EASY LAYERED DESSERT BARS

04 Saturday Feb 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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best, caramel, chocolate, crowd, delicious, Dessert, easy, family, friends, kids, party, quick

CREAM CHEESE BROWNIES

1 box German chocolate cake mix

1 cup melted butter, divided

3 eggs, divided

1 pound powdered sugar

8 ounces cream cheese, softened

1 cup chopped pecans

Heat oven to 325F.

Combine cake mix, 1/2 cup melted butter and 1 egg. Press into a greased 9-by-13-inch baking pan.

Combine the remaining 2 eggs and the remaining 1/2 cup melted butter with powdered sugar and cream cheese, blending well. Sprinkle over cake mixture. Sprinkle with pecans.

Bake for 55 minutes.

Enjoy!

PEANUT BUTTER BUTTERSCOTCH BARS

2/3 cup butter

1 cup brown sugar

1/4 cup light corn syrup

1/4 cup crunchy peanut butter

1 teaspoon vanilla extract

3 cups quick cooking oats

FOR THE TOPPING

2 cups chocolate chips

1 1/2 cups butterscotch chips

2/3 cup crunchy peanut butter

3/4 cup chopped, roasted peanuts

Heat oven to 375F. Grease a 9-inch baking pan.

In a saucepan over medium heat, melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan. Bake for 15 minutes.

TO MAKE TOPPING

Melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended.

Spread the topping over the still warm bars. Let bars cool on a rack then refrigerate. Cut into bars once chilled.

Enjoy!

Recipe adapted from The Dining Guide, July 2016

www.nwaonline.com/dining/

CARAMEL SNICKERDOODLE BARS

1 cup butter, softened

2 cups brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

3 teaspoons ground cinnamon

2 cans (13-ounces each) dulce de leche

12 ounces white baking chocolate, chopped

1/3 cup cream

1 tablespoon light corn syrup

Heat oven to 350F. Line a 13-by-9-inch baking pan with parchment paper.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt. Gradually beat into creamed mixture. Spread onto bottom of prepared pan.

In a small bowl, mix sugar and cinnamon, sprinkle 2 tablespoons of mixture over batter. Bake for 25 to 30 minutes or until edges are light brown. Cool completely.

Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup, cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate covered for at least an hour before cutting into bars.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

CARAMEL PUMPKIN MUFFINS and PUMPKIN BREAD and PUMPKIN ANGEL FOOD CAKE WITH GINGER CREAM FILLING

26 Saturday Sep 2015

Posted by Ceri Wilkin in Recipes

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applesauce, breakfast, caramel, chocolate, easy, friends, pumpkin, quick

The kids were out of school Friday for a teacher inservice, and we had 7 boys converge on our home, who all also spent the night – and let me tell you, they can eat!

I was able to make multiple pumpkin flavored breakfast treats the next morning, as the supermarket only had a jumbo sized tin of pumpkin. Then I still had enough left over for a cake for later in the day – once the older boys were back home, having fulfilled their volunteer obligations for the Scouts – parking cars and motorbikes and handing out bottled water to raise money for their troop during Bikes, Blues and Barbecue.

CARAMEL PUMPKIN MUFFINS

Whisk 2 cups flour, 1/2 cup sugar, 3/4 cup mini chocolate chips, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Separately, whisk 2 eggs, 1/2 cup caramel sauce, 1/2 cup pumpkin puree, 1/2 cup sour cream, 1 stick melted butter and 1/4 cup brown sugar, then stir into the dry ingredients. Divide among 12 lined muffin cups. Bake at 350F, 20 to 25 minutes.

Enjoy!

Recipe adapted from Food Network Magazine, October 2015

www.foodnetwork.com/

PUMPKIN BREAD

15 ounces pumpkin

1 2/3 cups sugar

2/3 cup applesauce

1/2 cup milk

2 teaspoons vanilla

1 cup egg product

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground cloves

Move oven rack to low position. Heat oven to 350F. Grease 2 loaf pans with cooking spray.

