Tag Archives: salted caramel

Apple Pie Dessert Panini with Salted Caramel

A few week-ends ago I borrowed a Panini press to experiment a little.  I’ve had some good café lunches and wanted to try some of these recipes at home.  As a result, we Panini-d our way through the entire week-end and this Apple Pie Dessert Panini with Salted Caramel was born.

Apple Pie Panini1

I don’t have very many kitchen appliances and I don’t follow too many food fads and now I know why.  I become slightly obsessed with a new toy or idea, and I make a ridiculous amount of food with it for a while.  Remember the cupcake craze?  I didn’t just make cupcakes for every acquaintance I knew, I opened a cupcake shop and made thousands!  That cupcake craze nearly did me in.  And when I bought our first deep fryer?  This place smelled like a fish and chip shop for weeks.   Our arteries are still recovering.  So yup, when I borrowed that Panini press, I dashed to the grocery store and bought all kinds of breads, meats and cheeses and melt-y things to put inside.  I became a bit of a freak about it, grilling something, and then wiping it down and trying something new.   I’m not kidding when I say, I made something in it for every meal.  As you know, I have teenagers, so when I started making grilled sandwiches again for dinner, a lot of eye rolling ensued.  It was getting to be time to back away from that Panini press, before I started planning my next sandwich shop.  I’m not even kidding.

But I lured those teenagers back with dessert (I’ll take any small victory with my teens at this point)!  I presented them with some golden raisin bread, oozing with brown sugar cream cheese, cinnamon sugar and apple slices.  I topped it with a generous scoop of vanilla ice cream and salted caramel sauce while still warm.  All melt-y and sweet and gooey, this Panini dessert was a real winner.  It was a fitting end to a week-end of Panini’s, and a super quick dessert to throw together.

Apple Pie Dessert Panini via SweetRevelations

Just to prove to you how over the top I can be, we ate this insanely good treat, and then I packed the press up to return it to its rightful owner.  I had to get it out of here, before the next days meals rolled around.  But not before I made a batch of homemade cherry pie filling, and showed up at their door with a bag of fresh egg bread, and ice cream.  Then I proceeded to invade their kitchen and make dessert Panini’s for them.

True story.

Salted Caramel via SweetRevelations

Happy week-end everyone!

Apple Pie Dessert Panini with Salted Caramel

  • 2 raisin bread slices
  • butter to spread on bread
  • 2 tbsp. brown sugar cream cheese (store-bought)
  • very thinly sliced apple (you will only use 1/4 of it)
  • cinnamon sugar (mix 1/4 tsp cinnamon with tsp sugar)
  • vanilla ice cream

Salted Caramel Sauce

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tbsp unsalted butter
  • 1 tsp sea salt
  1. Make the salted caramel sauce first.   You will have leftovers, so cut the recipe in half if you need to.  But seriously, why would you?  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.   Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.
  2. While the Panini press is heating up, butter one side of each slice of raisin bread.   Flip the bread over, so the buttered sides are on the bottom.  Spread the cream cheese on one piece of bread.  Layer some apples slices on top of that.  Sprinkle the apples with the cinnamon sugar, and top with the last piece of bread, buttered side out.  Place on the press and grill for 3-4 minutes, until the bread is golden and crispy.  Remove, slice the sandwich in half and top with vanilla ice cream and salted caramel sauce.

 

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Filed under Ice Cream, Sauces and Syrups, Scones and Breads

Spicy Pumpkin Cupcakes with Salted Caramel

And so begins the season of pumpkin everything.  Some people celebrate their birthday month, but in this house, we rejoice in pumpkin month.  A celebration, all month-long, of how many recipes I can fit pumpkin into.

Isn’t it funny how the pumpkin craze becomes slightly over the top in October?  People are hoarding cans and cans of puree, and then for the rest of the year the poor pumpkin pie spice sits, untouched, literally ignored?  If you figure out what the deal is with that, let me know.

pumpkin cupcakes

I haven’t posted cupcakes in a long time, so I thought these Spicy Pumpkin Cupcakes with Salted Caramel, would be the perfect start to pumpkin everything month.  Just as the name implies, it’s a spicy but super moist delicate pumpkin cupcake, with a gorgeous brown sugar swiss meringue swirl, and a sweet and salty pool of homemade salted caramel.    It’s the pumpkin and salted caramel combination that gets me every time.  Not to mention cloves and cinnamon.  I do love the smell of cloves.

pumpkin cupcakes

These pumpkin cupcakes are an excellent recipe that do double duty as easy muffins too.  I simply double the recipe and freeze half for lunches, because they freeze so well.  They are also an easy make ahead dessert, because every component can be prepared in advance.  Make and freeze the cupcakes until you need them, whip and refrigerate the icing a few days ahead, and keep that salted caramel in the fridge for up to a week!   Your prep time is literally only minutes when you need to ice and serve them.  For this reason alone, these are a superb choice for any Thanksgiving celebrations you might be preparing for.

pumpkin cupcake

And don’t be afraid to make your own pumpkin puree too!  Although I do love the convenience of canned puree, it is incredibly easy to buy pie pumpkins from market and make your own.

