Saint-Honoré Dessert

This creation was a lot of fun to put together! It is a little extra work because you have to make the pastry cream, the pastry dough, the Choux dough, whipped cream AND caramel. And you have to assemble it! But if you have the time and you want to impress some people, it turns out delicious and everyone thinks you are amazing! You could actually make the pastry cream and the pastry dough ahead of time and chill them until you are ready to start. Just make sure you take out the pastry dough about a half hour before you start so it is workable. Otherwise, you probably need about 2.5-3 hours total from start to end (and then about an hour to chill before serving). And if you don’t feel like going crazy and making the whole thing, just make the cream puffs and fill them with pastry cream!

St Honore Cake

Saint-Honoré Dessert

From Good Housekeepings Best Loved Desserts – will serve about 16 people and maybe leave you with a few cream puffs left over! All the recipes for the individual parts are listed below and this is just the assembly part of the recipe! Have fun making this creation! It really is kind of fun! There are pictures following the assembly instructions (I thought I would have the words easier to follow without pics interrupting!)

  1. Start by making the pastry cream and put it in the fridge to chill.
  2. Make the pastry dough. On a lightly floured surface, using a floured rolling pin, roll the dough into a 12-inch circle. Trim the edges to make it circular and ‘clean edged’ and then transfer the dough to a parchment lined baking sheet. Prick the pastry all over with a fork and then place the whole thing in the fridge to chill.
  3. Preheat your oven to 400ºF. Prepare a second baking sheet with parchment paper (or grease it)
  4. Make the Choux Pastry. Fill a pastry/piping bag (fitted with a 1/2 inch round tip – #1 in the Wilton line) with the batter. Pipe the batter around the edge of the pastry dough circle. Then pipe about 16 “puff’s” or mounds (1 1/2 inch wide and 1 inch high) on the prepared baking sheet. Dip your fingertip into water and then smooth out any peaks in the puffs.
  5. Bake the pastry circle about 25 minutes and the puffs 35-40 minutes. Everything should end up a nice golden colour. If your oven has hot spots, rotate the two sheets between the  upper and lower racks after 20 minutes. Transfer the puffs to wire rack to cool. Leave the pastry circle on the sheet to cool.
  6. Beat your whipped cream. Fold about half of the pastry cream into the whipped cream and refrigerate.
  7. Spoon the remaining half of the pastry cream into a large pastry bag with a 1/4 inch tip or a “filling” tip (#230 from Wilton). When the cream puffs are cool (this doesn’t actually take that long). Insert the tip into the side of each puff and fill with pastry cream. I tried to get as much as I could into each one! If you have some cream left over, just add it to the pastry cream/whipped cream mixture.
  8. Make the caramel – be prepared to work quickly once it is ready!
  9. Dip the bottom of each puff into the caramel and attach to the ‘puff’ rim around the edge of the pastry. Place as close to the outside edge as possible and put the puffs as close together as you can. Drizzle more of the caramel over the top of the puffs.
  10. Spread the pastry cream/whipped cream mixture evenly in the centre of the circle. Drizzle a little more caramel over the top. Don’t be like me: DO NOT put any leftover cream puffs in the centre. It makes it SO awkward to cut. Just eat them and enjoy!
  11. Refrigerate minimum 1 hour before serving. I put mine in the fridge overnight but that wasn’t the best – the caramel lost its ‘crunch’ and just sort of melted into the pastry cream. You definitely can make it a day ahead, but just don’t put any caramel over the cream, and be prepared that it won’t be quite as good. It is better to make this in the afternoon for an evening event.
Pastry circle & Choux Pastry edge PLUS piped creamed puffs

Pastry circle & Choux Pastry edge PLUS piped creamed puffs

Baked Pastry Circle with Choux Pastry edge

Baked Pastry Circle with Choux Pastry edge

Baked Choux Pastry Puffs

Baked Choux Pastry Puffs

Whipping cream and pastry cream

Whipped cream and pastry cream – mix half of the pastry cream with the whipped cream.

Filled cream puffs! They really are great just like that!

Filled cream puffs! They really are great just like that!

