Swirled Creamy Fudge Pie

I love making the usual favorite desserts in this household, one of those being Hot Fudge Pie, but every now and then i like to experiment, change things up.

Get creative. 

For this particular dessert i took the hot fudge pie, and decided to add a cream cheese base and swirl to get the look you see here. I was immediately pleased with the look of the pie, but a little nervous about the taste.

Despite the fact that it was my first time swirling, and there's always things to improve on first tries, i felt this pie was a great addition to my dessert file and wanted to share. I hope you enjoy the creamy, fudgey flavor of the filling with the crisp, buttery and flaky pie crust.

Swirled Creamy Fudge Pie
Adapted from Island Eat , first seen on Pinterest

Ingredients:

For the Pie:
1 Pie crust
4 oz Cream Cheese
1 C. Granulated Sugar
2 Eggs, Beaten
1 Tsp Vanilla
1/3 C. Flour, scant
2 Tbs Milk 

For the Chocolate Swirl:
4 oz Unsalted Butter, Melted
1 1/2 oz Unsweetened chocolate, chopped

Directions:
Preheat oven to 350. Grease pie dish and roll out pie crust.
Beat the cream cheese, and sugar together with a mixer. Add in the eggs, one at a time, and mix.
Add the vanilla and mix.
Add in half the flour and mix, followed by the milk then the rest of the flour.
Melt the butter, add in the chocolate and stir. Microwave for 10-20 seconds or until chocolate is melted.
Pour cream cheese mixture into pie crust followed by the chocolate. Swirl gently using a small spatula until you get the desired look.
Bake for 30-35 minutes or until a toothpick placed in the center comes out clean. 

Chocolate Ice Cubes for Valentines Day

Happy Valentines Day!! Hope you all are enjoying the day with your loved ones. Just a quick little treat to share with you. Some chocolate Ice Cubes to liven up that glass of milk with a little chocolaty goodness!

  

Creamy Lemon Olive Oil Bars

 

Lemon bars have always been a favorite of mine but for some reason i never like making them. It just seems like something you get at a nice coffee shop or bakery. But as i was browsing the web the other day for a "healthy" dessert to serve our friends that evening, i came a across these beauties from cooking on the side, a creamy lemon lime bar. In order to make myself feel better about consuming the calories i decided to add some whole grains by using whole wheat flour and olive oil to make a Creamy Lemon Olive Oil Bar. 

After the six of us enjoyed trying out a new Vietnamese restaurant in Oakland, Mama's Vietnamese; where we had the best hot and sour noodle soup (I'm now officially obsessed), it was back to the house for dessert and coffee. Despite my worries of whether or not the changes i made would result in a tasty dessert, these bars we're a refreshing treat and we're enjoyed by all. 

Creamy Olive Oil Lemon Bars 

Adapted From Cooking on the side 

Ingredients:

For the crust: 

4 Tbs Olive Oil (the better the quality the better flavor) 

2 Tbs Butter, Melted

1 C. Whole Wheat Flour 

1 Tbs. Granulated Sugar 

Pinch of Salt 

For the Filling: 

2/3 C. Lemon Juice

2 Eggs

1 (14oz) Sweetened condensed milk 

Directions:

Preheat the oven to 375 degrees. Whisk together the flour, sugar and salt; add oil, and butter and mix together until crumbly. Press down into bottom of greased or foil lined 8x8 baking dish. Bake for 15-20 minutes until golden brown. Remove from oven. While the crust is baking, prepare filling. Mix together lemon juice, eggs and milk until combined and smooth. Pour into crust and bake for 20-25 minutes or until the center is set. Cut into squares and Enjoy!!

