NO-CHURN COFFEE-CARAMEL CRUNCH ICE CREAM
Provided by Food Network Kitchen
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
- Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.
CHOCOLATE CHEX® CARAMEL CRUNCH
Plain brown sugar and butter turns into caramelly goodness that surrounds chocolate cereal squares for a scrumptious crunchy snack.
Provided by Chex
Categories Trusted Brands: Recipes and Tips Chex® Party Mix
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
- In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
- In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 32.9 g, Cholesterol 11.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 218.1 mg, Sugar 16.4 g
CARAMEL SWIRL CHEESECAKE
Provided by Carole Bloom
Categories Cake Cheese Bake Thanksgiving Valentine's Day Cream Cheese Birthday Shower
Yield Makes 1 (9 1/ 2-inch) round cake
Number Of Ingredients 15
Steps:
- Crust:
- Position a rack in the center of the oven and preheat to 350 degrees F. Place the walnuts in a cake or pie pan and toast for 12 minutes, stirring the pan after 6 minutes. Remove the pan from the oven and cool. Reduce the oven temperature to 300 degrees F.
- Spray the inside of the springform pan with nonstick baking spray. Wrap heavy-duty aluminum foil tightly around the bottom of the pan to prevent water from seeping in as it bakes in a water bath.
- Pulse the walnuts and brown sugar in the work bowl of a food processor fitted with the steel blade until the walnuts are finely ground, about 1 minute. Pour the butter through the feed tube and pulse until the mixture begins to hold together in moist clumps. Transfer the mixture to the springform pan and press the crust evenly onto the bottom.
- Cheesecake:
- Beat the cream cheese in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, until fluffy, about 2 minutes. Add the sugars and beat together well. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla then add the sour cream and blend completely.
- Pour 1/ 2 of batter into the prepared pan. Then pour 1/ 2 of the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and sauce.
- Place the springform pan into a larger cake pan or a roasting pan. Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan. Bake the cake for 1 hour and 30 minutes, or until the cake puffs and the top is light golden. Remove the pans from the oven and transfer the springform pan to a cooling rack to cool completely. Cover the top of the cheesecake with waxed paper and tightly wrap with aluminum foil then chill for at least 8 hours. Release the clip on the side of the springform pan and gently pull the sides away from the bottom.
- Serve the cheesecake at room temperature.
CARAMEL CRUNCH CAKE
I received this recipe from my sister-in-law, and I love how the cake comes together with a convenient mix, water and egg whites. Crushed candy bars make a fun addition to the moist treat. -Heather Dollins of Poplar Bluff, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.
Nutrition Facts : Calories 250 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 290mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
BLUM'S COFFEE CRUNCH CAKE
Martha recreates the iconic dessert from Blum's Bakery in San Francisco. It teams a light sponge cake with rich coffee frosting and crunchy shards of coffee-flavored candy. Martha made this recipe on "Martha Bakes" episode 710.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until incorporated and stiff glossy peaks form.
- Remove bowl from mixer. Gently but thoroughly, fold beaten egg whites into batter, in two additions. Pour batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and invert onto a narrow necked bottle if your pan doesn't have feet. Let stand until cool, about 1 hour, before removing pan.
- Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.
CARAMEL CRUNCH CAKE
Make and share this Caramel Crunch Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350F.
- Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
- In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
- Gradually add sugar and continue beating until meringue is firm and stands in peaks.
- Fold batter gently into meringue until just blended; do not stir.
- Gently spoon batter into ungreased tube pan.
- Cut through batter with a knife to break up bubbles and level mixture.
- Bake in preheated oven for 50-55 minutes or until top springs back when touched.
- Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
- Let stand until cool, then loosen with spatula and place on plate.
- Split cake into four layers.
- While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
- Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
- Immediately pour into ungreased shallow metal pan.
- Do not stir or spread; let cool without moving.
- Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
- Whip cream, sugar and vanilla until stiff.
- Spread half of cream between layers and remainder on top and sides.
- Refrigerate until ready to serve.
- Just before serving, cover cake with crushed caramel candy.
GINORMOUS CREAMY FROZEN CARAMEL CRUNCHCAKE
Steps:
- In a small bowl, combine whipped topping with a dash of cinnamon. If you like, add more cinnamon, to taste. Stir and spoon mixture over one rice cake.
