Tag Archives: caramel

caramel apple bundt cake

15 Mar

this is how far behind i am in posting!  this was a recipe from thanksgiving!    so yummy!   apples and caramel with a glaze on top!

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caramel apple bundt cake

adapted from insidebrucrewlife

Ingredients

 1 cup butter, softened
1 cup brown sugar
1/4 cup oil
2 teaspoons vanilla extract
2 eggs
1/4 cup applesauce
3 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt
3 cups diced apples
1 cup caramel baking bits
1 cup powdered sugar
4-5 tsp apple cider

Instructions

  1. In a mixing bowl, beat the butter, oil, and sugar until light and fluffy. Add the vanilla, eggs, and applesauce and beat again. Sift together the flour, cinnamon, nutmeg, baking soda, and salt. Add to the butter mixture until mixed in. Stir in the apples and caramel bits by hand.
  2. Spread the batter in a 12 inch bundt pan that has been sprayed with non stick baking spray. Bake at 350* for 55-60 minutes. Let cool in the pan for 10 minutes and then flip out onto a plate or tray. Cool completely.
  3. Stir together the powdered sugar and water/cider. Spoon over the top of the cooled cake.
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Caramel apple bundt cake

4 Dec

We did our annual fall apple picking and then got more apples in our fresh box! What to do besides eat them? Bake them! This was really good! Needed more caramel though:). Can never have enough caramel 🙂

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caramel apple bundt cake
adapted from insidebrubrewlife

Ingredients
1 cup butter, softened
1 cup brown sugar
1/4 cup oil
2 teaspoons vanilla extract
2 eggs
1/4 cup applesauce
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups diced apples
1 cup caramel baking bits
1 cup powdered sugar
4-5 teaspoons water or apple cider

Instructions
In a mixing bowl, beat the butter, oil, and sugar until light and fluffy. Add the vanilla, eggs, and applesauce and beat again. Sift together the flour, cinnamon, nutmeg, baking soda, and salt. Add to the butter mixture until mixed in. Stir in the apples and caramel bits by hand.

Spread the batter in a 10 inch bundt pan that has been sprayed with non stick baking spray. Bake at 350* for 55-60 minutes. Let cool in the pan for 10 minutes and then flip out onto a plate or tray. Cool completely.

Stir together the powdered sugar and water/cider. Spoon over the top of the cooled cake.

SRC – caramel coconut cupcakes

7 Oct

Sorry for the lack of posts! We’ve been busy.. Selling our house, packing it up, moving, unpacking… The unpacking is still going on so you’ll have to excuse the picture. I’m still looking for my sd card readers…grrrrr

It’s time for a secret recipe clubrecipe! This month I got Nicole from http://dailydishrecipes.com/. Nicole is “a Writer. Blogger. Photographer. Mother of 5. Social Media Junkie. Crafter. Frugal Gal.” Sounds busy to me :). After looking through the recipes this one stuck out to me! Caramel, coconut, cupcakes, yum! Husband and I both found these yummy! The little people haven’t tried them yet!

I followed the recipe exactly. It can be found here

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Banana Streusel Bread

22 Sep

This banana bread was sooooo good and so addicting! The pecans, the caramel yum yum yum!!!

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Banana Streusel Bread
adapted from lifessimplemeasures

Ingredients:
2 c. all purpose flour
1/2 c. brown sugar
1-1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. pecans, coarsely chopped
1 cup caramel bits
2 ripe large bananas, mashed
2 large eggs, lightly beaten
1/2 c. unsalted butter, melted and cooled
1/3 c. flavored yogurt (plain, coffee, vanilla, or caramel flavored)
1 tsp. vanilla extract

Directions:
Heat oven to 350°F and place rack in center of oven.
Butter or spray with non-stick vegetable spray bottom and sides of 9×5-inch loaf pan. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, 2/3 cup pecans, and half of caramel bits. Set aside.
In a medium bowl, combine bananas, eggs, butter, yogurt, and vanilla extract.
Lightly fold wet ingredients into dry ingredients just until combined and batter is thick and chunky (do not over mix).
Spread batter evenly into prepared pan and sprinkle with remaining 1/3 cup pecans and caramel bits.
Bake 50 to 60 minutes or until bread is golden and toothpick inserted in center of bread comes out clean. Place on wire rack to cool before removing bread from pan.

