RSS Feed

Tag Archives: caramel

Tres Leches Layer Cake

Posted on


Tres Leches Cake!!!!

This traditional sponge cake is soaked in a vanilla 3-milk sauce and layered with dulce de leche.  Topped with whipped cream and fresh fruit, it is a light and refreshing dessert.

It’s nearly Cinco de Mayo time!  I first tried Tres Leches cake in Mexico.  I had taken a group from our church down to a tiny village in Sinaloa.  We had spent the week building, painting, doing electrical work and laying cement.  It was my birthday while I was there, and some of the ladies from the church made me a HUGE tres leches cake.  It was DELICIOUS!  When I asked for the recipe, they all looked at me funny and said- it’s tres leches cake..? (like everyone knows how to make that!!!)

Tres Leche Cake in MexicoSince then, I’ve tried this cake at other places in Mexico and in the states.  I’ve noticed that there are two kinds:  The firm, sweet and moist kind, and the dripping with milk kind.  I really don’t like the dripping with milk kind…that consistency is really gross to me- and cake should never be gross!

I researched lots of recipes, and discovered that there are two varieties: a butter based sponge cake and an egg based sponge cake.  The egg based one is the one I liked.  It soaks up all that yummy sauce and stays firm, while the other just sits in a puddle of sauce…YUCK!

Tres Leches Cake!!!!All of that said, this is an egg based recipe that I found on a lovely blog called Pati’s Mexican Table.  My research paid off- this was a FABULOUS cake!  Here’s the recipe: (printable version)

INGREDIENTS

Cake

  • 9 eggs, separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour

Vanilla Sauce:

  • 1 (14oz) can sweetened condensed milk (I used La Lechera brand)
  • 1 (12oz) can evaporated milk
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract

Topping/filling

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • fresh fruit for garnish
  • 1 (13.4 oz) can of La Lechera Dulce de Leche (or make your own here)

DIRECTIONS:

  • Preheat oven to 360F degrees and spray two 8 or 9 inch cake pans with non-stick spray.  Cut a circle out of parchment paper to place in the bottom of each pan to help these cakes come out of the pan cleanly.
  • Divide eggs into 2 bowls.  Put the egg whites into a large mixing bowl and the yolks into a medium bowl.
  • Beat the egg whites on medium-high until they form soft peaks.  Add sugar and beat on high until they form stiff peaks (this will take 4-5 minutes, depending on your mixer).
  • Beat the egg yolks on high for 5 to 6 minutes until they increase in volume and turn a creamy yellow.
  • Beat the vanilla into the egg yolks until combined.
  • Add the yolks to the whites and use a spatula or large spoon to gently fold them together.
  • Add flour and gently mix until completely combined.
  • Divide batter evenly between the 2 pans and bake for 20-25 minutes.  The tops should be golden and when a toothpick is inserted in the center, it should come out clean.
  • Cool completely, run a small knife around the edges and tip cakes over on a plate.  Remove parchment paper.
  • Make sauce by combining the 3 milks (condensed, evaporated and cream) together with the vanilla.
  • Poke (lots!) of holes in the top of each cake with a fork and carefully pour sauce over the top, dividing it evenly between the 2 cakes.
  • Place one cake on a serving plate, spread dulce de leche caramel over the top, stack second cake on top.
  • Make frosting by beating together the whipping cream and powdered sugar, until stiff peaks form.
  • Frost cake and serve with fresh fruit. Refrigerate until serving.

Tres Leches Cake with caramel and fruitMy thoughts:  I was so pleased with how yummy this cake was.  The sponge cake is very firm and easy to work with, even when it’s soaked with sauce.  You can make this in a 9×13 inch pan too- I just wanted the tall layer cake look~ and that caramel in the middle?  Oh my… take a look at my pictures- it partially soaks in to that bottom layer and gives it a rich caramel flavor.  I think you all are going to love this cake!!  I hope you get a chance to try it!!!  Enjoy!!!!  ~r

Tres Leches Cake!!!!Other cinco de Mayo recipe ideas:

Alfajores-- yummy dulce de leche filling!Confetti Cake Filled with CandyCreamy Mango Pops!Mexican Chocolate Milk

Caramel Oreo Brownie Bars

Posted on

Caramel Oreo Brownie BarRich and gooey, these brownies are filled with soft caramel and Oreo cookies.  Does dessert get any better than this?!?

