Salted Caramel Chocolate Cupcakes

Servings: 24 cupcakes

Preheat the oven to 350°. Line cupcake pans with liners.
Using a stand mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes.
Scoop the batter evenly into cupcake liners. I prefer to use a retractable ice cream scoop or large baking scoop.
Bake for 20-25 minutes, or until a toothpick comes out clean. Remove the cupcakes from the tin and let cool.
Meanwhile, make the frosting. Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and cream. Stir constantly over medium heat until sugar is dissolved.
Add salt. Allow to bubble for exactly 2 minutes. Remove from heat and cool.
Beat in confectioner's sugar 1 cup at a time, until you reach the desired consistency.
Frost the cupcakes using a pastry bag and tip or with an icing spatula. Top with a pretzel and drizzled caramel, or consider adding a chocolate caramel candy.

Recipe slightly adapted from Sally’s Baking Addiction

See? I told you, you would not be disappointed — but do try to share a few!

Blessings,
Tina

Triple Berry Pie

Prep Time15 mins

Cook Time50 mins

Course: Dessert

Cuisine: American

Keyword: berries, pie

Servings: 8

Preheat the oven to 400°.
To make the pie crust, use a food processor to mix the flour, salt, butter and ice cold water. Pulse until well blended.
Pour the crust mixture onto a floured baking sheet. Knead slightly to finish mixing. Cut in half. Wrap one half in cellophane and chill in the fridge until ready to use.
Using a rolling pin, roll out the first crust evenly into at least a 10 inch circle, about 1/4" thick. Fold in half and then fourths to unfold and easily line the bottom of a 9 in. pie plate. Trim pastry at outside edge of pie pan. Beat the egg white and 1 tbls water; brush over crust. Set aside.
In a bowl, combine 3/4 cup sugar and cornstarch. Gently stir in the berries. Pour into the crust.
Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal, and flute edges. Cut at least 4 slits in the top crust. Brush with remaining egg wash and sprinkle with 1 tbls granulated sugar.
Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbling. After about 30 minutes, cover the fluted edges with foil or a metal pie ring.
Cool on a wire rack. Store in the refrigerator.

Keyword: bread, sourdough, starter

Author: *unknown source

Dissolve yeast in 1/2 cup warm water until frothy. Stir in remaining 2 cups water, the flour, and sugar or honey. Beat until smooth. Cover with cheesecloth. Let stand at room temperature for 5-10 days or until bubbly; stir 2-3 times each day.
To store, transfer starter to a jar and cover with cheesecloth; refrigerate. DO NOT cover jar tightly with a metal lid.
To use starter, bring desired amount to room temperature.
To replenish starter after using, stir 3/4 cup all-purpose flour, 3/4 cup water, and 1 tsp sugar or honey into remaining amount. Cover; let stand at room temperature at least 1 day or until bubbly. Refrigerate for later use.
If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days until used.

Dissolve yeast in warm water; add 1 tsp sugar until frothy.
In the bowl of a stand mixer fitted with dough hooks, combine starter, yeast mixture, oil, honey, eggs and 2 cups wheat flour. Mix well.
Add baking soda mixed with flour and salt. Mix well.
Add bread flour, one cup at a time.
Using the stand mixer, knead with dough hooks for 10 minutes.
Grease a large bowl and place the dough in the bowl. Cover with a cloth and place in a warm place to rise until double in size, about an hour.
Shape dough into two loaves and place them in two greased bread pans. Cover the dough and let rise in a warm place for another 20-30 minutes.
Bake at 350° for 30-35 minutes.
For a soft crust, brush the top of the loaves with butter while they are still warm. Allow the bread to cool and slice to serve.
Store any remaining bread in an airtight container.