Apple Fritters

Fall is here and that means apple season. It's my favorite time of year. I love waking up in the morning and it's cool outside so I can get cozy with a big mug of hot chocolate and these warm, gooey treats. Give these a try, you're gonna love them. They make mornings better.

Ingredients:

1 cup all purpose flour

1/3 cup sugar

1 tsp. baking powder

dash salt

1-2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. vanilla

1 Tbsp butter, melted

1 egg

1/3 cup milk

1- 1 1/2 cups chopped apple

oil for frying

milk and powdered sugar for glaze
(1 cup powdered sugar and 1 Tbsp or more of milk)

Directions:
Heat oil to 365 degrees.                              
Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but not overly beat, gently fold in apple pieces. The batter should be the consistency of a light cake mix. Once the oil is ready, using a cookie scoop or tablespoon, place 4-5 balls of dough into the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. Pour glaze over warm fritters. Or you could just roll in cinnamon sugar or powdered sugar. Enjoy! (original recipe from seeminglygreek.com)

Fresh Raspberry Cake

This cake was made in honor of my youngest sister's 21st birthday. Happy Birthday Jenny!! Her favorite flavor is raspberry and it just so happens raspberries are in season right now. That gives me a perfect excuse to make a cake. This is a delicious, from scratch moist white cake with almond and fresh raspberry flavor running throughout the layers. Then, frosted with the most delicious, fluffy, fresh raspberry buttercream icing. And did I mention there's raspberry pie filling in between the layers? Yummy!

Ingredients:

(recipe adapted from Martha Stewart's white raspberry cake)

For the cake

2 c. sifted cake flour

1 teaspoon salt

1 cup sugar, divided

1 cup heavy cream

2 tablespoons milk

2 teaspoons baking powder

4 large egg whites, room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 1/2 c. fresh raspberries (8 ounces)

2/3 c. raspberry pie filling or seedless jam

for the frosting

6 cups powdered sugar

2 cups butter, room temperature

2 teaspoons pure vanilla extract

2/3 cup seedless raspberry jam

2-4 Tablespoons heavy cream

Directions:

For the cake:

Preheat the oven to 325 degrees. Coat three 8 inch round cake pans with butter then coat with flour set aside. Whisk together flour, salt, and 1/2 cup of sugar. In a separate bowl, combine cream, milk, baking powder, and egg whites. Whisk in vanilla, almond extract, and remaining 1/2 cup sugar. Fold in flour mixture. Fold in raspberries, then divide batter among pans. Bake until golden and top springs back when touched, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height). Remove from oven; let cool completely on a wire rack. 

For the frosting:

Cream butter and sugar together until fully combined. Stir in vanilla, mix well. Stir in raspberry jam with spatula. If mixture is too thick add heavy cream in 1 Tablespoon amounts until desired consistency. 

Assembly:

Place cake layer on cake stand. Spread half the pie filling over top of cake layer, then spread a generous amount of frosting on top of filling and sandwich with another layer. Repeat this process until no cake layers remain. Swirl frosting over top and sides of cake. Decorate as desired. Enjoy!

Pie, Pie, Pie!!!

It's now officially summer time. And, to me summer means enjoying, sweet, juicy watermelon, fresh sweet corn on the cob, and back yard barbecues. Of course, after all that you need an awesome dessert to finish with and what is more perfect than pie. I can't think of anything more delicious than a warm piece of pie with a big scoop of vanilla ice cream on top. Today I'm going to share two pie recipes with you. First, my mom's amazing lemon meringue recipe and also a bonus, easy blackberry pie recipe. Both are extremely delicious. There's just something about home-made pie. When you take the time to make one for someone, it makes them feel really special and loved. I think that's what summertime is really all about- family and loved ones gathering together, enjoying each other's company and great food. 











Pie Pastry Recipe- tastes great and couldn't be simpler to make. If you want to make both pies, you will need to increase the amounts in this recipe by three. One pastry for lemon meringue and 2 pastries for the blackberry pie. 

