Fudge Brownies

Every year, my daughters and I usually bake batch after batch of Fudge Brownies for the holidays. Not only are they my family's favorite holiday treats next to Chocolate Crinkles, Fudge Brownies also make the perfect edible Christmas gift that we love giving to our neighbors and friends! 

Today, I'm sharing with you this Fudge Brownie recipe that we love so much. It's really good, and I'm pretty sure it will become your family's favorite recipe too! You'll definitely love the outcome--- fudgy and cakey with ultra moist texture!

On my next post, I'll show you how to make these fudge brownies more festive for the holidays! Watch out for it...;)

Pumpkin Pecan Bundt Cake and Being #CartonSmart

I'm pretty sure that just like me, you've noticed that more and more products in Tetra Pak® cartons (from beverages to broths, soups, sauces and even dog food) are filling the supermarket shelves. Well, that is the result of manufacturers embracing Tetra Pak® containers  because of their environmental friendliness and portability. And with more and more consumers realizing that this form of packaging is highly functional because it provides easy handling, easy storage and easy consumption, we can all expect to see more products in Tetra Pak® cartons.

So what exactly are Tetra Pak® cartons and what are they made of? Well, Tetra Pak® cartons are containers which are intended to keep products fresh and delicious for a long period of time without the need for preservatives. They were first launched in 1952 by the Swedish food packaging and processing company, Tetra Pak. They are widely used around the world and was introduced in the US in the early 1980's. 

Tetra Pak® cartons give products long shelf life through their special layers which include the following:

1) Internal polyethylene layer which seals in the liquid

2) Polyethylene layer which is needed for lamination process

3) Aluminium foil which provides a barrier to oxygen, flavours and light
4) Polyethylene adhesion layer which is needed for lamination process
5) Paperboard which gives stability and strength
6) Polyethylene layer which protects food from external moisture

Tetra Pak® cartons are made of 70% paper, a renewable resource, from selectively harvested, re-grown trees that are FSC (Forest Stewardship Council) certified. They are recyclable and in fact result in 60% less landfill waste than cans. The goodness of this type of packaging doesn't end here. They are also light and compact and offers greater packaging efficiency, holding 96% contents in just 4% packaging. So products in Tetra Pak® cartons ship more efficiently, requiring fewer trucks which means less fuel and energy, resulting in reduced CO2 emissions into the atmosphere. A lot of consumers prefer them because they are very easy to handle and they are easy to stack and store in the pantry. And the best thing is that they keep the food in its original flavor and free from metal taste that canned foods have. Considering all these, it's clear that choosing products in Tetra Pak® cartons is a way to live smart. Not only are you helping the environment in your small way, you are also making sure that you are eating fresh tasting and BPA-free food.

Banana Caramel Chocolate Chip Bars with Cream Cheese Glaze

Bananas are among our favorite fruits so we always have them at our house. I usually buy a dozen per week and most of the time, we are out of it in just 3 days. But there are times when we end up with a bunch of brown spotted bananas. Not wanting them to go to waste, I usually turn those overripe bananas into banana bread, banana cream pie shake and sometimes into banana chocolate cake, banana trifle or banana bars like these... 

They look pretty, don't they? Well, these Banana Caramel Chocolate Chip Bars aren't just pretty...they're also delicious and very easy to make! It's a cross between a chocolate chip cookie and banana bread with the added goodness of caramel. I'm sure you'll love them! And with the added Cream Cheese Glaze the banana bars will even be more wonderful!

The next time you have a bunch of overripe bananas in your fruit bowl, don't throw them and try this recipe instead! Overripe bananas may not be the best for eating out of hand, but when it comes to these baked treats, they couldn't be better! 

Glazed Lemon Bars

The other weekend, we went to a party...and the hubs fell in love with the Glazed Lemon Bars our friend, Christy made. Ryan is a big fan of anything lemon flavored so it wasn't a surprise when he asked me to get the recipe so I can make it for him at home. 

Well, Christy was kind enough to share the recipe which she got from Sweet Anna's. I tried it last Thursday, and that made not just Ryan, but also my eldest daughter (who just like her dad loves lemon flavored goodies) really happy! 

Since we've already tried these lemon bars at the party and I already knew that everything is just perfect for Ryan and Clarise's taste buds, I didn't change a thing in the recipe. The only thing I did differently was to make the batter using a stand mixer instead of doing it manually, and that resulted in a more compact and less airy texture. I also baked it longer (40 mins) because Ryan wants his lemon bars to have brown edges.

