The Humble Biscuit Elevated

I think everyone loves a good flaky biscuits dripping with butter. But who really thinks about making this a sweet treat? If you want to get technical, since biscuits are a major part of strawberry shortcake, it already has. But having the biscuit itself stand alone is a different matter. And a sweet biscuit with icing no less.

To avoid any confusion here for my British readers who are thinking, “Well of course biscuits are sweet,” I’m referring to American baking powder biscuits. The terminology can be a bit confusing at times because in UK, biscuits are cookies. Don’t get me started on flapjacks. In the USA, that’s a pancake, but in UK it’s a lot like our granola bars (and they’re delicious if you want to try them).

These biscuits are special because instead of dripping with butter, these are dripping in caramel sauce. Then it’s topped off with a delicious cream cheese drizzle.

Caramel Topping

There’s a lot of choice here too since you can go homemade or store bought.

There are some really delicious store-bought caramel sauces so you needn’t feel any guilt using them. And if you want a quick dessert, this is the way to go.

You can make your own and it’s pretty easy too. The recipe is written for homemade caramel sauce. The ingredients are pretty basic and are items that are on hand in any well-stocked pantry. The only drawback is that sometimes the sauce can get gritty if it’s not cooked enough then cools. It doesn’t, however, affect the taste.

Oh That Icing

The icing is about the only thing you have to make from scratch, but believe me when I say that it’s worth it.

This is so good, you may want to eat it all by itself! There’s one caveat here–take the time to sift the confectioner’s sugar. It’s a step I often would eliminate because it’s tedious and often a bit messy. Needless to say, I got poor results each time I did.

The Recipe

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Caramel Cream Cheese Biscuits

A quick and delicious dessert

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: caramel biscuits, caramel sauce, cream cheese icing, sweet dessert biscuits

Servings: 8

Calories: 209kcal

Author: Judith Hannemann

Ingredients

• 1 can refrigerated “grands-style” biscuits 8 count (or your own favorite recipe)

Cream Cheese Frosting:

• 4 oz softened cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 3 to 4 tbs milk

Caramel Sauce:

• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 cup light cream or half-n-half

US Customary - Metric

Instructions

• Bake biscuits as per package/recipe directions. Cool on a rack.
• Prepare caramel sauce by placing all sauce ingredients in a small saucepan heating over low heat and stirring frequently. Bring it to a boil and cook for 5 minutes stirring constantly at this point. Remove from heat and cool slightly.
• Prepare icing by beating the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla and enough milk until the consistency is such that it can be drizzled.
• Assemble by drizzling about 2 tablespoons of caramel sauce over each biscuit then drizzle with the icing.

Notes

Substitute your own biscuit recipe for the refrigerated variety if you wish.
Store-bought caramel sauce may be substituted for the homemade.

Nutrition

Serving: 1biscuit | Calories: 209kcal | Carbohydrates: 24g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 86mg | Potassium: 53mg | Fiber: 1g | Sugar: 22g | Vitamin A: 415IU | Calcium: 38mg | Iron: 1mg

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Banoffee Pie Is Britain’s Favorite

If you’ve never tasted banoffee pie, you’re in for a real treat.

This is, hands down, Britain’s favorite dessert. The Brits call dessert “pudding,” which is confusing to many Americans. Now your “pud” as they say, can actually be a custard or American-style pudding but it can also be a cake, pastry or this banoffee pie.

This is an easy dessert to make too. You can eliminate making the toffee if you have some dulce de leche on hand because essentially that’s what you’re making. You can also use that canned whipped cream–the real stuff–if you put it on each piece as you serve it. Therefore I consider this banoffee pie to be one of the easiest desserts you can make! And another great thing is that it’s perfect to use up those bananas that may be getting a bit ripe.

Use Digestives For Authentic Taste

While graham crackers are an adequate substitute for genuine digestive biscuits, the digestives are more authentic and taste better.

Most larger food store carry digestive biscuits. First, don’t be fooled by the name. The English call cookies biscuits and the term “digestive” is another curious thing. Actually that comes from the fact that they have quite a bit of baking soda in the recipe. Since baking soda was alway thought to aid digestion, hence the curious name. Anyway, if your store has them, they’ll be with the imported cookies. Make sure to get the plain ones as they do chocolate covered ones as well–they are fantastic so buy some to eat but they can’t be used for the crust.

Digestives like graham crackers have some redeeming value in that they are whole grain and have a bit of fiber.

