Caramel Pecan Brownies

  In my previous post I mentioned using the caramel dip in brownies and here is that result. This isn't a soup-to-nuts (no pun) :-) recipe per se because we used a packaged brownie mix. It is sort of a "hey what can we do with stuff we already have around the house" kind of thing.

  Anyway, we took Ghirardelli Brownie Mix from our cupboard along with a handful pecans from last year's cookie marathon and some left-over caramel dip (recipe here) and made this decadent dessert.

  Make your favorite brownie batter. Pour half into your baking vessel. Drizzle the caramel dip over the batter. Add half the pecans. Pour the remaining batter evenly on top. Top with the remaining pecans. Bake according to your brownie recipe. Enjoy!

TTFN

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Apple Caramel Dip

  We had a few apples left over from making pies and someone said something like, "I sure wish we had some caramel dip right about now." I had never made anything like this before, so I went to the internet to get an idea of how to pull this off. I found a recipe at Cooks.com that was rated 5 stars and this is the one I used. It is very easy, quick and very yummy.

Apple Caramel Dip
1/2 c butter, melted

2 c dark brown sugar
1 c light corn syrup
2 tbsp water
14 oz sweetened condensed milk (1 can)
1 tsp vanilla

Cook butter, sugar, water and condensed milk until all the sugar is dissolved over medium heat, stirring constantly. This took about 10 minutes. Remove from heat and add vanilla.

We let ours cool a bit before serving. You can store it for a long time in the fridge, several weeks at least. After making this we decided it would be good in apple pie and brownies as well. I'm sure we'll think of a few other things too. ;-)

TTFN
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Strawberry Swirl Cream Cheese Pound Cake

  We are always on the lookout for food related ideas and recipes. A few weeks ago we found this recipe in Southern Living magazine. Strawberry season had just started and this recipe was the perfect excuse to use some of the local berries that we were starting to see at all the Amish stands

Strawberry Swirl Cream Cheese Pound Cake

1 1/2 c butter, softened

3 c sugar

1 (8-oz.) package cream cheese, softened

6 large eggs

3 c all-purpose flour

1 tsp almond extract

1/2 tsp vanilla extract

2/3 c strawberry glaze

1 (6-inch) wooden skewer

Strawberry Glaze

1 c ripe strawberries, finely chopped

1/2 c sugar

4 1/2 tsp corn starch

1/4 c cool water

1 tbsp butter

2 tsp lemon juice

Prepare glaze. We chopped our berries very fine in a food processor. Dissolve corn starch in water. Combine chopped strawberries, sugar and corn starch mixture in a medium sauce pan. Cook over medium heat until the mixture boils and thickens somewhat. Remove from heat and stir in lemon juice and butter. Cool in fridge for 15-20 minutes. While the glaze is cooling, move on to the cake batter.

(Southern Living Recipe)

Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.

Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

We enjoyed the cake and of course we made some extra glaze to serve on top with whipped cream. Enjoy!

TTFN

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Peanut Butter Cup Smores



  No real recipe here, just an epiphany. We were making smores the other night and I thought peanut butter cups instead of plain chocolate would be good. Was it ever. I won't insult anyone with the ingredients list or instruction, but do try swapping the chocolate for a few creamy peanut butter cups like you can find at Walmart or your local grocery. I'm sure Reese's would do fine, but the creamy variety have a different texture and mouth feel. Enjoy! :-)

TTFN
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