These Glazed Lemon Bars are not only delicious...they are also very simple and quick to make. You should try it!

Peach Upside Down Cake

Found some overripe peaches while cleaning the ref yesterday. I didn't want them to go to waste..so I made this delicious Peach Upside Down Cake!

And guess what? The cake is three quarters gone already. I guess that describes how much we love Peach Upside Down Cake! My daughters couldn't even wait for it to completely cool down, so it was still warm when I inverted it onto the cake stand. The result --- half of the peach topping got stuck...that's why the top looks kinda ruined. Well, it's really no big deal...the cake was still a big hit! 

By the way, I used the same recipe as the Pineapple Upside Down Cake from Goldilocks Bakebook for this one. This will also work well with nectarines and pears. You should try it!

Oreo Cream Pie

Just like most kids, my daughters truly love Oreo...and I tell yah, dunking it in milk is one of their simple pleasures! 3-5 pieces of Oreo with a glass of milk is enough to put a smile on their faces. But whenever time permits, bringing Oreos into another level by making them into cupcakes, ice cream, polvoron and Oreo Cream Pie is another thing the girls love.

Today, I'm sharing with you how we make Oreo Cream Pie here at home. It's a very easy treat to make especially if you will use instant pudding and store bought whipped cream. But if you want a more delicious version, try using homemade chocolate pudding and whipped cream like what we usually do! This is one yummy dessert that's definitely so hard to resist!

Coconut Macaroons

Finally a new post from me huh! Well, my family and I went on a trip to Missouri/Illinois that's why I was MIA for almost three weeks. We got back last Sunday...and after three days of sleeping in, unpacking, doing the laundry, uploading photos, cleaning up and attending to all those stuff that needs attention after a trip of any length, my daughters and I were finally able to bake something to share with you. It's nothing fancy actually...just a simple, easy to bake treat that's perfect for dessert or tea time especially to those coconut loving people out there. I'm talking about these Coconut Macaroons...

These treats are different from the Coconut Macaroons which are common here in the US. This kind of macaroons is what I may call the Filipino version and was the one I used to love when I was growing up. It's not the crispy cookie kind...it's the kind that's soft and chewy on the inside and a little crispy on the outside. In the Philippines, Coconut Macaroons are usually made and served during the holidays and other special occasions. They don't require much ingredients and are very easy to make. You basically just mix and bake. Sound easy enough? Well, try it and see for yourself. 

Langka (Jackfruit) Meringue Tarts

Summer vacation has started so it's that time of the year again when I am so busy keeping my two girls occupied. Whenever we're at home, I keep them busy with art projects, reading, math reviews...and of course, BAKING! As I've mentioned before, baking is one thing my daughters and I enjoy doing together. This Langka Meringue Tarts that I am sharing with you today were the first sweet treats we made this summer vacation...

It's another recipe from Goldilocks Bakebook, the ingredient measurements of which I tweaked to suit our taste buds. These tarts were made using canned langka (jackfruit), a large fruit native to Asian countries like the Philippines. Ripe jackfruit is sweet and has a distinct flavor and aroma which works well in desserts. Back home, jackfruit is commonly used as an added ingredient in turon (banana roll), halo-halo, saba con yelo and ginataang halo-halo. As a main ingredient, It is used in a Filipino ice cream called langkasuy, which is a combination of langka and kasuy (cashew)...and in langka tarts  which were made famous by Goldilocks Bakeshop.

I've long been wanting to try making langka tarts and finally I got the chance to do so with my daughters! Though we didn't follow the exact instructions in the bakebook, our langka tarts turned out wonderful. We enjoyed making them and we also had an awesome time eating them! They're so good, I tell yah! 

Mango Sticky Rice Dessert

In my last post, I've mentioned that my family and I soooo love mangoes. I guess now you'll  believe that what I said is true...'coz I'm posting another mango recipe again! But truth be told, this classic Thai dessert that I am sharing with you today is one mango treat that  only yours truly enjoy eating. The first time we tried this at a Thai restaurant, I fell in love with it. Unexpectedly, the hubs and my daughters didn't. They just took a small bite and ate banana roll with ice cream instead.

