Salted Caramel Chocolate Cupcakes

Ingredients

For the cupcakes

• 130 g (1 cup / 4.6oz) plain (AP) flour
• 1/2 cup (40g / 1.4oz) cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g / 1 stick) unsalted butter, melted
• 1/2 cup (100g / 3.5oz) caster sugar
• 1/2 cup (100g / 3.5oz) dark brown sugar, packed
• 2 large eggs, room temp
• 2 teaspoons vanilla extract
• 3/4 cup (180ml) buttermilk

For the salted caramel

• 250 g (8.8oz) store-bought chewy caramels
• ½ cup thickened (heavy) cream

For the salted caramel buttercream

• 200 g (7oz) unsalted butter, softened
• 50 g (1.8oz) dark brown sugar
• 1/2 cup (125ml) salted caramel
• 2 1/2 cups icing (powdered / confectioners) sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon finely ground salt

Instructions

1. Preheat your oven to 180C / 350F (160C fan) and line your muffin tins with paper cases
2. In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
3. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
4. Add 1/3 of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
5. Fill the cupcake cases only to about half full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a skewer inserted comes out with just a crumb or two, they are done.
6. Cool in the tin for 5 minutes before turning out onto a cooling rack

https://www.sugarsaltmagic.com/salted-caramel-chocolate-cupcakes/

Apple Spice Cake with Caramel Drizzle

Ingredients:

APPLE SPICE CAKE (THIS RECIPE MAKES ONE 6 INCH CAKE)

• 1 cup flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/2 stick butter, room temperature
• 1/2 cup brown sugar
• 1 egg
• 3/4 cup unsweetened applesauce

VANILLA BEAN BUTTERCREAM

• 2 stick butter, room temperature
• 1/2 cup vegetable shortening
• 1 tsp vanilla paste (or extract or vanilla bean pods)
• 5-7 cups powdered sugar

CARAMEL DRIZZLE

• 1/4 cup heavy cream
• 1 tbsp butter, unsalted
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 6 tbsp sugar
• 1 tbsp light corn syrup
• 1 tbsp water

Directions:

APPLE SPICE CAKE

1. Preheat the oven to 350º F.
2. Using butter, grease the bottom and sides of an 6 inch round cake pan or springform pan and line the bottom with a round piece of parchment paper. To ensure even baking, place a bake even strip around the pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
3. In a small bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves, and allspice. Mix well.
4. In a larger bowl, combine the butter and brown sugar. Beat using an electric mixer until creamy, about 1 minute.
5. Add in the egg, beat again with the mixer.
6. Add in the applesauce, mix by hand with a spatula.
7. Gradually add in the flour mixture, mixing by hand until it’s incorporated.
8. Scrape the batter into the prepared cake pan, using a spatula to evenly spread it out.
9. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Once the cake is done, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife. Make sure the cake is completely cooled, then wrap the cake in plastic wrap and place it in the refrigerator. This cake is good for up to one week like this.

VANILLA BEAN BUTTERCREAM

1. In a mixing large bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy, 2 minutes.
2. Add in the vanilla paste, beat using electric mixer.
3. Begin to add the powdered sugar, about 1-2 cups at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you.

CARAMEL DRIZZLE

1. Get the directions from Allie at Baking a Moment. I followed her directions, just halved the recipe! She has awesome step by step photo instructions that are easy to follow! Be sure to prepare your caramel sauce in advance because it needs to cool before adding it to the cake.

HOW TO ASSEMBLE THE CAKE

1. Spread a small amount of buttercream on a 6 inch round cardboard cake circle. Place your first layer of cake on top of the cardboard. Put buttercream on top of the first layer and spread it as even as possible with an offset spatula. Decide how much or how little frosting you want in-between each layer, you can measure the frosting, I’d use 1/3 to 1/2 cup in between each layer.
2. Repeat this process for each layer of cake. Once all of the layers are stacked and frosted, spread some frosting on the top of the cake.
3. Next, go back and fill in the gaps between the cake layers with more frosting. The frosting between the layers does not need to look perfect. Use a small offset spatula to get the frosting in between the layers and to spread it around the cake. Don’t completely cover the cake layers as they are suppose to still be visible.
4. Place the entire cake in the freezer or fridge for 20 minutes to harden the buttercream.
5. Once the caramel sauce is cooled, use a spoon to drizzle the caramel around the center and sides of the cake, allowing it to drip down the sides.
6. For decoration, add cinnamon sticks or another garnish to the top of the cake.
7. Serve and enjoy.

The apple spice cake recipe will make one 6 inch cake. That way you can decide how many layers you want. You could also bake this cake in a 8 inch cake pan by doing 1 and 1/2 of the original recipe, the bake time would increase to 35-40 minutes. You could also turn this recipe into cupcakes. The original recipe might yield between 8-10 cupcakes, I'm not 100% sure because I haven't tried it. I think the baking time would be around 15-17 minutes.

https://thefirstyearblog.com/apple-spice-cake-with-caramel-drizzle/?utm_source=MadMimi&utm_medium=email&utm_content=Fall+Apple+Spice+Cake&utm_campaign=20150926_m127536235_Fall+Apple+Spice+Cake&utm_term=Get+the+recipe+here

QUICK & EASY RASPBERRY JAM – NO PECTIN

Ingredients

• 800 g raspberries rinsed and dried
• 700 g granulated sugar
• 5 tbsp lemon juice

Instructions

1. Put the raspberries, sugar and lemon juice into a preserving pan or similar.
2. Place pan over a gentle heat, stirring occasionally, until all the sugar crystals have dissolved. You can usually tell by running a wooden spoon over the bottom of the pan.
3. Bring the pan to a rolling boil and time for 7 minutes.
4. Take pan off the heat and place a few drops of jam onto a chilled saucer.
5. Place saucer in fridge for about a minute.
6. Test the set by running your finger through the jam, if it forms a crinkle and is jel like then the jam is ready to pot up.
7. If the jam isn’t ready continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).
8. Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately – makes 2 jars (900 mls in total).
9. Store in a cool dark place and refrigerate once opened.

https://www.fabfood4all.co.uk/quick-easy-raspberry-jam-no-pectin/

Espresso Cheesecake

Ingredients:

CHEESECAKE

• 3 packages full fat cream cheese, 8 oz each
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/3 cup brewed espresso
• 3 eggs

CRUST

• 2 cups oreo crumbs (cream and all)
• 5 tbsp butter, melted

CHOCOLATE GANACHE

• 1/2 cup heavy cream
• 3/4 cup chocolate chips (I use semi-sweet)
• mini chocolate chips, for topping, optional

Directions:

CRUST

1. Preheat the oven to 350º F.
2. Pulse the oreos or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
3. Before adding the crumbs to the pan, wrap the bottom and sides of the springform pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
4. Add the crumbs to the 8 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
5. Place the pan in the oven, bake the crust for 8-10 minutes or until golden.
6. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
7. Turn the oven down to 325º F.

CHEESECAKE

1. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, vanilla, and espresso, beat again. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust. Make sure the crust and pan have cooled before doing so.
2. Place the 8 inch round springform pan inside a 9x13 inch cake pan. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan. **Note: You can use a 9 inch springform pan for the cheesecake, but you will need a larger pan for the water bath. Perhaps one of those disposable aluminum foil pans would fit a 9 inch springform pan. I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.
3. Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
4. Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
5. Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight.
6. Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.

CHOCOLATE GANACHE

1. Place the chocolate chips in a heat proof bowl.
2. In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 5-7 minutes.

TO ASSEMBLE

1. Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
2. Add mini chocolate chips on top of the ganache.
3. Serve. Cover and refrigerator any leftovers.

https://thefirstyearblog.com/espresso-cheesecake/

BROWN SUGAR TOFFEE SHORTBREAD

INGREDIENTS:

• 3/4 cup unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 teaspoon vanilla extract
• 1 & 3/4 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup toffee bits

DIRECTIONS:

1. Using an electric mixer on medium speed, beat the butter, brown sugar, and vanilla until light and fluffy.
2. Reduce mixer speed to low. Add the flour, cinnamon, and salt, and mix just until combined. Mix in the toffee bits. The dough will be crumbly but should hold together when pinched.
3. Gather the dough into a thin disc. Cover in plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
5. Place the dough on a lightly floured surface. Roll out the dough to 1/4-inch thickness.
6. Use a 2-inch round cookie cutter (or any cutter of your choice) to cut out the cookies. Gather and re-roll the dough once and continue cutting out the cookies.
7. Place the cookies on the prepared pan, leaving about 2 inches between cookies. Bake 12 to 15 minutes, or until the cookies are browned.
8. Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

https://bakeorbreak.com/2017/11/brown-sugar-toffee-shortbread/

THE BEST VEGAN CORNBREAD

Ingredients

• 1 1/4 cups all purpose flour
• 1 cup yellow corn meal
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 cup unsweetened almond milk
• 1/3 cup canola oil

Instructions

1. Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
2. In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
3. Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
4. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

https://www.noracooks.com/the-best-vegan-cornbread/