Salted Caramel Macaroons

Oh right,  I am food blogger.  I am supposed to be bringing you delicious desserts a lot more often than I have been.   Weekends away, Christmas parties, shopping, a sick little one etc etc have seem to gotten in the way.

These cookies were actually meant for a neighbour in exchange for a favor while we were away for a few days.  Unfortunately he never got the message from his son and never got the cookies.  Instead they were were sent to my husbands work for a potluck party.  Still well enjoyed.

I stopped into my work this past week to discuss my return post mat leave.  While there they happened to mention that there has been a significant decline in work treats since I left.   They seem pretty excited to have me back.  Not sure if it is for the treats or for my work but I suspect they are hoping for a new increase in desserts.   I don't mind, bringing treats into work means less I eat and more experimenting.   *Sneaky, Sneaky*

Individual Caramel Apple Pies

Today's post is for a virtual wedding shower.  Becca from It's Yummilicious is getting married this coming weekend so some of us have gotten together to have a virtual wedding shower for her.  Since she is having a beautiful fall wedding I couldn't help but bring some delicious Individual Apple Caramel Pies.

I love apples and apple picking.  I have actually gone twice this year.   The place I go has tons of apples, plus pumpkins, a kids play area, animals and a great little store that sells homemade goodies, soups and more.  I took the little one with me who at her age can't really pick apples of the tree but she helped me put them in the buckets and she had tons of fun in the play area.    I could barely get her off the slide.
Since we had so much fun the first time, I went back with a friend for more apples, more slide fun and I couldn't resist picking up two more homemade soups from the store.  The bonus is the soups come with flaky homemade cheese biscuits. YUM!

Pumpkin Cookie Dough Rolo Brownies

In the last two days I have made 3 large batches of lemon curd.   I am in the middle of prepping and getting to make a wedding cake for Saturday.  Three tiered lemon cake with lemon curd, a meringue icing, covered in coconut with 8 purple star gazer flowers.   I have 3 giant bags of coconut in my cupboard and I have cleared out the fridge.  The next two days will be very busy, baking, icing, layering, covering and decorating.

I have been trying to get as much done as I can since putting together a wedding cake with a 10 month old can be a bit challenging.   Tomorrow night I am also going to see "Whose Line is it Anyway?" live with my mom and my sister.  Do you like that show?  I love it.  I don't get the new ones unfortunately but I used to love it when Drew Carey was the desk man.  I am looking forward to some good improv and some good laughs.

Apple/Pear Crumble Round Up

It is apple season!  I love apples, I pretty much have one every day.   I haven't gone picking yet because my favorite apple has not peaked.  I am a fan of the Jonagold apple and it is a late September apple.  It is a mix of Jonathan and Golden Delicious.  It was two years ago that I got hooked on them.   I personally think they are the best, so I am looking forward to getting a few large baskets. I am looking forward to making sauce, baking and eating.

Do you have a favorite apple?

To me an apple crumble is an apple must.  It is simple, crunchy, sweet and delicious.  It is just apples and crumbly goodness.  The crumble part can take on so many different forms which makes it even more fun.  I honestly probably make some form of apple crumble 2-3 times a year.  For me it never gets old.  Get me a big scoop of crumble with a big scoop of vanilla ice cream and I am set.

Chocolate Covered Pretzel & Caramel Cookies

So I found out two pieces of sad news in TV land this past week.  Two shows I really liked were cancelled, Smash and Go On. Disappointed.  Smash was just different.  It wasn't a crime/law drama, it was fun and musical.  Go On, well I am and always will be a Matthew Perry fan.   I always like his shows because it has Matthew Perry sense of humor.  Friggin NBC, stop cancelling my shows. 

Have you ever had a show you loved cancelled?  Complain to me.  

These were the cookies I made for the Bake Sale I mentioned a two weeks ago.   Carrie ended up raising over $800 for Katie and her family.   Pretty amazing.   I made these cookies twice. One to test and take pictures several weeks ago and one to send to the wonderful bidder who won these cookies.   Let me tell you,  it was sad I had to send these cookies away.   Crunchy chocolate pretzels, chewy caramel squares in these soft yummy cookies.  LOVE. 

German Chocolate Meringue Cake

Seriously who is excited Spring is here and the warmer weather is here with it.  I am so happy I can do the daily walks with my little one and soon head off to the cottage on the weekends.
With the warm weather comes gardening and lawn care.   I am not a huge fan of either.  I love when my garden and planters look pretty but I hate the maintenance of it.  Does anyone like weeding though?   No.

