Peaches are fresh here in the Texas Hill country! Take a drive down the old country road and you will see peach orchard after peach orchard and peach stands full of fresh fruit ripened to perfection, icecream, and even cobbler. 🙂 Needless to say, I am enjoying the peach season immensely! Keep your eyes open for a peach recipe on my blog {very soon} but until then, whats your favorite peach dessert? 🙂
Yes, I have posted this recipe before! BUT this time I decided to skip making my own hot fudge & caramel. 🙂 You see, I have heard of this company called slickepott for quite some time now and when I didn’t win a give-away for their caramel sauce I just decided it was time to order some! 🙂 And since I was already ordering a jar of caramel sauce{Just to make the purchase a little more sweet} I decided to add a jar of hot fudge too! 😀 So, my Salted Caramel Mocha Cupcakes simplified with delicious all-natural but pre-made caramel & hot fudge! A delicious layer of chocolate pound cake, then sweet cream-cheesey espresso, add a layer of caramel then hot fudge, and top it off with a salted caramel icing! Super easy and quick, had these cupcakes done in 1 hour! And forewarning, don’t consume too close to bed or else you will be blogging at 3am like me! 😉
Original Recipe makes 16 rather really large cupcakes!
Cake
- 1 1/2 cups butter, softened
- 3 cups white sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
- 1 cup buttermilk
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Espresso layer
- 1 pkg cream cheese (softened)
- 2 tbsp milk
- 1 tbsp instant coffee
- 2 cups powder sugar
- 1 13oz Jar Salted Caramel or 1 Jar regular Caramel plus 1/2 tsp salt!
- 1 14 oz Jar hot fudge sauce
Icing:
- 1/3 cup caramel
- 2 sticks butter (softened)
- 1 pkg softened cream cheese
- 4-5 cups powder sugar
Directions
- Preheat oven to 350 degrees F. Grease and flour a 16 8oz coffee mugs{be sure they are oven proof!} Mix together the flour, cocoa, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared mugs.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely!
- While cake is baking Beat all latte layer ingredients on high until light and fluffy! After cakes have cooled, add latte layer. Spread evenly over each cupcake.
- Next spread 3/4 cup caramel evenly over all 16 cupcakes. Then follow with hot fudge
- Now it’s time for the icing! Pipe generously on top{I love using a ziplock with a whole cut at the tip!}
- Last thing to do is drizzle with caramel, find 16 hungry friends, and enjoy!! 🙂
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Scones? I had never been a fan of them…. until I found myself out-of-town a couple of weeks ago and having to{okay, so it wasn’t a hard thing to do!} eat breakfast atPanera every morning!! To make a long story short, 5 breakfasts at Panera and each consisted of a delicious orange scone! 🙂 So, when I returned home I was determined to make orange scones and here I am! The recipe is really simple and super fast{I had the scones done in under 40 minutes!} Nothing like a large americano and a freshly glazed orange scone still slightly warm from the oven. 🙂
Original Recipe Yield 16 scones
For the scone:
- 1/3 cup sugar
the zest of two large oranges
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tbs butter {frozen!}
1/2 cup sour cream
1 egg
For the Glaze
2 cup confectioners’ sugar; sifted
1 tbs pure vanilla extract
3-4 tbs freshly squeezed orange juice
Directions:
- Preheat oven to 400 and line a baking sheet with parchment.
- In a medium bowl, combine sugar and orange zest; mix with your fingers until the sugar is moistened and zest coated. Add in the flour, baking powder, baking soda and salt and mix until combined.
- Grate butter into flour mixture on the large holes of a cheese grater; use your fingers to work in the butter until the mixture resembles coarse meal.
- In a small bowl, whisk the sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
- Place on a lightly floured surface and pat into a 7-inch circle about 1-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 minutes. Cool for 10 minutes while you make the glaze!
- In a medium bowl, prepare the glaze by mixing together the powder sugar, vanilla and orange juice. Whisk until smooth. Drizzle over scones and allow the glaze to harden!
- Fix a rather large pot of coffee or a delicious americano & Enjoy!! 🙂
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“O taste and see that the LORD is good: blessed is the man that trusts in Him.”
Psalm 34:8
‘Tis the season for cheesecake!! 🙂 Okay, it is really always the season for cheesecake in my opinion but with spring & summer comes fresh fruit. So, for our Sunday dessert I made a fresh fruit cheesecake!
Original Recipe Yield 12-16 servings
Ingredients
- 2 cups Graham Cracker Crumbs
- 6 tbsp butter, melted
- 6 tbsp sugar
- 5 packages cream cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 eggs
- The zest of 2 lemon
Topping
- 1 cup sour cream
- 1/3 cup sugar
- 1 1/2 tsp vanilla
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh strawberries
Directions
- Heat oven to 325 degrees F if using a silver 9 inch springform pan. Mix crumbs, 6 tbsp sugar, and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time. Then add the zest, mixing on low-speed after each addition just until blended. Pour over crust.
- Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Mix sour cream, sugar, and vanilla until well blended. Spread evenly over cheesecake and top with fresh fruit!
- Enjoy!!
