Salted Caramel Stuffed Chocolate Crinkle Cookies

Hello Christmas Cookie Season!! I'm obsessed with cookies so this gives me one more reason to love the holidays. I created this recipe to be a no refrigeration necessary recipe. A lot of chocolate crinkle cookie recipes require that the dough be refrigerated 2 - 4 hours before baking, I don't have time for that =). Mostly I just don't have the patience for that especially when I know what awaits me. 

If you prefer you can omit the coarse sea salt from the recipe if you are not a fan of salted caramel. I personally am unequivocally in love with the addition. These taste like caramel brownies in cookie form. They are intensely delicious! If you are baking them for someone else you'll have a hard time wanting to gift them after all =). If you wanted to go all out with these cookies you could even toss in some semi-sweet chocolate chips and toasted nuts.  Enjoy!

Salted Caramel Stuffed Chocolate Crinkle Cookies
Yields 2 dozen cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup + 2 Tbsp cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
10 tbsp salted butter, softened
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 1/2 tsp vanilla extract

2 dozen caramels (such as Kraft), unwrapped (Rolos would also be good)
coarse sea salt
3/4 cup powdered sugar

Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside. In the bowl of an electric stand mixer fit with a paddle attachment, whip together butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. 
Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough around caramel and salt (make sure the caramel is fully covered with dough around all sides). Shape into a ball once more then roll in powdered sugar*. Align cookies on Silpat lined or buttered cookie sheets and bake in preheated oven 11 - 13 minutes. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool (note that the caramel will set after it cools, I liked these cookies best warm for soft gooey caramel). Store in an airtight container.

*I gave my cookies a generous coating of the powdered sugar before baking, but when they baked a lot of the powdered sugar baked and dissolved into the cookie anyway. So I found you can coat the top again with powdered sugar after baking (which is not pictured) to get a prettier cookie. If doing so roll in powdered sugar once before baking (doesn't need to be generously), then bake them and allow to cool and dip the tops of cookies in a fresh batch of powdered sugar (so there is no cross contamination) and shake off some of the excess. If you want to do it that way I would recommend using 1/2 cup powdered sugar for rolling before baking and reserve 1/4 cup in a separate bowl to dip and coat the tops after baking.

Recipe Source: Cooking Classy

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Pumpkin Cheesecake with Salted Caramel Sauce

What is the best part of the holidays? Family, friends and FOOD of course! I love that I get to indulge in the deliciousness of the holidays a little early since I like to post the holiday recipes before the holidays arrive. This time around I wanted to create a dessert recipe that would be an exciting twist on a classic. I just have to say it, this cheesecake is dee-vine! Just imagine your favorite pumpkin pie meets a fluffy, rich cheesecake and then it's generously covered in salted caramel sauce and finished with sweetened whipped cream. Yeah, almost to good to be true. I don't know that I'm going to care much about pumpkin pie during the holidays anymore, this has definitely stolen its limelight for me. Start the holidays out right, with a gourmet and autumn inspired cheesecake! Enjoy!

Pumpkin Cheesecake with Salted Caramel Sauce
Yields about 10 servings
Ingredients:
1 3/4 cups crushed graham crackers (from 14 sheets)
1/3 cup packed light-brown sugar
6 Tbsp salted butter, melted

3 (8 oz) pkg cream cheese, softened (I recommend using Philadelphia)
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 1/2 cups pumpkin puree
1 1/2 tsp vanilla extract
2 large eggs
3 large egg yolks

topping:
caramel sauce, store bought or homemade, recipe follows 
coarse sea salt
sweetened whipped cream, for serving (optional)

Directions:
To prepare crust: Preheat oven to 350 degrees. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar). Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom and sides of a 9-inch spring-form pan coming within about 1-inch of the top edge. Bake in preheated oven for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

To prepare filling: In a large mixing bowl, using an electric hand mixer set on low speed, blend together cream cheese, light-brown sugar and granulated sugar until smooth, about - 30 seconds. Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined. Add in whole eggs one at a time, mixing after each addition just until combine, then add in egg yolks and mix just until combine. Lift and tap mixing bowl against the counter several times to release air bubbles from mixture. Pour mixture into graham cracker crust and bake in preheated oven (325 degrees) for 1 hour, then turn oven off and allow cheesecake to rest in oven 25 - 30 minutes (without opening oven door). Remove from oven and allow to cool 15 minutes, then cover with plastic wrap and chill 5 hours. Slice and drizzle each serving with a generous amount of caramel sauce, sprinkle with a pinch of coarse sea salt then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.

