Caramel Bacon Buns

Will you believe me if I told you I JUST made these? They're still warm actually.  I'm taking them to a party tonight and I'm pretty sure they're going to be loved by all.  I wasn't sure at first but once they started baking and my house started to smell like caramelized bacon I was pretty sure they'd be good.  I was right, they are.  Thank you Pinterest!

I've got to say, I'm not usually very fond of canned biscuits but when it comes to this appetizer, I really do think they are the best choice.

I'm not really sure if this falls under the appetizer or dessert category since it is covered in caramel sauce, but I think appetizer is perfect.  They are sweet but not over the top sweet.  The bacon gets sort of candy like on top the bun.  Just heavenly. I can't wait to share these tonight!

Caramel Bacon Buns
Recipe from Oh, Bite It!

Ingredients

• 1 can refrigerated biscuits
• 1 jar caramel sauce (for ice cream)
• 1 package (about 8 pieces or so) bacon, cooked until crispy and chopped

Cooking Directions

1. Preheat the oven to 400º
2. Spoon a little caramel sauce into the bottom of 20 mini cupcake. I found a scant tsp was about right.
3. Sprinkle as much bacon on top of the caramel as desired. About 1/2 a tsp.
4. Cut each biscuit in half and lay one half on top of each caramel/bacon cup.
5. Line a separate baking sheet with tin foil and place it on the rack under the rack you are going to cook these on, to catch any drips that might occur. 
6. Bake for 10-15 minutes, until golden brown. 
7. Get a cookie sheet ready so you can flip the buns over on top of it. 
8. You can drizzle extra caramel sauce over the top if desired. 
9. Makes 20 mini buns, serve at room temperature. 

Baileys Hazelnut Caramels

My attempts to make an original dessert for Saint Patrick's Day has, of course, lead me to caramel.  I have an addiction that I think I'll need professional help to overcome.  If I want to overcome it, which at this point I don't.

There are several different flavors of Baileys Irish Cream and I'm sure all of them would be delicious but I especially thought Hazelnut would be good.  Boy was I right.  These caramels didn't last very long in my house.  I had to give some of them away to my neighbors because I was eating them hand over fist and it was getting a little embarrassing.

These caramels are pretty soft so I refrigerated mine.  Wrapping them in individual pieces of wax paper is recommended.  They will just stick together if you don't.

Soft and creamy caramels with the added deliciousness of Baileys was a great idea.  The recipe was not hard to make, all you need is a good candy thermometer (or a glass of cold water, see link below for instructions).  Have your dish and ingredients ready before you begin so you don't have to stress about it. 

Enjoy!

Baileys Hazelnut Caramels

Recipe modified slightly from Simply Kierste

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups brown sugar
• 3/4 cup light corn syrup
• 1 tsp salt
• 1/4 cup heavy whipping cream
• 2 - 3 tsp Baileys Hazelnut flavored Irish Cream
• 1/2 cup chopped hazelnuts or pecans (optional)

Cooking Directions

1. Butter a 9x13 inch glass dish and set aside
2. Add all the ingredients except the Bailey's and the chopped nuts to a large saucepan.
3. Turn the heat to medium low and let everything melt, stir to combine and use a candy thermometer to let it come up to 244º
4. Remove from the heat and add the Baileys and the nuts if you are using, stir well to combine.
5. Pour the mixture into the prepared dish and let sit until cool enough to handle.
6. Turn the dish over and let the caramel fall onto some wax paper.
7. Cut into the desired sized squares and wrap in small pieces of wax paper, twist the ends to seal.
8. Enjoy

Chocolate Covered Caramels

7-minute microwave caramels to be exact.  This was one of my favorite candies that I made this year.  My love for caramels combined with my love of chocolate made this a dangerous dessert for me to keep in my house.  I did give some away but I should have given it ALL away because I ate them like, well, like candy.  I kept them in the refrigerator but if you take them out about 10 minutes prior to eating they are perfect.  If you leave them out for too long the chocolate gets a little to melty, if you eat them cold the caramel isn't chewy it's brittle.  Trust me, I tested it both ways.

