Triple Berry Pie

Mom and I made this pie from Tastes Better From Scratch together.  Yum!

Ingredients

• homemade pie crust for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the to
• 7 cups fresh or frozen raspberries, blueberries and blackberries about 2 1/3 cups of each type of berry*
• 1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
• 1 Tablespoon lemon juice
• 4 Tablespoons cornstarch
• 2 Tablespoons butter
• 1 large egg white beaten with a fork

Instructions

• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. 
• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
• Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 
• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar. 
• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. 
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

Mom's Amazing Pie Crust

 Paula's Pecan Pie

aka: Grandpa Ballou's pie crust!!

1 cup flour

Scant ½ cup Crisco (shortening)

½ tsp. salt

¼ cup COLD water minus 1/2 TB (only use as much as you need, which may be less than this)

1/2 TB chilled white vinegar

 

Put flour and salt in bowl.  Mix with a fork.  Using your fingers “cut” the shortening into the flour by running the flour and shortening together between your thumb and fingers of one hand until the mixture looks like small peas.  You can also do this using a pastry cutter or the Bosch with the wire whisks. Add the water one Tablespoon at a time moving the flour/shortening mixture around with a fork until it sticks together.  Put the dough into a ball and place it on a lightly floured surface.  Roll out the dough to fit a 8-9” pie tin.  If you are going to bake the pie with a filling in it, pour the filling in and bake.  If you are going to bake the pie crust FIRST and then fill with a pudding filling, bake the pie crust at 425 for exactly 10 minutes.

 This recipe makes one bottom crust.  If you would like a top crust, you need to double it.

THIS IS GRANDPA BALLOU’S PIE CRUST RECIPE!!!!!

Banoffee Pie

This is the banoffee pie I brought to Thanksgiving which was requested to be put on the blog as well. So easy and yet so delicious. My friend Merissa shared the recipe with me, which she found at https://www.bakedbyanintrovert.com/epic-banoffee-pie/#mv-creation-364-jtr

Ingredients

For the crust

• 1 ½ cups graham cracker crumbs 
• ⅓ cup sugar 
• 6 tablespoons unsalted butter, melted 

For the filling

• 2 (13.4-ounce) cans dulce de leche, - SEE NOTE 1 
• 4 large bananas, sliced 
• 1 tablespoon lemon or orange juice, optional - SEE NOTE 2

For the whipped cream

• 1 ½ cups heavy whipping cream 
• 3 tablespoons confectioners’ sugar 
• 1 tablespoon clear piping gel, optional - SEE NOTE 3 
• 1 teaspoon pure vanilla extract 
• ⅓ cup toffee bits, optional 

Instructions

Make the crust

1. Preheat oven to 350°F. 
2. In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened. Tightly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Set aside to cool completely then refrigerate for 30 minutes. 

Make the filling

1. Using a silicone spatula, carefully spread one can of dulce de leche into the bottom of the prepared crust. 
2. Toss the bananas in lemon or orange juice then arrange a single layer of banana slices over the dulce de leche. 
3. Repeat layering with the remaining can of dulce de leche and top with a single layer of bananas. (You may only need 3 bananas depending on how large they are.) 

Make the whipped cream

1. In a medium bowl, beat the cream, sugar, piping gel, and vanilla together with an electric mixer on medium speed until the sugar has dissolved and the mixture is foamy. 
2. Turn the speed up to medium-high and beat until soft to medium peaks form, about 3-4 minutes. Take care to not overbeat! 
3. Spread the whipped cream over the bananas and refrigerate uncovered for at least 3 hours. Garnish with toffee bits before serving. The pie will keep for up to 4 days stored uncovered in the refrigerator. 

Notes

1. You can find cans of dulce de leche in the Hispanic aisle of the grocery store. Or you can learn how to make it at home.
2. Lemon or orange juice is helpful if you plan to make the pie ahead of time. The juice will prevent the bananas from browning.
3. Piping gel is used to make stabilized whipped cream. The whipped cream will hold up longer without separating which is useful if the pie won't be fully consumed in 1 day.

Make ahead tip

1. The baked crust can be covered tightly and stored in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw overnight in the refrigerator. 
2. The fully assembled pie can be made up to 1 day in advance. Store in the refrigerator uncovered until ready to serve

Chocolate Cherry Blossom Cookies

This is another of my friend Kayla's recipes. She traditionally makes them with her Christmas holiday baking because of the red color, but they would be delicious any time of year. Even my kids that don't like maraschino cherries love these!

