Caramel | Aapplemint

Salted Caramel & Roasted Almond Clusters

Oct 122012

You think, it would be fun to live with a lady obsessed with baking. Gorging on desserts, cakes n cookies all the time, well yes it does have its advantages, but the downside is , everyone around me is piling on the pounds and I have been given the red alert from my family, to not bake ( for a while at least). For the past two days I’ve been fantasising about making doughnuts, cinnamon n sugar doughnuts, doughnuts filled with custard, chocolate doughnuts, plain doughnuts with frosting … and the works. As I announced my nobel plan, everyone screamt in one voice – Don’t even think about it ! We’re all getting fat. You make you eat it all. Uh – Oh ! Now that doesn’t work for me either. So having suppressed my urges to make doughnuts, I asked, atleast let me make some simple chocolates. You all need a tiny bite after every meal : And I need to make something sweet ! To my relief that was reluctantly accepted. So I kept it simple and basic, and made a tiny batch of plain toasted hazelnut and dark chocolate clusters. Those were a big hit. Got over the next day. Inspired by the easy acceptance and consumption I dared to take it a step further.

This time, I thought let me not announce and ask, rather just make some and see how it goes. Now almonds, chocolate and sugar is something thats always sitting around the kitchen. Put together, its sure to make a wondrous treat. Roasted Salted Almonds coated in Caramel and then dipped in dark chocolate … hmmm, hard to resist. Actually I wasn’t planning a blog post with these, but as I got into making them, it looked so wonderful, I had to run for my camera and capture this to share with you. Simple as it may seem, look and be, its every bit fancy, decadent and delicious.

I started with toasting 250 gms of Almonds in a preheated oven at 180C for about 15 mins. I sprinkled about 2-3 pinches of salt on the almonds and tossed them and set them to cool. In a heavy based saucepan on medium fire, I took 1 cup of sugar. I let the sugar melt , turn light brown and come to a boil. Before the sugar started turning a darker shade, I turned off the heat, put a tablespoon of butter and about 3-4 tablespoons of thick cream. The mixture bubbled up, and I gave it a good stir making sure the caramel sauce was homogenised. The caramel sauce was ready.

Now I tossed all the roasted almonds along with the salt in the caramel, coating them evenly, and spread them out on a silicon mat. Chucked it in the fridge for 5 minutes. In the meantime, I melted about 375 gms of dark chocolate in the microwave. Once the almonds were set, I chopped them up, and tossed them all in the chocolate, mixing them very well and making sure all the nuts were coated evenly.

Mini cupcake liners make the best holders for these little babies. Spoon a little in each or as much as you like. To set them, return to the fridge for 5 mins and then pack them in a air tight container, in the fridge. These do tend to get soft if left out at room temperature for too long, but then again its 38C here, which is insanely hot, so I’ve stored mine in a airtight container in the fridge. You may not have to if its cooler where you are. Making these took barely any time at all, and while these were being spooned in, my little brat was feasting on them, which only meant one thing. They were bloody good !

Coconut Caramel Candy

All, Featured, Miscellaneous 7 Responses »

