caramel

Dulce de Leche Coconut Tart {Holiday Recipe Club 5/5}

May 5, 2012 By bigfatbaker 22 Comments

Happy Cinco de Mayo!

Today is another one of my favorite holidays. Why, you ask?

Well who doesn’t like to eat copious amounts of guacamole and drink too many margaritas?

For this Holiday Recipe Club I decided the ingredients would be chorizo, dulce de leche and tomatoes.

As you can see, I decided to use dulce de leche. It reminds of the first time I went to Mexico.

They had these candies at the hotel we were staying at. They tasted like dulce de leche but were chewy like caramels. Anyone know what I’m talking about?

Anyways…this tart is creamy, nutty, crunchy, and all sorts of deliciousness. But be warned, it is rich!

Half a piece of this stuff and I was satisfied. Maybe a tart margarita or spicy chorizo taco will cut the richness?

Want to join the Holiday Recipe Club? Contact me here! And don’t forget to check out the other participant’s recipes!

Dulce de Leche Coconut Tart

Recipe adapted from Seashells & Sunflowers

Ingredients:

2 cups flour
1 tsp baking powder
1/2 cup sugar
1/4 tsp salt
1 stick butter, chilled and cubed
1 egg + 1 yolk
1 tsp vanilla
3 cups unsweetened shredded coconut
2 eggs
1/2 cup sugar
1/3 cup cream
1 can dulce de leche

To Make the Tart:

In a large bowl mix together the 2 cups flour, 1 tsp baking powder, 1/2 cup sugar and salt. Drop in the cubed butter and mix together until it resembles coarse crumbs. (I use my hands for this).
Add the egg, yolk and vanilla. Mix it all together then dump it all out onto a nonstick surface and knead it together until it comes together. Wrap it in plastic and keep in the refrigerator for at least 30 minutes.
Preheat the oven to 350 degrees F. Grease your tart pan. I like to use my pan with a removable bottom.
Mix together the coconut, eggs, 1/2 cup sugar, 1/3 cup cream. Set aside.
Take out the crust and press it into your tart pan. Spread the dulce de leche in an even layer over the crust then top with the coconut mixture.
Bake the tart for 35-50 minutes, or until the coconut mixture is set and the crust is nicely browned. Allow to cool to room temperature before cutting. Keep in the fridge for up to 3 days.

Slice of pie Dulce de Leche Coconut Tart {Holiday Recipe Club 5/5}

Filed Under: Pie Recipes Tagged With: all natural ingredients, bake, baking, baking recipe, caramel, coconut, coconut recipe, coconut recipes, dessert recipes, desserts, dulce de leche, dulce de leche dessert, dulce de leche recipes, easy recipes, holiday recipe club, how to, how to make, organic, organic baking, organic coconut, organic food, organic ingredients, pie, pie recipe, Pie Recipes, recipe, recipes, tart, tart recipe

Sweet & Salty Brownies

February 29, 2012 By bigfatbaker 11 Comments

Brownies are by far the best dessert for a chocoholic.

I know. How dare I make such a bold statement.

But, it is true. Brownies = chocolate bliss.

Brownies can be dressed up with fancy salts, a layer of ganache, even your favorite buttercream.

Over the summer I made a batch of ridiculous brownies. I called them brownie cookie caramel bars, but they are now known as slutty brownies.

I thought those were the best brownies ever. As good as they are, it’s like eating a brick.

These sweet and salty brownies are balanced. Salty caramel layered into a fudgey brownie batter creates a chewy chocolate bliss.

Enjoy with a glass of cold milk, a cup of coffee, or do like I do and mix brownie chunks into some ice cream!
[Read more...]

Filed Under: Brownie & Bar Recipes Tagged With: bake, baked brownies, baked explorations, baking, baking recipe, brownie, brownie recipe, brownie recipes, caramel, caramel brownie, caramel brownie recipe, caramel brownies, chocolate, dessert recipes, desserts, easy recipes, how to, how to make, recipe, recipes, sweet and salty, sweet and salty brownies

Chocolate Cookies Stuffed with Rolos

December 12, 2011 By bigfatbaker 12 Comments

I’m sure you’ve heard about The Great Food Blogger Cookie Swap (even if you didn’t want to).

Thanks to the hard work by Lindsay of Love & Olive Oil and Julie of The Little Kitchen 625 of us signed up to swap cookies.

This is how it worked… You signed up and committed yourself to sending out 3 dozen cookies (1 dozen to 3 different people) by December 5th. And in return you received 3 different packages of cookies.

We all kept our matches a secret, then anxiously awaited their arrival.

When I was trying to decide what cookie recipe to make I thought of a classic flavor combination….chocolate and caramel.

I found this recipe a while back but never got around to making it. I thought this would be perfect for the swap and I hoped my recipients would enjoy them. [Read more...]

Filed Under: Cookie Recipes Tagged With: bake, baking, baking recipe, caramel, caramel cookie, caramel cookies, caramel filled cookies, chocolate, chocolate and caramel, chocolate cookie, chocolate cookie recipe, chocolate cookie recipes, chocolate cookies, chocolate cookies recipe, chocolate cookies recipes, cookie, Cookie Recipes, cookies, dessert recipes, desserts, easy recipes, recipe, recipes, rolo, rolo cookies, rolos

Caramel Apple Pie

November 20, 2011 By bigfatbaker 17 Comments

Thanksgiving is quickly approaching and last minute my family decides to have dinner at home.

Go figure, right? Well, I just finished throwing together a quick Turkey Day menu.

A few things that are new to the menu this year: an amazing looking butternut squash salad & sausage stuffing from Brown Eyed Baker. Michelle has a vast collection of Thanksgiving related recipes, it’s a great place to go for recipe inspiration!

I also decided on apple dumplings, inspired by one of my classes.

Although these apple pies didn’t make the cut, they are a delicious fall time dessert. The classic apple and caramel combination makes for an extra special treat. Pair with a little vanilla ice cream and you have a masterpiece.

I originally made these pies, along with a bunch of other pies, for a friend of the family.

Of all the pies I made that weekend, the apple pies turned out the best. Granted it took me a few tries….but I finally got it.

I found that pre-baking a mixture of apples, a little sugar and cinnamon for about 20 minutes made them release enough of their juices so that the crust didn’t puff too much.

By the way, thank you to my awesome Twitter followers for helping me solve this problem! I can always count on Twitter for a quick and helpful response.

Next time I made this recipe I plan on adding more caramel. Yes, more caramel.

I kind of made this one up as I went and didn’t think it through very well. I only added a layer of caramel to the top of the apples, when really it needs to be layered in 2 to 3 different parts of the pie. [Read more...]