Carmelitas with Homemade Soft Caramel

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Finally feeling a little better today. That flu, or whatever it was, had me down for the last 8 days straight. It was so awful. Head pounding all the time, and if you weren’t sleeping or laying down is was like the world was spinning all around you.  Now I’m getting better. Still not 100% back to normal, but good enough to be up and moving around. Thank heavens!! But now to tackle the house. Ugh!

I had made these a while back, but haven’t been feeling good enough to bake or cook, so I decided to pull this out of my photo stash. This picture was after I decided to take my cooled Carmelitas and reheat them before taste testing. I couldn’t resist the way the caramel was spilling out like that. I had to take a picture. So yummy. I think the only thing I would have done differently is used dark chocolate instead of the milk chocolate chips, but that’s only cause I have a thing for dark chocolate ;-) Seriously amazing. Like a oatmeal cookie in a caramel lava waterfall with just a dash of chocolate. You gotta try this!!

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Carmelitas with Homemade Soft Caramel

1 batch homemade soft caramel recipe (see below)

3/4 cup butter, melted

3/4 cup brown sugar, packed

1 cup flour

1 cup rolled oats

1 teaspoon baking soda

6 ounces semisweet chocolate chips

Soft Caramel

1/2 cup butter

1 cup sugar

3/4 cup brown sugar, packed

1/2 cup light corn syrup

1 cup heavy cream

1/2 cup sweetened condensed milk

1/2 teaspoon vanilla extract

Start off by preparing caramel. Combine all caramel ingredients in a medium saucepan over medium-high heat. Stirring occasionally bring to a boil.

Once mixture comes to a boil reduce to medium heat so that mixture stays at a steady, moderate boil.

Cook mix for about 15 minutes, stirring frequently, until caramel starts to thicken and mixture resembles a golden color. Set aside.

In a separate bowl, combine melted butter, brown sugar, oats.

Flour.

And baking soda.

Pat half of the oatmeal mixture into the bottom of an 8×8” pan. Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust.

Pour caramel mixture over chocolate chips.

Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting. When Carmelitas have cooled to room temperature, cut and serve.

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Carmelita recipe from LuLu The Baker. Homemade Soft Caramel Recipe A Recipe Snobs original.

 

Red Velvet Tres Leche Trifle

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I’ve been crossing my fingers for the past couple of weeks, hoping, that we weren’t going to get this awful stomach flue that is going around. This last week has been a nonstop battle against it. Hand sanitizer. Antibacterial soap. Vitamins. You name it. But the last 5 days I’m afraid that we’re most likely coming down with it. We’re all grumpy and tired, and hungry in the way that nothing sounds good, and even if we do eat, nothing settles right. Maybe, knock on wood, this will be the worst of it. And if there are a few grammar errors, please forgive me. I feel like I’m writing through a fog. And then, since I’m venting anyways I might as well add that, I have my husband that’s deciding that he’s gonna do a juice diet. So even though he’s not sick, and never does get the bugs that pass around within our household, he’s not going to be eating either. Which frustrates me cause he’s like my all time favorite person to feed.

In my grumpy, not feeling good, nothing sounds good, my stomach hurts but I don’t want to eat, mood, I decided to throw this together. I’ve been having this problem where I think, “Oh this would be such a cool new recipe to create”. Then I make it and photograph it, and get on Pinterest just to find out someone else has just created and posted the same exact idea. It’s maddening. How my mind is working in sink with so many other people is beyond me. I’m trying to decide now whether just to embrace it and post the recipe anyways, or scrap it.

This at first was one of those recipes. I was originally going to just make Red Velvet Tres Leche, but then was on Pinterest and someone else has just done it. I figured I’d take it a step further so it would still be original and turn it into a trifle. On the upside, even though I’m being a total “Oscar the Grouch” right now, I’m super excited with how this turned out. Who was the genius that decided to take that glass of milk they were drinking and pour it over the cake? Ingenious! One of my favorite ways to eat Red Velvet!! Or cake for that matter ;-) Enjoy!!

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Red Velvet Tres Leche Trifle

1 (18 ounce) box Red Velvet Cake Mix, plus ingredients listed on box

1 (12 ounce) can evaporated milk

1 (14 ounce) can sweetened condensed milk

2 cups whole milk

2 (8 ounce) packages cream cheese, softened

1 (8 ounce) container cool whip, softened

3/4 cup powdered sugar

2/3 cup butterscotch caramel topping

1/3 cup mini chocolate chips

Prepare cake mix as directed. Place cake batter in a 9×13 inch pan and bake according to directions. Let cool completely.

