Bananas Foster Dessert Nachos



One of my favorite memories is sharing a plate of late night dessert nachos with my daughter Ozma at the famous Del Coronado Hotel. This fun idea crossed with the classic dessert Bananas Foster, makes a fun ending for any fiesta! ~Amy

Bananas Foster Dessert Nachos

Stacy’s Cinnamon Pita Chips
Fresh sliced bananas
Amy’s Caramel Sauce*
vanilla bean ice cream
Torani Caramel Syrup

Caramel Sauce

1/2 cup butter
1 cup brown sugar
1 cup sour cream

In a medium sized saucepan, melt butter. Whisk in the brown sugar, cook until bubbly and lighter in color. Remove from heat and whisk in sour cream. Whisk until smooth.

Makes about 2 cups

To assemble:

Place chips on a platter. Top with fresh sliced bananas. Drizzle lightly with Caramel Sauce. Top with large scoops of vanilla ice cream. Drizzle with Torani Caramel Syrup.
Serve immediately

Recipes by Amy Richardson

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Caramelized Creme Brûlée Vanilla Cream Steamer


Brûlée away your winter blues with this caramel vanilla cream steamer. Finished off with whipped cream and a classic cream brûlée caramelized crunch, you might just have to have a second cup! ~Amy


Caramelized Creme Brûlée Vanilla Cream Steamer 

Recipe:

2 cups milk, 2% or whole 

2 tbsp Torani French Vanilla Syrup

2 tbsp Torani Caramel Syrup

*Vanilla Whipped Cream

Turbinado or raw sugar

Heat milk over medium high heat, whisking constantly, to froth. When hot, whisk in syrup and remove from heat. Pour into heat proof mugs. Top with whipped cream. Sprinkle a fair amount of raw sugar over the top and torch to caramelize. Serve immediately.

Makes 2 servings 
Recipe by Amy Richardson
*recipe on http://www.greattastebuds.wordpress.com

Dark Chocolate Sea Salt Caramel, Creme Brûlée!


I love this dessert!!! Chocolate, caramel, and custard? An utterly divine combination! ~Amy

Dark Chocolate Sea Salt Caramel, Creme Brûlée!

Custard:

4 egg yolks
1 egg
1/3 cup brown sugar
1/2 tsp vanilla
Dash of salt
2 cups heavy cream
6 oz bittersweet chocolate pieces

Heat oven to 325 degrees

Place 6 small ramekins into a baking pan. Set aside.

Over medium heat, warm cream until it just begins to simmer around the edges. Remove from heat and add chocolate. Whisk until smooth. Set aside.

In a medium sized bowl, whisk together egg and egg yolks. Add sugar, vanilla and salt, and whisk until very smooth. Add a small amount of chocolate mixture into egg mixture and mix until smooth. Repeat until chocolate mixture is thoroughly incorporated.

Divide evenly between ramekins. Place pan in to the oven and pour hot water into the baking pan, reaching to about half way up the ramekins.

Bake for 40-45 minutes or until just set.
Cool completely and refrigerate for at least 1 hour.

Sea Salt Caramel:
Sugar
Sea Salt Flakes

To finish custards, sprinkle tops evenly with 2-3 tsp granulated sugar. Torch evenly back and forth across the top at a 90 degree angle until caramelized. Or broil custards on top rack until caramelized. Cool 1-2 minutes then lightly sprinkle with salt flakes.

Makes 6 servings

Recipe by Amy Richardson

Maple Roasted Apple Bread with Caramel Icing


Warm caramel frosting, over a light and buttery apple bread, is a perfect slice of fall! ~Amy 

Maple Roasted Apple Bread with Caramel Icing

Maple Roasted Apples:

1 large apple, pink lady, honey crisp, etc… peeled and diced
1-2 tbsp butter melted
1-2 tbsp maple syrup

Heat Oven to 350 degrees.

Whisk together butter and maple syrup.
Place apples on a small parchment lined baking sheet. Drizzle with butter mixture and toss to coat, bake for 10 minutes or until tender. Set aside.

Batter:
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp soda

Whisk together in a medium sized bowl.set aside.

2 eggs
3/4 cup sour cream
1/4 cup butter, melted and cooled
1/2 tsp vanilla

In a small mixing bowl, whisk together all ingredients until smooth.

Pour into dry ingredients and stir until well blended. Add apples and pour into prepared pan. Bake 45-50 minutes or until golden brown and cake tester cones out clean.

Cool about 10 minutes. Turn out onto cooling rack, and frost with caramel icing.

Caramel Icing:

1/4 cup butter
1/2 brown sugar
2 tbsp milk
1 1/2 cups powdered sugar

Ina medium sized saucepan, melt butter. Add brown sugar and cook until bubbly. Whisk in milk and remove from heat. Quickly whisk in powdered sugar and beat until smooth. Quickly spread frosting over the top of warm bread.

Makes 1 loaf

Recipe by Amy Richardson

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