Monday, October 29, 2012

Salted Caramel Chocolate Cupcakes

This is maybe the best frosting I've tasted in a long time - so yummy!! Who needs the cake to go w/ it? ;) But, if you do, then I adjusted a box mix a little to make it yummier!

1 box Pillsbury Devils Food cake mix (or whatever you like to use)
4 eggs
1/2 cup veg. oil
1 cup milk

Mix until well combined. I used the Mini Muffin Tray and Small Round Mold. Preheat oven to 340 and place the muffin tray and mold next to each other on the Large Perforated Baking Sheet. Fill the muffin tray about 2/3 full and then fill the mold with remaining batter. Bake for 18 minutes, remove Muffin tray but keep mold in oven and bake the Mold an additional 8-10 minutes until toothpick inserted comes out clean. Let cool completely. Because I wanted to get them done sooner rather than later, after about 15 minutes, I put the cupcakes in the freezer for about 5 minutes, then I unmolded them super quickly and easily! I frosted right away.

Adapted from this delicious recipe and of course I altered it a bit:
Salted Caramel Mocha Brownie cups
  • 1/2 cup butter (normally I prefer unsalted butter but due to the nature of this treat, I used salted this time, not sure it makes much of a difference)
  • 1/2 cup Crisco
  • 1 tsp Vanilla
  • 4 - 4 1/2 cups powdered sugar (this is 1 lb box plus 1/2 - 3/4 cup extra)
  • 1/2 cup caramel sauce - I happened to have homemade salted caramel in my fridge, so I used it - SOOO good and worth the homemade if you have the time; I used this recipe - salted caramel sauce. Make sure it is room temperature or microwave for just a few seconds. IF you want to cheat, then use 1/2 cup store bought caramel sauce and 1 tsp sea salt, and I'm sure it would taste almost just as good. ;) Mix the salt into caramel and let sit while you make the frosting.
  • 1 tsp milk
Beat butter, crisco and vanilla for about 3-4 minutes. Slowly add powdered sugar. (I used the whole 1 lb box first, then added another 1/2 cup after adding the caramel and milk...the original recipes says to add all sugar first and then add caramel and milk.) Frosting will be pretty thick, I added a splash of milk next, then add in the salted caramel sauce and mix well. Add milk, or more milk, if needed to thin out. Then frost those cupcakes & cake and drizzle caramel on top; sprinkle some more sea salt on top if you want. Then, I added some candy corn since these are for the preschool pumpkin patch family outing tonight. ENJOY!!

The one thing I didn't do but wish I had is filled the cupcakes w/ a little a caramel or bake them with a rolo or some caramel candy in the middle - adds a little something extra and brings the flavors together more.

WARNING - if you like caramel - OMG!! IF you are not a huge fan of caramel, don't make these ;)

Wednesday, October 3, 2012

Halloween Scotcheroo Treats

This is a new version of your Rice Krispie Treat without the messy marshmallows. AND, it works awesome in all Demarle products - flexipat, any mold, any flexipan tray - the possibilities are endless and just in time for some  fun and yummy halloween themed treats!
(I tried these at a Demarle team training last night thanks to Maxine! She brought them to share along with the recipe ripped out of a magazine, so I'm not quite sure where the recipe originated and cannot give credit where credit is due, sorry!)

  • 1 cup Karo Light Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups butterscotch chips
  • candies for decorating
  • frosting OR melted chocolate for decorating
1. cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. OR, better yet - do this all in your Large Round Mold in the microwave and don't deal with the mess on the stove in a pot. Follow the same steps but keep checking and stirring every 30-60 seconds.

2. Pour into the Flexipat, any Flexipan Mold or divide into any tray - above is a picture of them in the Medium Tartlet Tray.

3. Melt chocolate and butterscotch chips together in saucepan over low heat (or in microwave in small mold at 50% power), stirring constantly. Spread over cereal.