Saint Honore Cake assembled with caramel

Saint Honore Cake assembled with caramel

Vanilla Pastry Cream

  • 2 1/4 cup milk
  • 4 egg yolks
  • 2/3 cup sugar
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 1 Tb vanilla
  1. In a large saucepan, heat 2 cups of milk over medium heat until bubbles form around the edge. While it is heating, beat egg yolks, sugar and last 1/4 cup of milk together. Whisk in cornstarch and flour.
  2. When the milk is hot, slowly whisk it into the egg yolk mixture.
  3. Return to the saucepan and cook over medium heat, whisking constantly until the mixture has thickened and boils. Reduce heat to low and cook for 2 more minutes.
  4. Remove from heat and add vanilla. Pour into a shallow dish and press plastic wrap to the surface of the pastry cream to prevent skin from forming. Refrigerate.

    Pastry Circle

    Pastry Circle

Pastry Dough

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup + 2 Tb cold butter
  • 3-4 Tb ice water
  1. Whisk together flour and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
  2. Sprinkle ice water over (1 Tb at a time) and mix lightly with the blender or a fork. Just add enough water that the mixture holds together.

Choux Pastry

  • 1/2 cup butter
  • 1 cup water
  • 1/4 tsp salt
  • 1 cup flour
  • 4 eggs
  1. In a medium saucepan, heat the butter, water and salt over medium heat until the butter has melted and the mixture boils. Remove from heat.
  2. Add the flour all at once and with a wooden spoon, vigorously stir until the mixture leaves the side of the pan and forms a nice ball.

    This is pre-egg Choux Pastry. It should form a nice ball.

    This is pre-egg Choux Pastry. It should form a nice ball.

  3. Add the eggs, one at a time, and beat well after each one until smooth and satiny.
The finished Choux Pastry - smooth & satiny!

The finished Choux Pastry – smooth & satiny!

Whipped Cream

  • 1 cup whipping cream
  1. In a mixer or using a hand beater, beat on high until stiff peaks form.

    Keep boiling! It needs to turn amber coloured

    Keep boiling! It needs to turn amber coloured

Caramel

  • 3/4 cup sugar
  • 2 Tb water
  1. In a small saucepan, heat sugar and water to boiling over medium-high heat. Boil until the mixture turns amber in colour then IMMEDIATELY pour the hot caramel into a small bowl to stop it from cooking.

This is how it looks if you put caramel over the top and then leave it until the next day – not really pretty. Eat it fresh or do NOT put caramel over the cream. Also, do not put cream puffs in the middle if you have extra (so awkward to cut) – just eat them separately!


Macarons – two recipes, one flopped, one passed!

Back in March my friend and I did a class on how to make Macarons. Not macaroons (the chewy, coconut-heavy treats) but rather macarons (a French treat that looks like a little sandwich cookie but is meringue like with ground almonds and no flour.) So when Love & Olive Oil made Macarons the April Kitchen Challenge, I figured I was ready!

Salted Caramel Macarons

Pretty  much every recipe you come across claims that you have to weigh each ingredient very accurately. I had come across this recipe for Simple Macarons before that used normal kitchen measurements and did not require a kitchen scale, I figured it was worth a try. I made them just before Easter but I hadn’t expected them to work so I didn’t take any pictures. I was making them alongside my Nutella trifle  and had a few other things to do so I cheated on the filling and just used a lemon spread that I had in the fridge. They were decent. They were chewy & tasty enough. But not exceptional. Then again I slightly over baked them and the filling wasn’t anything special.

But then Friday night I had the most amazing ones that someone brought to a party I was at. They were so delicious. The texture was perfect. The fillings (my favs were the salted caramel and the vanilla white chocolate) were intense and flavourful. It made me want to master the treats and made me realize that the filling was the key for flavour while the outside was the key for texture.

Wikipedia claims “the confection is characterised by smooth, squared top, ruffled circumference (referred to as the “foot” or “pied”), and flat base. It is mildly moist and easily melts in the mouth.” This was the goal.

So last night, my friend (that I had done the class with) and I decided to try two recipes: the one we had learned in class (my friend has a kitchen scale for accurate measurements), and the one that I had just used that required no scale.