In a medium bowl whisk together evaporated milk, condensed milk, and whole milk. Set aside. Using a kebab skewer to poke multiple holes into the top of cake. Poor milk mixture over top of cake and let sit until cake has completely absorbed.

In a separate bowl combine cream cheese and mix on medium speed until smooth. Add cool whip and powdered sugar and mix well. Set aside.

Cut sheet cake into cubes, and using a spatula, scoop cake cubes out of pan and place into the bottom of trifle dish. Cake will be very moist and will fall apart easily, so handle with care.

Make 2 layers of cake cubes, and then spread half cool whip mixture over cake cubes. Top with half caramel and mini chocolate chips.

Repeat layers a second time.

Refrigerate until ready to serve.

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A Recipe Snobs Original Recipe

Nutella Marshmallow Cereal Treats

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Nutella Marshmallow Cereal Treats

1 (10 ounce) package mini marshmallows

6 tablespoons butter

2 1/2 tablespoons light corn syrup

1/2 cup Nutella, plus 1/4 cup to drizzle

7 cups Cocoa Pebbles Cereal

1/3 cup chopped toasted hazelnuts, optional

Spray a 9×13 inch pan with cooking spray. Set aside.

In a large sauce pan heat marshmallows, butter, and corn syrup over medium heat until marshmallows are almost completely melted but still some clumps remain. Add 1/2 cup Nutella and stir until completely smooth.

Take off heat. Add cereal and fold mixture until marshmallow mixture is consistent throughout. Scoop into the 9×13 inch pan. Spray fingures with cooking spray and press cereal mixture evenly into the pan. Set aside an let cool for 10 minutes until it comes to room temperature.

In a microwave safe bowl heat up 1/4 cup Nutella for about 30 seconds. Drizzle over cereal treats and top with toasted hazelnuts. Cut and serve.

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A RecipeSnobs.com Original Recipe

Flourless Deep Dark Chocolate Cookies

Printable Recipe I’ve been meaning to post all week, but after spending last weekend in Jerome and Sedona, I’ve been trying to catch up on all the house work that accumulates when your gone. It was seriously the most beautiful weekend with some much needed alone time with my hubby. I totally forgot my camera so I ended up resorting to using my phone, but we’ll definitely have to make another trip and this time be sure to bring my camera. Jerome is this super quaint little town in Northern Arizona. It sits on the side of a mountain overlooking these gorgeous canyons below. It and Sedona have tons of fun art galleries. But one of the must see stops in Jerome is by this cool old falling apart building, where this old hippy gives blown glass demonstrations every 10 minutes from “12ish to 5ish” (Something I’ve always wanted to learn how to do). But this week was back to business and work. I decided to make these gluten free cookies that ended up being a huge challenge. You know how when you bake all the time how you can get kind of cocky? Like instead of reading over the whole recipe you just start skimming over them and then get this feeling like “I got this”. As if you’re now a culinary genius and can make any recipe with the simplest of ease. Then you totally bomb a recipe 3 times to give you a good dose of humility again. This was that recipe for me. First I accidentally used white sugar instead of powdered sugar and my eggs whites went flatter then a pancake. The second time I learned the hard way that after you add the warm chocolate to the marshmallow/egg mixture not to try and scrape additional chocolate out of the bowl and start mixing it again. Don’t do this same thing or else your dough will break apart and your cookies will come out completely flat (if you can roll the goo into the powdered sugar at all).

The third time was finally successful. I ended up with these gooey, lava cake, pudding like cookies that literally melt in your mouth. They seriously have so much flavor. And did I happen to mention that they melt in your mouth? I’m gonna say it again. These cookies literally melt as soon as you put them in your mouth. It’s like eating melted chocolate disguises as a cookie. One of my all time favorite cooking recipes ever. You Gotta Try This One!!! Enjoy!!

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Flourless Deep Dark Chocolate Cookies

  • Nonstick vegetable oil spray
  • 1 1/2 cups bittersweet chocolate chips (about 9 ounces)
  • 3 large egg whites, room temperature
  • 2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
Preheat oven to 350 F. Spray 2 large baking sheets with nonstick spray. Set aside.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring frequently, about 2 minutes. Set aside and let cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend.
Then, on a low speed, add the dry ingredients into the marshmallow cream mixture.
It should look something like this.
Next, add remaining 1/2 cup chocolate chips to lukewarm chocolate mixture.
Add chocolate mixture to cream mixture and blend well.
Dough will become very stiff. After you have turn off the mixer DO NOT MIX ANYMORE!!
Place remaining 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.
Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes.
Transfer to rack, cool.
Recipe From www.picklee.com

Vintage Frame Earring Holder

I saw an idea like this the other day on Pinterest. Basically you take an awesome old frame, line it with wire, and the finished product is this crazy cool way to store your earrings that doesn’t involve trying to hang then in a tiny little jewelry box compartment or laying them around on a shelf which results in either loosing one of the two or spending 5 minutes trying to find a matching pare and detangling the hooks from each other.