We have this huge bush in our front garden that grows like crazy and by then end of the summer it is taking over our front walk way.   At the beginning of every spring, I prune it down in hopes it doesn't take over because I honestly never prune it in the middle of summer.  This year however, I may have gone a little over board.   The hubby was not too happy when he saw the cut job I did on this bush.   Oops.   I know it will grow back, we may just have a few weeks of ugly before that happens.  Most of our neighbours have pretty nice lawns and no matter how much we try and take care of ours or hire some one to do it, it just isn't quite great.

I am crossing my fingers 2014 will involve some major renos on the front and back yard.  Until then I will suffer with a mediocre looking lawn and garden.   Maybe I can bribe my neighbours with this cake to look after it for me.

Biscoff Caramilk Egg Blondies

I FINALLY got my hands on some biscoff spread.  I saw it in the grocery store when we were in Florida and I got so excited.   As soon as we got home, I opened it and swirled my finger in.   Heaven.  How can us Canadians be deprived of this tasty spread.  If you don't know what this is, it is a spread like peanut butter but made from cookies, Belgium Biscoff cookies.  To me it tastes like butterscotch in a jar.  I don't think I could spread this on toast like peanut butter but the baking possibilities are endless.

On a completely side note, Michael Buble's new album "To Be Loved" came out last week and as usual, it is fantastic.  There is something about his music that just makes me happy.  My wedding song was actually a Michael Buble original and myself and my bridesmaids walked down the aisle to two Michael Buble songs.  Too much?  Ha, my husband didn't really have a choice.  The songs just worked out perfectly, so we had to go with them. Although I did want to walk down the aisle to the awards march song from Star Wars but he quickly put a stop to that.   Anyway I suggest you go buy it, make some of these blondies and have yourself a beautiful day.

Chocolate Pretzel Caramel Brownies

The little one is upstairs sleeping in her crib, a cake is baked and ready for decorating tomorrow,  I am sitting here blogging and watching one of my favorite shows - Shark Tank.  Life is good.   Any one else like this show?  I love seeing the new ideas and inventions people are coming up with.  It is interesting  to see if the Shark's actually bite on their ideas.  Even if people don't get an offer the publicity from this show probably saves several businesses.  The effort and money that has gone into some of these products is shocking but also inspiring.  There are a lot of creative and determined people out there hoping to make their products the next best thing.  My aunt and uncle actually ended up buying a product off of QVC that was originally on Shark Tank.  A special magnetic clip to hold glasses and now this guy is probably a millionaire.  Pretty cool I think.  Mark Cuban is my favorite.  He is the nicest and I think has great business sense.  Some of the others just seem to snobby and too much about the money.  I wouldn't want a partner like that.

I should go on Shark Tank with these brownies,  they would love me.

Chocolate Pretzel Caramel Brownies

(base adapted from Scientifically Sweet)

INGREDIENTS:

• 2 1/2 cup confectioners sugar
• 1/2 cup gluten free all purpose (or regular all purpose) flour
• 1/2 cup unsalted butter
• 1/2 tsp espresso powder
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 tbsp warm water
• 1/2 cup toffee bits
• 30-35 caramels, unwrapped
• 2 tbsp half and half (10% cream)
• 1 1/2 - 2 cups dark chocolate covered pretzels, chopped

INSTRUCTIONS:

1) Preheat oven to 350F.  Line a 8x8 square pan with parchment, spray with non stick spray. 

2) In a large bowl combine flour, sugar and salt. 

3) In a medium saucepan add butter and melt over medium low heat.  

4) Add espresso powder and cocoa and whisk all together.   Set aside to cool. 

5) Add eggs, vanilla, hot water and butter mixture to the bowl with the flour/sugar mixture.   Whisk all together until almost combined. Fold in toffee bits. 

6) Pour batter into pan, bake about 20-25 minutes. A toothpick should come out with minor crumbs.

Let the brownies cool completely.  

7) In a small saucepan add caramels and cream, heat on low stirring occasionally until caramels are completely melted.  Turn of heat and let cool just slightly.   Spread over brownies using an offset spatula.

8) Cover the caramel with the chocolate pretzels, pressing them in gently. 

9) DEVOUR, it will be hard not too. 