In a large bowl, mix pumpkin, sugar, applesauce, milk, vanilla and egg product. Stir in flour, baking soda, salt, cinnamon, baking powder and cloves. Pour into pans.

Bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Remove to cooling rack and completely cool.

Enjoy!

Recipe adapted from Betty Crocker Quick Breads

www.bettycrocker.com/

PUMPKIN ANGEL FOOD CAKE WITH GINGER CREAM FILLING

CAKE

1 box angel food cake mix

1 tablespoon flour

1 1/2 teaspoons pumpkin pie spice

3/4 cup canned pumpkin

1 cup cold water

GINGER CREAM FILLING

2 cups cream

1/4 cup powdered sugar

2 tablespoons finely chopped crystallized ginger

Move oven rack to lowest position. Heat oven to 350F. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into 10-inch angel food cake pan.

Bake for 35 to 45 minutes or until crust is golden brown. Turn pan upside down over cooling rack and leave until cool. Turn cake onto serving plate.

In large bowl, beat cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer, replace top half of cake. Spread remaining filling on top of cake.

Enjoy!

Recipe adapted from Betty Crocker Fall Baking

www.bettycrocker.com/

CARAMEL CHOCOLATE CHIP COOKIE BARS

31 Friday Jan 2014

Posted by Ceri Wilkin in Dessert

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bars, caramel, chocolate, cookie, sweet

Mornings in our house seem to be relaxed but rushed all at the same time.
My husband is usually sitting at the table, drinking coffee, leisurely eating his breakfast of eggs or yogurt and reading one of the 3 newspapers we subscribe to, while the rest of us are madly making breakfast (me) eating breakfast (kids), issuing reminders to brush teeth, wash faces, pick up rooms and discussing after school activities. Usually it’s a busy, purposeful time, but not too harried.
However – on a recent morning, the kids were arguing, I was frustrated, and after numerous mornings of almost being late to school (we live 5 minutes down the road), I told the kids the car was leaving at 7:45am and if they wanted a ride to school to be sitting in the back seat with their seat belts fastened. The boys were dropped off in front of the school, but my daughter, who with casual and deliberate slowness, took her time to complete her morning routine, was left at home.
I arrived back to a sobbing girl (because she had GT class first thing, loves it and didn’t want to miss it) and a supportive husband (I thought I might pass him driving her to school while I was on my way home from dropping off the boys, but he stood strong and firm).
After our morning walk (with a slight detour past the school), meeting a friend for coffee, and cleaning the house, I made these Caramel Chocolate Chip Bars, as I thought we all could use a little sweetness in our day.
Driving away that morning was one of the hardest things I have ever done as a mother, but the next morning, and each morning since, has been smooth and the kids have been timely.

CARAMEL CHOCOLATE CHIP COOKIE BARS

Heat oven to 350F.
Whisk together 1 1/2 cups of flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Beat 1 1/2 cups of light brown sugar and 3/4 cup butter, softened, at medium speed with an electric mixer until fluffy.
Add 2 eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 teaspoons of vanilla extract, beating until blended. Gradually add flour mixture, beating at low speed until just blended. Stir in 1 cup of milk chocolate morsels just until combined. Spread batter in a lightly greased 7 by 11 pan. Microwave 1/2 cup caramel bits and 2 tablespoons of heavy cream for 2 minutes, or until melted, stirring at 30 second intervals. Pour caramel mixture over batter and gently swirl with a knife. Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before cutting.
Enjoy!

Recipe adapted from Southern Living, October 2013
www.southernliving.com/food/‎

SAUSAGE AND GRITS QUICHE and CARAMEL CAKE PANCAKES

27 Monday Jan 2014

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

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caramel, eggs, grits, pancakes, quiche, sausage, spinach

Breakfast for dinner and dessert!

