Caramel | 20something cupcakes

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how-to: fleur de sel caramels.

December 10, 2011 — 18 Comments

I interrupt this {seemingly normal} blog post to bring you a message.

Check it: It’s me. In my kitchen. Lookin’ like a fool…with my pants on the ground.

Kidding! My pants are totes on in this video. Nothing weird going on over here. Well, that I can’t say for sure. Is making fleur de sel caramels and forcing your boyfriend to film it weird? Maybe.

I’m slightly intoxicated in the second half of this video. Is that weird? Psssh. That’s def not weird. I had to wait three whole hours for that caramel to set! What else is a girl to do? There was champagne to be had, people!

Here’s the deal: A while back, I said I was bringing video to 20something cupcakes. I’m all about keeping my word, and I did; I made this fabulous meal, Daniel was taping it, and in the midst of it all, a bottle of wine fell from the top of my fridge, causing a jagged piece of glass to ricochet off the floor so hard that it cut my wrist…like, bad. Like, I had to go to the emergency room because my wrist grew a golf ball bad. Like, a year later, it’s still hard for me to hold a plank on that wrist bad.

This is a true story, y’all. I can’t make this stuff up!

Maybe it was a sign. Maybe I just had too many bottles of wine piled on top of my fridge. Either way, a couple of months went by and I started a new job that I got super-busy with. So I’ve been really busy working, right – like it’s *totally* normal to get to work at 7am and leave at 8pm – and then somewhere along the way, I had an epiphany. I realized that even though I love my job, I was losing sight of other things that I love. Things like this blog. This blog provides a creative outlet that just can’t be touched.

And so, I made myself a promise that I would stop working so damned much (can I get an amen!?) and get back to the other things in my life that make me happy – things that I’m fully in control of, things that really allow me to grow. I’m a person who always likes to be pushing myself. When it comes to this blog, and myself, and my own pursuit of happiness, nothing can stand in my way.

This {right here} is my world, I’m in charge – and I’ve recently made the decision to take it back into my own hands.

I can hardly think of a better way to do so than these fleur de sel caramels. Part of my goal is to show you, if you’re even the least bit unsure – or at the very least looking for some entertainment, which I hope to provide you – that what I’m doing is easy! And fun. If you’re not having fun, you’re doing it wrong.

In Sassy in the Kitchen, Sweets + Treats caramel, fleur de sel, holiday gift ideas, making candy, salty + sweet

chocolate {salted caramel} cupcakes.

November 9, 2011 — 55 Comments

Today, I thought you deserved something special.

And by special, I mean luscious salted caramel. Tucked inside perfectly moist chocolate cupcakes. Does that qualify?

No? Hmmm… How about if I throw in some salted caramel buttercream frosting? I thought so. I knew you’d be into this. What’s not to be into? These cupcakes are a little taste of heaven in every bite. Well, if you like chocolate and salted caramel…and the food-gasm that entails once you’ve achieved that perfect salty-sweet combination. That’s what salted caramel is all about, after all – and chocolate is an obvious match for it.

Caramel…shall we discuss? I have a feeling we’ve talked this one through before, but just in case you’re new here, let me tell you: It’s not that hard to make. Try it, if you never have, and you’ll likely surprise yourself. The trick I can let you in on – and it’s not exactly a secret – is that caramel turns quickly from velvety and smooth to a hardened, burnt mess. As long as you’re paying attention, you’ll be fine. This is not something you want to be doing while talking on the phone, while licking the cake batter bowl clean, while trying to braid your dog’s hair with your toes.

In Sweets + Treats caramel, chocolate, cupcakes, frosting, salty + sweet

southern comfort apple pie.

October 30, 2011 — 19 Comments

When you serve a pie, and everyone instantly proclaims it to be the BEST pie they’ve ever eaten, you know you’re onto something.

“Best pie, ever?” I asked. “Like, best apple pie?”

“No. Best pie ever. Any pie. This apple pie is better than any other pie in the world.”

Bold words. Bold words for a bold pie. This is not your grandmother’s apple pie. This apple pie is sexy. Dangerous. This apple pie lives on the edge.

