Caramel Bars

I have wanted to make these bars for awhile. The reviews were mixed. Several times, the comments said they weren't very caramel flavor. Well, I added additional caramel. Some comments were the bars were dry. My bars weren't dry. These bars are rich. I liked the bars but my daughter loved them. She ate two of them immediately. I think these bars are soft and gooey like a brownie.

Death by Caramel Bars
2 cup dark brown sugar, packed
1 cup butter, melted
2 eggs
1 Tbsp vanilla extract
2 cans (13.4/14 oz.) dulce de leche
3 cups all purpose flour
1 cup oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 (8 oz.) bag of bite size Snickers
10 caramels, coarsely chopped

Directions:

1. Preheat oven to 325 degrees.
2. Line a 13x9 baking pan with parchment paper. Set aside. 
3. In a large bowl, combine the brown sugar, butter, eggs, vanilla, and 1 can of dulce de leche. 
4. Add the flour, oats, baking powder, baking soda, and salt.
5. Fold in the snickers pieces and the caramel pieces.
6. Evenly spread the batter into the baking pan. 
7. Bake the bars for 1 hour or until the bars are baked through. (It took about 1 hr. 20 min. for us.)
8. Remove the bars and evenly spread the other can of dulce de leche over the bars.
9. Allow the bars to cool before serving.

Recipe adapted from My Recipes.com. 

Two years ago............................I made Steak Sandwiches.
Three years ago.........................I made Banana Split Cake.

Did you already know..................
-Dulce de leche means sweeten milk.
-Dulce de leche is very popular in Mexico, Central and South America countries.
-Dulce de leche is known as arequipe, manjar blanco, and fanguito.

Dulce de leche Cheesecake

Now, I hardly make cheesecake. It isn't because it takes awhile to make it. It really isn't hard to make. I don't even mind if the top cracks since it doesn't affect the taste. It just means that I will have to make some kind of topping. The problem for me with cheesecake is it tastes soooooo good. I just want to eat it all so I have to share to get it out of the house fast. Well, this cheesecake is very rich especially with dulce de leche in it but it is soooooo good.

Dulce de leche Cheesecake
Crust: 8 oz. vanilla wafer cookies (about 2/3 of the box) 1/2 cup sugar 1/4 tsp salt 8 Tbsp unsalted butter, melted
Directions:

1. Preheat the oven to 350 degrees. 
2. In a food processor, finely ground the vanilla wafer cookies.
3. Add the sugar and salt. Pulse a couple of times.
4. Add the melted butter and mix together.
5. Press the crust mixture into the bottom of a buttered 9 1/2 inch pan. Set aside.

 Filling:
3 (8 oz.) packages of cream cheese, softened
1 cup sugar
3 eggs
1 Tbsp vanilla extract
1/2 cup dulce de leche plus more for topping

1 1/4 cup chocolate chips
1/3 cup heavy cream

Directions:

1. In a large bowl, mix the cream cheese, sugar, eggs, and vanilla extract until creamy.
2. Add the 1/2 cup dulce de leche to the cream cheese mixture. Mix well.
3.  Pour the cream cheese mixture over the crust.
4. Bake the cream cheese for 40 minute or until the edges are puffed and the center is set.
5. Remove from oven and allow to cool at room temperature for several hours.
6. In a microwave safe bowl, melt the chocolate chips with the heavy cream. Stir about very 30 seconds until the chocolate chips are melted.
7. Allow the chocolate ganache to cool for about 2 minutes before pouring over the cooled cheesecake.
8. Drizzle a little dulce de leche over the top of the chocolate ganache.
9. Allow the chocolate ganache to set for several hours before serving. 

Recipe adapted from Roxana's homebaking.

One year ago.................I made Skillet Lasagna.

Did you already know....
-In 1872, William Lawrence of Chester, NY purchased a factory and was reproducing Neufchatel but created a creamier version.
-Mr. Lawrence called his creamier version cream cheese and began to distribute it in foil wrappers.
-The cream cheese was distributed under the Empire company but was later renamed Philadelphia cream cheese.

Dulce de leche Flan

     I really like to try new recipes. It gets my family to try new recipes and expand their palate. Also, it is cheaper to try a lot of foods at home then out to eat. Plus, what if we order something new and then don't like it? My husband will not share his plate. My oldest daughter will reluctantly share her food. It depends on my oldest son's mood if he will share. 

     Last year, I made dulce de leche for the first time and my youngest daughter loves it. So, I decided to make flan with dulce de leche. This custard is really good. I made them individual size so we each could have our own.

