CHOCOLATE-CARAMEL CAKE

CHOCOLATE-CARAMEL CAKE
This recipe came from America's Test Kitchen.  I think Judi had me copy it one time I was at their house.  It was very tasty!  Good with ice cream (we had cinnamon on hand) or a glass of milk.  This recipe is a lot of steps.  I would never plan on taking it anywhere.  Too many things can go wrong!  I made the cake the day before and froze them.  This made it way easier to cut into two pieces. I burned the caramel the first time - so watch it!  Took about 15 minutes in each step for caramel.

UPDATE: This cake is so much better the 2nd day.  I didn't think it could get better, but man on man....yum!  So worth all the effort!  The caramel is kinda soaked in and it is so moist!

CAKE
Sift together:
1 3/4 flour
3/4 c cocoa

Add & stir:
3/4 c sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt

Add & stir:
3/4 c buttermilk
1/4 c water
1/4 c oil

Add & stir:
2 large eggs
1 tsp vanilla

Put in 2 9" pans that have been greased and floured.  Bake at 325 for 22-28 minutes.  Cool and split into two layers (4 total).  I froze mine.

CARAMEL
Put in pan on medium heat.  DO NOT STIR but can swirl.  Boil until light amber in color (375)
3/4 c sugar
1/4 c water
1/4 c corn syrup

Remove from heat and gradually stir in:
1 c heavy cream
8 T butter
1 tsp vanilla
3/4 tsp salt

Return to medium heat and heat to 240 or 245 (recipe said this should take 3-5 min.  It took me about 15 minutes).  Put in a 9" square pan to cool.

FROSTING
Mix together:
2 cubes butter
3/4 c powdered sugar
1/2 c cocoa
Next add:
1/2 c corn syrup
3/4 tsp vanilla
Then:
3/4 c melted chocolate chips

PIONEER WOMAN'S PECAN PIE

PIONEER WOMAN'S PECAN PIE
Very yummy!!! This is so easy to make and everyone loves it!  Have made it for Thanksgiving and Christmas.  Also made it for Kyle's birthday (2017).

1 whole unbaked pie crust (like to use Mom's recipe)
1 cup white sugar
3 T brown sugar
1/2 tsp salt
1 cup corn syrup
3/4 tsp vanilla
1/3 cups melted butter (recipe calls for salted, but I always use unsalted)
3 whole eggs, beaten
1 cup (heaping) chopped pecans

Prepare pie crust (Pioneer Woman suggests "Sylvia's Perfect Pie Crust found on Tasty Kitchen).

Mix sugar, brown sugar, salt, corn syrup, eggs and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top.  Cover top and crust lightly/gently with foil. 

Bake pie at 350 for 30 minutes.  Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN.  

If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.  

Required baking time seems to vary widely with this recipe. Allow to cool for several hours or overnight. 

CHEX SCOTCHAROOS

CHEX SCOTCHAROOS
Easy to make!  Fun to do with kids.  Did in a 9x13.  Would be a fun thing to take camping.  Would still be good with 1/2 the chocolate chips, butterscotch chips and only 1/4 cup peanut butter.

6 cups Chex cereal 
1 cup light corn syrup 
1 cup sugar 
1½ cups peanut butter 
2 cups semi sweet chocolate chips 
2 cups butterscotch chips 
½ cup peanut butter 
1 teaspoon vanilla 

1. Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured. 
2. In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them. 
3. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning. 
4. Once smooth, pour over cereal, or scoop onto the piles you have created. 
5. Allow to cool completely at room temperature. 

Recipe by pretty plain janes at http://prettyplainjanes.com/2014/02/26/chex­scotcharoos/

SEA SALT VANILLA CARAMELS

http://sallysbakingaddiction.com/2016/10/14/sea-salt-vanilla-caramels/

SEA SALT VANILLA CARAMELS
These tasted very good but were not a caramel consistency.  Could have been the weather?  See recipe in blog folder - there is attached tips.  Used red cast iron pan.  Took about 45 minutes.

