White Chocolate Caramel Swirl Cheesecake

It's birthday time again for my sweet hubby, which means it's cheesecake-baking time!  This year I decided to try out a caramel swirl cheesecake. And then when I saw this recipe for White Chocolate Cheesecake, I thought, even better!  This cheesecake is extremely moist and very rich.  It definitely has more of a creamy texture and consistency than what I usually make.  Overall a big hit with the birthday boy, as well as with everyone else!  Hope you enjoy.  By the way, I prefer a chocolate crust but I'm sure a graham crust would be delicious.  Or if you want to compromise, how about a half Oreo- half graham crust like in this recipe?

White Chocolate Caramel Swirl Cheesecake
submitted by Brittany ~ The Sisters Café

Oreo Crust
1/2 (15.5 oz) package of Oreos (1 1/2 rows of oreos)

Cheesecake Filling
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
pinch salt

Caramel Sauce
recipe here

boiling water

Pre-heat the oven to 350°F. Using a blender or food processor, crush Oreos until finely ground.  Press into the bottom and 1 1/2 inches up the side of a 10 inch springform pan.

Bake for 5 minutes and then allow to cool completely on a wire rack.

Reduce the heat to 325°F and prepare the cheesecake batter.

Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.

In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.

On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour approximately 2/3 of the batter into your prepared pan.  Next spoon 1 1/2 cups of caramel (or desired amount) onto the cheesecake batter in thick ribbons, alternating with the remaining 1/3 of the batter.  It should look something like this:
Using a butter knife, gently swirl the caramel into the batter.  The swirling should be kept to a minimum - you want to have creamy little rivers of caramel in your cheesecake after it's baked. If you swirl too much, it will just be a caramel-flavored cheesecake!
Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.  Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil).

Allow to bake at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set.

Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.  You can serve this as is, or serve with a drizzle of caramel sauce over each slice.

Recipe Source: adapted from Not So Humble Pie

Homemade Caramel Sauce

I consider myself a die-hard chocolate lover.  I'm not too into caramel and will usually skip it.  Having said that, you better believe me when I say this caramel sauce is beyond compare.  There is just something about it... there's no stopping at one bite, I'll tell you that.  It has the most unbelievable taste. Creamy, caramel flavor - not too sweet and syrupy like so many caramel sauces out there. And the best part, second to the taste, is how easy it is to make.  I have tried over and over with recipes that have you actually caramelize the sugar first.  Honestly, I usually favor doing things the "right way", the authentic way. However, when batch after batch would burn before the sugar could caramelize, I realized I didn't have the right pan - a thick, bottomed pan really is the key. So I rather dejectedly researched other recipes and found this one... oh my goodness.  I will never go through the pain of trying to caramelize sugar again. When I tasted this sauce I about melted into a puddle on the floor, right there! It was that good.  I hope this recipe makes you as happy as it makes me!  And by the way, there are so many ways to use this caramel sauce. Next week I'm posting a White Chocolate Cheesecake with caramel swirl.....delicious!

Homemade Caramel Sauce
submitted by Brittany ~ The Sisters Café

3/4 cup butter
1 1/2 cups firmly packed brown sugar
2 tablespoons water
1/4 teaspoon salt
3/4 cup evaporated milk
1 tablespoon vanilla extract

Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.  Bring to boil for 3 to 5 minutes depending upon thickness desired.  Remove from heat and stir in evaporated milk and vanilla.

recipe source: Food.com

Apple Cider Caramels

First off, let's announce the random winners of the Crio Bru giveaway!  Congratulations to #132 Lady of Perpetual Chaos who wrote, "I’m torn between the pumpkin spice and mint. And the Maracaiba raw looks good too. Oh, and the Cavalla dark roast sounds yummy. I’m pretty sure I just need some of each. ;o)."  Our Facebook winner is Laura Otero.  Congratulations ladies! Email me your addresses to contact@thesisterscafe.com, and you will be that much closer to sipping brewed cocoa on a cold winter's night.

For those of you who did not win, don't forget "The Sisters Cafe" coupon code will get you 20% off anything at Crio Bru through 12/17/12.

 Now on to a seriously yummy new recipe...

I have been so excited to post these Apple Cider Caramels this Christmas candy making season.  They are soooo good! I made them for the first time last year, and I loved them.  The apple cider flavor comes through without overpowering the underlying caramel flavor.  The first secret is using real apple cider.  Not regular apple juice.  Not even the apple juice that is labeled "apple cider" which is usually sitting on the shelf next to the apple juice and is really just regular apple juice with a different label.  And certainly not the alcoholic version found in other countries.  I am talking about the nearly opaque, unfiltered apple cider with the thin layer of sediment at the bottom.  It is always sold in the refrigerated section of juices, and it is at least 100% more flavorful than regular old apple juice.  I watch for the "Red Barn" brand to come to my local grocery store each fall, and I snap it up for wassail, caramels, syrup and just as a special treat in and of itself.  I've had the Simply Apple brand of juice, which is carried year round, and I think it is nearly as good.  So... start with a good quality cider.  The next secret is to use whole spices like cinnamon sticks and whole allspice berries while reducing the apple cider.  The first time I made these caramels, I put the ground spices into the caramel and I didn't like how it made them kind of gritty.  So I changed to whole spices in the reduction process, and I got perfect results.  The last secret is using a candy thermometer.  You can buy them for a couple of bucks at Wal-Mart, and they are worth every penny.  Remember that boiling points are different depending on where you live, so it is always a good idea to google what the boiling point of water should be in your area.  I suggest inserting your thermometer into boiling water for 10 minutes and then reading it to make sure the thermometer is accurate.  The thermometer I am using now is off by about ten degrees (The boiling point of water in Highland, Utah is 203.  My water boiled at 193 according to my thermometer, so I adjusted all the temperatures in my recipe down ten degrees. I ended up with perfect caramel.). I check my thermometer every year because it is easy to do, and it makes me feel good that I know where my thermometer stands for sure each year.  Finally, don't be intimated by caramel!  It isn't really hard, it just takes watching.  Now on to the recipe!  I guarantee that if you are a caramel lover and an apple cider fan, you will LOVE these Apple Cider Caramels.  PS You can reduce the cider ahead of time.  This is my favorite part (except eating the end result, of course) as it will make your house smell heavenly for the day.