1 cup flour
1/3 cup shortening
pinch of salt
ice water 
*[the ice is absolutely crucial! The ice cold water allows steam to release during the baking process. The steam forms tiny air pockets and creates a light, flaky texture which is exactly what you want. This is the secret to making a great pie crust.] 

Directions:
Cut shortening into salt and flour with pastry cutter until pea size.

Add 3-4 tablespoons of ice water and form a ball with the dough. Place on a floured counter and roll into circle to fit pie pan.  Once placed in pie pan, poke holes in dough using fork to let steam escape during baking process. This eliminates large air bubbles in pie crust. Bake at 350 degrees for 12-15 minutes.

Mom's Lemon Meringue Pie    

For the lemon filling:
1 1/3 cups sugar
3 Tablespoons cornstarch
3 Tablespoons flour
pinch of salt
1 1/2 cups hot water
3 slightly beaten egg yolks
2 Tablespoons butter
1/2 teaspoon lemon zest
1/3 cup fresh lemon juice

For the meringue topping
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoon sugar

Directions:
for the filling
In a sauce pan, mix sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir small amount of hot mixture into egg yolks, then return to hot mixture. Bring to boil and cook 2 minutes, stirring constantly. Add butter and lemon zest. Slowly add lemon juice, mixing well. Pour mixture into pie pastry. Make meringue topping

for the meringue:
Beat egg whites with vanilla and cream of tartar until soft peaks form (soft peaks will sort of flop over when held upside down on a beater). Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved (stiff peaks will stand straight up when held upside down on a beater). Spread meringue over hot filling, sealing the edge of pastry. Bake at 12-15 minutes or until meringue is golden. Cool completely. 

Easy Blackberry Pie

Link to original recipe

Ingredients: 

for the blackberry filling:

3/4 cup sugar

3 Tablespoons flour
1 Tablespoon cornstarch

pinch of salt

2 lbs fresh or frozen blackberries

1 to 2 teaspoons fresh lemon juice

2 Tablespoons butter

Directions:

Preheat oven to 375 degrees F. In a large bowl, combine sugar, flour, cornstarch, salt, blackberries and lemon juice. Fold together, gently. Pour into prepared pie pastry. Cut 2 Tablespoons butter into small squares and place all over top of the berries. Cover with a top crust, either a solid piece with a slit or a lattice, which ever you prefer. Brush the top crust with beaten egg and sprinkle generously with sugar. Bake for 40-45 minutes. Serve hot or cold. 

*A lattice top is a weaved design using strips of cut pie dough. It has a "criss-cross" look when you're finished. I like to use this when making fruit or berry pie, because it allows the filling to be easily seen. This way it is easy to tell what flavor the pie is if you're serving it to guests*

In Honor of July 4th: Patriotic Goodies!!

Happy 4th of July!!! Here's a couple of my favorite red, white, and blue recipes to help you celebrate. They are great for packing on the go which makes them perfect for snacking on while watching fireworks. 

Red, White, and Blue Cupcakes (recipe from Betty Crocker)

Ingredients:

for the cupcakes
2 3/4 c. all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening or butter
1 2/3 cup sugar
5 egg whites
2 1/2 teaspoons vanilla extract
1 1/4 cups milk

for the frosting
6 cups powdered sugar
2/3 cup butter, softened
1 tablespoon vanilla
3 to 4 tablespoons milk

Directions

For the cupcakes:
Heat oven to 350 degrees F. Place a paper baking cup in each of 24 regular size muffin cups. In medium bowl, mix flour, baking powder, and salt; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating until just blended. Divide batter evenly among muffing cups, filling each about 2/3 full. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Frost with desired frosting. 

For the frosting:
In a large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 3 tablespoons milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting is too thin, beat in a small amount of powdered sugar. Generously frosts 24 cupcakes. 
Use patriotic sprinkles, picks, and sugars to decorate. 

