Salted Caramel Pretzel Bread Pudding

Once upon a time, when I was a young ambitious woman living in the bustling city of Chicago, I ate some salted caramel pretzel bread pudding.  It was from a Charlie Trotter restaurant that was more of a deli where you could buy stuff to-go... I cannot remember the name.  Please help.  I think it was in Lincoln park.  I digress... I remember shortly after trying the bread pudding, the restaurant closed down, and citizens of Chicago wept for days.  I'm sure it wasn't because of the bread pudding, because that sh*t was amaaazing.  It still haunts me to this day how delicious it was.

I recreated the dessert in my cozy kitchen in Raleigh.  I cubed up pretzel bread and toasted it up nicely in the oven to get it a little crisp.  Then I soaked the bread in a mixture of evaporated milk, eggs, sugar, vanilla, and homemade salted caramel sauce.  I used Bobby Flay's salted caramel sauce recipe and it worked beautifully.  The mixture is baked, then topped with more caramel sauce, whipped cream and sea salt.  This is soo good.... so rich, so addicting.

The baking dish I used was larger than an 8x8-inch dish, but smaller than a 13x9.  Any medium sized-baking dish should work.

Also, I was wrong; it was chocolate covered pretzel bread pudding and it was from Trotter's To-Go.  It wasn't salted caramel at all!  Oh well, I put my own spin on the dessert.

Salted Caramel Pretzel Bread Pudding

8 cups cubed pretzel bread
2 cans evaporated milk
3 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract
Bobby Flay's Salted Caramel Sauce 
Pinch of sea salt
Whipped cream, for serving

Heat oven to 350 degrees F.  Place bread on a sheet pan and toast 10 minutes.  Remove from oven and cool.

In a large mixing bowl, whisk together evaporated milk, eggs, granulated sugar and vanilla until well combined.  Stir in bread cubes and most of the caramel sauce (reserve 1/4 cup) and soak for 20 minutes.

Butter a medium sized baking dish; add bread pudding mixture.  Bake 45-50 minutes or until set and golden brown.  Remove dish from oven and cool on a wire rack.  Drizzle with remaining caramel sauce.  Sprinkle with sea salt.  Allow to cool at least 30 minutes before serving.  Serve with whipped cream.

Makes 6 servings

Peanut Butter Dream Bars

These bars are perfect to nibble on with a cup of coffee or tea.  They're undeniably rich, so you may or may not be able to finish eating a bar in one sitting.  The inspiration behind these bars comes from Potbelly's Dream Bars.  Potbelly is a really great sandwich chain, and whenever I frequent airports and see one, I have to stop and get a Wreck Sandwich and a cup of broccoli cheddar soup.  Next to the cash register at Potbelly they have a display of cookies and bars, one of which is their Dream Bar.

Dream Bars are rich, chocolatey oatmeal bars with sweet caramel.  This recipe is my adaptation of Dream Bars; I added chunky peanut butter, white chocolate chips and dark chocolate chips.  I really love the crumbly, buttery texture of these.  For the caramel, I used the caramel bits that are already unwrapped - much easier than unwrapping fifty caramels.

Peanut Butter Dream Bars

10 tablespoons unsalted butter, softened
1/4 cup crunchy peanut butter
3/4 cup dark brown sugar
1 cup old fashioned oatmeal
1/4 teaspoon baking powder
1 cup all purpose flour
1 cup dark chocolate chips
1 cup white chocolate chips
1 bag of unwrapped caramel bits
5 tablespoons evaporated milk
Sprinkle of sea salt.

Heat oven to 350 degrees F.  Line a 13x9-inch baking dish with foil; coat foil with nonstick cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter and brown sugar until creamy.  Beat in oatmeal, baking powder and flour until just combined.  Stir in chocolate chips and white chocolate chips until combined.  Pat half of the mixture into bottom of prepared pan.  Bake 10 minutes.

In a small saucepan over medium-low heat, melt caramel bits and evaporated milk, stirring frequently.  Pour caramel on top of bars.  Sprinkle remaining dough evenly on top.  Bake 15-20 minutes more or until golden brown.  Sprinkle with a pinch of sea salt.  Cool completely on a wire rack before slicing.

