EASYBAKED

Chocolate Chip Oatmeal Cookies

Posted on January 18, 2013 by Ruthanne

Everyone will love this classic oatmeal cookie (with chocolate instead of those yucky raisins!). It’s crisp on the edges and chewy in the middle-YUM!!! COOKIES!!!!!!!

My friend Laura kept telling me about a chocolate chip oatmeal cookie recipe from when she was a little girl. Her friend’s mom would make them and they are still one of Laura’s favorites.

Whenever a treat stays in someone’s mind from childhood you know it has to be a good one, so I asked for the recipe.

I texted Laura in the middle of the grocery store standing in front of the oatmeal (yes, I am one of those people…) She immediately scanned in the recipe and sent it to me, and here you have it….truly amazing oatmeal and chocolate cookies (Thank you Laura!!)

INGREDIENTS:

1 c. margarine
1 c. brown sugar (packed)
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
3/4 tsp. salt
3 cups uncooked old-fashioned oatmeal (plain, and not instant!)
2 cups of chocolate chips (I added all my leftover chips- some milk chocolate, some dark, some semisweet. The original recipe calls for only a cup. That is crazy. I think I added 2 (maybe 3!) You need at least three chips for every cookie bite in my opinion!)
1/2 c. nuts (If desired ~I didn’t add them)

DIRECTIONS:

Preheat oven to 375F degrees.
Line cookie sheet(s) with parchment paper – you don’t have to do this, but my cookies stuck a little bit to the sheets, so I did my next batch with paper and they slid right off.
Beat margarine and sugars together in a large mixing bowl until creamy.
Blend in eggs and vanilla
Add flour, soda and salt to cream mixture and beat well
Stir in oats, lots of chocolate and nuts (if desired)
Mix until well combined. I just used my hands at this point as it was such a stiff dough and I wanted to fully incorporate the two million chocolate chips I added.
Drop by about one tablespoon of dough (I used a Medium Cookie Scoop and it was a lifesaver!) onto parchment lined cookie sheets and bake at 375F for 10-14 minutes. Remove from cookie sheets while warm and cool completely on parchment paper or a wire rack.

My thoughts: These were really good cookies. You’ll notice a few differences in my recipe and the original.

I used margarine, not butter. I generally prefer butter in baking, but cookies are one exception. I nearly always use margarine as butter seems to make the cookies “spread” more, giving you flat, crunchy cookies instead of thick, chewy ones.

I never “sift” ingredients. I know that makes some of you shudder in horror, but I just never do. I put my flour in and sprinkle the other ingredients on top and hope for the best. I blame my mom for this. She never taught me to sift 😉 In this recipe if it makes you feel better to sift, by all means do it!!

I did not double this recipe. It overflowed my biggest mixing bowl. The handwritten notes on this recipe recommend making a double batch and freezing. I can only assume she mixed the batch up in her bathtub, as it would be a tremendous amount of cookie dough. I do NOT recommend doubling this. I did freeze some and I thought they were ok- a little dry. I’d stick with making them fresh, and in a reasonable amount.

I hope you enjoy these cookies as much as all of us here did! Happy baking!!! ~r

Want to try more cookie recipes from Easybaked? We have a lot of them! Click on an image to be taken to the recipe:

Chocolate chip cookies!!!

29 Comments

Posted in Cookies and tagged baking, chewy cookies, chocolate, chocolate chip oatmeal cookie, chocolate chip oatmeal cookie recipe, chocolate chips, cookies, dark chocolate, dessert, food, milk chocolate, nuts, oatmeal cookie recipe, oatmeal oatmeal cookies, semi-sweet chocolate. Bookmark the permalink.

German Chocolate Pie

Posted on January 11, 2013 by Ruthanne

This rich chocolate pie is filled with creamy chocolate and coconut, and it is SO easy to make!

My apologies to those of you who have commented or asked questions here in the past few weeks~ the holidays got the better of me this year. I got terribly sick on Christmas day and my sweet little Casper got sick a week later. We are both still recovering, but SO much better! As one of my friends said, “You can tell she’s really sick when she doesn’t even want to bake!”

Poor Casper in his cone of shame!