Chocolate Chip Cookie Cake

(one of my very favorite dessert recipes of all time! - Original recipe)

Ingredients:

for the cookie cake:

3/4 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup white sugar

1 egg

2 tsp vanilla extract

2 cups all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup semi-sweet chocolate chips OR about 1 cup of chocolate chunks.

for the icing:

see above frosting recipe for cupcakes -just double it if making both cupcakes and cookie cake

For this cookie cake, I divided the frosting into thirds and used food coloring to make the red and blue seen in the photo. 

Directions:

Cream together butter and sugars together until light and fluffy, about 3-4 minutes. Mix in egg and vanilla extract. With the mixer on low speed, add flour, cornstarch, baking soda and salt. Stir in chocolate chips or chunks. Dough will be thick. Chill for at least 30 minutes or overnight. When ready to bake, preheat oven to 350 degrees F. Place parchment paper into the bottom of a 9" or 10" cake pan to help the cookie not stick. Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden. Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely. Decorate as desired with lots of frosting in patriotic colors and sprinkles. 

Lemon Creme Cupcakes

The perfect cupcake for summer is here! Add some fresh berries to make them even more delicious. 

Ingredients: 

for the cupcakes
lemon flavored cake mix 
2/3c. melted butter
1 1/3c. whole milk
4 eggs

for the filling
8oz whipped cream topping
instant lemon pudding mix
7oz jar marshmallow creme

for the frosting
3 sticks butter
1/2 c. vegetable shortening
7-8 c. powdered sugar
1/2 c. milk
1 t. vanilla

Directions:

for the cupcakes
Preheat the oven to 350 degrees. Line muffin pans with liners or spray each cavity with non stick cooking spray. In a mixing bowl, combine all ingredients and mix until well combined about 3 minutes. Pour batter into each liner, fill until 3/4 full. Bake for 18-21 minutes or until a tooth pick can be inserted and removed cleanly. Let cool in pans for 5 minutes, then remove cupcakes and cool completely before filling and icing. 

for the filling
Once cupcakes are cooled, mix together whipped topping, dry pudding mix, and marshmallow creme place filling into large piping bag fitted with an open tip (I use Wilton #12). Insert tip of bag into the center of the top of each cupcake and squeeze filling into cupcake until you see a small amount come out of the top. 

for the frosting
In a large bowl, combine butter and shortening. Mix well, about 3 minutes. Add in powdered sugar slowly, then add milk and vanilla. Frosting should have a smooth consistency. Frost the filled cupcakes as desired. Enjoy!

Creamy Coconut Cake

If you are a coconut lover, you've gotta try this cake. There is no tastier coconut cake recipe than this one. The cake layers stay unbelievably moist, thanks to the secret ingredient: Coconut milk. Three delicious layers of coconut flavored cake, filled with a rich, creamy coconut filling and topped off with a light and fluffy vanilla frosting covered in sweet flakes of coconut. This one is a keeper guys. It's like a piece of heaven on your plate. 
Here's how I make it (adapted from Jaime's coconut cake by Paula Deen):

Ingredients:
for the cake:
1 cup unsalted butter, room temperature
2 cups white sugar
4 eggs
3 cups self-rising flour, sifted
1 cup canned, unsweetened coconut milk
1 teaspoon pure vanilla extract

for the filling:
2 cups sweetened flaked coconut
1/2 cup sweetened condensed milk

for the frosting:
1 1/2 cups white sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Directions:
for the cake:
Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans and set aside. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6-8 minutes. Add eggs one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown. Let finished cakes cool completely. 

for the filling:
Combine flaked coconut and sweetened condensed milk in a small bowl. Microwave mixture for 5 minutes. Using the wrong end of a wooden spoon, poke holes approximately 1 inch apart until entire cake has been poked. Spread one third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. 

for the frosting: 
Place sugar, cream of tartar, salt, water, and egg whites in the top of a double broiler*. Beat with a hand held electric mixer for 1 minute. Place pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla and frost top and sides of cake. With additional coconut, sprinkle top and sides of cakes. Enjoy!

*if you don't own a double broiler, it's perfectly fine to boil water in sauce pan for the bottom part and place ingredients in a glass bowl for the top part. This is how I make my frosting and it comes out perfect every time. 

As always, thank you so much for stopping by blog. I hope that you try this recipe, you're gonna love it!