Aug 182012

Having had my share of baking lately, I wanted to try something I hadn’t made before. It still had to be sweet and not too tough. Recently my cousin had sent me this lovely bottle of cooking coconut oil which I wanted to use, and today I got my chance. I always thought coconut oil was good for hair but little did I know its other benefits. Coconut Oil is ideal for Cooking. Studies show that it is better for you than many of the other options on the market. Plus, it can help you with the good cholesterol that your body needs. We tend to always think of cholesterol as something bad but that doesn’t have to be the case.Many people like to cook with olive oil, but it is expensive. It is no secret that the economy is tough so people have to make cut backs where they can. Every dollar at the grocery store should be carefully calculated. The use of coconut oil for cooking can help you to get value in terms of your health and for taste. At the same time, it can help you to cut back what you are spending on items when you go shopping at the grocery store.There are several brands out there that you can select from, and that will influence the quality of what you get. It is a good idea to carefully evaluate the options on the market so that you can get something that works very well. Don’t be fooled by clever marketing ploys or the packaging. Read reviews online to find out what you should consider buying and what you should stay away from when it comes to coconut oil for cooking. One of the best coconut oils you can buy on the market is from Coconut-Oil-UK.Com. Some of the products offered are organic, and that can be something you are interested in to promote even better health benefits. Make sure you always read the labels carefully. There is both refined and unrefined options too, and there isn’t any evidence to suggest one may be better than the next. If your family enjoys sweets but you don’t want them to have all the bad that comes from them, change the recipe with coconut oil. You can use it to replace butter and Crisco to make pies, crusts, cookies, and more. If you want to encourage your family to eat more veggies, sauté them in a skillet on the stove with coconut oil. The taste is very pleasing and one that may even get your picky eaters to ask for seconds! The food you cook will taste different and it will smell different when you cook it with coconut oil. Most people find the smell and taste it creates to be very appealing. They seem to enjoy their food more and they feel great knowing that they have taking a small but significant step in eating healthier overall.

A little search on coconut oil and I found me a nice recipe that reminded me of my days in Ghana. These beautiful Amber coloured chewy candies are a household treat and unimaginably delicious. the flavour of the coconut is so mild and the caramel just perfect.

And on this sweet note and the Holy Occasion of Eid-ul-Adha may the blessings of Allah lighten up your way & lead you to happiness, success and peace A very Happy Eid Mubarak to all of you.

Ingredients

adapted from Saveur

2 tbsp. coconut oil, melted, plus more for cutting caramels
1-16 oz. can coconut milk
¾ cup corn syrup
1 tsp. coarse sea salt
1¾ cup sugar
¾ cup water

Instructions

Line the bottom and sides of an 8″x8″ square baking dish with parchment and brush with coconut oil; set aside. Combine the coconut milk, corn syrup and sea salt in a 4-quart saucepan. Heat over medium low, stirring constantly for 2½-3 minutes until mixture is just warm and any coconut milk clumps are dissolved.Remove from heat and set aside. In an 8-quart saucepan, combine the sugar and the water and stir until sugar is wet. Place over medium high heat and let cook, without stirring, till the sugar turns a light amber colour. I made these by judgement as I did not have a candy thermometer. This should roughly take 10 minutes. Immediately remove from heat and pour melted sugar into the coconut milk mixture, a little at a time. Be careful, as the mixture will bubble and splash. Return saucepan to medium low heat, stirring continuously until all the caramel is dissolved. Raise the heat to medium high. If the mixture begins to boil over, reduce heat and continue to cook, stir continuously, and cook until caramel becomes quite thick. This could take a good 15 minutes. But just make sure the caramel is really thick. Immediately remove from heat and pour into the prepared pan. Let cool completely and cut into 1″ squares. Mine were a bit sticky so I put them in the fridge to set a little.Make it easier to cut them.Brush your knife with melted coconut oil between cutting to avoid sticking. Wrap individually in wax paper squares. Store at room temperature.

The Best Damn Creme Caramel Ever ! With Star Anise & Vanilla Bean

All, Dessert, Featured 5 Responses »

Mar 142012

This recipe can turn a non Creme Caramel lover into one. Guaranteed. At one point of time I would’ve been caught dead eating a Creme Caramel, let alone make one. I despised all things with milk and this was no exception. But post pregnancy I got used to having milk and slowly accepting milk based desserts as well. My mum in law simply adores Creme Caramel and always orders this when we dine outside. So one fine day I finally took a spoon and dug in. Not bad I thought, but I’m sure I can make a better one at home. Ofcourse making the basic recipe was not exciting enough, so I put in my favourite ingredients. Star Anise lends such a delicate sweet flavor and aroma to the silky custard, which contrasts with the bitter caramel. And using vanilla bean paste just takes the flavours to a whole other level. You must give this a try even if you aren’t a CC person. You might change over.

