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But first coffee

12/23/2017

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Caramel Coffee Fudge

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Prep Time: 45 minutes
Serves: 36
Author: insidebrucrewlife

Ingredients:

​For the Caramel Layer
  • 2 cups white chocolate chips
  • 2 Tablespoon butter
  • 3/4 cup Dulce de Leche
  • 1/2 cup marshmallow cream
​For the Coffee Layer
  • 2 teaspoons instant coffee
  • 1 teaspoon hot water
  • 1/2 cup sweetened condensed milk
  • 2 cups white chocolate chips
  • 2 Tablespoons butter
  • 1/2 cup marshmallow cream
For the Topping
  • 1/4 cup dark chocolate chips
  • 1/2 teaspoon shortening

​Instructions:

  1. Line an 8x8 baking dish with foil. Set aside.
  2. Place the white chips and butter in a saucepan over low to medium heat. Let melt. Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour into the prepared pan. Place in the refrigerator for 30 minutes.
  3. Stir together the hot water and instant coffee until dissolved. Stir into the sweetened condensed milk very well. Set aside.
  4. Place the white chips and butter in a clean saucepan over low to medium heat. Let melt. Stir in the coffee sweetened condensed milk and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour over the set caramel layer. Place in the refrigerator until set. (4 hours or overnight)
  5. Remove the foil and fudge from the pan. Peel off the foil. Use a hot knife to cut the fudge into 36 squares. Let come to room temperature.
  6. Heat the dark chocolate chips and shortening in the microwave for 1 minute. Stir until creamy. Spoon into a small ziplock baggie and cut one tip off. Drizzle over the fudge squares. Let set. Store in a sealed container on the counter.
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Winter skys and apple pies

12/18/2017

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Caramel Apple Pie Fudge

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Prep Time: 10 minutes + chilling
Cook Time: 15 minutes

Author: Belly Full

​Ingredients:

​
  • • 3/4 cup apple cider
  • • 3/4 cup unsalted butter
  • • 1 can (5 ounce) evaporated milk
  • • 3 cups granulated sugar
  • • 1 bag (12 ounce) white chocolate chips
  • • 3/4 cup dried apple, finely diced
  • • 1 teaspoon vanilla
  • • 1 teaspoon cinnamon
  • • 1/2 teaspoon nutmeg
  • • 1/4 teaspoon all spice
  • • 1/4 cup Dulce De Leche

​Instructions:

  1. Line an 8x8-inch baking dish with parchment paper. Set aside.
  2. In a large saucepan combine the apple cider, butter, evaporated milk, and sugar; bring to a rolling boil and stir continuously for 4 minutes.
  3. Reduce heat to low; add in the white chocolate, dried apple, vanilla, and spices; blend well, stirring for several more minutes until chocolate is completely dissolved. Pour into baking dish.
  4. Heat Dulche de Leche in the microwave for 15-20 seconds to loosen. Drizzle or drop dollops around in the baking dish and swirl through with a dull knife for a marbled effect.
  5. Refrigerate for at least 3 hours (or overnight), until hardened.
  6. Remove parchment paper from pan and place on cutting board. Cut into squares.
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An apple a day...

10/8/2017

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 Prep Time: 15 minutes
 Cook Time: 22 minutes
 Total Time: 37 minutes
 Servings: 20

​Ingredients

​
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 large eggs
  • 1/2 tablespoon pure vanilla extract
  • 2 teaspoons caramel extract
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon apple pie spice
  • 3/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/2 cup full-fat sour cream
  • 1 1/2 cups Granny Smith finely diced apples
  • 1/4 cup all-purpose flour

For the Frosting

​
  • 6 tablespoons unsalted butter, at room temperature
  • 2/3 cup vegetable shortening
  • 8 ounces cream cheese, at room temperature
  • 5 teaspoons ground cinnamon
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons caramel extract
  • 4 cups powdered confectioner's sugar
  • pinch salt

Apple Topping

  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 2-3 extra large apples

Instructions

Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners; set aside.
In a bowl fit with a mixer, beat sugar and butter until creamed, about 3 minutes. Add eggs, one at a time. Increase speed to medium and continue to beat about 3 minutes, whipping down the sides of the bowl with a spatula.
Beat in vanilla extract, caramel extract, salt, baking soda, baking powder, apple pie spice, and cinnamon. Scrape down the sides of the bowl and continue to beat about 1 minute.
Slowly beat in heavy cream. Beat in flour, a little at a time. Beat in sour cream until incorporated. Scrape down sides of the bowl, beat for a few more seconds.
Mix 1/4 cup all-purpose flour with finely diced apple then beat apple mixture into cupcake mixture.
Spoon batter about 1/2 full. Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick. Allow to cool completely before frosting.
TO MAKE THE FROSTING
Beat softened butter, vegetable shortening, cinnamon, and confectioner's sugar for 3-5 minutes. Beat in 1/4 softened cream cheese at a time. Beat in vanilla and caramel extract and a pinch of salt. Beat for an additional 3 minutes. Fill a cupcake liner bag with frosting.
Refrigerate frosting for about 30 minutes. Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes. Top with cinnamon sugar apple, below.
TO MAKE THE CINNAMON SUGAR APPLE TOPPING
Use the small side of a melon baller to make apple circles.  Coat in cinnamon sugar then place on top of frosted cupcakes.
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Caramel Creme Squares

9/28/2015

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Ingredients 
* 1/2 Cup graham cracker crumbs
*1/3 Cup melted butter
*1/4 Cup sugar
*3 1/4 Cup milk (divided)
* 1 Large tub Cool Whip (divided)
* 1- 3.4 oz. box instant butterscotch pudding
*1- 3.4 oz. instant vanilla pudding
* Caramel syrup  
​
Instructions 
  1. Begin by adding graham cracker crumbs and melted butter to a gallon bag. Mix well and then press into the bottom of 9x13 pan.
  2. In a medium bowl, beat cream cheese, sugar and ¼ cup milk until well combined. Fold in one cup Cool Whip and spread over crust.
  3. In a small bowl whisk together butterscotch pudding with 1½ cups milk until well combined and pour over cream cheese mixture. Refrigerate for 5 minutes before doing the next pudding layer.
  4. Once set, whisk together vanilla pudding with 1½ cups milk until well combined and slowly pour over the butterscotch later. Refrigerate for at least five minutes.
  5. Top with the rest of the Cool Whip and refrigerate for 3-4 hours before serving.
  6. Cut into squares and top with caramel syrup. ENJOY!
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