Afternoon!
My day is going well. We are getting tons of prep work done for tonight! I think it is going to be a big hit. I did some Power Yoga inbetween prepping. It feels so good to be moving my body again (even though very slightly). I am slowly healing and feeling better. The only time my left leg hurts is when i lift my knee up and bend downwards (like putting on a sock). Slowly but surely I think it is getting better. It will still be a while before I feel safe enough to run though.
I did about 15-20 mins. of the Power Yoga. It was relaxing! :) I really enjoy Bryan’s approach. But man oh man, are the people in the video funny. Everyone is in tighty whiteys!!!!!!! But more on that later…LOL.
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A warning before this post: This recipe is not for the faint of heart!!!
Oh She Glow’s Brownie Caramel Pecan Cake
Recipe adapted from “Brownie Caramel Pecan Bars” from: Best-Loved Hershey’s Recipes
Ingredients:
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1 cup sugar
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1/2 c. butter
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1/2 c. water
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2 cups semi-sweet chocolate chips
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4 eggs
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2 tsp. vanilla
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1 1/3 c. all purpose flour
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1/2 tsp. baking soda
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1/2 tsp. salt (if preferred)
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50 caramel pieces, unwrapped
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1 Tbsp. milk
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4 Tbsp. butter
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3/4 cup pecan pieces
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1/2 cup semi-sweet chocolate chips
Directions:
1. Heat oven to 350F. Grease cake pan and dust with flour. Set aside.
2. Combine sugar, butter, and water in a large sauce pan (do not use a frying pan like I did!). Cook over low heat stirring often until mixture boils. Remove from heat and immediately mix in 2 cup of chocolate chips. Stir like crazy until your arms feel like rubber. Beat in 4 eggs and vanilla. Stir, stir, stir! It will get easier. In a separate bowl, combine flour, baking soda, and salt. Mix together well. Add flour mixture into chocolate mixture and stir. Spread batter into cake pan. Bake approx. 20 mins. Cake will start to crack and pull away at the sides.
3. While cake is baking, prepare caramel topping. Unwrap 40 (I used 50, but 40 would be enough) caramels. This is boring as heck, and I am open to other ideas if anyone knows any! ;) Microwave caramels, butter, and milk on high for 1 minute. Remove and stir. Return to microwave for 30 sec. intervals until smooth. Do not overcook.
4. Once cake is out of the oven, cool for a few mins. and place on wax paper for easy clean up. Spread on caramel topping all over. Immediately sprinkle 3/4 cup pecan pieces and 1/2 cup chocolate chips on top. Set for 1 hour.
I will be reviewing my thoughts (and my guests) on this brownie cake later! It sure looks delicious :D I think it will be a huge hit!!!
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See you later for a recap of the dinner party!
People of mediocre ability sometimes achieve outstanding success because they don’t know when to quit. Most men succeed because they are determined to.
~George Allen
Hi Angela,
Julie from Denmark here! I’m really enjoying your blog!
Just some comments, as I am THE biggest health freak. First a little something about myself:
22 years old, I don’t eat any sugar, pure or added (including syrups, molasses etc.), artificial sweetners, gluten (only once in a while as I like pasta), white flour, white rice (only brown), sweetened juice, prepackaged food or dairy (once in a while, maybe once a month). I just enjoy loads of veggies, chicken, fruit, brown rice, lentils etc., and make EVERYTHING from scratch. Ever since I took out sugars, dairy and white flour/rice from my diet I’ve had so much energy you won’t believe it! I study to become a civilsengineer in Biotechnology, finishing on jan. 2010, while working approx. full-time, which results in a minimum 70 hour work week. I played on the Danish National Team in Squash until 2006 where a shoulder injury ruined my career for good, but now I do yoga and run, in total 6 times a week (one day off).
I would so love to send you some recipes for more whole, nutritional food, if you are interested?! Right now the recipes I make the most are broccolisalad w/ tomatoes, salad with cauliflower and red onions, sweet potatoes with grapes, homemade Italian pasta sauce and loads more! I make my own almond milk, which I sweeten with dates, awoiding any added sugar og artificial sweeteners. Actually, almond/hazelnut mylk sweetened with dates is my favourite. Hazelnut-butter and almond-butter I also make myself, and it is soooo easy! I have recipes for cakes without any added sugar, but that tastes like a million!
That was a lot about me and my food :-S
Now for my other comment:
I saw pictures of you doing yoga, and discovered that when you do the downward facing dog, you could really benefit from melting down in your upper back, pulling your chest back and down towards the mat, so that you resemble an inverted V – it’s better for your back, and you get a better stretch in your legs. Hope that you can use the comment…
But email me if you would like some recipes and exchange of nutritional and exercise experiences across continents :-)
Have a wonderful day!
Cheers,
Julie
Ok, we’re in a fight now.
You cannot make something like turtle brownie cake and NOT SEND ME SOME!!!!!!!!!
I think that is the most delicious looking cake I have ever seen. I have to come up with an excuse to make it!!! Maybe Happy January 25th???
I made this cake this evening – O-M-G! Though I’m wondering if I did something wrong, cause my cake took 40 minutes to cook…Maybe a different size pan??? Anyway, THANK YOU for sharing! YUMMY!
Hi, Angela!
I just love your blog!! This cake looks incredible – have you ever tried to “veganize” it? :) Sure would love to try that!!
Hey Angela,
Looks delicious! Did you make it as is or create a vegan alternative?
Love your site!
Stephanie
I havent yet, but I totally should :)
This looks amazing, but I’m confused; isn’t this a vegan blog?
Hi Kim, This post was written before I went vegan. Hope this helps!
I see :) I love your blog! I am not a vegan, but I love vegan recipes! I also love non-vegan recipes though :)
Thanks for clarifying.
I was wondering about the non-vegan ingredients too but it wasn’t going to stop me since i’m vegetarian (not vegan) -I figured it was written before you went vegan. I would ask if you miss this type of recipe since going vegan but having made many of your fully-vegan desserts, I’m sure you don’t. There is absolutely nothing missing in your other treats :)
Looking forward to making this – I asked my husband to bring home 40-50 caramels last haha but he said Bulk Barn wasn’t on his way…He mentioned what a pain it will be to unwrap all those…but I bet it’s worth it :)
How is this recipe vegan?
Hi Laura,
I started sharing vegan recipes mid-2009 so anything before that isn’t necessarily vegan. Hope this helps!
hi there :)
What size cake pan was used? Thanks!
Hi Bayleigh :) I think I used a 9- or 10-inch springform cake pan.
I am confused, as I thought this website features only Vegan recipes?
Hi Petra, Oh She Glows is a plant-based blog, you weren’t mistaken! But some of my very early posts, such as this one, date to before that was the case. :)