Salted Caramel Sauce

Ingredients:
3 Cups Sugar
3/4 Cup Water
2 1/4 Cups Heavy Cream
10 1/2 tbsp Unsalted Butter - Cut into small pieces
3 tbsp Pink Sea Salt  - Or Regular Sea Salt

Directions:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.  Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream.  The mixture will bubble.  Stir in the unsalted butter and salt.  Transfer the caramel to a dish and cool.

* The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat before serving.
* Original Recipe w/ smaller portions:
http://www.cookingchanneltv.com/recipes/kelsey-nixon/salted-caramel-sauce.html

Cinnamon Rolls

1 cup unsweetened almond milk

6 tbsp Butter – 3 tbsp & 3 tbsp

1 packet instant yeast

1/2 tsp salt 

1/4 cup + 1 Tbsp sugar, divided

3 cups all purpose flour

1 tbsp Vegetable Oil

1/2 Tbsp cinnamon

1 tsp Espresso Powder

Topping:

¼ Cup Sugar

¼ Cup Heavy Cream

½ tsp Salt

¼ Cup Chopped Almonds + 1 tbsp

In the microwave heat the almond milk and 3 tbsp butter until 110 degrees

Transfer mixture to a stand mixer and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.

Next add in flour 1/2 cup at a time until combined and dough is pulling away from the sides.  Add dough to a large bowl coated w / Vegetable Oil.  Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

When the dough is almost finished rising, in a pan over medium heat add ¼ cup sugar, 3 tbsp butter, cinnamon and espresso powder.  Wait for it to melt and stir to combine.

In another pan, over med/high heat add 1/4 cup sugar and  wait till it melts.  Shake the pan to ensure it all melts evenly.  It will look like it's burning but don't let it.  Let it completely melt and come to a dark brown color then add the heavy cream , salt and almonds. Stir to combine then remove.

On a lightly floured surface, roll out the dough into a thin rectangle about 1/4" thick and about 12" long. Brush with the sugar, cinnamon mixture and sprinkle w/ 1 tbsp almonds.

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1 inch sections, you should have about 12 rolls.

Butter an 8×8 square pan along the bottom and sides.  Pour the sugar, cream mixture along the bottom, coating evenly.  Place the cut rolls in the pan and press down gently.

Preheat oven to 350 degrees

Bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes then place a plate over the rolls and invert them onto the plate. (the bottom of the baking pan w/ the almond sugar mixture now becomes the topping for the rolls).  Enjoy.

Delumpkin Pumpkin Cake

1 - 15 oz. can pumpkin

1 cup melted butter

1/4 cup strong, cold coffee

4 eggs

1 1/2 cup light brown sugar, firmly packed

1/2 cup white sugar

2 tsp. vanilla

2 cups flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 1/2 tsp. pumpkin pie spice

1 1/2 tsp. cinnamon

2/3 cup Werther's Caramel Specialties Caramelts, chopped (15 candies) or butterscotch morsels

 DIRECTIONS

Preheat oven to 350 degrees. In a large microwave safe mixing bowl, melt the butter for 2 minutes in microwave. Remove and add the pumpkin, cold coffee, vanilla and sugars, stirring to combine. Add the baking powder, baking soda, salt and spices, stirring well to combine. Add the eggs and beat with a wooden spoon until well combined; add flour and mix only until all the flour is incorporated into the batter. Stir in the chopped Werther's candies (or butterscotch morsels) and turn into a 9x13-inch baking pan that has been greased and floured (I use Baker's Joy spray). Bake for 30-37 minutes or until center springs back when touched. Cool in pan on a wire rack until completely cool, if frosting.

Delicious, silkily moist pumpkin cake that can be dressed up with cream cheese frosting, whipped cream or enjoyed completely naked.

