Cinnamon Caramel Coffee Food

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.

CINNAMON-CRUSTED COFFEE CHEESECAKE PIE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°F. Mix graham crumbs, 1/4 cup of the sugar and the margarine; press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling. Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Add the 1/3 cup coffee; mix well. Add eggs; mix just until blended. Pour into crust.
• Bake 35 to 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight.
• Drizzle melted chocolate over pie; refrigerate until set. Mix caramel topping and flavored instant coffee in small saucepan; cook on low heat until well blended and heated through, stirring occasionally. Cool to room temperature. Cut pie into 10 slices. Drizzle 1 Tbsp. of the caramel sauce onto each of 10 dessert plates; top each with a slice of pie and an additional 1-1/2 tsp. of the remaining caramel sauce.

CINNAMON-CARAMEL ICED COFFEE RECIPE

Steps:

• Place coffee in filter in brew basket of coffee maker; sprinkle with cinnamon. Place caramel topping in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir until well blended. Refrigerate until ready to serve.
• Pour coffee mixture over ice cubes in tall glasses. Serve with milk and sugar, if desired.

CINNAMON ROLL COFFEE CAKE

Steps:

• 1. preheat oven to 350°. Coat a 9 inch round 2 inch deep cake pan with nonstick spray. Stir together the 3/4 cup Brown sugar, cream, and a pinch of salt for the caramel topping in a measuring cup. Pour caramel into the prepared pan, spreading to coat bottom of the pan. Sprinkle pecans over caramel.
• 2. Process the 1/2 cup Brown sugar, 1/3 cup flour, 4 tablespoons butter, cinnamon, and 1/4 teaspoons salt for the streusel in a food processor, pulse until mixture is sandy but without clumps. Set streusel aside.
• 3. Whisk the 1 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoon table salt for the cake in a bowl. Set dry ingredients aside.
• 4. Whisk together buttermilk, yogurt, and eggs in a measuring cup with a pouring spout. Set aside. Using a hand mixer, cream together the one stick butter and three quarter cup sugar in a bowl only until combined. Alternately add flour mixture and buttermilk mixture to the creamed mixture, starting and ending with flour mixture. Blend only and not to incorporate the dry ingredients into the batter. Spread half of the batter over the caramel in the cake pan, then sprinkle with half of the streusel. Carefully spread remaining batter over streusel in cake pan. Top with the remaining streusel.
• 5. Bake coffee cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool cake for five minutes on a rack, then run a paring knife around the sides to loosen cake. Let coffee cake cool slightly before serving.

CARAMEL-PECAN SOUR CREAM COFFEE CAKE

Steps:

• For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
• For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
• Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
• For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
• When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.

CARAMEL COFFEE FRAPPUCCINO

Steps:

• In a blender, mix ice and milk together until well blended.
• Add in coffee, creamer, and caramel sauce.
• Blend well.
• In a cup, drizzle the inside with caramel. Pour in the frappuccino and top with whipped cream.
• Enjoy!

OVERNIGHT CARAMEL LATTE CINNAMON ROLLS

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Roll out bread dough on lightly floured surface into 16x8-inch rectangle.
• Mix 2 Tbsp. half-and-half, and 1 Tbsp. each coffee and cinnamon in medium bowl until blended. Add sugar and butter; mix well. Spread onto dough.
• Roll up, starting at one long side. Pinch seams together to secure. Cut crosswise into 16 slices; place, cut sides up, in prepared pan. Cover.
• Refrigerate 8 hours.
• Remove rolls from refrigerator; let stand at room temperature 45 min. to 1 hour or until doubled in size.
• Heat oven to 350°F. Bake rolls, uncovered, 20 to 25 min. or until golden brown. Cool 10 min.
• Meanwhile, microwave caramels with remaining half-and-half, coffee and cinnamon in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
• Remove rolls from pan to wire rack. Place wire rack on baking sheet. Drizzle caramel sauce over rolls; sprinkle with nuts. Serve warm.

