Serving Up {Candy}: Grandma's Caramel Popcorn

Last week school started for my kids...and the rains started and the temperatures dropped and it felt like fall!  Yet, here I am one week later and the weather forecast for the next few days is high 80's and low 90's.  I feel that last's week's "fall" was only a tease and we have made a very abrupt return to summer.  The unfortunate part of that is that the kids are still in school and we can't just go find respite from the heat at the pool like we did for the month of July :(

Regardless, I am going to pretend that this week's weather didn't happen and stick with the recipe that I had planned, which screams "fall" to me....my grandmother's recipe for Caramel Popcorn.  This recipe is the recipe that my dad makes every time he and my mom make their fall visit to our home.  In fact, it is generally made while the kids carve their pumpkins in preparation for Halloween.  It's our own family Harvest Party and this caramel corn is the perfect accompaniment.

One Year Ago: Caramel Brownies
Two Years Ago: Chicken with Basil Cream Sauce

GRANDMA'S CARAMEL POPCORN     
(recipe from grandma Wright)
printable version

1 lb. (approx. 2 1/2 cup) brown sugar
1 can sweetened condensed milk
1 cup light karo syrup
1 stick butter
pinch salt
1 1/2 cup unpopped popcorn kernels (use a little less for more caramel coverage, a little more for less caramel coverage - I use 1 1/4 cup myself cause I like the caramel!)

Begin by popping popcorn kernels in an air popper.  Allow to cool and then sift through popped popcorn and remove any unpopped kernels and discard.  Set aside.

In a heavy saucepan, combine brown sugar, sweetened condensed milk, karo syrup, butter and salt.  Using a candy thermometer, heat over medium to med-high heat (stirring to prevent burning) until the temperature reaches "softball stage".  Remove from heat and pour over prepared popcorn.  Stir until well mixed.

Enjoy!

Serving Up {Dessert}: Caramel Apple Crisp

Apples are on!!!  I currently have 120 pounds of apples in my entry way...40 pounds each of red delicious, Jonathans and primes.  Thanks to access to a local farmer, I picked up my delicious jems for less than 50 cents a pound.  We are huge apple eaters around here so we are kind of loving it!

Most of our apples are eaten straight but we do have a few favorite apple recipes that we enjoy when the apples are plentiful.  This particular recipe is at the top of the list.  Apple crisp is a favorite regardless, but add a jar of caramel sauce and an old favorite is taken to an all new level!  Served warm or cold, with or without ice cream, it's a winner!

One Year Ago: Roasted Pumpkin with Shallots and Sage

CARAMEL APPLE CRISP     

printable version

8 granny smith apples, peeled/cored/sliced
2 tbs. lemon juice
⅔ cup sugar
⅓ cup flour
2 tsp. cinnamon
¾ tsp. nutmeg
¼ tsp. cloves
¾ tsp. salt

1 12-ounce jar caramel ice cream topping

2 cups brown sugar
2 cups flour
1 cup oatmeal
½ cup pecans or walnuts, chopped (optional)
1 cup butter, melted

Prepare by buttering a 13x9 glass baking dish and preheat the oven to 375 degrees.
Place apples and lemon juice in a large bowl and stir until the apples are coated with the lemon juice. In a separate bowl, combine the sugar, flour, cinnamon, nutmeg, cloves and salt and stir until combined. Pour dry ingredients over the apples and stir until the apples are well coated. Spread the apples evenly in the prepared baking dish.
Pour caramel sauce over the top of the apples.
In a medium bowl combine the brown sugar, flour, oatmeal, nuts and melted butter and stir until it forms course crumbs. Spread the topping over the caramel layer.
Place in oven and cook 40-50 minutes, until the topping is browned and the apples are tender.