• 1 and 1/2 cups (355ml) heavy cream
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) light corn syrup
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 of a vanilla bean
• 1 Tablespoon (14g) unsalted butter, softened (plus more for lightly buttering the pan)
• coarse sea salt for topping

1. Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the caramel once it has set. Lightly grease the foil with butter.
2. Combine the cream, granulated sugar, brown sugar, and corn syrup in a 3-quart heavy duty saucepan over medium heat. Using a wooden spoon, stir constantly as the sugars dissolve. The mixture will be thick and cloudy looking.
3. Once boiling, brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure not to let it touch the bottom.
4. Cook and stir gently every minute or so until the temperature reaches 245°F (118°C). Immediately remove from heat and stir in 1 teaspoon of salt, the vanilla extract, vanilla bean seeds, and butter. The mixture may burst and bubble, so be careful stirring.
5. Pour the hot caramel into the prepared baking pan and top with coarse sea salt. Allow to cool at room temperature, uncovered, for 4 hours or overnight (no need to cover).
6. Once set, remove the caramel from the pan by lifting out the aluminum foil. Peel the foil off and, using a very sharp knife, cut into rectangles or squares. Wrap with candy wrappers, if desired.

HOMEMADE MARSHMALLOW CREME

MARSHMALLOW CREME
I was so in the mood for french silk pie and I had everything else but the marshmallow creme.  The heavy whip that I had I had already whipped a couple of days before.  I should have re-whipped it before adding to mixture but didn't.  So the pie didn't turn out like it usually does but I think it was from the heavy whip and not this creme.  The pie still tasted amazing!

1 egg white, room temp
3/4 c corn syrup
1/4 tsp salt
3/4 c powdered sugar
2 1/4 tsp vanilla

Beat egg white, corn syrup and salt on high for 7 minutes.  Mixture should have stiff peaks.  It will double in size.  While beating on low add sugar and vanilla.

SNACK MIXES 3

BUNNY BAIT

Kambria sent this to me thinking we might like it.  Um yeah!  It is highly addictive.  So, so good.  Makes a full cookie sheet.  I made it to take to Primary but they ended up not needing it so we took to play with us Charlie and Chocolate Factory (Pleasant Hill Theater).  Everyone liked it.  Good without M&M too. I could eat a gallon size bag of this stuff.  Easy to double.

2 cups pretzels
1 bag popped white popcorn
1 package Almond Bark white melting chocolate
1 bag of festive M&M’s
2 cups of Chex cereal
1 container of sprinkles
Spread pretzels , popcorn and Chex on an foil covered bakinig sheet and drizzle white chocolate over the mixture ... Gently stir to coat evenly ... Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white ... Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture ...

The ideas for packaging are endless , cute bags to give away as favors or just put it in a big bowl and it will be a hit !! 

BACON FLUFFERNUTTER PUPPY CHOW

I made this summer 2016 - camping and our Arizona trip.  We really liked it. 

http://breadboozebacon.com/bacon-fluffernutter-puppy-chow/

• ¼ cup unsalted butter
• ¼ cup creamy peanut butter
• ¼ cup marshmallow cream/fluff
• 1 cup peanut butter chips
• 8 cups rice cereal squares (like Chex)
• 1 cup powdered sugar
• 5 strips bacon, cooked crispy and crumbled
• 
  

1. Add the butter, peanut butter, marshmallow cream, and peanut butter chips to a microwave safe bowl.
2. Heat the bowl for 1 minute in your microwave. Carefully remove the bowl and stir until the chips begin to melt. Heat for another 45 seconds. Carefully remove the bowl from the microwave and stir the peanut butter mixture until smooth. (You'll have a few lumps from the marshmallow, that's okay.)
3. Add the rice cereal to a large mixing bowl. Pour the peanut butter mixture over the cereal. Use a spoon or spatula to stir the cereal until it is completely coated in the peanut butter.
4. Transfer the cereal to a gallon-sized Ziploc bag.
5. Add powdered sugar and bacon to the Ziploc bag. Seal the bag and shake vigorously until the cereal is completely coated in the sugar.
6. Transfer to a serving bowl, or refrigerate until ready to serve.

For a little extra marshmallow flavor, add 1 cup of mini marshmallows to the Ziploc bag before shaking!

Sugared Corn Pops Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 3 quarts

http://fabulesslyfrugal.com/sugared-corn-pops-recipe/

This is really good, but sweet.  You find the corn pops in chip isle.  The bag I got was 2 quarts (measured at home) so I halved the recipe.  Would be fun to make and hand out for holiday gifts for friends etc.