Caramel Sauce

Ingredients:
1 cup granulated sugar
1/4 cup water
1/4 cup salted butter
2/3 cup heavy cream

Directions:
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely.

Recipe Source: Cooking Classy

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Copycat Samoa Girl Scout Cookies

Who doesn't love a Girl Scout Samoa Cookie? They are by far my favorite Girl Scout Cookie. This past spring I purchased eight cartons of the Dreyers Girl Scout Samoa Cookie Limited Edition Ice Cream and hoarded them away in my freezer. I thought they'd last much longer then they did. I can only wish I could buy the Samoas year round, but since I can't I've had to improvise. That is why I've come up with my own version of the Samoa Girl Scout Cookies. These things are amazing! Tender shortbread, sweet chewy caramel, perfectly toasted coconut and a nice chocolate coating to finish things off. YUM!
I won't lie to you, these cookies are quite a bit of work...but, they are well worth the effort. These cookies don't use real butter or fancy caramel, it's the cheap stuff just like what I'm quite certain they put in the real thing (it helps to read the ingredients list on the package when you are making up a copycat recipe =) . It's not often I use shortening and until now I've never used a cheap chocolate coating for anything, but for these I think it's a must.
I know some of you are going to ask, what is desiccated coconut and where do I get it? Desiccated coconut is shredded coconut that has been dried to remove as much moisture as possible. I used toasted desiccated coconut (I used this one here) in these because it looks exactly like whats in the Girl Scout ones. You can purchase it at a specialty kitchen needs stores or online.
I hope you love these cookies as much as I do! Enjoy!

Samoa Cookies
Yields just over 2 dozen (recipe can easily be doubled)

Ingredients:
3/4 cup + 2 Tbsp all-purpose flour
1 tsp cornstarch
1/4 tsp salt
1/8 tsp baking soda
1/2 cup all vegetable shortening
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 1/2 Tbsp milk, as needed

3/4 cups toasted desiccated coconut, divided
22 caramels, unwrapped (such as Kraft)
2 1/2 Tbsp milk
1 pinch salt

1 recipe Chocolate Coating, recipe follows (or you could use melted chocolate chips, I'd recommend half milk chocolate and half semi-sweet)

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside. In the bowl of an electric stand mixer, fitted with paddle attachment, blend together shortening, sugar and vanilla until combine (only about 30 seconds). Stir in dry ingredients. Add milk 1/2 Tbsp at a time as needed, until dough comes together. Roll dough out between two large sheets of parchment paper, to about 1/6" thickness. Using a 2" cookie cutter, cut dough into circles then using the end of a small pastry tip cut a hole in the center of each circle. Using a large sharp knife or pastry scraper (floured as needed), slide knife under entire cookie and lift the cookie off of the parchment paper and transfer to a Silpat lined cookie sheet. Re-roll dough as needed until you've used it all. Bake cookies in preheated oven for about 10 minutes until lightly golden. Allow to cool 5 minutes on cookie sheet before transferring to a wire rack to cool.
Pour 1/2 cup desiccated coconut into a shallow bowl and set aside. Heat caramels, 2 1/2 Tbsp milk and a pinch of salt in a medium saucepan over medium heat, stirring constantly until melted and smooth. Reduce temperature to warm, add remaining 1/4 cup desiccated coconut to melted caramel and mix to combine. Leave caramel mixture over warm heat (as you coat cookies), stirring caramel occasionally. Working one cookie at a time, spread about 1 tsp caramel mixture around the top of cookie, then immediately dip caramel coated side of cookie into the bowl of desiccated coconut then set on parchment paper (or cooled cookie sheets) and allow caramel to set. 
Prepare chocolate coating according to directions listed then dip bottoms of cookies (none caramel coated side) in coating and run the bottom of the cookie along the inside edge of the bowl scrapping excess coating off (you just need a thin coating). Place dipped cookie upside down (so the chocolate coating should be facing upward). Repeat process with remaining cookies. Once coating on cookies has set, flip cookies to opposite side. Pour remaining chocolate coating (rewarm as needed first) into a Ziploc bag, seal bag and cut a very small tip off one edge of the bag then drizzle chocolate coating over cookies. Allow drizzled coating to set then store cookies in an airtight container.

