Carmelitas

This recipe is simply a no brainer. Easy [check]. Scrumptious [check]. Aesthetically pleasing [check]. Foolproof [check]. If you're looking for an easy way to impress your dinner party guests, handsome next-door neighbor, or your visiting-from-out-of-town relatives, look no further.

Carmelitas
32 caramel squares, unwrapped
1/2 c heavy cream
3/4 c butter, melted
3/4 c brown sugar, packed
1 c flour
1 c rolled oats
1 tsp baking soda
6 oz semisweet chocolate chips

1. Preheat oven to 350 degrees. Mix together butter, brown sugar, flour, oats, and baking soda until thoroughly combined. Pat 1/2 of the mixture into a greased 8x8 pan, and bake in the oven for 10 minutes.

2. While the crust is baking, combine caramels & heavy cream in a medium saucepan. Cook over low heat, stirring constantly, until completely smooth. Remove from heat.

3. Pull crust out of the oven and sprinkle with chocolate chips. Pour caramel mixture over chocolate chips, and crumble the rest of the oatmeal mixture over the top. Return to the oven for 15-20 minutes, until the edges are browned. Allow to cool completely before cutting (you can put it in the fridge if you need to serve quickly).

*To make a 9x13 pan, double ingredients.

Original recipe from Lulu The Baker

Salted Caramel Cupcakes

Okay, so I know salted caramel is super trendy right now - and with good reason. I know for me, personally, I just can't get enough of it. I'm the kind of person who doesn't like things too sweet (I know I'm mostly alone in this) - so I like to find the combination of sweet & savory perfect. Like Junior Mints in your movie theater popcorn (if you haven't tried this yet, please do so now).

Salted Caramel Cupcakes
Cupcakes:
1 box Betty Crocker butter pecan cake mix (if you can't find any, use yellow)
3 eggs
1 stick melted butter, cooled
1/2 c water
1/2 c caramel macchiato creamer (preferably Coffee-Mate brand)

Frosting:
1 pkg cream cheese, softened
2 cans Nestle dulce de leche caramel (Look in the hispanic aisle. See pic for reference.)
5-6 cups powdered sugar
1 stick butter, softened
Sea salt (make sure it's chunky)

1. Preheat oven to 325 degrees. Line cupcake pan with liners. Mix together all cupcake ingredients on low for one minute. Scrape sides, turn mixer to medium, and beat for 4 minutes.

2. Pour cupcakes into liners (somewhere between 1/2 and 2/3 full). Bake cupcakes for 20 minutes, or until a toothpick comes out clean. Let cool.

3. For the frosting - put the butter in the mixer and mix until smooth. Add cream cheese & cream until thoroughly combined. Add 1 can of caramel, and mix until combined. Add powdered sugar one cup at a time, and adjust amount according to your taste.

4. Frost cupcakes. (I like piping this frosting because not only is it pretty, you get more of it. And you're going to want more of this frosting.) Warm up the other can of caramel in a microwave-safe container, and use a spoon to drizzle over top of cupcakes. Sprinkle with sea salt, and devour.

Altered from recipe found at tidymom.com

[DQ Copycat] Ice Cream Cake

I've never been a fan of the out-of-the-box-mix cake with the store-bought frosting. When I was little and my mom would ask me what kind of cake I wanted for my birthday, I would always want an ice cream cake. And the best was when she would get me my very own custom-designed cake from Dairy Queen. Well, when I asked my brother what kind of cake he wanted this year, I recognized the look in his eye - he didn't want just any old birthday cake. "Ice cream cake?" I asked him. He didn't have to answer - I knew I was on the path to "favorite sister" status. Hence, my first experience making an ice cream cake began. Though it had its challenges, I hope my tips below will help you (or me next time) successfully execute a delicious and beautiful ice cream cake - DQ style.

[DQ Copycat] Ice Cream Cake
2 1&1/2 quart containers of ice cream, softened at room temperature (Vanilla & chocolate are the default, but you can use your favorite - you will do one layer of one flavor, and two of the other. You can even use three different flavors like I did, but you will have some left over. Darn.)
1 pkg Oreo cookies (I used the birthday cake flavor)
1 bottle chocolate shell ice cream topping
2 pints whipping cream
1/4 cup powdered sugar
4 tsp vanilla
Sprinkles for topping

YOU WILL ALSO NEED: one 9-inch springform pan, one very cold freezer, and at least 5 hours.