German Chocolate Rice Crispy Treats

I found these really amazing German chocolate cake flavored marshmallows at the grocery store recently. They inspired me to create this recipe for German Chocolate Rice Crispy Treats. These are unbelievably good and they couldn't be more simple to make. Here's how you do it:


Ingredients:
3 Tablespoons butter
10 oz. or 1 1/4 bags of Jet Puffed German Chocolate Cake flavored marshmallows
5 cups chocolate flavored puffed rice cereal (example: Cocoa Krispies)
1 cup shredded sweetened coconut
1/2 cup chopped pecans
2 oz. Baker's German chocolate, melted 

Directions:
Grease a 9x13 baking dish and set aside. In a large pot, over medium heat, melt butter. Once butter is completely melted, add in the marshmallows and allow them to completely melt together with the butter. Add in the cereal, coconut and pecans. Stir until all ingredients are fully combined. Pour cereal mixture into prepared 9x13 pan. Carefully press mixture until it forms an even layer in the pan. Drizzle melted chocolate over the top. Allow to cool completely. Enjoy!

Cake Pops - A step by step how to

Cake pops are amazing. They are little bundles of cake bits mashed in frosting, then dipped in candy. I mean what's not to love. Seriously. If you think these little treats are too complicated for you to make, you're wrong. They are super easy, anyone can do it and I'm going to walk you through it today. 

What you need:
*Cake (flavor of your choice, made from scratch or from a mix)
*Frosting (flavor of your choice, made from scratch or canned)
*Melting candy for coating (almond bark, candy melts, chocolate, etc.)
*Lollipop sticks
*Large Styrofoam block or cake pop stand
*Parchment paper

Step 1: Bake a cake. This cake can be your favorite recipe from scratch or made from a cake mix. It really just depends on your personal preference and what kind of time you have on your hands. It can be any flavor you want, the possibilities are endless. You can't go wrong here, trust me. You will need enough cake for a 9"x13" pan or two 8" round pans. For these particular pops, I used a yellow cake mix. Baked the cake according to the box instructions and let cool completely before handling. 
             

Step 2: In a large mixing bowl, crumble half of the cooled cake using your hands, a fork, or a food processor until there are no large pieces remaining. If you made a 9"x13" pan, just cut cake in half down the middle. If you made round cakes only use one layer. Cake freezes really well so just stick the remaining half in the freezer and you'll have cake already made for the next time you want to make cake pops! 

Step 3: Add in frosting of choice. Approximately 1 cup, this will differ depending on the type of cake you made and the type of frosting. It may take a little more or a little less than 1 cup. Add frosting 1/2 cup at time. Mix cake crumbles and frosting together until completely combined. The mixture should be very thick, kind of like play dough consistency.  

Step 4: Form cake mixture into balls. They should be able to hold their shape once formed. If they don't, the mixture consistency is too thin. I like to use a small cookie scoop to help me, but if you don't have one just use your hands. Place formed balls onto baking sheet lined with parchment paper. Let cake balls sit in the fridge to firm up, at least 30 minutes. 

Step 5: Take the chilled cake balls out of the fridge. Melt a small amount of almond bark, candy melts, chocolate, etc. in bowl. Dip the lollipop sticks in melted candy and stick into cake balls just half way. Once all the cake pops have a stick, place back into the fridge until candy is set and has hardened around the lollipop stick. 

Step 6: Melt remaining dipping candy, according to package instructions, in a bowl that will be deep enough to completely submerge the cake pop. Dip each cake pop into melted candy coating, gently tap off any excess coating.

Step 7: Let cake pops "dry". I have a cake pop stand for this step or you can use a large Styrofoam block. Once the cake pops are about half way dry, you can add sprinkles, sugars, etc. Or, let pops dry all the way and drizzle more melted chocolate/candy over the tops, or pipe icing in a decorative design. Decorate as your heart desires. Once the candy coating is completely set, they are ready to eat. Enjoy!

*These particular pops were made for a March Madness party. I love watching the games. Go Louisville!!