It all starts with a perfectly buttery, flaky crust. The pie dough is easy to work with, which earns extra points in my book. But the Southern Comfort-caramel-super cinnamon-y apple filling is clearly the star of the show. Say it with me: Southern Comfort-caramel-super cinnamon-y apple filling. These are ingredients that clearly belong together. I had to go out and buy a bottle of Southern Comfort, because yes, my college days are over, and I’m not exactly tossing back SoCo lime shots at home on a quiet Friday night – though I do have quite a bit left in the bottle, and a few limes sitting in a bowl on the counter, so I’d be lying if I didn’t see anything happening with that in my near future.

In Sweets + Treats apples, caramel, cinnamon, pies + tarts, project pastry queen, southern comfort, southern recipes

bacon + cashew caramel corn.

May 11, 2011 — 1 Comment

If I could appropriately describe the way this popcorn tastes in words, then you’d be left with no choice but to make it.

To say that you must make it isn’t enough. You must make it now.

Not tomorrow, not this weekend. Right now. Seriously. It’s that good. Go ahead, pick a movie – or, scratch that, just head straight to the TV and call it a night. I promise you, life doesn’t get much better than a fully-loaded DVR with all of your favorite sleazy reality shows, and this ridiculously good caramel corn.

Did I mention there was bacon?

Sure, you have to whip up some caramel – but it’s really not as difficult as people make it out to be. I actually enjoy making it, and I’ve never once screwed it up. Your freshly made caramel sauce gets poured over your popcorn/cashew/cayenne/bacon mixture, and then the trays (yes, as in more than one) are baked in the oven. The end result is everything you could ever ask for in a snack: sweet, salty, crunchy, spicy. Caramel corn heaven.

{Thank me later}

Bacon + Cashew Caramel Corn

Adapted from Colt and Gray in Denver, CO via Bon Appétit

1/2 cup popcorn kernels
2 tablespoons vegetable oil
8 ounces bacon, chopped
1/2 cup unsalted raw cashews (one 2.5-ounce package)
1 teaspoon coarse kosher salt or coarse sea salt
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
Nonstick vegetable oil spray
1 1/2 cups sugar
1/4 cup water
2 tablespoons light corn syrup

Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.

Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.

Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps.

DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.

Makes about 15 cups.

In Starters, Sweets + Treats bacon, caramel, movie night snacks, popcorn, reality tv

turtle ice cream pie.

June 22, 2010 — 9 Comments

{It’s pretty ridiculous}

I have my BFF Jess to thank, because it was her love for everything turtle that inspired me to make this for her birthday. Sure, everyone loves a good old-fashioned cake or cupcakes for their special day – but I think it’s fun to change it up once in a while, and give them something totally personalized.

This was relatively easy – the only thing you need to know is that it takes a while. You have to spread a layer of softened ice cream, drizzle caramel overtop, and then freeze it for an hour. 3 times. Then freeze overnight before making the topping. So, it’s a bit of prep work – but I promise you, the end result is worth it. I cheated a little bit, and didn’t let it freeze an entire hour each time. I guess that’s why my layers are a little sloppy looking; if you want a picture-perfect slice, then by all means follow the directions to a T – but I can promise you it’s just as delicious this way.

Turtle Ice Cream Pie

Adapted from Bon Appétit

The crust:

1 1/2 cups pecan halves or pieces (6 to 7 ounces), toasted, divided
3/4 cup graham cracker crumbs (about 5 whole graham crackers, finely crushed in resealable plastic bag)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted {I use Smart Balance, as always}

Easy homemade caramel and ice cream filling:

3/4 cup (packed) dark brown sugar
3/4 cup heavy whipping cream
3 tablespoons dark corn syrup {I only had light corn syrup and it turned out just fine}
3 tablespoons unsalted butter {Smart Balance}
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 pints (4 cups) premium vanilla ice cream, divided {I used light}

Ganache:

5 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1 1/2 tablespoons dark corn syrup {again, only had light}
3/4 teaspoon vanilla extract
Pinch of salt

Make the crust:
Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).

Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.

Make the caramel sauce and filling:
Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.

Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.

Make the ganache:
Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.

Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.

Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.