Copper Mountain Caramel Cake

What better of a recipe that combines my favorite C foods... chocolate, caramel, and Cool Whip!?! This is the latest recipe that I have baked, and I thought I would share it with yall! It would be perfect for entertaining a crowd for a BBQ or pool party this summer. My sorority little sister's mom gave me the recipe after I raved about it. We both have enjoyed snacking on it this last week!

Copper Mountain Caramel Cake

Ingredients:

• 1 box German Chocolate Cake (and the other ingredients to prepare that cake according to the box's directions)
• 1 12 1/4 oz jar caramel topping
• 1 14 oz can sweetened condensed milk
• 1 12 oz container Cool Whip
• 4 Heath bars (regular size)
  

Directions:

1. Make cake according to box directions and pour into 9x13" greased pan.

2. While warm pierce with fork (I use a large meet fork).


3. Mix caramel topping with condensed milk and pour over cake (I make sure to pour slowly and allow some of it to seep in the cake, instead of dumping the whole bowl).

4. Refrigerate (I waited about 2 hours).

5. Frost with Cool Whip and sprinkle crushed Heath Bars on top.

mmmmm... It is ready to eat!!!!!

Founder's Day

This weekend had been filled with both sorority and school. Yesterday, we had a lovely brunch in honor of our sorority's founders. Our chapter and alumni dined on breakfast casserole, hashbrown casserole, french toast, ham, muffins, bagels, fruit, etc. It made me realize how much I miss Sunday brunch after church! Not only did we reflect back on our heritage; but the seniors were acknowledged, as well as academic awards were presents. I was lucky enough to be recognized in both of those categories.

For the seniors, they had our little sisters get up and read letters from our parents. I thought I would share what my mother wrote. (Preface: I was rush chairman and my little sister was the recommendations chair, so we were able to get to share being in charge of recruitment. That was definately a bonding experience like none other!! Not only are we best friends, but our mothers and families are friends as well.)

Dear Lilly P. Wannabe,

Here you are at another milestone, your graduation from college. How proud Dad and I are of your many accomplishments in both school and [your sorority]! How I loved being with you and your sisters during Rush week 2 years ago! [Little Sister's Mom] and I sat on the cooler in the kitchen during the parties taking turns peeping out the shutters seeing you and [your sorority] shine! Enjoy Today!

Love,
Mom

Thank goodness my mother did not write one of the tear jerkers... I didn't wear waterproof mascara! The entire day made me look back on my experience and truly realize how special it was and how different life would have been without being in my sorority. It is also customary for the chapter to present the senoirs with gifts. We got monogrammed aprons!!! And the icing on the cake is that mine is accented with pink and green ribbon :) They know me all too well!


Lastly, they recognized the scholastic achievements of the chapter. There were 5 of us that receieved 4.0's last semester, and we were presented with our Lamp of Knowledge. I was so excited! It took me until the end of my college career to get straight A's. This little addition made me start thinking that I want to make a charm bracelet. I think I am going to get the charms for Rush Chairman and Recommendation Chairman (I was that the year before). Then turn my pin into a charm, and add the lamp of knowledge too.

I am off to read more legal briefs on execution (fun subject, I know!), and put my new apron to use. I am debating between making homemade (of course!) brownies, chocolate chip cookies, or cake during my next reading break.

P.S. Don't forget if you haven't entered The Pair Tree giveaway to do so before Thursday!

Chocolate Lovers Only

I was in search for a fabulous new chocolate recipe to bake for a friend's birthday when I came across this goody. These cookies are absolutely scrumptious! Any chocolate lover needs to add this recipe to their collection. I added semi-sweet chocolate chips this time, but I am going to try it with white chocolate chips next! I altered the recipe that I originally found here. Just make sure that you have a cold glass of milk waiting!

Double Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter and both sugars until light and fluffy.
3. Add eggs and vanilla.
4. Combine the flour, cocoa, baking soda, and salt.
5. Slowly add the dry ingredients to the butter mixture until well blended. Mix in the chocolate chips and walnuts.
6. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
7. Make sure to flatten the cookies to about 1/2 thick before placing in the oven.
8. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. [Note: mine took the entire 10 minutes.]

