Salted Caramel Brownies

This trick for making The Easiest Salted Caramel Brownies is one you’ll return to again and again! Keep these ingredients on hand for quickly throwing together brownies that everyone will love. INTRO MY FAVORITE EASY BROWNIE RECIPE I have a confession to make.  I know how great homemade brownies are. After all, I love my …

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This trick for making The Easiest Salted Caramel Brownies is one you’ll return to again and again! Keep these ingredients on hand for quickly throwing together brownies that everyone will love.

Two salted caramel brownies stacked on a white plate. The top brownie has a bite taken out of it and caramel is pooling out of the edges of the brownies

INTRO

(more…)

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Caramel-Stuffed Chocolate Chip Cookies

There’s a lot of “stuffed” stuff that goes viral online and it wasn’t my intention to do a caramel-stuffed chocolate chip cookie. Yet there I was, faced with a few batches of caramels leftover from recipe testing that didn&#821…

There’s a lot of “stuffed” stuff that goes viral online and it wasn’t my intention to do a caramel-stuffed chocolate chip cookie. Yet there I was, faced with a few batches of caramels leftover from recipe testing that didn’t quite make the cut, and wanted to put the caramels to good use. So why not?

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Chocoflan

A few desserts on this blog stick with me, often because I posted them a while back, with a lingering feeling they could be improved upon. As anyone who cooks or bakes knows, things change over time. New ingredients get introduced (such as bean-to-bar chocolates) and we learn better or faster ways to do things the more we make our favorite recipes. Chocoflan has always…

A few desserts on this blog stick with me, often because I posted them a while back, with a lingering feeling they could be improved upon. As anyone who cooks or bakes knows, things change over time. New ingredients get introduced (such as bean-to-bar chocolates) and we learn better or faster ways to do things the more we make our favorite recipes.

Chocoflan has always fascinated me and over eleven years ago, I posted this recipe, based on one by my friend Fany Gerson in her terrific book My Sweet Mexico. When I got her book, I was wowed by it immediately. I was so taken with her book that I asked the same photographer, Ed Anderson, to shoot my next book, which was My Paris Kitchen. I’m happy the pastries of Mexico have been adequately explored in a whole book, with recipes from a notable pastry chef to boot.

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Oatmeal and Pecan Brittle Cookies

This year was a good year for baking books. I didn’t get to see them all, or bake from them, but one that I got a preview of before it was released was Dessert Person by Claire Saffitz. She may be familiar to you because of her tenure in the test kitchen at Bon Appétit and more recently, her very popular online videos, but reading…

This year was a good year for baking books. I didn’t get to see them all, or bake from them, but one that I got a preview of before it was released was Dessert Person by Claire Saffitz. She may be familiar to you because of her tenure in the test kitchen at Bon Appétit and more recently, her very popular online videos, but reading through the book, I learned that she just happened to have gone to Harvard, was a graduate student in French food history in Montreal, studied pastry at Ecole Ferrandi in Paris, and worked at the now-closed Spring restaurant, which jolted me back that era in Paris when a younger generation of chefs was opening restaurants and changing the game in France (sometimes, controversially), focusing on fresh ingredients and putting their own mark on French cuisine.

That’s how I feel about her book. Claire pretty much changes the pastry game. Preserved lemons are added to a glorious-looking Lemon Meringue Cake, chocolate and hazelnuts enrich a Galette des Rois, and coffee finds its way into a Coffee-flavored Coffee Cake. (How come no one’s thought of that before?) But these Oatmeal and Pecan Praline Brittle Cookies sounded so good to me that I decided to start off with them.

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Coffee Caramel Panna Cotta

Two of my favorite flavors come together right here, in this Coffee Caramel Panna Cotta, which offers up the rich flavor of caramel with a few strong shots of espresso. I seem to have good caramel karma and when I baked professionally, the executive pastry chef at one restaurant told me that I was the one she wanted to make the caramel desserts since I…

Two of my favorite flavors come together right here, in this Coffee Caramel Panna Cotta, which offers up the rich flavor of caramel with a few strong shots of espresso. I seem to have good caramel karma and when I baked professionally, the executive pastry chef at one restaurant told me that I was the one she wanted to make the caramel desserts since I had a knack for getting caramel just right.

