Wednesday, June 19, 2013

Caramel Cream Cake



This recipe came from Southern Living.  It is fantastic!!!
Caramel Cream Cake

1 cup finely chopped sweetened flaked coconut
Pecan Pie Cake Batter

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup finely chopped pecans, toasted


Pecan Pie Filling

1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract


1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract


1 cup finely chopped pecans, toasted
1 cup sweetened flaked coconut, toasted
Garnishes: raspberries, fresh mint sprig

Preparation


1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; See Pecan Pie Cake Batter below



Preparation


1. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans.

3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Use immediately.



4. Spoon batter into 3 greased and floured 9-inch cake pans.

5. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Preparation for filling


1. Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.
Cream Cheese Frosting

3. Spread Pecan Pie Filling between layers.

Preparation for cream cheese frosting


1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.





Black Bottomed Mini Caramel Pumpkin Cheesecake Bites



Beautiful Presentation!!

This recipe came from the Picky Palate. I have made them for a couple of years at the holidays and they are fantastic. They really add to your cookie and dessert trays!

8 whole Oreos, finely ground in food processor
1 1/2 Tablespoons melted butter
8 oz softened cream cheese
1/2 Cup granulated sugar
1/2 Cup pumpkin puree (I used Libby’s)
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
3 Litehouse Lowfat caramel dip (comes in a package of 6 20z little cups), or caramel ice cream topping

12 Pumpkin Spice Hershey Kisses, unwrapped (if you can’t find those pesky pumpkin kisses, the original chocolate ones are great too)

1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.

2. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Pour evenly into the 12 cups filling about 3/4 way full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.

3. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Pumpkin Spice Hershey Kiss. Refrigerate until ready to serve.

12 mini cheesecakes



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