Tuesday, August 6, 2013
Cake Mix Rice Krispy Bars with Salted Caramel and Homemade Marshmallow Fluff
a.k.a. the dessert with the longest name ever
But that's what makes it great: if you say its name a few times, you burn enough calories to make up for the calories you just consumed :)
I am entering these Cake Mix Rice Krispy Bars with Salted Caramel and Homemade Marshmallow Fluff in the Creative Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups.
I was inspired by Shelly's Caramel Stuffed Krispie Treats. I thought, why not take the textures and flavors of rice krispie treats and caramel and put them into a bar. Made with a cake mix. So easy and delicious!
The bar starts out with a cake mix and has rice krispies for a nice crunch. Add a to-die-for salted caramel layer, and top it off with a homemade marshmallow fluff, and you've got one amazing dessert!
Cake Mix Bar
1 box white cake mix
1/2 cup butter, softened
2 cups rice krispy cereal
Preheat oven to 350 degrees. Mix together the cake mix, eggs, and butter until well combined. Stir in the rice krispy cereal. Press the dough into a greased 9 x 13" pan. Bake for 20 minutes. The edges should be golden brown. Let cool completely before spreading on the caramel and marshmallow fluff.
1 cup brown sugar
1/2 cup whipping cream
4 tablespoons butter
1/2 teaspoon salt
2 teaspoons vanilla
Mix all ingredients except for the vanilla in a small saucepan and cook over medium low heat. Stir frequently and cook until it bubbles. Stir in the vanilla and remove from heat. Allow the caramel to cool for a few minutes before pouring it into a bowl and refrigerating it.
Adapted from The Pioneer Woman
1 1/2 cups sugar
1/2 teaspoon cream of tartar
1/2 cup water
3 egg whites, room temperature
1 teaspoon vanilla extract
Mix together the sugar, cream of tartar, and water in a saucepan over medium high heat. Stir constantly until the sugar dissolves. Then let the mixture boil without stirring until it reaches 240 degrees. While the mixture is boiling, beat the egg whites in a stand mixer until they reach soft peaks. Once the sugar mixture reaches 240 degrees, pour it in a small, steady stream into the bowl with the egg whites with the beater going. Add in the vanilla and continue beating until stiff peaks form.
Adapted from cooks.com
Once the bars are completely cool, spread the cooled caramel over it. Spread the marshmallow fluff over the caramel. Cut into squares and enjoy! Store in the fridge.
Thursday, August 1, 2013
I am entering these Raspberry Italian Soda Cupcakes in the Creative Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups.
Raspberry Italian sodas and me go way back. So in homage of my beverage bestie, I made these cupcakes!
The cupcake batter swirls together like the raspberry syrup and cream in an Italian soda. The raspberry frosting is sweetly delicious. And the white chocolate ganache mimics the way the cream is poured on top of the Italian soda.
Make these today and you'll have a new best friend :)
Raspberry Italian Soda Cupcakes
16.5 oz box of white cake mix
1 1/2 cups (or 12 oz can) of club soda
1/4 cup whipping cream
1/4 cup raspberry syrup (I used Torani brand)
Preheat oven to 350 degrees. Mix together the cake mix and club soda. Divide the batter into two bowls. In one bowl, stir in the cream. And in the other bowl, stir in the raspberry syrup. Pour one bowl of batter into the other bowl, and stir just a few times. You want to swirl the colors, but not mix them together. Fill muffin tins 2/3 full, and bake for 15 minutes. Let cool completely before decorating.
2 sticks of butter, room temperature
6 tablespoons of raspberry syrup
4 cups powdered sugar
Red food coloring (optional)
Cream together the butter, raspberry syrup, and food coloring (if using). Add the powdered sugar, a little at a time. Once all of the powdered sugar is added, beat on high for about two minutes.
White Chocolate Ganache:
1/2 cup white chocolate chips
2 tablespoons whipping cream
Put the white chocolate chips and whipping cream in a microwave-safe bowl. Microwave in 15 second intervals and stir after each 15 seconds until the chocolate chips are melted and the ganache is smooth. Let the ganache cool to room temperature before using.
Pipe the frosting onto the cupcakes. Drizzle the ganache over the cupcakes and top with a cherry. Enjoy!
Adapted from Cherry Vanilla Dr. Pepper Cupcakes by Confessions of a Cookbook Queen