caramel sauce Archives - Cooking Classy

Turtle Pumpkin Pie

Jaclyn — Tue, 18 Nov 2014 15:03:35 +0000

Turtle Pumpkin Pie - super easy, deliciously creamy with plenty of pumpkin flavor, and it's perfectly spiced! If you're bored with your usual pumpkin pie, this version is a yummy twist with caramel, cream, nuts, and pumpkin spice. Try it for your Thanksgiving dinner, Friendsgiving, Christmas, or another fall gathering.

Turtle Pumpkin Pie Recipe

Looking for the easiest pumpkin pie you'll ever make? Look no further because I'm pretty sure this one takes the cake, or pie for that matter. This Turtle Pumpkin Pie is not only incredibly easy to make, but it is so creamy and delicious! I know everyone loves classic pumpkin pie, but sometimes you need to shake things up.

One thing I love about this recipe is that it is so straightforward and simple that my kids can help me make it, and even better, they can do most of the work.

Pie recipes can be complicated and full of far too many steps and ingredients, and with that said, there usually isn't much my kids can help me with when I'm making them. Not the case here.

This pie couldn't get any easier! Holidays are about being together and spending time with one another but sometimes we get caught up in everything and forget about the little things, like making a simple dessert with our kids. The instructions are simple and straightforward, making it even easier for the family to work together. Kids love to whisk the pudding mixes in a large bowl, using a spatula or spoon to fold in whipping cream or spread it on top of the pie, or adding the 1/2 cup nuts like sprinkles.

I love how proud my kids are when they've helped with part of the meal and how excited they get to serve it to everyone while letting them know they helped make it.

I hope you love it as much as we do!

Turtle Pumpkin Pie

An easy to make no bake pumpkin pie with the delicious flavor addition of pecans and caramel.

1/4 cup +2 Tbsp caramel ice cream topping (, divided)
1 (6 oz) ready-to-use graham cracker crumb crust
1/2 cup + 2 Tbsp chopped PLANTERS Pecans (, divided)
2 (3.4 oz) pkgs. JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 (8 oz) container COOL WHIP Whipped Topping (, thawed, divided)

Pour 1/4 cup of the caramel sauce onto bottom of pie crust and spread into an even layer. Sprinkle 1/2 cup chopped pecans evenly over caramel layer. In a large mixing bowl, whisk together JELL-O Vanilla Flavor Instant Pudding (both packets), milk, pumpkin, cinnamon, and nutmeg. Stir in 1 1/2 cups of the COOL WHIP Topping. Chill pie in refrigerator 1 hour. Top with remaining COOL WHIP Topping, caramel sauce and pecans just before serving. Recipe source: KRAFT

Dessert

American

Pumpkin Pie

German Chocolate Ice Cream Pie

Jaclyn — Mon, 06 Oct 2014 20:54:25 +0000

German Chocolate Ice Cream Pie is the cool and easy version of your favorite iconic flavor: German Chocolate. Chocolate, coconut, pecans, and caramel combine to create the classic German Chocolate Cake. But what if we made a coconut crust and filled it with ice cream instead? German Chocolate Ice Cream Pie is a fast and simple recipe that you can make in advance and store in your freezer, ready for dessert. Try this for Thanksgiving or Christmas parties!

Don't you love a good shortcut recipe? Like this German chocolate pie without all the hassle of rolling out and shaping dough and spending all that time making a filling from all your other pie recipes. This cool pie only requires five ingredients: it starts with a simple coconut crust and it's filled to the brim with a rich and luscious store-bought chocolate ice cream filling.

German Chocolate Ice Cream Pie

Chocolate Cupcakes with Salted Caramel Frosting

Jaclyn — Tue, 05 Feb 2013 04:29:18 +0000

Chocolate Cupcakes topped with a rich Salted Caramel Frosting - it's a match made in heaven! This will likely be one of the tastiest cupcakes you ever have sunk your teeth into! Rich chocolate paired with creamy luscious caramel with hints of salt - you just can't go wrong here.

Is it just me, or does butter seem to disappear almost as quickly as you get it home? I'm always opening my fridge to find that last stick of butter or sometimes worse, the last 2 Tbsp of butter - ahhh. That's not going to get me far. I bought over six, one pound packages of butter last week. Already gone. Don't worry, of course I didn't eat all of what I make with that myself. Most of it I give to neighbors or friends.

