CARAMEL-CASHEW CAKE BARS
These rich bars are a hit with everyone who tries them. The moist, cake-like crust pairs well with the chewy caramel and salty cashews.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 bars.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugars, baking powder and salt. Beat in the eggs just until combined. Fold in the cashews. Spread into a greased 8-in. square baking dish. , Bake at 350° for 20-25 minutes or until top springs back when lightly touched. , In a small bowl, combine the topping ingredients. Spread over cake. Broil for 1-2 minutes or until bubbly and lightly browned. Cut into bars while warm. Cool on a wire rack.
Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 140mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
CARAMEL CASHEW CUPCAKE
Steps:
- Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
- For the caramel sauce: In a small, heavy saucepan, mix together the brown sugar, cream, vanilla and salt. Cook over medium heat, stirring occasionally, until the mixture thickens and browns. Set aside to cool. Reserve 1/4 cup for the cake batter and 1/2 cup for the frosting; set aside the rest for drizzling on top of the cupcakes.
- For the cake batter: On an ungreased baking sheet, roast the cashews for 5 minutes; cool and chop into pieces. Reserve 1/4 cup for the batter and set aside the rest for garnishing the cupcakes.
- Sift together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the buttermilk, oil, orange zest, vanilla extract, eggs and the reserved 1/4 cup caramel sauce and 1/4 cup chopped cashews. Mix until smooth and completely combined.
- Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting.
- For the caramel frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth. Add in the vanilla extract and reserved 1/2 cup caramel sauce and mix until combined.
- To assemble: Frost each cupcake with some of the caramel frosting. Drizzle the remaining caramel over the top of each cupcake and sprinkle with the remaining chopped cashews. Sprinkle with orange zest to taste. Serve immediately or store in an airtight container for up to 2 days.
CARAMEL CASHEW CLUSTERS
Several years ago, a co-worker came across candies like these in a store and asked if I could make them. After some trial and error, I came up with a winning recipe. -Karen Daniels, Jefferson City, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set., In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.
Nutrition Facts : Calories 228 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
PRESENT CAKE POPS
If only all wrapping paper tasted this sweet. We used cut strips of Fruit Roll-Ups for ribbon, but the pop-sibilities are endless! -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add 1/2 cup frosting and mix well. Press cake mixture into silicone ice cube trays; insert a lollipop stick into each. Freeze for at least 2 hours or until cake cubes are firm., Run a small spatula around the edge of each cake cube to loosen; remove from trays. In a microwave, warm remaining vanilla frosting; stir until smooth. Dip pops in frosting. Insert cake pops into a styrofoam block to stand. Form ribbons and bows with strips of fruit rolls. Let stand until set.
Nutrition Facts : Calories 123 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CASHEW BUTTER COOKIES
These cashew butter cookies are on a more sophisticated level than peanut butter. They are vegan and gluten-free, so you'll be able to share with all your friends. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 19m
Yield 20 cookies
Number Of Ingredients 4
Steps:
- In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork., Bake at 350° for 18 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 90 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
CASHEW CARAMELS
These delicious homemade sweets, with toasted cashews and vanilla bean paste, make a great party nibble or edible gift
Provided by Jennifer Joyce
Categories Buffet, Canapes, Treat
Time 35m
Yield Makes 35-40
Number Of Ingredients 7
Steps:
- Line a 20cm square tin with foil and rub generously with vegetable oil. Add half the cashews to the tin. In a saucepan, bring the butter, cream and vanilla to the boil, then remove from the heat.
- In a large heavy-based saucepan, heat the sugar and syrup on a medium-low heat until it reaches 155C on a sugar thermometer. Do not stir or the sugar will crystallise. Turn off the heat and very carefully add to the cream mixture. Stir together and heat again until it reaches 125C on the thermometer. Remove from the heat and pour in the remaining nuts. Quickly pour into the tin, sprinkle over the salt and leave to cool.
- When firm (after 3-4 hrs), cut into pieces -use a knife that has been dipped into boiling water. Wrap in baking parchment until ready to eat. Will keep for 2 weeks in an airtight tin.