If you're timid about trying to make caramels then this is a great recipe to try since you don't need a candy thermometer and you don't have to think about what "stage" it's in.  If you follow the directions carefully you will have delicious caramels.

It is very important to read the directions carefully, all the way through, before you begin.  After reading the directions I was scared to deviate.  I'm glad I didn't.  You should make this when you can dedicate the 7 minutes to nothing but this process.  Do it when the kids are outside or napping, don't answer the phone, don't talk to anyone.  Concentrate on the process, it's only 7 minutes, you can do it.

Chocolate Covered Caramels

Recipe from Avery Cooks

Ingredients

• 1/2 cup (1 stick) butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup corn syrup (light colored variety)
• 1/2 cup sweetened condensed milk
• 1 1/2 tsp vanilla extract
• chocolate for dipping (I used half a bag of milk chocolate chips and 1/2 a bag of semi-sweet)
• 1 to 4 Tbsp vegetable shortening (optional but will make them shiny and pretty)
• sprinkles, jimmies, crushed nuts, sea salt, graham crackers, etc.

Directions

1. Have all of your ingredients ready beforehand, this is fast moving. 
2. Line a 8x8 or 9x9 square pan with tin foil, then spray with cooking spray. 
3. Use a very large microwave safe bowl (it will get very hot).  You need room for the bubbling up that this will do in the microwave so just use the biggest one you have that will fit in the microwave. 
4. Melt the butter for about 45 seconds or until completely melted. 
5. Add the sugars, corn syrup, and sweetened condensed milk to the melted butter and stir until smooth. 
6. Microwave again on high heat for 3 minutes 30 seconds. 
7. Use a hot pad to remove the bowl from the microwave and scrape down the sides very well.  Even though it doesn't appear to be much on the sides, you need to get ALL the sugar crystals off the sides of the bowl otherwise your caramel will be grainy.  Once you've scraped down the sides, use a damp paper towel to wipe the sides down.  You don't want any sugar crystals on the sides of the bowl. 
8. Return the bowl to the microwave for another 3 minutes 30 seconds. Watch this last cook cycle carefully so you can stop the microwave if it does begin to bubble up and might potentially go over the top of your bowl.  Use a hot pad to remove the bowl from the microwave and very carefully add the vanilla extract.  The mixture will bubble up when the vanilla is added.  Stir to incorporate - being very careful as it will be extremely hot and bubbly. 
9. Pour the mixture into the prepared pan and then cover with tin foil and refrigerate for at least four hours or overnight. 
10. When cool, lift the tin foil sides up and place it on a cutting board.  Use a sharp knife to cut the caramels into small cubes.  I did this by cutting the square into 6 long strips first, then 6 strips in the other direction.  If the caramel is still cold it will almost break off after the initial cut. As they warm, they will get softer. 
11. Use the double boiling method to melt the chocolate, or use the microwave in intervals to melt it but not over cook it. 
12. Make sure the caramels are still cold when you dip them into the chocolate.  You may need to refrigerate them while you are melting the chocolate so they are cold and don't melt while you are dipping them. 
13. Use a fork to dip them into the chocolate, tap off the excess and place on wax paper or parchment paper. Sprinkle them with whatever you choose. 
14. Place them into the refrigerator to set the chocolate.  Move them to an airtight bag or container. I would keep them refrigerated until about 10 minutes prior to eating. 

Pumpkin Flan

Happy Thanksgiving everyone!  I hope you've got some fun plans with family and or friends today.  My daughter and I will be heading over to my neighbors house today for dinner since my husband is out of town working. :(  Our Thanksgiving will be on Saturday when he's home.  