Continue Reading Coffee Caramel Panna Cotta...

Vegan Maple Caramel Brownies

The post Vegan Maple Caramel Brownies appeared first on Izy Hossack – Top With Cinnamon.

Vegan Maple Caramel Brownies

Vegan Maple Caramel Brownies

Yield: 16
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

Maple caramel:

  • 100ml pure Canadian Maple Syrup (Amber Grade)
  • 50g tahini (or nut butter of your choice)
  • 60g vegan butter
  • pinch of salt

Brownie batter:

  • 120ml aquafaba (chickpea liquid)
  • 1/4 tsp cream of tartar (optional)
  • 220g caster sugar
  • 150g 70% chocolate
  • 100g vegan butter
  • 100g water
  • 100g plain white flour
  • 70g ground almonds
  • 50g unsweetened cocoa powder
  • 30g cornflour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp fine table salt
  • Flaky salt, to sprinkle (optional)

Instructions

Make the maple caramel:

  1. Combine the maple syrup, tahini, vegan butter and salt in a small pot. Stir over a medium-low heat until the butter has melted then continue to cook until thickened – about 5 minutes.
  2. Pour the caramel into a bowl and set aside

Make the brownie batter:

  1. Preheat the oven to 180C fan and line an 8-inch square baking tin with baking paper.
  2. Whisk the aquafaba and cream of tartar (if using) in a stand mixer or a large bowl with electric beaters until it starts to become fluffy. Gradually add the caster sugar whilst whisking until all the sugar has been incorporated and the mixture is thick, glossy and looks like stiffly beaten egg whites.
  3. In the same pot you were using earlier, melt the chocolate and vegan butter over a low heat, stirring occasionally to prevent it catching. Lastly, stir in the water and remove from the heat.
  4. In a separate bowl mix the flour, almonds, cocoa powder, cornflour, bicarbonate of soda and salt.
  5. Pour the melted chocolate into the bowl of whisked aquafaba and sift in the flour mixture. Fold together until combined and pour into your prepared tin.    
  6. Take spoonfuls of the maple caramel and dot over the surface of the brownie batter.
  7. Bake for 25-30 minutes until the top looks dry but the centre is still soft. Remove from the oven, sprinkle with the salt and allow to cool completely before slicing into 16 squares.  
  8. Store in an airtight container for up to 1 week.



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Caramel Pretzels.

These caramel pretzels will be your new favorite holiday treat! Crunchy pretzels dipped in gooey caramel, rolled in crisp toffee chips and drizzled in chocolate. I CAN’T SAY NO. My obsession with these pretzels started almost one year ago! This recipe comes from Lacy’s mother-in-law (she makes the best snacks and treats!) and I could […]

The post Caramel Pretzels. appeared first on How Sweet Eats.

These caramel pretzels will be your new favorite holiday treat!

caramel pretzels recipe

Crunchy pretzels dipped in gooey caramel, rolled in crisp toffee chips and drizzled in chocolate.

I CAN’T SAY NO.

caramel in a bowl

My obsession with these pretzels started almost one year ago! This recipe comes from Lacy’s mother-in-law (she makes the best snacks and treats!) and I could not be more excited to share it with you.

It’s simple. It’s easy. But it’s a ridiculously delicious treat that you can gift this season and everyone will freak!

dipping pretzels in caramel

Lacy had told me about the caramel pretzels for awhile, but it wasn’t until her wedding on New Year’s Eve (did we even really know what 2020 would be?! ugh) that I tried them. In fact, I don’t even think I tried them at the wedding – it was the next morning. My sister-in-law was like YOU HAVE TO GET THESE PRETZELS and then I proceeded to package a bunch up with some cookies to take home. I tried them once I got home and just about lost it.

They were outstanding!!