SAUSAGE AND GRITS QUICHE

1 (10 ounce) package of frozen chopped spinach
1 (16 ounce) package of ground pork sausage
1 3/4 cups chicken broth
1 cup cream
1/2 teaspoon salt
3/4 cup uncooked grits
1 cup grated asiago cheese
1/4 teaspoon ground black pepper
1 cup white cheddar, grated, divided use
3 eggs, lightly beaten
1 1/2 tablespoons plain white cornmeal

Thaw spinach, drain well, pressing between paper towels.
Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage is no longer pink, remove from the skillet and drain.
Heat oven to 350F.
Bring broth, cream and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low and simmer, whisking occasionally, 12 to 15 minutes or until thickened.
Remove from heat, stir in asiago, pepper and 3/4 cup cheddar until melted.
Gradually stir in about 1/4 of hot grits into eggs, stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.
Sprinkle bottom and sides of a lightly greased 10 inch pie plate with cornmeal. Spoon grits mixture into pie plate, sprinkle with remaining cheddar cheese.
Bake for 50 to 55 minutes or until set.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

CARAMEL CAKE PANCAKES

2 cups self-rising flour
1/2 cup sugar
1 cup milk
2 eggs
3 tablespoons butter, melted
2 teaspoons vanilla extract
Caramel syrup

Whisk together flour and sugar in a large bowl. Whisk together milk, eggs and butter in another bowl. Gradually stir milk mixture into flour mixture just until dry ingredients are moistened.
Heat pan over medium heat, melt a pat of butter, and scoop batter into the pan. Cook until bubbles form on the top and the bottoms are golden brown, then flip pancakes and cook until golden brown on other side.

CARAMEL SYRUP

Melt 1/2 cup butter in a saucepan over medium heat, add 1 cup of sugar and 1 teaspoon of fresh lemon juice, and cook, stirring constantly, 5 to 6 minutes or until mixture turns a caramel color. Gradually add 3/4 cup whipping cream and cook, stirring constantly, 1 to 2 minutes or until smooth.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

SALTED CHOCOLATE CARAMEL BARS and ROSEMARY PISTACHIO COOKIES

26 Thursday Sep 2013

Posted by Ceri Wilkin in Uncategorized

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bars, caramel, chocolate, cookbook, cookies, Local Flavor NWA, pistachio, rosemary, salted

My husband and I, along with many fabulous locals are featured in the beautiful, Local Flavor of Northwest Arkansas Cookbook.
I am thrilled to see this project come to fruition and am so proud of Rhonda and Maliah and the hard work these two incredible ladies did to make this cookbook happen. From an idea that was created when two friends came together to cook, to an actual tangible printed copy – hours and months of diligence that will benefit Feed Fayetteville and Life Source.
We recently attended the launch party, where we previewed the cookbook, tasted some of the delicious dishes featured in the cookbook, and I shared these Salted Chocolate Caramel Bars and Rosemary Pistachio Cookies.
The narrative, photographs and recipes are gorgeous and only 1000 copies are being printed – but you can pre-order your copy at http://localflavornwa.com

SALTED CHOCOLATE CARAMEL BARS

FOR THE CRUST
9 tablespoons unsalted butter, room temperature
1/4 cup packed light-brown sugar
1 1/2 cups flour
1/4 teaspoon table salt
FOR THE CHOCOLATE CARAMEL
2 cups milk chocolate chopped
1 1/2 cups sugar
1/4 cup water
6 tablespoons unsalted butter
1 cup cream
1/2 teaspoon table salt
1 tablespoon sea salt

Heat oven to 350F.
Make the crust: Line a 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 the chocolate caramel: Place chocolate in a medium bowl. Heat sugar and water in a 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 a 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. Sprinkle with sea salt. Refrigerate at least 4 hours, or overnight. Run a knife around edges, lift parchment to remove whole bar from pan. Trim the edges and cut into bars.
Enjoy!

Recipe adapted from marthastewart.com
www.marthastewart.com/949584/chocolate-caramel-cookie-bars

ROSEMARY PISTACHIO COOKIES

1 cup ghee (at room temperature)
(you could also use unsalted butter, but it is my belief that the ghee provided an incredible and unique flavor to these cookies)
1 1/2 cups light brown sugar
2 eggs
2 1/3 cups self-rising flour
1 cup pistachios, shelled
1 cup white chocolate chips
2 teaspoons fresh rosemary, minced

Heat oven to 375F.
Line baking sheets with parchment paper.
Using a hand mixer or stand mixer, beat the ghee and brown sugar on high speed until smooth, lighter in color and a little fluffy.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed.
Add the flour, pistachios, white chocolate chips and the rosemary, and mix on medium speed until thorougly incorporated.
Drop tablespoon sized balls of dough on the baking sheets.
Bake until lightly browned at the edges and spread flat, about 12 minutes. Let cool on the pans.
Enjoy!