Strawberry Pocket Pies with Vanilla Glaze

These little pies give me a good excuse to eat pie for breakfast. They are so, so good.

Ingredients:
for the pastry dough:
1 1/2 - 2 cups all purpose flour
2 Tbsp. sugar
1/2 tsp. salt
1/4 c. plain Greek yogurt
1/4 c. unsalted butter, chilled
3 Tbsp milk

for the strawberry filling
3/4c. fresh strawberries, chopped (any kind of berries will work)
1/4c. sugar (white or brown)
1/4c. cream cheese

for the glaze
1 1/2c. powdered sugar
4 Tbsp milk
1 1/2 tsp vanilla extract

Directions:
Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper. 

for the pastry dough:
In a mixing bowl sift together 1 1/2 cups flour, sugar and salt. Using a mixer, slowly add in the milk and the yogurt. Beat in the butter until dough comes together. Add more flour if dough is too sticky. Store dough covered in the fridge until ready to use. 

for the filling:
Mix strawberries, cream cheese and sugar in a small bowl and set aside. 

for the glaze: 
Mix all ingredients together until smooth and has a fairly thin consistency. 

To assemble the pies, remove pastry dough out of fridge. Roll dough out on floured surface in to a thin crust. Cut dough using a 2" cookie cutter. You will get approximately 24 pieces. Onto a greased baking sheet lay out 12 pastry pieces. On to each one, place 1 heaping tablespoon of the strawberry mixture. Once each pastry has filling on top, place remaining 12 pastry pieces on top of each pie. Make sure you seal the edges of each pie by pressing tips of fork all the way around the outer edge of each pie or, you can just use your fingers. Bake the pies at 350 degrees for approximately 15 minutes or until the pies are golden brown in color. Drizzle desired amount of glaze onto each pie. Once cool they're ready to eat. Enjoy!

Sweet Hummingbird Cake

Happy Easter everyone! I thought I would break tradition this year and switch things up for Easter. Instead of the usual carrot cake with cream cheese icing for Easter dessert, I wanted to try something new. This cake is called Hummingbird Cake.  It's a southern classic, however until very recently I had never heard of it. I stumbled upon this wonderful creation skimming through Pinterest  (a daily addiction for me). Once I saw it, I knew I had to try it immediately.  While researching recipes for this cake, I read a description of the flavors in this cake that said it's a "marriage between banana bread and carrot cake". I think that sums it up perfectly. There's also a hint of pineapple in there as well. I'm so happy this cake found it's way into my life. It's absolutely glorious. Light, sweet and covered in lovely cream cheese frosting. Perfect for spring.

*Here's the recipe I used: Click here!

                                                                                   

Ingredients

for the cake:

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup granulated sugar

1 cup packed light brown sugar

3 large eggs, at room temperature

1 cup vegetable oil
2 teaspoons vanilla extract

1 cup crushed pineapple, with juice

2 cups, mashed over ripe bananas (4-6 bananas, depending on size)

1 cup chopped pecans

for the frosting:

1 1/2 sticks chilled unsalted butter

3- 8oz packages of cream cheese, chilled

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 1/2 cups finely chopped pecans

Directions:

for the cake:

Preheat the oven to 350 degrees. Grease and flour baking pans, set aside. In a large mixing bowl sift together flour, cinnamon, baking soda, and salt. Set aside. In a second mixing bowl, combine granulated sugar and brown sugar. Add the eggs and stir by hand to combine all ingredients into smooth mixture. Whisk the oil and vanilla into the sugar/egg mixture until well combined. Add the flour mixture all at once and hand stir to combine all ingredients. Add crushed pineapple, mashed bananas, and the pecans. Stir until just combined, do not over stir. Divide the batter evenly between the pans, place in oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean. Allow to cool in pans for 5 minutes then turn out onto cooling racks. Cool completely before frosting. 

*Link for the original recipe has instructions for roasting bananas if you don't have any over ripe ones on hand, also has instructions for how to use fresh pineapple instead of canned*

for the frosting:

Cut sticks of chilled butter into 1 inch pieces and place in large mixing bowl. Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together, about 3 minutes. Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined and smooth. Add the vanilla and slowly add the powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy. Stir in chopped pecans by hand. Frost cake as desired. Enjoy!

