Tag: Caramel Sauce

Chocolate Turtle Cake

Around the holidays I always do what I have termed as marathon baking. Usually on December 22nd or 23rd I bake a bunch of cookies that I give as Christmas gifts. I have tried and true recipes that I make every year that I know are crowd pleasers and then I try one or two new ones to add to the mix. Last year one of those cookies was a Chocolate Caramel Thumbprint, essentially a Turtle candy turned into a cookie. And just in case you are not familiar, Turtles are candies made with pecans and caramel dipped in chocolate. The cookies were so good that I ended up making them again for New Year’s Eve. Which then got me thinking of making a cake reminiscent of the flavors and ingredients. Hence, today’s Chocolate Turtle Cake.

So, how are all the flavors incorporated into the cake? Well, two chocolate cake layers are separated by a generous layer of caramel whipped cream and then the whole thing is covered in a delicious chocolate frosting. And finally, decorated with chopped pecans and drizzled with caramel sauce. YUM!

Chocolate Turtle Cake

For the Chocolate Cake:

1 15.25oz box of chocolate cake mix (I used Duncan Hines Devil’s Food)

3 large eggs

1 cup coffee, cooled

1/2 cup vegetable oil

1/2 cup sour cream

1 teaspoon vanilla extract

For the Caramel Sauce / Caramel Whipped Cream:

14oz. package caramels*

1/2 cup evaporated milk

1/4 cup maple syrup

1 cup heavy cream

For the Chocolate Frosting:

2 cups sugar

1 14 oz. can evaporated milk

8oz unsweetened chocolate melted and cooled

Pecan halves and/or chopped pecans, to decorate the cake

*I used Kraft caramels

Directions:

Preheat oven to 350 F. Spray two 8-inch round cake pans with baking spray and set aside.

For the chocolate cake: In a large bowl combine the eggs, coffee, vegetable oil, sour cream and vanilla extract. Beat with a hand mixer on medium speed until well combined. Sift the cake mix over the mixture and beat the mixture on low speed until just combined. Divide among the prepared pans and bake in the preheated oven for 30-35 minutes, or until a cake tester comes out clean. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.

For the caramel sauce / caramel whipped cream: In a small saucepan combine the unwrapped caramels and evaporated milk. Over medium heat, stir constantly until the caramels melt and the mixture is smooth. Remove from the heat and stir in the maple syrup. Let cool.

Once the caramel sauce is cooled, add 1/4 cup of the sauce along with the heavy cream to a medium bowl and beat with a hand mixer on medium speed until stiff peaks form. Refrigerate the caramel whipped cream until ready to use. Set aside the remaining caramel sauce to drizzle on the cake.

For the chocolate frosting: Add the ingredients to a blender and blend on low speed for 1 minute and then switch to high speed and blend for another minute. The sound of the blender should change signaling that the frosting is done. Transfer the frosting to an airtight container and let sit at room temperature for 1 hour until thickened and spreadable.

To assemble: If necessary, level the cake layers. Place one of the layers on a cake stand or cake round. Transfer about 1 cup to 1 1/2 cups of frosting to a piping bag and pipe a dam around the bottom layer and then fill with the caramel whipped cream. You may have more whipped cream than you need. Place the second cake layer on top of the cake and crumb coat the entire cake. Refrigerate for about 30 minutes and then finish frosting the cake. With remaining frosting pipe decorate dollops on top of the cake. Drizzle some of the remaining caramel sauce on top of the cake as well and then decorate with chopped pecans along the sides of the cake.

Bourbon Caramel Apple Upside Down Spice Cake

I’ve been willing Fall to get here for the past few weeks. I am sure I have mentioned it before, it’s my favorite season. Cooler weather, the leaves changing, baking without overheating my house, the list goes on and on. There are a few flavors synonymous with this time of year, mainly pumpkin and apples. And while I normally like to welcome Fall with a new pumpkin recipe, I decided to go with the apples this year for a Caramel Apple Bourbon Upside Down Spice Cake. A bit of a mouthful!

A little backstory on this cake. I got the idea from watching a Fall themed movie on Hallmark Channel back in the Spring. I wrote the idea on a post-it and finally revisited it a few weeks ago. And of course, there were a few fails before I finally ended up with a cake that looked and tasted delicious. My first cake collapsed in the middle. My cake tester led me astray! The cake was slightly undercooked in the middle and there was no saving it. The fail though led me to change the flavor of the cake so it was kind of a good thing. Initially I doctored a French vanilla cake mix and decided the flavor just wasn’t right, so I switched to a spice cake instead. That definitely screams Fall more so than French Vanilla. So, I bought a spice cake Mix and made a few tweaks to it. I also decided to bake the cake in a tube pan to ensure it would bake completely without drying out. Well, it still wasn’t quite right. I used heavy cream when I made my bourbon caramel sauce and I just didn’t like the way it looked after flipping the cake. And while the cake tasted good, I just wasn’t getting enough spice from it.

Thankfully my third attempt was a success! First, I decided to omit the heavy cream from my caramel sauce. Second, I went with a yellow cake mix and added in cinnamon, nutmeg, ginger, allspice and cloves (those yummy warm spices of the season) to really get a strong spice flavor. And third, after I poured the caramel and arranged the apples in the pan, I placed the pan in the refrigerator while I made the batter for the cake. This allowed the apples to set in the caramel so that they wouldn’t move when I poured the batter into the pan. This actually happened with my second attempt at this cake. I had arranged my apples in a nice design and they moved all around once I poured the batter in. I didn’t take any chances with my third attempt though. I spooned the batter into the pan just to be safe.

Just look at how the apples looked before I added the batter. I definitely wanted that look on top of my cake once it was done.

And thankfully since I made those tweaks my cake looked amazing once I flipped it out of the pan. YAY!!!

And even better, the taste and texture of the cake was spot on.

Happy Fall Y’all!

Bourbon Caramel Apple Upside Down Spice Cake

Ingredients:

For the Bourbon Caramel Apple:

1/2 cup light brown sugar

4 tablespoons unsalted butter

1/4 cup bourbon

2 Granny Smith Apples, peeled, cored and thinly sliced (about 1/4 inch)

For the Spice Cake:

1 15.25 box of yellow cake mix (I used Duncan Hines)

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon ground cloves

3 large eggs

1/2 cup vegetable oil

3/4 cup buttermilk*, at room temperature

1/3 cup sour cream, at room temperature

1 teaspoon vanilla extract

*Make your own buttermilk by adding 4 teaspoons of vinegar to a measuring cup and then adding enough whole milk to make 3/4 cup. Let stand for 15 minutes at room temperature, or until the milk becomes thick and appears curdled.

Directions:

Preheat the oven to 350 F. Spray a tube pan with baking spray and set aside. You could also use a Bundt pan.

For the Bourbon Caramel Sauce:

In a small saucepan combine the brown sugar and butter and melt over medium heat, stirring occasionally. Once the mixture is melted and combined remove from the heat and add the bourbon. Return to the heat for about a minute and stir to combine. Let cool slightly.

Pour the caramel sauce into the prepared pan and arrange the apple slices in the sauce making sure to overlap them.

While you make the cake batter refrigerate the pan with the apples and caramel sauce so the sauce can set. This will help the apples stay in place when you add the batter.

For the Spice Cake:

In a medium bowl whisk together the yellow cake mix with the cinnamon, nutmeg, ginger, allspice and cloves. Set aside.

In a large bowl, using a handheld mixer on low speed, beat the eggs, vegetable oil, buttermilk, sour cream and vanilla extract until combined. Using a fine mesh sieve (or a sifter) sift the cake mix with the spices over the buttermilk mixture and then beat with the hand mixer on medium speed until just combined.

Remove the pan from the refrigerator and spoon the batter over the apples. Give the pan a few gentle taps on the counter to remove any air bubbles and then bake in the preheated oven for 30-35 minutes, or until a cake tester inserted in the cake comes out clean.

