CASHEW CARAMEL BROWNIES: National Chocolate Covered Cashew Day

You can never have too many Brownie recipes. Since today is National Chocolate Covered Cashew Day, I thought I'd post this easy recipe from Betty Crocker for Cashew Caramel Brownies. As always, use the very best ingredients. You can use a box mix or use your own recipe and follow the directions for the cashews and caramel. If you're making brownies from scratch, be sure to add some extra dark chocolate chips.

CASHEW CARAMEL BROWNIES

Ingredients

1 box Betty Crocker triple chunk Premium brownie mix

Water, vegetable oil, and egg called for on brownie mix box 
2/3 cup salted dry roasted cashews, chopped
2 candy bars (1.76 oz each) dark chocolate-covered nougat and caramel candy, each cut lengthwise in half, then chopped (about 2/3 cup)

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 9-inch square pan with foil, leaving foil overhanging on 2 opposite sides of pan. Spray foil with cooking spray.
In medium bowl, stir brownie mix, oil, water, and eggs until well blended. Stir in 1/3 cup of the chopped cashews and 1/3 cup of the chopped candy bars. Spread evenly in pan.
Sprinkle remaining 1/3 cup cashews and 1/3 cup candy bars evenly over batter.
Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
Remove brownies from pan, using foil to lift.
Cut into squares.

Chocolate Caramel Cookie Bars: Chocolate Caramel Day

Photo: Martha Stewart Living

Today is National Chocolate Caramel Day. My favorite Chocolate Caramels are from Recchiuti Confections,  EHChocolatier, and Delysia. But really, I've never met a chocolate caramel that I didn't like. But in case you want to make something to celebrate the day, here's and easy delicious recipe from Martha Stewart for Chocolate Caramel Cookie Bars. I've posted several chocolate caramel recipes, so I thought I'd do a Mini-Round-Up of a few other Chocolate Caramel recipes! Be sure to scroll down.

If you don't want to bake, pick up a Chocolate Caramel at your local chocolate shop... or in a pinch have some Milk Duds.

Chocolate Caramel Cookie Bars
adapted from Martha Stewart Living, November 2009

Ingredients
For the Crust
4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt

For the Chocolate Caramel
10 1/2 ounces dark chocolate, chopped
1 1/2 cups granulated sugar
1/4 cup water
3 ounces (6 tablespoons) unsalted butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt, preferably fleur de sel

Directions
Preheat oven to 350 degrees. Make crust: Line 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make chocolate caramel: Place chocolate in medium bowl. Heat granulated sugar and water in small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

Chocolate Caramel Recipe Round-Up

Chocolate Caramel Popcorn Balls
Sea Salt Caramel Brownies
Salted Caramel Hot Chocolate
Chocolate Caramel Trifle with Raspberries
Hazelnut Caramel Toffee Bon Bon
Warm Chocolate Caramel Cakes
Caramel Filled Chocolate Cookies
Chocolate Caramel Apples
Nutty Chocolate Chip Caramel Squares 
Salted Caramel Chocolate Strawberry Shortcake in a Jar 
 

Chocolate Caramel Monkey Bread

Although there isn't a specific Monkey Bread Day, some people like to celebrate on January 15. Why not? 

I have a love/hate relationship with monkeys. I loved them as a child at the zoo and when they appeared in  books. I loved my sock monkey and all the sock monkeys I collected over the years. But then I met some 'bad monkeys' in India. They stole shoes and belongings at the temples...Bad Monkeys! 

But really I love Monkeys which leads me to this chocolate/monkey connection. 

Monkey bread (also called monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, pull-apart bread, pluck-it cake bubble loaf, bubble bread, pull-apart bread, and/or funky bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It's a pull-apart bread. 

CHOCOLATE CARAMEL MONKEY BREAD

Ingredients 
1/2 cup sliced almonds or chopped pecans, toasted
3/4 cup sugar
2 tsp unsweetened cocoa powder
1-1/2 tsp ground cinnamon
2 - 16.3 ounces pkg. refrigerated biscuits (16 total)
32 chocolate-covered caramels (such as Rolo)
1/2 cup unsalted butter, melted
1/4 cup caramel sauce
1 teaspoon vanilla

Directions

Preheat oven to 350°F. Generously grease 10-inch nonstick fluted tube pan. Sprinkle 1/4 cup almonds in bottom of pan. Combine sugar, cocoa powder, and cinnamon.

With kitchen scissors, cut each biscuit into 2 pieces. Using your hands, flatten each piece into  3-inch round of dough. Place chocolate covered caramel in center of each round. Bring edge of dough up and around caramel to form a ball. Pinch edges of dough together to seal firmly.

Dip each ball into melted butter, then roll in sugar mixture. Layer coated balls in prepared pan. Drizzle with any remaining butter; sprinkle with any remaining sugar mixture.

Stir together caramel sauce and vanilla; drizzle over rolls. Sprinkle with remaining 1/4 cup almonds.

Bake 40 to 45 minutes or until toothpick comes out clean (If needed, cover bread with foil the last 15 minutes of baking to prevent overbrowning.) Cool bread in pan for 5 minutes. Run small rubber spatula around edge of bread to loosen. Invert pan onto platter; remove pan. Spoon any remaining caramel sauce and nuts on bread. Cool slightly. Serve warm.

