Cafe Latte's Famous Turtle Cake

Cafe Latte's Famous Turtle Cake

Cafe Latte is located in the Studebaker Building in St. Paul MN and well known for their picture perfect desserts.  The owners agreed to share the recipe with a publication and today you can create this work of art.

Ingredients:
Cake
1 egg
2/3 cup vegetable oil
1 cup buttermilk
2 cups flour
1 3/4 cup sugar
1/2 cup good quality cocoa
1 teaspoon salt
1 tablespoon baking soda
1 cup hot coffee
Frosting:

1/2 cup milk

1 cup sugar

6 tablespoons butter

2 cups good quality chocolate chips

3/4 cup caramel

1 1/2 cups toasted pecans

Directions:

Preheat oven to 350*F  Grease three 9" cake pans covering the base with a disk of parchment paper.

In a bowl combine milk, egg, and vegetable oil, mix well.  In another bowl combine flour, sugar, cocoa, salt, and baking soda.  Gradually add wet ingredients to dry ingredients until well mixed.    Gradually add hot coffee.  Scrape batter into prepared pans.

Bake 25 to 30 minutes, until a toothpick inserted in center comes out clean.  Let cakes rest in pans 10 minutes.  Turn out on wire racks to cool. 

Frosting:

Mix milk and sugar in saucepan.  Add butter and bring to a boil.  Add chocolate chips to pan and bring to a boil.  Using a wire whisk, mix until smooth.  If mixture is to grainy add 1 to 2 teaspoons hot coffee.

To assemble cake:

Place one layer, topside down.  Spread 1/3 of frosting over cake gently pushing out to the edges in a petal effect.  Sprinkle with 1/2 cup of toasted pecans.  Drizzle with 1/4 cup caramel.  Add next layer top side down and repeat adding frosting, caramel, and pecans.  Add third layer top side down and repeat frosting with petal effect adding caramel and pecans.

Caramel-Apple Pound Cake

Ingredients:

For Pound Cake
Cooking spray
1 cup (2 sticks) butter, softened
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teasoon baking powder

1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
2 medium apples, such as Granny Smith, 

   peeled and chopped

For the Glaze:
4 oz..cream cheese, softened
1/4 cup powdered sugar
2 tablespoons whole milk
2 tablespoons caramel
Pinch kosher salt

For the Topping:
1/4 cup caramel sauce
1/4 cup chopped toasted pecans

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Directions:
Preheat oven to 350°. Grease a 9”-x-5” loaf pan with cooking spray and line with parchment. 

Make pound cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. 

In a separate large bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Add dry ingredients to wet ingredients and stir until just combined, then fold in apples. Pour batter into prepared loaf pan and smooth top. 

Bake until a toothpick inserted into the middle comes out clean, 1 hour 15 minutes. Let cool 10 minutes, then invert onto a cooling rack to cool completely.

Meanwhile, make glaze: 

In a medium bowl using a hand mixer or whisk, beat together cream cheese, powdered sugar, milk, caramel, and salt until smooth. Pour over cooled cake, then drizzle with more caramel and garnish with a sprinkle of pecans.

Blooming Grilled Apples

Blooming Grilled Apples

Ingredients:

4  apples, Granny Smith 

2 tbsp. melted butter

1 tbsp. cinnamon-sugar

1/2 c. caramel, plus more for drizzling

1/3 c. chopped pecans

Vanilla ice cream, for serving

Directions:

Slice off the top ¼ of the apples and scoop out cores.

Using a paring knife, make a deep cut around the center of the apple. 

Flip over apples and make narrow cuts all around, making sure to not cut through the bottom. 

In a small bowl, stir together melted butter and cinnamon-sugar. 

Brush apples all over with mixture, then fill center with caramel and pecans.

Wrap apples in foil and grill until tender, about 15 minutes.
Top with ice cream and drizzle with more caramel.