Chewy, Gooey, Crunchy, Salt, Sweet - These brownies have it all!!!!

MEG's RATING : D-EEEEE-LICIOUS!

Powered by Linky Tools
Click here to enter your link and view this Linky Tools list...

10 Days of Cookies - Day 10 - Jumbo Brown Butter Rolo Cookies

Finally Day 10 of my cookies..haha and this is where I end it.   I have changed 12 to 10 because 2 more days is not happening.   I need to move on from cookies.   This is a new year though and I promised my self I would be more organized and diligent to this blog.   Forgive me if for the next 365 days I am blaming by poor blog organization on my baby.  Say Not Sweet Anne has developed a blog planning template and I think this is what I need to get me organized this year.  I am going to download it and do a test run.  Wish me luck.

I am slowly in the process of taking down my Christmas decorations.  It took me practically a week to put it all up so I am sure it will take me a week to bring it all down.   I also never want to take them down.  I love my Christmas tree, LOVE it.   It sits in my front window, all 9 ft of it and it just glows.  My decorations are only red, white and silver and it is just so pretty.   Taking it down is just so sad, even my husband who has no crazy Christmas attachment like I do says he loves Christmas tree glow.  It is also a great baby distraction right now when she is a little fussy.  Can you see I don't really want to do this.  I will look at the bright side, the start of a new year means longer days and the thought that summer is on its way.

To end my 10 days of cookies, I ended with I think the best of all.  Potentially one of the best cookies I think I have ever made.   The title says it all really.  Enjoy.

10 Days of Cookies - Day 7 - Butterscotch Rolo Chex Bars

I guess offering up myself to do 12 days of cookies with a new born was a little keen of me.  At present I don't think I will get through to day 12 before the year is over.   How about 8, 9 or 10 days of cookies.

The last couple days have been a whirlwind, as I am sure it has been for many of you.   Two turkey dinners and a breakfast with our families. I am stuffed.   It was exciting though,  as it was our first Christmas with Samantha.  Although she has no understanding of anything that is going on,  it was still fun to dress her up in cute Christmas outfits and put gifts in front of her she can't open. She has been my favorite gift thus far.  As she gets older I know Christmas will only get better and she gets excited about Santa, get togethers with the family and of course, baking with her mom.

I hope everyone has enjoyed all their festivities so far.   Enjoy these bars before the new year diet starts.  You could even have these bars for breakfast, they have cereal in them.

Butterscotch Rolo Chex Bars

INGREDIENTS:

• 6 cups rice checks
• 1 cup corn syrup
• 3/4 cup brown sugar
• 1 cup Skor bits
• 3/4 cup butterscotch chips 
• 1/4 cup semi sweet chocolate chips
• 1/2 cup mini Rolos
• 3/4 cup chocolate (semi sweet or dark ) for on top drizzle

INSTRUCTIONS:

1) Combine rice checks, skor bits and Rolo in a very large bowl. 

2) In a medium sauce pan combine corn syrup and sugar.  Bring to a boil over medium heat, boil for 1 minute.   Remove from heat and add chips.   Stir until melted and smooth. 

3) Cover chex mixture with the warm mixture.  Stir to combine and cover the chex well.   Press into a 9x3 pan.  Let cool completely. 

4) Melt chocolate in a double boiler, drizzle over the bars and let set.   Cut into squares. 

Move over rice krispies, Chex bars are very very delicious.  Maybe it was all the chocolate and caramel, either way I will be making more Chex bars in the future. 

Millionaires Espresso Shortbread

Okay so I completely dropped the ball this week. AGAIN.  It took me way to long to get this post out.  In fairness the last week was very busy, I tried to get the post out before Wednesday because from Thursday - Sunday I was barely home or had a house full of guests.  All of which I will get into in the next post.  For now, get gooey.

Do you ever get so excited about wanting to do a recipe that you don't properly read the ingredients.  This happened with these bars.  I turned a single batch into a double batch due to lack of reading,  oops!


Millionaires Espresso Shortbread
(Adapted from Nigella Lawson's - Domestic Goddess)

INGREDIENTS:

• 325g unsalted butter (for shortbread)
• 2/3 cup fine granulated sugar
• 400g unbleached all purpose flour
• 2 tsp espresso powder
• 500g sweetened condensed milk
• 6 tbsp corn syrup
• 300g unsalted butter (caramel sauce)
• 300g dark chocolate pieces. 