Recipe adapted from The 4-Hour Chef, Timothy Ferriss, 2012

CARAMEL APPLE CRISP and GOOEY APPLE CAKE and APPLE PEAR PIE

24 Tuesday Sep 2013

Posted by Ceri Wilkin in Dessert

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apple, cake, caramel, crisp, gooey, lemon, oats, pear, pie, rum, walnuts

The First Day of Fall was yesterday, with the season officially changing from Summer at 4:44pm.
With the slight drop in temperature, different produce available at the markets and clear, bright blue skies, this time of year is inspiring and exciting.
I commence drawing my curtains early against the night, as opposed to leaving them open as I do in the summer months, enclosing my family in a safe, cozy space. I change the covers on our bed, and cook heartier, warmer, richer foods.

CARAMEL APPLE CRISP

1/2 cup caramel topping
1/2 teaspoon ground cinnamon
4 to 6 baking apples, peeled, cored and diced
2/3 cup flour
1/2 cup brown sugar
1/2 cup cold butter, cut into small pieces
2/3 cup quick cooking oats

Heat oven to 375F.
In a large bowl, stir together caramel topping and the cinnamon until blended. Add apples, toss until evenly coated. Spread in 8-inch baking dish.
Bake 45 to 50 minutes, or until apples are tender and topping is golden brown. If desired serve with whipped cream and extra caramel topping.
Enjoy!

Recipe adapted from Betty Crocker, Crisps and Cobblers

GOOEY APPLE CAKE

8 tablespoons butter, divided
1 1/2 cups sugar, divided
1 egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large apples, cored and chopped
1 cup coarsely chopped walnuts
2 teaspoons cornstarch
1/4 cup evaporated milk
1 teaspoon lemon juice
1 teaspoon vanilla extract

Heat oven to 350F.
Grease a 9 inch pan.
Cream butter and one cup of sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into pan, bake for 35 minutes.
Combine 3 tablespoons of butter, 1/2 cup sugar, cornstarch and milk in a saucepan. Bring to a boil and cook for 2 minutes, stirring constantly.
Remove from heat, stir in lemon juice and vanilla.
Pour over hot cake. Serve warm.
Enjoy!

APPLE PEAR PIE

1 1/2 pounds of apples, peeled, cored and sliced
3/4 pound pears, peeled, cored and sliced
1 lemon, zested, then juiced
1/4 cup rum
2 tablespoons finely chopped crystallized ginger
2 teaspoons vanilla extract
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon flour
2 frozen pie crusts, thawed slightly

Heat oven to 350F.
Toss apples, pears, zest, juice, rum, ginger, vanilla, sugar, cinnamon and salt in a bowl. Sprinkle with flour and toss again. Scoop fruit mixture into one crust, top with the other crust.
Cut slits and crimp edges together. Bake until golden, 45 to 50 minutes.
Enjoy!

Recipe adapted from Self, November 2009
www.self.com/

ROSEMARY RHUBARB DAIQUIRI and SALMON GOAT CHEESE AND LEEK TART and COFFEE CARAMEL CREME BRULEE

01 Wednesday May 2013

Posted by Ceri Wilkin in Appetizers, Cocktails, Dessert

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caramel, coffee, creme brulee, daiquiri, dinner, goat cheese, leek, lunch, rhubarb, rosemary, salmon, tart

This menu was a dinner party disaster y’all!!
Individually, each dish was all right, but when put together they just didn’t work. No one was game to try my daiquiri, opting for the more familiar glass of champagne, and the creme brulee ended up with an unappetizing grainy texture. My husband had purchased the main dish that morning from the local farmers market – lamb sausages and broccolini – both of which I love for a casual dinner, but not a dinner party.
Thankfully the outstanding company and conversation more than made up for the food flop – so the evening wasn’t a complete catastrophe.