Dulce dee Leche

Ingredients:

• one 8-10oz (300-400ml) can Sweetened Condensed Milk
• water to cover

Directions:

1. Prepare the pressure cooker by adding the trivet and steamer basket. Place the can on the steamer basket, being careful that it does not touch the sides or base of the pressure cooker. Do not skip this step. The can not
2. be in direct contact with the super-heated base or sides of the pressure cooker.
3. 
4. Fill the pressure cooker with enough water to cover the can. Put the can on its side to make sure it is fully submerged while not exceeding the "maximum capacity" of the pressure cooker
5. Close the lid and set the valve to pressure cooking position. 
6. Electric pressure cookers: Cook for 15 minutes at high pressure. 
   Stovetop pressure cookers: Lock the lid and cook for 20 minutes at high pressure.When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own. For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker to initiate the natural release.
7. When the pressure cooker unlocks, do not remove the lid. Delicately set the pressure cooker aside and let it cool overnight - do not remove the can from the cooker or attempt to open it while it is warm.
8. The next day, when completely cool, the can can be stored as-is or opened to used in your favorite recipe. Transfer to a plastic container and freeze any un-used portion for up to three months.
9. If the dulce de leche is too stiff, simply warm the desired amount in a small pan with a spoon or two of milk to soften it to the desired consistency.
10. 
    Yeilds 1 can

Note: Should the can of condensed milk be larger than the pressure cooker, come in a tube, or be home-made, the contents can be poured into a glass jar suitable for pressure canning. The procedure is almost the same except that the water in the cooker should reach the level of the contents of the jar (you will not be able to submerge it because of the air in the jar). Do not store as-is. Refrigerate or transfer to a plastic container to freeze until ready to use.

Follow the rest of the procedure and precautions as written.

Salted Caramel Coconut Thumbprints

Salted Caramel Coconut Thumbprints

Ingredients:

3 sticks unsalted butter, softened
1 cup sugar
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1/2 teaspoon kosher salt
3 large eggs, lightly beaten
12 ounces sweetened, flaked coconut
1 bag (about 14 ounces) soft caramel candies
6 tablespoons heavy cream

2 tablespoons large, flaky sea salt

*

Directions:

Preheat oven to 350 degrees F.

In a large bowl, beat together butter and sugar with a mixer on medium speed until light and fluffy (about 3 minutes); then beat in the vanilla and salt. With the mixer on low, gradually add the flour and beat until just combined.

Roll the dough with your hands into 1-inch balls.

Then, in one small bowl place your lightly beaten eggs. In another small bowl, place your coconut. Dip each ball first in the egg, then roll in the coconut.

Place balls on a parchment-lined baking sheet. Press an indentation into each ball with your thumb, finger, or back of a wooden spoon. Bake for 10 minutes. Remove the cookies from the oven and re-press the indentations. (Use caution since the cookies are hot.) Place the cookies back in the oven for an additional 10 minutes or until the cookies and coconut are golden.

Remove and let cool on a wire rack.

Now, place the unwrapped caramels and heavy cream in a sauce pan over low heat. Stir constantly until the caramels are melted and the mixture is smooth. Spoon the caramel sauce into the cookie indentations. Then, sprinkle with sea salt.

Caramel Apple SheetCake

Caramel Apple Sheet Cake

Ingredients
2 cups flour plus 2 Tablespoons flour
2 cups sugar
1 teaspoon cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups peeled and chopped green apples
Frosting
½ cup butter
6 Tablespoons milk
3½ cups powdered sugar
½ teaspoon vanilla
⅛ cup caramel sauce (I use caramel ice cream topping)

Directions:

In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.

In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.

Pour into a 15x13 inch greased jelly roll pan.

Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.