If you follow me on Facebook you might have read that I attempted this Pumpkin Flan for the first time yesterday to bring to my neighbors house today.  I mentioned I had already made a mistake on it.  So the mistake I made wasn't huge, I just forgot to cover it with tin foil before popping it in the oven.  I let it cook for the entire 50 minutes before I realized my mistake.  Well after 50 minutes it wasn't done…so I put tin foil on it and baked it for another 20 minutes and low and behold, that did the trick.  I think it looks beautiful, just like a flan is supposed to look.  The texture is perfect and the taste is much like a pumpkin pie, minus the crust.  The caramel topping really brings this one home. 

See the sides? It's perfect. :)

Now that I've made one I feel like making more, trying new and different flavors.  I love the fact that it's crust less because I'm not a huge crust girl. I also love the idea of having the top, on the bottom, until the cooking is over and then flipping it over.  It makes the caramel run over the sides and as you know, I'm a caramel lover.

Overall I'm very happy with this dessert and can't wait to share it with my neighbors today!

Pumpkin Flan

Recipe from Camilla Consuelos from Live with Kelly and Michael

Ingredients

• 3/4 cups sugar (for the caramel)
• 4 large eggs
• 1 - 15 oz can pure pumpkin puree
• 1 - 12 oz can evaporated milk
• 1 - 14 oz can sweetened condensed milk
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg

Cooking Directions

1. Preheat the oven to 350º
2. Melt the sugar slowly and carefully in a heavy saucepan over medium heat.  It will turn golden in color but will burn quickly so watch it carefully. 
3. Once the sugar is melted and golden, pour it into a flan mold (or a pan you have). Swirl around the pans all the caramel is covering the bottom. 
4. In a separate mixing bowl beat the eggs lightly and add the remaining ingredients, stirring lightly after each addition. 
5. Mix well. 
6. Pour the ingredients over the caramel in the pan and cover it with aluminum foil. 
7. Place the dish inside of a large pan (like a jelly roll pan) that has boiling water in it until it reaches halfway up the outside of the pan with the flan in it. **You might find it easier to add the boiling water to the large pan after you've already placed it in the oven, so there is less spilling**
8. Place the pan in the center of the oven. 
9. Bake for 50 minutes. 
10. You can test for doneness by inserting a table knife in the center of the flan and when it comes out clean, it's done. 
11. Run a table knife along the edges of the pan to loosen it. Go all the way around. 
12. Place your serving platter face side down, on top of the dish you cooked the flan in. (After you've removed it from the pan with the water in it). 
13. Quickly flip the pan over so the serving dish is now on the bottom and the flan has been inverted.  You should hear and feel it plop down on the dish.  Carefully remove the dish, let come to room temperature then cover and refrigerate for 3 to 4 days. 

Samoa Brownies

If you've got any Girl Scouts in your life or your neighborhood then you've probably heard of or eaten those insanely good Samoa Cookies they have.  They are one of my favorites, so I was thrilled to see a brownie that mimics that flavor.  

Much to my dismay, my husband said he wasn't a huge caramel fan AFTER I'd already made a batch of these.  How he's been married to me for 14 years without my knowledge of this personality flaw is beyond me.  Caramel is by far one of my favorite flavors.  However, he's a trooper and still tried them to make sure they were edible.  After his third one, he agreed they are pretty fantastic.  Very chewy, gooey, sweet and flavorful all rolled into one brownie.  

My husband said that his only fix would be to have less topping.  So if you'd like to scale back feel free to cut that part of the recipe in half. This full recipe does pile on the caramel and coconut. 

Easy to assemble but do allow yourself some time for cooling the refrigeration time needed. 

Samoa Brownies

Recipe from SixSistersStuff

Ingredients

• 1 box brownie mix, basic
• 3 1/2 cups sweetened shredded coconut
• 2 (14 oz) packages individually wrapped caramels
• 1/2 tsp salt
• 4 Tbsp milk
• 3 oz semi-sweet chocolate chips - add a tiny bit of shortening if you need it more pourable. 

Cooking Directions

1. Bake the brownies as indicated on the box, use the 9x13 inch pan option. Let cool.
2. Heat the oven to 400 degrees, spread the coconut all over a rimmed cookie sheet and bake for 2 minutes, then stir and bake for 2 more minutes keeping a careful eye on it so it doesn't burn. Remove when golden brown and let cool.
3. In a medium sized microwavable safe bowl, unwrap the caramels, add the salt and milk and microwave on high at 1 minute intervals, stirring after each minute until smooth and completely melted.
4. Add the coconut into the caramel and mix thoroughly.
5. Spread the coconut mixture over the top of the cooled brownies and let cool, then refrigerate for at least 4-5 hours or overnight.
6. Remove from the refrigerator an hour before you plan to serve and drizzle with the melted chocolate. Let chocolate set before cutting.
7. Store in the refrigerator but remove at least 30 minutes before you plan to serve because the caramel will be very hard.

Buttery Caramel Sauce

For those of you who "like" me on Facebook, you know that recently I messed up a recipe and yet it still turned out well.  This was that recipe.  I suggest you follow the correct instructions below, but on the off chance that you don't, it might still turn out well.

The flavor is out of this world.  I truly love it's classic caramel taste and texture.  Very smooth and delicious on top of apples, or ice cream, or when licked off your finger.

If you let the caramel warm up to room temperature it becomes soft and somewhat pourable.  You might need to microwave it for a couple of seconds to get the consistency you want.  I'll be making this recipe again for sure.  It's my new "go to" caramel recipe. :)

Buttery Caramel Sauce

Modified slightly from HowDoesShe?

Ingredients

• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/3 cup butter
• 2/3 cup whipping cream
• 1 tsp vanilla extract

Cooking Directions

1. In a large saucepan, add the sugars, corn syrup and butter. Cook over medium heat until it comes to a hard boil. 
2. Remove from heat and let sit about 5 minutes. 
3. Add heavy cream and vanilla and mix well. 
4. Let cool slightly before putting into a glass jar and storing in the refrigerator. 

CopyCat Eskimo Bars

Happy Birthday to me!  Yes I did make my own birthday dessert in case you are wondering.  I did try to convince my husband that he could make these for me and I would talk him through it, but I don't think he heard it over the laughing and rolling on the floor that ensued. Yea, so I made them myself.

My inspiration for this dessert came about from The Food Network's show called "The Best Thing I Ever Ate". Giada was talking about her time in Jackson Hole Wyoming at a place called Snake River Grill.  After watching that episode I could think of nothing else but getting my hands on these babies.  Sadly, this isn't the kind of thing I would just whip up for myself so I waited,  and I waited, and I waited some more and finally my birthday rolled around and decided that my big day was a perfect time to celebrate with this unique dessert.  It encompasses all the things I love.  It does take some time and planning ahead so give yourself a day to prepare it.

They might not be very pretty, but looks aren't everything.

They aren't difficult to make but they are time consuming.  Totally worth it.

These little gems would be a show stopper at a dinner party for dessert.

Kids LOVE them!

My daughter skipped the caramel dipping but the rest of us were in love with the combination. 

I hope you're noticing the wonderful nail polish in my thumb there, I let me daughter paint them. Looks nice doesn't it? 

I need a manicure. 

For this first attempt I used boxed brownie mix (Ghirardelli Double Chocolate) and store bought ice cream (Breyer's Natural Vanilla).

I promise you that these are so worth the effort.

CopyCat Eskimo Bars

From the Alissamay's kitchen

Ingredients

• 1 Box Brownie Mix (just a basic one)
• 1/2 gallon ice cream, softened
• 1 bag chocolate chips (I used Hershey's special dark)
• 1 tsp shortening
• 1 recipe or jar of caramel sauce

Cooking Directions

1. Spray a 9x13 inch pan with cooking spray or line it with parchment paper.
2. Bake the brownie mix according to the manufacturers instructions but use the 9x13 inch pan instead and bake for about 20 minutes. My pan was metal, cooking times might vary using glass.
3. Let the brownies cool to room temperature and then freeze for about 30 minutes or until completely cold.
4. Soften the ice cream until it's soft serve consistency. Empty the contents of the vanilla ice cream on to the top of the brownies. Spread out and smooth out on top so it's as flat an even as possible.
5. Freeze again for about 30 more minutes or until the ice cream is completely frozen.
6. While the ice cream is hardening in the freezer, use a double boiler to melt the chocolate chips. Add the shortening and stir into the melted chips until smooth.
7. Let the chocolate cool to room temperature, keep stirring so it remains soft.
8. Once cool, bring the brownie/ice cream out of the freezer and use a very sharp knife to cut them into the size bar you want.
9. Freeze the bars on a cookie sheet so they are very cold.
10. Remove about half the bars from the freezer - hold onto the brownie portion of the bar and dip the ice cream part in the chocolate. Move quickly because they melt fast.
11. Once dipped immediately put back onto the freezer and continue with the remaining bars until all have been coated.
12. Keep in the freezer until right before you are ready to serve. Serve with caramel for dipping.

Caramel Sauce recipe by Two Peas & Their Pod

Make this caramel sauce slightly ahead of when you plan to serve it, you want it to be at room temperature. 

Alfajores - dulce de leche sandwich cookies

When I was invited to a Cinco de Mayo party at my neighbors house I immediately went looking for a great recipe that would be in the Cinco de Mayo spirit.  I had almost settled for churro's when I stumbled upon this recipe.  Caramel filled cookie? Right up my alley!

The recipe is pretty easy although I don't remember using this much cornstarch in a recipe prior to now.  It came together easily.  Allow yourself an hour to refrigerate the dough.  When the dough comes out of the refrigerator it is a bit difficult to work with.  It crumbles easily but can be put back together and once you've been working with it for a few minutes it does become easier. 

This caramel can be found at your regular grocery store in the Hispanic isle.  I found this can at Wal-Mart so I know you'll be able to find it just about anywhere. Canned caramel, best invention ever!

The cookie remains pale after cooking but the contract between it and the golden caramel makes this very appealing to look at.

The shortbread cookie is very light and flavorful and the caramel just adds the creamy texture and smooth silky taste that will finish off any Mexican or Latin meal perfectly.

The traditional Alfajores are made with honey, almonds and spices such as cinnamon.  These little cookies can be filled with several different items including chocolate, fruit, nuts, jam and so on.  Several countries make their own variations of this cookie and I've read that some people prefer to wait and eat them a couple of days after they are made when the cookie begins to soften a bit.  I've seen some pictures of this cookie that has been dipped in chocolate, I don't see how you could possibly go wrong with that option. Apparently it also come in a different shape, less like a cookie and more like a cylinder.

Any way you make this cookie it's sure to make people happy.  Enjoy!

Alfajores - Dulce de Leche Sandwich Cookies

Recipe from Roxana's Home Baking

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 2 egg yolks
• 1/2 tsp vanilla extract
• 1 cup cornstarch
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 can (13.4 ounce) Dulce de Leche caramel

Cooking Directions

1. In the bowl of your stand mixer, add the butter and sugar and mix until light and fluffy, about 3 minutes.
2. Add the egg yolks and the vanilla and mix well.
3. In a separate bowl add the cornstarch, flour, baking powder, baking soda and salt. Stir together and slowly add to the wet mixture.
4. Mix until it just comes together. Pour the dough onto a piece of plastic wrap, form into a disk and refrigerate for at least 1 hour.
5. Preheat the oven to 350º
6. On a lightly floured surface, dump out the cold dough and sprinkle a little flour on top. Use a rolling pin to roll the dough out to 1/4 inch. The dough will break apart and might be hard to roll at first but it is easy to "glue" back together.
7. Cut shapes and put on two cookie sheets that have been lined with parchment paper.
8. Re-roll the scraps as many times as needed to use up all the dough.
9. Bake on the center rack of your oven for 12-13 minutes. Remove to cooling racks and let cool completely before filling.
10. When cool, use a spoon to fill each cookie and top with another. You can use a fair amount, you don't want to skimp on the caramel and you'll probably have some left in the can anyway.