Makes 12 big bars

The Best Chewy Brownies

The Best Chewy Brownies

1/2 cup unsalted butter
3/4 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
1/4 cup water
1/4  cup oil
2 tablespoons cornstarch
2 tablespoons dark corn syrup
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups all purpose flour
1/2 cup chocolate chips + additional for topping
1/2 cup finely chopped pecans, toasted + additional for topping

Melt butter, cocoa powder, sugar and water in a small saucepan over medium heat, whisking frequently until mixture comes to a boil.  Remove pan from heat and cool 5 minutes.

Add chocolate mixture to a large mixing bowl, along with oil, cornstarch, corn syrup, baking soda baking powder, salt and eggs, and mix until well combined - about 3 minutes.  Whisk in flour, chocolate chips and pecans until just combined.  Spread batter into a greased 8x8-inch pan.  Sprinkle with additional chocolate chips and pecans, if desired.

Bake 20-25 minutes or until set.  Cool on a wire rack.  Drizzle with caramel sauce, if desired.

Makes 9 big brownies

Dark Chocolate Sea Salt Caramel Gingerbread Cookies

    Dark Chocolate Sea Salt Caramel Gingerbread Cookies

1 1/2 cups all purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/2 cup unsalted butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 tablespoon molasses
3 ounces unsweetened chocolate, melted
3/4 cup dark chocolate chips
4 tablespoons caramel syrup
1/4 teaspoon sea salt

In a medium bowl, sift together flour, cocoa powder, baking powder, salt, ginger, cinnamon and clove.  In a large mixing bowl, on medium speed, beat together butter, brown sugar and vanilla until creamy and smooth.  Beat in egg, molasses and chocolate until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in chocolate chips until combined.  Chill dough 1 hour or until cold.

Heat oven to 350 degrees F.

Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart.  Bake 12-14 minutes or until crisp.  Cool 1 minute before transferring to wire racks to cool.  Cool cookies 15 minutes.  Drizzle caramel on cookies; sprinkle with sea salt.

Makes 40 cookies

Chocolate Turtle Pie

Salted Caramel, Blueberry, Coconut-Corn Flake Cookies

Cashew Caramel Cookie Butter Cake

Cashew Caramel Cookie Butter Cake

Ingredients:
Cake
3 tablespoons unsalted butter, softened
3 tablespoons Cookie Butter or Biscoff Spread
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup coconut milk
1/2 cup finely chopped toasted cashews
1/2 cup sweetened flaked coconut

Caramel1 cup coconut milk, divided use
1/3 cup brown sugar
2 tablespoons corn syrup
2 tablespoons butter
1/8 teaspoon finely ground sea salt

Frosting2 tablespoons unsalted butter, softened
2 tablespoons Cookie Butter or Biscoff Spread
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Directions:

Heat oven to 350 degrees F.  Coat a 9-inch cake pan with cooking spray.

To make the cake, in a large mixing bowl, using a mixer on medium speed, beat together butter, cookie butter and sugar until creamy - about 1 minute.  Beat in egg, vanilla, baking powder, baking soda and salt until well combined.  Reduce mixer speed to low, and beat in flour, alternating with coconut until just combined.  Beat in cashews and coconut until combined.  Place batter into pan.  Bake 25 minutes, or until golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool 10 minutes before running a knife around outside edges and inverting cake onto a platter.

To make the caramel sauce, heat 1/2 cup coconut milk, brown sugar and corn syrup in a medium saucepan over medium heat: bring to a boil.  Boil, without stirring, until caramel reaches 236 degrees.  Remove pan from heat and whisk in remaining coconut milk, butter and sea salt until combined.  Poke a generous amount of holes into cake, and pour caramel on top. 

To make the frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter, cookie butter, confectioners' sugar, milk and vanilla until creamy and smooth.  Frost cake.

Makes 8 servings

Gooey Candy Bar Peanut Butter Pie

Gooey Candy Bar Peanut Butter Pie

18 chocolate sandwich cookies, finely crushed
3 tablespoons unsalted butter, melted + 1/2 cup
3/4 cup brown sugar
1/2 cup chunky peanut butter
1/2 cup Karo light corn syrup
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon ground sea salt
3/4 cup all purpose flour
2 cups chopped candy bar of choice
1/3 cup semi-sweet chocolate chips
Caramel sauce
Whipped cream

Heat oven to 350 degrees F.  Spray a 9-inch pie dish with nonstick cooking spray.

In a large mixing bowl, stir together crushed cookies and melted 3 tablespoons butter until well combined; press crumbs into bottom and up the sides of pie dish.