While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Chocolate Caramel Bars

Chocolate Caramel Bars

Ingredients:

Crust Layer:

12 graham crackers

1/4 cup sugar

1 1/2 sticks unsalted butter

Caramel Layer:

1/2 cup heavy whipping cream

1/2 cup unsalted butter

1 tablespoon water

1 1/2 cups brown sugar

Chocolate Layer

2 cups chocolate chips

1/2 cup heavy whipping cream

1 3/4 teaspoon espresso powder

smoked salt* optional

Directions:

Crust Layer:

Place graham crackers and sugar in food processor.  Pulse to a fine bread crumb stage.  Add melted butter  and pulse until it comes to a "clumping stage".  Press evenly in a spring form pan.  Place in a 350 degree oven for 12 minutes.

Caramel Layer:

In a saucepan place heavy cream, butter, water, and brown sugar.  Place a thermometer in saucepan and cook to 250 degrees.  Pour over cooled crust.  When cooled place in freezer to finish coming to a solid state.

Chocolate Layer:

Place chocolate chips and heavy whipping cream with espresso powder in heat proof dish over hot water in a sauce pan.  Allow to melt while stirring but do not over mix.  When melted pour over caramel layer.  Sprinkle smoked salt if using.  Allow 3 hours to cool and set up before slicing.

Recipe of Giada De Laurentis 

Warm Salted Caramel Sauce With Orange Blossom

                                                                              Recipe of Maureen Abood

Warm Salted Caramel Sauce 
With Orange Blossom

Yield 1 cup

Ingredients
1 cup sugar
¼ cup water
¾ cup heavy cream
2 tablespoons butter
¾-1 teaspoon sea salt
¼ teaspoon orange blossom water

*

Directions:

In a 3- or 4 quart saucepan, combine the sugar and water. (The pot seems too large for this but it’s needed to contain the bubbling when the cream is added later)

1. Without stirring agin, heat the sugar and water to boiling over medium high heat. Watch closely until the mixture becomes deep amber, about 12 minutes.
2. Remove the pan from the heat and carefully whisk in the heavy cream. The mixture will bubble and spit.
3. Return to the heat, whisking until the cream is fully incorporated. Remove from the heat and stir in the butter, salt, and orange blossom water. Taste and add more salt if needed.

                                               

Golden Caramel and ChocolateTart

Golden Caramel and Chocolate Tart

Ingredients:

Pastry
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon kosher salt
1 stick plus 1 tablespoon cold unsalted butter, cut into 1/2-inch dice
1 large egg yolk

Filling
2 ounces bittersweet chocolate, chopped
2/3 cup granulated sugar
1/4 teaspoon fresh lemon juice
4 tablespoons unsalted butter, cut into 4 pieces
1 1/4 cups heavy cream, at room temperature
1/2 teaspoon kosher salt
4 large egg yolks

Directions:
MAKE THE PASTRY 

In a food processor, pulse the flour with the confectioners’ sugar and salt. Add the butter and pulse until it’s the size of peas. Add the egg yolk and pulse in 10-second increments until incorporated, about 4 long pulses. Transfer the pastry to a sheet of parchment paper, shape into a disk and cover with another sheet of parchment paper. Roll out the pastry to a 12-inch round. Slide the pastry on the parchment paper onto a baking sheet. Refrigerate the pastry until firm, about 1 hour. 

Let the pastry stand at room temperature for 5 minutes to soften. Discard the top sheet of parchment paper and invert the pastry into a 9-inch fluted tart pan with a removable bottom; fit the pastry into the pan and trim the overhang. Prick the pastry all over with a fork and refrigerate for 30 minutes. 

Preheat the oven to 400°. 

Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for about 20 minutes, until the pastry is set and lightly browned at the edge. Remove the parchment paper and weights and bake the pastry for 5 minutes more, until lightly browned on the bottom. Transfer to a rack to cool completely. Reduce the oven temperature to 325°.
MAKE THE FILLING In a microwave-safe small bowl, microwave the chocolate at high power in 30-second bursts, just until melted. Let cool slightly. 