Dulce de leche Flan
1 1/2 cup dulce de leche
3 eggs
1 (14 oz.) can sweetened condensed milk
1 1/2 cups (12 oz.) milk
1 Tbsp vanilla extract
1 cup boiling water

Directions:

1. Preheat oven 350 degrees.
2. Coat the bottom and the sides of 5 small ramekins (about 5.5 oz) with 1 cup of dulce de lech.  
3. Place the ramekins into a large glass baking dish. 
4. In a large bowl, whisked the eggs.
5. Add the condensed milk, milk, and vanilla extract to the whisked eggs until smooth.
6. Pour the egg mixture evenly into the ramekins.
7. Carefully pour the boiling water into the glass dish to make a water bath. Make sure no water splashes into the egg mixture.
8. Bake the flan for about 45 minutes. The flan should be set.
9. Remove the individual ramekins from the water bath and allow to cool completely.
10. Run a knife around the edges of each ramekins and invest the flan onto individual dishes (or to save dishes serve in the ramekins).
11. Drizzle additional dulce de leche over the flan before serving.

Recipe adapted from Allrecipes.com.

One year ago..................I made Olive Garden Salad.

Did you already know....
-A savory flan was served by Ancient Romans.
-One Ancient Romans savory flan was eel flan.
-Early recipes of a sweet flan was made with honey instead of sugar.

Dulce de Leche Arborio Rice Pudding

Sometimes you make something and it comes out so good that you are surprised. This dish surprised me. I have only had rice pudding with raisins in it. So, I thought I wasn't a big fan. I loved this dish. I think this may become a staple on my Thanksgiving meal. My family liked it too.

 The rice pudding was picked by Emily of Ruf Love for The Pastry Queen Project. My youngest daughter loved the Dulce de Leche. I am lucky I had enough for this recipe. She kept trying to sneak some. She also informed everyone else in the house how great it tasted and they should try it. I had to hide it so I could use it for this recipe. I did leave out the vanilla and amaretto liqueur and still thought this recipe was wonderful. I did keep rinsing out my medium saucepan to reuse so I could save on dishes. I think saving on dishes is my ultimate domestic goal. If I only had a family member who loved to do dishes, but as of this date I have had no volunteers.

Dulce de Leche- Arborio Rice Pudding
1 (14 oz.) can sweetened condensed milk
1/2 cup Arborio rice
2 cups water
1 1/2 cups low fat milk
4 large egg yolks
1/4 cup brown sugar, firmly packed
1 1/2 cups heavy cream
1 cup toasted slivered almonds, for garnish
1 cup chilled heavy cream
1/3 cup dulce de leche

Directions:
To make the dulce de leche:

1. Take the paper wrapper from the can of condensed milk. Make sure all the glue is removed.
2. Puncture two small holes on the opposite sides of the top of the can with a can opener.
3. Place the condensed milk can in a medium saucepan.
4. Fill the saucepan with water until the water reaches 2/3 of the way up the side of the can.
5. Cover the saucepan and bring the water to a boil over high heat.
6. Lower the heat so the water simmers. Simmer for 1 hour.
7. Check on the water content to ensure the water level is above the 1/2 mark. Some of the milk will seep out of the holes in the can but it is fine.
8. The condensed milk has become dulce de leche when the milk has turned a golden brown.
9. Remove the can from the simmering water with tongs very carefully. 
10. Allow to cool slightly and open with a can opener.

To make the rice pudding:

1. Coat 6( 4 oz.) ramekins with cooking spray or a 6 cup ovenproof casserole dish.
2. In a medium saucepan, bring the rice and water to a boil.
3. Allow the rice and water to simmer for 5 minutes.
4. Drain the rice in a colander and pour back into the saucepan.
5. Add the low fat milk to the rice.
6. Cover and simmer the rice for 20 minutes or until the milk is absorbed.
7. Transfer the rice to a bowl.
8. Preheat the oven to 325 degrees F.
9. In a heat proof medium bowl, whisk the egg yolks and brown sugar together until smooth.
10. In a medium saucepan, bring the heavy cream and 1 cup dulce de leche to a boil over medium heat.  Remove the saucepan from the heat.
11. With a second person/mixer, begin to whisk the egg mixture vigorously. Add 2 Tbsp. of the hot cream mixture to the continuously whisked egg mixture. Continue to whisk for a few seconds.
12. Slowly, pour the rest of the cream into the egg mixture while whisking continuously.
13. Add the cooked rice and mix to incorporate.
14. Pour the rice mixture into the prepared casserole dishes. 
15. Bake for 45 minutes or until the top is browned. A toothpick should come out clean if it is stuck in the middle of the dish.
16. While the rice pudding is cooking, make the whip cream.
17. Add the heavy cream to a large bowl. Whisk the heavy cream until soft peaks form.
18. Add 1/3 cup dulce de leche into the heavy cream. Beat until incorporated.
19. Serve the rice pudding warm or room temperature. Top each serving with toasted almonds and whip cream if desired. 

Recipe slightly adapted from The Pastry Queen.

 Did you already know...
- Dulce de leche translates into sweet of milk.
-It is very popular in South America.
-Some versions use goat milk or unsweetened coconut milk to make dulce de leche.