Melt remaining 1/2 cup butter in a small saucepan over medium heat; cook 2-3 minutes, whisking constantly, until butter foams and starts to turn golden brown.  Transfer butter to a large mixing bowl. 
Add brown sugar to mixing bowl.  Mix together, using a mixer on medium speed, until well combined - about 1 minute.  Beat in peanut butter, corn syrup, eggs, vanilla, baking soda and salt until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour until just combined.  Stir in candy bar until combined.  Spread filling on top of chocolate cookie crust.  Evenly sprinkle with chocolate chips.  Bake 23-25 minutes, or until golden brown.

Cool completely before slicing.  Drizzle caramel sauce on top of pie and serve with whipped cream.

Makes 10 servings

Missouri Mud Cake

Missouri Mud Cake

18 chocolate sandwich cookies, finely ground
2 tablespoons unsalted butter, melted, + 1/2 cup softened
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs, room temperature
3/4 cup milk
1 cup milk chocolate chips, melted
1 cup pecan halves
3/4 cup heavy cream, divided use
1 cup semi-sweet chocolate chips
15 caramels, unwrapped

Heat oven to 350 degrees. Coat a 13x9-inch baking dish with cooking spray.

In a bowl, stir together cookie crumbs and melted butter. Pat crumbs into baking dish; bake 8 minutes.
In a bowl, sift together flour, cocoa, baking powder and salt. In a bowl, using a mixer, beat together softened butter, sugar and vanilla until creamy. Beat in eggs until combined. Beat in flour mixture and milk until combined. Beat in milk chocolate until combined. Pour batter on top of crust; sprinkle pecans on top. Bake 22-25 minutes or until center wobbles only slightly.

Bring 1/2 cup cream to a simmer in a saucepan over medium heat; remove from heat and stir in semi-sweet chocolate until melted. Drizzle chocolate on top of cake.
Bring remaining 1/4 cup cream to a simmer in a saucepan over medium heat; stir in caramel until melted. Drizzle caramel on top of cake. Lightly cover and refrigerate until ready to serve.

Makes 12 servings

Salted Caramel Ice Cream

.


Salted Caramel Ice Cream

1 1/4 cups granulated sugar, divided use
2 1/4 cups heavy cream, divided use
1/4 cup unsalted butter
1/2 - to 3/4 teaspoon flaky sea salt (depending on how salty your sea salt is)
1 teaspoon vanilla extract
3 large eggs
1 cup whole milk

Heat 1 cup sugar in a dutch oven over medium heat until sugar starts to melt. Reduce heat to medium-medium low and constantly whisk sugar until it turns deep golden brown. Whisk in 1 1/4 cups heavy cream and butter, and contiue to whisk until well combined, sugar is dissolved, and deep golden brown in color. Remove pot from heat and whisk in salt and vanilla until combined. Pour caramel sauce in a large mixing bowl.

Whisk eggs together in a large mixing bowl.

In a large saucepan, over medium heat, whisk together remaining 1/4 cup sugar, 1 cup heavy cream and milk; bring mixture to a simmer, whisking frequently. Gradually whisk half of hot cream mixture into eggs until well combined. Whisk egg-cream mixture back into saucepan containing remaining cream. Cook, whisking constantly, until custard reaches 170 degrees F, or coats the back of a spoon.

Whisk custard mixture into bowl with caramel sauce until well combined. Cover and chill overnight.

Freeze caramel custard in an ice cream maker according to manufacturers' instructions.

Makes 8 servings

Caramel Apple Bars

Caramel Apple Bars

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground clove
1/4 teaspoon freshly grated nutmeg
1/2 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated apple, drained
1/2 cup applesauce

6 tablespoons unsalted butter
16 caramels, unwrapped
3 tablespoons milk
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup finely chopped pecans, toasted

Preheat oven to 350 degrees F. Butter a 13x9-inch baking dish.

In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon, ginger, clove and nutmeg. In a large mixing bowl, using a mixer on medium speed, beat together 1/2 cup butter and brown sugar until creamy - about 1 minute; beat in egg, 1 teaspoon vanilla, apple and applesauce until well combined - about 1 minute. Reduce mixer speed to low and beat in flour mixture until combined.

Spread batter into prepared pan. Bake for 35-40 minutes or until golden brown. Cool completely on a wire rack.