Cool on a wire rack for 20 minutes and then invert onto a cake platter or other rimmed dish. Let the cake to cool to room temperature before slicing and enjoying. It’s important to let the cake cool before slicing so the apples can set on the cake. If you slice it too soon the apples will slide off.

Recipe first appeared on Bead Yarn & Spatula

Chocolate Pumpkin Flan

It’s Fall Y’all! And you know what that means… It’s time for some pumpkin treats. Truth be told I feel like Fall came out of nowhere this year. Between working from home and barely going anywhere due to the pandemic the days are just passing by quickly and rolling into each other. Now that September is winding down though I’m doing my best to be cognizant of the days/dates to make sure I get all of my holiday projects and goodies done. I’m kicking off Fall with a Chocolate Pumpkin Flan.

While traditional flan uses eggs as the base to make the custard, this flan uses a combination of cream cheese, eggs and pumpkin. One thing that does remain the same though is the delicious caramel sauce. And I am happy to say that I was finally successful in making caramel sauce. I have tried in the past and all I have ended up with is burnt sugar. I was determined this time to get it right. One thing that helped, besides having patience, was using a smaller saucepan. I normally use a medium sized one and I think that was preventing the caramel from coming together. By using a smaller one it was easier for the sugar to melt into the water and begin the caramelization process. I also resisted the urge to stir it and instead swirled the pan every few minutes to ensure it wouldn’t burn.  As with a traditional flan, once the caramel was done I poured it into the pan I was using and then poured the batter for the flan over it. Oh, one other thing this flan has that a traditional flan doesn’t have… melted chocolate. If you didn’t know, chocolate and pumpkin go together really well. After baking in a water bath, initially I was thinking that I could bake a 9-inch pan inside of a 10-inch springform pan, but, after I added the water it seeped right out so I ended up baking it in a water bath inside of my roasting pan, I let it cool and then refrigerated it overnight before unmolding it. It didn’t come out easily, but, once it did it thankfully didn’t break apart.

Final verdict… It was delicious. It had the exact consistency of an egg custard flan but the flavor of pumpkin and chocolate with a hint of spice thanks to pumpkin spice. Which is just a combination of cinnamon, nutmeg, ginger, cloves and allspice.

So, even with all the craziness going on are you looking forward to the holidays? Me and a friend were saying the other day how when the summer started, we had no clue how the summer would be and what we would be able to do. And now here we are, the summer is over, and we made it through without doing anything really. With the extra time on the weekends I was able to get some projects done in my backyard and I am in the middle of remodeling my living room. All in all, I am sure most people are looking to put this year to bed. For now though, bring on the pumpkins, the mums and the scarves!

Chocolate Pumpkin Flan

Ingredients:

2oz. semi-sweet chocolate

1 1/2 cups sugar, divided

1/4 cup water

1 12oz. can evaporated milk

1 8oz. package cream cheese, softened and cubed

4 eggs

1/2 cup canned pumpkin

1/2 teaspoon pumpkin spice

 

Directions:

Preheat oven to 350 F.

Microwave the chocolate in a microwave safe bowl on high for 1 minute, or until almost melted. Stir until completely melted, set aside to cool.

In a small saucepan add 3/4 cups of the sugar and the water. Cook on medium heat until the mixture is golden brown and a syrup-like consistency. This will take 10-15 minutes. Do not stir the contents, instead swirl the pan every few minutes. Pour into a 9-inch round pan.

In a large bowl, using a handheld mixer, combine the evaporated milk and cream cheese and mix together until smooth.  Add the remaining sugar, the eggs, pumpkin, pumpkin spice and melted chocolate and continue mixing until well incorporated. Pour the mixture over the syrup in the pan.

Place the 9-inch pan inside of a larger pan, a roasting pan is ideal, and fill the larger pan with enough water that it comes halfway up the sides of the small pan.

Bake for 1 hour in the preheated oven, or until a cake tester inserted in the middle comes out clean.

Let cool completely on a wire rack and then refrigerate for at least 4 hours before inverting and unmolding. Drizzle any remaining caramel sauce left in pan over flan. Slice and enjoy!

Recipe from Kraft Foods

Flan

We’re at the end of January… Is it too late to say Happy New Year? I think not, so, Happy New Year! I hope the new year is treating you well so far.

It took me three tries to get the caramel sauce right for this flan. The first time, I made it in a skillet and I let it sit on the flame a little too long and the color was dark and it had a slight burnt taste. The second time I used a saucepan and I don’t know what happened, but, it just wasn’t right. The third time I used a glass saucepan and once the sugar started to caramelize I lifted the pan off the heat so it wouldn’t be heating it directly and I finally got the color and taste right.

I immediately divided it among my ramekins and it quickly hardened. I hadn’t made flan in a long time so I couldn’t remember if that was normal or not good. Thankfully, it was all good. I blended the ingredients for the custard and also divided that among the ramekins and baked in a roasting pan in a hot water bath and after letting them cool I had the perfect flan.

It was the right consistency and the perfect amount of sweetness.

Flan

Ingredients:

1 cup sugar

1 can (14oz.) sweetened condensed milk

1 can (12oz.) evaporated milk

1/2 cup whole milk

3 eggs

2 egg yolks

1 teaspoon pure vanilla extract

Pinch of salt

 

Directions:

Preheat oven to 350 F. In a large shallow roasting pan, place six 6oz. ramekins.

In a heavy nonreactive pan pour the 1 cup of sugar and heat over medium heat. Stir constantly until sugar melts and becomes caramel colored, about 10 – 15 minutes. Pour caramel evenly into ramekins.

In a blender combine the condensed milk, evaporated milk, whole milk, eggs, egg yolks, vanilla and salt and blend until mixture is smooth. Strain the mixture, then pour over the caramel in the ramekins.

Place the roasting pan in the oven and fill the pan with 1 inch of hot water. Bake for about 30 minutes, until the center of each flan is set.

Remove pan from oven and let cool. When the water reaches room temperature remove the ramekins, cover with plastic wrap and refrigerate for 2 to 3 hours.

Gently run a knife around the edge of the flan to loosen and then invert on a plate.

 

 

Chocolate Snack Cakes with a Caramel Buttercream Filling

Remember a few years ago when people were going crazy with the idea of there being no more  Twinkies available on store shelves due to the bankruptcy of Hostess, well, I wasn’t one of those people. I did find it amusing though how people were selling the packaged baked good on EBay for insane amounts of money. I don’t have anything against Twinkies; I just never found them all that tasty. I always preferred the Hostess snack of Ding Dongs, but, it was something I definitely had to be in the mood for. Thankfully many people got their wish when Twinkies made it back to store shelves after some business negotiations. So, even though I am not a Twinkies fan that didn’t stop me from buying Fat Daddio’s Snackcake Pans when I saw them at Sur La Table in the clearance section for a ridiculously irresistible price of $2.99 each. There are so many flavor combinations that could be made that I was sure I would be able to find my favorite version of the American legend treat!

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Since I was essentially testing out these pans I decided to use a mix to make the snack cakes.

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After prepping the batter according to the box directions…

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I then filled each cavity about half-way. I honestly thought that since the mix was enough for 12 cupcakes I would end up with 12 snack cakes, but the batter was only enough for 9.

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I baked them in a 350 F preheated oven for 20 minutes and after letting them cool it was time to fill them. I opted for a caramel buttercream filling which was super simple to make as I purchased prepared caramel sauce as opposed to making it myself.

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Using a Wilton No. 230 tip I was able to fill the snack cakes without much mess or fuss.

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Final verdict… You can’t go wrong with the flavor combination of chocolate and caramel! These were a hit that went super-fast.

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Caramel Buttercream Filling

Ingredients:

1/2 cup unsalted butter, 1 stick

1 cup Confectioners’ sugar

3 tablespoons prepared caramel sauce

1 teaspoon vanilla extract

Directions:

1. Using an electric mixer beat the butter at medium speed until creamy.

2. Reduce the speed to low and gradually add in the sugar and beat until well combined

3. Add caramel sauce and vanilla extract and continue beating until all ingredients are incorporated.