Spicy and lush this carrot cake is filled with roasted walnuts, salted caramel, and pineapple then enrobed in a tangy cream cheese frosting
Look at those layers. The frosting to cake ratio, its just on point, in my humble opinion!
Carrot cake is just such a health decision, carrots= veggies, walnuts= heart healthy. We won’t mention the cream cheese, butter and sugar. Or the salted caramel I just needed to add.
I made this on Easter and it was a huge hit, we had 13 desserts at the table and this along with the Espresso Cheesecake took the biggest hits. The best part was leftovers for a treat at work. This cake is so spicy and moist, the cream cheese tang, the crunchy roasted walnuts and the salted caramel.
While you could totally add raisins, I am not a fan. When it comes to baking, raisins have always been wanna be chocolate chips. And of course I will always take chocolate chips. Used to tell people I was allergic to raisins to ensure I always got the chocolate chip cookie. I was a naughty kid!
I have made this cake with walnuts and pecans, I personally love both and will just use whatever I have on hand. To me, pineapple always its a great addition to carrot cake so I always add some!
- 240 Grams AP Flour
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- ½ teaspoon salt
- 250 Grams (1 1/4 cup) Brown Sugar
- 6oz Vegetable oil
- 3 large eggs, at room temp.
- 2 teaspoons Vanilla extract
- 2 ⅔ Cups shredded carrots (3 large carrots)
- 4oz (1/2 Cup) Crushed Pineapple, drained
- 8oz Chopped Toasted Pecans (pre toast them in oven for 10 minutes)
- 1/2 cup Homemade Salted Caramel or store bought salted caramel
- Preheat oven to 350F and grease a 18 X 13 inch baking sheet. Then line the baking sheet with parchment and grease the parchment.
- In a large bowl whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in large bowl.
- In the bowl of an electric mixer with the whisk attachment add the sugar, oil, eggs, and vanilla together until mixture is smooth. Fold in the carrots and pineapple. Gently fold in the flour mixture until just combined.
- Pour batter into prepared pan, smooth so even. Bake until center of cake is firm to touch, 15 to 18 minutes. Let cool on a wire rack. Then invert cake peeling off the parchment paper. Let cake cool completely, make frosting now.
Cream Cheese Frosting
- In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste and heavy cream. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
- Using sharp serrated knife, cut cake in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.
- Place first piece of cake on a cake board. Brush on a thin even layer of salted caramel. Place 1/2 cup of frosting on layer spreading evenly then repeat until you end with the last cake on top. Use remaining frosting to frost the cake. Drizzle salted caramel on top and place toasted pecans on and around cake. Store in fridge.
Recipe Adapted from Cooks Illustrated
Homemade Roasted Banana Pudding, Fresh Whipped Cream, Salted Caramel, Fresh Bananas and Biscoff Cookies make this Deconstructed Banana Cream Pie Recipe
Textures. Anything good has many different textures. Crunchy, smooth, chewy, cake, soft, hard, fluffy, dense. This Deconstructed Banana Cream Pie dessert doesn’t fall shy of that. A thick creamy pudding, soft whipped cream, gooey salted caramel and crunchy biscuits. This is literally heaven in your mouth. As my friend said “The best thing he has ever tasted” It’s perfect. And it’s an individual dessert so even better. Sharing has never been my strong point when it comes to sweets.
Truth is I had something similar to this out on a girls Brunch one day. There were no Biscoff Cookies used or Salted Carmel, but I do think these are fabulous additions.
It’s perfect for a party, make all the ingredients and then assemble 5 minutes before serving. I always have salted caramel on hand, you should to. I use it all the time for drizzle on top of cheesecakes, whipping in to cookies, stuffing into brownies, you name it salted caramel fits the bill!
I hope your friends and family enjoy this Deconstructed Banana Cream Pie Recipe as much as mine did!
Deconstructed Banana Cream Pie
- 2 cups granulated sugar
- 1 1/2 sticks unsalted butter (3/4 cup)
- 1 cup heavy whipping cream
- 1 tbsp (or more or less) fleur de sel (sea salt)
- 1 Large Bananas
- 3/4 Cup Granulated Sugar
- 4 Large Egg Yolks
- 3 Cups Half & Half
- 1/4 Teaspoon Salt
- 2 Tablespoons Unsalted Butter
- 2 Teaspoons Vanilla Bean Paste
- 1 Tablespoon Lemon Juice
- 2.5 Cups Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1 Tablespoon Vanilla Bean Paste
- 8-12 Biscoff Cookies
- 4 Large Bananas
- In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Using a whisk the sugar frequently. The sugar will begin to turn to an amber color.
