4 pecan caramel mousse brown topping Recipes

granulated sugar, unsalted butter, softened, canola oil, eggs, vanilla extract, all-purpose flour (about 1 2/3 cups), ground toasted pecans, baking powder, baking soda, salt, low-fat buttermilk, baking spray with flour, granulated sugar, reduced-fat milk, warmed, unsalted butter, melted, cornstarch, water, bourbon, vanilla extract, salt, brown sugar, unsalted butter, canola oil, dark corn syrup, fresh lemon juice, salt, chopped pecans, toasted, vanilla extract

pecans, toasted (about 11 oz), golden brown sugar, butter, melted, chilled whipping cream, golden brown sugar, egg yolks, canned solid pack pumpkin, light corn syrup, dark rum, ground ginger, ground cinnamon, ground nutmeg, pecan halves, toasted (about 5 1/2 oz), butterscotch caramel fudge sauce

nonstick baking spray with flour, butter; 1/2 cup melted and 1 cup softened, brown sugar, fuji apple, cored and thinly sliced, granny smith apple, cored and thinly sliced, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, ground cinnamon, salt, ground nutmeg, buttermilk, caramel mousse , recipe follows, candy-coated pecans , for serving, caramel ice cream topping , for serving, unflavored gelatin, cold water, boiling water, heavy whipping cream, sugar, caramel ice cream topping