Brown Sugar Vanilla Cake.

This recipe is one that I make all the time, but this time I used brown sugar instead of white sugar and it tasted great! Also I didn't include a recipe for frosting so just make ( or buy) a simple vanilla buttercream. This recipe can also be made with white sugar making it a classic yellow cake.

The ingredients:

3 TBSP butter milk

1/8 tsp baking soda

1 egg yolk

1/2 tsp vanilla extract

3 TBSP melted butter cooled

1/3 cup brown sugar
1/4 tsp salt

brown sugar for garnish

Grease and flour a jumbo muffin pan.

Whisk together the buttermilk and baking soda. And then whisk in the egg yolk, vanilla and melted butter.

In another bowl add the flour, brown sugar, and salt.

Whisk it together.

Add the buttermilk mixture to the flour mixture.

Mix them together.

Pour into two of the Jumbo muffin cups, and bake for 25 minutes.

Cool completely.

Cut each horizontally.

Spread with the frosting and garnish with brown sugar. Enjoy!

Microwave saltine toffee

My mom makes saltine toffee all the time and it tastes so good. It disappears in about a day ( one batch is made in a standard cookie sheet so we eat it fast ). I thought I would try it in the microwave. It worked amazingly and tasted exactly the same.

The ingredients:

2-4 saltine crackers

2 TBSP butter

2 TBSP brown sugar

1-2 TBSP chocolate chips.

Find a small square glass container and lightly grease with cooking spray.

Fill the bottom of the pan with the saltines.

Put the butter and brown sugar in a microwave safe glass container ( I would suggest a small liquid measuring cup ).

Microwave for 15 seconds and stir.

Microwave for 15 seconds and stir again.

Microwave for 15 more seconds and stir.

Pour over the saltines and spread evenly.

Microwave for a final 15 seconds.

Sprinkle the chocolate chips over the hot toffee and let them melt.

Spread the melted chocolate over the toffee. Refrigerate until the chocolate has hardened. Makes 1-2 servings. Enjoy!

Variation: add cinnamon and vanilla to the candy before you pour it over the saltines.

Pumpkin Spice Trifle

Finally it time to make the trifle. After three posts leading up to this moment it has finally arrived! The trifles are very rich and filling so I suggest you make them in 8 oz wide mouthed jars instead of wide mouthed pint jars which is way to much food. But as you see my first picture is one with a pint jar and 
it took me two sitting to finish. So here is:

The ingredients:

One batch of vanilla pudding

One batch of caramel sauce

One batch of pumpkin spice cake torn into pieces 

Whipped cream

8 oz wide mouthed jars

Put the cake in the bottom of your jar.

Drizzle caramel sauce over the cake

Put down a layer of pudding. My pudding was a bit chunky but it tasted fine.

Put more cake on top of the pudding.

Drizzle on more caramel sauce.

And finish with a layer of whipped cream.

And your done! This tastes so delicious and is very fun to make.

Pumpkin Spice Cake

This post was originally meant for Halloween. It was going to be mini pumpkins that were make by taking two mini bunt cakes and placing the bottoms together and holding it all together with frosting or glaze. But it went terribly wrong. The caramel that I put in the pan ( like a upside down praline cake ) 

was to thick and ruined the shape so the pumpkin idea was trashed, I had two choices. To make trifle or cake pops. So I chose the trifle.

The Ingredients:

4 TBSP butter

1/2 cup + 2 TBSP brown sugar

2 TBSP cream ( I used milk and thats why it failed )

2 eggs

3/4 cup + 2 TBSP sugar

1/4 cup + 2 TBSP oil

1/2 cup pumpkin
1 cup flour

1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/8 tsp cloves

Preheat the oven to 350˚F and grease and flour the pans.

In a pot mix the brown sugar, butter, and milk.

Over medium heat cook the sauce until the butter is melted and the sugar is dissolved.

Spoon into the mini bunt pan.

Next add the eggs, sugar, oil, and pumpkin to a bowl.

Whisk until blended.

In another bowl add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Whisk to blend.

And add the dry ingredients to the wet.

Whisk to blend ( again ).

Pour into mini bunt pan and bake for about 37 minutes.

This was the result. Not that rounded at all but still tasted vey good.

Here you can see the the caramel left in the pan. 

So I decided to tear the cake into chunks. And the best part was that the caramel had soaked into the cake a little bit so the cake had a delicious caramel taste.

Vanilla Pudding

This recipe is part of a group of recipes that when put together will make a delicious pumpkin spice trifle. The first part was the caramel sauce and this is the second part. The recipe that I am using is from Allrecipes.com and it was so good that I changed nothing.

The ingredients:

2 cups milk

1/2 cup sugar

3 TBSP corn starch

1/4 tsp salt

1 tsp vanilla

1 TBSP butter 

Measure your milk.

Heat the milk until the edges are bubbling. Remove from heat.

Add the sugar, cornstarch, and salt to a bowl.

Mix together.

And add to the hot milk.

And cook until thick enough to coat the back of a metal spoon. Do not let this boil.
 Remove from the heat.

Mix in the butter and vanilla.

Refrigerate with plastic wrap pressed on to the top. This prevents a skin forming on the top.
Your done! This is great on its own but if you wait a little bit longer you can see how to turn this into a trifle.