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.

Caramel Fudge Brownies Recipe

Caramel Fudge Brownies Recipe

INGREDIENTS:

BROWNIE:

• 1c. butter
• 2c. sugar
• 3 eggs
• 2 tsp. vanilla
• 1/2c. cocoa
• 1/2tsp. salt
• 2 c. flour
• 1c. milk
• 1 c. chopped pecans (optional)

CARAMEL:

• 32 Kraft caramels (unwrapped)
• 1/2c. butter
• 1 (14 oz.) can of sweetened condensed milk.

FUDGE GLAZE:

• 12oz. semi-sweet chocolate chips
• 12 T. butter (do not substitute margarine here!)

DIRECTIONS:

BROWNIE:

• Preheat oven to 350.
• Cream butter and sugar together. 
• Beat in eggs, cocoa, vanilla and salt.
• Add flour and milk (alternating them and mixing well in between).
• Spread evenly in greased jelly roll pan.
• Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
• Cool.  

CARAMEL:

• Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
• Stir this constantly to prevent scorching (about 6-8 minutes).
• Gently pour over cooled brownies and spread to edges.
• Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.

FUDGE GLAZE:

• Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
• Pour over cooled caramel and gently spread evenly over top
• Chill until top layer is hard and cut into bars.

Snickers Brownie Recipe

Snickers Brownie Recipe

Brownie Layer:

1 box fudge brownie mix (make sure it's a box that will make 9 x 13 in. brownies)

Ingredients called for on box

1/4 cup hot fudge topping

Nougat Layer:

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

2 (7-ounce) jars marshmallow creme

1/4 cup peanut butter

1 1/2 cups salted peanuts, roughly chopped

1 teaspoon vanilla

Caramel Layer:

1 (17-ounce) jar of caramel topping, preferably Mrs. Richardson's Butterscotch Caramel

Candy Bar Topping:

1 1/4 cups chocolate chips

1/4 cup peanut butter

Prepare brownie mix according to package directions for a 9x13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. (Make sure to follow the high altitude directions if you live at high altitude.) Cool completely.

Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme, peanut butter, and vanilla. Stir until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. (Stick brownies in the freezer for about 15 minutes to speed up the process.)

Place caramel, with the lid off, into the microwave and heat for two 30-second intervals, letting caramel rest for a few seconds between. Pour over nougat layer. Make sure to pour it evenly, covering as much of the nougat as possible. Spread with a spatula to cover any bare spots. Let cool. (Again, you can stick in the freezer for about 15 minutes.)

Place chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds, stir, then heat for another 30 seconds. Repeat until smooth. Pour over caramel, drizzling over as much of the surface as possible. Spread evenly over surface and place in fridge until chocolate is set. After chocolate has set, cut into squares and serve.

Spiced Caramel Apple Cupcakes Recipe

Spiced Caramel Apple Cupcakes Recipe

Recipe
1 box of spice cake mix (I used Ducan Hines)
3/4 cup unsweetened apple sauce
1/2 cup Caramel topping
1 granny smith apple peeled and grated
2 egg whites
1 egg yolk

Directions:  Put all ingredients into a large bowl and either mix by hand or use a mixer until well blended.  Bake cupcakes with liners in a muffin pan at 350 degrees for 22 min or until tooth pick comes out clean.  Let cupcakes cool in pan for about 10 min. then turn out onto a wire rack, and let cool completely before frosting.

Frosting
1 1/2 sticks or 3/4 cup butter
2 1/2 cup confectioners sugar
1/8 cup maple syrup
1/2  tsp.vanilla paste or extract
2 T milk

Directions:  soften butter and add the rest of ingredients.  Turn on mixer and beat until well combined.  After the frosting is made get it ready to pipe onto the cupcakes.  One of the tricks I learned years ago was to put the frosting in plastic wrap first then into the pastry bag.  I just fold the bottom up almost to the top then fold  the sides over.