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awwww-cute:

A ferocious jaguar cub

Tarin!  Lookit the kitten!

awwww-cute:

A ferocious jaguar cub

Tarin!  Lookit the kitten!

homewardwishes:

Salted Caramel Apple Crumb Bars
Yield: 16 bars Cook Time: 45 minutes
Salted Caramel Apple Crumb Bars-the perfect dessert for fall. These bars are also good with a scoop of vanilla ice cream!
ingredients:
Salted Caramel Sauce:
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes
Apple Crumb Bars
For the Apple Filling:
5 cups peeled and diced apples (I used Granny Smith)
1 tablespoon fresh lemon juice
½ cup all-purpose Gold Medal flour
1 teaspoon cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground all-spice
For the crust:
3 cups all-purpose Gold Medal flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup cold unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract
directions:
To make the Salted Caramel Sauce:
1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.
3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.
4. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar and cool to room temperature while you make the apple crumb bars. This recipe makes 2 cups of caramel sauce. You can store the leftover caramel sauce in the refrigerator for up to 2 weeks.
To make the Apple Crumb Bars:
1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
2. For the apple filling- place the diced apples in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together flour, cornstarch, sugar, salt, cinnamon, nutmeg, and ground all-spice. Pour over the apples and carefully combine. Set aside.
3. For the dough-in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or by using your hands, until butter is mixed in, but you still have small chunks of butter. Mix the egg and vanilla together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
4. Spread the apple mixture evenly over the bottom crust. Drizzle about salted caramel sauce over the apple filling, about 3/4 cup. Crumble the remaining dough over the apple caramel layer and pat gently.
5. Bake for 45 minutes, or until the top is golden brown. Cool completely on a wire rack. Cut into squares. Drizzle salted caramel sauce over the squares and serve.
Note-you won’t use all of the salted caramel sauce for this recipe. Store the leftover sauce in the refrigerator for up to 2 weeks.
(From Two Peas And Their Pod)

homewardwishes:

Salted Caramel Apple Crumb Bars

Yield: 16 bars Cook Time: 45 minutes

Salted Caramel Apple Crumb Bars-the perfect dessert for fall. These bars are also good with a scoop of vanilla ice cream!

ingredients:

Salted Caramel Sauce:

2 cups granulated sugar

12 tablespoons unsalted butter, at room temperature, cut into pieces

1 cup heavy cream, at room temperature

1 tablespoon fleur de sel or Maldon sea salt flakes

Apple Crumb Bars

For the Apple Filling:

5 cups peeled and diced apples (I used Granny Smith)

1 tablespoon fresh lemon juice

½ cup all-purpose Gold Medal flour

1 teaspoon cornstarch

1 cup granulated sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground all-spice

For the crust:

3 cups all-purpose Gold Medal flour

1 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 cup cold unsalted butter, cut into small pieces

1 egg, lightly beaten

1/2 teaspoon vanilla extract

directions:

To make the Salted Caramel Sauce:

1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.

3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.

4. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.

5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar and cool to room temperature while you make the apple crumb bars. This recipe makes 2 cups of caramel sauce. You can store the leftover caramel sauce in the refrigerator for up to 2 weeks.

To make the Apple Crumb Bars:

1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.

2. For the apple filling- place the diced apples in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together flour, cornstarch, sugar, salt, cinnamon, nutmeg, and ground all-spice. Pour over the apples and carefully combine. Set aside.

3. For the dough-in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or by using your hands, until butter is mixed in, but you still have small chunks of butter. Mix the egg and vanilla together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.

4. Spread the apple mixture evenly over the bottom crust. Drizzle about salted caramel sauce over the apple filling, about 3/4 cup. Crumble the remaining dough over the apple caramel layer and pat gently.

5. Bake for 45 minutes, or until the top is golden brown. Cool completely on a wire rack. Cut into squares. Drizzle salted caramel sauce over the squares and serve.

Note-you won’t use all of the salted caramel sauce for this recipe. Store the leftover sauce in the refrigerator for up to 2 weeks.