The bad batch of macaronsConclusion: no need for weighing your ingredients. The ones that we did that way flopped -BADLY! We are not really sure what happened. They developed the desired ‘foot’ but it flattened and spread and the tops just collapsed rather than rising well. We aren’t sure if we over mixed the ‘macaronage’ or under mixed it (the macaronage is what the batter is called after mixing everything together). And since my friend did one recipe and I did the other, we didn’t make any direct comparison of the two macaronages. So who knows??

salted caramel macaronsBut these “Simple Macarons” that do NOT require accurate weight measurements turned out pretty good for a second time. They could have a taller foot or a slightly shinier top but otherwise, I think they look pretty good. And after aging them for 24hrs, they were “mildly moist and easily melted in the mouth” as we want! Actually the texture was really quite good. We filled them with a salted caramel buttercream. I am not including the recipe here because I wasn’t really paying attention to what my friend was doing. This looks like a decent recipe though.

Here are the basic steps:

Beat 2 egg whites on medium until frothy (as shown on the left) and then add 3 1/2 Tb sugar. Continue beating on medium-high until stiff peaks form (about 5 minutes total). The egg whites should form a ball in the whisk when you pull it out (as shown on the right). You can add food colouring if you like at this time. We didn’t.

Frothy egg whites

Fully whipped egg whites for macarons

In a separate bowl, sift together 2/3 cup icing sugar and 3/4 cup ground almonds. Stir this in to the egg whites, half at a time. This is where you make the macaronage. Unfortunately I didn’t take any pics of this most-important step. Unlike what you would normally do, you don’t have to be careful with the egg whites: you are trying to deflate them. So with a rubber spatula, mix in half the sugar-almond mixture, then the 2nd half. Keep stirring rather harshly until the batter becomes thinner and will fall as a ‘ribbon’ off of the spatula when you lift it out of the bowl. The ribbon should reincorporate into the batter after about 20-30 seconds (in other words, it shouldm’t remain as a big dollop or anything).

Spoon the batter into a piping bag with tip #1 (Wilton) attached. I have a template that I put under the parchment paper (as seen in the pic) to know how big to pipe the circles. I am pretty sure they are 1.5inch circles but the person made them for us in the macaron class. Once they are piped, bang the sheet on the counter 2 or 3 times to get the air pockets out. Then allow the macarons to dry for 30 minutes. Preheat your oven to 350F at the end of this.

Piping

Piped and ready

Bake for 8 to 10 minutes. Don’t let them overbrown and rotate them if you need to. They should darken a little and be firm but shouldn’t darken too much. We overbaked ours a tiny bit but they were still fine. They should also form the little frilly feet at the bottom. Note: mid-baking you may or may not be able to tell how successful your macarons will be. The ones on the left below eventually were the VERY FAILED batch. They looked decent at this point and we were excited. Compared to the ones on the right though that worked well, they are flatter.

They looked so great mid-baking! Batch #2: baking

Remove from the oven and allow them to cool on the baking sheet before removing them. Once they are cooled, you can fill them with your desired filling. On the right is a picture of the bad ones, which we still filled, compared to the good ones. Wow, those are some ugly Macarons!

Baked macaron shellsThe good and the bad

Once your Macarons are filled, you can eat them BUT it is better to let them ripen/age at least 24 hours. This will soften in the macaron and give it that perfectly chewy, melty texture!

So don’t be afraid of Macarons! They don’t need to be weighed and they can still turn out well! But if you need to know what went wrong, don’t ask me! I don’t know why the other ones failed. I just know which recipe I will stick to! The easy one!

salted caramel macarons


Amazingly Delicious Carmelitas

Apparently I have been deprived. I had never heard about Carmelitas until about a month ago when I made a trip to Whole Foods with a good friend. We had both run a decent half marathon that day and so she was looking for a treat (I am pretty sure I had something at home that I was indulging in) and bought a Carmelita. I had never heard of such a creation. Even though she is a bit of a food addict, she actually shared a little with me. It was delicious. And I had to figure out how to make them.

However, I hadn’t made any effort to find a recipe when suddenly I saw them posted all over Pinterest. Since I had an upcoming night of food, laughter, gossip & good times with my gym friends planned, I figured it was time to try out a recipe.

Because one of the girls is limiting dairy & gluten, I actually made these gluten free and almost dairy free (they could be dairy free if you use caramel ice cream topping maybe but I don’t know how you could possibly make good caramel without cream or butter!) Basically I just used quinoa flour instead of regular flour and vegan ‘butter’ (Earth Balance) instead of butter. I have put both the regular & the allergen-free options & I am sure the regular would work beautifully.

