Caramel Apple Mousse Cake Recipe

Caramel Apple Mousse Cake Recipe

Ingredients

Apple Cake
• 1 spice cake mix
• 3/4 cup apple sauce
• ½ cup milk
• 4 eggs
• 1/3 cup oil
• 2 apples, peeled and chopped
Caramel Mousse
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 16 oz whipped topping, thawed
• 1 cup caramel dip
Toppings
• 1/2 cup caramel dip
• 1/2 cup toasted pecans

Instructions Preheat oven to 400 degrees F. Line two cookie sheets with silicone liners or mist lightly with cooking spray and set aside. Meanwhile, in a medium bowl, sift together the flour, baking powder + salt. Cream together the butter and powdered sugar until blended. While it’s blending, crack your egg in a small bowl and beat it gently with your extracts of choice to combine. Add the egg/flavoring mixture and beat to incorporate. Gradually add the flour mixture until a soft dough forms. When most of the dough sticks to the paddle of your mixer, it should be ready. Also, SugarBelle says when she gently presses her finger to the dough, it yields rather than sticks. Turn your dough onto a flat, clean work space very lightly dusted with flour. Separate the dough into two even balls and make a nice dent in the middle of each. Take a butter knife and scrape some food coloring out from each bottle, then wipe the coloring into the dough ball dent (one color per ball). Now, here’s the cool trick: start folding the dough in and around the colored dent in the middle. When you work the dough outside—>in, it will decrease the likelihood you’ll get dye on your fingers once you’ve achieved the color you like, you’re ready to make cookies! Take a small Tablespoon-sized ball of dough from each color and press the dough balls together to form one big ball. Gently roll out the two-toned dough ball into a long snake shape. Starting from one end, roll up cinnamon roll-style until you have a swirly cookie. Roll the edges of the cookie in sprinkles, if desired. Bake the cookies for 7-8 minutes, rotating pans halfway through baking time. Do not overbake them! Allow to cool on the cookie sheets about 5 minutes before transferring to wire racks to cool completely. I’ve found this recipe easily makes two dozen cookies, and they stay quite moist and soft for several days when stored airtight.

Instructions

Apple Cake
1. Combine cake mix, apple sauce, milk, eggs and oil.
2. Stir in chopped apples.
3. Divide batter between two greased, round cake pans.
4. Bake at 350° for 25-30 minutes.
Caramel Mousse
5. In a large bowl, beat the cream cheese.
6. Add caramel dip, beat until smooth.
7. Beat in powdered sugar.
8. Fold in whipped topping.
Caramel Apple Mousse Cake
9. Allow the cakes to cool before cutting them in half.
10. Spread 1/4 of the caramel mousse on each of the 4 layers.
11. Spread caramel dip over the top layer of mousse and allow it to drip down the sides. Melt the caramel in the microwave beforehand, if needed.
12. Top the cake with toasted pecans.

Buttermilk-Blueberry Breakfast Cake Recipe

Buttermilk-Blueberry Breakfast Cake Recipe

Ingredients

 ½ cup unsalted butter, room temperature 

2 tsp. lemon zest or more — zest from 

1 large lemon ⅞ cup* + 1 tablespoon sugar** 

1 egg, room temperature 

1 tsp. vanilla 

2 cups flour (set aside ¼ cup of this to toss with the blueberries) 

2 tsp. baking powder 

1 tsp. kosher salt

2 cups fresh blueberries 

½ cup buttermilk*** ⅞ cup = ¾ cup + 2 tablespoons 

This 1 tablespoon is for sprinkling on top To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe. Directions 1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. 2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. 3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. 4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Apple Cinnamon Crumb Cake Recipe

Apple Cinnamon Crumb Cake Recipe

Ingredients

Crumb Topping
• 1 cup AP flour
• 1/4 cup sugar
• 1/3 cup dark brown sugar
• 1 and 1/4 tsp. teaspoons ground cinnamon
• pinch freshly grated nutmeg
• 1/4 tsp. salt
• 3.5 ounces (7 Tablespoons) unsalted butter-melted
Apple Cake
• 5 ounces unsalted butter
• 3/4 cup sugar
• 1/4 cup light brown sugar
• 2 eggs
• 1 tsp. vanilla extract
• 8 ounces sour cream
• 1 and 1/2 cups AP flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. fresh grated nutmeg
• 1&1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup diced granny smith apple (this is about 1 large apple)

