Leftover caramel in the fridge is a very dangerous thing. Especially when you discover how good it is stirred into a cup of hot coffee. That leftover caramel got me thinking. Lately I’ve been kind of macaron obsessed. Don’t know why, but it seems to comes in waves. The macaron obsession is real. I was in Safeway and started daydreaming of macaron flavors (I know I’m weird) when I spotted this bag of dried green apples. I’m constantly on the lookout for freeze dried fruits to grind up to add to macaron batter. A quick side note: if you use freeze dried fruits they MUST be rock hard and not have any moisture to them or it doesn’t work.
Caramel apple season is upon us, and I’m so ready for apple desserts, so I thought it would be fun to come up with a caramel apple macaron. Any more than 2 tablespoons of apple powder messes with the shell and it doesn’t come out right; so to amp up the apple flavor even more, I simply sprinkled some on top of the batter before baking. I also sprinkled some on top of caramel filling before capping off the macaron.
You could also cut a piece of the dried apple and smush it down into the caramel and cap off the macaron to achieve max flavor, but since I had some leftover ground up pieces of apple I chose to go that route. Or do both! I love how when you smush the top macaron onto the caramel all the little bits of dried apple are visible on the sides.
Caramel & Green Apple Macarons
yield: about 1 1/2 Cups
200 grams granulated sugar (about 1 Cup + 1 tsp.)
pinch of kosher salt
2 Tbsp. water
90 grams unsalted butter (about 6 Tbsp.)
120 ml heavy cream (8 Tbsp.)
In a microwave glass measuring cup place the heavy cream and microwave until very warm, and set aside. In a heavy saucepan place the sugar, salt, and water and stir gently to combine. Bring to a boil without stirring (brushing down the sides with a wet pastry brush if crystals form) and continue cooking until medium amber color. Carefully stir in the cream and whisk to combine. Stir in the butter and continue to cook for one more minute, then remove from the heat and set aside to cool for about 20 minutes. Pour caramel in a container and chill until ready to use. Note: If you want salted caramel stir in 1 teaspoon of either fleur de sel or kosher salt once you remove from the heat at the very end.
Green Apple Macaron Shells
yield: about 2 dozen macaron sandwiches
Freeze dried granny smith apples
165 gms almond flour
165 gms confectioners sugar
150 grams granulated sugar
115 grams egg whites (about 4 whites)
1/2 tsp. cream of tartar
electric green gel food color (I use Americolor)
mint green gel food color (I use Americolor)
In a high speed blender place a couple handfuls of the dried apple and pulverize until you achieve a fine powder. Sift through a fine mesh strainer and measure out 2 Tbsp. of the fine powder. Note-there will be some bigger pieces that remain and that’s okay, reserve those to sprinkle on top as well as adding to filling later.
In a food processor pulse the almond flour and confectioners sugar about 5 times. Sift into a bowl and whisk in the 2 Tbsp. of apple powder and set aside.
In the mixer bowl of a stand mixer place the room temperature egg whites and cream of tartar and whisk until foamy (I actually do this by hand). With the mixer on medium fitted with the whisk attachment, gradually add the granulated sugar in small increments then turn the mixer up to medium high and whisk for about 8 minutes or until meringue appears marshmallow like and stiff peaks are achieved. When the meringue is about 90 percent mixed add in a few drops of both mint green and electric green to your desired color; keeping in mind the color fades a bit when the shells bake. Tip: to test if the meringue is ready, turn off the mixer and turn the bowl upside down. The meringue should not shift or move, if it does mix a couple more minutes and test again. Add the almond flour mixture to the meringue and fold several times until when lifting the spatula, the mixture falls back into the bowl in sheets or ribbons.
Prepare a sheet pan with either parchment paper or a Silpat liner. Pipe the macaron batter about 1 inch size circles leaving about 1 1/2 inches in between. Rap the sheet pan on the counter several times to release any air bubbles and then sprinkle generously with the reserved apple dust.
Preheat the oven to either 300° F or (275° F if using a convection oven). Bake the shells for 18-20 minutes; stopping halfway to cover the shells with tinfoil to prevent the apple pieces on top from getting too brown. To test if the shells are done wiggle one gently and if the top still moves then bake another minute or two and check again. Let the shells cool completely on the pans before removing.
