Caramel Apple Buttermilk Pancakes

Caramel Apple Buttermilk Pancakes

Apples are one of the things most commonly added to pancakes at our house, so when I was thinking about recipe ideas to feature for the upcoming annual Pancake Day, these came to mind but how to make these pancakes just a little different? The answer? Forget maple syrup or that artificially flavored store bought stuff, everyone knows that apples love caramel! Our wickedly good Homemade Caramel Sauce has appeared in many of our indulgent desserts here on Rock Recipes and it was just the thing to take these wonderful pancakes to the next level. 

It was so indulgently good that I plan on making this pancake idea for dessert next time with a scoop of vanilla bean ice cream. I'll get back to you with the reviews when I do.

You can find our Homemade Caramel Sauce Recipe by clicking here.

Caramel Apple Buttermilk Pancakes

Recipe by Barry C. Parsons

Sweet apple pieces are cooked right into these light and fluffy pancakes and get saved with the best homemade caramel sauce of your dreams. This is so indulgently delicious, I'd even suggest adding a scoop of vanilla bean ice cream and serving it on occasion as an amazing dessert!

Prep time: 10 minutes
Cook time: 7 minutes
Total time: 17 minutes
Yield: 12 large pancakes
Ingredients

• 1 3/4 cups flour
• 1/2 tsp salt
• 3 tbsp sugar
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 egg
• 3 tsp vanilla extract
• 1 3/4 cups buttermilk
• 4 tbsp melted butter
• 1/2 cups chocolate chips (approximately)
• 2 medium apples, peeled and diced
• few pinches ground cinnamon

Cooking Directions

1. Sift together the flour, salt, sugar, baking powder and baking soda.
2. Whisk together the egg, vanilla extract, buttermilk and melted butter.
3. Pour the wet mixture over the dry ingredients and whisk together just until combined. Do not over mix. Don't worry about small lumps. The batter will be thick.
4. Using a 1/4 cup measure, pour batter onto a lightly greased griddle on medium heat; it's best to cook these slowly. You may need to spread the batter out a little with the back of a spoon but this is usually not necessary.
5. Sprinkle on some diced apple pieces and sprinkle each pancake with ground cinnamon before flipping. Cook for 3-4 minutes per side or until the center is fully cooked.

Homemade Chocolate Caramels {Vegan Option}

February is National Chocolate Lovers Month!  With Valentine's Day coming up, why not indulge and enjoy some delicious chocolate?  

These Homemade Chocolate Caramels are sweet, delectable and oh so good!  They remind me of the See's candy that I grew up eating.  

The best part is they're so easy to make and only have 3 ingredients.  Make up a batch in time for Valentine's Day {or any day} and share some with those you love.

Homemade Chocolate Caramels

Equipment: Small Saucepan or Saute Pan, Food Processor, Unbleached Parchment Paper, Baking Tray, Double Boiler or Medium Size Sauce Pan and Medium Size Heat Proof Glass Bowl

{Affiliate Links included help support this blog}

Note: Advance Preparation Required

• 12 Medjool dates
• 1 tablespoon ghee or coconut oil {buy my 2 favorite ghee brands here and here}

• 1/2 cup allergy free chocolate chips
• 1 tablespoon coconut oil 

1. Melt 1 tablespoon ghee or coconut oil in small saute pan over medium heat.  

2. Prep date pieces - break them in half with fingers and remove the pit.  Add to the saute pan and cook for 2 minutes, stirring occasionally.  Heating the dates is important, the heat softens them and the ghee or coconut oil brings out their natural caramel flavor.

3. Pour cooked dates into food processor fitted with the "S" blade.  Pulse until dates turn into a paste, about 30 seconds.

4. Line baking sheet with parchment paper.  Grease fingers with coconut oil {water can be used on fingers too if you do not have extra coconut oil}.  Using about a teaspoon or more, roll date paste into tiny caramel centers - I make them into balls/circles, then form a flat bottom and then make a flat top, which I make a little smaller than the bottom.  This should make about 12-14 caramel centers.  Place caramel centers into the freezer to set for at least 1 hour or overnight.

5. Make a double boiler by setting a heat proof glass bowl over a medium sauce pan that has been filled with about an inch of tap water.  The water should not be touching the glass bowl.  Heat over medium heat.  Add chocolate chips and 1 tablespoon coconut oil to glass bowl.  Stir until melted.  

6. Remove frozen caramel centers from the freezer.  Working quickly, drop one caramel center into the melted chocolate - using a fork or spoon, fully coat the caramel with chocolate and set back onto baking sheet.  Repeat until all caramels are covered in chocolate.  {For an extra touch, once caramels are covered in chocolate, use a fork dipped in chocolate and quickly move the fork back and forth in the air above the chocolates to make chocolate drizzles.  If you find it's not working, place the chocolates in the freezer for one minute to set, then remove and try again.}  Place chocolates in the freezer and freeze for about 1 hour or more. 

