Art by the Creek

Grease and flour one 9-inch cake pan, bottom lined with parchment paper. Preheat oven to 350°.

Ingredients

Caramel

1 cup light brown sugar, firmly packed
1 ¼ cups milk
2 tbs. unsalted butter

Cake Batter

2 eggs, room temp.
1 1/4 tsp. vanilla
2 cups cake flour, lightly sifted then measured, (200 grams)
3 tsp. baking powder
½ tsp. salt
6 tbs. unsalted butter, room temp.

Preparation

Caramel

In a medium saucepan, stir together sugar and 3/4 cup milk, add butter and bring to a boil over medium low heat, stirring constantly. When syrup reaches a boil, stop stirring and continue to heat until a candy thermometer reach 238* (soft-ball stage). When it does, remove from heat and pour directly into a glass measure coated with vegetable oil to stop cooking. Transfer to a medium bowl, stir in remaining milk and set aside to cool to room temperature (about an hour or so).

Cake Batter

In a small bowl, stir together vanilla and eggs. Set aside. In a bowl of a standing mixer with flat beater attachment, stir together flour, baking powder and salt. Mix at low for 30 seconds. Add butter and reserved, cooled caramel. Mix on low speed until combined, raise speed to medium and beat for 1/1/2 minutes. Add egg mixture in two additions, starting low, then beating at medium for 30 seconds after each addition. Turn batter out into prepared cake pan, smoothing and leveling the top. Bake for 25-35 minutes until golden brown and tester comes out clean. Cool in pan for 10 minutes, then unmold from pan and cool completely.

This cake is supposed to have a crispy top – Mine didn’t and I suspect that I didn’t cook the caramel long enough. Even so, it is a good tasting cake. Good luck.

Preheat oven to 375*. Grease or line mini-muffin cups.

Ingredients

3/4 cup flour
1/4 cup sugar
1/2 cup mini chocolate chips
1/2 cup caramel bits-chopped to the size of mini chips
1/2 cup pecans, chopped
1 tsp. baking powder
1/4 tsp. salt
1/2 egg (1 liquid oz.)
1/4 cup milk (2 liquid oz.)
1 oz. oil
1 tsp. vanilla

Preparation

Combine all dry ingredients. Set aside. Combine wet ingredients. Add to dry ingredients and stir until just combined. Spoon into prepared muffin cups. Bake 8-10 minutes until lightly browned. Remove to rack to cool.

Makes about 15 small muffins. Recipe can be doubled to avoid halving that egg. I have a handy little measured shot glass that works great for small liquid quantities.

Prepare 2 half-sheet sized cookie sheets by lining with waxed paper or parchment

Ingredients

• 1 stick butter
• 1/2 cup milk
• 2 cups sugar
• 1/2 cup cocoa powder
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• 3 cups old fashioned oatmeal
• pinch of salt

Preparation

In a medium saucepan add butter, milk, sugar and cocoa. Bring to a boil. Boil one minute. Add peanut butter and stir to combine. Take off heat, add vanilla, salt and oatmeal. Immediately, drop by spoonfuls on cookie sheets. Refrigerate until serving.