This recipe just couldn’t be easier, and easy is what I needed this week! Our family likes to eat at a wonderful Amish restaurant called Das Dutchmen Essenhaus and they have a german chocolate pie there that is AMAZING. It is by far my favorite pie. I’ve been looking for recipes that come close to recreating this pie and so far I’ve had no luck duplicating it. This recipe is worth noting though, as it is easy and really yummy. It is sooooo rich- serve it with ice cream or whipped topping, and in small slices.

(this slice is too big!!!)

INGREDIENTS: (recipe taken from here)

1 8-ounce package Baker’s semi-sweet chocolate
1/4 cup butter or margarine
1 13-ounce can sweetened condensed milk
1-1/3 cups shredded coconut
3 eggs, slightly beaten
1/2 cup sugar
1 9-inch unbaked pie shell (you’ll need a deep-dish)
whipped cream or ice cream (optional, but this is so rich, you’ll need it)

DIRECTIONS:

Preheat oven to 400F degrees.
In a saucepan, melt chocolate and butter over medium heat.
Add sweetened condensed milk, coconut, eggs and sugar. Stir until blended.
Pour into unbaked pie shell (I used a frozen one, and the filling came all the way up to the top!)
Set pie on a cookie sheet and bake in a preheated 400 deg oven for 30 -40min.
Cool or serve warm with a dollop of whipped cream or ice-cream.
Store in refrigerator.

German Chocolate Pie!

My thoughts: A simple and delicious dessert, this is a great “need something at the last minute” recipe to have on hand. Enjoy!!!! ~r

Other pie recipes you might enjoy from Easybaked: (click on the image to be taken to the recipe)

33 Comments

Posted in Pies and tagged baking, chocolate, coconut, Das Dutchman Essenhaus, das dutchmen essenhaus, dessert, food, german chocolate, german chocolate pie, ice cream, pie, pie crust, rich chocolate pie, semi-sweet chocolate, unbaked pie shell, whipped topping. Bookmark the permalink.

A big pile of cupcakes!

Posted on December 28, 2012 by Ruthanne

Make everyone smile with a stack of three colorful cupcakes! Made with peanut butter cups, these mini-cupcake decorations are SO yummy with the chocolate cupcake they top. The occasions you could serve these at are endless. What a fun New Year’s Eve party treat, or birthdays? What about a Dr. Seuss themed party? SO much fun!!!! Here’s how to put them together:

INGREDIENTS:

One boxed dark chocolate cake mix (with oil, water and eggs to make according to box)
2 sticks (8 oz) salted butter (softened)
2 sticks (8 oz) unsalted butter (softened)
3 cups of powdered sugar
2 tsp clear vanilla
24 Reese’s miniature peanut butter cups (unwrapped)
24 Reese’s minis peanut butter cups
Wilton Icing Colors
sprinkles, jimmies to decorate cupcakes

DIRECTIONS:

Make cupcakes according to the box. I used brown cupcake liners to match the chocolate on the peanut butter cup toppers.
Cool cupcakes completely.
Make butter cream frosting by combining butters, powdered sugar and vanilla in a large mixing bowl.
Beat on high until frosting is light and fluffy.
Divide frostings into bowls and color using icing gels. I made 5 colors, but you can do however many you want.
Pipe frostings on top of cupcakes and (using a smaller tip) pipe frosting on top of the two sizes of peanut butter cups. (I clipped both corners of a zip top bag and put the large tip in one and the small in the other. I piped the large cupcakes 1st and then squeezed the remaining frosting into the other corner and piped the frosting on the Reese’s cups.)
Gently stack the tiny cupcake on the medium and the medium on the full-size. (this buttercream recipe worked GREAT for these- it is nice and firm and hardens just a bit as it sets. I didn’t lose even ONE topping!)
Decorate with sugars and jimmies as desired I used Red Sixlets Candy for the large cupcakes and they looked so cute- like cherries!

Aren’t they fun? I just couldn’t stop taking pictures!

