Salted Caramel Chocolate Chip Cookies

Jay and I were craving Chocolate Chip Cookies one night but decided we wanted something a little more than just chocolate chips. I found the recipe for these on Pinterest by blogger Grandbaby Cakes . These were very easy to make while also tasting amazing with the little added bonus of getting to eat a few chewy caramels while unwrapping them! I would highly recommend these for anyone with a sweet tooth or anyone just wanting chocolate chip cookies with a twist. You know you are dying to try them now so go ahead and give the recipe below a try! Happy baking! 

Salted Caramel Chocolate Chip Cookies:

Ingredients: 

2½ cups all-purpose flour

2 teaspoons cornstarch

¾ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup unsalted butter, softened to room temperature

½ cup granulated sugar

1½ cups packed brown sugar

1 large egg plus 2 egg yolks at room temperature

1 tablespoon pure vanilla extract

2 cups semi-sweet chocolate chips

Individual wrapped caramels

Sea Salt

Instructions:

1. Preheat oven to 350 degrees.In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.

2. In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.

3. Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.

4. Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips.

5. Place dough in the refrigerator for at least 1 hour. Two hours is even better.

6. Scoop cookie dough in balls the size of a tablespoon. Add an unwrapped caramel to the center of 1 ball of dough then add another ball of dough to cover the caramel. 

7. Roll into one larger ball of dough and place on parchment paper lined cookie sheet at least 1½ inches apart.

8. Bake 11-14 minutes. Cookies may seem a little undone but remove from oven if you like them soft and chewy. If you want them more crisp, bake 14 minutes or longer.

9. Sprinkle with sea salt and serve.

Lots of Love, Natalie

Caramel Topped Apple Pie

Caramel Topped Apple Pie:

Ingredients:
1 whole Pie Crust

6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples

1/2 whole (juice Of) Lemon

1/2 cup Sugar

4 Tablespoons Flour

1/4 teaspoon Salt

1/2 cup Flour

1-1/2 stick Butter

1 cup Brown Sugar

1/2 cup Quick Oats

1/4 teaspoon Salt

1/2 cup Pecans, Chopped

1/2 jar (or More) Caramel Topping

Directions:

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait. Enjoy!

via The Pioneer Woman


Lots of Love,  Natalie

Thanksgiving 2013

I hope your thanksgiving was filled with love from family and friends! I enjoyed mine but it seems to pass by quicker every year. I cannot believe there is only 22 days until Christmas. Anyway here is a recap on my Thanksgiving including the recipe for the Salted Caramel Chocolate Pecan Pie that I made.

 

Ingredients:

 

Chocolate Filling:

1 1/2 cups sugar

                          3/4 cup butter, melted                               

                               1/3 cup all-purpose flour                               

                   1/3 cup 100% cacao unsweetened cocoa                

                           1 tablespoon light corn syrup                               

1 teaspoon vanilla extract

3 large eggs

1 cup toasted chopped pecans

1 (9-inch) unbaked deep-dish piecrust shell

                              

Salted Caramel Topping:

3/4 cup sugar

1 tablespoon fresh lemon juice

1/3 cup heavy cream

4 tablespoons butter

1/4 teaspoon table salt

2 cups toasted pecan halves

1/2 teaspoon sea salt

 

Directions:

1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.

2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

 

 

 

 

Lots of Love,  Natalie