caramel

Christmas Ale Caramels

December 7, 2016 by rachelle 17 Comments

Christmas Ale Beer Caramels are a soft, chewy treat made with Christmas Ale with hints of cinnamon and vanilla perfect for holidays and holiday gifts!

Don’t fear the candy thermometer.

It won’t bite. Seriously, it’s not as hard as it sounds! Santa’s coming and he may want something else to go along with his cookies and milk. Although, over here it’s more likely to be cookies and beer. Or cookies made with beer. Or caramels made with beer. You get the idea.

Anyway, the candy thermometer is your friend. You can pick up a regular glass one that attaches to the side of your pot or a digital instant read at your local cooking store and I’ve even seen them at the grocery.

Once you have that candy thermometer in your hot little hands, you will be armed and dangerous because you’ll realize how easy it is to have homemade soft and chewy caramels around and you won’t want to stop. No judgments here if you don’t.

Of course I put some of my home brewed Christmas Ale in mine, because that’s just the way I roll and I’m ready for some holiday cheer! Speaking of holiday cheer, we’re still celebrating the Sweetest Season Cookie Exchange all week long, so be sure to follow along on all social media with the hashtag #sweetestseasoncookies to get your party started and check out the Pinterest board too! There’s something for everyone on this list!

Cheers and Happy Holidays!

Christmas Ale Caramels

Ingredients

1 cup heavy cream
4 tablespoons butter plus extra for preparing the dish
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1/4 cup corn syrup
1/4 cup Christmas Ale
1 tablespoon vanilla extract

Instructions

Line an 8 x 8 baking dish with parchment paper leaving excess paper hanging over the side
Coat parchment with butter
Heat butter, cream, and salt in a saucepan on medium heat until butter is melted, remove from heat and set aside
In a large heavy bottomed saucepan, combine the sugar, brown sugar, corn syrup, and beer. Stir until all the sugar is moistened and a thick paste is formed.
Wipe down sides of pan with a wet pastry brush to remove sugar crystals above the surface of the sugar mixture
Attach a candy thermometer to the side of pan according to product instructions
Do not stir the sugar after this point
Put the pot with sugar mixture over medium to medium high heat. Let the syrup come to a boil without stirring.
When the syrup reaches 250 degrees F, but before it reaches 325 degrees F turn off the heat.
Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently
The sugar syrup will bubble up and triple in size.
When all the cream and butter mixture has been added, stop whisking
Return the pan to medium to medium-high heat. Let the mixture come to a boil without stirring. It will start as a soft buttery yellow ans then darken to a reddish-brown caramel. Remove from heat when it reaches 245 to 250 degrees F.
Quickly whisk in the vanilla
Pour caramel into the prepared pan, but do not scrape the bottom of the pan because there could be little burnt bits
Set the pan somewhere for at least 2 hours or overnight in order for the caramel to set
When set, turn caramel out onto a cutting board and cut with a sharp sturdy knife to desired shapes
Wrap with candy wrappers or pieces of parchment paper

Adapted from The Kitchn

NOTES:

Do not use a pot that isn’t sturdy or big enough or the bottom could scorch and it will overflow when it bubbles up while adding the cream
I used my own home brewed Christmas ale that has cinnamon, nutmeg, and vanilla, so I recommend using something similar or at least a beer that’s very vanilla forward
If your a fan of salted caramels, you can always sprinkle a bit over the top right after you transfer it to the pan. You’ll want to do this before it sets or it won’t stick.
I cut mine into pieces about 1 inch long and 1/2 inch thick. I just cut it into strips then cut each strip into 4 pieces. I think I ended up with about 60 pieces, but can’t be sure because we ate some of them before I remembered to count them.

Creme Brulee Stout Salted Caramel Brownies

February 8, 2016 by rachelle 23 Comments

Y’all, please forgive me for coming late to the party again. I’ve been in a funk because we lost the dang Super Bowl. I’m going to take some inspiration from Luke who gave a fine interview after such an unfortunate loss and try to stay positive. Seriously, a 17-2 record is something to be proud of!

