Tag: Sweet Treats

Tropical Escape – Pineapple Upside Down Cake

April 19, 2018 3:00 AM April 19, 2018

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In a family filled with pie-lovers I find myself one of the few that prefers cake. I love the texture of cake, the diversity of flavors and of course, I…

In a family filled with pie-lovers I find myself one of the few that prefers cake. I love the texture of cake, the diversity of flavors and of course, I LOVE the frosting. 😋 Although Aaron lies firmly on the pie-loving side, I can always entice him with my Tropical Pineapple Upside-Down Cake! This twist to the original cake takes the flavor and texture to a whole new level. 🙌🏼

Gather Your Ingredients

This shopping trip Betty Crocker was my cake mix winner, and let’s be serious, she never disappoints. Overall I do not have a preference on cake mix brands – I usually just go with the best price at the time. Pineapple slices and maraschino cherries were next in the cart, followed by the secret ingredient! What makes this Pineapple Upside-Down cake Tropical is shredded unsweetened coconut. 🤗 It truly makes all the difference! Before we get started drain the pineapple juice into a measuring cup. Add water to the pineapple juice to measure 1 cup. Set to the side for use later.

After melting the butter in the bottom of your pan(s). Add the brown sugar and spread around evenly. Next, carefully arrange your pineapple slices and cherries. Feel free to puzzle piece as many as you like in the single layer!!!

Cake Time

Once your top is arranged set it off to the side. Begin prepping your cake mix as instructed on the box; substituting your 1 cup pineapple water for the 1 cup water it calls for. In addition, add 1 cup of coconut to the mix. Mix well and add to prepped cake pans (pour over pineapples). Bake for 42-48 minutes, or until a knife-to-the-center comes out clean. Skor the edges to release the pan. Place a serving plate upside down onto pan; turn plate and pan over. Let pan sit over the cake for 5 minutes so the brown sugar topping can soak into the cake. Remove pan and let cool.

Let me know what you think!

Are you a pie-lover or a cake-lover? I’d love to hear in the comments! 👇🏼👇🏼👇🏼

xo,

Carolyn

PSA – All the recipes on the blog are printer friendly! 🖨

5 from 5 votes

Tropical - Pineapple Upside-Down Cake

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

1/4 cup Butter or Margarine
1 cup Packed Brown Sugar
1 can (20 oz) Pineapple Slices in juice, drained, juice reserved
1 jar (6 oz) Maraschino Cherries without stems, drained
1 cup Shredded Coconut unsweetened
1 box Yellow Cake Mix
Softened Butter and Eggs (called for on cake mix)

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). In a 13x9-inch pan (or two: 9-inch round pans), melt butter in oven. Sprinkle brown sugar evenly over butter.
Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until a toothpick inserted in center comes out clean. Immediately run a knife around side of pan to loosen cake.
Place a serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
Cool 30 minutes. Serve warm or cool. Store covered in the refrigerator.

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Neiman Marcus Chocolate Chip Cookies – Making The World A Better Place

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March 1, 2018 3:00 AM March 1, 2018

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4,437 Comments

Not much is better than curling up with those you love and a hot melty chocolate chip cookie (or two…). For years I have searched for the perfect recipe; cookies…

Not much is better than curling up with those you love and a hot melty chocolate chip cookie (or two…). For years I have searched for the perfect recipe; cookies that were soft, flavorful and contained just the right amount of salt. When I stumbled on this recipe I fell in LOVE! Absolute perfection.

So good I almost believed the urban myth. “What recipe?”, you ask, non-other than the signature Neiman Marcus Chocolate Chip Cookie. It is said that a woman and her daughter were shopping at Neiman Marcus in Dallas when they decided to stop in to the café for a small dessert. They ordered the chocolate chip cookies and upon receipt were so impressed that they asked the server for the recipe. The server went to ask the kitchen for the details and returned telling the two that they could purchase the recipe for “two fifty”. The mother approved of the charge and they left with the recipe. Later that month when she received her Neiman Marcus charge bill she was shocked to discover the recipe actually cost $ 250.00.