CINNAMON CARAMEL COFFEE

Steps:

• Make the cinnamon flavored coffee.
• Pour the hot coffee into a container, add the caramel sauce and stir until all the sauce has dissolved.
• Next add the milk to the coffee mixture, stir, cover and place in fridge to chill.
• Whip the heavy cream, cinnamon and caramel sauce together, until the cream is smooth, thick and creamy.
• Cover and chill until needed.
• Once the coffee is thoroughly chilled pour it into a large frosted glass filled with the flavored and plain ices.
• Top with the flavored whipped cream , drizzle a little caramel sauce over cream and add a cinnamon stick for stirring.
• Enjoy, enjoy, enjoy.

COUSIN MARIE'S OLD FASHIONED COFFEE CAKE WITH CARAMEL TOPPING

Steps:

• Mix the brown sugar, cinnamon and melted butter well
• Stir in chopped walnuts and set aside
• In food processor add dry ingredients, baking powder, flour, white sugar, salt, and pulse until blended
• Cut softened cream cheese and butter into chunks and add to food processor and pulse until blended. The mixture will stick together if pressed in your hand.
• Put the mixture from the food processor into a large bowl. Make a well in the centre and add the cream, vanilla, and egg. Break the egg yolk and blend slowly, just until everything is moistened. Like when you are making muffins.
• Preheat the oven to 375 and grease and 8 X 8 square pan.
• Press the cake mixture into the plan
• Add small chunks of cream cheese around the top - I push them in slightly with my finger!
• Spoon on the brown sugar topping (this will sink into the cake as it bakes)
• Bake for 30 to 35 minutes.
• Let cool and Enjoy with a smoky dark coffee.

TURKISH COFFEE BROWNIES WITH CINNAMON CARAMEL

Steps:

• Heat oven to 350 F. Line a 9-by-13 baking pan with parchment paper and grease with a nonstick cooking spray.
• In a double boiler or a medium heatproof bowl placed over a gently simmering pot of water, melt chocolate, butter, cocoa and sugar together until mostly smooth. Turn off the heat, stir until completely smooth and fully melted.
• Whisk in the eggs, one at a time, then vanilla, espresso powder and cardamom and salt.
• Stir in flour with a spoon and scrape batter into prepared pan, spreading until even.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out batter-free.
• While the brownies bake, make the caramel: Melt the sugar over medium to moderately high heat in a 2-quart pot, stirring the sugar as it melts to ensure it heats evenly.
• Cook the liquefied sugar to a copper color. Add the butter and stir until the butter melts. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time.
• Remove from the heat and stir in the cinnamon and salt. Set aside until needed.
• Cut the brownies into 16 or 32 squares and serve with cinnamon caramel sauce drizzled over the top. Sprinkle with flaky sea salt, if desired.

1-DISH CARAMEL PECAN COFFEE CAKE (ROUND)

Steps:

• MIX batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Combine Cinnamon Sugar Topping Ingredients in a small bowl and set aside. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.
• TOP batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
• BAKE by placing in a COLD oven; set temperature to 350°F Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.

CINNAMON SYRUP

Steps:

• In a medium saucepan set over high heat, combine water, brown sugar, and cinnamon. Whisk continuously until sugar is dissolved and mixture comes to a boil. Reduce heat to a simmer and whisk for 5 minutes longer, or until syrup thickens.
• Remove pot from heat and stir in vanilla. Transfer syrup to a clean glass jar and allow to cool. Cover and store in the refrigerator for up to one month.

CARAMEL COFFEE CIDER

Steps:

• Place coffee and cinnamon in brew basket of coffee maker.
• Add water to coffee maker and brew coffee.
• Mix the caramel topping and the apple cider together, then halve the mixture between two coffee mugs.
• Pour the steaming coffee into the prepared mugs and top with the whipped cream.
• Drizzle on the caramel topping and sprinkle with cinnamon.

