Bloody Cheesecake Bars With Broken Glass Caramel Recipes

PEACH MELBA PIE WITH BUTTERMILK CARAMEL

Steps:

• For the crust: Pulse the flour, sugar and kosher salt in a food processor to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle with the vinegar and 5 tablespoons of the water. Pulse until the dough just begins to come together. (If the dough is still floury and crumbly, add the last tablespoon of water and pulse again.) Dump the dough on the counter and press into a disc with your hands. Wrap in plastic wrap and chill for 30 minutes.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• For the filling: Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the preserves and stir until smooth, then simmer until syrupy, about 1 minute. Remove from the heat and stir in the sugar, brandy, lemon juice, ginger and nutmeg. Add the peaches and raspberries, then sprinkle with the cornstarch and toss to coat the fruit in the cornstarch.
• Roll the dough on a floured counter to a circle about an inch or so wider than the top of the skillet. Trim the dough to clean up the edges, then lay the dough over the top of the skillet, tucking the edges inside. Cut 3 small slits in the top of the dough to let steam escape. Brush the dough with the beaten egg and sprinkle with sugar.
• Place the skillet on the lined baking sheet to catch any drips. Bake until the filling is bubbling and the crust is crisp and deep golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving.
• For the sauce: Put the caramel sauce in a small saucepan and heat over medium-low heat until it starts to simmer, then whisk in the buttermilk and flaky salt. Return to a simmer and simmer until smooth, about 1 minute. Let cool before serving.
• To serve, scoop the pie into serving dishes and drizzle with the sauce. Sprinkle with additional flaky salt, if desired.

BLOODY MARY

Steps:

• Add the tomato juice, vodka, Worcestershire, hot sauce, horseradish, celery seed and salt to a pitcher and mix well; add ice. Top with club soda before serving, then divide between 2 ice-filled large glasses.
• For the garnish, push some goat cheese into each cherry pepper. Place 1 on each skewer with a pickle and add to the drinks. Add other garnishes such as salami cubes, pepperoncini and celery stalks and enjoy!

PHILLY CARAMEL CHEESECAKE BARS

Steps:

• Heat oven to 350 degrees F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.

BLOODY BROKEN GLASS CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
• Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
• Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
• Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
• Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
• Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

RED WHITE AND ROSE BROKEN GLASS CAKE

Steps:

• Coat a 10-inch springform pan with cooking spray and set aside. Pulse the shortbread cookies in a food processor until finely ground, then add the butter and 2 tablespoons sugar and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until solid, about 1 hour.
• Meanwhile, spray three 9-by-5-inch loaf pans with cooking spray and line with plastic wrap so that there is at least a 3-inch overhang on each side; spray the plastic wrap with cooking spray. Mix 2 packets gelatin into 1/2 cup cold water in a medium microwave-safe bowl until combined and let sit for 5 minutes to bloom; the mixture will get very stiff. Microwave on high power for 20 seconds, then stir to combine. Continue to heat and stir in 20-second intervals until the gelatin is completely dissolved, then stir in the red wine and 1/2 cup sugar until the gelatin is incorporated and the sugar is completely dissolved. Pour into one prepared pan. Repeat the process with the rose and white wines, respectively, then refrigerate all the pans until completely set, about 3 hours.
• Meanwhile, mix the remaining 4 packets gelatin into 1 cup cold water in a large bowl; let stand 5 minutes. Add 1 cup boiling water and stir until dissolved; stir in the condensed milk until combined. Set aside to cool to room temperature, 2 to 3 hours. Skim the foam from the top.
• Using the plastic wrap to help you, lift the wine jellies out of the pans and lay them on a clean baking sheet. Working one at a time, tear and break them up into irregular pieces about 1 inch wide and 2 to 3 inches long; they should look like broken shards of glass. Repeat with remaining wine jellies. Arrange all but 2 cups of the wine shards on the frozen shortbread crust. Pour the condensed milk gelatin slowly into the pan, avoiding pouring directly on the wine shards so that they remain brightly colored and don't develop a milky film. Arrange the remaining wine shards on top so that they are poking up slightly through the top of the milk gelatin. Chill until completely set, at least 3 hours (overnight is best). Open clasp to release the sides of the pan, then serve.

PICKLED OKRA BLOODY MARY

Steps:

• For the garnish skewers: Stack each of 4 skewers with an okra spear, olive, lime wedge and sport pepper.
• For the bloody Mary: Add tomato juice, vodka, brine, lime juice, hot sauce, Worcestershire and horseradish to a pitcher. Stir vigorously to combine. Pour into 4 tall glasses filled with ice. Garnish with skewers.

EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL

Steps:

• Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
• Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
• Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.

CARAMEL CHEESECAKE BARS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine graham cracker crumbs, sugar and melted butter.
• Press into the bottom of a 9 x 13 inch baking dish sprayed with nonstick cooking spray; set aside.
• In another mixing bowl, beat together cream cheese, sugar and vanilla until smooth.
• Beat in eggs, one at a time.
• Add sour cream and mix again until smooth.
• Pour cream cheese mixture over prepared crust, smooth top and bake for 50 minutes.
• Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes.
• Remove from the oven, and let cool for an hour.
• Combine brown sugar and butter in a saucepan over medium heat.
• Stir continuously until the butter is melted and sugar is dissolved.
• Whisk in condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
• Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F (or reaches soft ball stage if you don't have a thermometer. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.).
• Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake.
• Smooth and let set until cool.
• Cut into squares and serve.