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MINI SALTED CARAMEL & CHOCOLATE PANNA COTTAS TOPPED WITH FRESH WHIPPED CREAM & HOMEMADE CARAMEL POPCORN!

1. Click here for the caramel popcorn recipe! (Can be made a day ahead and stored in a ziploc bag.)


2.  Bottom Layer Milk Chocolate Ganache:

8 ounces heavy cream
8 ounces chopped milk chocolate

Heat
cream in the microwave just under a boil.  Pour over the chocolate and
stir to combine.  Pour into the bottom of your 8 mini trifle dishes and chill.

3.  Make Salted Caramel:
2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1.
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquify.

2.

Use a wooden spoon and begin stirring, encouraging the melted sugar
around
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be
patient.

3.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4.
Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir.  This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in.  Be patient…you have a
lot of cream so this will take a few minutes.  Once smooth, add butter
and salt. Let cool.  Makes 2 cups

4. Panna Cotta:

3/4 cup plus 1 cup milk
1 tablespoon powdered gelatin
2 cups heavy cream
Pour
3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin
over the milk. Heat the remaining 1 cup milk and the heavy cream in a
saucepan over medium-high heat and bring to a light simmer. Pour the
milk and cream mixture over the gelatin mixture and whisk until
dissolved. Pour 1 cup of the  salted caramel sauce into the mixture,
whisking as
you pour. Pour over the chocolate layer in your dishes and chill 3-4 hours.   Once
firm, pour on some of the left over caramel sauce to make a thin layer. Add some chopped peanuts if desired, too!
 
5.  Make Whipped Cream
Beat
3 cups heavy cream to soft peaks.  Add 3-4 Tablespoons powdered sugar
(to taste) and whip a bit more.  Pipe on top of the caramel layer.
6.  Pile on the caramel corn as high as you can and drizzle with salted caramel sauce because you can never have enough!

SALTED CARAMEL STUFFED CHOCOLATE CRINKLE COOKIES

Just like you should probably not grocery shop on an empty stomach… I also am starting to believe you should not surf Pinterest on an empty stomach. Yes? Anyone agree? Is it just me? It could just be me……

Within hours of pinning, these delightful beauties were not only made and ready for our post-dinner dessert, but I was also knee deep in powdered sugar making another batch I could freeze! Yes, they were that good.
My dad makes chocolate crinkles every Christmas… but I feel like I can officially make these myself without any father-copyright infringement because of the whole “caramel stuffing” aspect.
(Mua-hahaha.)
Salted Caramel Stuffed Chocolate Crinkles
Original recipe found here. 
1 1/2 c. flour
1/2 c. + 2 tbsp. cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
10 tbsp. butter, softened
1 c. granulated sugar
1/2 c. packed light-brown sugar
2 large eggs
1 1/2 tsp. vanilla
2 dozen caramels or Rolos, unwrapped caramels, *or in my case, leftover caramel apple sheets:)
coarse salt
1 cup powdered sugar
Preheat oven to 350 degrees. Mix butter and sugars on medium speed until pale and fluffy (about 4 minutes). Add in eggs one at a time, stirring after each addition until combine. Add vanilla. Add in dry ingredients and mix until combined.

Scoop dough out 2 tbsp. at a time and roll into a ball (make sure your hands are floured). Press caramel into the center, sprinkle with a pinch of coarse salt and enclose caramel with cookie dough. Shape into a ball once more and align cookies on Silpat lined or buttered cookie sheets. Bake 11 – 13 minutes.

Allow to cool on cookie sheet for 5 minutes. Dip in powdered sugar. Devour.

*Note: I had those circle sheets one uses to wrap around apples- who need apples when you have crinkle dough? I cut them up and just stuck caramel chunks in the cookies. It totally worked:)

 ^^ Cookie balls w/ caramel & salt >> add a little more dough if necessary and roll with floured hands…

CHOCOLATE GANACHE & SALTED CARAMEL PANNA COTTA TRIFLE TOPPED WITH WHIPPED CREAM & CARAMEL POPCORN

1. Click here for the caramel popcorn recipe! (Can be made a day ahead and stored in a ziploc bag.)


2.  Bottom Layer Milk Chocolate Ganache:

8 ounces heavy cream
8 ounces chopped milk chocolate

Heat cream in the microwave just under a boil.  Pour over the chocolate and stir to combine.  Pour into the bottom of your trifle dish and chill.

3.  Make Salted Caramel:
2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1.
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquify.

2.

Use a wooden spoon and begin stirring, encouraging the melted sugar
around
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be
patient.

3.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4.
Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir.  This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in.  Be patient…you have a
lot of cream so this will take a few minutes.  Once smooth, add butter
and salt. Let cool.  Makes 2 cups

4. Panna Cotta:
3/4 cup plus 1 cup milk
1 tablespoon powdered gelatin
2 cups heavy cream
Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin
over the milk. Heat the remaining 1 cup milk and the heavy cream in a
saucepan over medium-high heat and bring to a light simmer. Pour the
milk and cream mixture over the gelatin mixture and whisk until
dissolved. Pour 1 cup of the  salted caramel sauce into the mixture, whisking as
you pour. Pour over the chocolate layer and chill 3-4 hours.   Once firm, pour on some of the left over caramel sauce to make a thin layer.
 
5.  Make Whipped Cream
Beat 3 cups heavy cream to soft peaks.  Add 3-4 Tablespoons powdered sugar (to taste) and whip a bit more.  Pipe on top of the caramel layer.
6.  Pile on the caramel corn as high as you can and drizzle with salted caramel sauce because you can never have enough!