Catching up with the current salted caramel craze

It seems that one of the latest food crazes is anything to do with salted caramel. I have seen many different recipes for salted caramel cookies and desserts, and recently made a cookie that was fabulous; I will share that with you when I do my big Christmas cookie column.

Today I thought I would pass along a few salted caramel recipes for you to have on hand this fall and into the Christmas season. All of the recipes today are from Taste of Home magazine and Internet site. Some of my favorite recipes have come from Taste of Home, and I like the fact that they are favorites of common, ordinary cooks who make recipes for their family or friends. Many times those are the best recipes. Enjoy!

Salted Caramel Cupcakes

To help balance the sweetness of the brown sugar cupcake, these have a unique salty frosting. It's the best of both worlds!

1/2 cup butter, softened

1 cup packed dark brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup 2% milk

For the frosting:

1/3 cup sugar

4 teaspoons water

1/8 teaspoon salt

1 1/3 cups heavy whipping cream

* Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

* Fill paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.

* In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt.

* Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring until mixture turns an amber color.

* Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes. Yield: 10 cupcakes.

Salted Caramel Cappuccino Cheesecake

1 package (9 ounces) chocolate wafers

1 cup (6 ounces) semisweet chocolate chips

1/2 cup packed brown sugar

2 tablespoons instant espresso powder

1/8 teaspoon ground nutmeg

1/2 cup butter, melted

For the filling:

3 packages (8 ounces each) cream cheese, softened

1 cup packed brown sugar

1/2 cup sour cream

1/4 cup Kahlua (coffee liqueur)

2 tablespoons all-purpose flour

2 tablespoons instant espresso powder

4 eggs, lightly beaten

For the topping:

1/2 cup hot caramel ice cream topping

1/2 teaspoon coarse sea salt

* Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.

* Place the first five ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add butter, pulsing until combined. Press onto the bottom and 2 inches up the sides of prepared pan; set aside.

* In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 inch of boiling water to larger pan.

* Bake at 350 degrees for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

* Pour caramel topping over cheesecake. Refrigerate for at least 15 minutes. Remove rim from pan. Just before serving, sprinkle sea salt over caramel. Yield: 12 servings.

Salted Caramel and Dark Chocolate Figs

Here's a special appetizer that won't last long. Fruit, caramel and rich dark chocolate add a sweet touch to this grown-up dipped fruit.

12 large toothpicks

12 dried figs

4 ounces fresh goat cheese

1 teaspoon honey

1 teaspoon balsamic vinegar

1 package (11 ounces) Kraft caramel bits

2 tablespoons water

1/3 cup finely chopped almonds

1 1/2 cups dark chocolate chips, melted

Coarse sea salt

* Line a baking sheet with waxed paper and grease the paper; set aside. Insert a toothpick into each fig. Make a 1/2-inch cut on the side of each fig. Combine the cheese, honey and vinegar in a small bowl.

* Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe cheese mixture into figs.

* Melt caramels and water in a microwave; stir until smooth. Dip each fig into caramel; turn to coat. Place on prepared pan; let stand until set.

* Place almonds in a small shallow bowl. Dip bottom third of each fig into melted chocolate; allow excess to drip off. Dip into almonds and sprinkle with salt. Return to pan; let stand until set. Yield: 1 dozen, 12 Servings.

Salted Caramel Fudge Drops

These cookies, which start with a mix, are unbelievably decadent! Purchased caramel-filled Dove chocolates make these cookies over-the-top. It's nice dough to make ahead, roll into balls and freeze for up to 3 months. Then bake the cookies as you need them.

6 ounces unsweetened chocolate

1/3 cup butter, cubed

1 package (17-1/2 ounces) sugar cookie mix

1 egg

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

48 caramel-filled chocolate candies

Coarsely ground sea salt

* Melt unsweetened chocolate and butter in a microwave; stir until smooth. Cool slightly.

* In a large bowl, beat the cookie mix, egg, milk, vanilla and chocolate mixture. Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until edges are set.

* Press a candy into the center of each cookie. Let stand for 2 minutes. Sprinkle with salt. Remove from pans to wire racks to cool completely. Yield: 4 dozen.

To make ahead: Cookies can be stored for 1 week in an airtight container at room temperature.

Caramel Pecan Shortbread

3/4 cup butter, softened

3/4 cup confectioners' sugar

2 tablespoons evaporated milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

For the filling:

28 caramels

6 tablespoons evaporated milk

2 tablespoons butter

1/2 cup confectioners' sugar

3/4 cup finely chopped pecans

For the icing:

1 cup (6 ounces) semisweet chocolate chips

3 tablespoons evaporated milk

2 tablespoons butter

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

Pecan halves

Coarse sea salt

* In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

* On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut into 2-inch x 1-inch strips. Place 1 inch apart on greased baking sheets. Bake at 325 degrees for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

* For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie.

* For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. Spread 1 teaspoon icing on each cookie; top each with a pecan half. Lightly sprinkle a few granules of sea salt on each cookie. Let stand until set. Store in an airtight container. Yield: about 4 dozen.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.