HEATH BAR APPLE DIP CARAMEL CREAM CHEESE RECIPES

Steps:

• In a medium saucepan, whisk together the sugar, eggs, zest, cornstarch, and salt. Whisk in the orange juice. Set the heat to medium low and cook, stirring contantly, until the mixture begins to bubble and thicken, and reaches 170 degrees F. This should take about 7 minutes.
• Remove from the heat and strain the mixture into a heat proof bowl. Add the butter, a tablespoon at a time, and stir until incorporated.
• Once all of the butter has been incorporated, cover the top of the curd with plastic wrap (pressing it against the mixture) and let cool. Refrigerate up to one week.
• Heat the oven to 325 degrees F and line an 8 inch square cake pan with parchment paper and spray it with spray oil.
• Melt the chopped bittersweet chocolate in a double boiler along with the butter until smooth. Remove the chocolate butter mixture from the heat and stir in granulated and brown sugar and let the mixture cool.
• While the mixture is cooling, whisk together flour, cocoa powder, salt, and expresso powder.
• After that, add four eggs to the chocolate mixture, one at a time, and whisk them in, along with the vanilla extract.
• Finally, fold in the flour mixture to form the batter.
• Pour 835 grams (3 cups) of the batter into the pan and smooth over the top.
• Add the rest of the batter to a pastry bag with a 1/2 inch tip.
• Add the curd to another pastry bag with a 1/4 inch tip.
• Take the pastry bag with the batter and pipe it all around the edges of the pan. Next, draw 7 lines, one inch apart, perpendicular to each other. Fill in between the 7 lines of batter with 8 lines of the curd with the curd pastry bag.
• Use a toothpick and draw a line perpendicular to the piped lines about one inch from the edge of the pan. Lift the toothpick, move over one inch, and draw another line in the opposite direction. Continue to draw the lines, one inch apart, in opposite directions.
• Bake the brownies for 40 to 45 minutes. Under baking is better than over baking.
• Store in an airtight container in the refrigerator. Bring to room temperature before serving.

Steps:

• Line the bottom of a 5 or 6 quart slow cooker with foil along the bottom and 2 1/2 inches up the sides. Brush with 2 tablespoons of melted butter.
• Add the sugar, 3 cups of the corn kernels, and the water to a blender and pulse about 10 times.
• Pour the mixture into a bowl and stir in the pancake mix. Mix in the rest of the melted butter and then the extra corn kernels and minced jalapeño.
• Pour the mixture into the lined slow cooker and place a layer of paper towels or a dish towel over the top and place the lid over the towel.
• Cook on high for 1 1/2 to 2 1/2 hours, or on low for about 4 hours. The top should not be wet and the sides should be slightly browned.