CHOCOLATE CARAMEL APPLES: National Apple Day!

Today is National Apple Day, and since it's so close to Halloween, I was thinking about Caramel Apples. Not just any caramel apple, though, but Chocolate Caramel Apples. You can buy Chocolate Caramel Apples from many different purveyors, but it's really easy to make your own. 

And, there are so many ways to dress up your Chocolate Caramel Apples  -- drizzle techniques or rolling in nuts or chopped candy bars or sea salt, sprinkles, mini-marshmallows, candy corn. Have a look at this Retro advertisement from Kraft for inspiration. For your chocolate, you can use milk, dark, or white chocolate or a mixture of all three. Experiment! Chocolate Caramel Apples are great to serve for Halloween!

Be sure and choose a firm round tart apple to go with your sweet toppings.

CHOCOLATE CARAMEL APPLES

Ingredients:
4 ripe firm apples
4 wooden skewers
14 ounces soft caramel candy
2 tbsp water
10 ounces dark chocolate, chopped
2 tbsp shortening
2 cups chopped candy bars, nuts, coconut, sea salt, M&Ms, or ??

Preparation:
1. Line baking sheet with waxed paper and and spray with nonstick cooking spray.
2. Wash and dry the apples carefully or dip in boiling water for under a minute to remove any wax. Cool. Remove stems, and stick the skewers firmly in stem ends.
3. Place unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for additional minute until completely melted and smooth (and liquidy)
4. Hold apple by skewer and dip in caramel, tilting bowl at an angle and rotating  apple to cover  completely with smooth, even layer. Set on wax paper. Repeat with remaining apples.
5. Refrigerate caramel-covered apples for 30 minutes to set.
6. Heat chocolate and shortening in  microwave-safe bowl and microwave until melted and smooth.
7. Dip caramel-covered apple in chocolate. Spoon  chocolate over top to cover apple completely.
8. While chocolate is still wet, dip bottom half in chopped candy bars, nuts, sprinkles, mini-marshmallows, or seasalt (or whatever!) and roll until bottom half is covered. Place back on baking sheet and repeat with remaining apples.
9. Chill apples in refrigerator until completely set-45 minutes.

CHOCOLATE CARAMEL POKE CAKE: Retro Recipe for National Chocolate Caramel Day!

I love Chocolate and Caramel and since today is National Caramel Day, here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow!

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! This is a great Retro Recipe that you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (I use Rechiutti Caramel sauce)
Container of Cool Whip  (or update this recipe with real whipped cream)
Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand sweetened condensed milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or real Whipped Cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

CHOCOLATE CARAMEL MONKEY BREAD: National Monkey Day!

Today is Monkey Day! Here's a great day to celebrate or bookmark this recipe for the holidays! I have a love/hate relationship with monkeys. I loved them as a child at the zoo and when they appeared in my books. I loved my sock money and all the sock monkeys I collected over the years. But then I met some 'bad monkeys' in India. They stole shoes and belongings at the temples...Bad Monkeys! 

But really I love Monkeys which leads me to this chocolate/monkey connection. 

Monkey bread (also called monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, pull-apart bread, pluck-it cake bubble loaf, bubble bread, pull-apart bread, and/or funky bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It's a pull-apart bread. 

CHOCOLATE CARAMEL MONKEY BREAD

Ingredients 
1/2 cup sliced almonds or chopped pecans, toasted
3/4 cup sugar
2 tsp unsweetened cocoa powder
1-1/2 tsp ground cinnamon
2 - 16.3 ounces pkg. refrigerated biscuits (16 total)
32 chocolate-covered caramels (such as Rolo)
1/2 cup unsalted butter, melted
1/4 cup caramel sauce
1 teaspoon vanilla

Directions

Preheat oven to 350°F. Generously grease 10-inch nonstick fluted tube pan. Sprinkle 1/4 cup almonds in bottom of pan. Combine sugar, cocoa powder, and cinnamon.

With kitchen scissors, cut each biscuit into 2 pieces. Using your hands, flatten each piece into  3-inch round of dough. Place chocolate covered caramel in center of each round. Bring edge of dough up and around caramel to form a ball. Pinch edges of dough together to seal firmly.

Dip each ball into melted butter, then roll in sugar mixture. Layer coated balls in prepared pan. Drizzle with any remaining butter; sprinkle with any remaining sugar mixture.

Stir together caramel sauce and vanilla; drizzle over rolls. Sprinkle with remaining 1/4 cup almonds.

Bake 40 to 45 minutes or until toothpick comes out clean (If needed, cover bread with foil the last 15 minutes of baking to prevent overbrowning.) Cool bread in pan for 5 minutes. Run small rubber spatula around edge of bread to loosen. Invert pan onto platter; remove pan. Spoon any remaining caramel sauce and nuts on bread. Cool slightly. Serve warm.

CHOCOLATE CARAMEL BLOSSOMS: Cookie Week!

Here's a delicious cookie to make for the holidays. You can use caramel or chocolate kisses..or both! How easy is this? Adapted from Hershey's Kitchens!

