Chocolate Caramel Cake

 

INGREDIENTS

CAKE

• 1 standard size chocolate cake mix and ingredients called for on the box
• 1 extra egg in addition to what’s called for on the box
• ½ cup sour cream
• 1 cup semisweet chocolate chips
• ½ cup heavy cream
• ½ cup butter
• 14 ounces individually wrapped caramels unwrapped

POURABLE FROSTING

• 1 cup semisweet chocolate chips
• 1 standard sized can sweetened condensed milk
• 1 tsp vanilla

INSTRUCTIONS

• Preheat oven to 350 degrees F Lightly grease a 13x9 inch pan.
• Make cake mix according to package directions, adding in an extra egg and ½ cup sour cream to the ingredients.
• Pour 1/2 of the cake batter into the prepared pan and bake at 350 degrees for 20 minutes.
• While cake is baking, in a heavy saucepan over low to medium heat melt caramels, heavy cream and butter. Stir well until melted and combined.
• Remove cake from oven after 20 minutes of baking and pour caramel sauce over top of baked cake. Sprinkle 1 cup chocolate chips over caramel. Pour remaining cake batter over top and return to oven to continue baking for 20 to 25 minutes more.
• Remove from oven and allow to cool for approximately five minutes.
• Combine remaining chocolate chips and sweetened condensed milk in a microwave safe bowl and microwave for one minute. Remove and stir until well combined. If chocolate chips are not completely melted return to microwave for 15 seconds, remove and stir. Repeat until melted and smooth. Stir in vanilla. Pour over the top of the cake. Allow to sit for approximately five minutes.

Jiffy Jalapeno Cornbread

 

1 Jiffy cornbread mix box  (8.5 oz.)

1 egg

1/3 cup buttermilk

1/2 cup sour cream

2 tablespoons vegetable oil

2 tablespoons diced jalapenos

1/2 cup shredded cheddar cheese

 

Preheat oven to 400 degrees. Gently mix all ingredients together well.  Wait 4-5 minutes.  Spoon mixture into muffin tin (makes 6-8).  Bake for 25 minutes.  

Magic Custard Cake

 

MAGIC CUSTARD CAKE

Ingredients:

4 eggs (whites and yolks separated) at room temp

1 tsp vanilla extract

3/4 cup sugar

1 stick butter, melted

3/4 cup all purpose flour

2 cups milk lukewarm

powdered sugar for dusting cake

Instructions:

Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.

Separate eggs and add the egg whites to a mixer and beat egg whites until stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approximately 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

***for chocolate version add 1/2 c. cocoa

Fudgy One-Bowl Brownies

 

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon salt
• 5 large eggs
• 1 cup vegetable oil
• 2 cups chocolate chips divided
• 1/3 cup walnuts or pecans (optional)
• 
  
• Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray (I lined mine with foil first). Whisk flour, cocoa, sugar, and salt. Stir in eggs and then oil until completely moistened. Stir in 1 ½ cups chocolate chips and nuts (if using). Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 22-26 minutes, or until a toothpick comes out with just a few crumbs. Let the brownies cool completely before cutting. 
• from Crazy for Crust

Apple Cider Doughnut Cake

 

• Yellow cake mix 
• ¾ cup apple cider
• ¼ cup water
• ½ cup apple sauce
• 3 eggs
• 1 tablespoon brown sugar
• 1 teaspoon vanilla
• ⅛ cup cinnamon
• ¼ cup sugar
• ¼ cup melted butter
• 
  Optional Apple Cider Glaze Dip
• 1 cup powdered sugar
• 1/4 cup apple cider

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs.
• Add in the brown sugar and vanilla to the cake mix batter.
• Pour the mixture into a WELL-greased bundt pan.
• Place bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.                                                        
• While the cake is baking, prepare the apple cider glaze by adding powdered sugar and the 1/4 cup apple cider to a bowl and whisking them together until you reach your desired consistency.
• In a separate bowl, mix together the cinnamon and sugar.
• Once the cake has cooled, brush the entire surface of the cake with melted butter. Rub the cinnamon sugar mixture until the whole cake is evenly coated.
• Serve the cake with the apple cider glaze dipping sauce and enjoy!
• Recipe and photo from: www.princesspinkygirl.com
• 
  

Lemon Blueberry Layer Cake

 

• 1 cup unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon pure vanilla extract
• 3 cups (345g) sifted all-purpose flour (spoon & leveled)*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• 2 Tablespoons lemon zest*
• 1/2 cup lemon juice (3 medium lemons)*
• 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
  
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1 – 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon pure vanilla extract
• pinch salt

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Instructions

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
3. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.
5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
8. recipe and photo from Sally's Baking Addiction

Peach Sundae with Honey and Toasted Oats

 2 c. rolled oats

1/4 c. (4 TB) unsalted butter

1/2 c. light brown sugar

1/4 tsp. salt

1/4 tsp. cinnamon

3/4 c. honey

1/4 c. (4 TB) unsalted butter

4 peaches, halved or quartered

8 scoops of vanilla ice cream

In a stainless steel or cast iron skillet set over medium heat, toast the oats for 5 minutes, stirring frequently. Add 1/4 c. of butter and stir so the oats are evenly coated. Add the brown sugar and stir again to coat. Let cook for about 5 minutes, or until the sugar and oats have caramelized.

Remove to a plate or sheet pan and spread in an even layer. Sprinkle with the salt and cinnamon and stir to coat.

In the same pan, place the honey over medium high heat. Stir frequently for 3-5 minutes, until the honey is thin and fragrant. Add 1/4 c. butter and continue stirring. They honey should darken and thicken, caramelizing in the process.

Add the peaches flesh side down and cook for 2 minutes on each side. If your peaches are pretty firm, cook 4 minutes each side. Remove from heat and set aside.

In stemless wine glasses or small bowls layer about 1/4 c. of the oats (reserve a pinch for sprinkling on top), a scoop of vanilla ice cream, then half or two quarters of a peach. Spoon some honey on top and then sprinkle with the reserved oats. Enjoy!