This is the third time I made Mango Sticky Rice at home. The first two times, they ate the mango toppings but left the sticky rice so I ended up throwing most of it. The day after last Mother's Day, I was craving for it badly...and even though all I had that time were three small ripe mangoes, I decided to make it just so I could satisfy my cravings. I didn't want this lovely dessert to go to waste so after enjoying a serving, I decided to give the rest to a friend who loves Mango Sticky Rice as much as I do. As expected, Ryan and the girls didn't mind. :) 

For the mango lovers out there, try this! It's really good and very simple to prepare. Ryan and the girls said they agree with me that it's yummy...they just don't like eating mango and sticky rice together. :) As for me, I must say I soooo love this combo. :) 

Pineapple Upside Down Cake

Of my two daughters, Cherlin (the youngest) is the one who shows more interest in  both cooking and baking. Whenever she's at home, you'll see her helping me in the kitchen --- preparing/measuring/passing the ingredients, cracking eggs, mixing, stirring, sauteing and even slicing and chopping vegetables. Instead of reading story books, she prefers spending time looking at cookbooks and devouring its pages. Honestly, I am fine with that. I remember I was like her when I was little. The only difference is that, my mom didn't have as much cookbooks as I have now...and the cookbooks she had that time didn't have as much photos and were in black & white. :) 

Last Monday, I saw her looking into my Goldilocks Bakebook. She was so quiet and seemed so engrossed flipping through the pages when out of the blue, she burst out "Hmmmm...I want to make this, mommy!". I was kinda surprised to see that she was referring to a Pineapple Upside Down Cake. She doesn't even like pineapple...she says it makes her tongue itchy, and now she wants to bake a Pineapple Cake??! I knew she hates pineapple and I was sure it's just the photo that she found appealing...so I asked her several times if she really wants it, and she kept saying YES. Well, I can't blame her --- the photo was mouthwatering indeed! To cut the story short, I gave in to her request. Yesterday, when she got home from school, we baked a Pineapple Upside Down Cake together...and this is how it turned out...

Does it look delicious to you? Well, it really is! And Cherlin (as well as the hubs and my eldest daughter) said, it looks even better than the one in the Goldilocks Cookbook. :) 

Nutella Magic Cake

I've been seeing a lot of Magic Cakes on the web since March...and honestly, I wasn't so interested. But when I found the Nutella Magic Cake at Kirbie's Cravings, I knew I have to try it! You see, we're big Nutella fans in this family.  We eat it with toasts, bagels, pancakes, waffles, crepes, crackers, ice cream, strawberries, bananas, and even apples. We bake with it, make desserts with it, use it as a dip...and sometimes, we would just eat it plain on a spoon. It's just so good and addicting, you know! And the thought of how yummy a Nutella Magic Cake could be, was enough to make me jump on the Magic Cake bandwagon!

So what is so magical about this cake, you may ask. Well, if you can see in the photo above, the cake has three layers...i.e., sponge cake on top, custard in the middle and fudge at the bottom. But would you believe that it was made from a single batter? Yes, you read it right! This cake was made from one batter that magically turned into 3 layers while baking...and that is why it is called Magic Cake. Of course, there's no magic involved here at all. It's actually Science that made it happen. Though I am no scientist to explain it fully, I think density has something to do with the layering that took place. Being less dense, the part with the meringue (beaten egg whites) went to the top of the cake, the part with the egg yolks and milk which is more dense went to the middle and the Nutella part which is the most dense settled at the bottom. Oh well, no matter what the scientific explanation behind this Magic Cake is, I must say that it turned out really amazing...and in the eyes of my daughters, there really was magic in it! :) 

I've read that some who have tried the original version think that it tastes like a chiffon cake lacking flavor...so I'm glad I made the Nutella version. At first, I was afraid that I will end up having only two layers as what happened to some. I was looking through the sides of the baking dish, and all I could see are two visible layers...but when I sliced it,  there were indeed 3 layers! It was so awesome and beautiful to look at! And the best part is --- IT WAS SO DELICIOUS! You really can't go wrong with Nutella!

Sugar Crusted Buttermilk Chocolate Chip Muffins

It was my eldest daughter's 11th birthday last April 9, and she requested that I make these Sugar Crusted Buttermilk Chocolate Chip Muffins which she really loves! Of course, I granted her request...

I baked a dozen thinking that it would be enough 'coz she only invited four of her close friends. But just a few minutes after I took them out of the oven, the hubs ate a piece, and then another. And when Clarise and Cherlin got home from school, both of them ate two pieces each for snack...and then Ryan ate another one. So, there were only 5 pieces left and the party hasn't even started yet. I didn't have time to make another batch so Clarise suggested that we just keep the remaining ones instead of serving them to her friends. Please, don't think that my daughter was being selfish...she just loves them so much! You know, these muffins are really good...so you just can't help coming back for more. I found the recipe for this over a year ago at Simply Scratch and I've been making it often since then. The sugary, crispy crust and the soft chocolatey  texture inside made my whole family fall in love with these muffins! Too bad, Clarise's friends didn't get the chance to try them! Oh well, I also baked a chocolate chip cookie cake and regular size cookies per Clarise's request, so I guess that's more than enough chocolate chip treats for her friends! Besides, I noticed they weren't really concerned about the food. I think being able to spend time with each other chatting, playing and singing was all they really cared about. 

