Heavenly Caramel Brownies

Let me preface this recipe by announcing my love for caramel. I have never met a caramel (or butterscotch) that I haven't liked. Caramel is the combination of the two best food groups in the entire world- sugar and dairy. When delightful caramel is combined with brownies, the other best food group in the entire world,  you end up with.. diabetes. NO! I meant to say Heavenly Caramel Brownies! In all reality, I ate a couple of these brownies and had to give them away to a friend because I was afraid I would eat them all in the matter of hours. I haven't yet mastered self-control. *Working on it*

Ingredients:
14 oz. Can of sweetened condensed milk caramel. Learn how to make this HERE*
1 C. Granulated sugar
2 Eggs
7 oz. Semi-sweet chocolate chips
9 oz. Salted butter, divided (one stick+ 1 tbsp.)
2 tsp. Vanilla
2/3 C. + 3 tbsp. AP flour

Optional Powdered sugar for garnish

Instructions:
1) Preheat oven to 350. Grease 9X13" baking pan.

2) In large bowl, cream together 8 oz. ( 1 stick) butter and sugar until smooth. 

3)Add eggs and vanilla, whisk until combined.

4)Melt semisweet chocolate with 1 Tbsp butter, (Either in the microwave in 20 second intervals, stirring frequently, or in a saucepan over low heat, stirring constantly until fully melted).

5)Add melted chocolate to mixture and whisk until combined.

6) Add all dry ingredients and whisk until combined.

7) Pour batter into greased pan and spread evenly.

8)Dollop the thick caramel all over the top of the batter and either smooth out over top, or swirl 

into the batter.

9) Bake for approximately 40-45 minutes, or until middle appears to be set and a toothpick comes 

out clean or with moist crumbs. 

Let cool completely before serving. It will be much easier to cut, and these brownies

 don't taste good while they are still hot out of the oven. 

How to Turn Sweetened Condensed Milk into Caramel!

I'm sure this trend is well-known by now, as I have seen it on Pinterest a time or two. However, I have been reluctant to try it due to the fact that "set it and forget it" type recipes have never been my style. To me, cooking is about the journey AND the destination. I love eating- I love it so much that it inspired me to cook and bake. I have grown to love spending an extra hour or two a day cooking in the kitchen. I enjoy staying up late at night the day before a holiday to prepare appetizers, desserts, and home cooked meals. For a while I simply didn't understand why someone would want to REDUCE the amount of time spent  in the kitchen, because cooking was and is a hobby of mine...

   However, life happens! We, as human beings, are busy! As a commuting college student, I completely understand that not everybody has the luxury to take their time and enjoy cooking and baking. Sometimes in life, we must take shortcuts. I have come to the conclusion that we can learn some extraordinary tricks when we take shortcuts. Here's some evidence to back up my theory. 

THE EASIEST CARAMEL RECIPE EVER:

1) Peel the label off of a can of sweetened condensed milk (So the paper doesn't come off and make a mess). You can boil up to 4 cans at a time if you would like.

2) Put can in a large pot. 

3) Fill pot up with water- making sure water level is well above the height of the can. 

4)Simmer for 3 hours. DO NOT LET WATER LEVEL SINK BELOW THE CAN. REFILL WITH WATER AS NEEDED. 

5) Take pot off heat and let water and can cool completely before handling. 

In all reality- Take the label off the can and boil it in a big pot of water for 3 hours. Don't let water boil low enough that the can sticks out of the water.  

Then you will have this: 

Although families have been making this caramel for generations, there is a slight risk of having your can(s) explode. I'd like to make the case, however, that people have had their cans explode because they don't follow directions. If you don't puncture the can and if you top off the water periodically to make sure the can is never exposed to air, there is no reason for your can to explode. I have done quite a bit of research before I posted this on my blog because I didn't want to share a recipe that isn't safe. After doing some research I have found that the (very slight) chance of the can exploding is usually the result of people who puncture their cans and don't fully submerge them in the water. So shame on them for not following directions!

By the way- Why does sweetened condensed milk turn into caramel when cooked? Because to make caramel you cook sugar on the stove and whisk in cream when the sugar melts and becomes a caramel color. 

Caramel=melted sugar + dairy

Sweetened condensed milk= Sugar+dairy

This recipe makes a thick (scrumptious) caramel. If you'd like your caramel to be looser, you can always scoop the caramel out of the can and simmer on medium-low heat, whisk a little cream into the mixture until you get desired consistency, and let cool! 

