel sauce as a topping over ice cream, as a fruit dip for apples or pears, or drizzle it over cakes or muffins…it adds a great flavor when you’re wanting something sweet, salty, and caramel-y! I like drizzling it over apples, and the apples I used here are called SweeTango® apples (I received a few complimentary apples to try out), which are crisp and sweet with a little tart punch. They tasted great with this caramel sauce!

Makes about 2 cups

1 cup granulated sugar
1 cup packed dark or light brown sugar (dark brown sugar with give you a deeper-colored caramel sauce)
1/2 cup heavy cream
1/2 cup half and half (light cream)
3/4 cup (1 1/2 sticks) salted butter, cut into slices
1 1/2 teaspoons salt or sea salt

Mix the sugars, heavy and light creams, and butter in a saucepan over medium-low heat. Stir gently for 15 minutes while ingredients are melting and cooking–mixture will thicken slightly. Turn up heat to medium and cook for another 2 1/2 to 3 minutes, stirring frequently, as mixture comes to a full boil. Then let mixture continue boiling for an additional 2 more minutes, stirring constantly. Remove sauce from heat and stir in salt. Cool caramel sauce for about 15 minutes and pour into a canning/mason jar.

Use caramel sauce warm or let cool in jar another 15 to 20 minutes before storing in the refrigerator, tightly covered, until ready to use. The caramel sauce can be stored up to 2 weeks in the refrigerator.

To reheat, place uncovered jar in microwave and heat for 30 seconds; remove and stir sauce, then heat for an additional 30 seconds (or longer, if needed) and stir again before using.

GIANT CHOCOLATE CHIP SKILLET COOKIE

GIANT DARK CHOCOLATE CHIP SKILLET COOKIE by NancyCreative, adapted from The Nourished Life  http://nancycreative.com/2014/05/13/giant-dark-chocolate-chip-skillet-cookie/ 

We loved, loved this. Used dutch oven pan.  I used semi-sweet because it was the easiest to get to, but dark would be so yummy or 1/2 1/2. I also thought peanut butter chips would be good with this recipe.

UPDATE: We made this again. I put parchament paper on the bottom and greased with coconut oil.  Worked perfect!  Also put in 1/2 of the dough and put some caramel (ice cream topping) and some dark chocolate chips then topped with rest of cookie dough.  Um yum!

Makes 1 giant cookie in a 10″ cast iron skillet

• 2 cups all-purpose unbleached flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup granulated sugar
• 3/4 cup packed light or dark brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract (I used Niielsen-Massey Vanilla)
• 1 (10-ounce) bag dark chocolate chips

Preheat oven to 350˚F. Lightly grease a seasoned 10″ cast iron skillet with butter or coconut oil.

In medium size bowl, combine flour, baking soda, and salt; set aside.

In large bowl, cream softened butter with granulated and light brown sugars until light and fluffy. Add egg and vanilla, blending well.

Add flour mixture from small bowl to butter-sugar mixture and mix all ingredients together just until blended–do not overmix!

Fold in chocolate chips and mix until the chocolate chips are evenly incorporated into the batter (the batter will be thick, so you’ll need a large sturdy spoon to mix!). Then spread or pat the batter evenly into your cast iron pan and bake at 350˚ degrees for 32 to 35 minutes, or until the edges of the cookie are golden brown. Cool for 20 minutes and cut into slices (as you would a pie) and serve while it’s still warm. A scoop of ice cream on top wouldn’t be a bad idea, either! :)

Just a note that it was a little hard getting the first slice of cookie out without a little crumbling and breaking, but after that it was smooth cookie sailing–the other pieces came out very nicely!

