Salted Caramel Frosting

You will notice that I spend a TON of time on Pinterest! A TON! Well, the other day, I tried this incredible recipe and it was a HIT! I actually wanted to eat it with a giant spoon until it was all gone! Check this recipe out! You will thank me!

Salted Caramel

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…

Here is a step by step process. This is making the actual caramel.

Here is where you add the caramel to the frosting. Are you kidding me with this one?!?!

Salted Caramel Frosting

2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)

1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Here is the final product! Go here to find the original recipe!

I made homemade oreo cookies with this frosting. You can do what ever you want! I would love to hear how it works out!

Pumpkin Spice Fondue

HELLO!!! It has been a very long time!  I'll be honest, I have been on a health food kick and haven't been cooking as much as I ususally do! BUT, this beautiful fall weather we are having is making me feel like I need to cook and bake everything in sight!!! So, here we go again!

I went to a party the other night where they were serving fondue. I LOVE fondue in everyway, but this recipe made me happy!  I hope you enjoy it too!  I also have a ton of new recipes coming your way just in time for the holidays!  Happy cooking!

PUMPKIN SPICE FONDUE

1 teaspoon cinnamon

2 cups chocolate chips

½ teaspoon nutmeg

½ cup half-and-half or light cream or almond milk

1/2 teaspoon ground cloves

3 tablespoons honey

15–20 small cookies

3 cups pineapple or orange slices

If using canned pineapple slices, pat dry on a paper towel. Refrigerate the slices.

Combine the chocolate chips and cream in a metal bowl and place on top of a saucepan half-filled with simmering water. Add the honey.

Melt the chocolate on low to medium-low heat, making sure that it doesn't boil.

When the chocolate is melted, stir in the cinnamon, nutmeg, and ground cloves. .Serve with the pineapple slices and cookies for dipping.

Blueberry Cheesecake Ice Cream

Ok, so I know I posted an ice cream recipe last time, BUT this is the BEST homemade ice cream I have EVER tasted!  Oh My YUMMY GOODNESS!  ENJOY!

BLUEBERRY CHEESECAKE ICE CREAM

1/2 cup sugar

1 tablespoon cornstarch

1/2 cup water

1-1/4 cups fresh or frozen blueberries

1 tablespoon lemon juice

GRAHAM CRACKER MIXTURE:

2-1/4 cups graham cracker crumbs (about 36 squares)

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 cup butter, melted

ICE CREAM:

1-1/2 cups sugar

1 package (3.4 ounces) instant cheesecake or vanilla pudding mix

1 quart heavy whipping cream

2 cups milk

2 teaspoons vanilla extract

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.

Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

Homemade Mint Chocolate Chip Ice Cream

I love homemade ice cream! This recipe is great!  ENJOY!

Homemade Mint Chocolate Chip Ice Cream

2 cups 2% milk

2 cups heavy cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon peppermint extract

3 drops green food coloring (optional)

1 cup miniature semisweet chocolate chips

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Banana Boats

I LOVE SUMMER!  Especially since we can grill almost everything!  This is a great camping recipe, but we had it last night after we grilled some burgers and dogs!  AHHH.... summer!  ENJOY!

BANANA BOATS

4-6 medium unpeeled ripe bananas

1/2 cup of miniature chocolate chips ( we used semi sweet)

1/2 cup miniature marshmallows

1/2 cup crushed graham crackers

Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows.  Sprinkle the crushed graham crakers. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats.

Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown.

Fudgy Banana Pudding Pops- Gluten Free

With warmer weather I am always looking for easy and healthy snacks for my kids.  This is a great GLUTEN FREE, fat free and low sugar snack for the kiddos and the kid in you!  ENJOY!

FUDGY BANANA PUDDING POPS

1 box (4-serving size) chocolate fudge sugar-free fat-free instant pudding mix

2 cups fat-free (skim) milk

1 medium ripe banana

1 container Yoplait® Light very vanilla yogurt

8 waxed paper cups (5-oz size)

8 craft sticks (flat wooden sticks with round ends)

In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened.   Meanwhile, in small bowl, mash banana with fork. Stir in yogurt.

Place paper cups in 8-inch pan for easier handling. Spoon 2 tablespoons pudding into each cup. Divide yogurt mixture evenly among cups. Top with remaining pudding mixture. Tap cups on work surface to level top. Insert wooden stick into center of each pop.