My thoughts: Goodness these cupcakes made me happy. My friend Danielle and I made them together and we both kept saying, “Ah! They are so CUTE!” My neighbors and coworkers were the recipients of these treats and the smiles when they saw them made my day! I love easy ideas that are high on the “WOW” factor. To give credit where it is due, my friend Megan from Happily Ever After Cakes pointed this idea out to me on Edible Crafts. They had only used one cupcake topper, but I love it so much with two!! Enjoy!!!!!! ~r

Need some ideas for your upcoming New Years Eve Party? Try these fun treats! Click on the image to be taken to the recipe:

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Posted in Cupcakes and tagged baking, birthday dessert, butter cream frosting, buttercream, chocolate, chocolate cake mix, chocolate cupcake, cupcakes, dark chocolate, dessert, dessert for kids, Dr. Seuss dessert, Dr. Seuss party idea, food, New Years dessert, peanut butter cup, reeses peanut butter cups, unique dessert. Bookmark the permalink.

An Instagram Christmas

Posted on December 25, 2012 by Ruthanne

Merry Christmas!!!!

I hope each of you has a wonderful day today!

Our family celebrated this past weekend. When I am asked how I came to be such a dessert loving girl, I place the blame squarely on my family. When we get together to celebrate anything we joke that we have more desserts than people present at the table. This year I kept a photographic record of the sugar feast and present it here for your visual enjoyment. My little gift to you.

All photos were taken with my iphone using Instagram- just to add a twist. Amazing what you can do with a phone these days….!

Enjoy~ and a very Merry Christmas to you all!! ~r

Cinnamon Roll Cupcakes

Gingerbread men

Gingerbread Fudge

Marshmallow Fudge

Baked Alaska

Chocolate Peeps Pops

Gingerbread cupcakes with cinnamon buttercream

Cherry Cordial Cookies

Peppermint Christmas Cake

Peanut Brittle

Sugar cookie cut-outs

Pumpkin and Gingerbread/Maple Rolls

Christmas Popcorn

Table full of goodies!! YUM!

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Posted in Seasonal dessert. Bookmark the permalink.

Opera Creams

Posted on December 21, 2012 by Ruthanne

Opera Cream Candy These cream-filled chocolates are so smooth and rich you won’t be able to stop at just one!

I work in a genetics lab. Every year at Christmas my co-worker Gail brings in the most wonderful candy I’ve ever eaten. Every year I ask for the recipe and she smiles and says that she can give me the recipe but that I’d need to visit and learn the recipe from her. Now that I’ve made it, I understand. This is not a typical Easybaked recipe, it’s very involved. It’s fun and challenging and oh- soooo worth the effort though!

Gail recently retired and about a week ago I visited her in her kitchen to learn how to make opera creams.

This is a recipe passed down to her from her mom, who had all kinds of thoughts about the making of this candy. My favorite was that the recipe works best on sunny days and if it’s raining you might as well just wait to make it another day. We had a beautiful sunny December day to make our candy on, so I’m sure she would have approved.

Lets start with the recipe– that’s the easy part. I’m going to post it twice– once with pictures and videos and once just straight so you can read it easier.

Gail's moms recipe card

INGREDIENTS:

4 c. sugar
2 c. heavy cream
1/8 t. cream of tartar
2 T light corn syrup
1 1/2 t. vanilla
1 t butter
1/4 t. salt
Chocolate (of your choice) for dipping- we used tempered dark chocolate bits

DIRECTIONS:

Put sugar, cream, cream of tartar and corn syrup into a large saucepan and mix well.
Use a pastry brush and a little water to brush all of mixture down the sides of the pan to remove any sugar stuck to the sides.

Use a pastry brush to brush water down sides of pan Gail and her moms candy thermometer

Cover pan and bring to a boil.
When boiling, uncover and clip a candy thermometer to the side of the pan.
Bring mixture to 240F degrees
(While you are waiting for this to come to temp, butter the bottom and sides of a shallow glass or ceramic dish.)

Bring to 240F degrees Don't stir!!!

Remove from stove and add salt, butter and vanilla– do not stir!
Pour mixture into buttered dish (don’t use plastic!) and allow this to cool completely (we put it on the back porch where it was cool and this took 2 hours)
Spoon cooled mixture onto clean countertop (it will be like a very sticky caramel)

Pour into a non-plastic dish Cooled mixture Knead into a soft cream

Work with hands until firm and creamy- it takes 20-30 minutes and this is pure craziness….here are the stages to expect:

sticky caramel- fairly firm
slimy/ buttery texture– almost like its falling apart
sticky but workable
so sticky that you literally cannot move your fingers and you are sure you will have to get the mixture surgically removed.
no longer sticky- but like playdough with little crumbs falling off at the edges…keep kneading!
Finally creamy and smooth- kneads together in one beautiful dough- like ball.

