Caramel Corn

Last night I just wanted an old-fashioned treat: caramel corn. Growing up we would make batches of caramel corn on occasion, but we always made the kind that you don't cook, that stays chewy and soft. I actually prefer that kind. However, last night I decided to go with something different; I made the caramel corn that you cook in the oven, so that it can last longer and doesn't pull out your fillings. A good choice I think as I now have some left on the counter that I can snack on this afternoon.

Sticky Toffee Cake

Dates are something we don't use very often. I don't know why- they're delicious. When I was a kid, my dad used to buy chopped dates to put in his steaming bowl of Grape Nuts. I used to sneak into the bad when he wasn't looking and snitch some. They were almost as good as chocolate. Then one day I realized that there are whole countries that use dates as the main ingredients in desserts and snacks (read: Middle East), and I went wild. If you're planning a trip to anywhere within a country or two of Jordan or Syria or Israel, please bring me back some dates. 

This cake uses dates as the main sweetener. Their flavor is very subtle- if you didn't know what to look for, you may not notice them at all. The caramel sauce makes it unbelievably rich and adds a bit of stickiness, as the name implies. It is sure to be a hit.

Caramel Sticky Rolls

All last week was cool and rainy and cloudy and mysterious. Possibly because I grew up in upstate NY, I love weather like that. To me, fall is clouds and wind and rustling leaves that make a delightful crunch when you ride your bike over them. And it's caramel and granola and my mom's homemade whole wheat bread and something cinnamon coming from the oven. So when I woke up on Friday morning with no class to teach and a perfect blustery day, I felt in my bones that it was a sticky roll day.

Caramel Apples

With Halloween approaching, it seemed appropriate to post some caramel apples. Yes, you can just buy a tub of caramel from the store. But this caramel is naturally delicious (and by natural, I mean no corn syrup, no preservatives, no sugar. It's just cream, honey and salt. Simple), and if you have about 40 minutes to spare, you might decide not to go back to the pre-packaged stuff.

If you happen to have a candy thermometer, this will be a lot easier. If you don't, fill a glass with cold water, and periodically drop a small amount of caramel in the glass (you'll need to change the water each time you do). If the caramel turns into a ball when it hits the water, it's ready. If it swirls around in the cup, it's not ready. If it turns into a rock solid mass, you've probably cooked it too long...hurry and eat it before it solidifies!


And finally, I've always loved the combination of caramel and apples, but hated eating them on a stick. There's just no getting around the messiness factor. But slicing the apples and then dunking them in one at a time is not nearly as visually appealing. So my very wise friend Kate suggested dipping the entire apple in the caramel, letting it set a few minutes, and then, once you're ready to eat them, cut one large slice from each side of the apple, leaving the core behind, and you with a perfect coat of caramel. Yum.

Caramel Apples
Recipe from 101cookbooks.com
Pictures by Caroline

6 small apples, unwaxed*
1 cup heavy whipping cream
1/2 teaspoon salt
1 cup honey

1. Line a baking sheet with parchment paper (I actually used aluminum foil). If serving on a stick, push a lollipop or popsicle stick deep into each apple - in through the stem. Fill a large bowl 1/2 full with ice water and set aside.
2. In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches about 255-260F degrees (just barely in the hard ball stage).
3. To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier. Stir until caramel begins to thicken up - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.
4. Tilt your sauce pan so all the caramel forms a pool on one side, and use your other hand to dunk and twirl each apple until it is thoroughly coated with caramel.
5. Place each apple on the parchment lined baking sheets and allow the caramel to cool and set.

*If you buy your apples at the grocery store, they will inevitably be waxed, which means the caramel will slip right off when you dip the apples in. If you buy your apples from a farmer's market or pick your own, you can avoid this.

Contest Winner - Chocolate Turtle Cookies

After MUCH deliberation, we have finally picked a winner for our 100th Post Contest. There were recipes of all sorts and sizes from appetizers to desserts to dinner and breakfast submitted. Many of them were very good, making this a very tough decision for us, but we finally picked the winner.

We picked these cookies because they are first and foremost delicious. In addition to the taste they are unique and aesthetically original. So congratulations to our loyal reader and commenter, Jessie who submitted this recipe for Chocolate Turtle Cookies. She will be receiving The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients by CCP Carole Bloom.

Chocolate Turtle Cookies
Recipe submitted by Two Little Chefs reader Jessie
Picture by Caroline
Yield: approximately 2 dozen

1 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp salt
8 T (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 T milk
1 tsp vanilla
1 cup pecans, chopped fine
14 soft caramel candies**
3 T heavy cream

1. Combine flour, cocoa, and salt in bowl. With electric mixer on med-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.
2. Preheat oven to 350. Line baking sheets with parchment (hint from twolittlechefs: you need to line your tray or spray with a non-stick spray, otherwise the egg whites will firmly attach to your baking sheet). Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to 12 minutes.
3. Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentation again with teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

**Note: the only adaption I would make to this recipe would be to add more caramel, and I would suggest making your own caramel, which will have a stronger flavor - mixing equal parts of brown sugar, butter, and a tablespoon or two of milk.

Turtle Bars

This dessert is a must-have for my family during the Christmas season. My grandmother found this recipe in a newspaper over twenty years ago, and every year since then we've feasted on these chocolaty, buttery, caramel bars of goodness. And as they are extremely rich (and extremely delicious...and a bit unhealthy), I can only bring myself to make them around the holidays...it is a time to splurge, after all.

Turtle Bars
Recipe by Kelly
Picture by Caroline

1 1/2 cups flour
1 1/2 cups quick oats
1/3 teaspoon salt
2/3 teaspoon baking soda
1 cup brown sugar
1 cup butter, melted
8 tbsp cream
50 caramels (or use 1 16 oz jar caramel topping in place of cream and caramels)*
6 oz semi-sweet chocolate chips
1/2 cup pecans or walnuts (optional)

1. Preheat oven to 350 degrees F. Melt the caramel and cream together using a double boiler.
2. Mix all remaining ingredients (except chocolate and nuts). Pat 1/2 the mixture into an ungreased 9 x 13 pan. Bake 10 minutes and remove from oven.
   
3. Sprinkle chocolate chips and nuts (if using) over hot crust. Pour caramel on top. Sprinkle remaining dough over the caramel.
   
4. Bake 15 more minutes. Let cool to room temperature and serve.
   

*I personally think that melting the caramels and cream makes a better tasting turtle. My husband, however, although noting a slight difference in the color of the caramel, thinks they taste about the same. You be the judge.