Freeze pops about 2 hours or until solid. Store frozen pops in plastic freezer bag in freezer. Peel off paper cups before serving.

Whole Wheat Brownies

When you say the word brownie, I come running!  I love them!  Even from the box, but there is nothing better than a made from scratch brownie.  Escepically ones that are healthy! (for the most part anyway!) ENJOY!

WHOLE WHEAT BROWNIES

6 tablespoons (3/4 stick) unsalted butter, melted, plus more for pan

1/2 cup all-purpose flour, (spooned and leveled)

1/2 cup whole-wheat flour (spooned and leveled)

1/3 cup unsweetened cocoa powder

1 1/4 teaspoons baking powder

1 teaspoon coarse salt

1/4 teaspoon baking soda

1 cup packed light-brown sugar

1 1/4 cups unsweetened applesauce
1 large egg

8 ounces semisweet chocolate, coarsely chopped

Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.

In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.

Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into 16 squares.

(recipe and pic from here.)

Cheesecake Lemon Bars

Call me crazy, but when I see a recipe that calls for a cake mix of some kind, I read on!  Thus the reason for this recipe.  It is wonderful and sooooo easy and it was gone within the hour!  So, I hope you enjoy!

LEMON CHEESECAKE BARS

1/3 cup butter or margarine, softened

3 eggs

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

2 teaspoons grated lemon peel

2 tablespoons lemon juice

Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.

In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.

Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Too Cute Valentine Chex Mix

Here is yet another darling but very easy Valentine Day idea!  Not to mention, it's really yummy!

VALENTINE CHEX MIX

9 cups Rice Chex® cereal (gluten free)

1 cup white vanilla baking chips

1/2 cup peanut butter

1/4 cup butter or margarine

3/4 cup powdered sugar

1/2 cup red, white and pink candy-coated chocolate candies

1/4 cup red or pink jimmies sprinkles

In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.

Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.

Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes. In serving bowl, mix both cereal mixtures. Store in airtight container.

For your Valentine Dessert Wontons

Wondering what to do for friends and family at Valenines? Show them you LOVE them by making these Dessert Wontons. I have seen a couple of I versions and thought that I could whip them up and give them away, but alas, I ate them!  So I guess I will be making them again!

VALENTINE DESSERT WONTONS

Fresh banana slices, sliced thin

White Chocolate, shaved

1/2 teaspoon of coconut 

1 dab of store bought caramel sauce

Softened cream cheese

Wonton wrappers

OR

Gala or Fuji Apple slices, sliced small and thin

White Chocolate, shaved

1/2 teaspoon Cinnamon and sugar

1/2 teaspoon of store bought caramel sauce 

Softened cream cheese

Wonton wrappers

OR

use whatever sounds good to you!

Place about a half tablespoon of cream cheese in the middle of the wonton wrapper.  Place the rest of ingredients on the cream cheese.  Do not stack too high or the wrappers will tear.  Fold the wonton wrappers in half making a triangle.  Get your fingers damp in luke warm water and brush along the edges to seal the wrapper.

Place in a preheated deep fryer or heat oil to 400 degrees in a shallow pan on the stove top.

Fry the wontons until slightly browned on both sides.

Remove from  fryer and let cool down for about a minute each.   Sprinkle cinnamon sugar or powdered sugar on the wonton and enjoy!  You can also make dipping sauces with caramel, chocolate or raspberry sauces!

Ice Cream Sandwiches!

These are the cutest little ice cream sandwiches!  We used mint chocolate chip ice cream, but feel free to use whatever your heart desires.  ENJOY!

MINI CHOCOLATE CHIP ICE CREAM SANDWICHES

1 1/2 cups all-purpose flour (spooned and leveled)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup packed light-brown sugar

1/4 cup granulated sugar

1/4 cup sour cream

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups mini chocolate chips

1 pint vanilla ice cream, softened, or your favorite ice cream!

Preheat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth. With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.

Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.

Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours; then wrap individually in plastic. Freeze up to 2 weeks.

Creamy Heart Fudge just in time for Valentine's Day!