INSTRUCTIONS:

1) Preheat the oven to 350F. Combine the flour, espresso powder and sugar in a large bowl.  

2) Blend in butter with your hands until incorporated and slightly crumbly.  Press into a 9x13 pan.

3) Bake shortbread for 5 minutes. then reduce oven temp to 300F and bake for approx. 40 min.  Edges will be golden and no longer doughy. Remove from oven and let cool. 

4) Melt butter in a large bowl, mix in corn syrup and condensed milk and whisk together well.  

The original recipe called for microwaving the mixture for 6-7 minutes, stirring every minute or so to prevent burning.  This did not work for me.  I recommend this....

5) Place the bowl over a pot with simmering water, using the double boiler method.  This method will take about 2 hours for the condensed milk to thicken and darken.   Let cool and sit once darkened. 

6) Pour this mixture over the shortbread and allow to set, in fridge or counter. 

7) Melt the chocolate in a large bowl also over a double boiler and pour this mixture over the caramel layer.  Spread with an offset spatula and let set and cool.   

8) Slice into squares.   

These are very gooey.  Although insanely yummy I would want to use a different caramel filling so that it would be harder and not so gooey as serving these can become tricky.    I did love the addition of the espresso in the shortbread,  it paired so well with the caramel and chocolate.

MEG's RATING : D-EEEE-LICIOUS!

This post was added to Crazy for Crust - Crazy Sweet Tuesdays!

Caramel Apple Crumble Cheesecake

So apparently I am so out of it.   I didn't even realize it has been over a week since I last posted.  Not that I have done nothing the last week,  I have almost been non stop.    My birthday was Friday, so I spent the day over the border shopping with my sister and her friend.  I managed to pick up some baby clothes, some clothes for me and a playpen.   I have yet to find Biscoff spread,  what aisle does that normally sit in?  Do they sell it at Target?

The rest of the weekend involved multiple family dinners for Thanksgiving, cleaning and finishing up the nursery.  I got all my decals and photos up on the walls so now I just need to add a few small accessories and buy some drapes.  It's all coming together...just a few more weeks until baby.

This week also involved my yearly addiction to check out Cirque du Solieli.   This years show was called Amaluna.   This was the 6th Cirque show I have seen.  I find them hard to pass up when they are in town.  The shows are always so creative and unique and the performers are quite simply amazing.  I can't even imagine the training they must go through.   Just crazy.  Unfortunately this one was not my favorite or close to it. . Given my wide comparison range I just felt the acts in this one, although still impressive were not a big as I have seen at others.  The clowns were also more annoying than funny.   I think my favorite so far was either La Nouba, (Disney World) or Mystere (Las Vegas).   I highly recommend both if you are ever in either of these places, although Vegas as several others that I hear are quite cool.   Anyone have any favorite cirques they would recommend?

With all the family dinners that were going on this weekend I did manage to get some baking done.   One great one and one fail.  The great one would be this post, the fail would be a bubble bread loaf that rose beautifully and then somehow just died in the oven.  Frustrating!


Apple Crumble Caramel Cheesecake

INGREDIENTS:

Crust

• 2 cups vanilla wafer or graham cracker crumbs
• 1 tsp cinnamon
• 1/4 cup butter, melted

Cheesecake

• 4 large apples
• 1 tsp cinnamon
• 2-3 tbsp butter
• 1 tsp lemon juice
• 3 tbsp brown sugar
• 2 - 8oz packages cream cheese, room temperature
• 1/2 cup granulated sugar
• 3 eggs
• 1 tsp pure vanilla extract
• 1/4 cup sour cream
• Your favorite caramel sauce

Crumble

• 1/2 cup all purpose flour
• 1/2 brown sugar
• 1/2 cup quick oats
• 1/4 cup rolled oats
• 1 tsp cinnamon 
• 1/3 cup butter,  cool but slightly softened

INSTRUCTIONS:

1) Preheat oven to 350F.   Combine crumbs and cinnamon in a medium bowl.  Add melted butter and mix to combine and coat the crumbs.  Press into a 9 inch springform pan, lined with parchment.  Bake for 10 minutes.  Set aside and let cool.
2) Peel and core the apples. Chop into slices.  Toss with lemon juice.  In a medium saute pan, on medium heat at butter.  Once melted add apples, brown sugar and cinnamon and cook for about 5-8 minutes until apples sofften but are not mush.   Remove from heat and set aside.

