Megans Munchies » caramel

Messy Dallas Cakes by Madison

megan — Wed, 21 Mar 2012 00:04:48 +0000

Hi Megan’s Munchies readers! Megan has been requesting a guest post from me, and I am excited to share my Messy Dallas Cakes. I combined several ideas from other recipes and created these delicious treats. You can see more cupcake creations at my blog, madi-cakesblog.blogspot.com. Hope you enjoy this guest post!

My favorite cupcake flavor is red velvet, so I wanted to ensure I incorporated that. On another blog, I found Frappuccino cupcakes that inspired my creation even more. Some of these cupcakes, I filled in the center with caramel, and some I just drizzled caramel and chocolate. This is a simple cupcake but is also very messy! If you want to save time, you can put foil under the cupcakes while you drizzle. Then put them on a paper plate to let them harden. Put them in the fridge before serving.

When frosting, I used #10(round tip), but you are the creator, so use whatever you like! Now, here is something you need to know, I used chocolate and caramel syrup from the store but if you have a recipe and want to make it do that! The syrup is very drippy and not as firm.

Messy Dallas Cupcakes

Ingredients

1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Frosting for Messy Dallas Cupcakes:

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.
Frost the cupcakes.
Store leftover frosting in the refrigerator after use.

* For the drizzle you can do whatever you like!!

Happy Baking!!

Madison

Holy Yum! Soft Pretzel Samoas

megan — Mon, 02 Nov 2009 02:58:08 +0000

Who can resist a pretzel topped with chocolate, coconut, and caramel? I sure can’t! Soft pretzels are one of my favorite indulgences, and I have been craving them since I had a Texas size pretzel at the State Fair. When I saw these Soft Pretzel Samoas @ Big Red Kitchen, my soft pretzel cravings quadrupled! These ooey gooey pretzels are amazingly quick and easy to make. Visit Big Red Kitchen for the details on how to create these tempting treats for yourself.

Holy Yum! Black Bottomed Caramel Pumpkin Cheesecakes

megan — Fri, 18 Sep 2009 12:58:47 +0000

I had the pleasure of meeting Jenny of Picky Palate recently at the General Mills Eat & Greet. Not only does she have a fabulous blog, she is also an amazing and sweet woman. I was so glad to get a chance to meet her. Leave it to Jenny to tuck all of my favorite flavors into a tiny compact treat. These Black Bottomed Mini Caramel Pumpkin Cheesecakes combine pumpkin, spices, oreos, and caramel and are topped off with the fabulous Pumpkin Spice Kisses that made their appearance last year. Just look at that caramel oozing off these Fall sweets.

This recipe is very easy to make and does not require a long list of ingredients. It is also a good excuse to buy a bag of the Pumpkin Spice Kisses. If you are a pumpkin lover and you haven’t tried these kisses…WHAT ARE YOU WAITING FOR? You are missing out. Go grab a bag now!

Chocolate Chip, Oats ‘n Caramel Cookie Squares

megan — Mon, 24 Aug 2009 09:45:05 +0000

Chocolate chips, oats, and caramel…is there any better combination? These cookie bars are so decadent and delicious! I recently received a cookbook filled with Pillsbury Bake-Off recipes. When I saw these Chocolate Chip, Oats ‘n Caramel Cookie Squares on the front, I knew I had to make them. These layered bars are so simple to make and require few ingredients. If you can’t see the walnuts in the pictures, it is because I didn’t add any. I am sure they taste just as wonderful with them. Be sure to let the bars cool completely before cutting, or they will fall apart. When cutting the bars, use a knife dipped in warm water for a clean cut. Enjoy!!!!

Chocolate Chip, Oats ‘n Caramel Cookie Squares

Ingredients:

1 roll (16.5 oz) refrigerated chocolate chip cookies

1 cup quick-cooking oats

2/3 cup cup caramel ice cream topping

5 tbsps all purpose flour

1 tsp vanilla

3/4 cup walnuts

1 cup chocolate chips

Directions:

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
Bake 10 to 12 minutes or until dough puffs and appears dry.
In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

Holy Yum! Banana Upside Down Muffins

megan — Wed, 15 Jul 2009 10:14:37 +0000

Look at the caramelized topping on these amazing muffins! These Banana Upside Down Muffins from Amanda’s Cookin’ definitely deserve a Holy Yum!! I would love to have a taste of these treats that are just bursting with flavors of brown sugar, bananas, and rum! Wouldn’t these taste fabulous for breakfast paired with a cup of coffee? YUM!