Tuesday, May 28, 2013

Thinking Outside the Caramel Box & A Giveaway

One of my favorite things to do in the kitchen is take a product and create something fun. It could be as simple as adding the product to a favorite recipe or as complex as developing something completely new.

A perfect example is when I was given a box of Millie's uniquely flavored caramels to review...I couldn't just eat them I had to create with them.  Local to Phoenix, Millie's caramels were brought into existence by Jill McNamara, a woman like myself that likes to turn the ordinary into something a bit more fun.
After a lot of sampling and savoring I came up with the recipes below; both of which really seemed to showcase the delicious caramels. Want to try Millie's Caramels for yourself?  Enter below for a chance to win a variety pack of caramels and see for yourself how yummy they are.

Rosemary & Pepper Caramel Pecan topped Brie

3 tablespoons cream
3oz caramel
1/2 cup pecans
brie cheese

Preheat oven to 375 F (190 c).

In a small, heavy bottom saucepan over medium-high heat stir together caramels and cream until melted.  Add pecans, mix until well coated and thick

Place brie on plate and bake until brie is warm and soft. Remove from oven and top with caramel and pecans.

Serve with your favorite crackers.

 Bourbon Pecan Caramel Brownies

1 stick unsalted butter
6 oz. bittersweet chocolate, coarsely chopped
3/4 cups sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cups all-purpose flour
1/2 teaspoon salt
7 oz. Millie's Bourbon Pecan caramels, unwrapped
1/3 cup heavy cream

Preheat oven to 350 F. Line a 8x8 baking pan with parchment paper, leaving an overhang on opposite sides to lift the brownies out.

Place the butter and bittersweet chocolate in a microwave safe bowl and heat in 30-seconds at a time stirring in between, until completely melted and smooth. Add the sugar, eggs, and vanilla to the bowl and whisk vigorously until the mixture is thick and glossy. Stir in the flour and salt with a rubber spatula, mixing just until combined.

Transfer half of the batter to the prepared baking pan and spread in an even layer. (batter is thick) Bake for 20 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Maintain oven temperature.

Meanwhile, add the caramels and heavy cream to a medium saucepan and set over medium-low heat. Cook, stirring frequently, until completely melted and smooth. Immediately pour the caramel over the brownies and spread evenly.  Dollop the remaining brownie batter over the caramel layer and spread to cover.

Bake for an additional 20 minutes or until set. Transfer the pan to a wire rack and let the brownies cool completely in the pan.

a Rafflecopter giveaway

1 comment:

  1. Nice. I am definitely going to try these brownies. :)