Showing posts with label caramel. Show all posts
Showing posts with label caramel. Show all posts

Tuesday, May 4, 2010

Burnt Sugar Ice Cream (TWD)

Oh yeah baby - this Burnt Sugar Ice Cream tastes as good as it sounds. I love all things caramel, but have avoided making it from scratch --- I guess I've experienced one too many burnt sugar messes. This time, I watched my sugar like a hawk.

The caramel base starts with sugar and a little water which is dissolved into a syrup. Now, it's time to watch carefully:
Nope, it's not ready yet:
Oh yes, that deep amber color:Now, the exciting part --- pouring the milk and cream into the boiling burnt sugar syrup:
This burnt sugar/cream mixture is combined with egg yolks to create the ice cream base. After the ice cream is churned and rests in the freezer, I'm ready to dig in. If you noticed, there is only one bowl...my hubs doesn't like caramel...this ice cream is all mine!This ice cream had a wonderfully soft, almost velvety texture and it was super easy to scoop.

The burnt sugar imparts a slightly bitter flavor, which contrasts wonderfully with the subtle sweetness of the ice cream. My taste buds were very happy.

Thanks to Becky of Project Domestication for a fantastic pick this week! Make sure to visit Becky's blog for this unbelievably delicious ice cream recipe.

Tuesday, March 23, 2010

Dulce de Leche Duos (TWD)

For all of you caramel fanatics, this week's Tuesdays With Dorie recipe for Dulce De Leche Duos is calling your name. Luscious dulce de leche is incorporated into the cookie dough. If that isn't enough, a generous dollop of this caramel-y goodness is sandwiched between two cookies.

On David Lebovitz's blog, he writes about this delicious spread and aptly describes it as a "shiny and deeply caramelized milk jam". As I continued to read, I was surprised to learn that one can make homemade dulce de leche with canned sweetened condensed milk --- check out the recipe here. I was lucky enough to find canned dulce de leche at my grocery store, but will definitely consider going the homemade route next time.
The cookie dough was suprisingly very soft and sticky. Instead of struggling with a spoon or scoop to work with the dough, I used a piping bag with a large round tip to portion the dough on the baking sheets.
These cookies are definitely meant to satisfy a sweet tooth. I actually enjoyed the cookies more sans the filling. With the dulce de leche filling, I thought they were a bit too sugary sweet for my personal taste, but I can see how those who love caramel would swoon over these gems.
For the recipe, please visit Jodie's blog, Beansy Loves Cake.

Tuesday, October 7, 2008

Caramel PECAN-Topped Brownie Cake (TWD)

Tammy from Wee Treats By Tammy made this terrific selection for this week's TWD baking exercise. Previously, I've made this cake on many occasions with great success during my PB (pre blogging) days, so I'm excited to finally have an opportunity to take pictures and write a post about this delicious cake. There is something so seductive about having a warm, gooey caramel sauce studded with nuts enveloping a moist, dense chocolate cake...oh my!!! You can't go wrong with this recipe!

My only variations from the original recipe:

1.) Individual servings: I wondered how this recipe would hold up if there were made into individual cakes (I worry that the cake would come out too dry). For the individual servings I used 6 flat bottom baking cups (they look like mini panetone liners), and adjusted the baking time (325F for ~25 minutes):


2.) Pecans: I usually go for the toasted chopped pecans instead of the peanuts. I prefer the taste and texture of pecans: 3.) Caramel sauce recipe quantity: As the caramel sauce recipe makes WAY more that you would need for a single cake, I cut that recipe in half.

I loved these little cakes!!! The cake itself was very moist (whew!), and they were a perfectly sized individual portions. This caramel sauce is wonderfully gooey and it makes for a terrific presentation if you pour the sauce over the cake as you serve it to your guests. The bonus on the the caramel --- it doesn't turn to a hard brittle when it cools.
If you'd like to make this yourself, Tammy has the recipe on her site. If you're lovin' this cake, check out more delicious versions of this recipe at the Tuesdays With Dorie blogroll.

Blog Widget by LinkWithin