3) Make the crumble :   In a large bowl combine all the crumble ingredients except the butter.  Mix together.  Then cut in the butter with your hands.  The mixture will darken and be slightly combined and clumped together in small pieces.

4) In a food processor, add cream cheese (in chunks) and granulated sugar.  Process until almost smooth, chunks are broken down.   Add eggs, sour cream and vanilla and process until well combined. Scraping down the sides as needed.
5) Preheat the oven to 375F. Grease the sides of the pan with butter, 3/4 of the way up.  Take 2/3 of the apples and put on top of the crust.   Drizzle with caramel sauce.  Top with 1/4 cup of crumble.
6) Cover the apples with the cheesecake mixture and smooth out.
7) Bake the cheesecake on the middle rack for 10 minutes, then reduce the heat to 300F and bake for 35-40 minutes.  Turn off the oven and let the cheesecake sit for 20 minutes in the oven.  It is okay if the cheesecake cracks, it get completely covered.  Remove from oven to cool further.
8)  Preheat the oven to 400F. When the cheesecake has come back to room temperature.  Top with remaining apples in the center, drizzle with more caramel sauce and cover with the crumble.  Bake for 15-20 minutes until the crumble has started browning.
9) Let cool before slicing.  Drizzle with more caramel sauce when serving.

I honestly was a little worried about how this would turn out but I was so pleasantly surprised.   Even my Dad thought it was quite good and he is a hard dessert person to impress.   The process to get this done can be a little lengthy but well worth it.

MEG's RATING : D-EEEEE-LICIOUS.

Check out Sweet Bella Roos link up party for other "Pin" worthy recipes.

Upside Down Caramel Peach Cake

So I have been eating a lot of peaches these days.   I don't think I have gone the last three weeks without my daily mid morning snack of a peach, half a kiwi and some strawberries.   I am also very happy that I can actually still get local strawberries.  I love getting local fruits and veggies.   I do eat a lot of fruit.  Have I ever told you my husband doesn't eat fruit?  He will eat the rare apple or banana but that is very few and far between.    His mom always says he doesn't like fruit because she ate so much of it when she was pregnant.   This better not happen to my child.   I can't be out numbered on people who don't like fruit in this house.   I am pretty sure he is just an odd anomaly.

This weekend we spent a good chunk of Saturday cleaning, which is no fun but I did also baked this dessert.  I like my peaches firm so this gave me the opportunity to use up any that were becoming too soft.   Sunday we attended a large family BBQ for my Mother in laws family and I offered to bring a dessert.  This was quite the gathering.  She has 8 siblings.  Those siblings all have at least 3 or 4 kids and then many of those kids have 2-4 kids.   In short there was A LOT of people there and luckily I was not the only person bringing dessert.  We don't really see them that often,  so I go not really remember everyone's name or what kids belong to them.   My husband was joking with his cousins that we should play a match the kids to the parents game and line them all up and see who can sort it all out. He believes he could. I know I could not. His family is also a very tall family.  Both of my husbands parents are dutch and they are on average the tallest people in the world.   So I often feel quite short at these gatherings in my tiny 5'3 frame.  Lets hope baby picks up on that side of the family in terms of genetic body frame.

UPSIDE DOWN CARAMEL PEACH CAKE
(Adapted from Anna Olson - Bake to Baking)

INGREDIENTS:

• 3 peaches
• 1/2 cup sugar
• 2 tbsp water
• 1/4 cup (2 oz) unsalted butter
• 1 tbsp heavy cream

Cake

• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 4 eggs, separated
• 1 tsp pure vanilla extract
• 1/3 cup sour cream
• 1 1/4 cup unbleached all purpose flour
• 1 tsp baking powder
• 3/4 tsp cinnamon 
• 1/4 tsp salt

INSTRUCTIONS:
1) Peel and slice the peaches.   Grease the bottom and sides of a 9 inch spring form pan.   Line the bottom of the pan with the peaches.

2) In a small sauce pan, add water, then add sugar and butter.   Bring to a boil over medium heat and let sit with out touching until caramel begins to turn a light amber colour.   Remove from heat and pour over peaches.   They won't be completely covered.
3) Preheat the oven to 350F.   Make the cake :  In a small bowl combine flour, baking powder , salt and cinnamon.
4) In a large bowl or your mixer bowl, beat together butter and sugar until creamy and well combined.
5) Beat in egg yolks, vanilla and sour cream until combined.  Add in flour and mix on low until just incorporated.

