RECIPE

Elephant Ears with Warm Caramel Dipping Sauce

Serve with Chicken Quesadilla Pinwheeels and Spicy Sweet Potato Pancakes with Holiday Guacamole.

Ingredients

  • 1 jar caramel sauce, any brand
  • 1/4 teaspoon ground cinnamon
  • 2 pinches chili powder or cayenne pepper
  • 1 package “elephant ear” or “angel wing” pastry cookies (aka palmiers); you want at least 1 dozen pastries such as Stella D’oro brand

Preparation

Place sauce in small pan with a splash of water and heat through over low temperature. Stir in cinnamon and cayenne pepper. When you are ready to serve, pour sauce into small serving dish and surround with pastries for dipping. Sauce can be reheated in microwave as necessary.

What's Fresh from @RachaelRay

Rachael Ray