Now excuse me while I spend the next few hours scouring Pinterest for the next great pumpkin recipe.  Have you got one?  Share it with me in the comments!

Happy pumpkin baking friends,

Renee

xo

Spicy Pumpkin Cupcakes

  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp cloves
  • 1 cup + 2 tbsp. oil
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 1/2 cups pumpkin puree

Preheat oven to 350° and line two muffin trays with cupcake liners

  1.  In a small bowl mix the flour, baking powder, baking soda, cinnamon and cloves, set aside.  In a large bowl combine the sugar and oil.  Mix well.  Add the eggs one at a time until fully incorporated.  Mix in the pumpkin puree.  Slowly add the flour mixture and stir just until combined.
  2. Fill tins with a 1/4 cup of batter or use a cookie scoop, to ensure all of the cupcakes are the same size.  The recipe will yield approx. 20 cupcakes.  Bake for 20 minutes or until toothpick inserted comes out clean.  Set aside to cool.

Brown Sugar Swiss Meringue Frosting

  • 5 large egg whites
  • 1 1/4 cups brown sugar
  • 3/4 cup unsalted butter, cubed and room temp
  • 1 tsp vanilla extract
  • pinch of salt

 

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place the bowl of eff whites on the stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and pinch of salt and beat until combined.  Use immediately or refrigerate for a week.  Icing will need to be at room temperature and whipped for about 5 minutes if kept in the fridge.

Salted Caramel Sauce

*Cooking  Channel TV

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

1.  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.

2  Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat for a few seconds before drizzling if needed.

Cupcake Assembly

Pipe an icing dam around the perimeter of the top of the cake, with a large round tip, leaving a hole in the middle.  Using a small spoon carefully drizzle salted caramel into the hole.  Top with raw pepitas for garnish.  Serve at room temperature.

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Filed under Cup Cakes, Fondant and Icing, Sauces and Syrups

Ultimate Salted Caramel and Pretzel Icebox Cake {NO Bake}

It’s hard to believe that the base of this cake is essentially made with two ingredients.  It’s a wafer cookie and whipped cream dream that is the perfect summer time treat because it’s a quick no bake dessert.

It’s kind of the perfect canvas for some over the top toppings.  A few salted pretzels, some Godiva Chocolate pieces and life changing Salted Caramel Sauce.   Perhaps even world-changing Salted Caramel Sauce.  It’s seriously that good.

icebox cake

Something kind of magical happens with this cake.  It goes into the fridge as a stack of layered cookies and whipped cream and comes out as a soft and sweet cake.  It takes merely minutes to assemble, is a make ahead dessert and looks like a million bucks.  All of this chocolate loving goodness and I didn’t spend a moment near the oven.  This seems too good to be true friends, but I assure you, you will be as gobsmacked as me the first time I made this, at the ease with which this cake is prepared.

Impress your guests with it and we’ll keep this information just between us.

ice box cake

There are so many possibilities with this confection that I had a hard time deciding on a flavor this time.  It’s the Salted Caramel Sauce that got me.   Drizzled atop fluffy whipped cream, chocolate chunks and salty pretzels? I’m in! I have to limit the times that I make this sauce because I absolutely obsess about it until every drop is gone.  Perhaps the caramel sauce drizzled on my breakfast toast was my first indication that I may have a problem.  Or the kids staring at me, mouth agape as I did so, that was a bit of an eye opener.  Oh but that sauce!

icebox cake

The cake can be layered individually as mini cakes, in a rectangular pan or on a platter as I’ve done here.  I simply layer cookies and cream, kind of eye-balling for level layers, until I run out of ingredients.  The whole cake can be iced, once chilled, with a layer of whipped cream but I usually choose to skip this step.   It is also equally as good with fresh seasonal fruit on top.  Think of digestive cookies with brown sugar whipped cream and fresh peaches.  Or vanilla wafers with mascarpone whipped cream and dark sweet cherries.   How about more chocolate layers with a mocha whipped cream and chocolate shavings? Ginger cookies with cinnamon whipped cream and pears?

Friends, I do believe I have an Icebox Cake book in me just dying to get out.

icebox cake

Happy summer everyone,

Renee

xo

 

Icebox Cake

  • 3 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • approx. 2 packages of chocolate wafer cookies
  • salted pretzels for garnish
  • Godiva Milk Chocolate Bar, 100 gr, broken into pieces
  • Salted Caramel Sauce for drizzle (recipe below)

1.  In the bowl of a stand mixer, add the whipping cream and whip until foamy.  Add the powdered sugar and whip until soft and billowy and soft peaks form.  Add the vanilla and mix thoroughly.

2.  On a platter, start with a thin layer of whipped cream.  Top with a layer of wafer cookies.  Continue to layer whipped cream and cookies, making sure to leave enough whipped cream for the top layer.  Refrigerate for at least 6 hours, or overnight for best results.   Before serving top with pretzels, chocolate pieces and caramel sauce.

 

Easy Salted Caramel Sauce

*Cooking  Channel TV

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

1.  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.

2  Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat for a few seconds before drizzling.

 

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