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      Cinnamon Crunch Banana Bread

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      Preheat oven to 325°F (170°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.For filling: In a small bowl, stir together flour, brown sugar, and cinnamon. Using your fingers, cut in butter until mixture is well combined and sandy.For batter: In a medium bowl, whisk together flour, salt, baking soda, and baking powder.In a large bowl, whisk together banana, brown sugar, oil, sour cream, eggs, melted butter, and vanilla bean paste. Gradually stir in flour mixture just until combined. Spread one-third of batter (about 1 cup or 280 grams) into prepared pan. Sprinkle with half of filling (about 2½ packed tablespoons or 30 grams), leaving a 1⁄8- to 1⁄4-inch border around edges. Spread one-third of batter on top of filling in pan, and sprinkle with remaining filling, leaving a 1⁄8- to 1⁄4-inch border around edges. Dollop remaining batter on top, and spread in an even layer. Sprinkle with Cinnamon Sugar Topping.Bake for 40 minutes. Rotate pan, and bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C) to 205°F (96°C), 26 to 32 minutes more, loosely covering with foil during final 10 to 12 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool on wire rack for 10 minutes. Serve warm, or let cool completely. LEGGI TUTTO

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      Baked Apple Cider Doughnuts

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      These Baked Apple Cider Doughnuts capture the essence of fall with their tangy apple flavor and cinnamon-sugar coating. Baked instead of fried, they offer a lighter take on the classic.

      It may seem a smidge early, but this recipe marks the beginning of my fall baking this year. And gosh, are these ever good. Baked apple cider doughnuts are the perfect welcome to September, which is peak apple season.
      I’m eager for fall and its comforts. Summer has been an absolute blur. July was hard. Sometimes life goes so fast, I struggle to feel present in the season I’m living in. But there’s one sure-fire way I can always connect with fall. (Spoiler alert: It’s not pumpkin spice.) I like to keep a big jug of apple cider on hand, for mulling and baking. Gallon jugs are popping up at the market – some filtered to a glowing amber, others cloudy with pulp. Both will work in this recipe. You’ll need a doughnut pan to bake the batter into shape. However, if you don’t have one, you can always use a greased muffin pan for Apple Cider Doughnut Muffins.

      The Dry Ingredients
      This is a cake doughnut recipe, so frequent cake bakers will find this batter formula familiar. Combine all-purpose flour, baking powder, fine grain sea salt, ground cinnamon, and apple pie spice in a big bowl. Whisk well to combine the mixture, then set it aside.
      Apple Pie Spice Substitute: If you don’t have a bottle of apple pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon round allspice for the 1 teaspoon needed for this recipe. (This info will be in the recipe notes as well.)

      The Wet Ingredients
      Next, in the bowl of an electric stand mixer, beat together room temperature unsalted butter, granulated sugar, and brown sugar. Whip until well combined. This will take about 3 minutes. Once fluffy, add the eggs one at a time. Beat well after each addition. You should see the mixture increase in volume and become even fluffier.

      Make a Cohesive Batter
      When everything is looking nice and uniform, add the flour and mix on low. I used the paddle attachment but nothing bad will happen if you continue with the whisk attachment on low speed. Once the mixture is thick and just moistened, add in the apple cider with the mixer running on low. Stop to scrape down the beater and the bowl as needed. When it’s looking mostly incorporated, scrape down the bowl and mix together with a large rubber spatula. There’s no better way to feel if the batter is still hiding lumps than by hand mixing.

      Spoon or pipe the batter into the cavities of a greased standard size doughnut pan. Bake for 15-17 minutes, or until golden brown and risen. Turn the doughnuts out on a wire rack to cool.

      Butter is Key
      After the doughnuts cool, brush each one – back and front- with melted butter. This adds flavor and helps the sugar coating to stick. Immediately toss in cinnamon-sugar.

      These baked apple cider doughnuts are so tender and the cinnamon-sugar coating gives a satisfying crunch. This recipe makes about 2 dozen doughnuts if baked in a standard size doughnut pan. Since I have three sizes of doughnut pans, I couldn’t help myself! I just had to make them in all sizes. And I’ll tell you this – those mini doughnuts are dangerously easy to eat one after another!
      Here are the doughnut pans I used: Nordic Ware Formed French Twist Donut Pan, Wilton Donut Pan 2-Piece Set.
      I must say, the Nordic Ware French Twist pan is quickly becoming a favorite. It never ever sticks and creates a beautiful twist doughnut reminiscent of a cruller.