I chose to use my homemade caramel but you could just buy caramel ice cream topping or melt together 1 pkg of caramel squares (like Kraft) with 1/2 cup cream in a saucepan. I recommend the homemade stuff though. It is the best. It is so delicious. And if you have some leftover, use it as an ice cream topper or just eat it by the spoonful! Or spread it on toast. Or pancakes. Or on a cake. Yum! So good!

I don’t normally like nuts in my desserts & considered leaving them out… but decided against and I was so glad that I did! The nuts add to the perfection of the texture and give such a delicious nuttiness that you definitely should add them!

These were FANTASTIC! I LOVED them and look forward to making them again!

Carmelitas – makes a 9×13″ pan – you decide how big you want them! The recipe can easily be halved and made in a 9×9″ pan

  • 2 cups quinoa flour – or regular all-purpose flour
  • 1 3/4 cup quick-cooking oats
  • 1 1/4 cups packed brown sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup Earth Balance vegan butter or regular unsalted butter, softened
  • 1/4 cup additional quick-cooking oats (if needed)
  • 1 cup chocolate chips
  • 3/4 cups chopped pecans
  • 1 1/2 cups caramel sauce (either homemade from here or caramel ice cream topping if you need dairy free or 32 caramel squares melted with 1/2 cup heavy cream)
  • 2 Tb butter (or vegan)
  • 2 1/2 Tb flour (quinoa or regular)
  1. Preheat oven to 350°F. Line a 9×13″ pan with parchment paper (make sure there are pieces that come over the edges on two sides so it is easy to remove.
  2. Combine the flour, oats, brown sugar, baking soda, salt and softened butter (or vegan substitute) in the bowl of a mixer. Take half of it and press it into the bottom of the prepared pan. Bake for 10 minutes, then remove & cool slightly.
  3. If your mixture is not crumbly, add the extra oats to the 2nd half. I am not sure if mine wasn’t crumbly because I used vegan butter or if that is just how it ends up. I wanted my topping somewhat crumbly though so I added the extra oats. Add as much as you feel like you need.
  4. Sprinkle the chocolate chips & chopped pecans over the crust.
  5. Melt the caramel enough that you can stir it and then add the additional butter & flour – this step doesn’t seem to be in the recipes that use the ice cream topping or the caramel squares.
  6. Pour the caramel over the chips & nuts and then top with the remaining crumb mixture.
  7. Return to the oven for an additional 15-20 minutes until the crust starts to brown.
  8. Allow to cool completely in the pan. With the homemade caramel, do not put it in the fridge as it will get too hard to cut.
  9. Use the parchment paper to pull the entire pan of carmelitas out of the pan and then cut & serve (I used a pizza cutter and it worked fantastically!)

Cinnamon Dolce Latte Cake

I am one of those people that is annoying to be behind in Starbucks. I may sound like a high maintenance diva when I order my drink but the great thing about Starbucks is that you can order your drink exactly as you like it. And how I like it is “Tall, extra hot, soy, sugar-free cinnamon dolce latte, no foam, no whip”. It started with just getting the skinny cinnamon dolce latte and morphed from there – extra hot means I drink it slower and enjoy it longer, soy just somehow tastes better for most coffee drinks (and for awhile I wasn’t drinking milk), sugar-free to save calories for real sweets, I really hate whipped cream on drinks, and no foam means that you get more of your actual drink in the cup. For those that haven’t had the cinnamon dolce latte before, it is delicious. It is a sweet cinnamon caramel’y type taste. It really is the best drink there!

Look at those layers! Marbled Cinnamon & Latte cake, caramel, latte icing and cinnamon icing on the outside!

I made this cake for a friend’s birthday. He also is a big fan of the Cinnamon Dolce Latte (as is our mutual friend that was organizing the birthday). With the three of us loving the drink, I figured it was safe to try out this cake with them. I started with a basic white cake. Then I removed 1 cup of the batter and mixed in espresso powder dissolved in a little water. To the other half, I added cinnamon extract as well as cinnamon. After putting the cinnamon batter in the pan, I added the espresso batter and swirled them to get a marbled effect. Between the layers of cake I put either homemade caramel or latte buttercream. I covered the whole thing with a cinnamon extract flavoured buttercream. Oh, I almost forgot! Before baking the cake, I put a layer of brown sugar, butter and cinnamon mixture on the bottom of the pan. This kind of gave a bit of a cinnamon bun like texture in the middle of the cake – you know the delicious middle of the bun? I was aiming for that in the centre of the cake. It was delicious. Or at least I thought so. And by the fact that the rest of the cake was gone by the end of the night (there were only 6 of us eating it), I think everyone enjoyed it!