Ingredients

• 3 quarts corn pops (found in chip isle)
• 1 cup granulated sugar
• 1/2 cup butter, cut into chunks
• 2 tablespoons light corn syrup
• 1 tablespoon water
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 200 degress. Spray a rimmed baking sheet with nonstick cooking spray or use a silicone baking mat. Measure out the corn pops and place them in a large bowl. Set aside.
2. In a medium saucepan, heat sugar, butter, corn syrup and water over medium heat until it begins to bubble, stirring regularly. Then boil for 4 minutes, stirring constantly. Remove from heat and stir in the vanilla.
3. Pour the syrup mixture over the corn pops and stir gently for a few minutes to coat. Transfer corn pops to the prepared baking sheet and spread them out evenly. Bake for 10 minutes.
4. Let cool, then break apart the pieces and serve.

Notes

This recipe doubles nicely!

GERMAN CHOCOLATE WAFFLES

http://www.favfamilyrecipes.com/german-chocolate-waffles.html

GERMAN CHOCOLATE WAFFLES
Christmas 2015.  These were supper yummy but sweet!  Not sure I would do for Christmas again since we had other sweet stuff or just don't make the coconut frosting.  I made everything but the waffles ahead of time.  For the waffles you could also use this recipe:

1 pkg Duncan Hines German Chocolate cake mix
1/2 c flour
3 eggs
1/3 oil
1 1/3 c water

For the Waffles: (makes about 5 servings - see above)
• 2 c. flour
• 3/4 c. sugar
• 3 1/2 tsp. baking powder
• 1/4 c. cocoa powder
• 2 eggs, separated
• 1 1/2 c. milk
• 1/2 c. butter, melted
• 1 tsp. vanilla extract
For the Coconut Frosting: (makes appx. 12 servings - see above)
• 1 (14 oz.) can sweetened condensed milk
• 3 egg yolks
• 1/2 c. butter
• 1 1/3 c. flaked coconut
• 1 c. chopped pecans
• 1 tsp. vanilla extract
For the Praline Pecan Syrup: (makes 8-10 servings)
• 7 Tbsp. butter, divided
• 1 1/2 c. chopped pecans
• 1 1/2 c. brown sugar
• 3 T. flour
• 1 1/2 c. light corn syrup
• 1 1/2 c. evaporated milk
• whipped cream (for topping), to taste

Instructions

For the Waffles:
• In a large mixing bowl, combine flour, sugar, baking powder and cocoa powder.
• In another bowl, lightly beat egg yolks.
• Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.
• Beat egg whites until stiff peaks form; fold into batter.
• Bake in a preheated waffle iron according to manufacturer's directions.
For the Coconut Frosting:
• In a medium-sized saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly.
• Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool about 5-10 minutes.
For the Praline Pecan Syrup:
• In a heavy saucepan over medium heat, melt 3 Tbsp. butter. Add pecans and cook 5 minutes or until browned.
• Remove from heat and place pecans in separate bowl. Set aside.
• Using same saucepan, melt remaining butter (4 Tbsp.)
• Whisk in brown sugar, flour, and corn syrup until thoroughly blended.
• Cook on high for 6-8 minutes until sugar is dissolved and syrup slightly thickens.
• Remove from heat and allow to cool about 2 minutes.
• Stir in evaporated milk and pecans.
• Top waffles with coconut frosting, drizzle with praline pecan syrup and top with whipped cream.

MICROWAVE SALTED CARAMEL POPCORN

MICROWAVE SALTED CARAMEL POPCORN

http://www.thirtyhandmadedays.com/2014/10/microwave-salted-caramel-popcorn/

Love, love, love this popcorn.  It was so easy.  Next time I would just my air popper to pop it (a lot of kernels didn't pop or do 6 min).  I added 1/4-1/2 cup (just poured didn't measure) peanuts.

Ingredients

• 1 c. popcorn kernels (don't pop more than 1 cup)
• 1/2 c. butter
• 1 c. brown sugar
• 1/4 c. corn syrup
• 1 tsp. baking soda
• 1 tsp. vanilla
• 1 tsp. kosher salt
• peanuts

Instructions

• Place popcorn kernels in large paper grocery bag.
• Microwave on high for about 4 minutes (microwave times may vary). Set aside.
• Place butter, sugar and corn syrup in a microwave-safe measuring cup or bowl.
• Microwave on high for 2-3 minutes, stirring every minute, until butter is melted and mixture is bubbly.
• Add baking soda, vanilla and kosher salt. Stir until foamy.
• Pour caramel mixture over popped popcorn in bag.
• Stir to combine.
• Microwave for 1 minute.
• Remove from microwave and eat up!