Whipped Cream With Moxie

Unless you have a heavy cream with 40 percent plus butterfat, you’ll have to stabilize whipped cream if you want it to hold up in the long haul–that is if you want it to remain all whippy after a few hours. That’s not a problem in Europe where creams have a higher percentage of fat, but in the States real heavy cream is only about 36 percent butterfat.

Many people use the cream cheese method to stabilize the cream. To be honest, I’ve never had much success doing it that way and I can always taste the cream cheese. Not that it’s a bad thing, but personally, I want cream to taste like, well, cream.

What I took to using was a fantastic product called Instant Clear Jel. It imparts no flavor to the cream and it works like a charm. I mix it with the sugar or confectioners/icing sugar I use to sweeten the cream. About a scant half tablespoon per 16 ounces/475 ml is what I use and that seems to be just right. However, you must keep a sharp eye because once the peaks form, it can quickly become dense and unspreadable. Underbeating is highly recommended here–been there, done that.

The Recipe

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Banoffee Pie

One taste of this banoffee pie and you’ll know why it’s Britain’s favorite dessert

Prep Time15 minutes mins

Chilling Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Dessert, Snack

Cuisine: British

Keyword: banana desserts, British dessert recipes, caramel pecan rolls, dulce de leche, Favorite desserts

Servings: 8

Calories: 539kcal

Author: Judith Hannemann

Ingredients

Base:

• 1 1/2 cups digestive/graham cracker crumbs
• 3 tbs butter melted

Toffee Filling:

• 3 tbs butter
• 1/4 cup brown sugar
• 14 oz can condensed milk
• 1 tsp vanilla
• -OR-
• 1 can prepared dulce de leche

Topping:

• 3 small bananas sliced
• 1 1/4 cups heavy whipping cream—see NOTES
• 2 oz melted dark chocolate

US Customary - Metric

Instructions

• Mix the base ingredients and press into a 8-in/20cm springform pan that has been lined with parchment on the bottom.
• If you make the filling, heat the butter and sugar in a saucepan over low heat and stir until combined. Add the condensed milk and bring to a boil, stirring for 2-3 minutes. Be careful not to overcook this or it will become gritty with a fudge-like texture (although it will still taste good). Stir in the vanilla and pour into the prepared pan. Alternatively, you may use prepared dulce de leche if you want to eliminate this step.Refrigerate for at least 1 hour.
• Place the sliced bananas on top of the toffee filling. Whip the cream until peaks form (I advise stabilizing the whipped cream). Spread whipped cream on top of the bananas.
• Drizzle with melted chocolate and refrigerate until ready to serve.

Notes

In a pinch you can substitute whipped topping, but it will not taste as good. Likewise, canned whipped cream, such as Reddi-Whip, may be added at the time you serve the pie. However, I highly recommend using real whipped cream and stabilizing the cream either using the cream cheese method or using instant clear jel and my preferred method is the clear jel.

Nutrition

Serving: 1g | Calories: 539kcal | Carbohydrates: 60g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 231mg | Potassium: 451mg | Fiber: 2g | Sugar: 46g | Vitamin A: 970IU | Vitamin C: 5mg | Calcium: 184mg | Iron: 2mg

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Sunday Breakfast

Looking for something to serve for a Sunday breakfast or brunch?

These caramel pecan rolls may be just what you’re looking for. They’re a little different from the usual pancakes, waffles, eggs, etc. These go down really easy with the sweet tooths in the family. In fact, these go over very well even with folks who aren’t always hungering for sweets.

The dough is, of course, a “sweet dough.” However, it’s not as sweet as some by the same name since it has a minimum amount of sugar. The sugar shows up elsewhere and is not overpowering.

Unusual Ingredient

The dough contains what I consider to be a rather unusual ingredient–cornmeal.

I was intrigued when I found the original recipe on Taste of Home’s site. I’ve never seen cornmeal added to any sweet dough rolls I have ever made.

The first thing you have to do is cook the liquids and the cornmeal then let it cool down enough that it doesn’t kill the yeast. The cornmeal swells so you’ve got a polenta-like substance (which tastes very good by the way).

I did notice that the resulting rolls have a little more body to them than other rolls of this type. They’re soft but substantial, if that makes any sense. Also, the dough doesn’t rise like a balloon–so don’t expect it to do so. That’s a word to the wise. It will proof a little slower than usual. I did “proof” my yeast so I knew there was no problem there.

However, when I taste tested a roll, not only did it have a great flavor, but the actual bread part was nice and soft. It had a texture that is hard to describe. Substantial yet smooth and velvety.

