Caramel Chocolate Lava Cake

Transcription

Caramel Chocolate Lava Cake
Instructions:
Ingredients:
1 stick unsalted butter (4 oz.), plus more for
buttering ramekins
6 oz. semi-sweet or bittersweet chocolate
(60-70% cocoa)
12 Werther’s Baking Caramels, unwrapped
1 tsp. water
3 eggs
½ cup granulated sugar
½ tsp. salt
¼ cup flour
Time for preparation: 10 minutes
Time for cooking: 14 minutes
Number of portions: 4
1. Preheat oven to 425°F. Butter 4 6-oz. ramekins, set aside. Cut circles out of parchment
to fit into the bottom of the ramekins. Place the circles into the ramekins and butter the
paper. Place prepared ramekins on a baking tray and set aside.
2. Microwave butter and chocolate in a microwave-safe bowl on HIGH for 1 minute or until
melted, stirring after 30 seconds; set aside. Microwave caramels and water in a microwavesafe bowl on HIGH for 1½ minutes or until melted, stirring after 45 seconds; set aside.
3. Beat eggs, sugar and salt for 2-3 minutes in the bowl of an electric mixture on medium-high
speed until mix is pale yellow and doubled in volume. Fold melted chocolate mixture into
eggs using a rubber spatula. Stir in flour until just incorporated.
4. Divide batter evenly among prepared ramekins, then spoon about 1 tablespoon of cooled
caramel into the center of each cake. Bake for 14-15 minutes, until tops are puffed and just
beginning to crack. Remove from oven and cool for 5 minutes. Run a sharp knife around
the edge of each cake and invert onto serving plate. Scrape any caramel left in ramekins
onto top of cakes. Serve immediately, topped with fresh whipped cream, if desired.
Note: Using parchment on the bottom of the ramekins will prevent the cakes from sticking.
www.werthers-original.us
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Banana’s Foster French Toast
Ingredients:
4 large eggs
1 cup half and half, divided
2 tbsp. sugar
½ tsp. cinnamon
1½ tsp. vanilla extract, divided
8 oz. loaf French bread, cut into 3/4-inch-thick slices
3 tbsp. butter, divided
½ pkg. (4.5 oz.) Werther’s Original Baking Caramels,
unwrapped
2 small ripe bananas, cut into ¼-inch slices
1 tbsp. brandy, optional
Instructions:
Time for preparation: 10 minutes plus refrigeration
1. Whisk eggs, ¾ cup half and half, sugar, cinnamon and 1 tsp. vanilla in medium bowl until
well blended. Dip each bread slice into egg mixture and place in 13x9-inch baking dish.
Pour remaining egg mixture evenly over bread. Let stand, at least 20 minutes or until egg
mixture is absorbed. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Melt 2 tbsp. butter in a large skillet over medium heat. Add as many bread slices as can
comfortably fit into skillet and sauté until cooked through and brown, about 3 minutes per
side. Remove from skillet and keep warm. Repeat with remaining bread slices.
3. Reduce heat to low, add remaining 1 tbsp. butter and ¼ cup half and half and ½ tsp.
vanilla to skillet. Heat until simmering and add caramels. Stir until caramels are melted;
add banana slices and brandy to caramel sauce and heat for 1 minute.
4. Plate French Toast with caramel and banana sauce spooned over top. Serve immediately.
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Salted Caramel Brownies
Ingredients:
1 pkg. (9 oz.) Werther’s Original Chewy Caramels,
unwrapped, divided
4 oz. good-quality unsweetened chocolate
1 ½ sticks (6 oz.) unsalted butter
1½ cups sugar
3 large eggs
1 tsp. vanilla extract
1 cup all-purpose flour
½ tsp. kosher salt plus ¼ tsp. to sprinkle over batter
Instructions:
1. Preheat the oven to 350°F. Line a 9 x 13–inch baking pan with parchment paper or
greased aluminum foil. Cut 24 caramels into small pieces, reserve remaining caramels.
2. Microwave chocolate and butter in a medium-sized microwave-safe bowl on HIGH for
1 minute or until melted, stirring after 30 seconds.
3. Stir in the sugar. Add the eggs and vanilla and stir until thoroughly incorporated. Stir in the
flour and ½ tsp. salt until combined.
4. Fold in the cut caramel pieces.
5. Pour the batter into the pan and spread with knife to level it. Bake for 25 minutes or until
brownies are set and just begin to pull away from the sides of the pan.
