Monday, August 31, 2015

Caramel-Pecan Brownies

Dark chocolate brownies layered with chewy caramel and crunchy pecans - who knew brownies could get any better?..

Caramel-Pecan Brownies

Servings: 32 servings, 1 brownie (44 g) each
  • 4 oz. Baker's Premium 70% Cacao Dark Chocolate
  • 3/4 cup butter
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 cup flour
  • 1-1/2 pkg. (269 g each) Kraft Caramels (51 caramels)
  • 1/3 cup whipping cream
  • 2 cups pecan halves, divided



Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until well blended. Spread half the batter into prepared pan.

Bake 20 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Stir in 1 cup nuts.

Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 25 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to lift brownies from pan before cutting to serve.


Brownies can also be baked in a 13x9-inch baking dish. Just reduce the oven temperature by 25°F.

Store cut brownies in tightly covered container at room temperature.

Toasting nuts gives them more flavour. To toast nuts, spread them in single layer on baking sheet. Bake at 350°F for 12 to 15 min. or until lightly toasted, stirring occasionally. Cool completely before using.

Thursday, August 20, 2015

Caramel Apple Pie Cookies

I have tried these and everyone that loves pie, love these. I use a 21 oz can of apple filling (Had about 1/2 cup left). With the two pie crusts I can get about 17 (mason jar lid size). Also, I cut the “cookie size” out first, then layer with caramel, apple filling, and crust strips. Eggs wash. Drizzle with your sugar, nutmeg, and cinnamon. The temp on my stove , set at 350 degrees makes them just fine at about 25-30 minutes. I made mine for a style show, babyshower, and just because. Going to try cherry and peach next!

Recipe >> Caramel Apple Pie Cookies @

Tuesday, August 11, 2015

No Bake Oreo Cheesecake

I have made a version of no bake cheesecake that will last a week in the fridge using heavy cream. The key is to use clear unflavored gelatin mixed into the cream cheese mixture before folding in the whipped cream and refrigerating for at least 4 hours to set. You will bloom the gelatin into about 1/2 cup water while you beat the cream cheese, vanilla and sugar until fluffy. Heat the gelatin over low heat but do not boil. Stream gelatin into the cream cheese mixture as you beat it. Quickly fold in whipped cream, our onto prepared crust and refrigerate. Making it this way makes the cheesecake less sweet.

Recipe >> No Bake Oreo Cheesecake @

Monday, August 10, 2015

Peanut Butter Blondies

These were YUM!! Yum yum yum. I doubled the batch to make for my husband to take to work. I also added some chocolate chips and white chocolate chips. On top added chopped up peanuts, drizzled with choc,white choc and peanut butter choc. Delish! I also made a gluten free batch with gluten free flour. They turned out just great!

Recipe >> Peanut Butter Blondies @

Tuesday, August 4, 2015

Lunch Lady Brownies

I made these yesterday for the first time and will be making them again. I did add a little espresso powder to both the batter and the frosting, about 1 teaspoon each, just enough to enhance the chocolate. I also added a little sea salt after I frosted them for that sweet salty flavor. The texture is so creamy! I will definitely be making them again.

Recipe >> Lunch Lady Brownies @