Grilled Bananas With Walnut Caramel Cloud Nine Brownies Recipes

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CARAMELIZED PINEAPPLE AND CREME CARAMEL WITH BANANA ICE CREAM



Caramelized Pineapple and Creme Caramel with Banana Ice Cream image

Provided by Food Network

Categories     dessert

Time 1h8m

Yield 6 servings

Number Of Ingredients 11

1 cup sugar, plus 3 tablespoons
2 drops vanilla extract
10 ounces warm milk
2 egg yolks
3 eggs
1/4 pineapple, peeled, cored, sliced 1/4-inch thick
1/4 cup raisins
1/2 cup orange juice
1/4 cup rum
3 drops vanilla extract
6 scoops banana ice cream, store bought

Steps:

  • Preheat oven to 275 degrees F.
  • Begin by making the caramel as this is needed for the creme caramel and the pineapple. Place 1 cup of sugar in a heavy saucepan over high heat and cook until a bronze color. Swirl the pan as it begins to color to mix the sugar and caramel. Once the caramel has reached its color, very carefully pour a little of the caramel, just enough to cover the bottom, into 6 (2-ounce) timbales or ramekins.
  • Using the remaining caramel, add the orange juice, rum, and vanilla extract to the pan. Return to the stove to dissolve the caramel. When all is melted, pour the caramel mixture over the pineapple slices and combine all of the ingredients for the pineapple marinade. Allow the mixture to cool for approximately 3 to 4 hours and refrigerate.
  • To make the creme caramel, combine the warm milk and vanilla. In a separate bowl, combine the egg yolks, eggs, and remaining 3 tablespoons of sugar and beat well. Mix the warm milk and the egg mixture well to make a thin custard. Pour the custard into the ramekins, place in a deep tray, fill with 1 inch of hot water, and place in the oven for approximately 20 to 25 minutes until set. Remove from oven and allow to cool completely.
  • To serve, use a small knife and score the outside rim of the ramekins to help release the creme caramels. Turn creme caramels onto a plate, add a few slices of caramelized pineapple and raisins, drizzle a little of the juice around the plate, and finish with a scoop of banana ice cream.

GRILLED BANANAS WITH WALNUT CARAMEL CLOUD NINE BROWNIES



Grilled Bananas with Walnut Caramel Cloud Nine Brownies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 2 servings

Number Of Ingredients 9

Sauce:
1/2 cup heavy cream
2 tablespoons banana liqueur
1 to 2 teaspoons freshly grated nutmeg
1/4 cup bourbon (recommended: Maker's Kentucky Bourbon)
1 ripe banana, sliced into 4 strips
1/2 cup whiskey (recommended: Jim Beam Kentucky Bourbon Whiskey)
Couple of shakes from a cinnamon container
2 store-bought brownies

Steps:

  • Sauce:
  • Preheat grill to high.
  • Place all ingredients, except bourbon, in a small saucepan over high heat on the grill. Bring to boil and reduce by 1/3 until thickened. Remove from heat, add bourbon, and reduce by half. Remove from grill, cool slightly, and pour into a plastic container. As the sauce cools, it will thicken more.
  • Bananas:
  • Brush bananas with whiskey. Place bananas over medium-low heat on the grill. Generously sprinkle cinnamon over banana. Grill for 2 minutes and remove from the grill to a plate. Pour 1/2 cup of whiskey over bananas. Return bananas to the grill until a little charred. Flip bananas over to char the other side.
  • To assemble: Crumble brownies into 2 martini glasses, lay sliced bananas in an ornate fashion around rim of glass, and top with sauce.

CHEWY, SALTY PEANUTTY CARAMEL BROWNIES



Chewy, Salty Peanutty Caramel Brownies image

These brownies were inspired by these fantastic chocolate-covered salted caramels sold at Chelsea Market-and salted caramel is all the rages these days. Mixed with crunchy peanuts, these brownies taste like upscale homemade candy bars.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield forty-eight 1 1/2-inch squares

Number Of Ingredients 13

Vegetable oil, for greasing
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons salted butter, cut into chunks
1/2 cup heavy cream
Brownie:
1 1/2 sticks (12 tablespoons) salted butter, plus more for greasing
10 ounces bittersweet chocolate, coarsely chopped
4 large eggs
1 1/2 cups granulated sugar
1/4 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups salted skinless peanuts (not dry-roasted)