Let the caramel sit out to soften a bit to piping consistency. Pipe a small amount on one half of a shell and generously sprinkle some of the reserved apple dust and top off with another shell of the same size. Store the macarons in an airtight container in the fridge for at least 24 hours before bringing to room temperature to serve. store any leftover (as if) in the refrigerator.
There are certain things in life I cannot live without.
And salt-(preferably kosher salt).
Don’t even think about taking my salt away. It will not be pretty. You will see an ugly side of me you don’t want to encounter. Remember the scenes when Lou Ferrigno turned into The Hulk? Yeah, it’s something like that. I’m sure as I advance in age some day- some balding, stern Dr. will tell me I have to give up salt- and then I will wrestle him to the ground and feed him a salted caramel cupcake. He will take one bite and come over to the dark side. Immediately.
Please don’t lecture me. It will do NO good. This is right up there with convincing me to floss my teeth every day. Don’t bother wasting your words. Your attempt is futile. I love my salt. I especially love sweet and salty. I REALLY love salted caramel. You will have some salted caramel leftover after making these-You’re welcome. Pour it over vanilla ice cream.
Dark Chocolate Cupcakes
makes 24-28 cupcakes
2 Cups sugar
1 3/4 Cup all purpose flour
3/4 Cup extra dark brute cocoa (such as Hershey’s Special Dark)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. kosher salt
2 large eggs, room temp
1 Cup whole milk, room temp
1/2 Cup vegetable oil
2 1/2 tsp. vanilla extract
1 Cup hot strong coffee
1. Preheat oven to 350° F. Line two standard size muffin tins with cupcake liners.
2. In the bowl of a stand mixer combine the sugar and sift the next 5 ingredients over the sugar directly into the bowl. Combine with a fork to mix. In a glass measuring container mix the eggs, milk, vegetable oil and vanilla with a fork. Add the egg mixture to the mixer bowl and with the paddle attachment beat on medium speed for about 2 minutes; stopping once or twice to scrape the bottom and sides of the bowl. Stir in the hot coffee and carefully mix by hand with a large spatula. The batter will be very thin. Pour batter into prepared lined tins; no more than 2/3 full. Three measured Tablespoons is about 2/3 full; it’s helpful to measure out one into a well and then you can eyeball the rest. A scant full standard size ice cream scoop is another good way to get 2/3 full. Resist the urge to over fill as you don’t want to get cupcakes that spill over the cupcake liner- but rather you want a more flat cupcake. Bake in 350° F preheated oven for about 20-22 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow cupcakes tins to cool completely over a wire rack. Frost with caramel frosting and drizzle with salted caramel drizzle.
Salted Caramel Buttercream
4 sticks (2 Cups) unsalted butter, softened
8 Cups confectioners sugar, sifted
2 tsp. whole milk
1 Cup of (cooled) caramel (see recipe below)
2 tsp. kosher salt
In a stand mixer cream together the butter until soft. Add the sugar about one cup at a time and beat until smooth. Beat in the milk then add the cooled caramel and salt and beat until smooth.
Caramel and (Salted Caramel Drizzle)
2 C sugar
1/2 C water
1 1/2 C heavy cream; nuke until slightly warm
4 Tbsp. unsalted butter
1/2 tsp. kosher salt (save for salted caramel drizzle)
In a medium saucepan place the sugar and add the water and mix gently until the mixture resembles wet sand. Cook over medium high heat and let it come to a boil without stirring; until the caramel reaches a deep amber. Turn off the heat and remove the pan from the heat. Carefully pour in the cream, it will bubble and spout a bit; whisk carefully until combined. Whisk in the butter and then divide caramel by half into two heat proof containers. Add the salt to half the quantity of caramel (for the salted caramel drizzle). Let cool.
I know a lot of people do not consider themselves a baker, or they get intimidated with complicated multi step recipes. Holiday time is a time to have fun and TRY to decrease your stress by just having fun in the kitchen and making tasty treats that you enjoy but are comfortable with. If you are not one to knock out a Buche de Noel then- by all means this easy truffle recipe is something you can certainly do. I love anything caramel and especially SALTED caramel. I HATE tempering chocolate so these truffles are covered in cocoa, but you could certainly dip them in tempered chocolate if you like a more formal looking truffle.
