Apple and Potato Cake with Caramel Sauce

Apple and Potato Cake

ingredients

Apple and Potato Cake

• 1/4 cup mashed cooked apple
• 3/4 cup mashed cooked potatoes
• 1 tsp. butter
• 1 cup sugar
• 1 beaten egg
• 1/2 cup sultanas
• zest of 1 lemon
• 2 cups self rising flour
• 1 tsp. nutmeg
• Topping:
• 1 cup all purpose flour
• 3/4 cup melted butter
• 1 cup brown sugar
• 1/2 tsp. cinnamon
• Mix well together.
• Mix together the apples and potatoes. Beat the butter into the apple and potato mixture. Add the remaining ingredients. Place in greased 9x 10 baking dish. Sprinkle with topping. Bake at 350 for 40 minute or until golden brown and toothpick comes out clean.
• Leave to cool in baking dish.

Caramel Sauce

• 3/4 cup heavy cream
• 1/4 cup butter, cut into small pieces
• 1 1/2 cups sugar
• 1/4 cup plus 2 Tbsp. water

directions

Combine the cream and butter in small saucepan and warm over medium-low heat until butter melts. Keep warm over low heat. Combine the sugar and water in a medium saucepan and cook over medium-high heat, gently swirling pan occasionally; do not stir. Use a pastry brush dipped in water to brush down any sugar crystals that have formed on the sides of the pan. Let mixture come to boil until deep golden brown. Take the pan from heat and slowly whisk in the warm cream-butter mixture. Keep in fridge in airtight container, until ready to serve.

Oeufs a la Neige “Floating Islands”

Creme Anglaise

1 vanilla bean, split

2 1/4 cups milk

6 egg yolks

5/8 cup superfine sugar

6 tablespoons heavy cream

Split vanilla bean and place in saucepan. Pour in the milk and slowly bring to boil. Beat the egg yolks with the sugar until thick and pale yellow. Remove the vanilla bean from milk. Add a small amount of hot milk to the egg yolks whisking to combine. Whisk in egg yolks back into the remaining hot milk. Stir over low heat until mixture begins to thicken and cats the back of a spoon. Do not over heat or boil or egg will curdle. Remove from heat and stir in cream. Strain the custard and chill.

Meringue and Poaching Syrup

4 egg whites

1/2 cup extra fine sugar

Poaching Syrup

6 cups water

1 1/4 cups sugar

Heat the water and sugar until the sugar dissolves, then bring to boil and reduce the heat.

Whisk the egg white and gradually add the sugar, whisking until smooth and stiff.

Shape meringue into ovals. Place them in the syrup and cook gently for 3-54 minutes. Remove from the syrup with a slotted spoon and drain on paper towels.

Pour the chilled creme anglaise into serving bowls. Arrange the meringues on top. Garnish with caramel and mint.

Caramel

1 cup sugar

1 cup water

Place all ingredients in saucepan and bring to boil. Simmer until sugar caramelizes and drizzle over desserts.

Chocolate Caramel Apple Bread

 

14 oz. bag of caramels. 30 caramels, unwrap and cut into eighths- save remainder for the drizzle

3 cups flour plus 1 tablespoon

1 cup butter, room temperature

4 cups powdered sugar

1 tablespoon vanilla extract

6 eggs, room temperature

2 tsp. cinnamon

2 tsp. allspice

1 cup mini chocolate chips

3 peeled, cored and chopped Granny Smith apples

Chocolate Ganache for drizzle:

1/4 cup semi sweet chocolate, chopped

1/4 cup heavy cream

Preheat oven to 350 degrees. Line 2 (9×5) loaf pans with parchment paper cut to fit, leaving parchment paper extending over sides and ends; grease and flour well. The parchment paper that is hanging over the sides and ends will act as handles to remove bread from pan.This is very important or the bread will stick like cement.

Toss the cut up caramels in the 1 tablespoon of flour , separating the cut pieces in a large bowl. Add the chocolate chips and toss to blend. Set aside.

Using a electric mixer cream the butter , sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating well after each addition.. In another bowl whisk together the remaining dry ingredients. Add to butter mixture and blend well. Stir in the chopped apples and the flour coated caramels and chocolate chips.

Divide evenly between prepared pans and smooth tops..

Bake for 1 hour and 10-20 minutes until a toothpick comes out clean when inserted in the centers. Remove from oven and use the parchment as handle to carefully remove the bread from the pans onto a wire rack to cool.

While bread is cooling  prepare ganache. Heat heavy cream to just boiling and pour over the chopped chocolate. Stir until its smooth and shiny and set aside. Using remaining caramels , gently warm until they soften. If the softened caramels are not the correct consistency to drizzle , add a small amount of water and stir until combined until the correct consistency is achieved.

When bread is cool to touch, drizzle the caramel and chocolate ganache over the tops of the bread. Allow to set and enjoy.

