How To Make Caramel Cake At Home

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Ingredients to Make Caramel Cake Recipe

Cake Ingredients For Recipe

• 1 cup (2 sticks) unsalted butter, softened, plus more for the pans
• 2 1/2 cups sifted all-purpose flour, plus more for the pans
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 2 cups sugar
• 3 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 3/4 cup whole milk

Icing Ingredients For Recipe

• 1 1/2 cups whole milk
• 4 cups sugar
• 10 tablespoons (1 1/4 sticks) butter
• 2 teaspoons kosher salt, plus more to taste
• 1/4 teaspoon baking soda
• 1 tablespoon pure vanilla extract
• Hot water

Method For Caramel Cake Recipe

• Make the cake: Preheat the oven to 350°F. Grease and flour two round 9 by 2-inch cake pans. Pour about a tablespoon of flour into each of the pans and roll it around, tapping as you go, until the sides and bottom are covered completely with a thin layer of flour. Tip the pans, and tap out excess flour.
• In a large mixing bowl, mix thoroughly with a whisk the flour, baking powder, salt, and baking soda.
• In a separate large bowl, beat the butter with an electric mixer until creamy, about 30 seconds. Add the sugar in 1/2-cup measures, beating about 15 seconds after each addition and scraping down the sides of the bowl if necessary, until the mixture has lightened in color and become fluffy, about 2 minutes. Add the eggs and egg yolks, one at a time, and the vanilla, beating for 15 seconds after each addition.
• Add the flour mixture to the butter mixture in thirds, alternating with additions of the milk. To avoid overmixing the batter, mix gently with a wooden spoon or rubber spatula after each addition, until the ingredient is just incorporated. Beat until all the ingredients have been incorporated, and then just a few strokes beyond. Divide the batter between the cake pans and spread the tops evenly.
• Bake until a cake tester or toothpick emerges clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes, then slide a thin paring knife around the edge of the pans, and invert the cakes. Turn each cake again so its rounded top is facing up, and cool the cakes completely on the rack.
• Make the icing: Pour the milk and 3 cups of the sugar into a large, deep, heavy-bottomed pot over medium-high heat, mixing with a whisk. Add the butter and the salt, whisking occasionally until the butter melts. When mixture just simmers, cut the heat, but keep over the warm burner.
• Pour the remaining 1 cup sugar into a saucepan. Cook the sugar over medium-high heat until it becomes a syrup, stirring every so often with a wooden spoon as it begins to brown, until the sugar syrup is evenly amber colored, 5 to 8 minutes. Pour the syrup into the warm milk mixture, being very careful, as the caramel will bubble and sputter when it hits the hot milk. Turn the heat beneath the pot to high and, whisking gently until all the syrup has completely dissolved into the roiling milk mixture, continue to cook to the soft-ball stage, about 238°F; this may take 8 to 12 minutes.
• Cut the heat beneath the caramel and gently whisk in the vanilla and the baking soda. Dip a spoon into the caramel, and let it cool to taste it. Season the caramel to taste with salt, and pour it into the bowl of a standing mixer (or use an electric hand-mixer and a large bowl). Beat on low speed as it cools, 15 to 20 minutes depending on the temperature of your kitchen, until the icing is creamy and thick (between 100°F and 105°F). Remove the bowl from the mixer stand and let cool 5 to 10 minutes more, until the icing is between 95°F and 98°F—it should fall off your spatula in a ribbon that remains discernible on the surface of the icing for 10 seconds.
• Set the first cake layer on a rack set over a sheet plan lined with waxed paper. Have an electric hand-mixer and the hot water nearby to blend a teaspoon or two into the icing if it becomes too thick to spread. Pour enough of the icing over the cake to cover the top in a layer about 1/4 inch thick (if it drips over the edge in places, that's fine; this is an early test of whether it's going to set in place or not). Top the first cake with the second cake layer and pour the rest of the icing in stages over the top of the cake, letting it run down the sides and using an icing spatula to guide the icing around the cake as it drips, until the entire cake is covered, for a traditional, classic look. (If you prefer the dramatic look of cake layers peeking out from behind a curtain of icing drips, by all means choose that route!) If you need to reuse any icing that overflows into the pan, simply move the cake on its rack temporarily, scrape up the icing from the waxed paper with a spatula and return it to the bowl, replace the rack over the pan, and continue to ice the cake.
• Once the icing has set, using two spatulas carefully transfer the cake from the rack to a cake stand and let stand at room temperature beneath a cake dome until ready to serve. Only refrigerate if you plan to store the cake for more than 2 days.