(From Two Peas And Their Pod)

homewardwishes:

Salted Caramel Brownies
yield: 16 brownies prep time: 40 minutes cook time: 35 to 40 minutes total time: 1 hour
Ingredients:
For the Brownies: 
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 eggs
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
For the Salted Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt
2/3 cup heavy cream, at room temperature
Fine sea salt, for topping brownies
Directions:
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.
2. In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay - it will melt eventually - just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce. Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You’ll probably need to warm it up a bit straight from the refrigerator.)
3. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.
4. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together). Sprinkle a bit of sea salt on top.
5. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature.

homewardwishes:

Salted Caramel Brownies

yield: 16 brownies prep time: 40 minutes cook time: 35 to 40 minutes total time: 1 hour

Ingredients:

For the Brownies: 

5 ounces semisweet or bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

8 tablespoons (1 stick) unsalted butter, cut into quarters

3 tablespoons cocoa powder

3 eggs

1¼ cups granulated sugar

2 teaspoons vanilla extract

½ teaspoon salt

1 cup all-purpose flour

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, at room temperature

1 teaspoon fine sea salt

2/3 cup heavy cream, at room temperature

Fine sea salt, for topping brownies

Directions:

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.

2. In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay - it will melt eventually - just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce. Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You’ll probably need to warm it up a bit straight from the refrigerator.)

3. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.

4. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together). Sprinkle a bit of sea salt on top.

5. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature.

homewardwishes:

How to Make Soft Caramel Candies
Makes about 55 caramels
What You Need
Ingredients 1 cup heavy cream4 tablespoons unsalted butter1/4 teaspoon salt1 1/2 cup white granulated sugar1/4 cup corn syrup1/4 cup water1/2 teaspoon vanilla extract
Equipment8x8 baking dish (or similar size)Parchment paper2-quart saucepan4-quart saucepanInstant-read thermometer or candy thermometerSpatulaWhiskWax paper
1. Prepare the caramel mold. Line an 8x8 baking dish with parchment so that excess paper hangs over the edges. Spray the parchment and the sides of the pan with nonstick spray.
2. Melt the butter in the cream. Over medium heat, warm the cream, butter, and salt in the 2-quart saucepan until the butter melts. Remove from heat, but keep the pan close by.
3. Combine the sugar, corn syrup, and water. In the larger 4-quart saucepan, combine the sugar, corn syrup, and water. Stir until the sugar is evenly moistened and you form a thick grainy paste. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture. Clip the instant-read thermometer to the side of the pan so that the heat sensor is immersed in the sugar. Do not stir the sugar after this point.
Note: The large saucepan is necessary because the sugar will bubble up and triple in size when you add the cream. Do not substitute a smaller pan.
4. Cook the sugar syrup. Place the pot with the sugar mixture over medium to medium-high heat. Let the sugar syrup come to a boil without stirring. At first, you will see small bubbles around the edge of the pan, which will eventually move inward. Around 250°F, the sugar syrup will turn transparent and boil rapidly. Around 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.
Note: If your instant-read thermometer isn’t quite submerged into the sugar, you may need to tilt the pan to get an accurate reading. Simply tilt the pan by the handle until the thermometer is submerged a few inches in the sugar syrup. If the syrup hasn’t reached 250°, wipe down the sides with a pastry brush again. If it has, there’s no need.
5. Whisk in the cream and butter. Turn off the heat under the sugar syrup. Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently. The sugar syrup will bubble up and triple in size. Stop whisking once all the milk and butter mixture has been added.
6. Heat the caramel to 245°F - 250°F. Return the pan to medium to medium-high heat. Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel. Remove from heat when the caramel reaches 245°F to 250°F.
7. Whisk in the vanilla. Quickly whisk the vanilla into the caramel.
8. Pour the caramels into the mold. Immediately pour the caramels into the mold. Do not scrape the pan (there are sometimes hard burnt bits on the bottom). Knock the pan agains the counter a few times to help air bubbles work their way out.
9. Let the caramels set. Set the caramels somewhere out of the way to set, for at least two hours or (ideally) overnight. Once the caramels have cooled to room temperature, you can cover the pan.
10. Cut the caramels. When the caramels have set, lift them out of the pan by the parchment paper flaps and onto a cutting board. Cut the caramels into candies with a very sharp knife. If the caramels stick to your knife, spray your knife with nonstick cooking spray.

11. Wrap the caramels in wax paper. Cut squares of wax paper a little longer than your caramels. Wrap each caramel in wax paper and twist the ends closed. Caramels will keep at room temperature for about two weeks.
Caramel Variations:
• Salted Caramels - Add two teaspoons of salt to the cream mixture at the beginning of the recipe and sprinkle the finished caramels with coarse sea salt.
• Gingerbread Caramels - Add 2 tablespoons of molasses to the sugar mixture. Add 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves along with the vanilla at the very end of cooking.
• Chocolate Caramels - Increase the amount of cream to 1 1/2 cups. Melt 10 ounces of good chocolate into the cream mixture along with the butter.
(Picture From The Style Eater)(Recipe From The Kitchn)

homewardwishes:

How to Make Soft Caramel Candies

Makes about 55 caramels

What You Need

Ingredients 
1 cup heavy cream
4 tablespoons unsalted butter
1/4 teaspoon salt
1 1/2 cup white granulated sugar
1/4 cup corn syrup
1/4 cup water
1/2 teaspoon vanilla extract

Equipment
8x8 baking dish (or similar size)
Parchment paper
2-quart saucepan
4-quart saucepan
Instant-read thermometer or candy thermometer
Spatula
Whisk
Wax paper

1. Prepare the caramel mold. Line an 8x8 baking dish with parchment so that excess paper hangs over the edges. Spray the parchment and the sides of the pan with nonstick spray.

