thecakebar:

DIY Starbucks Holiday Drinks!  {Click pictures for extra large view}

  • Peppermint Mocha
  • Gingerbread Latte
  • Eggnog Latte
  • Chai Tea Latte
  • Caramel Brulee Latte
  • Pumpkin Spice Latte

These can be expensive, so do them at home instead! :D

f0o0od:

Creamy Caramel Apple Dip

f0o0od:

Creamy Caramel Apple Dip

gastrogirl:

caramel fudge brownies made with bananas.

gastrogirl:

caramel fudge brownies made with bananas.

foodopia:

sea salt caramel brownies: recipe here

foodopia:

sea salt caramel brownies: recipe here

foodopia:

soooyummy:

Chocolate-Crunched Caramel Tart (by Bougi)

recipe here

foodopia:

soooyummy:

Chocolate-Crunched Caramel Tart (by Bougi)

recipe here

breakfast-brunch-dessert:

Apple Pie Ice Cream with Caramel Sauce and Candied CornflakesIce cream: 
1 cup milk  100 g sugar 
2 egg yolks 
1 medium sized apple pie (from your local bakery or frozen) 
1 1/2 cup cream 
1 tsp vanilla extract 
2 tsp ground cinnamon
Caramel sauce:
70 g butter 
1/2 cup brown sugar 
1/2 cup water 
1 tbs golden syrup 
1 tsp (heaped) cornflour 
2 tbs cream
Candied cornflakes:
2 cups cornflakes 
1/4 cup sugar 
2 tbs corn syrup
DirectionsFor the ice cream: 
Heat milk in a small saucepan while beating your egg yolks and sugar in a separate bowl. If the apple pie your using is frozen this is a good time to place it in the oven. 
Once warmed, slowly pour the hot milk over the yolk/sugar mixture whilst stirring constantly. This is to temper your eggs.  
Pour the mixture pack into the saucepan and heat, whilst stirring, until it becomes a thick custard. Ensure you do this slowly or you’ll end up with sugary scrambled eggs.  
Remove from heat and allow to cool for half an hour. Add the vanilla, cream and stir to combine. Crumble your pie into the mixture. 
Put in the refrigerator to cool overnight, or at least 6 hours.  
The following day strain your mixture to separate the creme anglaise from the apple pie pieces. With a fork, mash the leftover apple pie pieces into a very vague puree and combine once again with creme anglaise.
Prepare in ice cream maker as per manufacturer’s instructions.
For the caramel sauce:
Combine butter and sugar in a saucepan and stir over low heat until butter melts and sugar dissolves. Bring to bowl then reduce heat and simmer for 3 minutes.  
Combine water, golden syrup and cornflour in a separate bowl. Add to brown sugar mixture and stir to combine. Bring to boil, reduce heat and summer for 2 minutes. 
Remove from heat and stir in cream.
For the candied cornflakes:
Combine sugar and corn syrup in a small saucepan and stir over low heat until combined and sugar has dissolved. Remove from heat and add cornflakes. Stir until cornflakes are completely covered in syrup and turn out onto baking paper and allow to dry. 
Once dried, break into shards as a lovely garnish.
Assembly:
With a warm ice cream scoop, place a few spoons of ice cream in adorable bowls. Top with generous servings of caramel sauce and adorn with candied cornflakes.

breakfast-brunch-dessert:

Apple Pie Ice Cream with Caramel Sauce and Candied Cornflakes
Ice cream: 

  • 1 cup milk 100 g sugar 
  • 2 egg yolks 
  • 1 medium sized apple pie (from your local bakery or frozen) 
  • 1 1/2 cup cream 
  • 1 tsp vanilla extract 
  • 2 tsp ground cinnamon

Caramel sauce:

  • 70 g butter 
  • 1/2 cup brown sugar 
  • 1/2 cup water 
  • 1 tbs golden syrup 
  • 1 tsp (heaped) cornflour 
  • 2 tbs cream

Candied cornflakes:

  • 2 cups cornflakes 
  • 1/4 cup sugar 
  • 2 tbs corn syrup

Directions
For the ice cream: 

  1. Heat milk in a small saucepan while beating your egg yolks and sugar in a separate bowl. If the apple pie your using is frozen this is a good time to place it in the oven. 
  2. Once warmed, slowly pour the hot milk over the yolk/sugar mixture whilst stirring constantly. This is to temper your eggs.  
  3. Pour the mixture pack into the saucepan and heat, whilst stirring, until it becomes a thick custard. Ensure you do this slowly or you’ll end up with sugary scrambled eggs.  
  4. Remove from heat and allow to cool for half an hour. Add the vanilla, cream and stir to combine. Crumble your pie into the mixture. 
  5. Put in the refrigerator to cool overnight, or at least 6 hours.  
  6. The following day strain your mixture to separate the creme anglaise from the apple pie pieces. With a fork, mash the leftover apple pie pieces into a very vague puree and combine once again with creme anglaise.
  7. Prepare in ice cream maker as per manufacturer’s instructions.

For the caramel sauce:

  1. Combine butter and sugar in a saucepan and stir over low heat until butter melts and sugar dissolves. Bring to bowl then reduce heat and simmer for 3 minutes.  
  2. Combine water, golden syrup and cornflour in a separate bowl. Add to brown sugar mixture and stir to combine. Bring to boil, reduce heat and summer for 2 minutes. 
  3. Remove from heat and stir in cream.

For the candied cornflakes:

  1. Combine sugar and corn syrup in a small saucepan and stir over low heat until combined and sugar has dissolved. Remove from heat and add cornflakes. Stir until cornflakes are completely covered in syrup and turn out onto baking paper and allow to dry. 
  2. Once dried, break into shards as a lovely garnish.

Assembly:

  1. With a warm ice cream scoop, place a few spoons of ice cream in adorable bowls. Top with generous servings of caramel sauce and adorn with candied cornflakes.
gastrogirl:

salted caramel pudding.

gastrogirl:

salted caramel pudding.

gastrogirl:

caramel cashew clusters.

gastrogirl:

caramel cashew clusters.

gastrogirl:

utterly ridiculous brownie with peanut butter fudge and caramel.

gastrogirl:

utterly ridiculous brownie with peanut butter fudge and caramel.

gastrogirl:

salted caramel mocha hot chocolate.

gastrogirl:

salted caramel mocha hot chocolate.

gastrogirl:

2-minute chocolate and salted caramel mug cake.

gastrogirl:

2-minute chocolate and salted caramel mug cake.

gastrogirl:

caramel apple cheesecake bars.

gastrogirl:

caramel apple cheesecake bars.

gastrogirl:

dark chocolate salted caramel tart.

gastrogirl:

dark chocolate salted caramel tart.

gastrogirl:

mini pumpkin cheesecakes with caramel pecan topping.

gastrogirl:

mini pumpkin cheesecakes with caramel pecan topping.

gastrogirl:

whole grain chocolate caramel brownies.

gastrogirl:

whole grain chocolate caramel brownies.