Chocolate Caramel Shortbread (or in other words, Twix Bars)

I think these were one of the first recipes I found when I joined Pinterest and I just finally got around to making them. Chocolate, caramel, shortbread . . . needless to say these didn't last long in our house. The only change I think I'd make would be salting the tops next time. I love a little salt with my chocolate and caramel.

Recipe adapted from here.

Ingredients:
Shortbread
10 tablespoons unsalted butter, melted
1/2 cup sugar
1/2 teaspoon salt
1 egg yolk, whisked
1 2/3 cups flour

Caramel
7 tablespoons butter
1/4 cup and 2 tablespoons brown sugar
1/4 cup sugar
1/4 cup and 2 tablespoons light corn syrup
1 teaspoon salt
2 tablespoons heavy cream
2 teaspoons vanilla extract

Chocolate Topping
1 cup semi-sweet chocolate chips

Directions:
Shortbread
Grease an 8x8 baking dish with cooking spray.

In a large mixing bowl, combine the butter, sugar, and salt. Add egg yolk and combine. Pour in flour and combine. The mixture will be crumbly. Use your hands to turn the mixture into a dough. Press the dough into the pan. Refrigerate for 1 hour.

Preheat oven to 350 degrees. Bake for approximately 30 minutes or until the edges turn a very light brown. Allow to cool completely.

Caramel
In a heavy bottom sauce pan, combine butter, brown sugar, sugar, corn syrup, salt, and cream. Bring to a boil, stir continuously. Make sure the sugar dissolves. Using a candy thermometer, bring mixture to 245 degrees, stirring frequently. Remove caramel from heat and stir in vanilla extract. Allow the caramel to cool for approximate 10 minutes then pour over the shortbread.

Refrigerate for 20 to 30 minutes.

Chocolate Topping
Place the chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds, stir, and repeat until the chocolate is melted and smooth. (1 minute, 30 seconds worked for me). Pour over caramel and shortbread. (Top with kosher salt, if desired).

Refrigerate for 1 hour or until the dessert has set.

Remove dessert from pan. With a knife, cut into bite-size pieces.

I'm not going to lie, storage of these things is a little tricky. If you keep them in fridge, the caramel gets too hard to eat. If you store them at room temperature, the caramel melts and you end up with a gooey mess. So I stored them in an airtight container in the fridge then set them out for about 10 to 15 minutes before serving.

Enjoy!

~Krissy

More Dessert Recipes:
Chocolate Swirl Cake (Made with Swiss Cake Rolls)
Caramelitas 
Cranberry Brownies
White Chocolate Hazelnut Cream Pie
Soft Oatmeal Raisin Cookies
Spiced Rum Brown Butter Cookies

Homemade Caramel Sauce

Apples are pretty much a staple in our house. I'm not supposed to eat them (allergic) but I do anyways and just suffer the consequences (hives). The other day Eric mentioned that we should buy caramel for the apples next time we go shopping. Silly boy. I could just make him some then and there.

Ingredients:
1 cup granulated sugar
6 tablespoons butter, chopped into pieces and room temperature
1/2 cup heavy cream, room temperature

Directions:
Pour the sugar into a heavy bottom saucepan and heat over medium-high heat. Stir with a wooden spoon as the sugar begins to melt. Once it reaches a boil, stop stirring. Occasionally swirl the pan, being careful not to splash any of the liquid--sugar boils hotter than water.

*If you're worried about burning the sugar, you can add 1/2 cup water to the pan at the same time you add the sugar. This helps cook the sugar evenly, however it takes much longer because the water has to evaporate before the sugar can caramelize.

As soon as the liquid turns a dark amber color, stir in the butter. Caramel can burn in an stant so if you're new to making caramel, I recommend using a candy thermometer. When it reaches 350 degrees, add the butter. Beware that the mixture will bubble and foam.

Once the butter is incorporated, remove the pan from the heat and slowly pour in the cream, continuously stirring. Again, when you add the cream, the mixture will bubble so be careful. Contine to stir until the caramel is smooth. Allow the sauce to cool in the pan for a couple moments then transfer to a glass jar. Let the caramel cool to room temperature then refrigerate.

*Just a note. If your ingredients aren't room temperature, you risk making your caramel sauce seize (harden up) when you add cold cream to hot sugar. I've seen it happen enough times on the TV show Chopped  to always make sure my ingredients are room temperature.

If you want, when you add a 1/2 teaspoon of vanilla extract or any other extract at the same time you add the cream. Love salted caramel? Add 1 tablespoon of flaky sea salt after the cream is incorporated. 

So far, Eric hasn't put any caramel on his apples. I have, however, caught him with a spoon in the caramel jar.

Enjoy!

~Krissy

More Caramel Recipes:
Sea Salt Caramels
Pumpkin Caramels
Short-Cut Caramel Sauce

Shortcut Caramel Sauce

Whenever I make caramel, whether its sea salt caramels, pumpkin caramels, or caramel sauce, I have to use a candy thermometer. One day I hope to gain that sixth sense that warns you when the caramel is about to burn. As of yet I do not have. The couple of times I've tried to do caramel without a thermometer, I burnt it.

I wanted to make apple cider cupcakes with a caramel filling and spiced rum frosting. I also wanted to use homemade caramel sauce, but I didn't want to get my candy thermometer out. As much as I love caramel, I mind it a little nerve-wracking to watch the degrees go up one by one on the thermometer, positive the moment I look away, it will burn. I know you can make caramel with condensed milk in the microwave, but I'm not a huge fan of condensed milk. I'm not totally sure why. But I found another short-cut caramel recipe you can make in the microwave that doesn't call for condensed milk! I still think caramel made on the stove top tastes better, but this is pretty damn good and damn easy.

Ingredients:
1 cup sugar
2 tablespoons corn syrup
2 tablespoons water
1/8 teaspoon lemon juice
1/2 cup heavy cream, warmed
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla

Directions:
In a medium glass bowl, mix the sugar, corn syrup, and lemon juice together. Microwave the caramel until it just barely has an amber color, 5-8 minutes. If you microwave it for too long, you can burn the sugar. Allow the caramel to sit for about 5 minutes. As it does, you'll see the caramel continue to darken. I microwaved mine for 5 minutes, waited 5 minutes, and got this result:

Next time I may try to microwave it for longer to see if I can get a more intense color and flavor. Keep in mind that all microwaves cook differently.

While waiting for the caramel to darken, heat the whipping cream and vanilla extract in a small sauce pan. You don't need to bring it to a boil, just warm it so it doesn't cause the caramel to seize up.

Add the cream to the caramel a few tablespoons at a time. Beware that the sauce will bubble as you do this. Stir.

Once the cream is incorporated, stir in the butter until its melted and well combined. Allow to cool, pour into jar, and store in the fridge.

Like I said, so easy.

Enjoy!

~Krissy

For more autumn recipes, click here.

Apple Cider Cupcakes with Caramel Filling and Spiced Rum Frosting

Last February I made Eric an apple cider birthday cake. However, apple cider was not in-season so I used powdered apple cider mix. The cake turned out delicious, but I just knew it'd be better with real apple cider so I have impatiently been waiting for the fall drink to come back into season. But instead of a cake, I made them into cupcakes. Every time Eric hears the word cupcake he tells me that I should make those cupcakes again, the one with the chocolate ganache filling. He's referring to my St. Paddy's Day cupcakes. He loves cupcakes with filling. So I gave the apple cider cupcakes a caramel buttercream filling and topped them with a spiced rum buttercream frosting. It was a lot of buttercream, so next time I will use caramel sauce as filling. The spiced rum butter cream was the perfect pairing for this cupcake. I have to say, the cake is so much better with real apple cider.

Apple Cider Cupcakes
You can make this cake two ways. The easiest way is to just substitute out the water in a spice cake mix for apple cider. Or you can use the doctored cake mix recipe listed below:

Ingredients:
1 spice cake mix
1 3-ounce package instant vanilla pudding
4 eggs
1/2 cup apple cider
1/2 cup vegetable oil
1 cup sour cream or plain yogurt

Directions:
Mix all the ingredients together in a large bowl, pour into cupcake pans that are greased or lined with cupcake wrappers. Bake according to package directions. Allow the cakes to cool completely.

Caramel Sauce
I made my own caramel sauce to use in the buttercream frosting. I didn't feel like getting my candy thermometer out so I tested out this new recipe where you make caramel sauce in the microwave. It actually works. But . . . you don't have control over the color of the caramel sauce like you do when you make it on the stove top. In other words, my caramel sauce wasn't rich enough for my taste. Next time I make caramel buttercream, I'm going to make my caramel sauce on the stove top. But I will keep this microwave caramel sauce in my back pocket because it really is convenient to have. You could also use store bought caramel sauce.