Salted Caramel-Chocolate Truffles
yield: about 72-80 truffles
2 Cups sugar
1/2 Cup water
16 oz. (1 pound) semi-sweet chocolate chips (about 2 1/2 Cups)
1 1/2 Cups heavy cream
2 tsp. kosher salt
Cocoa powder (natural-unsweetened) for coating (such as Hershey’s)
1. In a heat proof medium bowl place the chocolate chips and set aside.
2. Place a small glass of water and insert a pastry brush inside the glass (I prefer a silicon brush for this) and set next to the stove. Measure the salt and have next to the stove as well.
3. In a 3 quart (medium) saucepan place the sugar and carefully pour the water over the sugar to combine. Heat the sugar and water over medium high heat and bring to a boil until sugar turns amber in color. DO NOT stir the caramel- but rather swirl the pan from time to time to ensure color stays even. If sugar crystals form around the edges of the pan- take the wet pastry/silicon brush and let water drip down the sides of pan to dissolve any crystals. Once sugar is almost amber microwave the heavy cream for about 30-40 seconds until warm. Once sugar is amber color, remove from heat and pour in the warm cream and kosher salt and whisk to combine. Caution- with the adding of the cream it will bubble up and spit so be careful not to get burned. Combine well and then pour the caramel over the chocolate chips until combined and the chips are melted. Pour the mixture into a shallow cake pan or heat proof container. Chill the mixture (uncovered) in the refrigerator until it becomes set; about 50-60 minutes.
4. Remove chilled and set truffle mixture and scoop out small amounts (about 1 inch) and roll in your hands until smooth. If you have a small scoop this works well. Roll the balls in cocoa powder and place in a wax paper or parchment lined container. Once the truffles are all rolled, chill again to help the cocoa meld a bit to the chocolate. Serve at room temperature.
Sweet and salty is here to stay. Everyone has heard of the 7 layer or “magic bars”, right? In a way, these remind me of those bars, but they are a bit more modern for today’s taste with the use of caramel and I like them even better. Anything with caramel and I’m automatically along for the ride, and I just realized (after I made these yesterday) that today is National Caramel Day; so there you have it!
This recipe makes a lot so they are perfect for a kids function; as long as no one is allergic to peanuts. The recipe is from Better Homes & Gardens from one of their special addition publications titled “Brownies & Bars”.
Sweet & Salty Caramel Everything Bars
recipe: Better Homes & Gardens special addition: “Bars and Brownies”
yield: 36 bars
3 Cups crushed pretzels
1/3 Cup sugar
1 Cup unsalted butter, melted
1/2 Cup unsalted butter
1/2 Cup whipping cream
1/4 Cup packed brown sugar
1 (11 oz.) pkg. caramel baking bits OR one (14 oz.) pkg vanilla caramels, unwrapped
2 Cup salted cocktail peanuts
1 Cup semi-sweet chocolate chips
1/2 Cup milk chocolate chips
1/2 Cup peanut butter flavor chips
1 Cup almond toffee bits
1. Preheat the oven to 325° F. Line a 9x13x2 inch pan with double or heavy duty tinfoil. Spray pan with non-stick spray. Set aside. Make the crust: in a medium bowl combine the crushed pretzels, sugar and 1 cup milted butter. Press mixture into bottom of pan. In a medium bowl combine: semisweet chips, milk chocolate chips, peanut butter chips and toffee bits; set aside.
2. In a medium saucepan combine the remaining 1/2 cup butter, whipping cream and brown sugar. Cook and stir over medium heat until butter is melted and sugar is dissolved. Stir in the caramel bits. Cook and stir until caramel is melted and mixture is smooth. Stir in peanuts.
3. Quickly pour the caramel mixture over the pretzel crust and smooth out caramel to evenly distribute the peanuts. Sprinkle the chocolate chip mixture over the caramel layer and bake in preheated oven at 325° F for 25 minutes or until edges are bubbly and light brown. Cool in pan on a wire rack. Using the edges of the foil, lift the entire slab of bars out of the pan. Cut into bars.
To store: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Everyone likes to receive a gift. Sometimes the best gift is when it’s totally unexpected. Maybe you want to thank your neighbor for always bringing your mail in when you’re out-of-town. Perhaps you’ve gotten to know your UPS man so well, you know his first name (you know who you are) and want to thank him for always leaving your packages in that right discreet hidden spot instead of leaving that annoying ticket. There can be a myriad of reasons why you want to show a little sugar love. Here’s an idea-bring a batch of these to your kids next swim meet-whip them out and start making new friends. Enjoy.