And finally I’m glad to let you know that I should be posting more often now. For the past 4 months I was living without a computer because my ‘Lil brat felt like pouring a bottle of water in my computer and poof ! The whole things just blew up ! No one was hurt but I lost a lot of important stuff , but now I got a band new Pro, which just puts me on top of the world again. So yes hopefully more blogging. For now I need to get busy selecting new designs for my kitchen . I’m thinking of re doing the space and have been looking at these new Fitted kitchens. The designs are absolutely spectacular and I cannot wait to start renovating. If any of you are thinking of doing the same you must check out this site.

Ingredients

200 ml Milk
160 ml Whipping Cream
75 gms Caster Sugar
2 Eggs
4 Egg yolks
1 tsp vanilla bean paste
1 tsp vanilla extract
8 whole star anise
Fresh figs quartered
Fresh Strawberries sliced

For The Caramel

150 gms Caster Sugar
80 ml water

Start with making the caramel. In a heavy bottom saucepan stir together the sugar and water and let it boil till it reaches a beautiful rich golden colour. Turn of the heat quickly and it will still further cook on it own and turn to a darker shade of brown. Pour equally in 6 ramekins and twirl them around so they spread evenly. Leave out at room temperature and let the caramel set.

Now to make the custard, take a heavy bottom sauce pan. Heat the milk with the star anise and let it come to a boil and then turn off the heat. Let the flavours infuse for about 30 mins. Pour the cream in and bring it again to a boil. Meanwhile, place the eggs, yolks, sugar, vanilla paste and extract in a bowl and whisk together until well combined. Now gently pour in the milk whisking continuously. Strain the whole mixture and pour evenly into ramekins.

Sit the ramekins in a hot water bath i.e Take a deep tray and place the ramekins inside. Pour hot water around it so that they are sitting more that half way in it.

Bake in a 150 C preheated oven for about 35 mins or set. The Center should be a bit wobbly. Remove from bath and let it cool to room temperature. Then cover each ramekin tightly with cling wrap and chill in the fridge till ready to use. Slide a butter knife around the ramekins to loosen the sides. Take the plate you want to serve them in place it on top of the ramekin.Now hold them together and turn it upside down. Give it a firm shake a gently pull up the ramekin. The custard will slide out and all that caramel will flow over. Slice the fruits and place on top and serve.

Chocolate Financiers topped with Roasted Almonds in Caramel and Chocolate

All, Baking, Featured 34 Responses »

Dec 112010

Chocolate-Financiers-with-a-Roasted-Almond-n-Caramel-Topping-1

Special people deserve special treats. My son’s godmother and my best friend in this whole wide world celebrated her birthday this week. Usually I’m never in town on her birthday, but this time around I got lucky. It’s amazing how time flies when you are in the company of the people you simply adore … priceless moments. Since I’ve had very few chances to cook for my darling friend, I knew instantly I had to bake for her this birthday. She’s intolerant to dairy and doesn’t eat store bought stuff. All the more reason to make something special for her. I opted for my all time favourite financiers aka friands ‘cuz they just always turn out so good. I’ve previously made them here and here . This time around I decided to do a non-dairy chocolate version topped with a non dairy ganache (taken from David Lebovitz) and sprinkled with a Roasted Almond brittle coated with chocolate. I think they all worked so magically together … The soft, moist, delicate and not so sweet cake with a rich chocolate ganache topped with a crackling and crunchy chocolate coated roasted almonds in caramel. It was a big winner .

Ingredients

100 gms margarine/butter

100 gms grated dark chocolate grated

140 gms icing sugar

25 gms plain flour

85 gms ground almonds

3 large egg whites

The Ganache frosting

10 ounces bittersweet or semisweet chocolate, coarsely chopped

½ cup water

¾ cup margarine/butter

Roasted Almond in Caramel coated with chocolate – Topping

1 cup sugar

1 tablespoon margarine/butter

2 cups roasted almonds slivered

1 cup chopped dark chocolate

Start with making the chocolate coated almonds in caramel first . You could even start a day ahead. Melt the sugar in a pot . Stir continuously and when it all melts, with the colour starting to change and turns a rich amber colour, slip in the butter mixing it well. Add the roasted almonds. The almonds should be way more and the caramel just enough to coat it. Take off the heat and pour it out on a greased surface or marble slab. Quickly with a rolling pin, flatten it out and let it cool. Now melt the chocolate in another pot and coat the brittle in the chocolate, making a thick coating and place it on greaseproof paper and let it set. Then finely chop these up making thin chards and save them for later.

