Salted Caramel & Brown Butter Snickerdoodles

Ingredients:

2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into 1/4's

For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

Sea salt, for sprinkling on top of cookies

In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.

To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.

In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.

 Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.

When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.

 In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.

Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

(Recipe taken from Two Peas and Their Pod)

Delicious!

Spiced Apple Pumpkin Butter

Ingredients

2 c of fresh pumpkin puree or (1) 15oz. can
1/2 small apple, peeled, cored and chopped into small pieces
1/3 c pure maple syrup
2 T brown sugar
1/2 c apple cider
1 T fresh lemon juice
2 T boiled cider (optional)
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1/8 tsp. salt

Combine all ingredients into a large, heavy bottom sauce pan.  Bring to simmer on medium-low heat; then reduce to low and simmer, stirring occasionally, for 30-45 minutes or until liquid is reduced and mixture turns dark.  If a smoother consistency is preferred, use an emulsion blender or a regular blender and process until desired consistency.  Divide among 2 jars and secure the lids.  Bring to room temperature before refrigerating.

Salty & Sweet Caramel & Peanut Butter Crunch Bars

These yummy, crunchy treats are reminiscent of Twix bars.  They have a caramel & peanut butter filling between layers of buttery, salty crackers, and are totally enrobed in milk chocolate and sprinkled with toffee pieces.  Yummy!

Ingredients:

Buttery crackers, 1 box (I used Club crackers)
12 T butter
1/2 c whole milk
3/4 c granulated sugar
3/4 c brown sugar
1/3 c creamy peanut butter
1 3/4 c graham cracker crumbs
2 1/2 - 3 c milk chocolate chips
2 T Crisco
Toffee pieces

Spray a 13 x 9 pan with cooking spray.  Line with wax paper and lightly spray again.  Put down 1 layer of crackers.  Set aside.

In a large saucepan place butter, milk, sugars & peanut butter; stir until butter & peanut butter are melted. Bring to a boil over medium low heat and whisk in the graham cracker crumbs.  Boil for 5 minutes, watching carefully and whisking every few minutes.  Mixture will darken.  Take care not to burn.  Remove from heat and pour half over the crackers in the pan.  Spread evenly with an offset spatula. Place another layer of crackers on top and pour the remaining mixture over those, spreading evenly.  Add one last layer of crackers and press down gently.  Let set up at room temperature for at least 2 hours.

Once layers are firm, turn out onto a cutting board.  With a large, sharp knife cut between the crackers to separate them into bars.  Place parchment paper or wax paper on a baking sheet; set aside. Prepare the chocolate.  In a heatproof bowl over a pot of simmering water (or top of double boiler), melt together chocolate chips & Crisco.  Heat only until chocolate chips become shiny and then stir until well blended and smooth.

Situate the baking sheet next to the melted chocolate.  With 2 forks, dip each bar into the chocolate until completed covered. Let excess drip back into the pot and place bar onto the baking sheet.  Repeat for all bars.  Sprinkle toffee piece on top and allow to set up before serving.

This recipe adapted from Michael Symon's recipe on The Chew.

Stuffed Ranger Round-Ups Cookies

Quick, easy, simple, delicious stuffed cookie.  Prep takes no time at all.  Most ingredients are right in your cupboard.  So if you're craving something sweet, and don't want the hassle of making a complicated dessert, these cookies will do the job.  Very satisfying with little effort.

Ingredients:

1/4 c creamy peanut butter
1/4 c butter, softened
6 T brown sugar
1/4 c granulated sugar
1 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/2 tsp salt
1/2 c plus 1 T flour
1 c quick-cooking oats
1/2 c butterscotch chips
1/2 c puffed rice cereal
14 mini Snickers candy bars, unwrapped

Preheat oven to 350*F. Line a baking sheet with parchment paper; set aside. In a large mixing bowl, beat together peanut butter, butter, brown sugar and sugar until well blended. Add egg and vanilla; beat until light and fluffy.

In a small bowl, stir together baking soda, salt, flour and oats. Add to peanut butter mixture, blending until just combined. Stir in butterscotch chips and cereal. For each cookie, drop by level measuring tablespoonful on prepared baking sheet.  Set a candy bar horizontally on top and press gently. Place another level tablespoon dough on top of candy and press edges together to seal. Bake for 12 minutes or until light golden brown. Cool on pan for 5 minutes before transferring cookies to wire racks.

Makes 14 cookies.