Wow…this was an experiment, and I’m almost speechless about how good these are.  It is hard to describe the yumminess…You need to try these.  I need to make these again, because they are already gone.

Caramel Oreo Brownie Bars!I’ve shared this recipe before on Easybaked, a very long time ago.  It is a wonderful recipe I called caramel chip bars.  This was one of my very first recipes on this blog, and if you click on the link you can see the recipe AND my awful beginning photography!!!  Lol.

These are very versatile brownie bars.  I make them all the time with a variety of cake mix flavors and chips.  It is a perfect way to use up half-empty bags of chips.

Caramel Oreo Brownie Bars!!!This time….I added Oreos, and the result was too incredibly yummy to not share with you all.  So here you go: (printable recipe)

INGREDIENTS:

  • 1 box of chocolate cake mix
  • 1/3c. oil
  • 2 eggs
  • 1 bag of semi sweet chocolate chips
  • 1 bag of white chocolate chips
  • 1 box of Double Stuf Oreos
  • 1/2 cup of butter
  • 32 unwrapped Kraft caramels
  • 1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 350 degrees.  
  • Line a 9×13″ cake pan with foil.  
  • Combine cake mix, oil and eggs.  
  • Blend well and stir in all of the chips (mixture will be very thick).  
  • Press a little less than half of the mixture into bottom of pan (it will press into a very thin layer and you might be able to see the bottom of the pan, but when it bakes it will fill in).  
  • Bake for 10 minutes.
  • While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.  
  • Cook over low/medium heat until melted and smooth (stir constantly!)
  • When cake has baked for 10 minutes, remove from oven and place 24 Oreo cookies over the top of the partially baked cake.

Oreo Caramel BrowniesOreo Caramel Brownies

  • Spread caramel over Oreos.  
  • Top with remaining cake/chip mixture.
  • There is a technique to this- you cant just spoon the batter on top or it will just mix in with the melted caramel.  Instead, take a small ball of dough/chips and press it very flat between your hands. Lay this on top of the caramel and repeat the process, like a patchwork quilt, until the entire top is covered.  It is ok to have a few gaps.

Oreo Caramel BrowniesOreo Caramel Brownies

  • Bake an additional 25 to 30 minutes.  
  • Remove from oven and cool 20 minutes.  
  • Gently lift from pan and peel foil from edges.  
  • Cool completely before cutting. Makes about 24 bars.

Caramel Oreo Brownie Bars!!!

My thoughts:  You have to make these!!!!!!! YUM!!!!!

Caramel Oreo Brownie BarsLove caramel?  We do too!!!  Here’s a few more caramel- filled recipes from Easybaked:

Caramel Cheesecake!!Dulce de Leche caramel sauce form a canSalted Caramel Cookie Cups (2)Caramel Fudge Brownies!!

Christmas Eve Caramel Pecan Pie!

Caramel Pecan Pie3

This easy pecan pie is full of warm and creamy caramel and nuts.  A Christmas tradition at our house, it’s sure to be a big hit with your family!

Our family has had some odd Christmas eve traditions.  Most notable among them: eating dinner at Arby’s before the Christmas Eve service at church.  I’m not sure how that one got started, but it just wasn’t Christmas Eve without a roast beef sandwich in a cold and relatively lonely Arbys.  Looking back, it was a little depressing I guess… empty restaurant, workers ready to go home, elevator-style Christmas music… but as a kid it was magical.  Our whole family together on the eve of so many exciting things… eating roast beef.

After I left for college, my parents got new neighbors and this wonderful lady would knock on our door every year on Christmas Eve and bring us this pie, piping hot and oozing caramel.  It became a new tradition and we all called it “Christmas Eve Pie”.

The neighbors have since moved, but whenever I taste this pie I am transported to happy memories of Christmas Eves past, enjoying this dessert with my family around me, watching “It’s a Wonderful Life” by the fire. As you enjoy your Christmas traditions with your family, I pray you are blessed with beautiful memories and delicious food!  Merry Christmas dear friends!!!! Caramel Pecan Pie!!!
Here’s the recipe: (printable version)
INGREDIENTS:

  • one pie crust (use your own or get pre-made)
  • 2/3 cup granulated sugar
  • 1/4 cup (1/2 stick) butter (melted)
  • 3 eggs
  • 1 (12 oz) jar of caramel topping
  • 1 1/2 cups (8 oz) pecan halves

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Press pie crust into pie plate
  • In a large mixing bowl, beat eggs slightly with a fork.
  • Add sugar, stirring until dissolved
  • Stir in caramel topping and butter
  • Stir in pecan halves
  • Pour filling into pie shell
  • Bake at 350F degrees for 45 minutes, or until a knife inserted off-center comes out clean.
  • Serve warm, but chill to store.

