Angel food cake is a dessert as heavenly as the name suggests. It is light, spongy, and just sweet enough to satisfy without feeling as if one has gone overboard. As great as angel food cake is on its own, its simplicity provides endless possibilities for creating different versions of the dessert. With very little effort, a plain angel food cake can be transformed into an elegant cake for any occasion.
Traditionally, angel food cake is dressed up with fresh fruit and whipped cream to keep the cake light. I elected to go a bit of an unconventional route and add some heavier flavors because the rest of the cake is light enough to handle such additions without being too much. I took the flavors found in a turtle sundae (chocolate, caramel, pecans) and drizzled them across the top of the prepared cake. The results were a divine cake from top to bottom.
Chocolate & Salted Caramel Angel Food Cake
- 1 box Angel Food Cake Mix
- 1 (7oz.) container Dark Semi-Sweet Dipping Chocolate (such as Baker’s)
- ¼ cup Light Brown Sugar; packed
- ¼ cup (4 tbsp.) Unsalted Butter
- 3 tbsp. Heavy Whipping Cream
- Dash of Sea Salt
- 3 tbsp. Chopped Pecans; toasted
- Bake angel food cake according to package directions. Cool completely.
- Melt dark chocolate according to package directions. Place melted chocolate in a clear, decorating squeeze bottle. Squeeze bottle over top of cake, moving back and forth to create a drizzled effect on both sides of the cake. If you do not have a squeeze bottle use the back of a spoon to drizzle the chocolate using the same motion.
- In a small saucepan combine brown sugar, butter, whipping cream, and salt over medium-high heat. Bring the mixture to a boil, stirring only until the sugar dissolves. Reduce heat to low and cook for 4 minutes without stirring. Remove from heat and quickly drizzle caramel over the cake in the same motions as the chocolate. Top with pecans and serve.
PHOTOGRAPHY & STAGING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016
While on the trail for unique or more grown-up versions of the traditional plain Rice Krispie Treat, I stumbled across this little variation inspired by a delicious sundae flavor I love… Turtle. What I love about this formula is not just the taste but that the preparation still stays relatively simple like everyone relies on Rice Krispie Treats to be when they need a go to treat on the fly. Practically the hardest part of this rendition is having the patience to unwrap all the little caramel candies!!! With the flavors of Chocolate, Caramel, and Pecans in a beloved childhood treat, what could really go wrong about this… absolutely nothing 😉
Now the original version of Turtle Treats I stumbled on uses Cocoa Krispies cereal rather than regular. You can surely do this and it does save time but I prefer melting chocolate with the marshmallows as it gives it a much richer flavor. If of course you are really in a pinch for something then go ahead and use the Cocoa Krispies as an efficient substitution to the chocolate. Of course if you wanted a double chocolate flavor you could melt chocolate with the marshmallows and use Cocoa Krispie cereal. I personally did not choose to do this for fear it may overpower the caramel flavor but I certainly can recommend any chocoholic’s out there to try it.
Turtle Rice Krispie Treats
- 5 tbsp. Butter
- 1 ½ bags (15 oz.) Marshmallows
- ¾ cup Dark Chocolate Chips (can substitute Semi-Sweet)
- ½ tsp. Salt
- ½ tsp. Vanilla Extract
- 7 ½ cups Rice Krispies Cereal
- 25 Soft Caramel Candies, quartered
- 1 cup Toasted Pecans, chopped
- Caramel Sauce (Optional)
- Grease a 13×9 in. baking pan with nonstick cooking spray. Set aside. Melt butter in a large pot over low heat. Add the marshmallows, chocolate chips, and salt. Cook, stirring constantly, until melted and smooth. Stir in vanilla.
- Remove the pot from the heat. Stir in the caramels and pecans until evenly distributed. Add the Rice Krispies cereal and mix until well incorporated. Scrape the mixture evenly into the prepared pan set aside earlier and press firmly into the bottom and corners with a greased rubber spatula. Allow to cool completely, approximately 1 hour.
- *Optional: You may purchase a caramel sauce or make your own (Use the remaining caramels from the bag you purchased along with enough milk to cover the caramels about halfway. Melt in the microwave stirring every 15 seconds until smooth and creamy. If needed, add more milk to create a creamy smooth texture). Drizzle the caramel over the cooled Turtle Treats. Allow caramel to cool and set, about 15 minutes. Cut treats into squares and serve.
