Banana Cupcakes:
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups flour
1 cup mashed bananas
3/4 cup whole milk

Salted Caramel Frosting:
1/4 cup (1/2 a stick) butter
1/2 cup brown sugar, packed
2 tablespoons heavy cream
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon kosher salt, more if desired

Banana Cupcakes:
Preheat oven to 350 degrees. Line 12 muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; whisk to combine. Stir in the salt, baking powder and flour. Add the mashed bananas. Stir in the milk.

Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

Caramel Frosting:
In small saucepan, melt the butter over medium-low heat. Add the brown sugar and heavy cream. Cook until the sugar is dissolved. Remove from the heat and add the vanilla. Transfer to a large bowl.

Beat in the powdered sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Frost cupcakes once they have cooled.

Yields 12 cupcakes.

Vanilla Pudding:
1 1/2 cups whole milk
1 cups heavy cream
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 tablespoons butter

Caramel Sauce:
1/2 cup sugar
1/4 cup water
1/3 cup heavy cream
1/2 teaspoon salt


Vanilla Pudding:
In a medium saucepan, heat 1 cup of the milk, heavy cream, sugar and salt over medium heat until mixture begins to steam.

In a small bowl, whisk together the cornstarch and remaining milk, making sure there are no lumps. Add the cornstarch mixture to the cream mixture. Cook, stirring occasionally, until the mixture starts to thicken and barely reaches a boil. Reduce heat to low and stir for 5 minutes or until thick. Stir in butter and vanilla extract.

Pour mixture into ramekins, or a serving bowl. Put plastic wrap directly on the pudding to prevent a skin from forming. Refrigerate until set.

Caramel Sauce:
In a medium saucepan over medium-high heat, simmer the sugar and water until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream and salt. Once the caramel has cooled slightly, pour over the pudding and serve.

Yields 2-4 servings.

Cookies:
2 cups flour
1 teaspoon ground Saigon cinnamon
1 cup (2 sticks) salted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
1 cup toasted pecans, finely chopped
Kosher Salt

Caramel Icing:
2 tablespoons butter
1/4 cup brown sugar
1/4 cup heavy cream
1/4 teaspoon salt

Cookies:
Preheat oven to 350 degrees.

In a medium bowl, combine flour and cinnamon. Set aside.

In a large bowl, cream together the butter, brown sugar and granulated sugar. Beat in egg and vanilla. Stir in flour mixture and pecans.

Shape dough into 1-inch balls and place on an ungreased cookie sheet, about 2 inches apart. Flatten each cookie slightly with the bottom of a glass.

Bake 12-14 minutes, or until edges are golden brown. Remove from oven and let cookies cool on a wire rack.

Caramel Icing:
In a small saucepan, melt the butter over medium-low heat. Stirring constantly, add in the sugar and salt and cook until bubbly. Stir in the heavy cream and bring mixture to a boil. Continue cook mixture, stirring constantly, for 2 minutes. Using a spoon, drizzle icing over cookies. Top with a pinch of kosher salt.

Yields about 3 dozen cookies.

Apple Bars:
1/2 cup (1 stick) sweet cream butter, softened
3/4 cup brown sugar, packed
1/2 cup sugar
1/2 cup apple butter
2 eggs
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
3 Granny Smith apples, finely chopped
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Caramel Glaze:
2 tablespoons butter
1/4 cup brown sugar
1/4 cup heavy cream
1/4 teaspoon salt

Apple Bars:
Preheat oven to 350 degrees. Grease a 13×9-inch pan.

In a medium bowl, combine flour, baking soda, cinnamon, nutmeg. Set aside.

In a large bowl, cream together the sugars and butter. Add the eggs and vanilla; beat until combined. Stir in the apple butter and apples. Add in the flour mixture and mix until just incorporated. Pour batter into greased pan.

Bake for 20 minutes or until done in center. Remove from oven and let cool.

Caramel Glaze:
In a small saucepan, melt the butter over medium-low heat. Stirring constantly, add in the sugar and salt and cook until bubbly. Stir in the heavy cream and bring mixture to a boil. Continue cook mixture, stirring constantly, for 2 minutes.

Drizzle the glaze with a spoon over the bars.

Yields 32 bars.