Pour the melted chocolate into the baked tart shell, spreading it evenly over the bottom. In a small skillet, stir 1/3 cup of the granulated sugar with the lemon juice and ¼ cup of water over moderately high heat until the sugar dissolves. Cook, without stirring, until the mixture starts to color, about 5 minutes. 

Continue cooking, stirring constantly with a heatproof spatula, until a lightly golden caramel forms, about 5 minutes. Remove the skillet from the heat and stir in the butter, 1 piece at a time. Stir in the cream and salt, then let the caramel cool to room temperature. 

In a medium bowl, whisk the egg yolks with the remaining 1/3 cup of granulated sugar until smooth. Stir the caramel into the egg yolk mixture, then pour the custard evenly over the chocolate in the tart shell. Transfer the tart to a foil-lined baking sheet. Bake for about 30 minutes, until the crust is browned and the filling is still slightly wobbly in the middle. 

Transfer the tart to a rack and let cool to room temperature. Refrigerate until set and thoroughly chilled, at least 2 hours. Unmold the caramel tart and serve. 

MAKE AHEAD The pastry can be refrigerated for up to 2 days before rolling out and baking. The caramel tart can be refrigerated, covered, for 2 days. Serve chilled or at room temperature.

Salted Caramel Hazelnut Brownie Bars

Salted Caramel Hazelnut Brownie Bars

Yield 1, 9x13-inch baking dish

Ingredients
1 box chocolate fudge cake or brownie mix
1/2 cup butter, room temperature
3/4 cup evaporated milk
3/4 cup hazelnuts, chopped
1 (14 oz.) bag caramel candies, unwrapped
1/2 teaspoon sea salt

*

DirectionsPreheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray or butter.

In a large bowl, combine cake mix, butter and 1/2 cup evaporated milk and mix well.

Pour 2/3 brownie batter into baking dish and smooth the top so it’s even.

Place in oven and bake for 11-13 minutes.

In a medium saucepan, melt the caramel candies with remaining evaporated milk and sea salt, stirring until melted and smooth. Make sure caramel doesn’t burn.

Pour 3/4 caramel sauce over pre-baked brownies, then gently spoon remaining brownie batter on top.
Sprinkle hazelnuts evenly across the top, then drizzle remaining caramel sauce over everything.

Return brownies to oven and cook for another 22-24 minutes, or until toothpick inserted in center come out mostly free of crumbs.

Let cool 15 minutes and serve warm or store in an airtight container.

Salted Caramel Popcorn

Salted Caramel Popcorn

(makes 16 cups)

Ingredients

1/2 cup unpopped popcorn kernels
1 tablespoon oil
1 cup salted butter
1 cup light brown sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon baking soda
1 cup whole almonds (optional)

*

Directions:

Preheat the oven to 300F and line baking sheets with parchment paper.

In a large, lidded saucepan, warm 3 kernels with the 1 tablespoon oil. If you don't have a pan large enough to handle about 12 cups of popcorn, make in two batches.

Once those three kernels pop, add the rest of the corn kernels to the pan and shake to coat with oil. Put the lid on the pan.

Pop the corn, shaking the pan occasionally until the popping slows.

Empty the popped corn into a large mixing bowl, and try to pull out as many unpopped kernels as possible so they don't end up in the mix.

In a separate saucepan, melt the butter then mix in the sugar, maple syrup and 1 teaspoon salt.

Once the sugar is completely moistened, increase the heat to medium high and bring the mixture to a boil then lower the heat to medium.

Boil for 3-4 minutes without stirring.

Add baking soda and vanilla to the caramel mixture, stirring until you have a thick, even, glossy sauce.
Slowly pour the caramel sauce over the popcorn, while stirring the popcorn (it'll help to have two people). Optionally, add the nuts to the popcorn at the same time as the caramel sauce. Continue to stir the popcorn and the sauce until it's all well coated.

Divide the popcorn between the two baking sheets and sprinkle the remaining 1/2 teaspoon salt on top, then place in the oven.

