Caramel-Topped Semolina Cake

I saw Dorie make this on Martha Stewart's show in December and was interested. A cake that used farina as its base and contained no butter? This I have to try! It also looked easy and quick, which it was.

I mostly followed the directions, except I used a 9" cake pan since I don't own any 8" ones. The cake came out very flat. I also used almond milk instead of whole milk since I never have cow's milk in the house. I've made it twice now and both times I had trouble flipping the cake over after it was done baking. The first time was probably my fault. I forgot to run a knife around the edge in my haste and the edges stayed stuck in the cake pan. The second time, I sprayed the pan with non-stick spray and ran the knife around but I think the non-stick spray made the cake move too much within the pan and it squished itself to one side. I guess if I try this again, I won't use non-stick spray and I'll just run the knife around the edges?

Despite my troubles, you should try this cake. I hesitate to even call it that, as it is very custard-y in texture and not like a cake in the traditional sense. It is almost flan-like, but much more delicious. Jon didn't care for it, saying that I've made better, but Rich and I devoured it.

Caramel-Topped Semolina Cake

Caramel Apple Cookie Challenge

Today begins the baking week. Well, it's always baking week but since the hubby is out for 2 weeks, it's really baking week. I thought about doing some sort of silly challenge like in Julie and Julia. Then I thought about Maddie, and I didn't think it was feasible to bake one new thing every day. I have a list of things that I want to bake while hubby is out, so let's just see how far I get.

Day 1 started out with a Caramel Apple Cookie Challenge. I saw cookies in the store a few weeks ago for Caramel Apple Cookie. They sounded and looked delicious. After researching multiple recipes, I ended up with 2 that I liked. So I tried both Contender #1 and Contender #2 from 2 different food blogs.

Contender #1

For Contender #1, I used butter instead of shortening and added in a caramel syrup. It did not end up looking like the picture shown, as you can tell. My cookies ended up being much flatter. And I wouldn't really say these ended up being cookies. They taste more like a cake than a cookie. On top of that, I would call these cookies Cinnamon Apple "Cookies".

Contender #2

I followed this recipe exactly with the exception of the caramel baking bites (because I couldn't find them). I used regular chewy caramel that I cut into small squares. If I make this recipe again, I might use hard caramel. The chewy caramel got so softed while baking and made the cookies sticky. I could barely get the cookies off the silpat. The cookies were really chewy and soft. I think this recipe might be better as a bar.

Neither contender 1 or 2 photographed well. I think they both taste better than they look. But hands down, for taste, go with contender 2.

Grand Prize Coconut-Caramel Bars

I missed the Girl Scout cookie sales window and was craving my favorite cookie, the mighty Samoa. Chocolate, caramel, coconut -- the entire tiny box is typically devoured in very little time. I have tried a couple of Samoa-type of cookies in the past: Baking Bite's Homemade Samoas and King Arthur Flour's Ginger's Coconut Caramel Candy Bars. Both were okay, with the Baking Bites recipe being closer to the real thing, but also too time-consuming for me.

While looking through recipes, I had noticed another one on the King Arthur Flour's website advertising Samoa-like flavors. The reviews were stellar, with one "gourmet" cook saying it would be too dangerous for her to make them again. With a review like that, I had to give this one a try.

Grand Prize Coconut-Caramel Bars

The verdict? Definite Samoa-like flavors, but I wouldn't ever confuse this with an actual Samoa cookie. It doesn't have the shortbread cookie bottom. The cookie itself is caramel-like and chewy. Though the recipe says not to line the pan and that it shouldn't stick, it did stick quite a bit to my pan! I used a glass Pyrex 9x13" pan. Maybe a metal pan would have been better?

Because of the problems I had removing the bars, the resulting cookies weren't quite pretty either. We ended up consuming quite a few "uglies." :)

I like this one the best of the 3 Samoa recipes I've tried so far because it's easy enough and the flavors are there. I'd still be willing to test a few more though...

Chocolate Caramel Paisley Blondies

On a rainy day, sometimes all I want to do is bake some goodies and warm food and watch a movie by the fireplace. Well, we had some friends come over last night so nix on the movie and fire. But I did happen to get a little adventurous and make some Chocolate Caramel Paisley Blondies. Considering all the butter in them, I was surprised that they were a little drier and cakier than I expected. Although, I'd have to admit, they are pretty darn good and great for sharing with friends.

Chocolate Chip Paisley Blondies

Makes 32 bars, 142 Calories each

3/4 cup butter (1 1/2 sticks)

3/4 cup sugar

3/4 cup packed light brown sugar

3 eggs

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/4 tsp salt

2 cups semi-sweet chocolate chips

1/2 cup chopped nuts

1/2 cup caramel syrup

1) Beat butter, sugar and brown sugar until well blended. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla.

2) Mix flour, baking powder and salt in separate bowl. Beat into the butter mixture. Stir in chocolate chips and nuts.

3) Spread half the batter in a greased 13x9" baking pan. Drizzle caramel over the top. (I don't really know how much I used but it was maybe 1/3-1/2 cup of caramel.) Spoon over the remaining batter. It's important to use a spoon because you want the caramel to stay in the middle so that the syrup showing in the spaces between the batter will form a paisley effect.

4) Bake for 30-35 minutes. Cool completely in pan and cut into bars.

Caramel Chocolate Chunk Bread Pudding

I am a big fan of Chocolate Croissant Bread Pudding but it turns out that Ryan likes this recipe for Caramel Chocolate Chunk Bread Pudding better. It is a little less sweet. I can't decide. I love the croissant taste but I agree that this recipe with caramel is a little less sweet which is more to my taste buds... perhaps a mixture of both recipes.

Caramel Chocolate Chunk Bread Pudding

1 pound french or broiche bread cut into 1" cubes

2 oz melted butter

1 1/3 cups heavy whipping cream

4 eggs

2 egg yolks

1/4 cup sugar

2 tsp dark rum

1 tsp vanilla extract

3.5 oz dark chocolate

3.5 oz caramel sauce

1) Combine bread and melted butter. Spread cubes in a 9x13 baking pan and place in oven (350 degrees) until toasted (4-5 min). Remove from oven and let cool.

2) Mix cream, eggs, egg yolks, sugar, rum and vanilla. Pour over bread cubes and coat bread until completely soaked.

3) Layer bread in 9x5 loaf pan. Sprinkle chocolate chunks and drizzle caramel. Repeat layers with the remaining bread, chocolate and caramel.

4) Bake at 350 degrees until custard is set. About 20 min.