6) In a medium bowl, add the egg whites and whisk by hand or with a whisk attachment to your hand mixer, until soft peaks form.    Fold half the eggs in the mixture until almost combined, then repeat with remaining egg whites until all blended together.   Pour mixture over the peaches.

7) Bake for about 45 minutes,  until a toothpick comes out clean.   Let cool in pan for 30 minutes.   Run a knife around the edge.  Place a plate over the pan and then flip upside down, tapping the bottom to release the cake. 

This cake was light and fluffy.  I halved the caramel from the original recipe since I also switched from apples to peaches.  I think it worked out well though it had the perfect level of sweetness. 

MEG's RATING : D-EEEE-LICIOUS!

Homemade Ice Cream Drumsticks

So I am really not being lazy because of the heat, I spent the last week working too late and then frantically trying to get ready for our 4 day weekend at the cottage.  We were there from Thursday - Sunday with some friends. There is no Internet there so I could do no blogging.   I did do some baking or well dessert making so I was slightly still productive.  It was a beautiful beautiful weekend.   Perfect weather, lots of good food,  a few drinks (for the others of course) , some yummy desserts and some games.   We are a group of people that likes our games and all different kinds.  Party games, trivia games, strategy games, you name it.  We were introduced to a game called Settlers of Catan by friends of ours many years ago and that created a snowball affect.   My hubby started looking for similar games and we now have quite the collection of different games.   This weekend mostly involved a lot of Trivia Pursuit Steal as it required no board or pieces  and was the easiest to play out side in the sun.     Any favorite games you recommend??

I have been dying to make some homemade drumsticks for such a long time. I figured a cottage weekend would be the perfect opportunity. I have time and who doesn't love ice cream at the cottage. I will warn you this process can be long but it was fun.

Homemade Vanilla Ice Cream & Caramel Drumsticks

INGREDIENTS:

Vanilla Ice Cream

• 1 1/2 cups milk
• 1/2 cup granulated sugar
• 1 tbsp glucose
• 1 1/2 tsp vanilla bean paste
• 1 cup 10% or 18% cream 
• 3 tbsp cornstarch

The Rest

• 6 Sugar Cones
• approx 1/4 cup caramel sauce - I just used pre-made in a squeeze bottle.  This is difficult to say as it went into the cones. 
• 225g dark chocolate - melted in sections 
• 1/3 cup chopped peanuts

INSTRUCTIONS:

1)  Make the Ice Cream :  Bring the milk, sugar, glucose and vanilla paste to a boil, dissolving the sugar and glucose.  Once the milk comes to a boil remove from heat, cover and let sit for 5 minutes.  

2) In a small measuring cup whisk together the cornstarch with 1/2 cup of the cream to dissolve the cornstarch.   Return the milk mixture to the heat, add the cream/cornstarch and remaining cream and bring the mixture back to a boil.  Whisking constantly while mixture thickens.   Remove from heat, run through a strainer and place in a container to cool, placing a saran wrap directly over top to prevent a film.  

3) Once completely cool run through your ice maker or attachment based on your machines instructions.  Place in the freezer to set further. 

4) While the ice cream is setting,  melt 1/4 of the chocolate in a medium bowl (you will then use this bowl to dip the cones, so make sure it is big enough) over a double boiler.  Place each cone into a small cup that will hold it up.   Using a small spoon drip some chocolate into the bottom of the cone. 

5) Let the chocolate set, will set fast in the fridge.  

6) Once the bottom chocolate is set start to fill the cones with the ice cream.   Using the other end of a fork or spoon create a hole in the ice cream and fill this with caramel. 

7) Using a medium scoop top with a round mound of ice cream, using the scoop or a spoon to form and keep the ice cream attached.    Repeat the same step with the opposite end of a fork/spoon, create a hole and fill with caramel.  If the ice cream is too soft place back in the fridge to harden a bit before adding the caramel. 

8) Once the top mound is added return to freezer to become solid.   When ready, melt the half of the remaining chocolate in a double boiler, adding more as required.   Place the chopped peanuts on to a plate, close to the dipping area.    Remove one or two cones from the freezer.  Tilt the bowl of chocolate and quickly roll the ice cream cone into the chocolate.  Spin gently to avoid excessive drips, then quickly top the cones with chopped peanuts.   Then return to freezer,   repeat with remaining cones. 

