How To Make Fleur De Sel Caramels

When I'm craving an exquisite dessert or want to make a sweet gift for someone this is my go to recipe courtesy of Ina Garten.

Ingredients
Vegetable oil (I use coconut oil spray but you can use any oil that is flavorless like vegetable oil or pam)
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
Parchment paper to line the pan and to wrap caramels in
8" x 10" rectangle pan or a square pan close to those dimensions.

Directions

To Prep the pan, just line it with foil and parchment paper (you don't have to use foil but I like to), allowing it to drape over 2 sides so you can remove the caramels easier. Brush or spray the lined pan with a flavorless oil or pam.

Gather your ingredients and lets get started!

Boil the sugar.
In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.

This is the color you want to see, be careful not to burn the sugar. A color a bit darker is also ok , just watch it carefully because it can burn in a blink of an eye.

Heat the cream.

In the meantime, cut up 5 tbsp of butter and combine it with 1 cup of cream and 1 teaspoon of fleur de sel in a small pan. Bring it to a simmer over medium heat. Turn off the heat and set aside.

Finish the caramel.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up VIOLENTLY.

Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Fill the pan.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm. I like to use the technique of high pouring(VERY CAREFULLY). As the caramel falls into the pan, it cools a bit which could be essential to you being able to lift the caramels off your parchment paper once they cool completely. I made these a long time ago and did not use this high pouring technique, so I ended up peeling all the parchment paper piece by piece since it got stuck due to high heat.

Cut the caramel.

When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
Cut into rows, then cut in smaller pieces like and excel sheet about 1/2" by 1" wide. It's easier to cut the caramels if you brush the knife with flavorless oil like corn or vegetable oil.If its taking you a while to cut the caramels, just work with 1/2 of the sheet at a time keeping the other in the fridge. Keeping the caramels cold is essential for you not to get frustrated with the cutting and separating  process. Sprinkle the log pieces with fleur de sel salt as you start to wrap them.

Wrap the candies.

Cut the parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled. I made mine as gifts, and I used plastic wrap, ribbon and twine to wrap them into little satchels.

 

ENJOY!!! XOXOX

Crispy Baked Garlic Brussels Sprouts Chips Recipe

Hello everyone! I am always looking for fun and healthy way to eat more veggies and fiber so here is my Brussel sprout chips recipe :)

Ingredients

1 1/2 pounds Brussels sprouts washed (or one of those tree log looking things)
cooking spray or any kind of oil spray (I used olive oil spray this time)

3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

6-7 garlic cloves chopped

Directions

Preheat oven to 400 degrees F.
 

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Quarter each Brussels sprout. Cover 2 cookie sheets with foil and spray with the cooking spray of your choice. Place quartered Brussels sprouts onto the sheets, sprinkle with garlic, salt, pepper and spray with cooking spray. Roast for 20 minutes, then turn Brussels sprouts. Switch the cookie sheet from the top rack to the bottom one and the one that was on the bottom rack to the top one for even cooking. Roast about 20 more minutes until crisp on the outside and tender on the inside. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

 ENJOY!!!! XOXOXOXOX

Crispy Baked Kale Chips (Easy Healthy Snack Recipe)

If you’re looking for a healthy and tasty way to eat more veggies and fiber, try whipping up some kale chips. These are very easy to make by spraying them with cooking spray and then baking the chips in the oven until they are crispy. This method of cooking retains all the nutritional value of the kale, creating a low-calorie, nutrient-dense snack that is quite beneficial for your health.

Eating kale chips can help with weight management when you substitute them for other high-calorie snacks. One cup of chopped kale contains just 34 calories, and when you make them with cooking spray, it allows you to cut out unnecessary fats.  Switch from a 300-calorie snack to kale chips and you’ll save about 250 calories each time. Do this three times a week, and you’ll lose about 11 pounds a year because of that change alone.

INGREDIENTS  

Pam or olive oil cooking spay
1/4 teaspoon Freshly ground black pepper
1.5 teaspoon Garlic Powder
1.5 teaspoon Garlic salt or sea salt
1 head kale, washed and thoroughly dried (you can use curly or flat kale)

DIRECTIONS Preheat oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Line 2 baking or cookie sheets with foil and spray with your cooking spay. Arrange kale in a single layer(don't overcrowd the leaves because they will start to steam) then lightly press down each coke sheet with the bottom of the other to flatten the kale and make them uniform height as pictured below. Spray kale with cooking spray then sprinkle with salt, pepper, and garlic powder. Place one cookie sheet on the top rack and the other on the bottom rack of your oven and bake for 20 minutes. Turn the leaves and switch the cookie sheet from the top rack with the cookie sheet from the bottom rack. Finish baking the kale until crisp, about 20 more minutes. Serve as finger food.