I cook a lot and bake a ton. A lot of that butter went to experimenting to create a delicious chocolate cupcake. I just recently posted a chocolate cupcake - just yesterday actually (the Almond Joy cupcakes) but I figured with all of that hard work in recipe testing I was going to get two recipes out of such a delicious chocolate cupcake =). Really you could frost the chocolate cupcakes with any frosting you wanted.

Salted Caramel Hot Chocolate

Jaclyn — Thu, 24 Jan 2013 17:58:28 +0000

Salted Caramel Hot Chocolate combines the delicious creaminess of hot chocolate with the sophisticated flavor of salted caramel! This is such a decadent comforting drink and it's the ultimate way to warm up on a cold day. Make a mug of this fancy hot chocolate for Christmas morning, going caroling, or just to enjoy pretty Christmas lights. Top it with addicting whipped cream or mini marshmallows for extra sweetness!

Salted Caramel Hot Chocolate Recipe

Have you ever wondered why we call it hot cocoa half of the time and regular hot chocolate the other half of the time? The answer is very simple really and makes complete sense.

Hot cocoa is made from cocoa powder, therefore it doesn't have cocoa butter in the ingredients and hot chocolate is made from chocolate (which contains both cocoa and cocoa butter).

It seems pretty obvious and I had never really thought about why there are two names until I went to post this recipe and was wondering what to call it.

You may have noticed my set today is dun duh duh dah - snow! Yes, lovely, lacy, glittery, perfectly bright, and gorgeously white - bitter cold snow.

There is actually a story behind it. Not that you care, but I just love the memories so I have to share. When I was young my siblings and I would go out to play in the snow and I got this grand idea once to build giant chairs out of snow, as large as our little legs could roll and push a giant snowball.

Yeah, they'd get pretty heavy, it would probably be such a funny thing to watch us little kids trying to do. Anyways, we'd get our "thrones" as big as we could, then build a step in front so we could climb to the top of it (but it's not like it was large enough that we actually needed the step =), then we would build a backrest and armrests on each side (snow is pretty mold-able under the proper conditions, on powdery snow days we'd never be able to do it).

After our hard work was complete, I climbed onto my chair, and about then I realized how cold I was (because when you have work to do it's easy to forget such things), and I decided I needed a cup of hot cocoa to drink while sitting in my throne.

So, I shaped a little cup holder into one of the armrests, ran inside, prepared my hot cocoa, and then returned to my prized piece of art. I'd sit in my chair until my butt started to go numb from being so cold from the chair - that was essentially made of ice (which only took a few minutes haha) sipping my warm cup of cocoa. It was so much fun.

As you see because of that I will always love hot cocoa and not just because of its silky smooth, warm chocolaty decadence. Now if I'd had this caramel hot chocolate back then I really would have felt like royalty on my throne.

I had some caramel sauce waiting for good use in my fridge and I thought seeing as it's been negative-degree weather it was the perfect time for hot cocoa. This hot chocolate is blissful, to say the least. I will say, yes you could use store-bought caramel sauce but it won't be near as good as what you get with the homemade caramel sauce. It's worth the little bit of extra effort.

If you want a salted caramel version, simply sprinkle some Maldon sea salt flakes over the top. This recipe really is very versatile and can be prepared to suit your personal taste. You can add in more chocolate, use more caramel sauce, you could use semi-sweet chocolate chips, or even cocoa powder and sugar.

I think it would also be delicious with dulce de leche in place of the caramel. However you make it, don't forget to drizzle the top generously with caramel, it's the best part - when you get a sip of half hot chocolate, half caramel drizzled whipped cream, or marshmallows. MMMMM. Enjoy!

I don't usually show the set (and don't you love how I call it a "set" like I'm some pro photographer - I wish =), but this is my view, peering out the window after I nearly froze my hands off getting the above pics.

I came inside and ran my hands under warm water, the sting ah. Then I walked back over to the porch and peered out at the gorgeous little beauty waiting and decided it was worth going back out for =).

