If you want to treat yourself on a chilly day, think about making yourself a nice hot caramel latte! This Easy Caramel Latte recipe makes a creamy and slightly sweet latte. I don’t like overly sweet coffee drinks myself, but if you like yours sweeter, you can stir in an extra Tablespoon of caramel topping to your coffee/milk mixture. And you’ll definitely want to top this latte with some whipped cream, a drizzle of caramel topping, and a dash of sea salt—the sea salt gives it just the right flavor!Continue reading
Chocolate and caramel are such a great combination! And I’m very partial to dark chocolate so I love these Dark Chocolate Caramel Bars! This is a really good and easy recipe—it uses cake mix as part of the ingredients for the yummy chocolatey crust, so it’s simple to put together. I usually prefer making things from scratch, but sometimes a mix comes in handy if you’re in a time crunch. And these bars are so good you may not mind that they’re made with cake mix!Continue reading
I’m kind of in a caramel apple mindset this autumn! I recently posted a recipe for Caramel Apple Oat Squares and now I have another caramel apple recipe to share. I think I like caramel apples so much because of the gooey, buttery caramel and crisp, slightly sweet and tart apples. Yum! What could be better? Maybe nothing. Or maybe this Caramel Apple Coffee Cake. It has yummy bits of caramel and chopped apple, and a sweet, crunchy, brown sugar/oatmeal topping. There’s also some Greek yogurt mixed in the cake batter to make it extra moist. It tastes best served warm, while the caramel bits are still soft and gooey. It makes a sweet autumn breakfast with a hot cup of coffee or tea!Continue reading
I recently made some Chocolate-Peanut Butter Cup Crispy Treats and still had quite a bit of rice cereal left over, so I decided to try another kind of crispy treat. I love peanuts and caramel, especially together…so I tried a version using these ingredients. What can I say but “Yum”? If you like peanuts and caramel too, you’ll have to try these out!
PEANUT CARAMEL CRISPY TREATS by NancyC
Makes a 9×13″ pan
- 5 Tablespoons butter
- 1 (10-ounce) package marshmallows
- 5 cups crisp rice cereal
- 1 1/2 cups salted peanuts
- 1 (11-ounce bag) Kraft® Caramel Bits
Grease a 13 x 9″ pan; set aside.
Melt butter in large microwaveable bowl on high for 45 seconds or until melted. Add marshmallows, tossing to coat. Microwave marshmallows 1 1/2 to 2 minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds.
Add crispy cereal to melted marshmallow mixture, then stir in nuts and caramel bits. The mixture will get sticky quickly, so you have to work fast!
Press mixture onto bottom of greased 13 x 9″ pan. (Because the mixture is so sticky, you may want to use some waxed paper to help press the mixture in the pan. I used the waxed paper wrapper from a stick of butter that still had a smidgen of butter on it, and that worked great!) Cool completely before cutting into squares.
Stovetop Directions: Melt butter in a 3-qt. saucepan over low heat. Add marshmallows and stir until they are completely melted and mixture is well blended. Then follow the rest of the directions above, adding in the rice cereal, peanuts, and caramel bits.
Have you tried any unique add-ins for crispy treats?
Linked to Inspire Me Monday.
Like many of you, when I have bananas that are getting too ripe, I like to make banana bread–especially during the cooler months of fall and winter (in the summer I put the bananas in the freezer and use them for smoothies). A few days ago, I had some bananas that were really getting ripe. I’ve been having fun lately trying out different kinds of banana bread recipes, like Pumpkin Banana Bread, for example. So I thought I’d try another flavor and found a recipe for Caramel Toffee Banana Bread on a blog called Baking Junkie, which I modified by adding extra toffee bits, a caramel glaze, and even more toffee bits sprinkled on top (I also used caramel topping instead of caramel syrup). It was really yummy! Caramel and toffee are such great fall flavors, and it’s a delicious combination with bananas. This bread is very dense and moist, too. It’s great for breakfast with a hot cup of coffee, or even as a dessert at lunch or dinnertime. This recipe makes one 9×5″ loaf.
CARAMEL TOFFEE BANANA BREAD WITH CARAMEL GLAZE by NancyCreative, adapted from Baking Junkie
Makes a 9 x 5″ loaf
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 1/2 cups granulated (white) sugar
- 2 eggs
- 1/4 cup sour cream or plain Greek yogurt
- 2 cups flour
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 over-ripe bananas, mashed
- 1/3 cup caramel topping (I used Smucker’s®; Hershey’s® is another good brand)
- 3/4 cup Heath® Bits ‘O Brickle Toffee Bits
Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan (I forgot to flour my pan, and I did have some sticking on the bottom when taking the baked loaf out, so be sure to grease and flour your pan!).
In large bowl, cream together butter and sugar, then add eggs, mixing well. Add in sour cream or plain yogurt and blend well; set aside.
In medium bowl, blend flour, baking powder, baking soda, salt, and cinnamon. Add this dry mixture to the egg mixture and blend until ingredients are combined. Add in mashed bananas, caramel topping, and toffee chips and mix until well-blended.
Pour or spoon batter into your prepared 9×5″ loaf pan and bake at 350 degrees for 60 to 70 minutes, or until toothpick inserted in center comes out clean (Note: the recipe I adapted had a baking time of 60 minutes, but mine took 70 minutes to bake). Let loaf cool in pan for 10-15 minutes; then remove from pan and cool completely before adding glaze.
- 1/4 cup caramel topping, heated
- 1/2 Tablespoon half & half
- 1 cup powdered sugar
- 1 Tablespoon Heath® Bits ‘O Brickle Toffee Bits (for sprinkling on top)
In small microwavable bowl, heat 1/4 cup caramel topping for about 20-30 seconds so it has a thinner consistency. Remove from microwave and stir in half & half, blending well. Add in powdered sugar and blend well. If you have lumps, put mixture back in microwave and heat 15-30 seconds more, then stir until lumps are gone. If you’d like the glaze to have a thinner consistency, add a little more caramel topping (heated up) to the mixture. Drizzle glaze with a spoon over your completely cooled loaf, then sprinkle with brickle bits. Let glaze set 10-15 minutes, or longer, before slicing.
Note: this glaze is “gooier” than the typical glaze, so if you are taking this to a potluck or meal outside of your home, consider adding the glaze on the bread when you get there or carry it in a container that won’t touch the glaze; if you try to wrap the glazed bread with plastic wrap, it will get sticky and messy. But the bread and glaze are so good, it’s worth the trouble! 🙂
Hope you get to try this out! Do you have a favorite banana bread recipe you like to make?