Remember a couple of years ago when Denver totally blew the Super Bowl from the first snap that went right over Peyton’s head? It all went south after that, but here they are in 2016 with the Lombardi and the Super Bowl rings.

So, I’m going to have a positive attitude and #KeepPounding because watch out #PanthersNation will be back next year and we’ll be even better!

I thought it would be appropriate to share these brownies with you today because the recipe comes from our own hometown favorite, Amelie’s French Bakery. Amelie’s is famous for these brownies and for good reason!

Now, these brownies are quite delicious when made according to the recipe, but this was a dark day and we really needed to add some beer. I’m serious as a train wreck when I tell you that if you can get your hot little hands on some Southern Tier Creme Brulee Stout and put it in these brownies it will be one of the best decisions you ever made. You could even leave out the caramel -it’s that good.

FULL DISCLOSURE: The caramel is delicious, but a total headache to make. I seriously made this recipe 4 times and consulted with one of the Amelie’s pastry chefs before I got it right with this dang caramel. You need to remove the sugar mixture from the heat prior to adding the cream. Then you need to SLOWLY add the cream or it will blow up and create on unholy mess on your stove. Finally, the key to serving them is to freeze them after you add the caramel sauce until they are solid, then run your knife under hot water, wipe it dry, then you can cut them. And make sure that when you put them in the freezer if you cover them make sure nothing is touching the tops of the caramel or it will totally stick. You will not be happy if this happens. Trust me.

It was a lot, but I’m trying to keep things real ’round these parts.

In my effort to keep things real, be positive, and maintain my sunny disposition, let’s not forget that we have a Valentine’s Day Giveaway event going on here for a $1000 Amazon gift card! I certainly can’t think of one single good reason why you haven’t entered yet, but there is still time so get busy!

We’re still singing Sweet Caroline and I love Cam, Greg, Luke, and the rest of my Carolina Panthers, so let’s spread some love because our Valentine’s Day giveaway is still going strong! Enter using the Rafflecopter below and Good Luck!!!!

[amd-zlrecipe-recipe:139]

Recipe slightly adapted from Amelie’s French Bakery

a Rafflecopter giveaway

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Salted Caramel Apples

October 5, 2015 by rachelle 58 Comments

Y’all, if anyone knows who stole the sun from the south could you kindly ask for its return?

I think it’s been at least 2 weeks since the sun has appeared for more than a few 5 minute teasers.

And that’s just dang depressing. Throw in a hurricane and it’s time for some other form of sunshine! So we are treating this Monday like a Friday and cheering up with some salted caramel apples.

Cheers to sunshine for everyone! That’s it.

Salted Caramel Apples

Ingredients

9 medium apples stems removed, washed, and completely dry - I used honeycrisp - see the update note below
2 bags of Kraft caramel squares
1 tablespoon coarse sea salt

Instructions

Heat caramels according to package instructions
Insert a stick into the top of each apple
Dip apples into caramel, turn to coat, let excess drip while continuing to turn and scrape the bottom of the apple on the side of the pan
Transfer to a wax paper lined baking sheet
Drop a couple of pinches of sea salt while the caramel is still warm
Repeat with the rest of the apples
Refrigerate to set

UPDATE: I forgot to add that I made these last year and all the caramel slid off – epic disaster! Some apples have a wax coating which I believe was the cause. I saw Giada remove the wax by boiling 6 cups of water with 1/4 teaspoon of white vinegar and adding the apples for 4 seconds each. I didn’t have the epic fail this time, so I recommend it.

Happy Memorial Day and Boozy Caramel Apple Pie

May 25, 2015 by rachelle 38 Comments

Happy Memorial Day!

I come from a family full of sailors and soldiers and I just want to say thank you to our service members and their families for the sacrifices you make every single day.