I know this is turning into a seriously lengthy post, but I've been waiting for a great fit for my snowflake photos. Around Christmas time we had the most gorgeous snowflake storm I've ever seen. The snowflakes were visible to the naked eye. I spent about 2 hours taking pictures of snowflakes.

They were stunning, to say the least. I wish I would have had a ridiculously expensive camera along with a macro lens that captures perfect detail. Rather I own a Canon Rebel, a 50mm macro lens and I don't even own a tripod.

For close-ups like this, it would be nice so I'm not sitting there holding my breath trying not to shake my camera. The second was my favorite photo. I call it the mother snowflake.

I wanted to call it such because it was like a mother snowflake, if you look closely there is a small snowflake safely resting upon it. Snowflakes truly are gorgeous.

Salted Caramel Hot Chocolate

Hot chocolate upgraded with salted caramel! This is such a decadent comforting drink and it's the ultimate way to warm up on a cold day!

2 cups milk (, preferably whole)
1/4 cup bittersweet chocolate chips ((I recommend Ghirardelli)*)
1/2 cup caramel sauce (, store-bought or homemade)
Sweetened whipped cream or vanilla marshmallows
Grated chocolate for garnish (, optional)
Caramel Sauce (, recipe below)

Prepare caramel sauce according to directions listed and allow to cool slightly. Heat milk in a medium saucepan over medium heat.
Once milk is warm, stir in chocolate chips and caramel, and cook whisking constantly until chocolate has melted.
Allow to cool slightly and serve warm topped, topped with sweetened whipped cream or miniature marshmallows, drizzle each serving with 1 Tbsp caramel sauce and garnish with grated chocolate if desired.
*For a richer hot chocolate, you can use up to 1/2 cup bittersweet chocolate chips and mix in more caramel sauce as well if desired.

Keep in mind homemade caramel sauce generally has more calories and fat and will increase count listed.

Drinks

American

Hot Chocolate

Salted Caramel Apple Cupcakes

Jaclyn — Tue, 02 Oct 2012 15:06:00 +0000

Salted Caramel Apple Cupcakes are the perfect fall celebration treat. The cupcake base is perfectly spiced and dotted with finely shredded tart apples, topped with a complex caramel frosting, drizzled with homemade sticky caramel sauce, and finally sprinkled with a few flakes of sea salt for depth. You'll be licking your fingers for sure!

All the flavors of a caramel apple in a moist, fluffy, generously frosted cupcake. I'll take 10 please! These cupcakes are fabulous to say the least. My husband said they were his favorite cupcakes ever, so I guess they must be pretty good. I will admit coming up with cupcake recipes is no easy task.

My first recipe attempt wasn't what I was looking for so I made a few alterations, such as reducing the sugar and butter slightly, omitting baking powder, and adding lemon juice to help imitate the slight tartness of a caramel apple (I may even add more next time). I also used coarsely grated apples the first time around and found I didn't like the texture.

They seemed to make the cupcake too heavy as well so I went with the finer grate the second time around and it made a world of difference.

Salted Caramel Apple Cupcakes

If you like caramel apples this is definitely a recipe you're not going to want to let this Fall season go by without making. If you aren't a fan of salted caramel feel free to omit the sea salt. If you want to make them extra fancy you could add some vanilla bean seeds to the caramel sauce or the frosting. And for an added crunch you could sprinkle them with chopped pecans or walnuts.
Be sure to be careful when making the caramel as you are working with boiling hot melted sugar here. Also really pay attention to its color while it boils as it will go through stages. Through the clear, the light golden, to golden orange, then amber and at last the dark amber. Be sure to allow it to become dark enough in color but also making sure it doesn't become too dark.

It's color is key. If it is under cooked or over cooked the caramel wont be the right consistency and wont have the right flavor. When it's too dark it is burned and tastes bitter. When it's under cooked it will taste more like butter and sugar than caramel and it will be too runny.
I absolutely love homemade caramel sauce. Once you make it at home you'll have a really hard time buying the stuff at the store (that's made from mostly corn syrup). The homemade caramel sauce is the crowning jewel of these cupcakes. Enjoy!

Salted Caramel Apple Cupcakes

The best autumn flavor pairing in decadent cupcake form!

