mini coffee cheesecakes with caramel whipped cream! 6 oreo cookies, original (not double stuffed) 2 1/4 tsp butter, melted 6oz. cream cheese, softened 1/3C sugar 1 tbsp coffee syrup 1 tbsp flour 1 egg 1C whipping cream 2 tsp caramel syrup, plus additional for drizzling 1/4C brown sugar recipe at the source!
View Separately

mini coffee cheesecakes with caramel whipped cream!

  • 6 oreo cookies, original (not double stuffed)
  • 2 1/4 tsp butter, melted
  • 6oz. cream cheese, softened
  • 1/3C sugar
  • 1 tbsp coffee syrup
  • 1 tbsp flour
  • 1 egg
  • 1C whipping cream
  • 2 tsp caramel syrup, plus additional for drizzling
  • 1/4C brown sugar

recipe at the source!

Source: foodboners

chocolate covered turtles with bacon! 3/4 pound whole pecan halves (about 3 1/2 cups) 5 strips bacon 1 cup heavy cream 5 tablespoons unsalted butter, diced 1 teaspoon vanilla extract 1 1/2 cups granulated sugar 3 tablespoons light corn syrup One (12-ounce) package chocolate chips recipe at the source!
Pop-upView Separately

chocolate covered turtles with bacon!

  • 3/4 pound whole pecan halves (about 3 1/2 cups)
  • 5 strips bacon
  • 1 cup heavy cream
  • 5 tablespoons unsalted butter, diced
  • 1 teaspoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 3 tablespoons light corn syrup
  • One (12-ounce) package chocolate chips

recipe at the source!

Source: foodboners

salted caramel chocolate ganache tarts with a cookie crust! Cookie Crust Ingredients: 7.5 oz all purpose flour (1.5 cups) 1 oz cocoa powder (1/2 cup) 1/4 tsp salt 1/2 cup + 2 tbsp butter (1.25 sticks), at room temperature 2.5 oz confectioner’s sugar (1/2 cup) 2 egg yolks 1/2 tsp vanilla extract Salted Caramel Ingredients: 2.25 cups sugar 3/4 cup light corn syrup 1/2 tsp salt 6 tbsp butter, at room temperature 1.5 cups heavy cream 1.5 tsp vanilla extract Chocolate Ganache: 4 oz bittersweet chocolate, chopped 1/2 cup heavy cream coarse sea salt, for garnish recipe at the source!
Pop-upView Separately

salted caramel chocolate ganache tarts with a cookie crust!

Cookie Crust Ingredients:

  • 7.5 oz all purpose flour (1.5 cups)
  • 1 oz cocoa powder (1/2 cup)
  • 1/4 tsp salt
  • 1/2 cup + 2 tbsp butter (1.25 sticks), at room temperature
  • 2.5 oz confectioner’s sugar (1/2 cup)
  • 2 egg yolks
  • 1/2 tsp vanilla extract

Salted Caramel Ingredients:

  • 2.25 cups sugar
  • 3/4 cup light corn syrup
  • 1/2 tsp salt
  • 6 tbsp butter, at room temperature
  • 1.5 cups heavy cream
  • 1.5 tsp vanilla extract

Chocolate Ganache:

  • 4 oz bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • coarse sea salt, for garnish

recipe at the source!

Source: foodboners

coconut salted caramel chocolate cupcakes - gluten free! 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed 4 eggs 1 T vanilla extract 5 T coconut oil, or unsalted butter (softened) 3/4 c brown sugar 5 T cocoa powder (I used Hershey’s) 1 t baking powder 1/2 t baking soda Salted Caramel (see link below) Vanilla Coconut Frosting (see note below) ____ Line muffin tins with cupcake liners, and preheat your oven to 350°F. Combine the first five ingredients (through brown sugar) in your blender, and blend until smooth. Add the cocoa powder, baking powder, and baking soda, and blend until combined. Divide batter between the muffin cups. Bake for 20-25 minutes, or until cake tester comes out clean. Cool in pan for a few minutes, then remove and cool completely on a rack. Cut a small hole into the top of the cupcake (I used the back of a decorating tip for piping frosting). Pour 1-2 t of Salted Caramel into the hole on the top of each cupcake, letting it soak in as you fill it. Frost with the Vanilla Coconut Frosting and drizzle with more Salted Caramel. Note - to make the Vanilla Coconut Frosting, using an electric mixer on medium to high speed, beat the 1/4 c (half a stick) butter and 1/2 c coconut oil until creamy (you can use more or all butter, if you like, but then you may want to add some coconut extract if you want that coconut flavor). Reduce the speed to low, add 2 c confectioners sugar that has been sifted, and beat until combined. Add 1 t vanilla, increase speed to high, and beat until creamy and fluffy. (source!)
Pop-upView Separately

coconut salted caramel chocolate cupcakes - gluten free!