Cinnamon Pie

I can't tell you how great it is to be back! i apologize for the absence. My virus protection program decided that the sign in page of blogger was unsafe for a while. But it's officially safe again and I'm back in business!!
The perfect recipe to start off my Winter baking and Christmas preparation is this cinnamon pie. I originally saw it on a show called psych and immediately decided i would have to recreate it. So after searching for recipes i decided to combine the recipe for buttermilk pie with a cinnamon pie recipe on allrecipes.com. The result was a delicious warm dessert full of cinnamon flavor, or as my sister Gretchen called it, Cinnamon toast. So for those of you who are a fan of the cereal you should definitely give this a try!

Apple Crisp

Christmas is in full swing in my household. The fall decorations are still up and i have no intention of skipping thanksgiving but when your a part of a family of twenty plus (including extended) you have to plan ahead or it doesn't get done. So here it is, the middle of November and i am starting my Christmas preparations. This year i decided to give "making Christmas" (as my mother calls it) a try and do a bunch of crafty things as gifts. I have to say it is much more fun, though could quickly turn into a nightmare if i don't stay on top of it.

Halloween party and Yummy Mummies

One of the best things about a party is the details, from the decor to the food menu and this year i was able to plan and host a costume party with my good friend Carolyn.We went with a fun harvest themed party with a touch of spooky fun. For the food we had the guests bring a pizza per family and we provided the dessert, salad and drinks. The Costumes we're fun too! we had a lumberjack, a couple tourists, a 50's housewife, and many others. My Husband and i went as Mary Poppins and Bert.

Chocolate Covered Sweet Potato Twinkie Cakes

 

The month of October to me, is synonymous with Pumpkin, and lots of it!! i don't know about you but i love baking anything and everything pumpkin, so when i saw these, a pumpkin Twinkies i knew i had to make them.However on our drive down to Disneyland i spent a great deal of time thinking about how to put my own spin on the recipe. Of course, I'll use Sweet potatoes! and make a few slight changes to the filling to make it more, marshmallow filled, cause what goes better with sweet potato than marshmallow? well brown sugar maybe. Anyway, after deciding this, it was a week and a half before i would be able to make them. 

Peanut Butter Brittle

In the process of making treats for our trip (more on that later) i decided to try a new recipe, Peanut Butter Popcorn. Well, as sometimes happens it didn't quite turn out the first time, in fact it was a total disaster! however much this was true the result of that disaster was surprisingly delicious and as i watched the sauce harden (before adding the popcorn, thankfully) i realized it was turning into a brittle. I had accidentally created Peanut Butter Brittle! What a crazy and wonderful thing; One of my favorite things about cooking is the creation of new things out of what seemed to be a disaster. So remember, always taste your disasters before throwing them out (well, sometimes anyway). 

Peanut Butter Brittle

Adapted (sort of) from A Cozy Kitchen

Ingredients: 

1 C. Granulated Sugar

1 C. Corn Syrup 

1 C. Unsweetened Peanut Butter

1 Tsp. Vanilla Extract   

Directions: 

Prepare cookie sheet, line with wax paper or Silpat, set aside. 

Mix the corn syrup and sugar over medium heat until combined. Let mixture come to a boil and continue cooking until it starts to turn a golden brown, swirling the pot occasionally to mix ingredients (don't stir). Remove from heat and pour in Peanut butter followed by vanilla extract. Stir together until mixture starts to thicken. Pour out onto cookie sheet lined with wax paper and spread with silicone spatula into a square or rectangular shape. Allow to cool completely and break into pieces. Enjoy!!

Pumpkin Pie Empanada's

Fall is in the air and it is now official... i get to wear my boots and cardigans, enjoy warm beverages and bake with lots and lots of Pumpkin; which makes me one happy lady! It is mid October, almost, and as we are approaching Halloween i thought it would only be fitting to break out my themed cookie cutters. If you can't tell from the picture (they're kind of misshapen), i used the cat, half-moon and pumpkin. These yummy treats we're my solution to the frozen pie crust and the left over pumpkin puree i needed to use up, but couldn't make a pie out of. I made them this past weekend for dinner with our close friends the Millen's and they turned out great! we ate them while watching Disney's The Adventures of Ichabod and Mr. Toad which made it even more fun.