I filmed Gail as she went through this process. Click HERE to see the near-miraculous transformation from sticky to creamy smooth!

Place this ball of filling in a dish, cover with a damp towel and refrigerate for 2 days….yes. TWO DAYS.
Bring cream filling back to room temp and roll into balls.

Roll into balls Dip into chocolate...

Dip into melted chocolate and cool.
You can mix nuts or coconut into the cream if you like, or just leave them plain.

My thoughts: amazingly yummy. The cream is just like no other candy I’ve tried. It is worth every bit if the effort it took us to make these. I found myself cringing as people popped them whole into their mouths though…I kept thinking, “SAVOR those!!! You’ve no idea how hard I worked on them!!!” So hard, in fact that I took a two hour nap when I got home!

Now for the recipe in an easy-to-read format:

INGREDIENTS:

4 c. sugar
2 c. heavy cream
1/8 t. cream of tartar
2 T light corn syrup
1 1/2 t. vanilla
1 t butter
1/4 t. salt
Chocolate (of your choice) for dipping- we used dark tempered chocolate bits

DIRECTIONS:

Put sugar, cream, cream of tartar and corn syrup to a large saucepan and mix well.
Use a pastry brush and a little water to brush all of mixture down the sides of the pan to remove any sugar stuck to the sides.
Cover pan and bring to a boil.
When boiling, uncover and clip a candy thermometer to the side of the pan.
Bring mixture to 240F degrees
(While you are waiting for this to come to temp, butter the bottom and sides of a shallow glass or ceramic dish.)
Remove from stove and add butter and vanilla– do not stir!
Pour mixture into buttered dish (don’t use plastic!) and allow this to cool completely (we put it on the back porch where it was cool and this took 2 hours)
Spoon cooled mixture onto clean countertop (it will be like a very sticky caramel)
Work with hands until firm and creamy.
Place this ball of filling in a dish, cover with a damp towel and refrigerate for 2 days.
Bring cream filling to room temp and roll into balls.
Dip into melted chocolate and cool.
You can mix nuts or coconut into the cream if you like, or just leave them plain.

A huge “thank-you” to Gail for spending so much time teaching me her family recipe! We had such a fun day together cooking AND trying lime phosphates while we waited for candy to cool!

Enjoy!!!!! ~r

Other (easier!) Christmas recipe ideas from Easybaked~ Click on the image to be taken to the recipe:

66 Comments

Posted in Candy, Complicated recipes and tagged almonds, baking, candy, candy thermometer, chocolate, Christmas candy, coconut, dessert, family recipe, food, handmade candy, light corn syrup, old-fashioned candy recipe, opera cream, opera cream candy, pastry brush, pecans, recipe, whipping cream. Bookmark the permalink.

Gingerbread Cake Roll with Maple Cream Filling

Posted on December 14, 2012 by Ruthanne

A moist gingerbread cake rolled around sweet maple cream filling– a perfect Christmas treat!

Over a year ago I made gingerbread cookies with a maple cream filling for Halloween. I’ve had so many requests for those cookies that I decided to use those flavors again in a cake form. If you’re turning your nose up at the ginger/ maple flavor combination you simply MUST try one of these two recipes. The flavors together are wonderful! Cake rolls are really very easy to make. If you’ve never made one click here to get some photos of my technique with a pumpkin cake roll.

INGREDIENTS:

Roll:

1 1/4c. flour
1 1/4 t. baking soda
1 T. ground ginger
1 T. ground cinnamon
1 t. ground cloves
1 egg
1/2 c. warm water
1/3 c. sugar
1/3 c. molasses

Filling:

2 c. powdered sugar
1/3 c. butter (melted)
1 t. maple flavoring
1/2c. white chocolate chips (melted)
1-2 T. water to get spreadable consistency.