I had no idea how easy they were to make. Seriously!

rolling caramel pretzels in toffee chips

All we have here is a pretzel rod dipped in caramel, rolled in heath toffee chips and then drizzled in chocolate. 

But oh my GOSH. Are these so good!

pretzels dipped in caramel and toffee

They are salty and sweet. Crunchy and chocolatey. Everything you want in a little treat. Perfect to throw in cookie boxes too! 

pretzels dipped in caramel and toffee

Since the wedding, I’ve made these a few times and people adore them. The great thing is that you can make them ahead of time! I made these to take with us on our road trip to michigan this summer. They were consumed within the first few days. They’re just irresistible! 

caramel pretzels drizzled with white chocolate

And they definitely aren’t just for the holidays. These are perfect any time of year, for a little celebration or just a regular weekend. Be the most popular and make ’em!

caramel pretzels in a mug

Caramel Pretzels

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Caramel Pretzels

These caramel pretzels are such a delish treat! The pretzels are dipped in caramel, rolled in toffee and drizzled with chocolate. Yum!
Course Dessert
Cuisine American
Prep Time 45 minutes
Total Time 45 minutes
Servings 20 pretzels, is easily multiplied
Author How Sweet Eats

Ingredients

  • 20 pretzel rods
  • 1 8 ounce bag toffee chips
  • 1 11 ounce bag caramels, unwrapped
  • 2 tablespoons heavy cream
  • 4 ounces milk, dark or white chocolate (or a mix of them!), melted for drizzling
  • 1 teaspoon coconut oil

Instructions

  • Place the pretzel rods on a sheet of parchment paper. Place the toffee chips on a plate.
  • Combine the caramels and heavy cream in a bowl. Microwave in 30 second increments, stirring after each, until the caramel is melted completely and smooth.
  • Dip each pretzel in the caramel - I cover it about ⅔ of the way. Right after dipping, roll each pretzel in the toffee chips, covering as much of the caramel as you can. Place the pretzel rod back on the parchment and repeat with remaining pretzels.
  • Once finished, melt the chocolate (you can use dark, milk or white! It’s up to you) and coconut oil together in a microwave safe bowl until smooth. Use a spoon to drizzle the chocolate over the caramel pretzels. Let set completely, about 30 minutes. You can package these up in a container between layers or parchment, or wrap each singly in parchment and store in a resealable bag. We love them!
  • As a note, I’d say you can make them 1 to 2 weeks ahead of time and they will stay fresh.

caramel pretzels

I mean, that crunch!

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Cranberry and Apple Cider Caramel Pie

This Cranberry and Apple Cider Caramel Pie is a perfect Fall treat. With a crisp, tender all butter crust, this lattice topped beauty would be perfect at any holiday table.

This Cranberry and Apple Cider Caramel Pie is a perfect Fall treat. With a crisp, tender all butter crust, this lattice topped beauty would be perfect at any holiday table.

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I’ve partnered with Bob’s Red Mill and Bake from Scratch magazine to be part of their Better Baking Academy this year, and I’m talking about one of my favorite subjects - Lattice Topped Pie. Each month they share a new recipe with lots of in-depth step-by-step photos tricks and tips. Head over to Bake from Scratch to see their technique for adding lattice to the top of a custard pie. 

For this recipe, I went with some of my favorite fall fruits - apples and cranberries with a generous amount of apple cider caramel mixed in. The caramel is also delicious on its own or on top of ice cream, I’m sure you’ll find a way to use it. 

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Lattice topped pies can seem intimidating because at first glance, but once you try it, you realize it’s not as scary as it seems. Here are some tips for pie dough success!

Some Pie Dough Tips

  • Keep everything cold. That means making sure your butter is cold and cubed and the water is icy. You can even chill your bowl and flour if you want to go the extra mile. I usually don’t do this because I work quickly, but it’s a great way to buy yourself some extra chilled time. 