Chocolate Mousse

What I have for you today is a family favorite dessert that I'm sure you'll love. I'm talking about this irresistible Chocolate Mousse, the recipe of which I got from Laura Vitale. I must admit that I used to enjoy making the quick chocolate mousse version that uses gelatin as binder, but after I tried this recipe, there's no way I'm making the quick version again! This is the real thing, very light and airy just like how a real chocolate mousse should be. This has been part of every special dinner in our house since I found the recipe early last year. It tastes divine, I tell yah! Even those who say they don't like chocolates would definitely love this! 

If making chocolate mousse intimidates you, I'm sure this will help you overcome that! Making chocolate mousse isn't difficult at all. The only difficult part is trying to keep yourself from eating it while it sets! :)

Have a lovely Monday everyone!

French Macarons with Chocolate Ganache Filling

Making French Macarons has been in my to-try list since I started blogging...but I've read so much about how finicky it is to make. I even remember reading in one article that "making French Macarons takes skill and is not advised for novice bakers". That intimidated me and I decided to just set aside my dream of being able to serve my daughters homemade French Macarons. I was already contented of just buying these treats from a nearby store at $1.50 per small piece (1 inch in diameter) or $12 per dozen...and I never thought I would ever dare to try making them myself! Thanks to my friends at Baking Partners, especially to Vidhya of A Portion to Share and Swathi of Zesty South Indian Kitchen who chose the theme for this month's challenge. Because of them, I was inspired to turn a long time dream into a reality...and now I know that making French Macarons at home is totally do-able and actually not that hard! The troubleshooting guide from Foodnouveau and  howtocookthat's YouTube video provided me everything a first timer French Macaron baker should know! 

I followed a simple French Macaron recipe from Martha Stewart which only requires a few ingredients. I couldn't find almond flour so I decided to just make use of blanched slivered almonds and ground them myself. I've read before that grinding blanched almonds in a food processor won't work. They need to be ground in a special way that prevents them from becoming oily, so I thought I'd use a coffee grinder. Well, it worked well for me. 

All the tutorials I've read suggested that to be more accurate, weighing the ingredients is better compared to just measuring them in cups. I stick to using cups though, but I see to it that everything is exactly measured. I must say that I really had a great first time experience in making French Macarons, and I've learned that if you just measure everything accurately and not over beat the meringue nor over mixed the batter, even the most novice baker can make good French Macarons! The only difficulty I had was shaping them into equal sizes. I even printed templates for 1 inch circles and put them between the cookie sheet and the non-stick parchment paper that I lined it with...but my macs still came out in different sizes. :) Oh well, you can't expect much from a first timer, right? But my daughters said my macs tasted a lot better compared to these ones they usually eat. 

Lengua De Gato

Tomorrow is Valentine's Day, so I thought I'd bring you another Filipino favorite to sweeten your celebration. Known as Lengua De Gato, these thin buttery sugar cookies shaped like cat’s tongue can make a wonderful treat for the sweet ones in your life...

In the Philippines, Lenguas De Gato which are usually packed in a clear plastic jar with yellow lid, are a favorite “pasalubong” (homecoming gift), and you can find them in bus terminals, roadside pasalubong stalls and now, even in the mall and grocery stores. I haven't had these treats for years, so when I saw a recipe for Lengua De Gato in my new Goldilocks Bakebook, I was so anxious to try it! I immediately made two batches, one with the regular butter flavor...and the other one, with a hint of chocolate. They're really easy to make. The only thing I found difficulty with is making them into equal size cat's tongues. :) I also noticed that the plain butter ones didn't turn out as yellowish as they're supposed to be. I even added one egg yolk to the recipe, but they still turned out pale. But they are delicious and close enough to the Lengua De Gato I've always loved. Try it yourself...I'm sure that like me, you will love their melt-in-your-mouth goodness! 

Wishing you all a HAPPY VALENTINE"S DAY!

