bakekrazy

We use caramel at the bakery in many products, we wrap it around pretzels and dip them in chocolate, add caramel to our cheesecake and cupcakes and use it as a filling for chocolate desserts. In this recipe we will sandwich it between layers of cookie like brownie batter and cut the finished product into yummy bars.

Batter
2 2/3 cups all purpose flour
2 cups brown sugar
1 teaspoon salt
2 teaspoon baking powder
1 cup butter
2 eggs
2 teaspoons vanilla

Filling
11 oz of KRAFT Caramels
2 tablespoons butter
2 tablespoons Milk

Pre-heat the oven to 350 degrees and spray a 9″ x 13″ baking pan with vegetable spray

Mix the flour, salt, baking powder together in a medium bowl (set aside). In a stand mixer with a paddle attachment beat the butter, sugar, vanilla and eggs until smooth. Add the flour mixture slowly until incorporated. Remove 1/2 the batter and smooth it into the bottom of the prepared pan evenly. Bake for approximately 5 minutes. While that is baking add the caramels, butter and milk to a small sauce pan and bring to a slight boil constantly stirring. Reduce the heat and allow the caramels to melt. (continue to stir) Remove the pan from the oven and pour the caramel into the center and spread to just 1/2″ from the edges. Remove the other half of the batter and flatten and spread onto of the caramel. (it will not have to be perfect it will spread as it bakes) Place the pan back in the oven for 20 minutes. Remove from the oven and allow to cool. Once cooled loosen the sides by running a knife around the pan. Place in the freezer for at least an hour. Remove the pan from the freezer and remove the brownie/bar and place onto a cutting board. Cut into bar shapes.

Enjoy
Chef Brian Klauss

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Unless your allergic to peanuts this recipe is a simple way to make a great peanut brittle. You could always add in candy, pretzels, and broken cookies to add that additional flavor

1 cup sugar
1/2 cup corn syrup
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup water
2 tablespoons unsalted butter
1 teaspoon baking soda
1 1/2 cups shelled peanuts

Spray a 1/2 sheet pan with vegetable spray.
In a medium sauce pan over a medium heat add sugar, corn syrup, salt and water, then  bring to a boil. Stir until sugar is completely dissolved then add in the peanuts. Place a candy thermometer in and clip to the saucepan. Continue to boil stirring  frequently until the mixture reaches 300 degrees. Remove from the heat and add in the butter, vanilla and baking soda and stir until incorporated. Pour into the prepared 1/2 sheet pan and spread to cover. Allow to completely cooled then snap apart to your favorite size.

Enjoy
Chef Brian Klauss

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Making cupcakes are fun and can be decorated to match the season. The fastest way of course is to use a box mix……..a cup of water, 1/4 cup of vegetable oil and maybe three eggs and you have approximately 24 average size cupcakes. Ready for decorating.
However, here is a made from scratch recipe that will take a little longer but will produce a dense full of flavor yellow cup cake.

2 cups of all purpose flour
2 cups of sugar
1 1/2 cups unsalted butter
1 cup of buttermilk
5 eggs separated
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda

Pre-heat the oven at 350 and line a 24 cupcake pan with papers

In a large bowl add the butter and sugar and mix at medium speed until light and fluffy. (set side) In a separate bowl mix together the flour, salt, and baking soda (set aside). In a stand mixer add the buttermilk and yolks, then mix until incorporated. (set side) . Now add the flour mixture to the butter mixture alternating with the buttermilk mixture in the stand mixer. In a separate bowl mix the egg whites on a high speed until stiff peaks form then fold into the completed batter mixture. Fill each cupcake paper 1/2 to 3/4 full and bake approximately 20 minutes. Allow to cool, then decorate with your favorite buttercream.

Enjoy
Chef Brian Klauss

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This savory scone is great in the morning with your eggs and bacon. Packed with white cheddar cheese and a little onion can be made in less than 45 minutes.

1 cup buttermilk
1 egg
3 cups of all purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 cup unsalted butter cut into 8 slices
2 cups White Cheddar Cheese (shredded 8 oz)
1/2 cup chopped green inions
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon Hot Sauce

Pre-heat oven to 425 degrees and spray two 1/2 sheet pans with vegetable spray

In a sauce pan add the green onions and teaspoon olive oil.  Saute until the onions begin to fall apart then set aside (2 -3 minutes). In a large bowl stir in the flour, baking powder, garlic and salt (set aside). Whip the egg into the buttermilk until incorporated (set aside). With a pastry blender cut in the butter into the dry mixture until it forms a crumble then stir in the cheese and onions. Add the egg mixture and hot sauce to the crumble, then mix by hand or with a fork until completely moistened. Turn the dough onto a floured surface and knead for 15 minutes until smooth. Roll the dough out to 1/2″thick  and cut into 2 1/2″ circles. Place the circles onto the prepared 1/2 sheet pans at least 1 ” apart. Brush each scone with a little buttermilk and bake for 15 – 20 minutes until golden brown.

Enjoy
Chef Brian Klauss

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