Spiced Ginger Caramel Bites Recipes

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Lightly grease, then line a 13 by 18-inch jelly-roll pan with parchment or waxed paper. (Let the paper come up the long sides by about 2 inches - this will make it easier to form the roll.) Brush paper with oil or butter, dust with flour, tap out excess.
• Cake: Whisk together 1 1/2 cups flour, baking soda, baking powder, cinnamon, cloves, salt, ginger and cardamom together in a medium bowl. In another bowl, combine sweet potato, buttermilk, and vanilla until smooth.
• Beat butter and sugar in the bowl of an electric mixer on high speed until light and fluffy, about 4 minutes. Reduce to low; add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 parts, alternating with the wet mixture in 2 parts, beginning and ending with flour. Beat until just blended. (If needed, fold batter together with a rubber spatula.)
• Spread batter evenly in prepared pan. Bake until cake springs back when pressed lightly, about 15 minutes.
• Run knife around cake edge, and invert cake onto a cotton tea towel (100 percent cotton works best and keeps the cake from sticking) generously dusted with confectioners' sugar. Carefully pull back parchment paper to release, and then place it back on top of the cake. Gently roll up the cake and towel together, starting from the narrow end to make a fat roll.
• Meanwhile for the filling, whip cream and confectioner's sugar to soft peaks. Fold in crystallized ginger.
• Carefully unroll the cake and remove the towel. Drizzle caramel over the cake. Spread gingered cream evenly over the cake. Using the short edge of parchment as guide, roll the cake up into a fat, loose cylinder. Transfer to a long platter. Dust with more confectioners' sugar and cinnamon in a Halloween pattern if desired. Serve, now or refrigerate until ready to serve.

Steps:

• Pour the sugar into a heavy-bottomed medium saucepan set over medium-high heat. Once the sugar starts to color, swirl the pan so that it melts and colors evenly.
• When the caramel is a light reddish-brown color, or as Mr. Skurnick says, "Irish-setter red" (it takes about 5 minutes to reach this stage), drop in the spices and, standing away from the pan, carefully pour in the water. When it boils, reduce the heat to very low and cook for 2 minutes.
• Strain the caramel into a heatproof container (discard the spices or use them for tea), and cool completely. You can keep the syrup covered in the refrigerator for up to 1 week. It will thicken; warm gently to reliquefy.

Steps:

• Preheat oven to 180C (350F).
• Lightly grease and line two baking trays with silicone paper.
• In a medium bowl, using an electric mixer, beat butter and sugar together until creamy.
• Beat in egg and honey.
• In a separate bowl, sift flours, ginger, spices and bicarb soda together.
• Now, tip the dry ingredients into the creamed mixture and using a flat wooden spoon or long spatula or similar, lightly fold together until the mixture changes from a breadcrumb consistency and forms doughy clumps.
• Roll tablespoons or heaped teaspoons of the mixture into balls.
• Arrange on prepared trays 3cm (about 1") apart.
• Use two fingers to flatten biscuits slightly.
• Bake for 12-15 mnutes until lightly golden brown.
• Allow biscuits to sit on trays for a few minutes to firm, before transferring to cooling racks.
• Caramel Icing:.
• While the biscuits are cooking, sift icing sugar into a small bowl and set aside.
• Now, combine brown sugar and butter in a small saucepan.
• Stir over a medium-low heat until sugar dissolves.
• Add milk and bring to a boil.
• Pour caramel mixture into the icing sugar and whisk until smooth.
• Allow to cool until icing is of spreadable consistency.
• Using a knife, spread icing over the tops of cold biscuits and set biscuits aside until the icing sets.
• (It may look like there's not a lot of icing for so many biscuits, but it is sufficient as long as you don't slather it on really thickly).
• Store in an airtight container.