2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 cup salted butter (, at room temperature)
1 1/4 cups granulated sugar
1/2 cup applesauce (, at room temperature)
2 large eggs
2 tsp lemon juice
1 tsp vanilla extract
1 cup finely grated Granny Smith Apples ((about 4 small apples, peel them first))
Caramel Frosting (, recipe follows)
1/2 tsp coarse sea salt (, or to taste)

Fluffy Caramel Frosting

1 cup salted butter (, at room temperature)
4 cups powdered sugar
3/4 cup Caramel Sauce (, recipe follows (cooled completely))
1 tsp vanilla extract

Caramel Sauce

1 cup granulated sugar
1/4 cup water
1/4 cup salted butter
2/3 cup heavy cream

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt, set aside. In a large mixing bowl, using an electric hand mixer on medium speed, blend together butter, sugar and applesauce until well blended and fluffy, about 1 minute. Add in eggs one at a time mixing until combine after each addition.
Blend in lemon juice and vanilla. With mixer on low speed, slowly add dry ingredients and mix just until combine. Fold in finely grated apples (as well as the juice of the grated apples). Divide batter among paper lined muffin cups filling each cup about 1/2 full.
Bake cupcakes in preheated oven 17 - 19 minutes until golden brown and toothpick inserted into center of cupcake comes out clean. Allow to cool completely then frost with Caramel Frosting. Just before serving, drizzle cupcakes with leftover caramel sauce and sprinkle lightly with sea salt. Store cupcakes in an airtight container.

Fluffy Caramel Frosting

In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until mixture comes together. Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 3 - 4 minutes.

Caramel Sauce

Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely.

Dessert

American

Caramel Apple Cupcakes

Caramel Cheesecake Apple Dip (3 Ingredient 3 Minute Recipe)

Jaclyn — Thu, 07 Jun 2012 04:48:00 +0000

Caramel Cheesecake Apple Dip is a quick combination of whipped cream cheese, caramel topping, and crushed graham crackers, making the absolute BEST dip for apples (and anything else you can dream up).

The ultimate apple dip! It's rich, it's sweet, it's tangy and it's the perfect compliment to fresh apples. Sure to be a crowd favorite and you'll love how easy it is to make!

Caramel Cheesecake Apple Dip

I wanted a simple dip for my apple one day and caramel apples are one of my favorite desserts, as is cheesecake, so I thought I may as well combine them all into one quick and ridiculously simple dip.

To say this dip is good is speaking much too lightly. I'm totally in love with it! It makes a great last minute treat for a party because, really it can be made in just a few minutes (and if you have an apple slicer things are almost too easy).

I almost always have cream cheese on hand, since it's such a great ingredient for sweet and savory dishes. Caramel topping may not be a regular ingredient in your house, but the good news is that jars of caramel topping are shelf stable and easy to keep on hand. Graham cracker crusts are easy to buy and save time, but you can also use a food processor to crush graham crackers into tiny pieces for dipping.

Serve it with your favorite kind of apples (I think it would also be delicious with bananas and maybe a drizzling of chocolate mmm) and enjoy!

Other Dips to Try

I'm a huge fan of dessert dips, whether paired with fruit, cookies, crackers, or whatever you like best. Quick dips are important to have in your back pocket for hosting, after school snacks, or just to get more fruit into your diet. Here are some of my favorite dips to try:

Caramel Cheesecake Apple Dip (3 Ingredient 3 Minute Recipe)

The ultimate apple dip! It's rich, it's sweet, it's tangy and it's the perfect compliment to fresh apples. Sure to be a crowd favorite and you'll love how easy it is to make!

2 (8 oz) pkg cream cheese, ( chilled)
1 cup caramel ice cream topping, (chilled (I used Hershey's in the glass jar))
1 store bought graham cracker pie crust, (crumbled)

Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping.
Break graham cracker pie crust into pieces and place pieces in a ziploc bag, then seal bag and using a rolling pin crush graham cracker crust pieces until finely broken (there should no longer be chunks).
Serve with apple slices. Dip apple slices into caramel cheesecake dip then into broken graham cracker crust. Store cheesecake dip in refrigerator up to one week.

Note: this dip is also delicious with a bit of cinnamon (about 1/4 tsp) and a few dashes of nutmeg mixed in.

Dip

American

Caramel Apple Dip