1. Put springform pan in the freezer for 15 minutes. The ice cream should be soft, but not melted. Pull the pan out of the freezer, and spread your first layer of ice cream on the bottom of the pan and up the sides of the pan (each layer should be about 1/2 inch thick). Put back in freezer for 45 minutes.

2. In the meantime, crush the Oreos. I did not use a food processor, as I wanted them to still be crunchy. I just put them in a Ziploc bag & used my hands to crush the cookies. Mix in the chocolate shell topping until cookie crumbs are moistened. Remove pan from freezer, and spread the next layer of the cake on top of the hardened ice cream. Crumble the Oreo cookie mixture over the second layer, and put back in freezer for about 1 hour.

3. After an hour, remove the pan and spread the last layer over the top. Smooth the top with a rubber spatula, and put back in the freezer for about 2 hours (or overnight).

4. Before taking the cake out of the mold, you will need to get the whipped cream ready. Whip together whipping cream, powdered sugar, and vanilla until the cream forms stiff peaks. Remove the cake from the freezer, and wipe the outside of the pan with a hot cloth. Run a knife around the inside of the pan, then remove the pan. If it is not frozen enough, stick it back in the freezer for 30-60 minutes. (Trust me, you do NOT want to try and frost a melting cake.)

5. Use a rubber spatula to quickly frost the outside of the cake. Do not waste time on this step - the cake will begin to melt if you take too long. Return to freezer for at least 20 minutes after frosting. Add your decorations. (If you need to cover up a messy frosting job on the sides, feel free to get creative. Oreos saved my cake.) Leave the cake in the freezer until ready to serve - then remove 15 minutes before serving.

St. Patrick's Day Mint Oreo Truffles

I don't feel that these bad boys need much of an introduction. If you've had Oreo truffles before, you know two things:

ONE - they are deceptively easy

TWO - they are ridiculously addicting

The mint version is no exception. In fact, I thought they were more delicious than the original. (Didn't think it was possible? Try them.)

Oh, and they can be green without being unappetizing. This will be my new go-to easy-to-make-and-impress-people-with St. Patrick's Day treat.

Mint Oreo Truffles

Ingredients:

1 box Mint Creme Oreos

1 pkg cream cheese (8 oz.), room temperature

1 bag green-colored melting candies (I used Wilton candy melts)

1 bag white chocolate chips

1. Blend the Oreos together in a food processor. Put in a bowl & mix thoroughly with the cream cheese. 

2. Roll into little balls and place on a greased cookie sheet. Place in freezer & let freeze for at least an hour. (They will need to be hard to dip in the chocolate - otherwise it's just a mess.)

3. Melt the chocolate (do this one color at a time) using a double boiler, if you have one. If not, you can do it they way I do - bring a pot of water to boil, then remove from heat. Place chocolate in a glass/metal bowl on top of the pot, and allow to melt slowly, while mixing. If the chocolate is not smooth enough (can be caused by overheating or water getting in it), add vegetable oil (about 1/4 tsp at a time).

4. Roll the balls in the chocolate, and place on a non-stick surface (I found that silicon baking sheets work really well). Allow to cool, then use a spoon to drizzle the alternate color on top. Or just sprinkles some cute sprinkles on top before chocolate dries. Enjoy!

German Chocolate Pie [Happy Pi Day]

Math. It's never been my favorite (in fact, I'm pretty sure I suffer from math anxiety). However, there is one mathematically-related holiday that has never disappointed me: pi day. (If you are a normal person who celebrates normal non-math-related-holidays, read more about "pi day" here. And start celebrating now.)

This year to celebrate, I'm sharing one of my all-time favorite pie recipes: German Chocolate Pie. This rich coconut-y concoction was shared with me by a lady who baked pies her whole life for a local restaurant. Needless to say, it was a best seller. 

German Chocolate Pie

Ingredients:

-3 c. sugar

-6-7 tbsp cocoa

-1 13-oz can evaporated milk

-4 eggs, beaten

-1/2 c. melted butter, cooled

-1 tbsp. vanilla

-3 c. shredded coconut

-1 c. chopped nuts (I used sliced almonds this time, but walnuts are good too)

-2 pie crusts (this recipe makes two pies… you're welcome)

Combine sugar and cocoa. Add evaporated milk, butter, and vanilla. Mix well. Stir in the coconut and nuts. Pour in half in each crust. Bake at 350 degrees for an hour, or until set (sometimes it takes 5-10 minutes longer). 