Brown Sugar

I used dark brown sugar for the topping. If you use this variety, you will get a rich and full-bodied caramel flavor which will be, of course, darker.

You can use light brown and get great results too. Using dark brown sugar is just a personal preference of mine which I urge you to try. However, don’t go out and buy it special if you have only light brown on hand.

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The Recipe

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Caramel Pecan Rolls

You won’t want to stop at just one of these caramel pecan rolls. Easy to make too!

Prep Time2 hours hrs

Cook Time25 minutes mins

Total Time2 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: caramel pecan rolls

Servings: 12

Calories: 411kcal

Author: Judith Hannemann

Ingredients

• 1 cup milk
• 1/4 cup water
• 2 tbs cornmeal
• 1/4 cup sugar
• 1/4 cup unsalted butter
• 1 tsp salt
• 3 1/2 to 3/3/4 cups flour
• 1 packet yeast
• 1 egg

Topping

• 1 cup dark brown sugar
• 1/4 cup unsalted butter
• 1/4 cup milk
• 3/4 cup chopped pecans

Filling

• 1/4 cup butter melted
• 1/4 cup sugar
• 1 tsp cinnamon

US Customary - Metric

Instructions

• In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough.
• Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into a greased 13x9-in. baking pan. Sprinkle with pecans; set aside.
• Punch dough down. Roll into a 12x15-in. rectangle; brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from the long side; pinch seams and turn ends under. Cut roll into 12 slices. Place 12 slices, cut side down, in baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
• Bake at 375 degrees F for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

Nutrition

Serving: 1roll | Calories: 411kcal | Carbohydrates: 57g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 251mg | Potassium: 135mg | Fiber: 1g | Sugar: 27g | Vitamin A: 415IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2.1mg

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The hardest part of making these butterscotch caramel bars is removing the paper from the caramels!  But it’s worth it.

These bars are the greatest!!  They are very easy to make as well.  The base is a sugar cookie mix. The hardest part was taking all those pesky cellophane papers off the caramels (and I didn’t even sneak ONE).

Originally, this bar cookie recipe was made with everything butterscotch, but I thought you couldn’t go wrong with some chocolate, especially super dark chocolate, to offset that flavor. Good decision.

These are yummy and chewy

You can substitute vanilla pudding mix for the butterscotch if you think butterscotch pudding would be too much of a good thing.

As far as the add-ins to the caramel topping, I used crispy rice cereal because the only nuts I had were almonds, walnuts and some pecans…which somehow I didn’t think would be good with this.  Now if I had cashews or peanuts, that would be an entirely different story.  My guess is those 2 varieties would compliment this flavor, but add in what you like.  I did find the rice krispies didn’t stay “crisp” and got a bit chewy, but strangely, that was kind of nice–at least to my way of thinking.

Butterscotch Caramel Bars

• 1 pkg (17.5 oz) sugar cookie mix
• 1 pkg (3 oz) instant butterscotch pudding mix*
• 1/2 cup (1 stick) softened butter
• 1 egg
• 1 bag (14 oz) caramels
• 1/2 cup light cream or evaporated milk
• 2 cups cocktail peanuts or cashews**
• 3/4 cups butterscotch chips
• 1/4 cup dark chocolate chips

*You can substitute vanilla pudding mix
**For nut allergies, crisp rice cereal may be substituted


Preheat oven to 350 degrees F. 


With an electric mixer, beat together the cookie mix, pudding mix, butter and egg. Press mixture firmly into the bottom of an ungreased 13 x 9-inch pan.  Bake for 20-25 minutes or until set and beginning to turn golden brown at the edges.


Place unwrapped caramels and cream in a heavy saucepan. Heat over medium-high heat, stirring frequently, until caramels are melted.  Stir in the nuts (or cereal) coating nuts well.  Pour over sugar cookie base, spreading evenly over the top.


Distribute butterscotch and chocolate chips over the top.  Let cool until caramel is set.  You may find it easier to cut if you chill the cookies a bit.


Since these are rich, I suggest cutting into smaller portions.  I got 18 cookies out of it.

Butterscotch Caramel Bars

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Quickie Kit Kat Bars

 

Here’s this week’s Meatless Monday entry–Quickie Kit Kat Bars.  Yes, I know it’s candy…but it IS meatless, and it’s by a special fan request

This is an easy snack and I had small amounts of caramel sauce, graham crackers and chocolate chips and some coarse-grained white sea salt, so why not?