CHOCOLATE CARAMEL BLOSSOMS

Ingredients 
1/2 cup Dark Mildly Sweet Chocolate Chips  (or chopped chocolate)
1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup Cocoa
1/4 teaspoon baking soda
1/4 cup additional granulated or decorator's sugar for rolling
1/2 cup dulce de leche or HERSHEY'S Caramel Topping
24 HERSHEY'S KISSES Milk Chocolates filled with Caramel  (or Hershey's Kisses)

Directions
Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Set aside.
Beat butter and sugar in large bowl until well blended. Gradually beat in egg yolk and vanilla. Blend in melted chocolate chips. Stir together flour, cocoa and baking soda; beat into chocolate mixture, beating until thoroughly blended. Cover; refrigerate 30 minutes or until dough is easy to handle.
Heat oven to 350° F. Line two cookie sheets with parchment paper.
Shape dough into 24 equal balls (about 1-1/4 inches each). Roll in granulated or decorator's sugar, placing on prepared cookie sheets.
Bake 9 to 11 minutes or until edges are set and center is still slightly soft. Do not over bake. Remove cookie sheets from oven to wire rack. With end of wooden spoon make indentation in center of each cookie. Fill each cookie indentation with dulce de leche (or caramel topping). Cool 15 minutes; gently shift parchment paper with cookies to wire rack. Cool completely.
Remove wrappers from candies. Gently press candy onto each cookie. Makes 24 cookies.

CHOCOLATE CARAMEL APPLES: National Apple Day!

I totally forgot to post this on October 21 for National Apple Day. It's never too late!  And, since it's so close to Halloween, I was thinking about Caramel Apples. Not just any caramel apple, though, but Chocolate Caramel Apples. You can buy Chocolate Caramel Apples from many different purveyors, but it's really easy to make your own. 

And, there are so many ways to dress up your Chocolate Caramel Apples  -- drizzle techniques or rolling in nuts or chopped candy bars or sea salt, sprinkles, mini-marshmallows, candy corn. Have a look at the retro advertisement from Kraft for inspiration. For your chocolate, you can use milk, dark, or white chocolate or a mixture of all three. Experiment! Chocolate Caramel Apples are great to serve for Halloween!

Be sure and choose a firm round tart apple to go with your sweet toppings.

CHOCOLATE CARAMEL APPLES

Ingredients:
4 ripe firm apples
4 wooden skewers
14 ounces soft caramel candy
2 tbsp water
10 ounces dark chocolate, chopped
2 tbsp shortening
2 cups chopped candy bars, nuts, coconut, sea salt, M&Ms, or ??

Preparation:
1. Line baking sheet with waxed paper and and spray with nonstick cooking spray.
2. Wash and dry the apples carefully or dip in boiling water for under a minute to remove any wax. Cool. Remove stems, and stick the skewers firmly in stem ends.
3. Place unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for additional minute until completely melted and smooth (and liquidy)
4. Hold apple by skewer and dip in caramel, tilting bowl at an angle and rotating  apple to cover  completely with smooth, even layer. Set on wax paper. Repeat with remaining apples.
5. Refrigerate caramel-covered apples for 30 minutes to set.
6. Heat chocolate and shortening in  microwave-safe bowl and microwave until melted and smooth.
7. Dip caramel-covered apple in chocolate. Spoon  chocolate over top to cover apple completely.
8. While chocolate is still wet, dip bottom half in chopped candy bars, nuts, sprinkles, mini-marshmallows, or seasalt (or whatever!) and roll until bottom half is covered. Place back on baking sheet and repeat with remaining apples.
9. Chill apples in refrigerator until completely set-45 minutes.

CHOCOLATE CARAMEL CUSTARD: Caramel Custard Day!

Who says Caramel Custard can't be chocolate? Here's a great recipe from Williams Sonona for Chocolate Caramel Custard to celebrate Caramel Custard Day! Everything's better with Chocolate!

CHOCOLATE CARAMEL CUSTARD

Ingredients

• 2 cups sugar 
• 1/4 cup water
• 3 cups milk 
• 4 eggs 
• 1 cup Dutch process cocoa powder 
• 12 amaretti, finely crushed (about 3/4 cup) 
• 1 Tbsp rum 
• 1 tsp vanilla extract 
• 
  

• Directions

  Have ready an 8-inch round ceramic or glass baking dish. In a small saucepan over medium heat, combine 1 cup of the sugar and the water and cook, stirring occasionally, until the sugar is completely dissolved, about 3 minutes. As soon as the sugar dissolves, stop stirring and wash down any sugar crystals from the sides of the pan with a pastry brush dipped in water. Continue to cook until the mixture boils and begins to turn brown around the edges, then gently swirl the pan over the heat until the syrup is an even golden brown. This will take about 5 minutes. Immediately pour the caramel into the reserved dish and swirl to coat the bottom evenly. Set aside; the caramel will cool and harden. 
  
  Position a rack in the middle of an oven and preheat the oven to 325°F. 
  
  In a large saucepan over medium heat, heat the milk, stirring occasionally, until small bubbles appear around the edges of the pan. Remove from the heat. 
  