Apple Cider Caramels
Submitted by Mindy ~ The Sisters Cafe

2 cups high quality apple cider
1 cup heavy cream
water
4-5 cinnamon sticks (can substitute 1 teaspoon ground cinnamon - be warned it will make the caramel a little gritty)
10 all spice berries (can substitute 1/4 teaspoon ground allspice - same warning applies here)
Pinch of nutmeg
3/4 cup sugar
3/4 cup brown sugar
1/3 cup light corn syrup
1/2 cup (1 stick) butter, cubed

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. (keep a glass or silicone measuring cup handy so you can pour it out and back in again if you need to). Set aside to cool.

Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges for easy removal. I actually prefer to just butter the pan well and forget about the parchment paper, because I think the parchment paper is a pain. However if you use parchment paper, I would still spray with non-stick cooking spray.  Set prepared pan aside.

In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.

In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.

Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees (see number 1 and 2 in the tips section).

Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. (If you buttered the pan like I do, you will probably need a spatula to help get the caramel out of the pan). Cut the caramels into 1/2-1 inch squares and wrap each caramel in wax paper or plastic wrap (see number 5 in the tips section).

General Caramel Making Tips (reposted from the Homemade Caramels recipe already posted):
1. Calibrate your candy thermometer.  To do this, look up what temperature water boils at your altitude.  Next boil water in your pot with your candy thermometer and note at what temperature it reads when the water boils.  This will tell you if your candy thermometer is “off” and by how many degrees.  This will help you know if you need to add or subtract a certain number of degrees in a recipe. (see the recipe intro above)
2. (and most important!)  I would suggest checking your caramel the old fashioned way… when it gets close to the temp you think it will be done at, drop a tiny bit of caramel into ice water and swirl the water around with a spoon a little.  The caramel should harden quickly.  If it forms a ball that is the right consistency you like, it’s ready. I like it to form a solid ball that is firm but still be soft enough to squish between your fingers when pressure is applied.  This is completely subjective though, which is why this is a great method to get it the way YOU like it!
3. Don’t stir it when it gets close to the end. In fact, it needs minimal stirring at all!
4. Do not touch or disturb the caramel once you’ve poured it into the pan – wait patiently for it to set up.
5. I like to wrap in waxed paper. I rip the paper from the roll in 4 1/2 -5 inch strips then cut those in half. (That’s perfect for a piece ~1 inch square) Then roll the piece of caramel and twist ends. Grip the paper from the far edge to twist in, otherwise it will rip.

 

Recipe adapted from Our Best Bites 

Caramel Stuffed Apple Cider Cookies

Oh, I have been experimenting with and tweaking this recipe for awhile now, and I think I've finally got it just right!  Obviously my 15 month old does, too.  Actually I was fending off both of my little guys during this "photo shoot," and I laughed and laughed when I ended up with this chubby little hand reaching in to snatch a cookie in this picture.  Seriously though, these cookies are one of the most unique, fun, and perfectly yummy treats I've had in awhile.  They really are like caramel apple cider in a cookie.  I've been making them all winter, and I kept thinking... oh, I am definitely making these when we carve pumpkins, or when we jump in (oh I mean rake) the leaves, or some other Autumn-ish activity.  But Fall is my favorite season of the year, and every time I make these its like a little bite of Autumn...  So I bet I make them summer, winter, fall and spring!  Oh, and I tried generic caramels thinking it would make no difference, but they didn't melt!  There were just little square lumps in every cookie.  I don't know if I got a bad batch, but I've only used Kraft since and never had a problem.  Enjoy!

Caramel Stuffed Apple Cider Cookies
Submitted by Mindy ~ The Sisters Cafe

1 cup butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon salt
5 packets of Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free* (half of the 7.4 oz box)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels (not generic caramels - they don't melt properly)

1. Preheat oven to 350 degrees F (190 degrees C). Line cookie sheets with parchment paper or silpat.2. Cream together butter, sugar, salt, and 5 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.3. Use a standard (size 50) cookie scoop. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

4. Bake 12 to 14 minutes or until golden brown around the edges. If using parchment: after baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.  If using silpat, just let them cool on the cookie sheet and twist them when they are sufficiently cool.

