CARAMEL SWIRLS
In my opinion, cookies are the best dessert to make...and to eat! With a crisp outside and chewy caramel filling, these are likely one of my very favorites. -Jan Smith, Star, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Beat in egg yolk and flavoring. Gradually beat flour into creamed mixture. Refrigerate 2 hours or until easy to handle., In a microwave-safe bowl, melt caramels; stir until smooth. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between two pieces of waxed paper to 1/4-in. thickness. Spread caramel mixture over dough to within 1/2 in. of edges., Roll up tightly jelly-roll style, starting with a long side. Wrap rolls in plastic wrap; refrigerate 4 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CARAMEL SWIRL CHEESECAKE
Provided by Carole Bloom
Categories Cake Cheese Bake Thanksgiving Valentine's Day Cream Cheese Birthday Shower
Yield Makes 1 (9 1/ 2-inch) round cake
Number Of Ingredients 15
Steps:
- Crust:
- Position a rack in the center of the oven and preheat to 350 degrees F. Place the walnuts in a cake or pie pan and toast for 12 minutes, stirring the pan after 6 minutes. Remove the pan from the oven and cool. Reduce the oven temperature to 300 degrees F.
- Spray the inside of the springform pan with nonstick baking spray. Wrap heavy-duty aluminum foil tightly around the bottom of the pan to prevent water from seeping in as it bakes in a water bath.
- Pulse the walnuts and brown sugar in the work bowl of a food processor fitted with the steel blade until the walnuts are finely ground, about 1 minute. Pour the butter through the feed tube and pulse until the mixture begins to hold together in moist clumps. Transfer the mixture to the springform pan and press the crust evenly onto the bottom.
- Cheesecake:
- Beat the cream cheese in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, until fluffy, about 2 minutes. Add the sugars and beat together well. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla then add the sour cream and blend completely.
- Pour 1/ 2 of batter into the prepared pan. Then pour 1/ 2 of the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and sauce.
- Place the springform pan into a larger cake pan or a roasting pan. Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan. Bake the cake for 1 hour and 30 minutes, or until the cake puffs and the top is light golden. Remove the pans from the oven and transfer the springform pan to a cooling rack to cool completely. Cover the top of the cheesecake with waxed paper and tightly wrap with aluminum foil then chill for at least 8 hours. Release the clip on the side of the springform pan and gently pull the sides away from the bottom.
- Serve the cheesecake at room temperature.
CARAMEL-SWIRL CHEESECAKE DESSERT
A rich ricotta-cream cheese filling, and a luscious caramel drizzle make this dessert from Gilda Lester of Millsboro, Delaware irresistible.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture. , Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined. , Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.
Nutrition Facts : Calories 419 calories, Fat 31g fat (20g saturated fat), Cholesterol 137mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 0 fiber), Protein 8g protein.
CARAMEL CHOCOLATE GINGER SWIRLS
Steps:
- Preheat oven to 350 degrees F.
- Combine the gingerbread mix according to package instructions. Using a tablespoon, roll dough into balls. Place on an ungreased cookie sheet. Slightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a cooling rack and cool completely.
- Place a scant 1/2 teaspoon of caramel topping on each cookie center. Top with 1/2 teaspoon chocolate topping. Carefully work chocolate to within 1/4-inch of the edge of the cookies. Place in freezer for 20 to 25 minutes to set. Serve immediately.
CARAMEL-NOUGAT SWIRLS
Two types of treats come together in familiar candy-cane-style stripes. Our recipe calls for layering the nougat on top of the caramel on a baking sheet, then slicing and twisting the two together.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h
Yield Makes about 12 dozen 2-inch candies
Number Of Ingredients 14
Steps:
- Caramel: Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
- Bring cream, granulated sugar, butter, and corn syrup to a boil in a medium saucepan, stirring until sugar is dissolved. Reduce heat to medium-high; continue cooking, without stirring but swirling pan occasionally, until a candy thermometer registers 240 degrees, 8 to 10 minutes. Immediately remove from heat; stir in salt and vanilla.
- Pour caramel onto prepared baking sheet; spread with an offset spatula. Let stand, uncovered, at least 30 minutes and up to 1 day.
- Nougat: Sift together milk powder and confectioners' sugar into a bowl.
- Place 1 1/4 cups granulated sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil, stirring occasionally, until sugar is dissolved. Continue cooking, without stirring but swirling pan occasionally, until a candy thermometer registers 250 degrees, 8 to 10 minutes.
- Meanwhile, as sugar starts to boil, beat together egg white and remaining 2 tablespoons sugar on medium speed until stiff but not dry peaks form. Reduce speed to low; as soon as sugar syrup reaches 250 degrees, carefully pour down side of bowl. Increase speed to high and continue beating until stiff peaks form, about 2 minutes more. Beat in vanilla, then chocolate. Fold in milk-powder mixture. (Nougat will appear grainy.)
- With a rubber spatula, scrape nougat onto caramel; smooth with an offset spatula. Let stand, uncovered, until completely cool and crystallized, 8 to 12 hours.
- Using parchment, lift candy slab onto a cutting board, keeping parchment underneath. With an oiled knife, cut into 9-by-1/2-inch strips; twist into spiral ropes. To serve, cut strips into 2-inch pieces, if desired. Candies can be wrapped individually in waxed paper and stored in an airtight container up to 1 week.
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CRESCENT CARAMEL SWIRL RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (98)Category Side DishServings 12Total Time 55 mins
- Heat oven to 350°F. In 1-quart saucepan, melt butter. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Heat to boiling, stirring occasionally. Boil 1 minute, stirring constantly.
- Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
- Bake 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm.
VANILLA CARAMEL SWIRL ICE CREAM - THAT SKINNY CHICK CAN …
From thatskinnychickcanbake.com
Reviews 62Calories 445 per servingCategory Desserts
- In a large Pyrex measuring cup or heatproof bowl, whisk the yolks with ¼ cup of the brown sugar. Set aside.
- In a heavy saucepan, stir together the cream, milk, salt, and the remaining ¼ cup of brown sugar and put the pan over medium-high heat. When the mixture starts to simmer, decrease the heat.
- Remove about ½ cup of the hot cream mixture while constantly whisking the eggs, slowly drizzle the cream into the egg yolks. Repeat with another ½ cup of hot cream, then pour the egg-cream mixture back into the saucepan, whisking as you pour.
- Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, about 1-2 more minutes.
CARAMEL SWIRL MARSHMALLOWS | RECIPE RECIPE | LAND O’LAKES
From landolakes.com
Servings 48Calories 80 per serving
- Combine 3/4 cup sugar and butter in heavy-bottomed 2-quart saucepan; cook over medium-high heat, stirring constantly, 10-12 minutes or until mixture is light golden brown. Remove from heat; slowly stir in warm cream. Return to stovetop; cook over medium-low heat, stirring occasionally, 45-50 minutes or until candy thermometer reaches 230°F. Remove from heat; stir in 1 teaspoon vanilla.
- Meanwhile, line 13x9-inch baking pan with aluminum foil, extending foil over edges; spray with no-stick cooking spray. Generously coat bottom and sides with powdered sugar; set aside.
- Pour 1/2 cup cold water into bowl of stand mixer with whisk attachment. Sprinkle gelatin over; add 1 teaspoon vanilla and salt. (Do not stir.) Set aside.
- Cook 2 cups sugar, corn syrup and remaining 1/2 cup cold water in 2-quart saucepan over medium-high heat, stirring occasionally, until sugar is dissolved. Bring to a boil; boil 10-15 minutes or until candy thermometer reaches 240°F. Do not stir while boiling.
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