OMG-GLUTEN FREE CHOCOLATE CHIP COOKIES STUFFED WITH VANILLA BEAN SALTED CARAMEL ICE CREAM

FIRST, MAKE YOUR CARAMEL. CLICK HERE FOR THE RECIPE.
NEXT, MAKE YOUR VANILLA BEAN ICE CREAM
HEAT IN A POT:

• 3 cups HEAVY CREAM
• 2/3 cups sugar
• 1 teaspoon pure vanilla
  
• Seeds scraped from 1 vanilla bean (or I have used 1 T. VANILLA BEAN PASTE INSTEAD)
  

Directions

Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Cover, and chill overnight. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours.

This time, I added 1 1/2 cups caramel to the ice cream in the maker at the end of its freezing time. Next time, I will freeze the vanilla first till it's firm and then swirl in the caramel!

To make the cookies for the ice cream sandwiches gluten free I used cup4cup flour and followed this recipe.

CARAMEL TOPPED DOUBLE LAYER CHOCOLATE CHEESECAKE WITH PEANUT BUTTER CUPS AND OREO CRUST!

Crust
MELT 7 1/2 TABLESPOONS BUTTER AND STIR IN 2 1/2C. CRUSHED GLUTINO OREOS (300 GRAMS)
PRESS INTO BOTTOM AND SLIGHTLY UP SIDES OF 9 INCH SPRINGFORM. CHILL WHILE MAKING CHEESECAKE.

CHEESECAKE:
ELECTRIC MIX:
2 1/2 PACKS CREAM CHEESE (600 GRAMS)
1 CAN SWEETENED CONDENSED MILK
1/4C. SUGAR
2 TSP. VANILLA
3 EGGS


MELT 100 GRAMS DARK CHOCOLATE CHIPS AND COOL. THEN STIR IT INTO 1/3 OF THE CHEESECAKE BATTER. POUR THIS CHOCOLATE CHEESECAKE INTO THE CRUST FIRST AND THEN POUR THE REST ON TOP. PLACE IN A LARGER PAN FOR A WATER BATH AND ADD BOILING WATER TO REACH HALFWAY UP SIDE OF PAN. BAKE FOR 1 HOUR AND 15 MINS. COOL COMPLETELY AND REFRIGERATE.

PREPARE CARAMEL TO POUR ON TOP AND GARNISH WITH PEANUT BUTTER CUPS!!! KEEP COLD!!!

MORE SALTED CARAMEL

THIS STUFF ROCKS! CLICK HERE FOR THE RECIPE!

SALTED CARAMEL BARS

GRAHAM CRACKER CRUST....HOMEMADE SALTED CARAMEL....THICK CHOCOLATE GANACHE AND TOFFEE BITS ON TOP!!! CAN EASILY BE MADE GLUTEN FREE,TOO!!!

CRUST: STIR ALL TOGETHER AND PRESS INTO AN 8X8 PAN LINED WITH NONSTICK FOIL. BAKE AT 350 FOR 7-10 MINUTES AND COOL.
1 1/2 cups GF graham cracker crumbs
1/2 cup sugar
1 STICK MELTED BUTTER (8 TABLESPOONS)

TOP COOLED CRUST WITH APPROX. 1 CUP SALTED CARAMEL. CLICK HERE FOR THE CARAMEL RECIPE.

MELT 1 BAG OF CHOCOLATE CHIPS WITH A SPLASH OF HEAVY CREAM AND POUR ON TOP. SPRINKLE WITH TOFFEE BITS! LET CHILL UNTIL FIRM. CUT! THESE STORE WELL IN THE FREEZER.

SALTED CARAMEL SAUCE & CHOCOLATES

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

WELL, THIS MONTH I HIT THE JACKPOT WHEN I RECEIVED MANU'S MENU! MANUELA HAS A BEAUTIFUL BLOG WITH SO MANY DELICIOUS AND TEMPTING RECIPES. ONCE I SAW A SALTED CARAMEL SAUCE AND CHOCOLATES....DING! DING! DING! I KNEW IT WAS CALLING MY NAME. THIS IS BY FAR ONE OF THE BEST CARAMEL SAUCES I HAVE EVER MADE. IT DOESN'T EVEN REQUIRE A CANDY THERMOMETER WHICH MAY BE APPEALING TO MANY. THE FLAVOR? OH MY!!!!!! I USED THE CARAMEL SAUCE TO MAKE SOME CARAMEL FILLED CHOCOLATES AND CARAMEL FILLED CHOCOLATE BARS TOO!!! THANKS MANUELA....I LOVE YOUR CARAMEL RECIPE!!! XO

THIS IS HOW IT LOOKED WHEN IT WAS DONE...RIGHT BEFORE I STARTED EATING IT BY THE SPOONFUL....YES-LITERALLY!!!!!!!!!!

THIS IS HOW IT BEGAN-WITH A WHOLE LOT OF HOT SUGAR!!!!! HOT, HOT, HOT!