  In a large bowl, whisk the eggs with the remaining 1 cup sugar until blended. Stir in the cocoa, crushed amaretti, rum and vanilla until combined. Gradually pour in the hot milk while whisking constantly. 
  
  Strain the mixture through a fine-mesh sieve into the caramel-lined dish. Place the dish in the center of a large shallow baking pan, and carefully pour very hot water into the pan to reach about halfway up the sides of the dish. 
  
  Bake the custard until the top is set but the center is still soft and jiggly when the dish is shaken, about 50 minutes. Carefully transfer the dish to a rack and let cool slightly. Cover and refrigerate until chilled, at least 4 hours or up to overnight. 
  
  To serve, run a small knife around the inside edge of the dish. Invert a flat serving plate on top of the dish, and then invert them together. Lift off the dish and serve the custard immediately, cut into wedges. Serves 8. 
  
  Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

 

SEA SALT CARAMEL BROWNIES: 2 Recipes for National Caramel Day!

Today is National Caramel Day! My favorite truffles are sea salt caramel, and the same goes for brownies! Salt, caramel, and chocolate are a great combination. So for Caramel Day, here are two recipes for Sea Salt Caramel Brownies -- one uses a fudge brownie mix and the other is for brownies from scratch.You can make or buy the caramel sauce. Both recipes are easy, and it just depends on what you have on hand and how much time you have!

1. SEA SALT CARAMEL BROWNIES FROM SCRATCH

Ingredients
1 cup unsalted butter
5 ounces good quality dark (60-75% cacao) chocolate
2 cups sugar
4 eggs
1 tsp pure vanilla extract
1 cup flour
1/2 tsp salt
1 tsp instant espresso powder 
2 ounces chocolate chips or chopped chocolate
1/4 cup good quality caramel sauce
1 tsp good quality sea salt

Directions
Preheat oven to 350 F
Grease 9 x13 inch baking pan.
In saucepan over another saucepan with simmering water, melt butter and chocolate, stirring constantly. Remove from heat, and stir in sugar. Cool slightly.
In large bowl, beat eggs one at time. Stir in vanilla.
Fold in chocolate mixture.
Combine flour, 1/2 tsp salt and espresso powder (if using). Add to chocolate mixture.
Fold in chocolate chips or chopped chocolate pieces
Spread batter evenly into prepared pan.
Drizzle caramel on top of batter
Using knife, swirl over surface.
Sprinkle sea salt over caramel.
Bake 30-40 minutes.
Cool in pan on wire rack.

2. Sea Salt Caramel Brownies using a Brownie Mix
This recipe is from Morton Salt. I always check product sites for recipes. Did you know that Morton Salt has an excellent Sea Salt? Found this recipe on their site. Of course, you can always use your own sea salt. I'm partial to Ghirardelli and Duncan Hines Brownie Mixes, but whatever you have on hand.

Ingredients
1 package fudge brownie mix
Eggs
Vegetable oil
Water
20 individually wrapped caramels
2 Tbsp milk
1 teaspoon Morton® Coarse Sea Salt

Directions 
Heat oven and prepare brownie mix as instructed on box.
After placing brownie mix in 8 x 8 baking pan, set aside.
Make caramel sauce as instructed below (or use a prepared caramel sauce), then drizzle sauce on top of brownie batter.
Bake brownie batter as instructed on package.
Remove brownies from oven.
Sprinkle with Morton Coarse Sea Salt.
Cool brownies before cutting.

Caramel Sauce:
Place unwrapped caramels and milk in microwave safe bowl.
Microwave on high for 1 minute and then in 10 second intervals, until caramels are easily whisked. Whisk until caramel mixture is smooth and thoroughly combined.

***

HOMEMADE CARAMEL SAUCE 

Ingredients
1/2 cup sugar
2 Tbsp heavy cream
2 Tbsp unsalted butter, cut into small pieces

Directions
In small saucepan over medium heat, bring sugar and 2 Tbsp water to boil, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides of pan with wet pastry brush, until sugar is deep amber color (5-8 minutes). Remove caramel from heat. Add cream and butter and whisk to combine. Let cool slightly in pan.

HAZELNUT CARAMEL TOFFEE BON BONS: National Chocolate Covered Nut Day!

Today is National Chocolate Covered Nut Day! I've posted lots of  recipes for Chocolate Covered Nuts, but here's a link to one of my favorite chocolate covered nut recipes: Hazelnut Caramel Toffee Bon Bons! This easy recipe is from the Hazelnut Council. Go Nuts Today! 

HAZELNUT CARAMEL TOFFEE BON BONS

Ingredients

3/4 cup Hazelnuts, toasted, skin removed, divided
1/4 cup Toffee candy bits
1 1/4 cups (10oz) Semi-sweet chocolate chips or chopped chocolate
1/2 cup Heavy whipping cream
1/2 teaspoon Vanilla
1/4 teaspoon Salt
20 (6oz) Caramels, unwrapped, cut in half
40 Hazelnuts, whole, toasted, skin removed

Directions

Process 1/4 cup hazelnuts and toffee in food processor or blender until finely ground; set aside.
Microwave chocolate chips and cream in small microwave-safe bowl on high for 1 to 1 1/2
minutes, stirring every 30 seconds until most of chocolate is melted. Do not overheat; lumps will melt when stirred. Stir in hazelnut mixture, vanilla and salt until blended. Cover and set aside until cool, about 1 1/2 hours.
Flatten caramel piece and wrap around one whole hazelnut forming a round ball; repeat. Dice remaining 1/2 cup hazelnuts; set aside.
Form 1 heaping teaspoon chocolate mixture around each caramel and roll in diced hazelnuts. Let
set until firm.

