make me something sweet to eat

TURTLE CARAMEL CAKE

There’s something magical about the smell of something delicious baking in the oven, instantly bringing back a flood of heartwarming memories. That’s exactly how I feel every time I make my favorite turtle caramel cake recipe.

INGREDIENTS

  • 1 box German chocolate cake mix
  • 1 cup whole milk
  • 3 large eggs
  • 1/3 cup canola oil
  • 1 11 oz package caramel bits
  • 3/4 cup unsalted butter, melted
  • 1/2 cup evaporated milk
  • 1 cup semi-sweet chocolate chips
  • 2 cups chopped pecans
  • 1 container chocolate fudge frosting

INSTRUCTIONS

  • Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick cooking spray.
  • In a large bowl, mix the cake mix, milk, eggs, and oil with a hand mixer for about 2 minutes until smooth.
  • Pour half of the batter into the prepared dish and bake for 15 minutes.
  • While the cake is baking, prepare the caramel filling: In a saucepan over medium heat, melt the caramel bits, butter, and evaporated milk, whisking frequently until smooth.
  • Once the cake is partially baked, remove it from the oven and pour the warm caramel filling evenly over the top.
  • Sprinkle 3/4 cup of the chocolate chips and 1 cup of the chopped pecans over the caramel layer.
  • Spoon the remaining batter over the filling in dollops, then use a knife to gently spread it out to cover the filling completely.
  • Return the cake to the oven and bake for an additional 20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  • Let the cake cool on a wire rack for about 2 hours, until fully cooled.
  • Once cooled, spread the chocolate fudge frosting over the top using a spatula or knife.
  • Sprinkle the remaining chocolate chips and chopped pecans on top.

Serving Suggestions: This rich, indulgent cake is perfect on its own with a cold glass of milk or coffee to balance out the sweetness. For an extra treat, top each slice with a scoop of vanilla ice cream, whipped cream, or a drizzle of salted caramel sauce. Enjoy!

BROWN BUTTER BANANA OATMEAL COOKIES RECIPE

I’ve officially been home for 37 days and have gone through about 12 overripe bananas. While there are plenty of amazing banana recipes on this blog, I was craving something different. So, I decided to make… cookies! But not just any cookies—Brown Butter Banana Oatmeal Cookies! The brown butter is optional, but in my opinion, it’s absolutely essential. Keep reading to discover how you can use up your ripe bananas too!

Ingredients

  • ½ cup butter (browned and cooled)
  • ½ cup brown sugar (packed)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ripe bananas (mashed)
  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ cup raisins

Instructions

Prepare the Brown Butter:
Place the butter in a small skillet or saucepan over medium-low heat. Swirl the pan constantly for 2–3 minutes until the butter turns light brown and develops a nutty aroma. Remove from heat, set aside, and let cool completely.

Mix the Wet Ingredients:
Once the brown butter has cooled, preheat the oven to 350°F (175°C). In a medium bowl, combine the brown butter, brown sugar, and granulated sugar, stirring until fully blended. Add the egg, vanilla extract, and mashed bananas, mixing well.

Incorporate the Dry Ingredients:
Add the flour, oats, baking soda, cinnamon, and salt to the wet ingredients. Stir until just combined. Fold in the raisins, ensuring they are evenly distributed throughout the dough.

Shape the Cookies:
Using a medium cookie scoop, portion the dough into mounds and place them on a baking sheet lined with a silicone mat or parchment paper. Slightly press down each mound with your fingers.

Bake the Cookies:
Bake for 10–11 minutes, or until the edges are golden brown and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Store the Cookies:
Keep the cookies in an airtight container at room temperature for up to one week or freeze for up to three months.

NOTES

  • Shortcut Option: If you’re short on time, substitute the brown butter with regular melted butter. The cookies will still taste great, though the brown butter adds a richer, nutty flavor.
  • Use Overripe Bananas: For the best flavor and moist texture, opt for overripe bananas, as they are sweeter and softer.
  • Avoid Overmixing: Mix the dough just until the dry and wet ingredients are combined to ensure tender cookies.

Enjoy your Brown Butter Banana Oatmeal Cookies! 🍪