Flaked

Homemade Salted Caramels

~ mrsgooses ~ Leave a comment

These caramels are super yummy and easy to make! If it’s your first time making candy, then this is a great recipe to start with.

Buy equipment you ma need:
Loaf pan – http://amzn.to/1yjZ4oh
IYC Baking Parchment Roll – http://amzn.to/1vDu70Y
Candy Thermometer – http://amzn.to/1tC3e9h
Maldon Sea Salt – http://amzn.to/1A7VlA6

Ingredients:

1/2 cup Unsalted butter (1 stick), cubed
1/2 cup Heavy cream
3 tbsp Water
1/4 cup Light corn syrup
1 cup Sugar
1/2 tsp flaked sea salt

– Lightly oil a 9 x 5 inch loaf pan, line with parchment paper, and oil the parchment. Set pan aside.
– Place butter and cream in microwave-safe bowl/jug. Microwave for 1-2 min until hot and butter has melted. Set aside.
– In a small saucepan combine the water and corn syrup.
– Then gently add the sugar, so it doesn’t spray up the sides of the pan.
– Stir the sugar into the water and corn syrup, just moistening the sugar.
– Bring to a boil over medium heat, then cover with a lid for 1 minute.
– Remove lid and attach a candy thermometer.
– Continue to cook for 5 to 10 minutes, until the sugar reaches 320ºF/160ºC and has a slight amber color around the edge.
– Once the sugar reaches 320ºF/160ºC, carefully pour in about a sixth of the butter/cream mixture and stir using the candy thermometer. Be careful as it will bubble up quickly and is extremely hot.
– Continue to add small amounts of butter/cream mixture stirring, with candy thermometer, after each addition. It will continue to bubble up after each addition. (By adding the cream and butter, the temperature will drop).
– Once all of the butter/cream mixture has been added, continue to cook for another 5 to 10 minutes, until the caramel reaches between 240ºF-245ºF/115ºC-118ºC, depending on how soft you’d like your caramels (stop at 240ºF for softer caramels).
– Once the caramel reaches your desired temperature, pour into the prepared loaf pan.
– Cool 20 to 30 minutes and then sprinkle the sea salt over the caramel.
– Continue to cool completely – about 3 1/2 hours.
– Unmold the caramel. Cut into desired size and wrap in cellophane, parchment or waxed paper.
– If not eating right away, you can refrigerate or freeze them for later.

Recipe from here: http://www.inspiredtaste.net/8947/salted-caramels-recipe/

Sweet & Simple Coconut Macaroons

~ mrsgooses ~ Leave a comment

These are classic coconut macaroons that are sweet and simple to make. They’re a great use for leftover egg whites!

Buy the insulated cookie sheet here: http://amzn.to/1A9Gim9
Buy the baking parchment here: http://amzn.to/1vDu70Y

Ingredients:

1 bag (14oz) Sweetened flaked coconut
1/2 cup Sugar
1/4 tsp Salt
3 Egg whites
1 tsp Vanilla extract

– Preheat oven to 325ºF/160ºC. Line a cookie sheet with parchment.
– Mix coconut, sugar, and salt in a bowl.
– Add egg whites and vanilla and mix until thoroughly combined.
– Bake 15-25 min. until golden brown.
– Cool on wire rack.

How to Make Coconut Cream/Custard Cupcake

Video ~ ~ mrsgooses ~ Leave a comment

This is a lovely subtle coconut cupcake. There is coconut and coconut milk in the cupcake and cream/custard filling. If you would like a stronger coconut flavor, you can add some coconut extract to the batter. I also love the toasted coconut on the top. I’ve added some gelatin to the whipped cream topping to help stabilize it. If it’s not too hot out and you’re eating these right away, then you can just use regular whipped cream.

Buy equipment you need here:
Cupcake Pan – http://amzn.to/1vLfdo8
White Cupcake Liners – http://amzn.to/1rSzdXH
Disposable Piping Bags – http://amzn.to/1wdJUoC
Wilton #1M #2A #2D Tips – http://amzn.to/1yc11mv

Ingredients for Custard/Cream:

3/4 cup Coconut Milk
3/4 cup Half & Half
3 Egg Yolks (save the whites for the cupcakes)
1/3 cup Sugar
2 tbsp Cornstarch
1/2 tbsp Butter
3/4 cup Flaked Sweetened Coconut
3/4 tsp Vanilla Extract
1/8 tsp Salt

Method:
– Whisk coconut milk, half & half and egg yolks in a jug. Set aside.
– In a heavy-based saucepan, mix sugar and cornstarch. Over medium-low heat, slowly whisk in egg/milk mixture.
– Stirring constantly with a wooden spoon, bring to a boil and boil for 1 min.
– Remove from heat and stir in butter, vanilla, salt and flaked coconut.
– Place cling film or plastic wrap on the surface to prevent a skin from forming. Cool completely.
Note: I remove the custard to a bowl to cool. If needed, you can place the bowl in an ice bath to cool more quickly.

Ingredients for Cake:

2 1/4 cups Flour
1 1/2 cups Sugar
2 1/2 tsp Baking Powder
1 tsp Salt
3/4 cup Coconut Milk
3/4 cup Shortening
1 tsp Vanilla Extract
1/2 tsp Almond Extract
3 Egg Whites
1 cup Flaked Sweetened Coconut

1-2 cups Flaked Sweetened Coconut, for toasting

Method:
– Preheat oven to 350ºF. Line 2 – 12 cup cupcake pans with cases.
– Mix together flour, sugar, baking powder, salt, coconut milk, shortening, vanilla extract and almond extract on low and then increase to high until light.
– Add in flaked coconut.
– In a separate bowl, whip egg whites until stiff peaks form.
– Gently fold egg whites into batter.
– Evenly divide batter between cupcake cases.
– Bake for 20 – 25 min. until golden brown or toothpick inserted comes out clean.
– Cool in pans for 10 min. before removing to wire rack to cool completely.

– Place coconut for toasting on a baking tray and bake until lightly golden brown.

Ingredients for Stabilized Whipped Cream:

2 tsp Gelatin
8 tsp Cold Water
2 cups Whipping Cream
1/2 cup Confectioner’s Sugar

Method:
– In a small saucepan, sprinkle gelatin over water. Let sit 5 min.
– Over a low heat, stir to dissolve gelatin.
– Cool to room temp. Make sure gelatin doesn’t set.
– Whip cream and confectioner’s sugar until soft peaks form. Slowly add gelatin to whipped cream.

To assemble cupcakes:
– cut a small hole in the top of each cupcake.
– Fill hole with some custard (placing custard in a piping bag makes this very easy and quick).
– Cover top of cupcake with whipped cream (I use a Wilton 1M nozzle in a piping bag).
– Sprinkle toasted coconut over top.

Note: If you’re not eating these right away, then keep them refrigerated.