Tip: When handling ganache, work quickly in a cool room.

CHOCOLATE CARAMEL POPCORN BALLS: National Popcorn Day

Today is National Popcorn Day! I usually post popcorn recipes around the time of the Academy Awards, but I came across this recipe a few years ago on the Taza Chocolate website and love it! You may recall that I always have Taza Mexicano chocolate in my desk. It's a favorite. I love the stone ground texture.  

I saved this recipe from Tara Chocolate for Chocolate Caramel Popcorn Balls. As I've mentioned before on this blog, you can find great recipes at food and food association sites. I love the crunchy salty-sweet taste of these Chocolate Caramel Popcorn Balls, and they're so easy to eat. Great for parties for both kids and adults!

CHOCOLATE CARAMEL POPCORN BALLS
Makes 15 popcorn balls

Ingredients
2 Tbsp vegetable oil
1/2 cup popcorn kernels
pinch of salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup honey
8 tbsp unsalted butter
1/2 teaspoon baking soda
1/4 cup Taza Roasted Cacao Nibs
2 bars Taza Dominican 70% Dark Stone Ground Chocolate, chopped
Wood skewers or popsicle sticks
Sprinkles, to garnish

Directions
Grease large mixing bowl with oil or kitchen spray. In large lidded pot with lid on, heat vegetable oil, popcorn, and pinch of salt over high heat while continuously shaking pot and listening for popping. Remove from heat when popping is less frequent than every 3 seconds and pour into greased bowl.

In saucepan combine sugar, brown sugar, honey, and butter over medium heat and cook, stirring constantly, until temperature reaches 300 degrees measured on a candy thermometer. Remove from heat and carefully add baking soda (be careful, the sugar will bubble and expand!), then pour over popcorn carefully using a spatula to toss and coat the popcorn. Add cacao nibs.

When popcorn is cool enough to handle, but still warm, wet hands and form popcorn into balls, sticking each one with skewers or popsicle sticks.

Place chocolate in heat proof bowl, then place on top of bowl of simmering water until chocolate is warm and melted then drizzle over popcorn balls. Top with sprinkles if desired. Allow to cool before serving.

DOUBLE-CHOCOLATE CARAMEL BROWNIES: Guest Post by Daryl Wood Gerber, author of the Fairy Garden Mysteries

Daryl Wood Gerber: Double-chocolate Caramel Brownies

From A Flicker of a Doubt, the 4^th Fairy Garden Mystery

  

Do you love chocolate? Of course you do! That’s why you read this blog. Do you also like baking that’s easy?  If so, I have a super easy recipe to share with you.  I included it in my upcoming Fairy Garden Mystery, A FLICKER OF A DOUBT.

 

Wait, what? You don’t know what a fairy garden is? Think of it as doll-housing for miniature gardens.  You can plant fairy gardens in pots, under trees, inside your house. There’s no set rule. They’re simply fun to make, and they open the possibility to invite magic into your life! The series is set in Carmel-by-the-Sea, California and features a fairy garden shop owner, Courtney Kelly and her fairy sidekick, Fiona. Courtney owns Open Your Imagination.

 

On Saturdays at Open Your Imagination, they serve tea in the afternoon on the outdoor patio.  What could be more magical than a bubbling fountain, twinkling lights in the ficus trees, and a real live fairy readily at hand. Sometimes a harpist plays. The harpist happens to be Courtney’s good friend Meaghan Brownie. Meaghan owns Flair Art Gallery, which is located in the same courtyard as Open Your Imagination, and because of her surname, she has made brownies all her life. She’s always eager to try out new recipes. However, she is aware that some people don’t like to work too hard in the kitchen when making something delicious.

 

So . . . she came up with this recipe, and it’s easy-peasy.  

 

Enjoy and fairy best wishes to you all!

 

Double-Chocolate Caramel Brownies

 (Yield: 12­–16)

 

1 Devil’s food cake mix  (may be gluten-free version)

2 eggs

⅓ cup evaporated milk

¾  cup melted butter, (1 ½  sticks)

1 (12-ounce) package caramel bits

¾ cup semi-sweet chocolate chips

⅓ cup evaporated milk, additional

 

Preheat oven to 350 degrees. Spray a 9x13” baking dish with non-stick cooking spray. Set aside.

 

In a large mixing bowl, whisk together cake mix, eggs, ⅓ cup evaporated milk, and ¾ cup melted butter until smooth. Spread half of the batter into the prepared 9x13 pan.

 

Bake for 8 minutes.

 

In a saucepan over medium heat, melt ⅓ cup evaporated milk with the contents of a package of caramel bits. Stir until smooth.  