Steps:

  • For the caramel: Very lightly grease the inside of a 2-cup glass measuring cup with oil. Combine the granulated sugar and butter in a small deep saucepan. Bring to a simmer over medium heat, stirring frequently. (Don't worry if the mixture looks curdled and then separated-it will come together.) Cook, stirring, until it looks like dark peanut butter, 12 to 15 minutes.
  • Meanwhile, bring the heavy cream to a simmer over medium heat in a small saucepan. When the butter mixture is the right color, remove from the heat and slowly and very carefully whisk in the hot cream-it will bubble up and steam, so be careful. Put the pot back over medium heat, bring the mixture back to a simmer and cook about 1 minute. Pour into the prepared measuring cup and cool to room temperature. (The caramel can be made the night before and kept, covered, at room temperature. You can warm it very briefly in a microwave so that it is pourable, but be careful not to overheat. It should not be too loose.)
  • For the brownie: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan. Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, being careful that the bowl does not touch the water. Stir occasionally with a rubber spatula until smooth.
  • Whisk the eggs, sugars and vanilla in a large bowl. Stir the chocolate into the egg mixture using a rubber spatula, and then stir in the flour until just combined. Stir in 1 1/2 cups of the peanuts.
  • Pour the batter into the prepared pan. Drizzle the caramel over the top, using a butter knife to swirl it into the batter. Coarsely chop the remaining 1/2 cup peanuts and scatter over the top. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Be sure to insert the toothpick in a spot that does not have too much caramel.
  • Place on a cooling rack and, while still slightly warm, run a butter knife between the brownie and the long sides of the pan. Cool completely, about 1 hour.
  • When the brownie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the brownie. Place another lightweight cutting board on top, and flip the brownie right-side-up. Slice into 1 1/2-inch squares.

CARAMEL WALNUT BROWNIES



Caramel Walnut Brownies image

The brownie recipe is "Brownies Cockaigne" from the Joy of Cooking. I had to adapt the directions a bit to make them more readable in this format. They are absolutely the BEST brownies I've ever had. They're more fudgey and dense than cakey. I've added all kinds of things to this brownie recipe and it's always turned out good. The addition of caramel was all mine, though, so I feel like I can take a bit of the credit!

Provided by Teresa in CO

Categories     Bar Cookie

Time 55m

Yield 1 13 x 9 pan, 18-24 serving(s)

Number Of Ingredients 8

1/2 cup unsalted butter
4 ounces unsweetened baker's chocolate, coarsely chopped
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup flour
1 cup chopped walnuts
1/4 cup jarred caramel sauce (I use "Smucker's Sundae Syrup") or 1/4 cup ice cream topping (I use "Smucker's Sundae Syrup")

Steps:

  • This recipe has appeared in Joy since the original edition. Have all ingredients at room temperature. Position a rack in the center of the oven. Preheat oven to 350* F. Line a 13 x 9- inch baking pan (I always use Pyrex) with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by 2 inches.
  • In a large, heavy saucepan over very low heat, melt butter with chocolate, stirring constantly until the mixture is smooth.
  • Remove from heat and set butter and chocolate aside until completely cool.
  • Once cool, stir in sugar and vanilla.
  • Stir in eggs until well-combined.
  • Add flour and walnuts and stir until just combined (be careful not to overmix!).
  • Scrape the batter into the pan and spread to the edges.
  • Once level, drizzle caramel ice cream topping over brownies in a swirly pattern or zig-zag. Be careful not to get too much syrup in one spot, or it'll make a delicious, gooey hole in the finished brownies. The syrup will make a slight indentation into the brownies as they bake.
  • Bake until the center of the pan is almost firm when lightly pressed and a toothpick inserted in the center comes out clean but still moist at the bottom, 23-28 minutes.
  • Remove the pan to a cooling rack and let stand several hours until completely cool.
  • Using the overhanging foil as handles, lift the brownies to a cutting board, peel off the foil, and slice into pieces.
  • **Helpful hint: Using a plastic knife will keep the brownies from sticking to the knife!***.

Nutrition Facts : Calories 259.9, Fat 13.8, SaturatedFat 6, Cholesterol 60.6, Sodium 34.3, Carbohydrate 33.5, Fiber 1.7, Sugar 22.6, Protein 4

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