Salted Honey Caramels

Ever since I began making my own chocolates, truffles, and candy I have found store bought stuff to be pretty bland and...cardboardish tasting.  I have discovered that nothing compares to freshly made confectionery cooked up in your kitchen and made with real ingredients.  Whenever whipping cream is on sale, you can be sure I'll be cooking up a batch of these mouth-watering morsels!

These caramels are buttery smooth and delicious, it's hard to eat just one!  They are also super easy to make, you just need some time.  I recommend using a candy thermometer for accurate results. You can pick one up at a department or hardware store in the kitchen supply section for about $5.

I started with a basic caramel recipe from Joy of Baking.  I don't buy corn syrup and after a bit of research discovered honey can be an acceptable substitute, which is perfect for a gal who has plenty of local unpasturized honey at her disposal.  Have fun trying it out!


Salted Honey Caramels

1 1/2 cups heavy 'whipping' cream (cream with a 35-40% butterfat content)
1 cup granulated white sugar
2/3 cup firmly packed dark brown sugar
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
3/4  teaspoons kosher salt
1/4 cup butter, diced
Extra salt for sprinkling

Line an 8 inch (20 cm) square baking pan parchment paper.  Set aside.

In a large, heavy bottomed saucepan, stir together the cream, sugars, honey and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a rubber spatula.  Once it is boiling, stop stirring and clamp a candy thermometer to the side of the saucepan.  Make sure the bottom of the thermometer isn't touching the bottom of the pan.    

Every few minutes I take my rubber spatula and run it around the edge of the pan and give the works a stir.  Keep checking your thermometer once it nears the 240 degree mark, because the hotter it gets, the quicker the temperature rises...aka don't try doing something else while you are making caramels or you will end up with rock hard candies that still taste amazing but are really hard to cut.  Not that I've ever done that.  Ahem.  

Boil the mixture over medium high heat until the temperature reaches 250 degrees F.  Once you've reached that sweet spot - I stop juuuust before the 250 degree mark - take it off the stove and stir in your butter and vanilla, mixing until all the butter has melted.  Pour into your prepared pan.  If you so desire, sprinkle a little kosher or flake salt on top right now.  It looks pretty and if you like sweet/salty combinations, you'll love a bit of salt on top.  If not, they are great as is.  Then you can just call them "Honey Caramels." ;)

Let it sit for a few hours or overnight, then pop it out by lifting the edges of the paper.  Cut into pieces with a large knife.  I like to wrap mine in wax paper and give as gifts in a beribboned treat bag. Another option is cutting them a bit smaller and dipping them in chocolate.  Mmm. Share and enjoy! 

Chocolate Cake

Fudgy, chocolatey, yummy cake!  A favorite here in the Harseverse for birthdays.

Ingredients:

1 cup white sugar
1/2 cup brown sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt (reduce by half if using salted butter)
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup butter or coconut oil, melted
1 teaspoon vanilla extract

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.  (I use one 10-inch, one 9-inch, and one 6-inch pans, dividing the batter evenly between them to get the three-layer cakes pictured below.)

1. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, melted butter and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

1. Pour batter evenly into prepared pans.

1. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.

1. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Now choose your frosting...  The vanilla compliments the chocolate cake quite nicely, kind of how the icing in an oreo just works with the cookie. But if you have a serious chocolate craving, stick with the chocolate frosting.  Both are delicious!

Chocolate Frosting

1/2 cup butter, softened
2 oz unsweetened chocolate, melted
3 cups powdered (icing) sugar
3 Tbsp milk
2 teaspoons vanilla

Combine all ingredients and mix with a hand or stand mixer.  Frost cooled cake.

Vanilla Cream Frosting

1-1/4 cups (300 mL) butter, softened
6 cups (1.5 L) icing sugar
3/4 cup (175 mL) whipping cream
2 tsp (10 mL) vanilla
 

In large bowl, beat butter until fluffy. Alternately beat in sugar and cream, making 3 additions of sugar and 2 of cream. Beat in vanilla.  Frost cooled cake. 

Carrot Raisin Muffins

1 cup raisins
2 cups whole wheat flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
optional spices: cloves, ginger, cardamom, nutmeg, 1/4-1 tsp each, depending on how adventurous you are!
4 eggs
1/2 cup butter or coconut oil, melted
1/2 cup milk
1/2 cup brown sugar
3 cups shredded carrots (really pack it in the measuring cup)

Put the raisins in a bowl and cover with warm water. Let them soak while you prepare your other ingredients. This will prevent them from burning while in the oven.
In a large mixing bowl, combine all dry ingredients. To save on washing dishes, make a well in the center of the dry ingredients and add the eggs and beat them gently. Add the oil and milk and mix all together until just moistened, then fold in the raisins and carrots. Fill muffin cups 3/4 full and bake at 350 degrees F for 20-22 minutes, until the muffins spring back when lightly touched.

Sugar Free Banana Bread (or Muffins)

Use dates instead of sugar to sweeten your banana bread!