Ingredients:

• 1 cup butter, softened
• 1 cup powdered sugar
• 2 tsp. maraschino cherry liquid
• Red food coloring (optional)
• 1/2 tsp. vanilla extract
• 2 1/4 cups all-purpose flour
• 10 oz. jar maraschino cherries
• 3-4 tbsp. sugar
• 36 Hershey's kisses, unwrapped

Instructions:

1. Preheat oven to 325 F.
2. Drain cherries of their liquid, but be sure to reserve about 2 teaspoons of their juice. 
3. Cream butter using a nixer or wooden spoon. Gradually stir in the powdered sugar a little at a tine.
4. Stir in the cherry juice, red food coloring (if you want them to look extra pink or red), and vanilla.
5. Gradually stir in flour a little at a time. Mix until just combined.
6. Chop the cherries, then fold them in.
7. Shape dough into 1 inch balls. Roll in white sugar. Gently flatten (just a little) using the bottom of a glass.
8. Bake 12-15 minutes, or until the sides are just beginning to brown. Remove from oven and immediately press a kiss into the middle of each cookie.

Eggnog Cookies

This recipe was a Christmas staple given to me by my friend Kayla. I loved them and added them to our Christmas cookie plate for neighbors!

Ingredients:

• 3/4 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 egg yolks
• 1/2 cup eggnog
• 1 tsp. vanilla
• 2 1/4 cups flour
• 2 tsp. baking powder
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1/2 tsp. salt

Eggnog Frosting:

• 1/2 cup softened butter
• 3 cups powdered sugar
• 4 to 5 tbsp. eggnog
• 1/2 tsp. nutmeg
• 1/4 tsp. cinnamon

Cookie Instructions:

1. Preheat oven to 350 F.
2. Grease cookie sheet and set aside.
3. In a large bowl, cream butter and sugars until fluffy.
4. Add egg yolks, eggnog and vanilla. Continue beating until creamy.
5. Add flour, baking powder, nutmeg, cinnamon and salt. Beat on medium until well combined. 
6. Can chill dough for 1 hour if needed.
7. Roll heaping tablespoons of the dough into balls and place two inches apart on a cookie sheet. 
8. Bake at 350 for 10-12 minutes.

Eggnog Frosting:

1. Cream butter until fluffy.
2. Add powdered sugar and beat until combined.
3. Add eggnog, nutmeg, and cinnamon. Beat for 3 minutes until smooth.
4. Frost cooled cookies and sprinkle nutmeg over the frosting if desired.

Note: My friend added 1/2 tsp. rum extract to the cookie dough and 1/2 tsp. to the frosting as well. The original recipe doesn't have it and I am not a fan of rum flavoring so excluded it. If you like rum flavoring, then you could add that extract to both as she does. 

Lemon Sour Cream Pie

This was the pie that I made for Thanksgiving. Someone requested that I put it on the blog, so here we go! Found at https://tastesbetterfromscratch.com/lemon-sour-cream-pie/

Crust:

Either a traditional pie crust, baked and cooled, or a graham cracker pie crust, baked and cooled (I did a graham cracker crust for Thanksgiving)

Lemon Filling:

• 1 cup sugar
• 3 tablespoons + 1 1/2 teaspoons cornstarch
• 1 cup milk
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 3 large egg yolks, lightly beaten
• 1/4 cup softened butter
• zest of one lemon (about 1/2 tbsp.)
• 1 cup sour cream

Whipped cream topping:

• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar

Crack eggs in a small bowl. Whisk lightly with a fork and set aside

In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.

Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.)  Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.

Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

For the whipped topping:

In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.

Pineapple Upside Down Cake

Somehow pineapple upside down cake got stuck in Skylar's head and she wanted to make it.  We found the recipe on SugarSpunRun.  Wow, this was delicious!!!  We served it with vanilla ice cream.  Irresistible.

Ingredients

Topping

• ▢¼ cup butter salted or unsalted melted (60g)
• ▢½ cup brown sugar light or dark (I usually use light) tightly packed (100g)
• ▢10 pineapple rings/slices patted dry (we used fresh pineapple rather than canned)
• ▢maraschino cherries (or not - we used raspberries)