- Gently place the other rice cake on top, making a sandwich. Freeze for at least 1 hour, then enjoy!
Nutrition Facts : Calories 130, Fat 0.5 grams, Sodium 70 milligrams, Carbohydrate 28 grams, Protein 2 grams, Sugar 8 grams
CARAMEL CRUNCH CAKE
This is like a light version of a "better than sex" cake. From Light & Tasty Dec/Jan 2006.
Provided by iluvmythomas
Categories Dessert
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, beat the cake mix, water and egg whites until blended.
- Pour into a 13x9-inch baking pan coated with non-stick cooking spray. Bake at 350 for 35-40 minutes. Cool on a wire rack.
- With a meat fork or wooden skewer, poke holes about 2 inches apart into cake.
- Slowly pour condensed milk and caramel topping over cake; sprinkler with two-thirds of the crushed candy bars.
- Spread with whipped topping; sprinkle with remaining candy bars.
- Refrigerate until serving.
Nutrition Facts : Calories 154.8, Fat 5.6, SaturatedFat 1.5, Sodium 266.7, Carbohydrate 25.3, Fiber 0.8, Sugar 13.8, Protein 3
CARAMEL CRUNCH
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes scant 1/2 cup
Number Of Ingredients 1
Steps:
- Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
- Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.
TOFFEE CRUNCH CARAMEL CHEESECAKE
Categories Cheese Dessert Bake Kid-Friendly Cream Cheese Birthday Shavuot Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For gingersnap crust:
- Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
- For cheesecake:
- Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
- For caramel topping:
- Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
- Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
- Run knife around pan sides to loosen cake; release pan sides.
CARAMEL CRUNCH COFFEE CAKE
Make and share this Caramel Crunch Coffee Cake recipe from Food.com.
Provided by Dani Jean
Categories Breads
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Cream together 1/4 cup margarine, 1/2 teaspoon vanilla, 1 1/2 cup confectioners' sugar, 1/2 tablespoon milk.
- Set aside.
- Heat oven to 275 degrees F.
- Combine brown sugar and water in a 4 cup microwave proof cup.
- Microwave on high 5 minutes until sugar is completely dissolved.
- Remove from microwave and stir in vanilla and salt.
- In mixing bowl, mix oats and brown sugar mixture.
- Spread onto parchment lined cookie sheet and bake 45 minutes-1 hour until golden brown.
- Preheat oven to 325°.
- In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
- Add eggs and vanilla and mix well.
- In a separate bowl combine flour, baking powder and salt.
- Add this dry mixture to the moist ingredients a little at a time.
- Add milk and mix well.
- Pour half the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.
- Sprinkle with caramels and cinnamon.
- Pour remaining batter over.
- Bake 50 minutes or until edge begins to brown.
- Spread cream cheese topping over slightly cooled cake.
- Sprinkle granola topping over cream cheese.
Nutrition Facts : Calories 548.4, Fat 25.3, SaturatedFat 13.3, Cholesterol 87.9, Sodium 353.4, Carbohydrate 75.1, Fiber 2, Sugar 48.1, Protein 6.9
CARAMEL-SCOTCH CREAM CHEESE COFFEE CAKE
I came up with this cream cheese coffee cake recipe so I could make a delicious brunch treat using convenience pastry for the base. Serving it when it's cold means that all the cozy filling stays with each slice. -Sherry Little, Sherwood, Arkansas
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Unroll crescent dough into long rectangle; place on a parchment-lined baking sheet. Press perforations to seal. Spread cream cheese down center third of rectangle. Drizzle with ice cream topping; sprinkle with pecans. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle half the mixture over pecans., On each long side of dough, cut 8 strips at an angle, about 2 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat. Brush with beaten egg. Sprinkle with remaining brown sugar mixture., Bake until deep golden brown, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack to cool completely. Refrigerate until cold.
Nutrition Facts : Calories 381 calories, Fat 19g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 472mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
NO-FUSS CHOCOLATE AND CARAMEL CAKE
Make your very own No-Fuss Chocolate and Caramel Cake with only 15 minutes of prep. Five ingredients is all you need for this chocolate and caramel cake.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h33m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch cake; cool completely.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cake; drizzle with caramel topping.
- Sprinkle with nuts.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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