For the Financiers , preheat oven to 180C. Melt the margarine in a microwave and keep aside. Sift the icing sugar and flour in a bowl. Stir in the ground almonds and grated chocolate. Whisk the egg whites to soft peak stage and fold them into the dry mixture. Now pour in the butter and mix gently, incorporating everything together. Pour into greased financier tins or cupcake moulds until they are 3/4th full. Bake for 15 mins. Don’t overbake them, they need to be moist within. Let them cool. To make the frosting melt the chopped chocolate with the water in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water. Add the margarine and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature or just chuck it in the freezer till its set. Then scoop out and put it in a piping bag with a star nozzle. Pipe onto the cupcakes and generously sprinkle with the chocolate almond topping. Tastes best at room temperature.

Chocolate Cake and Globe Trotting

All, Baking 65 Responses »

Apr 102008

If you are wondering why i havent put up a post yet, i can explain that. I’ve been busy travelling for the past 9 days. Been to Hongkong, Koh Samui, China and am now in Mumbai. Too many things things to do … so little time. I had made this deliciously moist and rich chocolate cake a few days before i left, and this is all i have to show till i get back n start baking again. This one is purely for your viewing pleasure. Enjoy !!!

Twice As Nice

All, Baking 7 Responses »

Feb 062007

Well i did have a lot of free time on my hands today and couldn’t control my urge to bake. Ah what the hell , might as well go ahead and do it. So here it is the result of my little urge…

Chocolate Cherry Cupcakes and English Toffee n chocolate cupcakes.

For the chocolate cupcakes( this was the base for both the cupcakes)

475 ml egg whites
1/4 th tsp salt
1 1/4th tsp cream of tartar
250gms white sugar
150gms confectioners sugar
180 gms cake flour
20gms unsweetened cocoa powder
1 tsp vanilla extract

Line and case your cupcake pan.Preheat the oven to gas mark 4.
Sift together the confectioners sugar cocoa and cake flour twice.Try and get as much air in as you can.In another bowl beat together the egg whites,cream of tartar,salt till it forms stiff peaks.Keep adding the sugar spoon by spoon as you go.Fold in the flour mixture with a gentle hand making sure you have done it evenly.Now add the vanilla essence.At any point if u feel that the batter is a little thick just add a few drops of milk.It always works.

Now i took half the cake batter and put it in another bowl.
To this i added about 4 tablespoons of cherry jam.Prefable the one which has little cherry pieces in it.
Now pour them in the cupcases till 3/4th full and bake for about 35-40 mins.
I must mentiont to you that there was a slight difference in the texture of both the cupcakes.
Obviously the one with the jam didn’t rise too well.But nevertheless it was very moist.I pooped a hot one in my mouth…could’nt resist it and it just melted away….

This is picture is the one with the cherry jam

And this is just the regular chocolate one.Has rised much better that the one with the jam.

To decorate the cupcakes …the 1st being the toffee cupcakes…To make the toffee ofcourse.You’ll need a couple of cans of sweetened condensed milk.I pressure cooked the cans for about half an hour as i did’nt have patience to watch them boil for hours.And trust me its so much better .

I prefer this much more than making it over the stove with butter and sugar…could do without the extra calories:-))

Here’s what the cans look like after just half hour of pressure cooking.Pls dont try and open them when they are hot.Let them cool down completely before you do.

And then some chocolate shavings and some fun with sugar caramel resulted in this…

Now for the chocolate cherry cupcakes i just poured some chocolate ganache on top and finished it off with the glazed cherry.Could’nt be easier !

And together i ended up with this …. a whole lotta cupcakes … the only problem now is ….
Whos’s gonna eat’em ????