Ingredients:
1 cup sugar
2 tablespoons corn syrup
2 tablespoons water
1/8 teaspoon lemon juice
1/2 cup heavy cream, warmed
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla

Directions:
In a medium glass bowl, mix the sugar, corn syrup, and lemon juice together. Microwave the caramel until it just barely has an amber color, 5-8 minutes. If you microwave it for too long, you can burn the sugar. Allow the caramel to sit for about 5 minutes. As it does, you'll see the caramel continue to darken. I microwaved mine for 5 minutes, waited 5 minutes, and got this result:

Next time I may try to microwave it for longer to see if I can get a more intense color and flavor. Keep in mind that all microwaves cook differently.

While waiting for the caramel to darken, heat the whipping cream and vanilla extract in a small sauce pan. You don't need to bring it to a boil, just warm it so it doesn't cause the caramel to seize up.

Add the cream to the caramel a few tablespoons at a time. Beware that the sauce will bubble as you do this. Stir.

Once the cream is incorporated, stir in the butter until it's melted and well combined. Allow to cool, pour into a jar, and store in the fridge.

Basic Buttercream Frosting
You will use this buttercream frosting for the base of both the caramel filling and the spiced rum frosting.

Ingredients:

3 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk, half and half, or whipping cream


Directions:
Place the the butter into a large bowl and cream with a hand mixer or standing mixer. Add vanilla and mix. Add 1 cup of sugar and blend on low speed until well incorporated. Then add another cup of sugar and beat until well blended. By now your buttercream is getting thick. Add 1 to 2 tablespoons milk and mix. Blend in the the final cup of sugar. To get light, smooth buttercream you need to blend the buttercream for 15 to 20 minutes on low. This is when I really wish I had a standing mixer. Doing it with a hand mixer is tedious but worth it in the end. 

Caramel Buttercream
Even though I wouldn't use this caramel buttercream as filling for apple cider cupcakes again, I will definitely use the caramel buttercream again.


Place about a third of your prepared buttercream into a medium bowl. Add the caramel sauce a few tablespoons at a time, blending it into the buttercream, until you reach the desired flavor. I had to use all the caramel sauce I made (about 1 cup to 1 1/2 cups--sorry, I forgot to measure it out) to give the buttercream a caramel flavor. However, I think if I used a different caramel sauce or made the sauce darker, I could have used less.

Spiced Rum Buttercream
You can make the spiced rum buttercream as strong or weak as you'd like. I used 4 tablespoons of Captain Morgan and my frosting had quite the kick to it. 2 tablespoons of rum should do nicely for a less boozy frosting. Just add the spiced rum to the buttercream and blend.

Assemble
When your cupcakes are completely cooled, use a 1/2 tablespoon measuring spoon to scoop out the center of the cupcakes. Reserve the centers for another use. Spoon or pipe the caramel buttercream (or caramel sauce) into the cupcake. Frost the top with the spiced rum buttercream.

Now I know these cupcakes look like a ton of work, but they're really not that bad. Tomorrow, I will tell you what you can do with the scooped out cupcake middles.

These cupcakes were a huge hit with everyone.

Enjoy!

~Krissy

For more autumn recipes, click here.

Pumpkin Caramels!

Happy First Day of Autumn!

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I don't think there is anything about autumn that I don't love. I mean, fall has the best weather, the best clothes, the prettiest foliage, not to mention Halloween. It is without a doubt my favorite time of year. It's also when I'm most inspired to cook. I can't go to the grocery store without gasping at all the pumpkins, squashes, and apples.

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Now there's some autumn recipes that I have to make every year. Top on the list is my Cinnamon-Sugar Pastries with Pumpkin Dip. Eric absolutely loves it. I'll probably make it at least twice before Thanksgiving just for him. And we always carve pumpkins which mean Roasted Pumpkin Seeds.

Then I have to make my Baked Potato Soup. It just screams out fall. Since apple cider will (finally) be in season, I must remake my Apple Cider Cake that I baked in February for Eric's birthday; this time with real apple cider instead of the powdered mix. But I also have a list the length of my arm (only a slight exaggeration) of new recipes to test out this autumn season. And chances are it's only going to continue to grow. I'm sure I won't get to them all, but I'll try my damnedest, beginning with . . . Pumpkin Caramels!

