CARAMEL IN THE WORKS!

A NEW CARAMEL IS BUBBLING AWAY....

HAPPY WONKA WEDNESDAY...WONKA MEETS WAFFLES!

WHO WOULDN'T LOVE A CHOCOLATE DIPPED WAFFLE ON A STICK SMOTHERED IN SPRINKLES? HAPPY WONKA WEDNESDAY!!!!!  TOAST WAFFLES-INSERT STICKS AND CAREFULLY DIP IN MELTED CHOCOLATE! ADD SPRINKLES!

WONKA WEDNESDAY EVE!

DINNER!

SIMPLE DINNER IDEA!!!! MAKE SOME HOMEMADE BROWN FRIED RICE USING TOASTED SESAME OIL.....THROW IN SOME PEPPERS, CHICKEN SAUSAGE & BROCCOLI! ONE PAN....EASSSSSSSY WEEKNIGHT YUMMINESSSAUTEE YOUR CHICKEN SAUSAGE IN A PAN AND SET ASIDE ONCE BROWNED. HEAT SOME OIL-I USE DARK SESAME FROM TRADER JOES. ADD EGGS AND COOK TO SCRAMBLE. I USED 4! THEN ADD YOUR VEGGIES OF CHOICE LIKE PEPPERS, BROCCOLI. DUMP IN YOUR COOKED BROWN RICE AND ADD LOTS OF TAMARI SAUCE (OR SOY) SO EVERYTHING IS GENEROUSLY COATED! VOILA!!!

SECRET RECIPE CLUB REVEAL-SWEET POTATO FRIES!!

FOR THE SECRET RECIPE CLUB THIS MONTH, I WAS ASSIGNED A BLOG CALLED, "WE HEART VEGAN." AS SOON AS I SAW HER POST FOR SWEET POTATO HOME FRIES I KNEW I'D FOUND MY MATCH! YEARS AGO, MY HUBBY & I HAD THE MOST AMAZING SWEET POTATO FRIES IN A RESTAURANT. THEY WERE ACTUALLY SERVED WITH....ARE YOU SITTING?.......POWDERED SUGAR!!!! AND THEY WERE PHENOMENAL. I FOLLOWED WE HEART VEGAN'S RECIPE CHANGING ONLY THE SHAPE OF MY POTATOES AND FINISHING THEM OFF WITH A SPRINKLING OF POWDERED SUGAR. MINE ROASTED FOR ABOUT 45 MINUTES. THANKS FOR THE INSPIRATION!!!

HERE IS MY SOUS CHEF AT WORK LINING UP OUR FRIES!

I THINK HE'S HAVING FUN!!! HE'S LINING THEM UP PRETTY WELL, TOO!

HERE THEY ARE...ALL DRESSED UP IN THEIR POWDERED SUGAR YUMMINESS!

WANT A FRY?

Sweet Potato Baked Home Fries -RECIPE FROM WE HEART VEGAN

Serves 4

2 large sweet potatoes

2 Tbsp. olive oil or canola oil

Dash of paprika

Ample sprinkle of sea salt and fresh ground black pepper

Directions:

Scrub the potatoes well; slice first into rings by cutting end to end then cut each circle into triangles by slicing it in half twice.

Place all the chunks into a mixing bowl and add the remaining ingredients; toss to coat.

Spread onto a baking sheet, being sure that they are in a single layer, and bake in a preheated 400 F oven for 8 minutes; flip after the 8 minutes and bake 8 more. Since the cubes are small they won’t take long at all.

Carefully remove each one and put in to a dish for serving; serve hot!

PANCAKE WORDS

GOOOOOD MORNING!!! USED MY NEW TOY FROM WILLIAMS SONOMA THIS MORNING! HAVE YOU SEEN THIS PANCAKE PEN? SO MUCH FUN....SERVE YOUR KIDS THEIR NAME-THEY'LL GO CRAZY!!! ....AND SOME XO'S FOR YOUR LOVIE!!! ♥ ♥ ♥
TIP: YOU CAN DO THE SAME THING USING A KETCHUP SHAPED BOTTLE FROM THE DOLLAR STORE!

Buttermilk Pancakes

(makes 12 pancakes)

Ingredients:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
HANDFUL OF CHOCOLATE CHIPS, OR MORE HEE HEE
1/3 cup butter, melted

Directions
1 In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2 Heat a lightly oiled griddle or frying pan over medium to med-high heat. 3 Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Add chips. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on
both sides and serve hot.
allrecipes.com

COOKIE DOUGH BROWNIES TOPPED WITH GANACHE!