4. Cool at least 45 minutes, or until firm. If desired, pipe frosting to form Halloween shapes or words, use candies and frosting to create fun halloween shapes. The photo above uses candy corn, mini marshmallows (Jelly Bellys would also work well for eyes), maraschino cherries and cocount to create some bunnies or cats.

Monday, August 13, 2012

Missy's Cake

My friend, Missy, has asked me to trade "date night babysitting" for treats - UM, OKAY!! :)
I love baking and am trying to do it less for our house so I don't eat as much, so this is a great swap for me...I get to bake, try new things and take it to her :)

Her 30th birthday party (80's theme, purple & silver) was last night and for her cake, she asked me to make chocolate cake with cream cheese frosting. The funny thing is, I hate cream cheese - there are very few things I would actually say that I "hate" but cream cheese (and blueberries) are at the top of the list. SO, I told her I would try it. Luckily, most everyone else likes cream cheese, especially in frosting, so it's not hard to find my taste testers. So, I originally tried an all home-made from scratch chocolate cake, which she liked. But, then I had her try the Kahlua, here is the recipe we ended up with.

Kahlua Cake (view recipe here - Except this time I used Pillsbury Dark Chocolate Cake mix and dark chocolate chips - yummo!!

I made 40 mini cupcakes (baked at 325 for 15 minutes) and 1 small round cake (baked in small round mold at 325 for about 25 minutes) using 2 batches of this recipe...there was even more batter leftover, so you could easily make 40 regular cupcakes probably out of 2 batches
For the Cream Cheese Frosting:
6-8 ounces crisco (recipes call for butter, which is supposed to taste better; however, I needed the frosting to be stiff enough to decorate the cupcakes and I found that butter made the frosting way too soft...I found that out by using butter first and had a huge batch of frosting I couldn't use, so I ended up using it to frost the small cake for her)
8 ounces cream cheese, NOT at room temperature (having it cold helps to make the frosting stiffer)
5 cups powdered sugar
1-2 tsp vanilla extract depending on your liking
(1/4 tsp of Wilton food coloring gel, I used Violet)
Using the whisk attachment, whip the crisco and cream cheese on high speed for about 3-4 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar 1/2 cup at a time until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary. If not frosting that day, store the frosting in tupperware in fridge and pull out to bring to room temperature before frosting. You may need to rewhip before frosting.

Cake and cupcakes using this frosting are fine to sit out 1-2 days, no need to refrigerate.

Friday, July 20, 2012

Molten Chocolate Lava Cakes

  • 1/2 cup unsalted butter, plus more to butter the molds
  • 4 ounces bittersweet chocolate, preferably Valrhona or Ghiradelli - or use Semi-sweet for a bit sweeter chocolate. I liked both; Joe preferred semi-sweet :)
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 teaspoons flour (I think you could omit to make flourless...this dessert is also known as "flourless cake")

  • Preheat oven to 425 degrees.
    Ideally, use a Demarle Tray (I used the straight muffin tray). If you cannot, spray 4 custard cups with Pam and place on cookie sheet, or use butter and flour.
  • Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
  • Meanwhile beat the eggs and sugar until light and thick. Mix chocolate and butter well. Pour in egg mixture and beat until combined, then add flour and mix just til combine.
  • Bake for about 8-10 minutes until sides are cooked and top is still glossy and undone looking. My first attempt, I cooked too long and although it tasted good, it did not have the chocolatey goodness oozing out of the middle when cut open - which is the whole point of it being "Lava" cake ;)
  • Let cool a couple minutes, then invert onto serving plate. Dust with powdered sugar or serve with a raspberry sauce or whipped cream.
  • Wednesday, June 27, 2012

    Simple Shortbread Cookies

    Simple Shortbread Cookie Recipe... SO yummy with your morning coffee!
    (from Demarle at Home's FB page -

     1 1/4 cup(s) all-purpose flour
    1 teaspoon(s) salt
    1/4 cup(s) sugar, plus more for sprinkling
    ... 1 stick(s) unsalted butter, softened

    Preheat the oven to 325°. Place Butterfly Tray on Baking Sheet. In a large bowl, combine the flour with the salt and the 1/4 cup of sugar. Using your fingers, rub in the butter until the mixture is the texture of sand. Gently knead the dough just until it comes together. Roll the dough into small balls and transfer into the butterfly tray while pressing down to form the butterfly mold.