DIRECTIONS:

Preheat oven to 350F degrees. Line a 10×15 inch jellyroll pan with waxed paper and spray lightly with non-stick spray.
Blend together flour, baking soda, ginger, cinnamon and cloves.
Beat together egg and warm water in a large bowl, then whisk in white sugar, and molasses.
Fold in the blended dry ingredients until smooth, then pour batter into prepared pan.
Bake for 15 minutes (until the cake springs back to the touch).
Remove from oven and immediately -with wax paper on- roll gingerbread cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.
Refrigerate for 1 hour.
While roll is chilling, make filling:
Add powdered sugar, melted butter, melted chips and maple flavoring together and blend.
Add a little bit of water to make filling into a spreadable consistency.
After one hour, remove roll and unroll it carefully.
Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*
Place this back in the refrigerator for about 4-6 hours minimum.
Drizzle with a little powdered sugar glaze or sprinkle with powdered sugar and cut into slices to serve.

My thoughts: YUM!!! I can’t wait to make this again- its really fun to put together and to serve. It’s such a unique and memorable dessert. If you want something that will stand out on the dessert table this Christmas, this is it! ENJOY!!! ~r

Want to try this in cookie form? I made these with Halloween Linzer cookie cutters, but they would be really fun with Christmas ones! Click on the photo and you’ll be taken to the recipe….enjoy!

11 Comments

Posted in Cakes, Seasonal dessert and tagged baking, breakfast, c molasses, cake roll, christmas, cinnamon, cinnamon and cloves, cloves, dessert, food, ginger, gingerbread, gingerbread cake, gingerbread cookies, glaze, holiday party dessert, maple cream, maple filling, pumpkin cake roll, spiral cake roll, unique dessert. Bookmark the permalink.

Peppermint Hot Chocolate Cupcakes

Posted on December 7, 2012 by Ruthanne

Rich chocolate cupcakes filled with peppermint cream and topped with a chocolate frosting made with hot chocolate mix ~ a perfect winter treat!

(the hot cocoa frosting is to DIE for…just thought you should know that right up front….!)

I love hot chocolate…. it is one of my favorite parts of winter. My friend Dawn recently suggested we participate in a Hot Chocolate Run. If you’ve never heard of this (I hadn’t!) let me show you a little of the amazingness that makes up a Hot Chocolate Run.

Nothing motivates better than chocolate, I always say! Who needs a medal when you can have a big cup of cocoa and warm chocolate fondue after a race?

In any case, I’ve been moderately addicted to hot cocoa ever since that weekend. We all know what happens when I get a flavor stuck in my mind right? Cupcakes happen. Hot Chocolate Cupcakes in this case– with some peppermint as a bonus. If you don’t like peppermint you can easily leave it out of this recipe, but I love the combination! Are you ready to make these? Here we go.

INGREDIENTS:

One boxed dark chocolate cake mix (plus oil, water and eggs needed to make mix according to box)
One packet of Dream Whip (what is Dream Whip? Click HERE)
1/2c. cold milk
3 t. vanilla (divided)
3 tablespoons of finely crushed peppermint candies (I used Peppermint Sprinkles )
1 stick (4 oz.) of salted butter at room temp.
1 stick (4 oz.) of unsalted butter at room temp.
1 cup powdered sugar
1/2 cup of hot cocoa mix (I used Nestle)
Kraft Mallow Bits and peppermint candies to decorate as desired.

DIRECTIONS:

Make cake mix according to box, and bake in 24 cupcake liners in muffin tins.
Cool cupcakes completely.
Make cream filling by placing Dream whip, milk and 1 t. vanilla in a mixing bowl and beating on high until light and fluffy.
Add finely crushed peppermint candy and gently fold in until well combined.
Hollow a core out of each cupcake (I used a Chicago Metallic Cupcake Plunger that was recommended to me by a friend– LOVED it!)

(If you have baking friends this is SUCH an inexpensive and fun stocking stuffer idea– it only took me about 5 minutes to core all 24 cupcakes– and I stopped to take pictures!)

Pipe filling into each cupcake core.
Make frosting by combining butters, powdered sugar, cocoa mix and 2 t. vanilla in a large bowl and beating on high until fluffy.
Pipe frosting over cupcakes and decorate as desired. (The mallow bits were really yummy with this frosting!

My thoughts: Fun and yummy winter treat!! Not a fan of peppermint? Just leave the crushed peppermint out of the filling and you have a yummy whipped cream taste with your hot chocolate frosting instead!