Nutrition Facts : Calories 182 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
COCONUT-RUM CAKE POPS
Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions. Cool completely on a wire rack., In a large bowl, mix frosting, coconut and extracts. Tear cake into pieces. In batches, pulse cake in a food processor until crumbs form. Stir crumbs into frosting mixture. Shape into 1-in. balls; place on baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours until firm., Dip cake pops in melted candy coating, allowing excess to drip off. Roll in toasted coconut. Insert cake pops in a Styrofoam block; let stand until set.
Nutrition Facts : Calories 188 calories, Fat 8g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.
CAKE EYEBALLS
Customize these cake balls to your liking with the flavors of your choice. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Prepare and bake cake mix according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add frosting and mix well. Shape into 1-1/2-in. balls. Place on baking sheets. Chill cake balls until firm, at least 2 hours in freezer or at least 3 hours in refrigerator., In separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip each cake ball in coating; allow excess to drip off. Decorate as desired. Let stand until set.
Nutrition Facts : Calories 182 calories, Fat 8g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
More about "caramel cashew cake pops food"
SALTED CASHEW CARAMEL ENERGY BITES - MINIMALIST BAKER …
From minimalistbaker.com
5/5 (47)Calories 105 per servingCategory Dessert/Snack
- To a food processor add pitted dates, cashews, coconut, and sea salt (adjust amount as needed if nuts are salted). Note: If you don’t have a food processor you can try using a blender, but dates can be tough for blenders due to their sticky nature, so use a low speed if possible and pulse rather than blending.
- Pulse until the mixture is blended into a dough and starts to clump together (~30 seconds to 1 minute). If it’s too dry or crumbly and it doesn’t stick together when pressed between two fingers, add more pitted dates (just ensure your dates are sticky and fresh, or it will only further dry out the mixture.) If still dry and crumbly, you could add a bit of cashew butter to help them form (optional).
- Scoop out 1 ½ Tbsp amounts (we love this scoop) and roll into balls. As the original recipe is written, ~9 balls.
- Enjoy immediately or store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month. We prefer these right out of the fridge for best flavor and texture!
THE BEST VEGAN CASHEW CREAM CARAMEL CANDY RECIPE
From foodal.com
4/5
- Line an 8×8″ pan with parchment so that it hangs over the edges. Spray with cooking spray and set aside.
- Measure 2/3 cup water in a 2-cup glass measuring cup and heat in the microwave until boiling. Add the cashews and set aside to soak for at least 1 hour.
- Place the cashews and their soaking liquid in a blender and blend until very smooth, about 1 minute. Transfer back to your measuring cup; you should have just a bit less than 1 cup of cashew cream. Add cold water if necessary to bring it up to an even cup.
- Place the cashew cream, margarine, and salt in a small saucepan over very low heat and stir occasionally, until the margarine is melted. Do not allow it to boil, or even simmer around the edges. This must be done on the stovetop rather than in the microwave.
CARAMEL CASHEW BARS {VIDEO} - I AM BAKER
From iambaker.net
5/5 (1)Total Time 30 minsCategory DessertCalories 198 per serving
- Preheat oven to 325°F. Line a 13x9x2 inch baking pan with foil - be sure to extend the foil a little over the edges. Spray foil with non-stick cooking spray.
- In a medium saucepan over medium-low heat, melt caramels and cream until smooth. Remove from heat and stir in vanilla and cashews.
SALTED CARAMEL CAKE POP RECIPE & SPICES - THE SPICE …
From thespicehouse.com
BROWNED BUTTER POUND CAKE WITH CARAMEL-CASHEW …
From pillsbury.com
WHITE CHOCOLATE CARAMEL CASHEW CLUSTERS - SALLY'S …
From sallysbakingaddiction.com
CARAMEL CASHEW CUPCAKES - PIES AND TACOS
From piesandtacos.com
CASHEW CARAMEL POPCORN RECIPE | OH NUTS BLOG
From ohnuts.com
3 INGREDIENT CARAMEL CASHEW CLUSTERS - CREME DE LA CRUMB
From lecremedelacrumb.com
CARAMEL APPLE CAKE POP RECIPE | ONE INGREDIENT CHEF
From oneingredientchef.com
CASHEW CARAMEL COOKIES RECIPE | KITCHN
From thekitchn.com
CARAMEL CASHEW CAKE POPS | PUNCHFORK
From punchfork.com
CARAMEL CASHEW CAKE POPS | RECIPE | CAKE POP RECIPE, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search