 

When you take the brownies out of the oven, spread the melted caramel over the top.  Pouring from the saucepan is the best way to do this. Then sprinkle chocolate chips over the top. 

 

Top with remaining batter.  Because it’s all warm, this will need to be done carefully. Spread gingerly.

 

Bake for 20 minutes more. Remove from oven and cool completely, at least 20 minutes.  Brownies are easier to cut when cooled.

 

  

A FLICKER OF A DOUBT: What’s it about?

With a theater foundation tea and an art show planned at Violet Vickers’s estate, Courtney is hired to create charming fairy gardens for the event. It’s not so charming, however, when her best friend Meaghan’s ex-boyfriend turns out to be Violet’s latest artistic protégé. Even worse, not long after Meaghan locks horns with him, his body is found in her yard, bludgeoned with an objet d’murder.
 
There’s a gallery of suspects, from an unstable former flame to an arts and crafts teacher with a sketchy past. But when the cops focus on Meaghan’s business partner, who’s like a protective older brother to her, and discover he also has a secret financial motive, Courtney decides to draw her own conclusions. Fearing they’re missing the forest for the trees, and with some help from Fiona the sleuthing fairy, she hopes to make them see the light . . .

 

“Plenty of suspects, gardening tips, and fairy lore combine for a sweet treat.” ~ Kirkus Reviews  

 

***

 

Agatha Award-winning author Daryl Wood Gerber is best known for her nationally bestselling mysteries, including the Fairy Garden Mysteries, Cookbook Nook Mysteries, and French Bistro Mysteries. As Avery Aames, she penned the popular Cheese Shop Mysteries. In addition, Daryl writes suspense novels and short stories. Fun Tidbit: as an actress, Daryl appeared in “Murder, She Wrote.” She loves to cook, fairy garden, and read. She has a frisky Goldendoodle who keeps her in line. And she has been known to jump out of a perfectly good airplane. You can learn more on her website: https://darylwoodgerber.com

 

 

WEBSITE: https://darylwoodgerber.com

FACEBOOK: https://facebook.com/darylwoodgerber

YOUTUBE: https://youtube.com/woodgerb1

INSTAGRAM: https://instagram.com/darylwoodgerber

NEWSLETTER: https://darylwoodgerber.com/contact-media/

 

 

 

Hazelnut Caramel Toffee Bon Bons: Chocolate Covered Nuts Day!

Today is National Chocolate Covered Nuts Day! Go Nutty. Celebrate with Hazelnut Caramel Toffee Bon Bons to celebrate the day! Have some Chocolate Covered Nuts today!d This easy recipe for chocolate covered Hazelnuts is from the Hazelnut Council

HAZELNUT CARAMEL TOFFEE BON BONS

Ingredients

3/4 cup hazelnuts, toasted, skin removed, divided
1/4 cup toffee candy bits
1 1/4 cups (10oz) semi-sweet chocolate chips or chopped chocolate
1/2 cup heavy whipping cream
1/2 teaspoon pure vanilla
1/4 teaspoon salt
20 (6 oz) caramels, unwrapped, cut in half
40 hazelnuts, whole, toasted, skin removed

Directions

Process 1/4 cup hazelnuts and toffee in food processor or blender until finely ground; set aside. Don't overprices or you'll have oil.
Microwave chocolate chips and cream in small microwave-safe bowl on high for 1 to 1 1/2
minutes, stirring every 30 seconds until most of chocolate is melted. Do not overheat; lumps will melt when stirred. Stir in hazelnut mixture, vanilla and salt until blended. Cover and set aside until cool, about 1 1/2 hours.
Flatten caramel pieces and wrap around one whole hazelnut forming a round ball; repeat. Dice remaining 1/2 cup hazelnuts; set aside.
Form 1 heaping teaspoon chocolate mixture around each caramel and roll in diced hazelnuts. Let
set until firm.

Tip: When handling ganache, work quickly in a cool room.

SALTED CARAMEL HOT CHOCOLATE: National Hot Chocolate Day

I love a Salted Caramel Hot Chocolate at Starbucks, but it's not always an easy drink to find. It's 'seasonal'. So I went on line a few years ago to find the perfect copycat recipe. I found a great one at Bright Green Door. As always, I made a few adjustments. Here's a recipe for Salted Caramel Hot Chocolate that's perfect for winter weather and today's National Hot Chocolate Holiday. And, you'll save money and stay out of the cold and the snow! Also, you can make this Salted Caramel Hot Chocolate any time of the year!

For this recipe, you can use what ever hot chocolate recipe you like. Make the hot chocolate/cocoa in a pot on the stove. When finished, add about 2 Tbsp Caramel Sauce (I use Recchiuti) and 2 Tbsp English Toffee or Hazelnut Syrup (or Toffee Nut from Starbucks-sometimes they'll sell it to you) right into the pot and stir. Pour into your mug and top with real whipped cream (or Redi-Whip), Caramel Drizzle, and sprinkle of Sea Salt. This recipe makes enough for 4 regular size mugs or 2 "Grandes.'

You can also make a variation on this recipe to make a Salted Caramel Mocha.