According to the legend the women reached out to Neiman’s Accounting Department to dispute the charge. When the customer service agent wouldn’t compromise with her she told them that she would give the recipe to everyone she met for free. That that was the only way she felt she could get even and get her full $ 250.00 worth of enjoyment.

So here it is the most expensive Chocolate Chip Cookie recipe that is worth

every.

single.

penny.

Time to Bake

First step is to cream the softened butter,granulated sugar and light brown sugar. Once creamed set that aside, and mix your dry ingredients in another small bowl. Then mix the wet and dry ingredients together.

Once fully mixed add the espresso powder and chocolate chips.

For this Recipe I chose mini chocolate chips, but I like standard size and even dark chocolate.

Let me know what you prefer!

Once the dough is mixed be watchful for sneaking hands! This cookie dough is delicious!

(As you can my security detail was down when Adreena tried to “sample for quality control” 🙃).

Roll or pack the dough in to small mounds and then press with the back of a spoon.

Bake for 18-20 minutes depending on how crunchy you prefer your cookie.

I love baking half of the batch and pre-portioning the other half for the freezer. They cookies are EXCELLENT after they have been frozen, but seriously who can wait that long?!?

Hope you enjoy every bite with someone you love (or all by yourself #youdoyou) 🙌🏻.

Let me know what you think in the comments below.

Carolyn

5 from 11 votes

THE NEIMAN MARCUS CHOCOLATE CHIP COOKIE

Course Dessert

Prep Time 25 minutes

Cook Time 18 minutes

Total Time 43 minutes

Servings 2 dozen

Ingredients

1/2 cup 1 stick butter softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 300 degrees.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 - 30 seconds.
Stir in the espresso coffee powder and chocolate chips.
Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle.
Bake for about 18 - 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

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Triple-Layer Cracker Toffee Bars

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February 15, 2018 9:52 AM February 15, 2018

19133 views

4,297 Comments

Last minute family function? Never fear showing up empty-handed again with these Triple-Layer Cracker Toffee Bars. Just six ingredients that you can keep stocked in the pantry, these bars are…

Last minute family function?

Never fear showing up empty-handed again with these Triple-Layer Cracker Toffee Bars. Just six ingredients that you can keep stocked in the pantry, these bars are a delicious sweet and savory treat that everyone will enjoy!

After you gather all of your ingrediants, line a 9×13 pan with parchment (or nonstick foil). Spray down with cooking spray. Arrange 30 crackers in bottom of pan, filling every corner.

Now it is time to make the creamy caramel! In a saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Then increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly. * Caramel mixture scorches easily unless you continually stir – Use caution *

Pour a third of the caramel mixture over crackers you’ve arranged in the pan. Time for the next layer, arrange another layer of 30 over caramel. Cover with one-third of the remaining caramel mixture and finally arrange and cover the third layer using the remaining crackers and caramel.

In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel and spread evenly.

Refrigerate the pan for about 1 hour or until set. (Just enough time to get ready for your outing!🙌🏻)

Cut into 6 rows by 8 rows. Store covered up to 4 days.

Let me know how your Triple-Layer Cracker Toffee Bars come out in the comments below👇🏼!

5 from 1 vote

Triple-Layer Cracker Toffee Bars

These easy caramel and chocolate layered cracker toffee bars are a twist on a traditional cracker toffee.

Course Dessert

Prep Time 25 minutes

Total Time 1 hour 25 minutes

Servings 48 servings

Ingredients

90 Buttery Rectangular Crackers (Club Crackers) From 13.7-oz Box
1 can 14 oz Sweetened Condensed Milk (not evaporated)
1 cup Packed Brown Sugar
1/2 cup Butter
1/4 cup Milk
1 bag 11.5 oz Milk Chocolate Chips (2 cups)

Instructions

Line 9x13 inch pan with parchment or (non-stick) foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.
In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently.
Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
Pour one-third of the caramel mixture over crackers in pan.
Arrange 30 of the crackers over caramel.
Top with one-third of the remaining caramel mixture.
Repeat with remaining crackers and caramel.
In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.
Pour over caramel; spread evenly.
Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

Carolyn

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