6. Let cool ½ hour. Meanwhile, microwave remaining caramels with 1 tsp. water. Drizzle over
tops of brownies and sprinkle with remaining ¼ tsp. salt. Cool completely then cut to serve.
Note: Use a sharp scissors to cut the caramels. Substitute brownie mix for scratch brownies
to save time.
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Caramel Fondue
Ingredients:
1 bag (9 oz.) Werther’s Baking Caramels, unwrapped
½ cup half and half
½ tsp. salt
1 tsp. vanilla
For dipping: an assortment cut fresh fruit, berries,
crispy cookies, pretzels, marshmallows, nuts or
cubed pound cake
Instructions:
1. Melt caramels with half and half, salt and vanilla in medium saucepan over medium heat
until smooth, stirring occasionally. Transfer fondue to a bowl or fondue pot and serve
immediately with assorted dippers.
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Caramel Chunk Cookies
Ingredients:
24 (about 7 oz.) Werther’s Baking Caramels, unwrapped
1¼ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 stick (4 oz.) unsalted butter, softened
½ cup granulated sugar
½ cup lightly packed brown sugar
1 egg
½ tsp. vanilla
Instructions:
Number of portions: 12, 2 cookies per serving
1. Cut each caramel into 4 pieces. Place caramel pieces in a medium bowl and add flour,
baking soda, and salt. Stir gently to mix dry ingredients and to coat each caramel piece;
set aside.
2. Beat butter and sugars together in the bowl of an electric mixer on medium speed until
well blended. Add egg and vanilla and beat until well blended, scraping bowl occasionally.
Stir in flour and caramel mixture until fully incorporated. Refrigerate cookie dough for
15 minutes. While dough chills, preheat oven to 350ºF and line cookie sheets with
parchment paper or greased aluminum foil.
3. Drop cookie dough by tablespoonfuls, at least 2 inches apart, onto prepared cookie
sheets. Bake for 9 to 12 minutes, or until cookies are golden brown. Remove cookie
sheets from oven and let cool completely before transferring cookies to wire racks.
Page 1 of 1
Caramel Chocolate S’mores
Ingredients:
12 chocolate wafers cookies, such as Nabisco
Famous Wafers
3 marshmallows (not miniature), cut in half
Instructions:
1. Preheat oven to 425ºF. Line cookie sheets with parchment paper or greased aluminum foil.
2. Arrange wafers on baking sheet with the flat side up. Top 6 wafers with 2 caramels each
and 6 wafers with ½ marshmallow each. Bake wafers for 4 minutes, or until caramels are
soft. Let sit on cookie sheet for 1 minute before carefully pressing each caramel coated
wafer onto a marshmallow-topped wafer. Serve immediately.
Page 1 of 1
Caramel Pretzel S’mores
Ingredients:
12 pretzel crackers, such as Baked Naturals or Pretzel
Crisps
6 marshmallows (not minis), cut in half
Instructions:
1. Preheat oven to 425ºF. Line cookie sheets with parchment paper or greased aluminum foil.
2. Arrange pretzels crackers on baking sheet with the flat side up. Top 6 pretzels with
2 caramels each and 6 pretzels with ½ marshmallow each. Bake pretzels for 4 minutes,
or until caramels are soft. Let sit on cookie sheet for 1 minute before carefully pressing
each caramel coated pretzel onto a marshmallow-topped pretzel. Serve immediately.
Note: Some pretzel pieces may break in the oven. Carefully transfer marshmallow or caramel
pieces to another whole pretzel piece before forming s’more.
Page 1 of 1
Chocolate Caramel Whoopie Pies
Ingredients:
½ pkg. (4.5 oz.) Werther’s Baking Caramels, unwrapped
½ cup heavy cream
1½ cups (9 oz.) semi sweet chocolate chips, divided
1 oz. unsweetened chocolate, chopped
1 stick (or ½ cup) unsalted butter, cubed
3/4 cup granulated sugar
3 large eggs
2 tsp. vanilla
1 cup all-purpose flour
¼ cup cocoa powder
½ tsp. baking powder
½ tsp. kosher salt
Instructions:
Number of portions: 8 ‚pies‘
1. Preheat oven to 375°F. Spray a baking sheet with nonstick spray. Combine caramels,
cream and ½ cup chocolate chips in a microwave-safe glass bowl. Microwave on HIGH
1 minute. Stir well and return to microwave for 30 more seconds or until caramel and
chocolate are completely melted. Refrigerate.
