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You Must Make These Brown-Sugar-Caramel Frosted Cupcakes!

partysugar — Fri, 13 Nov 2009 13:00:31 -0800

Love pecan pie, but tired of making the same old Thanksgiving dessert? Then bake these brown-sugar-pecan cupcakes with caramel frosting instead! Seriously, these cupcakes are the best dessert I've tasted in weeks.

The fluffy batter is rich, but light with a distinct browned-butter flavor. Although it requires a little time to make, the caramel frosting is absolutely to die for. It's smooth and creamy with a sweet taste similar to caramel candies. The pecans tie the elements together and provide a breakfast-like texture to the cakes.

When I served these at a recent dinner party, I was shocked at how good they tasted. Everyone was simultaneously saying, "mmmm" and "these are amazing." You simply must make these delicious cupcakes. Get the recipe after the break.

Come Party With Me: Potluck Thanksgiving - Desserts

partysugar — Wed, 04 Nov 2009 12:50:13 -0800

If you've volunteered (or been assigned) to bring a dessert to a Thanksgiving potluck, don't run to the nearest bakery. You can bake a delicious homemade treat that will impress your friends and family! Start by selecting an unexpected dessert like caramel-walnut pie. It's similar to classic pecan pie, but is made with walnuts instead. Next give yourself plenty of time to make the pie and if necessary, experiment with the recipe. Although the resulting pie, with its rich Fall flavors, is scrumptious, the technique to put it together is wildly simple.

The dough is store bought and the filling requires nothing more than a whisk, measuring cups, and a bowl. To give this easy, yet divine Thanksgiving dessert a try, keep reading.

Come Party With Me: Pumpkin Carving - Dessert

partysugar — Wed, 14 Oct 2009 10:15:04 -0700

Along with a hearty Fall meal, at my annual pumpkin carving party, I like to serve a pumpkin themed dessert.

In the past I've done ice cream sandwiches and pumpkin bars, but this year I've been all about cakes, so I'll be whipping up a relatively easy pumpkin cake.

The batter is seasoned with orange zest and the frosting is a decadent blend of caramel and cream cheese.

The resulting cake is festive and seasonal and can be made several days before the party. To take a look at the recipe I plan on using, keep reading.

Come Party With Me: Engagement Party - Dessert

partysugar — Wed, 15 Apr 2009 11:30:35 -0700

Since the cake is a huge part of your wedding day, when planning the engagement party, select a dessert that is not cake based and totally different from what you want to serve on the big day.

For Ronda and James's Latin-inspired affair, I'm making caramel-coconut shortbread. Cut into rectangles or squares, it's ideal because no utensils are necessary. Although this dessert has several components, it's far from intimidating and comes together quickly. Get the easy recipe when you, read more.

Caramel-Coconut Shortbread
From Everyday With Rachael Ray

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 3/4 cups flour
1/2 teaspoon salt
14 ounces soft caramel candies
5 tablespoons heavy cream
2 cups shredded coconut, toasted
1 cup chocolate chips, melted

Directions

Preheat the oven to 350°.
Using a mixer, beat the butter and sugar on high speed until fluffy, about 3 minutes. Mix in the vanilla.
In a medium bowl, whisk together the flour and 1/4 teaspoon salt, then add to the butter mixture. Mix on low speed just until the dough comes together.
Press evenly into a 9-by-13-inch baking dish. Using a fork, prick the dough at 1-inch intervals. Bake until golden, 20 to 22 minutes.
In a medium saucepan, melt the caramels with the cream and remaining 1/4 teaspoon salt over medium heat. Stir in the coconut, then spread over the shortbread.
Using a spoon, drizzle the chocolate on top. Let cool completely before slicing.

Makes 24.

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Delve Into This Sticky Toffee Pudding

YumSugar — Sat, 17 Jan 2009 08:00:52 -0800

On Tuesday, I revealed what Barack Obama would be eating for his last supper before the big day. Many of you were impressed by the elegant-sounding menu - but in particular, you were dreaming of the dessert, a warm sticky toffee pudding with vanilla ice cream.

Our stars must be aligned: for my favorite uncle's birthday last weekend, I made this dream of a cake from a recipe in Sheila Lukins's stellar new book, Ten. In case you didn't know, sticky toffee pudding isn't actually a pudding. Rather, it's a traditional British dessert that's made with date-flavored sponge cake and drenched in a toffee sauce. With its moist cake and gooey, syrupy caramelized sauce, this dessert is bound to catch on in the United States. To make this simple cake for yourself, read more.

Sticky Toffee Date Cake
From Ten by Sheila Lukins

Ingredients

Cake:
8 tablespoons (1 stick) unsalted butter, at room temperature, plus extra for greasing the pan
8 ounces pitted dried dates, chopped
1 teaspoon baking soda
5 tablespoons granulated sugar
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 3/4 tablespoons baking powder
Sauce:
1 cup (2 sticks) unsalted butter
1/2 cup heavy (whipping) cream
1 cup (packed) light or dark brown sugar
1 teaspoon pure vanilla extract
Vanilla ice cream or whipped cream, for serving

Directions

Position a rack in the center of the oven, and preheat the oven to 350ºF. Butter the bottom and the sides of a 9-inch round cake pan. Set the pan aside.
Place the chopped dates in a small saucepan, add 1 cup water, and bring to a boil over medium-high heat. Then reduce the heat to medium-low and simmer for 3 minutes. Stir in the baking soda (the mixture will bubble up slightly). Set the pan aside to cool.
Using an electric mixer, cream the butter and sugar together in a large bowl until the mixture is light and fluffy, about 4 minutes. With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla and mix to combine.
Add the flour and salt, and mix to combine. Stir in the dates, including any liquid, and then stir in the baking powder.
Scrape the batter into the prepared cake pan, and bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Do not overbake or the cake will be dry.
Let the cake cool in the pan on a wire rack for 10 minutes. Then remove the cake from the pan, and place it on a plate.
While the cake is cooking, prepare the sauce: Combine all the sauce ingredients in a small saucepan. Place the pan over medium-low heat and cook, stirring, until the butter has melted and the sauce is smooth, 2 to 3 minutes. Raise the heat slightly, and simmer until the sauce thickens slightly, 3 minutes. Let the sauce cool for about 5 minutes.
Using a skewer, poke holes all over the surface of the cake. Pour the sauce over the cake while both are still warm.
Serve the cake warm, with ice cream or whipped cream on top.

