Caramel-Coconut Cookies

Many of you ~ like my family ~ go bananas for anything chocolate.  Not me ~ I go bananas for caramel and coconut!

These rich cookies are crunchy on the outside and creamy, maybe a little chewy toward the center, a perfect combination to me.  The recipe belongs to Better Homes and Gardens, and I liked it so much, I doubled it:  all the more to share.  They’re easy cookies to make and good for the season.

Ummm, caramel!

N’uff said:  If you like the two, you’ll be addicted to these!  Just make them, and you’ll see…

Caramel-Coconut Cookies

Ingredients:

½ cup shortening
½ cup butter, softened

½ granulated sugar

½ packed brown sugar

1 teaspoon baking powder

¼ teaspoon salt

1/8 teaspoon baking soda

1 egg

2 tablespoon milk

1 teaspoon vanilla

1¾ cups four

36 vanilla caramels, unwrapped*

¼ cup milk

¼ cup shredded coconut, toasted

Method:

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper.

In a large mixing bowl, beat shortening and butter with electric mixer on medium speed for 30 seconds.

Add both sugars, baking powder, salt and baking soda.

Beat until combined, scraping sides of bowl occasionally.

Beat in egg, the 2 tablespoons of milk, and vanilla until combined.

Beat in as much of the flour as you can with the mixer. And stir in any remaining flour.

Drop dough by level measuring tablespoons 2-inches apart onto prepared cookie sheet.

Bake for 9 minutes, until edges are slightly browned.

Transfer to a wire rack.

Meanwhile, in a bowl, microwave caramels and the ¼ cup milk on high until melted and smooth, stirring every 30 seconds.

Spoon caramel mixture onto cookies.

Sprinkle with toasted coconut.

Transfer to a rack and cool.

Makes 40 cookies

*I use Werther’s Baking Caramels, they’re wrapped in wax paper and easy to use for baking!

ENJOY!

Snickers Trifle for the Super Bowl Party

People like Super Bowl Sunday for many reasons:  It could be just for the love of the game itself; or, maybe it’s all about betting on quirky things like how many times Peyton Manning will yell “Omaha.”  Perhaps they like it for watching the half-time entertainment, or possibly just to see the new TV commercials.  But, then there are those of us who love the day for the FOOD!

I’m contributing this Snickers Trifle for the Super Bowl party since about everyone loves chocolate.  The chocolate pudding layer in this trifle is whipped with sweetened condensed milk, and that sends it right over the edge into decadence! 

Add to it layers of caramel, another one of chocolate hot fudge sauce, some whipped cream topping, layers of chewy brownies and bits of chopped Snickers bars to top it off.

If you’re searching for a dessert that takes a minimum of time and effort, tastes heavenly, is luscious and gooey ~ a showstopper of a dessert, this is for you!

Snickers Trifle

Ingredients:

1 box of brownies
1 (3.9 ounce) box instant chocolate pudding mix
1 (14 ounce) can sweetened condensed milk
½ cup water
2 (8 ounce) tubs Cool Whip
Caramel topping
Hot fudge topping*
12 mini Snickers bars, or more

Method:

Bake brownies according to package directions and let cool completely.
Cut into squares.
Meanwhile, prepare the pudding layer by mixing the instant pudding with the milk and water.
Blend on low speed until mixed and fluffy, about 5 minutes.
Fold in 1 container of Cool Whip and refrigerate until ready to use.

To make trifle layers, layer half the brownie squares on the bottom of a trifle bowl, or any clear deep bowl.
Drizzle with half the caramel sauce.
Drizzle with half the hot fudge sauce.
Spoon half of the chocolate pudding mixture over the brownies.
Top with half of the other container of Cool Whip.
Chop 6 mini Snickers and sprinkle over Cool Whip.

Repeat layers with the remaining brownies, chocolate pudding mixture and Cool Whip.

Drizzle the top with remaining caramel and hot fudge toppings.
Chop remaining Snickers and sprinkle on top.
Garnish with one mini Snickers in the center of the trifle as garnish.

Refrigerate for 8 hours or overnight.

*Heat hot fudge sauce in micro just slightly, just until spreadable, then cool a bit before drizzling.

It’s sinfully delicious!