      The texture is so gorgeous – it’s fluffy, cakey, crunchy with cinnamon sugar. The flavor is buttery, spiced, with lingering apple notes. I think you’re going to love this recipe.
      Related recipe: Apple Fritter Bread with Boiled Cider Glaze

      Baked Apple Cider Doughnuts

      Heather Baird

      These Baked Apple Cider Donuts are the perfect fall treat, bursting with the flavors of apple cider and warm spices. This recipe makes 2 dozen donuts, so there’s plenty to share! No donut pan? No problem — just use muffin tins instead. Check out the recipe notes for easy instructions.

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      Prep Time 30 minutes minsCook Time 17 minutes minsTotal Time 47 minutes mins

      Course DessertCuisine American

      Servings 24 doughnuts

      EquipmentStandard size doughnut panDisposable piping bag or zip-top bag
      Ingredients US CustomaryMetric Cider doughnuts3 1/2 cups all-purpose flour2 1/2 teaspoons baking powder1 1/2 teaspoons fine grain sea salt2 teaspoon ground cinnamon1 teaspoon apple pie spice *see notes for sub1 1/4 cups unsalted butter at room temperature1 1/2 cups light brown sugar1/2 cup granulated sugar4 large eggs at room temperature1 cup apple ciderSugar coating1 cup granulated sugar2 teaspoons ground cinnamon3/4 cup unsalted butter melted
      Instructions Cider doughnutsPreheat the oven to 350°F. Lightly spritz one or more 6 cavity doughnut pans with nonstick cooking spray.Place the flour, baking powder, fine salt, cinnamon, and apple pie spice in a medium mixing bowl. Whisk to combine. Set aside.In the bowl of an electric mixer, cream together the butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 3 minutes on high speed. Reduce speed to medium and add the eggs one at a time, beating well after each addition. After all the eggs are incorporated, scrape the bowl down and beat again briefly.Add the flour mixture to the creamed mixture and beat on low speed until just incorporated. (Batter will be thick.) With the mixer on low, slowly pour in the apple cider. Mix until the batter loosens considerably; scrape down the bowl and beat again briefly. Use a rubber spatula to fold in any visible pockets of flour or butter. When consistent throughout, place half of the batter in a disposable piping bag with the end snipped. Or, place it in a large zip-top bag with the corner snipped. Cover the remaining batter in the mixing bowl with a damp towel.Pipe the donut pan(s) cavities about 2/3 full of batter. Bake them for 15-17 minutes, or until the doughnuts are risen and golden. A toothpick tester inserted into the thickest part of the doughnuts should come out clean. Repeat process with remaining batter.Turn the doughnuts out on a wire rack to cool 5-7 minutes, or until still warm but cool enough to handle.Sugar coatingCombine the granulated sugar and cinnamon in a medium bowl. Whisk well to combine.Working one at a time, brush the doughnuts with the melted butter, front and back. Immediately roll/coat the doughnuts in the cinnamon-sugar mixture.Serve warm or at room temperature. Doughnuts will keep about 3-4 days in an airtight container. Let them cool completely before storing.
      NotesWhat to expect: These doughnuts are soft and fluffy, with buttery flavor and lingering apple cider notes. The cinnamon-sugar coating gives a satisfying sugar crunch. Great alone, but even better with coffee.
      Up the apple flavor: If you have bottled boiled cider on hand, stir 1 tablespoon into the apple cider before adding it to the batter. Boiled cider imparts pure concentrated apple flavor. You can find it on King Arthur Baking‘s website. 
      Bake as muffins: Divide the batter evenly between two 12 cavity standard size muffin tins. Bake as directed for 15-17 minutes, or until a toothpick tester inserted in their centers comes out clean. Brush with butter and roll in cinnamon-sugar. Store air-tight. Mini muffins are also good – bake for 10-12 minutes, or until they test done.
      Bake different sizes of doughnuts: I have three sizes of doughnut pans – one is large with a decorative fluting motif, another is standard size with no decoration, and I also have a plain mini doughnut pan. The large fluted doughnuts baked in 15-17 minutes. The plain standard size pan baked in 12-15 minutes. The minis bake in about 7-10 minutes. Only fill the pans 2/3 full of batter for best results. 
      Apple Pie Spice Substitute: If you don’t have a bottle of apple pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice for the 1 teaspoon of apple pie spice needed for this recipe.
      This recipe was created with research and recipes from King Arthur Baking’s website and New York Times cooking.

      Keyword apple cider, apple cider doughnuts, apple cider muffins, baked apple cider doughnuts, brown sugar, cinnamon sugar coating, easy doughnut recipe, fall baking recipe, melted butter

      You may also enjoy: LEGGI TUTTO

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      Summer Herb Dinner Rolls

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      In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and kosher salt.In a medium saucepan, heat 1 cup (240 grams) water, sour cream, and 1⁄4 cup (57 grams) melted butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm sour cream mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams) until combined. With mixer on low speed, gradually add 3¼ cups (406 grams) flour, chives, and dill, beating just until a shaggy dough forms.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 7 to 8 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining 1⁄4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Cover and let stand in a warm, draft-free place (75°F/24°C) for 10 minutes. (Dough will puff slightly.)Line a 13×9-inch baking sheet with parchment paper.Divide dough into 12 portions (about 93 grams each). With lightly floured hands, roll 1 portion into a 12-inch-long rope. (Keep remaining dough covered to prevent it from drying out.) Tie a loose knot toward one end of rope, leaving about 1 inch on one end. Pinch together both ends of dough under knot, forming a knotted ball. Place, seam side down, on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 20 to 30 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush tops of dough with egg wash.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes, covering with foil to prevent excess browning, if necessary.In a small bowl, stir together garlic salt and remaining 2 tablespoons (28 grams) melted butter; brush onto rolls. Serve warm. LEGGI TUTTO

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      Breakfast Bread Bliss: 12 Handheld Breads Perfect for Back-to-School

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      With summer winding down and kids going back to school, mornings are sure to get busier and it can be tough to find time to sit down for a proper breakfast. These delicious handheld breads are the perfect solution! Whether you’re reaching for a classic cinnamon roll or cutting a slice from our savory Breakfast Braid, let’s make mornings a little brighter with these amazing recipes.

      The stickier, the better with this timeless treat. One of our favorite comfort foods, the recipe originated in Sweden, where they actually observe a Cinnamon Roll Day (Kanelbullens dag) on October 4, but we recommend celebrating these rolls every chance you get.

      Rich, buttery, and flaky, Brian’s go-to Buttermilk Biscuits are an ode to the perfect Southern biscuit. 

      Some recipes are humble yet so reassuring that they need not change. They are kept in your pocket, ready for the moment you crave comfort and simplicity. Aunt Cheryl’s Home EC Muffins is one of those recipes.

      Introducing our new and improved way to croissant! Made with the same ingredients as the traditional but with a less-fussy, beginner-friendly method, these Genius (Quick) Croissants are the gateway baked good to the world of lamination.

      The Club in Birmingham, Alabama, has a famed orange roll that has inspired many a baker to try making their own at home. Our version brings all the original zesty enjoyment with a tropical coconut twist added in for fun.

      Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam.  Once you try making them with discard, you might never go back!

      Bake these fluffy Apple Muffins for a quick breakfast on the go or a midday snack. The pumpkin spice streusel topping will keep you coming back for more. 

      As they say, presentation is everything, and this Breakfast Braid delivers brunch-time wow. We wrapped some of our favorite breakfast foods like eggs (sunny side up!), ham, and cheese in a to-die-for homemade pizza dough.

      Featuring a lightly crisp exterior and an airy, chewy interior, this English Muffin Loaf is everything you love about English muffins. Top toasted slices with butter and jam for breakfast, or layer on ingredients for your best-ever sandwich.

      Hazelnut and almond flours give this gluten-free banana bread a complex, earthy flavor. We love the addition of chopped hazelnuts, in lieu of pecans or walnuts, for a twist on the original. LEGGI TUTTO

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      Cinnamon-Sugar Popovers with Peach Compote

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      “If you’re looking for an easy-peasy treat with incredible bang for the buck, look no further than the always-delicious—and gorgeous—popover. Popovers take about 5 minutes to assemble (in a single bowl, with only a whisk and a spatula, thank you very much) and bake up tall and billowy in about 30 minutes. These particular popovers are, frankly, the best I’ve ever made (and I’ve made A LOT of popovers). They’re brushed with melted butter and rolled in cinnamon sugar post-bake, giving them all the freshly-fried-dough vibes. The Peach Compote is nonnegotiable and is the most perfect accompaniment to the warm, sweet, slightly eggy popovers—consider doubling it so you have leftovers. Popover pans make for a dramatically tall bake, but if you do not have one, you can also use regular muffin pans. Fill the cups of the pans two-thirds to three-fourths full and bake for about 30 minutes.” —Jessie Sheehan

      Cinnamon-Sugar Popovers with Peach Compote

      Makes 6 popovers

      Popovers:1⅓ cups (320 grams) whole milk, room temperature¼ cup (57 grams) unsalted butter, melted and cooled slightly4 large eggs (200 grams), room temperature1 teaspoon (4 grams) vanilla extract1⅓ cups (167 grams) all-purpose flour1 tablespoon (12 grams) granulated sugar1 teaspoon (3 grams) kosher saltTopping:½ cup (100 grams) granulated sugar2 teaspoons (4 grams) ground cinnamon¼ cup (57 grams) unsalted butter, meltedPeach Compote (recipe follows)

      Preheat oven to 450°F (230°C). Place a 6-cup popover pan in oven to preheat.For popovers: In a large bowl, whisk together milk, melted butter, eggs, and vanilla until frothy, about 1 minute. Whisk in flour, sugar, and salt until batter is slightly lumpy, about 30 seconds.Carefully remove hot pan from oven, and spray with cooking spray. Divide batter among prepared cups.Bake for 12 minutes. Rotate pan, and reduce oven temperature to 350°F (180°C). Bake until tall, golden brown, and crisp, 15 to 20 minutes more, covering with foil to prevent excess browning, if necessary.Meanwhile, for topping: In a small bowl, whisk together sugar and cinnamon.Carefully remove hot popovers from pan. Brush melted butter onto popovers, and generously sprinkle with cinnamon sugar to coat. Serve immediately with Peach Compote.

      Peach Compote

      Makes 1 cup

      2 cups (285 grams) diced fresh peaches (see Note)2 tablespoons (24 grams) granulated sugar1 tablespoon (15 grams) fresh lemon juice¼ teaspoon kosher salt½ teaspoon (2 grams) vanilla extract

      1. In a small saucepan, bring peaches, sugar, lemon juice, and salt to a boil over medium-high heat, stirring just until sugar dissolves. Reduce heat to medium; cook, stirring frequently, for 10 minutes. Remove from heat, and stir in vanilla. Let cool completely, stirring occasionally, before serving.

      Note: Peaches can be peeled or unpeeled for the compote, whichever is your preference.  LEGGI TUTTO

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      Peach Flatbreads with Hot Honey Ricotta

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      In the bowl of a stand mixer, whisk together flour, thyme, yeast, and salt until combined. Add ¾ cup (180 grams) warm water, oil, and 2 teaspoons (14 grams) honey. Using the paddle attachment, beat at low speed until a shaggy dough forms, 1 to 2 minutes.Switch to the dough hook attachment. Beat at medium-low speed until dough is smooth and elastic, 10 to 13 minutes. Dough will be slightly tacky but should come away from sides of bowl.Lightly spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Position oven rack in bottom third of oven. Preheat oven to 450°F (230°C). Place a rimmed baking sheet upside down in oven to preheat for 30 minutes.In a medium bowl, stir together ricotta, red pepper, and remaining 2 teaspoons (14 grams) honey.Gently punch dough down, and divide in half. Working with one portion of dough at a time, press and flatten into a 12×9-inch oval or rectangle; place dough on a parchment paper-lined baking sheet. (If dough does not stretch easily, cover and let stand for 10 minutes and then try again.) Top with 6 slices mozzarella. Carefully slide dough on parchment onto preheated baking sheet.Bake until crust is golden brown and cheese is melted, 10 to 15 minutes. While first flatbread is baking, repeat procedure with remaining dough and remaining cheese.Top hot flatbreads with peach slices, and dollop with ricotta mixture; top with arugula, thyme, and honey. Serve warm. LEGGI TUTTO

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      Frozen Caramel Macchiato Pie

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      Caffeinate your summer in the sweetest way possible with this Frozen Caramel Macchiato Pie. Espresso-infused ice cream is layered in a chocolate cookie crust and topped with loads of salted caramel and whipped cream.

      Happy July! Predictably, it’s hotter than blazes outside. When I take my four little dogs outside at 5:30 a.m. each morning, it’s already warm and muggy. If there’s a breeze, it’s neither cool nor fresh. It feels like a hairdryer blowing right in my face. Perhaps I shouldn’t complain when there’s so many sweet antidotes to this weather (plus air conditioning). And really, it’s given me a new playground to explore with ice box cakes, frozen custards, and other chilled desserts. Like this coffee house-inspired Frozen Caramel Macchiato Pie.
      This pie is made with a homemade chocolate cookie crust that holds espresso-infused ice cream. It’s layered with the most delicious homemade salted caramel. Then, it’s topped with a big mound of whipped cream and chocolate shavings. Even though this pie is pretty easy to make as written, there are a few additional shortcuts you can take. Which I’ll be sure to mention and include in the recipe notes.

      Sweet Inspiration: Caramel Macchiato
      I am a true coffee enthusiast so I love making desserts with a caffeinated kick. Caramel Macchiatos are so delicious, made with espresso, vanilla syrup, milk, and caramel sauce. This coffee drink is practically dessert you can sip! Served both hot and cold, I just knew it would translate well in a chilly ice cream pie.

      Chocolate Cookie Crust
      Start this recipe by mixing up some chocolate cookie crumbs and butter. Then bake it for just a few minutes to set it. If you’re not into firing up your oven on a hot day, the no-bake option is to refrigerate it for 15 minutes to stiffen the butter in the crust.
      Or, you can simply pick up a ready-made deep dish pie crust at the grocery store. If you can’t find a deep dish pie crust, then pick up two regular 9″ chocolate cookie crusts. The caramel macchiato ice cream mixture will fill two standard pie crusts. Which means you’ll have one pie to give and one to keep!

      Homemade Salted Caramel
      Nothing compares to homemade salted caramel, if you ask me. It’s not hard to make, but it does require your full attention. Here’s the gist of caramel-making.
      Pour granulated sugar in a saucepan and cook it until a deep amber color forms. Then add a stick of butter into the mixture all at once. The caramel will boil and sputter with this addition, so be very careful! Turn the heat off, then whisk in heavy cream (which will boil and sputter also). Followed by vanilla extract (again, boil sputter). Add in fine grain sea salt and stir well. Transfer it to a bowl to cool before using in this recipe.
      If you’ve never made homemade caramel before, then watch the video just before the recipe card in this blog post. It gives important visual cues to look for as the sugar melts and the amber color forms.

      Speed the cooling process by transferring the caramel to the refrigerator. Stir intermittently as it cools. The caramel should still be just warm enough to drizzle, but not hot enough to melt the ice cream.
      Alternatively, you could purchase a jar of ready-made salted caramel. I personally think it’s the homemade caramel that makes this recipe extra-special. But I’m not a snob when it comes to shortcuts. Do what fits into your skill set and time frame.

      Make the Coffee Ice Cream
      For the ice cream, pour 1/4 cup of espresso powder into a small bowl. Add 2 tablespoons hot water and stir well. It will be a little pasty and first – just keep stirring until dissolved. Set aside to cool down.

      Purchase two pints of your favorite vanilla ice cream and place it in a big bowl. Stir well to soften it.

      Add the cooled espresso mixture and stir well until incorporated, and the ice cream is lightly coffee hued.
      You could also use two pints of your favorite coffee ice cream here, but I really like the flavor the concentrated espresso powder gives the pie. If you do opt for coffee ice cream, stir in a little vanilla extract. Because it’s an important element of the Caramel Macchiato flavor.

      Layer into the Pie Crust
      Pour half of the espresso ice cream mixture into the prepared pie crust. Drizzle over a generous 1/4 cup of the salted caramel. Then, pour the remaining espresso ice cream on top, smooth evenly into the crust.

      Whipped Cream and more Caramel
      Drizzle more salted caramel on top of the pie, then top with unsweetened whipped cream. Drizzle caramel over the cream. You don’t need to sweeten the whipped cream because the caramel will add the sweetness. Swirl the caramel into the whipped cream with a spoon (see video for action).

      Finish with chocolate shavings, which can be made using a bar of chocolate and a vegetable peeler. I added a few roasted coffee beans to the top of the pie for food styling purposes, but this is completely optional.

      Frozen Caramel Macchiato Pie is made for sharing! Serve it any time you need a cold, refreshing sweet. I particularly love this as an ending to a rich Italian dinner.
      You will have a little leftover salted caramel. So transfer it to a small pitcher and serve it alongside the pie. This pie is definitely indulgent, but also refreshing. Happy Summer!

      Related recipe: Tiramisu Semifreddo

      Frozen Caramel Macchiato Pie

      Heather Baird

      Enjoy a chilly caffeinated summer treat with this Frozen Caramel Macchiato Pie. It’s made with a homemade chocolate cookie crust, luscious espresso-infused ice cream, and generous layers of homemade salted caramel. Topped with fluffy whipped cream and delicate chocolate shavings, this pie captures all the flavors of your favorite coffeehouse drink in a cool, refreshing slice.Use 2 pints of your favorite vanilla ice cream in this recipe. See recipe notes for shortcuts and substitutions.

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      Prep Time 5 minutes minsCook Time 17 minutes mins4 hours freeze time 4 hours hrsTotal Time 4 hours hrs 22 minutes mins

      Course DessertCuisine American, Italian-inspired

      Servings 10

      Equipment9 inch deep dish pie dish
      Ingredients  Chocolate cookie crust2 cups chocolate cookie crumbs such as pulverized Oreo cookies or packaged chocolate cookie crumbs8 tablespoons unsalted butter meltedCaramel sauce1 cup granulated sugar8 tablespoons unsalted butter cubed1/2 cup heavy cream1/2 teaspoon vanilla extract1/4 teaspoon fine grain saltCoffee ice cream filling and toppings2 tablespoons hot water4 tablespoons instant espresso powder32 oz. vanilla ice cream 2 pints or about 5 2/3 cups1 cup heavy cream whipped to stiff peaksChocolate shavings
      Instructions Chocolate cookie crustPreheat the oven to 375°F.In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.Pour the crumbs into an ungreased 9’inch deep dish pie plate and pack them evenly into the bottom of the pan and up the sides.Bake for 7 minutes to set. Remove to a wire rack to cool completely.Caramel sauceMelt the sugar over medium-high heat in a medium saucepan. Gently prod the sugar as it melts to promote even cooking. Once the sugar is melted with just a few lumps of sugar remaining, whisk briefly to disperse the lumps.Cook until the sugar turns deep amber and add the butter all at once, using a whisk to combine. Be very careful with this addition because the butter will cause the caramelized sugar to bubble and sputter.Keep whisking until the butter incorporates (this make take a minute or two). Turn the heat off and remove the pan from stove eye. Pour in the heavy cream, whisking constantly. When the mixture is smooth, stir in the vanilla extract and the salt.Transfer the mixture to a bowl and let thicken slightly in the refrigerator, about 30-40 minutes. Stir intermittently to speed cooling.Espresso ice cream filling and toppingsIn a small bowl, combine the hot water and instant espresso powder, mix until dissolved. Set aside to cool 5 minutes.Pour the ice cream into a large bowl and stir until softened but still very thick. Add the espresso mixture and stir well.Transfer half of the ice cream mixture into the bottom of the cooled chocolate crust. Drizzle with about 1/4 cup of the salted caramel.Top with the remaining ice cream mixture. Spread evenly to the edges of the crust. Drizzle with more salted caramel.Place the whipped cream in the center of the pie and drizzle on salted caramel. Swirl the caramel into the cream using a spoon.Add one last drizzle of caramel to the top of the pie, then sprinkle on chocolate shavings.Transfer to the freezer to chill until firm. Freeze the pie uncovered, until firm, 4 to 6 hours.
      NotesWhat to expect: This pie has zippy espresso flavor with layers of salted caramel and whipped cream. The filling is reminiscent of a chilled caramel macchiato coffee drink. The chocolate crust adds richness and a study base for the pie. You may have salted caramel sauce leftover; serve it alongside the pie in a small pitcher.
      Make chocolate shavings by running a vegetable peeler down the side edge of a bar of chocolate. If your kitchen is particularly warm, freeze the chocolate bar first before shaving it.
       
      Shortcut This Recipe:

      Purchase a ready-made deep dish chocolate cookie pie crust at the grocery store, or if you can’t find deep dish, you can purchase two standard 9-inch pie crusts. The espresso ice cream mixture will fill two pie crusts.
      Coffee ice cream may be substituted for the vanilla ice cream. Just omit the espresso and water concentrate. While softening the coffee ice cream in a mixing bowl, add 1 teaspoon vanilla extract to give the mixture the vanilla note in the café macchiato drink.
      Use a jar of your favorite ready-made salted caramel in place of homemade. However, I must urge you to try to the homemade caramel when you have to time to make it.

       
      This recipe is original to sprinklebakes.com.

      Keyword caramel macchiato, chocolate cookie crust, homemade salted caramel, ice cream pie, summer dessert, vanilla ice cream

      You may also enjoy: LEGGI TUTTO

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      Fireworks & Frosting: 14 Treats for Your Fourth of July Gathering

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      Fireworks, laughter, good company—and of course, delicious desserts! What better way to celebrate the Fourth of July than with a spread of scrumptious treats? This year, ditch the store-bought cakes and impress your guests with homemade delights bursting with flavor and festivity.
      From light and refreshing berry bars to decadent chocolate ice cream, and even a surprising savory option, this list has 14 amazing recipes to make your Fourth of July unforgettable. Whether you’re planning a backyard barbecue or an elegant gathering, you’ll find the perfect dessert to end the day on a sweet note.

      , we paired a slightly salty pretzel cake base with a cream filling and topped it off with a scattering of fresh berries. 

      What better way to celebrate tomato season than a savory cornbread bursting with summer flavor. Featuring a caramelized tomato top, our crisp Upside-Down Heirloom Tomato Cornbread from our May/June 2020 issue is made all the more delicious with smoked white Cheddar cheese and fresh corn in the batter. Buttermilk keeps this quick bread moist, and minced jalapeño adds just a pinch of heat. Whether serving as an impressive appetizer or stunning side dish, you can’t go wrong with this impressive dish at your table.

      Fresh, juicy peach halves give this vanilla and buttermilk Peach Almond Cake bursts of color and concentrated sweet-tart flavor, while the addition of brandy to the homemade marzipan lends just the right amount of kick. 

      Almond flour is finer than standard all-purpose. It absorbs more moisture from the dough, giving the buttermilk crusts of these Blueberry-Almond Galettes added crispness. A hint of tart lemon zest balances out the sweetness of the blueberries.

      Traditional only in method, this Strawberry Raspberry Cobbler has a Middle Eastern flare with cardamom and rosewater. This cobbler made with cake batter soaks up the fruit’s flavorful juices as it bakes and develops a light, spongy crumb. Pistachios create a slightly crunchy texture that pairs well with the tender baked fruit. 

      Traditional apple pie gets an updo with a creamy crème fraîche custard filling in this Apple Crumb Pie. Layers upon layers of crisp sweet apples are topped with a creamy base and baked until soft. With a splash of spiced rum and a crunchy Almond Streusel topping, this recipe begs for ice cream.

      In this sweet summer remake, red velvet cake gets a healthy helping of fresh strawberries added into the buttercream to create a Strawberry Red Velvet Cake that rivals the classic.

      Classic Key lime pie gets a spicy upgrade with our Gingersnap Crust flecked with crystallized ginger. The filling gets extra volume and its whipped consistency from a trio of  creamy ingredients: coconut cream, crème fraîche, and whipped cream. True to the original, this icebox pie is bursting with tangy, sweet-tart Key lime flavor.

      Ditch the extravagant garnishes and towering layers for this simple and sophisticated one-layer cake that is guaranteed to impress. With a layer of cherries baked beneath the Ginger-Lime Crumb Topping, our elevated take on the cherry-limeade cake (a summertime classic) is even more beautiful after you cut into it. You’ll get a juicy burst of cherry in every bite.

      By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries, we’ve given this classic pastry a modern salty-sweet makeover.

      This cake may be based on the classic 1-2-3-4 cake, but it’s anything but basic! Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. LEGGI TUTTO