caramel apple cake

the goods:

applesauce:
3 fuji apples, peeled, cored, and quartered
3 golden delicious apples, peeled, cored, and quartered
1/4 cup apple cider
3/4 cup apple juice
2 tablespoons brandy
3 tablespoons butter
2 tablespoons honey
1 tablespoon dark brown sugar
3/4 teaspoon cinnamon

apple cake:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 and 1/2 cups (3 sticks) unsalted butter, cut into cubes, room temperature
2 and 1/2 cups sugar
2 large eggs
4 cups homemade apple sauce

caramel sauce:
1 and 1/2 cups sugar
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
1 and 1/2 cups heavy cream

caramel buttercream:
1 and 1/2 cups sugar
1/3 cup all-purpose flour
1 and 1/2 cups whole milk
1/3 cup heavy cream
1 and 1/2 cups (3 sticks) unsalted butter, cut into cubes, room temperature
1 teaspoon pure vanilla extract
1/3 cup plus 2 tablespoons caramel sauce

1 bag toffee bits

Homemade apple sauce: In a medium saucepan, combine apples, apple cider, apple juice, brandy, butter, honey, brown sugar, and cinnamon. Cover the saucepan and cook over medium heat for 15-to minutes, or until apples are soft. Allow to cool, then mash with a potato masher. Chill sauce to room temperature.
Apple cake: Preheat oven to 325 degrees. Butter three 8-inch cake rounds and line the bottoms with parchment paper, then butter parchment. dust with flour and knock out the excess flour. Whisk together the flour baking soda, baking powder, salt, cinnamon, allspice, and cloves in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined. Add the flour mixture to the bowl in 3 parts, alternating with the applesauce (beginning and ending with flour). Scrape down the bowl, then mix on low speed for a few more seconds to combine. Divide batter among prepared pans and smooth tops. Bake for 40-45 minutes, rotating pans halfway through bake time, until toothpick inserted in the center of the cake comes out clean. Transfer pans to wire racks to cool for 20 minutes. Then turn cakes out onto racks, remove parchment, and cool completely.
Caramel sauce: In a medium saucepan, combine the sugar and corn syrup with 1/2 cup water. Stir the mixture gently, turn the heat up to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring, and allow mixture to boil. Take caramel to 300 degrees on a candy thermometer, or until it turns a rich caramel color if you don't have a thermometer. Remove from heat and add butter and cream. Stir until combined. Cool to room temperature and store in a jar in the refrigerator until ready to use.
Caramel buttercream: In a medium saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10-15 minutes. Transfer to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce speed to low and add butter and vanilla. Mix until thoroughly incorporated. Increase speed to medium-high and beat until the frosting is light and fluffy. Add 1/3 cup caramel sauce and continue mixing until combined.
Cake assembly: Place one of the cake layers on the cake base and level off the top (mine were already pretty level). Pipe a circular border around top edge of cake. Spoon a thin layer of caramel inside the border. then top with more buttercream to seal it in. Add another cake layer and level off top. Pipe another border of buttercream, fill with a thin layer of caramel and top with more buttercream. Add final cake layer, upside-down. Cover with a thin layer of buttercream all over entire cake (crumb coat) and place in the fridge to set, 30 minutes. Remove from fridge and finish frosting. Press toffee bits into side of cake on bottom half and top with caramel sauce on the top. Refrigerate until ready to serve.

caramel churro chex mix

the goods:

4 and 1/2 cups rice chex cereal

4 and 1/2 cups corn chex cereal

1 cup packed brown sugar

1/2 cup (1 stick) butter

1/4 cup light corn syrup

1/4 teaspoon baking soda

2/3 cup granulated sugar

2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Place cereal in a large heat safe bowl. Line a large rimmed baking sheet with foil and spray with nonstick cooking spray. In a small bowl combine cinnamon and sugar and set aside.
In a heavy saucepan over medium heat, combine brown sugar, butter, and corn syrup. Cook until the mixture comes to a boil. Let boil for 1 minute, stirring constantly, then remove from heat and stir in baking soda. Pour over cereal and stir until cereal is coated. Spread cereal on prepared baking sheet. Sprinkle evenly with cinnamon/sugar mixture. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an air-tight container.

twix cookies

the goods:

1 and 1/2 cups (3 sticks) butter, room temperature

1 cup confectioners' sugar

3 cups flour

1 teaspoon vanilla

1/4 teaspoon salt

15 ounces caramel candies, unwrapped

2 cups milk chocolate chips

2 teaspoons Crisco

Preheat oven to 350 degrees. Lightly grease a cookie sheet. In the bowl of a stand mixer, cream together butter and sugar. Add vanilla, flour, and salt. Mix well.
On a lightly floured surface, roll dough out to 1/2-inch thick. Us a 2-inch biscuit or circle cutter to cut out cookies. Place cookies on prepared baking sheet. Bake for 14 minutes. Let cookies cool.
Melt caramel and spread over the cooled cookies. Let caramel cool completely.
Add Crisco to the chocolate chips and melt in the microwave in 30-second increments. Spread melted chocolate over cooled caramel. Let chocolate set before serving.

baked caramel popcorn

the goods:

10 cups plain popcorn, popped

1 cup brown sugar, packed

1/4 cup light corn syrup

1/2 cup (1 stick) unsalted butter

1/8 teaspoon cream of tartar

1/2 teaspoon salt

1/2 teaspoon baking soda

Preheat oven to 200 degrees. Spread the popcorn out onto a large, foil-lined and lightly greased rimmed baking sheet.
In a medium saucepan set over medium heat, combine the sugar, corn syrup, butter, cream of tartar, and salt. Bring to a simmer stirring constantly. Allow to simmer for 3 minutes. Remove from heat and quickly stir in the baking soda. Pour the caramel over the popcorn and stir gently until it is evenly distributed and coating the kernels. Bake for 1 hour, stirring every 20 minutes. Allow to cool on the baking sheet, then break apart any large clusters.