PRETZEL TURTLES

PRETZEL TURTLES
http://thepioneerwoman.com/cooking/2013/12/pretzel-turtles/

Scott saw this recipe on facebook I think and wanted to try them.  I will try anything from The Pioneer Woman :-)  They are easy to make and so tasty.  The kids enjoyed helping me make them.  We made them for Santa 2013 (in addition to the cinnamon rolls Jackson wanted to make).  Would be a fun thing to take to friends/family/neighbors at Christmas time.  Forgot to toast the pecans first.  I did some with milk and some with semi-sweet/dark mixed.  I liked the milk chocolate better which surprised me.  The semi-sweet/dark mix was too rich.  I did some on a cookie sheet with my mat and some on parchment paper.  I liked the parchment paper better because the other ones had the pattern of the mat and turned white on the bottom.  I have heard that if you add some shortening or parafain (sp) wax the chocolate will keep that smooth look. 

UPDATE: These are addicting!!!

Pretzel Turtles

Prep Time:

 5 Minutes

 

Cook Time:

 10 Minutes

 

Difficulty:

 Easy

 

Servings:

 24

Print Recipe

Ingredients

• 24 whole Mini-pretzel Twists
• 24 whole Individually Wrapped Caramel Squares, Unwrapped
• 8 ounces, weight Good Quality Milk Chocolate, Melted
• 24 whole Pecan Halves

Preparation Instructions

Preheat oven to 325 degrees.

Place the pecan halves in a single layer on a baking sheet and put in the oven for 5 to 6 minutes, shaking the pan once halfway through, until they're lightly toasted. Remove them after they're toasted and put them on a plate to cool.

Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the pan, then top each pretzel with an unwrapped caramel. Place the pan into the oven for 4 to 5 minutes, or until the caramels are softened (but definitely not melting.) Remove the pan from the oven.

Gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set them aside to cool completely.

Meanwhile, melt the chocolate. When the pretzel/caramels are cooled, remove them from the baking sheet. Spoon small dollops (1 1/2 teaspoon helpings) of chocolate all over the baking mat, then lightly drop each pretzel onto the middle of each dollop, making sure they're centered.

Allow them to cool completely before serving (you can hasten this along in the fridge.)

Variation: Spoon a little melted chocolate all over the tops of the turtles to cover the whole thing in chocolate.

PUMPKIN OREO CHEESECAKE BARS & PUMPKIN CHEESECAKE

PUMPKIN OREO CHEESECAKE OR BARS

YIELD: 

MAKES A 9-INCH PAN OF BARS

THIS WAS SUPER YUMMY!  I DID IT IN A 8" SPRINGFOAM.  THE THICKNESS WAS PERFECT!  COOKED THE CRUST A LITTLE LONG - WAS HARD IN SPOTS.  NEXT TIME PUT ON A COOKIE SHEET - MADE A MESS IN THE OVEN.  ABAGAIL LOVED THIS! MAKE DAY BEFORE.

UPDATE: Made for Thanksgiving 2016.  made with cinnamon bun oreos...yum!  It really complimented the flavor.  also spent the extra $ and bought libby canned pumpkin.  think it really made a difference.  again parts of the crusts turned hard.  cook less next time??

You can sub 1 1/2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves in the recipe. I haven't tried this recipe with low fat cream cheese or light sour cream.

A 9-inch springform pan would also work here; the layers might be a bit thinner. As I noted below in the instructions, make sure your 9-inch baking pan has sides nearly 2-inches tall. The pan will be very full. If I were wanting to make this in a 9X13-inch pan, I wouldn't double the recipe (I think it would be too thick), instead, I would 1 1/2 the ingredients (I haven't tried this yet myself, just thinking out loud about the best way to go about it).

Keep in mind these bars need to chill for at least 8 hours (they make a perfect make-ahead dessert!).

