Salted Caramel Brownie Bites with Salted Caramel Buttercream

For the brownies you’ll need:

3/4 cup unsalted butter
4 oz. unsweetened chocolate
2 cups granulated sugar
3 eggs
1 tsp vanilla
1/2 tsp salt
1 cup flour
about 36 of your favorite bite-sized salted caramels

 For the buttercream you’ll need:

1 cup unsalted butter, room temperature
15-20 caramels
2 Tbsp whipping cream
2 cups powdered sugar
kosher salt


Preheat the oven to 350 degrees F.

To make the brownies, melt together the butter and unsweetened chocolate in a microwave-safe bowl on high heat for 90 seconds. Remove it from the microwave and stir until all the chocolate is melted and the mixture is smooth. Add in the sugar, and stir until it is well combined. Mix in the eggs, one at a time, then add the vanilla and salt. Finally, stir in the flour.

Put a teaspoon of brownie batter into paper-lined mini cupcake tins. They should be about half full. Put one caramel in each tin, then cover with another teaspoon of batter so the tins are about 3/4 of the way full.

Bake for about 25 minutes, until the brownies have set. They will give a little when you gently press your finger into the top of them, but they should not be too soft. Allow to cool, then make the buttercream.

First, melt the caramel with the heavy cream. You can pop it in the microwave for 30 second increments, until the caramel is smooth. Allow it to cool in the fridge for a few minutes.

Whip the butter for about 30 seconds on med-high speed, so it gets fluffy. Add in about one cup of powdered sugar, and mix until it’s all combined. Once the caramel is cool to the touch, turn the mixer on medium speed and then drizzle the caramel into the frosting. If it’s too hot, it’ll melt the buttercream, so be patient. Beat until fluffy. Then add in the other cup of powdered sugar and the salt, a 1/4 to a 1/2 tsp at a time, mixing and then tasting after each addition to make sure you don’t add too much. A little goes a long way with the salt. Once it tastes the way you want it to taste, frost the cupcakes and garnish as desired.

Lemonade Layer Cake


1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk

2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
1 pkg (8-ounces) cream cheese
3 1/2 cups powdered sugar


 Preheat oven to 350 degrees F.

To prepare cake, place sugar, butter, lemon rind, lemonade concentrate and vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.

Bake at for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place butter, lemon rind, lemonade concentrate, vanilla extract and cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

NOTE: I also like to add a layer of raspberries (fresh, frozen, jam, whatever you have) in between the 2 layers before I put the frosting and the 2nd layer on. Mmmmm...

Raspberry Tiramisu


1 8-ounce package mascarpone cheese
1/2 cup sugar
1 1/2 cups whipping cream
1/2 teaspoon pure vanilla extract
40 or so store bought lady fingers
1 8-ounce jar seedless raspberry jam
juice of 2 lemons
raspberries, a lot, as many as you can get


In the bowl of an electric mixer fitted with the paddle attachment, beat together mascarpone and sugar. Add a bit of cream and mix until combined. Add a little more cream and mix again until the mixture is well incorporated and very liquid. Pour in the rest of the cream and the vanilla. Change to the whisk attachment and beat on high until stiff peaks form.

Line the bottom of a 9 inch glass baking dish with half of the lady fingers, or however many will fit. Heat the jam and transfer to a small bowl and stir in lemon juice. Spread half of the jam mixture evenly over the lady fingers. Evenly spread half of the mascarpone and cream mixture over that, and top with half of the raspberries. Repeat the first layer with the rest of the ingredients. Refrigerate over night, or as long as you can before you can’t wait anymore.

Coconut-Pineapple Loaf


1 1/2 cups sweetened shredded coconut
1/2 cup unsalted butter, room temperature
1 1/2 cups all-purpose flour, (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) crushed pineapple in juice, drained well


Preheat oven to 350 degrees F.

Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside.

Grease and flour a 9-by-5-inch (8-cup) loaf pan; set aside.

In a medium bowl, whisk together flour, baking soda, and salt; set aside.

Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not over mix).

Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.

Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

NOTE: I've also added some rum extract into the batter and then it's a PiƱa Colada Loaf.