2. Melt the butter in the cream. Over medium heat, warm the cream, butter, and salt in the 2-quart saucepan until the butter melts. Remove from heat, but keep the pan close by.

3. Combine the sugar, corn syrup, and water. In the larger 4-quart saucepan, combine the sugar, corn syrup, and water. Stir until the sugar is evenly moistened and you form a thick grainy paste. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture. Clip the instant-read thermometer to the side of the pan so that the heat sensor is immersed in the sugar. Do not stir the sugar after this point.

Note: The large saucepan is necessary because the sugar will bubble up and triple in size when you add the cream. Do not substitute a smaller pan.

4. Cook the sugar syrup. Place the pot with the sugar mixture over medium to medium-high heat. Let the sugar syrup come to a boil without stirring. At first, you will see small bubbles around the edge of the pan, which will eventually move inward. Around 250°F, the sugar syrup will turn transparent and boil rapidly. Around 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.

Note: If your instant-read thermometer isn’t quite submerged into the sugar, you may need to tilt the pan to get an accurate reading. Simply tilt the pan by the handle until the thermometer is submerged a few inches in the sugar syrup. If the syrup hasn’t reached 250°, wipe down the sides with a pastry brush again. If it has, there’s no need.

5. Whisk in the cream and butter. Turn off the heat under the sugar syrup. Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently. The sugar syrup will bubble up and triple in size. Stop whisking once all the milk and butter mixture has been added.

6. Heat the caramel to 245°F - 250°F. Return the pan to medium to medium-high heat. Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel. Remove from heat when the caramel reaches 245°F to 250°F.

7. Whisk in the vanilla. Quickly whisk the vanilla into the caramel.

8. Pour the caramels into the mold. Immediately pour the caramels into the mold. Do not scrape the pan (there are sometimes hard burnt bits on the bottom). Knock the pan agains the counter a few times to help air bubbles work their way out.

9. Let the caramels set. Set the caramels somewhere out of the way to set, for at least two hours or (ideally) overnight. Once the caramels have cooled to room temperature, you can cover the pan.

10. Cut the caramels. When the caramels have set, lift them out of the pan by the parchment paper flaps and onto a cutting board. Cut the caramels into candies with a very sharp knife. If the caramels stick to your knife, spray your knife with nonstick cooking spray.

11. Wrap the caramels in wax paper. Cut squares of wax paper a little longer than your caramels. Wrap each caramel in wax paper and twist the ends closed. Caramels will keep at room temperature for about two weeks.

Caramel Variations:

• Salted Caramels - Add two teaspoons of salt to the cream mixture at the beginning of the recipe and sprinkle the finished caramels with coarse sea salt.

• Gingerbread Caramels - Add 2 tablespoons of molasses to the sugar mixture. Add 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves along with the vanilla at the very end of cooking.

• Chocolate Caramels - Increase the amount of cream to 1 1/2 cups. Melt 10 ounces of good chocolate into the cream mixture along with the butter.

(Picture From The Style Eater)
(Recipe From The Kitchn)

policymic:

Monica was arrested for “walking while trans” — and now her supporters are fighting back

In the Grand Canyon state, “walking while trans” may very well be a criminal act.
That was the message sent last Friday by the Phoenix judge who convicted transwoman Monica Jones of “manifesting prostitution” following her arrest by undercover police officers in May of 2013.
Read more | Follow policymic

policymic:

Monica was arrested for “walking while trans” — and now her supporters are fighting back

In the Grand Canyon state, “walking while trans” may very well be a criminal act.

That was the message sent last Friday by the Phoenix judge who convicted transwoman Monica Jones of “manifesting prostitution” following her arrest by undercover police officers in May of 2013.