Chocolate Coating

Ingredients:
5 Tbsp shortening
3 1/2 Tbsp cocoa powder
1/2 cup powdered sugar

Directions:
In a microwave safe bowl, using a fork, blend together shortening and cocoa powder. Microwave mixture in 15 second intervals on HIGH power, stirring after each interval until completely melted. Add powdered sugar and mix until well combine and smooth. Reheat as needed on 50% power for about 15 seconds, then stir.

Recipe Source: Cooking Classy

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Ultimate Caramel Apples - A Favorite Fall Treat

I know I've already posted these caramel apples, but since I've been doing this food blog nearly a year I've learned a few tricks about food photography so I just wanted to share some new photos. Plus these are one of my favorite treats so I figured I may as well share them again for those of you that weren't following along last year to see them.
 I've made these caramel apples countless times and everyone always loves them. I mean who doesn't love a delicious, chewy, generously coated in caramel, chocolate covered, sprinkled with tasty toppings caramel apple? To take one bite is simply pure bliss. The chewy bite, the perfect texture and buttery stretch of the homemade caramel, ahhh. Words or pictures don't do them justice.
I like to make them pretty and fancy, but if you want you can just dip and coat the entire apple with caramel. I just love having that vibrant beautiful green show through though. The natural color of fruit is just gorgeous, so why hide it? This recipe is a bit time consuming but I'm telling you it is so worth it! Once you have these you wont want to let a Fall season go by without them. If you don't want to take the time to coat them with the chocolate and toppings then these really are amazing with caramel alone. The homemade caramel makes all the difference in a great caramel apple. It turns an ordinary caramel apple into a fancy, gourmet caramel apple. These make a great gift to give friends or loved ones. I just took them to friends and told them, Happy Fall! Who needs a holiday to celebrate =). I love Fall.
Also note that a candy thermometer is a MUST with this recipe. The caramel needs to be heated to exactly 239 degrees or it will either be too runny or too hard. If you don't have one it's worth the investment. You can pick one up at a local supermarket for about $10 - $15. I use mine all the time. Enjoy!

Caramel Apples
Yields 10

Ingredients:
10 small Granny Smith Apples
1 recipe Homemade Caramel, recipes follows
12 oz. milk chocolate or white chocolate chips*
Assorted toppings for coating, see list below
10 craft sticks or twigs

Directions:
Insert 1 craft stick vertically through the center of each apple, set apples aside. Butter two 13x9 pans, and make enough space in the refrigerator for them to sit evenly. 
Prepare Homemade Caramel as directed and allow to cool about 10 - 13 minutes then immediately dip apples in caramel (note: from my experience this caramel doesn't reheat well, so with that said you basically get one chance to dip so don't let the caramel cool too long and work quickly when dipping, you may even want to have a friend help to be able work quicker). If you want to make yours to look like the ones pictured (with the apple showing through the center on top) then tilt apple when dipping and don't fully immerse apple in the caramel, then carefully swirl the apple to coat all edges. Lift apple and let some of the excess caramel drip off and run the bottom of the apple along the inside edge of the pan. Tilt apple upside down and swirl just until the caramel is about to run off, then immediately turn upright and transfer to buttered baking dish in refrigerator. Repeat process with remaining apples, be sure to space them a bit apart on baking dish so they don't stick together. Allow caramel coated apples to set in refrigerator.
Heat chocolate chips in a microwave safe bowl on 50% power, in 30 second intervals stirring after each interval until melted and smooth. Using an icing spatula or butter knife, coat edges with melted chocolate and immediately sprinkle with desired toppings. Return to refrigerator to allow chocolate to set. Serve at room temperature and store in the refrigerator in airtight containers or Ziploc bags.