Salted Caramel Hot Chocolate

Ingredients:
4 cups whole milk
1/2 cup sugar
1/4 cup Dark Cocoa (I like Ghiradelli)
1/3 cup water
1 tsp pure Vanilla
2 tsp Sea Salt
2 Tbsp Hazelnut Syrup (or Toffee Nut from Starbucks)
2 Tbsp Caramel Sauce, Caramel Drizzle
Whipped Cream (or Reddi Whip)

Directions
Mix Sugar, Cocoa, and 1 tsp Salt. Add water and boil for 1 minute. Add milk and heat until warm. Mix in Vanilla, Hazelnut Syrup, and Caramel Sauce. Pour into coffee cup, top with whipped cream, swirl caramel drizzle, and sprinkle with sea salt.

CHOCOLATE SUGAR COOKIES: 3 Recipes for National Sugar Cookie Day!

There's nothing quite like a Sugar Cookie. Add Chocolate, and it's that's much better! Of course, one can never have too many recipes for this perfect cookie. So today for National Sugar Cookie Day, here are three recipes for Chocolate Sugar Cookies. Be sure and try them all!

1. CHOCOLATE SUGAR COOKIES

Ingredients
1/3 cup granulated sugar
1-1/2 cups plus 2 Tbsp flour
3/4 cup unsweetened DARK cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
14 Tbsp unsalted butter
1-3/4 cups dark brown sugar (packed)
1 Tbsp pure vanilla extract
1/2 tsp salt
1 large egg plus 1 egg yolk

Directions
Preheat oven to 350 degrees F.
In shallow bowl, put granulated sugar on plate. Set aside.
In bowl, stir together flour, cocoa, baking soda, and baking powder.
In large bowl, melt 10 Tbsp butter in microwave. Do not overheat; microwave butter until just melted. Stir in remaining 4 Tbsp butter until melted. Allow butter to cool for 10-15 minutes.
Whisk brown sugar, vanilla and salt into melted butter until smooth. Whisk in egg and egg yolk until smooth. Stir in flour mixture until just combined.
Roll dough into balls -- 2 Tbsp for each cookie. Roll balls in white sugar and place on lightly greased or parchment-lined baking sheets.
Flatten cookies to 1/4-inch thick.
Sprinkle cookies with more white sugar.
Bake 12-14 minutes. Don't overbake.
Transfer to wire rack to cool.

2. CHOCOLATE SUGAR COOKIES

Ingredients
2 cups flour
1 tsp baking soda
1/4 tsp salt
5 ounces unsweetened or very dark Chocolate, chopped
1 cup unsalted butter
1-1/2 cups sugar, divided
1 egg
1 tsp vanilla extract

Directions
Mix flour, baking soda, and salt; set aside. Melt chocolate and butter together in a stainless steel bowl over a saucepan of simmering water (or in a double boiler).
Add 1 cup sugar, egg, and vanilla; mix well.
Stir in flour mixture until well blended.
Refrigerate 15 minutes or until dough is easy to handle.
Heat oven to 375°F.
Shape dough into 1-inch balls; roll in remaining sugar.
Place, 2 inches apart, on baking sheets.
Bake 8 to 10 min. or until centers are set.
Cool on baking sheets 1 minute.
Remove to wire racks; cool completely.

This third cookie recipe is for Chocolate Caramel Sugar Cookies! This easy recipe is adapted from Kraft. Use Kraft products such as their caramels and Planters Pecans-- or use your favorite caramels and nuts.

3. CHOCOLATE CARAMEL SUGAR COOKIES

Ingredients
2 cups flour
1 tsp baking soda
1/4 tsp salt
4 ounces very dark chocolate, chopped
1 cup unsalted butter
3/4 cups sugar, divided
1 egg
1 tsp vanilla
1/2 cup chopped Planter Pecans
14 ounces KRAFT caramels
2 Tbsp milk

Directions
Mix flour, baking soda, and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add 1 cup sugar, egg, and vanilla; mix well. Stir in flour mixture until well blended.
Refrigerate 15 minutes or until dough is easy to handle.
Heat oven to 375°F.
Shape dough into 1-inch balls; roll in 1/2 cup chopped Pecans.
Place, 2 inches apart, on baking sheets. Make indentation in each ball.
Bake 8 to 10 min. or until centers are set.
Microwave 1 package Kraft Caramels with 2 Tbsp milk in microwaveable bowl on High for 3 minutes or until caramels are melted..stirring after 2 minutes.
Spoon into centers of cookies.
(Drizzle with extra melted chocolate, if you feel inclined)
Cool on baking sheets 1 minute.
Remove to wire racks; cool completely.

CHOCOLATE CARAMEL POKE CAKE: National Chocolate Caramel Day

I love Chocolate and Caramel and since today is National Caramel Day, here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow!

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! This is a great Retro Recipe that you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (Rechiutti Caramel sauce)
Container of Cool Whip  (or update this recipe with real whipped cream)
Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand sweetened condensed milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or whipped cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

SEA SALT CARAMEL BROWNIES: National Chocolate Caramel Day

Today is National Chocolate Caramel Day! My favorite truffles are sea salt caramel, and the same goes for brownies! So for Chocolate Caramel Day, here are two recipes for Sea Salt Caramel Brownies -- one uses a fudge brownie mix and the other is for brownies from scratch.You can make or buy the caramel sauce. Both recipes are easy, and it just depends on what you have on hand and how much time you have!