Serving Up {Brownies}: Caramel Brownies

These brownies are not a new recipe - in fact, they have been around for a while because I remember making them back in college when I needed a really decent chocolate fix!  The recipe has kind of gone viral thanks to blogs and pinterest so my guess is that you have seen it before.  But should you have ignored it (for what reason I cannot imagine) by all means trust me that these are worth making.  Thanks to the use of a cake mix as the base, they come together super quick and they are worth it!  You will thank me on this one!

One Year Ago: Chicken with Basil Cream Sauce

CARAMEL BROWNIES     
printable version

50 caramels
1/3 cup evaporated milk
1 pkg. german chocolate cake mix
¾ cup butter, melted
1/3 cup evaporated milk
6 oz. chocolate chips

Place caramels and 1/3 cup milk in a small saucepan; melt over low heat and set aside.

Beat the cake mix, 1/3 cup milk and melted butter until well blended. It will be thick. Spread ½ of the batter into a greased 13x9 pan. Bake at 350 degrees for 6 minutes. Remove from oven and sprinkle with chocolate chips. Pour melted caramel over the chocolate chips. Top with the remaining batter. Bake at 350 degrees for an additional 18 minutes or until done – DO NOT overbake. Refrigerate to be able to cut.

Serving Up {Dessert}: Carmelitas

Doesn't the word "Carmelitas" just sound exotic...maybe a bit dangerous or forbidden....or tempting!  Definitely yes to tempting and while you are at it lets add amazing and delicious and addicting and gone!

I have read a fair number of recipes for carmelitas and this recipe hooked me because instead of using jarred caramel sauce, you unwrap little caramel squares and melt them with cream and the result is SO MUCH BETTER than jarred sauce.  Trust me on this!  Just go on and write "caramels" on the grocery list right now. Better yet, just go slip on your shoes and make a quick run to the market.  You will thank me in an hour from now when you are enjoying your first bite of this...

One Year Ago: Homemade Wheat Bread

                        Starbuck's Coffee Cake

CARMELITAS     

(recipe adapted from LuLu the Baker)

printable version

1 cup butter, melted
1 1/2 cup brown sugar
2 cup flour
2 cup rolled oats
1 tsp. baking soda
1/2 tsp. salt
12 ounces semisweet chocolate chips

60 caramel squares, unwrapped
3/4 cup heavy cream


In a medium bowl, combine melted butter, brown sugar, flour, oats, baking soda and salt. Pat half of the oatmeal mixture into the bottom of an 9x13" pan. Bake at 350 degrees for 12-14 minutes.

Meanwhile, combine caramels and cream in a microwave safe bowl and microwave for 30 second intervals, stirring between each time until caramel is melted and smooth.

Remove pan from the oven and sprinkle chocolate chips over the crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Serving Up {Cookies}: Rolo Cake Mix Bars

If your local store is still selling off their Easter candy at 50% off, I highly encourage you to get over there and stock up on rolos!   I have a couple of recipes that are beyond delicious and both use rolos as an ingredient. I just love the combination of caramel and chocolate.  I thought I would share both recipes this week just in case your Easter candy was still lurking.

Today's recipe is one that I searched for in an attempt to replicate a cookie/bar that I had eaten at a church function.  When I had it for the first time, I was convinced that it used a cake mix and promptly went home and searched for something similar to it in my Cake Doctor book, disappointed when I came up empty handed.  Thank goodness for the internet!  Using technology I was able to stumble upon this, and although I don't know whether it is the exact recipe of what I originally enjoyed, it is definitely similar and definitely a hit at our house.

One Year Ago: Grandma's Banana Bread
                          Sandy's Spinach Salad

ROLO CAKE MIX BARS     
(recipe from Cookies & Cups)
printable version

1 pkg. yellow cake mix
5-ounce evaporated milk
1/4 cup butter, melted
40 (approx) rolo candies, unwrapped and cut in half

Preheat oven to 350 degrees. Prepare a 13x9 pan with non-stick spray.

In a large bowl, beat the cake mix, milk and butter with blenders until blended (batter will be thick). Divide batter in half and press half of mixture the baking pan and bake for 10-12 minutes, until set.