2. Combine unsweetened chocolate, remaining 1 cup chocolate chips and butter in a medium
microwave-safe glass bowl. Microwave on HIGH 1 minute. Stir well and return to microwave
for 30 more seconds. Stir until chocolate is completely melted. Cool for 5 minutes.
3. In another bowl, whisk together the sugar, eggs and vanilla; set aside. Sift flour, cocoa
powder, baking powder and salt together in a small bowl; set aside.
4. Stir the egg mixture into the cooled chocolate. Add in the flour mixture.
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5. Scoop the batter in by ¼ cup measures onto the prepared baking sheet (keeping the
shapes round and about 2 inches in diameter). Leave room between each one because
they will spread as they bake. Bake about 7 minutes. If they seem a little soft in the
centers, Leave in the oven an additional 1-2 minutes. Remove from the oven and allow
them to cool 10-15 minutes before gently transferring them to a flat surface. Cool completely
before filling.
6. Whip chilled caramel and chocolate mixture until it has lightened in color. It should be
the consistency of a very thick whipped cream. Spread 2 tbsp. of filling onto 8 of the pie
halves and top with remaining halves to serve.
Page 2 of 2
Caramel & Chocolate Swirl Pudding
Ingredients:
1 pkg. (9 oz.) Werther’s Baking Caramels,
unwrapped, divided
2 tbsp. cornstarch
1/8 tsp. salt
2 cups milk
2 large egg yolks, slightly beaten
2 tbsp. sugar
2 tbsp. butter or margarine, softened
1 tsp. vanilla
½ cup semi-sweet chocolate chips
Instructions:
1. Combine all but 3 caramels, cornstarch, salt and milk in a 2-quart saucepan. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring, for 1 minute.
2. Mix the egg yolks and sugar together. Whisk a quarter of the hot caramel mixture into the
yolks, then stir the egg mixture back into hot milk. Boil and stir 1 minute; remove from heat.
Stir in butter and vanilla.
3. Transfer ¾ cup pudding from saucepan to a small bowl. Stir in chocolate chips until melted.
4. Pour caramel pudding into dessert dishes. Top with dollops of chocolate pudding and swirl
using the blade of a knife. Cover and refrigerate about 1 hour or until chilled. Store covered
in refrigerator. Garnish with whipped cream and drizzle with melted caramel, if desired.
Note: For caramel drizzle, melt 3 reserved caramels in a small microwave safe dish with
½ teaspoon water for 30 seconds or until caramels are melted when stirred. Drizzle caramel
onto whipped cream using a teaspoon.
Page 1 of 1
Caramel Iced Coffee
Ingredients:
2 cups hot brewed coffee
½ pkg. (4.5 oz.) Werther’s Baking Caramels, unwrapped
2/3 cup milk
1 tbsp. chocolate syrup
Instructions:
1. Pour hot coffee over the unwrapped caramels in a 4-cup glass measure. Let sit for about
10 minutes or until caramels are fully melted, stirring occasionally with a whisk.
2. Stir in milk and chocolate syrup.
3. Place ice cubes into 4 glasses. Pour about ¾ cup caramel mixture into each glass and
serve immediately.
Page 1 of 1
Hot Salted Caramel
Ingredients:
10 pieces (about 3 oz.) Werther’s Baking Caramels,
unwrapped
12 oz. milk
½ tsp. vanilla extract
1 pinch sea salt
Instructions:
1. Heat milk and caramels in a small saucepan over medium heat for 5 to 10 minutes or until
caramels are melted, stirring occasionally with a whisk.
2. Stir in vanilla and salt.
Serve immediately
Page 1 of 1
Caramel & Curry Shrimp and Scallops
Ingredients:
1 tbsp. butter
1 cup chopped onion
2 garlic cloves, minced
2 tsp. curry powder
¾ lb. medium raw shrimp, peeled and deveined
½ lb. scallops, muscle removed
2 cups diced zucchini
8 Werther’s Original Baking Caramels, unwrapped
¼ cup heavy cream
Instructions:
1. Heat butter in a large skillet over medium-high heat until butter is melted and begins to foam.
Add onion, garlic and curry powder, sauté 2 to 3 minutes or until onion has softened.
Stir in shrimp, scallops and zucchini, cook stirring occasionally 5 minutes or until seafood
is just cooked and zucchini has softened.