Pumpkin Pie Empanada's
Adapted from Easy Yummy Recipes on Tasty Kitchen

Ingredients:
Pie crust, double crust recipe 
1 Can (15oz) Pumpkin Puree
2 Tsp of Pumpkin Pie Spice (i used homemade, recipe to follow)
1/2 Tsp Salt
1/4 C. Cream Cheese, softened
2 Eggs
3/4 C. Brown sugar
1 whole egg, with a dash of vanilla extract (about 1/2 tsp) and a splash of water for the vanilla egg wash. 

Directions:
Preheat oven to 425 degrees, prepare baking sheets, either grease or use silicone sheet. Roll out pie crust, one at a time. Cut out shapes, two of the same shape for each Empanada. Working with one at a time, dab your fingers in water to wet, and pat along the edges of the dough. Pour in the middle of one side 1 tsp of the pumpkin filling, place the top over, lining up the shapes. Press down with fork along the edges to seal. Continue this process until you have 16 empanada's or have used up all the dough. Brush each empanada with egg wash and bake for 15 minutes. Let cool on cooling rack for a few minutes and Enjoy!!

Chocolate Brownie Ice Cream with Sea Salt

These past few weeks have been a bit crazy, just when things we're looking bleak God reminded us of his faithfulness and provision. It's been six years now since Alex bought this condo and about 3 since the market crashed. Though we have come to love the lake and this little place we call home, we we're a bit discouraged by the thought of living here forever, especially considering that we hope for a large family, Lord willing. Well, as of this past week we have officially REFINANCED our loan and Lowered our monthly payment. Yahoo!! What a relief this was to our financial burden. Okay, so now that i have filled you in on our long story of what's up in the Gregersen household these past few weeks, on to the Ice cream...

Sea Salt Brownies

Maybe it’s just me, and I’m pretty sure it is, but when it comes to brownies I want them to be perfect. By that I mean, the perfect combination of a cake like texture with a fudge like texture. It has taken me at least a year to discover my “perfect” brownie and many mistakes along the way before I finally stumbled upon this lovely little brownie.

This past July I decided to get some more use out of my ice cream maker, and fulfill my goal of making many different flavors besides the usual vanilla. The second and by far favorite, thus far, flavor I tried was a milk chocolate with brownie bits from Annie’s blog; where, of course, I got the recipe for these brownies. They we’re the perfect mix of fudge and cake and had the lovely crackly crust that all brownies should have. It took me all of five seconds to decide that this would be my go to brownie recipe, which was shortly affirmed by my husband. I was so happy to have found them and even more so when I learned that only half of them we’re going in the ice cream and that i could enjoy a few of them by just the way they are. This time around i decided to make some adjustments and came up with these sea salt brownies.

Sea Salt Brownies 

Adapted from Annie's Eats originally from The Perfect Scoop

 Ingredients: 

8 Tbs. Butter (1 Stick)

4 oz Unsweetened Chocolate ( i used Ghirardelli), Chopped

1 1/4 C. Granulated Sugar

2 Large Eggs 

1 1/4 Tsp Vanilla Extract 

1/2 C. All-Purpose Flour

1 large pinch of sea salt and a small second pinch  of sea salt 

1/2 C. Semi sweet Chocolate Chips (optional, i left out)

Directions: 

Preheat oven to 350 degrees. Line a 8x8 inch glass pyrex dish with alluminum foil, grease lightly with butter* or spray.In a medium saucepan melt butter, then whisk in chopped chocolate, remove from heat. Whisk in vanilla extract, sugar and then eggs. Add in salt and then flour, mix together until just combined. Mix in chocolate chips, if using. Pour batter into foil lined dish, gently spread out evenly. Sprinkle with sea salt, preferably flake (for more visibility). Bake for 30 minutes. Remove from oven and let cool on rack for 10 minutes. Take out brownies, remove foil and continue to cool on rack or enjoy warm. 