*These cookies are best straight out of the oven... or  microwaved on high for 9-10 seconds to remelt the caramel if any of these babies last long enough to completely cool off and harden.

Recipe Source: Adapted from The Cooking Photographer

Caramel Fondue and a Fondue Party for New Year's Eve!

I don't know about you all, but I love planning food for the New Year's Eve party every year.  New Year's is so much fun, because it's the time when most people gather together with all their favorite people and party late into the night!  Next to having the right company and games, having the right food makes all the difference! :)  I'll tell you right now that fondue is the perfect party food, especially on New Year's Eve.  It takes awhile to eat and everyone ends up gathered around the fondue pots - talking, laughing and eating!  Having a variety of fun and different foods to dip is important too.  Just one or two options can get a little boring after a few hours, so keep it interesting with at least a dozen yummy dippables!

To start off the evening, serve up some savory fondues... the cheesier the better!  For dipping, getting a nice crusty artisan bread is a must.  It is better than French bread because the harder texture helps it not fall apart so easily when you dip it.  Even better, buy artisan-type rolls so that when you cut them up for dipping, there is a piece of crust on every bite.  There are lots of other yummy things to dip in cheese fondues as well like some of your favorite veggies (broccoli, cauliflower, etc) and fruit (apples!). Here are our two family favorites:

Ultimate Cheese Fondue

Pesto Swiss Fondue

And what would a fondue party be without a bunch of delicious dessert pots?!  Here are several delicious, smooth chocolate fondues that we love.  The Chocolate Truffle Sauce can be your basic chocolate fondue for those purists at your party... if you can call it "basic"! It is so creamy and heavenly your eyes will roll back in your head at the first bite! :)  The other two here are really fun and delicious twists on your basic chocolate fondue.  You are going to love them!  Click on the links below for recipes and instructions.

Chocolate Truffle Sauce

 

Chocolate Coconut Almond Fondue

Cookies and Cream Chocolate Fondue

Lastly I have a scrumptious caramel fondue to share!  It's a family recipe from my mother in law.  If there is one thing we love here at Sister's Cafe, it's family recipes!  Hope you enjoy and have a HAPPY New Year's Eve!!

Caramel Fondue
submitted by Brittany ~ The Sisters Cafe

2 cups sugar
1 cup light corn syrup
1 can (12 oz.) evaporated milk
1/2 tsp vanilla extract
1 lb butter

Melt butter in a sauce pan over medium heat.  Add sugar and corn syrup.  Bring to a boil and cook for 5 minutes, stirring constantly.  Add 1/4 of the milk and stir for another 3 minutes.  Add another 1/4 of milk and stir for another 3 minutes.  Continue twice more until all the evaporated milk is added.  Cook to 228 degrees F (not quite soft ball) while stirring constantly. Remove from heat, stir in vanilla and pour into fondue pot to keep warm.

Banoffee Pie {Caramel Banana Cream Pie}

 

Have you heard of this pie?  I have seen it all over the Internet this year.  The pictures are mouthwatering, but the directions seemed a little strange to me.  I couldn't believe that a can of sweetened condensed milk could really turn into caramel simply by boiling it, in the can, no less!!

After doing a little research, I found there are many different ways to make the caramel.  I followed the directions for boiling it on the stove top, but will include directions for several methods you could use to get he same results.  It was true--boiling the can DID magically transform the sweetened condensed milk into a rich and beautiful caramel, also known as Dulce de Leche.  I can think of lots and lots of great uses for this stuff....dip apples slices, over ice cream,  in between shortbread cookies and more! But this pie has got to be at the top of the list!  It was sensational!

I hear that this pie is famously popular in the UK, thought to be invented at an English restaurant called "The Hungry Monk" in 1972.  I can't believe that it has been around that long and has taken me so long to finally make it!

I am especially excited to know how to make the amazing caramel out of a simple can of sweetened condensed milk. Maybe you already knew abou this little kitchen magic, but this new to me and I couldn't be happier:)  Super easy and oh so good!  In fact, I have read that you can make it months ahead of time and store unopened cans in your pantry until ready to use! Genius.  You could have an amazing dessert in minutes!  Give it a try! Trust me,  you will wow your family!

Speaking of family, I am trying to get mine organized:)  I am starting a series on my other blog Melandboys with lots of tips and ideas to keep our homes organized.  Today I shared a super inexpensive but effective battery organizer here.

Banoffee Pie {Caramel Banana Cream Pie}
submitted by Melanie~The Sisters Cafe

Ingredients:

1 graham cracker crust

3 Bananas sliced

1 can sweetened condensed milk

1 cup whipping cream whipped with 1-2 TB powdered sugar until stiff peaks form

To make the caramel or Dulce de Leche:

Stove Top Method:  Remove the label from can of sweetened condensed milk.  Put in pot and cover completely with water.  Bring to a boil and reduce heat to a simmer.  Cook for 2 1/2 hours.  Be sure to keep the can totally covered in water to be safe.  The can will burst if it is not completly covered in water the whole time!  Be careful!!  When cooled enough that you can handle with can with your bare hands, it is safe to open.

Crock Pot Method:  Take the label of the can and place in crock pot.  Cover completely with water.  Put lid on and cook on low for 8-10 hours.  Just once again make sure there is plenty of water and the cans are covered the entire time!  Cool before opening.