Vanilla Cake

• ▢½ cup unsalted butter softened to room temperature (115g)
• ▢¾ cup sugar (150g)
• ▢2 eggs room temperature preferred
• ▢1 teaspoon vanilla extract
• ▢1 ½ cups all-purpose flour (195g)
• ▢1 ½ teaspoons baking powder
• ▢¼ teaspoon salt
• ▢½ cup milk room temperature preferred (120ml)
• 1. Preheat oven to 350F (175C)
• 2. Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.
• 3. Sprinkle brown sugar evenly over butter mixture.  Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan, as seen in photo.
• 4. Place cherries in center of pineapple rings and as desired in empty spaces.  Set aside.
• 5. To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined. 
• 6. Add eggs, beating one at a time until combined. 
• 7. Stir in vanilla extract.
• 8. In a separate bowl, whisk together flour, baking powder, and salt.  
• 9. Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).
• 10. Pour batter evenly over prepared cake pan and pineapple/cherry layer.  
• 11.  Bake on 350F (175C) for 30 minutes.  At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F/175C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).
• 12.  Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).
• 13.  Allow to cool before cutting and enjoying, but don't wait too long as this cake tastes wonderful (best!) warm from the oven!

Jacob's Favorite Peanut Butter Pie

Jacob always orders a peanut butter pie from a local restaurant.  After a few tries, he says this version is better than the restaurant's.

Oreo Crust

25 Oreos

4 TB melted butter

Peanut Butter Pie Filling

2 C Jif or Skippy PB

2 8oz package cream cheese, softened

2 1/2 C powdered sugar

16 oz package Cool Whip topping, softened

Peanut butter chips

Chocolate chips

Crumbled peanut butter candies, such as Reeses Cups or Butterfinger

Blend Oreos until they are smooth crumbs.  Mix with melted butter, and press into a pie pan.  Let the crust rest in the freezer while you prepare the filling.

Beat the peanut butter and the cream cheese together until smooth.  Add the powdered sugar and beat until smooth.  Add the Cool Whip and beat until smooth.  Add peanut butter chips (to taste, maybe about 1 C), and mix into the filling.  Put filling inside the pie crust.  

Once pie filling is chilled, melt chocolate chips in the microwave and drizzle the melted chocolate over the pie.  Top with crushed candies.

Levain Oatmeal Raisin (or Chocolate Chip) Cookies

These are show-stoppers when you swap the raisins for chocolate chips.  That pinch of cinnamon is a bright addition to the chocolate chip version.  They are huge.  I usually can only eat half of one max. Thanks you, A Bountiful Kitchen.

Ingredients

·       1 cup butter unsalted, cut into tablespoons*

·       1 1/4 cup light brown sugar

·       1/2 cup granulated sugar

·       2 large eggs

·       2 3/4 cups all purpose flour

·       1/4 cup cornstarch

·       1 1/2 cup Old Fashioned Oats

·       1 teaspoon baking soda

·       1/2 teaspoon sea salt I like to use 1 teaspoon

·       1/2 teaspoon cinnamon

·       1 3/4 cup raisins (OR CHOCOLATE CHIPS!!)

Instructions

1.    Pre-heat oven to 425 degrees or 400 convection with rack in center of oven.

2.    In the bowl of a stand mixer, or a large mixing bowl, place cut butter. Mix on low until butter is broken up.

3.    With the mixer on low, add sugars. Blend until there are no visible chunks of butter, about 1 minute on low or medium low.

4.    Add eggs and mix until smooth on low or medium low.

5.    Stop mixer and add flour, cornstarch, oats, baking soda, salt and cinnamon.

6.    Pulse the mixer until the wet and dry ingredients are incorporated. This will take about 10 pulses of the mixer (quick on -off motion) . Then mix on low until the flour disappears.

7.    Mix the raisins in using the pulse motion again.

8.    Using a kitchen scale, measure out 6 oz portions, do not compact the dough or use a cookie scoop, the cookie is meant to have a rough shape! Stack the cookie high so it will still be thick after baking.

9.    Place the cookies on a cookie sheet or jelly roll pan 4-5 per sheet.

10. Bake for 6-7 minutes or until the cookie is barely set and golden on top. C's note: It usually takes me longer.  I look at the crevices of the cookie and wait until they are not wet looking anymore-they've lost the shine-and then pull them out.  It is a very careful process to get it just right because it is such a large cookie.