To make the caramel glaze, melt 6 tablespoons butter in a small saucepan over medium heat; cook for 3-4 minutes or until butter foams and turns golden brown. Reduce heat to low and stir in caramels and milk until melted; whisk in confectioners' sugar, vanilla and salt until combined. Pour and spread glaze over the top of apple bars; evenly sprinkle with pecans. Cool completely before slicing.

Makes 20 bars

Deep-Dish Caramel Apple Pie

Deep-Dish Caramel Apple Pie

Double Crust Pie Dough
3 cups all-purpose flour
1/3 cup granulated sugar
1 1/4 teaspoons salt
1 1/4 teaspoons baking powder
1 cup cold unsalted butter, cut into small pieces
10-12 tablespoons ice water

5 large granny smith apples, peeled, cored, thinly sliced
30 caramels, unwrapped
1/4 cup milk or cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

To make the crust, in a large mixing bowl, stir together flour, sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.

Preheat oven broiler. Place apples on a large sheet pan. Broil 5-6 minutes, stirring once, until apples start turning golden brown; remove apples from oven and place in a large mixing bowl.

Melt the caramels and milk together in the microwave and stir well; stir in vanilla, cinnamon and ginger until combined. Stir caramel mixture into apples until combined.

Preheat oven to 400 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch deep-dish pie plate, and place on a cookie sheet; fill pie shell with caramel apples. Roll out additional dough disc and top apples; trim and flute edges. Slice some cuts in the center of pie. Brush a little milk whisked together with an egg evenly over pie dough and sprinkle with coarse sugar if desired.

Bake for 20 minutes or until golden brown. Reduce oven temperature to 350 degrees, and bake an additional 40 minutes (covering with foil in the last fifteen minutes) or until deep golden brown. Cool on a wire rack.

Serve with caramel sauce, toasted pecans, and vanilla ice cream.

Makes 8 servings

Pumpkin-Spiced Kulfi with Caramel Popcorn

Pumpkin-Spiced Kulfi with Caramel Popcorn

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup heavy cream
3/4 cup canned pumpkin purée
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 cup finely chopped toasted walnuts

Caramel Popcorn (Divide recipe in half, if desired - you won't need the whole batch)
Caramel Sauce, if desired

Directions:
In a large mixing bowl, whisk together sweetened condensed milk, evaporated milk, heavy cream, pumpkin purée, cinnamon, ginger and nutmeg, until well combined. Pour mixture into an 8 or 9-inch in length loaf pan, and sprinkle walnuts over the top. Freeze overnight or until set, probably about 6 hours.

Dip the loaf pan into hot water (don't submerge) for about 15 seconds, and then invert onto a cutting board. Cut into equal slices and plate, walnut side up. Top with caramel popcorn, and drizzle with caramel sauce and additional walnuts, if desired.

Makes 8 servings

Browned Butter Caramel Blondies

A caramel-y browned butter blondie loaded with white chocolate chips and toasted pecans.

Browned Butter Caramel Blondies

Ingredients:
1 cup all-purpose flour
1/2 teaspoon salt (scant)
1/4 teaspoon baking soda
8 tablespoons unsalted butter
3/4 cup Kraft caramel bits
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg, plus 2 yolks
2 teaspoons vanilla extract
1/2 cup diced pecans, toasted*
1/3 cup white chocolate chips

Directions:
Preheat oven to 375 degrees F. Line an 8x8-inch square baking dish with foil, and coat with non-stick cooking spray.

In a medium-sized bowl, sift together flour, salt, and baking soda.

In a medium saucepan, melt butter over medium heat. Continue to cook, stirring frequently, until light golden brown and fragrant. (Mine probably took around 8 minutes)
Stir in caramel bits until melted.

In a large bowl, using an electric mixer on high speed, beat sugars, eggs, and vanilla, for 3 minutes. Reduce mixer speed to low and beat in melted butter-caramel mixture, gradually, and beat an additional 1 minute. Add flour and mix until just combined. Stir in toasted pecans and white chocolate chips.
Scrape batter into prepared pan, evenly, and smooth the surface.

Bake at 375 degrees F, for 30-32 minutes, until golden brown in color, and a toothpick inserted comes out clean. Plunge dish in a larger dish filled with ice water for 30 minutes. When dish is cooled off, chill in freezer or refrigerator for easier slicing.

*I toasted my pecans in the microwave

Yield: 12 blondies