Banana Biscoff White Chocolate Chip Blondies

20 Jul

Omg these were delicious! I had some bananas that needed to be baked :). And some crunchy biscoff spread in the pantry… After some googling I found this recipe. Yum yum and triple yum!

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Banana Biscoff White Chocolate Chip Blondies
adapted from buttercreamchantilly

Ingredients :
– 1 cup ripe mashed bananas (about 2 medium)
– 1/2 cup white chocolate chips
– 1/4 cup caramel bits
– 1 cup All-Purpose Flour
– 1/4 tsp salt
– 1 large egg
– 1/2 stick of butter , melted
– 1 tsp pure vanilla extract
– 1/2 cup light brown sugar
– 1 cup Biscoff spread

Steps :
– Preheat the oven to 350°F. Spray an 8×8 inch pan.
– In a bowl mash the bananas (using a fork or a potato masher) and mix it with the vanilla extract. Set aside.
– Melt the cubed butter in a saucepan over low heat or in a microwave. Set aside to cool.
– Sift and whisk together the flour and salt. Set aside.
– Beat the melted butter and sugar together. Add egg, Biscoff spread and mashed bananas; beat several minutes, until the mixture is smooth Add flour, a third at a time.
– Stir in the white chocolate chips.
– Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. ; smooth top.
– Bake for 25 / 30 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
– Remove blondies from oven and place them on a wire rack to cool completely.

caramel Cream Cheese Baklava

7 Jul

Last week we needed help moving a big piece of furniture, so husband asked a friend for help and told me it would be easier to find help if we had baked goods available. Said friend couldn’t help so I decided to make this baklava since it wouldn’t be ready to eat til the next day…. Unfortunately for said friend he ended up being able to help, but no baked goods for him! I was apprehensive bout this recipe… Phyllo, baklava all sounded hard, but surprisingly it was pretty easy to make and ooh so delicious! Yum! Will definitely make this again. Next time I want to try using tjs caramel sauce instead of the cream cheese, caramel bits.

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caramel Cream Cheese Baklava
adapted from makingmemorieswithyourkids

* 1 package of Phyllo dough (1 roll in the box)
* 1/2 cup butter, melted
* 1 tub of dulce de leche Philadelphia Indulgence Cream Cheese Spread
* 1/2 to 2/3 package of caramel bits
* 1 cup sugar
* 1 cup water
* 1/2 cup honey
* 1 tsp. vanilla

The directions are a little complicated so read through them first.
Get all of your ingredients out before you begin. The Phyllo dough dries out quickly if not done properly.
Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo.
Place the tub of cream cheese in the microwave about 30 seconds – 1 minute, until it is really soft. Make sure you don’t burn it so just do 30 second spurts and then stir..
Open your bag of caramel bits.
Preheat oven to 350 degrees.
Thoroughly butter your 9×13” pan.
Unwrap your roll of phyllo dough onto a cutting board.
Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top.
Brush the top sheet of phyllo with melted butter. Grab it and the sheet below it (so you have two sheets) and place them, butter side down, in the pan. Repeat two more times, so you have 6-8 sheets of phyllo in the pan. Cover the phyllo with the plastic/damp towel.
Pour about 2-3 tablespoons of cream cheese over the top and spread. Sprinkle with caramel bits.

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the cream cheese layer. Pour about 2-3 tablespoons of cream cheese over the top and spread. Sprinkle with caramel bits. Repeat this about 4 more times, or until you are out of cream cheese.
Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the cream cheese layer. Repeat this two times, so you have 6-8 layers on top of your last cream cheese layer. Butter the top of the baklava.

Using a sharp knife, cut your baklava into squares, being sure to cut all the way though all the layers. This was kind of hard but be patient. The phyllo will slip and slide a little bit.

Bake about 45 minutes until it’s golden brown.

While the baklava is baking, heat the water, sugar, honey, and vanilla in a saucepan. Bring to a boil, then reduce heat to the lowest setting until the baklava is done baking..
When the baklava comes out of the oven, pour the honey mixture over the top, being sure to get it in all the cuts and corners. Let cool completely, uncovered, for several hours. This is a strange and cool step. It kind of seems like it’s going to turn into a soupy, mushy mess with all the liquid. But the phyllo soaks up the honey mixture and makes it taste oh so delicious!