2. Meanwhile, microwave caramels and cream in a microwave-safe bowl on HIGH for
1½ minutes or until melted, stirring after 1 minute. Stir caramel sauce into seafood in
skillet. Cook, stirring for 1 minute. Serve over hot rice, if desired.
Note: Substitute broccoli, asparagus, bell peppers or a combination of your favorite vegetables for the zucchini.
Page 1 of 1
Pork Tenderloin with Apples and Caramel
Ingredients:
1 whole pork tenderloin, about 1¼ - 1½ lbs.
3 tbsp. olive oil, divided
2 small shallots, chopped finely
2 medium Granny Smith apples, cored and sliced
½ cup water
1 tbsp. fresh thyme, leaves only
1 tsp. apple cider vinegar
1 tsp. salt, plus additional for seasoning pork
Fresh ground black pepper
Thyme sprigs for garnish, if desired
Instructions:
1. Preheat oven to 425ºF. Line a 13 x 9-inch pan with aluminum foil; set aside.
2. Season pork lightly on all sides with salt and pepper. Heat 2 tbsp. olive oil in a large skillet
over medium-high heat. Sear tenderloin in pan for about 5 minutes on each side, until the
entire piece has browned. Transfer pork to prepared pan. Cook pork for 12-15 minutes, or
until center temperature registers 145ºF for medium doneness.
3. Meanwhile, prepare caramel apple sauce. Return skillet to medium heat and add remaining
1 tbsp. olive oil. Add chopped shallots and cook, stirring, until shallots are soft and translucent.
Add apples to pan and cook just until apples begin to soften, about 5 minutes. Add caramels
and water to pan and continue stirring until caramels are melted and sauce begins to thicken.
Stir in thyme, vinegar, and salt. Taste and adjust seasoning. Hold sauce warm.
4. Remove pork from oven and let rest 5 minutes before slicing. Slice tenderloin and arrange
on serving platter. Top with warm sauce and serve immediately.
Page 1 of 1
Caramelized Butternut Squash Casserole with Streusel
Ingredients:
4 tbsp. unsalted butter, at room temperature, divided
½ cup finely chopped onions
6 cups cubed butternut squash (about 2 lbs.)
10 Werther’s Original Baking Caramels,
unwrapped, quartered, divided
½ tsp. salt
1/8 tsp. pepper
3/8 tsp. dried rosemary, divided
½ cup chopped pecans
¼ cup all-purpose flour
3 tbsp. brown sugar
Instructions:
1. Preheat oven to 350°F. Butter an 8-cup baking dish.
2. Heat 2 tbsp. butter in a large skillet over medium-high heat until butter is melted and
begins to foam. Add onion and sauté 2 to 3 minutes or until onion has softened. Stir in
butternut squash and cook until squash begins to brown and soften, about 10 minutes.
Stir in ¼ cup quartered caramels, salt, pepper and ¼ tsp. rosemary and transfer to prepared
baking dish.
3. Mix remaining 2 tbsp. butter, ¼ cup quartered caramels and 1/8 tsp. rosemary, pecans,
flour and brown sugar until a lumpy, course streusel forms. Sprinkle streusel mixture over
top of squash. Bake until top is golden and squash is tender, about 20 to 25 minutes.
Serve immediately.
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Salmon with Caramelized Onion Sauce
Ingredients:
2 tbsp. butter
2 cups thinly sliced onion, about 2 medium onions
5 Werther’s Original Baking Caramels, unwrapped
2 tsp. balsamic vinegar
1 tsp. chopped fresh thyme or ½ tsp. dried thyme
1 tbsp. olive oil
1¼ lbs. fresh salmon cut into 4 5-oz. filets
Salt & Pepper
Instructions:
1. Heat butter in a large skillet over medium heat until butter is melted and begins to foam.
Add onions, stirring occasionally until onions are browned, about 10 to 15 minutes. Stir in
caramels, vinegar and thyme; continue stirring about 5 minutes or until caramels are melted.
Remove from pan, set aside and keep warm.
2. Clean out skillet and return to stovetop. Heat olive oil over medium-high heat until hot.
Season salmon with salt and pepper and place in skillet. Sauté for 3 minutes and turn
over. Cook for another 3 minutes or until salmon is nearly cooked through.
3. To serve, place hot salmon on a serving place, spoon onion sauce over top. Serve with
sautéed green beans, if desired.
Page 1 of 1

Caramel Chocolate Lava Cake

Transcription

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