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Entries tagged with 'caramel'

Bake the Book: Samantha Bee's Salty Caramel

Emma Kobolakis 2 comments

A couldn't-be-simpler pretzel crust serves as the base for a honey-sweetened, brown butter filling that's topped with a thick layer of melted chocolate and cream. A healthy sprinkling of flaky sea salt is the finishing touch. More

Preserved: Spicy Tamarind Caramel

Preserved Emily Teel Post a comment

This caramel pairs tangy tamarind with sugar, salt, and cayenne pepper, a twist on flavors found in tamarind candies from Thailand and Central America. More

Preserved: Pear Cardamom Caramel

Preserved Emily Teel Post a comment

This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet. More

American Classics: Easy Caramel Apple Sticky Buns

American Classics Alexandra Penfold Post a comment

When the thermostats start to dip, I get the itch to bake bready things. After successfully making some cinnamon rolls with leftover pizza dough, my wheels started turning. If cinnamon rolls work well, why not sticky buns? This recipe combines two of my great autumn loves: caramel apples and sticky buns More

Bake the Book: Monkey Bread

Emma Kobolakis 6 comments

If you haven't seen this sweet at Gramercy Tavern before, you're not alone: this monkey bread isn't on the restaurant's menu, reserved instead for birthdays, family meals, and special occasions. Luckily, it's a staff secret the The Gramercy Tavern Cookbook has let slip. More

Cookie Monster: Caramel Apple Crumb Bars

Cookie Monster Carrie Vasios Mullins 6 comments

In these decadently delicious bars, a shortbread crust is layered with spiced apples and homemade caramel then finished with a crumb topping. More

From the Pastry Dungeon: Sticky Pumpkin Cake with Hard Cider Caramel

Very Small Anna Anna Markow 9 comments

These steamed pumpkin cakes with a rich hard cider caramel sauce are a unique way to celebrate fall and would make a lovely Halloween dinner party dessert. More

Bake the Book: Apple-and-Caramel Aged Gouda Crostata

Emma Kobolakis 4 comments

Chances are you've tried apple pie with a cheddar crust, or a lazy version that's just a slice of pie served with cheese. Sweet takes it a step farther, using aged Gouda instead of cheddar for an unexpected tang that still melds well with the mellow sweetness of apples. More

From the Pastry Dungeon: Caramel Apple Flan with Toasted Pepitas

Very Small Anna Anna Markow Post a comment

Cooking apples in a rich buttery caramel and adding a scattering of toasted pepitas ensures this dessert really screams out "autumn" on the plate. More

Bake the Book: Whiskey Glazed Cake Doughnuts with Passionfruit Caramel

Emma Kobolakis 2 comments

Passionfruit caramel is one of those combinations you'd never come up with on your own, but when you catch sight of it in a cookbook or dessert menu, you just have to have it. But let's not forget the whiskey glaze on these rich, sweet, cake doughnuts. All the Glazed, Filled, Sugared, & Dipped elements come together to create a real stunner. More

Chocoholic: Gooey Caramel Twix Bars

Yvonne Ruperti 2 comments

Not your average bar cookie. Crunchy Twix bars, pecans, bittersweet chocolate, and an oozy homemade caramel all set over a buttery shortbread crust. More

Bake the Book: Salted Caramel Risotto

Emma Kobolakis 2 comments

A sweeter version of its more savory sister, salted caramel risotto from Bakeless Sweets straddles the line between toasted and burnt with a dark caramel sauce swaddling toothsome grains of rice. More

Bake the Book: Yellow Cake with Chocolate Frosting and Caramel Top

Emma Kobolakis 4 comments

A messier version of the Hungarian seven-layer Dobos Torte, this cake combines the classic flavors of chocolate and caramel, suspending them between moist layers of yellow cake. Old School Comfort Food gives the recipe. More

Bake the Book: Floating Islands

Emma Kobolakis Post a comment

La Boulange: Cafe Cooking at Home delivers a fuss-free recipe for utterly charming meringue islands floating in pools of crème and drizzled with just-warm caramel sauce. More

From The Pastry Dungeon: Tonka Bean Ice Cream with Scotch Caramel Swirl

Very Small Anna Anna Markow 6 comments

This ice cream is something special. The flavor of tonka bean makes the ice cream taste surprisingly like my favorite storebought flavor, Cherry Garcia. And though the caramel contains no butter, the caramel swirl is decidedly buttery and savory from the smoky scotch. More

Scooped: Dulce de Leche Ice Cream with Samoas

Scooped Max Falkowitz 3 comments

Another year, another opportunity to have fun with Girl Scout cookies. Last March saw the debut of Everyone's Favorite Girl Scout Cookie in ice cream form: Chocolate Thin Mint. This year I've tackled Not Quite Everyone's Second Favorite cookie: the Samoa. With dulce de leche. In ice cream form. More

Cookie Monster: Salted Cashew Caramel Bars

Cookie Monster Carrie Vasios Mullins 1 comment

Some things are obviously going to be popular. Pictures of animals holding hands/playing sports/wearing clothes. Movies with George Clooney/Brad Pitt/Matt Damon and restaurants with Keith McNally/cocktails/bright young things. Sweets involving salt/caramel/nuts are also a surefire win, and I decided to play to the crowd. More

Bake the Book: Caramel Cake

Emma Kobolakis Post a comment

Caramel cake is a challenge. Not to eat, but to ice. Thankfully, this recipe from The Lee Bros. Charleston Kitchen provides the right guidance to make a gorgeously oozing, burnt-sugar, sweet-salty mini-tower of delight. More

Bake the Book: Beer Pretzel Caramels

Emma Kobolakis 4 comments

The best endorsement I can give these caramels: I turned them into Christmas presents. Malty, sweet, and just a little crunchy, cut them as large or as small as you'd like, wrap them in wax paper, and get ready to be everyone's favorite this year. More

Bake the Book: Crispy Waffles with Salted Caramel Coulis

Emma Kobolakis 6 comments

Waffles are a brunch staple, but this recipe, from The Epicurious Cookbook can pass for dessert any day, especially paired with a rich, salty-sweet caramel coulis. More

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