This was definitely a time consuming process, but it was very satisfying.  Homemade drumsticks allow you to create different possibilities and I was able to control everything that went in it.  I actually did a few cones with a mocha ice cream as well.   I would make these again for sure. 

MEG's RATING : D-EEEEE-LICIOUS!

  
The caramel inside........

Chocolate Salted Caramel Pie (ie.Best Pie EVER!)

(Note : This photo is the dulche de leche version)

After I made the original version of this pie the first time I was always looking for another reason to make it again.   I was also thinking I need to change it.   The crust on this pie is so easy and I love that it is gluten free.  So over the last year the one thought that would never leave my head was adding a caramel layer to the pie.  However, over the year I got side tracked with other recipes.

One fine day a week ago...there was a reason.  Yippee!  It was the birthday of my good friend Katie who I work with and I wanted to bake her a birthday treat.   I had to do a little re-con and ask her husband secretly through facebook what she loves for dessert.   His response was anything coconut, red velvet, lemon and salted caramel.   Ding Ding Ding! We have a winner, I can make the pie.  I was so excited I could barely keep it a secret from her.

The original version of this pie (sans caramel) is the most viewed item on my blog.   Trust me when I say this,  this version is SOOOOOOO much better.     I also actually made two versions of this pie one with salted caramel and one with salted dulche de leche.   I wanted to see what version might be better, there is a clear winner.

I made some changes to the crust from the previous version aswell, the original had way to much coconut.

Chocolate Salted Caramel Pie

(Loosely adapted from Martha Stewart)

Makes one 9-inch pie.

INGREDIENTS:

Crust

• 1/4 cup + 1 tbsp unsalted butter, softened
• 3 cups unsweetened shredded coconut
• 1 cup sweetened shredded coconut
• 2 tbsp xylitol or granulated sugar

Filling


Chocolate

• 2/3 cup heavy cream
• 6 ounces bittersweet chocolate, finely chopped (72% cacao)

Caramel

• 3/4 cup sugar
• 1/3 cup water
• 1/3 cup heavy cream
• 2 tsp sea salt

or exclude all of the caramel ingredients and use homemade dulce de leche --> Recipe

INSTRUCTIONS:
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and 2 cups of unsweetened coconut and xylitol until mixture starts to stick together, 1 to 2 minutes. Transfer to a medium bowl. Combine this mixture with all the remaining coconut,  using your hands to bring together

2 Press coconut mixture into bottom and up sides of pie pan to form crust, leaving top edges loose and fluffy. Cover the crust lightly with tin foil over the edges, and cut a hole in the center.  Keeping the edges covered to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3) Make the caramel sauce.   Place sugar and water in a sauce pan or small dutch oven over medium-high heat.  Allow the mixture to boil until mixture begins to darken, watching carefully so the mixture doesn't burn.
I always keep a pastry brush and small cup of water close by, and occasionally brush the sides of the pan to prevent crystallization.  If you noticed uneven browning, you may have to give the pan a light swirl.

4) When the mixture has turned to a medium amber add the heavy cream, whisking constantly.   The mixture will expand and bubble from the steam.   Add sea salt and stir to combine.

5) Allow the caramel to cool for approx 15 minutes before pouring into the cooled coconut crust.

6)) Make the chocolate filling:  In a small sauce pan bring cream just to a boil.  While cream is heating up, place chopped chocolate into a medium heatproof bowl.  Pour the cream over the chocolate and let sit for 10 minutes to allow chocolate to melt.  Stir to combine and melt remaining chocolate.  The mixture should be smooth and completely melted. Pour onto the caramel layer, smooth out if needed.  Refrigerate until filling is set, 1 hour or up to 1 day. 

If you are using the dulche de leche, omit the caramel steps and pour half can of dulche de lech over the coconut crust and top that with the chocolate.

Pin It

I think this may be my favorite pie of all time. The people at work were two thumbs to both versions.  I even got a note left on my desk with the statement "AMAZING PIE".    If you have to choose between the salted caramel and the dulche de leche I would choose the salted caramel version.  It is less creamy but salted caramel just has that extra UMPH vs. dulche de leche.

Make this for your Easter dinner, your family won't be disappointed!!

MEG's RATING: D-EEEEEE-LICIOUS.   (That is one E above the limit!)