    Prick the dough all over with a fork and lightly sprinkle the top with sugar. Bake for about 15 minutes, or until pale golden and just cooked through. Serve warm or at room temperature.

    Thursday, May 17, 2012

    Mini Boston Cream Pie...cakes

    One reason I love Bostom Cream Pie is because most of them do not include pie crust...which is my least favorite thing about desserts! And when they do, they are so yummy that the crust is just a plate anyhow!

    Callie has her first ballet recital tonight and it's a dessert potluck, so I was just trying to think of something yummy and easy to bring. And, I give you Mini Bostom Creamcakes (mini cupcakes basicallly). And, this is more like a "semi-homemade" recipe...easy and not from "scratch" so to speak.

    1 package yellow cake mix                              
    1 cup milk (cold)
    1 package vanilla flavor instant pudding (serving size)
    1 1/2 cups thawed Cool Whip
    4 squares semi-sweet chocolate (baker)
    Preheat oven to 340 degrees F. Place mini muffin or medium tartlet tray on baking sheet (and don't bother messing with muffin cups or grease). Prepare cake batter and pour into tray. Bake for 15 minutes if using mini muffin or medium tartlet tray. Otherwise follow box directions if using normal size cupcake pan. Cool in pans 10 min. Remove to wire racks; cool completely.
    2Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
    3Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring about every 30 seconds. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.

    Monday, April 2, 2012

    Lemon Bundt Cake

    Easy, yummy, lemony goodness...
    1 box Lemon cake mix
    1 box (3.4 oz size) of instant lemon JELLO pudding mix
    4 eggs
    1 cup water
    1/3 cup vegetable oil

    Mix the above ingredients on medium for 2-3 minutes until blended well and smooth.
    Preheat oven to 350. Place your Bundt mold on your perforated baking sheet and pour mixture into mold.
    Bake at 350 for about 45 minutes. Let cool about 10 minutes then invert onto plate.

    For icing, combine powdered sugar with lemon juice (start with about 1 cup p. sugar with 1 tbsp juice) and combine until you have a smooth runny consistency. Pour over or brush on the cake. The one pictured was a bit thick, but tasted good still!

    Thursday, February 2, 2012

    Lemon Cookie Goodness

    What to do when you receive a bag full of lemons? You come up with multiple ways to use them :)
    So, here is the first way...Lemon cookies (inspired by

    • 1 (18.25 oz) package lemon or yellow cake mix - I had yellow, so I went with that instead, just less lemony flavor. Also, just an fyi - Duncan Hines changed their packages to 15 oz now, so beware that may mess up your recipe. I used Pillsbury cake mix
    • 2 eggs
    • 1/3 cup vegetable oil
    • Zest of 2 lemons
    • 2 Tbsp lemon juice (the real stuff)
    • 1/2 tsp vanilla
    • 1/3 cup powdered sugar
    • Preheat oven to 375. Place your silpat on your perforated baking sheet
    • Pour cake mix into large bowl; mix in eggs, oil, lemon zest, lemon juice and vanilla until well blended.
    • Pour the sugar into a bowl
    • Using a cookie scooper (I think this is easiest), drop spoonfuls of dough into bowl and roll into sugar until coated. I think it's a tad easier if you refrigerate the dough for a little bit, then roll the dough into a ball, then roll in sugar.
    • Place on silpat and cook for 10 minutes, til edges are barely starting to brown on edge. But, seriously, 10 minutes was perfect!