*Blocks of chocolate can also be used, just chop into small, uniform pieces to ensure even melting. Also, I highly recommend using quality chocolate (chips or blocks) such as Guittard, Ghirardelli or Godiva (any of the G's =). The lower quality chips don't melt as well and tend leave that dull residue when they set.

Homemade Caramel

Ingredients:
1 cup butter
2 cups granulated sugar
1 1/2 cups corn syrup
2 cups heavy cream
1 tsp vanilla extract

Directions:
In a large enameled cast iron pot, combine butter, sugar, corn syrup and 1 cup heavy cream. Heat mixture to a boil just over medium heat (the 6 of an electric stove), stirring frequently. Once mixture has reached a boil, stir in remaining one cup heavy cream. Then without stirring,(again just slightly over medium heat) bring mixture to exactly 239 degrees then immediately remove from heat (this should take around 20 - 25 minutes). Carefully pour caramel into a medium nonstick saucepan and stir in vanilla (transferring caramel to another pan helps it cool faster and will leave behind some of the little brown specs at the bottom of the cast iron pan. You don't have to transfer it but if you don't just allow the caramel to cool a little longer than the 10 minutes). Allow to cool 10 minutes before dipping apples.

Coating Ideas

To crush, place ingredients in a ziploc bag, seal and crush with a rolling pin. I probably make these too much because I've started naming them =). When I listed the white or milk chocolate chips I'm referring the which type of melted chocolate to coat them with.

• Crushed Oreos with white chocolate chips - Cookies and Cream 
• Crushed Oreos with milk chocolate chips - Cookie Fudge 
• Crushed Butterfingers - Candy Bar Apple
• Chopped nuts, such as pecans, almonds or peanuts - Nutty
• Sliced or chopped almonds and poppy seeds with white chocolate - Almond Poppyseed 
• Chopped dried cranberries & chopped walnuts or pecans with white chocolate chips - Christmas Apple
• Sprinkles - Every Kids Favorite
• Crushed graham crackers or graham cracker pie crust & a little cinnamon & nutmeg with white chocolate chips - Apple Pie
• Crushed sugar cones or waffle cones with white chocolate chips - Ice Cream Apple
• Chopped mini marshmallows & optional chopped nuts with milk chocolate chips - Rocky Road
• Crushed pretzels - Salted Caramel
• Crushed shortbread with milk chocolate chips - The Twix 
• Crushed lavender & vanilla bean with white chocolate chips - The Gourmet

...or whatever else you can come up with.

Recipe Source: Caramel Apples - Cooking Classy, Homemade Caramel - adapted from allrecipes.com

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Pumpkin Pie Oatmeal with Caramel Sauce

What do you get when you combine oats, pumpkin, caramel, and walnuts along with some sweet spices? You get a nutritious and incredible breakfast with three, yes three Superfoods (some may say four if you count the cinnamon)! And the best part, it tastes like pie. I will admit there is quite a bit of sugar in this recipe but if it didn't have it just wouldn't be near as good. At least it has a lot less than the real thing =). 
Many of us are always labeling recipes with "Christmas morning breakfast," well what about Thanksgiving or even Halloween breakfast? The other holidays should have their own fancy breakfasts too, and I think this would make the perfect fit. 
Indulge a little and be sure to get a drizzling of the caramel sauce with every bite. In my opinion a pumpkin pie shouldn't be left without some kind of caramel sauce or dulce de leche, to me they are just meant to go together. That's why I would say don't omit the caramel sauce, it's a must. It's the highlight of this recipe. Enjoy and indulge in the flavors of fall!