olive oil and sea salt truffle brownies

the goods:

1/3 cup boiling water

1/4 cup dark cocoa powder

1/3 cup plus 2 tablespoons olive oil

2 ounces dark chocolate, chopped

1 egg

2 egg yolks

1 teaspoon vanilla extract

1 and 1/2 cups sugar

1 cup all-purpose flour

1/4 teaspoon salt

10 Lindor dark chocolate caramel sea salt truffles, coarsely chopped

coarse sea salt, for sprinkling

Preheat oven to 350 degrees. Spray and 8-by-8-inch baking pan liberally with nonstick spray.

In a large bowl, whisk boiling water and cocoa powder until combined. Whisk in chopped chocolate until melted, then whisk in olive oil. Whisk in egg, yolks, and vanilla extract until combined. Whisk in the sugar until combined. Using a rubber spatula, fold in the flour and 1/4 teaspoon salt. Gently fold in the chopped truffles. Pour into prepared pan and smooth into the corners using the spatula. Bake for 32-35 minutes, or until the middle is set. Sprinkle the brownies with sea salt and then let cool completely. Place in the refrigerator to chill before cutting into squares.

candy apple pie

the goods:

crust:

1 and 1/3 cups graham cracker crumbs (from 13 graham cracker sheets)

3 tablespoons sugar

1/2 teaspoon cinnamon

1/3 cup butter, melted

3/4 cup caramel ice cream topping

apple filling:

5 granny smith apples (peeled, cored, and sliced very thin)

5 tablespoons butter

1/2 cup brown sugar

1/4 teaspoon salt

1 teaspoon cinnamon

cream cheese top:

8 ounces cream cheese, softened

1 teaspoon vanilla

1 egg

1 tablespoon fresh lemon juice

1/4 cup sugar

whipped cream topping:

3/4 cup heavy whipping cream

2 tablespoons sugar

1/2 cup caramel ice cream topping

Preheat oven to 375 degrees. In a food processor, process graham crackers, sugar, and cinnamon until no large chunks remain. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 10-inch springform pan. Bake for 6-8 minutes until golden and set. Remove from oven and cool completely. Pour caramel into pie shell and refrigerate while preparing the apple layer.

In a large skillet over medium heat, melt butter. Add brown sugar, salt, and cinnamon. Stir to combine with a wooden spoon. Add apples and stir. Cook over medium for 15-20 minutes until apples are softened and tender. Let cool 10 minutes, the pour into pie shell. Reduce oven to 350 degrees.

In a stand mixer on low speed, combine cream cheese and sugar for 1 minute until smooth. Add egg, lemon juice, and vanilla and beat for 1 minute until fully blended. Pour over apple layer in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Remove from refrigerator and let sit at room temperature while you make the whipped topping.

Whip cream and sugar in a stand mixer with whisk attachment until soft peaks form. Pile on top of pie. Drizzle with caramel topping and swirl together using a small paring knife.

salted caramel bars

the goods:

crust:

2 cups (4 sticks) butter, room temperature

1 cup granulated sugar

1 and 1/2 cups confectioners' sugar

1 tablespoon vanilla

4 cups flour

caramel:

1 bag (14 ounces) caramels, unwrapped (about 40-50)

1/3 cup heavy whipping cream

1/2 teaspoon vanilla

1 tablespoon coarse sea salt

Preheat oven to 325 degrees. Line a 9-by-13 inch pan with parchment paper and spray lightly with cooking spray.

Make crust: In the bowl of an electric mixer, combine butter and sugars. Beat until creamy. Add in vanilla and beat until combined. Mix in flour until a soft dough forms. Press half the dough into the prepared pan. bake for 15 minutes. Refrigerate remaining dough.

Prepare caramel: Place caramels in a microwave safe bowl. Add the cream and vanilla, and microwave for 1 minute. Remove from microwave and stir. Continue to microwave in 20 second increments, stirring between each one until you reach a smooth consistency.

Pour the caramel filling over the baked crust. Sprinkle salt over the top. Remove the remaining dough from the fridge and crumble it evenly over the caramel. Bake until the caramel is bubbly and the top is golden brown, about 25-30 minutes. Let cool completely before cutting into squares. 

caramel filled brownies

the goods:

1/3 cup plus 1/2 cup evaporated milk (from 1 can)

one box (18.5 ounces) German chocolate cake mix

1/2 cup (1 stick) unsalted butter, melted

60 caramels, unwrapped

1/3 cup semisweet chocolate chips

1/4 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a 9x9-inch baking pan. Combine cake mix and 1/3 cup evaporated milk in a bowl, add the melted butter and stir to combine. Divide the dough in half. Press one half into the bottom of the prepared pan. Bake for 8 to 10 minutes, or until set. Meanwhile, in a glass bowl set over a pot of simmering water, combine caramels and 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the texture is smooth. Pour the caramel mixture over the first baked layer of brownie, spreading it so that is is evenly distributed. Sprinkle the chocolate chips on top. On a sheet of waxed paper, press the remaining brownie dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove pan from oven and let brownies cool to room temperature. Refrigerate the brownies for several hours to allow them to set. Dust with confectioners' sugar before cutting into squares and serving.

carmelitas

the goods:

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup packed brown sugar
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
8 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8-inch pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chops. Crumble remaining oatmeal mixture on top. Return to oven and bake an additional 15 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.