Caramel Cashew Cupcake Food
CASHEW CARAMEL SUNDAES
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Bring 1/4 cup sugar and 1 tablespoon each light corn syrup and water to a simmer in a saucepan over medium heat; swirl (don't stir) until dark amber, 8 minutes. Remove from the heat; whisk in 1/2 cup heavy cream. Stir in 1/2 cup chopped cashews, 1 tablespoon butter, 1/4 teaspoon vanilla and a pinch of salt. Sever over ice cream.
CARAMEL CASHEW CAKE POPS
Nothing beats the pairing of buttery caramel and rich cashews; add it to a chocolaty cake pop and you have one irresistible little treat. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Prepare and bake cake mix 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 dulce de leche and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Coat with cashews. Insert cake pops into a styrofoam block to stand. Let stand until set.
Nutrition Facts : Calories 210 calories, Fat 11g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL CASHEW CHEESECAKE
For a special finale to a holiday meal, this impressive dessert is a sure bet. Prepare it the night before in only 25 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Wrap outside of 9-inch springform pan with foil. In small bowl, mix graham cracker crumbs and butter with fork until well blended. Press firmly against bottom and up sides of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in brown sugar, beating until light and fluffy. On low speed, beat in 1/4 cup whipping cream, the vanilla and 1/4 cup of the caramel topping. Add eggs, one at a time, beating well after each addition. Fold in chocolate chips. Pour over crust in pan.
- Bake 1 hour 25 minutes to 1 hour 35 minutes or until cheesecake is set 2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate at least 6 hours or overnight.
- In small bowl, beat 1 cup whipping cream with electric mixer until stiff peaks form. Remove side of pan. Top individual servings with whipped cream; drizzle with remaining caramel topping. Sprinkle with cashews.
Nutrition Facts : Calories 540, Carbohydrate 46 g, Cholesterol 145 mg, Fat 6, Fiber 1 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 38 g, TransFat 1 g
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