11. Remove from oven and let sit for at least 30-60 minutes to allow the cookie to set up.

Recipe Notes

-The butter should be barely soft.I can see an indentation when I push my finger into the side of the butter, but the butter will not totally collapse. Either leave the butter on the kitchen counter for about 30 minutes before using or microwave the butter. I remove my butter straight from the refrigerator and microwave it for 18-20 seconds, My microwave is not very powerful, most microwaves will probably need about 10-12 seconds to achieve the right result!
-The size of the eggs will determine the amount of moisture in the cookie to some degree. I recommend using large or extra large eggs. The extra large eggs from Costco are HUGE, so you may need to add a bit of flour 1-2 tablespoons if the dough is wet and sticky after mixing all ingredients together. Fold in the extra flour with a large spoon or spatula.
-sea salt is recommended but not absolutely necessary. I like the flavor of sea salt as opposed to table salt. The next time you have both sided by side, pour a little in your hand and taste the difference!
-You may substitute 2 cups of chocolate chips ( I recommend dark of semi sweet chocolate) for the raisins. C's note:  I only use 1 3/4 cups and they turn out great.

Pistachio Pudding Bars

This is another of Becky Woodbury's dessert recipes. It is one of Danny's favorites, and he sometimes asks for it for his birthday dessert. As he wanted it while we will be out of town this year, I figured it was finally time to put it up on the blog where I can easily access it no matter where I am!

Ingredients:

1 package Pecan Sandies cookies (13 oz), crushed

1 stick melted butter

8 oz. cream cheese

1 cup powdered sugar

8 oz. cool whip

2 packages pistachio pudding mix

3 cups milk

Preheat oven to 350. Combine crushed cookies with the melted butter. Pat into the bottom of a 9x13 pan. Bake for 10 minutes. Cool.

Mix together the cream cheese, powdered sugar, and cool whip, and spread over the cooled crust.

Mix together the pudding mix and milk and pour over the cream cheese mixture. Chill until set, about 2-3 hours.

May top with cool whip or whipped cream if desired.

 

Frozen Raspberry Delight

Last of Becky's icebox desserts I needed saving! These are all so good for summer.

Crust:
2 cups crushed chocolate wafer cookies
1/3 cup melted butter or margarine
1/4 cup sugar

Filling:
1 cup chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbet, slightly softened
1 bag (12 oz) frozen raspberries

Topping:
1 container (8 oz) Cool Whip, thawed

In a medium bowl, mix crust ingredients. Reserve 1/4 cup for the topping and press remaining in 13x9 inch pan to make crust. Refrigerate for 15 minutes.

Carefully spread fudge sauce over crust. Cut slightly softened vanilla ice cream into slices and place over fudge. Drop spoonfulls of the softened sherbet randomly on top and gently swirl it into the ice cream. If the ice cream mixture gets too soft, set it in the freezer for 15 minutes or so.

Gently press the raspberries onto the top, then top with the whipped topping, spreading it to the edges of the pan.

Garnish with the reserved chocolate crumbs, then freeze for at least 6 hours or overnight.

Let stand at room temperature for 10 minutes before serving.

Buster Pie, aka Snicker Pie

Another from Becky Woodbury!

Ingredients:
Crust:
8 oz package of oreos
1/3 cup melted butter

1/2 gallon vanilla ice cream, softened
1 cup peanuts

Top layer:
1/2 cup butter
2 cups powdered sugar
1 tsp. vanilla
1 1/2 cup evaporated milk
2/3 cup chocolate chips

Crush cookies, add butter. Press into 9x13 pan. Spread ice cream. Top with peanuts. Freeze one hour.

Combine all top layer ingredients in a saucepan. Boil 8 minutes, stirring constantly. Cool. Spread over ice cream. Freeze.

Lemon Icebox Dessert

Needed to save this recipe somewhere where I could find it! From Becky Woodbury

Ingredients:
1 cup graham cracker crumbs
1 stick butter, melted
1/2 cup sugar
1 8 oz creem cheese, softened
1 1/2 cup powdered sugar
2 8 oz containers Cool Whip
2 14 oz cans sweetened condensed milk
2 egg yolks
1 cup lemon juice

Crust: preheat oven to 350. Combine graham cracker crumbs, butter and sugar then press into bottom of 9 x 13 glass pan that has been lightly sprayed with nonstick cooking spray. Bake for 12-13 minutes until just bubbly. Cool completely.

Mix the cream cheese, powdered sugar, and 1 container of Cool Whip until smooth. Spread over cooled rust.

Beat together the sweetened condensed milk, egg yolk, lemon juice and other container of Cool Whip then spread over cream cheese layer.

Freeze at last 4 hours or preferably overnight. Thaw 10 minutes before serving.

d'Aquin Carrot Cake

Ingredients

2 C sugar
2 C flour
4 eggs
1 C oil
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 C freshly grated carrot
8 oz can crushed pineapple, with juice

Directions

1.  Preheat oven to 350.  Grease and flour pan.
2. Combine all ingredients together and beat until smooth.
3. Bake in a 9x13 pan for 40 minutes.
4. Cool cake completely.
5. Top with cream cheese frosting, recipe below.