  • Hydrate the dough properly. Add enough water to the dough so it holds together easily, but not so much that it’s wet. Dry dough is a pain to work with because it will fall apart on you and wet dough will be tough and chewy. If you have any dry spots in your dough you can sprinkle a few drops of water just in that spot to hydrate. 

  • Don’t overmix. Make sure that the dough is well and evenly mixed, you can even knead it a few times, but don’t go crazy and knead it like bread dough. You want to press it together firmly, while making sure there are distinct flat bits of butter in the dough that will puff up and make it flaky.

  • Let it rest. Give the dough some time to relax and hydrate. It will make the dough easier to roll out and flakier in the end.

  • Keep it cool (again). There is nothing more frustrating than trying to maneuver warm, melty, falling apart dough into a woven pattern. If they are tearing on you and you get frustrated, try transferring all of the lattice strips to a parchment lined baking sheet to chill for a few minutes while you gather your composure. Better yet, do this before you start weaving if you are worried about it. 

  •  Have Fun! Don’t worry about it too much! No one will notice if your strips aren’t all the same size! Add some decorative cutouts if you are feeling it!

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This filling combines some of my favorite fall flavors into a gorgeous and delicious holiday showstopper. The cider caramel is just as good on its own as it is combined with these gorgeous fall fruits. Make sure to save the extra to drizzle on top of the warm slices of pie. 

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Sponsored Post: This post was created in partnership with Bob’s Red Mill and Bake from Scratch magazine.


Cranberry and Apple Cider Caramel Pie

 Dough adapted from Bake from Scratch magazine

Pie Dough 

Makes 1 (9-inch) double crust

 4 cups (500 grams) Bob’s Red Mill Organic All-Purpose Flour

1/4 cup (50 grams) granulated sugar

1 tablespoon (9 grams) kosher salt

1 1/3 cup (303 grams) cold unsalted butter, cut into 1-inch cubes

13 to 14 tablespoons (195 to 210 grams) ice water

 

Cider Caramel

Makes about 1 1/2 cups 

 1 cup (200 grams) sugar

1/4 cup (60 grams) water

1/4 cup (60 grams) butter

1/2 cup (120 grams) heavy cream

1/4 cup ( 72 grams) boiled cider syrup (see note)

1 teaspoon (4 grams) vanilla extract

1/2 teaspoon (1.5 grams) kosher salt

  

Filling

 3 medium baking apples  like mutsu or honey crisp (about 450 grams), peeled and thinly sliced

3 cups (345 grams) cranberries

1/2 cup (100 grams) sugar

4 tablespoons (32 grams) cornstarch 

2 teaspoons (4 grams) cinnamon

1/2 teaspoon nutmeg

Pinch salt

1/2 cup (125 grams) cider caramel

Make the dough: In a large bowl, stir together flour, sugar, and salt. Using your fingers to press and cut in each piece of cold butter until mixture resembles coarse crumbs and butter is pea-size to walnut-size, flat shards. Make a well in center, and add 13 tablespoons (195 grams) ice water. Stir with fingers, and knead dough together just until dry ingredients are moistened. Add additional 1 tablespoon (25 grams) water if needed. Alternatively, in the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture resembles coarse crumbs and butter is pea-size. With processor running, pour 13 tablespoons (195 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 tablespoon (25 grams) water if needed.

Turn out dough, and divide in half (about 530 grams each). Shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

Make the cider caramel: Combine the sugar, water, and butter in a medium saucepan. Cook over medium heat, swirling the pan occasionally, until the sugar melts and turns deep amber in color , about 10-15 minutes. Remove the pan from the heat then carefully whisk in the cream, cider syrup, vanilla, and salt. Mixture will bubble vigorously. Let the sauce cool to room temperature before using.

Assemble the pie: On a lightly floured surface, roll half of Pie Dough into a 13 1/2-inch circle (3/16-inch thick). Transfer to a 9-inch pie plate, pressing into bottom and up sides. Freeze until firm, 20 to 30 minutes.