Caramel Pecan Pie!!
Other Christmas recipes at Easybaked:

Gingerbread menDecorated bonbonsChristmas Cut-outsPeppermint Hot Chocolate Cupcakes!!!

Classic Cheesecake with Sour Cream Topping

Posted on

Classic Cheesecake with Sour Cream Topping
Creamy classic vanilla cheesecake with a sweet and light sour cream topping.

This is the best cheesecake I’ve ever made.  That’s saying a lot because I’ve made many, many cheesecakes.

In case you missed last week’s post, Easybaked is featuring family “tried and true” recipes during the month of November.  This week our star baker is my Aunt Vonda.  She is the queen of desserts in our family and literally everything she makes is scrumptious!  This cheesecake is one of my very favorite family desserts.  I’ve wanted the recipe for years and once I finally got to make it for myself I was even more impressed.  Not only is is delicious….it is actually easier to make than most cheesecakes I’ve tried….and oh, SO good.

Vonda's Cheesecake3
This is the cheesecake for a cheesecake purist.  No crazy toppings or fillings- just plain cheesecake.  Usually I’m not a huge fan of plain cheesecake, but the flavor and texture of this one is incredible.

Vonda's Cheesecake5
Want the recipe?

Here you go: (printable version)

INGREDIENTS:

Crust:
  • 1 1/4 cups Honeymaid graham cracker crumbs
  • 5 tablespoons butter, melted
  • 3 tablespoons sugar 
Filling: 
  • 3/4 cup sugar
  • 3 (8 oz.) Philadelphia cream cheese bars (must be the Philadelphia brand)~ softened to room temperature.
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • pinch of salt
Topping: 
  • 1 pint (2 cups) sour cream
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • pinch of salt
DIRECTIONS:
  • Preheat oven to 350F degrees.
  • In a medium bowl, combine crust ingredients together until well combined.
  • Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan.    
  • For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.
  • Add the eggs, one at a time, beating between each addition.
  • Add the vanilla, lemon juice and salt and beat until smooth and creamy.
  • Pour into crust.
  • Bake at 350F degrees for 35-45 minutes.
  • While cheesecake is baking, make topping by simply mixing together all of the topping ingredients.
  • After 35-45 minutes of baking, remove cheesecake from oven and turn oven down to 325F degrees.
  • Pour topping over hot cheesecake, gently spreading to edges.
  • Return cheesecake to oven and bake for an additional 12-15 minutes.
  • Remove cheesecake from oven and leave sides on pan while allowing cheesecake to cool to room temperature.  
  • Refrigerate several hours (or overnight)
  • Remove edges of spring form pan before serving and serve with fresh fruit, pie filling or a chocolate or caramel sauce.
  • Enjoy!!!!

Creamy classic cheesecake
My thoughts:  Well, you already know how much I love this cheesecake because I’ve gone on and on about it.  This is a must-try recipe.  You will love it.  A huge thanks to my Aunt Vonda for sharing her recipe with us!!!  Yum!!!  ~r

Creamy cheesecake with sour cream topping
Other cheesecake recipes we love here at Easybaked:
Cinnamon Roll Cheesecake!!Triple Chocolate Cheesecake 3Peanut butter cup cheesecakeTurtle Cheesecake

Salty Caramel Cheesecake Bars

Caramel Cheesecake6

Creamy caramel cheesecake over a pretzel crust is topped with a layer of dulce de leche and dark chocolate.  Sweet and salty perfection!

I’ve been craving caramel lately.  Maybe because it’s fall now and caramel seems to be a fall treat.  Whatever the reason, I went on a hunt for caramel cheesecake and found this one at Bon Appetite.  I wanted to add salty to the recipe, so I used a pretzel crust instead of grahams and added dark chocolate.  It is really good.  A subtle caramel flavor with just a hint of salt from the crust.