Valentine's Day is upon us in a few short weeks.  I mean, wasn't it just Christmas?!  Anywho, I really enjoy Valenines Day and found this recipe.  These are the CUTEST Valentine fudge hearts ever!  It takes some time, but you will love the outcome!  They are perfect for your family, friends, teachers, mothers, love of your life or anyone that you can think of!  Have fun making them and ENJOY!

CREAMY HEART FUDGE

Canola oil for the pan and cutters

1 1/4 cups milk

3 1/2 cups sugar

8 tablespoons (1 stick) unsalted butter, cut in small pieces

Pink gel food coloring, (optional)

Lightly oil a 9-inch-square pan. (A smaller pan will make the fudge thicker and more difficult to cut.) Place milk in a heavy 12-quart saucepan. Stir in sugar; add butter. Over medium heat, stir constantly, until sugar dissolves and butter melts. Increase heat to medium high, bring to a boil, and cover with lid. Let boil for 2 minutes, and uncover. Do not stir; clip a candy thermometer on side of pan, and let mixture boil, over medium-low heat, until it reaches 240 degrees (the soft-ball stage), 15 to 25 minutes. Meanwhile, prepare an ice water bath.

Immediately remove pan from heat, and dip the base of the pan in the ice water for 5 seconds. Let the fudge sit at room temperature without stirring, with the thermometer attached, until the thermometer reads 122 degrees and mixture is lukewarm, about 40 minutes. If using food coloring, add 1 drop. Stir the fudge with a wooden spoon until it changes from glossy to opaque and is thick and creamy, 2 to 5 minutes. Quickly pour into prepared pan. Use piece of plastic wrap to smooth fudge into the pan, creating an even surface. Let cool completely, 2 to 3 hours, and cut with 1/2- to 1 1/2-inch heart cookie cutters. (Oil the cutters with the canola oil inside and out before using.)

Mom's Soft Caramel Popcorn

Whether she'll admit it or not, my mom is a Fantastic cook!  She not only made dinners that I now do for my family, but she had a way of making things her own.  One of my all time favorite snacks that she makes, is Soft Caramel Corn.  Oh. my. goodness.  I used to sneak into the kitchen when she wasn't looking a grab a whole handful of this yummy goodness.  I love making this for a good Saturday or Sunday afternoon snack! ENJOY!

SOFT CARAMEL POPCORN

2 cups lightly packed brown sugar

1 can Eagle Brand Sweet and Condensed Milk

1/2 cup butter

1 cup light Karo syrup

1 tsp. vanilla

1- 2 gallons of popped popcorn.  It's best if you DO NOT use microwave popcorn. 

Pop popcorn and remove and discard unpopped kernels.  Place in a large plastic bowl and set aside. 

Combine all ingredients above, minus the popcorn, in a large saucepan and bring to a boil on medium heat.  Stir continuously until it reaches the soft ball stage in cold water or on a candy thermometer. DO NOT OVERCOOK!  Remove from heat and add vanilla.  Quickly stir in the vanilla and pour over popcorn.   Spread it out on wax paper or a cookie sheet.  Serve and turn on a good movie!

Homemade Tootsie Rolls

Homemade is better than store bought ANYDAY in my opinion!  I came across this recipe a couple of years ago and I am so happy that I found it again!  As a matter of fact, I going to make them right now!  These little babies are amazing and a great way to spulurge without taking on a ton of calories and I guarntee the kids will like them too!  ENJOY!

HOMEMADE TOOTSIE ROLLS

2 tbsp butter

1/2 cup cocoa

3 cups powdered sugar

1 tsp vanilla

3/4 cup instant powdered milk

1/2 cup white caro syrup

Directions:

Mix all ingredients together. Knead like you would for bread. Roll into rope shapes and cut into desired lengths.

What's Christmas without a box of chocolates?!

I don't know about you, but Christmas isn't Christmas without a few chocolates sitting around waiting to be pounced on!  But don't buy that box!  Here is the simplest of recipes that will make your family and friends marvel at your MAD skills... even if you don't think you have them!  Merry Christmas EVE EVE!

EASY CHOCOLATE TRUFFLES

16 ounces dark or semisweet chocolate or a combination, finely chopped

12/3 cups heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon coarse salt

Unsweetened cocoa powder, for rolling

Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth. Mix in vanilla and salt. Pour into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours. (HINT, NEVER use metal bowls or tools when working with candy. It will ruin the consistency.)