- Watch the sugar carefully as it can burn quite easily. Once it reaches 350F add all of the butter whisking quickly to combine.
- Remove the saucepan from the heat and whisk in heavy cream.
- Mix in salt and let cool.
- Once cool pour into an air tight container. A mason jar, plastic container, reused spaghetti sauce jar..etc. Store in fridge.
- Preheat oven to 325F. Place 1 banana on a baking sheet and bake until fully black about 20 minutes. Let cool for 5 minutes.
- In a large bowl whisk together the 1/4 of the granulated sugar, egg yolks and cornstarch, mixing until smooth and a pale yellow color.
- In a large over medium heat add half &half, 1/2 cup granulated sugar and salt simmer until sugar and salt are dissolved. Whisk a few tablespoons of the half&half mixture into the yolk mixture to temper the eggs. Then slowly pour the remaining egg yolk mixture into the half& half.
- Continue to cook the mixture over low- medium heat whisking constantly until the mixture is thick. Remove from heat an stir in the butter and vanilla
- Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla bean paste.
- In a food processors add the pudding, roasted peeled banana, lemon juice and process until smooth. Pour into a clean bowl, cover with plastic wrap so that the plastic rap is touching the pudding. This prevents a skin from forming. Refrigerate for at least 1 hour.
- In the bowl of an electric mixer fitted with a whisk attachment add the whipping cream, powdered sugar, and vanilla bean paste until stiff peaks form.
- When ready to serve. Place 2 crushed Biscoff Cookies in the bottom a bowl then a large scoop of banana pudding, then a large scoop of whipped cream, fresh sliced bananas, drizzle as much as you want of salted caramel on top then finally crumble 1-2 Biscoff cookies on top.
Banana Pudding Recipe adapted from Cooks Illustrated
So I knew come January 1st, all my new years resolutions would be in effect. Just kidding, New Years day falls on a Friday who the hell is going to start then? Not me! Maybe January 4, 2016 I will start. That’s what I thought anyways.
Well I don’t do good with strict rules. So I went to bootcamp last week 4 times and I cut back on some things. But I didn’t cut back completely. Because that is just not realistic. And I am all about starting the new year with a realistic outlook on food.
People sometimes say you should not live to eat but eat to live. I don’t. Clearly. Look at all these salted caramel!
I live at home with 4 other chocoholics. And 3 other bakeoholics, my mom and two sisters. My house is a constant scene for lots of treats. My dad doesn’t eat much of it. But you know when dad comments on a baked good, you’ve found a winner.
Yes, you guessed it, my dad loved these cookies. So for me, that’s a stamp of approval. But really who doesn’t love a thick chocolate cookie filled with LOTS of chocolate chunks, toasted pecans and drizzled with salted caramel.
Due to the caramel you don’t really want to stack them so I think it’s best to just eat them all right away, while they are still warm. And if you’re feeling fancy maybe a scoop of vanilla ice cream? Ugh, love.
I used cold butter and cold eggs, so the mixture is lumpy but it’s supposed to be. Then when they bake the butter is just everywhere, the cookies are thick and more crumbly like than chewy.
- 1 Cup of Unsalted Butter (2 Sticks), cold
- 3/4 Cup of Brown Sugar
- 1/2 Cup of Granulated Sugar
- 2 Large Eggs, cold
- 1 tbsp Real Vanilla Extract
- 1 2/3 cup AP Flour
- 1/2 cup Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Cornstarch
- 1 tbsp Milk Powder
- 1 cup Semi Sweet Chocolate Chunks
- 2/3 cup Chopped Toasted Pecans
- 3/4 cup Homemade Salted Caramel Sauce .
- Cut the butter into small chunks and mix in a mixing bowl. Mix until butter has come together into a one piece again. Add brown sugar and granulated sugar.
- Add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another minute. The mixture will be lumpy.
- In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
- Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate and pecans.
- Using a large cookie/ ice cream scoop the batter into balls on a parchment lined baking sheet or plastic container. Chill the cookies for at least 2 hours.
- Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 14-17 minutes.
