Butterscotch Caramel Coffee Food

BUTTERSCOTCH COFFEE

Steps:

• In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes., In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.

ICED CARAMEL COFFEE

Steps:

• While the coffee is still hot, pour it into your measuring cup and add the caramel sauce (Hint, you needn't actually measure the sauce in a separate cup if you're using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1 3/4 cup mark0.
• Add the sugar, too, then stir until both the sugar and caramel sauce have dissolved. Transfer to the refrigerator and chill until cold (You can hasten the process by using the freezer, but don't let it freeze.).
• When you're ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes.
• Add milk or half-and-half to each glass, to taste.
• Top with whipped cream, if desired, then garnish with cinnamon if you're using it. Finally, drizzle a little additional caramel sauce over the top as well.
• Serve.

CARAMEL BUTTERSCOTCH COFFEE

Steps:

• Pour coffee into a coffee mug add liquor, drizzle caramel, top with optional whipped cream and enjoy!

BUTTERSCOTCH COFFEE

Steps:

• In a small bowl, heat 1/2 cup butterscotch chips at about 70% power until melted, stirring occasionally.
• Cut a small hole in the corner of a small plastic bag (or use a pastry bag fitted with a #4 round tip) and fill with the melted chips.
• Pipe eight little garnishes onto a waxed paper lined baking sheet and refrigerate until set (10 to 15 minutes).
• In a large pitcher, stir the hot coffee and remaining butterscotch chips until chips are melted.
• Stir in cream and sugar.
• Pour into mugs and top each serving with whipped cream and a garnish.

CARAMEL BUTTERSCOTCH LATTE.

Steps:

• Combine ingredients in a 360ml (12 ounce) mug.

BUTTERSCOTCH CARAMEL DIP

Steps:

• In medium saucepan, heat ingredients over medium heat.
• Cook until mixture thickens, about 10 minutes.
• Transfer to a small bowl and let cool 15 minutes before using. Use as dip for fruit, pretzels, or small pieces of angel food cake.

BUTTERSCOTCH COFFEE

Steps:

• In a microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power for 2-3 minutes or until melted, stirring occasionally. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe "mom" eight times onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
• In a large bowl, stir the coffee and remaining butterscotch chips until chips are melted. Stir in half-and-half and sugar. Serve in mugs with whipped cream and "mom" garnishes.

CARAMEL-SCOTCH CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 375°. Unroll crescent dough into long rectangle; place on a parchment-lined baking sheet. Press perforations to seal. Spread cream cheese down center third of rectangle. Drizzle with ice cream topping; sprinkle with pecans. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle half the mixture over pecans., On each long side of dough, cut 8 strips at an angle, about 2 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat. Brush with beaten egg. Sprinkle with remaining brown sugar mixture., Bake until deep golden brown, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack to cool completely. Refrigerate until cold.