Tag: caramel sauce

Turtle Cheesecake Brownies

These turtle cheesecake brownies honestly don’t need an introduction. Love caramel, pecans, cheesecake and brownies? SOLD! Winning dessert right here! Having company? Top each brownie with a scoop of vanilla ice cream but be warned that your guests may never want to leave if you do! They just might want to move in with you!

Turtle Cheesecake Brownies-Ingredients

Brownies

1 cup butter
1 1/4 cup cocoa powder
2 cups sugar
4 eggs
1/2 teaspoon salt
1 1/2 cups flour
In a microwave safe bowl melt the butter. Stir in the cocoa and sugar. Add eggs. Add salt. Add flour to combine and pour into 9×13 pan lined with nonstick foil. Set aside.

Cheesecake

8oz soft cream cheese
1/2 cup sugar
1/4 cup sour cream
2 eggs

Electric mix the cream cheese and sugar. Add sour cream. Add eggs one at a time and pour over the brownie layer. Use an offset spatula to carefully spread it. Bake at 350 for 30 minutes and then cool. Move on to the topping.

Turtle Topping

1/3 cup caramel sauce (I used my homemade recipe)
1/2 cup mini semi sweet chocolate chips
1/2 cup salted pecans, chopped

Drizzle caramel all over the cheesecake brownies. Sprinkle on chips and pecans. Chill for a few hours and cut into squares.

Adapted from Back for Seconds

<!–

–>

Caramel Orange Sea Scallops

These caramel orange sea scallops are amazing…… cooked in a caramel sauce with fresh orange juice, white wine and some cold butter whisked in!!! Such a fast dinner to prepare on a weeknight yet it will taste like you cooked all day! Impress your family with this…it’s a winner!

Caramel Orange Sea Scallops

Ingredients:

2 tablespoons sugar
1/2 cup white wine
1 large orange, juiced and slice some for garnish
1 lb sea scallops (GREAT from Costco)
1 tablespoon olive oil
salt and pepper
1 tablespoon cold butter

Directions:

Sprinkle the sugar into a small saucepan.

Place the pan over medium-high heat and warm the sugar until it starts to melt and color.

As soon as you see it turn brown, begin to gently swirl the pan.

When the sugar is a deep caramel color, about 3 minutes, stand back and add the white wine and orange juice.

It may bubble and spatter, so watch out.

Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half — you should have about 1/3 cup. Pour into a measuring cup and swirl in the cold butter. Let sit.

In same pan, heat 1 1/2 teaspoons olive oil and swirl to coat the bottom. Add the scallops (pat dry first), season them with salt and pepper, add a little more oil if needed, and cook for another 1 to 2 minutes, or until the scallops are firm on the outside and just barely opaque in the center — nick one to test. Pour on the orange caramel sauce and stir. Serve over pasta! Season with salt and pepper to taste!

Adapted from Dorie Greenspan

<!–

–>

Incoming search terms:

https://www gordon-ramsay-recipes com/tag/orange-caramel-sauce

Brownie Ice Cream Sundae Trifle

I had some extra brownies and figured I’d put them to good use. I think I succeeded and my kids would agree. This is a fun snack for family movie night. Just bring along one spoon per person and park in front of tv! Of course, it would be great for company, too!

Brownie Ice Cream Sundae Trifle

Ingredients:

Left over brownies, cut into small squares to fill bottom of trifle dish (I used some extras from Fairytale Brownies but a boxed version is fine, too!)

1/2 gallon ice cream-I used vanilla bean but choose your fave!

caramel sauce (I used this homemade version), store bought is fine, too

hot fudge sauce, store-bought

Huge can of whipped cream

1 cherry!

Assembly:

Lay brownies in the bottom. Top with the entire tub of ice cream. Pour on some caramel and hot fudge. Mound up the whipped cream and top with a cherry. Dive in!

<!–

–>