I made sea salt caramels last Christmas and they were amazing. I gave them as gifts and had to hide them from Eric or else he would have eaten them all. Everyone loved them. I had never even heard of pumpkin caramels until Pinterest. I tracked down a recipe that appealed to me, made a few changes, and here it is. Who knew homemade caramels could get any better?

Ingredients: 

1 1/2 cups heavy cream
2/3 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 cups white sugar
1/2 cup light corn syrup
1/3 cup maple syrup
1/4 cup water
4 tablespoon unsalted butter, cut in chunks
1 teaspoon lemon juice

Directions:
Line an 8x8-inch glass baking pan with wax paper and grease it with butter. Set aside.

In a medium sauce pan, heat the heavy cream, pumpkin puree, and pumpkin pie spice over medium-high heat. Stir and combine well. You want to get the mixture hot but not boiling. Remove from heat and set aside.

In a large heavy-bottomed pan with sides that are at least 4 inches high (I used a stock pot), combine the sugar, maple syrup, corn syrup, and water. Over medium-high heat, bring to a boil, stirring continuously. Once the sugar is completely dissolved, continue to cook the mixture until it reaches 248 degrees on a candy thermometer. Occasionally swirl the saucepan but refrain from stirring the mixture.

When the temperature reaches 248 degrees, slowly and carefully stir in the cream-pumpkin mixture. The mixture will bubble so be careful not to burn yourself. When the caramel reaches 230 degrees, stir continuously. When the temperature hits 244, remove from heat, and stir in butter chunks and lemon juice. Continue to stir until the butter is completely incorporated into the caramel.

Pour the caramel into the prepared pan. Allow the caramel to cool and set for at least 2 hours. Cut into 1-inch squares and wrap the pieces in wax paper.

I cannot even begin to describe how amazing these caramels are. I may have to make a second batch for Thanksgiving.

Enjoy!

~Krissy

Also Check These Fall Recipes:  
Acorn Donuts
Applesauce Cookies with Caramel Frosting
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Mini Pumpkin Pies
Pumpkin Bread!
Pumpkin Lasagna Rolls
Pumpkin Penn Casserole
Pumpkin Chocolate Chip Brownies

Applesauce Cookies with Caramel Frosting

I will use just about any excuse to try out a new dessert recipe. Visiting my parents for Independence Day was the perfect excuse to test not just one recipe, but two. These applesauce cookies were the second batch of cookies I prepared, the Baileys Cookies being the first. Applesauce cookies don't exactly scream summer--they do, however, yell out for autumn--but I had all the ingredients and I didn't want to wait months to try them. And I'm glad I didn't wait. They are cakey, fully of spice, and super yummy.

I slightly adapted this recipe. It makes about 3 dozen cookies.

Cookie Recipe
Ingredients:
1 cup sugar
1/2 cup shortening
1 egg
2 cups flour
1 ts baking soda
1 ts baking powder
1 cup applesauce
1/2 ts cinnamon
1/4 ts ground cloves
 
Directions:
Preheat oven to 375 degrees.

In a large bowl, whisk flour, baking soda, baking powder, cinnamon, and cloves together. Set aside.

In a second large bowl, cream the sugar and shortening with an electric mixer. Mix in the eggs and applesauce. Gradually stir in dry ingredients until well combined. Spoon a heaping tablespoon of dough on a cookie sheet, spacing the cookies about 2 inches apart. Bake for 8 to 10 minutes. Allow to cool.

Naked Cookies

Frosting Recipe
Ingredients:
3 tablespoons butter
1/4 cup half and half
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 cup powdered sugar

Directions:
Place the butter, half and half, and brown sugar in a saucepan. Heat over medium heat, stirring until the mixture boils.* Remove from heat and stir in the vanilla. Allow to cool and then stir in the powdered sugar. Spread over the cookies.

*The caramel taste of the frosting isn't really that strong. My mom commented that she thought it tasted more maple than caramel and I agree with her. The brown sugar just didn't get to caramelize long enough, so next time I make these, I'm getting my candy thermometer out and boiling the brown sugar mixture until its temperature reaches 248 degrees. That should give it a good, strong caramel flavor.

Applesauce and Baileys cookies

Enjoy!

~Krissy