- Cool cookies 5-10 minutes then drizzle homemade salted caramel sauce on top. Store in an airtight container
Rich brown sugar shortbread base is topped with tart apples, salted caramel and a brown sugar oat crumble topping. Then drenched in homemade salted caramel these Salted Caramel Apple Bars are irresistible!
So I know this is kind of a late post. Like its more of a “fall” type dessert and we are in “winter” but inSouthern California we don’t really have seasons as much. So I tend to eat lemon bars in fall and caramel apple bars in winter.
Caramel and apples are two of my all time favorite flavors. It’s a classic and goes back to eating caramel apples as a kid for me.
And then when you add a shortbread crust and an oaty brown sugary crumble, well I kind of die. And while these are bars, and you do not need ice cream, sometimes I like things over the top. Because let’s be honest, everything is better a la mode.
I miss blogging. My job keeps me SOO busy. And this time of year, is the best time of year, is also the craziest time of the year. We have so many people calling in for a last minute reservations, and of course it’s 40 people, coming in tomorrow. We also have the Dickens Christmas Carolers coming in, they carol at disneyland, they are sooo expensive but so amazing!!
My new years resolution is to get back into the swing of things. And I am trying to start that new year resolution now, with these Salted Caramel Apple Bars!
Salted Caramel Apple Bars
- 3/4 Cup AP Flour
- 3/4 Cup Brown Sugar
- 1 1/2 cup Unsalted Butter, cold and diced
- 1/4 tsp Ground Cinnamon
- 3 Medium Granny Smith Apples, thinly sliced
- 1/4 cup AP flour
- 1/4 cup Brown Sugar
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 3/4 Cup AP Flour
- 3/4 Cup Brown Sugar
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 6 tsp Unsalted Butter, cold and diced
- Preheat 325F and line a 8X8 pan with foil, so the foil hangs over the sides of the pan. Grease the pan and set aside.
- In a large bowl combine the flour, sugar and cinnamon. Using clean hands mix in the cold butter. Rub together with your fingers or a pastry blender. Once combined press into prepared pan.
- Bake for 15 minutes.
- In a large bowl place thinly sliced apples, flour, brown sugar, and spices together. Set aside.
- In a medium bowl combine flour brow sugar, cinnamon, cloves and nutmeg. Add in cold butter and rub together to create a thick crumble. Set aside until crust has baked.
- Once crust has baked lay apples on top in an even layer and sprinkle topping on.
- Increase oven temp. to 350F and bake for 35-38 minutes, until top is golden brown.
Upside Down Salted Carmel Apple Pie
Red Velvet Salted Caramel Cupcakes
Salted Caramel Creme Brûlée
I was in Nashville last weekend and let me tell you NASH VEGAS is freaking amazing. I am dying to go back already. It was a WILD weekend going to bed at 6AM waking up at 9:30 to go to brunch and get cray cray again.
So much better than actual Vegas. Cleaner, nicer people and SOUTHERN food. I ate soooo much Mac & Cheese and Mac & Cheese with Bacon. Bacon makes everything better.
And the Honky Tonks were sooo fun- live music on three levels of each bar all day all night. Honestly it was singing and dancing central- me and my girlfrineds loooved it.
We also loved Buttery Nipples. Baileys and Butterscotch?! Can’t stop, won’t stop!
There is a bakery I love to visit in Fashion Island, Pain Du Monde. My auntie has worked there for years and I have fond memories of being a child, coming home from school and seeing a pink box at the gate. Filled with cinnamon twists, fruit tarts, almond twists, chocolate chip cookies and pecan chocolate chip cookies.
Normally I go for a soft chewy cookie but the thick almost cakey like cookies from Pain Du Monde are also a favorite of mine. I can’t control myself with those cookies. Well, truth be told I can’t control myself with most cookies.
But if it ain’t a good cookie I ain’t eating it!! Some people think I am being dramatic not eating a cookie but it ain’t worth the calories when so many desserts are soo good!
Salted Caramel Pecan Chocolate Chip Blondies went quickly, I can’t control myself around them!
Salted Caramel Cheesecake is baked on a delicious Oreo crust then topped with more homemade salted caramel, these Caramel Cheesecake Bars are my all time favorite cheesecake bar
I just went shopping for my first pair of boots y’all!! I am soooo excited for Nashville this weekend with my favorite girlies! Lots of dancing and eating, perfect combo if you ask me 🙂
Call me crazy but I have never had biscuits and gravy, it never looks appealing but I am sure it will be delicious in Nashville.
