Brown Sugar Caramel Glazed Pound Cake

 

Oh pound cake, how I love thee! I was super excited to make this recipe and see how it all turned out, it was amazing! The icing was so good and the cake was super tender! 

Cake

1 1/4 cups butter (room temperature)

2 cups brown sugar

1 cup white sugar

5 eggs

1 1/2 tsp vanilla extract

3 cups flour

1 tsp baking powder

1 cup buttermilk

Glaze

1/4 cup butter 

1/2 cup brown sugar

1/3 cup milk

1 tsp vanilla extract

3 cups powdered sugar

Heat the oven to 350. Grease and flour the pound cake pan then set to the side. In your stand mixer beat together the butter, brown sugar and white sugar. Beat in one egg at a time, scrapping down in between eggs. Stir in the vanilla extract. In a separate bowl whisk together the flour and baking powder. Add 1/3 of the flour mixture then alternate with the buttermilk mixture until it is all added and incorporated. Pour the batter into the cake pan and bake for 65-75 minutes. Remove cake from oven and let it sit for 15 minutes before flipping out of the pan to continue to cool. Once the pound cake has cooled make the glaze. In a pot melt the butter then stir in the brown sugar and milk. Bring to a boil and let boil for 2 minutes. Remove from stove top and allow to cool for 5-8 minutes. Whisk in the vanilla extract and the powdered sugar until smooth then pour over the pound cake.

Tailgating Food

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Easy Peanut Butter Fudge

This fudge is so simple to make and is absolutely delicious. I made it then took it to small group last night and everyone went crazy over it! It was the perfect treat to make with my younger who is 3, she could easily help me stir the butter and peanut butter. The process was also super quick so she didn't get distracted or frustrated.

1 cup unsalted butter
1 cup creamy peanut butter
1 tsp vanilla extract
4 cups powdered sugar

Line an 8x8 pan with parchment or wax paper. Place the butter and peanut butter in a microwave safe bowl. Heat in 30 second increments until it is melted and smooth. Stir in the vanilla extract.  Whisk the powdered sugar to break it up then stir it into the peanut butter mixture.  Keep stirring until it all comes together into one ball. Press into the pan and chill for 2 hours in the refrigerator. Cut and store in the fridge.

Party Food

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White Chocolate Cinnamon Pretzels

I made a double batch of these pretzels then put them in snowman cellophane gift bags to pass out to our neighbors and they turned out so cute! I also took some to small group and everyone loved them! They have that salty sweet thing going on and are absolutely addicting. This recipe is from Life In The Lofthouse.

16oz pretzel twists
2/3 cup vegetable oil
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 cup of cinnamon sugar mixture for sprinkling
1 bag white chocolate chips

Whisk together the vegetable oil, sugar and cinnamon. Place the pretzels in a large microwave safe bowl then toss with the vegetable oil mixture. Heat in the microwave for 1 minute then stir and heat for another 45 seconds. Spread out over parchment or wax paper. Sprinkle with the cinnamon sugar mixture. Melt the white chocolate in the microwave, in 30 second increments, stirring in between until fully melted. Drizzle over the pretzels and let sit until the white chocolate has set.

Tailgating Food

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Almond Raspberry Thumbprints

These cookies are amazing. Like the best. I had to pass some of these along to our neighbors so that I didn't eat every single one. They were also way easier to make than I anticipated. This recipe is adapted from Cooking Classy.

Cookies:
2 cups plus 2 tbsp flour
1/4 tsp salt
1 cup unsalted butter (cold and cut into 1 tbsp pieces)
2/3 cup sugar
1/2 tsp almond extract
1/2 cup raspberry jam

Glaze:
1 cup powdered sugar
1 tsp vanilla extract
2-4 tsp water

In a bowl whisk together flour and salt. In the bowl of an electric stand mixer combine the butter and sugar using the paddle attachment. Scrap the bowl down. Mix in the almond extract then add the flour mixture. Shape the dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Carefully make a small indention with your finger. Fill each indention with raspberry jam. Chill in the refrigerator for 20 minutes. While the cookies are chilling, preheat the oven to 350. Bake in the oven for 14-18 minutes. Remove from oven and let cool on baking sheet for 4-5 minutes before removing to a wire rack to cool. Once the cookies are cooled make the glaze. Whisk together the powdered sugar, vanilla extract and water until it's smooth and easy to drizzle. Place the glaze in a small ziplock bag and cut the tip of the bag off. Drizzle the glaze over the cookies. 

Dessert

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Old Fashion Spice Cake with Cream Cheese Frosting

Treat number 2 for 12 Days of Christmas Treats is this yummy spice cake! The cream cheese icing is a wonderful compliment to the spice cake! I loved this recipe because it wasn't a huge cake it was perfect if you want make it for a friend or for a dinner party. This recipe is from the Imperial Sugar website. 

Cake:

1 2/3 cups cake flour

2 tsp ground cinnamon

1 tsp cloves

1/2 tsp nutmeg

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup salted butter (room temperature)

3/4 cup brown sugar

1/2 cup white sugar

1/3 cup vegetable oil

3 eggs (room temperature)

2/3 cup buttermilk

1 tsp vanilla extract

Frosting:

6 tbsp salted butter (room temperature)

6oz cream cheese (room temperature)

3 cups powdered sugar 

1 tsp vanilla extract

pinch of salt

Heat oven to 350. Grease an 8x8 pan. Whisk together flour, cinnamon, cloves, nutmeg, salt, baking powder and baking soda.  Set to the side. Cream together butter and sugars until light and fluffy. Gradually beat in the oil.  Beat in eggs one at a time while scrapping down the sides between each egg.  Combine the buttermilk and vanilla extract. Alternate between adding buttermilk and the flour mixture until combined. Pour the batter until the greased pan. Bake fro 40 minutes or until the cake is cooked through. Beat together the butter and cream cheese until it is smooth. Add the powdered sugar, vanilla extract and pinch of salt then beat until fluffy. Spread the frosting over the cake once it has cooled..

Dessert

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