Mamon Espesyal

With Valentine's Day coming up, I thought of sharing with you one of my favorite Filipino treats. It's not something chocolatey, but who says Valentine's Day is all about chocolates? It is a day to show our love and appreciation for those we care about, and I believe one of the perfect ways to do that is to give them homemade sweet treats (which doesn't necessarily mean something with chocolates!). Homemade treats never fail to show your thoughtfulness and for me, it's the simplest but sweetest way to say "I love you". The effort and time you spent in making them will never go to waste, I tell yah! But don't get me wrong...you don't have to spend the whole day in the kitchen. Neither do you need to be an experienced cook to make something lovely and yummy. Like these Mamon, for instance...

It only took me a little mixing and less than 30 minutes to make them! Mamon is the Filipino version of sponge cake which is really soft and tasty. What makes Mamon different from regular sponge cake is that they are baked in small molds which are good for individual servings. They are usually served for merienda (snack), and can be eaten plain or topped with butter and grated cheddar cheese. The ones with toppings are what you call Mamon Espesyal (Special Mamon). When I was growing up, only the regular Mamon was available. I was already in college when I first got to try the one with toppings. Well, I honestly love them both...and believe me, they make perfect gifts for any occasion.

Follow these easy steps (adapted from Goldilocks Bakebook) and enjoy Filipino-style mini sponge cakes yourself!

Mocha Cake for PiTCC's 2nd Anniversary

Wow...2 years??! I still remember the day I decided to start this blog...I was full of hesitations...but I was stubborn enough to give in to my dream of having my own recipe site...and I am so glad I did! Not only did I meet great people and made new friends, I've also learned a ton, and I got the chance to share with the whole world something that I love to do --- COOKING, that is!  I am truly amazed when I think about it and how far Pinay in Texas Cooking Corner has gone in the past two years. And even though I haven't been active last year as I was during the first year, our readership increased 5X...and to date, PiTCC has already been visited by people from 189 countries! That, for me, is a big accomplishment!  

I want to dedicate this post to all of you, without whom Pinay in Texas Cooking Corner would simply not be what it is today. A big thanks to each and every one of you for giving me all the support and encouragement that kept me inspired in the past two years. Your comments and e-mails have always made me happy and smile, and for that I am thankful! Knowing that I am able to help in my own little way through recipe sharing gives me so much joy! It has truly been a fruitful two years for PiTCC, and I owe it to all of you!

Come celebrate PiTCC's second birthday with me as we all enjoy this delicious Mocha Cake...

Adapted from Goldilocks Bakebook, this Mocha Cake will definitely satisfy your sweet tooth. The mocha flavor for both the cake and the frosting is just awesome! I topped  the cake with Chocolate Truffles for a more fabulous finish and for an added bittersweet taste. I tell you it made the cake even more irresistible! But you can of course decorate it as you please! :)

Chocolate Chip Cookie Cake for My Princess Cherlin

Today is my youngest daughter's 7th birthday...a day she has been anticipating since the start of 2012. Just like any other typical girl her age, she has been very excited and busy planning about it for months now --- from the food she wants to eat for breakfast, lunch and dinner and the treats she wants to bring to school for her classmates, down to how she wants her birthday party to be. As her mom, it's (of course) my job to make it all happen. :) Oh well, I'm glad that her wishes aren't out of this world! They are actually simple and attainable. She said all she wants is a Nintendo 3DS or an mp3 player...a cookie cake, and a princess themed party where she can invite her friends. She also requested that I prepare fried rice with sausage and egg for breakfast and pancit canton and egg rolls for dinner. For lunch, she asked that her dad and I bring her McDonald's Chicken Nuggets and french fries in school. 

Well, Mommy Tina got everything covered! :) Yesterday, while she was in school, I made her a chocolate chip cookie cake. This morning, she was so thrilled to see it and her birthday gift when she woke up. The breakfast I prepared for her also gave her so much delight. Can you see her big smile??? I know she seems more happier with the DS, but she told me she loved everything and I believe her. :)

During lunch, Ryan and I went to school to eat with Cherlin. She was really happy to have both of us there. It's usually just me so it's a big deal to have daddy this time. For dinner, we'll be having her requested pancit canton and egg rolls. That's pretty much her birthday celebration today...but on Saturday, she'll have her princess party, which she's really looking forward to! I made the personalized invitations and I was able to send them out last week...

Ultimate Chocolate Cream Cheese Cookies

It's the 15th of the month again...and that means it's time to share with you what we made at Baking Partners! The theme for this month's challenge is...

