Single- Serving Cake

Sometimes you just need a little treat in the evening.  This so simple recipe lets you have a piece of cake whenever you desire.  Keep some frosting in the fridge or ice cream and topping and you have a delicious treat anytime.

Single Serving Cake
2 boxes of cake mix: 1 angel food and the other any flavor of choice

Put both cake mixes in a large Ziploc bag.  Close the bag and mix together well.  Store.  When ready to have cake:
Spray a microwavable mug.
Put in 3 Tablespoons of the mix and 2 Tablespoons water.  Mix together.  Microwave for 1 minute.
Top with ice cream, frosting, fruit, whipped cream or whatever you want.

Ice Cream Bread

This is such a fun recipe and is really good.  It basically has just two ingredients, though we thought it tasted better to add some sugar, too. My grandchildren made it and felt such success.

Ice Cream Bread

2 1/2 cups ice cream, any flavor, softened
1 1/4 cup self-rising flour*

1/4 cup sugar

Add ins and toppings of choice:
chocolate chips
nuts
sprinkles
Nutella
Fruit or berries

Soften the ice cream so it is like soft serve ice cream.  Add the self-rise flour and sugar and mix well.
Add any mix-ins of your choice. Line a loaf pan with parchment.  Spray the parchment.  Spoon the batter into the pan.  Add any toppings of your choice.  Bake at 350 for 35-40 minutes.

 Shown is vanilla ice cream with chocolate chips on top.

*You can substitute the self- rising flour for 1 1/4 cup all purpose flour +1 1/2 teaspoon baking powder +1/2 teaspoon salt.

Favorite flavor combinations from online reviews:
Cookies and cream ice cream with chocolate chips
Vanilla with sprinkles
Butter pecan
Praline
Cherry Garcia

Sea Salt Caramel Chocolate Oreo Pie

Two of my kids made this together tonight.

1 package of Oreo's
1 cup (two sticks, 16 Tbsp.) of Butter, divided
2/3 cup Brown Sugar
1 1/4 Heavy Whipping Cream, divided
1 bag (12 oz.) chocolate chips (you can use dark or milk, we prefer milk)
Flaky sea salt, such as Kosher salt

Crust:
Finely crush the Oreo's (with a food processor, or in a bag with a rolling pin) and combine with 1 stick or 8 Tbsp. melted butter. Press into the bottom and sides of a pie pan and freeze for at least 10 minutes.

Caramel Layer:
In a small saucepan combine the remaining 8 Tbsp. of butter with the brown sugar and whisk constantly until the mixture begins to bubble, then for a additional minute. Remove from heat and slowly whisk in 1/4 cup whipping cream until smooth. Then let the Caramel cool for approximately 15 minutes before pouring over the crust, then chill in freezer for 30-45 minutes, but you don't want to let the caramel to completely freeze.

Chocolate Layer:
Pour the chocolate chips into a glass bowl and the whipping cream into a saucepan. Once the cream is at a simmer remove from heat and pour over chocolate chips and let sit for 5 minutes (or really until the chocolate chips begin to melt), then whisk until completely smooth. Pour the chocolate over the caramel and return to freezer for a final 30 minutes or put it, covered, into the fridge.
Before serving, sprinkle the sea salt over the pie.

This dessert is very rich but so delicious. My daughter chooses this as her "birthday cake" every year.

Monkey Bread with Caramel Topping

Ingredients:

16 frozen bread dough rolls

1/4 cup white sugar

1 TBSP cinnamon

1/4 cup butter

1/2 cup corn syrup

3/4 cup brown sugar

Thaw dough rolls in fridge in a sealed gallon-size plastic bag. Once thawed, cut each roll into fourths. Dry the plastic bag then add the white sugar and cinnamon, toss to mix. Add the cut up dough and toss to coat each piece. Place dough pieces evenly in the bottom of a Bundt pan. Cover and let it rise for 30 minutes. I warm my oven to 160 degrees then turn it off and put the pan in. 

20 minutes into the rise, melt the butter in a heavy bottomed small saucepan, add the brown sugar and corn syrup and stir until combined. Bring to a boil while stirring. Once you reach a boil take it off the heat and continue to stir for a minute. Let it rest for a couple minutes to cool before you pour 1/2 of it over the top of the rising bread dough.

Remove the cover and put back in the oven. Turn the oven on to heat to 350. Set the timer for 25 minutes. The dough will continue to rise as it heats up. Check the bread with about 5 minutes left. When it starts browning on top it is done. My oven is hot and cooked a bit faster.

Remove from oven and invert onto a plate slightly larger than the pan. Drizzle the rest of the syrup over the top. It may need to be warmed up a little to get to a drizzle state.

I combined a couple of different monkey bread recipes to make it exactly what I want. Enjoy!

Caramel Frosting

I made chocolate cupcakes yesterday and found an amazing caramel frosting to put in the cupcakes and frost the tops. I also attempted to make caramel lace but ended up with pearl sugar instead that I sprinkled on top.

Ingredients:

1/2 cup salted butter

1 cup brown sugar

1/4 cup milk

2 cups powdered sugar

Directions:

Melt butter in small saucepan.

Add the brown sugar and stir until combined. Bring it to a boil and boil for 2 minutes stirring constantly.

Add the milk and stir. Bring it back to a boil and immediately turn off the heat and take the pan off the burner. Stir until bubbling completely stops and leave pan and caramel to cool.

Once it is cool, transfer it to a mixing bowl and slowly add the powdered sugar, mixing well. Put it in a piping bag or container and decorate your cupcakes or just spread the frosting. Enjoy!

Original source: geniuskitchen.com