Thank you boulderlocavore.com and Country Home Magazine for this recipe. My family and I truly enjoyed it. 

Stunning, Chocolate Turtle Cake

I just want to take a moment and say I'M SUPER EXCITED ABOUT THIS CAKE!!! I mean I've had dreams of this cake and I can't stop thinking about how much I want to eat it. (Yeah, I know that's a little weird). I can't help it. I just really love cake. First of all it's a chocolate cake, and that would be enough on it's own to get me excited. I have an extreme love for chocolate. But it doesn't just stop there. I bumped it up a few notches by adding some home-made salted caramel sauce, and toasted pecans. THIS CAKE IS AMAZING PEOPLE!! It's extremely chocolaty, decadent, and very rich. If you're a choco-holic like me, you have to make this cake. You will absolutely love it, I guarantee it. 

Friday was my momma's birthday. My mom has a love for all things chocolate just like me (probably where I get it from) especially when there's caramel and pecans involved. This cake is perfect to celebrate her special day. HAPPY BIRTHDAY MOM!!

Here's how I make it:
First I start with the best chocolate cake recipe in the world. It's from Hershey's Kitchens. It's called Hershey's "Perfectly Chocolate" Chocolate Cake. (Feel free to use your favorite chocolate cake recipe or cake mix, but I highly recommend this one. If you've never tried it, you'll love it. It's absolutely amazing).

Ingredients: 
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
2 eggs
1/2 cup vegetable oil
1 cup boiling water
1-3/4 cup all-purpose flour
1-1/2 tsp. baking powder
1 tsp. salt
1 cup milk
2 tsp. vanilla extract

Directions:
Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. 

Stir together sugar, flour cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). 

Pour batter into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

*Next I assemble the salted caramel sauce (I suggest making this the day before so it's nice and cool when you're ready to assemble the cake).... 
Here's the recipe I use
Ingredients:
1 cup + scant 2/3 cup granulated sugar
1-1/2 sticks unsalted butter, cut in pieces
1 cup heavy cream
kosher salt or sea salt to taste (about 1/2 tsp plus a little extra)

Directions:

Melt the sugar in a heavy sauce pan.  This step takes a little patience.  As soon as the sugar has all dissolved, (the melted sugar will have a traditional deep caramel color) remove it from the heat. (Use the pictures below to guide you through this first step). Add the butter in pieces, constantly stirring. (Be very careful not to splatter hot butter on yourself during this step!) Return the pan to heat and add the heavy cream immediately, still stirring vigorously. When the sauce has become smooth remove from heat and stir in salt. Cool completely and stir in another pinch of salt. 

This is how the sugar looks when you start.

This is how the sugar looks once it's completely melted.

Working with sugar can be quite challenging. It takes patience and your full attention. If you don't have the time to make the caramel sauce from scratch, it's perfectly fine to use caramel ice cream topping. However if you're up to the challenge, this recipe is well worth the effort. 


*Next toast the pecans....
Ingredients:
2 cups pecans
1 tablespoon butter

Directions:
Melt butter in skillet, then add pecans and toast until the nuts become fragrant. 

*Finally whip up the icing....
Ingredients: 
1/2 cup unsalted butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla

Directions:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. 

To assemble the cake, I cut each cooled cake layer in half so I have 4 layers. Place one cake layer on cake board, add good amount of chocolate icing and spread to edge of cake. Pour desired amount of caramel sauce on top of icing, and sprinkle small amount of toasted pecans. Repeat this pattern until all cake layers are used. Once top layer is in place, frost entire outside of cake with the chocolate icing. Drizzle top of cake with caramel sauce and sprinkle with toasted pecans. 