Cinnamon Dulce Latte Cake

  • 1/2 cup brown sugar
  • 1/4 cup butter, room temp
  • 1 tsp cinnamon
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup butter, room temp
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 1 cup milk
  • 1 tsp cinnamon
  • 1 tsp cinnamon extract
  • 2 tsp espresso powder mixed with as little water as needed to dissolve
  1. The cinnamon bun like base

    Preheat oven to 350°F. Line pans with parchment paper: either 2-8″ round pans or 1-8 or 9″ square pan (as I did).

  2. Mix together brown sugar, butter and first amount of cinnamon. Spread on the bottom of your pan (or pans) evenly.
  3. In a new bowl, whisk together flour, baking powder and salt.
  4. In the bowl of a stand mixer (or in a regular bowl and use your hand mixer!), cream butter and sugar together for about 5 minutes until light and fluffy
  5. Add the eggs one at a time and continue to beat. Beat in the vanilla.
  6. Marbled Batter! Latte batter swirled into cinnamon batter

    Reduce the speed to low and slowly add the flour alternatively with the milk. Beat until just smooth.

  7. Remove 1 cup of the batter and mix the dissolved espresso powder into the batter.
  8. In the remaining batter, add the cinnamon and cinnamon extract.
  9. Pour the cinnamon batter into the prepared pan(s) and spread evenly. Dollop the espresso cake batter on top of the cinnamon batter using fairly large spoonfuls. Swirl with a dinner knife until there is some swirling but not blending of the batters. I like to bang the pans down on the counter to ensure the batter is spread well and there are no air bubbles.
  10. Bake for 30-45 minutes (timing depends on pan, sorry! I used an 8″ square pan and baked it about 40 minutes I think). It is done when a toothpick inserted into the centre comes out clean and the edges haven’t started to brown much.
  11. Cool in pans about 20-25 minutes. Carefully remove the cake from the pan by placing a plate (with parchment paper on it) over the top of your pan and flipping carefully. I had trouble with the buttery/sugar/cinnamon mixture sticking to the bottom but I just greased the pan, I didn’t use parchment as I am now suggesting to you! Hopefully it will work better for you!
  12. Allow to cool completely

Homemade Caramel (the nectar of the gods!) (without a candy thermometer!)

  • 1 cup + 2 Tb sugar
  • 1/4 cup water
  • 1/4 cup whipping/heavy cream
  • 1/2 tsp salt
  1. Put sugar and water in a medium saucepan. Heat over medium heat stirring occasionally until sugar is dissolved and syrup is clear.
  2. Almost there! You want a little bit darker than this

    Stop stirring & cook until the syrup comes to a boil. If needed (if you see sugar crystals on the side of the pan), brush down sides of the pan with a wet pastry brush.

  3. Boil, gently swirling pan occasionally, until the mixture turns a dark amber colour (a tiny bit darker than the picture! I had to take the picture just before it was ready since I was afraid that I would burn it while taking the picture!)
  4. Remove from heat and slowly pour in cream. Be careful – it spatters and

    Careful when you add the cream, it will spatter and boil!

    bubbles! Stir with a wooden spoon continuously until smooth. Stir in salt.

  5. Allow to cool to room temp. Store leftovers in a glass jar in the fridge. If it gets too solid for easy spreading, you can soften it by putting it in the microwave for 10 seconds at a time (or just remove it from the fridge a couple hours before using it).

Latte Buttercream

  • 1/4 cup butter, room temp
  • Finished Caramel

    1/2 Tb espresso powder (make it to how strong you like it!)

  • 1/2 tsp vanilla
  • 1 cups icing sugar
  • 1/2 tsp milk/cream/water to thin consistency icing
  1. Beat the butter until creamy and light (at least 3 minutes). Add in the flavourings.
  2. Add the sugar and milk & beat. Add more liquid as needed.

Cinnamon Buttercream

  • 1.5 cup butter, room temp
  • 1 tsp cinnamon extract
  • 1 tsp vanilla
  • 6 cups icing sugar
  • 6-8 tsp milk/cream/water to thin consistency icing
  1. Beat the butter until creamy and light (at least 3 minutes). Add in the flavourings.
  2. Add 4 cups of the sugar 1 cup at a time. Add a bit of liquid. Beat in the rest of the sugar. Add more liquid as needed.