Sweet and Sour Meatballs

This is just a quick additional recipe I wanted to share. I have seen similar recipes posted on Pinterest lately, and I just wanted to share a quick appetizer that my mother learned from my Aunt many years ago. My mom was so excited about this quick and delicious recipe that she has continued making it frequently for many years. Some versions I have seen on Pinterest call for a bottle of BBQ sauce and a bottle of grape jelly, which may be tasty, but it certainly wouldn't taste very "sweet and sour". The combination of grape jelly and chili sauce is a perfect balance of flavors. 
    This recipe is very forgiving. I usually aim for about equal parts of grape jelly and chili sauce. If you want more sauce, you can use a little more chili sauce and grape jelly; if you want less sauce you can use less grape jelly and chili sauce. I have attached photographs of a pot of meatballs so you can gauge how much sauce the recipe makes.  I personally think the recipe is perfect as-is! 


Ingredients:
2 pounds of frozen meatballs (or homemade)
12 ounce bottle chili sauce
12 ounce jar of grape jelly

Optional: Pinch of red pepper flakes

Instructions: 
Stove-top method: 

1) Pour chili sauce, grape jelly, meatballs, and optional pepper flakes into a large heavy bottomed saucepan or dutch oven. 
2) Cook on low heat for about 2 hours. If you are in a hurry, cook on medium heat until sauce has combined nicely and meatballs are cooked through. (Like I said, this recipe is very forgiving and adaptable)

Crock Pot:
1)Put all ingredients in crock pot and cook on low for 3 hours.

So sorry for the quality of my pictures. They are all taken on my Iphone 4. I will have a new camera soon and I am very excited!

Chocolate Speckled Orange Bundt Cake with Dark Chocolate Ganache

My. Goodness. The combination of orange and chocolate is a match made in heaven, and often found in Italian desserts. This cake is moist, fragrant, and DELECTABLE. Seriously. This was one of those rare instances that I had to pat myself on the back after tasting this cake. I merged my grandmothers coffee cake recipe with a few ideas of my own, and developed this superb bundt cake.  I have to give the rest of this cake away because I find myself going back for "just a little sliver" of cake.... And those slivers add up!

Ingredients:

For the cake:
1 Stick softened unsalted butter
1 C. white sugar
2 eggs
1 C. buttermilk
1/2  tsp. Vanilla extract
1 tsp. Orange extract*
Zest of 1 large naval orange
2 C. AP flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
 6.8 ounce bar Hershey's dark chocolate (divided)**

*I used orange extract because the acidity of fruit juice can sometimes change the texture of a cake and make it tough. The extract was very cheap at Walmart. 
**Use whatever brand you like, as long as it's dark chocolate. I bought Hershey's because it was the most affordable and I am a poor college student. 

For the Ganache:
Remaining dark chocolate
1/2 C + 2 tbsp. heavy cream
Pinch of salt

Instructions:
1) Preheat oven to 350.  In large bowl or standing mixer, combine and beat butter, white sugar, eggs, buttermilk, orange extract, orange zest, and vanilla for 2 minutes. 
2)In separate bowl, gently combine flour, baking powder, salt, and baking soda. 
3) Gradually add dry ingredients to wet ingredients, and mix until completely combined. 
4) Take about 1/5 of the dark chocolate bar and chop it up finely. Fold chocolate into the cake batter. 
5) Pour batter into greased bundt pan.  Bake for 40-50 minutes, or until a toothpick comes out with moist crumbs or clean. Let the cake cool completely. 
6) Chop up remaining chocolate and put in a small bowl. 
7) Heat up heavy cream on the stove-top until it comes to a boil. Pour the cream over the chocolate and whisk until the chocolate is completely smooth. Add a pinch of salt and set aside until needed. 
8) Top the cooled cake with dark chocolate ganache.

Serves at least 8

Here you can see the orange zest peeking through the cake, and the rich, decadent ganache. 

The batter should be smooth with the exception of the chocolate speckles!

Jewish Coffee Cake

My Grandmother has been making this Jewish Coffee Cake for decades. Unfortunately, I learned about this recipe after she died, and I never got the chance to ask her where she learned this recipe, or who she got it from. She wasn't Jewish, and my mother and I don't know why this recipe is called "Jewish Coffee Cake". All we know is that it's DIVINE! It's moist, sweet, indulgent, and impressive enough to serve to any guest popping in for a chat and cup of tea. Recipes like this make me wonder why I ever purchased box cake mixes. Cakes are easy to make, and so cheap! Baking from scratch is a sweet way to show someone that you care enough about them to take the extra 15 minutes to make something special. 