1. SEA SALT CARAMEL BROWNIES FROM SCRATCH

Ingredients
1 cup unsalted butter
5 ounces good quality dark (60-75% cacao) chocolate
2 cups sugar
4 eggs
1 tsp pure vanilla extract
1 cup flour
1/2 tsp salt
1 tsp instant espresso powder (optional)
2 ounces chocolate chips or chopped chocolate
1/4 cup good quality caramel sauce
1 tsp good quality sea salt

Directions
Preheat oven to 350 F
Grease 9 x13 inch baking pan.
In saucepan over another saucepan with simmering water, melt butter and chocolate, stirring constantly. Remove from heat, and stir in sugar. Cool slightly.
In large bowl, beat eggs one at time. Stir in vanilla.
Fold in chocolate mixture.
Combine flour, 1/2 tsp salt and espresso powder (if using). Add to chocolate mixture.
Fold in chocolate chips or chopped chocolate pieces
Spread batter evenly into prepared pan.
Drizzle caramel on top of batter
Using knife, swirl over surface.
Sprinkle sea salt over caramel.
Bake 30-40 minutes.
Cool in pan on wire rack.

Want to make your own Caramel Sauce, too?  

HOMEMADE CARAMEL SAUCE

Ingredients
1/2 cup sugar
2 Tbsp heavy cream
2 Tbsp unsalted butter, cut into small pieces

Directions
In small saucepan over medium heat, bring sugar and 2 Tbsp water to boil, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides of pan with wet pastry brush, until sugar is deep amber color (5-8 minutes). Remove caramel from heat. Add cream and butter and whisk to combine. Let cool slightly in pan.

2. Sea Salt Caramel Brownies using a Brownie Mix
This recipe is from Morton Salt. I always say check product sites for recipes. Did you know that Morton Salt has an excellent Sea Salt? Found this recipe on their site. Of course, you can always use your own sea salt. I'm partial to Duncan Hines Brownie Mixes, but whatever you have on hand.

Ingredients
1 package fudge brownie mix
Eggs
Vegetable oil
Water
20 individually wrapped caramels
2 Tbsp milk
1 teaspoon Morton® Coarse Sea Salt

Directions 
Heat oven and prepare brownie mix as instructed on box.
After placing brownie mix in 8 x 8 baking pan, set aside.
Make caramel sauce as instructed below (or use a prepared caramel sauce), then drizzle sauce on top of brownie batter.
Bake brownie batter as instructed on package.
Remove brownies from oven.
Sprinkle with Morton Coarse Sea Salt.
Cool brownies before cutting.

Caramel Sauce:
Place unwrapped caramels and milk in microwave safe bowl.
Microwave on high for 1 minute and then in 10 second intervals, until caramels are easily whisked. Whisk until caramel mixture is smooth and thoroughly combined.

CHOCOLATE CARAMEL POKE CAKE: National Caramel Day: Sheltered-in-Place Chocolate Cake #5

I love Chocolate and Caramel and since today is National Caramel Day, here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow! I'm also calling this Sheltered-in-Place Chocolate Cake #5.

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! This is a great Retro Recipe that you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (Rechiutti Caramel sauce)
Container of Cool Whip  (or update this recipe with real whipped cream)
Bag of Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand sweetened condensed milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or whipped cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

CHOCOLATE CARAMEL BLOSSOMS: More Holiday Cookies!

Here's a great delicious cookie to make for the holidays. You can use caramel or chocolate kisses..or both! How easy is this? Adapted from Hershey's Kitchens!

CHOCOLATE CARAMEL BLOSSOMS

Ingredients 
1/2 cup Dark Mildly Sweet Chocolate Chips  (or chopped chocolate)
1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup Cocoa
1/4 teaspoon baking soda
1/4 cup additional granulated or decorator's sugar for rolling
1/2 cup dulce de leche or HERSHEY'S Caramel Topping
24 HERSHEY'S KISSES Milk Chocolates filled with Caramel  (or Hershey's Kisses)

Directions
Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Set aside.
Beat butter and sugar in large bowl until well blended. Gradually beat in egg yolk and vanilla. Blend in melted chocolate chips. Stir together flour, cocoa and baking soda; beat into chocolate mixture, beating until thoroughly blended. Cover; refrigerate 30 minutes or until dough is easy to handle.
Heat oven to 350° F. Line two cookie sheets with parchment paper.
Shape dough into 24 equal balls (about 1-1/4 inches each). Roll in granulated or decorator's sugar, placing on prepared cookie sheets.
Bake 9 to 11 minutes or until edges are set and center is still slightly soft. Do not over bake. Remove cookie sheets from oven to wire rack. With end of wooden spoon make indentation in center of each cookie. Fill each cookie indentation with dulce de leche (or caramel topping). Cool 15 minutes; gently shift parchment paper with cookies to wire rack. Cool completely.
Remove wrappers from candies. Gently press candy onto each cookie. Makes 24 cookies.