LOVE COOKIE DOUGH? THEN THESE BROWNIES ARE FOR YOU!!!! A FUDGY BROWNIE...A THICK LAYER OF COOKIE DOUGH AND THEN IT'S TOPPED OFF WITH A CHOCOLATE GANCHE AND MINI CHOCOLATE CHIPS!!!

Chocolate Chip Cookie Dough Brownies...adapted from Recipe Girl

Brownie layer:

4 ounces unsweetened chocolate, chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla
1 cup flour

Cookie dough layer:

3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour

1 1/2 cups semi sweet chocolate chips

Ganache topping:

6 ounces of semi-sweet chocolate chips or semi sweet chocolate, chopped

1/3 cup cream

Mini chocolate chips for decoration (optional)

Preheat oven to 325º. Line a 9 x 13 pan with nonstick foil.

Make brownie layer. Melt chocolate in the microwave using 30 second increments, stirring until melted and smooth. Set aside. In a large mixing bowl, beat butter and brown sugar till well mixed. Beat in eggs and vanilla. Mix in melted chocolate. Stir in flour; don't over mix. Spread into pan. Bake 30-35 minutes or till toothpick inserted in center comes out clean. Cool.

Make cookie dough. With an electric mixer combine butter and both sugars. Mix in milk and vanilla; stir in flour. Add chocolate chips and mix to combine. Spread over cooled brownie layer. Cool till firm (can freeze to hurry along process).

Make ganache. Melt remaining chocolate and cream together in microwave, stopping at 30 second intervals to stir till smooth and chocolate is melted. I added mini chocolate chips on top. Spread over dough layer. Chill for easier cutting.

SHARING AT http://www.thekurtzcorner.com/2011/09/tuesday-tutorials-link-party-no-8.html AND http://www.alli-n-son.com/2011/09/29/sweet-tooth-friday-pumpkin-spice-coffee-creamer/

FLOURLESS PEANUT BUTTER COOKIE SANDWICHES

HAPPY GLUTEN FREE FRIDAY! BY NOW, YOU MUST KNOW I AM GOING CRAZY OVER HOMEMADE CARAMEL THIS MONTH! I HAD SOME LEFTOVER CARAMEL BUTTERCREAM FROM MY APPLE TOFFEE BARS AND DECIDED TO MAKE FLOURLESS PEANUT BUTTER COOKIE SANDWICHES! THESE COOKIES COULDN'T BE ANY EASIER AND THEY ARE PACKED FULL OF DELICIOUS-NESS!!!!!!!

SO, WE START WITH MY GLUTEN FREE MODEL. I THINK HE LOOKS HAPPILY FED, YES?

HERE IS A PEEK INSIDE THE SANDWICH COOKIE AT THE CARAMEL BUTTERCREAM! YOU CAN FIND THE COOKIE RECIPE BELOW AND THE BUTTERCREAM RECIPE HERE.

FLOURLESS PEANUT BUTTER COOKIES

ELECTRIC MIX:

1 1/4C. PEANUT BUTTER

1 1/4C. BROWN SUGAR

1/2TSP. BAKING SODA

1 EGG

1/2TSP. VANILLA

ROLL INTO BALLS. PLACE ON PARCHMENT AND BAKE AT 350 11-13 MINUTES. LET COOL ON SHEETS. WILL FLATTEN AS THEY COOL.

CHOCOLATE CHEESECAKE BROWNIES

Chocolate Cheesecake Brownies
1/2 cup butter
2-oz dark chocolate, chopped
2 tbsp cocoa powder
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
1/4 tsp salt

Cheesecake
8-oz cream cheese, room temperature
1/3 cup sugar
2 tbsp cocoa powder
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350F. Line an 8×8 or 9×9-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Stir in cocoa powder until fully incorporated. Set aside to cool.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour and salt into the bowl and stir until just combined.
Pour into prepared pan and spread into an even layer.
Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, cocoa powder, egg and vanilla extract until smooth.
Drop over brownie batter. Swirl the two batters together with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture will come out clean.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.

Recipe from Baking Bites!

HAPPY WONKA WEDNESDAY......CARAMEL APPLES ANYONE?

BEST CARAMEL RECIPE IN THE WORLD. TRUST ME, YOU NEEEEEEEEEED THIS APPLE IN YOUR LIFE!!!!!

WASH APPLES AND INSERT STICKS, SET ASIDE AND MAKE BEST CARAMEL OF YOUR LIFE.....

INGREDIENTS:

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined.

8. Stirring occasionally, allow to cool until thick like molasses. If you dip too soon the caramel will slide off the apple. Dip apples & roll in toffee bits!!!!!!!

RECIPE FROM

AROUND THE TABLE AT BLACKBERRY FARM

WONKA WEDNESDAY!

HEAVENLY CARAMEL APPLE TOFFEE BARS

ON A SCALE OF 1-10, THESE ARE AN 11! JUST SAYIN! YOU MUST MAKE THESE!!!BARS:

• 1/3 cup soft butter
• 1 cups packed light brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup All-Purpose Flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup peeled, chopped tart apple (1/2 large apple)
• 1/4 cup toffee bits (Heath)

1. Preheat oven to 350°
2. Line 8x8 baking pan with nonstick foil.
3. Cream butter and brown sugar in mixer until smooth.
4. Add egg and vanilla and beat on medium until combined.
5. On low, add flour, baking powder, and salt. Mixing until just combined.
6. Stir in the chopped apples and toffee bits until evenly distributed.
7. Spread in prepared pan and bake for 30 minutes until the center is set. Bar recipe adapted from cookies & cups

Caramel Buttercream Frosting:

First Make Salted Caramel for Buttercream ....Recipe: (You will have extra-try dipping some apples!)
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, and salt. Stir until combined.

8. Measure 1/2 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save the extra in a sealed container in the refrigerator. Perfect for dipping apples, too!!!!

For the Buttercream: (you will have extra)

Electric mix 1 stick softened butter and 4 ounces cream cheese. Slowly add 2 cups powdered sugar and 1/2c. homemade caramel. Whip on high till fluffy. Spread on bars. Top with more toffee bits if you like and save extra frosting for another use! Chill bars before cutting!

caramel buttercream recipe adapted from

AROUND THE TABLE AT BLACKBERRY FARM

CHOCOLATE CHIP BISCOFF BLONDIES

RECIPE:

MELT 1 STICK OF BUTTER AND 1/4C. BISCOFF SPREAD IN THE MICROWAVE. ONCE SMOOTH, ADD 1C. SUGAR, 1C. FLOUR, 3 EGGS, 1TSP. BAKING POWDER AND 1TSP. VANILLA. STIR UNTIL MIXED. STIR IN 1C. SEMISWEET CHIPS OR CHUNKS. SPREAD IN 9X13 PAN LINED WITH NONSTICK FOIL AND BAKE AT 350 FOR 25-30 MINS. COOL AND CUT.

HEATH BAR CHEESECAKE COOKIE PIES

....WITH CARAMEL!!!!!!!!!

RECIPE
2 Cups chopped Heath Bars
2 1/2 C. graham cracker crumbs
5 T. melted butter (DEFINITELY USE MORE-WERE A BIT TOO CRUMBLY!!!)
2 8oz packages soft cream cheese
1 C. sugar
2 eggs
1 T. vanilla
3T. caramel sauce (use store bought or microwave 10 caramels with 1T. heavy cream. Can double this to have extra for serving!)
1. Preheat oven to 350 degrees F. Place graham cracker crumbs and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.
2. In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 Cup of cheesecake mixture over each baked crust then top evenly with chopped Heath. Bake for 23-26 minutes or until cheescake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with extra caramel sauce to serve!

If you don's have a muffin top pan, you can also make these in cupcake liners!

LINKING UP AT http://thesweetdetail.blogspot.com/

CHOCOLATE + RASPBERRY = YUM!!!!!!

GHIRARDELLI CHOCOLATE RASPBERRY BROWNIES!!!!!!

Ghirardelli Dark Chocolate Raspberry Brownies

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
1Tablespoons vanilla extract
2 large eggs, at room temperature
1 (3.5 ounce) Ghirardelli Dark & Raspberry Bar
9 Ghirardelli Dark & Raspberry Squares (from a 5.32 ounce package of individually wrapped chocolate squares)

Preheat the oven to 350 degrees F.

Sift together the flour, cocoa powder and kosher salt into a bowl. Set aside.
In a bowl of a stand mixer, mix together the brown sugar, sugar, melted butter and vanilla extract for about 3 minutes.
Add in the eggs, one a time. Mix until completely combined.

Slowly add in the dry ingredients and mix until just combined.

Line an 8 by 8 inch pan with nonstick foil. Spread half of the brownie batter in the bottom of the baking pan. Set aside.