Caramel Apple Brownies

25 Jun

Wow these are delicious!! Go make them yum! Caramel and apples in a blondie type dessert. Yum yum yum

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Caramel Apple Brownies
adapted from lemonsforlulu

Ingredients
1 cup softened butter
2 cups sugar
2 eggs
2 cups flour
1 t baking powder
2 t cinnamon
2 Granny Smith apples, chopped and peeled
1 cup caramel bits
cinnamon sugar

Instructions
Preheat oven to 350. Spray a 9×13 pan with non stick spray and set aside. In a stand mixer, combine butter and sugar and mix until creamy. Add eggs one at a time until each is well mixed. Add in flour, baking powder and cinnamon. Add in chopped apples until blended. Batter will be thick.
Pour batter into prepared pan. Sprinkle caramel bits over batter and press in slightly. Bake for 45 minutes until lightly browned. Remove from oven and sprinkle with cinnamon sugar.

Pumpkin Gingersnap Magic Bar

7 May

I love finding recipes that use up ingredients I have on hand! Gingersnaps and pumpkin from here. This came out super delicious! Yum!

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Pumpkin Gingersnap Magic Bar
adapted from culinaryconcoctionsbypeabody

2 cups gingersnap crumbs
8 TBSP unsalted butter, melted
1 14oz can sweetened condensed milk
¾ cup pumpkin puree
1 tsp. cinnamon
¼ tsp. fresh ground nutmeg
1 ½ cup sweetened shredded coconut
1 cup walnuts, coarsely chopped
1 cup white chocolate chips
1/4 cup fleur de sel caramel sauce

Preheat oven to 350F. Prepare a 8-x-8-inch pan with baking spray.
Combine gingersnaps and butter and stir until well blended. Press mixture onto bottom of pan.
Even out with the back of a spoon so it is all the same level (or close enough).
Combine sweetened condensed milk, pumpkin puree, cinnamon, and nutmeg and stir until well combined. Pour mixture over gingersnap crust.
Sprinkle on white chocolate chips, then walnuts, then caramel sauce, and then finish by sprinkling coconut on top.
Place assembled pan in the oven and bake for about 25-35 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.

Thanksgiving dessert recipe #2

2 Dec

Wow these were super delicious!! Chewy, caramelly, tasty goodness… These were devoured!

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Salted Caramel Blondies
adapted from newlywedandnewlycooking

Ingredients:
1 1/2 cups firmly packed light brown sugar
1 cup (2 sticks) unsalted butter, melted
2 1/4 cups all purpose flour
3/4 tsp baking soda
1 tsp salt, divided
2 large eggs
1 tsp vanilla extract
1 mat fleur del sel caramel sauce (tjs)

Directions:
Preheat oven to 375. Spray a glass 9×13 dish with cooking spray.
Pour sugar into a large bowl. Add melted butter and stir until smooth. Cool to room temperature.
Whisk together flour, baking soda, and 1/2 tsp salt. Set aside.
Beat eggs and vanilla into the sugar/butter mixture. Add the flour mixture a bit at a time and mix until a smooth, thick batter forms.
Spread half the batter in the bottom of the baking dish. Bake for 12-14 minutes, or until batter starts to firm. Remove from oven.
Drizzle caramel sauce evenly over the top. Sprinkle other 1/2 tsp of salt over the top. Carefully drop spoonfuls of remaining batter over the caramel, smoothing it out as best you can. Top with an additional sprinkle of salt, if desired. Return to oven, bake an additional 12-14 minutes.
Let cool before slicing and serving.

Thanksgiving dessert number one

1 Dec

I need to post about thanksgiving so I figure ill start with dessert! This was one of three desserts. It was delicious and easy!! Will definitely be making this again!! Yum!

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salted caramel pecan pie
adapted from foodnetwork

Ingredients
1 deep-dish frozen piecrust
1 cup packed dark brown sugar
1 cup light corn syrup
6 tablespoons unsalted butter, cut into pieces
1 teaspoon salt
3 large eggs, lightly beaten
2 cups chopped pecans

Directions
Preheat the oven to 350 degrees F.

Place the piecrust on a baking sheet, prick with a fork and bake for 15 minutes.

Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Place over medium heat and stir while the mixture melts. Bring to a boil. Remove from the heat and cool. Whisk in the eggs and the pecans. Add to the pie shell on the baking sheet and bake for 50 minutes. Cool completely before serving.