Overnight Caramel Pecan Cinnamon Rolls

{Overnight} Caramel Pecan Cinnamon Rolls

Ingredients

For rolls:

• 4 1/2 tsp OR 2 packages of active dry yeast
• 1/2 cup warm milk
• 3 eggs
• 2 teaspoons + 1/2 c sugar, divided
• 1 1/2 tsp salt
• 4 1/2 c AP flour
• 1/2 c butter, melted

Filling:

• 3/4 c brown sugar
• 1/2 c sugar
• 1 Tbls ground cinnamon
• 1/3 c chopped pecans
• 1/2 c raisins
• 1 c butter, melted
• Caramel Icing:
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 tsp salt
• 1/3 cup heavy whipping cream
• 2 tsp vanilla
• 1 1/3 cups powdered sugar

Instructions

For the rolls:

• Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
• Beat eggs, sugar, and salt until well combined.
• Add egg mixture to yeast mixture and whisk to combine.
• Add 1 cup of flour and continue mixing until smooth.
• Pour in the melted butter and mix well.
• Continue adding the remaining 3 1/2 cups of flour, 1/2 cup at a time until dough is stiff.
• Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
• Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter.
• Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
• Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the pecans and raisins.
• Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into five rolls for a total of ten rolls.
• Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour or so and place in the refrigerator.
• {If baking now - do NOT put in refrigerator.}
• Remove from refrigerator and let rolls come to room temperature in a warm area.
• Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.
• While rolls are baking, prepare the caramel icing:
• Melt butter in a saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for another 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream and stir to combine.
• Remove from heat and add vanilla.
• Whisk in the powdered sugar until nice and smooth.
• Remove rolls from oven and pour on icing immediately. Let cool slightly and serve.

Chocolate Pretzel Caramel Brownies

The little one is upstairs sleeping in her crib, a cake is baked and ready for decorating tomorrow,  I am sitting here blogging and watching one of my favorite shows - Shark Tank.  Life is good.   Any one else like this show?  I love seeing the new ideas and inventions people are coming up with.  It is interesting  to see if the Shark's actually bite on their ideas.  Even if people don't get an offer the publicity from this show probably saves several businesses.  The effort and money that has gone into some of these products is shocking but also inspiring.  There are a lot of creative and determined people out there hoping to make their products the next best thing.  My aunt and uncle actually ended up buying a product off of QVC that was originally on Shark Tank.  A special magnetic clip to hold glasses and now this guy is probably a millionaire.  Pretty cool I think.  Mark Cuban is my favorite.  He is the nicest and I think has great business sense.  Some of the others just seem to snobby and too much about the money.  I wouldn't want a partner like that.

I should go on Shark Tank with these brownies,  they would love me.

Chocolate Pretzel Caramel Brownies
(base adapted from Scientifically Sweet)

INGREDIENTS:

• 2 1/2 cup confectioners sugar
• 1/2 cup gluten free all purpose (or regular all purpose) flour
• 1/2 cup unsalted butter
• 1/2 tsp espresso powder
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 tbsp warm water
• 1/2 cup toffee bits
• 30-35 caramels, unwrapped
• 2 tbsp half and half (10% cream)
• 1 1/2 - 2 cups dark chocolate covered pretzels, chopped

INSTRUCTIONS:

1) Preheat oven to 350F.  Line a 8x8 square pan with parchment, spray with non stick spray. 

