Tag Archives: caramel

Recipe Round-Up

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What is good, Bakers Anonymous?

Yeah. I’m just going to leave that out there and move right onto something else. How about some deliciously simple recipes?

These Neapolitan cupcakes from iheart2stamp combine strawberry cake mix with chewy brownie bottom and vanilla frosting. Feel like mixing it up? Why not top with rainbow chip frosting? Use caramel turtle brownies and yellow cake mix? I love a versatile recipe.

The absolutely NEXT batch of cookies I bake is going to be these Cool Whip cookies with Sprinkles from Happy-Go-Lucky. I already have cake mix, sprinkles and one egg. I just need a container of Cool Whip. Saturday afternoon baking, here I come!

Looking for a bright, sweet (and holiday-like) cookie? Try these cherry chocolate kisses from The Curvy Carrot. I love maraschino cherries, milk chocolate kisses (I’m so going to buy a bag tomorrow) and almond extract. These are definitely going on my t0-bake list!

Sometimes you just want a change from cookies. Why not make this salted caramel pretzel bark from Mama Say What?! Not just her, but many others have declared this “crack bark.” So addicting, so delectable that you can’t stop eating, even if your tummy starts to hurt.

And if you have more available counter space, make this cookies and cream Oreo breakaway from Bakers Royale. A tray of white chocolate or milk chocolate coating and a sleeve or two of Oreos AND you have yumminess.

 

- Niki, signing off to gather ingredients for ALL the recipes.

 

Saturday Recipe Round-up, week 9

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My dearest Bakers Anonymous family, I can’t even begin to express how crazy of a week this has been. And it’s only Saturday.

Sure, I’m going to spend this day doing laundry and a million other miscellaneous things, but this one day, this Saturday for which I’ve been waiting the entire week is finally here. Thank you, Jesus. So, let’s check out some baked things.

Starting with the healthy stuff, check out this recipe for homemade granola from Krissy’s Creations. I do love granola bars (especially the ones from Sunbelt. Have you ever had those? There’s COCONUT in them. OMG, I die) and now I can easily make my own! What’s that? I hear applause for no preservatives. And this recipe lasts for a month! A MONTH!

Switching gears, how about some chocolate chip cookie dough billionaire bars from the BrownEyedBaker? Made with egg-free cookie dough, this bar is a multi-layered treat featuring shortbread crust, caramel, cookie dough and a chocolate glaze! Not for the faint of heart.

Have a birthday party coming up? Try making this “perfectly delightful” vanilla birthday cake from Sweetapolita. You can do any color variation and it will taste (and look) amazing!

Or, if you’re in the mood for just some delicious cake, use this chocolate chip banana cake recipe from Bakers Royale. It comes with cream cheese frosting! You know you want to. :D

And, if you’re in the mood for banana cake, but don’t want the “guilt,” try one of these banana pudding cupcakes from Confessions of  a Cookbook Queen. It’s topped with mounds of fluffy, white frosting and filled with banana pudding. Umm, yes please.

I’m off to go to do laundry or maybe something else productive. Who knows? - Niki

Saturday Recipe Round-up

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Good evening, Bakers Anonymous readers! Today I’m bringing back one of my favorite posts, the recipe round-up. This is the part of the show where I gather together five of my favorite recipes from the blogs I read this week. Let’s get started, shall we?

These Caramel Butter Pecan Bars from Confessions of a Cookbook Queen are simple, chocolatey, AND have caramel in them. It really sounds like a no-brainer to me. Plus, bars make for a nice change from the typical cookie.

I’ve been on a coconut kick lately, in case you haven’t noticed, so when I saw this coconut cake from a Little Bit Funky, I almost went out and made it myself. I love it when recipes can be made days in advance, because I don’t always want to eat my treats the same day (crazy, right?).

Speaking of coconut, here’s another cake from Taste of Home – the coconut-layered pound cake that I like to call the Almond Joy Cake. (I’m only slightly obsessed with coconut.

Now that it’s getting warmer, at least it is here in New Jersey, I’m looking for things that keep me away from the oven. Sure, air conditioning is wonderful, but do we have to use all of its wonderful cooling powers at once? Check out this banoffe pie from Brooklyn Limestone. No “real” cooking required.

And, finally, these Toblerone Cheesecake Bars from Once Upon a Cutting Board would be so problematic to have in my house. Who’s to stop me from eating them all by myself?

-Niki

Chocolate caramel crackers

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Yum

I saw this chocolate caramel crackers recipe on Smitten Kitchen and thought it was the coolest dessert ever. I was also pretty sure that I’d had it before, a vague memory poked at me in the back of my mind whenI happened upon it. Reading through the recipe, I was intimidated by the fact I had to make my own caramel for these treats, so I searched the internet for another recipe and found this one which was apparently taking from a 2003 issue of “Gourmet.”

Personally, I think it’s delicious, even though the edges did get a little burnt with all the sugar.

Chocolate Caramel Graham Crackers

Ingredients:

10-12 graham crackers

1 1/2 sticks unsalted butter, cut into pieces

1/2 C packed light brown sugar

1/8 tsp salt

1 1/2  C semisweet chocolate chips (I used Hershey’s milk chocolate instead)

1 C toppings like coconut, toffee pieces, nuts, leftover Easter candy, etc

Directions:

1. Preheat the oven to 375 degrees.

2. Line the bottom of a foil-covered baking pan/sheet with graham crackers, overlapping if necessary.

3. Melt the butter in a saucepan over low heat, add the brown sugar and salt, and cook, whisking until the mixture is smooth, about one minute. Pour over crackers, spreading evenly and bake in the middle of the oven until golden brown and bubbling, about 10 minutes.

Niki’s Note: You should probably lessen the time or watch this carefully. I didn’t realize how quickly sugar could burn!

4. Scatter the chocolate chips evenly over the surface and put back into the oven for about 30 seconds to a minute. Remove pan and spread the chocolate evenly over the crackers.

5. Sprinkle your toppings (I chose Baker’s coconut and Heath toffee pieces) evenly over the surgace and allow to cool on a rack for 30 minutes.

6. Remove to fridge or freezer until the chocolate is firm.

7. Lift the crackers from the pan while pulling back the foil at the same time. Break crackers according to the lines or into jagged pieces.

Keep chilled for up to two weeks.

Note: Serving size depends on how you break the pieces and how big your baking pan is.

This week’s food blog faves

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The spring weather is slowly trickling into South Jersey and with it some interesting recipes from my fellow food bloggers. I’ve been looking for a “welcome spring” recipe myself, and I think I might find it here!

I absolutely love copycat recipes, and this strawberry NutriGrain recipe from At Home in Alaska is the perfect treat. The ingredient list makes me smile, too – I’m addicted to cake mix!

Flourless chocolate cake is back and even better than even before. Bakerella actually got the chance to meet one of my favorite chefs ever, Paula Deen, and the cake recipe is one of Paula’s own.

Not much is simpler than a traditional magic bar, named so for the “magic” that happens when the ingredients come together. Baking Bites made this simple dessert successfully (of course!).

Since it’s warmer in other parts of the country than here, ice cream is suddenly a big hit! Dessert First made cocoa nib ice cream with the addition of tonka beans. I don’t even know what those are.

I just had to mention these caramel apple turnovers from My Baking Adventures. Not only do they look really simple, but also extremely delicious. And I have apples!

This chocolate-orange punch bowl cake from Something New is Cooking is too simple to pass up. Many of the ingredients are pre-made, which makes assembly of this dessert quick, easy, and fulfilling!

~Enjoy!