59533 warm pancakes ice drizzle warm caramel Recipes

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional, line 2 baking sheets with waxed paper and lightly spray with, mound 30 small clusters of pecans , about 3 or 4 pecans each, spaced a, couple inches apart on the pan ., make caramel : warm the cream over low heat and keep warm while you, cook the sugar ., put the sugar and corn syrup and in a deep, heavy-bottomed large, saucepan ., cook over medium heat, stirring occasionally until the sugar, dissolves ., stop stirring , raise heat to medium-high, and simmer until the sugar, reaches the hard crack stage , or 305 degrees f on a candy, thermometer , about 7 minutes., whisk the butter and salt into the sugar mixture., gradually pour in the cream and vanilla taking care since the mixture, will bubble up ., reduce the heat to medium and continue to cook, stirring, occasionally , until the sugar reaches soft ball stage, 240 degrees f, on the thermometer , about 5 minutes more., immediately remove from the heat and cool for a minute., ladle a couple tbsp of warm caramel over some of the nut, clusters , to make the spider bodies., then press 6 pieces of licorice into the warm caramel to make the, legs ., repeat with the remaining caramel and licorice., helpful to have an extra hand here, since the caramel can set, quickly ., if caramel hardens, warm over very low heat . ), let spiders cool 15 minutes ., meanwhile , put the chocolates in a medium heatproof bowl., bring a saucepan filled with 1-inch or so of water to a very slow, simmer; set the bowl over , but not touching, the water., stir the chocolate occasionally until melted and smooth ., alternatively , put the chocolate in a medium microwave-safe bowl., melt at 50 percent power in the microwave until soft , about 1 minute., stir , and continue heat until completely melted, 2 to 3 minutes, spoon about 1 tbsp of melted chocolate on top of each spider ., sprinkle with jimmies or chocolate curls, if desired., let cool until firm .

butter, brown sugar, crispy rice cereal, praline caramel ice cream, softened, caramel ice cream topping

chunky peanut butter, caramel ice cream topping, caramel ice cream topping (or homemade , if you re so inclined), egg, heavy cream, butter, room temperature, unsweetened chocolate, all-purpose flour, unsweetened cocoa, baking powder, salt, firmly-packed brown sugar, sugar, extra large eggs, room temperature

puff pastry, all purpose flour (250 ml), salt (2,5 ml), unsalted butter, cut into 1/4 inch cubes, ice water (125 ml), caramel walnut sauce, unsalted butter (6 tbsp, 90 ml), brown sugar (250 ml), granulated sugar (125 ml), heavy whipping cream, vanilla extract (10 ml), walnuts, chopped - not too finely, chantilly cream, heavy whipping cream (250 ml), vanilla extract (2,5 ml), granulated sugar, bananas, peeled and sliced diagonally, lemon juice, dark rum (optional)

cream cheese, softened, thawed apple juice concentrate, sugar, caramel ice cream topping, count) individual graham cracker tart shells, caramel ice cream topping , optional, chopped almonds or honey-roasted almonds, optional

ice cubes or 3 cups crushed ice, coffee, cold, whole milk, sugar, caramel syrup, chocolate syrup, salt, vanilla extract

caramel ice cream topping, divided, graham cracker crust (9 inches), cold 2% milk, instant banana cream pudding mix, vanilla ice cream, softened, english toffee candy bar (1.4 oz), chopped

bread flour (about 4 3/4 oz), water, butter, salt, egg whites, eggs, vanilla low-fat ice cream, fat-free caramel sundae syrup

yoplait custard style creme caramel yogurt, chai tea mix, ripe medium banana , cut into 1/2-inch-thick slices, milk, caramel ice cream topping, crushed ice, topping (garnishing ), caramel ice cream topping (garnishing)

zucchini , each about 8 inches long and of equal diameter, gray salt and freshly ground pepper, very thin slices prosciutto, remove all fat, extra-virgin olive oil, caramelized onion sauce , recipe follows, mango sauce , recipe follows, extra-virgin olive oil, yellow onions, minced, gray salt, freshly ground black pepper, minced fresh thyme leaves , optional, champagne vinegar* (see chef s tip ), salt and pepper, ripe mangoes, peeled, pitted and cut into 1/2-inch dice (about 4 cups), vanilla-scented sugar simple syrup , recipe follows, gray salt, freshly ground black pepper, champagne vinegar* (see chef s tip ), sugar, water, gray salt, vanilla beans, split in half

caramel ice cream topping, divided, graham cracker crust (9 inches), cold 2% low-fat milk, instant banana pudding mix, vanilla ice cream, softened, english toffee-flavored candy bars, chopped

pancake mix, dark brown sugar, cinnamon, nutmeg, eggs, butter, melted, vanilla ice cream, melted, vanilla extract, apple pie filling, pureed , it does not have to be smooth, but there shouldn tsp be any big chunks, applesauce , and or syrup

unsalted butter, light brown sugar, ground cinnamon, firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices, banana liqueur, dark rum, eggs, lightly beaten, heavy cream, milk, pure vanilla extract, salt, cubes) day-old french bread, vanilla ice cream, caramel sauce , recipe follows

vanilla ice cream, brewed chai tea, chilled, freshly ground black pepper, ground ginger, ground cinnamon, freshly grated nutmeg, ground cardamom, caramel squares, sliced almonds for garnish

water, unsalted butter, cubed, fine salt, all-purpose flour, eggs, ice cream , to fill profiteroles, caramel sauce , recipe follows, special equipment : a large pastry bag fitted a large plain tip, an electric mixer fitted with a paddle attachment

sugar, dry white wine, firm bartlett pears, eggs, milk, sugar, ground cinnamon, ground nutmeg, salt, thick) french baguette slices, butter or margarine, walnut ice cream, caramel sauce, garnishes: fresh mint sprigs, pesticide-free pansies