We missed out on tickets to The Blue Bird Cafe but I am sure we will find plenty to do.
You would think going on a girls trip to Nashville I would be controlling my eating but no, I am indulging in things like Salted Caramel Cheesecake Bars. And lemme tell you these were bomb freaking diggity. Like DAYUUUUUM GINA! They went quick, too quick for my liking. The amount I bake it’s not often that I get my fill of sweets but sometimes I just sit at work dreaming of coming home to the last thing I baked, like those Tart Lemon Bars, and these cheesecake bars were on my mind as well.
Do yourself a favor make em and DON’T share. You will regret it. This is why yoga pants were invented.
Speaking of yoga pants, who ALWAYS runs all their errands in yoga pants and trainers only to run into people asking if you were just at the gym?! Hell no! I’m on my way to lunch 😉
- 21 Oreos
- 4 tbsp butter, melted
- 16 oz cream cheese at room temp
- 3/4 cup granulated sugar
- 2 large eggs, at room temp.
- 1 tbsp vanilla
- 3/4 cup salted caramel homemade or store bought
- Preheat oven to 325F and line a 9X9 pan with foil and grease it heavily, including up the sides.
- In a food processor crush the Oreo cookies into fine crumbs. In a small bowl combine the crushed Oreos and melted butter. Once combined press into prepared pan.
- In the bowl of an electric mixer beat the cream cheese for two minutes. Add the granulated sugar and mix for another 2 minutes, make sure to scrap sides of bowl so all is incorporated evenly. Add in eggs, one at a time and then vanilla.
- Pour on top of prepared crust. Spoon 8 tbsp sizes dollops of salted caramel and use a knife to swirl into bars. Bake for 38-42 minutes or until center stops giggling. Set on wire rack and let cool for 30 minutes, then place in fridge to chill for 2 hours or do 40 minutes in fridge and 30 in freezer.
- Drizzle more salted caramel on top, if desired. Store in fridge.
Salted Caramel Red Velvet Cupcakes are the perfect treat for your next party. The whipped cream cheese frosting is irresistible with mini chocolate chips and my homemade salted caramel really takes these cupcakes to the next level.
INDULGENT is the word for these cupcakes. They are OVER the top. Totally not on the diet plan. But let’s be honest here, screw the diet plan and make these cupcakes. Probably one of my all time favorite cupcakes. Starts off with a box so the recipe is nice and easy.
So yesterday I spent the day shopping in Sydney and had two great surprises.
First off there is a LADUREE in Sydney!! How I didn’t know about this is beyond me!! But boy am I happy we stumbled upon it. I ordered a box of course, even though I was full to the brim with Thai Food & Max Brenner. I ordered 2 Salted Caramel, Vanilla, Coffee, Coffee Chocolate, Apple, Lemon & Praline. I haven’t eaten any yet because it’s not even 7am and I’ve already had a few Crunchie Chocolate Balls. Chocoalte is my weakness what can I say.
Anyways back to my second surprise. My sister and I were at Max Brenner (Surprise, Surprise) and we spotted Giulianna Rancic. Being E News avid watchers we were excited. Living in So Cal we often see celebrites but never go up to them. But we were on the esclator behind Giuliana so I said hi and she asked me how I was! She totally looks the same in person as she does on TV.
Salted Caramel Red Velvet Cupcakes
Red Velvet Cupcakes
- 1 box Red Velvet cake mix
- 4 large eggs, at room temp.
- 1 cup greek yogurt
- 1/2 cup milk
- 1 cup vegetable oil
- 1 cup mini chocolate chips
Cream Cheese Frosting
- 16 oz cream cheese, at room temp.
- 1 cup powdered sugar
- 1 tbsp vanilla
- 2 cups heavy cream
- 1 cup Homemade Salted Caramel or store bought salted caramel
- 1 cup mini chocolate chips
- Preheat oven to 350F and line a cupcake pan with liners.
- In the bowl of an electric mixer combine cake mix, eggs, greek yogurt, milk and oil until fully combined- but do not over mix. Fold in chocolate chips then pour batter into cupcake liners, filling 2/3rds full. Bake for 18-20 minutes. Let cool completely.