Fleur de Sel Caramels
recipe: Ina Garten
(yield: 64 pieces)
1 1/2 Cups sugar
1/4 Cup water
1/4 Cup light corn syrup
5 Tbsp. unsalted butter
1 Cup heavy cream
1 tsp. Fleur de sel (kosher salt would also do)+ more for sprinkling
1/2 tsp. vanilla
Prepare an 8 inch square pan by lining it with parchment paper (both sides) so that the paper hangs over the sides by two inches, and lightly brushing it with vegetable oil. In a 2 cup glass measuring cup heat the cream until hot. Stir in the butter and salt and set aside. Have a candy thermometer available.
In a heavy 2 quart saucepan place the sugar, water, and corn syrup and bring to a boil over medium high heat. DO NOT STIR, but swirl the pan occasionally as necessary to maintain even heat distribution. Boil until the syrup mixture is golden brown. Remove from the heat and carefully add the cream mixture (be careful as it will bubble up and spit) stir with a heat proof spatula or wooden spoon and return to the heat and bring back to a boil using a candy thermometer until the mixture reaches hard ball stage. When the mixture reaches hard ball (248° degrees F) add in the vanilla, stir and pour into prepared pan. Allow the pan to cool in the refrigerator until set. Cut into one inch squares and sprinkle with additional salt. Wrap in 4×4 inch squares of wax paper and twist the ends. Store in a cool place.
I’m at it again. For some reason I have caramel obsession on the brain lately. I’ve actually been wanting to make these for some time. Last summer we went to our local San Francisco “Off The Grid” which is a local food truck gathering. There I was with The Husband, child and dog in tow and we were each perusing around the “grid” each buying various food items to share and tracking each other down after our hunt and kill was done. I had done savory. The Husband had done spicy. The child had done messy. I was after something sweet. A serious sweet tooth nagging at my noggin. I wish I could remember the name of the food truck I visited because I would love to give them their props for having the best freaking carmelita bar I’ve ever had. It had a bit of crunch to it on the bottom part of the crust. The caramel was butter rich, the oats were perfectly chewy but not too mushy. Upon my quick dissection of that caramel puppy I discovered it had a thin layer of sliced almonds. Freak yeah! I made a mental note right there. I said, self- you need to come up with a carmelita with a bit of crunch. I love gooey, but I love texture too; especially when the two are combined. You know how it is when you are enjoying some great street food and time almost seems to stand still? Everything is swirling around you, noise, people, commotion but you are able to focus on your personal food nirvana? Yeah, this was one of those moments, except I literally stood still. I mean, I seriously stopped dead in my tracks- frustrated Mothers with double wide strollers were strategically edging around me. Once I took a bite of that carmelita- I literally stopped in the middle of the grid and closed my eyes and finished off that caramel booger in about 4 bites. The Husband found me and said, ”Hey, I thought you were going to get something sweet” ? I looked at him like a naughty cat trying to hide my discovery. “Huh, me? naw, I changed my mind.” Some things you just have to keep to yourself. Meeowww!
One 14 oz. bag Kraft caramels; unwrapped
1/2 Cup + 2 Tbsp. heavy cream
1 Cup rolled “old fashioned” oats (not quick oats)
1 Cup flour
1 tsp. baking soda
pinch of salt
2/3 Cup packed dark brown sugar
1 1/2 sticks (3/4 Cup) unsalted butter; melted
1/2 Cup sliced almonds
1/4 Cup mini semi-sweet chocolate chips
1. Preheat oven to 350 degrees F. Prepare a 9 inch square pan by lining with a parchment sling to cover each side so that a few inches hangs over on each side. Spray the lined pan with non-stick spray.
2. In a non-stick saucepan, over medium-high; heat the caramels and cream until the caramels melt and the mixture is smooth; let boil for about 30 seconds. Turn off the heat and set aside while you make the oat mixture for the crust.