Best Chocolate Chip Cookies Ever

So, I know this post features a fairly lofty title, but these cookies turned out perfectly. I've been searching for a chocolate chip cookie recipe that I know will work - every time. And here it is. If you're a person who doesn't like chewy-in-the-middle, melt-in-your-mouth, pee-your-pants-a-little-because-you're-so-happy cookies, then you probably won't like these. The rest of you will.

Best Chocolate Chip Cookies Ever

(adapted from recipe at food.com)

Ingredients:

-3/4 cup white sugar

-1 cup brown sugar

-1 cup butter, room temperature

-1 tbsp vanilla (use the real stuff)

-2 eggs

-3 cups flour

-3/4 tsp baking soda

-3/4 tsp salt

-1 bag milk chocolate chocolate chips (the best are the Guittard brand - they are HUGE chunks of
chocolatey goodness)

1. Preheat oven to 350 degrees. Cream together butter & sugars until light and fluffy (about 2 minutes).

2. Add eggs one at a time, then the vanilla, beating thoroughly after each addition.

3. In a separate bowl, whisk together flour, baking soda, and salt until evenly combined. Add gradually to creamed mixture while mixing.

4. Stir in chocolate chips.

5. Roll into balls and place on cookie sheets. Bake for 10-12 minutes & move onto cooling rack.

Eat warm, cold, in the rain, in the sunshine, in bed late at night, standing up, sitting down - you're not going to want to stop.

Pumpkin Better Than... Trifle

Okay, so my family has this thing about BTS cake.  My parents didn't like us saying the "S" word... so my mom calls it "Better than Robert Redford" cake or "Better than Brad Pitt" cake... I think I would probably call it the "Better than Ryan Gosling" cake. I think that should cover it.

Pumpkin Better Than Ryan Gosling Trifle
1 package yellow cake mix
1 can pumpkin puree
1 can sweetened condensed milk
1 bottle caramel sundae topping
1 big container Cool Whip
1 package Heath milk chocolate bits

1. Mix together the cake mix & pumpkin, and pour into a greased 9x13 pan. Bake according to cake mix directions (it's better if it's just a tiny bit undercooked).

2. Once the cake is done, use the bottom of a wooden spoon to poke holes in the top (you can do this while it's still warm). Pour the sweetened condensed milk over the top, and spread around to fill in all the holes.

3. You can make this as one large trifle, or put it in individual cups to make mini, personalized trifles. I used the cups mostly because I don't have a trifle bowl, but also because I just love mini, personalized desserts. You will want to layer as follows: cake, Cool Whip, caramel, Heath bits. Repeat this sequence at least twice. Believe me... this cake won't last long. You may want to make two. Or three.

3-Ingredient Pumpkin Chocolate Chip Cookies

Who doesn't LOVE pumpkin chocolate chip cookies? I know I'm not that person. Really, I love pumpkin ANYthing... but there's something about the delicious combo of semisweet chocolate and gooey pumpkin that I simply can't resist. I wanted to make some the other day, and realized I didn't have flour. Bummer. But, I had cake mix. I thought, "Surely there's a way to make these cookies with cake mix!" And you better believe, friends, there's a way. You can make these delicious cookies with the following ingredients:

Cake Mix Pumpkin Chocolate Chip Cookies
1 box cake mix (Preferably spice cake mix, but I used yellow and it was still delicIOUS)
1 can (15 oz.) pumpkin puree
1 bag semisweet chocolate chips

Okay, here it goes... Mix the cake mix & pumpkin puree. Since I used yellow cake mix, I did add a few extra ingredients to spice it up (but I'm sure these cookies would be delicious either way) - 1 tsp. nutmeg, 1/2 tsp. cinnamon, 1/2 tsp. allspice. Add the chocolate chips (I used about 2/3 of the bag, and there were plenty). Drop by spoonfuls onto a greased cookie sheet (don't even worry about making them look pretty). Bake at 350 degrees for 12-15 minutes.

