Cinnamon or Licorice Caramels!

 my pal Camilla made me these and they were heavenly and they don't rip out your teeth and are smooth and easy to make. .. Trust me -    You can also do normal carmels, but I prefer these flavors:

I'm making the licorice next, but my dad and I are obsessed over the cinnamon!

Ingredients:

2 cups sugar

1.5 cups karo syrup

2 cubes butter for carmels (more for buttering the pan)

1 can sweetened condensed milk

1 tsp. oil flavor (cinn / licorice / whatever other flavor)

1/2 tsp. black / red coloring

Combine first 4 ingredients in a large pot (Staub excellent), cook to soft ball stage, 240 degrees exactly.  Stir constantly.  I used this Amazon spatula and it was a game changer.  It tells you the temp. moment by moment and you can stir in all the corners etc. to make sure you are mixing well!

take off the heat at 240 degrees, and add flavor and color

Pour into a well Buttered 8x8 METAL pan (not glass etc. conducts too much heat)

let them set up.

We cut with a pastry cutter or knife.

Cut chunks to your liking, wrap in the middle and squish them a bit as you roll to get the "carmel looking shape"

Use Caramel wrappers.    I got 1,000 wrappers from Orson Gygi

Guessing this makes about 60 caramels - but I'll have to count next time. . . 

YUM

overnight feather-light rolls

 This probably is my family and my favorite rolls.  It makes 3 dozen.  Recipe from The Essential Mormon Cookbook by Julie Jensen which has a ton of winner recipes.

I bake 350 for longer time

I usually make the entire batch and then cool and freeze my leftovers ~

enjoy

Delicious Carmel - for dipping, fruit, miny gifts

 Sue Monson made these little jars of Carmel sauce for our RS night where we added an apple and ribbon and they were delicious and easy.

Carmel Sauce:  

single use and ((8 times the recipe to make 40 (1/2 cup jars or 4 oz))

1/4 cup butter  (2 cups butter)

1/2 cup brown sugar (4 cups brown sugar)

melt together until bubbly, remove from heat.

Add

1/2 cup sour cream (4 cups)

1 tsp. vanilla (2 T. + 2 tsp.)

Blend well.  Serve warm or refrigerate to set up.  

I liked the presentation of this and it won't rip out your crowns in your mouth.

RS event  - Ordered our jars off of Amazon. 

copied this idea from Pinterest

Gingersnaps with a Hershey kiss

 

These are one of my dad's favorite cookies.  I think the recipe originally came from Michelle Wood and my dad loves them with a Hershey kiss on top of them.  I like them plain and with the chocolate kiss.

Easy recipe and makes a lot so it's fun to share.

3 cups sugar

2 1/4 cups shortening

3/4 cup molasses (dark green label)

cream above

add 3 eggs

6 cups flour  with the spices/etc. below (Gradually)

1 tsp. salt

1 Tablespoon Cinnamon

1 Tablespoon Cloves

1 Tablespoon Ginger

2 Tablespoon baking soda

roll in a ball (I use a medium cookie scoop) and then roll into sugar

medium scoop yields 6 dozen cookies

Do not grease the pan

Bake 350 for 8-10 min.

When they get the lines in them take them out.

Something extra add the Hershey kiss on top (1 store package tops most unwrapped)

Enjoy hot out of the oven or days later they are a yummy fall cookie treat.

Sourdough Carrot Cake

 

Food Nanny page: 151 

makes 1 double layer cake or 1 bundt cake

This was DELICIOUS and even a contender for DV carrot cake -   YUM YUM

Cake:

2 cups White Kamut flour or 2 1/4 cups organic all purpose flour

2 tsp. cinnamon

1 1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. French gray coarse salt

2 cups sugar

1 1/4 cups oil

4 eggs

3/4 cup discard

4 cups carrots (4-5 large carrots peeled and grated)

1 cup coconut

Icing:

3 cups powdered sugar

1 (8 ounce) package cream cheese  room temp

5 Tbsp butter

1 tsp vanilla

1 tsp almond extract

1) Preheat the oven to 350 F. and grease two 9'' cake pans (I use parchment too)

2)Mix flour, cinnamon, baking powder, baking soda, and salt in a bowl

3) In a large bowl with an electric mixer or dough hook beat sugar, oil, eggs, and discard until well blended.  Mix in dry ingredients just until blended.  Fold in carrots and coconut.  Divide evenly into prepared pans.

4) Bake for 30-40 min. until a toothpick comes out clean.

5) Cool on racks for 10 min. before removing from pans.  Cool completely before adding icing.

