Caramelizedleeksovernoodles Recipes

SALTED CARAMEL SNICKERDOODLES

Steps:

• Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines.
• Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes.
• Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.
• Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving.

BEST EVER CARAMEL ROLLS

Steps:

• Mix white sugar and cinnamon together in a small bowl.
• Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.
• Repeat step 2 with second thawed loaf.
• Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.

CARAMELIZED LEEKS OVER NOODLES

Steps:

• Split the leeks lengthways and wash each layer thoroughly.
• Slice across into thin strips, including the green part as well.
• Heat the oil and butter together over a gentle heat.
• When the butter has melted, add the leeks and toss well.
• Cook slowly, uncovered, for about 10 minutes or until the leeks start to soften.
• Sprinkle the sugar over all and, after a couple more minutes, mix well.
• Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass.
• Add small amounts of hot water if required to stop sticking.
• While the leeks are cooking, cook and drain the noodles.
• When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste.
• Toss well and serve.

BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY

Steps:

• Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
• Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.