Chewy Chocolate Caramel Bars

Unwrapping all those caramels is the hardest part of this recipe ~ that’s when your assistant comes into play, like Bill did for me.  The rest is easy, peasy!

To tell the truth, I didn’t follow directions very well with this recipe.  The bottom is a sturdy oatmeal base, and then it should be topped with melted caramels, followed by chocolate chips spread over all.

I inadvertently melted the chocolate chips with the caramel, and I’m guessing it didn’t matter.  In fact the bars might be even better, as they turned out creamy smooth and delicious, bursting with that great caramel chocolaty flavor.

You’ll either need a chain saw or a strong man like my hubby to cut the cookies into bars ~ it’s a bit of a fight to get that first bar out of the pan!  I suggest lining the pan with parchment paper, enabling you to remove the whole slab from the pan, before slicing into bars. 

They’re a heavenly delightful mouthwatering sweet chewy bar, best cut small…

Chewy Chocolate Caramel Bars

Ingredients:

¾ cup melted butter

1 cup flour

1 cup oatmeal

¾ cup packed brown sugar

1 teaspoon baking soda

¼ teaspoon salt

32 caramels, unwrapped

1 tablespoon butter

3 tablespoons milk

1 (6-ounce) package chocolate chips (about 1-cup)

½ cup chopped nuts, optional

Method:

Preheat oven to 350 degrees.

In small mixing bowl, combine butter, flour, oatmeal, brown sugar, baking soda and salt, mix well.

Put ¾ of oatmeal mixture in an ungreased 9” x 13” pan, pressing evenly over the bottom of the pan.

Bake for 10 minutes.

In a saucepan, combine the caramels, butter, and milk and heat, stirring until the caramels are melted.

Pour caramel mixture over the baked crust and sprinkle with chocolate chips and nuts.

Top with remaining butter-oatmeal mixture. 

Bake for 15 minutes more. 

Cool and cut into bars.

Delightfully divine chocolaty caramelized bars!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!

Caramel Glazed Apple Cake

In a little town nearby, where I first worked when we moved here in 1980, there was an antique shop down the block, which had all kinds of marvelous finds. But, the popular attraction there was really the little neighborhood lunch café inside it. 

The owner, Carrie was a nice friendly, funny lady who did all the cooking with a couple of women helping her.  There were maybe only 7 or 8 tables, as I remember and not much room so it filled up fast at lunch time. 

She made the best sandwiches; however, what I craved was her apple cake with a caramel glaze.  It was sooo good, she served it warm and it reeked of flavor.  Carrie rotated her dessert menu though so, the cake was probably offered every other week.  

She really wasn’t all that nice though because she would not share the recipe for that cake.  Just kidding!  I don’t blame her; it was a great creation she was proud of!  I moved on and so did she, just wish she had a large restaurant with her great food now.

The cake I am about to give you the recipe for is very similar to the one Carrie served.  It is an incredibly moist cake which is exactly the way I like my apple cake.  It’s absolutely gooey and decadent.  Caramel and apples is a match made in heaven, for sure!  And just wait until you taste it while it is still warm! 

Caramel Glazed Apple Cake

Ingredients:

1 ½ cups (3 sticks) butter, at room temperature, plus for the cake pan

1 cup granulated sugar

1 cup light brown sugar

3 eggs

3 cups flour

1 teaspoon baking soda

3 teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon salt

5 Granny Smith apples - peeled, cored and cut into a ½” dice

1 ¼ cups coarsely chopped pecans

2 ½ teaspoons vanilla

Method:

Heat oven to 325 degrees.

In a large bowl, with electric mixer, beat butter and both sugars until light and fluffy, 3-5 minutes.

Add eggs, one at a time, beating well after each addition.

In another bowl, combine flour, baking soda, cinnamon, nutmeg and salt.

Gradually add the flour mixture to the egg mixture.  The batter will be very thick.

Stir in the apples, pecans and vanilla.

Pour batter into a buttered and floured 9” x 13” baking pan.

Bake 50-60 minutes, until toothpick comes out clean when inserted in the center.

Set pan on a wire rack.  Let cool for 10 minutes while you make the sauce.

