Tag: decadent

Cookies and Bars · Desserts

Caramel Cookie Bars

cathysmahaLeave a comment

Caramel Cookie Bars should be classified as a sin…but a very delicious one! Daughter, Megan, made these to take to friends that recently had a baby and she shared a piece with me. Oh my gosh! They are decadent and perfect for a special occasion.

Caramel Cookie Bars

INGREDIENTS:
  • 1 cup salted butter softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips/chopped chocolate use your favorite (I like a combination of milk and semi sweet)
  • 40 Werther’s Soft Caramels (this is 2 small packages)
  • 1/2 cup sweetened condesned milk
  • sea salt optional
DIRECTIONS:
  1. Preheat the oven to 350°.
  2. Prepare a 9×9 pan by lining it with parchment paper or spraying it with non stick spray.
  3. Measure out the chocolate chips/chopped chocolate into a bowl. Set aside.
  4. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
  5. Scrape the sides of the bowl and mix in the egg add vanilla.
  6. Once completely combined, stop the mixer and add in the flour, baking soda and salt.
  7. Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips/ chopped chocolate into the mixer and allow everything to mix together.
  8. Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing. Set the cookie dough aside.
  9. In a medium sauce pan over medium heat, stir to combine the caramels and sweetened condensed milk until smooth. Remove from heat and set aside.
  10. Divide the dough in half and press half into the bottom of your prepared 9×9 pan.
  11. Pour the caramel mixture on top of the cookie dough. Spread until evenly covered.
  12. Take large portions of the remaining cookie dough, flatten them in your hand and then place on top of the caramel.
  13. Bake in your 350° oven for 25-35 minutes, or until the top is golden brown and the center is just set.
  14. Sprinkle with sea salt, if desired.
  15. Let the cookie bars cool COMPLETELY before cutting.
  16. Cut the bars into your desired size and serve.
  17. Store in an air tight container for up to 3 days.

Recipe from CookingwithKarli.com

New Favorite

DUMP CAKE…decadent and sinfully simple

cathysmaha4 Comments

Dump Cake is NOT a low cal dessert but it is easy and delicious. My buddy, Jan, again shared this recipe with me. Somehow this recipe escaped me all these years and I wanted to research it’s origin. Research points to the original Heloise for this recipe, although I couldn’t confirm nor deny this fact.

What I can confirm…this is a decadent pleasure to enjoy ‘once in a blue moon.’

DUMP CAKE

1 can (21 ounce) cherry pie billing (or apple)
1 (20 ounce) can crushed pineapple
1 box yellow cake mix
1 stick margarine
1 cup chopped pecans
whipped cream

  • Place pie filling and pineapple in 9×13″ cake pan.
  • Sprinkle on top 1 box yellow cake mix.
  • Slice 1 stick margarine and place over cake mix.
  • Sprinkle 1 cup chopped pecans over the top.
  • Bake at 350 degrees for 50 minutes.
  • Serve with whipped cream and enjoy every bite!

 

Family Favorites · My Roots

Southern Pecan Pie…worthy decadence!

cathysmaha2 Comments

Pecan Pie is a favorite but I haven’t made one in 10+ years.  Recently a friend made one for a gathering and it was so wonderful, daughter Sarah and I decided to make one.  This recipe is from my trusted Farm Journal’s Country Cookbook (1972) and it did not disappoint.  However…note to self…

1) Use a deep pie pan to avoid the pie filling bubbling over in the oven and causing you to open all windows in the house while you are serenaded by the fire alarm and choking family.
2) Put aluminum foil in the bottom of the oven to avoid last-minute oven cleaning.
3) Put aluminum foil over the edges of the crust to avoid the crust burning.               (I remembered this one)
4) Put the above issues aside when savoring the decadent wonder of a slice of slightly warm pecan pie with fresh whipped cream.

SOUTHERN PECAN PIE

Unbaked 9″ pie shell
1 cup pecan halves
3 eggs
1 cup light corn syrup
1 tablespoon melted butter
1/2 teaspoon vanilla
1 cup sugar
1 tablespoon flour

  • Arrange nuts in pie shell.

  • Beat eggs; add and blend corn syrup, butter and vanilla.
  • Combine sugar and flour. Blend with egg mixture and pour over nuts in pie shell.
  • Let stand until nuts rise, so they’ll get a nice glaze during baking.
  • Bake in moderate oven, 375 degrees 40-50 minute or until filling is set. Cool.
  • Slice and serve with whipped cream.