Gingersnaps with Salted Bourbon Caramel and Vanilla Ice Cream

This is one of our favorite desserts – both because it is delicious and super easy!

Ingredients:

  • Fat Toad Farm Salted Bourbon Caramel Sauce
  • Gingersnap cookies
  • Vanilla Ice Cream

Directions:

  • Crack open a box of gingersnaps and arrange beautifully on a sweet little plate (if you’re feeling aggressively “bakey” – see the tasty gingersnap cookie recipe below)
  • Spread caramel over snaps
  • Top with creamy vanilla ice cream
  • Dig In!
Gingersnap Cookies  (Borrowed from Cherry Tea Cakes)
¼ cup unsalted butter
1 2/3 cups sugar
1 ½ eggs **yeah, I mean it too.
½ cup molasses
1 tablespoon white vinegar
3 1/8 cups bread flour
1 tablespoon baking soda
2 teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
Vanilla sugar or regular sugar
Using the dough hook at low speed, mix the butter and sugar together until well combined. Add in the eggs, molasses, and vinegar.
Sift together the flour, baking soda, ginger, cinnamon, cloves, and cardamom. Add to the butter mixture and mix on low speed just until combined.
Preheat oven to 375 F.
Divide the dough into two eighteen inch long logs and wrap in parchment paper. Refrigerate until firm.
Cut each rope into 30 pieces. Form the pieces into round balls and press the balls in the vanilla sugar (or regular sugar) to cover the tops. Place the cookies sugar-side up on sheet pans lined with baking paper or silpats.
Bake until light brown on top but still soft in the center, approximately 10 minutes.

Salted Bourbon Caramel Brownies

Ingredients: 

Directions:

  • Gather ingredients for a double batch of your favorite brownie recipe – we love Martha Stewart’s Ultimate Brownies – yummo! If you’re really in a rush (aka “Ma! I need to bring brownies into school tomorrow morning!”) you can also use a couple of boxes of store bought brownie mix – we won’t tell.
  • Spread 1/3 of the batter in the bottom of a greased baking pan and bake for 10 minutes or until reasonably solid – you should be able to spread caramel sauce evenly on top of the brownie later.
  • Remove from oven and spread caramel evenly on top of the bottom brownie layer.  Pour remaining brownie batter on top of the caramel layer – the more evenly you can pour the batter over caramel on the first shot the better, the more you need to spread the brownie batter the more likely it is to get mixed up with the caramel layer – which is totally fine but not quite as perfectly pretty. :)
  •  Return to the oven and bake for another 20-30 minutes or until a knife comes out clean.
  • Allow to cool before cutting and devouring.