 

 

6 Layer Chocolate Oreo Cake Overload With 3 Kinds of Chocolate Truffles And Ganache Glaze Recipe

DIFFICULTY LEVEL: ***** Expert

I created this cake for my b/f’s b day and it took 3 days. If you like wild projects, then I dare you to try my wild creation. It will definitely say “I love you” like nothing else can.

6 Layer Chocolate Oreo Cake Overload With 3 Kinds of Chocolate Truffles And Ganache Glaze

Ingredients:

Chocolate Cake 1:

• 1 Devil’s Food Cake Mix


• 1 small package chocolate pudding mix


• 1 c. sour cream


• 1 cup vegetable oil


• 4 eggs


• 1/2 c. milk


• 1 tsp. vanilla


• 1 c. milk chocolate chips


• 1 standard package Oreo Cookies (approx. 36 cookies)

Chocolate Cake 2:

• 1 3/4  cups all-purpose flour


• 2/3  cup Dutch-process dark unsweetened cocoa powder


• 1 1/2  teaspoons baking soda


• 1/2  teaspoon baking powder


• 1/2  teaspoon salt


• 3/4  cup (1-1/2 sticks) unsalted butter, at room temp, softened


• 1 1/2  cups granulated sugar


• 1-2   teaspoons vanilla extract


• 3   large eggs, at room temperature


• 1 1/4  cups buttermilk

Filling #1 Cheesecake (reserve about 1/4 for cake balls)

• 12 oz. Cool Whip


• 1.5 lb. cream cheese, softened


• 1 c. sugar


• 3/4 tsp. salt


• 1.5 tbsp. lemon juice


• 3 tsp. vanilla extract


• 1 1/2 standard package Oreo Cookies

Filling #2 Cream (reserve about  1/4 for cake balls)

• 8  ounces cream cheese, at room temp, softened


• 1  cup (2 sticks) unsalted butter, softened


•  1/2 or more cups strained confectioners sugar (i don’t like mine too sweet so i just adjust based on my preference)


• bundle of freshly small chopped mint leaves (optional if you like a hint)

White Frosting:

• 3  cups cold heavy cream


• 1/2  cup granulated sugar


• 1   teaspoon vanilla extract

For the Chocolate Ganache Topping:

• 2 .5 cups dark chocolate chips


• approx. 1 3/4 c. heavy whipping cream

For the Oreo Cake balls #1

• 24 Oreo Cookies


• 5 oz. cream cheese


• 2 semi sweet chocolate chips

For Cake Balls # 2 & 3

• 3 cups  chocolate chips , i prefer semi sweet or dark for this.(it could even be a mix, get creative just do not use white chocolate)


• toothpicks


• wax paper

Instructions:

Chocolate Cake #1.

1. In a stand mixer, whisk together all of the ingredients, except the chocolate chips, oreos, and 2 tbsp. cake mix.


2. Crumble the Oreos in a ziplock bag (no need to crush, just a “crunching” with your hands will do just fine.)


3. Add the chocolate chips and 2 tbsp. cake mix to the bag. Shake to coat everything in the cake mix.


4. Using a rubber spatula, fold in crumbled oreos and chocolate chips.


5. Divide the batter into two well greased and floured 9 inch round cake pans.


6. Bake at 350º for 36 minutes. Test with a toothpick and adjust baking time to longer (5 minutes at a time) if needed.


7. Let cool completely before carefully  cutting into 4 layers.


8. When cutting, shave off the hump off the top of each cake to ensure its going to be leveled.


9. Cut cake into 4 layers, and reserve 1 of the 4 for cake balls.


10. You can rest the cakes but make sure you cover the layers so they do not dry out while you are working on the rest of the cake.

Chocolate Cake #2

1. Make sure your oven is Heated to 350 degrees F. Wash and reuse your other 9 inch cake pans.


2. Coat the cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.


3. In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.


4. In a large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.


5. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute.


6. Divide batter evenly between prepared pans. Bake at 350 degrees F for about 32 minutes or until toothpick inserted in centers comes out clean.


7. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.