Slow Cooker Peanut Butter Fudge Dessert

It's so easy to throw together a meal in your slow cooker, and lately, slow cooker desserts have become very popular.  I've thrown a few ingredients into a bowl, mixed them up and dumped all into my slow cooker.  The house smelled wonderful while this dessert was cooking, and it it only took 2 hours.  The larger the slow cooker, the shorter the cook time.

Ingredients:

1 c all-purpose flour
1/2 c granulated sugar
1 tsp baking powder
1/2 tsp salt
1/2 c peanut butter, creamy or chunky
1/2 c milk
2 T butter, room temperature
1 tsp vanilla

Topping:
1/2 c sugar
1/4 c unsweetened cocoa
1 c boiling water

1. In a medium-sized bowl combine the flour, sugar, baking powder and salt. Add the peanut butter, milk, butter and vanilla. Stir until all ingredients are incorporated.  Batter will be thick like cookie dough.

2. Grease the bottom and sides of a 4-quart slow cooker. Dump in the batter and spread evenly.

3. In the same bowl, stir together the topping ingredients and pour over the cake batter.  DO NOT STIR.

4. Place lid on cooker and cook on high 2-3 hours or until a tester in the center comes out clean. This dessert makes its own fudge topping.  So when you check it after 2 hours and the chocolate you poured in disappea

red and all you see is cake, have no fear, it's all on the bottom!

5. Serve warm from the cooker with vanilla ice cream or whipped cream. Refrigerate any leftovers.

Yield: 8 servings.

This recipe featured on The King Arthur Flour website.

Chocolate Syrup Cupcakes with Marshmallow Butter Cream

Ingredients:

1/2 c butter, room temperature
1 c granulated sugar
1 tsp vanilla
4 large eggs
1 1/4 c all-purpose flour
3/4 tsp baking soda
1 1/2 c (1 16-oz can) Hershey's chocolate syrup

Heat oven to 350*F.  Place cupcake liners in cupcake tin, set aside.
Cream the butter, sugar and vanilla until light and fluffy.  Add the eggs, one at a time, beating well after each addition. Combine the flour and baking soda and add alternately with the chocolate syrup to the creamed mixture.  Pour the batter into paper-lined muffin cups, filling each 1/2 full.  It is important that you fill no more than 1/2 full.  This batter is thin and tends to bake over the top of the cupcake well causing the outer edges to burn and the center to sink and pull away from the cupcake liner. Bake 20-25 minutes.  Yield: About 30 cupcakes.

Marshmallow Butter Cream

1 stick butter, room temperature
7 oz. jar marshmallow creme
1 c sifted confectioners' sugar

Beat butter until light & fluffy.  Beat in marshmallow creme until well incorporated.  Add confectioners' sugar.  Beat until combined.  Add more confectioners' sugar, if necessary, to reach desired consistency.  Frosts approximately 30 cupcakes.

Drizzle frosted cupcakes w Hershey's syrup and add chocolate sprinkles, if desired.

Sticky Toffee Pudding

This dessert is always such a big hit.  Nothing better than individual little cakes rich with dates & pecans & maple syrup, and then smothered in a buttery toffee sauce, served warm.  mm mm mm  This is a typical British confection, and served in many local Irish Pubs and well as those pubs located in Ireland.  I thoroughly enjoyed this dessert 3 times in my 7-day visit to Southern Ireland.  My version tastes just as good (maybe a wee bit better!).  This is a great dessert for fall, and also for the holidays.  For small, intimate gatherings I make it in individual ramekins, and for larger crowds I make it in a 13x9 pan.  Heavenly either way.

Ingredients:

Nonstick cooking spray
5 ounces pitted dried dates
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground nutmeg
Pinch of cloves
4 tablespoons (1/2 stick) unsalted butter, room temperature
3/4 cups light-brown sugar
2 large eggs
3 tablespoons molasses
3 tablespoons medium amber maple syrup
1 teaspoon pure vanilla extract
1 1/4 cups coarsely chopped toasted pecans
FOR MAPLE TOFFEE SAUCE
1/2 cup (1 stick) unsalted butter
1/2 cup light-brown sugar
1/4 cup medium amber maple syrup
1/2 teaspoon coarse salt
1 teaspoon vanilla
1/2 cup heavy cream
Unsweetened whipped cream, for serving

Preparation

Maple Toffee Sauce

1. Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use.

Upside-Down Sticky Toffee Pudding

1. Preheat oven to 350 degrees with a rack in the middle. Spray one 8-inch by 3-inch cake pan with nonstick cooking spray; set aside.
2. Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. Transfer dates to the bowl of a food processor; pulse until coarsely chopped. Set aside.
3. In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, cloves.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. With the mixer on low speed, add the flour mixture. Mix until just combined.
5. Pour 1/2 cup maple toffee sauce into the bottom prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth top, and transfer to oven. Bake until deep golden and a cake tester inserted into the center of each comes out clean, about 55 minutes.
6. Remove pudding from oven and let cool for 10 minutes. Run a small offset spatula around the edge cake pan and invert onto serving platter. Immediately pour additional sauce over cake; let cool slightly. Serve warm with whipped cream.