Cream Cheese Frosting
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for two minutes. Add in powdered sugar and vanilla. Switch to whisk attachment and on medium speed slowly pour in cold cream after all added whisk on high for 2 minutes. Pour into a piping bag and swirl on top of cooled cupcakes.
- Drizzle salted caramel on top of cupcakes and top with mini chocolate chips if desired.Store in fridge
So lately I have been EXTREMELY busy. Like unreal. You see a couple weeks ago my mom got Vertigo. We thought it was a stroke, but LUCKILY thank you god it was not! It was a pretty dramatic day though. I work with my mom, and yes we get along great. We share an office and one day she was at her desk, me at mine and she looked at me and said something was wrong naturally I thought she had done something on the computer and needed my help fixing it. But I was WRONG! She was the problem, she thought she was having a stroke. I don’t think I have ever been more scared in my life. The fire department were there in about 3 minutes then 5 minutes after that the paramedics. The checked her out and said she was not having a stroke but should go to the hospital just to be careful. I was told to follow the ambulance in my car so we had a car to leave the hospital. We got to the hospital and checked her in and I got a hold of my sisters and dad.
The doctors didn’t know what was going on with my mom but 7 hours later figured it out. It is vertigo, what a nasty disease. My mom wasn’t able to get out of bed the first 5 days and then can get up for a little bit now but goes really dizzy and has to sit down after standing for a few minutes. In the beginning she also could barely eat without throwing up. Luckily she is on the mend and hopefully will be back to work next week.
Lemme tell you when you run two restaurants and your office manager is unexpectedly out it is stressful. The first week she was gone I also had numerous events and other things planned becuase normally I would have her help but I survived. Then on Thanksgiving my sister and I ended up cooking and it was delicious, amazing, I want more leftovers now!!! But this has left me no time/room in my schedule to bake!! It’s been sad, really sad. I made these cookies two days before my moms incident and it’s taking me this long to post.
These cookies are darker in color due to the salted caramel in the batter. When they first came out of the oven my sisters thought they were burned but luckily they were not! They were delicious, one of my sissies even said these were the type of cookies she could eat alllllll day long. I’ll take that as a compliment 😉 My sisters are after all quite picky 😉
Hope you all had a fabulous Thanksgiving and good luck this month because December always FLIES by!!!
Salted Caramel Apple White Chocolate Cookies
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cornstarch
- 1 stick butter, at room temp
- 1/3 cup salted caramel
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 1 large egg
- 1 large egg yolk
- 1 1/2 cup white chocolate chips
- 1 medium sized apple, diced into small chunks
- Sea Salt for garnishing cookies
- In a large bowl whisk together flour, baking soda, salt and cornstarch.
- In the bowl of an electric mixer fitted with the paddle attachment cream butter, salted caramel, granulated sugar, and brown sugar together for 3 minutes. Add egg, yolk, and vanilla. Slowly add in dry ingredients. Then fold in white chocolate chips and apples. Cover and chill dough for at 3 hours or longer.
- Preheat oven to 350F line a baking sheet with silpat liner, if using. Roll into 2 tbsp size balls and sprinkle sea salt on top each cookie, bake for 9-11 minutes.
I made this pie 6 days ago, a very long long long 6 days ago. I made it on a whim, I only had a pinch of time before work. But something told me I needed to bake. Usually when this happens I succeed.
This was pure success.
I took it out of the oven, drizzled the salted caramel on top and could just tell this was going to be a winner. I took it to work that evening, I also was training my baby sister at work that night- oh what a fun night! Everyone had a slice and LOVED it! Lydia, my sister, said it was soooo good it was on the same level as my chocolate cake! Let me tell you Lydia speaks honestly, I can even tell by looking at her if she likes what I make.
This pie is OVER the top. You must eat it with ice cream because pie without ice cream is just wrong!!! I will probably make this for Thanksgiving because it was that good, or maybe I’ll make it tonight for…..well for being the weekend!!! LOL
You will love this Salted Caramel Upside Down Apple Pie. Make it now!!! Hope you all have a fabulous weekend I’ve got Birthdays and Baby Showers this weekend– which means lots of food!! 🙂 🙂
PS you can always make life easier and use store bough crust, caramel sauce and sliced apples.