Cream Cheese Frosting

8 oz bar of cream cheese

1 stick (1/2 cup) butter

16 oz box powdered sugar

2 tsp vanilla

Combine all ingredients and beat until smooth.

Pistachio White Chocolate Cookies

This recipe was shared with me by my friend Bonnie. It is one of the treats her family traditionally makes and adds to their plate of goodies to take to neighbors at Christmastime. We tried it this last year and loved them, and it will become a staple for us as well! 

Makes 2 dozen

Ingredients:
1 2/3 cup flour
1 (3.4 oz) package instant pistachio pudding mix
1 tsp. baking soda
1/2 tsp. salt
1/4 cup light brown sugar
3/4 cup white sugar
3/4 cup unsalted butter, softened
1 tsp. vanilla extract
1 egg
1 cup white chocolate chips
green food coloring
1/2 cup chopped pistachios

• Whisk together flour, pudding mix, baking soda and salt. Set aside.
• Cream sugars and butter together until light and fluffy.  Add in egg and vanilla and beat until well blended.
• Gradually stir in dry ingredients. Add food coloring. Stir in chocolate chips and pistachios.
• Refrigerate dough for at least 30 minutes.
• Preheat oven to 325. Drop rounded tablespoons of dough onto baking sheet and bake for 12-14 minutes, just until they are set. Do not let them brown.
• Let cool on baking sheet for several minutes before removing them to a rack.

Salted Caramel Chocolate Cake

Recipe Credit: Baker By Nature

It's our new favorite Birthday Cake

Salted Caramel Chocolate Cake

prep 1 hour, 1 min

cook 30 mins

total 1 hour, 31 mins

author bakerbynature

Three layers of Salted Caramel Chocolate Cake slathered in homemade Chocolate Frosting. So decadent!

Ingredients

• For the chocolate cake:
• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 and 3/4 cups all-purpose flour (not packed!)
• 1 and 1/2 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups full-fat sour cream
• 1/3 cup whole milk
• 3/4 cup vegetable oil (you may also sub in melted coconut oil)
• 2 tablespoons vanilla extract
• 1 and 1/2 cups hot water
• For the salted caramel chocolate frosting:
• 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
• 4 and 1/2 cups confectioners' sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons salted caramel sauce
• Garnish:
• 1 and 1/4 cups salted caramel sauce (please see post for more on this)
• Flaky sea salt

Instructions

1. For the chocolate cake:
2. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
4. Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.
5. For the chocolate frosting:
6. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 minutes. If your frosting appears a little too thin, add a little more confectioners' sugar; If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.
7. Assembly:
8. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel. Top final cake layer and place cake in the fridge to set for 1 hour. Once set, finishing frosting the top and sides of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.

Notes

Cake may be baked up to 5 days in advance and stored in the fridge. Unfrosted cakes may be wrapped and frozen for up to 2 months. For best results, follow the recipe as written. 

Easy Homemade Salted Caramel Sauce

(or just use your favorite jar of caramel sauce)

prep 5 mins

cook 15 mins

total 20 mins

author ashley manila

yield 1 cup

This is an easy and foolproof recipe for Salted Caramel Sauce! If you have 20 minutes, you can make this!

Ingredients

1 cup granulated sugar

1/2 cup water

4 ounces (1 stick) butter

1/2 cup heavy cream

1/2 tablespoon pure vanilla extract

1 teaspoon flaky sea salt

Instructions

Whisk together granulated sugar and water in a medium-sized saucepan with tall sides. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes, but maybe a little longer depending on your stove. Add in the butter and bring the mixture to slow boil over medium-heat. Continue cooking until the mixture turns a deep golden brown/copper color, about 9 to 10 minutes, maybe longer depending on your stove. Do not stir during this process! Once the caramel reaches this color, remove from heat and immediately add in the heavy cream. Be very careful during this step - the caramel will hiss and bubble up aggressively! Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside to cool. Store caramel in the fridge until needed.

Notes

• You may use salted or unsalted butter.
• You may make this caramel sauce up t0 2 weeks in advance. Just be sure to tightly cover it (I love storing mine in mason jars)  and store it in the refrigerator.
• Heavy cream can be found in the diary aisle in most grocery stores. Whipping cream may also be used. Do not use milk!
• All stoves run a little differently, so be sure to watch the caramel as it evolves, and time accordingly. You might need to add an additional 5 or even 10 minutes to the boil time if your stove top runs low.