 ...like I said, every bite needs a little bit of caramel sauce

Pumpkin Pie Oatmeal with Caramel Sauce
Yields 1 serving

Ingredients:
1/2 cup rolled oats
2/3 cup milk
1/4 cup buttermilk*
1/4 cup canned pumpkin puree
1 Tbsp light-brown sugar
1/4 tsp cinnamon 
1 pinch nutmeg
1 pinch ginger
1 dash salt
1 - 2 Tbsp caramel sauce or caramel ice cream topping
1 Tbsp chopped walnuts or pecans, optional

Directions:
In a large microwave safe bowl, whisk together oats, milk, buttermilk, pumpkin puree, light-brown sugar, cinnamon, nutmeg, ginger and salt. Microwave mixture on HIGH power for 3 1/2 minutes, then allow oatmeal to rest a few minutes (for a thinner consistency, if desired, pour in additional milk or you could use half and half). Drizzle oatmeal with caramel sauce and sprinkle with optional chopped nuts. Serve warm.

*or an additional 1/4 cup milk plus 3/4 tsp lemon juice

Recipe Source: Cooking Classy

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Browned Butter Crinkle Cookies with Salted Caramel Frosting

Looking for a new favorite cookie recipe? With these, I know I've found one of mine. This is a cookie that will melt in your mouth as you savor every last exciting flavor it has to offer. It's loaded with decadent, rich, browned flavor (from not only the browned butter but the browned sugar of the caramel). I love the pairing of browned butter and caramel because they are both forms of browned ingredients. They just makes sense to go together don't they? The coarse sea salt takes these to a whole new gourmet level. You get lots of sweet with a delicious sprinkle of the perfect amount of salty. These cookies are simply amazing all on their own (without the Salted Caramel Frosting) but the silky frosting just adds so many exciting flavor compliments to the cookie that they just shouldn't to be made without it. Enjoy and share!

Browned Butter Crinkle Cookies
Yields just over 2 dozen cookies

Ingredients:
1 cup salted butter, diced into cubes
2 1/4 cups all-purpose flour
2 tsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1/4 cup granulated sugar, for rolling cookies

Directions:
Heat butter in a medium saucepan over medium heat. Cook just until butter has browned, swirling occasionally (butter will go through stages, it will melt, then splatter a bit, then foam and golden bubbles will begin to appear in the center on the surface with little brown specs - this is when you want to remove it, don't burn it). Pour butter (and scrape out all of the browned butter with a rubber spatula) into a heat proof bowl. Allow butter to cool until just warm to the touch, about 20 - 25 minutes.
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. Add cooled butter, 1/2 cup granulated sugar and light-brown sugar to an electric stand mixer and mix until well blended. Add in egg, egg yolk and vanilla and mix until combine. Slowly add in dry ingredients and mix just until combine. Scoop dough out 1 1/2 Tbsp at a time and form into balls (dough will seem a bit dry, I think this is due to using warm butter it seems to slightly begin the cooking process before baking), then pour 1/4 cup granulated sugar into a small bowl and roll balls in sugar to evenly coat. Place sugar coated dough balls onto a Silpat lined or greased baking sheet. Using the bottom of a flat measuring cup or drinking glass gently flatten each ball to 1/2 inch, then bake in preheated oven 9-11 minutes. 
Allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost each cookie with Salted Caramel Frosting and sprinkle each cookie evenly with a small pinch of sea salt immediately following (so the salt sticks before frosting sets). Store cookies in a single layer in an airtight container.

Salted Caramel Frosting

Ingredients:
1/4 cup + 2 Tbsp caramel sauce or caramel ice cream topping (I used Hershey's)
1/4 cup butter, softened
1/2 tsp vanilla extract
2 cups powdered sugar
3/4 tsp coarse sea salt, divided

Directions:
In a large mixing bowl, using and electric hand mixer on low speed, whip together caramel sauce, butter and vanilla until pale and smooth about 1 minute. Add in powdered sugar and mix until well blended and smooth. Use coarse sea salt to sprinkle over frosted cookies.

