A customized way to flavor cakes using creamer, tips on how to make your own caramel, AND a recipe for making your own sweetened condensed milk??? This thread is AWESOME! Don't let it end . . . come on, you all, what other secrets are out there waiting to be shared???
by the way......the site I actually got the recipe for the caramel....said if you're too scared you can punch a hold in the top of the can of sweetened condensed milk with a screwdriver or something and lower the cooking water so it doesn't get into the can but because you won't have the "pressure" inside the can it will just take a lot longer.........I'm insanely impatient and I thought 3 hrs. was long enough so I took my chances.......but I never allowed the water to boil......it was just simmering the whole time and I watched the cans to make sure they weren't changing shape or bulging or anything.......last thing I need is to take out an eye LOL Oh by the way......I just iced my cake and I added the powdered creamer to my bc.......I don't know if it necessarily tastes like caramel or not.....but I may just use it in my bc all the time.......it just rounds out the whole thing......you know how you taste something and it's just missing something??? Well, I think that 's what I'm going to think of regular bc from now on LOL This vanilla and caramel creamer thing......I may put it in everything LOL Heck ......I might mix it with something to make it into perfume!!!! hahahhahahaha
by the way......the site I actually got the recipe for the caramel....said if you're too scared you can punch a hold in the top of the can of sweetened condensed milk with a screwdriver or something and lower the cooking water so it doesn't get into the can but because you won't have the "pressure" inside the can it will just take a lot longer.........I'm insanely impatient and I thought 3 hrs. was long enough so I took my chances.......but I never allowed the water to boil......it was just simmering the whole time and I watched the cans to make sure they weren't changing shape or bulging or anything.......last thing I need is to take out an eye LOL Oh by the way......I just iced my cake and I added the powdered creamer to my bc.......I don't know if it necessarily tastes like caramel or not.....but I may just use it in my bc all the time.......it just rounds out the whole thing......you know how you taste something and it's just missing something??? Well, I think that 's what I'm going to think of regular bc from now on LOL This vanilla and caramel creamer thing......I may put it in everything LOL Heck ......I might mix it with something to make it into perfume!!!! hahahhahahaha
How much creamer did you add to a standard recipe of buttercream?
I only found the sugar free, sob!!!
But I added to my yellow butter mix..double sob, coz I thought I had white cake mix here..
and guess what? for the first ime that I can remember,
I LICKED THE SPOON!...........shhhhhhhhhhhh!!!
don't tell anyone! lol
On my way to the sink, I had a dribble on my hand, so I brought it to my mouth and wow..YUMMMMMMMMMMMMMMMMY!
I grabbed the big spoon out of the bowl and licked it.
Thank goodness for SANITIZER....! lol
There is a store here that makes similar brownies called "Killer Brownies", and they are around $4 a piece! I have been trying for about a year to figure out the recipe, and have! My son told me the other night that mine are better! 'YEAH! Anyway, this caramel is good on almost anything! I do find though that when you boil it closer to the 4 hours, it starts to take on a slight burnt taste.
You HAVE to be talking about West Point Market, right?!?!?!?!?! Those killer brownies are one of the best things in life, IMO!!! I grew up in Kent, and my parents still live there. I remember how much I used to enjoy going there with my mom and getting a killer brownie as a special treat. Oh, I'm sitting here drooling, just thinking about them!!!!!!!!
Actually, it's called the Dorothy Lane Market. Everything they have in their bakery is delicious!
SWEETENED CONDENSED MILK
1 c. powdered sugar
2/3 c. sugar
1/3 c. boiling water
3 tbsp. melted butter
Shouldn't that be powdered milk?
I'm glad I'm not the only one wondering why homemade sweetened condensed milk doesn't have any milk in it.
For those who use the white cake mix with the powdered creamer in it, do you follow the mix directions and use only whites or do you use the whole egg? I personally don't care for the taste of white cake and wondered if it would be better using the whole egg. I guess I could use the creamer in another flavor mix. There's another thread around here giving rave reviews to the BC Golden Vanilla cake mix. I might have to find that and try it.
Keep the secrets coming, this is a great thread.
There is a store here that makes similar brownies called "Killer Brownies", and they are around $4 a piece! I have been trying for about a year to figure out the recipe, and have! My son told me the other night that mine are better! 'YEAH! Anyway, this caramel is good on almost anything! I do find though that when you boil it closer to the 4 hours, it starts to take on a slight burnt taste.