Caramel Glaze

Ingredients:

4 tablespoons butter

¼ cup granulated sugar

¼ cup light brown sugar

1/8 teaspoon salt

½ cup heavy cream

Method:

In a saucepan, over medium-low heat, melt butter.

Add both sugars and salt.

Cook, stirring frequently for 2 minutes.

Stir in the cream, bring to a boil.

Cook, stirring constantly, for 2 minutes, remove from heat.

Completing cake:

Loosen the sides of the cake with a spatula.

With a toothpick or fork, poke holes all over the cake surface.

Pour on the warm sauce.

Serve warm or at room temperature, with ice cream, if desired.

This cake is great, best served right out of the oven!  It’s sinfully appley caramely good!!!

Caramel-Filled Chocolate Cookies

Actually, I think this decadent candy-filled cookie has the wrong name!

If I should tell Bill, I’m baking the “Caramel-Filled Chocolate Cookies” I know exactly how it would go down; he would say, “ok.”  But, if I should tell him I’m baking the “Rolo” cookie, he would know exactly which one I mean and I’d get an “OK!!!”  That’s because these yummy cookies are stuffed with Rolo chewy caramels.

Caramel-Filled Chocolate Cookies are made of a luscious chocolate pecan dough wrapped around a Rolo, pressed into a sugar and pecan mixture for a topping and baked.  When cooled, they can be frosted with a vanilla-flavored candy coating, if you wish them to be even more decadent and richer.   They make a pretty cookie too!

Bill is retired now but, I always sent him to work at Christmas time with a plate of home-made Christmas cookies.  This cookie was a hit and his co-worker, Bob, even liked them so much he baked them himself.  By the way, Bob has a great web site.  Look at who he is the spitting image of.

These cookies are a must if you are a chocolate lover.  They are truly a great cookie you should try if you haven’t yet!

Caramel-Filled Chocolate Cookies

Ingredients:

2 ½ cups flour

¾ cup unsweetened cocoa

1 teaspoon baking soda

1 cup sugar

1 cup brown sugar, firmly packed

1 cup butter

2 teaspoons vanilla

2 eggs

1 cup chopped pecans

48 Rolo Chewy Caramels

1 T. sugar

4 ounces vanilla-flavored candy coating, optional

Method:

Heat oven to 375 degrees.  Lightly spoon flour into measuring cup; level off.  In small bowl, combine flour, cocoa and baking soda; blend well. 

In large bowl, beat 1 cup, brown sugar and butter until light and fluffy.

Add vanilla and eggs.  Beat well. 

Add flour mixture; combine well.

Stir in ½ cup of pecans.

For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 Rolo, covering completely.

In small bow, combine remaining ½ cup pecans and 1 tablespoon sugar.

Press 1 side of each cookie into pecan mixture.

Place, nut side up, 2” apart on cookie sheet.

Bake at 375 degrees for 7-10 minutes or until set and slightly cracked.

Melt candy coating and drizzle on top, if desired.

Now, don’t you think “Rolo Christmas Cookies” should be the name of them also?

They are definitely decadent!

Pearl’s Walnut Caramels

Woohoo!!! 

Now is the season

with Christmas in the air, 

to start thinking about 

Christmas cookies, cakes and other goodies.

Home Made Candies

Right now, I’m thinking about candy, as in caramels and I have a great recipe if you’re a fan of caramel and walnuts.  

Pearl, a friend of Mom’s, gave her this delicious caramel recipe many years ago and Mom made it for Christmas every year.  It’s hands down one of the best homemade candies; rich with cream, having an excellent caramel flavor chock full of walnuts.  

Actually, they should be made all year instead of just at Christmas!  They will melt in your mouth!

Pearl’s Walnut Caramels

Ingredients:

2 cups sugar

1 ½ cups corn syrup

1 cup butter

2 cups cream

1 cup English walnuts, chopped

Method: 

In a 3-quart saucepan, combine sugar, corn syrup and butter.

When mixture comes to a boil, add cream.

Cook to firm-ball stage on thermometer, 248 degrees.

Add walnuts, stir well.

Pour out on buttered 8” square pan.

When it cools down and is slightly wet, score into squares.

When firm, cut into squares.

Wrap each square individually in wax paper.

Store at room temperature.

ENJOY!

Nothing beats fresh homemade candy for a treat!