Cakes n bakes

Chocolate-Caramel bars

Chocolate caramel bar

My cousin is enamored of baking like me and has tried and tested fair amount of recipes from around the world. He is a good chef and is perfect in what he does. Last year he had brought some home made peach bread and these chocolate-caramel bars. These were the yummiest I have tried so far and hence been wanting to post this in my blog. All thanks to him for sharing the recipe with me!.

P.S. At the end I myself was so tempted to have it that, I never waited it to cool completely and cut them into squares too quickly and hence can see in my pictures that they are not prefect squares 🙂

Makes 24 bars

Ingredients:

All purpose flour-1 cup

Brown sugar- 1/2 cup packed

Butter- 1/2 cup

Pecans- 2 cups coarsely chopped

Flaked coconut- 1 cup

Sweetened condensed milk- 1 14oz can

Vanilla extract-2 tsp

Vanilla caramels- 20 (unwrapped) or 160 gms uncovered morsels

Milk- 2 tbsp

Semisweet chocolate morsels- 1 cup

Method:

Preheat oven to 350 degree F.

For crust: In a medium bowl, stir together flour and brown sugar. Cut the butter into the mixture until it resembles coarse crumbs.

Chocolate caramel bar

Press onto the bottom of ungreased pan  13X9X2 inch pan.Chocolate caramel bar

Bake for 15 minutes.

Chocolate caramel bar

Sprinkle pecans and coconut over the hot crust.Chocolate caramel bar

Meanwhile for filling : In a small bowl combine unsweetened condensed milk and vanilla extract. carefully pour over the pecan and coconut spreading evenly.

Chocolate caramel bar

Bake for 25-30 minutes until the filling is set. Cool the pan on wire rack for ten minutes.

In a small saucepan, combine caramel and milk. cook and stir over medium-low heat just until the caramel is melted. Drizzle caramel mixture over the filling. Sprinkle with chocolate morsels. Cool completely.

Chocolate caramel bar

Cut into bars.08-IMG_7793

Chocolate caramel bar

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Cakes n bakes

Tres Leches cake

Tres Leches cake

A very light and fluffy cake which is soaked in a mixture of milk, condensed milk and heavy cream.. It’s a favorite cake of my two and a half-year old son and I never get tired of baking it. A super delicious cake!

Ingredients:

All-purpose flour-1 1/2 cups

Baking powder-1 teaspoon

Unsalted butter-1/2 cup

white sugar-1 cup

eggs-4

Vanilla extract-1/2 teaspoon

Whole milk or evaporated milk-1 cup

sweetened condensed milk-1 (14 ounce) can

Heavy whipping cream -1 cup

Frosting:

whipped fluffy white frosting- 1 tin (store bought)

Strawberries-4 optional

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.  Sift flour and baking powder together and set aside.  Cream butter  and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract, beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended.

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Pour batter into prepared pan.

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 Bake at 350 degrees F (175 degrees C) for 30 minutes. Meanwhile combine the whole milk, condensed milk and whipping cream and keep aside.

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Once the cake is done baking allow it to cool for 5 minutes.

Tres Leches

Poke the top of the cake every half-inch with the long-tined fork, wiping fork occasionally pierce cake several times with a fork.

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Pour the liquid mixture over the top of the cooled cake.

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Spread the whipped fluffy frosting over the top of cake when the cake is completely cooled. Decorate with slices of strawberries or just leave it plain. Be sure to keep the cake refrigerated, enjoy!

Tres Leches cake

Tres Leches cake

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