Yes, COOKIES!!! And I got the privilege of selecting one of the three recipes that we could choose from...and I went for this Ultimate Cream Cheese Cookies recipe from Baked Owners Matt Lewis and Renato Poliafito.

I've tried making these cookies before (when I first got my Food & Wine Best of the Best Cookbook Recipes Vol. 14) and I want my friends at Baking Partners to experience its melt-in-your-mouth goodness, hence I chose this recipe. This is very easy to make and the end result is fabulously delicious! You will definitely love the wonderful combination of chocolate and cream cheese in it! It has a very rich flavor and a distinctively chewy texture, and really good by itself...but my daughters insisted that we put frosting on it. Well, I gave in to their request. I made a white chocolate, cream cheese glaze and I let them decorate some of the cookies. I included the glaze recipe here just in case you would like to try it too! 

Some of my friends at Baking Partners made Cornflake Cookies and some others made Homemade Oreo Cookies. Wish I had the time to try them out too! They look really good! Be sure to check them out too! 

Dulce Dé Leche and Coffee Cake with Caramel Latte Glaze from Chic & Gorgeous Treats

It's Friday! That means the weekend is almost here again...and I know you guys are excited! But before you indulge into whatever weekend activities you're planning, check out what I have for you today! I'm pretty sure that just like the thoughts of the weekend, this will excite you too...and will definitely give you delight!

Are you drooling now? So mouth watering hah! Well, I didn't make this one...I wish I did though! As I've mentioned many times before, I am not much of a baker. I bake but I can't say I'm that good at it...so I really admire those who are, and Joanna Tham (or Jo as I call her) is one of them! She's the Malaysian blogger behind Chic & Gorgeous Treats...and she made that cake! I requested her to do a guest post on my favorite Dulce De Leche Cake...but to my surprise, she made something even better - a combination of two of my favorite cakes: Dulce De Leche and Coffee! Wow! She's truly amazing, isn't she? Well, I've known that for more than a year now, that's why I am a big fan of her and her blog! Jo is one of the most passionate baking bloggers I know and I tell you, she makes the most fabulous baked treats...from cakes, cookies, cupcakes to donuts, pies and tarts! She's a gifted baker I tell yah! She truly is admirable and I am thankful and honored to have her here today! Without further ado, I give you Joanna Tham...

Hi there foodies! I’m thrilled be able to guest post for Tina today. If you don’t know who I am, or that is because I am still new in the whole food blogging era, I’m Joanna, the blog owner of Chic & Gorgeous Treats. By day, I am an IT consultant and by night or mostly weekends, I pretend to be a patisserie chef, and I suspect this could be my alter ego too.

What do I have installed for you today? This is quite a mouth full. I baked one of Tina’s favorite cake but with my own spin to it. It’s DULCE DE LECHE & COFFEE CAKE with CARAMEL LATTE GLAZE. These flavor combination is truly inspired by one of my favorite caffeine drink, Iced Caramel Latte.

If you’re curious, and wondering what is the difference between Dulce De Leche and Caramel? Apart from the color and taste, they are both rich amber brown and sweet. Dulce De Leche, a Portuguese version is made from sweetened milk (in this case condensed milk), where it’s either baked in an oven, using the bain marie method or cook in a double boiler until the sugar caramelizes.

In my opinion, I think it’s much easier to make compared to Caramel which I believe is the English version. Caramel requires you to cook sugar and water together until its golden brown in color over low heat without letting the sugar burn, and lastly adding the cream to the caramelized sugar to transform it into a caramel. All it takes is 1 second of your attention away from the sauce pan and you will end up having burnt sugar. It sure has happen to me a number of times.

While I might steer away slightly from the original Dulce De Leche Cake; I assure you this DULCE DE LECHE & COFFEE CAKE with CARAMEL LATTE GLAZE pound cake is just as good. Maybe double or triple the goodness. Let me break it down for you. It has 2 flavors in a cake dulce de leche and espresso. I was really inspired by my favorite caffeine drink Iced Caramel Latte; and just knew that the coffee would help tone the sweetness level of dulce de leche and also adding that extra aroma and richness to the overall pound cake. The smell of your kitchen will be heavenly when it's freshly baked out of the oven. To emulate some classic steps of Dulce de Leche cake, I made my own Caramel Latte Glaze, with something extra too "Bailey's Irish Cream" to drizzle over the cake. To finish off, I topped off with heaps of crushed Snyder's Salted Pretzels.

Have a wonderful weekend and hope you enjoy this post as much I enjoyed baking this cake for you. Do pop over and give me a holler!