Carmel Corn

Carmel Corn Recipe from Jessica (do not share)

24 cups popped popcorn (remove all leftover kernels)
1 cup butter (I use real butter)
2 cups brown sugar
1/2 cup light corn syrup
1 tsp. baking soda
1 tsp. salt
1 tsp.butter flavoring (this is the secret ingredient, don't leave it out!)
Combine butter, brown sugar, and corn syrup. Boil for 5 minutes. Stir in baking soda, salt, and flavoring. Mix well. Pour over popped corn and mix well. Spread onto cookie sheets and bake in a 200 degree oven for 1 hour, stirring every 15 minutes.
ENJOY!!!!

GINGERBREAD HOUSE FROSTING

FROSTING FOR GINGERBREAD HOUSES
We have tried different frosting for our graham crackers houses and this is by far my favorite so far.  The frosting didn't harden up very fast but is doable.  It is also taste pretty good.  I 1/2 the batch and it was just perfect for 4 houses.  But we did get out some of pre-packed frosting for cookies that Abagail used at the end.  So next time maybe make 3/4 of it.  This came from Betty Crocker.

UPDATE: Tara uses canned frosting.  She says it hardens up if you don't get the fluffy kind.

Make sure and use the Bosch to mix.

6 cups powdered sugar
1 cup shortening
1/3 cup corn syrup
1/4 cup milk
food coloring - optional

Beat until smooth.  Can add more milk if want it thinner.  

CHOCOLATE FROSTING

CREAMY CHOCOLATE FROSTING
Best ever! Yum! Yum!

2 1/2 sticks (10 oz) unsalted butter, at room temperature
1 cup powdered sugar
3/4 cup cocoa
pinch of fine salt
1/2 cup light corn syrup
1/2 vanilla bean, seeds scraped
7 oz semisweet chocolate, melted and cooled
1 tsp hot chocolate

Add the butter, sugar, cocoa and salt to food processor.  Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup and vanilla seeds and process until combined,a bout 10 seconds.  Scrape the sides of the bowl one more time, and then drizzle in the chocolate and hot chocolate.  Pulse until the frosting is creamy, about 15 seconds.  Makes about 3 cups.

MEXICAN HOT CHOCOLATE FROSTING
This is really tasty!  I only used 1/2 tsp chili powder but I think it would be good and not too spicy with 1 tsp.  Would like to try cupcake recipe sometime to go with it.
http://www.foodnetwork.com/recipes/simply-delicioso-with-ingrid-hoffmann/double-feature-cupcakes-with-mexican-hot-chocolate-frosting-recipe/index.html

1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted

Beat cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.

CHOCOLATE PECAN PIE BARS

Chocolate Pecan Pie Bars

http://glorioustreats.blogspot.com/2011/11/chocolate-pecan-pie-bars-recipe.html

These are really, really good. Hard to stay out of.

Crust ~

1 3/4 cups flour

1/4 cup packed brown sugar (light or dark)

3/4 teaspoon salt

3/4 cup cold butter, cut into pieces

1-2 Tablespoons cold water

Filling ~

3 eggs

3/4 cup packed dark brown sugar

1/2 cup light corn syrup

2 teaspoons vanilla

2 Tablespoons butter, melted

1/2 teaspoon salt

2 cups pecan halves, coarsely chopped

3/4 cup semisweet chocolate chips

Directions ~

1. Heat oven to 375*F

2. Line the bottom and sides of a 9"x13" baking pan with aluminum foil.

3. (For the crust) In the bowl of an electric mixer, beat 3/4 cup butter, brown sugar and salt until smooth and creamy. Add flour, and beat until coarse crumbs form. While the mixer is running, add 1-2 tablespoons of cold water, as needed to help form dough.

4. Press dough into the bottom and 1/2 inch up the sides of the prepared pan. Prick the dough with a fork several times, randomly around the pan. Bake 10-12 minutes or until light golden brown.

5. (For the filling) In a large bowl, mix eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon and salt with a whisk until well blended. Stir in pecans and chocolate chips. Pour filling into baked crust.