You HAVE to be talking about West Point Market, right?!?!?!?!?! Those killer brownies are one of the best things in life, IMO!!! I grew up in Kent, and my parents still live there. I remember how much I used to enjoy going there with my mom and getting a killer brownie as a special treat. Oh, I'm sitting here drooling, just thinking about them!!!!!!!!
Actually, it's called the Dorothy Lane Market. Everything they have in their bakery is delicious!
Well, now I'm very intrigued!!! I went to West Point Market's (http://www.westpointmarket.com/store/catalog/KillerBrownies.aspx) and Dorothy Lane Market's (http://www.dorothylane.com/departments/bakery/killerbrownie.html) websites, and they both sell Killer Brownies!! The funny thing is, each website has the "trademark" symbol next to the Killer Brownie name. Hmmm. So I wonder if the recipe is out there somewhere?!?! I always thought that West Point was the owner of Killer Brownies and that the recipe was a closely guarded secret?!?!?! I'd love to have the recipe!! 
Hi. i found these 2 recipe for killer brownies on a web site called seacoast on line .com KILLER BROWNIES I
21 tablespoons unsalted butter, at room temperature
¾ cup Droste cocoa powder
2 cups sugar
1 and one-half cups cake flour
4 eggs
2 teaspoons vanilla
1 cup walnut pieces
1 ounce Kraft caramels
4 to 6 tablespoons whipping cream
1 cup semisweet Belgian chocolate chips
½ cup confectioners sugar
In a mixer bowl, beat 10 tablespoons butter until light and fluffy. In a separate bowl, whisk together 6 tablespoons cocoa, 1 cup sugar and three-fourth cup flour. In a small bowl, lightly whisk together 2 eggs and 1 teaspoon vanilla. Add egg mixture alternating with cocoa mixture to butter until well incorporated. Stir in one-half cup walnuts.
Spread mixture evenly in a buttered and floured 9-by-13-inch baking pan. Bake at 350 degrees for 5 to 6 minutes, until the batter has risen in the middle. Remove from oven and tap pan firmly on the counter to make brownies fall. Be careful, some batter may splash out at this point. Place brownies in oven for another 5 to 6 minutes. Brownies will not be fully baked at this point. Cool to room temperature, then refrigerate at least 3 hours, or until thoroughly chilled.
In a double boiler, heat the caramels with 1 tablespoon butter and 4 tablespoons of the cream until melted and smooth. If necessary, stir in remaining 2 tablespoons cream to achieve a consistency that is pourable when warm, and thick but oozing at room temperature.
Pour caramel mixture over chilled brownie layer, taking care to push the caramel into the corners. Sprinkle with the chocolate chips. Freeze at least 4 hours, until caramel is very firmly set.
Make another batch of brownie batter, as before. Carefully spread batter over the frozen caramel and chips layer, being careful not to disturb the caramel or chips. Bake at 350 degrees for about 30 minutes, or until the center looks done. Because of the chocolate and caramel layer, the toothpick test or shaking the pan are not good methods to determine doneness. Brownies will fall as they cool; this is desirable.
Cool to room temperature, then refrigerate overnight. This allows the caramel and chocolate chip layer to set. Cut into squares and dust with confectioners sugar. Store in the refrigerator or freeze. Bring to room temperature to serve.
KILLER BROWNIES II
1 box (18.25 ounces) Betty Crocker Super Moist German Chocolate Cake Mix
12 tablespoons butter, melted
3 tablespoons cream
¾ cup walnut pieces
2/3 cup caramel ice cream topping
2/3 cup Callebaut semisweet chocolate chips
Powdered sugar
Heat oven to 350 degrees. By hand or with a mixer, mix dry cake mix and butter. Beat in cream. Stir in walnuts by hand. Spread half of the dough in the bottom of a lightly buttered and floured, 9-inch-square baking pan. Bake 5 minutes. Remove from oven and bang on counter to make brownies fall. Bake 3 to 4 minutes longer. Remove from oven and cool to room temperature. Refrigerate until cold.
Spread caramel topping over brownie layer. Sprinkle with chocolate chips. Freeze until firm.