* To speed up greasing dishes, cookie trays, etc during baking. Use the wrappers from softened butter sticks (used for baking) and freeze them for later use. Defrost for 1-2 min and you have an easy way to spread butter on the pans. I usually keep about 4 in the freezer at a time, and since i bake often their always being replenished.  

Big Fat Chewy Chocolate Chip Cookies

When it comes to chocolate chip cookies, I'm really picky, to the point where i just don't make them because i don't usually care for them. This however i quickly came to realize had to change since my husband LOVES chocolate chip cookies! it is his number one requested dessert or snack for me to make. So during that first year of our marriage i decided to try out  a couple recipes and thankfully i hit the gold mine on my first try. These cookies are the best cookies we've had. When i occasionally suggest trying out a new recipe I'm vehemently met with protest from the hubby and i have to say he always wins for they are delightfully chewy, really big (though sometimes i cut them down in size) and have lots of chocolate chips; Why fix something that isn't broken, right? They're a guaranteed positive ending to a baking experiment, so what are you waiting for?!
Every time i make these i am thankful i was introduced to Good Things Catered (which sadly is no longer available) and consequently the blogging world.

Big Fat Chewy Chocolate Chip Cookies
Adapted from Good Things Catered, also on good eats and sweet treats

Ingredients:
2 C. All-purpose flour
1/2 Tsp Baking soda
1/2 Tsp Salt
3/4 C. Unsalted Butter, Melted and cooled.
1 C. Packed brown sugar
1/2 C. Granulated sugar
1 1/4 Tbs Vanilla Extract*
1 Egg
1 Egg yolk
2 C. (or 120z) Semisweet chocolate chips

* Feel free to leave it at 1 Tbs. of vanilla (as used in the GTC recipe) i usually add a little extra, about 1/4 tbs but i usually just eyeball it.

Directions:
Melt butter, allow to cool. Bring eggs to room temperature (if short on time, set them in a bowl of warm water), preheat oven to 325 degrees and grease cookie sheets or line with parchment.
Sift together the flour, baking soda and salt. Set aside. In a medium bowl mix together the melted butter, and sugars until well blended and creamy. beat in the egg, egg yolk and vanilla. then add in the dry ingredients in small batches, scraping bowl as needed. Mix in the chocolate chips using a wooden spoon.
Drop cookie dough on to prepared cookie sheets in 1/4 C. increments (look to good eats and sweet treats for a demo on how to portion dough). about 2 inches apart. Bake for 15-17 minutes for larger cookies and about 12-15 for smaller ones (keep an eye on them). Serve with a tall glass of milk over ice cream or just by themselves. Enjoy!!  

Peppermint Patties

Okay folks, here it is...Peppermint patties. A while back, in March of this year, my good friend Betty married her perfect match Ian in a beautiful ceremony and a lovely reception, where my dear friend Oksana and I we're honored to give a speech as the matron of honor's, thankfully we did it together, because I'm no speech maker and trying to find the perfect words at your best friends wedding is well challenging, but that's my perfectionist side talking, what a joy to express the joy we felt for her that day! Well, on to the main point, at their reception they had this great thing called a candy bar and one of the candies we're York peppermint patties (a childhood favorite of mine). So then it got me thinking about how to make them; five months later and i finally did it. And they we're a hit! the hubby said they tasted just like a york patty and on our camping trip they we're the fastest of the two treats i brought along to disappear. A must try, seriously these are so fun to  make, and easy and delicious! what are you waiting for?! 