13x9 pan version I made for Christmas

Serve with a spot of tea!

Candied Bacon & Pecan Buttermilk Scones

.
In a previous post I shared a recipe on how to make Slow Cooker Salted Caramel Apple & Pear Butter.  It made me think about what I could make that would compliment it perfectly.  I came up with this recipe, and they were great together.  These scones are so moist and tender and tasty.  You have the sweet 'n salty taste of the candied bacon and the nuttiness of toasted pecans all rolled into a rich, buttermilk dough.  Serve with the Slow Cooker Salted Caramel Apple & Pear butter or a favorite curd or jam.  Not overly sweet, so perfect on a chilly autumn morning.

Ingredients:

3 1/4 c all-purpose flour
2 tsp baking soda
1 T granulated sugar
4 T cold unsalted butter, diced
4 T vegetable shortening
1 1/4 c buttermilk
1 tsp vanilla bean paste or vanilla extract
6 strips candied thick sliced bacon (recipe below)
1/2 c toasted pecans, chopped
1 egg, beaten with a tsp of water for an egg wash

Candied Bacon:
5 strips thick sliced bacon cut into thirds
1/2 c dark brown sugar
2 T pure maple syrup

Heat oven to 350*F.  Line a cookie sheet w foil and place a rack on top.  Place the cut bacon on the rack, set aside.
Mix brown sugar and maple syrup together.  Cover the bacon slices with the mixture.  I use my fingers and drop pieces on the bacon and smooth it out with the back of a spoon.  Bake for approximately 20 minutes or until crisp.  Cool completely, then dice with a sharp knife. Set aside. Try not to eat too much of it while you are preparing the scone batter! ;)

Place flour, baking soda & granulated sugar in a large bowl and whisk to get any lumps out.  Add butter and shortening and with your fingers, work the mixture until the butter and shortening and pea size.  Make a well in the center and add the buttermilk all at once along with the vanilla.  Combine just until blended.  Toss in the diced bacon and pecan pieces.

Prepare the scone batter:
Cover a large cookie sheet w parchment paper, set aside.
On a lightly floured surface pat the dough out to about 1 1/2" thickness.  Using a floured biscuit cutter; one with a fluted edge will look nicer, cut out the scones and place them on the prepared cookie sheet.  It is okay if they touch.  With a pastry brush, brush the egg was all over the scones.  This will give them a nice browned color as they bake.
Bake approximately 12 minutes or until golden brown, but still tender to the touch.

Brilliant!  Absolutely Brilliant!

Slow Cooker Salted Caramel Apple & Pear Butter

I had apples and pears on my counter aging by the day.  What to make, what to make?  Then I remembered this recipe.  It's so easy it's fool-proof.  I know it doesn't make any sense, but I actually had to go out and buy a couple more apples and a couple more pears to make a full pot.

Here's what you do:

Peel, core and dice up 8 apples (I used a mixture of Granny Smith, Macoun & Cortland)
Peel, core and dice up 6 pears (I used Bosc)
1 1/2 c dark brown sugar
1/2 c apple cider
2 T boiled cider (optional)
1/2 tsp salt
1/4 tsp ground cloves

Put all ingredients in a slow cooker and set the control to low.  Do not remove lid or stir for 12 hours.  After 12 hours, mash with a potato masher or use an immersion blender and blend until smooth.  Prop up the lid by placing the handle of a wooden spoon under it and continue to cook for another 6 hours.  Check the consistency.  If you want it thicker continue to cook up to a total of 24 hours, check every couple of hours for consistency.

Divide into jars with lids and cool completely.  Place in the refrigerator for up to 3 weeks.  Alternatively you use a canning method with a hot water bath.

Apple-Pear Butter is good on biscuits, english muffins, toast, pancakes or waffles or scones.  You can put it on ice cream, in granola, in place of jelly on a PBJ, or any other time you would normally use jam, jelly or applesauce.  Bake it into cookie bars, breads or bundt cakes.  There are many recipes on line.  I served mine with Glazed Bacon & Pecan Buttermilk Scones.  So so yummy!

If you are interested in my recipe for the Candied Bacon & Pecan Buttermilk Scones, this link will take you to my post.

As always, thank you for taking the time to visit!