Oven Method:  Open can of sweetened condensed milk and pour into a glass pie plate.  Cover with tin foil.  Place in a roasting pan and fill pan halfway with water. Place in a 300 degree oven and bake for 40 minutes or until is a rich caramel color.

Banoffee Pie (Caramel Banana Cream) Directions:

Slice the bananas into your pie shell.  It does not matter how, just make sure it is somewhat even.  Pour the cooled caramel over the banana slices.  Cover in sweet whipped cream and garnish with shaved chocolate.  Viola!  That is it and you have a MAGICAL incredible dessert! Enjoy:)

Turtles are one of my favorite Christmas candies!  I say Christmas, because my mom always always made them at Christmas.  I think we all looked forward to them all year long.  So what can I say?  When I saw this Turtle Bars recipe, I couldn't resist.  I love that it has ingredients that you usually have on hand... and it is really really easy... and fantastic to boot.  Perfect combination, right?!  Thank you cute Ali for this little gem!

So here is a tip for this recipe: cut the bars while they are still a little warm, but then wait until they are completely cooled to eat and they will stay together better.  When they are warm, they crumble a little. Hope you enjoy!

Turtle Bars

Submitted by Mindy ~ The Sisters Cafe
Recipe Source: "When Life Gives You a Chocolate Craving..." by Lemon Poppy

2 1/4 cups flour
2 1/4 cups oats (original recipe calls for quick oats, but I like regular oats because they are chewier to me)
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup butter, softened to room temperature
1 12 oz. bottle of caramel topping
2 cups chocolate chips
2 cups pecans, coarsely chopped

In a medium bowl combine flour, oats, brown sugar, salt and soda.  Add softened butter and stir until it makes crumbs.  Press three quarters of the crumbss in the bottom of a large cookie sheet (12 x 17 x 1 or 10 x 15 x 1).  Bake at 350 degrees for 10 minutes.  Remove from oven and pour caramel evenly over crust.  Sprinkle with chocolate chips, pecans and remaining crumbs.  Return to oven and bake 15 minutes.  Cut while still warm (I thought they cut best slightly cooled, but still a little warm -- not hot).

Chocolate-Caramel Slice

My sister-in-law, Kylie, sent me this amazing recipe which was printed in Bon Appetit Desserts. Apparently of all the recipes in the cookbook, this Chocolate-Caramel Slice by Bill Granger was the most desired recipe and so they 'revealed' it on the Bon Appetit blog. And let me tell you, it is AMAZING.  I love it, love it, love it. The crust is buttery and crumbly, the caramel is gooey but still holds it shape, the chocolate is rich and smooth, and the sprinkle of sea salt on the top makes it simply irresistible! Have I convinced you yet? If you have any lingering doubts, I'll add this: And it's pretty easy, too. Seriously. At first glance it may look daunting, but read the instructions and you will see that the three steps (crust, caramel, chocolate) are each rather simple and quick. I made this entire dessert in one hour. (I had to put the warm crust in the freezer to cool it down quicker.) You don't have to rush it like that, but I'm just saying...  Just make sure you have it done at least one hour before serving, so it can firm up in the fridge. Anyway, I love this and have made it a few times in the last couple weeks. I think I'll make it again next week, too... I'm sure I can come up with some excuse. That salty-sweet combination is divine!

Chocolate-Caramel Slice
Submitted by Erin ~ The Sisters Cafe
Makes 20 to 24 squares

Crust
1 cup all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon ice water
1 large egg yolk

Caramel Topping
1 14-ounce can sweetened condensed milk
1/2 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, diced
2 tablespoons golden syrup (such as Lyle's Golden Syrup) or dark corn syrup
1 teaspoon vanilla extract

Chocolate Glaze
6 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons whipping cream
Flaked sea salt (such as Maldon)

PREPARATION:

For Crust:
Preheat oven to 350 degrees F. Butter 11x7x2-inch metal baking pan. (A glass 9x13 will do.) Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. (See picture of the crumbly crust dough; I usually blend it until it is a smidgeon more clumpy than shown.)



Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.

For Caramel Topping:
Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225 degrees F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.

For Chocolate Glaze:
Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour.

PREPARE AHEAD: Can be made 3 days ahead. Cover and keep refrigerated.

Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.

Kneaders Chunky Cinnamon French Toast

My husband is seriously in love with Kneaders french toast. I mean, he wakes up on Saturday mornings craving it. Since this french toast is heaven in your mouth but not to your waist line, we reserve our breakfast outings for special occasions. And then... well, it is definitely worth the extra calories. :) For my husband's birthday this year, I decided to try to make it for him at home. I googled the recipe and voila! Kneaders divulged the recipe on Good Things Utah in 2005. So this is the real deal. Hope you enjoy it as much as we did!

Kneaders Chunky Cinnamon French Toast
Submitted by Mindy ~ The Sisters Cafe

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread - but leave out the raisins. Or you could use any store bought cinnamon swirl bread)
8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread.  (Update: I actually don't pour over the bread anymore.  It works out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish - too eggy the other way.)   Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it). Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

1 cup brown sugar

1 cup creme (I asked the worker at Kneaders, and he confirmed that this is heavy whipping cream.)

