Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake

It was Courtney’s birthday last week and she requested a Salted Caramel Cake and here is the result which was so dense and delicious!


3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1 cup caramel coffee creamer

1 cup butter, softened

2 teaspoons vanilla

4 eggs

butter sauce

3/4 cup sugar

1/3 cup butter

3 tablespoons caramel coffee creamer

2 teaspoons vanilla

salted caramel topping (or can use store bought)

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons butter

1 teaspoon sea salt or kosher salt

1  For the cake, preheat oven to 325.  Spray a 10″ bundt pan with Pam for baking, the kind with flour in it.

2  In your mixer bowl, combine flour, sugar, salt, baking powder, baking soda and cream of tartar and mix to combine.

3  Blend into dry ingredients the coffee creamer, butter, vanilla and eggs.  Beat for 3 minutes on medium.  Pour batter into bundt pan.

4  Bake for 50 – 60 minutes until toothpick inserted in center comes out clean.

5  For the butter sauce, in a saucepan combine sugar, butter, coffee creamer and vanilla and cook over medium heat until fully melted and combined but do not bring to a boil.

6  When cake comes out of oven, prick holes all over the top with wooden spoon being careful not to poke too close to edges of cake.  Pour the butter sauce over the top making sure to fill all the holes.  Let cake cool 15 – 20 minutes before inverting onto serving platter.

7  For the salted caramel topping, in a saucepan combine sugar and water and cook over medium low heat until sugar dissolves then increase heat to medium high and bring to a boil without stirring for 6 – 8 minutes until mixture is a deep amber color.

8  Remove sugar from heat and carefully whisk in cream then stir in butter and salt until melted and combined.  Pour into a serving dish and let cool.  Drizzle over cake or over individual cake slices.

recipe from Wishes and Dishes

Chocolate Chunk Toffee Brownie Cookies

Chocolate Chunk Toffee Brownie Cookies

Chocolate Chunk Toffee Brownie Cookies

The blog has been quiet lately and that’s because I’ve been working my “other” job making movies and tv shows and it’s been super busy lately so not only have I not been blogging but I haven’t been baking or cooking either, BOO!!  I finally have a bit of a break so hopefully I can get in some cooking and baking like these delicious cookies which are so easy as they start out with a brownie mix.

1 (18.25 oz) box brownie mix

2 eggs

1/4 cup oil

1/4 cup flour

1 cup chocolate chunks or chips

1 cup toffee bits

1  Preheat oven to 350.

2  Mix together brownie mix, eggs, oil and flour until a thick dough forms.  (I had to add 1/2 tablespoon of water to get it to come together.) Fold in chocolate chips and toffee bits.

3  Scoop onto cookie sheets and bake for 9 – 10 minutes.

4  Remove from oven, tap sheets lightly on counter to release air and get a nice crackly top.  Cool 2 – 3 minutes on sheets before removing to racks to cool completely.

recipe from Something Swanky


One Pan Healthy Italian Sausage and Veggies


One Pan Italian Sausage and Veggies

This was delicious!  I am planning on making it again this weekend.  You could mix it up and use any combination of meat, veggies and spices that you like.

2 large carrots, sliced thinly (2 cups)

2 red potatoes, cut into small cubes (2 cups)

1 small – medium zucchini, sliced (2 1/3 cups)

2 red peppers, chopped (2 cups)

1 head broccoli, cut into bite sized pieces (1 1/2 cups)

16 ounces Italian turkey or chicken sausage, sliced into discs

1/2 tablespoon each basil, oregano, garlic powder

1/2 teaspoon each onion powder, thyme

1/3 cup Parmesan cheese

4 1/2 tablespoons olive oil

1  Preheat oven to 400.  Line a large cookie sheet with sides with aluminum foil or parchment paper.

2  Put all veggies and sausage on cookie sheet.

3  Combine all spices and olive oil in small bowl and mix well.  Pour this mixture over veggies and sausage and toss to coat.

4  Place in oven for 15 minutes.  Remove and toss veggies/sausage then return to oven for 10 – 20 minutes or until veggies are crisp/tender.

5  Remove from oven and top with Parmesan.

6  Can be served as is or over rice or pasta.

recipe from Chelsea’s Messy Apron

Chili Pasta Skillet


Chili Pasta Skillet

It was so cold yesterday and today is even colder, comfort food was in order last night for dinner and this fit the bill, tasty and easy and quick!

1 pound hamburger

1 onion, chopped

1 (15 oz) can red kidney, black or red beans, drained and rinsed

1 (14 1/2 oz) can diced tomatoes, undrained

1 (8 oz) can tomato sauce

1/2 cup uncooked elbow macaroni

1 (4 oz) can diced green chilies

2 – 3 teaspoons chili powder

1/2 teaspoon garlic salt

1/2 cup shredded Monterey Jack or cheddar cheese

1  In a large skillet or Dutch Oven, cook hamburger and onion until hamburger is brown and onion is translucent.  Drain fat.

2  Stir in beans, tomatoes, tomato sauce, pasta, chilies, chili powder and garlic salt.  Bring to a boil then reduce heat and simmer, covered, about 20 minutes or until pasta is tender, stirring often.  Remove skillet from heat, sprinkle with cheese then cover and let stand 2 minutes until cheese is melted.

Serves 6

recipe from Better Homes and Gardens

Peanut Butter Apple Doggy Birthday Cake


Peanut Butter Apple Doggy Birthday Cake

Here is Finn’s birthday cake from his 1st birthday party.  I tried a bite and it wasn’t bad, I think he gulped it down with barely a chew!

1/2 apple, cut into small pieces (it didn’t say to peel the apple but I did)

1 egg

3 tablespoons peanut butter

1/2 teaspoon baking powder

1  Preheat oven to 350.  Grease 1 large muffin cup or 2 regular size.

2  Mix all ingredients together and scoop into prepared pan.

3  Bake for 20 minutes or until cake tester comes out clean.  Remove from pan and allow to cool.

4  Can frost with additional peanut butter if desired.

recipe from Spoonful of Sugar Free

Puppy Mini Oreo Paw Print Cupcakes



It’s this goober’s birthday today, he’s turning one and we’re partying!  (And by partying I mean a few of his favorite people are coming over for cupcakes for probably 15 – 20 minutes before he goes completely insane from excitement and we have to send everyone home and put him in timeout so he can calm down!)  The paw print cupcakes couldn’t be any easier.


Puppy Mini Oreo Paw Print Cupcakes

1 box cake mix, your choice of flavor, plus ingredients to make cupakes

1 batch of your favorite frosting, find mine here

1 bag mini Oreos

1 bag semisweet chocolate chips

1  Prepare batter for cupcakes as directed on box.  Scoop into paper lined muffin tins and press 1 mini Oreo into each scoop of batter so that it is completely covered.  Bake as directed on box.

2  Allow cupcakes to cool then frost as desired.  Pull Oreos apart and press 1 half into the top of the frosted cupcake then place 4 chocolate chips in a half circle around the Oreo half.  Easy peasy!


Puppy Mini Oreo Paw Print Cupcakes


Giant No Bake Twix Bar


Giant No Bake Twix Bar

My daughter Courtney asked if I would help her make this giant Twix bar which her husband Jaren had requested for his birthday treat.  I think we all know what my answer was!

2 – 2 1/2 pounds Wilton Milk Chocolate Candy Melts

3 – 4 bags Werther’s Original Chewy Caramels

1 box Lorna Doone Shortbread Cookies

1  Line a loaf pan with parchment paper.  Melt chocolate and pour a layer in the bottom of the loaf pan, spreading to cover bottom with spatula.  Place in fridge or freezer until set.

2  Melt the caramels until smooth in microwave.  Pour a layer of melted caramel over the chocolate layer then cover caramel with a cookie layer, pressing cookies into caramel to hold in place.  Place in fridge or freezer until set.

3  Spread a thin layer of caramel over the cookie layer and top with more cookies to make a second layer of cookies.  Top second layer of cookies with a layer of chocolate and put in fridge or freezer until set.

4  Cover a baking sheet with parchment paper.  Set 2 same size small drinking glasses or bowls upside down on the baking sheet.  Carefully remove Twix bar from loaf pan and set on top of glasses or bowls topside up.  Pour remaining chocolate over Twix bar to cover and smooth with a spatula.  Return to fridge or freezer until set.

Here’s a look at the inside of our bar:


Giant No Bake Twix Bar

If you are planning on making this, I strongly encourage you to watch this video by My Cupcake Addiction as it shows exactly how to do it.  Click here for video.