I seriously love mine. Took maybe 10 minutes, some hot glue, and a little muscle to flatten out the wire and now I have an extra shelf in my closet that isn’t taken up by earrings. The only type of earrings you can’t really hang are loops. Hooks work great, or I’ve seen it done where people have lined parts of the wire with ribbon so they could attach their studs too. I really don’t have any studs so I didn’t do that, but the fun thing with this is you can make it all your own, and finding the fame is half the fun. Hit Goodwill and some garage sales. I love the vintage look, but find one that fits your personality.

Materials You’ll Need:

1 medium frame

1/2 inch welded wire, or chicken wire

hot glue gun

hot glue sticks

wire cutters

measuring tape

Turn frame onto its face so that your looking at the back. Measure the cut out area where the glass would normally sit. You want to measure the whole width and height from the inside wall to wall of the cut out area. Cut your wire so that it just fits inside this area. If wire was rolled up, try to flatten as much as possible before setting into the frame. Fit wire into cut out cavity. You don’t want it to be impossible to slide into the area, but you want it snug. You might have to do some additional trimming, but it’s easier to trim more then to work with too little. (Hint: It’s better to have the wire a little too big and to trim as you go.) If the frame has metal staples use them at this point to help secure and hold wire into place. When you have the wire where you want it use hot glue to secure the wire in place. Let hot glue completely cool before hanging frame and adding earrings. Organize earrings and admire. Finally find something to do with your extra shelf space :-)

Brie Sweet Fruit Pizza

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I meant to post this recipe early this morning, but I was having a little too much fun editing and sucking the color out of certain pictures, and ran out of time. I love this recipe though. I don’t know what it is about taking something you’ve imagined and making it come to life that is so liberating, but I think I’m newly addicted to creating my own recipes.

This one is a combination of cheese and fruit that you might have at like a wine tasting, but then put together to make a pizza. P.S. I completely forgot how hard pizza is to photograph. Anything that is cut into a triangle shape, pizza, pie, cakes, is so stinking hard to feel like you have got an angle that features everything, but at the same time doesn’t feel awkward. Does anyone else have this problem?

And as always I have to include my closeups. Seriously, I know what your thinking. All I have to say it don’t knock it till you try it. The first bight will be dedicated to determining if the flavors indeed go together, but I’m just gonna warn you that once you start you can’t stop. Crunch, gooey, creamy, sweet, a little sour and oh so good!! You have been warned ;-)

Oh!! P.S.S. Guess What!?! I’m finally getting my site designed by someone that knows what they are doing (or in other words, not me). I’m so excited! Yay!! It will be up and coming at the beginning of March sometime. Don’t worry. We’re not taking the sight offline in the process. The first day it’ll be up, we might being fiddling with it a little, but won’t be down for more then a couple of hours before it’s back up and running, and I’ll still be posting. But that won’t be for a couple weeks and I’ll keep everyone posted. I just had to share the exciting news!!

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Pizza Dough

1 package quick rise yeast

2 teaspoon sugar

1 cup warm water

2 1/2 cups all purpose flour

2 tablespoon extra virgin olive oil

1 teaspoon salt

Topping

13 ounces Fig Preserve

1 tablespoon extra virgin olive oil

2 1/2 tablespoons honey, divided

13.2 ounces Brie Cheese

3 Granny Smith Apples, sliced thin

1/2 tablespoon water

In a mixing bowl combine yeast, sugar, and water. Set aside until mixture starts to bubble, about 10 minutes.

Add flour.

Oil and salt.

Mix until smooth. Set aside to let dough rest for 5 minutes.

Preheat oven to 450 degrees.

In a small bowl mix 1 tablespoon olive oil and 1/2 teaspoon honey. Set aside.

Pour dough onto a floured surface. Knead 2 to 3 times.

Pat or roll into a round about 12 to 13 inches across. Transfer crust to a lightly greased pizza pan.

Spread Fig Preserve evenly over the top of crust staying about 1/2 inch from the side. Drizzle olive oil/honey mixture over fig layer.

Slice Brie about 1/8 – 1/4 inch thick. Lay cheese over fig preserve to cover almost entire surface without overlapping onto crust.

Bake at 450 degrees for 15 to 20 minutes until cheese and crust start to turn golden brown.

The last 5 minutes of baking start slicing the apples. Pull pizza out of oven and let cool for 2 minutes. Place apple slices evenly over cheese as to cover entire cheese and fig layer but to leave the crust exposed.