Caramel Cheesecake5

Want to know how these are made?  Here you go:  (Printable recipe)

INGREDIENTS: (makes 24 cheesecake squares)

Crust:

  • 3 cups of crushed pretzels
  • 2 Tablespoons of sugar
  • 1  stick (1/2 cup) of butter

Cheesecake:

  • 3 packages of cream cheese (8 oz.), softened to room temperature.
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons of vanilla
  • 1 can (13.4 oz) of Nestle La Lechera Dulce de Leche (or 1 cup of your own- find recipe here)

Topping:

  • 1 bag (10 oz.) Nestle Dark Chocolate Morsels.
  • 12 Tablespoons of butter

DIRECTIONS:

  • Preheat oven to 325F degrees.
  • Make crust by combining crushed pretzels, butter and sugar together and pressing into a greased 9×13 pan.
  • Bake at 325F for about 10 minutes.  Cool completely.
  • In a large bowl, cream together sugar with cream cheese.
  • Add eggs, one at a time, beating on low speed between each one.
  • Add vanilla and 1/2 of the can (about 1/2 cup) of Dulce de Leche.
  • Beat on medium until completely combined.
  • Pour cheesecake over cooled crust and bake at 325F for 45 minutes. (Until center is set)
  • Cool at room temperature.
  • Carefully spread remaining Dulce de Leche over the top of the cooled cheesecake.
  • Melt 12 Tablespoons of butter with dark chocolate chips until smooth.
  • Pour over top, carefully spreading chocolate to cover entire cheesecake.
  • Carefully set pretzels on top of chocolate.  Each one will be in the center of one piece when it is cut, so place them according to how big you want your pieces.
  • Lightly sprinkle with coarse salt.
  • Refrigerate overnight.
  • Before serving, allow cheesecake to warm a little and then using a sharp knife, cut into squares with a pretzel centered in each.
  • Enjoy!

Salted Caramel Cheesecake

My thoughts:  These are really so yummy.  My only problem?  The crust was a little crumbly (you can see in the pictures).  I’m almost positive I didn’t get my pretzels chopped fine enough.  Make sure you chop/food process them into FINE bits- not coarse.

If you don’t want a salty crust just use graham crackers– or Oreos…oh my, caramel cheesecake over Oreos?  Yes, please!  The cheesecake is delicious.  It would be good over any crust.  I hope you enjoy trying it!!!  ~r

Salted Caramel Cheesecake!

Other caramel desserts you might enjoy:

Salted Caramel Cookie Cups (2)Inside-out Caramel Apple!!Caramel Fudge Brownies!!Turtle Cheesecake

Coconut Caramel Cupcakes

Posted on

Caramel Coconut Cupcakes
Half-n-half coconut and caramel cupcakes topped with coconut buttercream and melted caramel sauce…yum…!

I was in the baking aisle of my grocery store the other day (of course!) and I saw these:

Cupcake DividerI was understandably intrigued….two flavors in one cupcake….?  This has to be better than just one lonely flavor…..?  Plus they weren’t very expensive.  I had to try them!  So I stood in front of the cake mixes pondering the possibilities… caramel sounded good…but with what?  Coconut!!!  Like those yummy Girl Scout cookies….

I grabbed two cake mixes, some caramels and some coconut.  Ready to go.  Note the two cake mixes.  If you want two flavors you need two mixes, which means that this recipe makes a TON of cupcakes.  48 to be exact.  I made 24 full size cupcakes and then used the rest of the batter making minis for a different recipe idea.  You could make the full 48 and freeze half without the toppings too- just thaw and frost when you need them!

Here’s the recipe.  Makes and frosts 48 cupcakes. (printer-friendly recipe)

INGREDIENTS:

  • 1 boxed caramel cake mix (with water, oil and eggs to make according to package)
  • 1 boxed white cake mix (with water, oil and eggs to make according to package)
  • 1 cup shredded coconut (divided)
  • 4 teaspoons of coconut flavoring (divided)
  • 32 Kraft caramel candies (unwrapped)
  • 1 (14 oz) can of sweetened condensed milk
  • 2 1/2 sticks (1 1/4 cups) salted butter (divided)
  • 2 sticks (1 cup) unsalted butter
  • 3 cups powdered sugar

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make both cake mixes according to box instructions
  • Add 3/4 cup of shredded coconut to the white cake mix along with 2 teaspoons of the coconut flavoring.  Mix well.
  • Place the rest of the shredded coconut on a small cookie sheet in oven for 10-12 minutes until toasted and browned.  Set aside to cool and use for topping at the end.
  • Place cupcake liners in a cupcake pan and set batter dividers into center of cups. (get 12….I got 6 and it took longer than I wanted it to!!)
  • Gently spoon batter on each side of divider and tap pan to settle batter into bottom of cup.