Instructions

Crumb Topping
1. Mix all dry ingredients together in bowl.
2. Pour in melted butter and mix together with a fork making sure everyone gets coated. Set aside.
Apple Cake
3. Preheat oven to 350 degrees. Spray an 8x8" square pan with non-stick and line with parchment.
4. Cream butter and sugars till light and fluffy.
5. Mix in eggs and vanilla.
6. Alternate adding dries and sour cream starting and ending with dries.
7. Stir in diced apples and pour batter into prepared pan. Even it out with a spatula if needed.
8. Top with crumb topping and bake at 350 degrees for 50-55 minutes till toothpick inserted comes out clean.

Bailey's Caramel Irish Cream Cake

Bailey's Caramel Irish Cream Cake

Chocolate Cake(recipe follows)


Chocolate-Caramel Ganache(recipe follows)


Bailey’s Buttercream Frosting(recipe follows)


Store bought Caramel Sauce


Deeply Dark Devil’s Food Cake

1 1/2 cups all-purpose flour


2 tsp baking powder


3/4 tsp baking soda


3/4 tsp salt


11 TBSP unsalted butter, softened


1 1/2 cups granulated sugar


2/3 cup Dutch-processed cocoa powder


2 large eggs


1 tsp vanilla


1 1/3 cups warm water

1. Preheat oven to 325F. Grease two 9 inch cake rounds and dust with flour.
2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
3. Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additons alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
4. Bake cake for 45-55 mintues. Cool cake for 20 minutes after baking.
5. Remove cake from pan and let cool completely before frosting.

Source: The Cake Book by Tish Boyle

Bailey’s Buttercream Frosting

3 large eggs


4 large egg yolks


½ cup water


2 cups sugar


3 cups of butter, at room temperature


½ tsp salt


4 TBSP Bailey’s Caramel Irish Cream

Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes. In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234 and 240F on a candy thermometer. Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture., mixing on low speed the entire time. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes. Stir in the salt and Irish Cream.

Chocolate-Caramel Ganache

10 ounces bittersweet chocolate, finely chopped


1 cup heavy whipping cream


10 caramel candies, unwrapped

Place the chocolate in a medium bowl. Heat the cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely. Pour the hot mixture over the chocolate and stir until melted.
Source: Both Ganache and Buttercream are adapted from The Pastry Queen by Rebecca Rather with Alison Oresman

To Assemble: First off I made mini cakes and therefore my cakes look different than the instructions I am going to give you. I did not put buttercream between any of the layers, nor did I make 4 layers. You can mix and match however you like.
Take your two 9-inch cake and  cut each one of those layers horizontally in half(so you should have 4 layers). Place the bottom layer on a cake plate. Spread a thick blanket of frosting on top. Add the second layer. This time spread the chocolate-caramel ganache on that layer. Place third layer on top of that and spread more buttercream. Place forth layer and frost the top and sides of the cake with remaining frosting. Drizzle store bought caramel over the cake, however much you would like. Place cake in refrigerator until ready to serve.

Cake Batter Chocolate Chip Cookies Recipe

Cake Batter Chocolate Chip Cookies Recipe

Ingredients:

1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow or white boxed cake mix
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1.5 teaspoons vanilla
1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup sprinkles

Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.

Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.

Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.

Preheat oven to 350 degrees.

Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool.

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Birthday Cake Seven Layer Bars Recipe

Birthday Cake Seven Layer Bars Recipe

1 box Funfetti cake mix

1 egg
1/2 cup melted butter
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup sprinkles
3/4 cup miniature marshmallows
1/2 cup (roughly about 10-12) Birthday Cake Golden Oreos, roughly crushed
1/2 cup (roughly about 10-12) Birthday Cake Oreos, roughly crushed
2 boxes Cupcake Bites*
1 (14 oz) can sweetened condensed milk