Peppermint Patties
Adapted from Savory Sweet Life 

Ingredients:

1 Can Sweetened Condensed Milk
3-51/2 C. Powdered Sugar, Sifted (i used about 4)
1 Tbs Peppermint Extract
3 C. Chocolate Chips
3 Tbs Shortening  

Directions:
Mix sweetened condensed milk with 2 cups of powdered sugar on medium speed til combined. Mix in peppermint extract followed by more powdered sugar a 1/2 C. at a time until dough is firm but still pliable. Roll about a teaspoon of dough into small ball, press gently onto wax paper to form a disc shape, transfer patties to freezer for no longer than 30 minutes.
Meanwhile melt the chocolate chips over a double boiler of simmering water. add in the shortening and stir to thin out.
take out the patties, one tray at a time and dip into the chocolate, using a fork, Allow the chocolate to drip off fork then gently move back to wax paper. Continue this process until all the patties have been covered in chocolate. Let air dry and Enjoy!!

Makes about 20 large pieces or 32 (depending on size of patty)

Homemade Oreo's

Wow does it feel like this summer is never ending. Perhaps because for us it has been filled with trip after trip. In fact i don't think we're going to have an off weekend til mid September. Unless of course you count the little trip we'll be taking labor day weekend to celebrate my birthday? i guess that counts. I can't wait to have a getaway just the two of us!!
Though this summer seems to me to be the longest ever (and one of the funnest) the fact that i can feel the weather turning and the dates on the calender hanging on my wall brings me back to the reality that it's almost over. Which personally i must say is exciting, i love the fall and winter months, always have. I was one of those "weird" kids that looked forward to the first day of school, no matter how nervous i was, i just couldn't wait to see my friends and learn new things. And now that i'm out of school (and in a cooler climate), i can't wait for the crisp cool air, the fun fall foods and the holidays!

Buttermilk Pie and Oatmeal Pancake Mix

 Buttermilk pie!! Really?! These were my first thoughts when stumbling across this recipe. I’ve used buttermilk in many desserts but never one that was dedicated entirely to the curdled milk. But let me tell you, this pie was delicious! I couldn’t believe it! It was sweet with custard like texture; the pancake mix I used gave the pie a warm nutty flavor that I loved.

Besides the lovely flavor and texture in this surprising dessert, the best part was that it was easy and used minimal dishes. I love making pies and find the process of making a crust and then pouring in a delicious berry or a creamy filling delightful, however I don’t always have the time to do so; which makes the discovery of this simple, easy to make version of one of my favorite desserts so wonderful! 

 

Cracker Crunch

Cracker crunch, saltine candy, personally my favorite name for this treat is Scooby Snacks, but no matter what name you choose, yummy is what you will say when you take that first bite and I can say with some confidence that it will soon become a family favorite. I just love that salty sweet combination, don’t you?! I was first introduced to this candy at bible study in high school and then again when I got married. It is very easy to make, a great potluck contribution and an unexpected surprise to a lot as it uses an ingredient that most (I find) wouldn’t expect in a candy….Saltine Crackers!

Just talking about it makes me want to go make it, well, that and my husband keeps asking for it, ha-ha! 

Raspberry Basil Creme Brulee

I took a trip out to my mothers house the other day; and by trip i mean a 30 minute travel time. She had informed me that her garden was producing and i should gather some produce, so i did! The bounty included, lots of zucchini and lettuce, a bushel of dried parsley and basil! Now for me the rub was basil, what do i do with basil?! its just one of those herbs that I have never had an attraction to. It's not that i dislike it, i just don't know how to use it, other than spaghetti sauce or pesto of course. So there i was, standing in my kitchen wondering.