6. Bake 20-30 minutes or until golden brown and filling is set.

7. Cool 1 hour, then set in the refrigerator to further cool. Cut into squares using a serrated knife, with a slight sawing motion, and clean the knife between cuts as needed, if you want nicely cut bars. Store covered, in the refrigerator. Serve cool, or at room temperature. Can be stored up to 3 days.

SYRUP

ORANGE SYRUP
Lisa made/served this at the Women's Day Breakfast 2015.  I didn't try it but everyone loved it - wish I would have.

1/2 c butter
1/2 c frozen concentrate
1 cup sugar

Mix all together in saucepan.  Melt over medium-low heat.  Stir occasionally.

HOMEMADE SYRUP

We love this syrup. It is in the McCleve 2nd edition pg 12.

3/4 c. water

1/2 c. corn syrup

1/2 tsp. Maple flavoring or vanilla

1/2 c. sugar

1/4 c. brown sugar

Bring to a boil. Serve warm.

BUTTERMILK SYRUP

Recipe from allrecipes.com.

This is so good. Was heavenly on pumpkin pancakes.  This is Jackson's favorite syrup.

Here’s a buttermilk syrup recipe I’ve posted before that would be so yummy with pumpkin pancakes!

2 c. sugar
1 c. butter
1 c. buttermilk
1 Tablespoon White Karo Syrup

Combine into a saucepan and boil 5 min., then remove from heat.

Add:
1 teaspoon vanilla
1 teaspoon baking soda – syrup will double in size when baking soda is added

Stir well and serve over pancakes.

COCONUT SYRUP

Love the hint of coconut.

http://valleyviewward.blogspot.com/2011/11/retreat-recipes.html

1 cube butter

1 cup sugar

1/2 cup buttermilk

Boil for 1 minute and add:

1 tsp. coconut extract

1/2 tsp baking soda

Carmamel Syrup

http://fabulesslyfrugal.com/2012/09/swedish-pancakes-and-caramel-syrup-recipe.html

This is so yummy!  We liked it better the next day - and the day after that :-)

Ingredients

• 3/4 cup buttermilk (Now I never have buttermilk on hand, so I use this substitution:  Put 3/4 of a Tablespoon of white vinegar  in a 1 cup measuring cup, then fill to 3/4 full with milk… let it sit for 5 minutes and then you’re good to go!)
• 1 1/2 cups sugar
• 1/2 cup real butter
• 2 TBSP corn syrup
• 1 tsp baking soda
• 1 tsp vanilla

Directions

Combine “buttermilk”, sugar, butter, corn syrup, and baking soda in a 4 quart pot.  Bring mixture to a boil adn reduce heat to low (just make sure it’s still bubbling).  Cook, stirring very frequently, for 7-9 minutes or until the syrup reaches a rich golden brown.  Remove from heat and stir in vanilla.

Trust me, you’ll LOVE this syrup!  I gave some to a friend and she and her family put a little in their oatmeal each morning (great idea for using the leftovers!).

NUTELLA SYRUP

Scott isn't a huge fan of all the "special" syrup I make, but he LOVED this one.  It was part of the recipe for Strawberry Buttermilk pancakes.  Haven't tried those yet, but would like to sometime.  They sounds yummy. 

http://picky-palate.com/2013/02/13/strawberry-buttermilk-pancakes-with-nutella-syrup/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PickyPalate+%28Picky+Palate%29

• Nutella Syrup
• 1 stick/1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 2 heaping tablespoons Nutella

Place butter, sugar and buttermilk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat and stir in Nutella until melted. Drizzle over pancakes.

Cinnamon Syrup
This came from Laurie Evans.  Very tasty!

Mix and bring to a boil in a good size pan:
1 cup sugar
1/2 cup milk
1 T Karo
1 tsp cinnamon
1/2 cube butter
Take off heat and add 1/4 tsp baking soda.

MAPLE - PEANUT BUTTER SYRUP
This is from Our Best Bites pg 142.  No one else really liked this but not sure why.  I LOVED it!
1/2 cup creamy peanut butter
1 cup REAL maple syrup

Heat peanut butter 30 seconds in the microwave.  Add maple syrup and gently whisk to combine.  Heat in microwave another 30 seconds, whisk, then set aside.

PEANUT BUTTER SYRUP
I wasn't going to keep this recipe because I thought it was just okay, but Scott loved it!

2/3 c sugar
1/2 c water
1/3 c peanut butter
1/2 tsp vanilla

Bring sugar and water to a full boil.  Remove from heat stir in everything else.