Remove from oven and place rolo candies, caramel side down, over crust. Drop remaining batter by tablespoonfuls over the top. Bake 22-26 minutes longer or the top begins to turn golden brown.

Cool on a wire rack prior to cutting into bars.

Serving Up {Brownies}: Twix Brownies

This is the second recipe from my Easter weekend that became an instant hit!   I only wish I had a better photo to show it off, but at the rate these brownies were eaten, by the time I realized the photo was horrible, there were no brownies left to take a picture of.  That is how good these brownies are.

And it is a brownie, but it doesn't even realize that it is a brownie.  A boxed brownie mix baked atop a shortbread crust, topped with caramel and then a chocolate topping - it's actually called a Twix brownie.  I call it delightful.  I think you will too!

One Year Ago: Tomato Basil Parmesan Soup & The Ultimate Grilled Cheese Sandwich

TWIX BROWNIE     

(recipe from Jasey's Crazy Daisy via pinterest)

printable version

Crust Layer

1 (12.8 oz.) package of Simply Sandies Shortbread Cookies
6 Tbs. butter

Brownie Layer
1 box of brownie mix plus ingredients to prepare
1/4 cup hot fudge ice cream topping

Caramel Layer
1 (14 oz.) bag of caramels
2 Tbs. heavy cream

Chocolate Topping
1 (11.5 oz.) bag milk chocolate chips
2 Tbs. butter
1/4 cup heavy cream

Line a 9x13 pan with foil and then grease the bottom and sides.

Using a food processor, pulse the cookies until they are completely crumbled.  In a medium bowl, melt butter. Add cookie crumbs and stir until all the crumbs are moist. Press into the bottom of prepared pan.

Prepare brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter. Pour batter on top of cookie crust and bake as directed.  Cool.

Place caramels and cream in a saucepan and cook over medium-low heat, stirring constantly, until caramels are completely melted. Pour caramel over cooled brownies.  Allow brownies to cool until set.  You can quicken this step by placing brownies in the refrigerator until caramel layer is set up.

Melt chocolate, butter, and cream together in a saucepan over medium-low heat, stirring occasionally, until melted and creamy. Pour over cooled caramel layer.  Cool to allow chocolate to set.

Cut and enjoy.

Serving Up {Snack}: Caramel Clusters

If you were looking to make something that is completely and totally addictive, then today's recipe is it!

Most of the recipes that I have posted are recipes that we have been making for a number of years - those that have stood the test of time.  This recipe is the exception (but what a worthwhile exception!).  Three weeks ago at church a young man in our ward brought a bucket of this delightfulness to share with all the young women that I work with to say thanks for their help with his Eagle Scout project.  I admit that I almost didn't try it - but based on the response of the girls I took a bite...and then another...and another...holy cow!

It was obviously a caramel topping but we could not determine amongst us what type of "puff" had been doused in caramel coating.  Twenty four hours later I could not take it and I emailed the young man's mom and she graciously passed along the secret "puff" ingredient as well as the entire recipe.  The "puff" is Chester's Puffcorn - in butter flavor.  I was previously not aware of Chester's Puffcorn, but have since been successful at finding it at Target (with a grocery section) and at WINCO.

That was three weeks ago and I have made this recipe three times.  Oh, and I have two bags of Chesters in my pantry just in case I need to make it again on short notice.  Addictive I tell you!

CARAMEL CLUSTERS     
(recipe from Angie S.)
printable version

In a 2 quart microwavable glass bowl, combine:
1 cup brown sugar
1/2 cup butter
1/4 cup light karo syrup
1/4 tsp. salt

Stir the ingredients together and microwave for 2 minutes.
Remove from the microwave, stir and microwave again for 2 minutes.
Remove again from the microwave, stir and microwave once again for 2 minutes.