Blackberry Lime Cheesecake

I sometimes feel that i want to be one of those people who has everything organized in a neat and tidy order, you know, that Type A personality?! However, no matter the improvements i make upon this endeavor i just can't escape my tendencies to shove that thing in a corner or that document on the counter instead of in the files, out of pure convenience i can assure  you. I guess that childhood lesson of doing it right the first time creates less work in the end never really sank in.One thing that i can do is make lists; that i am very good at; grocery lists, To Do lists,Christmas lists, etc.. Lists, Lists and more Lists. In fact i love making lists! Does that sound crazy? Am i alone in this?!
As i continue exploring the world of foods there were so many dishes that came up that i wanted to make. So, of course, i decided to make a list. You may have noticed i have added a few pages to the blog, one of them is my list of 100 things to cook, make or bake (as well as an about me page and soon to come a contact me). Check it out, if you like, suggestions are great too! With this list there also comes a goal. So as to prevent me from procrastinating (another thing I'm really good at), i decided to create a deadline...my 30th birthday, which is in 3 years. Well, i better get cracking!!

Independence Day Bake - a - Thon

Our Vacation lasted a little longer than planned, as anyone who has ever been to the state of Oregon, particularly the Portland area could understand. it was hard to leave, the beautiful green surroundings, perfect temperature of 73 degrees, and most of all my family. None the less, it is always difficult but it is something that i have come accustomed to, and here i am, sitting in my bedroom, looking forward to exploring new recipes, being able to blog again and the many fun times with friends this summer.

 

a few memories from our trip, Daisy Duke, my sisters 11 year old Rottie, Enjoying the beautiful weather and momma Sharon on the 4th. Her reappearance to the deck after going inside the house...we had some good laughs at the sight of her in her patriotic shirt, glow stick headband, and holding the b.b gun!

Now on to the baking!!

Landen, my youngest nephew stirring the marshmallows for Rice Crispy Treats!

The Jellos before being cut into blocks and mixed with condensed milk gelatin mixture; Or 3D glasses as Landen calls them!

 

Tadah!! Stain glass Jello Stars courtesy of Brown Eyed Baker via the food librarian! 

 My beautiful niece taking them away to the fridge!

Last but not least we made a strawberry pie with some fresh organic strawberries, it turned out tasty, but i would definitely use more strawberries the next time to even out the glaze to berry ratio.  

This pie was Delicious! full of fruity flavor, with a burst of strawberry in every bite; perfect for a summer day and the perfect recipe to share today! i found this delicious treat on Annie's Site ,one of my favorite blogs!

Fresh Strawberry Pie

Ingredients: 

single pie crust recipe, baked (i suggest Martha Stewart's Pate-Brisee )

4 pints of strawberries, washed and hulled, half the large ones

2 Tbs Cornstarch

3/4 C. Granulated sugar

11/2 Tsp Sure gel for low sugar recipes (in the pink box)

Generous pinch of Salt 

1 Tbs Lemon Juice 

Heavy whipping cream whipped with 1 Tbs Granulated Sugar 

Directions: 

Blend 6oz of the "ugliest" berries in a food processor until smooth. The result should be about 3/4 cup of berry puree. 

Mix together cornstarch, sugar, sure gel and salt in a medium saucepan. Add the berry puree and mix over medium heat. Bring mixture to a boil, stirring constantly, scraping bottom of pan to prevent burning. Let boil for 2 minutes then remove from heat and add lemon juice, mixing in a large bowl, allowing to cool. Stir intermittently to prevent skin from forming on top. 

Use the remaining, "prettier" berries, approx. 2Lbs. halve the larger berries and mix into the strawberry glaze. pour into prepared pie shell and refrigerate for 2 hours or until set. 

slice up individual servings, small or large (i won't tell), top with whip cream and Enjoy!!  

Caramel Frappuccino Cupcakes

The Hubby and i are off on yet another adventure, this time to Oregon to visit my family. What a busy summer so far! So as with any trip, a menu had to be planned and things baked. what's a road trip without snacks?! My intention was to make some type of candy, orange scones and bread for sandwiches. I now sit here on my sisters computer, looking out on the beautiful greenery and sprinkled sun through the tree tops that is so dear to me and i am sad to report that no such treats we're made; That is, except for these yummy sweets!! A good friend of mine is getting married in August and has blessed me with the honor of being a bridesmaid. Today, Saturday 7/2 will be her bridal shower, and since i wasn't going to be attending, i decided to contribute by making something for a game prize. After much thought i decided on cupcakes in a jar; a new food craze that i have been curious to try but have not had the occasion to, this was the perfect excuse, and thus began the search for a delicious cupcake...several food blogs later i found the perfect one, Caramel Frappuccino Cupcakes from http://www.ericasweettooth.com/2010/09/caramel-frappucino-cupcakes.html 