INGREDIENTS

Oreo Crust:
• 1 package (about 14 ounces) Oreo cookies (or similar chocolate sandwich-type cookie, 36 cookies total)
• 5 tablespoons butter, melted
Pumpking Filling:
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (7.5 ounces) granulated sugar
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling) - Libby works best!
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
Topping:
• 1 1/2 cups sour cream (not low fat)
• 1/2 cup (2 ounces) powdered sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F. Line a 9-inch square baking pan with at least 1 3/4-inch or higher sides (preferably aluminum but glass will work, too) with two strips of foil that overhang on all four sides (to easily lift out the squares after baking/cooled). You can omit the foil step and lightly grease the pan with nonstick cooking spray if you don't want to lift out the bars after baking.
2. For the crust, pulse 26 of the Oreo cookies (reserve the others for topping) in a blender or food processor until they are fine crumbs. Add the butter and pulse until the crumbs are wet and sandy in texture. Press the mixture firmly and evenly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes. (try 5 minutes)
4. For the filling by beating the cream cheese and sugar with an electric mixer (handheld or stand) until light and fluffy. Add the pumpkin, eggs, flour, vanilla, salt, cinnamon, ginger, nutmeg and cloves and mix until smooth. Pour the filling onto the crust and spread evenly.
5. Bake for 50-60 minutes until the sides are set but the center (about a 4-inch radius in the middle) still jiggles slightly.
6. Remove the bars from the oven but leave it on.
7. Whisk together the sour cream and powdered sugar for the topping and spoon it in dollops across the top of the bars (if you pour it all into the middle, it will be hard to spread). Quickly spread it evenly across the top. Bake the bars for another 10-15 minutes until the edges of the sour cream topping are set.
8. Let the bars cool on a rack for an hour or so. Cover loosely with foil or plastic wrap and refrigerate for at least 8 hours. Chop the rest of the Oreos and sprinkle them on top before serving.

http://www.melskitchencafe.com/pumpkin-oreo-cheesecake-bars/

PUMPKIN CHEESECAKE

This was incredibly easy to make.  Used fresh pumpkin cooked & pureed (got pumpkins at Trader Joe's).  I thought it was okay.  Scott said it was better the next day and blog worthy.  Used Dulce de Leche from Our Best Bites Cookbook.  Needs a lot of cooling time/fridge time.  Make early in day if having at night.  

1

can (15 oz) pumpkin (not pumpkin pie mix)

1

package (8 oz) cream cheese, cut into 16 pieces, softened

1/4

teaspoon vanilla

3

eggs

3/4

cup sugar

1/2

cup Original Bisquick® mix

1 1/2

teaspoons pumpkin pie spice

1

cup caramel topping, if desired

Pecan halves, if desired

top with whipped cream, pecans and a drizzle of caramel sauce.

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.

Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.

CHEX MIX

THERE ARE DIFFERENT VARIETY OF CHEX MIXES TO TRY IN FHE FOLDER

CHEX CARAMEL CHOCOLATE DRIZZLES

Scott saw this on the back of the Chex box and wanted to try it.  Jackson made it one Sunday night and everyone loved it!  We had it for dinner with apples, celery and peanut butter.

3	cups Corn Chex® cereal
3	cups Rice Chex® cereal
1/2	bag (14-oz size) caramels (about 25)
2	tablespoons butter or margarine
2	tablespoons milk
1/4	cup semisweet chocolate chips

How-To

For easy drizzling, spoon the melted chocolate into a small food-storage plastic bag. Snip off one tiny bottom corner and squeeze the chocolate over the cereal mixture.

1.	In large microwavable bowl, mix cereals.
2.	In medium microwavable bowl, microwave caramels, butter and milk uncovered on High 2 to 3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Pour over cereals; gently stir until evenly coated.
3.	Microwave on High 3 to 4 minutes, stirring after each minute, until just beginning to brown. Spread on waxed paper to cool.
4.	In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in airtight container.

1/2 Cup: Calories 130 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g);Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 9g); Protein 2g % Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 20% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*% Daily Values are based on a 2,000 calorie diet.

CHEX PARTY MIX

1/4 cup margarine or butter, melted

4 1/2 tsp. Worcestershire Sauce

1 1/4 tsp. Seasoned Salt

8 cups Chex cereal

1 cup Peanuts

1 cup pretzels

Combine butter, Worcestershire sauce and seasoned salt; mix well. Pour cereal, nuts and pretzels into large ziplock bag or a big bowl.