*I would strongly encourage you to make this cake one day ahead and let finished cake sit in the fridge overnight or at least a few hours to help all the layers set up. This way the cake layers will stay firmly in place when slicing.*

Shamrock Crunch

Happy St. Patrick's Day!! This is a simple, and extremely delicious recipe that is soooo addicting you won't be able to keep your hands out of it. Here's how you make it:

Ingredients: 

3 bags popped microwave popcorn
1 bag coconut flavored M&M's
1 bag Nabisco mini Oreo cookies
1 lb vanilla almond bark
green food coloring

Step 1:
Pop popcorn according to package instructions. Empty bags into a very large mixing bowl (be careful not to let any of those pesky unpopped kernels sneak in). I had to use two mixing bowls, it makes easier when mixing in the other ingredients. 

Step 2: 
Add M&M's candies and Oreo cookies to popcorn. 

Step 3: 
Slowly melt almond bark in microwave. Do this gradually about 30 sec. at a time stirring each time until completely smooth and can be easily poured. Almond bark can burn easily so just be careful. 

Step 4: 
Add 10 drops of green food coloring to melted almond bark to get a pale green color. Feel free to add more or less if you like. Pour over popcorn mixture and stir to combine all ingredients. 

Step 5:
Spread mixture onto lightly greased cookie sheets. Cool completely to let the almond bark set. Once cool, it's ready to eat. Enjoy!

Classic Peanut Butter Cookies

I'm gonna share my favorite peanut butter cookie recipe today. I love these cookies. Peanut butter is my weakness, I can never get enough. This recipe is the best one I've found and believe me I've tried many. These cookies are true to their name, absolutely irresistible! Make sure when you make these you remember to share them with someone you love, try really hard not to eat them all yourself.  

Irresistible Peanut Butter Cookies
(Recipe from Crisco)

Ingredients:
3/4 cup creamy peanut butter
1/2 stick of Crisco Baking Sticks, all vegetable shortening or, 1/2 cup vegetable shortening. 
1 1/4 cup firmly packed brown sugar
3 Tablespoons milk
1 Tablespoon vanilla extract
1 large egg
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Directions:
Heat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until well blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork. Bake one baking sheet at time 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely. 

I can only imagine how good these cookies would be with some Nutella spread on them or some sliced bananas, jelly, or you could mix some crunchy peanut butter with powdered sugar for a yummy peanut butter filling. Oh man, yum!!! The possibilities are endless. 

Oatmeal Raisin Cookie Dough Cupcakes

There's just something about warm, gooey oatmeal raisin cookies that is so comforting. I was inspired by this recipe (click here) from cakefyi.com. She has an awesome food blog! I used her cinnamon sugar cupcake recipe because it's delicious. The frosting on these cupcakes is phenomenal. Any chance I get to eat cookie dough, I will. I ate it right out of the bowl with a spoon. I couldn't help myself. There are no raw eggs in the recipe so I can feel less guilty about it. 

Ingredients:

for the cupcakes:

1/2 cup butter
3/4 cup granulated sugar

1/4 cup brown sugar

2 eggs

1 tsp. vanilla extract

1 1/2 cup flour

3 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

1 1/2 tsp. baking powder

1/2 cup milk

for the frosting

3/4c. shortening or butter

1 1/4c. brown sugar

1 c. flour

1/4 tsp. cinnamon

1/2 tsp. salt

1/3 cup milk

2/3 cup powdered sugar

Toppings: 

Oats, Raisins, and Chopped Walnuts

Directions:

for the cupcakes:

Preheat the oven to 350 degrees. Place liners in cupcake pans. Cream butter and sugars in a large mixing bowl. Add eggs one at a time, then beat in vanilla. In a separate bowl, combine the flour, cinnamon, nutmeg, salt and baking powder. Add 1/3 of flour mixture to the butter mixture, then add half the milk. Add another 1/3 of the dry, the n the remaining milk. Beat in the remaining dry ingredients. Fill liners 1/2 to 2/3 full. Bake for 15 minutes or until done. Cool completely before frosting.

for the frosting: 

Combine all ingredients in a mixing bowl, mix until all ingredients are well combined. Scoop icing into piping bag, frost cupcakes as desired. Sprinkle tops of frosted cupcakes with oats, raisins, and chopped walnuts.