Crumble remaining dough and scatter evenly over caramel layer. Bake at 350 degrees for about 20 to 25 minutes, until top is dry. Cool completely, then refrigerate until firm. Cut into squares and dust with powdered sugar. Store in refrigerator or freeze. Bring to room temperature to serve. Hope this is what you are looking for.
Mmmmm, I can't wait to try this! I just yesterday bought some of the liquid vanilla caramel creamer to use in my cake balls. Never would've thought about using it in a cake mix!! I think the baby shower cake I have coming up in a couple of weeks just might be caramel.....yummy yum yum.
Hi. i found these 2 recipe for killer brownies on a web site called seacoast on line .com ... Hope this is what you are looking for.
Thanks so much!!! I will definitely be trying out these recipes.
Some more recipes for those who wondered:
HOMEMADE SWEETENED CONDENSED MILK
1 c. hot water
2 c. sugar
1/4 c. butter
2 c. dry milk
Mix sugar and water in saucepan. Heat to a boil. Let stand until cool (about an hour). Put in blender, with butter and dry milk, mix on high speed until blended.
Hint - putting in blender when too hot may crack blender jar). Yields: 2 cans. Keep refrigerated, will keep up to 2 weeks.
------------
Sweetened Condensed Milk Makes about 14 ounces
3/4 cup non-instant (1 1/3 cup instant) dry milk
3/4 cup sugar
1/2 cup hot tap water
Place hot water in blender. With blender going add sugar and dry milk, blend until smooth.
------
Sweetened Condensed Milk .... The recipe I use is powered sugar, however if you go to "cooks.com" you will see there are very many different variations. Some use powered milk some use powered coffee creamer. But all of them are easy to do and really a lot less inexpensive than the store bought.
sorry about my english today seems like my tongue is tied or I'm still asleep my post should have read a lot less expensive not a lot less inexpensive lol believe it or not but I actually proof read my posts before I send them lmao but really you should check out that site "cooks.com" its a pretty good site. I've used quite a few of their recipes
There is a store here that makes similar brownies called "Killer Brownies", and they are around $4 a piece! I have been trying for about a year to figure out the recipe, and have! My son told me the other night that mine are better! 'YEAH! Anyway, this caramel is good on almost anything! I do find though that when you boil it closer to the 4 hours, it starts to take on a slight burnt taste.
You HAVE to be talking about West Point Market, right?!?!?!?!?! Those killer brownies are one of the best things in life, IMO!!! I grew up in Kent, and my parents still live there. I remember how much I used to enjoy going there with my mom and getting a killer brownie as a special treat. Oh, I'm sitting here drooling, just thinking about them!!!!!!!!
hmm...very interesting! I knew Dorothy LAne had the name trademarked. Kroger had a brownie they were calling killer brownies, and Dorothy Lane's lawyer called them up, and they had to stop calling them that! My husband's bosses wife's grandpa started DLM, and her family still owns it. Her uncle runs it now. Interesting! I'll have to ask her about the trademark!
Actually, it's called the Dorothy Lane Market. Everything they have in their bakery is delicious!
Well, now I'm very intrigued!!! I went to West Point Market's (http://www.westpointmarket.com/store/catalog/KillerBrownies.aspx) and Dorothy Lane Market's (http://www.dorothylane.com/departments/bakery/killerbrownie.html) websites, and they both sell Killer Brownies!! The funny thing is, each website has the "trademark" symbol next to the Killer Brownie name. Hmmm. So I wonder if the recipe is out there somewhere?!?! I always thought that West Point was the owner of Killer Brownies and that the recipe was a closely guarded secret?!?!?! I'd love to have the recipe!!
I just right now pulled this cake out of my oven. OH MY!!!! I just leveled it and all the crumbs are GONE!!!!! We eat every last piece. This cake is outstanding. Unbelievable just adding coffee creamer to it.
I cant wait to do the coconut flavor and hubby wants to try the Irish creme. THANKS SOO MUCH for the tip!!
CC rocks! 
I've just went to three stores in my town and I can't find this flavor
Ask at the courtesy counter in your store if they can order different flavors for you. A lot of times they will order a few if there's a request, especially if they carry Coffemate's other creamers . . . then it's easy for them just to bring in a few different flavors.