The first caramel layer. Make a dam & fill!

Assembly: here is what I did – adjust based on whether you baked it in 1 square pan or 2 round pans.

  1. Torte cake – that means slice it into two layers.
  2. I used a square pan and then made it into a tall rectangle cake, so I then cut my cake in half so that I would have a total of 4, 4″x8″ layers. Keep the two layers with the cinnamon bun crusty stuff for the centre of the cake.
  3. Place bottom layer of cake on plate. Pipe a dam around the outside of the layer. Pour caramel over the layer to fill the dammed in area.
  4. Next layer - cinnamon bun type filling to the middle

    Cover with layer of cake with the cinnamon bun half facing up. Cover with latte icing and then the other layer of cake that has the cinnamon bun filling facing the latte icing.

  5. Pipe another dam around the edge and fill with caramel. Add the last layer of cake.
  6. Cover the whole thing with cinnamon icing & decorations of choice. Sorry, I forgot to take a picture of the finished cake again!

Layers end up: cake, caramel, cake with crusty cinnamon bun side up, latte icing, cake with crusty cinnamon bun side down, caramel, cake – all covered with cinnamon icing.


Cinnamon Caramel Blondies

Cinnamon Caramel Blondies: you need to make these!

Two things I have to admit: I don’t think I have ever made blondies before and although this recipe looked good, I was surprised by just how incredibly amazing it was!

I don’t know why I haven’t made blondies before, it isn’t that they don’t interest me, it is just that… well I am a big chocolate fan and blondies are just brownies without the chocolate! So really, in my world, although they keep that great chewy texture of brownies, they take out the best part. Except these ones, they add two of my favourite other flavours in instead! Cinnamon & caramel. I love them both. Almost as much as chocolate. And almost as much as peanut butter (which may be ranked above chocolate, or maybe they are tied?) Anyways, point is that I loved the idea of these blondies when I saw the recipe on one of the blogs I follow – The Baker Chick and had to make them at the first opportunity!

Cinnamon + Caramel: two amazing ingredients!

Also, it wasn’t that I thought these wouldn’t be good, I just didn’t think they could be as absolutely delicious as I wanted them to be! I mean cinnamon & caramel are so great but would the recipe be the perfection that I seeked? Well in this case, YES!! These were even better than I expected. And whereas I normally am fairly modest about my baking and let the taster decide when I take something somewhere, I raved on and on when I took these! And the reason I am posting this recipe right now is that I promised a couple people the recipe right away!

So if you need to make something and want it to be good, make these. Or if you just want to make something delicious to eat all to yourself, make these (although I don’t recommend eating a 9×13 pan of them to yourself!)

Cinnamon Caramel Blondies

  • 2 2/3 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 cups packed brown sugar
  • 1 cup unsalted butter, room temp
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 14 oz bag of caramels, unwrapped (used these but I found them in the States and can’t get them in Canada. If you can’t get these, just get a regular bag and unwrap them all yourself)
  • 1/3 cup cream
  • 2 Tablespoons sugar
  • 2 tsp cinnamon
  1. Bottom layer + caramel

    Preheat oven to 350°F. Lightly grease a 9×13-inch pan.

  2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg.
  3. In the bowl of a mixer (or a regular bowl & use hand beaters), beat butter and brown sugar on medium until light and fluffy – about 5 minutes. Add the eggs one at a time. Add the vanilla. Beat well to mix.
  4. With the mixer on low, add in the flour slowly until just combined. It is quite a thick batter.
  5. Spread half of the dough evenly into the bottom of the prepared pan.
  6. In a saucepan, heat the caramels and cream over medium high heat until smooth and melted.
  7. Pour the caramel over the batter.
  8. Distribute the remaining batter evenly over the caramel. I put small clumps spread throughout and then used clean hands to press it down evenly over the caramel (be careful it is hot!) It is ok to have areas that aren’t totally covered.
  9. Combine the sugar and cinnamon in a small bowl and then sprinkle evenly over the batter.
  10. Bake 25-30 min or until the surface is firm but still springy. Cool completely before cutting.

Seriously, look at those layers of caramel! So incredibly good!