1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

Fresh Apple Cake

 

This cake is perfectly wonderful. Melanie gave the recipe to me ages ago, and I've made it many times. It is always a big hit. I even served it on Christmas Eve a few years ago, which should tell you how delicious it is. Being served on Christmas Eve is like receiving the Gold Medal. This cake is so proud. :)

With all the snow we've been getting lately, it seemed perfect to serve this warm caramelly cake the other night when we had guests over. I hope you enjoy it too!

**Note from Melanie: I got this recipe from my sweet friend Karen Pflueger and she liked to "take it up a notch" with a dollop of sweetened whipped cream on top! Seriously YUM! Thanks Karen:) for sharing this recipe!

Fresh Apple Cake

Submitted by Erin ~ The Sisters Cafe

4 cups peeled, diced apples

2 cups sugar

2 cups flour

1 ½ tsp baking soda

2 tsp cinnamon

1 tsp salt

2 eggs

¾ cup canola oil

2 tsp vanilla

1 cup chopped pecans

Preheat oven to 350. In a large bowl, stir together apples and sugar. Add dry ingredients and stir well. In a separate bowl, beat eggs, oil and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans. Pour into greased 9x13 pan. Bake for 50 minutes or until cake springs back when lightly pressed. Serve with warm Cream Sauce.

-

Cream Sauce

1 cup sugar

½ cup evaporated milk

½ cup butter

1 tsp vanilla

Place all ingredients in saucepan; stir. Bring to a boil over medium-high heat and cook for 3 minutes. Serve warm, and drizzle over piece of apple cake.

Holiday Dinner Menu for 35

This year I was asked to organize the dinner for our Relief Society Christmas service activity. The women were coming to sew Christmas stockings and baby blankets, make jewelry, and an assortment of other creative things to ensure that a group of people that were suffering during this holiday season would each have at least a stocking full of small gifts. Dinner was not the focus of the evening, but nevertheless, I wanted it to be special for all these wonderful women. We were on a very tight budget so it took me some time to figure out what to serve that was delicious yet fairly simple. In the end it came together beautifully and everyone loved the meal. Since I'm sure there are some of you out there that are in the same situation of needing to orchestrate a meal for a large group... I thought I would share the menu and save you some hassle! Have fun! ~Brittany

Christmas Dinner Menu ~ serving 35

Chicken a La King

*4 recipes (with a total of 100 bread crowns)

Mixed Green Salad with Cinnamon Roasted Pecans and chopped apples

*One container of Spring Mix from Costco (10 cups), 6 Romaine lettuce hearts, 4 Braeburn apples, 4 cups of cinnamon roasted nuts (one recipe-click on link)

served with dressing from Chicken Poppy Seed Salad
*one recipe of the dressing

Eggnog Bundt Cake with Caramel Sauce

*3 cakes cut into 12 pieces each (click on link for recipe). Double, don't triple, the sauce - it makes a lot!

The church gym was not the best place for photos...and I wasn't about to tell everyone to move aside for me to get a good angle either but here is my best shot! :)

This entire dinner cost only $70 and that included all the main or unusual ingredients for the recipes. If you have more money available to you, I would add cheese to the salad (gorgonzola or even mozzarella would be delicious) and vanilla bean icecream would complement the eggnog bundt cake wonderfully.

Super fast and easy Caramel Popcorn

Have you noticed that "fast and easy" are in a lot of my recipe descriptions lately?
Life has been crazy busy with my 5 boys and so, simple recipes are the way I roll right now! Last Sunday we were about to watch a John Bytheway DVD and my boys really wanted caramel corn. My Mom's recipe is the best of course, but I did not feel like taking all the time to get out the candy thermometer and watch and stir, plus I did not even have the ingredients on hand. So, instead I pulled out this quick and easy recipe. Now is it as good as my Mom's classic caramel corn? No...it doesn't compare, but my boys LOVE it and I love that it takes 5 minutes to make! So for a fun and quick treat it is perfect! Everybody wins:)
*PS : We used butter popcorn because that is all we had. But regular air popped popcorn would be great!
*PPS For something inspiring to watch with your bowl of popcorn, click here or here!

Easy Caramel Popcorn
submitted by Melanie

printable recipe here

1/2 cup butter
3/4 cup brown sugar
11 large marshmellows-cut in half
2 bags of microwave popcorn--popped:)

Melt butter in pan, add sugar and let it come to a boil. Then stir in the marshmellows until melted and smooth. Pour over popped corn and stir. Enjoy!

Snickers Bars

These Snickers Bars are wonderful! My good friend, Allison Tuttle, sent this recipe to me recently. And boy, is it great! Peanuts are my least favorite nut, but of course I like them in Snickers, so I wondered how I would like them in this. They were awesome, and made the dessert taste very much like Snickers. Give this a try! It is incredibly easy and a crowd pleaser. I served it with vanilla icecream, and everyone loved it. Be sure to make it a little early, like the recipe indicates, so that the caramel is set before you slice into it.
Let me know how it turns out for you! :)

Snickers Bars
submitted by Erin ~ www.thesisterscafe.com
printable recipe

1 box chocolate cake mix
3/4 cup butter, melted
1 can sweetened condensed milk
1 14-oz package of caramels
1 cup peanuts
1 cup chocolate chips -- or more...