Mardi Gras: LPW Edition

This post is a shout out to my fabulous friend M, with whom I have spent many fun and crazy moments with!! After moving away from Memphis during middle school, she became a NOLA resident. One of my favorite memories from high school was my "college visit" to Tulane that "magically" occurred during Mardi Gras week. We hopped from house party to parade to krewe balls all week long. Somehow, we managed to party to the LSU frat boys AND live to tell the tale! Anyways, I wish that I could have been down there again this year to celebrate, but this darn test on Tuesday really cramped my style!


So this is what I decided to do to celebrate the week! I made my very first homemade king cake! First, let me warn you that this is not for the faint of heart. Also, the recipe calls for a HEAVY DUTY mixer -- ex. KitchenAid Stand Mixer -- and they really mean it. Yes, I had to learn this the hard way. Also, I would recommend not making this if you are not in good shape. Seriously, my abs and arms are still aching from kneeding the dough yesterday! I kept thinking that at least I was burning off some of the calories I was about to eat. With all the warnings having been said... let's proceed to the recipe!

Southern Living's King Cake

Yield: 2 cakes

Ingredients:

• 1 (16-ounce) container sour cream
• 1/3 cup sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 (1/4-ounce) envelopes active dry yeast
• 1/2 cup warm water (100° to 110°)
• 1 tablespoon sugar
• 2 large eggs, lightly beaten
• 6 to 6 1/2 cups bread flour (you can also use all-purpose, but the cake will be denser)

You will need to choose one of the two filling options!

Filling Option 1

• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon

Filling Option 2

• 3/4 cup sugar
• 2 (8-ounce) packages cream cheese, softened
• 1 large egg
• 2 teaspoons vanilla extract

Creamy Glaze -- not optional :)

• 3 cups powdered sugar
• 3 tablespoons butter, melted
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 2 to 4 tablespoons milk
• Decorating sugars
  

Directions:

1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

2. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

[Watching yeast activate is actually pretty interesting!]

3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

[This became known as plan B. I almost burned up my roommate's hand mixer, so I turned to the Cuisinart with a bread attachment. I will NOT be making this recipe again, until I get a HEAVY DUTY stand mixer like the recipe calls for ;) but the recipe turned out okay so I guess you could use a food processor with the special attachment instead.]

4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

[Before]

5. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

[During]

[After!]

6. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle.

7. Filling Option 1: Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Filling Option 2 (this is what I did): Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.

[mmmm... the best part is getting to lick the spoon!]

[I used a measuring tape to make sure that my dough was rolled out to the correct dimensions.]

8. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

[Make sure to roll tightly and evenly!]

9. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

[This is what it looks like after it has proofed again and is ready for the oven.]

10. Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes).

[This is what it looks like after it came out of the oven. I should have let it cook a little longer so that the inside would have been completely cook. So, the cake should be golden brown --> brown.]

11. Make glaze. Stir together first 4 glaze ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.

[I used a whisk to combine all of the ingredients. Also, it took a good amount more milk than the recipe called for to even get it to be spreadable.]

12. Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

[I was so excited to find these pink and green sprinkles on the baking aisle! It wasn't until after I had put them on the cake that I realized that they are watermelon flavored! Oh well... it still tasted good!]

[Voila!]

Laissez Les Bons Temps Rouler! I hope you all have a wonderful Fat Tuesday!!

mmmm... Rum Cake!

Our sorority has a "Fraternity of the Month" where we honor the guys that have done an activity or had a mixer with us or just have been really nice to our girls. So each month after we vote, I bust out the bakeware to make some yummy treats. This month we are honoring ATO because we have a mixer with them this Wednesday. These guy are super nice and are truly fun to hang out with. Immediately when I found out that we were baking for them, rum cake was the first thing that came to mind!

I thought I would share my recipe with yall. It is in the oven as I am sitting here; and literally, I cannot wait to have a bite!


Cake Ingredients:

• 1 box yellow cake mix
• 1 3.5 oz package of instant vanilla pudding
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup dark rum**
• 1/2 cup water
• 1 cup chopped pecans (optional... since this is going to the boys, I am not spending $7 on nuts!)