Ingredients:
1 Stick softened salted butter
1 C. white sugar
2 eggs
1 C. buttermilk
1 tsp. Vanilla extract
2 C. AP flour
1 tsp. baking powder
1 tsp. baking soda


For the streusel: 
1/2 C. brown sugar
1/2 C. chopped nuts
1 tsp. cinnamon 

Instructions:
1) Preheat oven to 350. In large bowl or standing mixer, combine and beat butter, white sugar, eggs, buttermilk, and vanilla for 2 minutes. 
2)In separate bowl, sift together flour, baking powder, and baking soda. 
3) Gradually add dry ingredients to wet ingredients, and mix until completely combined. 
4) In a small bowl, combine streusel ingredients, and set aside. 
5) Pour 1/2 the batter into a greased bunt pan. 
6) Add half the streusel mix on top of batter. 
7) Top with remaining batter, then sprinkle remaining streusel mix on top. *
8) Bake for 40-50 minutes, or until a toothpick comes out with moist crumbs or clean.

Cool, cut, serve, and enjoy!
Serves at least 8

*It may seem like a small amount of batter for a standard sized bunt pan, but don't worry! The cake expands a great deal when baking in the oven.*

Look at that crumbly topping. God Bless America.

Butterscotch Blondies

Where do I begin? Blondie's are the white version of a brownie. They have a fudgey texture, are incredibly moist, and decadent beyond belief. Ever imagine what a brownie would taste like without the chocolate? This is it! This recipe is super adaptable. If you don't like butterscotch, use chocolate chips, mixed nuts, pieces of toffee, candy bar, you name it! Put whatever the heck you want in these bad boys! I'm actually having trouble typing right now because I have a batch of these Butterscotch Blondie's sitting on my counter, and I'm trying to resist going back for another one. 

Ingredients:

½ cup salted butter (one stick)

1 cup packed light brown sugar

1 egg

2 teaspoons vanilla

1 ¼ C. AP flour

¾ C. Butterscotch morsels

Optional: ½ C. chopped nuts

That's it! Seriously!

Instructions:

 1) Preheat oven to 350. Mix VERY soft or melted butter and brown sugar together in a bowl until they are well combined, and no chunks of butter are visible. 

2) Mix in vanilla and egg until fully incorporated

3)Gradually add in flour, and mix until you can't see any flour anymore. Don't over-mix. 

4) Add in your butterscotch morsels and/or nuts. 

5) Spread mixture in greased 8x8 pan. Bake 25-30 minutes, or until a toothpick comes out with moist crumbs or clean. If batter is attached to the toothpick, bake longer. 

6) Let cool, cut into approximately 20 small squares, and serve!

Absolutely perfect texture. Fudgey and creamy, yet firm enough to cut into squares without falling apart. 

Macaroni and Cheese

    I'm pretty sure it doesn't get any better than homemade macaroni and cheese on a cold winter day! This is my usual go-to recipe, except I had to omit the bacon, as I only had impostor turkey bacon on hand ( which is a no-go for me).   Mac and Cheese is very versatile, and you may sub out the cheddar cheese for whatever kind of cheese you prefer. I find that the sharp cheddar variety gives the mac and cheese a more traditional flavor, and it's usually pretty cheap. Another great combination of cheese is white cheddar, Gruyere, and Fontina. Make this dish with what you have on hand, and with ingredients that you enjoy!
Ingredients: 
2 tbsp. salted butter
2 tbsp. flour
2 cups heavy cream
3 cups shredded sharp cheddar cheese
1 teaspoon salt (or more, to taste)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
pinch red pepper flakes
pepper, to taste
2 cups elbow macaroni ( I used mini elbow macaroni that I found in Little Italy)
1/4 cup breadcrumbs
Fried thick cut bacon- technically optional... but very delicious

Instructions:
1) Preheat oven to 350. Boil macaroni until al dente. (the pasta should not be mushy. It should still have a slight bite to it)
2)In a large saucepan, melt butter. Add flour, and mix for about 2 minutes on medium-low heat. 
3)Add cream, salt, red pepper flakes, onion powder, garlic powder,  and pepper to pan. Stir until a slight boil develops. Cook for 1 minute.
4)Add cheese, and stir until completely melted into the sauce. 
5)Add cooked pasta to cheese sauce and stir until combined. 
6) Pour pasta mixture into a greased oven-safe dish (any size will work as long as the pasta is in at least a 1.5 - 2 inch thick layer) Sprinkle breadcrumbs over the top.
7) Bake 15-20 minutes, or until the sides are bubbling and the top is a golden color. 
8) Optional: add chopped up, fried bacon to the top of the macaroni and cheese

My Pink Gooseberry Pyrex ( I used two small baking dishes instead of one large dish)