Mix the chocolate cake mix, 3/4 cup melted butter, and 1/3 cup sweetened condensed
milk together. This mixture will be very thick. Spread 2/3 of this mixture into the bottom
of an ungreased, 9x13 pan. Bake at 350 degrees for 6-10 minutes until set.
Unwrap the caramels and put in a microwave safe bowl. Add 1/3 cup sweetened
condensed milk to the caramels, and melt in microwave, 1 minute at a time until mixture
is completely melted and smooth.
Spread the chocolate chips on top of the cooked cake mixture. Spread/drizzle caramel
mixture on top of this. The caramel will be uneven. Sprinkle peanuts on top next. Then
put remaining cake mixture on top next. Again, this mixture is quite thick, so this will
also be uneven which is ok.
Bake at 350 for 16-20 minutes.
Let cool completely before cutting. This is important as the caramel makes it very difficult
to cut if still warm.

Carmelitos

Oh my...this is quite possibly my favorite bar cookie EVER! Honestly I try not to make these cookies too often because I always eat too many! It is one of those treats that I can't stay away from. I just take a smidgen here and cut off a tiny slice there and pretty soon half the pan is gone! With that in mind, you may want to make this when you have people around to share it with! They are decadent and delicious. They are also super easy to make since you use caramel sauce versus unwrapping actual caramels. I will say that I don't really like this treat right out of the oven. For me these cookies are much better after they are completely cooled and set. Hope you enjoy!**PS Have you noticed that we are changing our blog design? We thought it was time for a little change around here! We are under blog construction this week--so please be patient during the changing headers, fonts and backgrounds:) Amy (one the sisters) designed the header--didn't she do a great job?!Carmelitos
submitted by Melanie ~The Sisters Cafe

Crust:
1 cup flour
1 cup quick oats (sometimes I use regular)
3/4 cup brown sugar
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted

Filling:
1 cup chocolate chips (I like milk for this)
1/2 cup pecans, chopped (I never add these but good)
3/4 cup caramel topping
3 Tablespoons flour

Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup caramel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

 

**FOR a 9x13 size pan use these quantities of the ingredients and follow directions above

Crust:
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter,
softened

Filling:
1 (12 1/2 ounce) jar caramel
3 tablespoons all-purpose flour
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1/2 cup chopped nuts

Carmel Toffee Apple Dip

This is a quick and easy recipe that is always a crowd pleaser. I made it when we had some friends over one evening. The carmel is suppossed to be drizzled on top--but I had a little helper who didn't know how to drizzle:) I think that chopped and toasted pecans would be awesome if you didn't have toffee bits. I think I will do that next time. Hope you enjoy!

Carmel Toffee Apple Dip

submitted by Melanie

Printable recipe here

1 8oz block of cream cheese (I use light)

1/4 cup brown sugar

carmel sauce for drizzling

a sprinkle of skor toffee bits

Sliced apples for dipping.

Mix cream cheese with brown sugar. Spread on a plate, and top with a drizzle of carmel sauce and a sprinkle of toffee bits. Sliced apples for dipping. Dip the apple slices in pineapple juice after slicing to keep them from going brown.

Homemade Turtles

Creamy caramel, toasted pecans and velvety chocolate... heaven! These turtles are fun to make and even more fun to eat! They are definitely time consuming and not for the faint of heart, however, nothing beats the taste of turtles made with homemade caramel and dipped by hand. This was the first time I've attempted making these on my own... it's been a lonely candy making year for me living so far away from my mom and sisters. Boo hoo! On the other hand though, it has been rather exhilarating to attempt everything on my own...and have it work out deliciously! So here is Brittany's tutorial on making your very own turtles - a treat you can really brag about to your family and friends! :) Turtles

submitted by Brittany

9x13 inch pan of homemade caramels, cut into 1 inch square pieces

toasted whole pecans

1 1/2 cups milk chocolate chips

1 1/2 cups semi-sweet chocolate chips

3 Tb shortening

For me the key of happy candy making is not to let it go on too long! So I would suggest making the caramel and toasting the pecans on day one. Then the next day you can jump right into making your turtles!

Step 1: Make your caramel. Click on this link: Homemade Caramels. Place somewhere cool until you're ready to cut up and use. **Make sure your caramel is the right consistency. You want it soft enough to easily cut and form around pecans. However, too soft and it will be difficult to use and may start to melt when you're dipping your turtles! I'm at sea level and 240 degrees was perfect. (However, it seems candy thermometers are often a little off by a few degrees!) I would err on the side of softness, however, because there are two things you can do to help that. First, if it's way too soft, you can place the entire thing back into your pot and boil down again to a hotter temperature (which makes it harder). This doesn't affect the taste or texture at all and is fairly easy to do. Secondly, if it's just a little too soft, proceed with your turtles but directly after dipping in chocolate, place the turtles in the frig or somewhere cool to cool them quickly. This stops the chocolate from further softening your caramel as it cools. (This actually happened to me so my turtles were all a little flattened out! They still taste awesome though! Definitely softer caramel is better tasting than harder caramel in turtles.) If your caramel turns out too hard to use for turtles, don't throw them away! My first batch of caramel this season were a little hard (I couldn't find my thermometer) but I wrapped them up and they taste great plain! Or you can dip them in chocolate without the pecan - a favorite of my own hubby.