**NOTE: Use a decent dark rum!! You will be able to tell the difference between the cheap stuff and the real stuff.

Cake Directions:

1. Preheat oven to 325 degress.
2. Grease and flour a 10 inch tube pan or Bundt pan.
3. Sprinkle nuts evenly over the bottom of the pan.
4. Combine all of the above ingredients (except nuts) and blend until well incorporated. Place in the pan.
5. Bake for 1 hour and allow to cool in the pan.
6. Invert onto plane and prick the top of the cake with a skewer.
7. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze and repeat until glaze is all used up.

Glaze Ingredients:

• 1 stick butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum

Glaze Directions:

1. Melt butter in saucepan.
2. Stir in water and sugar.
3. Boil for 5 minutes, stirring constantly.
4. Remove from heat and stir in rum.

What Do Adult Valentines Look Like?

Here is a sneak peek of what I will be doing tomorrow!! Since the little valentines in a box and wrapped candy won't do anymore, I decided to get creative. I have a fabulous sugar cookie recipe that I will use along with colored icings. I thought about making them look like the conversation hearts... who knows?!

I created these little tags on Powerpoint and printed them out on cardstock. I am then going to glue them to construction paper and tie on with curling ribbon.

On the Seventh Day of Christmas...

I am putting the rush on finishing my best friends' PRESENTS. This year due to my bank account's lack of existence, I was forced to get creative with my friends' presents. Since many of them actually read this blog, I am not going to post pictures of what I have been working on yet. No worries... once everyone has gotten their's I will post them!

But here are some pictures of the lovely wrapping. One trip to the Dollar Store, and I went home with three rolls of paper that all had pink and green in there somewhere! Caution... Some rolls of their paper will only wrap one present, while others are the normal amount! When I am wrapping, I make each present different by changing the bow.




Sometimes, I feel like my blog is turning into Chevy Chase's Christmas Vacation! I can assure you that I will only go to Day 12. But, on this so called adventure with the holiday spirit, I attempted to make Chocolate Chip Cake this morning as gifts to a few people. This is what came out of the oven...


So the sides were a little overcooked and the inside was completely gooey. Oh and did I mention that it vaguely resembled the Grand Canyon in the center?!

This is the best cake and I know I did everything exactly as the recipe calls for. Don't you hate it when that happens?! So first thing tomorrow, I am headed to the grocery store to get more yellow cake mix and the rest of the ingredients for Take 2. At least it still tasted good... I know because I ate all of the cooked edges!

2 more finals to go tomorrow, and I will be riding off into the sunset to my hometown!

On the Third Day of Christmas...

I baked and decorated GINGERBREAD MEN. Okay so I have to admit that I took a few little shortcuts... which is somewhat unusual for me. My specialty is normally homemade baked goods. These turned out so well that I really don't think that anyone will know this was not my recipe! I went to the grocery store and bought a roll of Pillsbury Refrigerated Gingerbread Cookie Dough. I just tried one, and they taste really yummy! I might never make gingerbread homemade again after tasting these.

I used this cookie cutter from Wilton. The cookies turn out very broad so you have plenty of room for decorating. And even though it is a gingerbread "man," I put dresses on them and turned them into girls too.

This was one of biggest experiments in this cookie project. I usually use a piping bag with royal icing, but I ran across this at Michael's the other day and decided to give it a whirl. Think of your kindergarten glue bottle, and this is what the packaging is like for the icing. Once you have iced the cookies, this icing gives a nice sheen and dries somewhat hard. The only problem that I found was that the tip is a little wide to be making extremely accurate designs. For example, making perfectly similar dots for the eyes was difficult. But, overall I would use this icing again. It is nice being able to throw the mess away after you are done! I think that kids would really love to decorate with this icing. We used white icing, but I also saw that they carried red and green.

Here are some up close pictures of the ones I made (all the girls are much cuter than the boys!)...


I am taking these cookies over to the party tonight. Still hoping that the weather holds out, since it randomly started snowing earlier. We are expecting about 30 people, and probably have enough sweets to feed 100. I have got to go finish getting ready! Can't wait for you to see tomorrow's post!