Ready in a jif

I had originally planned a peanut noodle bowl for this week, however, when my fans saw this and I said I’d probably post it Friday….well, that’s a LONG time, so I hold off the noodle bowl to NEXT week and publish these homemade candy bars. LOL!

Anyway, I did tell dessert and baking bloggers that as long as it was meatless (and this sure qualifies) it can be posted on my “roundup” here….

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Quickie Kit Kat Bars

These homemade Kit Kat bars are a delicious combination of graham crackers with sea salt, caramel and chocolate.

Prep Time5 minutes mins

Cook Time2 minutes mins

Total Time7 minutes mins

Course: desserts

Cuisine: American

Keyword: candy recipe, caramel, chocolate, graham crackers, kit kat bars

Servings: 10 -12

Calories: 200kcal

Author: Judith Hannemann

Ingredients

• 8 sheets graham crackers
• 1/2 cup caramel sauce
• 1 cup semi-sweet chocolate chips
• 2 tbs butter
• 1 tbs coarse sea salt

Instructions

• Line an 8 x 8-inch or 9 x 9-inch pan with aluminum foil.
• Lay out a layer of graham crackers along the bottom. Fill in spaces with pieces of graham crackers so the bottom is totally covered.
• Microwave caramel sauce on HI for 20 seconds, or until it's thinner pourable consistency. Pour over graham crackers, and spread in an even layer.
• Top with the rest of the graham crackers, repeating as in the first layer, with all the spaces filled.
• Microwave chocolate chips and butter on HI for 1 minute. Remove and stir until very smooth. Spread chocolate over top. Chill.
• Top with coarse salt and cut into pieces of desired size

Nutrition

Serving: 1piece | Calories: 200kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 833mg | Potassium: 131mg | Fiber: 2g | Sugar: 9g | Vitamin A: 89IU | Calcium: 26mg | Iron: 2mg

Quickie Kit Kat Bars

Quicke Kit Kat Bars

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Caramel Graham Cracker Parfait

 

Anyone who lives in upstate New York is familiar with a family-owned convenience store called Stewart’s Shops and their famous ice cream.

They own and maintain their own dairies and have a stellar reputation in the area.  One thing they are known for is their ice cream, and it’s many proprietary flavors.

One such flavor is “Crumbs Along the Mohawk,” which is so faintingly delicious, you can’t stop eating it or get it off your brain.

Caramel Graham Cracker Parfait

This heavenly concoction consists of a caramel/graham cracker flavored ice cream with bits of caramel coated graham cracker round thrown in.  One taste and you’re hooked.

I love this so I decided to try to come up not with an ice cream, but an easy dessert that mimicked this flavor.

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Caramel Graham Cracker Parfait

This heavenly concoction consists of a caramel/graham cracker flavored ice cream with bits of caramel coated graham cracker round thrown in.  One taste and you’re hooked.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: desserts

Cuisine: American

Keyword: caramel, graham crackers, parfait recipe

Servings: 4

Calories: 435kcal

Author: Judith Hannemann

Ingredients

• 1 box instant butterscotch pudding mix
• 1 3/4 cup milk
• 1/2 up butterscotch morsels
• 1 tsp vegetable shortening like Crisco--don't use butter or margarine
• 2 whole graham crackers
• 2 cups whipped topping
• 1/2 cup caramel sauce

Instructions

• Place milk and pudding mix in a medium bowl and whisk with a wire whisk for 1 minute. Refrigerate until set, about 1 hour.
• Place graham crackers on a sheet of waxed paper. Melt butterscotch morsels and shortening in a microwave in a microwave-safe bowl for 1 minute on high; stir until no lumps remain. If there are lumps, microwave on high an additional 30 seconds. Pour melted butterscotch over graham crackers, spread to coat evenly. Chill until butterscotch is set.
• Fold 1 cup of butterscotch pudding into the 2 cups of whipped topping. Break the butterscotch-coated grahams into small pieces.
• In parfait or dessert cups, layer this way dividing evenly between 4 dessert cups:
• plain pudding (about 2 tbs)
• caramel sauce (about 1 tbs)
• graham bits (about 1 tbs)
• whipped topping mixture (about 3 tbs)
• repeat 1 more time in all dessert cups
• Decorate top with a dollop of whipped topping and any remaining graham bits.
• Drizzle remaining caramel sauce over the top.

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 80g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 453mg | Potassium: 215mg | Fiber: 1g | Sugar: 52g | Vitamin A: 247IU | Calcium: 168mg | Iron: 1mg

Caramel Graham Cracker Parfait

 

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