Double Apple Squares with Caramel Drizzle

1 1/2 cups flour

1 tsp cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp cloves

1/4 tsp salt

1/4 cup butter, room temperature

1/2 cup packed brown sugar plus 2 tablespoons brown sugar

1 large egg

1 cup apple butter

2 cups peeled Golden Delicious apples, small dice

1 1/2 cups toasted chopped pecans, divided

8 oz caramel candies, warmed and thinned with enough water for a drizzle

Preheat oven to 375 degrees. Line a 9×13 pan with foil and grease. Mix flour, cinnamon, baking powder, baking soda, cloves and salt , set aside. Beat the butter and 1/2 cup brown sugar and beat until light and fluffy. Beat in the egg, then apple butter. Mixture will look as if it’s curdled. Stir in the flour mixture. Fold in the diced apples and 1/2 cup pecans. Spread evenly into the prepared pan. In a small bowl combine the remaining pecans and the remaining 2 tablespoons brown sugar. Sprinkle the sugar nut mixture over the top.. Bake for about 35 minutes or until the edges just begin to pull away and lightly browned. Cool in pan on wire rack. When cool , cut into squares and drizzle with caramel drizzle.

Caramel Pecan Blondies

2 cups flour

1 tsp baking soda

1 tsp. salt

1 cup butter, room temperature

1 cup brown sugar, packed

2 eggs , room temperature

1 1/2 tsp vanilla

1 cup finely chopped , toasted pecans

14 oz. caramels

1/2 cup evaporated milk

Preheat oven to 350 degrees. Grease and line a 9×13 pan with parchment paper.

Sift the flour, salt and baking soda together in a bowl and set aside.

Beat the butter and brown sugar together until creamy. Add eggs and vanilla and beat well until smooth. Gradually add on low speed the flour mixture. Add the toasted pecans.

Spread half the batter into the lined prepared pan. Bake for 8 minutes and allow to cool 5 minutes. Meanwhile, in a non- stick pan add the caramel and evaporated milk over very low heat, melt the caramel and milk until completely smooth.

Reserve 2 tablespoon of the caramel for drizzle, set aside. Pour the remaining caramel over the partially baked batter. Tilt pan to level the caramel. With remaining batter, spoon by tablespoonful of the  batter over the top of the caramel. Using a shape knife, swirl the batter and caramel slightly. Return to the oven and bake another 25 minutes or until golden brown. Remove from oven and allow to cool completely. Cut into squares. Reheat reserved 2 tablespoons caramel and drizzle over squares.

A chocoholics dream would be Turtle Fudge Brownies

 

Brownie Base:

5 oz. unsweetened chocolate, melted

3/4 cup butter, softened

1 3/4 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup finely chopped, toasted Pecans

Caramel Layer:

1 1/2 lbs. caramels

1/2 tsp. salt

1 tsp. vanilla

6 tablespoons heavy cream

1 cup finely chopped, toasted Pecans

Fudge Layer:

1 lb. quality semisweet chocolate, chopped

1 cup heavy cream

3/4 cup sugar

1 cup finely chopped , toasted Pecans

Preheat the oven to 350 degrees.  Line with foil and grease a 9x13x2 pan. Leave enough foil over the edge to act as handles.

In a large bowl, combine the melted chocolate and butter with a spatula; mix until smooth. Stir in the sugar until well blended.  Lightly beat the eggs and vanilla together and mix well into the chocolate mixture. Mix in the flour and the nuts. Pour into prepared pan and spread out evenly.

Bake for about 30-40 minutes, or until edges appear set. The center will still be soft. Do not over-bake. Cool completely.

Meanwhile prepare the caramel layer; in a microwave safe bowl add the caramels, cream, salt and vanilla. Microwave in 30 second increments until the mixture can be stirred smooth.  Stir in the nuts. Pour over the top of the cooled brownies and spread out evenly. Allow to set up.

Meanwhile make the fudge layer. Place the chopped chocolate in a heatproof bowl; set aside. In a small saucepan add the cream and sugar. Bring to a boil, stirring constantly until sugar has dissolved. Pour the hot cream mixture over the chopped chocolate and allow to set for about a minute. Stir until smooth. Pour over set caramel layer and spread out evenly. Sprinkle the toasted nuts over the top and lightly press into fudge layer.

Place in refrigerator until set. Cut into squares.

Caramel-Coconut Brownies that are just plain sinful.

Caramel-Coconut Brownies

Brownies

• 1 lb. butter
• 1 lb. 12 oz. semisweet chocolate , chopped
• 6 oz. unsweetened chocolate
• 6 eggs
• 2 tablespoons instant espresso
• 2 tablespoon vanilla
• 2 1/4 cups sugar
• 1 1/4 cups flour
• 1 tablespoon baking powder
• 1 tsp salt
• 3 cups pecans, toasted and chopped

Caramel Coconut Frosting

• 1 3/4 cups whole milk
• 1 3/4 cups unsweetened coconut milk
• 1 cup goat’s milk
• 3/4 cup plus 1 tablespoon sugar
• 1/4 cup water
• 1 vanilla bean , seeds scraped and reserved
• 2 tablespoons corn syrup
• 2 tablespoons butter, cut in small pieces
• 1/2 tsp. vanilla extract
• 1 1/4 cups toasted chopped pecans
• 1 1/4 cups shredded coconut

Ganache

• 1 cup chopped bittersweet chocolate, chopped
• 1 cup heavy cream

directions

• Brownies:

• Preheat oven to 350 degrees.

