Posts Tagged 'praline'

Pipe Dream #57: To Maintain a Blog, Among Other Things – Caramel Praline Sauce

I have to be honest with you. In an attempt to spread out my posts throughout the summer, I separated two inseparable recipes. Namely, this caramel praline sauce and yesterday’s succulent bread pudding. In trying to be smart about time management, I have purposely sacrificed your potential satisfaction in yesterday’s recipe.

In fact, I may have even compromised my future readership. What if some unwitting soul read yesterday’s post, decided they couldn’t live another 24 hours without that pudding and went ahead and made it without today’s recipe? Although they would surely be happy with the results of the recipe, their subconscious would doubtlessly feel something lacking. Their internal monologue would progress as such:

“Man, that bread pudding was awesome. Except, it could have been better. I don’t know how, but I feel as though something was missing. What the heck, Lauren? How did you miss this? I can’t trust any of your recipes again because you are purposely leading me away from the purest forms of happiness. See ya.”

And then no one would read my blog.

I guess I’m taking chances, posting these two recipes separately. Like a risk-taker. Gosh, I wish I could say I was cool enough to be a risk-taker.

And now for a completely random side note of Lauren philosophy. To anyone who says they like change: 1) I am jealous of you. 2) I don’t understand. 3) In my heart, I don’t actually believe that you are telling the truth. No one likes change, really.

Hokay. This recipe requires making caramel, something at which I have gotten better, as evidenced by things like Homemade Twix Bars and Salted Caramel Brownies, a recipe which I may or may not post due to the lack of sufficient picture-age. This caramel was practically fun. I was more confidenced this time, despite a frantic scramble to find a candy thermometer that I knew was somewhere in the drawer, but that I couldn’t find for the life of me. Meanwhile, my caramel was getting bubblier and bubblier…

One of my mom’s many good qualities is that she can find things that other people I can’t. When I’m home, I usually lose shoes in the closet and spices in the cupboard. I’ll spend ten minutes looking for whatever I’m missing, I mean, really looking. Then I’ll give up, ask her to come find it, and she will spot it in approximately .63 seconds. Because the thing that I am looking for is right in front of my face. Story of my life.

If you have any plans to make yesterday’s bread pudding (and I will take the liberty of saying that you should), do NOT leave out this sauce. Do not. It is essential.

This post has been so random,


Caramel Praline Sauce for Bread Pudding

Adapted from

1 cups unsalted butter, cubed

3/4 cup chopped pecans

1 1/2 lbs light brown sugar

3/4 cup heavy whipping cream

1/4 teaspoon cinnamon

1 1/4 cups sour cream

3/4 teaspoons vanilla extract

Heat 1/2 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. This mixture will foam over, so use a large saucepan. Add the remaining 1 cup of butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.

Combine brown sugar, whipping cream and cinnamon in a separate saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer.

Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.

Yield: 2 cups (I halved the original recipe and it still made a ton. No one complained. Pretty sure we had it the next day on ice cream.)

Pipe Dream #38: To Inflate Cake – White Cupcakes

I made cupcakes for a family gathering. I believe it was the first time I had specifically been asked to make something for “the family.” I was pretty much honored. I made chocolate cupcakes with a one bowl recipe that I’ve linked six dozen times with a leftover praline pecan filling (recipe soon to come), and a new white cake recipe with lemon filling.

This particular white cake recipe requires that you whip the egg whites separately from the rest of the batter and then “fold them in.” I’ll talk about “fewlding in” some other time. I don’t exactly believe in it. Anyway, you can’t stir them in a ton or else they’ll deflate and yer cake’ll be flat. So they say. You can see the recipe below for more detail.

I started out on the chocolate with just one layer of petals. They begged for more frosting. I obliged them.

Packaging and moving was something of a hassle because I didn’t have my cupcake carrier, but thankfully they arrived in one piece. I need to think of a way around my cheapskatedness and order real cardboard cupcake holders for mass transportation.

See the weirdness of the frosting on the lemon ones? That is because I somehow interpreted the ‘ounces’ as ‘tablespoons’ in my other favorite frosting recipe. For your reference, there are 3 tablespoons to one ounce. FYI. JIST in case ewe wanted to know it. Because I didn’t.

My auntie even had this little stand to put ’em on. Oh for cute.

Even though the frosting was more corrupted than the CIA in the third season of Alias (abc’s amazing spy thriller that I was addicted to long before my family got Netflix), at least  someone ate them. P.S. Isn’t she just the most beautiful thing alive? Pretty sissy, playse come visit me soon.

And they were well received.

Be happy,


White Cake

Adapted from JoyofBaking

2 large eggs separated

1 3/4 cups sifted cake flour

2 tsps baking powder

1/4 tsp salt

1/2 cup room temperature butter

1 cup sugar

1 tsp vanilla extract

1/2 tsp almond extract (if you want)

1/2 cup milk

1/8 tsp cream of tartar

Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.

Preheat oven to 350 degrees.  Butter and flour two 8in pans, or in my case, cupcake tins.  Normally I use PAM, but this recipe really calls for the butter and flour method, which is actually pretty effective.

Whisk the flour, baking soda, and salt into a bowl and set aside.

Using an electric mixer, beat the butter until soft and creamy, about 1 minute.  Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes.  Now add egg yolks, one at a time, until completely incorporated.  Add vanilla and almond extract until combined, about 30 seconds.

Now add the flour mixture and milk.  Starting with the flour, add 1/3 of the mixture and mix until incorporated.  Now add 1/2 milk mixture, mix until combined.  Add half the remaining flour, combine.  Now add the rest of your milk and combine.  Add remaining 1/3 of your flour mixture, and mix until just combined.  This whole process should take less then 2 minutes.

In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. Beat until soft peaks occur, and then gradually add in your remaining sugar until stiff peaks form. Take a rubber spatula and fold the eggs whites into the cake batter.  Make sure they are fully incorporated, but do not over stir the batter, as you do not want the eggs to deflate.

Put batter into prepared pans and bake for 20-25 minutes.

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