Prepare the filling: In a large bowl combine the sliced apples, cranberries, sugar, cornstarch, cinnamon, nutmeg, and salt. Toss gently to combine. Drizzle the caramel over the top and stir gently.

Assemble the pie: Transfer the filling into the chilled pie dough and press gently to compact the fruit. 

On a lightly floured surface, roll remaining Pie Dough into a 14-inch circle (1/8 inch thick). Using a pastry wheel, cut 2 inches off one side of dough; set aside. Starting at cut edge, cut 12 (3/4-inch-wide) strips; set aside any unused rolled-out Pie Dough. Place 6 strips horizontally over the filling. Fold back alternating strips, and place 1 strip vertically across horizontal strips; unfold strips. Repeat weaving with remaining strips, starting and ending at 1-inch marks and spacing strips 3/4 inch apart. Using kitchen scissors, trim strips even with the bottom crust, leaving about 1/2-inch overhang. Roll the bottom crust up and over the trimmed lattice and press gently. Use a fork dipped in flour to press the rolled edge down onto the pie pan. Use scissors to trim the fork-crimped edge flush with the pie pan. Place the pie on a baking sheet. 

 If desired, use small decorative cutters or scissors to cut remaining rolled-out Pie Dough and scraps and place on baking sheet around the pie. Refrigerate until firm and ready to use, 20 to 30 minutes.

Bake the pie: Preheat oven to 400°F (200°C) with a rack set in the bottom third. 

 In a small bowl, whisk together 1 egg (50 grams) and 1 teaspoon (5 grams) water. Brush lattice with egg wash. Brush bottom of each cutout with egg wash, one at a time, and place around outside edge of lattice, overlapping slightly. Brush tops of cutouts with egg wash. 

Bake the pie for about 1 hour or until it is deep golden brown and the juices are bubbling. If the edges begin to darken before the filling is bubbling, tent the edges with aluminum foil. Let cool before slicing. Serve with additional cider caramel sauce.


Note: Boiled cider can be purchased or you can make your own. For this recipe, add 4 cups of apple cider to a large pot set over high heat. Bring the mixture to a full boil, and cook until reduced to 1/2 cup, stirring occasionally. This will take about 30 minutes but keep a close eye on it. It will darken slightly and thicken to the consistency of thin honey when ready.

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Dulce de Leche Brownies

I thought I’d share this recipe for Dulce de Leche Brownies from The Sweet Life in Paris because I had several jars of what the French call Confiture de lait in my refrigerator from another project. Since I happened to love the combination of ca…

I thought I’d share this recipe for Dulce de Leche Brownies from The Sweet Life in Paris because I had several jars of what the French call Confiture de lait in my refrigerator from another project. Since I happened to love the combination of caramelized milk and dark chocolate, I thought – Why not combine the two in brownies?

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Autumn Cheese Board with Bourbon Crackling Caramel.

Oh how I live for a fall cheese board! And this one is better than the rest because of… bourbon crackling caramel. WOW. Yes, say it with me! Oh man guys. When we shot this cheeseboard… it was just SO good. So incredibly good. Let’s just say that 2020 is NOT the year of the […]

The post Autumn Cheese Board with Bourbon Crackling Caramel. appeared first on How Sweet Eats.

Oh how I live for a fall cheese board!

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

And this one is better than the rest because of… bourbon crackling caramel. WOW.

Yes, say it with me!

pouring bourbon crackling caramel on cheese

Oh man guys. When we shot this cheeseboard… it was just SO good.

So incredibly good.

Let’s just say that 2020 is NOT the year of the cheeseboard. Obviously. At least, not a giant mind-blowing cheeseboard. 

It has been nearly a year since I made a big entertaining cheeseboard because it’s been nearly a year since I entertained with a huge group of guests! I guess I could have made a smaller one for us, and I probably should have, but I just… didn’t.

And I couldn’t believe how much I’ve missed them. I mean, I could not stay away from this board. It was sooooo delicious. 

The combo between the salty and the sweet? Couldn’t handle it. 