1. Preheat oven to 350 degrees F. Line a 13×9 inch pan with foil, extending edges of foil over the sides of the pan. Mist lightly with cooking spray.
2. In a large bowl, combine the cake mix, egg and melted butter until a soft dough forms. Press into prepared pan in an even layer, and bake for approx. 10 minutes.
3. Remove from oven and immediately top with the semi-sweet chips, the white chips, sprinkles, 2 types of crushed Oreos, cupcake bites and marshmallows evenly. *However, I find the marshmallows cook best when they’re put on as the first layer, then covered with the remaining ingredients* Drizzle the can of scmilk on top.
4. Return to the oven and continue to bake for 15-20 minutes or until the top is bubbly and golden. Allow to cool to room temperature before cutting into bars. Store airtight, at room temperature, for several days. These taste really good at room temperature or slightly warmed! So gooey!

Ginger Ale Pound Cake

Ginger Ale Pound Cake

1 cup unsalted butter, at room temperature
½ cup shortening
3 cups granulated sugar
5 eggs, at room temperature
3 cups cake flour
1 cup ginger ale (I used Canada Dry), at room temperature
½ tsp. lemon extract
½ tsp. vanilla extract
½ tsp. salt

Preheat oven to 300F.

Spray a 10” tube or Bundt pan with baking spray.

Using a stand mixer with a paddle attachment cream together butter, shortening, and sugar on medium high speed until mixture is light and fluffy, about 5 minutes.

Add extracts and salt and beat for another minute.

Add eggs one at a time, scraping down the bowl after each addition.

Alternating add flour, then soda, then flour, then soda, and end with flour.

Spoon or scoop (I find an ice cream scoop works best for this) batter into the prepared pan.

Bake for 1 hour and 40 minutes or until a knife or wooden skewer when inserted comes out clean.

Cool for 10 minutes on a wire rack.

Remove from pan and glaze.

Ginger Ale Glaze:
This recipe is an estimate basically I put about 2 cups of sifted powdered sugar and started with about ¼ cup of ginger ale. If you like a thicker glaze you might use less ginger ale or if you want a thinner glaze add more. Also if you want more glaze then you may have to make some more. After I glazed it the first time I went back and made some more.

Funfetti Whoopie Pies

Funfetti Whoopie Pies

Cookies:

2 sticks softened butter
1 1/4 cup sugar
2 teaspoons vanilla
1 teaspoon imitation butter flavor
1 egg
2 cups cake flour
2/3 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup colored sprinkles (I used the long kind)
More sprinkles for rolling (I used the little round kind)

Beat the butter and sugar on high speed for about 5 minutes or until fluffy. Add the vanilla, butter flavor, and egg. Beat until well combined. Sift in the flours, soda, and salt. Mix to combine. Stir in the sprinkles. Chill the dough. If you're in a hurry, throw in in the freezer. I put it in a gallon ziploc bag and pounded it down flat so it would get cold faster. Preheat the oven to 375º. Take a small piece of the dough, dip in the sprinkles and roll into a ball and place on the baking sheet. Repeat until the sheet is filled. Bake about 7 minutes. Keep the remaining dough in the freezer while the other are baking. They will flatten out as the bake and puff up a little when they're done. Sandwich cooled cookies together with filling if desired (recipe below).

Filling:

1/2 cup heavy cream
1 teaspoon vanilla
2 cups powdered sugar
2 sticks cold butter, chopped into small cubes
2 tablespoons sprinkles (I used the little round ones)

Beat the cream and vanilla until slightly thickened. Beat in the powdered sugar until thick and smooth. Beat in about one fourth of the cold butter cubes at a time on high speed. Beat for about 10 minutes on high speed in your stand mixer until smooth. Don't be afraid if it looks weird at first. Just keep beating! Fold in the sprinkles. Use to fill cooled cookies.

Cake Batter Pancakes

Cake Batter Pancakes

Pancakes

1

cup Original Bisquick® mix

1

cup Betty Crocker® SuperMoist® yellow cake mix

3

tablespoons candy sprinkles

1

cup milk

1

teaspoon vanilla

2

eggs

Glaze and Garnish

1

cup powdered sugar

1 1/2

teaspoons milk

1/2

teaspoon vanilla

Additional candy sprinkles

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2. In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
3. In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
4. To serve, top each serving with glaze and additional candy sprinkles.

Makes 4 servings (3 pancakes each)

(Source)