8.  When cutting, shave off the hump off the top of each cake to ensure its going to be leveled.


9.  Cut cake into 4 layers, and reserve 1 of the 4 for cake balls.


10. You can rest the cakes but make sure you cover the layers so they do not dry out.

Filling #1 Cheesecake:

1. In a stand mixer, whisk together the cream cheese and sugar.


2. Whisk in the lemon juice, salt, and vanilla.


3. Whisk in the Cool whip.


4. Whisk in the Oreos (I just crushed them by hand as I tossed them into the Kitchen Aid)– you may want to switch a paddle attachment here but my whisk worked ok.


5. Cover and set aside until assembly. (reserve1/4 mixture for cake balls)

Filling #2 Cream:

1. In a large bowl, with mixer on medium speed, beat softened cream cheese and softened  butter until smooth.


2. Gradually add sifted confectioners sugar(to avoid lumps), tasting for how sweet you want it.  Beat for 2 minutes or until light and fluffy.

White Frosting:

1. Freeze a large bowl for about 20 minutes


2. With mixer on high, beat cold heavy cream, sugar and vanilla until soft peaks form.

For Oreo Cake Balls #1:

1. Using the paddle attachment on your stand mixer, mix together Oreos (I just threw them in whole) and cream cheese. Beat on high for a few minutes until thoroughly combined– it’s ok if the oreos aren’t “finely” crushed.


2. Refrigerate to set.


3. Scoop out 1 tsp. at a time and roll into balls.


4. Freeze for about 10 minutes.


5. Melt chocolate on 15 second intervals in microwave and mixing in between till its done and smooth)


6. Dip each ball in melted chocolate and set on wax paper to harden.


7. Set aside for assembly

Cake Balls #2 #3

1. Start Breaking up  and crumbling one of your reserved cake layers so its very fluffy in texture.


2. You should not see any large pieces of cake, because the cake balls may turn out lumpy and bumpy. You may only end up using 1/2 not use all of this cake


3. Take about 1/3 of this fluffy cake mix and combine it with 1/2of the reserved frosting #1 or #2. (choose  only one and the other will be combined with the other cake balls)


4. Keep adding more frosting or cake mixture till the mix fills like its moist enough to roll into balls but not mushy


5. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper–covered baking sheet and stick toothpicks into them.


6. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.


7. Temper your chocolate chips, and melt chocolate on 15 second intervals in microwave and mixing in between till its done and smooth.


8. Place one ball at a time into the bowl of candy coating. Spoon extra coating over any non coated areas of the cake ball to make sure it is completely covered in candy coating. Then lift out the cake ball with your toothpick and maybe help of a spoon. Avoid stirring it in the coating, because cake crumbs can fall off into the coating. Set on wax paper and let them dry. Take the toothpicks out once ready to assemble.


9. Take your other cake layer and mix it with the other reserved frosting in the same manner as above in steps 1-8.

For the Chocolate Ganache(**Do this after the cake is in freezer:)

1. Pour chocolate chips into a microwave safe bowl.


2. Pour in whipping cream until almost level with the chocolate chips (it should not completely cover the chocolate chips).


3. Microwave on high for 1 minute.


4. Whisk until smooth (about 2-3 minutes). Make sure to let it cool a little so that its not too hot for when you pour it over the cream frosting.

Assembly:

1. After baking the chocolate cake #1 & #2 , cutting each in 4 layers, then reserving one layer from each cake you should have 6  cake layers(3 from each cake).


2. Place your first cake on your decorating dish(this has to be what you will be serving it on) & start alternating the layers with filling # 1 and # 2 putting some on the top layer, refrigerate for a few min to set.


3. Run a warm knife around the side of the pan, and then release from pan.


4. Spread 1/3 of whipped cream frosting all over cake, using the back of a spatula to give it a crumb coating. Put in the fridge for a few minutes to set.


5. Spread the rest of the mixture evenly all over so that the cake looks like it has a solid layer of butter cream. Then Freeze for 20 min to cool fro ganache application.


6. Pour chocolate ganache over top of cake, carefully letting spill over sides as pitured above or you can get more artistic.


7. Carefully pile truffles in the center. You can reserve some ganache & it over each layer of truffles so that it acts as a glue, holding the pile together. The cake WILL BE TALL


8. Keep refrigerated until ready to serve.

Once ready to serve, run a large knife unter hot water  & dry it off to warm it up so that it will easily glides through the cake layers while leaving them looking pretty.

XOXOXOX.

Enjoy!  P.s. I gained 5 lbs after eating this all week long. lol