https://www.tasteofhome.com/recipes/texas-sheet-cake/

Texas Sheet Cake

This chocolaty delight was one of my favorites growing up. The Texas sheet cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. —Susan Ormond, Jamestown, North Carolina

TOTAL TIME: Prep: 20 min. Bake: 20 min. + coolingYIELD: 15 servings.

Ingredients

• 1 cup butter, cubed
• 1 cup water
• 1/4 cup baking cocoa
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• ICING:
• 1/2 cup butter, cubed
• 1/4 cup plus 2 tablespoons whole milk
• 3 tablespoons baking cocoa
• 3-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

• 1. In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. 
• 2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• 3. In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.

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Cookie Dough Peanut Butter Cups

Cookie Dough Peanut Butter Cups

Yields about 24 mini muffin sized peanut butter cups

Chocolate Shell

18 oz. Semi-Sweet Chocolate Chips

(about a bag and a half)

Peanut Butter Filling

3/4 Cup Natural Peanut Butter

1/3 Cup Powdered Sugar

4 T Graham Cracker Crumbs

Chocolate Chip Cookie Dough Filling

2 Cups All-Purpose Flour

1 Cup Brown Sugar

1/2 Cup White Sugar

1/2 tsp Salt

3/4 Cup Unsalted Butter

4 T Milk

1 tsp Vanilla Extract

1/2 Cup Chocolate Chips

Instructions:

Step 1: Fill 2 mini muffin tins with mini muffin liners. You could also use a regular sized muffin tins to produce 12 large peanut butter cups.

Step 2: In a microwave safe bowl, heat 18 oz of semi-sweet chocolate chips until melted. Remove from the microwave every 30 seconds to stir.

Step 3: In the bottom of the muffin liners, place a large dollop of melted chocolate. Then, using a spoon, spread the chocolate to cover the bottom and the sides of the liner completely. Place in the refrigerator for 15 minutes.

Step 4: Mix together the ingredients for the peanut butter filling.

Step 5: In a separate bowl, mix together all of the ingredients for the chocolate chip cookie dough filling.

Step 6: After the chocolate shell has cooled, remove muffin tins from the refrigerator. First, place a small spoonful of peanut butter filling at the bottom of the cup. Press down. Next, place a small spoonful of chocolate chip cookie dough filling on top and press down.

Step 7: Reheat the melted chocolate chips and cover the top of the peanut butter cups. Place back in the refrigerator for 30 minutes.

Step 8: After the chocolate has hardened completely, remove from the refrigerator and eat! Best served with a tall glass of milk!

I really think you’ll enjoy these… and you won’t even break a sweat making them!

lauravirginia.me/2011/08/04/cookie-dough-peanut-butter-cups/

Funnel Cakes

Funnel Cakes

Ingredients:

1 egg
¾ cup milk
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
Oil for frying

Powdered Sugar
Directions:

Heat oil in fryer to 350 degrees. Combine egg and milk in a mixing bowl. In a small bowl mix together flour, baking powder, salt and cinnamon. Add dry ingredients to egg mixture. Pour ¼ cup batter into a funnel and swirl in a circular motion into the hot oil. Fry for 1 minute and flip. Continue to fry until golden brown. Sprinkle with powdered sugar while hot.

www.thetidynest.com

Homemade Caramel Sauce

www.mybakingaddiction.com/fundamentals-how-to-make-homemade-caramel-sauce/

Homemade Caramel Sauce

adapted from epicurious
Yield | 1 cup

Ingredients
1 cup sugar
1 tablespoon corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain sea salt
1 teaspoon pure vanilla extract

Directions
1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened. Place your candy thermometer into the pot taking care that it is tip in immersed into the sugar mixture.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.

Storage:
Keep at room temperature for up to 3 days; refrigerated, about 3 months. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.

Tempting Twist:
Use fresh vanilla bean instead of vanilla extract. Simply scrape the seeds from inside ½ vanilla bean. Place the seeds and pod into the cream while it’s warming. Remove pod from the cream before adding to the hot sugar mixture.