6) Prepare icing by blending all ingredients until smooth enough to spread.  Avoid over mixing

7) To frost the cake place a layer on a plate and spread with half the icing.  Place the second layer on top and continue spreading the rest of the frosting to cover the cake.

Optional: place the cake in the freezer until ready to frost.  Leftover cake can be frozen with the icing on.  The cake can also be made in a bundt pan, or into mini cupcakes.  Bake bundt cake for approximately 40 min. and mini muffins for 15 min.

Pumpkin Sourdough discard cupcakes

 

SOURDOUGH PUMPKIN CUPCAKES - Food Nanny

 For the Love of SourDough pg. 159

Makes 24 cupcakes

tip can do with out frosting for a delicious muffin

Cupcakes:

1/2 cup oil

1 3/4 cup brown sugar

4 eggs

2 tsp. vanilla

2 cups pumpkin puree (I double and use a large can)

1 cup sourdough discard

2 cups White Kamut flour or 2 1/4 cup organic all purpose flour

1 tsp. baking soda

1 1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

1 tsp. French gray salt

Cinnamon Buttercream Icing: (yumminess)

1 cup salted butter

3 tsp. vanilla

4 cups icing sugar

4-5 Tbsp. heavy cream

1/2 tsp. cinnamon

1) Stir together oil and sugar with a dough hook or spoon until well combined.  Add the eggs and vanilla. Mix well.

2) Add pumpkin puree and discard.  Mix in fully.

3). Combine all the dry ingredients.  Add to the wet ingredients and stir together using an electric mixer, dough hook or spoon.

4) Preheat oven to 350 F.

5) Spoon the batter into the lined cupcake tins.

6) Bake for 15-20 minutes.  

(my bake time closer to 20  ((longer)) I do deep disk Kouign Amann pans nearly double the size)

7) Using a handheld beater, whip the icing ingredients until combined.  Spread icing over cupcakes once completely cooled.  (I love how this frosting makes a lot and is adequate as is!)

My fam and I loved these.  My sis "Heather I'd pay $5/each for one of these"  I would agree - certainly great.

fancier if you cut parchment sheets as liners  - I've also seen how you can buy them here as well: 

Pecan Praline Sourdough Pumpkin Bundt Cake

 

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

Pecan Praline Topping:

• 1/4 cup salted butter, melted
• 1 cup chopped pecans
• 1/3 cup brown sugar
• 1 tbsp maple syrup
• 1/2 tsp cinnamon

Sourdough Pumpkin Bundt Cake:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• Optional: 2 1/2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup salted butter, at room temperature
• 1/2 cup olive oil
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 3 eggs, at room temperature
• 15 oz can pumpkin puree
• 1/2 cup sourdough discard (sub: greek yogurt)
• 2 tsp vanilla extract

Cream Cheese Glaze:

• 6 oz cream cheese, softened
• 3 tbsp milk
• 1/2 tsp vanilla extract
• 1 1/2 cups powdered sugar

Instructions

Preheat the oven and prepare the pan:

1. Preheat the oven to 350F. Grease a 12-cup bundt pan generously with butter, and then dust with flour. This is ESSENTIAL to ensure that the pecan topping doesn’t stick!

Prepare pecan praline topping:

1. In a medium bowl, combine the melted butter, chopped pecans, brown sugar, maple syrup, and cinnamon. Pour evenly into the bottom of the prepared bundt pan and set aside.

Make the rest of the cake:

1. In a large bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside.
2. In a separate large bowl, beat together the butter, olive oil, and both sugars until combined and fluffy.
3. Add in the eggs, and whisk/beat until combined.
4. Then, add in the pumpkin puree, sourdough discard, and vanilla. Whisk/beat until combined, scraping the sides of the bowl as needed.
5. Add the dry ingredient mixture to the wet, and use a wooden spoon or spatula to mix until just combined, being careful not to over-mix.
6. Scoop or pour the batter into the prepared bundt pan, and spread into an even layer.
7. Bake at 350F for 40 minutes, until a toothpick inserted into the middle comes out clean or with a few moist crumbs. (check your oven around this time if you need 10 min. more or it's good... depending on your preheat settings)
8. Allow to cool for 10-15 minutes, the run a knife along the edges and gently invert onto a wire cooling rack.

Make the cream cheese glaze, top, and serve:

1. While cooling, beat together the ingredients for the cream cheese glaze in a medium bowl.
2. Once cooled, top with the cream cheese glaze. Slice and serve.
3. Enjoy!

I loved even better the next day.  I doubled as I have 2 bundt pans and love pumpkin and had a ton of leftover Sourdough discard and love using that up - makes things amazing!

recipe from here: