Caramel Cake & Caramel Cream Cheese Frosting

I'm told I have what some would call an "addictive personality." My dad actually says that about me. He's probably right-when I get into something, I get into it, and I don't let go. I'm not talking about drugs or alcohol.

I'm talking about caramel here.

I found this recipe on "eat me, delicious," and it's incredible. I could've spent hours trying to come up with my own version of this cake, but why would I do that when they already did it for me?

Ingredients (cake):

• 3 1/2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1 3/4 cups light brown sugar, divided
• 1 1/4 cups butter, softened and divided
• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup evaporated milk

Directions (cake):

• Preheat oven to 350F. Grease 2 9-inch round cake pans; line the bottom with parchment paper.
• In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, put 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
• Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238F. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
• Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish with pecan praline.

 Ingredients (frosting):

• 1/4 cup light brown sugar
• 10 tablespoons unsalted butter, divided
• 1/3 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• Dash of salt
• 1 3/4 cups powdered sugar

Directions (frosting):

• Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
• Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

After you frost the cake, I'd suggest pouring some caramel sauce over the top of the whole thing. But that's just my addictive personality talking.

Love and the best kind of addiction,

Crock Pot Chicken Enchiladas

I'm currently going through a refining stage with All Kinds of Yumm, where I'm realizing that there are a few recipes that need to be seriously upgraded. My chicken enchiladas was one of those dishes. I actually deleted 3 other recipes of this sort in favor of this one variation.

Sometimes, favoritism is necessary.

The best part about this new (to me) spin on these is that it involves the crock pot. Now, if you're new here, you might not know that I am ob-SESSED with my crock pot. I know so many women, God bless them, who have time to make everything from scratch and can start cooking at 4 pm. They tend to have dinner on the table at 5:30 pm, sharp. Their men must be happy.

Now there's no judgment here-that's the rule. I applaud these ladies. I am not, however, one of them. I stumble into my apartment at about 5:30, and contrary to popular belief, most days I don't feel like cooking a meal. I normally feel like making brownies, but my husband pulls the whole, "I-need-a-well-balanced-meal" thing.

It's an epidemic, I tell ya'. So the more I can use the crock pot, the better. Seriously. It's like...hiring a halfway cook. For about $20. From WalMart.

I'm waiting for a gadget that will do my laundry, clean Tim's toilet (care to help?), and rub my feet at night. Better yet, I just need a Mexican vacation. Mom, pack your bags. We're making enchiladas. Olé.

Now, this is really the time-saving way to make enchiladas. If you're looking for a better-quality tortilla taste, go with the method I use in my traditional chicken enchiladas, and just crock pot the chicken.

Ingredients (makes 10-12 enchiladas):

• 4-5 boneless, skinless chicken breasts
• 1 packet taco seasoning
• 3 14-oz cans enchilada sauce (I use Old El Paso)
• 1 15-oz can black beans
• 10 oz shredded Mexican cheese (2 1/2 cups)
• Tortillas

Directions:

• Leave chicken in crock pot with entire packet of taco seasoning 6-8 hours or until cooked.
• Shred chicken with two forks
• If you have time to make the chicken the night before you need it, after shredding, combine an extra can of enchilada sauce and let sit in the fridge overnight.
• Fill each tortilla with a tablespoon-full of chicken. Add small amount of enchilada sauce, black beans and shredded cheese.
• How much you specifically put is your call; just remember, it shouldn't be busting at the seam.
• Roll each tortilla up tightly and place on a baking sheet. Continue process until you either a) run out of room on the baking sheet or b) run out of ingredients. 
• Top with remaining enchilada sauce and shredded cheese.
• I typically use one can of enchilada sauce in the filling and two to top the enchiladas with.
• Bake at 350 degrees for 15-20 minutes or until cheese is bubbly. 
• Serve immediately with sour cream.

Words don't even do this justice. It's such a cheater meal, because it will absolutely seem like you spent at least an hour preparing these. And my timer says...13 minutes prep time. Who doesn't have 13 minutes to make dinner?

Love and Mexican (again),

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