One note: Put the peppermints on just before serving as the frosting eventually makes them a little sticky. I hope you and your family love these little treats! Enjoy!!! ~r

29 Comments

Posted in Cupcakes and tagged baking, chocolate, chocolate cake mix, chocolate frosting, christmas, crushed peppermints, cupcake, cupcake liners, dessert, dream whip, filled cupcakes, food, frosting, holiday, Hot chocolate, hot chocolate cupcake, hot chocolate mix, hot cocoa mix, mini- marshmallows, peppermint, peppermint hot chocolate. Bookmark the permalink.

Oreo Snowman Pops!

Posted on November 30, 2012 by Ruthanne

These cute little snowmen are easy to put together and make cute stocking stuffers or party favors!

What could be better than an Oreo cookie?? An Oreo cookie dipped in white chocolate and decorated as a fun hat-wearing snowman!

These are really fun. If you’ve tried making Oreo pops already, these will be a breeze for you. If this is your 1st time, you will want to refer to my original Oreo pop recipe to see pictures of these steps. Click HERE to see the tutorial.

INGREDIENTS:

One package of Double Stuff Oreos
2 (12oz.) bags of Wilton White Candy Melts
24 Lollipop sticks
Small amounts of colored Wilton Candy Melts for eyes, nose and hats
24 M&Ms in colors that match your hat colors.
Fun ribbons to tie on as scarves

DIRECTIONS:

Carefully twist apart all of the Oreo cookies.
Using one of the pop sticks, make an indentation in the white filling of each cookie.
Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.
Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.
Melt small amounts (about 2 c. TOTAL) of Wilton candy melts in your hat colors.
Hold coated Oreo over bowl and gently spoon color over top edge of cookie at an angle to make a hat shape. Use spoon to shape this.
Tap cookie over bowl and slide bottom edge against edge of bowl to remove excess.
Gently place an M&M on the cookie- against the melted candy melts and wait a few seconds for it to stick.
Set pop back on parchment paper to harden.
Use a toothpick to add eyes and a nose with Wilton candy melts in black and orange. (If you want to color your white candy melts for these tiny bits of color you can use Wilton Icing Colors in them.)
Allow pops to harden completely and add a cute ribbon to the lollipop stick for a scarf.

You can put these into cute clear cello bags, tie them shut and give them as gifts or put them in a cute jar or basket as a Oreo Pop arrangement for your Holiday party!

The best part???? There’s an OREO inside!!

Enjoy these yummy winter treats!!!!!!

Click on the banner below to get more Holiday ideas and free printable gift tags:

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Posted in Candy, Cookies, Seasonal dessert and tagged Chocolate covered Oreo, christmas cookie recipe, christmas recipe, dessert, food, hat colors, oreo cookie on a stick, oreo pops, parchment paper, snowman cookies, snowman oreo pops, stocking stuffers, wilton candy, Wiltons candy Melts, winter cookies. Bookmark the permalink.

Dulce de Leche Caramel Sauce

Posted on November 25, 2012 by Ruthanne

This creamy sweet caramel sauce couldn’t be easier to make. Ingredients? One can of Sweetened Condensed Milk and a very brave spirit…..

I had heard from several people about the “boil a can of condensed milk to make caramel” idea, and I knew someday I would try it. That “someday” arrived when I was asked to bring a birthday cheesecake for my brother this weekend. He likes PLAIN cheesecake. For those of you who have followed easybaked for awhile, you know I don’t do “plain” anything. I take plain and add peanut butter, chocolate, glazes, ganache, frosting, candy….nothing plain. But for my wonderful brother John….I present: a plain white cheesecake…..

so…..plain. In case you are wondering, this recipe is the basis for almost all of my cheesecakes, and you can click on one of the following pictures to get the recipe using white chocolate (plus fun toppings!!!!) Using other chip flavors gives you chocolate, peanut butter, cinnamon or even butterscotch cheesecakes.

In any case, I made the plain cheesecake, but I wanted a fun topping sauce to serve with it. Dulce de Leche. Now, I don’t know about you, but in my mind boiling a can of any sort sounds like a disaster….so I looked up the technique- just to be sure I did it right and didn’t explode anything.

I found a cute blog called Not Without Salt that gave instructions….scary instructions….and I quote:

“In a large pan, completely submerge the can of sweetened condensed milk in water. Make sure it is covered by at least one inch of water and remains covered throughout the entire process – this is VERY important otherwise it could explode. Cover the pan with a lid and bring to a boil. Reduce heat and simmer for three hours. Continually check to make sure the can is completely covered with water.”