7. Serve chocolates frozen, right from the freezer.  Make sure to freeze them at least 1 hour before eating for the full caramel texture.    

Enjoy and share some with someone you love!

Yield: Makes 12-14 chocolates

Vegan Option: Use coconut oil instead of ghee.

Looking for more CHOCOLATE recipes?  Check out some of my favorites:

Mini Warm Chocolate Cakes

Chocolate Fudge Sauce

Chocolate Sunflower Freezer Fudge

Chocolate Covered Frozen Banana Bites

Mexican Hot Chocolate

Honey Sweetened Hot Chocolate

Homemade Chocolate Pudding

... and a few recipes that I have made and loved:

Raw Freezer Fudge from my friend Amber @ The Tasty Alternative 

Chocolate Chip Cookie Dough Truffles from Common Sense Homesteading

Double Chocolate Cookies with Chocolate Chunks from Gourmande in the Kitchen 

Fudgy Brownies from Real Food Girl Unmodified 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Real Food Wednesday @ Kelly the Kitchen Kop. 

Caramel Stuffed Brown Butter Cookies

Caramel Stuffed Brown Butter Cookies

I love brown butter. It is one of those wonderful processes where a simple ingredient transforms into something just that more flavorful and special. I've used it in everything from frosting to Hollandaise sauce but I recently decided that it would be a terrific thing to use in baking to add extra hints of caramel. When I wanted to make a caramel candy stuffed cookie, what could be a better opportunity to try an experiment.

I can tell you that the result was spectacular. When spouse and the kids bit into them, warm from the oven, I thought their eyes would pop out of their heads. These are seriously delicious and an absolute must try. I'm off now, before the kids get home from school, to hide a couple for late night snack. Don't judge! ...I'll bet you'll be hoarding a few for yourself too.

Caramel Stuffed Brown Butter Cookies

Recipe by Barry C. Parsons

Caramel Stuffed Brown Butter Cookies - so simple and so simply delicious. Soft and chewy with triple the caramel flavor from brown butter, brown sugar and soft caramel candy stuffed into the center of the cookies. Absolutely irresistible!

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 18-20 cookies

Ingredients

• 2/3 cup brown butter
• 1 1/3 cups brown sugar
• 1 extra large egg
• 2 tsp vanilla extract
• 2 cups sifted all purpose flour
• 3/4 tsp baking soda
• 18 -20 Kraft Caramel Candies

Directions

1. You will need to make the brown butter in advance and let it cool completely. To brown butter, just melt about 1 cup of butter in a small saucepan over medium heat and watch it carefully until the color turns light golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind. Allow the brown butter to cool to room temperature and solidify. Use 2/3 cup of the browned butter.
2. Cream the brown butter with the brown sugar and vanilla extract until light and fluffy.
3. Add the egg and beat well for 2-3 minutes.
4. Sift together the flour and baking soda.
5. Fold into the creamed mixture until all the flour is incorporated and a soft dough forms.
6. Cover or wrap the dough and chill for at least 30-60 minutes.
7. The caramel candy works best in these cookies if they are pounded to about half their original thickness. You can pond them with a flat meat mallet, a marble rolling pin or just press them hard with a wooden spoon; whatever works.
8. Preheat oven to 350 degrees F.
9. Roll the dough into 1 1/2 inch balls. I used 1 1/2 ounces of dough per cookie or about 43-45 grams.
10. Push a flattened caramel candy right into the center of the dough ball, pushing and pressing the dough completely around the candy and pinching together well to seal.
11. Flatten slightly with the palm of your hand to form into thick disks.
12. Place the prepared dough disks onto a parchment lined baking sheet about 2 inches apart.
13. Bake for 15-17 minutes or until they just start to turn brown at the bottom edges.
14. Let them cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
15. Store in airtight containers. the cookies also freeze well.
16. These are best served warm from the oven but 10-20 seconds in the microwave before serving will also soften the caramel and give them that gooey, fresh from the oven taste and texture.

Ballpark Samoa Bars

For over 150 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Ballpark Samoa Bars

One of my favorite cookies from last years November cookie marathon was the Easy Samoa Bars recipe that featured toasted coconut and caramel on a shortbread like base with a drizzle of chocolate. While I love coconut, I know that others are not so fond, so I wondered what else might work in this recipe. I've seen so many cookie recipes on Pinterest lately that use pretzels I decided to use those ...and what goes with pretzels? Peanuts of course! The result was crispy, crunchy, caramely delicious!