3. Combine the oats, flour, baking soda, salt, sugar, and melted butter until combined. Divide the mixture in half. If you have OCD tendencies like me that is about 9 oz. for each half. Press half of the mixture into the bottom of the pan and sprinkle the almonds over the oat mixture to cover completely; being careful to press into the crust firmly. Bake for 10 minutes. Remove from the oven; (the crust will look puffy-that’s okay), let cool about 5 minutes then sprinkle the mini chocolate chips over the crust. Pour the melted caramel mixture over the crust and smooth it evenly. Take the remaining half of oat mixture and sprinkle like big crumbs over the caramel, pressing in slightly. Bake for 15 minutes. DO NOT OVER BAKE; THE FILLING WILL BE VERY, VERY LOOSE and the edges of the oat mixture will be golden brown. The filling will solidify once cool. If you over bake it will become too hard. Let the pan cool on a wire rack until cool enough to park in the fridge until completely cool.
4. Cut the bars while they are cold. (I let them sit in the frige overnight). Let come to room temperature to enjoy. Store any leftovers at room temperature.
I can’t stay away from caramel. Not necessarily eating it, but baking with it. Okay, yes, I eat it too. I’ve said it before but it bears repeating;one of the most fascinating things about baking is how you can literally take a few ingredients and come up with something amazing. Caramel is one of those examples. If you have never made homemade caramel you must give it a try. Try my salted caramel recipe. Sugar, water and cream and you have caramel. You may have noticed I have a lot of posts with caramel. I could write a cookbook just with caramel recipes alone. Hmmm, might have to think about that….Anyway, here is yet another caramelicious post. I wanted to make extra-large caramel macarons to use for ice cream sandwiches. I’m planning on filling these with heath bar ice cream. Pralines and cream ice cream would be good too. You could also make regular size macarons and fill with salted caramel, caramel buttercream or vanilla buttercream.
Caramel Shards waiting to be turned into powder
(yield: ~ 24 large macarons)
200 gms almond flour, sifted
200 gms confectioners sugar, sifted
2 Tbsp. “caramel powder” see recipe below*
75 gms egg whites
200 gms granulated sugar
50 gms water
75 gms egg whites (room temp)
pinch of cream of tartar
*Caramel Powder: Line a sheet tray with either Silpat or lightly greased tin foil. In a 2 quart saucepan place 1/4 Cup granulated sugar and 2 tablespoons water. Swirl the pan to combine while the sugar melts. Bring to a boil without stirring over high heat; swirl the pan every so often until the caramel reaches a medium-deep amber. If the caramel starts to smoke slightly it is done; pour out onto prepared sheet and let cool completely. The “caramel” will be clear. Once cool, break the caramel into shards and blend into a powder using a mortar and pestle or a food processor.
1. In a large bowl combine the almond flour, confectioners sugar and caramel powder. Add the 75 gms of egg whites and stir to combine. Set aside.
2. In a bowl of a stand mixer fitted with the whisk attachment combine 75 gms of egg whites and the cream of tartar and begin whipping them on medium-high speed.
At the same time combine the 200 gms of granulated sugar and water in a small saucepan on high heat; bring to 240° without stirring while whipping the egg whites on your mixer simultaneously. You want the cooking sugar syrup to reach 240 degrees at the same time your whites reach stiff peaks. To time this; keep the stand mixer next to the stove so you can peek at the whites while still watching your cooking syrup. If you notice the whites starting to get too stiff before the sugar is done; slow down the mixer to low speed.
3. Once the syrup is at 240 degrees, stop/take off the heat and start pouring the syrup down the side of the mixer bowl slowly with the mixer running on slow-medium at the same time; careful not to let the syrup hit the whisk to prevent hard syrup forming. Once all the syrup is in, crank up the mixer and whip the whites until very glossy and stiff.
4. Take the whipped meringue and place on top of the almond mixture and start to fold gently until all of the meringue is incorporated; careful not to deflate the mixture. You are looking for a thick consistency like lava. Fill a piping bag fitted with a 1/2 inch round tip and pipe the cookies on parchment lined sheet trays; leaving at least an inch space between cookies. Take the trays and rap them hard on the counter to release any air bubbles. Let the trays sit out anywhere from 30-60 minutes; as long as it takes until when you touch the top of the cookies they are dry and no longer tacky to the touch.
5. Bake the cookies double panned (placing one empty tray underneath the piped cookies) one tray at a time in a 325° oven for about 16-18 minutes until the cookies are no longer wet on the bottom and appear dry. Sacrifice one if you have to test. Let the cookies cool. Sandwich with the filling of your choice. If you are using a filling other than ice cream, store the cookies in the fridge covered loosely for 8 hours or overnight; this helps the cookies become even more chewy as the moisture from the filling helps the texture of the cookie.