I can’t think of many things that say America more than Apple Pie.

I made this one with something special.

My grandmother’s rolling pin. My mom gave it to me on Mother’s Day and this was the first time I used it. It felt right since my grandfather was a World War II Veteran.

While I had my hands where she had hers so many years ago, I couldn’t help wondering what it must have been like to be the equivalent of a single mom in the 1940’s. To have to go to work in a factory and raise children alone. Although she only had 2 at the time since my mom was the youngest of 3 and a product of her father’s return from the South Pacific. 🙂

I say a big cheers to our service members by adding beer to every part of this pie. It’s called Victory at Sea by Ballast Point. This also just seemed right.

I wish all of you a safe and happy Memorial Day and I’ll leave you with some pictures of my grandparents. I hijacked them from my mom’s Facebook page.

Happy Memorial Day and Boozy Caramel Apple Pie

Ingredients

For the Crust

3 cups all purpose flour
12 tablespoons butter 1 and 1/2 sticks
1 tablespoon sugar
1 teaspoon salt
1/3 cup cold vegetable shortening
1/2 cup cold imperial coffee vanilla porter reserve the rest of the 12 oz bottle - I used Ballast Point Victory at Sea

For the Filling

10 granny smith apples peeled, cored, and cut into 1/4 - 1/2 inch slices
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
3/4 teaspoon nut meg
4 oz imperial coffee vanilla porter remainder of the bottle used for the crust
3 tablespoons cornstarch

For the Caramel Sauce

Reserved beer from making the apple filling
1 1/2 cups firmly packed brown sugar
1/3 cup light corn syrup
6 tablespoons butter
1/2 teaspoon salt
3/4 cups heavy cream

Other

1 egg white
1 teaspoon sugar

Instructions

Make the Pie Crust

Measure vegetable shortening and chill in fridge if not already chilled
Cut the butter into 1/2 inch pieces and refrigerate (both of these steps can be done the day before)
Add flour, salt, and sugar to the bowl of a food processor and pulse 3 or 4 times to combine
Add butter and shortening and pulse 12 - 14 times until you have butter about the size of peas
Slowly pour the beer in while pulsing until dough forms
Turn out onto a piece of plastic wrap, form into a ball, and refrigerate at least 30 minutes

Make the Filling

In a Dutch Oven, combine apples, cinnamon, nutmeg, brown sugar, and remaining 4 ounces of beer
Cook apple mixture uncovered over medium heat until apples are soft, but not mushy, stirring frequently - about 15 - 20 minutes
Remove apples from the beer liquid, reserving the liquid and set the apples aside
When apples have cooled, stir in cornstarch

For the Caramel

In the same Dutch oven with the remaining beer, add the brown sugar, butter, salt and corn syrup and cook over medium heat until it bubbles vigorously.
Continue cooking about 10 - 12 minutes, stirring occasionally
Remove from heat, carefully stir in cream 1/2 cup at a time, let cool
Preheat oven to 400
While caramel is cooling and oven is preheating roll crust
Lightly flour counter
Divide prepared dough in half
Roll one half to a circle that will fit your pie pan (mine is an 11 inch deep dish)
Wrap rolled dough over your rolling pin to transfer to pan
Roll the other half out and cut shapes with a cookie cutter of your choice
Continue rolling and cutting remainder until you have about 12 - 15 shapes

Assemble the Pie

Add half the apple mixture to the prepared pie pan
Pour on 3/4 cup of the caramel
Repeat with remaining apples and another 3/4 cup of caramel (save remainder caramel for topping or another use)
Top with cut shapes
Brush cut shapes and pie shell edges with egg white
Sprinkle with sugar
Line a baking sheet with parchment paper and put the pie on it and bake for 45 - 50 minutes, checking after 30 minutes - if the edges start getting too dark wrap aluminum foil around
Remove and cool on a wire rack

Crust recipe adapted from Ina Garten

Caramel Apple Pie adapted from Williams-Sonoma

Star crust design inspired by Brit + Co

Bananas Foster Cheesecake

March 22, 2015 by rachelle 24 Comments

I know I told you about locking my sister Molly in a suitcase when we were kids, but I’m pretty sure I haven’t told you how we used to spend our Saturday nights back in the day.