1/2 cup butter, softened
1/2 cup pitted, chopped dates
3 eggs
6 large overripe bananas
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt

If your dates are soft and squishy, you can use them as is, skipping to step 4. If they are hard, soak them for a bit in some hot tap water. Place chopped dates in a small bowl and cover them halfway up with hot water, placing a plate on top. Let them hang out in there while you get your other ingredients ready.

Whisk all your dry ingredients together, and mash the bananas.

Drain the water off your dates (don't worry about squeezing it out) and put them in a bowl with the butter.

Cream butter and dates together until thoroughly mixed. Add eggs and mix well. Mix in mashed bananas, then add the dry ingredients and stir until just moistened.

Fill muffin cups and bake at 350 degrees Fahrenheit for 20 to 25 minutes. For banana bread, spread in a loaf pan and bake for 30-35 minutes. The bread freezes well, so I always double the recipe and pour into a 13x9 pan, cut into squares and freeze. The boys love it for breakfast!

Enjoy!

Oatmeal Raisin Cookies

3/4 cup butter, softened
3/4 cup lightly packed brown sugar
1/2 cup granulated sugar
1 egg
2 Tbsp water
1 tsp vanilla
3/4 cup all purpose flour
3/4 tsp baking soda
2 tsp cinnamon
3 cups rolled oats
1 1/2 cups raisins

Cream butter, sugars, egg, water, and vanilla together until light and fluffy. Combine flour, soda and cinnamon. Add to creamed mixture, mix until blended. Stir in oats and raisins. Drop dough by heaping tablespoonfuls onto baking sheets. Press flat for crispy cookies, leave mounded for chewy cookies. Bake at 350 degrees for 12-15 minutes, or until edges are golden brown. Do not overbake. Enjoy warm from the oven with a glass of milk! :)

Lemon Bars

Shortbread Base
3/4 cup butter, room temperature
1 1/2 cups flour
1/2 cup icing sugar

Filling
2 lemons, room temperature
4 eggs
1 1/2 cups sugar
1/4 cup flour

Mix together the butter, flour and icing sugar. Pat into a 8x11 pan. Bake at 350 degrees for 20 minutes or just until the edges turn brown.
To make the lemon filling, wash and dry the lemons. Grate the zest of the lemons using a lemon zester or use the small holes of a cheese grater. You need 2 tablespoons of zest. Juice the lemons with a juicer or by squeezing them in your fist after cutting them in half. You need 1/3 cup. Whisk together the eggs and sugar. Stir in the lemon juice, zest and flour. Pour the filling over the shortbread and return the pan to the oven for 20 to 25 minutes until the edges are lightly browned. Cool and dust with icing sugar. These bars can be frozen.

Hummos, Hummus

Ingredients

1 can chickpeas, (aka garbanzo beans) drained and rinsed
1/4 cup olive oil
3 tablespoons lemon juice
1 tsp cumin
1 tsp minced garlic (I've used Epicure's toasted garlic, it works well)
1-2 tablespoons water

Method

Blend all ingredients in a food processor until smooth. Tweak the ingredients a little to suit your taste! Serve with warm pitas and fresh veggie sticks.

Apple Bran Muffins

Ingredients:

1/4 cup packed brown sugar
1 egg
1 cup buttermilk (sub 1tsp lemon juice or vinegar and add milk until it reaches 1 cup)
1/3 cup butter, melted or 1/3 cup oil
3 tbsp molasses
1 cup natural wheat bran
3/4 cup wheat germ
1 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups finely chopped apple

Method:

• Combine first five ingredients in a large mixing bowl.
• Combine bran, flour, baking soda, baking powder and salt in a seperate bowl.
• Stir dry ingredients into wet ingredients.
• Stir in apple.
• Spoon into 12 greased muffin cups. (I use silicone liners, no grease needed)
• Bake at 350 degrees F for 20-23 minutes, or until set.
  

Chocolate Truffles

8 oz. (225 grams) semisweet or bittersweet chocolate

3/4 cup whipping cream

2 tablespoons butter

2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles (cocoa, toasted coconut, chopped nuts) on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Alternately, after forming the truffles, put them in the fridge to firm up, and then dip them in melted chocolate before returning them to the fridge to harden. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

revised from Joy of Baking.com

Apple Pie Muffins

Ingredients

Topping
1/4 cup packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1 tablespoon butter, melted

Batter2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

1 tsp cinnamon
1 egg
1 cup buttermilk(or use 1 tsp vinegar in 1 cup milk)
1/2 cup butter, melted
1 teaspoon vanilla
1 cup packed brown sugar
2 cups diced apples

Directions

Topping-mix all together, until mixture forms crumbs.

Batter- Whisk together egg, buttermilk, butter, and vanilla.
Stir in sugar. Add apples and mix well. In a seperate bowl, combine flour, cinnamon, baking soda, and salt. Add dry ingredients to wet ingredients. Stir just until combined. Spoon into muffin cups. Sprinkle the topping over the muffins. Bake at 375 degrees F for 20 minutes or until firm to the touch.