Serves 8.

Note: This cake can be frozen and reheated. To freeze cake, cool it completely, cut into wedges, and freeze each well-wrapped wedge for up to 2 months. A slice can be thawed and reheated. Reheat in a 350ºF oven for 10 minutes.

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Come Party With Me: Fast Thanksgiving - Dessert

partysugar — Wed, 19 Nov 2008 15:00:17 -0800

If you are in a hurry for a Thanksgiving dessert, the easiest thing to do is be like Sandra Lee and take some help from the store. Use a ready-made pie crust, instant pudding mix, and caramel sauce to assemble a delicious turtle pumpkin pie. The recipe calls for cool whipped topping, but it really doesn't take that long to make.

If you have the time, I suggest whipping the cream with a couple tablespoons of sugar and a teaspoon of vanilla extract. To look at this easy recipe, read more.

Turtle Pumpkin Pie
From Kraft Foods

Ingredients

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) Jell-o vanilla flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) cool whip whipped topping, thawed, divided

Directions

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

Serves 10.

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Fondue + You = Skewer . . . Dip . . .Yum

YumSugar — Mon, 13 Oct 2008 15:00:04 -0700

On Friday, I caught a quick glimpse of Nigella Lawson on the Today show. She featured a Fall fruit fondue recipe so delicious looking I had to try it! Seasonal fruit (apples and pears) served with a delectable caramel fondue make for a simple but stunning dessert. This unconventional caramel sauce is quick, easy, and doesn't require sugar chemistry knowledge or a candy thermometer! All of the ingredients are kitchen staples except for the golden syrup. Since I was unable to find this common British product, I substituted a mixture of corn syrup and molasses.

Don't be disappointed if initially the cooked sugar and butter have a grainy consistency. Once the cream is added the caramel's texture will become smooth, rich, and sheeny. To try something new with fondue, read more.

Caramel Fondue With Fall Fruit
Adapted from Nigella Lawson

Ingredients

4 1/2 tablespoons light brown sugar
3 tablespoons sugar
1/2 cup corn syrup
1/4 cup molasses
3 tablespoons unsalted butter
3/4 cup heavy cream
Splash vanilla extract
3 apples cut into slices
3 pears cut into slices
1 banana, cut into slices, if desired
1 lemon

Directions

Juice lemon over cut apples to prevent browning.
Melt sugars and butter in a saucepan. Boil for approximately 5 minutes.
Remove from heat. Stir in cream and vanilla.
Place sauce in bowl or fondue set. Serve immediately with freshly cut fruit.

Serves 4.

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Theirs vs. Mine: Chocolate Caramel Cream Pie

partysugar — Sat, 13 Sep 2008 08:00:59 -0700

With its cookie crust, cool filling, and fluffy topping, who can say no to a slice of chocolate caramel cream pie? I should have taken advantage of Summer's glorious fruits, but honestly I prefer cream pies. Just writing the name makes my mouth water and entices images of pillowy whipped cream. The chocolate pudding filling is like a glossy pool, you can't resist diving in with your spoon.

As you can tell from my photo, patience is not one of my virtues. The pie needed more time to set, and although the flavor was pure, rich deliciousness, it was a tad soupy. To experiment with your own scrumptious pie, read more.

Chocolate Caramel Cream Pie
From Martha Stewart

Ingredients

Chocolate Pie Crust
1/2 cup sugar
1/4 cup cornstarch
3/4 teaspoon salt
2 1/2 cups whole milk
4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
4 large egg yolks
1 teaspoon pure vanilla extract
Caramel Whipped Cream, recipe below
1 thick block bittersweet chocolate, room temperature, for garnish

Directions

Whisk together sugar, cornstarch, and salt in a small bowl.
Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
Whisk 1 cup hot milk mixture into sugar mixture until smooth.
Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated.
Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.

Makes 1 pie.

Caramel Whipped Cream

1/4 cup sugar
1 tablespoon water
Salt
1 1/4 cups cold heavy cream

Prepare an ice-water bath.
Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.

Makes 2 cups.

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Yummy Links: From Amazon Wine to the Bocuse d'Or Hosts

partysugar — Fri, 12 Sep 2008 06:45:32 -0700

Amazon.com is set to debut a wine superstore at the beginning of next month. - Serious Eats
Gear up for Fall with this vegetarian recipe for chickpea, potato, and spinach stew. - Cookthink
Learn the difference between toffee and caramel. - Chow
Leftover pickling brine makes a wonderful, simple vinaigrette.- The Kitchn
Intensive thinking may make you feel hungrier. - Slashfood
How to get a better restaurant table.- The Epi-Log
Make a cake that resembles a pizza! - Baking Bites
Al Roker, Dana Cowin, and John Besh will host the Bocuse d'Or semifinals on Sept. 27.- Eater SF

Source

Yummy Link: Chocolate Macaroons With Caramel Cream

YumSugar — Mon, 12 May 2008 12:00:18 -0700

2008 is really shaping out to be a good year for the French macaroon. I mean, does it really get much better than Chocolate Macaroons with Caramel Cream?