Feliz Navidad! Dulce de Leche Caramel Coconut Layer Bars


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Feliz Navidad! The flavors of Mexico are a Christmas tradition at our house, from Christmas Eve dinner to holiday parties. Here is my Mexican twist on a favorite classic cookie! ~Amy

Dulce de Leche Caramel Coconut Bars

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 14oz can Dulce de leche
Sea salt
1/2 cup Cinnamon Honey Almonds, chopped *Blue Diamond
1 cup, good quality white chocolate pieces
1 1/3 cups sweetened flaked coconut

Heat 350

Spray an 8×8 square pan, with cooking spray.

In a small bowl, toss together graham cracker crumbs and melted butter. Press firmly into prepared pan.
Heat Dulce de leche in microwave until warm and pourable. Stir until smooth. Pour over crust. Sprinkle lightly with sea salt. Top evenly with white chocolate, nuts, and end with the coconut.
Place in oven and bake 25-30 minutes or until lightly browned and bubbly.
Cool completely, and cut into even pieces.

Recipe by Amy Richardson

Caramel Apple Popcorn


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My Dad is famous for his awesome caramel corn! This is my fall twist on a family favorite. Love you Dad! ~Amy

Caramel Apple Popcorn

5 quarts popped corn, sorted, unpopped kernels removed
1 cup brown sugar
1 cup Karo Syrup
1/2 cup butter
1/2 tsp vanilla
1/2 tsp coarse salt
1/4-1/2 tsp apple pie spice

In a medium sized saucepan, over medium heat, stir together butter, brown sugar and syrup. Cook until it comes to a boil. Remove from heat and whisk in vanilla, salt and spice. Pour over prepared popcorn and stir to coat evenly. Cool completely.

Recipe by Amy Richardson

Apple Bread Pudding with Cider Carmel Sauce and Cinnamon Whipped Cream


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Bread pudding is the ultimate comfort food. Crisp apples, cider caramel sauce and cinnamon whipped cream make this classic recipe, simply scrumptious! Happy Fall! ~Amy🍁

Apple Bread Pudding with Cider Carmel Sauce and Cinnamon Whipped Cream

Apple Bread Pudding:
1 loaf artisan French bread cut into cubes
1 cup whole milk
1 cup half and half
4 eggs
1/2 cup unsweetened applesauce
1/2-2/3 cup brown sugar
1/2-2/3 cup granulated sugar
3 tbsp melted butter
1 tsp vanilla
1 large apple, peeled, and finely chopped
1 tsp cinnamon

Cinnamon and Sugar Topping
1/4 cup sugar
1/2 tsp cinnamon

Raw sugar for decoration ( optional )

Preheat oven to 350 degrees
In a bowl, pour milk and half and half over cubed bread and stir to coat.
In a separate bowl, whisk eggs with brown and white sugars.
Add applesauce, butter, vanilla and cinnamon. Stir in chopped apples.
Pour over bread mixture and mix well.

Pour into a buttered 11×7 baking dish.
Sprinkle top with cinnamon and sugar mixture, top with raw sugar and bake for 45-60 minutes, until set.

Serve with Cider Carmel Sauce and Cinnamon Whipped Cream

Cider Carmel Sauce:
1/2 cup butter
1 cup brown sugar
1/2 cup sour cream
1/4 cup fresh pressed apple cider

In a small sauce pan, melt butter.
Stir in brown sugar and cook over medium high heat until light and bubbly. Remove from heat and whisk in sour cream until smooth. Stir in apple cider.

Makes 2 1/4 cups

Cinnamon Whipped Cream:
2 cups whipping cream
1/2 cup confectioners sugar
1 tsp vanilla
1/2 tsp cinnamon

With an electric mixer, whip cream, vanilla and sugar together.
When almost set, add cinnamon, and beat until soft peaks form.

Recipes by Amy Richardson

Japanese Pears with Fresh Ginger Caramel Sauce


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Fresh ginger makes this caramel sauce a delightful compliment to any fruit, but is especially good with Japanese pears. A truly Zen experience! ~Amy

Japanese Pears with Fresh Ginger Caramel Sauce

4 Japanese Pears, cored and sliced

Caramel sauce:

1/2 cup butter
1 cup brown sugar
1 cup sour cream
1 small fresh ginger root, peeled and minced, about 1/4 cup

In a medium sized sauce pan, melt butter. Add brown sugar and whisk until bubbly and mixture comes together. Remove from heat and whisk in sour cream. Stir in fresh ginger to taste.