2) In a large bowl combine flour, sugar and salt. 

3) In a medium saucepan add butter and melt over medium low heat.  

4) Add espresso powder and cocoa and whisk all together.   Set aside to cool. 

5) Add eggs, vanilla, hot water and butter mixture to the bowl with the flour/sugar mixture.   Whisk all together until almost combined. Fold in toffee bits. 

6) Pour batter into pan, bake about 20-25 minutes. A toothpick should come out with minor crumbs.

Let the brownies cool completely.  

7) In a small saucepan add caramels and cream, heat on low stirring occasionally until caramels are completely melted.  Turn of heat and let cool just slightly.   Spread over brownies using an offset spatula.

8) Cover the caramel with the chocolate pretzels, pressing them in gently. 

9) DEVOUR, it will be hard not too. 

Chewy, Gooey, Crunchy, Salt, Sweet - These brownies have it all!!!!

MEG's RATING : D-EEEEE-LICIOUS!

Four Cheese Risotto with Bacon and Caramelized Onions

Four Cheese Risotto with Bacon & Caramelized Onions

Ingredients

1.     6 slices of bacon, cut into pieces
2.     1 onion, sliced thin
3.     6 cups of stock or broth
4.     Splash of olive oil
5.     12 oz arborio rice
6.     3 garlic cloves, minced
7.     1/2 cup white wine, at room temperature
8.     1 cup shredded sharp white cheddar
9.     1/2 cup shredded monterey jack cheese
10.     1 tbsp cream cheese
11.     Pepper, to taste
12.     Shredded Parmesan cheese, for garnish

Instructions

•     In a large skillet, cook and brown bacon slices. Remove from skillet and place on a paper lined plate. Set aside. Add onions to same skillet and cook in bacon fat. Cook low and slow to caramelize onions. This will take 20-30 minutes. Add a little water if the skillet gets dry. When onions are brown, remove from heat and place on a plate. Set aside.
•     In a sauce pan, bring stock or broth to a boil. Lower heat to low and cover with a lid.
•     In the same skillet used for bacon and onions, add a splash of olive oil, rice and garlic. Stir until rice turns a light brown. Pour white white in skillet and stir until all liquid is absorbed.
•     Using a ladle at a time, pour warmed stock/broth into the rice skillet. Stir until all liquid is absorbed. Repeat this step until rice is cooked to al dente. (can take up to 30 minutes.) If you run out of stock/broth, just add warm water.
•     When the risotto is cooked, add cheddar, monterey jack and cream cheese. Stir until the cheese melts and is well combined. Add 1/2 of the onions and bacon to the skillet. Stir into the risotto.
•     Taste and add pepper. (you won't need salt, trust me!) Top each serving with shredded Parmesan cheese, bacon pieces and onions. Serve warm.

salted caramel banana bread

salted caramel banana bread 

No Bake Caramel Mud Pie Cups

No Bake Caramel Mud Pie Cups

Ingredients

1. 3/4 cup crushed pretzels
2. 4 Tablespoons butter, melted
3. 1/2 Tablespoon sugar
4. 1 package cream cheese (8 oz.)
5. 3/4 cup powdered sugar
6. 1/4 cup caramel ice cream topping
7. 3/4 cup Cool Whip
8. 1 box chocolate pudding (3.4 oz.)
9. 1 1/3 cups milk

Instructions

•     Stir together the pretzels, butter, and sugar. Spoon into 8 small jars. Set aside.
•     In a mixing bowl, combine the cream cheese and sugar. Beat until creamy. Add the caramel and beat again. Fold in the Cool Whip. Spoon into the 8 jars.
•     In a mixing bowl, combine the pudding mix and milk. Whisk for 2 minutes. Spoon evenly on top of the cream cheese layer. Refrigerate.
•     Top with more Cool Whip and sprinkles (if desired) before serving.

Notes

Feel free to double the ingredients and make it in an 8 inch pie plate.