Banoffe "Danger" Pie

There's something you should know.  I have a whole bunch of recipes that I made months ago and haven't had a change to post yet.  I'm eating healthier these days but I am certainly fond of the recipes I have in my draft folder, like this one.  

This is another Pinterest find and if you're a banana lover this one can't be beat.  If you're both a banana lover AND a caramel lover it will send you right over the edge.  In addition to making this fantastic pie you will also learn the art of making caramel in a can.  Everyone should know how to make caramel in a can, perfect for those a little timid of making caramel the old fashioned way. 

Make a simple graham cracker crust or just go buy one already made. 

Slather the banana's in the delicious caramel you made in a can. 

Top with whipped cream and garnish with chocolate shavings.

 So simple and easy.

Maybe not the prettiest pie when put onto a plate but delicious none the less.

Banoffee "Danger" Pie

Recipe from Brooklyn Limestone

Ingredients

• 3 banana's
• 1 can sweetened condensed milk
• 2 cups heavy whipping cream
• 1 package graham crackers
• 1 stick butter, melted
• 1/4 cup sugar
• 1 small piece of chocolate (optional for garnish)

Cooking Directions

1. The "toffee" portion of this recipe will need to be made about 3 hours before the rest of the pie. Take the label off the can of sweetened condensed milk. Place the unopened can in a large pot of water that goes well beyond the top of the can. Bring the water to a boil and keep boiling for 2 1/2 hours. Make sure the water is always well above the top of the can. After 2 1/2 hours, let cool. This portion of the recipe can be done way ahead of time, even up to a month ahead of time.
2. Use a food processor (or put the crackers in a zip lock bag and smash em) to grind up the graham crackers, then melt the butter and stir into the crumbs so they are all wet. Press the crumbs into a pie plate.
3. Slice the banana's into the bottom of the pie on top of the graham cracker crust.
4. Top the banana's with the toffee mixture and spread over them so they are fully covered.
5. To make the whipped cream, pour the cold heavy whipping cream into the bowl of your stand mixer, add the sugar and mix on high until the cream is holding it's shape. Then spread over the top of the toffee.
6. Grate a small piece of chocolate over the top of the whipped cream and refrigerate at least two hours.

Carmel Pretzel Bites

I'll apologize right up front for the lack of pictures here.  These delicious creations were done on a "baking day" with a couple of my neighbors.  I didn't even get to take very many pictures of my own creations from that day.  These were made by my friend Melissa and they were delish!

First you take some of those Carmel squares that are individually wrapped and flatten them out using a rolling pin. 

Next, wrap the Carmel around the pretzel nugget. 

Now, melt the chocolate over a double boiler and dip each piece until fully covered.  Put on wax paper for at least 2 hours to set. 

I'm sorry that I don't have a finished product shot; with all the baking going on I sort of forgot and then, well they got eaten too fast....

Recipe found here at "The Busty Baker"

1 14-ounce bag soft caramels
1 10-ounce bag pretzel nuggets
12 ounces semisweet chocolate, finely chopped
2 cups natural almonds, toasted and finely chopped (optional)

Unwrap the caramels and flatten them one by one with a rolling pin.  After the Carmel piece is flat, wrap around a pretzel nugget.  When they are all wrapped in Carmel, melt the chocolate over a double boiler until smooth.  Dip each Carmel covered pretzel nugget in the chocolate and place on wax paper to set.