Salted Caramel Apple Upside Down Pie
- 2 cups ap flour
- 1/2 tsp salt
- 6 tbsp shortening
- 2 tbsp cold butter
- 7 tbsp orange juice
- 4 tbsp butter, melted
- 1/2 cup brown sugar
- 1/2 cup pecans
- 7 medium apples (I used granny smith and pink lady), peeled and sliced to 1/4 inch
- 2 tbsp lemon juice
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 cup salted caramel
- In a large bowl mix together the flour and salt, cut in the shortening and butter. Once the mixture resembles crumbs slowly add orange juice with a fork mixing until the whole mixture begins to form a ball. Divide ball into two pieces, wrap in plastic wrap and refrigerate at least 30 minutes.
- Preheat oven to 375F and line a 9 inch deep dish pie plate with foil and HEAVILY grease with cooking spray.
- In a medium sized bowl combine butter, brown sugar and pecans. Place mixture evenly on bottom of pie plate.
- Mix apple slices, flour, brown sugar, cinnamon nutmeg and cloves until fully combined. Roll one ball of pastry out to fit pie plate. Place half of apples evenly on bottom of pastry drizzle 1/4 cup salted caramel on top, place remaining apples then another 1/4 cup salted caramel.
- Roll out second ball of pastry to fit pie. Seal both pastry pieces together, you do not need to make a beautiful design because the pie is going to be flipped upside down. Make sure to still cut four 1-inch slits in the pie crust before baking. Bake for 50-55 minutes, check pie at 35 minutes if crust is becoming to brown cover with foil for remaining baking time. Let pie cool on wire rack for 15 minutes. Place serving dish on top of pie and flip over. Drizzle pie with remaining salted caramel. Serve with ice cream.
Pie Recipe adapted from Taste of Home
One of my favorite pies is Apple pie with Cloves
Wowza that’s a long name, but I didn’t know how to cut it down. Salted caramel, chunks of apple in a snickerdoodle cookies and a cinnamon buttercream frosting… are you drooling yet?! Because these were A.M.A.Z.I.N.G….. and yes I just put a period between every letter because that’s how obsessed I was with these cookies.
As I post this I am leaving for Vegas! Woohoo I have been looking forward to this for months now, there are 9 of us girls going and we are all the crazy, don’t care if we make fools of ourselves, break out in song and dance in the middle of nowhere kind of girls. So you know it’s going to be memorable. I am making Bagel Bombs for the drive up, and thank goodness I am not driving because I would fall asleep so thank you to Cassie and Abbey for driving!! I am also very proud of myself for NOT going and buying 6 dresses for the 2 nights I will be there. I decided to use some brand new dresses that have been sitting in my closet for months. You see I kind of have a dress obsession. I am wearing a red dress one night and a black dress the next, totally Vegas appropriate colors!!
Okay enough about Vegas…these cookies. I have never put apples in cookies before, which is weird because I absolutely love cooked apples or apples in dessert, like can’t stop, won’t stop I need more apples! But apples in cookies just sounded wrong for some weird reason.
Lemme tell you it ain’t wrong, it’s so freaking right!! DOOOO IT! Make these and feel free to use the frosting or not, I was feelin a little over the top the day I made these and while I did eat tons with frosting I also ate tons without it.
Salted Caramel Cinnamon Apple Snickerdoodle Cookies
Salted Caramel Cinnamon Apple Snickerdoodle
- n a saucepan melt butter and "brown it". Heat the butter on low-medium and let it melt and cook until it browns, watch carefully as it can burn quickly. Once browned set aside for 10 minutes to cool then place in fridge to solidify
- In a medium bowl mix together the flour, baking soda, cream of tartar, 1/2 tsp cinnamon and salt. Set aside.
- Im bowl of an electric mixer combine browned butter, salted caramel, brown sugar and 1/2 granulated sugar until mixed together. Add in egg and egg yolk. Add in vanilla and greek yogurt.
- Slowly mix dry ingredients into wet ingredients, then fold in apple chunks. Wrap in plastic wrap and chill for at least 30 minutes.
- After chilling preheat oven to 350F and line a baking sheet with a silpat liner. Place 2tbsp size balls of dough on baking sheet and bake for 9-11 minutes. Take them out when they look almost done. Let cool on pan for 5 minutes then transfer to a wire rack.
- In the bowl of an electric beat butter for 3 minutes. Add in vanilla extract, cinnamon, powdered sugar and milk, mix on low until combined. Then beat for 3 minutes until all fully combined. Spread on top of cookies.