Recipe Source: Cooking Classy

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Caramel Cheesecake Apple Dip (3 Ingredient 3 Minute Recipe)

Cheesecake, caramel, apples - love all the above so why not put them all together? I wanted a simple dip for my apple one day and caramel apples are one of my favorite desserts, as is cheesecake, so I thought I may as well combine them all into one quick and ridiculously easy dip. To say this dip is good is speaking much too lightly. I'm totally in love with it! It makes a great last minute treat for a party because, really it can be made in just a few minutes (and if you have an apple slicer things are almost too easy to be true). Serve it with your favorite kind of apples (I think it would also be delicious with bananas and maybe a drizzling of chocolate mmm) and enjoy! 

Caramel Cheesecake Apple Dip
Yields enough for a small crowd (half a recipe would be enough for about 5 people)

Ingredients:
2 (8 oz) pkg cream cheese, chilled
1 cup caramel ice cream topping, chilled (I used Hershey's in the glass jar)
1 store bought graham cracker pie crust, crumbled

Directions:
Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping. Break graham cracker pie crust into pieces and place pieces in a ziploc bag, then seal bag and using a rolling pin crush graham cracker crust pieces until finely broken (there should no longer be chunks). Serve with apple slices. Dip apple slices into caramel cheesecake dip then into broken graham cracker crust. Store cheesecake dip in refrigerator up to one week.

Note: this dip is also delicious with a bit of cinnamon (about 1/4 tsp) and a few dashes of nutmeg mixed in.

Recipe Source: Cooking Classy

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Candied Bread

Why did I not think of this delicious easiest recipe before now?!  This bread is amazing!  How could something so simple, with only three ingredients be so spectacular?  Say goodbye to frying donuts and spending long hours preparing cinnamon rolls.  In my opinion this is better, and SO much easier and faster.  It can be made in under 5 minutes!  It's sometimes the simplest things that seemed to be passed by, like this.  I've never heard of it before, but its so simple that someone has probably tried it before.  I've seen many things candied/caramelized before, nuts, fruit, etc but never bread.  I thought of several names for this bread and the top two came to caramelized bread and candied bread so call it what you'd like =).  
These are so versatile, like a donut, roll or churro they can be fancied up or kept plain.  You could try it with different types of bread, like cinnamon swirl, wheat, banana or pumpkin.  A sprinkling of cinnamon or a pinch of sea salt can be added to the butter mixture.  They can be served as a dessert, for a snack, as breakfast or anytime you have a sugar craving.  One thing I love about this recipe is that nearly anyone in the world could make it with it's 3 basic ingredients, simple cooking method and the amazingly low cost of it's ingredients.  What the best thing since sliced bread?  This, candied sliced bread =).  Go on, try something new.  You will fall in love!

Yum!

 Candied Bread (aka Caramelized Bread)
Yields 6 slices


Ingredients:
5-6 slices white bread or french bread (slices should be about 1/2" thick)
1/4 cup salted butter, softened
6 Tbsp light-brown sugar


Directions:
Heat a non stick griddle or fry pan over medium heat.  In a small bowl, using a fork, mix together butter and brown sugar until well combine.  Spread about 1/2 Tbsp butter mixture evenly over each side of the bread (about 1 tbsp total per slice).  Place coated bread on preheated non-stick pan and cook until bottom turns golden, about 1 - 2 minutes.  Flip and cook reverse side until bottom turns golden.  Repeat process with remaining slices of bread.  Remove candied bread from heat (don't stack slices while hot or they will stick) and serve warm (they can also be cooled and stored in an airtight container, but I think they are best warm).


Alternate variations:
-Add a sprinkle of cinnamon or sea salt to butter mixture.
-Try different types of bread
-Dip it in chocolate sauce, yum!
-Also, if you live somewhere that doesn't have access to brown sugar, it can be made with white sugar as well.

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