POURING IT INTO MY PYREX TO COOL. I STRAINED IT, TOO!
AHHHH, THE PERFECT CUP OF HAPPINESS-WAITING TO BE POURED INTO YOUR MOUTH BOWL!

SO, FIRST I USED THE CARAMEL TO MAKE THESE CUTE LITTLE FILLED CHOCOLATES!

CAN YOU TASTE IT?
YUP!!! 100% AS GOOD AS IT LOOKS!!!!! I PROMISE!

NEXT, I MADE CARAMEL FILLED CHOCOLATE BARS! OH SO FUN!! AREN'T THEY THE CUTEST?
HAD TO CRACK INTO ONE! IT'S MY JOB AS A BLOGGER.

IT'S A TOUGH JOB BUT SOMEONE HAS TO DO IT!

FIGURED I'D PHOTO MY WAY THROUGH AS I ATE IT. AFTERALL, DID YOU KNOW IF YOU EAT WHILE TAKING PICTURES FOR A BLOG THE CALORIES DON'T COUNT? REALLY....TRUE STORY!
AHHHH...SWOOOOOOOOOOOOOOOON!!!!!!!!!!!!!
SALTED CARAMEL RECIPES-ADAPTED FROM MANU'S MENU
Salted Caramel
Ingredients:

2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal dutch oven or casserole, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.

2. Use a wooden spoon begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color.

3. Continue to cook until the sugar turns deep brown and starts to smoke. The darker you cook the sugar without burning it, the better the sauce will be. Don't let it burn.

4. Remove from the heat and quickly stir in about a quarter of the cream. The mixture will bubble up quickly, so you may wish to wear an oven mitt. Continue to whisk the cream, stirring as you go to make sure it's smooth. Stir in the butter and salt. * at this point mine had a large clump so i needed to put it back on the heat to smooth it all out. Strain into a pyrex and let cool. Will store in fridge up to one month.

For choc bars-melt choc and brush into molds. Chill. Add caramel and chill again. Add more choc on top and chill for the last time. Pop out of molds and enjoy!!!!!

HOMEMADE CARAMEL CUPS

TO MAKE THESE, I USED A MOLD FOR THE CUP SHAPE. MELT CHOCOLATE DISKS AND BRUSH THE MOLDS WITH THE CHOCOLATE. CHILL. ADD ONE SQUARE OF HOMEMADE CARAMEL TO EACH CENTER OF THE MOLD AND COVER WITH MORE MELTED CHOCOLATE. CHILL. EASSSSSY! SEE BELOW FOR THE CARAMEL RECIPE.

Fleur de Sel Caramels

Ingredients

• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 teaspoon fine fleur de sel, plus extra for sprinkling
• 1/2 teaspoon pure vanilla extract

Directions

Line an 8-inch-square baking pan with nonstick foil.

In a deep pot combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan. Mine got golden at about 310-317 degrees.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel.

LINKING AT http://www.realfoodallergyfree.com/2012/03/allergy-free-wednesday-328/

CARAMELS!

CHOCOLATE DIPPED CARAMELS

DID YOU KNOW THIS WEEK WAS NATIONAL CHOCOLATE COVERED CARAMEL DAY? MY HUBBY SAID THAT'S OUR HOUSE EVERYYYYDAY! HOLD ONTO YOUR POTATOES FOR THIS ONE! HOMEMADE SALTED CARAMELS DIPPED IN DARK CHOCOLATE AND TOPPED WITH SEA SALT!!!!!!

RECIPE-I TRIED TWO DIFFERENT RECIPES AND THIS ONE WAS THE BEST!

Fleur de Sel Caramels

Ingredients

• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 teaspoon fine fleur de sel, plus extra for sprinkling
• 1/2 teaspoon pure vanilla extract

Directions

Line an 8-inch-square baking pan with nonstick foil.

In a deep pot combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan. Mine got golden at about 310-317 degrees.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel. Melt chocolate of your choice. Dip caramel squares and lay on wax paper to set. Sprinkle very lightly with sea salt.

LINKING AT MIX IT UP MONDAY

LINKING AT DWELL ON JOY

recipe adapted from Ina Garten

MORE CARAMELS

CARAMELS!

RECIPE COMING SOON!

CARAMELS!

DID YOU KNOW TODAY IS NATIONAL CHOCOLATE COVERED CARAMEL DAY? MY HUBBY SAID THAT'S OUR HOUSE EVERYYYYDAY! HOLD ONTO YOUR POTATOES FOR THIS ONE! HOMEMADE SALTED CARAMELS DIPPED IN DARK CHOCOLATE AND TOPPED WITH SEA SALT!!!!!!

THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!!