With a melon baller, a 1-inch scoop, or a teaspoon, scoop out chocolate mixture and place on parchment paper. Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. (To store, cover with plastic and refrigerate, up to 2 weeks.) Roll in finely chopped nuts or more cocoa powder, or brush with luster dust just before serving or packing.

Grandpa's Fudge

There is only ONE person that was capable of making this sweet treat perfect every year and that was my Grandpa Meredith.  His fudge was famous, not just in our family but throughout his neighborhood during the holidays.  Many have tried to copy, but none prevailed.  Maybe because he NEVER wrote the recipe down, so there is really no way to duplicate it.  So this recipe is not exact, it is still so wonderful and brings back many many memories! 

Just like... GRANDPA'S FUDGE

5 cups sugar

1/2 pound butteror margarine (2 sticks)

1 large can evaporated milk

Boil for 15 minutes on medium low heat.

Then add..

1 bag of small marshmallows

18 ounces of semi sweet or milk chocolate chips. (Best if you use a mixture of both!)

2 cups of walnuts (optional)

2 teaspoons vanilla extract

Stir on low heat until set and all is melted about 8 minutes and no longer.  Pour into a buttered 9x13 inch pan (make sure that the pan is buttered all the way to the top) or 2 square pans.  Refrigerate.  Cut into pieces after the fudge has turned cold.

Peanut Brittle

Did you know that Peanut Brittle is was the first candy ever made into a real recipe?!  The recipes can be found back into the early 17th century. You learn something new everyday! Useless, but who knew?

Peanut brittle reminds me of my grandma's house.  I truly I don't even know that she liked it, I'll have to ask my dad, but it was always there during the holidays.  It's location was as predictable as the Christmas tree, right in the middle of the table. Christmas time at my grandma's was unlike anything else.  The smells, traditions and family.  It still gives me goosebumps and I truly wish I could go back in time!   I love Peanut Brittle for many reason, but the top reason, is it's yummy and super easy to make!

Peanut Brittle 

1 cup white sugar

1/2 cup light corn syrup

1/4 teaspoon salt

1/4 cup water

1 cup peanuts

2 tablespoons butter, softened

1 teaspoon baking soda

Grease a large cookie sheet. Set aside. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F, or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces. (If someone in your home has an allergy to peanuts, you can use cashews or pralines.)

Caramel Drizzled Pumpkin Cake

There is one thing, okay SEVERAL things that I love about Thanksgiving, but the desserts take 1st prize in my book!  I LOVE dessert and I love pumpkin!  BUT, I do have to admit, that I am a bigger fan of things made from scratch, however, THIS CAKE IS AMAZING!  You will be the hit of the party!

Caramel Drizzled Pumpkin Cake

1 box yellow cake mix

1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)

1/2 cup water

1/3 cup vegetable oil

4 eggs

2 teaspoons pumpkin pie spice

Topping

1 can (14 oz) sweetened condensed milk
2 jars (12 oz each) hot fudge topping

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

1/4 cup chopped pecans, toasted

2 tablespoons caramel topping

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Pour into pan. Bake 25 to 30 minutes or until cake springs back when touched lightly in center.

Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes.

Meanwhile, place hot fudge in medium microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.  Spread frosting over top of cake. Sprinkle with pecans.   Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.

Streusel Topped Pumpkin Pie

Ok, so you are probably saying... "WHY CHANGE AN ALREADY GOOD THING?" Well, because it is AMAZING!!!  Try it, you won't be sorry, and if you are, then I'm sorry! :)  TRUST ME!

CRUST

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

FILLING 

2 eggs, beaten

1/2 cup granulated sugar

1 can (16 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

TOPPING 

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/4 cup butter or margarine, softened

DIRECTIONS

Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.  Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.

Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

(recipe and picture from here)

Chocolate- Caramel Doughnut Holes!!!

2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons coarse salt
1 cup sugar, plus more for coating
3/4 cup low-fat buttermilk
4 tablespoons ( 1/2 stick) unsalted butter, melted
2 large eggs
28 to 30 store-bought soft caramel squares, unwrapped
5 to 6 cups vegetable oil, for frying

Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.

On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps. Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.

Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar. In a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. In batches of 4, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest 4 minutes. Roll in sugar to coat. Serve immediately. (recipe and picture from here.)