Makes 1 1/2- 2 cups

Recipe by Amy Richardson

Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup


Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup

Lately, I have been taken with the flavors of pineapple and toasted coconut, so to kick things off, I came up with this Tahitian infused breakfast favorite! Create your own island getaway!!!
Aloha!
~Amy

Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup

French Toast:

3 eggs
1/2 cup milk
1 tsp Tahitian vanilla
1 1/2 cup crushed frosted flakes
1/2 cup toasted coconut
1/4 cup finely chopped macadamia nuts
6-8 slices bread
Butter

In a medium sized bowl, whisk together eggs, milk, and vanilla. Pour mixture into a shallow pan.
In a separate bowl place macadamia nuts, lightly salt, and toss to coat. Add crushed flakes and coconut. Pour mixture into a shallow pan.
Heat griddle to medium high heat, butter grill.
Dip bread in to egg mixture , coating evenly on both sides.
Place bread into cornflake mixture, coating evenly on both sides.
Place bread on griddle and cook on both sides until lightly browned.
Repeat until all ingredients are used. Keep warm in oven until ready to serve.

Brown Sugar Grilled Pineapple:

Fresh Pineapple, thinly sliced
3 tbsp brown sugar
1 1/2 tbsp butter, melted

In a small bowl, stir together butter and brown sugar until smooth. Set aside.
Heat grill over medium heat, lightly butter grill, cook until golden brown. Add about a teaspoon of the brown sugar mixture to the pineapple and toss to coat evenly.

Pineapple Caramel Cream Syrup:

1/2 cup brown sugar
1/2 cup sugar
1/2 cup pineapple juice
1/2 cup maple syrup
1/2 cup heavy cream
1/2 tsp Tahitian vanilla

In a saucepan, over medium heat pineapple juice, brown and white sugar, until sugar is dissolved. Whisk in maple syrup and cream, remove from heat and stir in vanilla. Mixture will thicken as it cools.

Makes 2 1/2 cups

To assemble:
Place French Toast on individual plates, dust lightly with powdered sugar, top with a spoonful of sweetened whipped cream, Brown Sugar Grilled Pineapple, and Pineapple Caramel Cream Syrup.

Makes 4-6 servings

Recipes by Amy Richardson

Cranberry Pear Bread Pudding with Cranberry Caramel Sauce


Cranberry Pear Bread Pudding with Cranberry Caramel Sauce

Bread Pudding:

1 loaf Artisan bread, cut in to cubes
1 cup while milk
1 cup half and half
4 eggs
1 cup sugar
1/3 cup brown sugar
3 tbsp butter, melted
1 tsp vanilla
1 pear, peeled and finely chopped
1 cup cranberry sauce* ( see Sweet Orange Cranberry Sauce recipe )

Sugar Topping:

1/4 cup sugar
1/4 tsp cinnamon
Crystal sugar, (optional)

Cranberry Caramel Sauce:

1/2 cup butter
1 cup brown sugar
1/2 cup sour cream
1/4 cup cranberry juice

Preheat oven to 350

To make pudding:
Butter a medium sized baking pan or individual ramekins, bottoms lined with parchment. Set aside.

In a small bowl, stir together 1/4 sugar and cinnamon. Set aside.

In a large bowl place bread. Pour milk and half and half over bread and stir to coat. In a separate bowl, whisk together eggs with sugars. Add in melted butter and vanilla. Pour over bead mixture and mix well. Stir in chopped pear.

Option 1:
Place cranberry sauce in the bottom of individual ramekins, for upside down style. Then evenly distribute bread pudding mixture over the top. Sprinkle with cinnamon and sugar mixture. Place ramekins on baking and bake 35-40 minutes or until golden brown and set.

Option 2:
Place half of the bread mixture in to baking dish. Evenly spread cranberry sauce over the bread. Top with remaining half of bread mixture, sprinkle with sugar mixture and top with crystal sugar if desired.

Bake for 50-55 minutes or until golden brown and set.

Caramel sauce:

In a medium sized saucepan, melt butter. Add brown sugar and cook until bubbly. Remove from heat and whisk in sour cream until smooth. Whisk in cranberry juice. Cool until ready to use. For a thicker sauce, refrigerate until ready to use.

To serve:
For individual ramekins, run a knife around edges to loosen, invert onto individual plates. Remove parchment and top with additional cranberry sauce if desired. Serve with a swirl of caramel sauce.
For pan size, cut into even pieces. Serve with caramel sauce.

Makes 6-8 servings

Recipe by Amy Richardson