Combine remaining 2 tablespoons honey and 1/2 tablespoon water. Drizzle over apples.

Cut and serve.

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A Recipe Snobs Original Recipe. Crust recipe was modified from allrecipes.com.

Cream Cheese Stuffed Sticky Buns

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This last week has been pretty crazy/stressful/busy. My daughter got baptized on Saturday. That means the whole week was dedicated to cleaning my house so that it doesn’t look like people live here so we could have the lunch-in here afterwards. I really can’t complain though. The day went beautifully and I chose to do things the easy way by doing sandwiches instead of completely catering everything. I did make these sticky buns the night before though, cause being that baking is one of my great loves, I had to have something homemade. I’m happy to say, they didn’t last long.

One problem that I had when trying to figure out what to make was, I wanted to make sticky buns, but at the same time I feel like sticky buns by themselves are lacking something. The problem for me is that all the amazing, yummy goodness is all on top. Right? So then you spend all this time making them, and walk around finding the butts of all the buns strung out all over the house. That severely bothers me. It’s like the people that are constantly swiping their finger across the cake you just finished in order to steal all the frosting (A.E. “My husband”). I feel like screaming, “Eat the whole thing or nothing at all!!”

So I decided to dress things up a bit and fill the center of the rolls with cream cheese. I just have to say, when your spreading the cream cheese cinnamon mixture on the inside of the rolls, you gotta taste test it. I seriously am going to come up with a fruit dip recipe of just the cinnamon and cream cheese mixture. It’s so scrumptious. But to my satisfaction, I did not find the bottoms of the rolls left unconsumed! Yay!!

Now time to relax thanks to having work off for the holiday :-) Enjoy!

Printable Recipe

Cream Cheese Stuffed Sticky Buns

1 cup warm milk

1/4 cup sugar

1 packet quick rise yeast

1/2 cup warm water

1 tsp vanilla extract

2 eggs

6 tbsp butter, room temperature

4 1/2 cup all purpose flour, plus some for dusting

Caramel Topping (x2)

3/4 cup butter (1 1/2 sticks)

1 tsp vanilla extract

1 cup packed brown sugar

3 tbsp honey

3 tbsp light corn syrup

1/4 cup water

1 1/2 cup chopped pecans

Cream Cheese Filling

8 ounces cream cheese, softened

1 tbsp ground cinnamon

1/2 cup sugar

In a small bowl combine warm milk, sugar and yeast. Set aside until mixture starts foaming, about 10 minutes.

In a large mixing bowl mix together water, vanilla, eggs, and butter. Butter will stay clumpy. Add yeast mixture.

Add 3 cups flour to mixture.

Mix well. Switch to kneading attachment.

Add remaining 1 1/2 cups flour.

Kneed on medium speed until dough is an even consistency, about 2 minutes, or about 5 to 8 minutes by hand. Dough will still be a little sticky. Set aside and let dough rest for about 15 minutes.

While dough is resting make first batch of caramel topping by adding butter, vanilla, brown sugar, honey, corn syrup, and water in a medium saucepan. Cook on medium heat until mixture comes to a boil. Boil for 15 seconds and then take off heat.

Pour caramel into a 9×13 inch pan that has been sprayed with cooking spray and lined with parchment paper. Top caramel with chopped pecans. Set aside.

In a small bowl mix all filling ingredients until smooth. Set aside.

Roll dough out on a floured surface until it reaches about 18” by 14”.

Spread cream cheese mixture evenly onto dough keeping about 1/2 inch away from sides. Roll dough onto itself, starting from the short side, until filling is completely concealed inside the roll.

Using non-flavored dental floss, rap floss around dough about every 1 1/2 inches. Overlap floss and pull to cut dough completely through.

Place dough rolls over pecan caramel layer. You want rolls to be lightly touching, but not crowded.

Cover and let rise in a warm area until rolls have doubled in size, about an hour.

Preheat oven to 350 degrees. Uncover rolls and bake for 30 to 35 minutes until golden brown on top. Let rolls sit until pan is still very warm but can be handled, about 5 minutes. Run a knife along the inside of the pan to separate any sticky areas.

Flip pan over onto a clean surface, so rolls are now upside down. Pull 9×13 inch pan off of rolls. Scoop any pecan caramel mixture out of pan and reapply to top of rolls.

In a medium saucepan make second batch of caramel topping by adding butter, vanilla, brown sugar, honey, and corn syrup (do not add water or pecans to this batch of caramel). Bring to a boil over medium heat and boil for about 60 seconds stirring consistently. Pour over rolls. Serve.

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A Recipe Snobs Original Recipe

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