After nine amazing years, How I Met Your Mother is finally coming to an end, and we're savoring every moment of the final season. That includes making our version of "sumbitch cookies," crispy, chocolatey, caramel and peanut butter cookies that are naughty in all the right ways. Bake up a batch of these to keep your mouth happy all the way through the series finale. Watch the video, and then get the recipe.
This treat makes for a neat trick: make these caramel candied apples for your Halloween party, and watch them disappear. But first, watch the sweet video to learn what type of apples work best, how to keep the caramel shell smooth, and a variety of decorating techniques that will add a touch of festive flair to your apples. On Brandi: Michael Stars
Practical might not seem like high praise for a sweet treat, but while these chewy, butter-rich caramel nut bars are as delectable as you'd imagine, it's the former that I prize most about this recipe. Individual tartlets, cupcakes, and the like may be darling, but it's bar cookies (think brownies, blondies, and lemon bars) that take the stress out of baking for a crowd.
Not only are most bar cookies crowd-pleasing — few sane people will turn down a fudgy brownie or nut-studded bar — but all it takes are a few precise cuts of a chef's knife to break them down into individual portions. Trust me, you're going to want to try this recipe for yourself.
Making caramel may seem like a daunting task, but it is an exhilarating (and delicious) science project that requires a little preparation, patience, and timing. Challenge your candy-making skills by trying out this soft caramel recipe by a chef from the Culinary Institute of America.
As you cook the caramel on the stove top, you will notice the sugar, butter, and evaporated milk will slowly deepen in color and flavor. Caramel expands and bubbles as it cooks, so use a larger pot to avoid a hot, sticky mess from boiling over. As you cook, your flame should be high enough to allow the caramel to bubble yet low enough to allow the caramel to slowly develop its flavors.
When you reach the magic number, work quickly and don't delay! Even a few degrees can completely change the texture, consistency, and flavor of a caramel. But use extreme caution, because caramel burns are dangerous and painful; keep a bowl of ice water nearby just in case.
Allow the caramel to cool completely before you use a chef's knife to cut the slab into strips, then into square pieces. Use your fingers to mold the individual pieces into perfect squares.
Effen Vodka recently sent us its latest flavor, Salted Caramel ($30), and if it weren't for the accompanying marshmallows (my ultimate weakness) and other cocktail accoutrements, the bottle may have been tossed aside. I mean, how many silly flavored vodkas can one possibly try? However reluctant, I took one whiff of the wheat vodka and the buttery, caramelized scent made me feel giddy from the impending sugar high. Take a look at the cocktail recipe.
When my family friends came to visit and I began making brunch, they told me I had to try making "maple pecan bacon."
"Say what?" I asked. The ingredient list seemed pretty feasible, so instead of baking two sheet trays of plain-Jane bacon, I tried out their verbal recipe.
It's essentially equal parts brown sugar and crushed pecans sprinkled over maple smoked bacon and baked in the oven until the sugar caramelizes over the bacon, like candied bacon.
This stuff hits all the right notes: sweet, roasted, fatty, nutty. You'll wolf down three pieces or more in seconds, I assure you. Go ahead and plan to double the recipe. You won't be sorry.
Is it snack time? Whip up a quick and easy snack mix that puts a grown-up twist on a favorite childhood cereal. This snack-dessert hybrid — which utilizes peanut butter cups, marshmallow bits, chocolate chips, and caramel sauce — is so good, it's known across the web as better-than-sex Chex mix. Watch the video to learn how to make it.
Layers of tender shortbread, deeply browned and salt-flecked caramel, and robust Belgian chocolate combined in each bite for something far greater than the sum of their already exceptional parts and left me irrevocably hooked. Ever since that fateful day, it's been a fruitless battle to restrain myself from snapping up a package of the locally made treat anytime I see them in stock. I urge you to follow suit and try these life-changing treats yourself.
What's your desert island dessert?
Caramel sauce may seem like an unlikely pairing for brie, but oftentimes the buttery cheese is paired with a sweet accompaniment like jam or chutney for contrast. This caramel, made from goat's milk, is subtly sweet and offers a grassy, woodsy flavor to the cheese with a bourbon essence that's not too strong. The dish is then sprinkled with sliced almonds, which incorporate earthy, nutty notes throughout each bite.Our taste testers adored this combination for its sweet and salty flavors as well as creamy and crunchy textures. Overall, the vote was unanimous; this is a holiday party must make. With practically no prep involved, it's an appetizer guests are sure to remember and beg for, for years to come. See the recipe.
My Fare Foodie shared these salted maple caramels that look divinely decadent!
Do you want your home to smell like a maple syrup factory, making you feel like you’re just a little elf at work? Are you craving something so buttery and rich with flavors of caramel, maple, and a hint of sea salt? Then these Salted Maple Caramels are for you!