Read moreFollow policymic

homewardwishes:

Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting
Yield: 15 cupcakes
The best pumpkin cupcakes you will ever eat!
ingredients:
For the Brown Butter Pumpkin Cupcakes:
3/4 cup unsalted butter, at room temperature
1 2/3 cups all-purpose Gold Medal flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
For the Salted Caramel Frosting:
Salted Caramel Sauce:
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes
Frosting:
3/4 cup butter, at room temperature
2 cups powdered sugar
1/2 cup salted caramel sauce
directions:
1. To make the brown butter pumpkin cupcakes: preheat oven to 325 degrees F. Line muffin cups with paper liners and set aside.
2. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, sugars, eggs, vanilla extract, and brown butter. Add the flour mixture, and whisk until just combined.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer pans to a wire cooling rack and cool completely before removing cupcakes.
5. While the cupcakes are cooling, make the salted caramel frosting. First, make the salted caramel sauce. Make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
6. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.
7. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.
8. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
9. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar and cool to room temperature.
10. To make the frosting: beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add the salted caramel sauce. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.
11. Frost the cooled pumpkin cupcakes with the salted caramel frosting and and drizzle cupcakes with extra salted caramel sauce, if desired.
Note-you can use store bought salted caramel sauce, but I highly recommend homemade salted caramel sauce. It is the best. The salted caramel recipe will make about 2 cups so you will have extra. Store the cupcakes in the refrigerator for up to 3 days.

homewardwishes:

Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting

Yield: 15 cupcakes

The best pumpkin cupcakes you will ever eat!

ingredients:

For the Brown Butter Pumpkin Cupcakes:

3/4 cup unsalted butter, at room temperature

1 2/3 cups all-purpose Gold Medal flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1 cup canned pumpkin puree (not pie filling)

1 cup packed light brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

For the Salted Caramel Frosting:

Salted Caramel Sauce:

2 cups granulated sugar

12 tablespoons unsalted butter, at room temperature, cut into pieces

1 cup heavy cream, at room temperature

1 tablespoon fleur de sel or Maldon sea salt flakes

Frosting:

3/4 cup butter, at room temperature

2 cups powdered sugar

1/2 cup salted caramel sauce

directions:

1. To make the brown butter pumpkin cupcakes: preheat oven to 325 degrees F. Line muffin cups with paper liners and set aside.

2. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, sugars, eggs, vanilla extract, and brown butter. Add the flour mixture, and whisk until just combined.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer pans to a wire cooling rack and cool completely before removing cupcakes.

5. While the cupcakes are cooling, make the salted caramel frosting. First, make the salted caramel sauce. Make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

6. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.

7. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.

8. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.

9. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar and cool to room temperature.

10. To make the frosting: beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add the salted caramel sauce. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.

11. Frost the cooled pumpkin cupcakes with the salted caramel frosting and and drizzle cupcakes with extra salted caramel sauce, if desired.

Note-you can use store bought salted caramel sauce, but I highly recommend homemade salted caramel sauce. It is the best. The salted caramel recipe will make about 2 cups so you will have extra. Store the cupcakes in the refrigerator for up to 3 days.

skrelp:

jackiedenardo:

HELLA YEAH

she actually lost first place and is in third, so you all should keep voting for her to at least beat racist katy perry!!

skrelp:

jackiedenardo:

HELLA YEAH

she actually lost first place and is in third, so you all should keep voting for her to at least beat racist katy perry!!

adventuresofcomicbookgirl:

guys Jaime Reyes is my favorite guy superhero of all time
his ultimate power fantasy is to be a dentist to pay for his little sister’s college and live near his grandmother in Mexico city.
THAT IS THIS TEENAGE BOY’S ULTIMATE POWER FANTASY. HE HAS FUCKING LETHAL SUPERPOWERS AND THAT IS HIS FANTASY. TO PAY FOR HIS LITTLE SISTER’S COLLEGE TUITION AS A DENTIST AND MAYBE HAVE A NICE CAR.
you are not going to find a better kid than this.

adventuresofcomicbookgirl:

guys Jaime Reyes is my favorite guy superhero of all time

his ultimate power fantasy is to be a dentist to pay for his little sister’s college and live near his grandmother in Mexico city.

THAT IS THIS TEENAGE BOY’S ULTIMATE POWER FANTASY. HE HAS FUCKING LETHAL SUPERPOWERS AND THAT IS HIS FANTASY. TO PAY FOR HIS LITTLE SISTER’S COLLEGE TUITION AS A DENTIST AND MAYBE HAVE A NICE CAR.

you are not going to find a better kid than this.

“I think they’re both wounded warriors who don’t bleed on other people. Cap has no one to bleed on. I think Sam knows how to handle people like that. … Sometimes when things are bad, trusting a stranger is the way to go.” - Chris Evans.

(Source: ariahastings)

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