Easy Peasy Peach Cobbler

Growing up, whenever my mom would ask us what we wanted for dessert, the answer was always, always, peach cobbler. We didn't waste time on no apple crisp or brownies. I was pretty sure my mom put crack in it, until I started making it myself. There's no crack... but this stuff is pretty dang good. And it's easy. Oh yeah, and did I mention delicious?

I made it this time with fresh peaches, and it was delicious! I swear,
though, the canned peaches are just as delicious. Probably all that
sugary syrup. Or nostalgia...

You should probably buy a ridiculously huge vat
of baking powder, because you're going to want to
be making this recipe a LOT.

Easy Peasy Peach Cobbler

1 cup sugar
1 cup flour
1/4 tsp. salt
1 tbsp. baking powder
1 cup milk
1/2 cup butter, melted
2 large cans peaches (or 6-8 fresh peaches)

Mix sugar, flour, salt, and baking powder together in a large mixing bowl. Gradually add milk, stirring constantly. Add melted butter to mixture. Drain fruit and pour in the bottom of a 9x13 pan. If you use fresh peaches, sweeten them with sugar before adding to the pan. Pour batter over the top of peaches (it's okay if they're not all covered).
Bake at 375 degrees for 25-30 minutes, or until golden brown on top.

Royal Rice Krispie Treats

I know what you're thinking. Really? A recipe for rice krispie treats? Can't you just read that off the back of the cereal box?

Well, my friend, you can do that - if you are willing to live a life of mediocrity. However, if you want life-changing, habit-forming, waistline-expanding deliciousness... you may just have to try the recipe below. 

Royal Rice Krispie Treats
1 lb. butter
1 c. sugar
1/2 c. brown sugar
1 lb. bag marshmallows
15-16 cups rice krispies

Before you start, this recipe makes massive amounts of rice krispies (two cookie sheets worth). While I've never had a problem eating this many... you may want to cut the recipe in half if you're just making them for yourself.

To start off, pour the cereal into a large bowl (make sure there is extra room to stir in the marshmallow mixture later). Prepare two cookie sheets by spraying them with nonstick cooking spray. Combine the butter, sugar, and brown sugar in a saucepan over medium heat. Bring to a gentle boil, and let boil until the mixture begins to caramelize. Remove from heat, and add the marshmallows. Stir together until marshmallows are completely melted. Pour the marshmallow mixture over the rice krispies and stir until the cereal is evenly coated. Divide half the rice krispie mixture into each cookie sheet, and use nonstick-cooking-spray-covered hands to spread the rice krispies into each sheet. Allow to harden (or not) and enjoy!


P.S. This recipe will make you famous. You may feel like a drug dealer when people start calling you up and asking you for a "fix." Don't worry, it's normal.

Salted Caramel Chocolate Shortbread Bars

So... I made these for Christmas because I wanted to kill two birds with one stone.

We always make fudge, we always make caramels, we never make shortbread... but shortbread is delicious... so why not?


Ingredients:
Shortbread Layer (make first):
2 c. flour
2 tsp. baking powder
¼ tsp. salt
1 cup butter, room temperature
½ cup sugar

Caramel Layer (second):
1 cup butter, cut into pieces
1 cup sugar
4 tbsp. light corn syrup
2 cans sweetened condensed milk

Chocolate Layer (last):
8 oz. semisweet chocolate chips
1 tsp. light corn syrup
½ cup butter, cut into pieces
Sea salt, for sprinkling



Directions:
Start with the shortbread layer. Preheat the oven to 325° F. Line a 9 x 13-inch baking pan with parchment paper. In one bowl, mix together the flour, baking powder, and salt with a whisk. In another bowl (with an electric hand mixer or in a Kitchen Aid), cream together the butter and sugar on medium speed for 1-2 minutes. Put the mixer on low and gradually add the dry ingredients until just combined. Press the dough into the baking pan. Bake 15-18 minutes, or until golden. Let dry completely on a wire cooling rack.

Next start the caramel layer. Combine butter, sugar, corn syrup, and condensed milk in a medium saucepan over medium heat, until the butter is melted. Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to a simmer and make sure to stir constantly (it will burn very easily at this stage if you do not stir). You will continue to cook the caramel until it is an amber color and reaches a soft ball stage (if dropped into water, it should form a soft ball). Pour this mixture over the shortbread layer, and smooth the top. Allow to cool completely before the last step (you can use a fridge to make it go faster).