ROSEMARY RHUBARB DAIQUIRI

2 cups water, divided
2 tablespoons plus 1/2 cup sugar
1/2 cup fresh rosemary leaves
3 cups 1/4 inch cubes fresh rhubarb
6 tablespoons fresh lemon juice, divided
1 1/2 cups white rum

Bring 1 cup water and 2 tablespoons sugar to simmer in small saucepan over medium heat, stirring often. Remove from heat, add 1/2 cup rosemary leaves. Let steep 5 minutes, strain.
Let syrup cool 1 hour.
Place rhubarb, 1 tablespoon lemon juice, 1 cup water and 1/2 cup sugar in a blender. Process until coarse puree forms. Strain through a fine mesh sieve into a medium bowl. Discard pulp. Cover and chill rosemary syrup and rhubarb juice separately at least 4 hours and up to 2 days.
Mix rosemary syrup, rhubarb juice, remaining 5 tablespoons lemon juice, and rum in a pitcher. Fill glasses with ice, add daiquiri mixture.
Enjoy!

Recipe adapted from Bon Appetit, April 2009
www.bonappetit.com/recipes

SALMON GOAT CHEESE AND LEEK TART

1 sheet of puff pastry, thawed
1 tablespoon olive oil
2 leeks, halved, thinly sliced crosswise
1 cup cream
1 5.2 ounce package of soft herb cheese (such as Boursin), room temperature
1 3.5 ounce package of goat cheese, room temperature
4 ounces cream cheese, room temperature
1 tablespoon of fresh lemon juice
2 teaspoons of chopped fresh thyme
2 eggs
4 ounces of thinly sliced smoked salmon

Heat oven to 350F.
Roll out puff pastry on a lightly floured surface to a 12 inch square. Line a 9 inch diameter tart pan with a removable bottom with pastry, cutting off excess at edge. Using fork pierce dough all over.
Freeze pastry 5 minutes. Cover pastry with aluminum foil. Fill with pie weights. Bake pastry 15 minutes. Remove weights and foil. Bake crust until golden, about 5 minutes longer. Cool completely on rack.
Heat oven to 425F.
Heat olive oil in heavy large skillet over medium heat. Add sliced leeks and saute until soft, about 5 minutes. Add cream and simmer until leek mixture is reduced to 1 1/4 cups, about 5 minutes, Let cool.
Using wooden spoon, beat herb cheese, goat cheese and cream cheese in a large bowl until well blended. Stir in leek mixture, then lemon juice and thyme. Season mixture to taste with salt and pepper. Stir in eggs 1 at a time, blending well after each addition.
Spread half of filling over bottom of crust. Top with smoked salmon. Top salmon with remaining filling.
Bake tart until filling is set, about 30 minutes. Transfer to platter. Let tart cool to room temperature. Cut into wedges and serve.
Enjoy!

Recipe adapted from Bon Appetit, April 2004
www.bonappetit.com/recipes

COFFEE CARAMEL CREME BRULEE

2 cups cream, divided
1/4 cup dark roast coffee beans, crushed with a mallet in a plastic bag
1 cup sugar, divided
1/2 cup water
2 cups half and half
8 egg yolks
1/4 teaspoon salt
8 tablespoons raw sugar

Bring 1 cup of cream and the coffee beans to simmer in a heavy small saucepan. Remove from heat, cover and let steep at least 20 minutes and up to 1 hour.
Heat oven to 325F.
Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup cream.
Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee infused cream into caramel cream, discard coffee beans in strainer.
Whisk yolks, salt, and remaining 1/3 cup sugar in a large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
Arrange eight ramekins in a roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up the sides of the ramekins.
Bake until the custards are just set in the center, 65 to 70 minutes. Transfer custards from water bath to the refrigerator. Chill until cold, at least 3 hours and up to 1 day.
Sprinkle top of each custard with 1 teaspoon of raw sugar. Using a kitchen torch, melt sugar on each custard until deep amber. Serve custards cold.
Enjoy!