INTRODUCING THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!! 2 CHEESECAKE LAYERS, 2 CHOCOLATE CAKE LAYERS, 2 LAYERS OF THICK HOMEMADE CARAMEL, GANACHE GLAZE, WHIPPED GANACHE FROSTING, PEANUT BUTTER TOPPING FOR DECORATION, REESE'S PEANUT BUTTER CUPS AND HOMEMADE CHOCOLATE CRAFTED CURLS.... MOVE OVER CHEESECAKE FACTORY!!!!! NEED I SAY MORE????????????????????? WHAT DO U THINK???YUP! THE CAKE IS WEIGHING IN AT A WHOPPING 11.5 POUNDS!!!!!!!!!!!!
GETTING READY FOR THE FIRST SLICE!!!
OOOOOOOOH!!!! CHECK OUT THOSE LAYERS!!!!!
ARE YOU CONVINCED YET THAT YOU NEED TO MAKE THIS??? SET ASIDE 2 DAYS MINIMUM AND GET TO WORK. HERE IS THE LINK TO THE RECIPE I USED. CHANGES I MADE: I USED BETTY CROCKER GUTEN FREE CHOCOLATE CAKES TO MAKE THIS A GLUTEN FREE RECIPE AND LEFT OUT ALL PEANUTS. THE REST I FOLLOWED AS WRITTEN!!! THIS CAKE IS WORTH EVERY SINGLE CALORIE!!!!!!! OH YEAH, AND I SERVED THIS WITH A BIG SCOOP OF HOMEMADE VANILLA ICE CREAM ON TOP!!!!!! http://www.sprinklebakes.com/2011/03/peanut-butter-cup-chocolate-cake.html

Peanut Butter Cup Chocolate Cake Cheesecake

Serves 15-20 at least Note: Plan ahead, this cake should be made over the course of 2-3 days. Please read this recipe in its entirety before making. I have included lots of helpful notes throughout the text. Edit: Also, please note that this cheesecake should be stored in the freezer and is easier to cut when still partially frozen. Crustless Cheesecake portion: 30 mini peanut butter cups, each one quartered 2 sticks (16 tbsp) softened butter 1 cup granulated sugar 4- 8 oz packages cream cheese, softened 1- 3 oz. package cook and serve vanilla pudding 4 eggs 2 tsp baking powder 1 tbsp lemon juice Preheat oven to 325 degrees. Grease two 9" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside. Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients except peanut butter cups. Mix again until smooth. With a rubber spatula, fold in quartered peanut butter cups. Divide batter evenly between pans. You should have 8 cups of batter, so 4 cups in each pan. Smooth batter with offset spatula (Fig.1) and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out. Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid. Turn out frozen cheesecake layers and peel parchment from the bottoms. Line the pan they were in with enough parchment or wax paper to hang over the sides of the pan (Fig. 3). Place the cheesecakes back in the pans. This makes removal FAR more easy after caramel layer has been added. Place cheesecakes back into the freezer while you make the caramel layer. Caramel for cake layers: 2-14 oz cans of sweetened condensed milk 10 tbsp. butter 80 caramels Scant cup of salted peanut halves Important note: This recipe is made in two batches, so all of the ingredients are divided. In a large microwaveable bowl, place 1- 14 oz. can sweetened condensed milk, 5 tbsp. butter, and 40 caramels. Heat at 1 minute intervals until smooth. My household microwave at full power took about 4 minutes. Pour caramel evenly over frozen layers of cheesecakes. Be careful to not let much of the caramel drip over the sides. Sprinkle each layer with 3-4 tbsp. of salted peanut halves. Return cheesecake layers to freezer. LINKING AT http://tessadomesticdiva.blogspot.com/

CARAMEL

THE BIRTHDAY GIRL LIKES CARAMEL.

THE BIRTHDAY GIRL ALSO LIKES CHOCOLATE. SO, WHAT'S INSIDE?YUP! CARAMEL!!!!! HAPPY BIRTHDAY, BIRTHDAY GIRL!!!! WONDER WHAT I REALLLLY MADE FOR YOU???? POSTING THIS WEEKEND!

FOR THE CARAMEL:

Classic Caramel
1/3 cup water
1/4 cup corn syrup
1 1/2 cups sugar
1 cup heavy cream
1/4 cup unsalted butter
1/2 tsp salt

In a large saucepan, combine water, corn syrup and sugar. Bring to a boil over high heat, then continue to boil until caramel turns a deep honey color (10-14 minutes).
While sugar cooks, combine cream and butter in a microwave-safe bowl and cook for 1-2 minutes on high heat, until butter is melted. Set aside.
When sugar is a deep honey color, pour in cream mixture. Caramel will bubble up vigorously. Stir until bubbles subside slightly, then stir in salt. Attach a candy thermometer to the side of the pan and continue to cook, stirring regularly with a silicone spatula, until caramel reaches 260F (5-10 minutes).
Pour caramel into a greased pyrex and cool. Once firmed you should be able to roll it out.

Melt chocolate of your choice and brush onto molds. Chill. Add cut caramel chunks to mold and pour more melted chocolate on top.

CARAMEL RECIPE FROM BAKING BITES!