Last, the chocolate layer. Fill a large saucepan halfway with water, and bring to a boil on the stove. Turn the water down until it's simmering. Combine the chocolate chips, corn syrup, and butter in a medium saucepan, and place the smaller saucepan in the water (to create a double boiler effect). Stir constantly until the chocolate is melted and the mixture is completely smooth. Pour over the caramel layer and smooth out with a rubber spatula. Allow to cool for about 5 minutes and sprinkle sea salt over the top. Allow to cool completely before cutting... and enjoy! These are seriously amazing!!!!!



This recipe was borrowed from Annie's Eats

Grandma's Pumpkin Bread

Maybe I haven't tasted all the pumpkin bread in the world... but I'm pretty sure this is the best.

Ingredients:
3 cups sugar
1 cup oil
3 eggs
1 med. can pumpkin
3 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
4 tsp. pumpkin pie spice

Mix together all the ingredients in a large bowl until well blended. Bake in either a bundt pan or two loaf pans, greased & floured, for 1 hour at 350 degrees F. Allow to cool for about 20 minutes before serving. HINT... If you use loaf pans, don't cook both loaves at the same time :)

Tres Leches

Okay, it's time for the greatest blog post of all time.


It's tres leches time.

I have received rave reviews many a time for this recipe (thanks, Martha Stewart... not that she gave me a rave review... but she gave me the recipe). I had one guy tell me,

"The only thing I don't like about tres leches is that it ruins all other cake for me."

So... consider yourself warned.

Here's what you will need:
1 stick butter, melted and cooled
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. coarse salt
5 large eggs
1 cup sugar
1 tsp. pure vanilla extract
2 cups heavy whipping cream


fruit for the top (strawberries, blueberries, raspberries, blueberries, peaches... or all of the above)

And... don't forget... the tres leches:


1 can (14 oz.) sweetened condensed milk (first leche)
1 can (12 oz.) evaporated milk (second leche)
1 cup whole milk (third leche, baby)


Preheat the oven to 350 degrees F. Then, whisk the dry ingredients together in a pan--the flour, baking powder, and salt.


I'd like to just take a moment to highlight some of our key players here; ingredients that really take this cake to the next level. #1--there's the PURE vanilla extract. Let's just say... I'm pretty sure pure anything is always better than imitation.


#2-COARSE salt... I'd just like to point out that it says perfect for GOURMET baking. That's right.


Last, my favorite cooking spray. It actually has flour IN it--so you get the whole floured pan effect, without the work.


In a separate bowl, beat the eggs & 3/4 cup sugar till they are pale and thick--about 4 minutes at high speed (thank heavens for my Kitchen Aid)

Add the vanilla and beat to mix. Then, gradually add the dry mixture until thoroughly combined (put your mixer on low). Last, fold the butter in with a rubber spatula.


Make sure you grease the pan first, then pour the mixture into a rectangular cake pan. Put in the oven and cook for 20-25 minutes (I used a metal pan... it may take a bit longer if you use a glass pan). Keep an eye on it, and take it out when the top is golden brown and a toothpick placed in the middle comes out clean.

Now, to get the leches ready. Mix together the evaporated, sweetened condensed, and whole milk in a bowl.


Then take a toothpick, fork, or other sharp object and poke holes all over the top of the cake (yes, you can do this while it is still warm).


Pour the milk mixture over the top, making sure to cover the cake evenly. Let the cake sit for about an hour (or longer... if it's longer, I would stick it in the fridge).


Last, mix the heavy whipping cream and 1/4 cup of the sugar to medium peaks (it should look like it does above).

Spread it all over the cake, and then top with fruit. Or, you can serve the fruit separately and let people put however much on it they want (that's how I like to do it).


Then, die and go to heaven. Seriously. You won't regret it.

Mother's Day Strawberries

So, I took on a pretty big project this Mother's Day.. and decided to sell chocolate covered strawberries for Mother's Day.


It was a pretty crazy week... My favorite was Thursday night, when my kitchen was full of strawberries.


It looked like a candy shop!!


I also branded the boxes with my blog title... handwritten. Every one. I liked how they turned out.


It was a lot of work... but it was really fun. We'll have to see what adventure I'll take on next...