Recipe adapted from Bon Appetit, March 2009
www.bonappetit.com/recipes

CREAMY ROASTED MUSHROOM SOUP and CARAMEL CREAM PIE

04 Friday Jan 2013

Posted by Ceri Wilkin in Appetizers, Dessert, Soup

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caramel, cream, creamy, crispy, individual, mushroom, pie, rice, roasted

My husband and I were inspired to gather a group of wonderful people together for dinner.
Two of our guests were local chefs and restaurant owners and I must admit that I felt a little nervous. However, I was excited to see our friends and to give the culinary artists a night out of the kitchen – although I did solicit their advice a time or two while cooking.
I kept the menu simple, and tried to do as much in advance as possible, knowing that a gathering is about spending time together.

CREAMY ROASTED MUSHROOM SOUP

1 pound portobello mushrooms, stemmed, cut into 3/4 inch pieces
1/2 pound shiitake mushrooms, stemmed, cut into 3/4 inch pieces
6 tablespoons olive oil
32 ounces chicken broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/3 cup marsala
3 tablespoons flour
1/2 to 1 cup cream
3/4 teaspoon chopped fresh thyme

Heat oven to 400F.
Line two baking sheets with foil. Spread mushrooms out on prepared baking sheets, drizzle with oil. Season with salt and pepper, toss to coat.
Cover with foil, bake for 30 minutes, uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.
Melt butter in a large pot, add onion and garlic and sauté until onion is tender, about 8 minutes. Add marsala and simmer until almost all of the liquid evaporates, about 2 minutes. Add flour, stir 2 minutes. Add broth, cream and thyme. Stir in mushrooms, puree using an immersion blender. Simmer until heated through and slightly thickened, about 10 minutes. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.epicurious.com › recipes & menus

CARAMEL CREAM PIE

CRUST
3/4 cup almond flour
1 cup graham cracker crumbs
2 tablespoons sugar
8 tablespoons butter, melted
CARAMEL PUDDING
1 cup sugar
1/4 cup water
4 cups whole milk
1 teaspoon vanilla extract
1 teaspoon gelatin
1/2 cup cornstarch
1 teaspoon salt
4 egg yolks
CRISPY RICE
1/2 cup sugar
1 tablespoon water
1 teaspoon corn syrup
1/2 teaspoon salt
1 1/2 cups puffed rice cereal
whipped cream for serving

MAKE THE CRUST
Mix together the almond flour, graham cracker crumbs, sugar and butter, until evenly moistened.
Press the crumbs over the bottom of 8 to 10 individual serving dishes.
MAKE THE CARAMEL PUDDING
In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
In a small glass bowl, combine 1/4 cup of the milk with the vanilla, sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups of milk with the cornstarch and salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes. Whisk in the gelatin mixture.
Gently divide the caramel pudding evenly over the crust. Press plastic on top of the puddings and refrigerate overnight.
MAKE THE RICE TOPPING
Line a baking sheet with parchment paper and coat with cooking spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep amber caramel forms, about 5 minutes. Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
Break the crispy rice into pieces, spread whipped cream on top of individual pies, and top with crispy rice.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/…/caramel-cream-pie-with-crispy-rice-toppi…

Recipe Doodle

Tag Archives: caramel

EASY LAYERED DESSERT BARS

CARAMEL PUMPKIN MUFFINS and PUMPKIN BREAD and PUMPKIN ANGEL FOOD CAKE WITH GINGER CREAM FILLING

SAUSAGE AND GRITS QUICHE and CARAMEL CAKE PANCAKES

SALTED CHOCOLATE CARAMEL BARS and ROSEMARY PISTACHIO COOKIES

CARAMEL APPLE CRISP and GOOEY APPLE CAKE and APPLE PEAR PIE

ROSEMARY RHUBARB DAIQUIRI and SALMON GOAT CHEESE AND LEEK TART and COFFEE CARAMEL CREME BRULEE

CREAMY ROASTED MUSHROOM SOUP and CARAMEL CREAM PIE