Salted Caramel Apple Pancake

Makes one 8-inch pancake
Serves 6 to 8

Ingredients:

Caramelized Apple Base

• ¼ cup unsalted butter
• 8 large Granny Smith apples, peeled and cut into ¼-inch slices
• 1½ cups packed brown sugar
• ½ cup whipping (35%) cream
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ⅛ teaspoon salt
• 1 teaspoon pure vanilla extract

Deep Dish Pancake

• 1 cup all-purpose flour
• 2 tablespoons + 1 teaspoon granulated sugar
• 1¼ teaspoons baking powder 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¾ cup whole (3.25%) milk
• 3 tablespoons full-fat sour cream or Greek yogurt
• 2 tablespoons vegetable oil 1 egg
• ½ teaspoon pure vanilla extract
• ¼ cup icing sugar, for garnish

Directions:

Caramelized Apple Base

1. Place the butter in an 8-inch round cast iron skillet over medium-low heat. Once the butter is melted and bubbling, add the apples, stirring occasionally until al dente.
2. Add the brown sugar, whipping cream, cinnamon, nutmeg, and salt. Stir to combine. Cook for 5 minutes, or until the sauce thickens slightly. Add the vanilla and continue to cook for
   1 minute, stirring constantly. Remove the skillet from the heat. Use an offset spatula to spread the apples in an even layer.

Deep Dish Pancake

1. Preheat the oven to 350°F. Spray the sides of the cast iron skillet with cooking oil. It’s okay if some of the oil mixes with the Caramelized Apple Base.
2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
3. In a small bowl, whisk together the milk, sour cream, oil, egg, and vanilla.
4. Add the wet ingredients to the dry ingredients. Stir until just combined. Do not overmix. It’s okay if the batter looks lumpy.
5. Gently pour the batter evenly into the prepared cast iron skillet overtop the apples, trying not to disrupt the apples. You can pour the batter over the back of a spoon so the stream of liquid isn’t as forceful. Bake for 20 to 30 minutes, or until a knife inserted into the middle of the pancake comes out clean. Let cool for 5 minutes in the pan.
6. Run a knife or an offset spatula around the inside edge of the pan to release the edges of the pancake. Using a fine-mesh sieve, sift the pancake with icing sugar, to taste. Cut into slices. To serve, flip each slice so the apples appear on top. Serve immediately.

Baker’s Tip: The size of the cast iron skillet is important! We recommend an 8-inch diameter pan that’s at least 2 inches tall. The pancake will be about 1½ inches tall after baking. If you’re using a skillet that is larger than 8 inches in diameter, you’ll need to decrease the baking time because the pancake won’t be as thick.

The post Recipe for Salted Caramel Apple Pancake from Jenna Rae Cakes appeared first on Toronto Guardian.

Chocolate Caramel Valentine’s Day Cake

Ingredients:

● 3/4 cup cocoa powder
● 2/3 cup hot coffee
● 1-1/2 cups all-purpose flour
● 1-1/3 cups sugar
● 1-1/2 teaspoons baking soda
● 1 teaspoon Fleischmann’s Baking Powder
● 1/2 teaspoon salt
● 2 eggs
● 1/3 cup + 1 tablespoon Mazola Vegetable Oil
● 1-1/2 teaspoons pure vanilla extract
● 1 cup buttermilk

For Caramel Sauce:

● 1/2 cup sugar
● 2 tablespoons Crown Lily White Corn Syrup
● 1 tablespoon water
● 1/3 cup + 1 tablespoon heavy cream
● 1 tablespoon butter
● 1/2 teaspoon salt
● 1/2 teaspoon pure vanilla extract

For Caramel Pastry Cream Filling:

● 1 cup whole milk
● 3 egg yolks (save egg whites for Caramel Swiss Meringue Buttercream Icing)
● 1/3 cup + 1 tablespoon sugar
● 3 tablespoons Fleischmann’s Corn Starch
● 1 tablespoon butter
● 1 teaspoon pure vanilla extract
● 1/4 cup Caramel Sauce

For Caramel Swiss Meringue Buttercream Icing:

● 3 egg whites
● 1 cup sugar
● 1-1/2 cups butter, softened
● 1 teaspoon pure vanilla extract
● 1/2 cup Caramel Sauce

Directions:

For the cake:

1. Preheat oven to 350°F.

2. Grease and flour two 9-inch or three 7-inch cake pans; set aside.

3. Combine cocoa and coffee in a small bowl, stirring until cocoa is dissolved; set aside.

4. Stir together flour, sugar, baking soda, baking powder and salt in a mixer bowl until combined.

5. Beat eggs, oil, vanilla and buttermilk together in a separate large bowl until well mixed; add to flour mixture.

6. Beat on medium-low speed until blended, scraping sides and bottom of bowl occasionally.

7. Beat for 1 to 2 minutes until smooth.

8. With the mixer running on low speed, stream in the coffee mixture until combined.

9. Pour batter evenly into pans.

10. Bake for 23 to 26 minutes or until a wooden pick inserted into center comes out clean.

11. Let cool on a wire rack for about 15 minutes before removing cakes from pans.

12. Let cakes cool completely, approximately 1 hour.

For Caramel Sauce:

1. Combine sugar, corn syrup and water in small saucepan.

2. Bring to a boil over high heat, stirring occasionally.

3. Reduce heat to medium and continue cooking until mixture turns to an amber colour, about 10 minutes.

4. Remove from heat; carefully stir in cream. (Mixture may bubble up a bit.)

5. Whisk in butter until it is melted.

6. Stir in salt and vanilla extract.

7. Note: If sauce is too thick after adding cream and butter, heat over low heat until smooth, stirring occasionally.

8. Transfer sauce to a microwave-safe container.

9. Chill until cool and thickened.

For Caramel Pastry Cream Filling:

1. Heat milk in a medium saucepan over medium-low heat until hot; remove from heat.

2. Whisk egg yolks together in a medium mixing bowl.

3. Stir in sugar and cornstarch.

4. Slowly pour about half of hot milk into egg yolk mixture; whisking constantly until blended.

5. Pour remaining milk into egg yolk mixture; whisk until smooth.

6. Pour milk mixture back into saucepan; bring to a boil over medium heat, whisking constantly.

7. Remove from heat; strain mixture into a clean bowl; stir in butter and vanilla.

8. Place plastic wrap directly on the surface of the custard.

9. Refrigerate until cool and thick.

10. Once chilled, stir in 1/4 cup Caramel Sauce; return to refrigerator until ready to use.

For Caramel Swiss Meringue Buttercream Icing:

1. Whisk egg whites and sugar in large mixer bowl.

2. Fill a medium saucepan with a few inches of water; heat over medium-high heat.

3. Place mixer bowl on top of saucepan to create a double boiler.

4. Make sure water in pan does not touch the bowl.

5. Heat egg white mixture, whisking occasionally, until it reaches 155 ̊F to 160 ̊F.

6. Remove from heat.

7. Whip egg white mixture on high, using whisk attachment, until stiff, glossy peaks form, and the outside of mixing bowl returns to room temperature.

8. Add butter, a few tablespoons at a time; beat on medium-low speed until blended.

9. Stop the mixer and swap the whisk for the paddle attachment.

10. Add 1/2 cup Caramel Sauce; beat icing until silky smooth.

Assembly:

1. If necessary, trim the tops of each layer so they are flat (not domed).

2. Place one layer on serving plate.

3. Spread a thin rim of icing, about 1/2 inch-wide, around outside edge of the top of the cake. OR, pipe the icing using a pastry bag fitted with a round piping tip about 1/2 to 3/4-inch in diameter.

4. If making a 2 layer cake, fill ring with filling; spreading evenly.

5. If making 3 layers; use half of filling each time.

6. Place top layer on cake.

7. Spread a thin layer of icing over top and sides of cake to seal in any crumbs; refrigerate 15 to 20 minutes.

8. This will make the cake and filling more stable, so the remainder can be more easily frosted.

9. Frost top and sides of chilled cake.

10. Use any remaining frosting to pipe on decorative details, if desired.

11. Return frosted cake to refrigerator at least 1 hour before serving.

Recipe Tips:

* Caramel Sauce may be made up to one week in advance, and stored in refrigerator. When ready to use, slowly reheat so that sauce is fluid, but not hot.

** Caramel Pastry Cream Filling may be made up to 3 days in advance and stored in refrigerator.

The post Chocolate Caramel Valentine’s Day Cake by Mazola appeared first on Toronto Guardian.

Caramel Brownies Recipe

Ingredients

– 1.5 cups brown sugar
– 1lb butter
– 4 eggs, room temperature
– 2 tsp baking powder
– 1 tsp salt
– 2 tsp vanilla
– 3 cups flour

Directions

1. Melt the butter and add to the brown sugar and vanilla.

2. Let the wet mixture cool to room temperature.

3. Mix in the eggs then add to the cooled wet mixture.

4. Stir all dry ingredients; flour, salt, baking powder.

5. Fold the dry mixture into the wet mixture.

6. Pour brownie mixture into a well-greased 14×10’’ baking pan.

7. Bake at 325F for 30 minutes.

8. To check if the brownies are done; insert a knife into the center of the cake, it should come out clean.

9. Cool brownies at room temperature.

The post Caramel Brownies Recipe by Chef Julia Hanna appeared first on Toronto Guardian.

Makes 24 truffles

INGREDIENTS

For the Ice Cream Truffles:

• 1 x 500ml container of Sea Salt Caramel ice cream
• 3 cups (20 ounces) quality dark chocolate
• 1 cup caramel drizzle
• 1 tbsp coarse sea salt

For the caramel drizzle:

• 1 cup (200g) granulated sugar
• 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces1
• 1/2 cup (120ml) heavy cream2
• 1 teaspoon salt

*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.

*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.

DIRECTIONS

For the ice cream truffles:

1. Line two small baking sheets with parchment paper, wax paper, or foil. Freeze the baking sheets for 10 minutes.

2. Remove one of the lined baking sheets from the freezer. Working quickly, use a 1½-inch ice cream scoop, melon baller, or round tablespoon to scoop out round balls of ice cream. Place the ice cream balls on the prepared baking sheet. Return the baking sheet with the ice cream balls to the freezer, and repeat this process with the second baking sheet.

3. Freeze the ice cream bombs for 30 minutes or up to overnight until firm.

4. Melt the chocolate in the microwave for 30 second intervals, stirring after each interval, until the chocolate is completely melted (90 seconds or more depending on your microwave).

5. Using a small spoon, drizzle the frozen ice cream bombs with the melted chocolate.

6. Drizzle each ball with caramel sauce and top with coarse sea salt. Work fast, because the chocolate will harden quickly. Repeat this process with the remaining ice cream bombs. You may need to re-melt the chocolate in the microwave at regular intervals during the process to keep it in liquid form.

7. Freeze the decorated ice cream truffles for 30 minutes or up to overnight until firm.

8. Store the ice cream truffles in an airtight container and keep frozen.

For the caramel drizzle:

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.

2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.

5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using. This caramel is OK at room temperature for a day.

Drizzle Notes:

Avoid doubling or tripling this caramel recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

The post Salted Caramel Truffle Bombs Recipe appeared first on Toronto Guardian.