Cupcake batter divider!

  • Once batter is evenly spooned in on both sides, just pull divider straight up and out, leaving a half caramel/ half coconut cupcake!  (so fun!!!)
  • Bake at 350F degrees according to times on boxed mix, until a toothpick inserted in the center comes out clean.

While cupcakes are baking, make your caramel sauce:

  • Place 32 Kraft caramels, sweetened condensed milk and 1/4 c. (1/2 stick) of salted butter into a saucepan and heat it on high, stirring constantly, until melted and smooth (takes about 5-6 minutes).  Set aside.
  • Make buttercream frosting by adding 2 sticks of salted butter, 2 sticks of unsalted butter, powdered sugar and remaining 2 teaspoons of coconut flavoring to a large mixing bowl and beating it until it is light and fluffy.
  • Cool cupcakes completely.
  • Mix caramel sauce (reheat a bit if it has started to harden) and dip the tops of each cupcake in the sauce.

Dipping cupcakes in caramel

  • Allow caramel sauce to harden and cool completely (or it will melt your buttercream!)
  • Place coconut buttercream in a large zip top bag that has been fitted with a piping tip in one corner.
  • Pipe frosting over top of each cupcake.
  • Sprinkle toasted coconut on top.
  • Drizzle with any remaining caramel sauce you have left….and enjoy!!!


Coconut Caramel Cupcakes!My thoughts:  Loved these cupcakes…so flavorful and fun!  The two-flavor center got lots of “wow”s and that caramel topping…yum….!  I would get 12 of the batter dividers.  It was just inconvenient to need to wash and dry them half way through.  I’m excited to try other color and flavor combinations now.  Super fun for school colors or sports team cupcakes (go Packers!!).  Hope you are inspired to try these.  I think you will really love them!  Enjoy!!!! ~r

Coconut Caramel Cupcakes

You might also enjoy:

Butter beer cupcakesMint Creme Brownie CupsBubble Gum Cupcakes!Dark Chocolate Ganache Cupcakes

Alfajores (Peruvian Caramel Cookies)

Posted on

Alfajores- Peruvian Caramel Cookie! These shortbread-like cookies are sandwiched around caramel and topped with chocolate and sugar…yum!

Machu Picchu!

Machu Picchu!

I’m back!  For those of you who follow the comings and goings of Easybaked you know that I spent about 10 days in Peru.  It was a wonderful trip.  I visited my childhood friend Deb in Lima and then the two of us toured Machu Picchu and spent a few days in the Amazon jungle.  The foods were incredible, especially the fresh fruits!  I will add some pictures of our trip at the end….

One of the treats we had in Peru was a cookie called an Alfajore.  The cookie is very subtle- not too sweet- and very dense.  It is served with a caramel filling called Manjarblanco.  I had this filling in a variety of desserts and kept thinking that it tasted like Dulce de Leche.  When I returned home and looked it up I found that it is Dulce de Leche- in a convenient little pouch and ready to eat.

Manjarblanco

Here is my version of this yummy cookie.  If you like things that aren’t overwhelmingly sweet, this is your dessert!

INGREDIENTS:

Cookies (makes about 24 sandwich cookies)

  • 1/2stick (2 oz) butter (softened)
  • 1/4c. sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla
  • a few drops of rum (optional)
  • 2 1/2 c. flour
  • 1/2 teaspoon baking soda

Dulce de Leche:

  •  1 can (14 oz) sweetened condensed milk (or Manjarblanco if you live in an area that offers this!)