Remove from the microwave and add:
1/2 tsp. soda
1/2 tsp. vanilla

Stir well (it will foam up).
Add entire bag of butter flavored Chester's Puffcorn and mix well.

Return the bowl to the microwave and cook for 1 1/2 minutes.
Remove from the microwave, stir again and return to microwave for another 1 1/2 minutes.
Remove from the microwave, stir again and pour out onto a cookie tray.
Once it has cooled slightly, break the pieces into small chunks and allow to cool completely.

Serving Up {Cake}: Scor Cake

Happy Anniversary to me today!  My hubby and I are celebrating twelve years together as husband and wife, which is truly amazing since neither of us look a day over 25!  Ha!  (the grey hairs look distinguished)

And less I make my mother blush, I did NOT intentionally post this cake on this day as some type of subliminal suggestion.  It's simply one of my husbands very favorite desserts.  You know this dessert - most people call it "Better than ___ Cake" but my mom, being the sweet, innocent woman that she (still) is always called it "Scor Cake" because of the scor candy bar topping.  My brothers and I thought her name for the cake kind of related to the original name of the cake and that always used to give us the giggles :)

I have seen many variations of this cake over the years but I stick to it's true roots of a chocolate cake base, sweetened condensed milk, butterscotch caramel topping, cool whip and crushed toffee bits.
Variations I have seen include:

• replacing the butterscotch caramel topping with hot fudge topping
• the addition of hot fudge topping while still using the butterscotch caramel topping
• using crushed butterfinger candy instead of crushed toffee bits

I assume everyone has made this cake, but in case you have been living under a log somewhere and somehow not ever made it, you owe it to yourself to make it today (especially if today is your anniversary).  It doesn't get much easier than this and yet the end product would suggest much more effort than was really required.  Yum!

SCOR CAKE     Pin It

printable version

1 box Chocolate Cake mix, devils food or triple chocolate

water, egg, oil to prepare cake mix

1 14-ounce can sweetened condensed milk

1/2 jar Mrs. Richardson's butterscotch caramel ice-cream topping

1 8-ounce container cool whip topping

1 bag Heath toffee bits or Scor bar crushed up

Prepare chocolate cake mix according to package directions.

Remove from oven and poke holes all over the cake using a straw or handle of a wooden spoon.

Pour entire can of sweetened condensed milk over the entire cake while the cake is still hot.  Allow cake to cool.

Once the cake is cooled, pour 1/2 jar of Mrs. Richardson's butterscotch caramel topping over the entire cake.

Frost cake with cool whip topping and sprinkle with toffee bits.

Cover and refrigerate for at least 2 hours prior to serving.  Store cake covered in the refrigerator.

Serving Up {Dessert}: Caramel Rice Krispie Treats

I have a dear friend (that I attended kindergarten with thank you very much!) that frequently sends me recipes.  She knows of my love of all things food and I know that if the recipe is from her then it is worth making.  Unfortunately some of the recipes she sends do go unmade - but when she sent this recipe earlier this spring I made it the very same week.  And again the next :)

As I made the caramel sauce, I realized that it is a basic caramel coating recipe for caramel popcorn.  Somebody was just pretty brilliant to toss it over rice krispies.  And while rice krispie treats may not be anybody's idea of gourmet, I have to admit that I LOVE them.  This caramel twist just takes it to the next level of goodness!  Not only are these insanely yummy, they are quick and easy and a great activity to share with the kiddos, who just so happen to be out of school and looking for something to do.

CARAMEL RICE KRISPIE TREATS     Pin It
(recipe from Kim F.)
printable version

12 cups Rice Krispies cereal

Boil the following for 3 minutes:
2 c brown sugar
1 c Karo syrup
1 c butter

Add and boil another 3 minutes:
1 can sweetened condensed milk

Pour over Rice Krispies cereal and mix until well coated.  Transfer to a butter-greased 9x13 pan and press evenly. Allow to cool completely before cutting into squares.