I finished baking my cakes with the Vanilla caramel creamer in it . . . they're cool and waiting to be filled with caramel chocolate ganache and then I added two tablespoons of the creamer to my buttercream. YUMMY! Hopefully, with all of this scrumptious flavor, no one will notice my first attempt at a MMF figure! (struggled quite a bit with it!)
Can you share your recipe for the Caramel Chocolate Ganache???? That sounds so good.
Can you share your recipe for the Caramel Chocolate Ganache???? That sounds so good.
I just found this recipe in a post titled, "Caramel Ganache" and the recipe was contributed by AKS.
Here's a recipe. Good luck!
-Alysa
=== CHOCOLATE CARAMEL
-GANACHE ===
8 oz Semisweet chocolate; chopped
- 1/4" pieces
4 oz Unsweetened chocolate;
-chopped 1/4" pieces
1 1/2 c Heavy cream
2 tb Unsalted butter
1/2 c Granulated sugar
1/8 ts Fresh lemon juice
Instructions
Preheat the oven to 375 degrees.
Make the puffs: In a sifter combine the flour and cocoa powder. Sift
ontoa large piece of waxed paper and set aside until needed.
Heat the water, 4 tablespoons butter, and 1 tablespoon sugar in a
3-quart saucepan over medium-high heat. When hot, stir to dissolve the
sugar. Bring to a boil. Remove from the heat and add the sifted dry
ingredients. Usea wooden spoon to stir until the mixture comes together in
a ball-like shape (it should be a bit like putty at this point). Add the
eggs, one at a time, stirring energetically and thoroughly incorporating
each egg before adding another. Divide the dough in level tablespoons
(approximately 1/2 ounce per puff) onto 2 nonstick baking sheets, 12 evenly
spaced portions per sheet. Place the baking sheets on the top and center
racks of the preheated oven and bake for 20 minutes, rotating the sheets
from top to center halfway through the baking time (at that time also turn
each sheet 180 degrees). Remove the puffs from the oven and cool to room
temperature. Make the Chocolate Caramel Ganache: Place the
chopped semisweet and unsweetened chocolate in a 4-quart bowl and
set aside.
Heat the heavy cream and 2 tablespoons butter
in a 1 1/2-quart saucepan over medium heat. Bring to a simmer, then lower
the heat to keep the cream hot, but not simmering until needed.
Combine 1/2 cup sugar and the lemon juice in a
3-quart saucepan. Stir witha whisk to combine (the sugar will resemble
moist sand). Caramelize the sugar for 7 to 8 minutes over medium-high
heat, stirring constantly with a whisk to break up any lumps (the sugar
will first turn clear as it liquefies,then light brown as it caramelizes).
Remove the saucepan from the heat. Carefully pour about 1/3 of the hot
cream into the caramelized sugar. Use awhisk to stir the caramel until it
stops bubbling. Add the remaining creamand stir until smooth. Immediately
pour the hot caramel over the chopped chocolate and allow to stand for 5
minutes before stirring with a whisk until very smooth. Refrigerate the
ganache until just slightly firm but not hard (if the ganache is too firm,
it will be difficult to pipe). Using a sharp paring knife, cut
each puff in half horizontally. Transfer the chilled ganache to a pastry
bag fitted with a large star tip. Pipe about 1 heaping tablespoon
(approximately 1 ounce) of ganache onto the bottom half of each puff, then
place the top half of the puff onto each portion of ganache. Serve
immediately, or store in a tightly sealed plastic containerat room
temperature for 12 to 24 hours. This
recipe yields 2 dozen 1 1/2-inch puffs.
Recipe Source:
COOKING LIVE with Sara Moulton
Recipe courtesy of Marcel Desaulniers, "Death By Chocolate" and "Death By
Chocolate Cookies"
From the TV FOOD NETWORK - (Show # CL-9064 broadcast 02-12-199
Downloaded from their Web-Site - http://www.foodtv.com
Heres a much quicker easier safer way to make the condensed milk caramel
100g butter
100g sugar
2 tablespoons golden (corn) syrup
1 can condensed milk
put everything in a saucepan. heat over a low heat until the sugar and butter dissolve. Turn up the heat and bring to the boil. Boil for 5 minutes stirring constantly. allow to cool for 1 minute before using
someone asked before and i was so looking forward to the reply but i never saw it....so how muc creamer do you put in the BC ? i really want to try something different with the BC
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