Take 1 Ghirardelli Dark & Raspberry Bar and cut the bar into 8 pieces. (along the creases in the bar, don’t cut through the raspberry centers)

Place the pieces on top of the brownie batter.

Spread the remaining brownie batter on top.

Bake the at 350 degrees F for 30 minutes. Cool on a cooling rack for about 25-30 minutes. At this point the brownies should still be slightly warm but not hot.
Then take 9 Ghirardelli Dark & Raspberry Squares and press them very carefully on top of the slightly warm brownies.

Let the brownies cool before cutting. They’re much easier to cut into pieces once they’ve cooled. Enjoy!

ADAPTED FROM GINGERBREADBAGELS.COM

PEANUT BUTTER PARADISE POPCORN

WHITE CHOCOLATE RASPBERRY FUDGE

YES, THIS IS SWEET! (AFTER ALL, IT IS FUDGE) YES, THIS IS DELICIOUS!!!!! ENJOY! AND ADDED BONUS? IT'S GLUTEN FREE!

Ingredients
2 c. marshmallows
1 c. sugar
1/2 cup heavy cream
3 T. butter
1/2 tsp. salt
1 3/4 cups white chocolate chips
2 heaping T. seedless raspberry preserves
1/2 tsp. vanilla extract

Directions
Line a loaf pan with nonstick foil. Combine marshmallows, sugar, cream, butter and salt in a pot over medium heat. Cook, stirring, until butter and marshmallows are melted. Continue cooking 5 minutes, stirring occasionally.

Combine 1/4 cup white chocolate chips and raspberry preserves in a microwaveable bowl. Microwave 20 seconds. Stir the white chocolate mixture until smooth.

Back to the fudge... Stir the remaining white chocolate chips and vanilla into the marshmallow mixture until melted. Pour the mixture into the loaf pan. Drop tablespoonfuls of the raspberry mixture on top of the fudge and swirl in with a toothpick. Let the fudge chill in fridge for a few hours until set. Cut into squares and serve!!!!

LINKING UP AT http://www.homemakerinheels.com/ AND http://lollyjaneboutique.blogspot.com/

TWIZZLERS TAKE A TWIST!

HAPPY WONKA WEDNESDAY! HOW ABOUT SOME CHOCOLATE DIPPED TWIZZLERS TO CELEBRATE MR. WONKA HIMSELF!!!!
MELT MILK CHOCOLATE CHIP IN THE MICROWAVE UNTIL SMOOTH. GRAB YOUR BAG OF TWIZZLERS AND DIP AWAY!

WONKA WEDNESDAY PARTY!!!

MUNCHOS GET FANCY FOR NATIONAL CELIAC AWARENESS DAY!

HAVE YOU EVER EATEN MUNCHOS? I HAD FORGOTTEN EXACTLY HOW DELICIOUS THEY ARE! HERE THEY ARE DECKED OUT IN DARK CHOCOLATE AND TOFFEE! WILL SOMEONE PLEASE GET THESE OUT OF MY HOUSE...AND FAST! ♥

LINKING UP AT http://nap-timecreations.blogspot.com/ AND http://sweetology101.blogspot.com/2011/09/happy-birthday-to-me-on-tea-party.html?showComment=1315962855655 AND http://www.ladybehindthecurtain.com/?p=15764

CARAMEL BROWNIES

A SECOND BATCH OF FUDGY CARAMEL BROWNIES. THIS TIME I USED KRAFT CARAMELS AND HEAVY CREAM INSTEAD OF THE TRADER JOE'S CARAMEL!!!!!! MMMMMMM!

RECIPE

1 cup (2 sticks) butter

12 ounces semisweet chocolate chips

1 1/2 cups sugar

4 eggs

2 tsp. vanilla

1 1/4 cups flour

1/2 teaspoon salt

1 cup semisweet chocolate chips

14 OZ. BAG CARAMELS AND 1/3C. HEAVY CREAM

Preheat oven to 350º. Line 9 x 13 pan with non-stick foil. Melt the butter and 12 oz. chips in microwave until melted. Stir in sugar. Add eggs and vanilla. Fold in flour and salt. Pour half into your pan and bake 20 minutes at 350. Cool for 20 minutes. Microwave the caramels and cream until melted. Spread the caramel in a layer on top. Carefully spread the rest of the batter on top of the caramel. Scatter the choc. chips on top. Bake 20 more minutes. Cool in pan. Lift foil out & cut. I chilled mine prior to cutting!!

LINKING UP AT http://www.thekurtzcorner.com/