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now, before you freak over caramel and cheese, let me tell you! It’s not really any different from a wheel of brie topped with some sort of sweet jam. Or if you’ve ever made a sweet topping for brie, like a brown sugar kahlua version or something, then you’ll get it. 

The caramel on top of the salty, creamy cheese is the best combination. Then add a crunchy cracker? Sold.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

And because of the caramel, I don’t include my usual honeycomb (another staple I love on boards) or fig jam. Or any sort of sweet spread. The cracking caramel is enough!

To make it, you let sugar, water and bourbon bubble on the stovetop for 5ish minutes. I like to let it cool slightly – for just one minute or so – and then you pour it over your cheese. It slightly hardens and creates almost a crust of sorts over top of the cheese. But it’s still easy enough to slice into and twirl on your cracker.

OH MY GOSH.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

I am 99% certain I will never make a cheeseboard without this again. It is a game changer. It elevates the whole board, and I don’t even like to use that term. Especially when it comes to cheese boards because let’s be real, unless you’re eating a Lunchable, a cheeseboard is already elevated. 

But it does just that. 

For the actual board, I like to use two creamier cheeses, like a brie and a creamy goat. I also absolutely love this caramelized cheese – it’s incredible and so warming for fall. However! The wonderful part of this board (or really, any board) is that you can use whatever cheese you like. If you’d rather use a hard cheese (hello drunken goat!), that works too. As long as you love the cheese and enjoy a savory + sweet combo, it will work.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now for the next fun part: smoky honey roasted pepitas. Yessssss. I love them.

These pepitas come from my honeycrisp harvest salad which is one of my favorites this (and every) time of year. Roast the pepitas then let them cool and break them into clusters. You can throw them on top of the cheese or simply scatter them on the board. 

With the pepita clusters, I also skip the nuts. I almost always do a marcona almond on my cheese boards but these are divine.

Also! I made the sweet and spicy walnuts from the salad too (in the salad I use pecans, but was out, so walnuts it was!) and they added so much crunch and flavor. I don’t think you have to make both sets of nuts for a cheese board, but it sure is fun because they are GOOD. 

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now I hope I’ve convinced you that this should be dinner tonight.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Fall Cheese Board with Bourbon Crackling Caramel

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Autumn Cheese Board with Bourbon Crackling Caramel

This fall cheeseboard is extra special, with creamy cheese drizzled in bourbon cracking caramel and topped with smoky honey roasted pepitas.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 to 10 people
Author How Sweet Eats

Ingredients

  • 1 wheel brie cheese
  • 1 wheel goat cheese
  • 1 block ski queen gjetost cheese, (this is a caramel cheese)
  • salami slices
  • baguettes and crackers
  • apple wedges
  • grapes
  • figs

smoky honey roasted pepitas

  • 1/2 cup pepitas
  • 1/2 tablespoons coconut oil
  • 2 to 3 tablespoons honey
  • 1/4 teaspoon smoked paprika
  • pinch of salt

bourbon crackling caramel

  • ½ cup brown sugar
  • 2 tablespoons bourbon
  • 2 tablespoons water

Instructions

  • Note: you can prepare the pepitas ahead of time. I suggest assembling the board fully and then making they caramel, as it only takes 5 minutes and you want to pour it over the cheese shortly after making.
  • Assemble the cheese board with the cheese wedges and blocks in the center, and the fruit, crackers, salami and and baguettes around the outside. Pour the slightly cooled caramel over the top of the cheese. Sprinkle with the pepitas clusters or spread them around the board.
  • Serve!

smoky honey roasted pepitas

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!
  • Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.

bourbon crackling caramel

  • Combine the sugar, bourbon and water in a saucepan over medium heat. Whisk until the sugar dissolves. Bring the sugar to a boil and reduce it until it is just bubbling. Let it bubble for 5 minutes, brushing down sides with a pastry brush if needed.
  • Remove from the heat and let cool slightly for 1 to 2 minutes. Pour over the cheese wheels!

Notes

inspired by bon appetit

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Just add a chilled glass of pinot noir.

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