PULL-APART CARAMEL COFFEE CAKE

Steps:

• Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

HOMEMADE CARAMEL SYRUP

Steps:

• Gather the ingredients.
• In a small saucepan over low heat, combine the sugar and 1/4 cup of water.
• Stir constantly until the sugar dissolves, 8 to 10 minutes.
• Turn up the heat to medium-high, cover, and boil for 3 minutes.
• Remove from heat. Add the remaining 1/4 cup of water in a slow stream, stirring constantly.
• Stir in the vanilla extract and salt.
• Let the syrup cool completely, then transfer to a sealed container and store in the refrigerator for up to two weeks.
• Use the caramel syrup in beverages or over food and enjoy.

CARAMEL-PECAN CINNAMON TWIST COFFEE BREAKERS

Steps:

• In saucepan, melt margarine or butter; stir in sugar and syrup, bring to rolling boil.
• Spread in large oblong pan.
• Sprinkle with pecans.
• Dissolve yeast in warm water in mixing bowl.
• Mix in Bisquick and beat vigorously.
• Turn dough onto board dusted with Bisquick.
• Knead until smooth, about 20 times.
• Roll out into 12-inch square.
• Brush with 2 tablespoons melted margarine or butter.
• Sprinkle center third with one-half the sugar and cinnamon mixture.
• Fold one-third over the center third.
• Sprinkle with remaining sugar and cinnamon.
• Fold remaining third over the two layers.
• Cut with sharp knife crosswise into strips about 1-inch wide.
• Take hold of each end of strip and twist.
• Seal ends firmly.
• Place in pan about 1-1/2-inches apart.
• Cover.
• Let rise in warm place until doubled in bulk, about 1 hour.
• Bake at 400 (F) for about 20 minutes. Invert pan immediately.

CARAMEL COFFEE MACARONS RECIPE (VIDEO)

Steps:

• Line 2 to 3 baking sheets with parchment paper. Draw circles on the back of the paper, if desired, about 1-inch in diameter; I like to make smaller cookies. Guides are optional.
• Combine almond flour, confectioner's sugar and coffee in a large bowl. Add 55 grams of egg whites on top, do not stir! Place remaining 55 grams of egg whites into a stand mixer bowl.
• Place water and granulated sugar into a small saucepan. Cook over medium heat until sugar syrup reaches 240F. When sugar syrup is almost ready, turn on mixer to high speed and whisk egg whites until soft peaks form. Slowly pour in sugar syrup, whisking egg whites on high speed; whisk for about 5 minutes until meringue is thick and glossy. Fold meringue into prepared flour and egg whites. Batter needs to be a specific consistency, not too thick or too thin. Be careful not to over stir! Fold batter and test often -- batter should drop off of your spatula in a ribbon and should settle down completely in 10 to 15 seconds.
• Transfer into a large pastry bag tipped with a round tip. Pipe onto prepared parchment paper. Tap pan several times, hard against the counter, to release any trapped air bubbles. Let cookies stand at room temperature for 1 HOUR!! This step is very important. The cookies need to form a thin film on the outside which will prevent them from cracking. If desired, place about 2 tablespoons of instant coffee into a fine mesh strainer and sift coffee over cookies to give them more texture; do this after they set and before baking them.
• Preheat oven to 285-300F. I bake mine at 290F for 12 minutes. Each oven temperature is different, make sure your cookies don't bake too quickly on the outside. I open my oven door a few times and turn the pan once for even baking. Remove cookies from oven and let them cool completely before taking them off the parchment paper.
• For the filling: In bowl, whisk together softened butter and dulce de leche for 4 to 5 minutes until light and fluffy. Add the optional confectioner's sugar (it will make the frosting lighter) and salt. Whisk again for a few minutes, then transfer the frosting into pastry bag. Turn half of the cookies over face down and pipe generous amount of filling onto the center. Very carefully top with second cookie.
• The cookies need to rest for at least a day of tow. Place them into an airtight container and into the refrigerator; can also be stored in the freezer for longer periods of time. Remove at least an hour before eating to allow the cookies to soften.

CINNAMON-CARAMEL ICED COFFEE

Steps:

• Place coffee in filter in brew basket of coffee maker; sprinkle with cinnamon. Place caramel topping in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well blended. Refrigerate until ready to serve.
• Pour coffee mixture over ice cubes in tall glasses. Serve with milk and sugar if desired.