  • 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
  • 4 eggs
  • 1 T vanilla extract
  • 5 T coconut oil, or unsalted butter (softened)
  • 3/4 c brown sugar
  • 5 T cocoa powder (I used Hershey’s)
  • 1 t baking powder
  • 1/2 t baking soda
  • Salted Caramel (see link below)
  • Vanilla Coconut Frosting (see note below)
____
  1. Line muffin tins with cupcake liners, and preheat your oven to 350°F.
  2. Combine the first five ingredients (through brown sugar) in your blender, and blend until smooth.
  3. Add the cocoa powder, baking powder, and baking soda, and blend until combined.
  4. Divide batter between the muffin cups.
  5. Bake for 20-25 minutes, or until cake tester comes out clean.
  6. Cool in pan for a few minutes, then remove and cool completely on a rack.
  7. Cut a small hole into the top of the cupcake (I used the back of a decorating tip for piping frosting).
  8. Pour 1-2 t of Salted Caramel into the hole on the top of each cupcake, letting it soak in as you fill it.
  9. Frost with the Vanilla Coconut Frosting and drizzle with more Salted Caramel.
Note - to make the Vanilla Coconut Frosting, using an electric mixer on medium to high speed, beat the 1/4 c (half a stick) butter and 1/2 c coconut oil until creamy (you can use more or all butter, if you like, but then you may want to add some coconut extract if you want that coconut flavor). Reduce the speed to low, add 2 c confectioners sugar that has been sifted, and beat until combined. Add 1 t vanilla, increase speed to high, and beat until creamy and fluffy.

(source!)

Source: foodboners

salted coconut caramel brownies - gluten free and vegan! recipe at the source!
Pop-upView Separately

salted coconut caramel brownies - gluten free and vegan!

recipe at the source!

Source: foodboners

chocolate caramel cookies with sea salt! 1 1/4 cup all-purpose flour ¼ teaspoon baking soda 1/4 teaspoon salt 5 tablespoons butter 7 tablespoons unsweetened cocoa (I used dark cocoa) 2/3 cup granulated sugar 1/3 cup packed brown sugar 1/3 cup plain yogurt 1 teaspoon vanilla extract Soft caramel, rolled into little balls (I used Peter’s caramel) Sea salt ____ Preheat oven to 350ºF; line 2 baking sheets with baking paper, lightly coated with cooking spray. I used Silpats!  Lightly spoon flour into a dry measuring cup; level with a knife.  Sift together flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat.  Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand).  Add yogurt and vanilla, stirring to combine.  Add flour mixture, stirring until moist.  Wrap the chocolate dough around the caramel balls.  Place balls on cookie sheets and sprinkle with sea salt. Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks. (source!)
View Separately

chocolate caramel cookies with sea salt!

  • 1 1/4 cup all-purpose flour
  • ¼ teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons butter
  • 7 tablespoons unsweetened cocoa (I used dark cocoa)
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup plain yogurt
  • 1 teaspoon vanilla extract
  • Soft caramel, rolled into little balls (I used Peter’s caramel)
  • Sea salt
____
  1. Preheat oven to 350ºF; line 2 baking sheets with baking paper, lightly coated with cooking spray. I used Silpats! 
  2. Lightly spoon flour into a dry measuring cup; level with a knife. 
  3. Sift together flour, soda, and salt; set aside.
  4. Melt butter in a large saucepan over medium heat. 
  5. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). 
  6. Add yogurt and vanilla, stirring to combine. 
  7. Add flour mixture, stirring until moist. 
  8. Wrap the chocolate dough around the caramel balls. 
  9. Place balls on cookie sheets and sprinkle with sea salt.
  10. Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

(source!)

Source: foodboners

coconut pancakes with grilled bananas and salted caramel rum sauce! (source!)
Pop-upView Separately

coconut pancakes with grilled bananas and salted caramel rum sauce!

(source!)

Source: foodboners

chocolate cupcakes with salted caramel swiss buttercream! (source!)
View Separately

chocolate cupcakes with salted caramel swiss buttercream!

(source!)

Source: foodboners

(via how-to: fleur de sel caramels | 20something cupcakes)
Pop-upView Separately

(via how-to: fleur de sel caramels | 20something cupcakes)

Source: foodboners