however, having a hubby who's a big fan of Starbucks Caramel Frappuccino, i wanted to try and make a cupcake that came as close to the real thing as possible. With this in mind, I decided to combine the recipe from Sweet Tooth with Martha Stewart's Brown sugar pound cake recipe. I felt that the brown sugar flavor would lend itself perfectly to the coffee, bringing out it's complex flavors, and i'm glad i did...the result was a cupcake replica of the drink, Unbelievable! a definite encouragement to tamper with recipes more often. I sure hope whoever gets the bridal shower game prize enjoys them as much as we did!!

Caramel Frappucino Cupcake
Adapted from ericasweettooth.com and Martha Stewart's Cupcake book

ingredients:

21/2 C. Flour
1 C. Brown sugar
1 C. Granulated Sugar
2 Tsp Baking powder
1 Tsp Kosher salt
1 C. Whipped Cream (didn't have buttermilk)
1/2 C. Butter
3 Large Eggs
1 Tsp Vanilla
1/2-3/4 C. Strong brewed coffee (depending on personal taste)

Directions:

Cupcakes:

Preheat oven to 350 and line a muffin tin. Makes approx. 18 cupcakes.
Sift flour, Baking powder, Salt, Stir once with whisk to combine.
Brew coffee.
In the bowl of an electric mixer beat butter for about 30 seconds, til butter is smooth. Add cream, eggs and vanilla, beat until combined. Mix in sugars with the wet ingredients until combined.
Add in dry ingredients in 3 batches, scraping bowl with spatula after every addition.
mix in Coffee using spatula, til completely mixed in (and enjoy the beautiful coffee color, Aah!!)  then portion out into pre-lined muffin tin (using an ice cream/cookie scoop for this makes it a breeze)! Bake for 18-20 Min. or until toothpick comes out clean; a few pieces of cupcake on the toothpick is fine. Rotate cupcakes about halfway through. Remove from oven and let cool about 3-5 min before taking out the cupcakes and moving to a wire rack, cool completely.

Whip Cream Frosting:

2 C. Heavy whipping cream
1/2 C. Granulated Sugar
1 Tsp Vanilla

Beat Whipping cream on medium with electric mixer until soft peaks form, add in sugar and vanilla and beat a little more until firmer peaks form, be careful not to over beat or you will have butter :) refrigerate until ready to use.

Caramel sauce:

1/2 C. Heavy Cream
3 Tbs Butter
3 Tbs Light corn syrup
11/2 C. Light brown sugar

Mix all ingredients in at once, i recommend doing this before turning on heat so the brown sugar has plenty of time to dissolve. Heat on Medium-high heat until boiling. Allow to boil for 3 Minutes, stirring occasionally. Remove from heat and allow too cool.

Assemble cupcakes:
cut out small hole in cupcake using a knife. fill with caramel (leaving a small space to replace top of cupcake.) replace top and Top with Whip cream, using a piping bag or Ziploc with end snipped off for a uniform look. Add a few drizzles of caramel on top of the whip cream; Continue this process with the rest of the cupcakes and Enjoy!! (i would suggest assembling only those you're going to eat for the most fresh flavors!)

* Although the cupcakes we're delicious as is, there's a few changes i might make in the future. Using the intended buttermilk instead of whipping cream in the Cupcake batter, and substituting 1 Tsp of Baking soda for one of the teaspoons of baking powder for a lighter cake.

For more tips and other delicious recipes check out the sweet tooth blog (follow link above) it's Delightful!!