Caramel-Maple Popcorn (for the FBI)

Sweet. Salty. Crunchy. Clusters of Heaven.

Recently I came across this site that is in charge of the FBI (Food Blog Inspection). It sounded like a really fun thing to do....and so, I have made Caramel-Maple Popcorn for the FBI as my initiation.

I've never even made regular caramel popcorn before (though I really like it....especially the "Crunch N Munch" version....Mmmmmm), so I was excited to try this. My hubby is in love with maple syrup, really. Once I even spied him taking a little sip after drowning his pancakes in it. (Shhh - don't tell him I told you. That was supposed to be a private moment for him) He is at work right now, but he sure is going to be happy when he arrives home tonight.

This was a really easy treat to create....so don't hesitate to try it at home!

I started with some popped popcorn and mixed in pecan pieces:


Then I made the caramel-maple mixture and poured it right over the top:


Good thing I knew this stuff was super hot, otherwise, I'd have stuck my finger right in there and had a taste!

Then, you just mix it all around and spread it out on a pan (I used my new handy-dandy paella pan....LOVE IT!) and wait for it to cool.



Pure goodness! This stuff is awesome....and what is even more awesome, it took me all of 15 minutes from start to finish!

This month's inspection is of Culinary in the Desert Country.
The recipe I recreated was Maple Caramel Popcorn Crunch. I had a lot of fun and look forward to doing it again each month!

Enjoy!
-Erica

Caramel Chocolate Cake

As promised - here is a highlight from The Lady & Sons Just Desserts Cookbook.

This is the 1,2,3,4 cake (first recipe in the book) with the Caramel Filling (from another cake) and the Chocolate Frosting (from yet another cake). So, I combined 3 luscious desserts into one beautiful baby.



This is one of the easiest and tastiest cakes I've ever made. Honestly, I've never had a cake bake so evenly (and level) before either! I didn't have to level them off before I stacked them - super! The cake was very moist and had the perfect crumb. Delish!

Now, as you can imagine...sometimes these goodies look so good it is hard for me to contain myself long enough to take good pictures to show you all. Well, evidently it is much harder on my 4-year-old daughter than me. *giggle*giggle*



Look at that expression! I couldn't help but turn the focus onto her when I seen her eyeing the cake from across the table.

She kept asking me for a taste, over and over and over again. All I kept saying was, "Hold on, Love. We'll get to eat it in a minute." Poor thing. What torture, yeah?

Waiting. Staring. Drooling.

Four years old and she already knows pain.

*LOL*

Just so you all know, I'm not totally brutal. The child did get a piece of cake after I took pictures. All is well in her world again.

So, have you entered the contest yet? It ends TONIGHT at 5 PM Eastern.

Enjoy!
-Erica

Gooey Turtle Brownies

Chocolate. Caramel. Pecans. Brownies.

Need I really say more?

I love brownies. I love chocolate. I love caramel. I love nuts....any kind of nuts, just about. When you put them all together, it is a celebration.



These brownies are not for the faint-hearted. These are chewy, gooey, rich, decadent, fudgy brownies. Mmmmmmm.

I started with a double chocolate brownie base with pecans. Two kinds of chocolate in there, my dear. Sprinkled with chocolate morsels and pecans.



I baked them for about 40 minutes....they looked delightful straight out of the oven. I could barely keep my hands off of them!



Oh, but this is where it gets *really* good.


Bring on the CARAMEL! Lots of it!

After the caramel set, I smothered them in even more chocolately goodness. A rich chocolate ganache. Delightful.

I was so anxious, I didn't wait for them to cool all the way. I know, I know....shame on me. But, I'm willing to bet you would've done the same thing. Let's be honest. Yeah, I thought so.



Double-Chocolate Brownies

2 oz. unsweetened chocolate
2 oz. semisweet chocolate
1 C butter, softened
2 C sugar
4 large eggs
1 C all-purpose flour
1/2 tsp salt
2 tsp vanilla
3/4 C chopped toasted pecans
3/4 C semisweet chocolate morsels

Preheat oven to 350 F. Microwave chocolate in a small bowl at MEDIUM for 30-second intervals until melted. Stir chocolate until smooth.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add flour and salt, beating at low speed just until blended.

Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate morsels. Spread batter into a greased and floured 13 X 9 pan. Sprinkle with the remaining 1/4 C pecans and 1/4 C chocolate morsels.

Bake at 350 F for 40 minutes or until set. Cool completely on a wire rack. Cut into squares.

YIELD: 32 brownies

Note: Freeze brownies in an airtight container for up to 1 month.

After my brownies set, I poured the caramel and chocolate ganache over them.

For the caramel:
12 caramels, unwrapped
1 Tb heavy cream

Melt over low heat, stirring often, in a small saucepan. Pour over brownies.

For the ganache:
1/4 C semisweet chocolate
1 Tb heavy cream
1 tsp vanilla

Melt over low heat, stirring often, in a small saucepan. Pour over caramel.

Enjoy!
-Erica