• 12 x18x2 baking pan lined with parchment , buttered and floured with cocoa powder.

• Melt the butter , 1 lb. chopped chocolate and unsweetened chocolate over a double boiler. Allow to cool slightly. In a large bowl stir together the eggs, espresso, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

• In a medium bowl, whisk together the flour, baking powder and salt. Add to the chocolate mixture. Toss the pecans and remaining chopped chocolate in 1/4 cup flour and stir into batter. Pour into prepared baking sheet. Bake 20 minutes, then give the brownies a good rap on the counter to release any air and return to oven. Bake for about 15 minutes or until tooth pick inserted into the center comes out clean. Do not over bake. Allow to cool and refrigerate overnight.

• Caramel Coconut Frosting:

• In a small saucepan , combine the milk, coconut milk and goat’s milk and bring to simmer over low heat. Keep warm. In a separate saucepan prepare the caramel. Combine the sugar and 1/4 cup water over high heat; cook without stirring until deep amber color is achieved. Slowly whisk in the warm milk mixture; continue to whisk until smooth. Add the vanilla seeds and corn syrup. Bring to boil and reduce heat ; stir constantly until mixture is reduced by half and resembles caramel sauce.

• Remove from heat; whisk in the butter, vanilla and salt. Pour into a bowl and stir in the coconut and toasted pecans. Allow to cool to room temperature.

• Spread the Coconut Caramel Frosting onto the top of the brownies; set aside. Make the ganache by heating the milk and chopped chocolate in 30 second intervals until chocolate is almost melted. Stir until mixture comes together and is smooth and shiny. Drizzle over top over frosted brownies. Set in refrigerator and allow to firm up. Once the ganache has firmed, cut brownies into squares.

Caramel Apple Cupcakes

Cupcakes:

1 1/2 cups sugar

1 cup vegetable oil

3 eggs

2 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

3 cups Granny Smith apples, peeled and diced

1 1/2 cup toasted and chopped walnuts, divided

1 jar store bought caramel sauce

Preheat oven to 350 degrees.

Line muffin pans for 24 cupcakes.

In a saute pan saute the apples and 1/2 cup sugar until caramelized. Set aside and allow to cool.

In a large bowl , beat the 1 cup sugar, oil and eggs on low until blended. Add the flour, cinnamon, baking soda, vanilla and salt; beat on low just until blended. Stir in caramelized apples and 1 cup nuts.

Divide equally among the muffin cups. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Careful not to over bake. Cool 10 minutes in pan and then remove from pan to cool completely. Frost once cooled.

Cinnamon Cream Cheese Frosting:

1 (8oz.) package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2 tsp. cinnamon

2-3 tsp. milk

4 cups powdered sugar

3 peeled and cored apple sliced into 24 slices

2 tablespoons brown sugar

1 tablespoon butter

Saute the apple, butter and brown sugar until caramelized. Set aside to cool completely.

In a bowl of a stand mixer, beat all the ingredients smooth and fluffy.

Pipe frosting onto the cupcakes. Place a caramelized apple slice on top of each cupcake. Sprinkle with nuts and drizzle store bought caramel sauce over the top.

Cupcakes:

1 1/2 cups sugar

1 cup vegetable oil

3 eggs

2 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

3 cups Granny Smith apples, peeled and diced

1 1/2 cup toasted and chopped walnuts, divided

1 jar store bought caramel sauce

Preheat oven to 350 degrees.

Line muffin pans for 24 cupcakes.

In a saute pan saute the apples and 1/2 cup sugar until caramelized. Set aside and allow to cool.

In a large bowl , beat the 1 cup sugar, oil and eggs on low until blended. Add the flour, cinnamon, baking soda, vanilla and salt; beat on low just until blended. Stir in caramelized apples and 1 cup nuts.

Divide equally among the muffin cups. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Careful not to over bake. Cool 10 minutes in pan and then remove from pan to cool completely. Frost once cooled.

Cinnamon Cream Cheese Frosting:

1 (8oz.) package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2 tsp. cinnamon

2-3 tsp. milk

4 cups powdered sugar

3 peeled and cored apple sliced into 24 slices

2 tablespoons brown sugar

1 tablespoon butter

Saute the apple, butter and brown sugar until caramelized. Set aside to cool completely.

In a bowl of a stand mixer, beat all the ingredients smooth and fluffy.

Pipe frosting onto the cupcakes. Place a caramelized apple slice on top of each cupcake. Sprinkle with nuts and drizzle store bought caramel sauce over the top.