Recipe courtesy of: 

http://www.cooking.com/recipes-and-more/recipes/delumpkin-pumpkin-cake-recipe-10002671.aspx?CCAID=cknwrdne04489bd&s=s0051058758s&mid=1613801&rid=51058758#axzz2h8nMgQJs

Peanut Butter / Fudge / Marshmallow / Caramel Candy

INGREDIENTS

PIE CRUST:

25 cream-filled chocolate sandwich cookies

4 tablespoon butter, melted

PEANUT BUTTER FUDGE:

1 1/2 cups confectioners' sugar

1/2 stick butter

1 cup brown sugar

1/2 cup whipping cream

1/2 teaspoon salt

1/2 cup peanut butter

1/2 teaspoon vanilla extract

CARAMEL:

1/2 cup heavy cream

1/2 cup brown sugar

1/2 cup granulated sugar

1/4 cup corn syrup

1/4 cup whipping cream

1/2 stick butter

1/2 teaspoon salt

1/2 teaspoon vanilla extract

MARSHMALLOWS:

½ bag mini marshmallows

CHOCOLATE FUDGE:

1 1/2 cups confectioners' sugar

2 tablespoons butter

1 1/2 cups heavy cream

4 tbsp sugar

2 tbsp brewed / cooled coffee

1/2 teaspoon salt

1/4 cup milk chocolate chips

1/2 teaspoon vanilla extract

DIRECTIONS:

For the crust: Preheat the oven to 350 degrees F. In a food processor, break up the cookies & butter into small pieces and press into a buttered 9-by-9-inch baking pan. Bake for 11 minutes. 

For the peanut butter fudge: Put the confectioners' sugar in a large mixing bowl and set aside. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, whipping cream and salt. Bring to a boil. Boil for 2 minutes and remove from the heat. Stir in the peanut butter and vanilla. Pour the mixture over the confectioners' sugar and mix. Spoon the mixture into the cookie pie crust until it is completely covered. 

For the caramel: In a small saucepan, combine the heavy cream, brown sugar, granulated sugar, corn syrup, whipping cream, butter and salt. Heat over low heat until the butter is completely melted. Gradually increase the heat to high and bring the mixture to a boil, stirring frequently. Continue to wisk until the temperature on a candy thermometer reads 250 degrees F. Remove from the heat, stir in the vanilla and pour over the peanut butter fudge. If you don’t have a candy thermometer, about 7-10 minutes until it forms a loose ball and pulls away from the sides.

For the marshmallows:  Sprinkle the marshmallows over the caramel layer evenly.

For the chocolate fudge: Put the confectioners' sugar in a large mixing bowl and set aside. Melt the butter in a small saucepan over medium heat. Stir in the cream, sugar and salt. Bring to a boil. Boil for 2 minutes and remove from the heat. Stir in the chocolate, coffee and vanilla until all the chocolate is melted and the mixture is smooth. Pour the mixture over the confectioners' sugar. Beat with an electric mixer for 3 to 4 minutes until very smooth. Spread evenly over the marshmallow layer with a spatula. 

 Cool for about 30 minutes at room temperature for 30 minutes and then cool in fridge for about an hour. Then cut into 1” squares and serve.

Satanic Brownies

1 ¾ cup all purpose flour

¾ cup confectioners’ sugar

1/3 cup baking cocoa

1 1/4 tbsp sea salt, divided

4 tbsp coffee, divided

¾ cup cold butter

14oz. can sweetened condensed milk

1 teaspoon vanilla

2 cups semi-sweet chocolate chips, divided

¼ tsp cayenne pepper

20 cubes of caramel

1 cup chopped almonds

1/3 cup toffee bits

In a food processor combine the flour, sugar, ¼ tsp salt and cocoa.  Add the butter and 2 tbsp coffee and process just until the mixture resembles coarse sand.

Press firmly into a buttered 13 x 9 baking pan.

Bake at 350 degrees for 10 minutes.

While crust is baking, combine condensed milk, vanilla, 2 tbsp coffee, cayenne pepper and 1 cup choc. chips in a medium saucepan.  Heat, stirring until mixture is smooth. 

In a bowl, combine almonds, toffee bits, 1 tbsp sea salt and remaining cup of choc. chips.

Remove crust from oven.  Divide caramels evenly over the crust.

Pour chocolate mixture over crust.  Sprinkle almonds, toffee, salt and choc. chips over the chocolate layer and press down firmly.

Bake another 18-20 minutes.  Let cool.  Enjoy!

* This is a very rich recipe so cut into about 1 inch squares.