Step 2: Toast the pecans. Measure out as many pecans as you want to make turtles. Make sure they are whole pecan halves. I did about 2-3 cups (which used 2/3 a pan of caramel) Pour your pecans in a skillet over medium heat. Toast, stirring occasionally, until pecans are fragrant and turn darker brown. Set aside.

Step 3: Cut caramel into 1 inch pieces. Invert 9x13 pan over large cutting board and carefully remove caramel from pan onto cutting board. Use a metal spatula to scrape under caramel to help it out of the pan. (If your caramel is a little harder than you planned on, you may need to place it in an inch or two or hot water for a few minutes prior to this to loosen it a bit.) Using a sharp knife or pizza cutter, slice in 1 inch strips then cut into 1 inch pieces.

Step 4: Assemble turtles. Place a piece of caramel over each pecan and gently press down so they stick firmly together.

Step 5: Melt chocolate. Place chocolate chips and shortening in glass bowl and microwave for one minute on 70% power. Stir gently until melted. You may need another 30 seconds in the microwave. Place in preheated mini crockpot to keep melted during dipping. The other options are to melt over a double boiler or in a fondue pot. The shortening thins the chocolate so it's easier to dip and also gives it a little shine.

Step 6: Dip your turtles. I think the easiest way to dip is to use a toothpick. Stab each caramel/pecan with a toothpick and dip in chocolate. Gently tap against side to remove excess chocolate and place on wax paper or Silpat by gently twisting toothpick, if needed, to loosen from caramel. Dip quickly or the hot chocolate will cause the caramel to soften and fall off your toothpick! Sometimes the toothpick indention will cause a hole to appear in chocolate... once in a while go back and swirl tops of turtles lightly with toothpick to fill in hole. Don't worry, after a dozen or so you will get the hang of it and it will go much quicker!

Once the turtles have hardened store in an airtight container somewhere cool - like the garage or storage room in your basement. Now you have another gourmet and delicious homemade treat to arrange on a Christmas platter for your Christmas Eve program or the inevitable parties galore!! Enjoy!

Deadly Caramel Brownies!

I got this recipe from my friend at work a long time ago and I can't believe I haven't tried it before... it is awesome!! Eric about died and went to heaven (he loves caramel) when I made them. So next time you feel like a gooey yummy treat, bust out this recipe - you won't be disappointed!

Caramel Brownies

submitted by Brittany

1 box German chocolate cake mix
1/3 c evaporated milk
1/2 c butter,melted

14 oz package of Kraft caramels (50)
1/3 c evaporated milk

1 cup milk chocolate chips (Guittard or other large chips)

1. Preheat oven to 350 degrees. Stir together dry cake mix, butter, and evaporated milk. Press half of this mixture into bottom of a 9x13 inch pan. Bake for 6 minutes.


2. Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside.


3. Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Refrigerate approximately 30 minutes to set. Cut and serve.

Caramel Filled Chocolate Cookies

These cookies have a rolo baked in the center. Aren't they a pretty? I love the way they look. This is an impressive looking cookie, and the best part is they taste as great as they look! I made these for a Super Bowl party we went to. (I actually took these pictures whith the plate sitting on my lap in the car on our way! ) I think this would be a great recipe to make someone you love for Valentines Day! I love that holiday! So here is to a Happy Heart Day you all! Have fun baking! Lots of love XOXO Melanie

Caramel Filled Chocolate Cookies

submitted by Melanie

2 1/2 c. all purpose flour

3/4 c. unsweetened cocoa

1 tsp. baking soda

1 c. sugar

1 c. firmly packed brown sugar

1 c. softened butter

2 tsp. vanilla

2 eggs

1 c. chopped almonds, or pecans

48 Rolo (caramels in milk chocolate), unwrapped 9 oz. pkg.

1 tbsp. sugar

4 oz. vanilla flavored candy coating (opt.)

Heat oven to 375 degrees. Lightly spoon flour into measuring cup and level off. In a small bowl, combine flour, cocoa and baking soda; blend well.
In a large bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 cup of the pecans.
For each cookie with floured hands, shape about 1 tablespoonful dough around 1 Rolo, covering completely.
In a small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart on an ungreased cookie sheet.
Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack. Melt the vanilla flavored candy coating in a saucepan or in a baggie in the microwave. Drizzle over cookies.

Almond Roca Toffee

I know it's long past Christmas time, but with Valentine's Day coming up, you've got a perfect opportunity to make some homemade toffee! Seriously, this is so amazing. Of all the homemade Christmas candy, my Mom's caramels and this homemade toffee are my favorites. Mouthwatering delicious.
Be sure to heat it SLOWLY initially. If you heat it up too fast the butter will separate and it won't make toffee.  Sometimes it will still separate at the very end, in which case I would not add the sliced almonds directly to the toffee; I would try to pour the excess butter out of the pot before emptying the rest in the prepared pan.  It should still turn out okay. (Then just sprinkle sliced almonds on top the warm chocolate on the top.)
Oh, this is so wonderful. Let me know how it works for you!