My parents liked to go out with their friends Skip and Linda. I think they played a lot of card games. Molly and I had a babysitter named Rosie that we adored. She was a teenager that live next door and would come stay with us on Saturday nights while my parents were ~~out partying~~ socializing.

Do you remember The Love Boat? What about Fantasy Island?

No? One was a cheezy show about people falling in love on a cruise and the other was about paying a lot of money to go on a vacation to make fantasy reality.

Yes? Then I beg you to remain silent or you will date us both!

Molly and I were allow to stay up and watch them both. First The Love Boat then Fantasy Island. We used to have Kool-Aid tea parties and eat Pepperidge Farm Goldfish. For the most part Rosie had the easiest babysitting gig ever because we were quiet and in another room for over 2 hours. Unless we got into a fight. Then I’m sure her job sucked.

I’m sure you are wondering what in the world this story has to do with Bananas Foster Cheesecake?

Not a darn thing.

But I do thank you for the walk down memory lane.

Bananas Foster Cheesecake

Ingredients

4 bananas peeled, and halved lengthwise and crosswise
2 cups brown sugar
1 1/2 teaspoon cinnamon
1/4 cup dark rum
2 cups graham cracker crumbs
5 8 ounce blocks cream cheese room temperature
5 eggs room temperature
1 teaspoon vanilla bean paste
1 cup sugar
1/2 cup flour
Heavy duty foil
Roasting Pan
Spring form pan
1 Stick Butter This was accidentally omitted from the original recipe and has been updated

Instructions

Preheat oven to 350
Melt butter, brown sugar, and cinnamon in a cast iron skillet (4-5 minutes)
Add bananas and cook for 3-4 minutes. You don't have to worry about keeping them pretty because we are going to puree this
Add rum, light on fire if you are feeling daring and let it burn out. If you are feeling like a weenie like I sometimes do then just boil it for a couple of minutes. Set aside and let cool slightly. You don't want it hot, but if you let it get too cool it will thicken and become difficult to work with.
Puree in food processor until smooth.
Mix together graham crumbs and about 1/4 cup of the caramel sauce from the bananas until graham crumbs are moistened. Press into bottom and partially up sides of a spring form pan. Set aside
Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth (2-3 minutes)
Sift flour and sugar together and add slowly to cream cheese
add vanilla and the remaining banana caramel mixture (about 2 cups)
Add eggs one at a time until each one is incorporated
Wrap bottom and up sides of the spring form pan with 2 pieces of heavy duty foil and place into a heavy roasting pan with high sides
Microwave enough water to come up about halfway of the spring form pan
Pour cheesecake batter into the spring form pan
Add enough water to the roasting pan, careful not to splash into the spring form pan
Bake at 350 for 45 minutes
Reduce to 325 for another 60 minutes
Crack oven door and let cool slowly for another hour or so
Remove from oven and let cool completely
Refrigerate uncovered overnight
Serve with whipped cream

Bananas Foster Recipe adapted from Brennan’s

Note: This would also be delicious if you can remember to reserve a little of the caramel sauce to serve it with. I did not, but wish I had.

caramel

Christmas Ale Caramels

Ingredients

Instructions

Salted Caramel Apples

Ingredients

Instructions

Happy Memorial Day and Boozy Caramel Apple Pie

Ingredients

For the Crust

For the Filling

For the Caramel Sauce

Other

Instructions

Make the Pie Crust

Make the Filling

For the Caramel

Assemble the Pie

Bananas Foster Cheesecake

Ingredients

Instructions

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