Caramel Ministry

This caramel contest was more than we expected: more work, more mess, and definitely more fun. We were also pleasantly surprised by the chance to use your recipes to bless others. Kristin and Nicole brought caramel desserts to small group meetings at their churches. Janelle and I took plates with an amazing assortment of caramel confections to meet our new neighbors. The only downside is that we’ve probably raised expectations for homemade gifts we’ll never be able to meet again: brownies from a box are going to be underwhelming after the variety of delicious bars, cookies and muffins we delivered last week. I have a feeling our neighbors will be consistently disappointed in us from now on. Or, like Janelle said, maybe we’ll have to do another contest—in the interest of evangelism, of course.

 

 

Today's winners sent in two fabulous cookie recipes: Robin Gilmore contributed Special Thumbprints/Caramel Brickle and Candace Teichroew gave us Caramel-Filled Chocolate Cookies. Thank you both!

Special Thumbprints/Brickle-Caramel

Basic Dough:
1/2 cup sugar
1 cup butter or margarine, softened
1 tsp. vanilla extract
1 egg
2 1/4 cups flour
1 tsp. baking powder

In large bowl beat first four ingredients until light and fluffy. Lightly spoon flour into measuring cup, level off and put in separate bowl adding baking powder, stir.  Add flour mixture to butter mixture and stir until smooth dough forms.

3/4 cup almond brickle chips
20 unwrapped caramel candies
1/4 cup half 'n' half or milk

Combine dough and brickle chips; knead to blend.  Refrigerate dough 30 minutes.  Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheet.  Make thumbprint.  Bake at 350 degrees for 11 to 14 minutes or until lightly browned around edges and set. Immediately remove from cookie sheet. (May have to indent again)  Cool completely.

In small saucepan over medium heat, melt caramels and half 'n' half, stirring until smooth.  Spoon 1/2 tsp. of filling into center of each cookie.   Makes 3 1/2 dozen

Caramel-Filled Chocolate Cookies
1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1-1/4 cups chopped pecans, divided
1 package (13 ounces) Rolo candies
4 squares (1 ounce each) white baking chocolate, melted

In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans. Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 in. apart on greased baking sheets. Bake at 375° for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with white chocolate.
Yield: About 4 dozen.