Ballpark Samoa Bars

Recipe by Barry C. Parsons

Ballpark Samoa Bars - a new take on delicious caramel samoa bars that replaces the toasted coconut with favorite ballpark snacks peanuts and pretzels.

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: About 3 dozen cookie bars.

Ingredients

• 1/2 cup sugar
• 3/4 cup butter
• 1 large egg
• 2 tsp vanilla extract
• 2 cups flour
• 12 oz good quality chewy caramel candies
• 4 tbsp milk
• 1 tsp vanilla extract
• 1 1/2 cups dry roasted unsalted peanuts
• 2 1/2 cups broken pretzel pieces broken pretzel pieces
• 1 ½ cups chocolate chips

Directions

1. Cream together sugar, butter and vanilla until well combined.
2. Beat in the egg until fluffy.
3. Slowly fold in the flour.
4. Press into the bottom of a parchment lined 9x13 inch pan and bake at 350 degrees F for bout 25 minutes or until it gets golden brown at the edges and is well baked through the center of the pan.
5. Cool completely on a wire rack before adding the top layer.
6. For the top layer, melt together the caramel candies, milk and vanilla extract over low heat. You can also do this in the microwave. Just check it every 30-60 seconds and stir.
7. Stir in the peanuts and broken pretzel pieces.
8. Spread the peanut, pretzel and caramel mixture over the cooled shortbread base and cool in the fridge for a couple of hours before cutting into squares.
9. Melt the chocolate chips in a double boiler. You can dip the bottoms of the squares in chocolate if you like or just drizzle the chocolate over the top of the squares, or both. Place dipped squares on parchment or waxed paper to cool completely until the chocolate hardens. 

Caramel Stuffed Salted Chocolatel Cookies

 

For over 175 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

 

Caramel Stuffed Salted Chocolate Cookies

Don't these look ooey gooey good? It took a few attempts at the recipe to get this one right but I was very happy with the final results. My initial dough was too soft and not quite chocolately enough, the second was better but the third was the charm.The cookies did not spread too much and kept the caramel candy inside while still maintaining a soft cookie texture. I used Kraft Caramel candy which I think works best here.

Our entire family is very fond of salted chocolate or salted caramel and we just love a sprinkle of flaked sea salt on these cookies. It is, of course, optional and you can simply omit it if you prefer or you can roll the cookie dough balls in sugar before baking instead.

While the caramels still stay soft enough to bite through easily enough when baked, my kids agree that the best way to enjoy one of these is to pop it into the microwave for just a few seconds to warm it and to soften the gooey caramel.
 

Caramel Stuffed Salted Chocolate Cookies

Recipe by Barry C. Parsons

Caramel Stuffed Salted Chocolate Cookies - soft chocolate cookies stuffed with a caramel candy and sprinkled with sea salt. A few seconds in the microwave will warm the cookie up and soften the caramel center, making them even better.

Prep time: Approximately 20 minutes + time to chill the dough.
Cook time: 12-14 minutes
Yield: About 18 cookies.
Ingredients

• 1 1/4 cups butter
• 2 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup cocoa
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/4 tsp salt 
• Aprox 18 Kraft Caramel Candies
• flaked sea salt (optional)

Directions

1. Cream together the butter and sugar well.
2. Add the eggs and vanilla to the creamed mixture and beat until well combined.
3. Sift together the cocoa, flour, baking soda, and 1/4 tsp salt.
4. Add the dry ingredients to the creamed mixture. Mix well until a dough forms.
5. Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough should be cold when it goes in the oven.
6. Roll the dough into about 1 1/2 inch balls and push one of the caramel candies into the center, pinching the dough around the caramel to seal it inside.
7. Place about 3 inches apart on a parchment paper lined baking sheet.
8. Flatten the balls slightly and sprinkle a small pinch of flaked sea salt (optional) and bake at 375 degrees F for about 12-14 minutes.
9. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
10. Store in an airtight container. Freezes well too.
11. A few second in the microwave will warm the cookies and soften the caramel center if you prefer.

Chocolate Caramel Walnut Banana Waffles

Chocolate Caramel Walnut Banana Waffles

Here's an indulgent weekend brunch that's sure to impress. This recipe also makes for a very surprising dessert at a family meal or even a dinner party.

Chocolate Waffles 

• 1 egg
• 1 cup plus 2 tbsp milk
• 1 tsp vanilla
• 3 tbsp vegetable oil
• 1  cup plus 2 tbsp flour
• 1/4 cup cocoa
• 4 tbsp sugar
• 2 tsp baking powder

Beat eggs. Add milk, oil and vanilla. Mix well.