Almond Roca Toffee
submitted by Erin  ~  The Sisters Cafe

1 c. butter (two cubes)
1 c. sugar
2 tsp water (optional, to help prevent the butter from separating)
2/3 c. slivered almonds (or whole roasted almonds; see instructions below)
semi-sweet chocolate chips (melt on top)
sliced almonds (sprinkle on top, optional)

Melt butter in a saucepan. Add sugar and water and stir with a wooden spoon over low heat until sugar granules are dissolved. Turn to medium and continue stirring until mixture boils and the butter is completely incorporated. At this point, you can start your timer for about 6 or 7 minutes , just to give you a gauge.
If desired, add slivered almonds after a few minutes of the mixture boiling (about when it turns golden brown). (Lately, I don't add slivered almonds directly to the toffee. I prefer to spread out roasted and salted (or raw will work, but I prefer roasted) almonds on the cookie sheet and pour the toffee on top of them. I just like it better that way. This is how they are pictured.)
Continue stirring mixture, making sure all the butter is completely incorporated, and it has been boiling for about 5 to 7 or so minutes. (Different pans heat differently, so the time is approximate.)  It should be a light caramel color. (If you are using a candy thermometer, the temperature should be ~300 F.)  Immediately pour mixture onto ungreased cookie sheet. If necessary, spread out with a spatula.
Sprinkle chocolate chips on top and let melt. Once melted, smooth with a spatula. Finally, sprinkle finely chopped walnuts or sliced almonds on top (if desired, you could brown the almond slices first in the microwave, stirring every 30 seconds, until lightly browned and fragrant). Let toffee cool completely (outside if it's cold or in fridge/freezer). Break into pieces and store in an airtight container or serve right away.

Homemade Caramels

This recipe is from my Grandmother and it's fabulous! It makes such smooth caramels - they are wonderful dipped in chocolate, made into turtles or just eaten plain! Christmas candy making takes a lot of time and energy but I look forward to it all year. It is such a fun time to spend with the women in my family! Unfortunately I'm stuck here at home today making these alone due to the outrageous snow storm outside! I was supposed to go to Melanie's for a Christmas baking fest! Maybe later today....


Homemade Caramel
Submitted by Brittany  ~ The Sisters Cafe

1/2 cup butter (not margarine)

1 1/2 cups light corn syrup

2 cups brown sugar

1 1/2 cups heavy whipping cream, divided

1-1 1/2 tsp vanilla extract

mixed nuts, optional1. First, butter a 9x13 baking dish. If you want to have nuts in your caramel, you may spread them out in the pan and pour the finished caramel on top of them. Or you can add nuts directly to the caramel just before pouring it out of the pan (see instructions).  Set the pan aside.

2. Begin by melting butter in large heavy pan over medium-low heat. Add brown sugar, corn syrup, and half of cream (3/4 cup). Cook over medium-low heat, stirring gently, until sugar dissolves.

3. Cook, stirring occasionally, until candy thermometer reaches 224°. Add rest of cream (3/4 cup) gradually. Turn up stove to medium heat and continue to cook. At this point I wash down the insides of the pan with a pastry brush and water to get rid of any sugar crystals (left alone they may cause your caramel to turn to sugar). Don't worry about drops of water getting in the caramel - it will boil off.

4. Just before it reaches 240°, add in vanilla. Allow it to come back to a boil and remove from heat as soon as it reaches 240 degrees F.**check tips   If you like nuts, add them about 1 minute before the caramel is done - if you add them earlier they will over cook.

5. Immediately pour into a buttered 9x13-inch pan. Allow to cool, use a spatula to remove caramel onto a cutting board, and cut caramel into small squares. Wrap in waxed paper or plastic wrap.

Tips:

1. The trickiest part about making caramel is knowing how high a temperature to let it cook to... remember that the hotter it gets, the harder the caramel will be.  I want to caution you all that 240 degrees F is NOT a hard and fast rule - in fact that may only work out for a few of you.  Unfortunately there are too many factors contributing for me to be able to tell you an exact temperature: your altitude, your candy thermometer, the type of pot you use, the type of stove top, etc.  If you are near sea level, the temperature could be higher than 240, if you are at very high altitude, it could be lower.  However, I have to say that the most variation in temperature comes from the candy thermometer!   There are two things that you can do to help though. 

Number 1: calibrate your candy thermometer.  To do this, look up what temperature water boils at your altitude.  Next boil water in your pot with your candy thermometer and note at what temperature it reads when the water boils.  This will tell you if your candy thermometer is "off" and by how many degrees.  This will help you know if you need to add or subract a certain of degrees in a recipe. 

Number 2 (and most important!):  I would suggest checking your caramel the old fashioned way... when it gets close to the temp you think it will be done at, drop a tiny bit into ice water and swirl the water around with a spoon a little.  The caramel should harden quickly.  If it forms a ball that is the right consistency you like, it's ready. I like it to form a solid ball that is firm but still be soft enough to squish between your fingers when pressure is applied.  This is completely subjective though, which is why this is a great method to get it the way YOU like it! 

2. Don't stir it when it gets close to the end. In fact, it needs minimal stirring at all!

3. Do not touch or disturb the caramel once you've poured it into the 9X13 - wait patiently for it to set up.

 4. I like to wrap in waxed paper. I rip the paper from the roll in 4 1/2 -5 inch strips then cut those in half. (That's perfect for a piece ~1 inch square) Then roll the piece of caramel and twist ends. Grip the paper from the far edge to twist in, otherwise it will rip.