Cake Batter Popcorn

Here's a fun treat for you, cake batter popcorn.

Based on my children's eager consumption I'd say it get's their seal of approval.  I've actually made this twice.  The first time said children weren't waiting for photos.  This time I made it while they were out and shot away.

With the first batch of cake batter popcorn I followed the recipe exactly as written.  This time I went with what I had in my pantry. You gotta love those kinds of "recipes".  Here's the link to it.  Take a look and make it your own.  (Keep in mind.... cake mix + white chocolate + sprinkles = very sweet)

Swedish Visiting Cake

This is one of those don't judge a book by its cover moments.  Swedish Visiting Cake doesn't look like much but it has lots of almond flavor, a tender moist crumb, and a yummy bit of crunch from sliced almonds and turbinado sugar.  An added bonus, it's a cinch to make.  The toughest thing is zesting the lemon, but you can do that while your melted butter is cooling.  I intended to warm some raspberry jam to drizzle on the wedges but sadly I didn't have any.  It really is a lovely cake.  I hope you give it a try and if you do please let me know what you think.  FYI... Jalen one of my twin boys loved it so much he hid the last two pieces AND immediately requested it again! 

Swedish Visiting Cake (slightly adapted from In the Kitchen & On the Road with Dorie)

Serves 8 to 10

1 cup sugar, plus extra for sprinkling

Grated zest of 1 lemon

2 large eggs

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 cup all-purpose flour

1 stick (8 tablespoons) unsalted butter, melted and cooled

About 1/4 cup sliced almonds (blanched or not)

1 tablespoon turbinado {or any coarse} sugar for sprinkling on top

jam of your choice, warmed to drizzle on individual wedges

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan. (I used two skillets.  One 6 inch & one for 4 inch, which is why my slices look a little thin. They were from the smaller skillet.)

Pour the sugar into a medium bowl.  Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic.  Whisk in the eggs one at a time until well blended.  Whisk in the salt and the extracts.  Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter.

Scrape the batter into the pan and smooth the top with a rubber spatula.  Scatter the sliced almonds over the top and sprinkle with a little sugar (I used turbinado sugar for a little added crunch).  If you're using a cake or pie pan, place the pan on a baking sheet.

Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist.  Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.  You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate. (Drizzle warmed jam on wedges.)

Carmelitas

If you're new here what I say next may change the way you look at me....I don't like chocolate.  Not when I'm emotionally distraught and not even when it's "that" time.  Chocolate just doesn't do it for me. Before blogging I thought I didn't like caramel either. In the years that I've been blogging I have learned a few things about myself.  I don't like milk chocolate, a piece of good dark chocolate isn't so bad, and that Smucker's caramel is NOT the same thing as homemade caramel! Who knew?! Well I know now and let me just tell you I love me some homemade caramel. 

I've drooled over photos of carmelitas for years but never made them because the recipes all called for caramel squares.  I still wouldn't have made them if I had not found a bag of caramels in the pantry this weekend.  Luckily I did as these bars are insanely good.  Not just good, insanely good and the only thing I would change, and remember this is coming from me, a non chocolate lover, is to cut back on the chocolate chips.  Other than that these are pure caramel perfection. Don't be like me and wait to find an expired bag of caramels.  Buy a bag and make them now! 

Carmelitas,Lulu the Baker

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda (I added)

1/2 teaspoon of coarse sea salt

6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, sea salt and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce. (I'm gonna give homemade a try & will update the recipe.)
***To make a 9x13" version, simply double the amounts. 

Cinnamon Crisps

Short & sweet!  That's pretty much how I like my recipes nowadays.  Quick and easy are another two words that come to mind when looking for recipes to try and this recipe falls right into that category.

In keeping with today's short and sweet theme here's the recipe.  I didn't have any ice cream so I added a glaze. Heavy cream plus powdered sugar equals heaven. Just saying! Enjoy!

Funfetti (not so) Gooey Bars

I'm sure most of you guys have made or eaten some form of a "gooey" bar, but have they actually been gooey?  Not one recipe that I've made has been "gooey".  I've made the traditional recipe, a s'mores, and now these funfetti ones.  None of them were truly gooey and that's the word that catches my attention and draws me in.  That being said I still recommend you give these bars a try.  While they weren't gooey they were delicious.  May I make one recommendation?  Make sure you have plenty of milk.  They're wonderfully sweet.

I'm not going to type out the recipe as I didn't make any changes to it other than cutting back on the bake time (27 mins).  Oh and I noticed as I was grabbing the web address Dorothy (Crazy for Crust) has another gooey bar recipe up.  Kinda looks gooey too!