Pour margarine mixture over cereal mixture inside bag or bowl. Shake or mix until well coated.

Oven:

Preheat oven at 250. Pour contents into a roasting pan. Bake 1 hour, stirring every 15 minutes.

Microwave:

Pour into a large microwave safe bowl. Microwave on high 5-6 minutes, stirring every 2 minutes. Make sure to scrap sides and bottom of bowl.

Crockpot:

Cook on low for 2 1/2 hours, stirring every 30 minutes. Remove lid and cook another 30 mintues on Low. (a recipe with different ingredients - crockpot cookbook pg. 17)

Cool on paper towels and store in a airtight container.

SWEET CHEX MIX

Burrelle's cookbook pg. 39

So good, very easy to make, really sweet

Mexican Hot Chocolate Chex® Party Mix

I liked this but not as much as I thought I would.  Like the healthified pumpkin (see below) better.  Think I might like this better without the vanilla chex. Next time I would add an extra cup of the other cereals and eliminate the vanilla.

Savor the flavors of Mexican Hot Chocolate any time of year in this dynamite party mix.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

16

servings

2

cups Vanilla Chex® cereal

2

cups Chocolate Chex® cereal

2

cups Cinnamon Chex® cereal

1/4

cup butter or margarine

1

cup semisweet chocolate chips

1/4

cup sweetened condensed milk

1

teaspoon ground cinnamon

1

cup flaked coconut

1 1/2

cups mini marshmallows

1. In large microwaveable bowl, measure cereal. Set aside
2. In 2-cup microwavable measuring cup, heat butter and chocolate chips on High 1 minute or until almost melted; stir and microwave another 30 seconds or until mixture can be stirred smooth; stir in condensed milk, heat 30 seconds or until boiling; stir in cinnamon. Pour over cereal mixture, stirring until evenly coated.
3. Microwave on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in coconut and marshmallows. Pour onto waxed-paper lined pan to cool.

Makes 16 servings

CHEX PUMPKIN PIE CRUNCH

This was really good.

1/4cup brown sugar

1tablespoon pumpkin pie spice

1/4 cup butter

2 teaspoons vanilla

2 cups Cinnamon Chex™ cereal 

2 cups Wheat Chex™ cereal

2 cups Honey Nut Chex™ cereal 

8 oz pecans

 In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

CINNAMON-APPLE CHEX MIX

We really liked this. Easy to make.

5 cups Wheat Chex cereal

1 cup whole almonds (can use lightly salted)

1/4 cup butter or margarine

1/3 cup packed brown sugar

2 TBSP light corn syrup

1 tsp cinnamon

1 cup chopped dried apples

1/2 cup vanilla yogurt-covered raisins

Heat oven to 300. In an ungreased 9x13, mix cereal and almonds. In a saucepan mix butter, sugar, corn syrup and cinnamon to boiling over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated. Bake for 15 minutes. Stir in apples; bake 15 minutes longer. Spread on waxed paper or foil to cool. Place in a serving bowl; stir in raisins. Store in airtight container.

Healthified Chex® Pumpkin Pie Crunch

Makes the apartment smell so yummy and is really good.

Ingredients

1/4 

cup brown sugar

1 

tablespoon pumpkin pie spice

2 

tablespoons margarine or butter

2 

teaspoons vanilla

2 

cups Cinnamon Chex® cereal

2 

cups Wheat Chex® cereal

2 

cups Honey Nut Chex® cereal

4 

oz pecans

Directions

• Step1In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
• Step2Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

The Original vs. Healthified

Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are goodand good for you.

Before	After
1/4 cup brown sugar	1/4 cup brown sugar
1 tablespoon pumpkin pie spice	1 tablespoon pumpkin pie spice
1/4 cup butter	2 tablespoons margarine or butter
2 teaspoons vanilla	2 teaspoons vanilla
2 cups Cinnamon Chex® cereal	2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal	2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal	2 cups Honey Nut Chex® cereal
8 oz pecans	4 oz pecans