Yes, it could explode. Needless to say, I obsessively checked my water level for 3 hours. I never needed to add any…but I imagined lovely dulce de leche covering my ceiling and walls and I obsessed.

After 3 hours of fear, I took the pan off the stove and had a debate with my friend Danielle about if I should leave it in the hot water to cool…or take it out…? I took it out. And I set it outside on my sunporch to cool- or explode.

It cooled beautifully and when I opened the can….oh my.

I love it. I would do this again in a heartbeat— it is SO good. I’m so excited to serve it with my cheesecake in a few hours. It would be good over ice cream or apples…so many possibilities. ENJOY!!! (and be very careful that your water doesn’t evaporate!!) ~r

Happy Birthday!!!

Dulce de Leche in your coffee???

Other recipes you might enjoy: Click on the image to be taken to the recipe.

Shop Amazon – Cyber Monday Deals Week

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Posted in Candy, Cheesecakes, Easy recipes, Miscellaneous and tagged baking, brave spirit, candy, caramel, caramel sauce, cheesecake, dessert, dulce de leche, easy recipe for caramel, food, how to make dulce de leche by boiling a can of sweetened condensed milk, sweet caramel, sweetened condensed milk, white chocolate. Bookmark the permalink.

DIY Caramel Corn and other great gift ideas from Easybaked!

Posted on November 22, 2012 by Ruthanne

I love making and getting creative edible gifts. I’m not talking just a plate of Christmas cookies here…I’m talking unique and different. Take Caramel Corn, for example. It is my grandmother’s favorite and I remember spending long evenings watching my parents try various caramel corn recipes in search of the perfect (yet not too messy!) one. There was the giant brown sack method (where you shake the caramel in) and the cookie sheet one where you pour the caramel on and try to mix it on the sheet (my dog liked that method– lots of popcorn on the floor!)

A few years ago a friend handed me an adorable little Christmas package with mysterious items inside (all tied up with a cute tag and bow) and when I opened it I found ingredients for caramel corn. All I needed was butter….. I promptly made it and YUM!!! Quick, easy, delicious and SUCH a creative gift. This post is dedicated to the recipes you can use this Christmas to make creative and memorable gifts for your friends and families.

CARAMEL CORN:

Place 1/2c. packed brown sugar in a small bag and zip or tie it tightly.
Place 8 large marshmallows in a small bag and zip or tie it tightly.
Place both of the above ingredients in a larger bag or gift box with one packet of microwave popcorn.

Close the bag or box with the following directions:

Pop corn in microwave according to package
Place brown sugar, marshmallows and 1/2 stick (4T) butter into a 2 qt. bowl
Microwave for 3 minutes, stirring well at 1 and 1/2 minutes. Syrup should be smooth and bubbly.
Pour over popped corn and enjoy!

Click on the photo below to get free printable tags to use with this gift:

OREO POPS:

These fun chocolate-covered Oreos on a stick are great for any season. I made them for the 1st time last spring for a baby shower. Change up the sprinkles and tie some cute Christmas tags on and you have a great stocking stuffer- or even a holiday centerpiece bouquet! All the how-to tips, including pictures are available if you just click HERE. I also made up some free tags for you to tie on your pops~ Click on the picture below to get the free printable file:

HOT CHOCOLATE POPS:

I made these as gifts for SO many people last year. I made extra for myself. These are so easy and SO delicious~ everyone will LOVE them. What are they? Chocolate (in a variety of flavors and colors) hardened over a marshmallow on a stick. You stir them into hot milk and make the most creamy, delicious hot chocolate ever. The best part? You can make them WAY ahead. I made some in December and used them in March…still wonderful. The recipe and directions can be found by clicking HERE. If you want to print some free tags to tie on your pops click on the image below:

SPICED MOCHA MIX:

My cousin Eden made little jars of this wonderful mix for us several years ago at Christmas and I’ve used the recipe ever since. It’s just wonderful, easy to make, keeps for months in a sealed bag or jar and makes a great gift. Want the recipe and easy directions? Click HERE. Free printable tags? Click on the picture below to get them: (I actually printed these on full-sheet labels, cut them apart and made stickers for my jars…just another idea…)