Mix all dry ingredients together, add to liquid mixture and mix until smooth. 

Preheat waffle iron and pour about 1/4 cup of batter for each waffle onto the preheated iron. These waffles cook for about 4-5 minutes but times many vary for your waffle iron.
Makes about 6-7 waffles.

Serve with Banana Caramel Walnut Sauce and whipped cream.

Banana Caramel Walnut Sauce

In a small sauté pan, melt

• 3 tbsp butter

Add 

• 2 ripe sliced bananas

Warm the bananas, then add

• 3/4 cup caramel sauce (You can find my homemade Caramel Sauce here.)
• 1/2 cup roughly chopped, lightly toasted walnuts
• 1 tsp vanilla extract

Cook only for a minute or two until the sauce is completely heated through and serve over the chocolate waffles. Garnish with whipped cream.

Chocolate Banana Caramel Walnut Coffee Cake

Chocolate Banana Caramel Walnut Coffee Cake

Some leftover caramel sauce and some speckled ripe bananas on the counter top were the inspiration for this moist, delicious and completely decadent coffee cake. I swirled a little of the caramel sauce along with toasted walnuts through the batter for the cake and then used both as a topping/garnish for the finished product. The result was this spectacularly moist and wonderfully balanced coffee cake that really is an equal marriage of all its tasty components.

Caramel Sauce

• 2 cups sugar
• 2/3 cup butter cut in small cubes
• 4 tbsp water
• 1 cup whipping cream

Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3-4 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.

Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.

When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.



Coffee Cake

• 1 cup white sugar
• ½ cup vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 1 3/4 cups flour
• 1/2 cup cocoa
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup milk
• 3/4 cup lightly toasted walnuts

Preheat oven to 325 degrees F.

Beat sugar and oil in a bowl until foamy. Add eggs and mashed banana. Mix well.

Sift together dry ingredients and fold into banana mixture alternately with milk.

Fold in walnuts. Pour batter into a greased 9 inch spring form pan. 

Drop rounded teaspoonfuls of the caramel sauce over the batter (about 1/2 cup) swirl through the cake with the handle of a wooden spoon. Bake for 45 minutes to an hour until a toothpick inserted in the center which comes out clean; this is the best indicator that the cake is fully baked.

Garnish with more of the caramel sauce and lightly toasted walnut pieces.

Caramel Apple Bread Pudding

Here's a great cool weather dessert, made even better with the addition of a great caramel sauce, the recipe for which follows this post. It is the best recipe for caramel sauce that I have tried and we use it in all sorts of desserts and for the kids especially, on outstanding caramel sundaes.

Peel and cut into thick slices

3 large apples

In a medium skillet melt

¼ cup butter

Add
1 tsp cinnamon
¼ cup light brown sugar

Cook until the sugar dissolves and the mixture is bubbly. Add the apples and sauté until the apples are just fork tender but not mushy. Remove the apples from the sauce. At this point, depending on the juice content of your apples, you may have to continue to boil the sauce to reduce it to a slightly thickened consistency, then toss in the apples again.

5 cups bread cubes (Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.)

Grease an 8x8 inch baking dish well. Toss in ½ the bread cubes in an even layer. Sprinkle the bread cubes with half the sautéed apples.

½ tsp freshly grated nutmeg
Repeat the layer with the remaining bread cubes and apples.

Whisk together:

1 cup whipping cream
1 cup milk
2 eggs
2 egg yolks
2/3 cup sugar
1 tbsp vanilla extract
Pinch salt

Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. Serve with Caramel Sauce.

Olivia's Killer Karamel Korn a.k.a. Easy Caramel Popcorn

Olivia's Killer Karamel Korn a.k.a. Easy Caramel Popcorn

My daughter Olivia found this recipe and we made a couple of tweaks to it. This is a great recipe to make with the kids on a snowy afternoon like yesterday when we whipped up this batch. I'm afraid the adults ate much more than the kids though. Absolutely addictive!

•  ½ cup popping corn
•  ¼ cup canola oil
• 2 tsp sea salt

Pop the corn in the oil and set aside in a very large bowl. You can use air popped corn if you like.

In medium saucepan combine:

• ½ cup butter
• 1 cup brown sugar
• ½ cup corn syrup

Bring to a boil and simmer over medium low heat for 5 minutes. Remove from heat and add:

• ½ tsp vanilla extract
• ½ tsp baking soda

Stir well and immediately pour over the popped corn. Toss together well to coat the popcorn on all sides.

Spread on a parchment paper lined cookie sheet and bake at 250 degrees F for one hour tossing the popcorn every 15 minutes. Remove from oven and spread in a single layer on parchment or waxed paper to cool completely. Store in an airtight container.