SPECIAL THANKS TO:
PETER MENDOROS – PHOTOGRAPHY
RECIPE ADAPTED FROM JEREMY SAUER
ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013
Welcome to another hump day, which on a happy note, happens to be the last one in the month of May for the year 2012. I have been a busy bee lately. Work has consumed me as of late and when not working I will admit I am just too darn tired to do anything else. I do have some side projects currently in the works which have also consumed much of my free time. Keep your fingers all crossed that those do work out. But for today I will be sharing with you some delicious cookies inspired by one of my favorite sundaes I used to eat as a kid from the fast food chain… Culver’s (a chain located in the Midwest). In fact they also do resemble another childhood favorite of mine, the thumbprint cookie with the jelly/jam filled center. I used to make them in my Easy Bake Oven and speaking of Easy Bake Ovens I just realized how old I’m getting lol. Definite 80’s born baby here. So basically these cookies are a mishmash of Turtle Sundae meets jelly filled thumbprint cookie and let me tell you I love the duo. These got devoured so fast I forgot I had made them and hence why I have yet to post on the blog for such time. Even my boyfriend who isn’t the biggest fan of sweets managed to polish off more than the usual one try taste test. Great thing is they are also rather simple. If you are not a big fan of pecans you can of course skip them but I prefer them as it makes the cookie look a bit more exotic and hides any flaws of cracked cookie underneath… even though you know my cookies are just perfectly smooth under that layer of pecans I’m just giving you the heads up. Our little secret 😉
Just a few technical notes before I send you off to the land of baking. The caramel filling is easily prepared by melting caramel candies however you can prepare homemade if you are that ambitious. I chose not to as the shortcut method tasted just as good and saved so much time and pulled hair. I like to keep every strand of hair I can and caramel isn’t one to spare me much luck. Also, I preferred to use a decorator’s squeeze bottle to portion just the right amount of caramel into the cookies. It made for easy dispensing, less sticky mess and a more clean cookie. However if you are not quite sure how much caramel to place in the center and are afraid you may run out before you reach the end, then use a ½ tsp. measure and fill the indentations with that amount of caramel. If you have any leftover caramel you can look over your cookies and see if any centers need a bit more or be like me and eat the rest. How can you resist fresh caramel… I sure can’t 🙂 Happy Baking!!!
Chocolate Turtle Cookies
- 1 cup All-Purpose Flour
- 1/3 cup Cocoa Powder
- ¼ tsp. Salt
- 8 tbsp. (1 stick) Unsalted Butter, softened
- 2/3 cup Sugar
- 1 Egg, separated
- 1 Egg White
- 2 tbsp. Milk
- 1 tsp. Vanilla Extract
- 1 cup Pecans, chopped fine
- 14 soft Caramel Candies
- 3 tbsp. Heavy Cream
- Combine the flour, cocoa, and salt in a bowl. With mixer on medium-high, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg yolk, milk, and vanilla, mixing until incorporated. Reduce speed to low and add the flour mixture until just combined. Refrigerate dough until firm, at least one hour.
- Adjust oven racks to the upper-middle and lower-middle positions. Heat the oven to 350°. Line 2 baking sheets with parchment paper. Whisk egg whites in a small bowl until frothy. Place pecans in another small bowl. One at a time, roll the dough into 1 in. balls. Dip each ball into the egg whites and then roll in the pecans. Place the balls 2 in. apart on the prepared baking sheets. Using a tsp. measure, make an indentation in the center of each ball. Bake until set, 10 to 12 minutes. Be sure to rotate the pans halfway through the baking time.
- While the cookies bake, place the caramel candies and heavy cream in a bowl. Microwave the candies until smooth, about 1 to 2 minutes, and making sure to stir occasionally. Once the cookies are removed from the oven, use the tsp. to gently press into the existing indentations. Fill each indentation with about ½ tsp. of caramel. Cool 5 minutes, then transfer to a wire rack to cool completely.
Special Thanks To:
Peter Mendoros – Photography
All remaining content © Honeybee’s Patisserie 2012