Bake for 30 minutes, stirring every 10 minutes or so.
Allow popcorn to cool completely, or use buttered fingers to clump the popcorn and nuts together to form bunches if desired.

Apple-Marzipan Tart

With Carmel and Rum Raisins

Ingredients:

Crust:

2/3 cup powdered sugar

3 1/3 cups flour

3/4 cup butter

1 egg

*

Cut the butter into the flour and powdered sugar, add egg and knead until smooth.  Refrigerate covered with plastic wrap for 30 minutes to rest.

*

5 oz marzipan

                                   *

Apple Filling:

2 pounds / about 8 apples

1/2 cup sugar

1/4 cup butter

1 egg yolk

2 tablespoons milk

4 tablespoons raisins, soaked in rum

1 teaspoon cornstarch

Directions: 

                                   *

In the meantime, prepare the apple filling: peel and cut the apples into little cubes. Heat a pan and add the sugar, stir occasionally until the sugar melts and caramelizes. Now add the butter and stir, it will turn into a nice caramel! Add the apple cubes to the caramel and simmer them on medium heat for about 5-10 minutes, until the apple juice thins the caramel. Remove the apples carefully and set aside. Mix the cornstarch with 1 tablespoon of water and stir into the applesauce-caramel mixture – make sure to keep stirring it while it thickens. Add the apples and the rum raisins and mix well.

*

Preheat oven to 325°F and to prepare the pie crust: grease your pie pan and flour it lightly. Roll out ¾ of the dough evenly on your work surface and fit it into the pan, then do the same with the marzipan and fit it on top of the crust inside your pan. Roll the marzipan as thin as possible. Add the apple filling on top of the marzipan. Use the left-over pastry dough to cover the tart, whether you choose to do a woven lattice pattern or any other pie covering technique! Before putting the tart in your oven, mix an egg yolk with milk and brush in on the dough on top of your tart, to keep it moist during baking.  Bake at 325 degrees for about 45 minutes until it turns golden.

*

Before serving let the tart cool about 30-40 minutes at least and sprinkle it with powdered sugar. Enjoy!

Lavender Sea Salt Caramels

Lavender Sea Salt Caramels

Ingredients:

1 cup heavy cream

1 tablespoon lavender flower

1/2 teaspoon vanilla extract

1/2 teaspoon + 1/4 teaspoon flaky salt

1/2 cup light Karo syrup

1 cup granulated sugar

4 tablespoons unsalted butter,

   cubed, at room temperature

***

Directions:

Line a 9-inch loaf pan with foil and coat with cooking spray.  Set aside.

*

In a small pot bring cream and lavender to simmer.  Turn off the heat and allow to steep 15 minutes.  Strain and discard the lavender from cream, then add the vanilla extract, 1/2 teaspoon sea salt, and 2 tablespoons butter to the cream.  Bring the mixture to a soft boil, then immediately remove from the heat.  Set aside covered, keeping it warm while you cook the syrup.  

*

In a medium pot, bring corn syrup and sugar to a boil stirring gently to incorporate and melt the sugar.  Once the sugar is melted refrain from stirring the mixture.  Cook the syrup to 310 degrees F, about 15 to 20 minutes.  Once reached, turn off the heat and add the warm cream, stirring until smooth.  Return to medium heat and cook caramel to 260 degrees F, about 10 to 15 minutes.  Remove the pot from the heat and stir in the remaining butter, stirring until smooth.

*

Pour the caramel into the prepared loaf pan.  Let it rest 10 minutes,

 then sprinkle with remaining 1/4 teaspoon flaky sea salt.  Allow to cool completely,  Once cool, lift caramel sheet out of the pan and peel away the foil.  With a hot, sharp knife, slice caramel into rectangles. Wrap caramel pieces in waxed paper, twisting each side to close.  Store in an airtight container and they will last for about a month.