DIRECTIONS:

{If you can’t purchase ready-made manjarblanco (dulce de leche), you will need to make your own.  Do this before making your cookies as it takes some time and will need to cool.  My favorite method of making dulce de leche involves boiling cans of sweetened condensed milk, and I have detailed instructions if you click here.}

  • Preheat oven to 350F degrees.
  • Cream together sugar and butter.
  • Add eggs, corn syrup, vanilla and rum.
  • Add flour and baking soda last, and knead dough together with clean hands. (The dough will be dry- a little like play-dough in consistency.  You can add a little water to soften it up if necessary.)
  • Roll dough out to about 1/8 inch thick and cut using a 1 1/2 inch or 2 inch cookie cutter.
  • Place on an un-greased cookie sheet and bake for 8-10 minutes until just turning brown on top.
  • Remove from cookie sheet and cool on a rack.
  • Spread cookies with cooled caramel and sprinkle with powdered sugar/ drizzle with a little chocolate if you like.


Alfajores (Peruvian caramel cookie)!

My thoughts:  I love international recipes.  One of my favorite parts of travel is trying new foods and hearing stories about how those foods fit in with the lives of the people I meet.  These cookies are really good, and available all over in Peru.  I hope you enjoy them as much as I did!!!

Alfajores
Alfajores-- yummy dulce de leche filling!

A few glimpses at Peru…such a beautiful country full of kind and beautiful people!

Sunrise at Machu Picchu

Sunrise at Machu Picchu

Stairs up Wayana Picchu

Stairs up Wayana Picchu

Beautiful Machu Picchu!!!

Beautiful Machu Picchu!!!

Amazon Village

Amazon Village

Piranha fishing!!

Piranha fishing!!

Jungle hike...baby ferns

Jungle hike…baby ferns

Fresh watermelon in the market at Iquitos

Fresh watermelon in the market at Iquitos

Sloth cuddles :)

Sloth cuddles 🙂

Anaconda!

Anaconda!

Amazon sampler: Jungle pig, Cayman and Paiche (Arapayma)

Amazon sampler: Jungle pig, Cayman and Paiche (Arapayma)

Deb and I - we've been friends since we were two!  Fun trip!!

Deb and I – we’ve been friends since we were two! Fun trip!!

Turtle Brownie Bars

Posted on
Caramel Turtle Bars!!


Everyone loves a good bar dessert.  These are absolutely stuffed full of yummy goodness.  Caramel and three kinds of chocolate mixed with chocolate cake….these will certainly satisfy your sweet tooth!!!!

INGREDIENTS:

  • 1 box of chocolate cake mix
  • 1/3c. oil
  • 2 eggs
  • 1c. each of white chips, semi-sweet chips, milk chocolate chips and dark chocolate chips
  • 1/2 c. margarine or butter
  • 32 unwrapped Kraft caramels
  • 1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 350 degrees.  Grease a 9x13pan.  
  • Combine cake mix, oil and eggs.  Blend well and stir in all of the chips (mixture will be very thick).  
  • Press half of the mixture into bottom of pan (it will press into a very thin layer).  Bake for 10 minutes and then remove from oven.
  • While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.
  •  Cook over low/medium heat until melted and smooth (stir constantly!)  
  • Spread caramel over partially baked cake mixture.  
  • Top with remaining cake/chip mixture (it will not completely cover, but you can press the mixture flat with your fingers and lay it in small sections over the caramel.)
  • Bake an additional 25 to 30 minutes.  Remove from oven and cool 20 minutes.  
  • Run knife around edges.  Cool completely before cutting. Makes about 20 bars.

Caramel Turtle Bars!!!

My thoughts:  I make this recipe with a variety of cake mix flavors every time I start accumulating odds and ends of chips in my pantry.  When you bake a lot, you end up with lots of almost-empty bags of baking chips in all sort of flavors.  I just use them all up in this recipe!  I’ve made this with yellow, chocolate and caramel cake mix.  I’ve used dark, milk, white, swirled, peanut butter, cinnamon and butterscotch chips.  Each time I make it there’s a whole new flavor and look.  I *love* recipes like that!  It’s like having so many recipes all in one.  I hope you have fun – both following this recipe  AND experimenting with it!  Enjoy!!  ~r

Caramel Turtle Bars!!We love chocolate and caramel here at Easybaked!!  Check out some of our other recipes that use this favorite combination.  Just click on an image to be taken to the recipe.

Turtle CheesecakeSalted Caramel Cookie Cup!!!Caramel Fudge Brownies!!Inside-out Caramel Apple!!

*****SPECIAL NOTE******  Ruthanne will be wandering the Amazon Jungle when this recipe posts.  If you don’t get replies to your comments or questions it is because I have no internet….I’ll be back soon though!!!!

Mocha Caramel Cream Cupcakes

Mocha Caramel Filled CupcakeIt’s that time of year here…that yummy cup of frou frou coffee just whispers your name until you find yourself nestled into an armchair at the local coffee shop watching it snow and sipping a mocha or a latte.  One with chocolate drizzled on top…or caramel.

Why not capture those flavors in a cupcake?

These yummy treats are coffee-infused chocolate cupcakes filled with creamy caramel and topped with coffee buttercream.

Oh.  My.

Bring it on winter!

Mocha caramel filled cupcakes3

Ingredients:

Cupcakes:

  • One boxed chocolate cake mix (plus water, oil and eggs to make according to box)
  • 1/4c milk (warmed)
  • 2 T instant coffee granules

Caramel Cream Filling:

  • 1 cup sugar
  • 1/2 c. water
  • 1 c. heavy whipping cream
  • 1 T. powdered sugar

Frosting:

  • 2 sticks (8 oz.) salted butter
  • 2 sticks (8 oz.) unsalted butter
  • 3 c. powdered sugar
  • 2 T. vanilla
  • 2 T. instant coffee granules

Directions:

Cupcakes:

  • Place 2 T. instant coffee granules into milk and stir.  Allow this to sit and dissolve.
  • Make mix according to box
  • Add coffee/ milk mixture to cake batter and blend well.
  • Scoop into 24 cupcake liners in cupcake tins and bake at 350F degrees for about 20 minutes.
  • Remove from tins immediately and allow to cool on counter.

Caramel Filling:

  • Combine sugar and water in a medium saucepan and bring to a boil.  Stir constantly and cook until mixture turns a caramel brown color. (about 10 minutes)
  • Remove from heat and slowly add cream, whisking vigorously (this will spit and splatter as you add it, so use caution!).

Making caramel cream: bring sugar mixture to a boil.Making caramel cream- boil until browned.Making caramel cream- add cream and whisk.

  • Chill in refrigerator until cold. (I did this the night before and just left it overnight)
  • When mixture is cold, add powdered sugar and beat on high until creamy and smooth.

Frosting:

  • Add 2T vanilla and 2T instant coffee granules together in a small bowl and allow the coffee to dissolve.
  • Place butters and powdered sugar in a large mixing bowl and beat on high until very fluffy.
  • Add vanilla/coffee mixture and beat until well combined.
  • Core cupcakes and pipe caramel filling inside.
  • Pipe frosting on top and sprinkle with a little cocoa powder.


My thoughts:  Goodness, I love these cupcakes.  The filling is a touch fussy since you need to chill it until cold, but I have to say that it is WORTH the wait.  I’m on a diet and I took ONE bite (to get a picture of the filling, of course..!) and I couldn’t stop.  I had to finish the cupcake.  I blew my diet for this cupcake…it is just so good.  Two people have asked for *just* a bowl of the coffee buttercream frosting…haha!  

Sigh.  I will dream of these cupcakes until the diet is over….in two months….and then I will eat 3 of them.

Make these and enjoy them on my behalf!!!!  ~r

Mocha Caramel Cream Cupcakes!

In other (non-recipe!) news, I finally have a DSLR camera!  (Nikon D5200) Yay!  I feel like my photos are a little off as I adjust to it though.  I had a system for making my point and shoot work for me and now I’m trying to adjust my system to get the right lighting and exposure.  I previously used a homemade light box to control my lighting and now I’m just so excited to sit down at a coffee shop and take pictures using natural light.  Yesterday I met my friend Ben for coffee and before he could take a bite or sip of his treats I was like, “WAIT!!!  I have to take a picture of that!”  So much fun.  So my apologies for my fairly awful pictures in this post– I’m learning!!!

Yummy coffee shop treats (and practice with my new camera!)

Yummy coffee shop treats (and practice with my new camera!)

Want some other winter dessert ideas?  Click on the image to be taken to the recipe.

German Chocolate CookieSpiced Mocha and Tim Tam Slams!Peppermint Hot Chocolate Cupcakes!!!Snowman Oreo Pops

Dulce de Leche Caramel Sauce

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

%d bloggers like this: