Brown Sugar Caramel by Bakewell Junction
My hubby has been trying to watch what he eats, so I decided it was time to make something he doesn’t like. I had seen the Brown Sugar Caramels recipe in a guest post Liz from That Skinny Chick Can Bake wrote for Lora from Cake Duchess on December 10th and since my hubby doesn’t like caramels, I made the recipe thinking it would prevent him from being tempted. He hasn’t been tempted all that much but he did taste them and he really liked them.
While my caramels tasted delicious, they didn’t look as good a Liz’s. They turned out a little soft too. This could be because of a few factors. I didn’t have half and half, so I substituted half with heavy whipping cream and half with whole milk – isn’t that what half and half is? The 3 quart sauce pan I started cooking in was too small and the mixture was about to boil over, so I had to switch to a 4 quart stock pot when I got to about 225 degrees. I would recommend making this recipe in a pot that is at least 3.5 quarts. I also didn’t have non-stick aluminum foil, so I lined the 8 by 8 inch pan with regular foil and sprayed with cooking spray. Liz’s tips were very helpful and the caramels turned out wonderfully since I’d never made them before. I’ll enjoy making these again. You can find the Brown Sugar Caramels recipe on Lora’s site.
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For Memorial Day my husband and I were invited to my friend and neighbor’s house for a barbecue. His brother and sister were visiting and we hadn’t seen them for a few years, so it was a nice get together for us all. I usually like to bring a few things but they didn’t want me to do any work until I suggested making some dessert. Who can say no to Devil Dogs and Fauxtess Cupcakes. Yes, I made them again.
There are plenty of copy-cat recipes for Devil Dogs on the internet but I haven’t tried them because I get so many protests from my husband, family and friends that have tasted this recipe. Although I’m not partial to the filling, this recipe is a hit with everyone that’s tried it.
Homemade Devil Dogs
Yield: 15 – 18 cake sandwiches Cook Time: 12 – 14 minutes
- 2 cups all-purpose flour
- 1 cup packed light-brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 6 tablespoons unsalted butter, melted
- 1 cup milk
- 2 1/2 tablespoons flour
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Step 1: For the cakes: Pre-heat oven to 350 degrees. Line two cookie sheets with parchment paper.
Step 2: Whisk together the first five ingredients for the cake to combine. Stir in the remaining three ingredients until moistened.
Step 3: Transfer the mixture into a large Ziploc plastic bag. Cut a 1/2 inch from the corner of the bag. Pipe 3 1/2 by 1 inch logs, about 2 inches apart on the cookie sheets. There should be approximately 12 per cookie sheet. Bake 12 – 14 minutes. The cakes should be firm to the touch. Cool on wire racks.
Step 4: For the filling: In a medium saucepan, begin heating milk over medium heat. Whisk in the flour. Continue cooking over medium heat until thickened for about 5 minutes. Be sure to whisk often while cooking. Cool mixture in a bowl.
Step 5: Using a hand mixer, cream the butter and sugar together in a bowl until fluffy. Add the vanilla and milk mixture and beat until smooth.
Step 6: Pair together like sized cakes. Using a spatula, spread about 2 – 3 tablespoons of the filling on the flat side of one of the paired cakes and top with the second cake, flat side down. Repeat with remaining cakes.
Cakes adapted from Family Circle.
Filling adapted from Country Living.